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White Chocolate Pound Cake

  • Prep Time: 20 Minutes (Total Time 1 Hour 35 Minutes)
  • Serving Size: 16
  • 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
  • 3 cups Self-rising Flour
  • 2 cups Sugar
  • 1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
  • 1 cup (2 sticks) Butter, Softened
  • 6 Eggs
  • 1-1/2 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut
  • 1 can (8 Ounce) Crushed Pineapple In Juice, Undrained
  • 2 tablespoons Vanilla
  • PREHEAT oven to 350°F. Microwave chocolate in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

    ADD remaining ingredients. Beat with electric mixer on medium speed 3 minutes or until well blended. Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.

    BAKE 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or spatula. Invert cake onto wire rack; gently remove pan. Cool completely on wire rack.


    Jazz It Up

    Sprinkle cooled cake with powdered sugar just before serving.


    Prepare batter as directed. Pour evenly into 2 greased and floured 9x5-inch loaf pans. Bake at 350°F for 1 hour to 1 hour 15 minutes or until wooden toothpick inserted in centers comes out clean. Cool and remove cakes from pans as directed.