Preheat oven to 300°F (150°C) for tube pan or 350°F (175°C) for Bundt pan.

Grease a tube pan or Bundt pan well.

In a large mixing bowl, combine the Duncan Hines yellow cake mix and Jell-O instant vanilla pudding.

Add the Crisco oil and cream sherry to the dry ingredients.

Start the mixer on low speed to combine the ingredients.

Add the eggs one at a time, beating after each addition.

Increase the mixer speed to high and beat for five minutes.

Pour the batter into the prepared pan.

Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.

Slice and serve.