This Chocolate Bundt Cake using Cake Mix channels the nostalgic charm of a Texas Sheet Cake into an effortlessly elegant Bundt form. Rich, moist, and topped with a fudgy pecan-studded glaze, it’s a guaranteed crowd-pleaser.
Perfect for parties, potlucks, or any sweet craving, this cake starts with a simple box mix and ends with the indulgent flair of homemade chocolate pecan frosting.
Must-Have Ingredients for Chocolate Bundt Cake using Cake Mix
- Chocolate cake mix (15.25 oz) – The base that simplifies the baking process while delivering rich, chocolaty flavor. Chocolate fudge flavor adds extra depth.
- Milk (1 1/4 cups) – Adds moisture and richness, helping the cake bake up tender and soft.
- Butter (1/3 cup, melted) – Replaces oil for better flavor and a velvety crumb.
- Eggs (3) – Essential for structure, moisture, and binding all ingredients into a cohesive batter.
- Butter (1/2 cup, for frosting) – Creates a glossy, luscious base for the signature chocolate glaze.
- Cocoa powder (2 tbsp) – Brings bold, deep chocolate notes to the frosting.
- Milk (3 tbsp, for frosting) – Helps smooth out the glaze and adds creaminess.
- Powdered sugar (2 1/2 cups) – Sweetens and thickens the frosting into a pourable, decadent finish.
- Chopped pecans (1/3 cup) – The finishing touch that brings crunch, nutty flavor, and that unmistakable Texas Sheet Cake personality.
Let’s Bake! Instructions for Chocolate Bundt Cake using Cake Mix
Start by preheating the oven and generously greasing your Bundt pan—this helps the cake release cleanly. The cake batter comes together in minutes with just a bowl and a mixer: blend cake mix, milk, melted butter, and eggs until smooth.
Pour the batter into the prepared pan and bake until set and a toothpick comes out nearly clean. Let the cake rest briefly, then invert onto a plate and allow it to cool completely.
While the cake cools, whip up the fudgy frosting by heating butter, cocoa, and milk until melted. Off the heat, whisk in powdered sugar until smooth, then stir in chopped pecans. Pour this rich glaze over your cooled cake, letting it drip deliciously down the sides.
Sweet Tips & Variations for the Best Chocolate Bundt Cake
For a deeper flavor, substitute brewed coffee for half of the milk in the batter—it intensifies the chocolate beautifully. If you’re not a pecan fan, try walnuts or leave the nuts out entirely for a smooth glaze. Want even more indulgence? Add mini chocolate chips to the batter before baking or a splash of vanilla to the frosting.
A dusting of powdered sugar before serving adds a touch of vintage charm, while serving it slightly warm turns each slice into a melty, gooey dream.
Keep It Fresh: Storing Your Chocolate Bundt Cake
This cake keeps beautifully! Wrap it in plastic or store in an airtight container and refrigerate for up to four days. To freeze, wrap tightly in plastic wrap and then foil; it will last up to three months. Thaw overnight in the fridge and bring to room temperature before serving, or warm slices gently in the microwave for that just-baked taste.
Texas Sheet Cake Bundt Cake Recipe
Ingredients
Cake
- 1/3 cup melted butter
- 3 large eggs
- 1 1/4 cups milk
- 1 box 15.25 oz chocolate cake mix (preferably chocolate fudge)
Chocolate Pecan Frosting
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 1/3 cup chopped pecans
- 3 tablespoons milk
- 2 1/2 cups powdered sugar
Instructions
Cake
- Set your oven to preheat at 350°F. Thoroughly coat the inside of a Bundt pan with nonstick spray and set it aside.
- In a medium mixing bowl, combine the chocolate cake mix with milk, melted butter, and eggs. Beat the mixture by hand or with a hand mixer until it is completely blended.
- Transfer the batter into the prepared Bundt pan, spreading it evenly. Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges with minimal crumbs.
- Allow the cake to cool in the pan for 10 minutes. Then carefully invert onto a cake platter and let it cool entirely before applying the frosting.
Chocolate Pecan Frosting
- In a small saucepan set over medium heat, combine the butter, cocoa powder, and milk. Whisk the mixture until the ingredients have fully melted and are smooth.
- Remove the pan from heat and sift in the powdered sugar, whisking thoroughly until the frosting becomes glossy and lump-free. Stir in the chopped pecans until evenly distributed.
- Drizzle the warm frosting over the cooled cake. Let the glaze firm up before slicing.
