Chocolate Chip Bundt Cake With Pudding

Okay, confession time: sometimes I want to bake something that *looks* fancy but requires zero brain cells to execute. You feel me? Enter the Bundt cake. Specifically, a chocolate chip Bundt cake with pudding because, well, pudding just makes everything better, right? If you’re craving something super tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s make some magic with minimal effort!

Why This Recipe is Awesome

Because life’s too short for dry cakes, people! This bad boy is so moist, it practically melts in your mouth. And the best part? It uses a box mix. Yes, you heard me. We’re elevating humble box mix to gourmet status. It’s **super forgiving**, impossible to mess up (unless you forget to turn on the oven, but that’s on you), and it looks like you spent hours slaving away. Seriously, your friends will think you’re a baking genius. Don’t tell them our secret.

Ingredients You’ll Need

• 1 (15.25 oz) box Yellow Cake Mix (or vanilla, but yellow just hits different, IMO)
• 1 (3.4 oz) box Instant Vanilla Pudding Mix (the “instant” part is key; we’re not waiting all day)
• 4 large Eggs (room temp, if you’re feeling fancy, but straight from the fridge works too)
• 1 cup Sour Cream (or Greek yogurt if you’re trying to convince yourself it’s healthy)
• ½ cup Vegetable Oil (or canola, whatever’s lurking in your pantry)
• ½ cup Milk (any kind, oat, almond, cow – pick your poison)
• 1 tsp Vanilla Extract (optional, but it boosts that vanilla flavor like crazy)
• 1 cup Semi-Sweet Chocolate Chips (or more, I’m not judging. You do you.)
• For the pan: Butter and Flour (or baking spray with flour, for the truly lazy among us)

Step-by-Step Instructions

1. Prep Time! First things first, preheat your oven to 325°F (160°C). This isn’t a suggestion, it’s a command. Next, generously grease and flour your Bundt pan. Don’t skimp here, or you’ll have cake stuck to the pan, and nobody wants that heartbreak.
2. Mix ‘n’ Mingle. In a large bowl, combine the cake mix, instant pudding mix, eggs, sour cream, vegetable oil, and milk. If you’re using vanilla extract, throw it in now too.
3. Whip It Good. Beat the mixture with an electric mixer on medium speed for about 2 minutes. You want it smooth and lump-free, like a perfectly blended smoothie. Scrape down the sides of the bowl to make sure everything gets incorporated.
4. Chocolate Chip Shower. Gently fold in those glorious chocolate chips. Don’t overmix, we just want them evenly distributed, not pulverized.
5. Into the Pan. Pour the batter into your prepared Bundt pan. Give the pan a gentle tap on the counter a few times to release any air bubbles.
6. Bake Away! Pop it into your preheated oven and bake for 50-60 minutes. Baking times can vary, so keep an eye on it.
7. The Toothpick Test. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. No wet batter = success!
8. Cool Down. Let the cake cool in the pan on a wire rack for **at least 15-20 minutes**. This is crucial! Trying to unmold it too soon is a recipe for disaster.
9. The Big Flip. After cooling, carefully invert the Bundt pan onto your wire rack. It should slide out easily. If not, give it a gentle wiggle. Let it cool completely before slicing, if you can wait that long.

Common Mistakes to Avoid

• Not greasing and flouring your Bundt pan properly. Seriously, this is a top-tier tragedy. Your beautiful cake will be trapped forever. Use baking spray with flour if you’re a novice or just lazy.
• Opening the oven door too often. We know it’s tempting to peek, but resist! Fluctuations in temperature can cause your cake to sink.
• Unmolding the cake too soon. Patience, grasshopper! That 15-20 minute cool-down in the pan is essential for structural integrity. Don’t get ahead of yourself.
• Overmixing the batter. Once the ingredients are combined, stop. Overmixing develops the gluten too much, leading to a tougher cake. We want tender and moist, remember?

Alternatives & Substitutions

• Pudding Flavor: Vanilla is classic, but why stop there? Try chocolate pudding for a double chocolate dream, or even cheesecake flavor for something a little different.
• Cake Mix Flavor: Yellow cake is my go-to, but white, vanilla, or even chocolate cake mixes would totally work here.
• Chocolate Chips: Semi-sweet is standard, but milk chocolate, dark chocolate, or even white chocolate chips would be amazing. Mix ’em up! Or throw in some nuts if you’re feeling wild.
• Sour Cream: Greek yogurt is a fantastic substitute if you want a slightly tangier (and maybe “healthier”) vibe. Full-fat only, please; we’re not baking diet food.
• Glaze/Frosting: This cake is delicious plain, but a simple vanilla glaze (powdered sugar + milk + vanilla) or a chocolate ganache takes it up a notch.

FAQ (Frequently Asked Questions)

• “Do I *have* to use instant pudding mix?” Yep, you really do. The instant kind has starches that help with the cake’s moistness and texture. Regular cooked pudding mix won’t work the same magic.
• “Can I use margarine instead of oil?” Well, technically yes, but why hurt your soul like that? Oil gives a superior moistness to cakes; margarine can sometimes make them drier. Stick with the oil, trust me.
• “My cake stuck to the pan! What went wrong?” Ah, the age-old Bundt cake dilemma! Most likely, you didn’t grease and flour thoroughly enough, or you tried to unmold it too soon. **Grease like your life depends on it!**
• “How long does this cake last?” If it even lasts long enough to ask that question, I’d be impressed! Kidding. It stays fresh and moist for 3-4 days at room temperature, covered. You can also freeze slices for up to a month.
• “Can I make this as cupcakes instead?” Absolutely! Just fill your cupcake liners about two-thirds full and bake for 18-22 minutes. Keep an eye on them!
• “Is this cake *actually* easy, or are you just saying that?” Pinky swear! If I, a notorious kitchen klutz before coffee, can make this look good, you definitely can. It’s a low-stress, high-reward situation.

Final Thoughts

So there you have it, folks! Your new go-to recipe for when you want to impress without the stress. This chocolate chip Bundt cake with pudding is a game-changer – moist, delicious, and deceptively easy. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it! And maybe save me a slice?