It is very close to the old fashioned pound cakes, but doesn't take as long. Stays moist for several days, if it's not eaten before then.
All ingredients should be at room temperature. Preheat oven to 350 degrees F (175 degrees C). Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla. Spray (or grease) Bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.
TIP: Instead of vanilla, experiment! I have used lemon or orange or raspberry. I'll try another flavor next time!
By Donna Rae from Elkhorn, Wi.
I don't even cook cakes, normally, but I have just got to try this one! It sounds delicious. Thanks!
Pound cake is considered a staple around here. Our DIL is a Pharmacy student, and all her college friends are studying to be pharmacists, doctors and nurses. We so often have the study groups here as we have the room. It's my pleasure to bake and sometimes even cook for these young people. For anyone with a sweet tooth, but not wanting to overdo with the extra calories of icing or frosting, there's no other dessert like pound cake. Besides, I tell myself that it's full of eggs which is a wonderfully rich source of protein.
Pound cake can be left as simple as it's made or dressed up for almost any occasion. Fresh or canned fruits, ice-cream, whipped cream, puddings, glaze or frosting. Left plain, it can be eaten anytime at all with hot or cold drinks. As many boxed cakes as I've baked with changing and adding to them all, I've never made a pound cake with one. This is going to be a first, and I'm looking forward to it. I like that sugar-crust tip too.
Thank you for sharing Donna Rae.
Julia in Boca Raton, FL
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