Recipe by Donna Sallstrom
"I got this recipe from my water aerobics instructor. I only make it at Thanksgiving and Christmas. The first year I made it, I was too full for dessert after dinner. I only got to taste the leftover crumbs because my family ate the whole thing Christmas Day. The second year I baked it the night before Christmas and left it on the counter. When I got up Christmas morning, a fourth of it had already been eaten. Serve all by itself or with ice cream and/or fruit."
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cooking spray (such as Pam®)
1 (15.25 ounce) package
yellow cake mix
1 (3 ounce) package
instant vanilla pudding mix
confectioners' sugar, or as needed
This was just a little too sweet and cinnamon-y (personal taste preference) for us, but it is very, very moist from the glaze and easy to make. Also, I really miss the buttery taste that you typically expect in a pound cake. I added the wine to the cake and the glaze, but I couldn't taste it at all. Maybe that's why the recipe submitter said to use the cheapest white wine you can find (but I didn't). Thanks Donnasa.
* Percent Daily Values are based on a 2,000 calorie diet.
White Wine Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 210
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