This one is simple, but good. It originally came from the Duncan Hines cake mix box, but I have made some changes - milk for water, butter for oil, and pudding. It makes a nice heavy pound cake with a fine crumb. A Bundt cake pan makes for easy serving. I like serving it with cherry pie filling and whipped cream, but it's also good with caramel frosting drizzled on. Top it with chopped pecans, and you have a Turtle pound cake!
Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan or tube pan.
Combine cake mix, pudding mix, eggs, milk, and melted butter in a large mixing bowl. Beat at medium speed for 2 minutes, scraping down sides of bowl once during beating. Pour into pan.
Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
Slice and serve topped with cherry pie filling and whipped cream.
For a glaze, heat canned frosting in a small saucepan over medium heat, stirring constantly until thin. OR, microwave on high for 10 to 15 seconds. Do not overheat. Drizzle over cake. Top with chopped nuts if desired.