I've hunted and dug a searched and looked for more about this: I wanted to try this, but found a vague reference that you cannot/should not put pudding in a butter recipe cake mix. Want to find out if anyone has more information about this...
Let's start with your assessment of DH Butter Golden as baked straight. Why do you want to add pudding?
But FYI pudding mix is sugar and starch...it will NOT upset the balance of the butter recipe mix if you add extra water.
In the recipes I've seen, sour cream or buttermilk is called for rather than pudding mix, but why not try? Cake mix-based cakes are tough to ruin, so I don't think you would hurt anything. However, since the DH Butter Cake mix is one of the flavors that has gone down in size, you might want to try only adding 1/2 of the package of pudding mix if you do try it.
However, since the DH Butter Cake mix is one of the flavors that has gone down in size, you might want to try only adding 1/2 of the package of pudding mix if you do try it.
OK well the other way of adding that extra 2 ounces that used to be there is to add a pudding mix that weighs 3 ounces. But I don't do the WASC recipes.
I have run into lots of problems using the Golden Butter cake from DH a lot of trial and error to get it right.
Whether adding pudding or using the WASC formula this particular cake turns out very oily and is really prone to falling. I have found that for an 8x3 round pan I have to add a nail to the middle and let it cook for 2+ hours.
I am in the Seattle area so humidity could be a factor?
When i have used this cake mix, I don,t use the pudding. I don,t make the wasc, but i do have an enhanced recipe for it. I never have a problem. I bake it on 325 and when it starts to smell, i watch it. I don,t use flower nails ,etc in the pans. I just watch it as it bakes the last few minutes. hth
I add pudding to DH all the time. Just add an extra egg and you should be all set! Will give it a pound cake consistency.