Receiving Instructions

Store unopened at room temperature for up to 15 months.

Preparation Instructions

1 package cake mix
4 eggs, at room temperature
1 cup (250 ml) lukewarm water
16 Tbs. (2 sticks/250g) unsalted butter, melted and cooled

Position rack in lower third of oven and preheat to 350°F (180°C). Butter and flour 10-cup (2.5-l) Bundt pan.

Put cake mix in bowl of electric mixer fitted with whisk attachment. In small bowl, using handheld whisk, whisk together eggs and water and add to mixer bowl. Beat on medium speed until combined, about 30 seconds. Add melted butter and beat until blended and smooth, about 1 minute. Stop mixer and scrape down sides of bowl, then beat on medium speed for 30 seconds more. Pour batter into prepared pan and, using rubber spatula, spread evenly. Bake until toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Transfer pan to wire rack and let cake cool in pan for 15 minutes. Invert pan onto rack and lift on pan. Let cake cool completely before serving.

Serves 16.

Vanilla Glaze (optional)

1/2 cup (125 ml) water
1/2 cup (125 g) granulated sugar
1 Tbs. vanilla extract
Confectioners' sugar for dusting

In small saucepan over medium heat, combine water and granulated sugar. Cook, stirring until sugar dissolves, about 3 minutes. Remove from heat and stir in vanilla. Using pastry brush, brush warm cake with glaze. Let cake cool completely, then dust with confectioners' sugar just before serving.

Williams Sonoma Vanilla Bean Bundt® Cake Mix