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.
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.
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!
What 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.
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.
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)
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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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122 comments
Have you ever tried putting fruit in it like blueberries or would that change the texture
You can add blueberries if you want to. I recommend coating them in flour though.
This recipe was amazing. I recently relocated from the US to Africa and it’s hard to find many things so I have been looking for easy, tasty things to make. The ingredients were simple and easy to find. The cake was moist and delicious.
I’m happy I could be of help.
Any suggestions for making mini bundt cakes in a silicone mold?
I’m not familiar with this mold, sorry.
This Bundt cake is so delicious and moist, my whole family loves it. Will definitely be making it again
If I use a 9” cake pan how long should I bake the cake at 325f
That pan is too small!
Hmmm I’m wondering how this would turn out using Bailey’s Irish Cream in place of half, or even all, of the milk. Has anyone tied that?
I’ve never tried it but it sounds amazing! Do it.
I did try it, it turned out so good! I replaced all of the milk with the Irish Cream and made an Irish Cream frosting to go on it, it was delicious
😮 !!!! I’m trying it.
I used to make this cake in the 70’s but as time went on I forgot about it. Now when I looked for the recipe online each one I find is different. The measurements for sour cream (1 cup) instant pudding, 4 eggs is the same. What is different is the how much water and oil to add. Some recipes call for milk instead of water. I have tried all of them. with only 1/2 cup of liquid the batter is so thick you have to shovel into cake pan. And altho it puffs up high while baking, when you take it from the oven it usually sinks very low. I sure which I had saved that recipe from the 70’s because none of these are working.
You’ve left a similar comment 4 times now. I understand you’re frustrated but this recipe hasn’t changed since the first time you commented and it is redundant and unfair to keep leaving a lower rating when you know this isn’t the recipe that you’re looking for.
I have been baking this cake since the 70
‘s. . Lately it has been falling after I take it out of the oven. Why??
Hmm, I think this issue might be specific to your oven.
I just tried it with lemon. It was delightful
Delicious!
Fantastic recipe! I followed the instructions almost exactly, except that I got nervous after reading some of the comments on the lower temperature. I did start it on 325 and then put it up to 350 for about ten minutes and finished off on about 330. It was delicious and just a little brown on the bottom, probably didn’t need to adjust the temp. at all! Wondering if I can mix all the ingredients, refrigerate overnight and bake the following day? Would bring it out of the fridge for at least a half hour before baking.
Understandable. Ovens vary but my cakes always come out great at 325F. I don’t recommend doing that because it will mostly likely affect the batters ability to rise which will result in a denser, collapsed cake.
Can I add vanilla extract?
Yes, but it’s really not needed.
My friend told me about a similar recipe, so I found your recipe for the exact amount of ingredients. I am going to try white cake mix with Pistachio pudding and add crushed real Pistachios to the mix or just add them to the glaze that would go on top. Can’t wait to try this version.
Ouu, that sounds amazing. Yes, give it go!
Only had large box of instant pudding and added a little extra milk. Will keep doing this. So major moist!! Also, had strawberry cream cheese icing that I had left over in freezer, thawed and drizzled on cake… All were in Heaven. Making another one!!! But going to use a simple glaze.
This is the bestest ever and EVERYONE enjoyed it. Gone in two days with four people, so you KNOW it was a hit.. THANK YOU FOR SHARING
You’re very welcome! I always use a simple glaze as well. It’s the same at my house. It never lasts long, ever. Thanks for leaving a comment.
It smells delicious. Looks great. Just need to glaze & sprinkles. Its my grandsons 20th birthday
Aww, I hope he enjoyed it.
OH & it looks so good..
Help.???
I’m standing here making a cake with your recipe and I goof!! I put 1 whole 8 oz cup of milk instead of 1/2. My granny makes your recipes all the time and I want to surprise her with this one. Can I remedy this with some added flour ?
I’m so sorry I missed your comment, Jai.
This is a tough one.
Honestly, you’d have to add in more sugar and some other ingredients for moisture to make up for the added flour; lots of tweaking.
What did you end up doing?
I made this bundt cake just as directed in the recipe.
Turned out perfect. The most moist & flavorful cake ever.
That’s great, Susan. Thanks so much for taking the time to tell me how it turned out.
I love this recipe, I added Bourbon Liquor Cream instead of milk and it turned out fantastic!! I did a cream cheese, butter and powered suger drizzle. Then I added Hershey chocolate Shavings. It was beautiful and delicious!
O my gosh, that sounds amazing! I wish I could have a slice. Thanks so much for the feedback, Lori.
I’ve made a version of this recipe using whole milk Greek yogurt instead of sour cream, and it comes out lighter, but still very moist and delicious. I’ve used all diffferent flavors of cake mixes and pudding mixes, but the favorite is lemon cake mix with lemon pudding mix, substituting fresh lemon juice for the milk. Everyone’s favorite icing is cream cheese, which is made with room temp cream cheese and powdered sugar with enough milk to thin to desired consistency. For the lemon cake, I substitute fresh lemon juice for the water. It’s SO good! Thanks for the recipes!!!
WOW! This was excellent. I made it exactly as your recipe stated. I had to cook my cake for about 53 minutes, but that may be my oven. I used a a bit of frosting from a can of buttercream frosting which I heated a little bit in the microwave and then drizzled over my cake.d Fantastic.
I used a devils food cake mix and chocolate pudding, baked in 2 loaf pans for 55 minutes on 325
Great! This is really helpful.
I am about to try this recipe, and intend to add about 1/2 cup of golden seedless raisins. I will let you know how my Bundt turns out. Thanks for the great idea!!
Just made this recipe for the first time. I added one cup of mini chocolate chips. I followed the directions regarding using a pastry brush and greasing the pan with oil and no flour. I also left it cool for 20 minutes as directed. I had a difficult time getting the Cake to release from the pan and gently used a thin, metal frosting spatula to loosen it. After a few more tries, it came out of the pan but left a small section sticking to the tube. I patched it back together and will try to hide with a glaze to serve at the fundraiser dinner.
Normally, I grease my bundt pan by hand with shortening or solid butter and dust with flour. After baking, I cool the cake in the pan for a shorter amount of time. I will return to my previous method .
Can a cook pudding powder be used rather than instant pudding powder, if so what variances are there ?
Can you use this recipe for 3D Easter Lamb Cake?
I was wondering if this Bundt cake can be made a few days ahead of when needed and freeze it? (Obviously without icing it)If yes, how long to thaw?
Thank You! This recipe is a great base recipe for all flavors of bundt cake. It comes out perfect everytime. Thanks again.
I made this with a spice cake mix and butterscotch instant pudding. It was outstanding! Husband and I ate the whole thing! (Over a few days)
The Vanilla is out of this world moist!!! My question is can I bake it in a 9×13 pan and if so at what oven temp and how long?
Just wondering: your recipe calls for milk, but the picture shows heavy cream. What percentage should it be?