White Chocolate Pound Cake

White Chocolate Pound Cake

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Darlene Huddleston


Very easy to make I use white cake mix. Cake is very moist does not hold up in a bunt pan that's why I bake in loaf pans. My family loves the extra white chocolate taste from the white chocolate chips.


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 6 oz
    white chocolate or almond bark vanilla
  • 1 box
    white cake mix
  • 8 Tbsp
    butter 1 stick melted
  • 1 c
  • 3 large
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    white chocolate chips(optinal)

How to Make White Chocolate Pound Cake


  1. Preheat oven 350. Lightly grease and flour 3 8inch loaf pans.
  2. Melt white chocolate (almond bark). Set aside to cool slightly.
  3. Place cake mix, melted butter, milk, eggs, vanilla, and slightly cooled white choloate(almond bark) in large mixing bowl. Blend at low speed for 1 minute. Increase speed to medium and beat for 2 minutes more. Scraping the sides down if needed. Add white chocolate chips and mix. The batter should well blended and thick. Divide the batter evenly into three loaf pans.
  4. Place pans in oven and bake for 40 to 45 minutes. Until done light brown and spring back when lightly pressed.

Printable Recipe Card

About White Chocolate Pound Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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