Recipe For Best Bundt Cake


A friend of mine introduced me to this recipe years ago. She used IMO in place of the sour cream. That wouldn’t help if you were non-dairy, though, because there is milk in the pudding mix. I decided I might just as well use sour cream instead. Until the one time that I didn’t have enough in the house and I substituted Laughing Cow cheese triangles for the rest. Don’t squirm, it was okay. Not one person guessed there was such a weird ingredient in the cake and it was just as moist as ever.

I have seen this recipe with both chocolate and vanilla pudding mixes. I think you could use butterscotch, banana or coconut, too with great results. You could also substitute other varieties of cake mix, too. I bet it would be fabulous with lemon or strawberry cake and vanilla chips. Think outside the box and get creative!

1. Info for Best Bundt Cake

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Best Bundt Cake

  • 1 yellow cake mix
  • 1 small package instant pudding
  • 4 eggs
  • 1 cup sour cream
  • 1 cup chocolate chips (you can vary the kind of chips, too)

3. Directions:

  1. Add pudding mix to cake mix and stir.
  2. Mix cake with water, sugar, oil and eggs.
  3. Stir in sour cream and chips.
  4. Pour into a greased and floured (remember to use cocoa here if making a chocolate cake) Bundt pan.
  5. Bake 350 degrees for 50 to 60 minutes or until cake springs back.
  6. Cool slightly for about 7 minutes and turn over onto a plate.

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