The ingredients I had on hand were not used in any of the glazed salmon recipes I looked up. As a result, I put what I had together to create this acidic, spicy, and sweet marinade that enhances the salmon’s flavor without overpowering it. It was a hit with my sister and kids. Better than “restaurant salmon,” they claimed. It tastes wonderful with wild rice and stir-fried vegetables.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 bundt pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 4 eggs, beaten
- ⅔ cup vegetable oil
- ⅔ cup white sugar
- ⅓ cup water
- 1 (8 ounce) container sour cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- In a bowl, mix yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in sour cream and chocolate chips. Pour batter into the prepared Bundt pan.
- Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 515 mg |
| Sugars | 47 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Cake comes out perfect every time. So delicious!
Exactly as described
Has been my go-to recipe for a long time. Too many celebrations and events to even remember. So many options and variations, just use our imagination. It is always a hit and everyone raves!
Too sweet for us.
I made the batter when I realized that I added 2/3 cup milk (prefer it over water); instead of 1/3 cup; so I added the sour cream, which kind of evened it out. I omitted the sugar because it was sweet enough for me. Can’t wait for it to bake so I can try it out. Thank you for posting this recipe! I had a similar one given to me by my mom, but lost it.
I had half of a 15 oz chocolate cake mix. Since this recipe called for the old 18 oz size mix I added 1/4 cup Bisquick as a quick filler and halved the rest of the ingredients with a good dash of salt added. I also threw in fresh cranberries. Baked in a 9” square non stick metal pan at 320 convection for 48 min…so delicious. I’m thinking the size was perfect for my house and I might split my next cake mix in half too.
Lemon cake mix, lemon pudding, white chocolate chips, and swirled in about a quarter cup of strawberry preserves. So, so good!!!!
Yummy moist cake . By accident I forgot the water… I don’t see any issues with the cake not using the water! Differently will make it again followed the recipe added sugar to the greased pan to keep it from sticking… everything was as written! Thank you for sharing
This is my first review. WOW! I consider myself a better than average cook, dessert being my forte. I have used many recipes on this site. It was my son’s birthday and he prefers meat over sweets. I wasn’t going to make a cake, but came across this recipe while browsing the site. I had everything in my pantry and decided to try it. This is a wonderful recipe. Easy. Because we don’t eat a lot of sweets I decreased the sugar to 1/3 cup. I sprinkled the greased bundt pan with sugar and put chopped walnuts in the bottom of the pan. The cake was one of the best I ever made as far as flavor and moistness. The walnuts gave it a bit of a crunch. My son, who is grown loved it. I ate two pieces as well. Can’t wait to try some of the other combinations mentioned in the reviews.
This recipe is good but it is a Bundt cake made from cake mix batter, not a dump cake.
Sorry, not a fan. Tasted okay but nothing special. Made this twice thinking I’d done something wrong the first time, but both times the cake developed a crust that stuck to the pan so it didn’t come out cleanly. But the inside was so delicate it couldn’t be sliced. Felt like I could have just followed the recipe on the box, added some chocolate chips, and had a better result. Will not be making again.
This was fabulous! I used a white cake mix and chocolate pudding. Made a beautiful light chocolate cake that wasn’t overly rich. It was so moist and wonderful! I drizzled it with a homemade glaze of butter, powdered sugar, milk and vanilla. I would say it’s one of the best cakes I have ever made!!!
This is delicious, I put powdered sugar on top. This taste just like the chocolate muffins from Costco!!!!
I followed the recipe. Beware, you won’t stop at one slice. I will be making this again very soon.
I made this delicious cake ahead of time and froze it for about a week, packed it frozen for a 3 hr trip & it traveled wonderfully & everyone enjoyed the cake! It was very moist! Will be making it again soon!
Made this cake exactly as written except used chocolate fudge cake instead of white cake. My family LOVES it. My 12 year old son asked me to make it again for his birthday!
I made it this afternoon and it’s a hit, I didn’t have sour cream but used plain Greek yogurt, used pumpkin pudding mix that I had on hand and otherwise followed the recipe, baked in a Bundt pan. I’d definitely like to try it by the recipe but don’t think it can go wrong. It came out of the oven puffy but settles when cooling, looks perfect on the plate.
I have made this recipe so many times! My family just can’t get enough! They love the chocolate cake the mixed chocolate/peanut chips version. I love this one!!! I do lower the sugar to 1/4 cup. And I love it cold out of the fridge, makes the bottom kinda taste like a cake bar. I do want to point out the recipe calls for you to oil AND FLOUR the bundt pan, it will really help! Try this awesome cake guys, so easy and good.
I used a small box of pudding mix and it turned out great. Also used mini chocolate chips. Everyone loves it!!
Did not like this. It was very moist and looked great but not even mt 17 year old son like this as he said it was too much chocolate. (the chips) I’ll pass on this one…
Fine for a quick cake to take to a potluck. Didn’t realize that the cake mix I bought was 15.25 oz. (rather than 18.25 oz.) Couldn’t find chocolate instant pudding so I used vanilla instead and that box was 5.1 oz. (rather than 5.9). So I used a scant 2/3c vegetable oil, a scant 1/3c water and 1/2c sugar based on another review, and Guittard extra dark chocolate chips for more flavor. Those measurements worked out fine for this. Also added chocolate hazelnut cocoa to the flour so the cake wouldn’t look white when it came out of the pan, based on another review. Great tip! Maybe it depends on the brand of mixes used but it tasted a bit of artificial flavoring which the cake mix and pudding mixes both have. I dusted it with powdered sugar… it was a beautiful bundt cake!