Photo of Chocolate chip bundt cake by WW

Chocolate chip bundt cake

Total Time
1 hr 15 min
15 min
1 hr
Wow your guests with this incredibly tasty cake that you can put it together in just minutes! Speckled with chocolate chips, every bite delivers a surprise of rich flavor. For an effortless presentation, bake the cake using fancy-shaped bundt pan, like one with a swirl. Bundt cakes are so moist and delicious they don’t need an icing so you could garnish this one with a dusting of powdered sugar just to give its appearance something a little extra special. Great served with coffee or tea, plan to make it for your next brunch or casual afternoon get-together. You can make it ahead and freeze up to a month. Let it thaw at room temperature.


Cooking spray

1 spray(s)

All-purpose flour

2 tsp

Unprepared yellow cake mix

18½ oz

Instant vanilla pudding dry mix

1 package(s), 3.4 oz

Liquid egg substitute

8 oz

Fat free sour cream

8 oz

Mineral water

¾ fl oz

Vegetable oil

2 Tbsp

Vanilla extract

1½ tsp

Mini chocolate chips

½ cup(s)

Powdered sugar (confectioner's)

1 Tbsp


  1. Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set aside.
  2. Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips.
  3. Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.