Want to make a pound cake that won’t be dry? This is the perfect cake for you, here we add pudding mix to a commercial cake mix. Recipe by Judy Eynard. Jefferson City, MO. 1968.
Golden Pound Cake
- 1 package Yellow Cake Mix
- 1 package Instant Vanilla Pudding 4 serving size
- 1/2 cup Vegetable Oil
- 1 cup Water
- 4 eggs
- Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10 inch tube pan at 350 degrees for about 45-55 minutes, until center springs back when lightly touched. Cool right side up for about 25 minutes, then remove from pan. Blend 1 cup powdered sugar with either 2 tablespoons of milk or 2 tablespoons of lemon juice and then drizzle over cake.