Ingredients
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1
-
1
-
4
-
1
-
1/3
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Mix and Match Pound Cake, I found this recipe on the side of a cake box.And its quickly become a family favorite.Easy to make and quick to be eaten.Our favorite combos are, french vanilla cake mix-pistachio pudding or lemon cake-lemon pudding-poppy seeds.Yummy without the frosting still warm., I love this recipe! So many different combinations: yellow cake mix & butterscotch pudding, chocolate/chocolate, yellow/pistachio – it’s endless! I also like to drizzle it with icing. Canned frosting melted for a few seconds in the microwave works great! Thanks, Mona!, I’ve used this recipe for many years, but never with the substitution of sour cream, as another member suggested. I tried it today and the cake was wonderful! used a devil’s food cake mix and vanilla instant pudding, because that’s what I had on hand. The recipe made two nice 8″x4″ loaf cakes. Delicious! Thanks.
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Steps
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1
Done
|
Preheat Oven to 350f; Grease a Bundt, Tube, or 9x13 Cake Pan. Set Aside. |
|
2
Done
|
Add All Ingredients Except Frosting to Mixing Bowl. Beat Well. |
|
3
Done
|
Pour Into Prepared Pan. |
|
4
Done
|
Bake For 50-60 Minutes. |
|
5
Done
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Until It Passes the Toothpick Test. |
|
6
Done
|
the Touch Test Isn't Always Accurate on This Cake. |
|
7
Done
|
Let Rest For 10-15 Minutes Then Invert Onto Cake Plate. |
|
8
Done
|
I Leave the 9x13 in the Pan. |
|
9
Done
|
Let Cool. |
|
10
Done
|
Heat Frosting in Microwave Till Pourable. |
