Duncan Hines Devils Food Bundt Cake

Duncan Hines Devils Food Bundt Cake

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Duncan Hines Devils Food Chocolate Cake Mix, 15.25 oz Walmart
Duncan Hines Devils Food Chocolate Cake Mix, 15.25 oz Walmart from brickseek.com

Are you ready to indulge in a rich, chocolatey treat that’s easy to make and sure to impress? Look no further than this Duncan Hines Devil’s Food Bundt Cake recipe! Whether you’re baking for a special occasion or just craving something sweet, this cake is sure to satisfy.

With a moist, dense texture and a deep chocolate flavor, this bundt cake is a classic that never goes out of style. So grab your apron and let’s get baking!


  • 1 box Duncan Hines Devil’s Food Cake Mix
  • 1 package instant chocolate pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 350°F and grease a bundt pan.
  2. In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, and water. Beat on low speed until the ingredients are well mixed, then increase the speed to medium and beat for an additional 2 minutes.
  3. Stir in the chocolate chips.
  4. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  6. Serve and enjoy!
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Nutritional Information:

Serving Size: 1 slice | Calories: 380 | Total Fat: 22g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 360mg | Total Carbohydrates: 43g | Dietary Fiber: 2g | Sugars: 28g | Protein: 5g

Cooking Time:

45-50 minutes


  • Bundt pan
  • Mixing bowl
  • Mixer
  • Wire rack

Serving Suggestions:

This cake is delicious on its own, but you can also dress it up with a dusting of powdered sugar, a drizzle of chocolate ganache, or a dollop of whipped cream. Serve it with a hot cup of coffee or a cold glass of milk for the ultimate indulgence.


Want to mix things up? Try adding chopped nuts or shredded coconut to the batter for some extra texture and flavor. You can also swap out the semisweet chocolate chips for milk chocolate, white chocolate, or peanut butter chips for a different twist.


If you don’t have sour cream on hand, you can substitute plain Greek yogurt. You can also use applesauce or mashed bananas in place of the oil for a slightly healthier option.


This cake will keep for up to 3 days at room temperature in an airtight container, or up to a week in the refrigerator. You can also freeze it for up to 3 months.


  • Make sure your ingredients are at room temperature before beginning.
  • Don’t overmix the batter, or the cake may become tough.
  • Grease your bundt pan well to ensure the cake comes out easily.
  • Let the cake cool completely before slicing to prevent it from crumbling.


This recipe makes a 10-12 cup bundt cake.

Frequently Asked Questions:

Can I make this cake without a bundt pan?

Yes! You can use two 9-inch round cake pans or a 9×13-inch baking pan instead. Just adjust the baking time accordingly.

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Can I use a different brand of cake mix?

Absolutely! However, keep in mind that the flavor and texture may be slightly different.

Can I make this cake ahead of time?

Yes, you can bake the cake up to a day in advance and store it in an airtight container. However, wait to dust it with powdered sugar or add any toppings until just before serving.

This Duncan Hines Devil’s Food Bundt Cake recipe is a true classic that never disappoints. It’s easy to make, rich and indulgent, and perfect for any occasion. Whether you’re a baking pro or a novice, this cake is sure to impress. So why not give it a try and see for yourself?

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