I was in the mood for cake the other day and decided to go for a bundt cake. I don’t know why I love them so, but I do. It is hard to mess up a bundt cake and there are so many delicious ways to serve it up.
The recipe is simple and the cake was moist, flavorful and quite tasty. Captain Cavedweller even liked it.
Vanilla Bundt Cake
1 box French Vanilla Cake Mix
1 small package instant vanilla pudding
1 tsp. vanilla extract
1 cup sour cream
1/2 cup water
1/2 cup oil
1/2 cup vanilla frosting
Preheat oven to 350 degrees.
Blend dry ingredients. Add vanilla extract. Lightly beat eggs then mix eggs, water, oil and sour cream with batter. Beat on medium speed until combined. The batter will be super thick, so don’t panic.
Scoop it into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Bake for one hour or until it starts to pull away from the edges of the pan.
Let cool completely then invert on a cake plate. Put 1/2 cup of pre-made frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. It doesn’t take very long at all. Drizzle over cake.
Serve with fresh whipped cream and raspberries. I had to add a drizzle of chocolate to the plate. You could also serve with ice cream.
She Who Really Likes Bundt Cake