Cozy Southern Chocolate Chip Pudding Cake
- 15m Prep Time
- 1h 0mCook Time
- 3h Ready In
A moist chocolate chip pudding cake with a Southern twist, baked in a Bundt pan. Perfect for dessert or a cozy treat.
Ingredients
- 1/2 stick butter
- 59.1 ml flour
- 1 yellow moist cake mix
- 1 pack instant vanilla pudding
- 4 eggs
- 1 milk chocolate chips or semisweet chocolate chips
- 118 ml vegetable oil
- 118 ml milk
- 355 ml sour cream
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.9 mg
- Iron: 0.47 mg
- Magnesium: 6.88 mg
- Phosphorus: 74 mg
- Potassium: 79 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 stick butter
- 59.1 ml flour
- 1 yellow moist cake mix
- 1 pack instant vanilla pudding
- 4 eggs
- 1 milk chocolate chips or semisweet chocolate chips
- 118 ml vegetable oil
- 118 ml milk
- 355 ml sour cream
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a Bundt pan with about ½ stick of butter, coating the inside thinly. Add ¼ cup flour and shake the pan to coat the buttered surface, then tap out any excess flour. Alternatively, use a baking spray that contains flour.
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Step 2.
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding, 4 eggs, chocolate chips, vegetable oil, milk, and sour cream. Stir with a fork until all ingredients are moistened and just combined; do not overmix.
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Step 3.
Pour the batter into the prepared Bundt pan using a spatula, spreading it evenly. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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Step 4.
Let the cake cool in the pan for about 2 hours. Then invert the Bundt pan onto a serving plate; the cake should slide out easily due to the greased and floured pan.
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Step 5.
Optional: Sprinkle powdered sugar over the cooled cake, and/or serve with a scoop of vanilla ice cream.