Nothing Bundt Cakes - Classic Vanilla (Copycat Recipe)

Name: Nothing Bundt Cakes - Classic Vanilla (Copycat Recipe)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 package french vanilla cake mix (or yellow cake mix); 3.9 ounce box instant vanilla pudding; 4 large eggs; ¾ cup sour cream; ½ cup water; ½ cup canola oil (or vegetable oil); 8 ounces cream cheese room temperature; 2 Tablespoons butter softened; 2 cups powdered sugar; 1 ½ teaspoons vanilla extract

4 steps

Prep:10minCook:45min

This is a family favorite!!! Super easy to make and tastes better than the company brand. Not to mention, much cheaper.

Updated at: Sun, 21 Jan 2024 21:40:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories405.2 kcal (20%)

Total Fat20.7 g (30%)

Carbs50.8 g (20%)

Sugars39.1 g (43%)

Protein3.8 g (8%)

Sodium375.5 mg (19%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

Cake

1 packagefrench vanilla cake mix

or yellow cake mix

3.9 ounceinstant vanilla pudding

½ cupwater

Cream Cheese Frosting

8 ouncescream cheese

room temperature

2 tablespoonsbutter

softened

2 cupspowdered sugar

1 ½ teaspoonsvanilla extract

Instructions

Step 1

Preheat oven to 350˚ F. Grease and flour bundt cake well until all of the crevices are covered. Set aside.

Bundt Pan

Step 2

In a large bowl, mix the cake mix, instant pudding, eggs, sour cream, water, and canola oil until well combined. Pour batter into bundt cake pan and give cake a little shake to ensure batter is evenly distributed. Bake for 40-45 minutes or until toothpick inserted in the middle comes out clean.

Bundt Pan

french vanilla cake mix1 package

instant vanilla pudding3.9 ounce

eggs4

sour cream¾ cup

water½ cup

canola oil½ cup

Step 3

Allow cake to cool in bundt pan for 10 minutes (NO LONGER) before flipping the cake onto a cooling rack.

Step 4

Meanwhile, beat the cream cheese, butter, powdered sugar, and vanilla extract together until light and fluffy. When cake is completely cool, frost the cake by placing frosting in large plastic bag (cutting one corner) or use a pipping bag. Frost from the outside to the inside center hole. Repeat until the cake is covered.