I’ve been excited to make this bundt cake for a very long time. It’s my all-time favorite cake recipe. It’s SO chocolatey, moist, gooey goodness. And I wanted to decorate it for Easter! So what better way to celebrate St. Patrick’s Day than to make an Easter cake? Haha! Yes, sometimes I am THAT blogger…the one putting up Christmas decorations in October so I can post pictures for all of you. But seriously, I bet you wish you ate dinner at my house tonight.
Isn’t it cute? I love how this turned out. And as a wonderful treat, it tasted even BETTER than it looks (which doesn’t always happen for me!) If you are a chocolate lover, you have got to try this recipe. And then you will never go back to another recipe.
- 1 Devil's Food Cake Mix (I like Duncan Hines)
- 1 Package Dry Instant Chocolate Pudding package
- 1 Cup sour cream
- 4 eggs
- ½ cup oil
- ½ cup melted butter
- 2 cups chocolate chips
- Preheat the oven to 350 degrees. Combine all the ingredients minus chocolate chips until thoroughly mixed. Then stir in the chocolate chips. Pour into a well greased bundt cake pan and bake for 50-55 minutes. Once it's out of the oven, cover with tin foil and put in the freezer until you're ready to decorate (and it's cooled.)
It’s really quite easy!
For the topping, I melted white chocolate chips mixed with a little olive oil to make it more pourable. HOW TO MELT CHOCOLATE THE FAST WAY: Put about 1-2 cups chocolate chips in a microwavable bowl. Microwave for 1 minute, then stir. Microwave in 30 second intervals until it’s melted. Add in about 1-2 Tablespoons of oil to improve consistency.
First I put a ball of tin foil in the middle hole so I wouldn’t have to fill it so much. Then I drizzled the chocolate over the cake and coaxed it to drip in the crevices. I toasted about 1 1/2 cup of coconut on 350 for about 7 minutes. Just put it in a cookie sheet. It will seem burned on the edges but mix it up to get a nice ratio of toasted flakes versus white. Then put the coconut on the cake and make a little ‘nest’ of it in the middle. Add a few robin eggs candy and some Peeps on skewers and you’ve got yourself a delicious and beautiful Easter cake!
Do you make a fun Easter dinner and dessert for your family? What are you planning on making this year?
Linking up to Saving 4 Six, Tidy Mom, The Pin Junkie and Katherine’s Corner.
Kirstie says
March 18, 2013 at 10:58 pmthis is darling!! i want to make this, cute idea!!
Heidi @ Honeybear Lane says
March 25, 2013 at 4:03 amThanks Kirstie! It was amazingly delish!
Desiree @ The36thAvenue says
April 10, 2014 at 2:52 pmSo yummy and festive… I am pinning!
Kathy Mason says
March 19, 2015 at 7:42 pmAre you suppose to put the cake in the freezer when it is still in the pan? Do you let the cake cool before you put it in the freezer?. I really want to try this for Easter.
Heidi @ Honeybear Lane says
March 19, 2015 at 7:53 pmPut it in the freezer after it comes out of the oven, don’t let it cool first…this preserves the moistness. Good luck!
Sandra Garth says
March 30, 2017 at 10:07 amIt’s very cute and I love a doctored up cake mix!
Amy says
March 30, 2017 at 8:16 pmThis is adorable! Thank you for sharing!
Linda Atkins says
April 12, 2017 at 9:39 pmThis is so cute! I’m making it for Easter. My question is, can it stay in the freezer for a day or two, so I can bake it ahead? Then decorate it at the
last minute. Also, do you just cover the top of the pan with foil, or wrap the whole pan? Thanks!
Heidi @ Honeybear Lane says
April 17, 2017 at 5:10 pmYes you can put it in the freezer after baking–I think it actually stays more moist that way. Just be sure to take it out to defrost with plenty of time! And just cover the top with foil.
Tammy says
April 12, 2017 at 10:56 pmWas just wondering what size box of chocolate pudding the small one or big one
Heidi @ Honeybear Lane says
April 17, 2017 at 5:09 pmIt’s the small one.