Very Vanilla Bundt Cake

Author Amber Brady

Yields Servings

Ingredients

1 box French Vanilla Cake Mix, *SEE NOTES FOR IMPORTANT INFO!
3.4 oz (96 g) small box instant French vanilla pudding mix
1 cup (240 g) sour cream
4 large eggs
1 cup (237 ml) water
¾ cup (177 ml) vegetable/canola oil
1 cup (170 g) white chocolate or vanilla morsels

Instructions

Pre-heat oven to 350˚F. Grease & flour a 12-cup bundt pan well. Set aside.
Combine everything but the morsels in a large bowl. Beat for 2 minutes at medium speed. Fold in vanilla chips & pour into the prepared bundt pan. (*I had a little problem with my chips being stuck to the bottom of the pan, which ends up being the top once it is turned out, so maybe pour in half the cake batter in then sprinkle with the chips, & then pour the remaining batter.)
Bake for 38-43 minutes or according to the time frame on the box of cake mix. Cake is done when it springs back after being touched. Allow to cool for 20 minutes before turning out onto a plate. Slice & serve!

Notes

IMPORTANT NOTE: This recipe was written when cake mixes had 18.25 oz in them. They have since switched to 15.25 oz. To ensure this recipe will work for you, please add these additional ingredients to the cake mix:

½ cup (60g) all-purpose flour
2 Tablespoons granulated sugar
½ teaspoon baking powder

OR buy two boxes of cake mix and add ½ cup of extra cake mix to the recipe.