Duncan Hines Sour Cream Pound Cake Recipes

SOUR CREAM POUND CAKE

Steps:

• 1. Preheat oven to 350º.
• 2. Note: Be sure all ingredients are at room temperture before mixing.
• 3. Mix first 5 ingredients together with a mixer. Then add eggs, one at a time, mixing until well incorporated after each.
• 4. Prepare a bundt pan with cooking spray and pour in batter.
• 5. A suggestion I found on a similiar recipe to create the crisp crust found on old fashioned pound cakes was to grease or spray the pan and then sugar coat the inside of the pan, although I did not do this I would like to try this sometime.
• 6. Another suggestion that one person had was to use other flavor mixes. 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. I have also added lemon extract to the glaze before drizzling over the cake.
• 7. Bake at 350 for 45 minutes.
• 8. Glaze: 1/4 cup lemon juice 1 tablespoon water 1/2 teaspoon lemon extract 3/4 cup sugar Pour over cake when cooled.

DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

SOUR CREAM BUNDT CAKE

Steps:

• Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.