Can anyone tell me the advantages to adding a box of pudding and an extra egg to a boxed cake mix.

Does it make any additional batter above the normal?

thanks in advance

It gives the cake a boost in flavor an moisture, and my personal belief is that it helps with a finer crumb.

I don't always add a box of pudding, but typically I do.

I believe, as stated above, that the pudding makes a more moist cake and also gives it a little more depth in the flavor department. If you add an extra egg along with adding the pudding it makes a denser cake as well. I don't think it yields any more batter than if you left it out because it is such a small addition.

thank you both. I will try it tonight with some cupcakes.

Along with the extra egg and pudding I also add 1/2 cup of sour cream. I get loads of compliments on that mixture.

I believe the pudding makes a denser cake. If you are going to stack one tier on top of another, the cake can handle the weight. All the cakes I do are with the added pudding mix.
I have done a cake without it and by the end of the party the bottom tier was sagging. A friend of mine gave me the pudding tip and I never had to worry about my cakes drooping again.

Any difference or advice for a Betty Crocker mix that already has pudding in it? Does the same recipe apply? Thanks!

Don't add more pudding to the mixes that already has it in there.....I hear that would be bad.

Ditto on what everyone else has said! I usually always add pudding mix (and sour cream) and the cakes are so flavorful and moist. They also hold up well when stacked.

Sarah