Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
In a large bowl combine the sour cream, oil, and milk.
Beat in the eggs.
Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
Pour the batter into the greased bundt pan. Smooth the top into an even layer.
Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
Let cake cool completely for about an hour or at least until no longer piping hot before decorating.
Top with frosting, glaze, or ganache of choice, or dust with powdered sugar.
I used Devil’s Food cake mix for this recipe.
Can I use low-fat or nonfat sour cream? Low-fat may work but I cannot guarantee that you’ll get the same results and I strongly advise against using nonfat. The fat plays a big role in the taste and texture of the cake. I've only ever used full-fat sour cream for this recipe.
Can I use butter instead of oil? No! Although the flavor of the butter is really good, it drastically changes the texture of the cake. I have tried it myself with the vanilla version. The butter weighs the cake down and is not as moist as oil.
My cake mix already has pudding in it. Do I still add the pudding mix? Yes! Do not leave it out!
Does this cake need to be refrigerated? Yes, however it can be left out for 24 hours. After that, refrigerate immediately.