Preheat the oven to 350°F (175°C). Lightly grease a bundt pan or a 9×13-inch baking dish. If you’re using a rectangular pan, you can also line it with parchment paper for easier removal.

In a large mixing bowl, combine the cake mix and pudding mix. Add the sour cream, eggs, warm water, oil, and vanilla extract.

Mix everything together using a hand mixer or a sturdy whisk. Beat the batter for 2 to 3 minutes, until it’s smooth and thick with no lumps.

Pour the batter into your prepared pan. Gently tap the pan on the counter a couple of times to get rid of any air bubbles.

Bake for 40 to 45 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out clean.

Cool the cake in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely. Once it’s cooled, give it a light dusting of powdered sugar before serving.