Triple Chocolate Bundt Cake

Chocolate Bundt Cake sliced on a white plate.

Print Recipe

5 from 1 vote

Easy Triple Chocolate Bundt Cake, a scrumptious treat made simple by using a boxed cake mix and chocolate pudding.

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 311kcal

Author: Gina Abernathy

Ingredients

1 (13-15oz.) box Chocolate Cake Mix I used Triple Chocolate Cake Mix.
1 cup Sour Cream
1 (5.9oz.) box Chocolate Instant Pudding Mix Just the dry mix
3 Eggs
⅔ cup Vegetable Oil
⅔ cup Water
2 cups Chocolate Chips I used Milk Chocolate Chips

Instructions

Preheat: Preheat the oven to 350 degrees.
Prep the Pan: Prepare a bundt pan by thoroughly greasing and lightly dusting with flour.
Mix the Batter: Mix all ingredients except chocolate chips in a large bowl with an electric mixer or by hand for about 2 minutes or until well blended.
Add Chocolate Chips: Fold in the chocolate chips and stir until mixed.
Pour Batter: Pour the cake batter into the prepared bundt pan.
Bake: Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Properly Grease the Bundt Cake Pan. This is very important, and this step is a must. Ensure you thoroughly grease the pan, including nooks and crannies, before pouring in the cake batter.

Remove the cake from the pan after 10-15 minutes, or condensation will begin to form on the outside of the cake.

How to Store:

At room temperature: Store in an airtight container or wrap tightly for up to 3 days.
In the fridge: Keeps for up to 5 days, but bring to room temp before serving or warm slightly.
Freeze: Wrap tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter before serving.

Nutrition