Chocolate Pudding Bundt Cake starts with a boxed cake mix but once it’s all whipped up, baked then topped with a rich and creamy chocolate sauce, it will taste homemade! A CHOCOLATE LOVERS CAKE RECIPE If you enjoy a good chocolate cake, this rich and decadent Chocolate Pudding Bundt Cake needs to be on your to make list! It’s insanely chocolate flavored and sooooo good. The moist cake is just what perfectly baked cakes should be. But, don’t let the fact that it’s a bundt cake scare you off, I have a few tips and tricks to help you make a wonderful bundt cake that turns our perfect every time! FREQUENTLY ASKED QUESTIONS:  What size cake mix is best? Over the last few years, manufacturers have changed the size of cake mixes. A few years ago, cake mixes were 18.25 ounces, then they went down to 15.25, and now some brands are down to 13.25 ounces. Duncan Hines is still my go-to and at the time that I’m writing this, they’re still 15.25 ounces. Great Value (the Wal-Mart brand is also still 15.25 ounces) However, this can change without notice. This recipe has been tested with a 13.25 ounce cake mix as well and it worked just fine, with NO changes needed. Is the chocolate sauce super sweet? The sauce is not overly sweet, so it pairs really well with the cake. It’s a nice balance. If you want it more on the sweet side, you can use milk chocolate chips in the mixture. Can I use a different chocolate cake mix? Sure thing. Any chocolate cake mix will work, I just like the Devil’s food cake mix as it’s the most intense chocolate flavor for dessert. I struggle getting the bundt cake out of the pan, what can I do? The biggest problem folks have with bundt cakes is the cake sticking to the bundt pan. There are so many complicated solutions to this problem like buttering and flouring the pan or using a specially made nonstick spread. While you could try those ideas, I have found that the absolute best and easiest thing to use is the nonstick spray with flour in it. Baker’s Joy makes it and so does Pam. Spray the pan really well (getting into all the crevices) and it comes out like a dream every single time! What bundt pan did you use? This is the bundt pan (non affiliated link) that was used in this. Unfortunately it is out of stock and I’m not sure if it will come back in stock.I looked for something similar but just couldn’t find anything that is exactly the same. This pan (paid affiliate link) was the closest and this other one (paid affiliate link) was similar as well. How do I store the chocolate sauce? It needs to be refrigerated for storage and will get thick. To warm back up you can do so in the microwave or stovetop. If you are using the sauce, you can just pour it over the whole cake if you want rather than individual slices but that is up to you. If I don’t want the chocolate sauce what other topping can I use? While I think this chocolate sauce makes this dessert, it is optional and you don’t have to use it if you don’t want to. You could dust it with powdered sugar instead. How do I store leftover Chocolate Pudding Cake? The cake will keep for up to 5 days at room temperature. Or freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Devils food cake mix– I prefer Duncan Hines because it’s a quality cake mix and they’re still offering the 15.25 ounce cake mixes (see above Frequently Asked Questions for more detail.) You are not following the ingredients used on the back of the box. Just use the ingredients I give below. instant chocolate pudding mix– make sure you grab the instant stuff, not the cook and serve. sour cream– this adds moistness. You won’t taste it as a separate flavor. You can also use plain Greek Yogurt. vegetable oil water large eggs – if you have time, allow the eggs to come to room temperature. This allows them to mix into the batter much easier. semi-sweet chocolate chips– if you want a sweeter sauce, you can swap this for milk chocolate chips. You could also try dark chocolate chips for a deeper chocolate flavor. heavy cream– this is used in the chocolate sauce. It needs to be heavy cream though – no substitute. light corn syrup– this is going to make that glaze nice and glossy! vanilla extract HOW TO MAKE CHOCOLATE PUDDING BUNDT CAKE Preheat the oven to 350°F. Spray a 10-inch bundt pan with baking spray and set aside. In a large bowl, stir together the cake mix and chocolate pudding mix. Add the sour cream, oil, water, and eggs. Combine with an electric hand mixer, the mixture will be thick. You can also use a stand mixer with the paddle attachment for this step. Scrape down the sides as needed. Stir in the chocolate chips. Add the batter to the bundt pan and gently smooth it out.  Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. While the cake is baking, it will puff up, but as it cools, it will settle back down. Allow the cake to cool for 5 minutes in the pan, then invert it on a wire rack to cool completely. Once the cake is cool, make the sauce by placing the chocolate chips, heavy cream, and corn syrup in a medium-sized sauce pot. Place over medium-low heat, stirring constantly, until melted and smooth. Up to 5 minutes. Take off the heat and stir in the vanilla extract. Allow to cool slightly. Slice the cake and serve with the chocolate sauce over each portion. Enjoy with a cold glass of milk! CRAVING MORE RECIPES?  Sock It To Me Cake 7-Up Cake Shirley Temple Cake Carrot Bundt Cake Red Velvet Cheesecake Bundt Cake Cinnamon Roll Cake One Bowl Homemade Chocolate Cake Chocolate Sheet Cake Chocolate Poke Cake Coca Cola Cake Print Chocolate Pudding Bundt Cake Chocolate Pudding Bundt Cake starts with a boxed cake mix but once it's all whipped up, baked then topped with a rich and creamy chocolate sauce, it will taste homemade! Course DessertCuisine American Prep Time 15 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 15 minutes minutes Servings 12 servings Calories 637kcal Author Brandie @ The Country Cook Ingredients1 box devils food cake mix (I prefer Duncan Hines)1 (3.9 ounce) box instant chocolate pudding mix1 cup sour cream¾ cup vegetable oil¾ cup water4 large eggs1 cup semi-sweet chocolate chipsFor the Chocolate Sauce (optional):1 ½ cups semi-sweet chocolate chips½ cup heavy cream3 Tablespoons light corn syrup2 teaspoons vanilla extract InstructionsPreheat the oven to 350°F. Spray a 10-inch bundt pan with baking spray (the kind that has flour in it – like Baker's Joy) and set aside.In a large bowl, stir together 1 box devils food cake mix and 1 (3.9 ounce) box instant chocolate pudding mix. Add 1 cup sour cream, 3/4 cup vegetable oil, 3/4 cup water and 4 large eggs. Combine with an electric hand mixer, the mixture will be thick. You can also use a stand mixer with the paddle attachment for this step. Scrape down the sides as needed. Stir in 1 cup semi-sweet chocolate chips. Add the batter to the bundt pan and smooth it out. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. While the cake is baking, it will puff up, but as it cools, it will settle back down. Allow the cake to cool for 5 minutes in the pan, then invert it on a wire rack to cool completely. Once the cake is cool, make the sauce by placing 1 1/2 cups semi-sweet chocolate chips, 1/2 cup heavy cream, 3 Tablespoons light corn syrup in a medium-sized sauce pot. Place over medium-low heat, stirring constantly, until melted and smooth. Up to 5 minutes.Take off the heat and stir in 2 teaspoons vanilla extract. Allow to cool slightly. Slice the cake and serve with the chocolate sauce over each portion. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 637kcal | Carbohydrates: 60g | Protein: 7g | Fat: 42g | Sodium: 466mg | Fiber: 4g | Sugar: 39g