This baked Sour Cream Pound Cake is easy to make and comes together in 15 minutes. It starts with a boxed cake mix for extra ease. Plus, it doesn’t require any special equipment, making it perfect for the novice baker.

Perfect for sharing, you’ll love this classic cake. Ideal for neighbor gifts, holiday gatherings, and simple weekend enjoyment. Sour cream pound cake is a favorite comfort food, sure to become one of your favorites. You’ll make this delicious cake again and again.

This sour cream pound cake has the classic cinnamon and sugar flavor. The sour cream adds a nice tangy, taming the sweetness. It also makes the cake extra moist, rich, and tender. This cake is perfect for breakfast, dessert, or sharing with family and friends

• Boxed Yellow Butter Cake Mix: The base of this delicious cake is a store-bought cake mix.
• Cornstarch (2 tablespoons): Acts as a thickening agent to add structure to the cake. It also ensures a soft cake texture.
• Powdered Sugar (2 tablespoons): Finely ground sugar with no hint of graininess.
• Eggs (4 large): Creates the thickness and stability in the batter. Eggs bond with the flour in the cake mix to create the texture of the batter by forming a stronger gluten. The eggs also help add height to the cake.
• Daisy Sour Cream (1 cup): The star ingredient that gives this cake its name. The sour cream adds moisture and smoothness to the batter, giving the cake a tender crumb and a slightly tangy taste.
• Vegetable Oil (3/4 cup): One of the best options for baking, it has a mild, neutral flavor. It adds moistness to the finished cakes.
• Brown Sugar (3 tablespoons): Adds a rich buttery, caramel flavor to the batter. Did you know that brown sugar is a combination of cane sugar and molasses? The molasses in the sugar is what adds the depth of flavor and adds a bit of chew to baked goods. Light or dark brown sugar may be used in this recipe. Use dark brown sugar for a deeper flavor or light brown sugar for a lighter flavor.
• Cinnamon (1 tablespoon): The classic flavor from this aromatic spice adds a touch of sweet, slightly citrus warmth to the batter. A favorite spice all year round, but especially comforting during the fall and winter season.

• You can use all canola oil or melted butter in place of the vegetable oil.
• 1 cup applesauce may be used in place of the eggs. Please note, this will make a slight change to the texture of the batter, so you’ll need to add an extra 2 teaspoons of baking powder to keep the dough from being too dense.
• Either light or dark brown sugar may be used.
• Nutmeg, apple pie spice, pumpkin pie spice, or allspice may be used in place of or in addition to the cinnamon.

1. Heat oven to 350°F. Spray two 8×4” loaf pans with nonstick spray.
2. Mix the cake mix, cornstarch, and powdered sugar together in a large bowl.
3. Mix the eggs, sour cream, and oil together until smooth in a separate bowl. Add to the dry ingredients and stir until just combined.
4. Pour the batter into the loaf pans.
5. Combine the brown sugar and cinnamon. Spoon the mixture over the batter and swirl with a knife.
6. Bake for 40-45 minutes or until toothpick inserted in the center comes out clean.
7. Cool for 10 minutes. Loosen the edges of the cakes with a knife and turn onto a cooling rack.
8. Cool completely before serving. Store covered.