Preheat oven to 350°. Spray a high quality Bundt pan liberally with nonstick cooking spray and set aside.

In a medium bowl combine cake mix, instant pudding mix, milk, eggs, sour cream and vanilla extract. Mix together using a hand held mixer {or by hand} until you have a thick batter. Pour batter into prepared pan and spread into an even layer. Bake for 40-45 minutes or until a tooth pick inserted in the center comes out with only a few crumbs {but not not wet}.

The last few minutes of the bake time turn your attention to making the butter glaze. Combine the butter, granulated sugar, water and vanilla extract in a small saucepan over medium low heat. Stir continuously until the butter is melted and the sugar is mostly dissolved but do not boil.

Remove Bundt cake from the oven and poke holes into the warm cake {keeping the cake in the pan} with a skewer or thin knife. Pour the glaze slowly over the top of the cake being sure to pour it into the holes {some of the glaze will go over the sides as well}. Allow the cake to cool completely in the pan.

To serve, invert cake onto a cake plate and sprinkle with powdered sugar. Add a scoop of whipped cream and fresh berries if desired.

Store leftover cake covered in plastic wrap and refrigerated. Freeze for up to 3 months.