16 ouncescream cheese frosting(store bought or homemade)
Preheat oven to 325 degrees. Grease a non-stick* 10 cup bundt cake with shortening, then dust with flour.
In a large bowl, combine the cake mix, sour cream, oil and eggs and mix until well combined. Set aside.
In a medium bowl, using either a stand or hand mixer, combine the cream cheese, sugar and flour and mix until creamy. Set aside.
Pour half of the cake batter into the bottom of your pan. Then, either spoon the cream cheese filling around the center or you can use a piping bag to squeeze it more precisely into the center. Be sure to leave a border on the outside and inside edges of your cake. Pour the remaining batter over the top and spread around evenly.
Bake for 50-55 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan completely, then turn the pan over and cool the cake on a cake plate.
To frost the cake, simply remove the foil from the frosting container and remove the lid. Place the frosting into the microwave and cook for 10 seconds, take it out and stir. Continue cooking for 5 seconds at a time, until desired consistency has been reached. Spoon the frosting over the top of your cake. Cut and enjoy!
Refrigerate cake until serving.
*It's important to use a non-stick pan for this recipe since you'll need to allow the cake to cool in the pan.*If you don't allow the cake to cool completely in the pan, you top of the cake may fall since the cream cheese center won't be set. You'll drizzle frosting so it won't matter too much, but for the best look, allow it to cool completely in the pan before turning over.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**