I know I've read it lots, but I can't seem to remember if you add one extra egg with it also. Please help! 
I know I've read it lots, but I can't seem to remember if you add one extra egg with it also. Please help!
Yep, that's correct:
Basic doctoring of a cake mix: One extra egg and One box of instant pudding.
I love pudding in cake, it makes it so moist. I usually don't add it if I use a mix that has it in it already.
I just baked a cake for the 3D bear pan and added pudding and extra egg and it did a great job making the cake a little more firm, not to mention moist!
do you ever add pudding if there is pudding in the mix? I think I read somewhere else to just substitute the water with milk or buttermilk.
No, if there is pudding in the mix, I don't add it.
I am not sure about the milk or buttermilk...
As far as the pudding goes...is it always vanilla or do you use different flavors for different cakes?
As far as the pudding goes...is it always vanilla or do you use different flavors for different cakes?
Add a pudding that matches or goes well with the cake mix flavor you are using.
For example:
Vanilla pretty much goes with every flavor.
Chocolate for chocolate cake mix.
Strawberry for strawberry mix or you can also use vanilla.
etc..
do you ever add pudding if there is pudding in the mix? I think I read somewhere else to just substitute the water with milk or buttermilk.
I always use milk instead of water.....I'll never use water in a cake mix again! It makes a big difference I think. 
Not sure about the adding pudding in a mix that already has it. It seems I read on here before that someone did it and it turned out fine. I'll see if I can find the thread.
HTH, ~Denise
Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?
I'm not Denise, but I also use milk instead of water. After adding the extra egg and pudding mix, I follow the directions on the box. Just substitute the milk for the water and however much oil it calls for. I also sometimes substitute butter instead of the oil.
Leslie
I always add a small box of pudding, even if the mix says it has pudding in it (i think they all say that now). I also add an egg.
I'm making a topsy turvy cake next and thinking of not adding the extra egg to see if it makes the cake denser.
Does anyone just add pudding and no egg?
What does substituting milk for the water do? Make it denser? Moister? what?
Hi Denise2434, may I ask why you don't use water in your mix? I was tempted to use milk instead of the water but was afraid I would mess it up... I use DH and love how moist they are, I don't think this would affect the moist factor but does the taste change? Thanks!
Denise2434: When you add milk, do you just add the ingredients that are listed on the box (oil and eggs), or do you follow some sort of doctored recipe?
I'm not Denise, but I also use milk instead of water. After adding the extra egg and pudding mix, I follow the directions on the box. Just substitute the milk for the water and however much oil it calls for. I also sometimes substitute butter instead of the oil.
Leslie
Yep, I do exactly like Leslie....Thanks Leslie!!!
Hi Denise2434, may I ask why you don't use water in your mix? I was tempted to use milk instead of the water but was afraid I would mess it up... I use DH and love how moist they are, I don't think this would affect the moist factor but does the taste change? Thanks!
Hi Nefgaby!! I use DH too....I love my DH! If you replace the water with milk...It is super moist and IMO it gives it a richer taste. I promise, once you give milk a try, you won't want to go back to water. 
~Denise
Thanks Denise, I will give it a try this week!! I'm so excited to find ways to improve an already awesome cake mix!! Thanks again!!
Your welcome!! Be sure to let me know how you like it. 
Hugs, ~Denise
Thanks all. The milk thing sounds delish. I'm going to definitely try that!
Hi there! Can someone tell me what 'pudding' is?
Here in New Zealand we have instant pudding, you add cold milk and beat on high for a few mins and this sets sort of into a mousse.... is this the type of thing?
I'd love to try adding it to a cake mix but want to make sure we are talking about the same thing.
Thanks
yes, that's the same kind we have that you mix cold milk with and it sets up. Our top brand is Jello. Just add the dry pudding to the cake mix. I only use 1/2 small pkg in mine, but some people use a whole one. Really makes the cake moist and helps flavor it.
I also add milk instead of water. Buttermilk in chocolate cakes. Sometimes 1/2 sour cream and 1/2 milk. I use orange juice for orange cakes. If I add sour cream, I cut the oil in half and it won't get too heavy.
I also always add extract - vanilla or butter or almond, etc.
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