If you’ve been searching for the easiest, most foolproof dessert to add to your rotation, this Cake Mix Pudding Cake is about to become your new go-to.
It’s the kind of recipe that tastes like you spent hours in the kitchen, but only requires a handful of pantry ingredients and about 10 minutes of hands-on prep.
The secret is the pudding mix baked right into the batter, which creates an incredibly moist, dense crumb that stays soft for days.
This is the classic chocolate version that most people grew up eating, the one that shows up at potlucks, birthday parties, and holiday tables across the country.
It’s made with a box of chocolate cake mix, a box of instant chocolate pudding, eggs, oil, sour cream, and chocolate chips for extra richness.
If you love simple, crowd-pleasing desserts, you’re going to absolutely adore this one.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 12 slices |
| Difficulty Level | Easy |
This cake pairs beautifully with a scoop of vanilla ice cream, just like I serve it alongside my Strawberry Poke Cake on dessert nights when I want variety without extra work.
Why You’ll Love This Cake Mix Pudding Cake
This cake delivers bakery-level results without any of the bakery-level effort.
The pudding mix in the batter isn’t just a shortcut; it actually changes the texture of the finished cake in the best possible way.
You get a crumb that’s fudgy and dense, not dry or crumbly like a lot of box cakes can turn out.
Here’s why this recipe is worth keeping in your back pocket:
- Ultra-moist texture: The combination of sour cream and instant pudding mix creates a cake that stays moist for days, even after slicing.
- Minimal prep work: You’re mixing everything in one bowl, which means less cleanup and less time standing at the counter.
- Endlessly flexible: Swap the chocolate cake mix for vanilla, lemon, or strawberry to completely change the flavor profile with the same easy method.
- Crowd-pleaser every time: This is the kind of dessert that disappears at every gathering. People always ask for the recipe.
- Kid-friendly: No weird ingredients, no complicated techniques. Kids love both making it and eating it.
- Make-ahead friendly: The cake actually tastes better the next day once everything has had time to settle.
You might also enjoy: Cake Mix Rum Cake
Ingredients
You’ll find most of these ingredients already sitting in your pantry or fridge.
The key players here are the cake mix and the instant pudding mix, both of which work together to create that signature dense, moist texture.
- 1 box (15.25 oz) chocolate cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 1 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips, divided
- Powdered sugar or cocoa powder for dusting (optional)
Read Also: German Chocolate Cake Bars Recipe
Kitchen Equipment Needed
No specialty tools required for this recipe. You likely already own everything on this list, but a few quality items can make a big difference in how evenly the cake bakes.
- Bundt cake pan (10-12 cup capacity)
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Pastry brush (for greasing the pan)
- Fine mesh sieve (for dusting powdered sugar)
Recommended Products for This Recipe
These are my personal go-to picks for making this cake come out perfectly every single time.
Each one solves a specific problem that can trip up even experienced bakers.
1. Nordic Ware Platinum Collection Bundt Pan
A flimsy Bundt pan is the number one reason cakes stick and fall apart at unmolding.
The Nordic Ware Platinum Collection pan has a heavy cast aluminum construction that distributes heat beautifully, giving you an even bake and a perfectly defined pattern.
The non-stick coating releases the cake cleanly every time, which is especially important with dense, moist cakes like this one.
2. Ghirardelli Semi-Sweet Chocolate Chips
Not all chocolate chips behave the same in batter.
Ghirardelli semi-sweet chips have a higher cocoa content than most grocery store brands, which means they actually melt into pools of real chocolate flavor throughout the cake rather than just sitting there.
They also hold their shape in some spots, giving you that delightful mix of melted and intact chocolate in every bite.
3. KitchenAid 5-Speed Hand Mixer
Overmixing is one of the most common mistakes in cake baking, and a reliable hand mixer with variable speeds helps you stay in control.
The KitchenAid 5-speed gives you the low speed you need to gently incorporate the dry ingredients without overdeveloping the gluten, which keeps the crumb tender.
It’s compact, easy to clean, and powerful enough to handle thick batter like this one.
4. Swerve Confectioners Sugar Substitute
If you want to dust the finished cake but are watching sugar intake, Swerve Confectioners is a seamless swap for powdered sugar.
It looks and dusts exactly the same as the real thing, with zero calories and no bitter aftertaste.
