Cake mix and instant pudding make this delicious light and moist pound cake easy to prepare.
1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
1 cup water
3/4 cup margarine or butter, softened
2 tablespoons powdered sugar
Heat oven to 350°F. Grease and flour 12-cup Bundt pan. Combine all cake ingredients in a large bowl. Mix at low speed until moistened; beat 2 minutes at medium speed. Pour batter into prepared pad. Bake at 350°F. for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 30 minutes; invert onto serving plate, lightly dust top with powdered sugar, if desired. 16 servings.
Related Post: Chocolate Sour Cream Pound Cake
Filed under: 7 Ingredients or Less, Cakes, Desserts | Tagged: baking, brunch, bundt cake, cake, cake mix, dessert, easy, fresh fruit, instant pudding, lemon, moist, pound, raspberry, recipes, sauce, simple |