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Adding pudding to box cake mix

post #1 of 64
Thread Starter 
I heard that adding Jello pudding to box cake mix makes a moist cake. Do I need to add any thing else, like milk or extra egg?
post #2 of 64
I always add an extra egg.
post #3 of 64
when i do the box mix i follow the extender recipe on here and still add a box of pudding it works out just fine for me and all my taste testers they love it hth
post #4 of 64
I always use the pudding mix and an extra egg.
post #5 of 64
I noticed recently my cakes were more moist when I use extra large eggs as opposed to 3 regular large eggs. I had stopped adding the pudding because it seemed to make the cakes "too" moist if there is such a thing.
post #6 of 64
I always add a box of pudding, 1 extra egg and 1/3 cup extra water...I always cook my cakes a little longer at 325 instead of 350 and everyone always raves about how moist they are. I've never had one that was too moist...use the smaller box of pudding per box of cake mix...the 3.4 oz.
post #7 of 64
I am making a tomorrow and wondering the same thing. I am trying to decide to make it from scratch or use a box mix with a box of pudding. Is the cake from box as good as a homemade one? I am making a chocolate cake with a cherry filling. I need a good cherry filling recipe too. Anyone have one?
post #8 of 64
I usually always use Betty Crocker box....I think its just as good as scratch....and saves alot of time
post #9 of 64
I either make from scratch or doctor up.
post #10 of 64
This is what I have done for years and my cakes are very moist.
(1) box cake mix
(1) box instant pudding
(4) eggs
(1/2) cup oil
(1) cup water

Mix together for 2 minutes and bake at 325° for 35 - 40 minutes. Make sure your oven temp is correct.
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Believe in yourself so that you can be the best.
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post #11 of 64

Thanks for the great info, I will try this for cupcakes tomorrow!  Also I have a weim puppy too, your pic is adorable :)

post #12 of 64

Had used the pudding with extra egg, etc with great success...until the smaller box mixes came into play icon_mad.gif The instructions on the side of the DH Classic Flavors box (for pound cake) are for the same amounts as the 'old' 18.25 size and let me tell you the results are NOT the same! Not only is there a smaller amount in the mix but the final product is weirdly different, even when I make up the difference with extra mix from another box.

 

Anybody else notice this??


Edited by newbaker55 - 12/28/12 at 1:17pm
In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #13 of 64

Because of the the smaller box size, I've started weighing out 18.25 oz of the boxed cakes and that seems to work.  That way  I'm still using the same amount of pudding and eggs without any trouble.

post #14 of 64

Thank you for the plain and simple measurements and cooking time for adding a box of pudding mix to a cake mix. Works out perfectly! Love simple tips and tricks! Thank you!

post #15 of 64

The best recipe for doctoring a boxed cake mix:

 

1 cake mix

1 cup of sifted flour

1 cup of sugar

1 cup of sour cream

4 large eggs

1 1/4 cup of liquid...I like to use the flavored coffee creamers.

 

My customers rave about these cakes...super moist

bake at 325 instead of 350.

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