How To Turn A Box Cake Mix Into A Pound Cake Food

HOW TO TURN A BOX CAKE MIX INTO A POUND CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Then, grease the bundt pan.
• Using a stand mixer fitted with a wire whisk attachment, cream the bowl's butter and sugar at medium-high speed until combined and fluffy.
• At medium speed, gradually add the eggs one at a time, then stir in the vanilla and lemon extract. Add in the milk and sour cream.
• Add the cake mix and flour and beat until it is well incorporated. Pour the batter into the bundt pan.
• Put the bundt pan in the preheated oven and bake for 55 minutes. Take the pan out of the conventional oven and cool in the pan for 10 minutes; invert pan to a wire rack.

POUND CAKE FROM CAKE MIX

Steps:

• Preheat oven to 350°F. Spray pan with vegetable pan spray.
• In a large bowl, or in the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
• Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan and place onto wire rack to cool completely.
• In a small bowl, whisk together powdered sugar and milk until sugar is completely dissolved. Divide glaze into 6 separate bowls.
• Using icing colors, tint glaze as follows:1 bowl pink (use Pink Icing Color)1 bowl yellow (use Lemon Yellow Icing Color)1 bowl green (combine Kelly Green and Sky Blue Icing Colors)1 bowl teal (combine Sky Blue and Kelly Green Icing Colors)1 bowl periwinkle (combine Violet and Sky Blue Icing Colors)1 bowl white
• Prepare 6 decorating bags, separately, with pink, yellow, green, teal, periwinkle and white glaze. Cut small tip off each bag.
• Pipe drops of white glaze over top of cake. Alternate piping colored glaze and white glaze, allowing icing to drip down sides of cake. Continue filling in gaps. Tap cake on surface to help icing drip, if needed.

THE BEST AND RICHEST POUND CAKE FROM A MIX

Steps:

• 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.