Bundt Cake

adapted from: Kelly P.

1 box white cake mix

1 box instant pudding (the flavor you want your cake to be)

3/4 c. water

1/2 c. sugar

3/4 c. oil

1 c. sour cream (I used non-fat plain yogurt)

4 eggs

1 tsp. any flavor extract (to match the flavor of pudding)

Preheat oven to 350 degrees.  Combine all ingredients in a large bowl; mix well.  Pour batter into a well greased and floured bundt pan.  Bake for 45 minutes or until done.  Cool in pan 10 minutes.  Then, remove from pan and cool completely.  Microwave 1 can of store-bought frosting for one minute or until runny.  Drizzle 1/2 of the can over the cake.  Let set then serve.  If using a mini bundt pan bake for 16 minutes.  Yields: 1 large bundt or at least 36 mini bundts (I lost the exact count because I ate too many!).