Golden Pound Cake
Want to make a pound cake that won’t by dry? This is the perfect cake for you, here we add pudding mix to a commerical cake mis. Recipe by Judy Eynard. Jefferson City, MO. 1968.
1 pkg. Duncan Hines Yellow Cake Mix
1 pkg. Instant Vanilla Pudding – 4 servings size
1/2 C. Vegetable Oil
1 C. 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.
Glaze
Blend 1 cup powdered sugar with either 2 tablespoons of milk or 2 tablespoons of lemon juice and then drizzle over cake.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
I have been searching for a pound cake recipe that I could double/triple/quadruple, etc for large cakes. None of the cakes have finished batter cup measurements so that I could tell how much batter I have and know how many batches will be necessary.
I DO know how this works with commercial cake mixes though and this recipe seems to be the closest I am going to get to bakery style pound cake.
Thanks!
I’ve never known a pound cake to have yellow cake mix as an ingredient. Pound cake dry? Warm a piece up, and put some butter on it. TRUST ME! There is almost nothing better in this world that hot buttered pound cake!