How Do You Add Pudding To A Cake Mix?

7 – Put some pudding in the mix Add a small box of pudding mix in with the cake mix. (Don’t make the pudding.) The mix adds additional flavor, moistness, and a denser texture.
2 1/2 tsp baking powder

Can I Put pudding mix in my cake mix?

Adding pudding to cake mix is always a great way to make your cake – or any baked goods – stay soft. It’s the secret to my Chocolate Chip Pudding Cookies, for example. Sour cream also keeps the Doctored Cake Mix moist and lends a little bit of “tang” to the recipe. It’s similar to using buttermilk in a recipe!

Does pudding make cake moist?

Some cake mixes, particularly those labeled ‘extra moist,’ might come with a pudding mix. Pudding has long been used to enhance the flavor of boxed cake mixes. Adding pudding to a cake mix can also improve its texture and consistency.

Can you put pudding between cake layers?

This is because not only are the layers of cake moist and perfect but between each layer, you’ll find a sweet banana pudding flavor as well. This means that every bite of cake is guaranteed to be moist and delicious because you’re pairing it up with pudding, too!

What happens when you add Jello to cake mix?

Can I Add Dry Jello to a Cake Mix? Yes! This recipe calls for you to mix the cake mix, dry jello mix, and a couple other ingredients together. This combination gives you a light and tender cake but packed with so much orange flavor goodness!

How do you add moisture to a box cake mix?

Here are THE BEST Tricks On How To Make Box Cake Better!

  1. Use milk instead of water.
  2. Add extra eggs.
  3. Add sugar and flour to the dry mix.
  4. Use coffee instead of water for chocolate cakes.
  5. Sour Cream is perfect for adding moisture and rich flavor.
  6. Pudding adds moisture and flavor.

Does Betty Crocker Super Moist cake mix have pudding in the mix?

Betty Crocker SuperMoist Vanilla cake mix with pudding right in the mix. Easy to prepare; just add water, oil, and egg. Betty Crocker SuperMoist cakes are today’s family tradition, for special occasions and those spontaneous celebrations when only ‘homemade’ will do.

What does adding an extra egg do to a cake mix?

Throw in an extra egg or egg yolk to make your cake richer.

To add richness to your cake, you can add an extra egg, Beck told Insider. “This will ensure that your cake comes out extra moist, light, and rich, creating an even more delicious cake,” Beck told Insider.

How do you make a box cake taste like a bakery cake?

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

Can I use milk instead of water in cake mix?

The average cake mix calls for the most boring of liquids: water. Instead of using water, use a dairy product. Replacing the water with milk will make your cake instantly taste homemade, while using buttermilk will make it taste rich and creamy.

How do you thicken pudding filling for a cake?

Make sure that you are pouring it as a thin stream, whisking the hot milk until everything has been fully incorporated. From there, you can continue cooking the pudding over a low heat until it has completely thickened up.

What do you put in the middle of a cake?

Buttercream is a classic filling choice, but you might also consider trying one of our other favorites to add extra flavor to your cake.

  1. Chocolate Filling.
  2. Strawberry Cream Filling.
  3. Raspberry Filling.
  4. Apricot Filling.
  5. Cream Cheese Filling.

How much frosting do you put between cake layers?

In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.

What can I add to yellow cake mix?

Add a Few Fun Mix-Ins

For vanilla or yellow cake mixes, try adding diced crystallized ginger, dried fruit, or fresh berries. For chocolate or vanilla cake mixes, try adding unsweetened shredded coconut, toasted chopped nuts, or chocolate chips.

How much sour cream do I add to cake mix?

According to food-science blog Food Crumbles, sour cream can help thicken a cake and make it moister. And, since sour cream contains fat, your cake will also be richer. Per baking blog Liv for Cake, you may want to start by adding about 1 cup of sour cream.

Can you add fresh fruit to box cake mix?

Can you add fresh fruit to box mix? I have experimented a few times with adding fresh fruit to box mix and it generally works really well. Strawberries work best if you use a reduced puree or fruit preserves so that you aren’t adding too much liquid into the cake recipe.

Can you add already made pudding to cake mix?

To add pudding to cake mix, do not make the pudding ahead of the cake. Whisk the dry pudding mix together with the dry cake mix to ensure they are thoroughly combined. Proceed to make the cake using the instructions on the cake mix box.

How do you make a homemade cake mix?

– To make cake mix from scratch, combine flour, sugar, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. – Add remaining flour mixture and stir well. Divide into four equal portions (1 portion = about 4 cups). – Each portion of homemade cake mix (about 4 cups) will make two 8′ cakes or one 13×9′ cake.

Can you use Cook and serve pudding in cake mix?

You can use both, cook-and-serve and instant pudding mix to bake a cake. Both of these options are great picks in terms of adding flavor and moisture to your cake. The catch is that a cake baked with the pudding mix has a slightly firm texture so it won’t let the add-ins like nuts settle down at the bottom of the cake.

5 easy ways to make boxed cake mix taste homemade

I was determined to prepare his first birthday cake for my kid, who was celebrating his first birthday.Determined, but…really busy.In the absence of a dedicated day to baking, as well as the culinary skills required to make a cake from scratch, it seemed inevitable that I would use a boxed mix to make a cake.

