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Pound Cake: Basic Pound Cake from Mix

Source of Recipe

the Cake Mix Doctor Cookbook


List of Ingredients

1 package plain yellow cake mix (18 oz)
3 ounces instant vanilla pudding mix
1 cup whole milk
1 cup oil
4 large eggs


Recipe

Place rack in the center of the oven and preheat to 325ºF. Lightly mist a 10 inch tube pan or 12 cup Bundt pan or in layer pans with the vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl down again if needed. The batter should look well blended.

Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven and bake until it is golden brown and springs back when lightly touched with your finger, about 58-60 minutes for a tube pan. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes more. Frost if you like. Store unfrosted cake covered in foil at room temperature for up to 4 days or in the refrigerator for up to 1 week. Can also freeze.