First, measure out the ingredients with the measuring cup and spoons, and preheat the oven to 350°F.
Next, crack the eggs into a large glass mixing bowl.
Beat the eggs with a blending whisk until the white and yellow parts are completely mixed together.
Then, in a separate clean mixing bowl, pour in the vanilla cake mix and the instant vanilla pudding mix.
Whisk the ingredients together until they’re completely combined.
Next, pour the egg mixture into the dry ingredients, and add in the water and oil.
Whisk all of the ingredients together really well! You don’t want any ingredient separation in the cake batter.
Greasing Cake Pan
Start by grabbing all of the pan-greasing materials and ingredients.
Next, cover your hands with the disposable gloves and grease the inside of the bundt cake pan with the vegetable shortening.Make sure to spread it out into a thin, even layer.
Then, use the sifter to sprinkle the flour over the shortening layer inside of the bundt cake pan until it is thoroughly coated.
Once the pan is thoroughly coated, turn it over and shake out the excess flour.
Then, pour the vanilla cake batter into the cake pan.
Bake the cake in the preheated oven for 50-65 minutes. Use a toothpick to check doneness in the center of the cake. Let the cake cool in the pan for 10 minutes before removing.
Use a butter knife to help separate the sides of the cake from the pan, then slide a cooling grid rack over the pan opening and flip it over to release the cake from the pan.
Lastly, let the cake cool completely before glazing. This should take about 40-60 minutes.
Glaze
First, measure out the glaze ingredients.
Then, combine the powdered sugar, milk, and vanilla extract in a glass mixing bowl.
Whisk the ingredients together until they’re mixed well, and the glaze is smooth.
Assembling
First, slide a sheet of parchment paper underneath the cooling rack to collect any spills or messes.
Next, pour the vanilla glaze over the entire vanilla bundt cake, and grab the cake lifter.
Use the cake lifter to transfer the cake from the cooling rack to a serving plate.
Finally, slice, serve, and enjoy!
Notes
Storing Bundt CakeTo store bundt cake: transfer the cake to a tall cake container or wrap tightly with plastic wrap. Label the date on the outside of the container. Store the cake either on the counter, at room temperature, for up to 3 days, or in the fridge for up to 1 week. To freeze individual cake slices: wrap the slices in plastic food wrap, then again in kitchen foil. Seal the wrapped cake slices in an airtight container to avoid freezer burn. Label the date on the outside of the container to keep up with freshness. Store these in the freezer for up to 3 months. Thaw completely before serving.