It’s also great for keeping the presentation looking clean and bakery-fresh for longer since it doesn’t dissolve as quickly as regular powdered sugar.
Another favorite: Cherry Cobbler with Cake Mix
Step-by-Step Instructions: How to Make Cake Mix Pudding Cake
1. Preheat the Oven and Prepare the Pan
- Set your oven to 350°F (175°C). Allow it to fully preheat before placing the cake inside, as an under-heated oven leads to uneven baking and a dense, undercooked center.
- Generously grease your Bundt pan with softened butter or non-stick baking spray, making sure to get into every ridge and crevice. Missing a spot is the most common cause of sticking.
- After greasing, lightly dust the pan with cocoa powder (rather than flour, which can leave white residue on a chocolate cake) and tap out any excess. Set the prepared pan aside.
2. Combine the Dry Ingredients
- In your large mixing bowl, add the entire box of chocolate cake mix and the entire box of instant chocolate pudding mix.
- Whisk the two dry mixes together briefly with a fork or whisk so they’re evenly combined before you add the wet ingredients. This prevents pockets of pudding mix from forming in the finished cake.
3. Add the Wet Ingredients
- Add the 4 eggs directly to the bowl with the dry mix. Room temperature eggs incorporate more easily and create a more uniform batter, so take them out of the fridge about 30 minutes before you start.
- Add the 1 cup of sour cream. This is what makes the cake exceptionally moist and adds a very subtle tang that balances the sweetness. Full-fat sour cream works best here.
- Pour in the 1/2 cup of vegetable oil. Oil keeps this cake moist longer than butter would, since oil stays liquid at room temperature.
- Add the 1/2 cup of warm water and the 1 teaspoon of vanilla extract.
4. Mix the Batter
- Using your electric hand mixer on low speed, begin mixing all the ingredients together. Start on low to prevent dry mix from flying out of the bowl.
- Once the ingredients are roughly combined, increase the speed to medium and beat for about 2 minutes, or until the batter is completely smooth and glossy with no streaks of dry mix remaining.
- Do not overmix. Two minutes at medium speed is enough. Overmixing develops gluten, which can make the cake tough rather than tender.
- Scrape down the sides and bottom of the bowl with your rubber spatula to make sure everything is fully incorporated.
5. Fold In the Chocolate Chips
- Reserve about 1/4 cup of the chocolate chips to sprinkle on top later.
- Fold the remaining chocolate chips (about 1 and 3/4 cups) into the batter using a rubber spatula. Fold gently with a bottom-to-top motion rather than stirring, which keeps the chips evenly distributed without deflating the batter.
- Make sure the chips are spread throughout, not all clustered at the bottom.
6. Fill the Bundt Pan
- Pour the batter into your prepared Bundt pan, spreading it out evenly with your rubber spatula. The batter will be thick, so take a moment to smooth the top.
- Sprinkle the reserved 1/4 cup of chocolate chips over the top of the batter. These will sink slightly during baking and create a concentrated layer of melted chocolate near the bottom of the cake (which becomes the top when you flip it).
- Tap the pan firmly on the counter 3-4 times to release any large air bubbles trapped in the thick batter.
7. Bake the Cake
- Place the Bundt pan in the center rack of your preheated oven.
- Bake at 350°F for 50-60 minutes. Start checking at the 50-minute mark by inserting a toothpick or cake tester into the thickest part of the cake. It should come out clean or with just a few moist crumbs. If it comes out with wet batter, bake for another 5-10 minutes and test again.
- Do not open the oven door before the 45-minute mark, as this can cause the cake to sink in the middle.
- The top of the cake should look set and a bit firm when you gently press it. The edges will also start to pull away from the sides of the pan slightly.
8. Cool and Unmold
- Remove the pan from the oven and place it on a cooling rack. Allow the cake to cool in the pan for exactly 10-15 minutes. This is the sweet spot: too short and the cake may break apart; too long and it can start to stick as it cools and contracts.
- After the resting time, place your cooling rack face-down over the top of the Bundt pan. In one confident motion, flip the pan and rack together so the cake slides out onto the rack. Give the pan a gentle shake if needed.
- Lift the pan off slowly to reveal the cake. If it doesn’t release immediately, let it sit for another minute and try again. Avoid forcing it, which can break the ridges.
