Hi everyone. I'm trying out some new flavors for my cakes. I use mixes with pudding and extra egg; how much brown sugar should I use if I wanted to use it in a recipe?

Brown sugar usually substitutes equal measure. BUT it's going to change the texture of your cake, so I wouldn't sub more than 1/2 to 3/4 of the sugar called for. It will give you more crust on the top of your cake and cupcakes.

Thank you!