Always Moist Pound Cake
"This recipe spread like wildfire in our community. 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." Submitted by Annetta Smith of Williston, Florida USA.
1 (18.25-ounce) package Duncan Hines brand all butter cake mix*
4 large eggs
3/4 cup vegetable oil
1/2 cup granulated sugar
8 ounces (1 cup) sour cream
1 teaspoon vanilla extract
- All ingredients should be at room temperature.
- Preheat oven to 350°F (175°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.
Makes 12 servings.
*I have substituted other flavor mixes using same added ingredients as this one, and they are just as good. I like this one because of the butter flavor. I've also added lemon extract instead of the vanilla and it adds a wonderful flavor.