Bundt Cake From Cake Mix

Bundt Cake From Cake Mix delivers the rich double-chocolate goodness of Nothing Bundt Cakes® in a fraction of the time.

author note

How I Took a Cake Mix from ‘Meh’ to ‘Mouthwatering’

Nothing Bundt Cakes has always been a favorite of mine growing up. We had one nearby, and for birthdays and special occasions, we’d always grab one. I’ve tried every flavor, but I always find myself coming back to the classic chocolate with cream cheese frosting.

What I love about their chocolate cake is how incredibly moist it is, the double chocolate flavor, and, of course, that irresistible cream cheese frosting.

I originally set out to make it from scratch, but after testing it with a cake mix and getting the most delicious, moist cake ever, I realized—why not keep things simple and doctor up a cake mix to get this amazing result?

Bundt Cake From Cake Mix Ingredients

• Eggs: Let eggs sit out for a bit before using for smoother mixing.
• Sour cream: If you don’t have sour cream, plain Greek yogurt works well too.
• Oil: Coconut oil gives a slight coconut flavor, but vegetable oil is more neutral.
• Vanilla extract: Go for pure vanilla extract for the best flavor.
• Cake mix: I’ve tested several cake mixes and Betty Crocker Super Moist Chocolate Fudge Cake Mix is my fave.
• Pudding mix: Use the dry pudding mix (not the kind that’s already made).
• Hot water or coffee: Coffee adds more flavor, but water works.
• Chocolate chips: Coat the chips in a little flour before mixing them in to stop them from sinking.

Other Flavors Ideas

• Try this Lemon Bundt Cake with lemon buttercream frosting.
• In the recipe card, I’ve included a note for a bundt cake using raspberry vanilla cake.
• Carrot: Use Super Moist Carrot Cake mix and pudding mix with vanilla pudding mix. Add 1 cup grated carrots and omit chocolate chips.
• Red Velvet: Use Super Moist Red Velvet Cake mix and pudding mix with vanilla pudding mix. Use 1 cup of chocolate chips.

How To Remove Your Cake From The Pan

• Best Bundt pans: If you don’t have a good one, here’s a list of top-rated options.
• Grease and flour pan: Coat the pan with nonstick spray, shortening, or butter. Dust with flour (or cocoa powder) and shake out any extra.
• Inverting cake: Let the cake cool for 10-15 minutes so it pulls away from the pan. Then flip it onto a plate or cake stand, and it should slide right out.

More Delicious Cake Mix Recipes

Desserts

Cake Mix Cupcakes

Desserts

Cake Mix Cookies

Desserts

Cake Mix Pumpkin Cookies

Desserts

Strawberries and Cream Cake

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4.80 from 5 votes

Bundt Cake

By Chelsea Lords

Two copycat Bundt cake recipes inspired by “Nothing Bundt Cakes,” a rich Chocolate Bundt and a delightful Vanilla Raspberry Bundt!

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 servings

Equipment

• Bundt pan
• Hand mixer

Ingredients

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USMetric

Chocolate Bundt Cake (See Note 1 for Vanilla Raspberry)

• ▢ 3 large eggs
• ▢ 3/4 cup sour cream full-fat
• ▢ 3/4 cup melted coconut oil or vegetable oil, see note 2
• ▢ 1 tablespoon vanilla extract
• ▢ 1 (15.25-ounce) box Betty Crocker Super Moist Chocolate Fudge Cake Mix
• ▢ 1 (3.9-ounce) package instant chocolate pudding mix dry
• ▢ 1/2 cup hot water or coffee, see note 3
• ▢ 1-1/2 cups mini chocolate chips

Frosting

• ▢ 4 tablespoons butter room temperature
• ▢ 1 (8-ounce) package cream cheese room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1/16 teaspoon salt
• ▢ 2 cups powdered sugar

Instructions 

Chocolate Cake

• Preheat oven to 350°F. Generously grease the Bundt pan with nonstick spray, shortening, or butter (use a bag or paper towel to rub it in). Then dust lightly with flour, shake to coat, and tap out the excess.
• In a large bowl, whisk 3 eggs with a fork. Add in sour cream, oil, and vanilla extract. Stir until completely combined.
• Add the chocolate cake mix and chocolate pudding mix. Stir. Add in hot water and mix until just combined. Add mini chocolate chips.
• Pour batter into the greased Bundt cake pan. Bake at 350°F for 45–50 minutes or until a toothpick comes out clean when inserted into the cake. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. Let cake cool completely before frosting.

Frosting

• Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth.
• Mix in vanilla extract and salt. With mixer running on low speed, slowly add powdered sugar and beat until smooth. Add powdered sugar to preference. Less sugar will leave you with a tangy and difficult to spread frosting; more sugar will yield a thicker and sweeter frosting.
• Chill the frosting for 15–25 minutes before using, or store it in an airtight container in the fridge. If stored for several hours, let it sit at room temperature for 10–15 minutes before frosting. Transfer the frosting to a large bag, seal it, and cut off the tip. Starting from the outside, pipe stripes toward the center of the cake, working around the entire surface.

Recipe Notes

Note 1: Raspberry Bundt Cake:

• 3 large eggs
• 3/4 cup full-fat sour cream
• 3/4 cup melted coconut oil or vegetable oil
• 1 tablespoon vanilla extract
• 1 (15.25-ounce) box Betty Crocker Super Moist Vanilla Cake Mix
• 1 (3.9-ounce) package instant vanilla pudding mix
• 1/2 cup buttermilk
• 1 cup chopped white chocolate chips
• 1/3 cup seedless raspberry jam

Preheat oven to 350°F. In a large bowl, whisk 3 eggs. Stir in sour cream, oil, and vanilla. Add vanilla cake mix and pudding mix. Stir in buttermilk, then fold in white chocolate chips. Add ⅓ of batter to a greased pan. Spread evenly. Layer jam on top and spread again. Add remaining batter; smooth the top. Bake at 350°F for 45–50 mins, until a toothpick comes out clean. Cool fully before frosting.

Note 2: I love the hint of coconut flavor the oil adds! Vegetable oil also works. Measure coconut oil after it is melted. Then make sure it’s cooled to room temp, or it will clump.

Note 3: Hot water helps the cocoa powder to bloom, making the chocolate cake develop its flavor better. You can also use leftover coffee or add in some espresso.

Nutrition Note: The nutrition information is calculated for the chocolate bundt cake.

Storage: These cakes are best enjoyed within 2–3 days. Cover any leftovers tightly and store in the fridge.

Nutrition

Serving: 12servings | Calories: 1092kcal | Carbohydrates: 126g | Protein: 11g | Fat: 63g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 943mg | Potassium: 333mg | Fiber: 2g | Sugar: 92g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 269mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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