April Pound Cake of the Month: Red Velvet

I definitely took the easy way out when baking this month’s Red Velvet Pound Cake. The ingredients from previous recipes included not only flour and sugar, but baking soda, baking powder, sour cream and a variety of “special” ingredients like a can of Sprite in January’s Lemon-Lime Pound Cake, strawberry glaze and cream cheese in February’s Strawberry Swirl Pound Cake and pecans and a homemade praline frosting in March’s Praline Pound Cake.

So when I finally found a recipe for Red Velvet Pound Cake, I thought long and hard about whether or not I wanted to try one that called for a box of cake mix as its basic ingredient. However, to be honest, I found recipes for several red velvet swirl cakes, but only one for a cake that would provide the red color of the cake I desired.

After a quick trip to the grocery, I baked this super easy, but delicious Red Velvet Pound Cake. Unlike the 2 1/2 to 3 hours required to bake the other cakes, I only invested about 1 1/2 hours this month so it can easily be made at the last minute and its festive appearance makes it a perfect choice for a special occasion.


  • 1 box red velvet cake mix
  • 1 box white chocolate instant pudding (small)
  • 4 eggs
  • 1 1/4 cups water
  • 1/2 cup oil

I used sugar-free pudding, only because that’s all that was available at the grocery, and I wasn’t willing to make another stop for one ingredient. Fortunately, the sugar-free mix worked fine, and in fact, I’ll probably use it the next time I bake this cake.

Red Velvet Pound Cake Directions:

  1. Preheat oven to 325° and coat 10 cup bundt pan with baking spray.
  2. Combine ingredients in large bowl and mix for 2 minutes on medium speed.
  3. Pour mixture into prepared pan and bake for 50-60 minutes.
  4. Cool 15 minutes before removing from pan to serving plate.

Since my large bundt pan is a 12 cup pan, I used a 6 cup pan and 3 mini cakes. The mini cakes baked for 20 minutes and the 6 cup cake baked 35 minutes.


The recipe from Just a Pinch called for microwaving canned frosting to make a glaze, but I couldn’t go that far so I made a glaze from scratch that actually turned out to be more of a frosting than a glaze. Maybe I should have microwaved my frosting to get more of a glaze. Oh well, that’s something I can try next time.


Cream Cheese Glaze (Frosting):

  • 1 pkg. cream cheese (softened)
  • 1/2 stick butter (softened)
  • 2-3 cups powdered sugar
  • 1/2+ tsp. milk

Mix cream cheese and butter until creamy either with a hand mixer or by hand. Gradually add powdered sugar until fully incorporated. Add 2 – 3 cups for desired sweetness. Add milk 1/2 tsp. at a time to thin frosting to more of a glaze and then drizzle over the cake.


My glaze came out much more like frosting but I’ll sacrifice a little in appearance for taste. So glad I took a chance on this easy cake mix based recipe!



February’s Pound Cake of the Month: Strawberry Swirl

One of my New Year’s Resolutions is to make a new, different pound cake every month. In January, my first attempt of the year was a Lemon-Lime Pound Cake. This week, I made cake number two: a Strawberry Swirl Cream Cheese Pound Cake.

The secret ingredient, dollops of strawberry glaze swirled in the cream cheese infused batter.

I wish I’d read the reviews of this cake before baking since I experienced the same problems as many others. The baking time of between 1 hour and 1 hour 10 minutes is way off. It took closer to 1 hour 30 minutes, and as a result the edge was much darker than I’d have preferred. Others suggested reducing the temperature to 325º, and that’s something I’ll try in the future.

Yes, despite the problems with the cooking time, I will try again since the flavor was good and strawberries and pound cake are a perfect pair.


The recipe’s from the March 2011 edition of Southern Living.

Strawberry Swirl Cream Cheese Pound Cake


  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 1 (8-oz.) package cream cheese, softened
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2/3 cup strawberry glaze


  1. Preheat oven to 350°.
  2. Beat butter at medium speed of an electric stand mixer until creamy. Add cream cheese, and continue beating until creamy.
  3. Gradually add sugar, beating at medium speed until light and fluffy.
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Gradually add flour to butter mixture beating at low speed just until blended.
  6. Stir in almond and vanilla extracts.
  7. Pour 1/3 of batter into a greased and floured 10-inch (14-cup) tube pan. Spoon 1/3 cup of the strawberry glaze over batter, and swirl with wooden skewer. Add 1/3 of batter and then repeat with strawberry glaze topping with the remaining third of batter.
  8. **Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. (This is where I’d make a change since I had to bake about 1 hour 30 minutes. I’ll reduce the heat to 325º and begin checking after about 1 hour 10 minutes.)
  9. Cool in pan on a wire rack 10 to 15 minutes then remove from pan to wire rack, and cool completely (about 1 hour).