3 cups self-rising flour
1 (3 oz.) box instant vanilla pudding
3 cups pure white sugar
1 1/2 cups (3 sticks) butter, softened
1/2 cup vegetable oil
6 eggs room temperature
1 (8 oz.) pkg. cream cheese or dairy sour cream, room temperature
1 tsp. each: vanilla, almond, rum, coconut, butter, lemon extract

Preheat oven 325°F.

Sift flour and vanilla pudding together; set aside.

In a mixing bowl, cream together softened butter, cream cheese or sour cream and sugar until smooth.

Add 1/2 cup vegetable oil. Alternate eggs and flour mixture until all are added; beat until batter is smooth.

With a spatula, hand mix in your chosen flavorings.

Add batter to a greased and floured Bundt cake pan.

Bake at 325°F for 1 hour and 15/30 minutes depending on your oven. Test with a wooden pick or knife for doneness. Let cool for 20 minutes. Invert cake pan to cool the rest of the way.

GLAZE:

1 cup confectioners' sugar
4 to 5 tsp. milk or water
1 tsp. vanilla extract

Mix all together to a smooth consistency add more milk or water to reach your desired texture. Pour over cooled cake and enjoy!

Submitted by: All About Bundt Cake