This doctored cake mix recipe changes with the times. The Nothing Bundt Chocolate copycat in the photo is one I made 4 years ago with slightly larger boxes of cake mix. As of 2025, cake mix comes in 13.25 oz boxes so we've had to update the recipe a bit. It looks the same and tastes just as good.
Jump to Recipe
If you are looking for a scratch Bundt cake, check here and here. This is the foolproof easy version. If you grew up on this kind of cake, you'll love it.
Nothing Bundt Doctored Cake Mix!
This recipe combines cake mix pudding mix, sour cream, melted butter (or oil) and eggs. Some people think these cakes taste like Nothing Bundt Cake, but I'm not so sure about that since I haven't had the franchise bakery type in years. I may have to conduct a taste at at some point since they have a store nearby. From what I remember, their Red Velvet is the best.
Downsized Box of Betty Crocker
This cake started out with an 18.25 oz box, then got downsized to 15.25 and now calls for a 13.25 oz box of Betty Crocker Sugar Moist Chocolate Fudge. I've also tested with Duncan Hines Devil's Food and added a note about that in the recipe.
Ganache Glaze
The cake is good by itself, but in my opinion it really needs some kind of glaze and this Ganache Glaze is a favorite. It's made with 3 oz dark chocolate, ½ tablespoons each corn syrup and butter and about ½ cup of cream. For the last couple of cakes I've used Trader Joe's Dark which comes in the big bar. Dove chocolate also works really well with this ganache.
Smaller Bundt Cake
For a half cake, use a 6 cup capacity Bundt pan and half of all the ingredients. For the eggs, use 1 egg and 1 yolk or you can use 1 egg and 2 tablespoons of beaten egg. Full fat Greek yogurt may be used in place of sour cream and oil can stand in for butter.
Recipe
Cake Mix Chocolate Bundt Cake
Ingredients
- 1 box Betty Crocker Super Moist Chocolate Fudge Cake or 1 15.25 oz box Duncan Hines** (13.25 oz)
- 3.9 oz instant chocolate pudding mix (110 grams)
- 3 large eggs, bring to room temperature
- ¾ cup milk, can be regular or chocolate milk
- 1 cup sour cream
- ⅓ cup melted butter or ¼ cup oil
- ½ cup miniature chocolate chips
Ganache Glaze
- 3 oz dark chocolate, chopped
- ½ tablespoon butter, room temperature
- ½ tablespoon corn syrup
- ⅓ cup heavy cream, plus a little more if you want it thinner
Instructions
- Preheat oven to 350 degrees F. Spray a 10 inch Bundt pan with flour-added baking spray or just grease and flour using your favorite greasing method.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, milk, sour cream and melted butter.
- Stir and then beat with an electric mixer, scraping the side of the bowl, for two minutes. Add the chocolate chips and stir until evenly distributed.
- Spread mixture evenly in the pan and run a knife through it to remove air bubbles. Bake for about 45-50 minutes, then test with a cake skewer or toothpick (pick should come out clean) to see if it is done.
- Let the cake cool for about 15 minutes, then carefully loosen around the edges with a knife and turn cake from pan.
- To make the glaze, combine the chopped chocolate, butter, and corn syrup in a small bowl. Heat the heavy cream in a small saucepan. Remove from heat and add the chocolate mixture to the cream. Stir until smooth. Alternatively, you can heat the cream in a microwave-safe Pyrex 2 cup measure, then add the chocolate mixture to the hot cream. Stir until smooth, then drizzle over the cake. Store at room temperature.
Leave a Reply