I was just wondering, a lot of bakers doctor up box mixes by adding pudding. But now, most of the boxes already have pudding in them and are already really moist. So are any of you still adding pudding to cake mixes that already have pudding in them?
Just wondering...is it worth the added pudding anymore? Would love to have your input.
Duncan Hines mixes do not have pudding. I know a lot of people add pudding to their mixes, but I haven't done that in a long time because I noticed a chemical taste in the cake. I rarely ever use a mix anymore, but if I do I use Betty Crocker and do not add pudding. When I baked with box mixes I was a DH fanatic, but a couple of weeks ago I did a free wedding cake for someone and used DH mixes and they all turned out horrible so they had to be re-baked. I used Betty Crocker and they came out perfect. So if I ever do anything from a mix again I will probably use BC.
When I doctor a cake mix I use the Original WASC by Kakeladi.
Get yourself a copy of "The Cake Mix Doctor". It's a great resource for "doctored" recipies. When using a cake mix with pudding already in it she doesn't usually add pudding again.
Thank you so much for the feedback! I've never done it before, but was wondering about it especially because I find the mixes I like to be very moist already.
Thanks for the tips and the info!!!
Check out this amazing google doc that someone else from this forum put together... it has really helped me!
I've used white Pillsbury cake mix that has pudding in the mix and still have added flavored instant pudding. I haven't had any issues. I add a little extra oil and 4 eggs.