*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I just made this cake and it is absolutely delicious. I do not own a bundt pan so I used a 9x13 pan and baked it until done using the toothpick method. I also sprinkled sugar in the cake pan after spraying it with Pam. Came out perfectly. Will defintly be making this recipe again.
I've made this recipe at least 10 times for my family, and they absolutely love me for it. It is by far the best and easiest dessert recipe in existence. I recently found a way to enjoy the same great taste in a lower calorie version of the recipe because some of my friends are health nutters and would not try any baked goods of mine unless they were sugar free and or fat free.
I used the same yellow cake mix (but you could substitute a whole wheat/low carb version if available. Instead of 1 big box of instant chocolate pudding mix I bought two smaller sugar free/fat free boxes of the same instant chocolate pudding mix. I used 4 egg beaters servings (1 cup egg beaters) instead of eggs. I substituted 2/3 c unsweetened applesauce instead of using oil, and 2/3 cup splenda (not the splenda with sugar) instead of the additional sugar, and 1 8 oz container of fat free sour cream. I did not use chocolate chips because I could not find a sugar free version. I baked it for only 20 minutes (because it was going to burn after that for some reason) but keep checking by sticking a toothpick every few minutes to make sure its not burning. You definitely don't need the whole 55 minutes with this altered recipe. The grand total for caloric content was 220 calories per serving (1/12 of cake) as opposed to the whopping 500+ as noted in this recipe.
I don't know what went wrong but my cake created a tunnel all the way around. I followed the recipe to the letter except vanilla instead of chocolate pudding which shouldn't have made a difference. The oven was preheated to the right temperature and I know it's accurate because I bake all the time. If anyone has a suggestion I would sure like to hear it.
I have been wanting to try this cake for a while and now that I am munching a slice still warm...I would give this recipe 10 stars if I could! This is SO MUCH BETTER than your average box cake I used dark chocolate cake mix and peanut butter chips and it is outrageously good! One tip have a good hand mixer cause the batter can be pretty thick. Thank you for this delicious recipe!
Wow what a terrific recipe for a bundt cake. You can use any flavor box cake mix for this recipe. I used cherry chip and lined the bundt pan with maraschino cherries. It came out moist and looked beautiful. Thanks for a great recipe that I will use over and over again.
What a great cake! Super easy and VERY moist. Have made it twice within one week. First time I made it with vanilla pudding instead of chocolate. (it's what I had on hand) Very delicious! Second time I used banana pudding and white chocolate chips. Everyone devoured it! Also used fat free sour cream and still bakes wonderfully. Only problem I had was it tends to stick to the cake pan so I make sure I spray the pan really well. Thank you for a tasty and easy recipe!
I used vanilla pudding in place of the chocolate and replaced sherry (not cooking sherry) for the water. I left out the chips (really not a chocolate fan) and it was great! I have also used this recipe to make jewish apple cake - and what I did was I used peeled chopped apples (not pie filling) in place of the chips and used butter cake mix instead of chocolate! It's great too!
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