The Best and Richest Pound Cake from a Mix

Recipe by Marie
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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