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Up close looking at a slice of Chocolate Pudding Bundt Cake with a chocolate icing.
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 637kcal
Author Brandie Skibinski

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):

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.
    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.

Nutrition

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