White Chocolate Pound Cake - Carolina Country

White Chocolate Pound Cake

3.1/5 rating (41 votes)
White Chocolate Pound Cake


  • 1 box yellow cake mix with butter
  • 1 box white chocolate Jell-O instant pudding
  • ½ cup oil
  • ¾ cup water
  • ½ cup sugar
  • 1 (8 ounce) carton sour cream
  • 4 eggs
  • 1 cup white chocolate morsels
  • Non-stick baking spray with flour


  1. Preheat oven to 350 degrees. Spray Bundt pan with non-stick baking spray with flour.

  2. In a large bowl mix together cake mix, pudding mix, oil, water, sugar and sour cream. Mix well using mixer. Add 1 egg at a time, mixing well after each addition. Add the white chocolate morsels using a large spoon and stir into mixture.

  3. Pour mixture into Bundt pan and bake for 55 minutes or until a toothpick inserted comes out clean. Remove cake from oven and run a knife around the outside edge and around the center tube of the Bundt pan to loosen. Invert the cake immediately to keep it from sticking. The cake will shrink a little. The white chocolate morsels will sink to the bottom forming a crust on top of cake.

  4. The cake is good plain or great served with sugared strawberries spooned over each slice.

Recipe courtesy of

Susie Willis, Morganton, a member of Rutherford EMC

Rate this recipe

3.1/5 rating (41 votes)

Share this recipe

Comments (1)

  • Do you actually use the butter that the cake mix requires? What size box of pudding mix do you use?

    Melissa | December 23, 2016 | reply

Leave a comment

You are commenting as guest.

Like this?

Share it with others