Chocolate Pudding Sour Cream Bundt Cake from a Box Mix

Doctored cake mix chocolate bundt cake made with sour cream and instant chocolate pudding mix. This easy six-ingredient dessert tastes homemade and is a simple way to upgrade a boxed cake mix.

Easy Cake Mix Bundt Cake with Pudding and Sour Cream

This is a semi-homemade recipe that delivers the flavor and texture of a homemade cake without the fuss. You can make the batter by hand with a spoon in one bowl—no mixer required—so cleanup is quick and simple.

The cake comes out super moist, soft, and fluffy. The instant chocolate pudding mix boosts the chocolate flavor and helps keep the cake tender.

Ingredients You’ll Need

• 1 cup full-fat sour cream
• 3/4 cup vegetable oil
• 1/2 cup milk
• 4 eggs
• 1 box (15–16 ounces / 432–492 grams) chocolate cake mix, unprepared
• 1 box (4-serving size) instant chocolate pudding mix, unprepared

These additions transform a boxed cake mix into something richer and more flavorful. Any brand of chocolate cake mix will work—Devil’s Food, Pillsbury, Duncan Hines, or your favorite.

Why sour cream and pudding?

Adding sour cream gives the cake a richer taste and a pleasant, slightly denser crumb. Too little may not make a noticeable difference; too much can make the cake heavy, so stick to the amount listed.

Instant pudding mix adds extra chocolate flavor, moisture, and helps produce a tender, fluffy texture.

How to Make the Chocolate Sour Cream Bundt Cake

1. Preheat the oven to 325°F. Baking at a slightly lower temperature helps prevent a dry crust and allows the cake to bake evenly.

2. Grease a 10–12 cup (9–10 inch) bundt pan thoroughly with vegetable oil or butter. Make sure the entire inner surface is coated so the cake releases easily.

3. Combine the wet ingredients. In a large bowl, stir together the sour cream, oil, and milk. Beat in the eggs until the mixture is smooth.

4. Add the dry mixes. Stir in the chocolate cake mix and the instant chocolate pudding mix until just incorporated. The batter will be thick—that’s normal.

5. Bake. Pour the batter into the prepared bundt pan and smooth the top. Bake 40–45 minutes, or until a toothpick inserted deep in the center comes out clean. Check in a couple of spots if needed.

6. Cool and unmold. Let the cake rest in the pan for about 20 minutes before turning it out onto a cooling rack or plate. If it doesn’t release immediately, tap the pan gently.

7. Finish. Allow the cake to cool completely, about an hour, before decorating. Top with glaze, frosting, ganache, or a dusting of powdered sugar—the cake isn’t overly sweet, so it pairs well with many finishes.

If you prefer a lighter flavor, try the vanilla pudding variation for a different but equally tender result.

If you try this boxed cake mix hack, share your results in the comments—you might inspire someone else to give it a try.