Chocolate Bundt Cake With Pudding In The Middle

Chocolate Bundt Cake With Pudding In The Middle

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Are you craving something rich, chocolatey, and indulgent? Look no further than this chocolate bundt cake with a surprise pudding center. Not only is it a gorgeous centerpiece for any dessert table, but it’s also incredibly easy to make. Let’s get started!


  • 1 box of chocolate cake mix
  • 1 box of instant chocolate pudding mix
  • 4 eggs
  • 1 cup of sour cream
  • 1/2 cup of vegetable oil
  • 1/2 cup of water
  • 1 cup of chocolate chips
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • Non-stick cooking spray


  1. Preheat your oven to 350°F. Spray your bundt pan with non-stick cooking spray.
  2. In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, water, vanilla extract, and salt. Mix until well combined.
  3. Stir in the chocolate chips.
  4. Pour half of the batter into your prepared bundt pan.
  5. Make a well in the center of the batter. Pour the instant pudding mix into the well.
  6. Pour the remaining batter on top of the pudding mix.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
  9. Dust with powdered sugar or drizzle with chocolate ganache before serving.
See also  Gluten-Free Bundt Cake Recipes

Nutritional Information:

Serving Size: 1 slice
Calories: 420
Total Fat: 24g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 500mg
Total Carbohydrates: 50g
Dietary Fiber: 1g
Sugars: 30g
Protein: 5g

Cooking Time:

Preparation Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes


  • Bundt pan
  • Large mixing bowl
  • Whisk or electric mixer
  • Rubber spatula
  • Wire cooling rack

Serving Suggestions:

Serve this delicious chocolate bundt cake with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a hot cup of coffee or a cold glass of milk.


Try adding chopped nuts, coconut flakes, or dried fruit to the batter for added texture and flavor. You can also swap out the chocolate cake mix for a vanilla or yellow cake mix and use a different flavor of instant pudding mix.


If you don’t have sour cream on hand, you can use plain Greek yogurt or buttermilk instead. You can also substitute the vegetable oil with melted butter or coconut oil. If you’re looking for a lower-fat option, you can use unsweetened applesauce in place of the oil.


Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.


  • Make sure to spray your bundt pan well with non-stick cooking spray to prevent the cake from sticking.
  • Allow the cake to cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
  • If you’re having trouble getting the cake to release from the pan, gently tap the bottom of the pan with a spoon or knife to loosen it.
  • For an extra chocolatey twist, try using chocolate pudding mix instead of instant vanilla pudding mix.
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Q: Can I use a different flavor of cake mix?
A: Yes, you can use any flavor of cake mix that you like. Just make sure to use the same flavor of instant pudding mix to match.

Q: Can I make this cake without the pudding center?
A: Yes, you can omit the pudding mix and just make a traditional chocolate bundt cake.

Q: Can I use a different type of pan?
A: Yes, you can use a regular cake pan or even a muffin tin if you prefer. Just adjust the baking time accordingly.

Personal Thoughts:

This chocolate bundt cake with pudding in the middle is one of my favorite desserts to make for special occasions or just when I’m in the mood for something sweet. The combination of rich chocolate cake and creamy pudding is absolutely irresistible. Plus, it’s so easy to make that even beginner bakers can whip it up in no time. I highly recommend giving this recipe a try!

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