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Creamy Chocolate Pound Cake

This is the moistest, chocolatiest pound cake you'll ever sink your teeth into, thanks to the Duncan Hines Devil's Food Cake and added chocolate pudding. Consider creating a garnish of chocolate chips and fresh raspberries for your Creamy Chocolate Pound Cake.


  1. Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
  2. For cake, combine cake mix, pudding mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened.
  3. Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into pan. Bake at 350 °F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.
  4. Spread frosting on top of cooled cake. Garnish with fresh raspberries and chocolate chips, if desired. Refrigerate leftovers.