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Pound Cake Recipe

2 Hours 30 Minutes
15 Min Prep
2 Hr 30 Min Cook
Entertain your guests with this Pound Cake Recipe. Our flavorful Pound Cake Recipe takes just 15 minutes to prepare and makes enough for 18 servings.
What You Need
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18 servings
Original recipe yields 18 servings
3 cups flour
1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup butter, softened
2-1/2 cups sugar
1 tsp. vanilla
6 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Heat oven to 325°F.
2
Combine flour, dry pudding mix, baking soda and cinnamon. Beat butter in large bowl with mixer until creamy. Gradually add sugar, beating after each addition until light and fluffy. Blend in vanilla. Beat in eggs, 1 at a time. Add flour mixture alternately with sour cream, mixing well after each addition.
3
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
4
Bake 1 hour 10 min. to 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Remove pan. Cool cake completely.
Kitchen Tips
Serving Suggestion
Serve topped with cut-up fresh fruit and a dollop of thawed COOL WHIP LITE Whipped Topping.
How to Make a Vanilla Glaze
Mix 1 cup powdered sugar, 2 Tbsp. milk and 1/2 tsp. vanilla until blended. Drizzle over cooled cake. Let stand until firm.
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 200mg
9%
Total Carbohydrates 50g
18%
Dietary Fibers 0.6009g
2%
Sugars 33g
66%
Protein 5g
10%
Vitamin A
20%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
18 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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