Pudding Mix To A Scratch Cake?

Baking By jdelectables Updated 30 Jan 2015 , 1:55pm by SophieMu

jdelectables Posted 29 Mar 2006 , 9:44pm
post #1 of 26

Hi, all ~

I have been trying many scratch yellow recipes and can't seem to get one that is moist enough for my liking. Could I add a box of instant pudding mix to it to help with the moistness? Has anyone done this?


25 replies
Edibleart Posted 29 Mar 2006 , 10:46pm
post #2 of 26


I'm afraid I'm not much help, I was wondering the same thing. I know that you can make your own cake mixes from scratch - can you add pudding just like it was a cake mix then?

Hope someone else can help...

jdelectables Posted 30 Mar 2006 , 4:01am
post #3 of 26


RaRaRobyn Posted 30 Mar 2006 , 5:12am
post #4 of 26

I've done it before. To be perfectly honest, I don't fully remember if it came out spectacular or anything, but I would have remembered if it came out awful!!
My grandmother does it with basic yellow cake and lemon scratch mixes.

auzzi Posted 2 Apr 2006 , 8:32am
post #5 of 26

2 c all-purpose flour
1 ts baking powder
1 ts baking soda
1 c sugar
1 pk instant vanilla pudding (3 1/8 oz.)
1 c sour cream
4 eggs, beaten
1/2 c oil
1 ts vanilla
Preheat oven to 350°. Mix all ingredients and beat for 5 minutes. greased 10-cup bundt pan. Bake 45 minutes or until toothpick inserted in the center of the cake comes away clean. Cool for 5 minutes. Remove from pan. Cool completely.

3/4 c Butter
1 1/3 c sugar
3 eggs
1 ts flavour
1 1/4 c water
1 pk instant pudding mix (3-3/4 ounces)
2 1/4 c all-purpose flour
2 teaspoons baking powder
Preheat oven to 350ºF. Grease and flour two 9-inch round layer pans. In large mixing bowl cream Butter, sugar, eggs and vanilla until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed of electric mixer until blended, scraping bowl Constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pans.
Bake at 350ºF for 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely.

2 c cake flour
2 ts baking powder
1 1/2 c sugar
1 pk lemon-flavoured gelatine
3/4 c milk
2/3 c oil
2 tb lemon extract
4 eggs
Sift all dry ingredients. Beat eggs, add oil, milk and extract. Mix all together. Ring tin 325oF 40-50 mins.
[strawberry is good - strawberry flavour instead of lemon extract]

asul Posted 17 Mar 2008 , 5:29am
post #6 of 26

Thanks for the recipes, they sound yummy!!!

penguinprincess Posted 22 Mar 2008 , 10:25pm
post #7 of 26

I can hardly wait to try these recipes!! They sound so yummy! Thank you for sharing them!

moxey2000 Posted 28 Mar 2008 , 11:58am
post #8 of 26

I only bake from scratch and in my quest for the ultimate cake (flavor, texture, the whole thing) I tried adding pudding. One small box per basic recipe (about 7 cups of batter). I add 1/4 cup more liquid to balance it all out and my cakes are moist and flavorful. Also, it's fun to mix and match flavors.

KathleenR Posted 28 Mar 2008 , 2:11pm
post #9 of 26

Mmmm... Thanks auzzi! I can't wait to try them out, they sound so good.

dstbni Posted 17 Sep 2009 , 3:44am
post #10 of 26

Thanks for the recipes

laceycakes Posted 17 Sep 2009 , 4:07am
post #11 of 26

They sound so yummy. Thanks for sharing the recipes!!

mjk350 Posted 17 Sep 2009 , 5:29am
post #12 of 26

Thanks for sharing these recipes. They sound yummy. icon_smile.gif

kricket Posted 17 Sep 2009 , 5:40am
post #13 of 26

Yum. Which one to try first?!

jules5000 Posted 20 May 2011 , 7:50pm
post #14 of 26

I love recipes of any kind and collect them all whether I will ever use them or not, but a lot of what interest me the most is the history behind the recipe. I love trying new cake recipes though. I have to have variety. These sound wonderful and thank you for sharing.

scp1127 Posted 21 May 2011 , 8:37am
post #15 of 26

My opinion... there are many great scratch recipes that are moist. You just need to keep looking. If you are trying to bake from scratch, a processed, chemical laden pudding mix defeats the purpose of baking from scratch. BUddy Valastro has a wonderful yellow cake that incorporates two cups of scratch custard. If you make real pudding and add it instead of part of the dairy, that may work. But again, there are so many great recipes already out there.

The_Sugar_Fairy Posted 11 Jul 2011 , 6:53pm
post #16 of 26

Thank you Moxey2000. I'm going to try this tonight - adding a small box of pudding mix to my scratch recipe with about a 1/4 of milk. I'll let everyone know how it turns out.

bodhranna Posted 4 Dec 2012 , 3:00am
post #17 of 26

How do I get the recipe from Buddy that you refer to?  I want to make a butterscotch bundt cake that incorporates pumpkin into the recipe.   The recipe calls for butterscotch pudding mix.  I want to make the pudding from scratch and the mix from scratch.     I have recipes for both but I don't know how to incorporate the pudding from scratch into the recipe, not sure what to add or leave out.    Can someone help?

remnant3333 Posted 4 Dec 2012 , 4:18am
post #18 of 26

okay  scp1127, here is the recipe for his cake and custard cream recipe below. Hope I am not breaking the rules by posting this. If I am please let me know and I will delete this./Thanks/Mary


Vanilla Cake Recipe

2 1/2 cups cake flour plus more for flouring the cake pans

2 cups sugar, plus more for unmolding the cakes

2 cups Italian Custard Cream (Recipe below this one)

3/4 cup vegetable oil

2 1/4 teaspoons baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

4 extra large eggs

1 cup whole milk

Unsalted butter (About 2 tablespoons), non stick spray, or vegetable oil may be used for greasing the cake pans




Custard Cream Recipe

2 1/2 cups whole milk

1 tablespoon pure vanila extract

1 cup sugar

2/3 cup cake flour, sifted

2 teaspoons salted butter


*Mod edited to remove copyright mixing instructions.  Sorry!

remnant3333 Posted 4 Dec 2012 , 4:42pm
post #19 of 26

Here is a link on the internet for all. He does not tell the custard cream recipe but looks like they posted it on another site for Racheal Ray for anybody and everybody to see below. If it was a copyright why do they have it listed on the internet in both of these places , one place for the cake and the other for the custard cream recipe?




Here is the link for the custard cream from Rachael Ray and Buddy.



IcedandSliced Posted 26 Mar 2013 , 10:43pm
post #20 of 26

just curious to know how your trial turned out with the pudding mix?

JerryLINY Posted 27 Mar 2013 , 1:22am
post #21 of 26
2txmedics Posted 16 May 2013 , 7:14am
post #22 of 26

i did this fornthe very first time yesterday....the cake was awesome! the only problem is i noticed the cake looked beautiful... flat top and all.  after it cooled it sunked in a curve. how can this be prevented?

reena724 Posted 7 Feb 2014 , 6:59pm
post #23 of 26

For the sour cream cake, there doesn't seem to be enough liquid? is the recipe missing water or milk?

JerryLINY Posted 7 Feb 2014 , 9:44pm
post #24 of 26

try using 2 1/3 c. sugar

lolarx8 Posted 12 Feb 2014 , 9:55pm
post #25 of 26

I have wondered the same thing. Going to try this recipe.

SophieMu Posted 30 Jan 2015 , 1:55pm
post #26 of 26

Thanks for the reciepes will definately try them out.

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