Sour cream pudding pound cake: Retro recipe from 1977

Lemon pudding pound cake - vintage recipe

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Create the rich and moist pudding pound cake that takes the cake.

Tonight give your family a special treat. Turn a regular cake mix into a really rich and moist sour cream pudding pound cake. You can do it with Jell-o Brand Lemon Flavor Instant Pudding.

The taste of this Jell-O Pudding cake is so delicious you’ll never believe it came from a mix. So create the pound cake that takes the cake!

Sour cream pudding pound cake Retro recipe from 1977

Lemony sour cream pudding pound cake – vintage recipe

Sour cream pudding pound cake (1977)

Sour cream pudding pound cake (1977)

Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes


  • 1 package (2-layer size) yellow cake mix
  • 1 package (4-serving size) Jell-O Lemon Flavor Instant Pudding and Pie Filling
  • 1 cup (1/2 pint) sour cream
  • 1/3 cup oil
  • 4 eggs


  1. Combine all ingredients in a large mixer bowl.
  2. Blend at low speed of electric mixer just to moisten, scraping sides of bowl often. Then beat 4 minutes at medium speed.
  3. Pour into two 8x4-inch or 9x5-inch loaf pans which have been lined on bottoms with paper.
  4. Bake at 350 F for 45 to 50 minutes or until cakes spring back when lightly pressed.
  5. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.


In high altitude areas, use large eggs, add 1/3 cup all purpose flour and 1-1/3 cups water; reduce sour cream to 1/3 cup and oil to 1 tablespoon.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 397mgCarbohydrates: 42gFiber: 1gSugar: 21gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Ladybird Johnson's classic lemon pound cake recipe (1966)

Sour cream pudding pound cake (1977)

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Comments on this story

2 Responses

  1. Is there no liquid added to this recipe? No water or milk? It makes a very stiff batter. It rises in oven but when you take it out it flops to half the size. I used to make this recipe in the 70’s but I lost it. I think I remember some liquid besides the oil.

    1. Yes, the batter should be thick. I make this cake all the time and have for many, many years. It should not have flopped for you. I have made it a bundt pan, 2 loaf pans, 2 cake pans or even cupcakes. The only pan it doesn’t work for is a jelly roll pan only because you can’t roll this after baking. For the sour cream, I prefer making my own with a cup of heavy cream (34%) and a tablespoon of lemon juice. Leave on the counter overnight in a covered non metal container. Whisk gently to make smooth and use in the cake. You can also use melted and cooled butter instead of oil. Some add 1/4 cup cake flour as well but I’ve never tried it. It’s supposed to make it denser, even more like pound cake. Try again. It does make an excellent cake. I use this method will all my cake mixes.

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