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!
Frequently Asked Questions:
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.
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.
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.
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!
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.
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.
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.
The cake will keep for up to 5 days at room temperature. Or freeze for up to 3 months.
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
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.
Stir in the chocolate chips. Add the batter to the bundt pan and gently smooth it out.
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.
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.
Enjoy with a cold glass of milk!
Craving More Recipes?
- Sock It To Me Cake
- 7Up Cake
- Shirley Temple Cake
- Carrot Bundt Cake
- Melted Ice Cream Cake
- Red Velvet Cheesecake Bundt Cake
- Oreo Poke Cake
- Cinnamon Roll Cake
- One Bowl Homemade Chocolate Cake
- Chocolate Sheet Cake
- Chocolate Poke Cake
- Coca Cola Cake
- Snickerdoodle Bundt Cake
Chocolate Pudding Bundt Cake
Ingredients
- 15.25 ounce box devils food cake mix (I prefer Duncan Hines or Pillsbury)
- 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):
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy cream
- 3 Tablespoons light corn syrup
- 2 teaspoons vanilla extract
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 15.25 ounce box devils food cake mix and 1 (3.9 ounce) box instant chocolate pudding mix.
- 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.
- Stir in 1 cup semi-sweet chocolate chips.
- Add the batter to the bundt pan and smooth it out.
- 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.
- 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.
- 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.
- Slice the cake and serve with the chocolate sauce over each portion.
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.
Nutrition
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.
Can I use 2 9″ round pans for this recipe and how long I bake it for.
I haven’t tested it in round cake pans yet. But I’d think you could go by the directions on the cake mix box 🙂
Can this cake me frozen and iced later?
Yes you should be able to do that 🙂
This was so good! Thanks so much!! Will definitely make again since everyone loved it!
Great cake
this cake is exceptional you did the pudding and the cake mixed and people are amazed it’s delicious
This won the whole family over this Christmas! I bought a beautiful new Bundt pan this season and could not wait to use it. This recipe was beyond delicious and formed the most beautiful Bundt cake possible. I will be using this every holiday.
Is it also 1 cup of yogart?
Plain Greek yogurt yes
I made this exactly as is and it was so good! It was very easy and everyone loved it! Thank you for the recipe!!
Yay!!!! This makes me so happy! Thank you for coming back Chanci!
Hello. I am going to be making this cake on Saturday. Is it ok to pour the chocolate sauce over the whole cake ahead of time, or will it get soggy? I wasn’t sure if I needed to wait until it is served. Thank you!
Hey Chanci! Nope it will not get soggy. Just be careful with the size of the plate your cake is on because it is a good bit of sauce so you may not need to use all of it. 🙂
Great, thank you so much Brandie! Looking forward to making this cake! It looks so good!! I’ll let you know how it turns out. 🙂
Hope you love it!!
This was SO good and so moist. It doesn’t even taste like it came from a cake mix! Everyone loved it so I made it again along with your 7Up cake. Outstanding. Thanks so much for sharing the recipes. All the pictures and all of your helpful tips are so great for people like me who need visuals. I really appreciate all your hard work on everything you do.
Thanks so very much Cara! That really means so much and I am so glad you find it helpful. I think it’s so easy to share recipes on the internet but I want to do more than that and really make it helpful and to also teach a bit as I go. Not everyone is a natural cook or baker and not everyone has been taught those things so I want to be that teacher and I think it’s something I am really good at. 🙂 I hope you find lots more recipes to love on here!
Could this be made in a 9×13 pan?
Yes it can
This is one of my top favorites