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Everyday Chocolate Pecan Bundt Cake


Enjoy this cake any day of the week. It’s an easy recipe that comes out moist and delicious every time. Enjoy a big piece!

This is one of the easiest and most delicious chocolate cakes ever! A no fail dessert. It’s so moist and fudgy. Just a tip, when cake mixes are on sale buy a few and then you know you will always be able to whip up a special cake.


Everyday Chocolate Pecan Bundt Cake




  • 1 box Super Moist Chocolae Cake Mix, I used Betty Crocker
  • 1 (3.4 oz.) package chocolate instant pudding and pie filling
  • 3 large eggs
  • 1 large egg white
  • 1 1/4 cups cold water
  • 1/2 cup canola oil
  • 1/2 cup light sour cream
  • 1 1/2 tsp vanilla extract

Chocolate Glaze:

  • 1 cup semisweet chocolate chips
  • 2 tbsp. whole milk, cream or half and half
  • 3/4 cup toasted chopped pecans. you can quickly toast the nuts in the oven for about 5 to 10 minutes at 325 degrees.


  1. Preheat oven to 350 degrees. Spray a 10 inch bundt with cooking spray and set aside.
  2. In a large mixing bowl, combine all cake ingredients. Mix with a hand held mixer for about 2 minutes. Scrape down sides with a rubber spatula. Make sure you dip down as well to get any dry ingredients.
  3. Pour into prepared pan and bake for about 45 minutes. Check with a toothpick. It should have dry crumbs. Try not to over bake.
  4. Cool on wire rack for 30 minutes, then invert onto to rack.
  5. To make the chocolate glaze:
    1. In the microwave, place chocolate and cream on 30 seconds, take out and mix, put back in for another 20 seconds. Repeat. Do this until you have a nice smooth and shiny glaze.
  6. Place on serving plate and drizzle with chocolate glaze and top with toasted chopped pecans. For the glaze I used a fork and made a mess, have fun with it. This is the step my son loves to do.


Enjoy this wonderful treat, you deserve it!





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