Cinnamon-Sour Cream Pound Cake
1 (4 serving size) package instant vanilla pudding and pie filling mix
1 cup sour cream
4 large eggs
1 teaspoon vanilla extract
HEAT oven to 350°F. Coat 2 (8 x 4-inch) loaf pans with no-stick cooking spray. Beat cake mix, pudding mix, sour cream, eggs, oil and vanilla in large bowl with electric mixer on low speed until moistened. Beat 1 minute at medium speed. Divide evenly into prepared pans.
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 30 minutes. Remove from pans to wire rack to cool completely. Place frosting in small heavy-duty resealable plastic bag. Microwave on HIGH 10 seconds to warm. Cut small corner off bag. Drizzle over cakes.
Serving Size (1/16), Calories 290 (Calories from Fat ), Total Fat 15g (Saturated Fat 5g, Trans Fat g), Cholesterol 95mg, Sodium 360mg, Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 26g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.