Quick and Easy Brown Butter Pound Cake


  • 1/2 cup (1 stick) Darigold Butter
  • 1 package (18.25 oz.) plain yellow cake mix
  • 1 small package (3.0 oz.) vanilla instant pudding mix
  • 1 cup Darigold whole milk
  • 4 eggs


Melt butter in stainless skillet or sauce pan over medium-high heat, stirring constantly with wooden spoon (about 3 minutes); cook until butter begins to turn a light golden brown (about 2 minutes). Remove from heat; set aside to cool.

In large mixing bowl, add cake mix, pudding mix, milk, eggs and cooled brown butter. Blend ingredients with electric mixer on low speed for 1 minute. Scrape bottom and sides of bowl with rubber spatula. Increase speed to medium and beat 2 minutes, scraping sides and bottom of bowl as needed or until batter is thick and well blended.

Pour into tube pan that has been sprayed with non-stick vegetable spray and dusted with flour. Bake at 350°F. 45 to 50 minutes or until cake springs back when lightly pressed with finger and sides are beginning to pull away from pan. Remove pan from oven and place on wire rack for 20 minutes. Run a metal spatula around edge of cake and invert onto rack to cool completely.


Makes 16 servings.