Sour Cream Pudding Pound Cake - cooking recipe

Ingredients

1 (2 layer size) pkg. yellow cake mix
1 (4 serving size) pkg. Jell-O lemon flavor instant pudding and pie filling
1 c. (1/2 pt.) sour cream
1/3 c. oil
4 eggs

Preparation

Combine all ingredients in large mixing bowl.
Blend at low speed just to moisten, scraping sides of bowl often, then beat 4 minutes at medium speed.
Pour into two 8 x 4-inch or 9 x 5-inch loaf pans which have been lined on bottoms with wax paper.
Bake at 350\u00b0 for 45 to 50 minutes or until cake springs back when lightly pressed.
Cool in pans 15 minutes.
Remove from pans and finish cooling on racks.