This is a moist, chocolatey cake that’s a snap to put together thanks to boxed cake mix and instant pudding. I often refer to it as my “cheater cake” and it’s a go-to for an easy, delicious, impressive dessert for a crowd.
Variations
Chocolate chips – I’ve originally always used semi-sweet chips, however you can use whichever type are your favorite. Use a combination of peppermint and chocolate chips to make this for the holidays.
Serve with
Ice cream – We are fans of local spots Salt & Straw and Molly Moon’s.
Fruit – Any berry; raspberry, strawberry, blueberry, or blackberry. This cake would also be great with sliced bananas.
Chocolate Pudding Bundt Cake
A moist, chocolatey Bundt cake that is a snap to put together with the help of boxed cake mix, sour cream, and pudding mix.
Servings: 12 people
Ingredients
- 1 15.25 ounce boxed Devil's Food cake mix
- 1 5.9 ounce instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- ½ cup water
- 4 large eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Generously grease a 12-cup bundt pan with non-stick cooking spray.
- In a large bowl, whisk cake mix, pudding mix, sour cream, oil, and eggs together until well blended. Stir in chocolate chips.
- Pour batter into your prepared bundt pan.
- Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out cleanly.
- Cook cake in the pan for 1-2 hours before inverting it onto a plate. Serve sprinkled with powdered sugar or glaze.
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