My Favorite “From-a-Box” Bundt Cake

posted by Andrea | 02/27/2013

bundt cake

You may have noticed that I don’t have many traditional cake recipes on my blog — and that’s because I don’t particularly love cake or frosting. However, the Triple-Chocolate Bundt Cake recipe I posted over 2 years ago is STILL one of my favorite desserts. It’s so simple, it starts with a boxed mix, and Dave just so happens to love bundt cakes — win, win, win!

Dave and I love chocolate — so the “triple chocolate” is definitely a winner for us. However, there are other times when we might prefer a less overwhelmingly chocolate dessert (like if we’re bringing dessert to a potluck or a friend’s house), so I started experimenting with different cake mixes and different ingredients and made a whole bunch of variations of this most delicious (from-a-box) cake.

But you’d never guess it was from a box… seriously!

I make some version of this cake at least once or twice a month — or whenever we need a quick dessert. Often, I’ll make 2 cakes at the same time, cut them both in half, put half of each in the freezer for later (yes, they freeze extremely well), and save half to eat right away.

If you’re looking for a simple and delicious dessert recipe for yourself or an upcoming event, give this one a try!

Recipe for My Favorite “From a Box” Bundt Cake

Print this recipe

INGREDIENTS:

  • 1 pkg. any variety of store-bought cake mix (18.5 oz.)
  • 1 pkg. any flavor instant pudding (4 serving size)
  • 1 1/3 c. water
  • 1/2 c. vegetable oil
  • 3 eggs
  • 1 c. mix-ins (optional) — chocolate chips, nuts, peanut butter chips, etc.

DIRECTIONS: 

Mix cake mix and dry pudding in a medium bowl.

Add the wet ingredient and any mix-ins; stir until combined.

Pour the batter into a greased and floured bundt pan.

Bake at 350 for 45-50 minutes.

Remove cake from pan and cool on a wire rack.

Can’t get much easier than that!

The best part of this recipe is that you can use it over and over and over again — just with different ingredients to suit your tastebuds (or your cravings).  Feel free to try your own combinations of cake mix, dry pudding mix, and mix-ins — this is just a short list of some of our favorites!

NOTE: This picture is just an example to make my point that any cake mix can work… however, I did NOT make the chocolate cake from the white cake mix  :)

Our favorite ingredient combinations

  • Chocolate cake, chocolate pudding, semi-sweet chocolate chips
  • Chocolate cake, butterscotch pudding, 1/2 c. milk chocolate chips + 1/2 c. peanut butter chips
  • Yellow cake, vanilla pudding, semi-sweet chocolate chips
  • Yellow cake, lemon pudding, 2 t. lemon extract, 2 T. poppy seeds
  • Chocolate cake, butterscotch pudding, 1/2 c. chocolate chips + 1/c. pecans
  • Red velvet cake, vanilla pudding, white chocolate chips
  • White cake, vanilla pudding, 2 t. almond extract, slivered almonds as a garnish

The pudding makes this cake super dense and moist, so you honestly don’t need frosting. However, if you love frosting, feel free to try different varieties of frosting, glazes, or even just powdered sugar.

And yes, this cake definitely tastes delicious with ice-cream!

bundt cake

Do you have any “go-to” desserts you make all the time?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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22 comments

  1. Jane

    02/27/2013

    This cake is a family favorite. It freezes great.

    [Reply]

  2. Kimberley

    02/27/2013

    Hm, looks delicious! Can’t wait to give it a try! Have you thought of trying the idea of using milk instead of water, butter instead of oil and adding an additional egg? This is an idea that I got off of pinterest when making a cake using a box cake mix. It works extremely well! I have made 2 cakes this way since finding it and I have to say, it really tastes bakery fresh! Thanks for sharing this post…I love bundt cakes! And they are perfect for portion control because like you stated, you can freeze half!

    [Reply]

    Barb Reply:

    Kimberley: do you use melted or just soft butter? i am making this today. thanks if you can help.

    [Reply]

  3. Kayla H

    02/27/2013

    We do lemon with lemon pudding and a lemon juice/powdered sugar glaze. It is sooo moist! I’ve never thought to change it up, I will definitely have to try other flavors!

    [Reply]

    Andrea Reply:

    Yes Kayla — try the chocolate for sure!!

    [Reply]

  4. Amy

    02/27/2013

    We love and use this method for doctoring up a box mix also. Our favorite is lemon with poppy seeds.

