Spinach Pound Cake Recipe

Ingredients

1 (18 ounce) package yellow cake mix

1 (9 inch) sponge

1 (3.5 ounce) package instant lemon pudding mix

1 egg, beaten

1 (3 ounce) package instant nonfat yogurt mix

1 loaf white cake

4 eggs

1 cup cherry juice

1 cup butter

1 cup packed light brown sugar

1 cup sliced almonds

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, mix the yellow cake mix, lemon pudding mix, egg, yogurt, and white cake mix. Cover and refrigerate for at least two hours.

In a large bowl, beat the butter, brown sugar, and brown sugar until frosty. Stir in the egg and lemon mixture. Fold in the almonds. Pour batter into prepared pans.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.

Comments

Krasty writes:

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I selected this dish as my first "off" choice, but after trying it and assuming it was bad, I put it into the refrigerator to figure out what to do with later. It was listed as a favorite, but my husband thought it was a tad bland, so he excluded it from his final rankings. I would make this again, but I think the topping was not enough for that much linguine so I'd double the cream cheese and leave the rest as is.

Spinach Pound Cake Recipe

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