Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix)

by Beat Bake Eat

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 Eat




How 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!




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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

Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix)

Crystal | Beat Bake Eat
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!
4.8 from 20 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 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) yellow or vanilla cake mix, unprepared
  • 1 box (4-serving size) instant vanilla pudding mix, unprepared

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 frosting.
  • Top with frosting or glaze of choice. Decorate with sprinkles if desired.
  • 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.


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Keyword cake mix cake, how to improve boxed cake mix
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Recipe Rating




32 comments

Rosanne August 17, 2020 - 4:54 pm

Can you use different flavored instant pudding mix?

Reply
Crystal | Beat Bake Eat August 18, 2020 - 10:15 am

I recommend sticking to vanilla but if you really want to use a different flavored pudding, pick one that will compliment the flavor of the cake mix!

Reply
Monica October 3, 2020 - 6:56 pm

I used a yellow cake mix and lemon pudding! Added the zest of a whole lemon and squeezed half a lemon for the juice! It was a party in your mouth! I love you recipe!

Reply
Crystal | Beat Bake Eat October 4, 2020 - 2:11 pm

That sounds delicious!! I’m so happy that you like my recipe, Monica. Thank you for taking the time to rate and review it! (P.S. I hope you didn’t forget to put frosting on top!)

Reply
Rosanne October 25, 2020 - 10:36 am

I used to make this cake 50 yrs ago. But always baked it at 350. This time I baked it at 325 and if fell when taking it out of the oven. Tasted ok but consistency was dense. Next time I do 350

Reply
Crystal | Beat Bake Eat October 28, 2020 - 4:28 pm

I’ve made this cake multiple times and it’s always a hit; never dense. It sounds like you may have overmixed. It’s much more likely to be soft and underbaked rather than dense.

Reply
Rm November 6, 2020 - 6:56 am

Just making sure, Should you lightly coat the pan with flour after greasing it before you put the batter in?

Reply
Crystal | Beat Bake Eat November 6, 2020 - 12:25 pm

I never do but you can if you want to!

Reply
Caroline December 10, 2020 - 4:19 am

Hi I tried this cake as a Bundt cake before I used it for a 2 layer birthday cake and it came out moist but not as fluffy as I expected. What can be corrected to create a fluffy texture rather than dense/pound-cake feel?

Reply
Crystal | Beat Bake Eat December 10, 2020 - 9:55 am

Hmm, it’s not supposed to be dense at all. Did you mix it according to the instructions? Step by step? Personally, I always make this cake by hand to ensure that I don’t overmix. As long as you mix it according to the instructions, mix gently after adding the cake mix and pudding mix (step 5), then stop mixing when they are moistened and fully incorporated, the cake should be soft, moist, and fluffy. What did the batter look like? Was it rubbery?

Reply
Margaret January 15, 2021 - 3:26 pm

I just got my new Bundt pan yesterday, and I couldn’t wait to use it. I got a cake mix, Duncan-Hines Butter Golden, and followed your directions to a tee. The cake came out beautifully! Everything was great, except….this cake mix, which I thought was just a fancy-named yellow cake, tastes EXACTLY like pancakes! Lol. Not a bad thing. I love pancakes. But this after-dinner dessert has definitely turned into a delicious BREAKFAST cake. Thank you for the recipe!

Reply
Crystal | Beat Bake Eat January 18, 2021 - 11:51 am

Wow! Lol. I’m happy it came out great for you and thank you for the 5-star rating. That pancake flavor sounds interesting though. Did you top it with icing? Or maybe some maple syrup? 😅

Reply
Deborah Eyink February 2, 2021 - 12:04 pm

Do you have to use a bundt pan??

Reply
Crystal | Beat Bake Eat February 2, 2021 - 7:22 pm

You can use a 9×13 inch pan but I’d recommend you check the cake after 35 minutes to ensure that it doesn’t overbake.

Reply
Rhonda Moore March 31, 2021 - 1:14 pm

I’ve made regular vanilla. I’ve made lemon using lemon cake mix and lemon pudding. Made Creamsicle using orange cake mix and vanilla pudding. I have jazzed up the lemon and orange cakes with zest from lemons and oranges I happened to have in the frig. Last week I used Devil’s Food cake mix and chocolate pudding(wish I had used chocolate milk too). Every one of them has been delicious. Today, I’m making Pina Colada cake using pineapple cake mix, banana pudding mix, and coconut milk. Based on licking batter off the spatula, it is going to be great!

Reply
Beat Bake Eat March 31, 2021 - 2:11 pm

Wow. I’m genuinely happy you like the recipe this much!! I’ve made the vanilla, chocolate, and lemon. I wish I had thought of using chocolate milk for the chocolate version! That’s such a good idea but maybe it would’ve been too sweet? Turning this into a pina colada cake didn’t even cross my mind! Damn, that sounds good. Are you going to top it with anything? Maybe next time you can add some rum to it.

