Easy Chocolate Chip Bundt Cake with Cake Mix and Pudding

This easy chocolate chip bundt cake is a bundt cake recipe using cake mix and pudding, and it’s a delicious Nothing Bundt Cakes copycat you can make at home. If you’re looking for a super moist, simple bundt cake made with cake mix and pudding, this one is always a hit.

Our family trades a lot of recipes. I loved my Mom’s recipes, but my Aunts often gave us good recipes too. Whenever we visited, we often brought home a new recipe. That’s what happened with this easy bundt cake recipe.

My Aunt Renee introduced us to this chocolate chip bundt cake, and it’s truly one of the easiest desserts you can make. It tastes just like the expensive Nothing Bundt Cakes — but at a fraction of the cost. One of the reasons it’s so quick to make is that this recipe starts with a cake mix and a pudding mix, which gives it that rich, bakery-style texture.

There are so many tweaks to this cake mix recipe. You can swap out different cake mixes for different flavors. You can make mini bundt cakes like I do in this recipe, or one large one. But my go to? It’s this classic yellow bundt cake with chocolate chips. It’s so good that my daughter requested it for her birthday cake – instead of a traditional cake.

Make sure that you don’t forget the cream cheese frosting! That is what sets the Nothing Bundt cakes apart. Thankfully, I have a homemade cream cheese frosting that works perfectly with this cake too.

Ready to impress your family and friends with this bundt cake? No one will believe how easy it is, because it looks impressive and tastes amazing.

Chocolate Chip Bundt Cake with Cake Mix and Pudding

Cake Mix Bundt Cake Ingredients

Cake Ingredients:
1 yellow cake mix (15.25 ounces)
1 box (3.4 ounces) instant vanilla pudding
1 cup sour cream
1/2 cup oil
1/2 cup water
3 eggs
1 cup mini chocolate chips

Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla
3 1/2 – 4 cups powdered sugar

How to Make a Cake Mix Bundt Cake with Pudding

In a large bowl, mix together the dry yellow cake mix and instant pudding mix. Add eggs and sour cream. Stir in oil and water. Stir until completely mixed.

Add in chocolate chips. Mix altogether.

Put into a greased and floured bundt pan. Bake at 350 degrees for 45-60 minutes. Cool slightly before removing from pan.

Allow the cake to cool completely before making your cream cheese frosting and icing.

When you are ready to frost the cake, use a mixer to cream together softened cream cheese and butter. Add in vanilla.

Add powdered sugar, 1 cup at a time, until frosting reaches the desired consistency. Put frosting into a piping bag and pipe cream cheese frosting over the bundt cake, following the ridges of your bundt cake pan.

Enjoy your delicious bundt cake!

Tips for Making the Best Cake Mix Bundt Cake

You do not need to use a mixer for the cake – simply stir in a large bowl with a spatula. I love one bowl dessert recipes!

Any bundt cake pan will work for this recipe. This is the bundt cake pan I use for this recipe. I love the classic lines of this pan, and the reasonable price!

If you want to make this recipe in smaller bundt cake pans, I have adjusted the baking times in my mini chocolate bundt cake recipe.

Make sure your cream cheese and butter are truly softened before making your frosting. You need a mixer for this part of the recipe. Cream the butter and cream cheese and add the powdered sugar until your frosting reaches the desired consistency. It is generally right around 3 1/2 cups for me but could be more or less for you.

When you are piping your frosting, I like to use a Number 12 piping tip – and a disposable frosting bag. This will make frosting much easier! The rounded Number 12 tip is what makes the frosting look like the popular Nothing Bundt cakes.

When piping the frosting, start right near the top and curve over and down the cake. It will give you the smoothest flow to pipe from top to bottom.

Since there is cream cheese in the frosting, you can store the frosted cake in the fridge. If you are serving it within a couple hours of frosting, leaving it out on the counter is fine.

Another option is to make the cakes and the frosting ahead of time, but to frost shortly before serving so your cakes can stay out at room temperature. This is what I often do, but either way works. Just choose the one that works best for you.

Whenever you frost it – and wherever you serve it – I hope you enjoy this cake as much as my family does!

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