One-Bowl Strawberry-Glazed Devil's Food Bundt Cake
A rich chocolate bundt cake made effortlessly in one bowl, combining boxed cake mix with instant pudding for extra moisture and tender crumb. Studded with chopped bittersweet chocolate pieces and topped with a sweet strawberry glaze, this dessert brings bakery-quality results without the fuss. Perfect for potlucks, birthdays, or when you need an impressive dessert that comes together quickly. The strawberry preserves in the glaze add a fruity brightness that balances the deep chocolate flavor beautifully.
Ingredients
- 1 box Betty Crocker Super Moist Devil's Food Cake Mix
- 1 box chocolate instant pudding and pie filling mix, 4-serving size
- 1 cup sour cream
- ¾ cup vegetable oil
- ⅓ cup water
- 3 eggs
- 1 cup bittersweet chocolate, chopped
- 2 tablespoons butter, softened
- 2 tablespoons strawberry preservesraspberry preserves2 tablespoonsflavor
different fruit flavor
- 1 ⅓ cups powdered sugar
- 2 tablespoons buttermilk
- fresh strawberries
Instructions
- 1
Heat oven to 325°F and generously spray 10- or 12-cup fluted tube cake pan
- 2
Beat all cake ingredients except bittersweet chocolate with electric mixer on low speed for 1 minute, scraping bowl constantly
- 3
Increase speed to medium and beat for 2 minutes
- 4
Stir in bittersweet chocolate until well combined and pour into prepared pan
- 5
Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean
- 6
Cool in pan for 15 minutes, then turn upside down onto cooling rack or heatproof serving plate and remove pan
- 7
Cool completely for about 1 hour and place cake on serving plate
- 8
Beat butter and strawberry preserves with electric mixer on medium speed until smooth
- 9
Add powdered sugar and beat until smooth
- 10
Beat in buttermilk and pour glaze over cake
- 11
Garnish with fresh strawberries if desired
Tips
Spray the bundt pan thoroughly with baking spray or grease and flour it well to prevent sticking in all the fluted grooves.
Let the cake cool completely before glazing to prevent the glaze from melting and running off the surface.
Use room temperature eggs and sour cream for better mixing and a more tender cake texture.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be baked up to 2 days ahead and stored covered, glaze just before serving
Serve at room temperature, slice with sharp knife
Common Mistakes
Don't overbake or the cake will be dry - test with toothpick at minimum time
Cool completely before removing from pan to avoid breaking the cake
Make sure glaze is smooth before pouring to avoid lumps
Substitutions
different fruit flavor
FAQ
Can I use a different cake mix flavor?
Yes, you can substitute any chocolate cake mix or even vanilla, but the flavor profile will change significantly.
What if I don't have a bundt pan?
Use two 9-inch round pans and reduce baking time to 25-30 minutes, checking for doneness with a toothpick.
How long will this cake keep fresh?
The cake stays fresh covered at room temperature for 3 days or refrigerated for up to a week.