sour cream brunch cake

It's fluffy. It's moist. It's simple. It's delicious. It's easy to make. What else do you need to know?

Sour Cream Brunch Cake
1 box yellow cake mix
1 small package vanilla instant pudding
1/2 c. oil
1 c. sour cream
4 eggs
2 tsp. almond extract

Preheat oven to 350 degrees. Combine ingredients in a large bowl and beat 4 minutes at a medium speed. The batter will be very thick. Pour into a greased and lightly floured bundt pan. Cook cake for 5o minutes or until a toothpick inserted comes out clean. Cool cake for 10 minutes on a cooling rack. Then turn out onto a plate and lightly sprinkle powdered sugar over the top, if desired.