Basic Homemade Yellow Cake Recipe

I like to use this recipe in place of the box of yellow cake mix for my Pineapple Upside Down Cake. It’s also a great recipe for dump cakes and other creative endeavors.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes


  • 2 ¼ cups all-purpose flour – do not sift
  • 1 box instant vanilla pudding mix
  • 1 ½ cups granulated sugar
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 stick butter softened (not margarine)
  • 4 large eggs
  • 1 cup sour cream
  • 1 ¼ cups milk or Reserved pineapple juice plus enough milk to equal 1 ¼ cups


  1. Preheat oven to 350° F.
  2. In a large mixing bowl, add flour, baking powder, salt, and a box of instant vanilla pudding. Mix with a wire whip and set aside.
  3. Place softened butter and sugar in mixing bowl and beat on high until mixture is creamy.
  4. Add eggs one at a time, beating after each addition.
  5. To sugar mixture, add vanilla, sour cream, and milk and stir until mixed.
  6. Gradually add dry ingredients blending after each addition and mixing until batter is smooth.
  7. Pour into prepared cake pan and bake for 35 to 40 minutes, or until an inserted toothpick comes out clean.

Recipe Notes

To use this for the pineapple upside down cake, make the cake as directed, except replace milk with pineapple juice/milk combination and spread over top of brown sugar butter and pineapple mixture in cast iron skillet.