Lucy's Friendship Cake Recipe

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Lucy's Friendship Cake

Sandy Young


This recipe is from the book Friendship Cake by Lynne Hinton, a writer friend of mine. I highly recommend this story about four friends in a Southern town. Beautiful story! You'll love this cake! Just one more thing . . . in order to be really honest, I wrote to Lynne, asking permission to use her recipe. This is what she wrote back to me: "Please, please, please use the recipe. I am honored." She's such a nice lady and an excellent writer!

pinch tips: How to Fold Ingredients


1 box
duncan hines or betty crocker butter cake mix
small package instant vanilla pudding (4 oz.)
1/2 c
vegetable oil
1/2 c
1/2 c
creme sherry
1 c
pecans, finely chopped


3/4 c
granulated sugar
3/4 stick
3 Tbsp
creme sherry
3 Tbsp

Directions Step-By-Step

Place all cake ingredients in mixing bowl. Mix on slow speed for 1 minute, then on medium speed for 3 minutes. Pour into a well-greased and floured tube pan (I use a Bundt pan). I've never used baking spray with flour, but I imagine it would work just fine.
Bake at 325 for 1 hour. I suggest checking for doneness with a toothpick by about 50 minutes. I've discovered that in our high altitude (6400 feet), 50 minutes is just about right.
Boil dressing ingredients 2 to 3 minutes. Poke holes in cake with a toothpick, and pour hot dressing over hot cake while it's still in the pan. Let cake cool completely in pan.
This friendship cake is so easy to make . . . very moist. Most friendship cakes call for starter that has to be kept alive, but not this one. I think you'll really enjoy it.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy