A disappointment, doesn't have that true pound cake texture.

I changed up the recipe a bit and it turned out fabulous. I used butter cake mix, instead of the yellow. I then only added 2/3 oil & 2/3 water. I did add 1 stick of real butter. The cake turned out like a cross between cake and pound cake. I served it as a base to my version of strawberry shortcake. I used all sorts of different frozen fruits, mixed together in a bowl w/Splenda most of the day. It made it's own "syrup" which of course the cake soaked right up. The dessert was great. We had people over for dinner and everyone loved it. I will make this recipe again whether I'm in a pinch or not. It was good.

I needed a pound cake for a strawberry trifle that I was making. After viewing many, many on this site I decided on this one. So glad I did! It was excellent - moist but firm and people were going back for seconds of the trifle. Thank you.

Incredible recipe! I used white cake mix and white chocolate instant pudding and 3 tablespoons melted butter. Perfect for a firm cake to decorate. Trust me! Use this recipe!!

This pound cake looks and tastes great! I added about 1/3 cup ground almonds and 2 tablespoons of fresh squeezed orange juice, and omitted the butter flavoring. It was delicious. I cooked mine in three mini loaf pans.

The taste is very good, but the appearance was slightly laking. It sank in the middle. This recipe works well with any flavor cake mix. I like to you it as the base for my Luau Cake. Delicious!!!!

I made this for a birthday cake. Every loved it and couldnt beleive it was a box cake mix. I did two layers, the first layer i did a yellow cake mix with vanilla pudding and the top layer i made it with chocolate cake mix and chocolate instant pudding. Both layers really held the fondant on nicely and was not crumbly at all....it cut very nicely. I was also able to make the cakes 4 days earlier and just froze them...they unthawed quickly. thanks for the recipe!

Thank you for a great recipe...My husband loves this cake ...maybe next time instead of oil I will try real butter ...my husband's sugestion, I really trust his taste , it is his favorite and now it is mine too:) have fun and God bless You

Delicious and moist! I could not stop eating samples! I used Golden Yellow Butter cake mix and used 2 tbsp. of real melted butter instead of the extract. Also used Banana Cream pudding (because it's the only package I had). Baked in a a bundt pan for about 40 minutes in a convection oven at 350 degree. Not too much banana flavor and again, delicious!

I can't make this too often because when I do, I can't stop eating it! Normally, I find pound cake too dry, but this is so wonderful and moist!

Sorry, but this cake did not go over big in my house. In all fairness the cake came out good but it's just not the typical pound cake that we like. It was too spongy, where we like a more dense type pound cake.

Left out the butter extract and instead just melted two tablespoons of butter and added it. My mixture was very thick so I increased the water by 1/4 cup. This is a no-fail recipe and very easy to prepare.....Even easier to eat!

Absolutely love this recipe! I've made it for guests and friends, and get rave reviews every time. I'm nearly hesitant to part with my 'secret,' but it's just too good not to share. Thanks!

This is one of the best cakes I have ever had! Thank you for the recipe.

This is a very moist and wonderful cake to make for any occassion

I add 3/4 cup of chocolate rice & orange extract instead of butter and it turn out great and delicious too. It was moist and soft sure will make again.

This cake is delicious. I followed another user's example by adding 1 T. poppy seeds and using 1 tsp of almond extract instead of the butter extract. I love this recipe. It has good flavor, despite the fact that you can still tell it's made from a box. It's so easy, too! Thank you for sharing, Tina!