Mexican Mocha Bundt Cake Recipe

Name: Mexican Mocha Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5.1 ounce) package instant vanilla pudding mix, divided; 1 cup milk; 1 (18.25 ounce) package chocolate cake mix (such as Pillsbury(R) Moist Supreme(R) Dark Chocolate flavor); 1/2 cup vegetable oil; 4 eggs; 1 cup milk; 1 tablespoon ground cinnamon; 1/3 cup coffee flavored liqueur; 1 1/2 tablespoons instant espresso coffee granules, divided; 1 cup chocolate chips; confectioners' sugar for dusting

Servings: persons

1 (5.1 ounce) package instant vanilla pudding mix, divided
1 cup milk
1 (18.25 ounce) package chocolate cake mix (such as Pillsbury(R) Moist Supreme(R) Dark Chocolate flavor)
1/2 cup vegetable oil
4 eggs
1 cup milk
1 tablespoon ground cinnamon
1/3 cup coffee flavored liqueur
1 1/2 tablespoons instant espresso coffee granules, divided
1 cup chocolate chips
confectioners' sugar for dusting

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2
Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
3
Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.
4
Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (5.1 ounce) package instant vanilla pudding mix, divided, 1 cup milk, 1 (18.25 ounce) package chocolate cake mix (such as Pillsbury(R) Moist Supreme(R) Dark Chocolate flavor), 1/2 cup vegetable oil, and more.

Yes, Mexican Mocha Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Mocha Bundt Cake

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