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.
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
- 1/4 cup 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
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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Carole
Saturday 15th of February 2025
This was a flop. Followed directions, cake came out beautiful but fell while cooling. Tested as done?????
Kerry
Thursday 20th of February 2025
We have discovered that the cake mix size has changed. This recipe was written using a 15.25oz cake mix. Maybe that will help.
Steph
Thursday 13th of February 2025
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.
Kerry
Thursday 13th of February 2025
We have discovered that the cake mix size has changed. This recipe was written using a 15.25oz cake mix. Maybe that will help.
Margaret
Friday 17th of January 2025
My first and last time making this recipe because my cake also dropped???. Very disappointed 😞
Kerry
Wednesday 22nd of January 2025
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.
Rosanne
Saturday 7th of December 2024
For some reason my Bundt cake fell. Followed all the directions. Any ideas?
Kerry
Monday 9th of December 2024
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.
Brenda Ross
Friday 24th of May 2024
Could you use cream cheese instead of sour cream?
Kerry
Monday 3rd of June 2024
Because cream cheese is much thicker than sour cream it will come out different. You could use plain yogurt instead if you'd like.