Vanilla Pudding Bundt Cake
This Vanilla Pudding Bundt Cake is made using French vanilla cake mix, instant vanilla pudding, sour cream, eggs, vegetable oil, warm water, and vanilla extract. The ingredients create a rich, moist cake that stays soft for days. The addition of pudding adds extra creaminess to the texture, while sour cream enhances the tenderness. Warm water and vegetable oil keep the cake light and airy.
Equipment
- 10-inch Bundt pan
- Large mixing bowl
- Electric hand or stand mixer
- Measuring cups and spoons
- Whisk
- Wire cooling rack
- Rubber spatula
Ingredients
For the Cake:
- 1 box 15.25 oz French vanilla cake mix
- 1 package 3.4 oz instant vanilla pudding mix
- ½ cup sour cream
- 3 large eggs
- ½ cup vegetable oil
- 1 cup warm water
- 1 teaspoon vanilla extract
For the Vanilla Glaze:
- 1 to 1½ cups powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan, making sure all the little corners are coated so the cake doesn’t stick.
- In a large bowl, mix together the French vanilla cake mix and instant vanilla pudding mix until well combined.
- Add in sour cream, eggs, vegetable oil, warm water, and vanilla extract. Beat with a hand mixer on medium speed for about 2–3 minutes until the batter is smooth and creamy.
- Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to get rid of any air bubbles.
- Bake for 45–50 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool in the pan for about 10 minutes, then flip it out onto a wire rack and let it cool completely.
- While the cake cools, make the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add a little more milk if you want it thinner or more sugar if you want it thicker.
- When the cake is fully cooled, drizzle the glaze evenly over the top. Let it sit a few minutes to set, then slice and serve.
Notes
Nutrition Facts Vanilla Pudding Bundt Cake
Calories: 340 | Total Fat: 15g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 330mg | Carbohydrates: 46g | Sugars: 31g | Protein: 4g