Preheat oven to 350.
Combine all ingredients.
Pour into greased, floured 10\" tube pan.
Bake 45-50 minutes.
Do not remove from pan until ready to glaze.
Cajun Pound Cake Glaze: Cook all ingredients except the sugar until the margarine is melted.
Add the sugar and glaze the cake.
Double Vanilla Pound Cake Instructions: Preheat oven to 350
Cream margarine and cream cheese together. Add eggs, vanilla, pound cake mix and pecans. Mix well. Add confectioners sugar. Mix. Batter will be thick. Bake in greased 9 x 13 pan at 350\u00b0 for 45 minutes. Let cool. Sprinkle with confectioners sugar.
For the Lemon Pound Cake:
Preheat oven to 325\
be or Bundt cake pan.
Cut pound cake into slices.
Make a layer in the bottom of 9 x 13-inch pan.
In large mixing bowl, beat cream cheese until fluffy.
Gradually beat in pudding powder, alternately with milk until smooth.
Mix glaze and strawberries in another bowl.
Spoon over cream mixture.
Spread whipped topping over strawberry layer. Garnish with strawberries if desired.
Chill several hours.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Cream oleo, Crisco and sugar together. Add eggs, one at a time, beating well after each egg.
Mix together flour, cocoa, salt and baking powder.
Add alternately with milk.
Add vanilla. Mix well.
Pour into greased and floured tube pan.
Bake 325\u00b0 about 1 1/2 hours or until done.
Cool in pan.
Invert on cake plate.
Add
Chocolate Pound Cake Glaze.
Cream sugar and shortening and add eggs, flavorings and buttermilk.
Sift flour, soda and salt; add and mix well.
Add German chocolate, that has been softened.
Blend together well. Bake in well-greased and floured angel food or Bundt pan about 1 1/2 hours at 300\u00b0.
Remove cake from pan while hot and place under tight fitting cake cover.
Leave covered until cold.
Ice with German Chocolate Pound Cake Glaze.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
Make lemon pound cake the day before and refrigerate
nch square baking dish. Place pound cake chunks in the prepared baking
tsp vanilla until butter melts.
Layer half of pound cake cubes
n a large bowl, mix pound cake dry ingredients; set aside.
rumbly.
To make the pound cake: sift together the flours, baking
First, make the pound cake.
Preheat the oven to
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
Dice up pound cake to cover bottom of 13 x 9-inch cake pan. Sprinkle small can of drained crushed pineapple over this.
Mix instant vanilla pudding according to directions on package and pour over cake and pineapple.
When set, top with coconut and Cool Whip.
br>Coat both sides of pound cake with cooking spray or brush