Description
This cake is incredibly soft, rich, and buttery with a melt-in-your-mouth crumb. The vanilla glaze seeps into every pore, making it irresistibly moist and flavorful. It tastes even better the next day — perfect for celebrations or simple family desserts.
Time
Prep: 10 minutes
Bake: 45–50 minutes
Cool/Soak: 15 minutes
Servings
12 slices
Ingredients
Cake
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1 box (15.25 oz) yellow cake mix
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1 box (3.4 oz) instant vanilla pudding mix
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4 large eggs
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½ cup vegetable oil
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¾ cup water
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½ cup sour cream (or Greek yogurt)
Glaze
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½ cup butter
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¾ cup granulated sugar
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¼ cup water
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1 tsp vanilla extract
Instructions
Prep
Preheat oven to 350°F (175°C). Grease and flour a bundt pan very well.
Make Batter
In a large bowl, beat cake mix, pudding mix, eggs, oil, water, and sour cream until smooth (about 2 minutes).
Bake
Pour batter into pan. Bake 45–50 minutes, until a toothpick comes out clean.
Make Glaze
In a saucepan over medium heat, melt butter with sugar and water. Bring to a boil and simmer 2 minutes, stirring. Remove from heat and stir in vanilla.
Soak Cake
While cake is hot, poke holes all over using a skewer. Slowly pour glaze over cake. Let absorb 10–15 minutes, then invert onto serving plate.
Weight Watchers (WW) Points
Traditional Version (Estimated)
12–14 SmartPoints per slice (1/12 cake)
Lightened WW-Friendly Version (6–7 Points)
Changes:
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Use sugar-free cake mix
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Sugar-free vanilla pudding
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Replace oil with ½ cup unsweetened applesauce
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Use light butter or reduce glaze by half
6–7 SmartPoints per slice
Tips
Grease bundt pan generously — glaze makes sticking worse Let cake rest overnight for best flavor Add coconut or chopped pecans for classic variations
Q & A
Q: Can I make this ahead?
Yes — tastes even better the next day.
Q: Can I freeze it?
Yes — wrap tightly and freeze up to 2 months.
Q: Can I use different flavors?
Yes — lemon cake mix + lemon pudding works beautifully.
