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Sour Cream Pound Cake
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Recipe Information
Carole Ann


  • 1 box butter yellow cake mix
  • 1/2 cup (125 ml) sugar
  • 4 eggs
  • 2/3 cup (150 ml) oil (mazola, crisco, etc)
  • 1 tsp (5 ml). vanilla
  • 1/2 pint (1 cup) sour cream
  • 1 cup (225 ml) chopped pecans (optional)
  • *Cinnamon Mixture
  • 1/2 cup (125 ml) brown sugar
  • 2 tsp (10 ml). cinnamon
  • Mix cake mix, sugar and oil.
  • Beat and add eggs, sour cream, vanilla, and pecans.
  • Mix well.
  • Pour 2/3's of the batter into a well-greased and floured bundt pan.
  • Top with cinnamon mixture and rest of batter.
  • Bake for 30 minutes at 350 degrees
  • Then turn the oven to 300 degrees (150 C.) and bake another 30-45 minutes.
  • Cake is done when toothpick inserted into center comes out clean.
  • Cool slightly (about 15 minutes) in pan.
  • Turn on plate and top with powdered sugar.
You may need to bake this a little longer - just make sure it's good and brown. Serve warm or cold, it's great! Dad's favorite!

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