Preheat the oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray (preferably one labeled for baking).

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add the white cake mix and instant cheesecake pudding mix. Add the ¾ cup milk, ¾ cup vegetable oil, the 4 slightly beaten eggs, 2 teaspoons vanilla, and 1 teaspoon almond extract.

Beat the batter on medium speed for about 2 minutes, until well combined and smooth, scraping down the sides and bottom of the bowl as needed.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake on the middle oven rack for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan on the rack for 45 minutes.

After 45 minutes, invert the pan onto a serving plate or wire rack to release the cake. Allow the cake to cool completely at room temperature before frosting.

When the cake is completely cool, prepare the frosting: in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter together until smooth and well combined, about 5 minutes, scraping the bowl as necessary.

With the mixer on low, gradually add the 2 cups sifted powdered sugar until fully incorporated and smooth. Add 1 teaspoon vanilla and mix to combine. Increase the mixer to medium speed and beat for about 5 more minutes, scraping the sides and bottom of the bowl as needed, until the frosting is smooth and spreadable.

Spread the cream cheese frosting over the completely cooled bundt cake.