I apologize for the dumb question I'm about to make... when you add pudding mix into the cake mix do you make the pudding per directions on the box and then add to the cake mix or you you add pudding mix straight out of the box?? Sorry as I mentioned before I apologize for the dumb question..
Mimi
No questions is dumb here! everyone is at different levels, and what is common to one person has never been heard of by another person.
But to answer your VERY good question. You add it straight from the box, no mixing required. I personally sift it with my cake mix (nother personal preference to get all those lumps out) I do usually add an additional whole egg when I add a box of pudding to the cake mix. This is in addition to the rest of the ingredients.
Hope this helps.
Leily
I had the same question last week. I add the pudding mix to the cake mix and add an extra egg, but I also substitute the water and put milk in.
Kim
Great idea about sifting the cake mix...I wonder if that will cut the time down on the mixing? I used to always get so many bubbles that I just stir the ingredients by hand in the beginning before I actually turn the mixer on and that helps to cut down on the excess air in the batter.
ok....thinking someone could help me out too about this pudding thing. Last weekend I killed about 4 poor cakes! I added a box to the mix added the extra egg & subbed the water for milk. I wish I had photos. They shriveled up. Couldn't even trim the top they shrunk so bad. Then decided to cut pudding in half and it happened again. When I took it out of the pan...poor cake had spare tires! 
Tasted fantastic though! Just not sure why this is happening. hope someone can help me
[quote="spottydog"]ok....thinking someone could help me out too about this pudding thing. Last weekend I killed about 4 poor cakes! I added a box to the mix added the extra egg & subbed the water for milk.
Just trying to understand..
you made up the pudding before putting into the dry cake mix???
Thank you ladies! I wasn't quite sure how this worked. I knew you had to add an extra egg and I always use milk instead of water. I was just not sure if I had to make the pudding as per box instructions or just out of the box. Thanks again for the advice.
Mimi
My cupcakes did what you are talking about. I just added the powder, milk as a sub, and an extra egg. I wonder if maybe it has something to do with the milk because when I did it with water it did not do that. hummmmm..............some cake expert out there help us please!
I am going to try to ask Ducan hines about this!
ERrrrrrrrrrrrrrrrr.........you have to write to contact them!
So you are using the Yellow mix, adding butter instead of the oil called for or is it a different mix - one that you are supposed to add butter to? One thing, the pudding goes in dry, it is the 4 serving size. There is already dried milk in cake mixes although I still use milk - not water or I use half milk, half water. I wouldn't add the extra egg. Not for cupcakes and I will tell you why. You are altering the leavening. I would go with the oil called for, if it calls for oil, I would add the pudding mix dry and use water or milk. If you have a larger surface like a sheet cake, the extra leavening won't be an issue. But you are dealing with small cupcakes and the surface is small and the cake will rise too high and too fast.
The chemical leavenings like baking power and soda are already in the mix, eggs have a leavening action, fats like butter and the fat in milk contribute to the leavening action too, in combination with the other ingredients.
I find that even just substituting the milk for the water increases the rising action.
You are really increasing the fat ratio with the extra egg and the milk.
So try it with the fat that is called for on the box. Use the right amount of eggs. Use the pudding mix. Use water or half water, half milk for the cupcakes. It would likely still be fine with the all milk substitute but for the cupcakes try it the other way. You should be fine.
Hugs Squirrelly
When I add a box of pudding to a cake mix-I add the other ingredients per the pkg directions, do not add an extra egg, but increase the amount of water (if the box calls for 1 1/2 C water I add an extra 1/2C, if it calls for 1 1/3C water, I add an extra 1/3 C). I originally did this because someone had told me that the pudding mix would make it moister-it does, the sugar binds more moisture-but it also thickens the batter and I added extra water to return it to more of the original cake mix batter consistency. Way back then there were not these awesome forums for help..... 
