Mexican Mocha Bundt Cake

Mexican Mocha Bundt Cake

12
AIMEEBOZ 3

"This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It's amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream."
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Ingredients

1 h 5 m servings 337 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

Great cake! I've made this twice in the last 2 weeks. The first time, I had a little trouble with my pudding layer and part of the cake fell on it - still yummy, but not so cute (became lovely c...

Most helpful critical review

The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again.

Great cake! I've made this twice in the last 2 weeks. The first time, I had a little trouble with my pudding layer and part of the cake fell on it - still yummy, but not so cute (became lovely c...

This was a fantastic cake, very moist! I did add 1 tsp of cayenne pepper for a little more spice, everyone that tried this cake loved it! I wasn't sure how the pudding center was going to turn o...

The cake was good but the pudding layer came out a little rubbery. Not sure if I would make again.

The flavor of this cake is very good. However, I had to bake it for the 55 minutes that others suggested to get my toothpick out clean, and THEN..when I took it out of the pan, it fell in (also ...

This was amazing i accidently bought the cook pudding so it took a little longer to bake but it was amazing i will definatly make this again

I made this in a spring form pan and modified the recipe a bit. I added nutmeg and cayenne for a spicier cake, and used only two eggs but increased the milk. It was rich, and delicious. The vani...

Didn't come out of the pan right

I didn't have a boxed cake mix, so I used the recipe on the back of a Hershey’s cocoa container and changed it to match this recipe. It called for a cup of boiled water. I used 1/4 cup of Kahl...

My team at work had a Cinco de Mayo potluck and I made this. (I also made one for hubby to take to his work.) The first one I made as directed and the pudding dropped to the bottom (top when tu...