Ingredients for Sherry Pound Cake
- Duncan Hines Yellow Cake Mix
- Instant Vanilla Pudding
- Crisco Cooking Oil
- Dry Sherry
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1/4 cup packed light brown sugar
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How to Make Sherry Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 (3.4 oz) package instant vanilla pudding mix, 1 cup vegetable oil, 1/2 cup sherry, and 4 large eggs.
- Beat at medium speed with an electric mixer for 2 minutes.
- In a small bowl, mix 1/4 cup packed light brown sugar and 1 teaspoon ground cinnamon.
- Pour about 1/3 of the batter into the prepared bundt pan.
- Sprinkle 1/3 of the brown sugar mixture evenly over the batter.
- Repeat layers twice more, ending with a layer of batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust generously with additional cinnamon-sugar mixture.
Nutrition Information (Approximate per serving)
Sodium
213 g
Sugar
1452g
Fat
183g
Carbs
190g
