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Pink Pound Cake

Ingredients

  • 1 Duncan Hines Pink Velvet Cake Mix
  • 1/2 cup one stick butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2/3 cups water
  • 1- 8 oz. container sour cream
  • 1 cup all-purpose flour

Instructions

  1. In an electric mixer, cream until fluffy the butter and the sugar.
  2. Beat in the eggs one at a time.
  3. Stir in the vanilla extract
  4. Beat in the sour cream and the water
  5. Beat in the cake mix and the flour
  6. Pour batter into the prepared pans (I used a bundt cake pan - grease the pan with shortening and then lightly flour pan making sure to shake off excess).
  7. Bake cake at 350 decrees from 60 to 80 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool cake in pan for 10 minutes.
  9. Turn over cake onto cookie rack and cool completely.
  10. Make a basic confectioner's sugar icing with lemon juice. Add some pink coloring. Make the icing thick enough to pour over and to gently spread. Use Parchment sheets underneath the cake to catch the excess frosting for a clean cake plate.
  11. Serve with fresh fruit.