Adding Pudding Or Sour Cream

Baking By pennywells Updated 28 Oct 2007 , 4:16pm by briannastreats

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pennywells Posted 25 Sep 2007 , 7:15pm
post #1 of 5

I know I have seen recipes on here that people have added pudding mixes and/or sour cream to boxed cake mixes. I want to know what the general rule is. For example I wanted to add cheesecake pudding mix to a white or french vanilla cake mix. Do I just add it or do I have to add more water,oil or eggs. Please Help.

4 replies
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JanH Posted 25 Sep 2007 , 9:12pm
post #2 of 5

Generally, members who only add instant pudding to cake mix, also add an extra egg.

Here's a great doctored cake mix recipe for WASC cake - but there are many flavor variations:


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prterrell Posted 25 Sep 2007 , 10:37pm
post #3 of 5

I add the package of instant pudding mix (regular-not sugar free, 4-serving size) or 8-oz container of regular (not reduced fat) sour cream, double the amount of oil called for on the cake mix, add an extra egg, and reduce the water to 1 cup. Depending on the size/shape of the cake, you may need to bake longer than directed on the box. Oh, and I bake at 325 not 350.


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Burgess Posted 28 Oct 2007 , 4:09pm
post #4 of 5

I always follow Duncan Hines Moist Deluxe cake mix directions
and add 1 more egg, 1 4- serving box of instant pudding, and
1/2 cup of sour cream. (A little more canola oil works good, too.)
I bake all my cakes at 325. They are always moist. It's fun to
experiment with different flavors of cakes and pudding. My
co-workers (30 men) love it!! Sorry this is so long after your
posting, but I am not very good at browsing the site.


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briannastreats Posted 28 Oct 2007 , 4:16pm
post #5 of 5

I generally use Duncan Hines also... I use milk instead of water (the same amount called for on the box), add an extra egg, add 1 box of instant pudding mix, and I actually reduce the oil to only 2 tablespoons. HTH!!

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