Sour Cream Pudding Pound Cake Recipe
Ingredients:
1 (2 layer) pkg. yellow cake mix1 (4 serving) pkg. lemon instant pudding and pie filling
1 c. sour cream
1/3 c. oil
4 eggs
Cooking Directions:
Combine all ingredients in a large mixer bowl. Blend at low speed of electric mixer just to moisten, scraping sides of bowl often. Then beat 4 minutes at medium speed. Pour into two 8x4 inch or 9x5 inch loaf pans which have been lined on bottoms with wax paper. Bake at 350 degrees for 45 minutes or until cakes spring back when lightly pressed. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.Other Recipes you might like:
Pineapple Pudding Cake, Rum Pudding Cake, Banana Pudding Cake, Cup Cakes With Cottage Pudding, Ugly Duckling Pudding Cake, Apple Pudding Cake
