A friend of mine introduced me to this recipe years ago. She used IMO in place of the sour cream. That wouldn't help if you were non-dairy, though, because there is milk in the pudding mix. I decided I might just as well use sour cream instead. Until the one time that I didn't have enough in the house and I substituted Laughing Cow cheese triangles for the rest. Don't squirm, it was okay. Not one person guessed there was such a weird ingredient in the cake and it was just as moist as ever.
I have seen this recipe with both chocolate and vanilla pudding mixes. I think you could use butterscotch, banana or coconut, too with great results. You could also substitute other varieties of cake mix, too. I bet it would be fabulous with lemon or strawberry cake and vanilla chips. Think outside the box and get creative!
Best Bundt Cake...Ever
1 yellow cake mix
1 small package instant pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
1 cup sour cream
1 cup chocolate chips (you can vary the kind of chips, too)
Add pudding mix to cake mix and stir. Mix cake with water, sugar, oil and eggs. Stir in sour cream and chips. Pour into a greased and floured (remember to use cocoa here if making a chocolate cake) Bundt pan. Bake 350 degrees for 50 to 60 minutes or until cake springs back. Cool slightly for about 7 minutes and turn over onto a plate.
I am submitting this to Family Fresh Cooking's Bake to Remember in honor of the tenth anniversary of the 9/11 tragedy. Tweet