add to boxed cake

Got this recipe from the internet somewhere and it has not failed me! Taste great and is so moist!!!!
Add ingredients to any boxed cake to make usable for
cake decorating….

add 1 cup sour cream
1 instant pudding mix (flavor of choice… I use vanilla with all)
1/2 cup chocolate chips (if doing a chocolate cake) if not skip this step

add pudding mix to boxed cake mix.  stir up a little..
Put in liquids and mix as directed.
add chocolate chips if applicable….
pour and bake immediately as directed on box. May take a few extra minutes to bake.

Comments (35)

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hi can you tell me what "pudding mix" is please - I hear it all the time on CC from you ladies in the USA in recipes but i'm not sure what a similar product would be here in the UK? Would be interesting to know to try a recipe with thank you

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Look in cake mix/baking aisle. At wal-mart all the pudding mix and Jell-O are in the same row with the cake stuff. I use a similar recipe when I bake and grab a jell-o instant pudding mix to enhance flavor/moisture.

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Could someone post a picture of pudding mix. I think many of us would be very grateful. I'm always confused with this too. If that's not possible could someone confirm if it is a mix, ie a dry powder or is it a pudding ie a pre-made custard found in a container. Thank you very much.

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Mumof3-I don't have a picture, but they are talking about the powdered mix that comes in a box, not the pre made custard. :-)

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Mumof3-Google "Jello instant pudding mix" and the click on "images". You will see the different boxes and flavors available. It's called instant because it comes as a powder and you mix it with milk. Refrigerate and in les than 10 minutes you have creamy pudding!

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Not clear----do you make the cake according to directions and add the sour cream and chocolate chips or do you just add the sour cream and chips to the dry mix?

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if your in the UK the closest thing to pudding mix I can think of is "angel delight", not sure if it would perform the same but would be worth a try. There are a few WASC varitions in the recipe section that use the ingredients listed above, you may find one with more detailed instructions. HTH

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I use instant pudding all the time. It makes the best chocolate cake! I use a box of DH yellow cake mix and add i box of instant chocolate pudding along with the cake ingredients. It comes out so moist...I do the same for Banana cake. It has become a favorite in my family!!

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Hello bakermommyliz,I just came onto c/c a few mins ago Isaw your question about pudding mix I am in the uk and would love to know if you found anything in the uk that we could use here,as the us is a bit different from ours if you come up with anything could you let me know as Iwould love to try it thank you.

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Do you find this mix to be very thick, when you make it? Is that the way it should be before you bake it? I have tried this in the past and have added some water to it because I found it to be very thick. But the center did not bake, it was raw!!

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I read that everyone ADDS pudding to the box mix but no one has said anything about the sour cream? Just to be clear, you follow the directions on the box then you ADD sour cream AND pudding? I need to make some cakes this weekend for family parties and wanted to use box cake to save some time. Thanks!

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To those of you in the UK who are confused about pudding mix....my husband lives in Scotland (i'm in USA) so I know that to you "pudding" just means any kind of dessert. Here "pudding" is only a custard or mousse. Do they sell any packaged products for making your own custard or mousse? Here instant pudding is a powder that you add milk to turn it to custard/mousse. I just looked at a box of it and it's also called pie filling. Maybe that will help. To see a picture of it try this website: brands.kraftfoods.com/jello/products/pudding/ (sorry don't know how to make it a link)

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Hey thank you everyone for clearing the pudding mix thing. Aquamarie, your photo worked a treat. Really appreciate everyones input. Have a lovely day, (or night) where ever you all are.

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Unless I did not prepare it as it was intended, I found the cake too delicate for decorating. This is not to say it was not declicious and moist though. I made 2 different batches and all 4 layers tore as I was removing them from the pan, even when I let them cool longer than normal. I also found that the cake could not support the weight of fondant. The cake looked lovely until the first slice, then it basically exploded and deflated. It's almost as if the fondant was holding it's own weight and once the first wall came down there was nothing to hold the rest up.

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It's really good - used a white cake mix, with vanilla pudding mix (and the sour cream)...it turned out awesome. Very moist, rich tasting and delicious

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I tried this recipe multiple times and not once did it come out right. The cake deflated and it formed 2 buldges in all 3 cakes. Its moist and tasted good (took bites before throwing it away), but horrible for anything else except scraps. Also pudding mix comes in 3.4oz and 5.1oz you never specified which one. I used the 3.4 oz

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I have tried both chocolate and white cake mixes with this. I just pour the powder in, I don't actually make the instant pudding. Both times worked great, Had to cook about 7 additional minutes longer than directed, moist and easy to decorate with buttercream. Thanks

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I've not tried the sour cream yet, but use pudding mix in my cakes all the time and they come out perfect. I have never had any trouble decorating them either. I add the dry pudding to the dry cake mix and just add a little extra water (about 1/4 cup). The Jello brand is the best to use and I use the smaller box (one for each cake mix).

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any uk bakers on here need some help with cups and gramms have tried two conversion tables but could have laid foundations on a house thank you.

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Hello everyone. In answer to all your questions...you DO add all the regular ingredients listed on the cake mix box. The sour cream and pudding are extra add-ins. This cake DOES hold up well if you do as the directions say. My customers LOVE this chocolate cake and I start with chocolate cake for a chocolate cake, not a yellow cake mix (though you can if that's all you have available). If you cannot find Jello brand instant, you may use regular pudding mix any brand, even if the cake mix has pudding in the mix. It just adds a deeper flavor and moistness to the cake. I hope this helps.

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I followed the ingredients and add ons as written. The cakes baked up beautifully, came out moist and flavorful. I used italian meringue buttercream to frost my cake, but I feel it is to soft and spongy to support the weight of fondant.

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I have never added sour cream before but I most certainly try it. I have had the same problem as others before with the cake not holding up for fondant.....so now I just let me cakes sit out overnight unwrapped. I lightly cover them with a towel. I know some will say that's kinda defeating the purpose but I don't get any complaints, as a matter of fact I get compliments that they're really moist. I think it dries it out just enough without making it too dry.

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I just made this last weekend...it was wonderful!!! Everyone at the table said it was the moistest cake they'd ever had. Even a few days later the cake was still very very moist. I used Duncan Hines french vanilla box cake and vanilla pudding mix. This will be my go-to recipe from now on...I can't wait to try it with other flavors. I didn't use fondant, just a cool whip frosting, but it was a great cake. Thank you!

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I've always used Betty Crocker and have used this recipe for over a year now, but when I make a chocolate cake with the chocolate pudding, the batter is really thick like a brownie mix would be. Also, Betty C & Pillsbury already have pudding in the mix. Why would the chocolate do so differently? I bake it as is, but am so afraid it's going to bake over the pan and make a mess. Does the Duncan Hines not have pudding already in the mix?

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I've used a recipe very similar to this that I found on this site, but more is added to it. Consequently, you end up with more batter. It's 1 cake mix, 1 box of pudding mix (small), 1 cup flour (not self rising), 1 cup granulated sugar, 1 cup water (or other liquid), 1 cup sour cream, 3 eggs and a dash of salt. I whisk the dry ingredients and then add in the wet. The batter will be thick, but that's okay; don't water it down. It takes much longer to bake, but be sure you bake it through. It's very rich, moist and delicious. It's firm enough to hold the fondant well. The one failure I had occured today. I used a devil's food mix for the first time and the cake was not heavy and dense, but seems like it would fall apart easily. Not sure how I'm going to deal with this as it has to be covered with fondant this coming weekend. I'm freezing it til then. Maybe it will help.


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