Nothing Bundtlette Cakes Copycat *****

Ingredients

• 1 cake mix (see below for combination)
• 3.4 oz pudding mix dry, instant pudding (see note)
  NOTE:
  Chocolate cake mix + chocolate pudding mix
  Lemon cake mix + Lemon (cheesecake) pudding mix
  White cake mix + pistachio pudding mix)
• 1 cup sour cream
• 4 large eggs
• 1/2 cup oil
• 1/2 cup water (replace 1/4 of water with lemon juice for lemon cake)
• 1 1/2 cups white chocolate chips optional

Frosting

One large can ready-made frosting

Instructions

• Preheat oven to 350 degrees.
• Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.
• Pour cake batter into a greased bundtlette or bundt cake pan (nonstick cooking spray works best).
• Bake for 30 minutes for bundtlette pan or 45-50 minutes for regular bundt pan. Check 5 minutes before time.
• Let cool. Remove the cake.
• Put 1/3 of the canned frosting in a glass cup. Microwave for 5 minutes intervals to achieve “pouring” consistency.
• Pour over cake let it run down on sides. Heat another 1/3 and repeat the steps.
  
  NOTE:
  Regular 9*13 cake pan also can be used. After frosting is done, cut cake into bite sizes and place in cupcake liners to serve.

ORIGINAL RECIPE