MrsPound Posted 14 Mar 2010 , 6:03pm
post #1 of

Quick question. i have seen MANY posts on here about putting pudding mix in cake mixes to make them "thicker", I suppose it is?

What does it actually do and is it just the "instant", and not the "cook and serve" jello pudding mix? Do you just mix it in to your dry mix? I use boxes mixes as baking is not my speciality.

Any advice will be GREATLY appreciated!!!!

18 replies
indydebi Posted 14 Mar 2010 , 7:02pm
post #2 of

I've seen those suggestions of "add pudding and an extra egg". I tried it. Used the instant pudding. Sent it in with hubby to my official taste testers. ALL of them sent word back "Do NOT to that to your cakes again!" They absolutely hated it. Said, "This is not a Debi cake. This is awful."

Many on here swear by it but my testers (who represent my clients) gave it zero stars.

Be sure to test it on family/friends first.

tarheelgirl Posted 14 Mar 2010 , 7:15pm
post #3 of

I've tried this one which is pretty dense and moist.. add extra egg, 1 cup water, 1 box instant pudding, double the oil. I've never had any bad reviews on this one! =)

Kandy4283 Posted 14 Mar 2010 , 7:45pm
post #4 of

I add pudding mixes to all of my cakes and everyone loves it! I use the instant pudding mix and it makes it moist and also thickens the batter! I am one of them that swear by it lol!!! Everyone has there own though and this is one of mine!

Melchas Posted 14 Mar 2010 , 7:51pm
post #5 of

I also add pudding to my cake mix, but i don't use an extra egg or oil. I follow the box mix instructions for egg and oil amounts, add 2 tbls of instant pudding, then I add half water/half whole milk for the liquid amount. I also add 1 tsp of either vanilla, lemon or almond extract depending on the cake flavor.

It makes a denser cake that is delicious!

JeannieLudwig Posted 20 Jun 2010 , 2:34pm
post #6 of

Does anyone know the difference between using the instant pudding vs. the cook and serve?

kaat Posted 20 Jun 2010 , 2:38pm
post #7 of

I add the instant pudding to my cakes but I have to check to make sure i get the 32/40g packages not the 113g packages. MAde that mistake once - blech!

FACSlady Posted 20 Jun 2010 , 3:05pm
post #8 of

I added pudding plus and extra egge and ended up with something like cake clay. Inedible. Rats! I'll try your recipe next, Melchas

neelycharmed Posted 20 Jun 2010 , 3:22pm
post #9 of

Hi,
Sorry to hijack, but now I have a question about this...
What brand of cake mix do you use when adding the pudding?
I know BC has pudding in the mix, but do you still add pudding to it as well, or is pudding added only for DH or other brands??

Melchas Posted 20 Jun 2010 , 4:01pm

I use Betty Crocker because I prefer it, but Duncan Hines works as well. And yes both have pudding in the mix already, but I add 2 tblsp per box and use 1/2 whole milk 1/2 water for the wet ingrident. I also mix mine on high for 8 mins, then on low for 3. I also "slightly under bake". If crumbs come out on the toothpick it is done..it will continue to bake as it cools.

cakesalone Posted 20 Jun 2010 , 4:04pm

I too, have been adding 1 small box of instant pudding to my box cake mixes (Im not good with scratch yet!) and I have not gotten any complaints. I think it definitely thickens the batter and adds more flavor to the cakes. I love what the french vanilla or vanilla does for flavoring a yellow, white or already vanilla box. I do only use BC as I haven't had any luck with Pills or DH.

gramof5 Posted 20 Jun 2010 , 4:24pm

I use either BC or DH, add a box of pudding (either instant or cook/serve), 3/4 cup each of oil and water, 4 eggs, and 2 tsp of a complementary extract. Beat on medium 6 minutes. This makes a cake that has the consistency of a pound cake, and my customers love it, never had a complaint about taste. It's good to use for a stand-up pan or for cakes that are going to be carved.

neelycharmed Posted 20 Jun 2010 , 4:27pm

thank you!!
I make scratch and from mix, so thanks for sharing the tips!
Melchas, 1 last question- Beating it for that long, doesn't that give if lots of air bubbles? I usually only beat it for 2minutes.
But I will try your way this week coming up(lot's of cake orders)
icon_smile.gif Jodi

diane706 Posted 20 Jun 2010 , 4:28pm
Quote:
Originally Posted by KimPound

Quick question. i have seen MANY posts on here about putting pudding mix in cake mixes to make them "thicker", I suppose it is?

What does it actually do and is it just the "instant", and not the "cook and serve" jello pudding mix? Do you just mix it in to your dry mix? I use boxes mixes as baking is not my speciality.

Any advice will be GREATLY appreciated!!!!





This is the recipe I use and love! It has the pudding mix (1 small pkg instant) in it but also has 1 cup of sour cream.
http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

JeannieLudwig Posted 23 Jun 2010 , 9:48pm

Does anyone know if there is a difference when using the instant vs. the cook & serve?

Thanks : )
Jeannie

gramof5 Posted 23 Jun 2010 , 10:41pm

I was told by an instructor that for cake baking purposes, you can use either.

KHalstead Posted 23 Jun 2010 , 10:57pm

The cook and serve is more expensive here, so I have always used the instant variety..........plus the cook and serve only comes in about 5 flavors here, and the instant comes in like 30 flavors!

JeannieLudwig Posted 24 Jun 2010 , 3:22am

Thanks icon_biggrin.gif

Hamaranpuu Posted 2 Nov 2012 , 9:17pm

I usually just add 1 c. sour cream per box to my cakes. depending on the cake mix I will add 1 tsp extract in with the liquid. This makes a REALLY moist cake. I love it its so good. But it dosn't rise like a regular cake so its more dence, but the nice part is I almost never have to levael my cakes they came out almost square every time. ( I have only had one cake fall in at all...not sure what happend with that one,but the rest have been great.)

 

I would advise not adding both sour cream and pudding to a cake mix...It makes it REALLY moist and dence...almost to the point of a underdone cake. Eh...some people liked it, some didn't...so...

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