easy moist vanilla cake

Vanilla Bundt Cake
makes 1 large 9.5" Bundt cake, 24 cupcakes or 1 small 7" Bundt cake + 12 cupcakes

INGREDIENTS

4 large eggs, room temperature

1 cup full fat Greek yogurt

1/2 cup avocado oil

1/2 cup water

1 package yellow cake mix

1 small box (3.4 oz) instant vanilla pudding

METHOD:
1. Preheat your oven to 325F. Grease cake pan and/or line your muffin tin with cupcake liners. Set aside.

2. In a large bowl, add eggs, yogurt, oil, water and beat on high until well combined, about 2-3 minutes. Add in cake mix and instant pudding, mix for another minute until everything is moistened. Scrape down the sides of the bowl with a spatula.

3. Cupcakes - fill liners half full with batter and bake for 10-15 minutes or until a toothpick inserted into the cake comes out clean.

4. Bundt - pour 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 45-50 mins for a large Bundt, 20-25 mins for a small Bundt. Cake is 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 Pistachio - use dark chocolate cake mix, pistachio instant pudding, and add 1 cup dark chocolate chips.