I have heard of people putting pudding in their cakes and I have tasted these cakes - which are very moist. What is it about the pudding that adds so much moisture? It is the pudding mix they are adding right? What can I add to my cakes to acheive this without using store bought pudding mix that contains so many preservatives and artificial flavors?

Lord, I wish I could answer this, but I have no idea! I use pudding in my white and chocolate cakes, jello in my strawberry and orange , but my Italina Cream and Butter have to do without. This would be useful for me to know, then my other cakes could be moist!

you could add mayonaise, or yogurt, or a stick of real butter, or sour cream. they all have a little bit of fat that will add the moisture you're looking for. you won't get the extra flavor you would get from the pudding i.e. vanilla, chocolate. but it will be more moist.