Mom’s 1964 Pound Cake
The berries have been amazing in the markets these past few weeks. Treat yourself, your family and friends to this quick and easy dessert that may be put together with a few items in your pantry and in your refrigerator. Enjoy!
Mom’s 1964 Pound Cake
Duncan Hines yellow cake mix
1 small (3.4 oz.) box of Jell-O instant vanilla pudding
4 eggs (room temperature preferred)
⅓ cup vegetable oil
⅔ cup milk
⅓ cup melted butter
Preheat the oven to 350°. Well grease a Bundt cake pan or a tube pan with butter, do not flour. In a large bowl, combine the cake mix, instant vanilla pudding, eggs, vegetable oil and milk. Add in the melted butter and mix on medium speed for five minutes. Pour mixture into a well-greased tube or Bundt pan and cook for 40 to 45 minutes. Remove from oven, cool for a few minutes and then remove to a cake plate to finish cooling.
Note: You may also substitute a devil’s food cake mix if you would like a chocolate pound cake. Enjoy!