Recipe by Donna Casteel
"A delicious, moist and easy cake that tastes like you spent lots of time making it!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) container
I have made this cake many, many times. It always comes out to rave reviews! It has quickly become a family favorite!
Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Judging by the other reviews, I must have done something wrong..
Very moist cake with a light lemon flavor. I made it in a 13X9 pan & baked it about 35 mins. It is so tasty, it didn't even need frosting! A keeper.
this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound cakes a bit dry or have to much butter taste--this didnt. I made the following substitutions: I used orange extract (we were out of lemon) in the following measures: 1 tablespoon and another 1 teaspoon of orange flavor extract, and one tsp.of almond extract and 1tsp of butter extract. I used a french vanilla cake mix-we had it on hand. I used half regular sour cream and half fat free-because both were leftover and I didn't have anything else on hand. I made sure I did not use a pudding mix cake mix or a butter recipe cake mix -sometimes these can come out oily and don't rise when you use substitutions (at least that has been my luck anyway).
As another reviewer did, I used what I had on hand...French Vanilla cake mix and almond extract. The cake had a good flavor to it, but to me it wasn't as moist and dense as a pound cake should be. The texture was closer to an angel food cake. Still good taste and easy to make.
Great cake! I left out the lemon extract and made two 9 inch rounds. They came out wonderful and I halved each round for a four layer cake, filled with cool whip mixed with vanilla pudding mix and fresh strawberries and blueberries, topped with blueberries and raspberries to make a flag cake for the 4th of July.
This was absolutely delicious! I used it for strawberry shortcake, and when we ran out of strawberries, I put an icing of just whipped topping! DEElicious! Great easy recipe!!
Not sure what happened, followed the directions to a "T" and the cake fell in the middle. The only thing different is I cooked it in a convection oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Donna's Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 223
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a moist, delicious pistachio cake.
See how to make a 5-star pineapple upside-down cake.
This rich, coffee-flavored classic is surprisingly easy to make.