mamafrog...Wow! that seems like alot to add...when i add 1 cup sour cream, 1 cup flour, and sugar....it makes alot of mix- you add "4" pudding!!!! i added 1 box pudding today and 3 eggs and it came out awesome except my cake came out pretty and flat but once it cooled it caved in the center. any idea why? also how long do you bake it so its not soggy?
This is an eight year old thread-I'm not sure she will respond to you.
If I use doctored cake mixes I don't add pudding. I think it's too much and makes the cake rubbery and weird. I bake at 325 with baking strips and don't open the oven door for at least a half hour. Doctored cake mixes are not like scratch cakes where you slightly under-bake them. You have to bake them through all the way or they will cave in. I also reduce the sugar by 1/4 cup. I have never had a problem with them sinking.