I made this and it was AMAZING!!! I made it for a bridal shower cake and every single person said they loved it, I got comments like that was the best cake!...do you do wedding cakes... Never had a cake that taste as good. I had a couple people wanting my card and I do not bake at all for a living.Thank you so much for sharing!!!
instant pudding cakes
I believe that cake mix should work just fine. Just add the other ingredients as indicated. It's the right size and everything. I have actually never compared this recipe using a regular cake mix vs a pudding cake mix. I'll have to do that because I am not sure if it would change the end product.
Hi, just made this for cupcakes. Made the whole mix before seeing your disclaimer. I just added about 2tbs of flour, and made sure not to over fill them. They turned out great! Very moist and they did not flatten Fall. Thanks for sharing thisawesome recipe.
Wish I had read the comments first about adding the flour. I followed the recipe exactly and my cupcakes were all flat and sunken. I used Duncan Hines French vanilla and instant cheesecake flavor pudding mix.
If you don't want the double lemon, you could always use the white chocolate pudding mix. It will keep the lemon cake mix yellow and the white chocolate pudding mix is good too. Just another thought ?
I forgot to pick up lemon to use with my lemon cupcakes so I used a French vanilla pudding mix that I had on hand and added some lemon zest since I had extra left from the frosting recipe. My family loved it and we are using it for my daughter's wedding cupcakes. I'll probably try the lemon pudding next time just to see if they taste differently.
That's so good to hear. I think you'll love the lemon cake mix and the lemon pudding even better! That's one of my favorite ways to make it. Congrats on your daughters wedding. So glad you all loved these.
That's a good point. I have not tried chocolate pudding + red velvet but it seems like maybe it would make the batter brownish. You could try white chocolate pudding possibly?? Or, I have seen red velvet pudding in the stores. I think it was at Walmart that I saw it last time I was there. You could try and find that.
What purpose does the sour cream serve? I don't have any...so I'm wondering if I could just leave it out? Trying this recipe for Easter cupcakes to gauge the reaction from family. If they love them, I'll be making 50 for my mom's birthday in May!
Awesome Cake!! I will probably never bake cake any other way again. I used Swiss Chocolate Cake Mix, Hershey Chocolate Pudding Mix . Beautiful even layers !! Frosted it with Cream Cheese Frosting. To top it off I toasted chopped pecans and coconut, placed on top and sides of the cake. My husband said he thought it was the best cake I had ever baked and I have been baking scratch cakes for over 40 years.
I guess I don't really understand what happened? All the cupcakes fell except for 1? If that's the case then it sounds like they were filled to full. Whatever you use; cake pans, cupcake pan, etc. it should only be about 1/3 (or a little shy of 1/2 full) of the way filled with the batter. This doctored up cake mix makes more batter because of the added ingredients, so it makes too much to fit it all into a 9x13 baking pan for example. Which I actually did this the first time. Put it all in the 9x13 dish and it was way too much batter ? I hope that helps. So sorry they fell. Try maybe not filling them as high next time and see if that works.
I just made this recipe and my cupcakes and cake fell horribly. I didn't over fill the pan or cupcakes so I'm not really sure what I did wrong. I've been scrolling through all the comments hoping someone else had the same troubles as me. Most people said it worked great so I'm glad I'm not the only one who it didn't work for.
Oh darn. If it's not working out for some people it seems to be because of over filling. I only fill whatever I'm putting it in a little less than halfway. This batter rises quite a bit and it makes more batter than normal so you have to allow for that. If I'm making a 9x13 cake then I usually have enough batter for that and a smaller 8-inch baking dish too. Or, instead of a 2 layer cake I have enough batter for a 3 layer cake so I do that. Cupcakes are the same way too; it makes about 3 dozen cupcakes. Other than that I am not sure. I hate that it didn't work out for you! ?
I baked this recipe once yesterday and it completely fell, I thought I under baked it, so i made 2 cakes today and both fell again and i only filled then 1/3 of the way, I have no idea why this is happening
I think that would work, although the lemon pudding is yellow so your cake will probably turn a yellow color. They do have white chocolate pudding mix or even a vanilla pudding mix, I think one of those would work better with the white cake mix.