    [Reply]

  5. Lissa

    02/27/2013

    I do this all the time but also add sour cream to make it even more moist

    [Reply]

  6. Sher

    02/27/2013

    My family’s favorite “go to” dessert is variations on “Trifle” but it usually ends up being called “Birthday Bowl”. Cake layered in a big glass punch bowl with other ingredients such as chocolate pudding, whipping cream, crumbled up Skor bars…you get the idea. Have also done “Black Forest” bowl…can of cherry pie filling instead of skor bars! My youngests favorite involved fresh strawberries, chocolate cake and whip cream, with chocolate covered strawberries on top :)

    [Reply]

  7. Anne

    02/27/2013

    Reading your post today brought back a childhood memory I have not thought of in a very long time. My mom use to make your triple chocolate bundt cake recipe. It was our household favorite, too! Thank you for the memory. :)

    [Reply]

  8. Natalia

    02/27/2013

    Thank you for these ideas, Andrea!!! I’ll try some of the combinations, soon, starting with the chocolate flavors! ;)

    My “go-to-dessert” I make pretty often is “Apple Blossoms”. (A cute version of home-made apple strudel). It’s using store bought puff pastry (that I buy in bulk and keep in the freezer) and apples.
    I prepare the apples by coring and cutting into small pieces, then I cook them with just a little sugar and cinnamon, until they become soft. I mash them with a wire wisk every now and then. When most of the juices have evaporated, I let it cool down while I prepare the dough: roll it out and cut into 3″x3″ squares, then place a dollop of “chunky apple sauce”. I pick up the squares by their corners and place in a muffin tray, arranging the corners to look pretty. Bake @ 400 for 20 minutes. Dust with sugar powder when cool.They look fancy to take to parties or potlucks, but I never tried freezing them for later. (I never had a problem with leftovers, either…:))

    Thanks for the Blundt Cake (with-a-twist or two) recipes!
    I’ll try at least one version this week-end!

    [Reply]

  9. Laura

    02/27/2013

    You can also do a version of this with a box of any kind of cake mix and any kind of pie filling, no other ingredients needed!

    [Reply]

  10. Ann

    02/27/2013

    I want to see a picture of your bundt pan. I have 3 different sizes, some metal, some ceramic. I have NEVER been happy with how things bake in them so I always avoid bundt recipes. How would I know what size, etc. to use?

    [Reply]

    Andrea Reply:

    Hi Ann. My bundt cake pan is a 10″ pan. Here is the link to the exact pan I use — and I’ve always been happy with how my cakes turn out!

    [Reply]

  11. Shelby

    02/28/2013

    Wow I never knew there were so many variations to this cake. I have used this same recipe only yellow cake mix , butterscotch pudding and then mix cinnamon, pecans and brown sugar together and sprinkle on cake. It is always a hit whereever I take it. I will be trying some new variations soon!

    [Reply]

  12. shelly

    03/02/2013

    Made your recipe today for a chocolate bundt cake, chocolate with mini choc.chips~

    For the Glaze on top I found this easy recipe and it worked and tasted fabulous. Sprinkled a few multi colored sprinkles on top. Going to take it to Church tonight!

    1 Can of Sweetened Condensed Milk
    1 cup choc. chips
    1 tsp vanilla extract
    Put milk in microwaveable bowl add c.chips and microwave 45 second. Enough to warm it up to melt the chips. Becareful to not get it too hot. Take out of microwave and continue to stir to help the chips melt completely. Add the vanilla and pour over cake. This will not harden but remain tacky. Tastes wonderful!

    [Reply]

    Andrea Reply:

    Sounds yummy — I’ve made a similar glaze before and can attest that it’s fabulous!

    [Reply]

  13. shelly

    03/02/2013

    Thank you for all the recipes you post. I try most and they are all easy and wonderful. This cake recipe is a keeper for sure. I bought a cute bundt pan on QVC.com from the Temp-tations line in teal and it comes with a serving platter and a clear lid if you want to use it for other things which I will. Would be nice for fruit and such. You can watch the video presentation to see the other uses. Just wanted to share this with everyone because I love mine~They call it a fluted tube pan.

    http://www.qvc.com/Temp-tations-Old-World-Fluted-Tube-Pan-With-Serving-Tray-Search-Results.product.K36058.html?sc=K36058-SRCH&cm_sp=VIEWPOSITION-_-1-_-K36058&catentryImage=http://images-p.qvc.com/is/image/k/58/k36058.001?$uslarge$

    [Reply]

  14. Kristen

    03/05/2013

    Well, frustration got the best of me today with the potty training of my almost 3 year old. I sorta promised him we could make a cake if he went #2 on the potty. Let’s just say, he held me to it and we just enjoyed the chocolate version with semi-sweet and butterscotch chips. Win some, lose some! lol I can’t wait to try the Red Velvet, sounds so good!

    [Reply]

    Andrea Reply:

    Well, at least you got cake out of the deal! The chocolate version is our favorite too :)

    [Reply]

  15. Kristen

    03/21/2013

    Do you ever have trouble getting your cake out of the pan when using chocolate chips? I’ve made this twice and even though I grease and flour the pan I still get chocolate chips that stick to the pan. Any advice?

    [Reply]

    Andrea Reply:

    Yes Kristen, sometimes the chocolate chips do stick to the bottom — but it’s usually just a few so I don’t worry that much. However, I have found the greasing the pan with Crisco (oleo from a can, not the oil) and no flour works the best for this cake. I just made one again yesterday and only had 2 or 3 chips stick to the pan.

    If you continue to have problems, you might consider borrowing a different pan from a friend to see if it could just be your specific pan!

    [Reply]

  16. Patti

    08/30/2014

    Just tried this cake – the chocolate flavors – and used caramel ice cream topping drizzled over the top. Everyone LOVED it! Thank you for the recipe. Can’t wait to try other flavors, but I’ll bet the chocolate stays our favorite! :)

    [Reply]

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