Funfetti Pound Cake
In yesterday’s post, I made a German Chocolate Pound Cake out of a boxed mix with a tub of prepared icing mixed into the batter. It turned out so good, that I felt the itch to try that same principal of mixing a cake mix plus the corresponding frosting together – but with different flavors.
All the obvious ones came into my head – but when I saw that box of funfetti cake mix staring back at me, I could make no other! I also had a tub of funfetti icing – so it was fate. A new pound cake must be made.
I used the same recipe on this as I did with the German Chocolate pound cake, switching out the icing & the mix with the corresponding flavors. Really – can you imagine the endless possibilities of pound cake flavors that you could come up with?
The funfetti pound cake turned out moist and delicate in texture – and the flavor was the classic vanilla pound cake with little hints of the funfetti flavor. It was really good, and disappeared at a record rate of speed thanks to my husband and kids. Ok, ok. You caught me. I also did a number on it
- 1 box funfetti or rainbow chip cake mix
- 1 tub rainbow chip chip or funfetti icing
- 4 eggs
- ½ cup vegetable oil
- 1⅓ cups water (can substitute milk or buttermilk for a richer flavor)
- Preheat your oven to 350 degrees.
- Combine everything minus the tub of icing together using an electric mixer or whisk. Gently stir in the icing.
- Grease & flour a bundt pan – or spray with Bakers Joy. Fill the pan with the batter. Bake for 50-60 minutes.
- Remove to a wire rack & cool for 10 minutes in the pan. Then invert it onto the rack, and cool an additional 10 minutes before slicing.