Best 3 Paula Deens Mamas Pound Cake Recipes

Indulge in the classic Southern comfort of Paula Deen's Mama's Pound Cake, a delectable treat that has been passed down through generations. This dense and moist cake boasts a rich, buttery flavor and a tender crumb that will melt in your mouth. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels.

This article features two variations of Paula Deen's Mama's Pound Cake: the original and a gluten-free version. The original recipe uses traditional ingredients like butter, sugar, eggs, and flour to create a classic pound cake with a golden-brown crust and a fluffy interior. The gluten-free version offers a delicious alternative for those with dietary restrictions, using almond flour and coconut flour to achieve a similar texture and flavor.

Whether you prefer the classic or gluten-free version, Paula Deen's Mama's Pound Cake is a nostalgic treat that will bring back fond memories or create new ones. Serve it as a special occasion dessert, a sweet snack, or a delightful addition to your breakfast or brunch menu.

Let's cook with our recipes!

PAULA DEEN'S MAMA'S POUND CAKE

Paula Deen's Mama's Pound Cake image

"All southern women are brought up to be able to make several dishes. This is one of them. This is the same recipe that my Maw-Maw used. She served it plain with powdered sugar on top, with strawberries & homemade whipped cream. If you were lucky she would toast you a piece for breakfast, and you could have it with one of her homemade jam's or jellies."

Provided by cajunhippiegirl

Categories Dessert

Time 1h45m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1 cup butter
1/2 cup Butter Flavor Crisco or 1/2 cup any shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°.
Grease & flour a 10" tube pan or bundt pan.
Sift dry Ingredients.
Cream butter & shortening together.
Add sugar a little at a time.
Cream until fluffy.
Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
Add dry ingredients and milk to mixture alternating; starting and ending with flour.
Mix in vanilla.
Pour into prepared pan.
Bake 1 to 1 1/2 hours, or until it passes the toothpick test.

Nutrition Facts : Calories 450.9, Fat 21.5, SaturatedFat 11.5, Cholesterol 100.6, Sodium 230.2, Carbohydrate 60, Fiber 0.7, Sugar 40.1, Protein 5.3

PAULA DEENS CARAMEL APPLE NUT POUND CAKE

Paula Deens Caramel Apple Nut Pound Cake image

Here is another Paula Deen Recipe! I simply LOVE Paula Deen, and if given the opportunity to ever meet this great lady would absolutely wet myself ! She has this in her Magazine "Cooking With Paula Deen" and is one of the contest winners for Brand Name Recipes donated by Linda Rizzo of Trevor, Wisconsin, this one is using Campbells, which is another plus in my book. I am the fundraising Coordinator for our small school up here, and Campbell's Labels for Education is one of our projects to help bring in equipment and extras for our students. Please be sure to check with your local schools to see if they are using these, and don't throw those little points on the label away, they are very valuable for our students.

Provided by Chabear01

Categories Dessert

Time 1h55m

Yield 1 10" fluted cake

Number Of Ingredients 13

Ingredients

1 cup granny smith apple, peeled, cored, and diced (about 1 large)
1 cup walnuts, chopped
3 1/4 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract, divided
1 (3 1/2 ounce) package pudding mix, instant butterscotch flavored
1 (10 3/4 ounce) can cheddar cheese soup
1 teaspoon baking powder
1/2 cup butter
2 cups dark brown sugar, firmly packed
2 tablespoons heavy whipping cream

Steps:

Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
In a medium bowl, combine apples, walnuts and 1/4 cup flour.
In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

NEVER-FAIL POUND CAKE - PAULA DEEN

Never-Fail Pound Cake - Paula Deen image

I saw this recipe this morning on Paula's Best Dishes. Looked too yummy not to post! Recipe courtesy of Uncle Bubba.

Provided by senseicheryl

Categories Dessert

Time 1h40m

Yield 1 10-inch bundt pan, 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
vanilla ice cream
berries, for garnish

Steps:

Special equipment: a 10-inch bundt pan, greased and floured
In a large bowl, using a mixer, combine the butter and sugar until creamy.
Add the eggs, 1 at a time, beating well after each addition.
Add the flour and milk alternately, beginning and ending with the flour.
Stir in the lemon extract.
Spoon the batter into the prepared pan.
Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
*Cook's Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

Nutrition Facts : Calories 515.7, Fat 12.8, SaturatedFat 7.2, Cholesterol 120.8, Sodium 129.9, Carbohydrate 93.4, Fiber 0.7, Sugar 60.1, Protein 7.4

Tips:

For a richer flavor, use real butter instead of margarine.
Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more smoothly.
Cream the butter and sugar together until they are light and fluffy. This will help to incorporate air into the batter, making the cake lighter and more tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing will make the cake tough.
Pour the batter into a greased and floured bundt pan. Bake the cake according to the recipe instructions.
Allow the cake to cool completely before glazing or serving.

Conclusion:

Paula Deen's Mama's Pound Cake is a classic Southern dessert that is sure to please everyone. With its moist, tender crumb and rich flavor, this cake is perfect for any occasion. Whether you're serving it for breakfast, lunch, or dinner, this cake is sure to be a hit. So next time you're in the mood for a delicious pound cake, give Paula Deen's Mama's Pound Cake a try. You won't be disappointed!