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Pudding In Cake Mix Recipe

Pudding In Cake Mix Recipe

This recipe is a game-changer for soft, moist cakes. By adding instant pudding to a boxed cake mix, I get a rich, tender texture that feels homemade with minimal effort. The combination of cake mix and pudding not only enhances flavor but also keeps the cake incredibly moist for days. I love using chocolate, vanilla, or even butterscotch pudding to add a unique twist to classic cakes. It’s quick, simple, and perfect for birthdays, potlucks, or an everyday treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

Prep the pan and oven
  1. I preheat the oven to 350 °F (177 °C). I grease my pan with cooking spray or butter so the cake releases effortlessly.
Combine the dry ingredients
  1. 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.
Mix in the wet ingredients
  1. 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.
Beat until smooth
  1. I mix on medium speed until everything’s just combined. The batter will look lusciously thick and silky.
Pour and bake
  1. 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.
Cool, then serve
  1. 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.

Notes

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.