I know some of you ladies use cake mix as an "ingredient" in your cakes. Could anyone give me a recipe for cakes where you are adding pudding to your cake mix? Do you still add the other ingredients from the cake mix box or is it different? And does this change the cooking times? I can't seem to find a good cake to sell to my customers. Any help would be greatly appreciated.
I think you add an extra egg & the box of pudding to the cake mix (and everything else it tell you to add). If you do a search you should find more info.
The only 'doctored' cake mix I use is the Cake Extender recipe on this site. I use yoghurt instead of sour cream and get rave reviews. It is especially good when you are doing 3D cakes as it's a bit denser.
Hope someone else can give you more info than me
You use the directions on the box and add one dry instant pudding mix and one extra egg per box.
I get so many compliments and I just follow the yellow or chocolate pound cake recipe on the side panel of the DH box. I alter that recipe for other flavored cakes that I make...ex. strawberry, add vanilla pudding powder; red velvet, add chocolate pudding powder.
I also bake at 325 degrees rather than 350. I read that somewhere on here. People say that my cakes are still moist a week later.
If you have any questions there is a 1-800 number on the box that you can call.
I use Duncan Hines cake mix, a suitable flavored pkg. of pudding(small), an extra egg, whatever oil that is directed, and milk instead of water for my cake extender recipe. I'm not sure if it changes the baking time. I bake a 8" for 35-40 minutes. I get rave reveiws!! I got all these ideas from the CC Site!! 
Okay, so if you're making a white cake and it calls for three egg whites do you add an extra egg white or a whole extra egg? That seems like such a silly question... lol
mmm sounds good to me. But, I have another silly question... do you mix up the pudding according to the directions on the box and then add it to the cake mix or do you just add the pudding in its powder form to the cake mix?
April...don't do anything to the pudding. Just add the powder to your cake mix. Also, when I do the extra egg thing for white cake, I add the extra egg white only. I do agree that it does change the color a little bit, but no one has ever complained. I like the idea of adding the white chocolate. I think I will try that.
Two weeks ago I did some cupcakes and added banana pudding to the mix and it was soooo good. Everyone raved about how subtle but delicious the banana was. They said it didn't taste artificial like most banana things do.
Keep the combinations coming!!! I love sharing all these ideas!!!
With any cake box mix this is what I do.
1 box cake mix
4 eggs
1/2 cup oil
1 cup water
1 box instant pudding (small box) any flavor
Bake on 325*
This recipe was given to me by my cake instructor 27 years ago and I have never been disappointed with it.
lilbit
Apparently, I like to live on the wild side and experiment with things when I really shouldn't (like on paid cakes that will be delivered the next day.... ha) so tonight I tried the pudding in the mix + an extra egg and milk in place of water and the cakes (both chocolate and french vanilla) turned out wonderfully. They taste and look great! Hope that helps, lmn4881!
I always use Duncan Hines cake mixes and I always buy Jello pudding, I'm not rich, but I detest off brands. Jello works the best. Also, don't the fat free because it changes the texture. Here are some examples of what I do:
White Cake - I follow the directions on the box and to that I add: 1 Tablespoon of meringue powder, 1 small box of white chocolate instant pudding, 1 Teaspoon of baking powder, and a pinch of salt. I preheat and bake my cake at 325 degrees for about 28 minutes. My cakes always come out white and people love the taste.
Strawberry Cake - For some reason unbeknownst to me, my extended family ALWAYS wants me to make a strawberry cake. I also follow the directions on the box and to that I add either french vanilla or vanilla instant pudding, 1 Teaspoon of baking powder, and a pinch of salt. Bake at 325 also. Vanilla or a vanilla/almond flavored frosting is a good compliment. I plan on tweaking this in the very near future. I want to add fresh strawberries to the cake and the buttercream. I'll post again if when I figure out what I'm going to do.
And before I forget, don't get sugar free pudding. I can't emphasize that enough.
I hope this helps.
I had never done adding pudding before. Until I came across Jello (Pumpkin Spice )pudding and had to experiment. First batch I just added the pudding and 1 extra egg to the cake mix. It was dense and I wanted a lighter cake. So the next time I tried it I added about a extra 1/2 cup water. It was lighter but so yummy. I did it again and got the same results with the pumpkin pudding. I don't know if this will help or not. I loved my experiment this time. Sometimes they don't always work but this did for me. Oh by the way I added it to a BC butter recipe cake mix.
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