Easy Chocolate Bundt Cake

  • Prep Time: 5 mins
  • Total Time: 50 mins
  • Servings: 12
  • About This Recipe

    “I received this delicious recipe from my husband’s aunt several years ago after devouring this cake at a family dinner (I even had the leftovers for breakfast the next morning!). It is super-easy to make and is one of the best chocolate cakes I’ve ever had. This cake tastes even better the next day and freezes extremely well. I usually use a little of the chocolate cakemix instead of white flour to flour the pan so that you don’t see any white specks on the cake. It’s so rich that I usually don’t use frosting. I usually use Duncan Hines fudge cakemix and Jello pudding mix. Makes a great presentation at potlucks and dinner parties. The best thing is that this cake doesn’t taste at all like it came from a mix. Enjoy!”


  • 1 (18 1/2 ounce) packagesdevil’s food cake mix or 1 (18 1/2 ounce) packages fudge cake mix
  • 1 (3ounce) packagesinstant chocolate pudding mix or 1 (3ounce) packages instant vegetarian chocolate pudding mix
  • 6ounces semisweet chocolate or 6ouncesmint chips
  • 4eggs
  • 3/4 cupvegetable oil
  • 1cupwater
  • 1teaspoonvanilla
  • chocolate frosting (optional) orpowdered sugar(optional)
  • Directions

  • Mix cakemix with eggs& oil in large bowl.
  • Add pudding mix, water, vanilla and beat well.
  • Add chocolate or mint chips and stir to incorporate.
  • Pour mixture into greased and floured 10″ Bundt pan.
  • Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch–do not overbake!).
  • Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
  • When cool, frost with chocolate frosting or dust with powdered sugar, if desired.
  • Reviews

  • “Chocolate lovers will be crazy about this cake. It is very good, but it wasn’t as moist as I expected. One thing I liked was it is made with ingredients I always have in the house.”

  • “Most excellent cake!I am not much of a baker (I prefer to cook), so I was nervous that I would burn it, but 45 minutes was perfect!No need to frost, I just topped it with a mixture of unsweetened coco powder and powdered sugar.This mixture also worked for “flouring” the pan!Excellent!Thanks for the recipe!”

  • “Scrumptious! This is basically the recipe on the box of Duncan Hine’s devils food cake mix. I prefer cake without hard chocolate chips, so I left them out. I also used the box recipe’s ratio of oil and water, because it’s less fat: 1 1/4 cup water and 1/2 cup oil. I baked at 350 for 50min. Nice and moist; and I loved the tip about dusting the cake pan with cake mix instead of flour! Wonderful with recipe#258589. (seen in photo)”

  • “Yum! This is easy to make and doesn’t even need frosting! It will not all fit in a small bundt pan though, so I now put some mix in the pan and make cupcakes with the rest. Tastes best with mini chocolate chips.”