Directions
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| - Place a rack in the center of the oven and preheat the oven to 350 degrees F. |
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| - Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. |
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| - Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. |
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| - Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. |
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| - Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. |
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| - Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. |
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| - Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more. |
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| - Glaze recipe follows. |
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