Ding Dong Bundt Cake
This Ding Dong Bundt Cake is unbelievably amazing! The chocolate cake is extremely moist and the cream filling is completely made from scratch and tastes incredible. It is topped with a rich chocolate ganache. This cake will become a new staple.
Bundt Cakes are my favorite kind of cakes. Especially my recipe for them. It takes a boxed cake mix and completely jazzes it up. It also enhances the moist texture and keeps you coming back for more.
Growing up, My mom ALWAYS had Hostess ding dongs and Hostess cupcakes on hand. Whenever she needed a quick chocolate fix, that was her go too. As she and I were brainstorming a dessert for a huge family gathering we had recently, we decided to make a bundt cake version of one of our favorite Hostess treats. Let me tell you, It turned out FANTASTIC!
The cream filling is a star component to this dessert. It starts out with a roux made on the stovetop and then later added to the remaining ingredients. It is fluffy and very delicious. It goes perfectly with the chocolate fudge bundt cake.
The ganache poured over top is the perfect addition to balance out the sweetness. I like to use a blend of milk and semi-sweet chocolate chips for this recipe.
I promise I am not exaggerating when I say that this Ding Dong Bundt Cake was served to about 8 people and was gone in under 10 minutes. People went CRAZY over this Ding Dong Bundt Cake and I know they will for yours, too!
Ding Dong Bundt Cake
- 1 box chocolate cake mix dry
- 3.9 ounces INSTANT chocolate pudding mix dry
- 1/2 cup sugar
- 1/2 cup sour cream
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup water
- 1 teaspoon vanilla
- 5 Tablespoons flour
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 1 cup butter
- 1 1/4 cup sugar
- 2 cups chocolate chips I like to use a combination of half milk chocolate and half semi-sweet
- 1 cup heavy cream
- 1 1/2 Tablespoons butter
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine all the ingredients and mix for three minutes.
- Grease a 12-cup bundt pan with butter and flour or something like Baking Joy cooking spray.
- Bake at 350 degrees F for 35 to 45 minutes. Cake is done when toothpick comes out clean.
- Invert cake on a wire rack. Cool completely
- Pour milk and flour into a medium sauce pan and whisk together very well to make sure there are no lumps.
- Place pan on stove and turn the heat to medium and stir constantly to make a roux.
- Remove from heat and add vanilla. Allow to cool.
- While the mixture is cooling, cream butter and sugar together in a medium bowl for about 9 minutes.
- Add the cooled roux to the butter mixture and beat again until it is well blended and the sugar is completely dissolved.
- Carefully cut the cake in half and remove the top half and set aside.
- Spoon filling over the bottom of the cake and then spread evenly.
- Replace the top of the cake.
- In a microwave safe dish heat cream and butter until it just begins to boil. (About 2 minutes)
- Pour in chocolate chips and stir until melted and smooth.
- Carefully place cake back on the wire rack with paper towels under it.
- Drizzle Ganache Frosting over cake.
- After the frosting is set carefully move cake to cake stand or serving plate.
- Refrigerate cake for 1 to 2 hours before serving.
For more yummy bundt cake recipes, check out these:
OMG.....I woke up to your post this morning....this looks amazing. Thank you for sharing.
This LOOKS and sounds amazing!!! Your desserts are always top notch!
Made it last night for our Easter celebration. FABULOUS! Was a major hit. Beautiful and delicious. You compared it to a ding dong, but everyone compared it to a bump cake (is that a Michigan thing?). Meant to take a pic when it was plated, but did take one after the ganache. Wouldn’t change a thing with the recipe.
5/1/18 I just made this cake last night and we had it tonight for a friend's birthday. It was a HUGE hit. Everyone loved it. It DOES taste just like the Hostess cupcakes from our childhood. I just love your recipes and enjoy making and sharing them with my family and friends. Thank you!
This cake is awesome! I made it for my Birthday and it turned out perfect!
I am making three of these for a baby shower. Am I going to need to keep them refrigerated overnight?
This cake is amazing! I did only use devils food chocolate cake and only milk chocolate morsels. I made this cake this past Sunday, and already making 2 more. It’s has just the right amount of sweetness. This recipe will be a definite go to. Again, absolutely amazing. Thank you!!
Truly the very best chocolate cake I have ever tasted❤️
Freezes well also! My sister says that she could eat all of the leftover ganache herself with a spoon.:)
I’m getting ready to make this cake with your recipe. I have a question though. Under the ingredients you said a small box (3.9 oz) Instant chocolate pudding mix. My small box shows 39g for the weight or 1.4 ounces. I think this is the one you’re referring to. Is this correct? I can’t wait to taste this and I don’t want to mess it up. Thank you.
can you make this ahead of time and freeze?
Made this first church. Most delicious! I wish I could include a pic!!
I am making this tonight, instead of pumpkin pie. I can’t wait to see how it turns out! I’ll come back and update with how it goes for me. Merry Christmas!
This cake turned out really nice, everyone loved it, even though I messed up by putting the filling on the cake too soon, wasn’t completely cooled so that was a mess! So, next time I will absolutely let the cake cool completely and it should turn out perfect! (Even messy looking, it was still delicious!)
Can you make this the day before. If so, do you refrigerate until serving time. Thanks for your help.
I am making this as I type. Spot on recipe! Fabulous texture! Husband and father in law are both big boys... they both told me they can't wait to "smash it" Translation..... eat it ! My dogs are going nuts over the fabulous aroma in the house. And my Kitchen Aid mixer is almost done with the creaming of my butter mixture. My anticipation is getting the best of me.
One of the best cakes I've ever eaten!!
Question, for the sugar in the filling, is that granulated sugar or powdered sugar?
This cake is FABULOUS! I made it the first time this past Sunday, for a family get-together, and it was a total hit! My 12-year old niece's eyes nearly popped out of her head when I took the cover off the cake carrier - girl likes herself some serious chocolate, and this cake did NOT disappoint. I invited her to take some home with her, and she tried to leave with the cake plate and half of the cake! Since it went over so well with family, I made it again today for a community outreach dinner at my church. While I wasn't there to personally view the 'carnage', I was told that "gloves came off" (figuratively speaking of course!) when the dinner guests saw this cake and started clamoring for a piece. I've been told that I must bring it again along with copies of the recipe. I hope that by giving out printouts of your recipe, it will drive some activity to your webpage. Thank you again for such a fantastic cake - It truly was a piece of chocolate heaven, and will be going into the regular rotation!
I’ve made this cake twice now and both times I received great compliments. This was a big hit! I will make it often.
I have made this several times... and every time it is delicious and everyone raves about it. Would highly recommend.
This cake is delicious. I get why you call it Ding Dong Cake, but it is so much better than those "chemical tasting, last forever on the shelf" ones. I've made it twice. I was going to ask about freezing, but re-read some of the comments and people said it does freeze well. My only comment would be that my ganache turned out way too runny and I used the exact amounts listed. The first time I made it, hardly any was left on the cake because it all ran off. The second time, I didn't put it on the cake, but instead, served it poured over the cake once on the plate. My son loves the ganache and would drink it by the cup if I let him. Great tasting recipe!
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