Vanilla Pudding Bundt Cake
Vanilla Pudding Bundt Cake is a super moist cake with great flavor. The vanilla pudding mix in this cake makes it amazing!
What's the difference in a bundt cake and a regular cake?
Bundt cakes are just cakes baked in a bundt pan. There is no standard recipe for a bundt cake. The only difference in a bundt cake and regular cake is the pan it's baked in.
When should you flip a bundt cake?
A bundt cake should be cooled before flipping. There is a greater chance that it will fall apart if you do not let it cool before removing from the pan.
How do you get a bundt cake to not stick to the pan?
Amanda over at I Am Baker has a great recipe for a Homemade Pan Release. It works like a charm!
Need more bundt cake recipes? We've got you covered. With our Chocolate Pudding Bundt Cake, Peppermint Oreo Chocolate Cake, Chocolate Coconut Cream Poke Cake, Chocolate Cheesecake Pudding Bundt Cake, and Cheesecake Pudding Bundt Cake.
Vanilla Pudding Bundt Cake is one of my favorites. It will make people who don't like to say the word moist to say moist.
📖 Recipe
Vanilla Pudding Bundt Cake
Vanilla Pudding Bundt Cake is a super moist cake with great flavor. The vanilla pudding mix in this cake makes it amazing!
Ingredients
-
1 - 15.25 oz white cake mix
- ¼ cup instant vanilla pudding mix or 1 small box instant vanilla pudding mix
- ½ cup vegetable oil
- ¾ cup hot water
- 1 cup sour cream
- 4 eggs
Instructions
- 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.
- Enjoy.
Notes
Please note that the cake mix sizes have changed. You will need a 15.25oz cake mix for this to work correctly.
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Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 244Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 88mgSodium 239mgCarbohydrates 17gFiber 0gSugar 15gProtein 3g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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This was a flop. Followed directions, cake came out beautiful but fell while cooling. Tested as done?????
We have discovered that the cake mix size has changed. This recipe was written using a 15.25oz cake mix. Maybe that will help.
I made this for the first time for our oldest to take to a Boy Scout potluck (he told me last minute he needed something and I had already saved your recipe). The cake was almost too moist and it had a very eggy flavor to me. Of course the boys all ate it 🙂 Making it again this weekend, and I’m gonna try it with one less egg.
We have discovered that the cake mix size has changed. This recipe was written using a 15.25oz cake mix. Maybe that will help.
My first and last time making this recipe because my cake also dropped???.
Very disappointed 😞
I'm sorry this happened. As I am trying to figure out why this is happening, I discovered the cake mix sizes have shrunk. This recipe was first made with a 15.25 oz cake mix. I'm guessing that's why it drops.
For some reason my Bundt cake fell. Followed all the directions. Any ideas?
I'm so sorry that happened. Sometimes things like just happen and there is no rhyme or reason. I have had success with this recipe time and again. I would try again. It's possible the cake mix was missing an ingredient.
Could you use cream cheese instead of sour cream?
Because cream cheese is much thicker than sour cream it will come out different. You could use plain yogurt instead if you'd like.
These recipes all look good. Am going to have to try some. Thank you.
You're welcome! We hope you enjoy them, Mona!
What size bundt pan does this recipe work for, 9, 10 or 12 cup?
A 12 cup is what we used to make this, Brenda. Enjoy!
I used a small box of banana pudding, and made strawberry shortcake with this. It was great, thank you!
This is the quickest, easiest, and most moist cake I've ever made! I have tried both sour cream and Green yogurt and the sour cream works best. I have also tried using tap water instead of hot and it made no difference.
A bit confused on the pudding amount. How many ounces of the pudding powder did you use? Thanks!
I’m sorry that was confusing. It’s 1/4 cup of diy instant vanilla pudding mix or a whole small box of vanilla pudding mix.
Why use hot water?
@Susie, The hot water helps dissolve the pudding mix.
Can I use something other than sour cream?
We feel like this recipe turns out best when sour cream is used, but it is possible to substitute with plain Greek yogurt.
What did you sprinkle on top?
Lisa, it's a dusting of powdered sugar on top, to make it look prettier.
Looks great, Would love to try it. When do you add hot water to the pudding mix or after the eggs have been beaten in? will it scramble the eggs ?
@karyn, I haven't had an issue with the eggs scrambling. However, if you are concerned, you can blend all the ingredients prior to putting the eggs in. The sour cream will cool the water and the sugar in the cake mix and pudding mix will keep the eggs from scrambling.