Chocolate Chip Pound Cake

Chocolate Chip Cookie Pound Cake – SO delicious!! Yellow cake mix, vanilla pudding, eggs, water, oil, vanilla, chocolate chips, and pecans. Took this to a party and it was gone in a flash! SO moist and delicious. All you need is a scoop of vanilla ice cream and you are set! YUM! Great for parties, potlucks, and cookouts.

slice of pound cake on a plate with ice cream

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Easy Cake Recipe Made with Cake Mix

Do you love chocolate chip cookies? Do you love cake? Then this cake is for you! It tastes just like a chocolate chip cookie! YUM! This cake starts with a yellow cake mix and only takes a few minutes to whip up. The cake is very moist and not super sweet. I think this also might be good as cupcakes. According to Chicken Legs, this is best served warm with ice cream. I have to agree!

sliced pound cake on a platter

How to Make Chocolate Chip Cookie Pound Cake

As I said, this cake is very simple to make. Combine cake mix, pudding mix, eggs, water, oil, and vanilla in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Stir in chips and pecans and pour into Bundt pan. Bake until a toothpick inserted in center comes out clean.

  • Do not make the pudding, you are only going to use the powdered mix.
  • Do not make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
  • The cake will keep 3 to 4 days in an air-tight container
  • Can Chocolate Chip Cookie Pound Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
    • Can freeze the whole cake or cut it into slices.
    • The frozen cake will keep up to 3 months in the freezer.
slice of pound cake on a plate with ice cream

Chocolate Chip Pound Cake with Pudding

The cake is one of my go-to desserts for parties, cookouts and potlucks. This is super easy to make and can feed at least 12 people. Perfect for when you need to feed a crowd. We like to serve the cake warm with some ice cream. It is also great with a dollop of whipped cream. Give this a try the next time you get a sweet tooth. I promise you won’t be disappointed.

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slice of chocolate chip pound cake on a plate with ice cream

Chocolate Chip Cookie Pound Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Chocolate Chip Cookie Pound Cake – SO delicious!! Yellow cake mix, vanilla pudding, eggs, water, oil, vanilla, chocolate chips and pecans. Took this to a party and it was gone in a flash! SO moist and delicious. All you need is a scoop of vanilla ice cream and you are set! YUM!

Ingredients:

  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding
  • 4 large eggs
  • 1 cup water
  • cup vegetable oil
  • 2 tsp vanilla extract
  • 1 (12-oz) pkg semi-sweet chocolate chips
  • cups finely chopped pecans
  • powdered sugar

Instructions:

  • Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside.
  • Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes.
  • Invert onto serving plate and cool completely. Dust with powdered sugar.

Notes:

  • Do not make the pudding, you are only going to use the powdered mix.
  • Do not make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
  • The cake will keep 3 to 4 days in an air-tight container
  • Can Chocolate Chip Cookie Pound Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
    • Can freeze the whole cake or cut it into slices.
    • The frozen cake will keep up to 3 months in the freezer.

Steph

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slice of chocolate chip pound cake on a plate with ice cream
sliced pound cake on a platter

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Comments

  1. I make this but I use mini chocolate chips and I also add 1 cup of sour cream to the batter.
    And ice cream definitely makes it over the top!

  2. I really appreciate this recipe and use it all the time. I participate in a weekly event for which I provide a cake, and I use this as my basic recipe. Sometimes I switch the cake mix up, as well as the pudding flavors and chips. For the holidays I used chocolate fudge cake mix, chocolate fudge pudding, mint extract, and Andes mint chips. I saved some of the chips, melted them, and drizzled that over the cake and then sprinkled crushed candy canes. My point is, don't be afraid to play around with this. Also, I've never had a problem with the chips sinking to the bottom — except when I used white chocolate. They apparently have a different melting point because both times they all sunk to the bottom and were a mess. Anyway, thanks for the recipe!

  3. YUM! You always manage to have recipes that me and my family love. Thanks for all the great recipes you put up! This one looks amazing 🙂

  4. Looks delicious! I have a question, though; in your photo, it looks like all the chocolate chips in the batter fall down to the bottom of the Bundt pan. I've never actually tried this, but I've read that if you flour heavy ingredients (such as raisins or nuts) that will keep them from sinking down. Do you think that might work with chocolate chips, too?

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