Microwave Chocolate Bundt Cake is a very easy dessert recipe.  It’s light and fluffy texture will have you surprised that it is gluten free!  Years ago Pampered Chef introduced a three ingredient microwave cake recipe.  This version makes adjustments for newer microwaves, and using a gluten free cake mix.

The addition of blueberry pie filling makes this cake very moist so you could eat it with a sauce drizzled over top of each piece or grab some Betty Crocker frosting and add some more creamy flavour!

You will see the pieces of blueberry pie filling in the cake but you will not taste them.  

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Microwave Chocolate Bundt Cake I dumped a Betty Crocker Gluten Free Chocolate Cake Mix, a can of E.D. Smith Blueberry Pie Filling, some meringue powder and 3 egg yolks into a large mixing bowl. 

The egg whites were set aside in a separate mixing bowl.

I used a large wooden spoon to stir these ingredients together until they were well blended.

Next I used my electric hand mixer to beat the egg whites.

I beat the egg whites until soft peaks formed.

Then I scraped the egg whites into the chocolate cake batter in the large mixing bowl.

I used the large wooden spoon to fold in the egg whites until they were completely integrated into the batter.

After folding in the egg whites I scraped the batter into a microwave safe bundt pan that I had sprayed with cooking spray.

Then I put the bundt pan into my microwave oven and selected Power Level 8 for 10 minutes.

I allowed it to sit for 10 minutes after removing it from the microwave.

After 10 minutes I inverted it onto a serving plate to continue cooling.

Microwave Chocolate Bundt Cake is so moist and delicious you may want to cut it at this point and serve plain or drizzled in your favourite sauce.

I was using it for my husband’s birthday cake, so I used Betty Crocker Chocolate Frosting as the finishing touch.

However you choose to serve this cake it will quickly be devoured!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Microwave Chocolate Bundt Cake:

• 425g (15 oz.) Betty Crocker Gluten Free Chocolate Cake Mix
• 540 ml can (18.25oz) E.D. Smith Blueberry Pie Filling
• 2 tbsp meringue powder
• 3 eggs, large (separated)

How to Make Microwave Chocolate Bundt Cake:

1. Grease a microwave safe bundt pan with cooking spray.
2. Crack the eggs and put the whites into a separate bowl.
3. Combine the egg yolks, chocolate cake mix, blueberry pie filling, and meringue powder into a large mixing bowl.
4. Use an electric hand mixer to beat the egg whites until soft peaks form.
5. Fold the egg whites into the cake batter until they are fully integrated.
6. Scrape the cake batter into the prepared bundt pan.
7. Place bundt pan in the microwave and bake on Power Level 8 for 10 minutes.
8. When microwave is done allow cake to sit for 10 minutes as it will continue to cook for a couple of minutes.
9. After 10 minutes invert onto a serving plate to continue cooling.
10. Cut and slice as is or drizzle each slice with your favourite sauce. OR ice with Betty Crocker chocolate frosting.
11. Enjoy, however you choose to serve your creation!