Recipe: Hershey’s Kisses Bundt Cake


Hershey's Kisses Bundt Cake

  • Servings: 16 or so
  • Difficulty: easy
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  • 1 box chocolate cake mix, dry not prepared
  • 1 (3.9 ounce) small box instant chocolate pudding mix, dry
  • ½ cup sugar
  • ½ cup sour cream
  • 4 eggs
  • ¾ cup vegetable oil
  • ¾ cup water
  • 1 teaspoon vanilla
  • 14 HERSHEY’S KISSES Chocolates, unwrapped
  • Frosting
  • 12 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 16 HERSHEY’S KISSES Chocolates, unwrapped, more or less depending on how many pipes of frosting


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine cake mix, pudding mix, sugar, sour cream, eggs, oil, water and vanilla and mix for three minutes.
  3. Grease and flour bundt pan and pour batter evenly inside.
  4. Place 14 HERSHEY’S KISSES Chocolates in a circle evenly over the top of batter and bake at 350 degrees F for 40-45 minutes, until done and when cake springs back to the touch.
  5. Let sit in the pan for 3 minutes before turning it out. Cool on a wire cooling rack.
  6. Frosting
  7. Combine all ingredients for frosting and beat until smooth and creamy.
  8. Spoon frosting into a piping bag and pipe frosting over the top of cooled cake.
  9. Arrange the unwrapped HERSHEY’S KISSES Chocolates onto each piped strip of frosting.
  10. Original recipe:

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