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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
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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.

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