Mexican Mocha Bundt Cake Recipe -
Mexican Mocha Bundt Cake Recipe

Mexican Mocha Bundt Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 cake Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

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 cake balls!). Make sure your pudding is in a *thin*, even layer. I loved the cinnamon-coffee flavor of this and will definitely make it again. Both times my cake took 55 minutes to bake - something to keep in mind. Thanks for the recipe!

Most Helpful Critical Review
Jan 25, 2010

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

Jul 21, 2009

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 out, but is was excellent. This recipe is a definate keeper! Thanks for sharing.

Jan 26, 2010

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 like someone else's) Anyone have an idea how this can be avoided??

Sep 24, 2009

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

Jun 10, 2010

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 vanilla pudding made a nice filling, especially because I froze it over night, and then took it out a few hours ahead to soften up. I would make this again!

Mar 01, 2010

Didn't come out of the pan right

May 18, 2011

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 turned out) and was one ugly mess). Taste was still good. I cut off the top part and sent to work with hubby. For the 2nd one I used Ideal sweetener instead of sugar and added all the pudding powder ( sugar free) into the mix and did not do a ring of pudding. This was a great hit at work. Everyone wanted the recipe.


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 427 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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