White Chocolate Pound Cake - Carolina Country

White Chocolate Pound Cake

3.0/5 rating (82 votes)
White Chocolate Pound Cake

This hefty cake lives up to it's name — a pound of "yum" is packed into this crowd pleaser! Pudding ensures a moist cake, and white chocolate morsels rise to the top for a satisfying crunch.


  • 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

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3.0/5 rating (82 votes)

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Comments (2)

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

    Melissa |
    December 23, 2016 |

    • I am going to answer your question even though it's been several years.

      No, you do not follow the directions on the box but the ones posted on this recipe.
      Always use the smaller (~3 ounce) sized box unless the recipe states using the large (~6 ounce) box.

      Kimberly |
      March 26, 2019 |

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