Always Moist Pound Cake "This recipe spread like wildfire in our community. It is very close to the old fashioned pound cakes, but doesn't take as long. Stays moist for several days, if it's not eaten before then."
1 (18.25-ounce) box Duncan Hines all butter cake mix * 4 large eggs 3/4 cup vegetable oil 1/2 cup granulated sugar 8 ounces (1 cup) sour cream 1 teaspoon vanilla extract
All ingredients should be at room temperature.
Preheat oven to 350 degrees F (175 degrees C).
Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla.
Spray (or grease) Bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.