- Allow the cake to cool completely on the rack before dusting with powdered sugar or cocoa powder. This takes about 1 hour at room temperature.
This cake has the same irresistible richness as my Chocolate Cream Pie, just in a more shareable, sliceable format.
Tips for The Best Cake Mix Pudding Cake
A few small adjustments can take this cake from good to genuinely unforgettable.
Keep these tips in mind the first time you make it, and you’ll nail it every single bake after that.
- Use room temperature ingredients: Cold eggs and cold sour cream don’t incorporate as smoothly, which can leave lumps in the batter. Pull them out of the fridge 30-45 minutes ahead.
- Don’t skip the cocoa dusting step: Dusting the greased pan with cocoa powder rather than flour prevents that telltale white coating on the outside of your chocolate cake.
- Use full-fat sour cream: Low-fat or fat-free versions contain more water and produce a less rich, slightly rubbery texture. Full-fat is worth it here.
- Don’t open the oven early: The batter is heavy and needs time to set. Opening the door before 45 minutes can cause the center to collapse.
- Test with a toothpick, not just a timer: Oven temperatures vary, so always verify doneness with a toothpick rather than relying solely on the clock.
- Cool for the full 10-15 minutes before unmolding: It feels counterintuitive to wait, but this rest time is what allows the cake to firm up enough to release cleanly.
- Warm the pan if the cake sticks: If your cake isn’t releasing after cooling, place the Bundt pan in a 200°F oven for 5 minutes. The gentle heat softens the fat and helps the cake release.
You might also enjoy: Peach Cobbler with Cake Mix
Serving Suggestions
This cake is honestly beautiful enough to serve plain, but a few simple additions can make it feel extra special depending on the occasion.
For a casual family dessert, a dusting of powdered sugar is all you need.
- Serve warm slices with a generous scoop of vanilla ice cream and a drizzle of hot fudge for an indulgent sundae-style dessert.
- Pair it with freshly whipped cream and a handful of fresh berries to add brightness and cut through the richness of the chocolate.
- For a coffee-inspired treat, serve with a cup of strong espresso or a mocha. The bitterness of the coffee complements the sweetness of the cake beautifully.
- Add a drizzle of caramel sauce over each slice for a salted caramel chocolate vibe that tastes far more impressive than the effort involved.
- For a party presentation, arrange slices on a platter, dust with cocoa powder, and add a few chocolate shavings on top for a bakery-level finish.
- Pair it with a slice of No Bake Cheesecake on a dessert platter for a crowd that can’t agree on one dessert.
Read Also: Chocolate Mousse Recipe
Variations of Cake Mix Pudding Cake
The chocolate version is the classic, but this method works with virtually any flavor combination.
Once you’ve tried the base recipe, it’s easy to customize it based on what you’re craving or what cake mix you have on hand.
- Vanilla Pudding Cake: Swap the chocolate cake mix for yellow or vanilla cake mix, and use vanilla instant pudding. Add 1 cup of butterscotch chips for a warm, caramel-forward flavor.
- Lemon Pudding Cake: Use a lemon cake mix with lemon instant pudding, and fold in the zest of one lemon. Finish with a simple lemon glaze instead of powdered sugar.
- Strawberry Pudding Cake: Use strawberry cake mix with vanilla or strawberry pudding mix, and fold in white chocolate chips instead of semi-sweet.
- Spice Cake Pudding Cake: Use spice cake mix with butterscotch or vanilla pudding. Add 1 teaspoon of cinnamon to the batter and fold in chopped pecans for a fall-inspired version.
- Triple Chocolate: Use chocolate cake mix, chocolate pudding, and a mix of dark chocolate chips and white chocolate chips. Drizzle the finished cake with melted dark chocolate for full chocolate overload.
- Red Velvet Pudding Cake: Use red velvet cake mix with cheesecake or vanilla pudding, and fold in cream cheese chips or white chocolate chips. Dust with powdered sugar for a stunning presentation.
Storage and Reheating
One of the best things about this cake is how well it keeps.
The pudding and sour cream in the batter act as built-in moisture insurance, keeping the crumb soft long after baking.
- Room temperature: Store the fully cooled cake covered with plastic wrap or a cake dome at room temperature for up to 3 days. Do not refrigerate unless your kitchen is very warm.
- Refrigerator: Wrap slices individually in plastic wrap, then store in an airtight container for up to 5 days. Let slices come to room temperature before serving for the best texture.
