Jewish Pound Cake

Recipe by BugsMom
READY IN: 1hr 7mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour. Alternatively, you can just spray with Pam for baking (it has flour in the spray).
  • If you are using the nuts, spread the nuts evenly in the bottom of the pan. This will put them on the top of the finished cake.
  • Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed. If using, fold in the coconut here.
  • Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
  • Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
  • If you used the Pam for baking, the cake will automatically pull away from the pan. If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
  • Invert the cake onto a wire rack. Let the cake cool completely, about 25-30 minutes.
  • If desired, sprinkle the cake with powdered sugar before serving.
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