Best The Best And Richest Pound Cake From A Mix Recipes

The Best and Richest Pound Cake from a Mix image

Provided by Marie

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

8 tablespoons butter, at room temperature
1/2 cup vegetable oil
1 cup sugar
5 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 cup flour
1 (8 ounce) container sour cream, at room temperature
1 cup evaporated milk
1 tablespoon vanilla

Steps:

Place a rack in the center of the oven and preheat the oven to 350°.
Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
Add the sugar and beat until creamy, 1 to 2 minutes longer.
Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
Allow the cake to cool completely, 20 minutes longer.

Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7

Pound Cake From Cake Mix image

Provided by Katie

Categories Dessert

Time 2h45m

Number Of Ingredients 13

Vegetable Pan Spray
1 Package Your Favorite Cake Mix
1 Package Instant Pudding and Pie Filling Mix ((4-serving size))
4 Eggs
1 Cup Water
1/3 Cup Vegetable Oil
1 Cup Powdered Sugar ((confectioners' sugar))
2 Tablespoons Milk
Pink Icing Color
Lemon Yellow Icing Color
Kelly Green Icing Color
Sky Blue Icing Color
Violet Icing Color

Steps:

Preheat oven to 350°F. Spray pan with vegetable pan spray.
In a large bowl, or in the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan and place onto wire rack to cool completely.
In a small bowl, whisk together powdered sugar and milk until sugar is completely dissolved. Divide glaze into 6 separate bowls.
Using icing colors, tint glaze as follows:1 bowl pink (use Pink Icing Color)1 bowl yellow (use Lemon Yellow Icing Color)1 bowl green (combine Kelly Green and Sky Blue Icing Colors)1 bowl teal (combine Sky Blue and Kelly Green Icing Colors)1 bowl periwinkle (combine Violet and Sky Blue Icing Colors)1 bowl white
Prepare 6 decorating bags, separately, with pink, yellow, green, teal, periwinkle and white glaze. Cut small tip off each bag.
Pipe drops of white glaze over top of cake. Alternate piping colored glaze and white glaze, allowing icing to drip down sides of cake. Continue filling in gaps. Tap cake on surface to help icing drip, if needed.