This post may contain affiliate sales links. Please see our full disclosure policy for details.
This easy chocolate chip bundt cake starts with a box of yellow cake mix and a package of instant vanilla pudding, so the batter comes together in about 15 minutes. It’s loaded with mini chocolate chips from top to bottom and bakes up beautifully in a bundt pan.
There’s no frosting to make, either. Once it cools, a light dusting of powdered sugar is all this cake needs.
Every slice is soft, buttery, and full of chocolate, like a chocolate chip cookie baked into a cake!
Table of Contents
Why This Recipe Works
- Extra moist: Adding instant vanilla pudding to the cake mix creates a soft, tender cake that stays moist for days. It’s one of my favorite ways to make a cake mix taste homemade.
- Chocolate chips in every bite: The thicker batter helps keep the mini chocolate chips evenly distributed throughout the cake instead of sinking to the bottom.
- Easy but impressive: A bundt pan gives this cake a beautiful shape without any special decorating skills. Just add a dusting of powdered sugar!
- Simple ingredients: Starting with a cake mix and instant pudding means you can have the batter ready in about 15 minutes.
Ingredients Needed
- Yellow Cake Mix – This shortcut ingredient has a rich, buttery flavor that is a perfect match for the chocolate chips.
- Instant Vanilla Pudding Mix – Use the small 3.4-ounce box and add the dry mix right in with the cake mix. Don’t prepare the pudding first, and be sure to grab instant rather than cook-and-serve.
- Milk – Using milk in place of water is another hack that gives the cake a richer flavor.
- Vanilla Bean Paste – I love the little vanilla flecks that vanilla bean paste adds, but regular vanilla extract will work as well.
- Mini Chocolate Chips – The mini version spreads evenly throughout the cake so you get chocolate in every bite.
See recipe card for full information on ingredients and quantities.
The Cake Mix I Used
For this cake, I used a yellow cake mix. It’s one of my go-to flavors, and I’ve put together a whole collection of the best recipes using yellow cake mix if you’re looking for more ideas.
I usually reach for Betty Crocker, but Duncan Hines and Pillsbury work great too. Just make sure your box is 13.25 ounces.
Can I Use a Different Cake Mix?
Yes! Yellow cake mix gives this chocolate chip bundt cake its golden color and buttery flavor, but vanilla or white cake mix will work too. The two are interchangeable, and either one will give you a lighter-colored cake with more of a vanilla flavor.
If you’re craving something chocolatey, try my Chocolate Bundt Cake with Cake Mix instead! It starts with a chocolate cake mix and instant pudding, then gets topped with a rich chocolate ganache.
How to Make a Chocolate Chip Bundt Cake with a Cake Mix and Pudding
Step 1: Before mixing the cake batter, remove 1 tablespoon of dry cake mix from the box. Toss it with the mini chocolate chips until evenly coated. Set aside.
Step 2: Whisk the cake mix and dry pudding mix together in a large bowl. Add the milk, vegetable oil, eggs, and vanilla, then beat with a handheld mixer until the batter is thick and smooth. Fold the chocolate chips into the batter.
Step 3: Spray your bundt pan liberally with nonstick cooking spray, pour in the batter, and spread it into an even layer.
Step 4: Bake at 350 degrees for 40 to 45 minutes, until a toothpick comes out with a few crumbs but no raw batter.
Step 5: Let the cake cool in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.
Step 6: Finish with a dusting of powdered sugar and serve!
Expert Tips
My bundt cake tips walk you through everything from picking the right pan to getting a clean release, but here are my favorite tips for this recipe:
- Spray the pan right before adding the batter. If the spray sits too long, it pools at the bottom instead of coating the sides, and the cake is more likely to stick.
- Tap the pan on the counter. A few gentle taps after spreading the batter help release air pockets and give you a level bottom that sits flat on the plate.
- Don’t overbake the cake. Start checking at 40 minutes. A toothpick inserted into the cake should come out with a few moist crumbs but no wet batter. Overbaking can make even a pudding-enhanced cake dry.
- Use a fine mesh sieve for the powdered sugar. Sifting it over the cooled cake gives you a light, even coating without any clumps.
- Don’t panic if a piece sticks. Gently press the stuck piece back onto the cake with your fingers, and the powdered sugar will help hide the seam.
Storage and Freezing
Store the cake at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 3 days. It will also keep in the refrigerator for up to 5 days. Let chilled slices sit out for a bit before serving for the best texture.
To make it ahead, bake the cake up to a day in advance, keep it covered, and add the powdered sugar just before serving.
To freeze, wrap the cooled cake {without the powdered sugar} tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator, then dust with powdered sugar before serving.
Chocolate Chip Bundt Cake FAQs
Yes! Even if the box says “pudding in the mix,” adding the instant pudding still gives you a richer, softer cake.
Absolutely. Instant butterscotch or cheesecake pudding would be fun ways to change it up. Just stick with the same 3.4-ounce size.
Chocolate ganache is my all-time favorite bundt cake topping, and a simple vanilla glaze is delicious too. Wait until the cake is completely cool before adding either one so it doesn’t melt into the cake.
Do you love bundt cakes? try these…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Chocolate Chip Cake Mix Bundt Cake
Ingredients
Cake
- 1 box yellow cake mix, 13.25 ounces
- 1 box instant vanilla pudding mix, 3.4 ounces
- 1 cup milk
- ⅓ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 ¼ cups mini chocolate chips
Topping
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees.
Cake
- Combine the cake mix {reserving 1 tablespoon to mix with chocolate chips} and dry pudding mix in a large bowl and whisk the ingredients together. Add the milk, vegetable oil, eggs, and the vanilla to the dry ingredients. Mix together with a hand held mixer until thick and smooth. Finally, add the 1 tablespoon of reserved cake mix to the chocolate chips and mix until coated. Add the cake mix-coated chocolate chips to the batter and fold in by hand until evenly distributed.
- Spray a bundt pan liberally with nonstick cooking spray. Pour the batter into the pan and spread into an even layer.
- Bake for 40-45 minutes or until a toothpick comes out with a few crumbs {but no raw batter}. Cool cake in the pan for 10 minutes. Invert the cake onto a cake plate to cool completely. Once cool, sprinkle with powdered sugar and serve.
Notes
- Use the dry instant pudding mix straight from the box. Do not prepare it first.
- Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- To make ahead, bake up to 1 day in advance and add the powdered sugar just before serving.
- To freeze, wrap the cooled cake (without powdered sugar) in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
