Ingredients

• vegetable oil cooking spray, for misting the pan
• flour, for dusting the pan
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 8 tablespoons butter, melted (1 stick)
• 4 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup sugar
• 1/2 cup hot water
• 8 tablespoons butter, cut up (1 stick)
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon rum extract
• 1 teaspoon coconut extract
• 1 teaspoon butter flavor extract
• 1 teaspoon pineapple extract

Instructions

1. PREHEAT oven to 350 F; lightly spray a Bundt pan with vegetable spray and dust with flour.

2. COMBINE cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.

3. BAKE until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.

4. COMBINE sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts.

5. REMOVE Bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.

6. POKE holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) You want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.

7. STORE in a glass dome at room temperature for up to 1 week.