Who doesn’t love chocolate chip cookies? But what if we told you that you can take that classic taste to a whole new level with our Chocolate Chip Bundt Cake Sour Cream Pudding recipe? This dessert is the perfect combination of moist, fluffy cake and rich, creamy pudding that will leave you craving for more. So, let’s dive in and whip up this indulgent treat!
Ingredients
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, and water. Mix well until smooth.
- Add the chocolate chips and walnuts (if using) to the batter and stir until evenly distributed.
- Pour the batter into a greased and floured bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the pudding according to the package instructions.
- Once the cake has cooled, use a knife to poke several holes in the top of the cake.
- Pour the prepared pudding over the top of the cake and spread it evenly using a spatula.
- Refrigerate the cake for at least 1 hour before serving.
Nutritional Information
Per serving:
- Calories: 420
- Total fat: 24g
- Saturated fat: 7g
- Cholesterol: 70mg
- Sodium: 450mg
- Total Carbohydrate: 47g
- Dietary fiber: 1g
- Sugars: 31g
- Protein: 5g
Cooking Time
Total time: 1 hour and 30 minutes
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Cooling time: 25-30 minutes
Chilling time: 1 hour
Equipment
- Mixing bowl
- Bundt pan
- Wire rack
- Spatula
- Toothpick
Serving Suggestions
Our Chocolate Chip Bundt Cake Sour Cream Pudding is perfect for any occasion, whether it’s a family dinner or a potluck party. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Variations
If you want to switch things up, you can try adding different types of chocolate chips, nuts, or even fruit to the batter. You can also use different flavors of pudding mix, such as chocolate or butterscotch, to create a unique twist on this classic recipe.
Substitutions
If you don’t have sour cream on hand, you can substitute it with Greek yogurt or buttermilk. You can also replace the vegetable oil with unsweetened applesauce for a healthier alternative.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Tips
- Make sure to grease and flour your bundt pan well to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Use a serrated knife to cut the cake for a clean and even cut.
- If the pudding is too thick, you can thin it out with a little milk.
Notes
This recipe makes 12 servings.
Frequently Asked Questions
Q: Can I use a different type of cake mix?
A: Yes, you can use any flavor of cake mix that you prefer.
Q: Can I make the cake and pudding ahead of time?
A: Yes, you can make the cake and pudding up to a day in advance. Just make sure to store them separately and combine them just before serving.
Q: Can I use a different type of pan?
A: Yes, you can use a different type of pan, but the cooking time may vary depending on the size and shape of the pan.
Personal Thoughts
This Chocolate Chip Bundt Cake Sour Cream Pudding is a real showstopper! The combination of the moist cake and creamy pudding is simply irresistible. Plus, it’s so easy to make and can be customized with your favorite flavors and mix-ins. I highly recommend trying this recipe out for yourself and impressing your friends and family with this decadent dessert.