This Nothing Bundt Cakes copycat recipe is a take on their classic vanilla bundt cake -- except with the addition of chocolate chips!
Keyword: bundt cake, copycat recipes
1package vanilla or yellow cake mix
3.9ouncebox instant vanilla pudding
½cupvegetable or canola oil
1 ½cupschocolate chips
For the cream cheese frosting:
8ouncescream cheeseroom temperature
1 ½teaspoonsvanilla extract
Preheat oven to 350˚ F. Grease and flour bundt cake well until all of the crevices are covered. Set aside.
In a large bowl, mix all of the cake ingredients except the chocolate chips together until well combined. Fold in chocolate chips at the end. Pour batter into bundt cake pan and give cake a little shake to ensure batter is evenly distributed. Bake for 40-45 minutes or until toothpick inserted in the middle comes out clean.
Allow cake to cool in bundt pan for EXACTLY 10 minutes before flipping the cake onto a cooling rack.
Meanwhile, beat all of the frosting ingredients together in stand mixer with whisk attachment until light and fluffy. When cake is completely cool, frost the cake by placing frosting in large plastic bag. Cut one corner of the bag off and pipe frosting from the outside to the inside center hole. Repeat until the cake is covered.
Store the cake in the refrigerator covered (place toothpicks all around the top and sides of the cake to prevent the plastic wrap from smooshing your frosting). Cake will be good stored in the refrigerator for up to 5 days. You can also freeze the cake prior to icing the cake for 2-3 months. Adaptations: If you want to do a chocolate chocolate chip bundt cake, use chocolate cake mix + chocolate instant pudding. If you want to do a lemon cake, use lemon cake mix + lemon instant pudding, etc. The rest of the ingredients remain the same.