Orange Supreme Cake Mix Pound Cake
An orange flavored chocolate chip version of cake mix pound cake. This makes two large (8 ½ by 4 ½ inch) loaf cakes. You could also make 1 large tube cake or possibly a Bundt.
Servings 24
Cost 5
Ingredients
- 1 stick unsalted or salted butter**, softened (114 grams)
- 3 oz cream cheese, softened or full fat sour cream (84 grams)
- 1 cup granulated sugar (200 grams)
- ¼ teaspoon salt if you used unsalted butter
- 6 large eggs (300 grams)
- 15.25 oz package Duncan Hines Signature Orange Supreme Cake Mix (462 grams)
- 1 3.4 oz package instant vanilla pudding and pie filling
- ⅓ cup vegetable oil
- 1 teaspoon orange zest
- 1 cup all-purpose flour (plus 1 extra T) (128 grams) plus the T.
- ½ cup water
- 1 cup miniature chocolate chips
Instructions
- Preheat oven to 350°F. Grease and flour two 8 ½ by 4 ½ inch loaf pans.
- In the bowl of a stand mixer, beat the butter, cream cheese, sugar and salt (if using) until creamy. Add four of the eggs, one at a time, beating 20-30 seconds between each egg.
- Add the cake mix, pudding mix, orange zest and oil and beat just until blended, then add the remaining 2 eggs. Beat on medium speed for 1 ½ to 2 minutes with an electric mixer. Add the 1 cup of flour (hold back the T for chip tossing) and beat just until it is blended, then add the water last, beating just until blended and you have a smooth orange batter.
- Toss the chocolate chips with the 1 tablespoon of flour and stir into the mixture.
- Pour batter into pans, dividing evenly. You should have a little over and inch for the batter to climb. Set the pans on a rimmed baking sheet and bake at 350 degrees F. for about 60 minutes or until the cakes appear dark brown and internal temperature is around 205
- Let the cakes cool on a wire rack for about a half hour, then turn from pans and let cool completely. When completely cool, wrap tightly and freeze or dust with confectioners' sugar and serve.
Notes
To make a vanilla or butter flavored cake, use butter or vanilla flavored cake mix, omit the orange zest and add in about a teaspoon of vanilla extract. To make a lemon version, used lemon cake mix, lemon instant pudding mix and 2 teaspoons of lemon zest. To make a lemon icing, mix 2 teaspoons of very soft butter with a cup of confectioners sugar. Add lemon juice gradually, stirring, until you have a pourable white glaze.
