Cheesecake Pudding Bundt Cake is a super moist and super easy cake. Take it to a potluck and you will get rave reviews and have no leftovers.
Lucy posted the Chocolate Pudding Bundt Cake recipe a while back. It is so delish! I thought I’d take that idea and make other versions. Coming this year are Chocolate Cheesecake Pudding Bundt Cake and Vanilla Pudding Bundt Cake.
These recipes call for box cake mixes. Normally I wouldn’t use a box mix. Homemade is always better. But there are some ways to doctor mixes to make them taste amazing. First, adding sour cream to the batter makes it so moist.
I know, I know. The word “moist” is terrible. Like I told my friend Steph, the only time it is appropriate to use “moist” is when you are describing cake. And this cake screams moist.
Adding more eggs to the batter than the mix calls for makes the cake decadent. Extra eggs give you a very rich cake.
And lastly, adding the pudding mix gives you so much extra flavor. It also adds to the moistness and the richness.
Your imagination is your limit with these cakes. You can use whatever pudding flavor and cake mix you want. I plant to make more in the future. Pumpkin pudding chocolate bundt cake sounds really good. I just need to find a place I can get more pudding flavors.
- 1 white cake mix
- 1 small box cheesecake pudding mix
- 1/2 cup vegetable oil
- 3/4 cup hot water
- 1 cup sour cream
- 4 eggs
- Preheat oven to 350.
- Spray bundt pan with cooking spray.
- Add all ingredients to mixing bowl.
- With electric mixer, blend ingredients together well.
- Pour batter into bundt pan.
- Bake for 45 minutes or until toothpick comes out clean.
- Cool completely.
- Place plate over the bundt pan and flip.
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