Scatter garnishes on top: Although it’s a Nothing Bundt Cake copycat recipe, feel free to give it your own look. Garnish the cake with toppings like fresh fruit, chopped nuts, candy pieces, edible flowers or shimmery sprinkles.
How to Store Nothing Bundt Cake Copycat
Because it has a cream cheese frosting, you should store the frosted cake in the refrigerator. However, an unfrosted Bundt can be kept, covered, at room temperature. Because Bundt cakes are dense and moist cakes, they keep well, lasting up to 10 days in the fridge or a week at room temperature.
Can you freeze a Nothing Bundt Cake copycat?
You can freeze a baked, room temperature Bundt cake, tightly wrapped, for up to three months—up to eight months if it’s not frosted. Defrost the cake in the fridge before serving.
Nothing Bundt Cake Copycat Tips
Can you convert this copycat Nothing Bundt Cake recipe into Bundtlets?
Nothing Bundt Cakes offers its tasty treats in mini sizes, called “Bundtlets.” You can make them at home by using a mini Bundt pan, which is similar to a cupcake tray, except each cup is an intricately decorated, scaled-down tube pan.
It’s easy to adapt this recipe and other Bundt recipes to mini pans. Here are a few crucial tips:
Prepare the pan: Thoroughly grease and flour every nook and cranny, or the cakes may get stuck and lose the pretty detailing.
Use the right equipment: It’s best to use a nonstick pan here (but you still need to grease it!).
Leave plenty of space: Don’t overfill the mini Bundt pans; each cup should be about 2/3 full.
Watch the cakes: Don’t overbake the mini Bundt cakes; check them with a toothpick after 20 to 25 minutes.
Properly clean the pan: Give the pan a good long soak before attempting to clean it.
What can you do if the Bundt cake is stuck to the pan?
When you flip the Bundt pan over, the cake should slip out, especially if you greased your pan properly and waited for the cake to cool. If it doesn’t budge, lay a dish towel over the counter, turn the pan upside down and tap the base. If it still doesn’t budge, leave it there for a while. Gravity should do the trick.
Worst case scenario, if your cake is well and truly stuck, ease it out with a spatula or knife. If the cake sustains some dents and craters, take Julia Child’s advice and “never apologize.” Instead, cover the damage with extra frosting or whipped cream.
Ingredients
1 package devil’s food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 large eggs, room temperature
3 teaspoons vanilla extract
1 cup semisweet chocolate chips
frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 teaspoons vanilla extract
3 cups confectioners’ sugar
Directions
1
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2
In a large bowl, combine first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3
In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Pipe or spread over top of cake.
Nutrition Facts
1 piece: 460 calories, 23g fat (10g saturated fat), 79mg cholesterol, 370mg sodium, 61g carbohydrate (44g sugars, 1g fiber), 5g protein.
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