Pound Crumb Cake Recipe
Ingredients
3/4 cup Butter
1 (4-serving) package instant pineapple cream pudding mix
1 cup sugar
1 1/2 cups milk
1 3/4 cups All Purpose Flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
4 eggs
Directions
Grease Bundt pan or 10 inch tube pan.
Cream butter in mixer bowl at medium speed of mixer.
Reserve 2 tablespoons pudding mix.
Gradually add remaining pudding mix and sugar to butter, creaming until light and fluffy.
Add remaining dry ingredients; blend.
Beat 3 minutes at medium speed.
Add eggs, one at a time, beating 1 minute after each.
Pour batter into pan.
Bake at 375° for 60 to 65 minutes.
Cool 10 minutes.
Remove from pan.
Cool completely.
Drizzle with Icing.
Cream butter in mixer bowl at medium speed of mixer.
Reserve 2 tablespoons pudding mix.
Gradually add remaining pudding mix and sugar to butter, creaming until light and fluffy.
Add remaining dry ingredients; blend.
Beat 3 minutes at medium speed.
Add eggs, one at a time, beating 1 minute after each.
Pour batter into pan.
Bake at 375° for 60 to 65 minutes.
Cool 10 minutes.
Remove from pan.
Cool completely.
Drizzle with Icing.
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