Just when you thought cake couldn’t get any better, here comes pudding cake mix to prove you wrong. This recipe is the perfect blend of moist cake and creamy pudding, creating a dessert that’s irresistibly delicious and surprisingly easy to make.
Why This Recipe Works
- The combination of cake mix and pudding creates a moist, dense texture that’s hard to resist.
- It’s incredibly versatile, allowing for endless flavor combinations.
- The recipe is straightforward, making it perfect for bakers of all skill levels.
- It’s a crowd-pleaser, guaranteed to impress at any gathering.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup sour cream
Equipment Needed
- Mixing bowl
- Electric mixer
- 9×13 inch baking pan
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9×13 inch baking pan with butter or non-stick spray to ensure your cake doesn’t stick. This step is crucial for easy removal and serving.
Mix Dry Ingredients
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Whisk them together to ensure they’re fully integrated. This combination is the secret to the cake’s moist texture.
Add Wet Ingredients
To the dry ingredients, add the eggs, water, vegetable oil, and sour cream. Use an electric mixer on medium speed to blend everything together until the batter is smooth and lump-free. This should take about 2 minutes.
Bake to Perfection
Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
Cool and Serve
Allow the cake to cool in the pan for at least 10 minutes before serving. This resting period helps the cake set, making it easier to slice. Serve warm or at room temperature.
Tips and Tricks
For an extra moist cake, consider adding a tablespoon of mayonnaise to the batter. It might sound odd, but it works wonders. If you’re looking for a richer flavor, substitute the water with milk. And for a lighter version, you can use Greek yogurt instead of sour cream. Always ensure your ingredients are at room temperature to achieve a smoother batter.
Recipe Variations
- Chocolate Lovers: Swap the vanilla pudding for chocolate and use a chocolate cake mix.
- Lemon Delight: Use lemon cake mix and lemon pudding for a tangy twist.
- Red Velvet: Combine red velvet cake mix with vanilla or chocolate pudding for a decadent treat.
- Coconut Dream: Use coconut cake mix and add shredded coconut to the batter.
Frequently Asked Questions
Can I use a different size baking pan?
Yes, but adjust the baking time accordingly. A smaller pan will require longer baking, while a larger pan will bake faster. Keep an eye on the cake and test for doneness with a toothpick.
Can I make this cake gluten-free?
Absolutely! Just use a gluten-free cake mix and ensure your pudding mix is also gluten-free. The rest of the ingredients are naturally gluten-free.
How should I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Summary
This pudding cake mix recipe is a simple yet delicious dessert that combines the best of both worlds. With its moist texture and versatile flavor options, it’s sure to become a favorite.
