Jenny's Basic Bundt

Jen B


This is a solid, very moist bundt cake, and the choices are endless. I've made french vanilla, lemon (so good), german chocolate, butterscotch, anyway, my husband ALWAYS wants chocolate. I've had this recipe a long time. I don't remember where I got it. I think you'll really like this, and it's easy. This one is for the chocolate. All you have to do is just change up the cake mix and pudding flavor.


★★★★★ 1 vote

50 Min


Add to Grocery List

  • 1 box
    betty crocker milk chocolate cake mix
  • 1 box
    instant chocolate fudge pudding 3.75 oz.
  • 1/2 c
    liquid shortening
  • 1 c
    hot water
  • 4

  • 1/3 c
  • 2 c
    powdered sugar
  • 2 tsp
    vanilla extract
  • 2-4 Tbsp
    hot water

How to Make Jenny's Basic Bundt


  1. Set oven at 350 degrees. Grease and flour a 12 cup Bundt pan, or spray well with vegetable spray.
  2. Put cake mix, pudding mix, shortening, water, and eggs into a large bowl.
  3. Mix 5 minutes at medium speed.
  4. Batter will be thick. Pour into Bundt pan. Bake 40-50 minutes. Mine usually takes 45 minutes.
  5. Cool in pan for 10-15 minutes. When completely cool, frost with powdered sugar glaze.
  6. For the glaze: melt butter in saucepan, add vanilla extract. Stir in powdered sugar. Stir in water 1 tablespoon at a time. I usually only need one. Stir until desired consistency. This is always the hard part for me. If you get it too runny, add a little more powdered sugar. Pour over cake and let it drizzle down.
  7. Enjoy!

Printable Recipe Card

About Jenny's Basic Bundt

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtags: #eggs, #shortening, #Water

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