I’ve always believed that the best recipes don’t need to be complicated. One of my favorite little tricks in baking is adding pudding mix recipe to a regular box of cake mix. It might sound simple, but the difference it makes is huge.
The cake turns out softer, richer, and stays moist for days. I love how this hack saves me time while still giving me that “made-from-scratch” taste that impresses anyone who takes a bite.
Whether I’m baking for a quick family dessert, a birthday, or just to satisfy my sweet craving, this pudding in cake mix recipe never lets me down.
How To Prepare Pudding In Cake Mix Recipe?
Preparation Time: 10 minutes
Cooking Time: 30–40 minutes
Total Time: 40–50 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 8–12 servings,
Equipment Needed
- One large mixing bowl
- Electric hand mixer or sturdy spoon
- 9×13-inch baking pan (or two 8- or 9-inch round pans)
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 box of your favorite cake mix (any flavor)
- 1 small (3.4-ounce) box of instant pudding mix in a matching flavor
- Ingredients called for on the cake mix box (usually eggs, oil, water)
- Optional extras: chocolate chips, sour cream, yogurt, or extracts
How To Make Pudding In Cake Mix Recipe?
1. Prep the pan and oven
I preheat the oven to 350 °F (177 °C). I grease my pan with cooking spray or butter so the cake releases effortlessly.
2. Combine the dry ingredients
I dump the cake mix and the instant pudding powder into the bowl and whisk them together until they look uniform. I don’t worry about lumps—they’ll smooth out with mixing.
3. Mix in the wet ingredients
I add the eggs, oil, and water (or milk/buttermilk) called for on the cake box. If I’m feeling indulgent, I’ll swap water for milk or buttermilk—and I sometimes add an extra egg for richness.
4. Beat until smooth
I mix on medium speed until everything’s just combined. The batter will look lusciously thick and silky.
5. Pour and bake
I pour the batter into my prepared pan and pop it into the oven. Baking time varies—usually between 30 and 40 minutes. I test with a toothpick; when it comes out clean or with a few moist crumbs, the cake’s ready.
6. Cool, then serve
I move the pan to a cooling rack. Once the cake is cool—or slightly warm, if I’m impatient—I slice and serve. Delish.
Nutrition Facts (Estimated per Serving)
- Calories: ~300 kcal
- Carbohydrates: ~45 g
- Total Fat: ~13 g
- Saturated Fat: ~3 g
- Cholesterol: ~55 mg
- Protein: ~4 g
- Sugar: ~28 g
- Fiber: ~1 g
- Sodium: ~360 mg
Serving Suggestions
I usually enjoy this cake warm with a scoop of ice cream, but it’s also amazing with just a dusting of powdered sugar. For birthdays or special occasions, I like to frost it with buttercream or cream cheese icing and add sprinkles for color.
When I want something lighter, I serve it with fresh berries or a drizzle of fruit sauce. The pudding makes the cake moist enough that it tastes delicious even without frosting, so sometimes I simply slice it and enjoy it with a hot cup of coffee or tea.
Tips and Variations
One thing I love about this pudding in cake mix recipe is how flexible it is. With a few tweaks, I can make it fit any mood or occasion. Here are some of my favorite tips and variations:
- Match flavors smartly: I like to pair chocolate cake mix with chocolate pudding for deep richness, or yellow cake with vanilla pudding for a classic taste. Lemon cake with lemon pudding always gives me a bright, fresh result.
- Boost the moisture: Instead of water, I sometimes use milk, buttermilk, or even sour cream for a creamier texture. Adding an extra egg also makes the cake richer.
- Add mix-ins: Chocolate chips, shredded coconut, nuts, or even fruit like blueberries or bananas make the cake more exciting.
- Go lighter: When I want a slightly healthier version, I replace oil with Greek yogurt or unsweetened applesauce. The cake stays moist but with fewer calories.
- Try a poke cake twist: After baking, I poke holes in the cake and pour pudding or flavored syrup over the top. It soaks in and creates a nostalgic, melt-in-your-mouth texture.
- Use it for cupcakes: I’ve baked this recipe as cupcakes, and they turn out moist, fluffy, and perfect for portion control.
Health Benefits
While this recipe is definitely a sweet treat, I like that adding pudding mix to cake brings a few small perks. The pudding makes the cake extra moist, so I don’t need to add as much frosting or heavy toppings to enjoy it.
If I swap oil for yogurt or applesauce, I can cut down on fat while still keeping the texture soft. Using milk instead of water also gives the cake a little boost of protein and calcium. And when I top my slice with fresh fruit instead of sugary extras, it balances out the sweetness with natural vitamins and fiber.
Note
Remember—always use dry instant pudding mix. Don’t make the pudding. This hack works its magic by absorbing moisture during baking and creating a soft, tender crumb. Also, because the batter is denser, I fill pans only ⅔ full to avoid overflow.
FAQ
1. Can I use any flavor of cake mix with pudding?
Yes! You can mix and match flavors, but I recommend pairing similar flavors for the best taste—for example, chocolate cake with chocolate pudding or yellow cake with vanilla pudding.
2. Do I use instant or cooked pudding?
Always use instant pudding mix. It blends directly into the batter and keeps the cake moist. Cook-and-serve pudding will change the texture and isn’t recommended.
3. Can I make this recipe gluten-free?
Absolutely. I swap the regular cake mix for a gluten-free mix and keep the instant pudding gluten-free. The cake comes out just as soft and moist.
4. Can I bake this as cupcakes instead of a cake?
Yes! I pour the batter into a lined cupcake pan and bake for 18–22 minutes. They stay wonderfully moist and are perfect for portion control.
5. How do I store the cake?
I store the cake in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week. It also freezes well—wrap slices individually and freeze for up to 2 months.
6. Can I make this recipe dairy-free or vegan?
I can swap milk with a plant-based alternative and use a dairy-free pudding mix. For vegan eggs, flax or chia eggs work well. The cake will still be moist and flavorful.
Conclusion
Baking doesn’t always have to be complicated, and this pudding in cake mix recipe proves it. By adding just one simple ingredient, I can turn a basic boxed mix into a cake that tastes rich, moist, and homemade.
I love how versatile it is—whether I dress it up with frosting, keep it plain with a dusting of sugar, or add fruit for freshness, it always feels special. This little hack has saved me time more than once, and it never fails to impress anyone who tries a slice.
If you’re looking for an easy way to upgrade your cakes, I highly recommend giving this recipe a try—you’ll be amazed at how much difference a box of pudding can make.
Pudding In Cake Mix Recipe
Ingredients
Equipment
Method
- I preheat the oven to 350 °F (177 °C). I grease my pan with cooking spray or butter so the cake releases effortlessly.
- I dump the cake mix and the instant pudding powder into the bowl and whisk them together until they look uniform. I don’t worry about lumps—they’ll smooth out with mixing.
- I add the eggs, oil, and water (or milk/buttermilk) called for on the cake box. If I’m feeling indulgent, I’ll swap water for milk or buttermilk—and I sometimes add an extra egg for richness.
- I mix on medium speed until everything’s just combined. The batter will look lusciously thick and silky.
- I pour the batter into my prepared pan and pop it into the oven. Baking time varies—usually between 30 and 40 minutes. I test with a toothpick; when it comes out clean or with a few moist crumbs, the cake’s ready.
- I move the pan to a cooling rack. Once the cake is cool—or slightly warm, if I’m impatient—I slice and serve. Delish.