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Always Moist Pound Cake recipe

visitor recipe“This recipe spread like wildfire inour community. It is very close to the old fashioned pound cakes,but doesn’t take as long. Stays moist for several days, if it’snot eaten before then.” Submitted by Annetta Smith of Williston,Florida USA

Recipe: Always Moist PoundCake

1 (18.25-ounce) package Duncan Hines brandall 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 andsugar. Add eggs one at a time until thoroughly mixed. Stir invanilla.
  • Spray (or grease) bundt pan and sugarcoat the inside of pan (this creates the crisp crust found onthe old fashioned pound cakes). Pour batter into prepared panand bake for approximately 45 minutes or until cake test is done.

    Makes 12 servings.

    * I have substituted other flavor mixesusing same added ingredients as this one, and they are just asgood. I like this one because of the butter flavor. I’ve alsoadded lemon extract instead of the vanilla and it adds a wonderfulflavor.

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