Vanilla Bundt Cake
makes 1 large 9.5" Bundt cake or 1 small 7" Bundt cake + 12 cupcakes
INGREDIENTS
1 package yellow cake mix
1 package yellow cake mix
1 small box (3.4 oz) instant vanilla pudding
4 large eggs, room temperature
1 cup (8 oz container) sour cream
1/2 cup avocado oil
1/2 cup water
METHOD:
1. Preheat your oven to 325F. Grease and flour cake pan and line your muffin tin with cupcake liners (if making the smaller Bundt). Set aside.
1. Preheat your oven to 325F. Grease and flour cake pan and line your muffin tin with cupcake liners (if making the smaller Bundt). Set aside.
2. In a large bowl, add all ingredients and beat on high for 2 minutes or until well combined.
3. Cupcakes - fill liners half full with batter.
4. Bundt - pour remaining batter into the greased cake pan. Tap and smooth out batter to make sure it's evenly distributed. Place cake pan onto middle rack of oven and bake 50-55 mins for a large Bundt, 20-25 mins for a small Bundt. After 15 minutes, place muffin tin on top rack and bake for 8-10 minutes. Both are done when a toothpick inserted into the cake comes out clean.
5. Let cupcakes cool in pans for 5 minutes and Bundt cake for 10 minutes before turning out on a wire rack to cool completely before frosting (optional).
VARIATIONS:
- Dark Chocolate Pistaschio - use dark chocolate cake mix, pistachio instant pudding, and add 1 cup dark chocolate chips.
