• Prep Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 12

Chocolate Chip Muffin Bundt Cake

  • Recipe Submitted by on

 Ingredients List

  • filling/glaze:
  • 1 cup chocolate chips (milk chocolate or semi-sweet)
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • bundt cake:
  • 2 boxes (14.75 oz each) chocolate chip muffin & quick bread mix
  • 1 1/2 cups milk (I use whole milk)
  • 3/4 cup ( 1 stick + 1/2 stick) butter, melted
  • 4 large eggs


In a saucepan, over medium heat, add all filling/glaze ingredients. Cook for 2-3 minutes, stirring constantly, until smooth and melted. Set aside 1/2 cup for the glaze and put the remaining into the freezer for 20-25 minutes or until it's thick like pudding.
Heat oven to 375 degrees and spray a 12-cup bundt pan with bakers spray OR just use cooking spray and then dust with flour.
In a large bowl, combine all cake ingredients and stir together until combined. DO NOT PREPARE the quick bread muffin mix according to the box, just follow the recipe above.
Spoon half the cake batter into the bundt pan. Remove the chocolate filling from the freezer and spoon it on top of the cake batter to within 1/2" of the edges. It's ok if it touches the edges, mine did, you'll just end up with some leaking out to the sides of the cake. Spoon the remaining cake batter on top.
Cook for 40-45 minutes or until toothpick inserted comes out clean.

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