Bisquick Sour Cream Pound Cake

Rose Mary Mogan


I never knew BISQUICK COULD RISE TO THE OCCASSION, as it did with this cake.

I got a version of this recipe from Betty Crocker, but did change a few things to my taste & the results were AMAZING.

This is basically a dump beat & make cake, couldn't be simpler. I used sour Cream instead of cream cheese, I used Jumbo eggs, and increased the amount of sugar, but the results were not dissappointing at all.

This cake rose as tall as a cake made totally from scratch, probably because of the room temperature ingredients.

I added a holiday frosting, and gummy snow men & CHRISTmas trees.

pinch tips: How to Use Hand & Stand Mixers



10 to 12 servings depending on slice size


15 Min


1 Hr




3 c
original bisquick mix
2 c
granulated sugar
1/2 c
all purpose flour
1 1/2 stick
butter, softened to room temperature
1 c
sour cream, room temperature ( i used daisy brand)
1 tsp
vanilla extract
1 tsp
butter flavoring
drops yellow food coloring (optional)
jumbo eggs
assorted candies for decoration
canned frosting or make your own

Directions Step-By-Step

Preheat oven to 350 degrees F. Grease & flour 10 inch angel food- tube cake pan or use BAKERS JOY AS I did. It has the flour in the spray.
Dump all ingredients into a large bowl and beat on low for about half minute. Then increase speed to medium and beat for about 4 minutes, and scrape sides of bowl as needed. Pour batter into prepared pan.
Bake the required amount of time 1 hour, or until toothpick inserted into the center of cake comes out clean. Remove from oven and let cool for about 10 minutes, then invert onto cooling rack.
When cake has cooled, transfer to cake platter.
Frost with desired frosting and additional candies to garnish if desired. You may also opt to dust with powdered sugar in lieu of frosting if desired.
Cut and serve this tasty and easy recipe to guests.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #moist, #tasty, #BUTTERY