Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix)

by Crystal | Beat Bake Eat
15 Views

Doctored cake mix bundt cake made with sour cream and vanilla pudding mix. This is an easy dessert recipe that gets so many compliments every time I make it because it tastes like it’s homemade! Out of all the many different things that you can do to make cake mix better, this has to be in the top 10.

Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix) - Doctored cake mix bundt cake made with sour cream and vanilla pudding. This cake comes out so soft and moist every single time and it tastes like it's homemade! | Beat Bake Eat

Easy Cake Mix Cake with Pudding and Sour Cream 

For those of you who consider yourself “not really a baker”, this recipe is perfect for you! 

It’s semi homemade or semi from scratch so you still get the great taste of fully homemade cake but without all the work. And you know what the best part is? I’ve made this cake multiple times and no one ever knows that I used cake mix. It is that good. Hands down, the best boxed cake mix hack I know.

You can make this cake entirely without a mixer or a whisk! Yes, you read that right. I always make 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.

For those of you who are experienced bakers, I know you don’t really like using cake mix but this recipe will surprise you! The results are fantastic.

It’s one of my favorite vanilla dessert recipes; a great way to improve boxed cake mix. 

Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix) - Doctored cake mix bundt cake made with sour cream and vanilla pudding. This cake comes out so soft and moist every single time and it tastes like it's homemade! | Beat Bake Eat

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 – 461 grams) yellow or vanilla cake mix, unprepared
  • 1 box (4-serving size) instant vanilla pudding mix, unprepared

Adding all of these extra ingredients makes this box cake taste homemade!

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

By the way, you can use different flavors of cake mix and pudding mix to make different variations of this cake!

Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix) - Doctored cake mix bundt cake made with sour cream and vanilla pudding. This cake comes out so soft and moist every single time and it tastes like it's homemade! | Beat Bake EatWhat happens when you add Sour Cream to Cake Mix?

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 the cake will be too dense and heavy.

What happens when you add Pudding to Cake Mix? 

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

Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix) - Doctored cake mix bundt cake made with sour cream and vanilla pudding. This cake comes out so soft and moist every single time and it tastes like it's homemade! | Beat Bake EatHow to make Sour Cream Cake with Cake Mix

First, preheat the oven to 325°F. Why this temperature? I had much better results baking the cake at this temperature rather than at 350. When baked at a lower temperature it is softer and more importantly, moister! The crust is perfectly golden brown and not dark and dry.

Next, grease the bundt pan well with oil or butter. Use your fingers or a bristle pastry brush to cover the entire surface of the inside of the pan. Be sure to get in all those nooks and crannies and the tube as well!

Then, mix together all of the ingredients; combine the sour cream, oil, and milk, beat in the eggs, then incorporate the cake mix and 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 and I know no one wants a broken cake!

Lastly, after the cake has cooled significantly, top it with your favorite glaze or frosting. This cake isn’t overly sweet so you can get away with plastering on a thick layer of frosting. But if you don’t have much of a sweet tooth, a simple glaze will do. For the cake you see in these pictures I mixed together some powdered sugar, milk, and vanilla extract and poured it on.

Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix) - Doctored cake mix bundt cake made with sour cream and vanilla pudding. This cake comes out so soft and moist every single time and it tastes like it's homemade! | Beat Bake Eat

This bundt cake comes out soft, moist, fluffy, and flavorful every single time! You can serve it at room temperature or cold. It tastes amazing both ways! I find that it actually tastes better overtime.

If you make this recipe let me know how it turns out in the comments below!




Follow Beat Bake Eat
for more easy baking recipes! 🙂

PINTEREST | FACEBOOK
INSTAGRAM | TWITTER

Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix)
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Doctored cake mix bundt cake made with sour cream and vanilla pudding. This is an easy dessert recipe that gets so many compliments every time I make it because it tastes like it’s homemade!

Course: Dessert
Servings: 15
Author: Crystal | Beat Bake Eat
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) yellow or vanilla cake mix, unprepared
  • 1 box (4-serving size) instant vanilla pudding mix, unprepared
Instructions
  1. Preheat oven to 325°F.
  2. Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
  3. In a large bowl combine the sour cream, oil, and milk.
  4. Beat in the eggs.
  5. Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
  6. Pour the batter into the greased bundt pan. Smooth the top into an even layer.
  7. Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
  8. 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.
  9. Let cake cool completely for about an hour or at least until no longer piping hot before frosting.
  10. Top with frosting or glaze of choice. Decorate with sprinkles if desired.

  11. Serve at room temperature or fridge cold.

Notes
  • You can also use golden or white cake mix.
  • 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! This will drastically change the texture of the cake. I have tried it myself. The flavor of the butter is really good but the texture changes completely. You will not get the same results! 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.


© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.

Try These Recipes Next!

Leave a Comment