Skip to content
  1. Home
  2. Food + Drink

The Devil-Made-Me-Do-It Bundt Cake

I’m not sure where I got this recipe from originally, most likely off a box of cake mix. It’s pretty foolproof as long as you prep your bundt pan properly. The addition of the pudding and sour cream help make this a very moist cake.
Barbara Walch
chocolate bundt cake, Plano Profile

I’m not sure where I got this recipe from originally, most likely off a box of cake mix. It’s pretty foolproof as long as you prep your bundt pan properly. The addition of the pudding and sour cream help make this a very moist cake.

INGREDIENTS

CAKE:

  • 1 pkg. dark chocolate or devil’s food cake mix (I use Duncan Hines)
  • ¾ cup water
  • ½ cup salad oil
  • 4 whole eggs
  • 1 (3.9-oz.) pkg. instant chocolate pudding
  • 1 (8-oz.) container sour cream
  • 1 (6-oz.) pkg. semi-sweet chocolate chip mini morsels

CREAM CHEESE FROSTING:

  • ½ stick unsalted butter, softened
  • 4 oz. cream cheese, softened (one-half of a large block)
  • ½ of a 1 lb.-box confectioner’s sugar
  • ¼ tsp. vanilla
  • ¼ cup chopped pecans

INSTRUCTIONS

  1. Preheat oven to 350° (325° if using a dark or coated bundt pan). In a mixing bowl, add the cake mix, water, oil, eggs, chocolate pudding mix, and sour cream. Beat at low speed then medium speed with a hand mixer until everything is combined and creamy, scraping down the sides of the bowl occasionally with a spatula. When done mixing, fold the chocolate chips into the cake batter.
  2. Grease and flour the inside of a large bundt pan (or you can use Baker’s Joy baking spray). Fill the bundt pan evenly with the batter. Bake for 50-55 minutes or until a toothpick comes out clean when inserted into the cake in several places. Remove and cool on a wire rack for 10-15 minutes, then carefully invert cake onto the rack and let cool completely. You can serve this dusted with powdered sugar, a side of whipped cream, or frosting. Makes 8 servings.
  3. To make the cream cheese frosting, cream together the softened butter and cream cheese using a hand mixer until combined. Add the confectioner’s sugar and vanilla, and continue mixing until a creamy frosting consistency. Frost the top of the cake, then sprinkle with pecans, or generously fill the center of the cake with frosting sprinkled with pecans so each slice gets a small serving of frosting. Extra frosting and pecans can be served on the side. (Recipe can be easily doubled, but the cake is rich enough with just a smidgen of frosting.)