Butter Recipe, Sour Cream Pound Cake - Kraft Recipes Top
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Butter Recipe, Sour Cream Pound Cake

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Make It

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  • Preheat oven to 350 degrees F. Grease and flour Bundt pan using vegetable shortening and 3 Tbsp. all-purpose flour. Set pan aside.
  • Combine cake mix, 1 cup flour and 1 cup sugar in a large mixing bowl. Add sour cream, butter/margarine, eggs and water. Mix on low speed of electric mixer until incorporated. Turn mixer up to medium speed and mix for 4 minutes (scrap sides of bowl half-way through mixing).
  • Pour batter into prepared Bundt pan.
  • Cook on bottom rack of oven for 1 hour to 1 hour and 15 minutes until a cake tester comes out clean. Allow to cool in pan 10-20 minutes. Turn onto round platter and allow to cool completely. Cover when cooled.

Special Equipment Needed


**Variations** For Chocolate Pound Cake - use Butter Recipe Chocolate Cake Mix (not Devil's Food) instead of plain Butter Recipe Cake Mix. For Pineapple Pound Cake - use Pineapple Cake Mix instead of plain Butter Recipe Cake Mix and use 2/3 cup pineapple juice instead of 2/3 cup water.

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