Vanilla Pudding Bundt Cake is a soft, moist, and rich cake made with vanilla pudding mix, butter, sugar, and sour cream, creating a tender texture and sweet flavor.
Vanilla Pudding Bundt Cake incredibly delicious, offering a comforting vanilla taste in every bite. The inspiration came from a cozy afternoon memory filled with the scent of fresh baking and warmth.
Now I will guide Vanilla Pudding Bundt Cake Recipe using simple ingredients and easy steps to help you bake a beautiful cake that brings joy and sweetness to your kitchen and those you share it with.
Why We Love This Recipe?
We love this Vanilla Pudding Bundt Cake because it creates a soft, moist cake filled with rich vanilla flavor. The pudding mix adds an extra layer of creaminess, and the sour cream keeps every bite tender.
It’s a comforting, sweet treat that feels homemade and special. The simple icing on top adds just enough sweetness without overpowering the cake.
This Vanilla Pudding Bundt Cake is the kind of dessert that brings smiles at the first bite and leaves everyone wanting more. It’s a timeless recipe that never disappoints.
How To Prepare Vanilla Pudding Bundt Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 65 minutes
Total Time: 1 hour 25 minutes
Course: Dessert
Difficulty: Medium
Cuisine: American
Calories: Approximately 430 per slice (based on 12 servings)
Yield: 1 standard bundt cake (serves 12)
Kitchen Utensils Needed
- Bundt pan (10-12 cup capacity)
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Whisk
- Cooling rack
- Measuring cups and spoons
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk or buttermilk
- ½ cup canola oil or grapeseed oil
- ⅔ cup sour cream, at room temperature
Vanilla Icing:
- 1 cup powdered sugar
- 4 teaspoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, instant vanilla pudding mix, baking powder, baking soda, and salt. Set aside.
3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes).
4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5: Combine Wet and Dry Ingredients
On low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Then mix in the oil and finally the sour cream, just until combined. Do not overmix.
6: Bake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
7: Make and Apply the Icing
In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle over the cooled cake. Allow icing to set before serving.
Best Serving Ideas
Vanilla Pudding Bundt Cake is wonderfully versatile and delicious on its own, but you can elevate it with a few simple serving ideas.
Serve slices warm or at room temperature, drizzled with a rich vanilla glaze or dusted lightly with powdered sugar for an elegant touch.
For extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh berries, like raspberries or strawberries, complement the cake’s creamy vanilla flavor beautifully.
A sprinkle of toasted nuts or a drizzle of caramel sauce can also add texture and depth, making every bite even more delightful.
Optional Add-Ins And Variations
Optional Add-Ins
- Chocolate chips – Semi-sweet or white chocolate for a sweet surprise.
- Chopped nuts – Pecans, walnuts, or almonds for crunch.
- Dried fruit – Raisins, cranberries, or chopped dates for natural sweetness.
- Shredded coconut – Adds texture and a tropical hint.
- Spices – Cinnamon, nutmeg, or cardamom for warm, aromatic notes.
Variations
- Lemon Vanilla Bundt Cake – Add lemon zest and a lemon glaze for a bright, tangy flavor.
- Chocolate Swirl Bundt Cake – Swirl melted chocolate or cocoa batter into the vanilla for a marbled effect.
- Berry Bundt Cake – Fold fresh or frozen berries into the batter for fruity bursts.
- Caramel Pudding Bundt Cake – Substitute caramel pudding mix and drizzle caramel sauce on top.
- Pumpkin Spice Bundt Cake – Add pumpkin puree and warm spices for a fall-inspired treat.
Expert Tips
➤ Choose the right Bundt pan: A non-stick, well-greased pan with intricate designs helps create beautiful cake shapes that release easily.
➤ Use high-quality vanilla extract: Real vanilla boosts flavor depth far beyond imitation extracts.
➤ Mix batter gently but thoroughly: Overmixing develops gluten and makes the cake tough; undermixing leaves lumps—find the perfect balance.
➤ Check oven temperature with an oven thermometer: Many ovens run hotter or cooler than their settings, which can affect baking time and texture.
➤ Allow proper cooling: Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely—this prevents cracks and sticking.
How to Store Leftovers
Store leftover Vanilla Pudding Bundt Cake in an airtight container at room temperature for up to three days to keep it moist and fresh.
If you prefer, you can refrigerate it for up to a week, just be sure it’s well covered to prevent it from drying out.
For longer storage, wrap slices tightly in plastic wrap and freeze them for up to three months. Thaw frozen slices at room temperature before serving to enjoy the same soft texture and rich flavor.
FAQs About Vanilla Pudding Bundt Cake
Can I use homemade pudding instead of instant pudding mix?
Yes, but instant pudding mix helps create the cake’s signature moist texture and slight firmness. Homemade pudding may make it too soft or change baking time.
How do I prevent the Bundt cake from sticking to the pan?
Thoroughly grease the pan with butter or baking spray, then dust it lightly with flour. Make sure to get into all the crevices of the pan’s design.
Can I make this cake gluten-free?
Yes! Substitute regular flour with a gluten-free all-purpose flour blend that includes xanthan gum for best results.
Can I add frosting or glaze?
Absolutely! A simple vanilla glaze, powdered sugar dusting, or cream cheese frosting pairs wonderfully with this cake.
Conclusion
This Vanilla Pudding Bundt Cake hits all the marks: moist, flavorful, and easy enough to whip up on any day you want a sweet treat without fuss.
I love how the instant pudding mix makes the crumb so soft and tender, transforming a simple vanilla cake into something extra special.
Give this Vanilla Pudding Bundt Cake a try you’ll see why it’s one of my favorites to bake over and over. Trust me, once you taste it, it’ll become your new classic, too. Happy
Vanilla Pudding Bundt Cake
Equipment
- Bundt pan (10-12 cup capacity)
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Whisk
- Cooling rack
- Measuring cups and spoons
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1 3.4 oz package instant vanilla pudding mix
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk or buttermilk
- ½ cup canola oil or grapeseed oil
- ⅔ cup sour cream at room temperature
Vanilla Icing:
- 1 cup powdered sugar
- 4 teaspoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, instant vanilla pudding mix, baking powder, baking soda, and salt. Set aside.
3: Cream Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes).
4: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5: Combine Wet and Dry Ingredients
- On low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Then mix in the oil and finally the sour cream, just until combined. Do not overmix.
6: Bake
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
7: Make and Apply the Icing
- In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle over the cooled cake. Allow icing to set before serving.