White Chocolate Pound Cake
A rich and moist white chocolate pound cake featuring creamy white chocolate, pecans, and coconut, perfect for special occasions or delightful treats for dessert lovers.
Ingredients
Instructions
- Melt grated white chocolate in 1/3 cup of Crisco oil on low heat and set aside.
- In a large bowl, combine the remaining oil, eggs, and cake mix. Mix on low speed until well blended.
- Add the melted chocolate mixture and mix for 1 minute.
- Mix water and pudding together and add to the batter.
- Mix for 2 minutes on medium speed.
- Add vanilla extract to the batter.
- Fold in chopped pecans and coconut, mixing well.
- Pour the batter into a greased and floured Bundt or tube pan.
- Bake at 350°F (175°C) for 40 to 50 minutes or until done.
- Cool in the pan for 15 minutes before turning out.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco oil with unsalted butter. If you don't have white chocolate, you can use semi-sweet chocolate, though it will alter the taste. Ensure the eggs are at room temperature for better incorporation. If you prefer a more nutty texture, feel free to increase the amount of pecans or try substituting with walnuts.
Serving Suggestions
This White Chocolate Pound Cake is delightful on its own, but you can enhance it with a drizzle of white chocolate ganache or serve it with fresh berries and whipped cream. It also pairs beautifully with the Spicy Apple Pancakes With Cider Sauce for a delightful brunch spread. Dust with powdered sugar before serving for an elegant touch.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat slices in the microwave for a few seconds or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of White Chocolate Pound Cake contains roughly 403 calories, with 5g protein, 51g carbohydrates, and 19g fat. It is a good source of protein (10% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance. Just ensure it is cooled completely before wrapping it for storage. The flavors often deepen, making it even more delicious when enjoyed after a day or two.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).