Poundcake from a boxed mix makes a quick and delicious dessert, but it also can leave you reaching for a glass of water. The dryness is easy to change, however. You don't need to limit yourself to a poundcake mix. You can turn any flavor cake mix into a poundcake by adding a few basic ingredients. The add-ins create a moister, better-tasting cake overall. If you don't tell your guests your secret, they might even think it was made from scratch.
- Boxed cake mix, any flavor
- 3 eggs
- 1/3 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup sour cream
- Margarine
- Flour
- Mixing bowl
- Bundt pan or loaf pan
- Paper towels
Preheat oven according to the cake mix instructions. Combine the cake mix and sugar in a medium bowl.
Add the oil and sour cream. Blend well with a spoon or electric mixer. Add the eggs. Beat until smooth.
Grease a bundt pan or loaf pan with margarine and lightly dust it with flour. Bake according to the directions on the box, or until a toothpick inserted in the center of the cake comes out clean.
Cool the pound cake for 15 to 20 minutes. To preserve moisture and freshness, moisten a paper towel lightly with water. Cover any part of the pound cake you cut with the paper towel.
References
Chef Rick's Southern Cooking: Cake Baking Tips