Chocolate Chip Pudding Bundt Cake
Indulge in the ultimate combination of richness and ease with this Chocolate Chip Pudding Bundt Cake, a dessert that’s equal parts decadent and effortless to make. Featuring a moist and tender crumb, thanks to the addition of sour cream and instant vanilla pudding mix, this cake is loaded with melty semi-sweet chocolate chips in every bite. Using yellow cake mix as the base, this recipe comes together with minimal prep time and bakes to perfection in under an hour. The bundt pan ensures a stunning presentation, requiring only a dusting of powdered sugar or a dollop of whipped cream to take it over the top. Whether for birthdays, potlucks, or cozy weekends, this crowd-pleasing treat is sure to become a family favorite. Keywords: Chocolate Chip Pudding Bundt Cake, easy bundt cake recipe, moist chocolate chip cake, sour cream bundt cake.
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 1 box Instant vanilla pudding mix
- 4 large Eggs
- 1 cup Sour cream
- 0.5 cup Vegetable oil
- 0.25 cup Milk
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 1 tablespoon Butter (for greasing)
- 1 tablespoon Flour (for dusting the pan)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 10-cup bundt pan with 1 tablespoon of butter, making sure to coat all crevices. Dust lightly with 1 tablespoon of flour to prevent sticking.
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix.
Add the eggs, sour cream, vegetable oil, milk, and vanilla extract to the dry ingredients. Mix with an electric hand mixer on low speed for 30 seconds, then increase to medium speed and beat for an additional 2 minutes until the batter is smooth.
Gently fold in the semi-sweet chocolate chips using a spatula.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the bundt pan from the oven and let the cake cool in the pan for 10-15 minutes.
Carefully invert the cake onto a wire rack to cool completely before serving.
Slice and enjoy your Chocolate Chip Pudding Bundt Cake, optionally served with whipped cream or a dusting of powdered sugar!
Nutrition Facts
Calories |
5181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 642.3 g | 234% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 422.3 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 954 mg | 73% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
