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Chocolate Chip Cookie Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 50 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Chip Cookie Pound Cake combines the rich flavors of a classic yellow cake with the chewy delight of chocolate chips and toasted pecans, all wrapped in a moist, dense pound cake texture. Perfect for dessert or an indulgent snack, this cake is easy to prepare using a cake mix base with a delightful homemade twist.

Ingredients

Dry Ingredients

  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix

Wet Ingredients

  • 4 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 2 tsp vanilla extract

Add-ins

  • 1 (12-oz) package semi-sweet chocolate chips
  • 1½ cups finely chopped pecans

Topping

  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake does not stick. Set the pan aside while you prepare the batter.
  2. Mix Batter: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add in the eggs, water, vegetable oil, and vanilla extract. Using an electric mixer on medium speed, beat the mixture for 2 minutes until well combined and smooth. Then, gently fold in the semi-sweet chocolate chips and chopped pecans.
  3. Pour and Bake: Pour the prepared batter evenly into the greased and floured Bundt pan. Place it in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the cake – it should come out clean or with only a few crumbs attached.
  4. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. After this, invert the cake onto a serving plate and let it cool completely. Finally, dust the top with powdered sugar before slicing and serving.

Notes

  • Be sure to properly grease and flour the Bundt pan to prevent sticking.
  • The instant pudding mix helps keep the cake moist and tender.
  • To toast pecans for extra flavor, spread them on a baking sheet and bake at 350ºF for 5-7 minutes before chopping.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • This cake can be served with a scoop of vanilla ice cream or whipped cream for an extra indulgence.

Find it online: https://slsrecipes.com/chocolate-chip-cookie-pound-cake-recipe/