Cake Central › Cake Forums › Cake Talk › Recipes › Pudding Mix in cake mix.... question
New Posts  All Forums:Forum Nav:

Pudding Mix in cake mix.... question

post #1 of 19
Thread Starter 
Quick question. i have seen MANY posts on here about putting pudding mix in cake mixes to make them "thicker", I suppose it is?

What does it actually do and is it just the "instant", and not the "cook and serve" jello pudding mix? Do you just mix it in to your dry mix? I use boxes mixes as baking is not my speciality.

Any advice will be GREATLY appreciated!!!!
Some people dream in color- me, I dream in Cake.
Reply
Some people dream in color- me, I dream in Cake.
Reply
post #2 of 19
I've seen those suggestions of "add pudding and an extra egg". I tried it. Used the instant pudding. Sent it in with hubby to my official taste testers. ALL of them sent word back "Do NOT to that to your cakes again!" They absolutely hated it. Said, "This is not a Debi cake. This is awful."

Many on here swear by it but my testers (who represent my clients) gave it zero stars.

Be sure to test it on family/friends first.
post #3 of 19
I've tried this one which is pretty dense and moist.. add extra egg, 1 cup water, 1 box instant pudding, double the oil. I've never had any bad reviews on this one! =)
post #4 of 19
I add pudding mixes to all of my cakes and everyone loves it! I use the instant pudding mix and it makes it moist and also thickens the batter! I am one of them that swear by it lol!!! Everyone has there own though and this is one of mine!
*~*~*KaNdY*~*~*
Reply
*~*~*KaNdY*~*~*
Reply
post #5 of 19
I also add pudding to my cake mix, but i don't use an extra egg or oil. I follow the box mix instructions for egg and oil amounts, add 2 tbls of instant pudding, then I add half water/half whole milk for the liquid amount. I also add 1 tsp of either vanilla, lemon or almond extract depending on the cake flavor.

It makes a denser cake that is delicious!
post #6 of 19
Does anyone know the difference between using the instant pudding vs. the cook and serve?
post #7 of 19
I add the instant pudding to my cakes but I have to check to make sure i get the 32/40g packages not the 113g packages. MAde that mistake once - blech!
Live well, love long, play hard and laugh... well, long and hard.
Reply
Live well, love long, play hard and laugh... well, long and hard.
Reply
post #8 of 19
I added pudding plus and extra egge and ended up with something like cake clay. Inedible. Rats! I'll try your recipe next, Melchas
post #9 of 19
Hi,
Sorry to hijack, but now I have a question about this...
What brand of cake mix do you use when adding the pudding?
I know BC has pudding in the mix, but do you still add pudding to it as well, or is pudding added only for DH or other brands??
post #10 of 19
I use Betty Crocker because I prefer it, but Duncan Hines works as well. And yes both have pudding in the mix already, but I add 2 tblsp per box and use 1/2 whole milk 1/2 water for the wet ingrident. I also mix mine on high for 8 mins, then on low for 3. I also "slightly under bake". If crumbs come out on the toothpick it is done..it will continue to bake as it cools.
post #11 of 19
I too, have been adding 1 small box of instant pudding to my box cake mixes (Im not good with scratch yet!) and I have not gotten any complaints. I think it definitely thickens the batter and adds more flavor to the cakes. I love what the french vanilla or vanilla does for flavoring a yellow, white or already vanilla box. I do only use BC as I haven't had any luck with Pills or DH.
post #12 of 19
I use either BC or DH, add a box of pudding (either instant or cook/serve), 3/4 cup each of oil and water, 4 eggs, and 2 tsp of a complementary extract. Beat on medium 6 minutes. This makes a cake that has the consistency of a pound cake, and my customers love it, never had a complaint about taste. It's good to use for a stand-up pan or for cakes that are going to be carved.
post #13 of 19
thank you!!
I make scratch and from mix, so thanks for sharing the tips!
Melchas, 1 last question- Beating it for that long, doesn't that give if lots of air bubbles? I usually only beat it for 2minutes.
But I will try your way this week coming up(lot's of cake orders)
icon_smile.gif Jodi
post #14 of 19
Quote:
Originally Posted by KimPound

Quick question. i have seen MANY posts on here about putting pudding mix in cake mixes to make them "thicker", I suppose it is?

What does it actually do and is it just the "instant", and not the "cook and serve" jello pudding mix? Do you just mix it in to your dry mix? I use boxes mixes as baking is not my speciality.

Any advice will be GREATLY appreciated!!!!




This is the recipe I use and love! It has the pudding mix (1 small pkg instant) in it but also has 1 cup of sour cream.
http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes
post #15 of 19
Does anyone know if there is a difference when using the instant vs. the cook & serve?

Thanks : )
Jeannie
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Pudding Mix in cake mix.... question