When adding ingredients to a box mic you HAVE to add a few tablespoons of flour to the mix. If not it can cause the cake to fall, not rise, have an off texture etc. The flour in the box mix is measured appropriately for the other ingredients. When you add all the extras it throws the gluten content off. Remember like 2 tablespoons for each box of cake mix and flat, deflated cakes should not happen. Oh, check all ingredients to make sure they are not expired. I ruined a whole batch of dinner rolls with old yeast...that still ticks me off. Happy baking!
I'm glad I reread this today. I tried making sample cupcakes with white cake mix and cheesecake pudding. One pan burned. They all fell. I am gonna make another attempt for my sons party tomorrow. This time I won't worry about using all the batter. Gonna make a white cake with cheesecake pudding and a Devils food with caramel pudding. We tasted the original test ones I made and even though ugly they were delicious
Sugar free should work just fine. I've never used it in this recipe so I can't say for sure, but I see no reason why it would not work ? Just add the pudding, it shouldn't change any amounts of the other ingredients.
I made a cake with this recipe. It was delicious for days. I saw where someone else asked about this but I will too, to see if you have anymore ideas. My cake mix was 15.25 oz. That's what all the ones were that I saw. That's the only thing different from your recipe. I followed everything exact. My batter ended up being so thick that just as I was going to turn my mixer off it quit working. The batter was creeping up the beaters and was almost to the bottom or my mixer, by the time I was done almost all the batter was on the beaters instead of in the bowl. I beat it exactly 2 mins like the directions say. It was definitely not pourable. It made for a perfectly flat cake though, which is what I wanted. I don't want that for the cupcakes I am making for this weekend though. Any thoughts?
You're right. I think they recently changed all the sizing on the cake boxes because when I first wrote and published this post the cake mixes were that 18 oz size. I thought I had edited the recipe to reflect that, but I don't think I did. I will go do that. I have made this countless times and I use the now 15.25 oz cake mix and the smaller box of pudding. Same size as you. The cake batter is thick but I've never had it be as thick as you described. So I am really not sure what happened. I agree with the cupcakes. This recipe does work better as a cake recipe.
I tried this recipe for the memorial holiday. Done actually what the recipe called for and my cup cakes rise but, soon after it collapse. Don't know what went wrong. I'm hoping soon you can video on making it. Then I can for myself what I done wrong. I was so disappointed.
This has happened to me before too. I've determined that this doctored up cake mix recipe is best used for cakes. I have never had a problem with it when I am making a cake and I use 3 9" round cake pans. When cupcakes deflate it's usually because it was filled too high in the cupcake pan. Others have said a bundt pan works well too. So sorry to hear it did not work for you. I know that can be very disappointing.
I'm having the worst time with any other flavors then chocolate. The chocolate did great but I've since tried a spice and vanilla mix and both have fallen. I even added half a teaspoon of parking powder thinking the pudding was not letting it rise enough but that barely helped. Idk what to do!
That is so odd. This recipe seems to be hit and miss for everyone. Myself included actually! I am actually in the process of reworking this recipe because the reviews are so mixed about it. I don't really know what to say to your question. I'm so sorry! I have noticed that the recipe does not make cupcakes well. I have only ever had success with a layer cake for this recipe. Hence the reason I am reworking it to try and get it right so everyone can have success with it. I am so sorry you're having trouble with this.
Yes. I actually think the recipe works best for layered cakes. You will need 3 8-9" round cake pans for the layered cake. I used the exact same recipe to make this lemon layered cake -lemon-lovers-layered-cake/
I was so excited to make this recipe. I used the combination of white cake and pistachio pudding mix. I filled the pans up with the recommended amount of cake mix. Taking it out of the oven, it looked so beautiful. I left it out to cool, only to come back and they had deflated. Completely. So... I went to the store and bought more cake mix and pistachio pudding to try again, this time putting less batter than recommended and using left over batter for cupcakes. Same thing. Cake deflated. I was so disappointed at first. So I cut each cake in half and filled and iced each layer with a homemade marscapone filling. While this wasn't the most aesthetically pleasing cake, the flavor..... the texture.... OH EM GEEEEEE! It was like biting into a cloud of moistness. Like a pudding. The family loved it and with the icing on I don't think they noticed how it looked. The cupcakes on the other hand came out with no problem and were amazing as well. I'll be making another soon, this time using chocolate cake and red velvet pudding and then again with strawberry cake and cheesecake pudding. 2ff7e9595c
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