Reply
Deborah Eyink February 4, 2021 - 5:28 pm

Thank you Crystal……I made your 2 banana bread recipe and it turned out very good……I like your page and will be using it again for this cake mix recipe…….Bring on the entrees…….

Reply
Crystal | Beat Bake Eat February 5, 2021 - 12:44 pm

So happy to hear that! Let me know how the cake turns out.

Reply
Effie February 26, 2021 - 12:53 pm

I’m writing to thank you Crystal for your recipes. I’ve tried the lemon cake and mini donut muffins and my family and I love them. I’m really happy the ingredients are usually things already in my cabinet and fridge. I love how moist everything is and it stays that way for days.
Glad I found you, please continue creating your good recipes!

Reply
Beat Bake Eat February 26, 2021 - 5:42 pm

Thank you so much for taking the time to write me a comment, Effie. You’re so kind. I’m very happy that you like my recipes and I really appreciate the encouragement, especially at a time like this.

Reply
Kathie February 26, 2021 - 8:49 pm

Made your cake tonight. So delicious, my husband and I both loved it. It is so moist. Recipe was easy to follow and easy to make. Love it. Thank you so much for this great recipe. I will be trying more of your recipes in the future.

Reply
Beat Bake Eat February 28, 2021 - 11:41 am

You’re welcome! I’m happy you both enjoyed it. This is one of my favorite ways to doctor cake mix. Yay! Let me know which ones you try.

Reply
Yaya March 28, 2021 - 3:38 pm

Everyone in my family loved it! My husband, who frowns at the taste of boxed cake mix, ate 1/4 of the cake in one sitting. My granddaughter and her friends loved this cake so much that I got a “make me a cake, please”, list for every flavor in the rainbow from them. Going to try all of your recipes after making this awesome cake. Thank you for sharing this recipe.

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Beat Bake Eat March 28, 2021 - 4:25 pm

I love that you love this cake because my family and I feel the same way about it! It really does not taste like a cake mix cake. I guess you’ll just have to make it again. 😄 You’re very welcome, Yaya. Thank you so much for taking the time to rate and review my recipe. Happy baking!

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Christine Fister June 5, 2021 - 7:33 pm

Use right size Bundt pan! I probably needed to decrease heat 325. The top burnt, well bottom at 50mins inside is exceptionally moist, almost not done.

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Beat Bake Eat June 6, 2021 - 11:04 pm

Oh, no. You’re supposed to bake it at 325F! When you get another chance, try it again at the right temperature. It’s a lovely recipe.

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PBrag June 19, 2021 - 7:24 am

You say this cake last 4 to 5 days. That is a joke. This cake doesn’t last an hour in my house. Sooo Good. Even my grandmother in law went back for seconds!!! Thanks for the recipe. I have shared it as well. I’ve also tried several variations and besides vanilla, the best variation I found was using a dark chocolate cake with dark chocolate pudding and chocolate milk.

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Beat Bake Eat June 19, 2021 - 9:04 am

You almost scared me for a second 🤣 It doesn’t last long at my house either and everyone always goes back for seconds! I’m really glad it was a hit. I’ve never tried that variation specifically but thanks for letting me know! I don’t think I’ve ever seen dark chocolate cake mix or dark chocolate pudding. It sounds really delicious though.

Reply
Shonda June 30, 2021 - 9:53 am

Making this tonight for a coworkers birthday. I’m going to try making it into cupcakes, hopefully they turn out as yummy and pretty as the bundt. Wondering what glaze you used? Thanks!

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Beat Bake Eat June 30, 2021 - 12:45 pm

Thank you for the 5-star rating, Shonda. That sounds great! I wish I could tell you how long they need to be baked for but I’ve never made cupcakes with this recipe before. I’d love to know how they turn out. For the glaze, I adapted it from my Gingerbread Loaf Recipe. It went something like this:

2 tablespoons unsalted butter, softened
1 tablespoon table cream
1/2 teaspoon vanilla extract
1 cup powdered sugar
water (I usually add 1/2 teaspoon at a time until I reach my desired consistency)

The glaze you see in the picture is thin and runny which I didn’t really like so whenever I remade this glaze I would always add less water. Also, it works best if all of the ingredients are at room temperature because the butter tends to clump when mixed with cold cream/water.

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Anonymous July 22, 2021 - 6:45 am

Followed directions exactly and it came out perfect! Delicious!

Reply
Beat Bake Eat July 22, 2021 - 11:28 am

That’s really great! I’m happy you like it. Thanks for leaving a comment.

Reply