Easy Vanilla Pudding Bundt Cake

Vanilla Pudding Bundt Cake is a soft, rich dessert made from French vanilla cake mix and creamy vanilla pudding that creates a moist and tender texture.

This delicious Vanilla Pudding Bundt Cake melts in the mouth with a smooth glaze that adds a sweet finish. I was watching a classic baking show where this cake was made, and that moment inspired me to bake it myself.

The main specialty of this Vanilla Pudding Bundt Cake is the pudding mix that keeps the cake fluffy and flavorful. I will now explain step by step how to prepare this delightful cake.

About This Vanilla Pudding Bundt Cake

This Vanilla Pudding Bundt Cake is made using French vanilla cake mix, instant vanilla pudding, sour cream, eggs, vegetable oil, warm water, and vanilla extract. The ingredients create a rich, moist cake that stays soft for days.

The addition of pudding adds extra creaminess to the texture, while sour cream enhances the tenderness. Warm water and vegetable oil keep the cake light and airy.

A sweet vanilla glaze made from powdered sugar, milk, and vanilla extract finishes the cake, adding a smooth, melt-in-your-mouth sweetness that complements the rich vanilla flavor beautifully.

How To Prepare Vanilla Pudding Bundt Cake?

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Total Time: About 1 hour

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 12 servings

Kitchen Utensils Needed

• 10-inch Bundt pan
• Large mixing bowl
• Electric hand or stand mixer
• Measuring cups and spoons
• Whisk
• Wire cooling rack
• Rubber spatula

Ingredients

For the Cake:

• 1 box (15.25 oz) French vanilla cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• ½ cup sour cream
• 3 large eggs
• ½ cup vegetable oil
• 1 cup warm water
• 1 teaspoon vanilla extract

For the Vanilla Glaze:

• 1 to 1½ cups powdered sugar
• 2 to 3 tablespoons milk
• ½ teaspoon vanilla extract

How To Make Vanilla Pudding Bundt Cake

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan, making sure all the little corners are coated so the cake doesn’t stick.

2. In a large bowl, mix together the French vanilla cake mix and instant vanilla pudding mix until well combined.

3. Add in sour cream, eggs, vegetable oil, warm water, and vanilla extract. Beat with a hand mixer on medium speed for about 2–3 minutes until the batter is smooth and creamy.

4. Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to get rid of any air bubbles.

5. Bake for 45–50 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool in the pan for about 10 minutes, then flip it out onto a wire rack and let it cool completely.

6. While the cake cools, make the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add a little more milk if you want it thinner or more sugar if you want it thicker.

7. When the cake is fully cooled, drizzle the glaze evenly over the top. Let it sit a few minutes to set, then slice and serve.

Nutrition Facts Vanilla Pudding Bundt Cake

Nutrition	Amounts
Calories	340
Total Fat	15g
Saturated Fat	3g
Cholesterol	55mg
Sodium	330mg
Carbohydrates	46g
Sugars	31g
Protein	4g

Why We Love This Recipe

This Vanilla Pudding Bundt Cake is loved for its moist, tender texture and rich, creamy vanilla flavor. The pudding adds a delightful softness that keeps the cake fresh longer, while the glaze adds a smooth sweetness that balances the richness.

Its golden, slightly crisp edges contrast beautifully with the soft interior, creating a pleasing texture in every slice. The cake also has a comforting aroma and a classic vanilla taste that appeals to all ages, making it a favorite for gatherings, celebrations, or simply enjoying with a cup of tea or coffee.

Why My Recipe Works

My Vanilla Pudding Bundt Cake recipe works because the combination of cake mix and instant pudding creates a batter that stays moist and tender while baking.

Sour cream adds richness and prevents the cake from drying out, while eggs and vegetable oil contribute structure and a light, airy texture.

Warm water helps the batter mix smoothly and evenly. Baking in a Bundt pan ensures even cooking and a beautiful shape.

The vanilla glaze enhances the flavor and adds a soft, sweet finish that complements the cake’s creamy interior, making the final result consistently delicious.

Serving Suggestions

This Vanilla Pudding Bundt Cake can be served on its own as a delicious dessert or paired with fresh berries to add a fruity contrast.

It works well sliced for gatherings or afternoon snacks, making it easy to share. The soft, moist texture and sweet vanilla glaze make each slice enjoyable.

It can also be cut into smaller portions for casual serving or packed for picnics and lunch boxes. This cake’s flavor and texture allow it to complement other desserts or be enjoyed simply on its own.

Expert Tips

1. Always prep the pan carefully to ensure the cake releases easily after baking.

2. Mix the batter until it is just smooth; over mixing can make the cake dense.

3. Let eggs, sour cream, and other dairy sit out for a bit before mixing so the batter blends evenly.

4. Keep the oven at a steady temperature to avoid uneven baking or a dry texture.

5. Allow the cake to cool completely before adding glaze or frosting to prevent it from melting.

6. Handle the batter gently when pouring into the pan to preserve its light, airy texture.

Variations of Vanilla Pudding Bundt Cake

✔ Chocolate Pudding Bundt Cake – Replace the French vanilla cake mix with chocolate cake mix and use chocolate pudding instead of vanilla for a rich, chocolaty flavor.

✔ Lemon Vanilla Bundt Cake – Add 1 tablespoon of lemon zest to the batter and swap the vanilla glaze for a lemon glaze for a bright, tangy twist.

✔ Cinnamon Swirl Bundt Cake – Mix ½ cup brown sugar and 1 teaspoon cinnamon, swirling it into the batter before baking for a warm, spiced flavor.

✔ Strawberry Vanilla Bundt Cake – Fold in 1 cup finely chopped fresh strawberries into the batter and drizzle with a strawberry glaze for a fruity variation.

✔ Caramel Pudding Bundt Cake – Drizzle caramel sauce over the vanilla glaze or mix ¼ cup caramel into the batter for a sweet, buttery caramel flavor.

Additions To Make More Delicious

➤ Chopped Nuts – Fold in ½ cup of toasted pecans, walnuts, or almonds to add a subtle crunch and nutty flavor.

➤ Mini Chocolate Chips – Add ½ cup of mini chocolate chips to the batter for pockets of melty chocolate in every slice.

➤ Fresh Fruit – Mix in ½ cup of blueberries, raspberries, or finely chopped apples to introduce natural sweetness and a juicy, fruity contrast to the creamy vanilla cake.

Storage Instructions For Vanilla Pudding Bundt Cake

Allow the Vanilla Pudding Bundt Cake to cool completely before storing. Keep it in an airtight container at room temperature for up to 3 days to maintain its softness and flavor.

For longer storage, wrap the cooled cake tightly in plastic wrap and aluminum foil, then refrigerate for up to 1 week. The glaze may firm slightly in the fridge but will still be delicious.

To freeze, wrap the Vanilla Pudding Bundt Cake securely in plastic wrap and place it in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

FAQs About Vanilla Pudding Bundt Cake

Conclusion

This Vanilla Pudding Bundt Cake is a delicious and delightful treat that everyone can enjoy. Its moist texture, rich flavor, and creamy glaze make it a favorite for gatherings or personal indulgence.

I often make this Vanilla Pudding Bundt Cake for serving guests, and each time it brings joy and compliments at the table. Sharing my method allows others to experience the same comfort and satisfaction.

I hope this Vanilla Pudding Bundt Cake inspires you to try making it at home, creating your own memorable moments and enjoying a slice of this amazing, flavorful cake.

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