Moist Almond Pound Cake With Strawberry Sauce

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“This poundcake is unbelievably moist and delicious. Another awesome use for biscuit mix. The strawberry sauce puts this one over the top.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
  2. Cake:
  3. In a bowl, combine biscuit mix, flour and salt. Set aside.
  4. In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
  5. Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
  6. Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
  7. Strawberry Sauce:
  8. In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
  9. Add sliced strawberries, stirring until sauce turns red from the berries.
  10. Spoon into center of cake and serve a little with each slice.

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