- Freezer: Wrap individual slices in plastic wrap, then in a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 hours.
- Reheating: Microwave a slice for 15-20 seconds to warm it through. This also re-melts any chocolate chips and brings back that fresh-from-the-oven texture. Avoid overheating, which can dry out the edges.
- Do not refreeze: Once thawed, do not refreeze. The texture degrades significantly on a second freeze-thaw cycle.
This cake also stores beautifully in the same kind of container I use for my Slow Cooker Caramel Apple Pudding Cake, another pudding-based dessert worth having in your repertoire.
Nutritional Facts
The following values are based on one slice, assuming the cake is cut into 12 equal portions. Actual values may vary depending on the specific brands used.
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 480mg
- Total Carbohydrates: 53g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 5g
Health Benefits of Key Ingredients
This is a dessert, and it’s meant to be enjoyed as one. That said, a few of the core ingredients do bring some genuine nutritional value to the table alongside the indulgence.
Here’s what’s worth knowing about the key players in this recipe:
- Eggs: Eggs are an excellent source of complete protein and provide essential vitamins including B12, riboflavin, and choline, which supports brain health. They also help bind the cake, giving it its rich, cohesive structure.
- Sour cream: Sour cream contains calcium and beneficial bacteria from the culturing process. It also contributes to the moist texture while adding a small amount of protein per serving.
- Dark chocolate chips: Semi-sweet and dark chocolate chips contain flavonoids, which are plant-based antioxidants. Studies suggest that flavonoids from cocoa may support heart health in moderate amounts.
- Cocoa (in the cake mix): Cocoa is rich in magnesium, iron, and zinc. It also contains theobromine, a mild natural stimulant that may contribute to improved mood and alertness.
You might also enjoy: Chocolate Fudge
FAQs About Cake Mix Pudding Cake
1. Can I use cook-and-serve pudding instead of instant pudding?
No, you need to use instant pudding mix specifically.
Cook-and-serve pudding has a different starch base and won’t interact with the batter the same way.
Using cook-and-serve pudding can result in a gummy, dense texture rather than the smooth, moist crumb you’re looking for.
2. Can I make this in a 9×13 pan instead of a Bundt pan?
Yes, you can bake this in a 9×13-inch pan instead. Reduce the baking time to 35-45 minutes and start checking for doneness at the 35-minute mark.
The cake will be slightly less dramatic in presentation but just as delicious.
3. Can I substitute Greek yogurt for sour cream?
Full-fat plain Greek yogurt works as a 1:1 substitute for sour cream in this recipe. The texture and moisture level will be very similar.
Avoid low-fat Greek yogurt, which introduces extra water and can slightly affect the final crumb.
4. Why did my cake stick to the Bundt pan?
The most common cause is insufficient greasing. Make sure you coat every ridge and inner column of the pan thoroughly, then dust with cocoa powder.
If you’re still having trouble, try refrigerating the greased and dusted pan for 10 minutes before adding the batter, which helps set the grease layer firmly.
5. Can I add a glaze or frosting to this cake?
Absolutely. A simple ganache made by warming equal parts heavy cream and chocolate chips works beautifully poured over the cooled cake.
A basic powdered sugar glaze thinned with milk or cream is another easy option. Both look stunning dripping down the ridges of a Bundt cake.
Read Also: Lemon Bundt Cake Recipe
Cake Mix Pudding Cake Recipe
Equipment
- Bundt cake pan (10-12 cup capacity)
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Fine-mesh sieve
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Cake Mix Pudding Cake is proof that some of the best desserts come from the simplest ideas.
One bowl, a handful of ingredients you already have, and about an hour of your time, and you have a cake that genuinely impresses everyone who tastes it.
The pudding mix does all the heavy lifting, giving you a moist, rich crumb without any of the fussiness of a scratch cake.
The next time you need a no-fail dessert for a gathering, a birthday, or just a Tuesday night when everyone deserves something good, make this. You will not be disappointed.
Give it a try and drop a comment below to tell me how it turned out. And if you tried a fun variation, I’d love to hear about it!
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- German Applesauce Cake Recipe
- Coffee Cake Without Sour Cream Recipe
- Blueberry Lemon Cake Recipe
- Cannoli Poke Cake Recipe
- Chocolate Peppermint Cake Recipe
