easy moist vanilla cake

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 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.

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.