Home » Dessert Recipes » Chocolate Pudding Bundt Cake

Chocolate Pudding Bundt Cake

Chocolate Pudding Bundt Cake starts with a boxed cake mix but once it’s all whipped up, baked then topped with a rich and creamy chocolate sauce, it will taste homemade!

A CHOCOLATE LOVERS CAKE RECIPE

If you enjoy a good chocolate cake, this rich and decadent Chocolate Pudding Bundt Cake needs to be on your to make list! It’s insanely chocolate flavored and sooooo good. This moist cake is just what a perfectly baked chocolate cake should be. But, don’t let the fact that it’s a bundt cake scare you off, I have a few tips and tricks to help you make a wonderful bundt cake that turns out perfect every time!

A slice of Chocolate Pudding Bundt Cake with a fork in it about to get a bite.

FREQUENTLY ASKED QUESTIONS: 

Will this work with the smaller amounts of cake mix?

Over the last few years, manufacturers have changed the size of cake mixes. A few years ago, cake mixes were 18.25 ounces, then they went down to 15.25, and now some brands are down to 13.25 ounces. Duncan Hines is still my go-to and at the time that I’m writing this, they’re still 15.25 ounces. Great Value (the Wal-Mart brand is also still 15.25 ounces) However, this can change without notice. 
This recipe has been tested with a 13.25 ounce cake mix as well and it worked just fine, with NO changes needed.

Is the chocolate sauce super sweet?

The sauce is not overly sweet, so it pairs really well with the cake. It’s a nice balance. If you want it more on the sweet side, you can use milk chocolate chips in the mixture.

Can I use a different chocolate cake mix?

Sure thing. Any chocolate cake mix will work, I just like the Devil’s food cake mix as it’s the most intense chocolate flavor for dessert.

I struggle getting the bundt cake out of the pan, what can I do?

The biggest problem folks have with bundt cakes is the cake sticking to the bundt pan. There are so many complicated solutions to this problem like buttering and flouring the pan or using a specially made nonstick spread. While you could try those ideas, I have found that the absolute best and easiest thing to use is the nonstick spray with flour in it. Baker’s Joy makes it and so does Pam. Spray the pan really well (getting into all the crevices) and it comes out like a dream every single time!spraying baking dish with nonstick cooking spray

What bundt pan did you use?

This is the bundt pan (non affiliated link) that was used in this. Unfortunately it is out of stock and I’m not sure if it will come back in stock.
I looked for something similar but just couldn’t find anything that is exactly the same. This pan (paid affiliate link) was the closest and this other one (paid affiliate link) was similar as well. Any 10-cup bundt pan will work with this recipe thought.

How do I store the chocolate sauce?

It needs to be refrigerated for storage and will get thick. To warm back up you can do so in the microwave or stovetop. If you are using the sauce, you can just pour it over the whole cake if you want rather than individual slices but that is up to you.

If I don’t want the chocolate sauce what other topping can I use?

While I think this chocolate sauce makes this dessert, it is optional and you don’t have to use it if you don’t want to. You could dust it with powdered sugar instead.

How do I store leftover Chocolate Pudding Cake?

The cake will keep for up to 5 days at room temperature. Or freeze for up to 3 months.

A white dessert plate with a large piece of Chocolate Pudding Bundt Cake.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • Devils food cake mix– I prefer Duncan Hines because it’s a quality cake mix and they’re still offering the 15.25 ounce cake mixes (see above Frequently Asked Questions for more detail.) You are not following the ingredients used on the back of the box. Just use the ingredients I give below.
  • instant chocolate pudding mix– make sure you grab the instant stuff, not the cook and serve.
  • sour cream– this adds moistness. You won’t taste it as a separate flavor. You can also use plain Greek Yogurt.
  • vegetable oil
  • water
  • large eggs – if you have time, allow the eggs to come to room temperature. This allows them to mix into the batter much easier.
  • semi-sweet chocolate chips– if you want a sweeter sauce, you can swap this for milk chocolate chips. You could also try dark chocolate chips for a deeper chocolate flavor.
  • heavy cream– this is used in the chocolate sauce. It needs to be heavy cream though – no substitute.
  • light corn syrup– this is going to make that glaze nice and glossy!
  • vanilla extract
Devil's food chocolate cake mix, vegetable oil, eggs, sour cream, heavy cream, pudding mix, vanilla extract, light corn syrup, and chocolate chips.

HOW TO MAKE CHOCOLATE PUDDING BUNDT CAKE

Preheat the oven to 350°F. Spray a 10-inch bundt pan with baking spray and set aside. In a large bowl, stir together the cake mix and chocolate pudding mix. Add the sour cream, oil, water, and eggs. Combine with an electric hand mixer, the mixture will be thick. You can also use a stand mixer with the paddle attachment for this step. Scrape down the sides as needed.

collage of two photos: cake mix and pudding mix in a bowl; eggs, oil and sour cream added to bowl.

Stir in the chocolate chips. Add the batter to the bundt pan and gently smooth it out. 

collage of two photos: chocolate chips added to cake batter mix in the bowl; cake batter poured into Bundt Cake.

Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. While the cake is baking, it will puff up, but as it cools, it will settle back down. Allow the cake to cool for 5 minutes in the pan, then invert it on a wire rack to cool completely.

collage of two photos: fully baked cake in bundt pan; Bundt Cake turned out onto a cooling rack.

Once the cake is cool, make the sauce by placing the chocolate chips, heavy cream, and corn syrup in a medium-sized sauce pot. Place over medium-low heat, stirring constantly, until melted and smooth. Up to 5 minutes. Take off the heat and stir in the vanilla extract. Allow to cool slightly. Slice the cake and serve with the chocolate sauce over each portion.

collage of three photos: heavy cream, chocolate chips and corn syrup in a sauce pan; chocolate sauce after it's been melted and mixed; pouring chocolate sauce over a slice of cake.

Enjoy with a cold glass of milk!

A big piece of Chocolate Pudding Bundt Cake with the delicious chocolate sauce on top.

CRAVING MORE RECIPES? 

Up close looking at a slice of Chocolate Pudding Bundt Cake with a chocolate icing.

Chocolate Pudding Bundt Cake

Chocolate Pudding Bundt Cake starts with a boxed cake mix but once it's all whipped up, baked then topped with a rich and creamy chocolate sauce, it will taste homemade!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings

Ingredients

  • 1 box devils food cake mix (I prefer Duncan Hines)
  • 1 (3.9 ounce) box instant chocolate pudding mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ¾ cup water
  • 4 large eggs
  • 1 cup semi-sweet chocolate chips

For the Chocolate Sauce (optional):

Instructions

  • Preheat the oven to 350°F. Spray a 10-inch bundt pan with baking spray (the kind that has flour in it – like Baker's Joy) and set aside.
  • In a large bowl, stir together 1 box devils food cake mix and 1 (3.9 ounce) box instant chocolate pudding mix.
    Chocolate cake mix and pudding mix in a bowl.
  • Add 1 cup sour cream, 3/4 cup vegetable oil, 3/4 cup water and 4 large eggs. Combine with an electric hand mixer, the mixture will be thick. You can also use a stand mixer with the paddle attachment for this step. Scrape down the sides as needed.
    Cake mix, pudding mix, sour cream, oil, water, and eggs in a mixing bowl.
  • Stir in 1 cup semi-sweet chocolate chips.
    Chocolate chips added to cake batter.
  • Add the batter to the bundt pan and smooth it out.
    Cake batter in a bundt pan.
  • Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. While the cake is baking, it will puff up, but as it cools, it will settle back down.
    A baked chocolate cake in a bundt pan.
  • Allow the cake to cool for 5 minutes in the pan, then invert it on a wire rack to cool completely.
    A freshly baked Chocolate Bundt Cake on a wire rack.
  • Once the cake is cool, make the sauce by placing 1 1/2 cups semi-sweet chocolate chips, 1/2 cup heavy cream, 3 Tablespoons light corn syrup in a medium-sized sauce pot.
    Chocolate chips, heavy cream, and corn syrup in a medium-sized sauce pot..
  • Place over medium-low heat, stirring constantly, until melted and smooth. Up to 5 minutes.
  • Take off the heat and stir in 2 teaspoons vanilla extract. Allow to cool slightly.
    chocolate sauce in a small sauce pan.
  • Slice the cake and serve with the chocolate sauce over each portion.
    pouring chocolate sauce on a slice of chocolate cake.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dessert
Cuisine: American

Nutrition

Calories: 637kcal | Carbohydrates: 60g | Protein: 7g | Fat: 42g | Sodium: 466mg | Fiber: 4g | Sugar: 39g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Duncan Hines is my #1 mix as well. Adding a box of pudding to cake mix is an old family favorite.

    Trouble with your cake sticking to the pan? I mix and use what is called Magic release. I use this mixture all the time when it comes to coating my baking pans.
    Honestly, I have used this recipe for a number of years that I don’t even remember where I got it from.
    Magic Pan Release
    Mix equal parts of the follow recipe.
    Flour
    Solid Crisco
    Crisco oil
    Using hand mixture; whip up until smooth and creamy.
    Pour into9 glass jar and store in refrigerator.
    When ready to use; shake or stir well.
    Using a pastry brush, coat your pan really well.
    You can make a big batch or just a small bath as long as you mix up equal amounts of the 3 ingredients.
    Enjoy your day; as ‘Today is a good day to have a good day.’

    1. I’ve used the magic release! I think the Baker’s Joy that has the flour in it (Pam makes one too now) works just as good if not better. Plus, I always have that on hand. It’s the absolute best!
      Dolly Parton’s brand of cake mixes are SO good too and hers are 18 ounces if you haven’t tried those. They do cost a little more but the flavor tastes homemade!
      And if you like these pudding cakes, I’m not sure if you’ve seen my recipe for 7Up cake. It’s been on my site since 2012 but it’s still one of my absolute favorites!! https://www.thecountrycook.net/7up-cake/