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.
- 1 white cake mix
- 1/4 instant vanilla pudding mix or 1 small box instant vanilla 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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Amount 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.