I had some fresh strawberries to use up and wanted a quick easy cake to serve with them. This is it and it is good. It's a nice light bundt which I imagine could have the flavor changed by changing the flavor of the pudding used in it.
1Place rack in the center of the oven and preheat to 325ºF. Lightly mist a 10 inch tube pan or 12 cup Bundt pan or in layer pans with the vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2Place the cake mix, pudding mix, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl down again if needed. The batter should look well blended.
3Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven and bake until it is golden brown and springs back when lightly touched with your finger, about 50-60 minutes for a tube pan. Remove the pan from the oven and place it on a wire rack to cool for exactly 20 minutes. Turn out onto serving platter.
4Frost if you like or dust with powdered sugar. Store unfrosted cake covered in foil at room temperature for up to 4 days or in the refrigerator for up to 1 week. Can also be frozen.
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