Heat oven to 325°F (165°C). This lower temperature helps the cake bake evenly.
Grease a 10- to 12-cup Bundt pan thoroughly. Dust with flour and tap out the excess, or use a baking spray that contains flour. Make sure to coat every nook.
In a large mixing bowl, beat the softened cream cheese and butter on medium speed for 2–3 minutes until very smooth and fluffy.
Add the granulated sugar and beat for 1 minute to dissolve and aerate.
Beat in the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
Mix in the vanilla, almond extract (if using), and salt.
Add the cake mix and sour cream. Beat on low just until combined, then increase to medium for 30–45 seconds to make a thick, velvety batter. Do not overmix.
Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter 2–3 times to release air bubbles.
Bake for 55–70 minutes at 325°F. Start checking at 55 minutes. The cake is done when a skewer comes out with a few moist crumbs and the top springs back lightly.
Let the cake cool in the pan for 15 minutes. Run a thin knife around the edges if needed.
Invert onto a wire rack and cool completely, about 1–2 hours.
For glaze, whisk powdered sugar with milk and vanilla until thick but pourable. Drizzle over the cooled cake.
