Chocolate Chip Bundt Cake with Cake Mix and Pudding
This easy chocolate chip bundt cake made with cake mix and pudding is super moist and topped with cream cheese frosting. A simple Nothing Bundt Cakes copycat that’s perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
Ingredients
Bundt 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
Instructions
- In a large bowl, mix together the dry yellow cake mix and instant pudding mix.
- Add eggs and sour cream. Mix together.
- Stir in oil and water. Stir until completely mixed.
- Add in chocolate chips. Mix altogether.
- Pour 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 frosting. 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!
Notes
- Make sure your cream cheese and butter are truly softened before making your frosting. This helps get rid of all the lumps.
- 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.
- 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.