Orange Supreme Cake Mix Pound Cake with Chocolate Chips

Prep: 15 minCook: 1 hr24 servingsmediumAmerican
Orange Supreme Cake Mix Pound Cake with Chocolate Chips

Dense, moist pound cake featuring bright orange flavor from cake mix and fresh zest, enriched with cream cheese and vanilla pudding for extra tenderness. Mini chocolate chips add delightful texture contrast to the citrusy crumb. Perfect for potlucks, afternoon tea, or gifting during holidays when you want impressive results without complex technique. The combination of cake mix convenience with pound cake richness creates a foolproof dessert that delivers bakery-quality flavor and texture.

VegetarianNut-Free

Ingredients

24 servings
  • 1 stick unsalted or salted butter, softened
  • 3 oz cream cheese, softened or full fat sour cream
    full fat sour cream1:1dairy-free

    same richness

    Full guide →
  • 1 cup granulated sugar
  • ¼ teaspoon salt(optional)
  • 6 large eggs
  • 15 ¼ oz Duncan Hines Signature Orange Supreme Cake Mix package
  • 1 3.4 oz package instant vanilla pudding and pie filling
  • ⅓ cup vegetable oil
  • 1 teaspoon orange zest
  • 1 cup all-purpose flour, plus 1 extra tablespoon
  • ½ cup water
  • 1 cup miniature chocolate chips
    chopped walnuts1:1nuttextureadds tree_nuts

    different flavor profile

Instructions

  1. 1

    Preheat oven and grease and flour two loaf pans

  2. 2

    Beat butter, cream cheese, sugar and salt until creamy

  3. 3

    Add four eggs one at a time, beating between each addition

  4. 4

    Add cake mix, pudding mix, orange zest and oil and beat until blended

  5. 5

    Add remaining 2 eggs and beat on medium speed for 1 1/2 to 2 minutes

  6. 6

    Add flour and beat until blended, then add water and beat until smooth

  7. 7

    Toss chocolate chips with remaining flour and stir into batter

  8. 8

    Divide batter evenly between pans and bake until dark brown and internal temperature reaches specified doneness

  9. 9

    Cool on wire rack, then turn from pans and cool completely before wrapping or serving

Tips

Tip 1

Toss chocolate chips in flour before folding into batter to prevent them from sinking to the bottom during baking.

Tip 2

Use room temperature ingredients for best mixing and a smooth, lump-free batter that bakes evenly.

Tip 3

Place loaf pans on a rimmed baking sheet to catch any overflow and ensure even heat distribution.

Good to Know

Storage

Wrap tightly and store at room temperature for 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1-2 days ahead and stored wrapped, or frozen for up to 3 months

Serve With

Dust with confectioners' sugar before serving, or serve plain with coffee or tea

Common Mistakes

Watch

Don't overmix after adding flour to avoid tough texture

Watch

Ensure internal temperature reaches 205°F to avoid underbaked center

Substitutions

Dairy-Free Swaps

cream cheese→
full fat sour cream1:1dairy-free

same richness

Full guide →

General Alternatives

Duncan Hines Orange cake mix→
any orange cake mix1:1brand

slight flavor variation

miniature chocolate chips→
chopped walnuts1:1nuttextureadds tree_nuts

different flavor profile

Find more substitutions →

FAQ

Can I make this in a bundt pan instead?

Yes, use a greased and floured 12-cup bundt pan and bake for 55-65 minutes, checking doneness with a toothpick.

What if I don't have instant pudding mix?

You can omit it, but the cake will be slightly less moist. Add an extra 2 tablespoons of oil to compensate.

How long will this cake keep frozen?

Wrapped tightly, it will keep frozen for up to 3 months. Thaw overnight at room temperature before serving.