Cajun Pound Cake

This cake is pure Louisiana indulgence wrapped in chocolate three ways.

Devil’s food cake mix and instant chocolate pudding create a dense, moist crumb. Chocolate chips melt into pockets of gooey richness throughout.

A generous pour of rum extract (or brandy, if you’re feeling bold) gives it that unmistakable Cajun warmth, while a hit of cinnamon adds just enough spice to keep things interesting.

Everything gets mixed together in one bowl and baked in a tube pan. No fuss, no complicated steps.

The cocoa glaze on top? Glossy, bittersweet, and it sets up beautifully for slicing.

This is the cake you bring to the potluck when you want people asking for your number.

Chef Tips

• Don’t overbake. Pull it right at 45 minutes and check with a toothpick. The pudding mix keeps it moist, but an extra 10 minutes in the oven will dry it out.
• Leave the cake in the pan until you’re ready to glaze. It firms up and releases cleanly.
• If using brandy instead of rum extract, use 2 tablespoons. Real spirits are stronger than extract.