1 box French vanilla cake
1 (4-ounce) package instant vanilla pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
2 teaspoon vanilla paste
Place rack in center of oven and heat to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.
Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed 1 minute, then stop and scrape down bowl. Increase speed to medium and beat 2 to 3 minutes more, scraping down bowl.
Turn batter into the bundt pan and bake at 350 for 58 to 62 minutes or until cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool 20 minutes more