I know I've read it lots, but I can't seem to remember if you add one extra egg with it also. Please help!

..yep! I always add 1 extra egg when I am adding a small package of pudding to a cake mix!

do you ever add pudding if there is pudding in the mix? I think I read somewhere else to just substitute the water with milk or buttermilk.

I love pudding in cake, it makes it so moist. I usually don't add it if I use a mix that has it in it already.

the only time I have ever had a cake NOT turn out is when I added 1C sour cream, 1 egg & 1 sm pudding to reg white cake mix. The center remained soggy, kind of like a sponge and I baked it an extra 30 minutes!

I just baked a cake for the 3D bear pan and added pudding and extra egg and it did a great job making the cake a little more firm, not to mention moist!

I never doctor up my cakes.... but the pudding and extra egg sounds great! I'm going to try it too! Thanks Kaka for starting this thread, I had the same question!

As far as the pudding goes...is it always vanilla or do you use different flavors for different cakes?

So to be clear, if you add pudding and one egg, do you have to lengthen the time it takes to bake?

Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?

I always add a small box of pudding, even if the mix says it has pudding in it (i think they all say that now). I also add an egg.

I'm making a topsy turvy cake next and thinking of not adding the extra egg to see if it makes the cake denser.

Does anyone just add pudding and no egg?

What does substituting milk for the water do? Make it denser? Moister? what?

Hi Denise2434, may I ask why you don't use water in your mix? I was tempted to use milk instead of the water but was afraid I would mess it up... I use DH and love how moist they are, I don't think this would affect the moist factor but does the taste change? Thanks!

Thanks Denise, I will give it a try this week!! I'm so excited to find ways to improve an already awesome cake mix!! Thanks again!!

Sure will, thanks again!!

Thanks all. The milk thing sounds delish. I'm going to definitely try that!

Does skim milk work or should it be 2% or higher when using milk in cake mixes instead of water?

I used skim on my last cake

Hi there! Can someone tell me what 'pudding' is?

Here in New Zealand we have instant pudding, you add cold milk and beat on high for a few mins and this sets sort of into a mousse.... is this the type of thing?

I'd love to try adding it to a cake mix but want to make sure we are talking about the same thing.

Thanks

yes, that's the same kind we have that you mix cold milk with and it sets up. Our top brand is Jello. Just add the dry pudding to the cake mix. I only use 1/2 small pkg in mine, but some people use a whole one. Really makes the cake moist and helps flavor it.

I also add milk instead of water. Buttermilk in chocolate cakes. Sometimes 1/2 sour cream and 1/2 milk. I use orange juice for orange cakes. If I add sour cream, I cut the oil in half and it won't get too heavy.

I also always add extract - vanilla or butter or almond, etc.