Step 1

Preheat oven to 350°F. Spray a fluted tube cake pan with non-stick baking spray with flour.

Step 2

Stir the cake mix, flour and pudding mix together in a mixing bowl. Add the sour cream, oil, water and eggs. Using an electric mixer, beat on low speed for 15 seconds. Increase speed to medium and beat for 2 minutes.

Step 3

Pour batter into pan. Bake for 38-44 minutes until a wooden skewer inserted into the center of the cake comes out clean.

Step 4

Allow to cool in pan for 10 minutes. Turn the cake out onto a wire rack and cool completely.

Step 5

Beat cream cheese until light and fluffy. Sift the powdered sugar over the cream cheese, then add vanilla extract and milk and beat until smooth and creamy.

Step 6

Pour into a disposable pastry bag and pipe icing over top of the pound cake.