So I muddled through & just developed those measurements for the extra water. I have not had problems with rippling, shrinking, etc. I hope this helps and is not confusing!! 
OMG! thanks squirrelly cakes and sugarspice these were just the answers i was looking for! By the Squirrelly I was using the butter that the recipe called for not the oil, I guess just to much leavening action going on, next time will most use the half and half suggestion. Why is everyone so concerned about adding the extra egg? All of the forums I have recently read said add an egg! I guess maybe it was for bigger cakes! I am still learning never even baked a cake in my life until about a month ago. I am still soaking all this information like a huge sponge! Thanks for everything! Oh man, I LOVE CAKECENTRAL.COM!
When I add a box of pudding to a cake mix-I add the other ingredients per the pkg directions, do not add an extra egg, but increase the amount of water (if the box calls for 1 1/2 C water I add an extra 1/2C, if it calls for 1 1/3C water, I add an extra 1/3 C). I originally did this because someone had told me that the pudding mix would make it moister-it does, the sugar binds more moisture-but it also thickens the batter and I added extra water to return it to more of the original cake mix batter consistency. Way back then there were not these awesome forums for help.....
So I muddled through & just developed those measurements for the extra water. I have not had problems with rippling, shrinking, etc. I hope this helps and is not confusing!!
You actually don't need to add the extra liquid, the box of instant pudding won't make much difference in the consistency of the batter at all. But for what you are doing, you are fine without the water.
hugs Squirrely
OMG! thanks squirrelly cakes and sugarspice these were just the answers i was looking for! By the Squirrelly I was using the butter that the recipe called for not the oil, I guess just to much leavening action going on, next time will most use the half and half suggestion. Why is everyone so concerned about adding the extra egg? All of the forums I have recently read said add an egg! I guess maybe it was for bigger cakes! I am still learning never even baked a cake in my life until about a month ago. I am still soaking all this information like a huge sponge! Thanks for everything! Oh man, I LOVE CAKECENTRAL.COM!
Hi kiddo, wasn't sure if you were referring to the Yellow Cake mix or one of the new ones you add butter to, which I haven't found here or the Buttercake one which I cannot get.
Where the extra egg works well is in a bundt cake pan. You use 4 eggs, 1/3 cup of oil, an instant pudding and usually about 1 cup water or milk. You shouldn't use larger than large eggs as the extra large eggs provide too much liquid and leavening.
Hugs Squirrelly Cakes
Hi ladies,
Ok I'm confused...so if I want to make an 8" cake all I need to do is add the pudding mix straight from the box, all the ingrediants for the cake mix plus and extra egg correct?? Only for cupcakes is when this changes right?? Sorry having one of those days 
Mimi
Hi ladies,
Ok I'm confused...so if I want to make an 8" cake all I need to do is add the pudding mix straight from the box, all the ingrediants for the cake mix plus and extra egg correct?? Only for cupcakes is when this changes right?? Sorry having one of those days
Mimi
Yes but you really don't even need that extra egg and it still turns out great.
Hugs Squirrelly
You aer very welcome kiddo!
Hugs Squirrelly
You make some good points squirrelly cakes. I've seen a few posts were people say their cakes just shrunk right before there eyes. I couldn't figure out why this would happen to some of us. What if you used the mix with the pudding all ready in it? I like just using the regular extender recipe with the sour cream and no pudding. Also the DH golden butter recipe mix. Aren't we glad we can all discuss these things? Thank God for CC.
You make some good points squirrelly cakes. I've seen a few posts were people say their cakes just shrunk right before there eyes. I couldn't figure out why this would happen to some of us. What if you used the mix with the pudding all ready in it? I like just using the regular extender recipe with the sour cream and no pudding. Also the DH golden butter recipe mix. Aren't we glad we can all discuss these things? Thank God for CC.
If I can ever find that mix here, I will give it a try to see what is going on. Haven't seen it here yet.
Hugs Squirrelly
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