Chocolate Pudding Sour Cream Bundt Cake (Boxed Mix)

Doctored cake mix chocolate bundt cake made with sour cream and chocolate pudding mix. This is an easy dessert recipe that tastes homemade and a great way to improve boxed cake mix!

Easy Cake Mix Cake with Pudding and Sour Cream 

This is a semi homemade or semi from scratch recipe so you still get the great taste of fully homemade cake but without all the work. 

In fact, you can make this cake entirely without a mixer or a whisk! I made it by hand using a large spoon and since you only need one bowl to mix everything in, those are the only two things (besides the bundt pan) that you need to dirty.

This cake is super moist, soft, and fluffy, and the chocolate flavor is more pronounced thanks to the addition of chocolate pudding mix.

Ingredients You’ll Need 

• 1 cup full-fat sour cream
• 3/4 cup vegetable oil
• 1/2 cup milk
• 4 eggs
• 1 box (15 – 16 ounces / 432 – 492 grams) chocolate cake mix, unprepared
• 1 box (4-serving size) instant chocolate pudding mix, unprepared

Adding these extra ingredients is a good way to make cake mix better! A lot better.

I used Betty Crocker’s Devil’s Food cake mix but you can use Pillsbury, Duncan Hines, or whatever you have on hand.

What does adding Sour Cream to Cake Mix do?

Adding just the right amount of sour cream to cake mix will yield a cake that is richer, more flavorful, and slightly but pleasantly dense. 

If you add too little you’ll hardly notice a difference and if you add too much and the cake will be too dense and heavy.

What does adding Pudding to Cake Mix do? 

Adding pudding mix to cake mix enhances the flavor, adds moisture, and yields a fluffier texture.

How to make Sour Cream Chocolate Cake with Cake Mix

First, preheat the oven to 325°F. Baking the cake at this temperature prevents the crust from being dry and ensures that the whole cake bakes at the same rate.

Next, grease the bundt pan well with oil or butter. I always use vegetable oil. Be sure to coat the entire surface of the inside of the pan!

Then, mix together all of the ingredients; combine the sour cream, oil, and milk, beat in the eggs, then incorporate the chocolate cake mix and chocolate pudding mix. The batter will be oddly thick but that’s exactly how it’s supposed to be.

Pour the batter into the pan and bake for 40 – 45 minutes.

Let the cake cool in the pan for about 20 minutes before removing. I know that seems long but I find that when you take it out too early, it is more prone to fall apart.

Lastly, top it with your favorite glaze, frosting, or ganache. Or simply dust it with powdered sugar. Thankfully this cake isn’t overly sweet so you can decorate it with whatever you like without worry. 

Here’s the vanilla variation! I like this one better.
Sorry, chocolate lovers.

If you try this boxed cake mix hack I’d love to hear the results in the comments below!

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Chocolate Pudding Sour Cream Bundt Cake (Boxed Mix)

Beat Bake Eat

Doctored cake mix chocolate bundt cake made with sour cream and chocolate pudding mix. This is an easy dessert recipe that tastes homemade and a great way to improve boxed cake mix!

4.88 from 25 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 15

Ingredients

 

• 1 cup full-fat sour cream
• 3/4 cup vegetable oil
• 1/2 cup milk
• 4 eggs
• 1 box (15 - 16 ounces / 432 – 461 grams) chocolate cake mix, unprepared
• 1 box (4-serving size) instant chocolate pudding mix, unprepared

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Instructions

 

• Preheat oven to 325°F.
• Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
• In a large bowl combine the sour cream, oil, and milk.
• Beat in the eggs.
• Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
• Pour the batter into the greased bundt pan. Smooth the top into an even layer.
• Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
• Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
• Let cake cool completely for about an hour or at least until no longer piping hot before decorating.
• Top with frosting, glaze, or ganache of choice, or dust with powdered sugar.

Notes

• I used Devil’s Food cake mix for this recipe.
• Can I use low-fat or nonfat sour cream? Low-fat may work but I cannot guarantee that you’ll get the same results and I strongly advise against using nonfat. The fat plays a big role in the taste and texture of the cake. I've only ever used full-fat sour cream for this recipe.
• Can I use butter instead of oil? No! Although the flavor of the butter is really good, it drastically changes the texture of the cake. I have tried it myself with the vanilla version. The butter weighs the cake down and is not as moist as oil.
• My cake mix already has pudding in it. Do I still add the pudding mix? Yes! Do not leave it out!
• Does this cake need to be refrigerated? Yes, however it can be left out for 24 hours. After that, refrigerate immediately.
• How long does it last? About 4 – 5 days.

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Keyword cake mix cake, how to improve boxed cake mix

Tried this recipe?Let me know how it was!