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.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
Contains
Egg
Tree nuts
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).
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).