  • However, I wanted my cake to be a little more upscale because my son, Julian, has a more sophisticated taste in desserts.
  • (I’m joking, of course.
  • He eats plain yogurt for almost every meal of the day.) Trying to make the cake more visually appealing, I purchased tiny circular pans and cake coverings to keep the layers from dripping down the sides.
  • (It actually worked!
  • This is a fantastic invention.) What about the flavor, though?
  • As fate would have it, there are several simple methods for making boxed cake mix taste like it came from a high-end bakery.
  1. Even better, most of them are really simple, using just ingredients you most likely already have in your home.

1. Add an extra egg

Adding an additional egg to a boxed cake recipe is a tried-and-true method for increasing the moisture and density of a cake. Aim for four eggs in most box recipes and you’ll be pleasantly pleased at how well they turn out. Ed Anderson is a well-known author.

2. Swap milk for water

If a cup of water is called for in the recipe, try substituting a cup of milk.I used whole milk, but any type of milk, including non-dairy alternatives, should work just well in this recipe.This increases the amount of fat and taste in the mixture, resulting in a more tasty cake.Pro tip: Experiment with different amounts of milk and an extra egg.

  • The real birthday cake for my kid was made in this manner, and it turned out to be one of the moistest cakes I’ve ever tasted.
  • Erica Chayes Wida created the illustration for TODAY.
  • I’ve always found boxed cakes to be quite light and fluffy (which isn’t a bad thing), but this was a whole different experience.
  • It was a substantial cake in every sense of the term.
  • Furthermore, due of the additional moisture, it was just as wonderful even a few days later.

3. Or try coffee … or soda!

Consider using something different to flavor your water instead than plain water.In my research, I came across a number of advice to use water for coffee, particularly when baking chocolate cakes, in order to get a richer, deeper chocolate taste.For example, if a recipe asks for 1 cup of water, you may substitute 1 cup of hot coffee instead.After experimenting with it, I discovered that it improved the flavor of the batter in practice, however I couldn’t notice a significant change after the cake was baked.

  • It’s possible that my taste sensibilities aren’t particularly refined, but it just tasted like chocolate cake to me.
  • The only person who claims to have been awake all night after eating a slice of pizza is my mother-in-law.
  • Jocelyn Delk Adams is a writer and actress.
  • Adding coffee to a recipe has the added benefit of allowing you to formally refer to your chocolate cake as a mocha cake, which at the very least sounds more esoteric.
  • Not a fan of the coffee and chocolate combination?
  • If you’re baking a yellow cake, the Pioneer Woman recommends using ginger ale instead of water to give it more flavor, while Jocelyn Delk Adams of Grandbaby Cake suggests using lemon-lime soda.

4. Add mayonnaise

Consider using something different to flavor your water instead of plain old plain old water.The idea to use water for coffee, particularly in chocolate desserts, to obtain a richer, deeper chocolaty flavor came up a lot.Instead of 1 cup of water, use 1 cup of hot coffee in place of the recipe’s demand for 1 cup of water.After experimenting with it, I discovered that it improved the flavor of the batter in practice, though I couldn’t notice a significant change until the cake had been cooked.

  • Even if my taste sensibilities aren’t particularly refined, it just tasted like chocolate cake to me.
  • After consuming a slice of pizza, my mother-in-law claims to have remained awake all night.
  • Jocelyn Delk Adams is a writer and actress who was born in the United States in 1926.
  • Adding coffee to a recipe has the added benefit of allowing you to formally refer to your chocolate cake as a mocha cake, which at the very least sounds more edgy.
  • Is coffee and chocolate a combination that you dislike?
  • In order to enhance the flavor of a yellow cake, the Pioneer Woman proposes using ginger ale for the water, while Jocelyn Delk Adams of Grandbaby Cake suggests using lemon-lime soda.

5. Add a box of instant pudding

Add a package of instant pudding — the powder alone; do not prepare the pudding first — to round off the meal.I was doubtful at first since all of the other cake-making suggestions I had read focused on increasing the moisture content of a cake.It seems to me that simply adding a box of dry mix to another box of dry mix without increasing the amount of liquid would result in a cake that was quite dense and dry.That, however, was not the case in this case.

  • But the cake I prepared using this approach was amazing — spongy and moist without being excessively so.
  • I won’t attempt to explain the physics behind it.
  • If you’re not a fan of chocolate pudding or devil’s food cake, feel free to experiment with other tastes (butterscotch pudding and vanilla cake seem particularly delicious to me!) Whatever method you use, it’s rather simple to improve the flavor of a boxed cake – and the best thing is that the majority of these suggestions are completely flawless.
  • Have a great time experimenting!
  • Rheana Murray is a senior lifestyle correspondent for NBC News’ TODAY Digital, where she works as part of the TODAY Show.
  • She writes on a variety of topics, including health & wellness, motherhood, style, news, and more.

Coffee Bundt Cake {Using Cake Mix + Pudding Mix} –

  • My Grandma’s Coffee Bundt Cake is utterly scandalous, and I’m not even kidding. It took me 18 years to discover the mystery hidden in every slice of this ethereally fluffy, gently buttery, cinnamon pecan-streusel coffee cake, which I had been enjoying for the previous 18 years. The recipe for this coffee bundt cake may have been a deception on my part for years, but I’m far too pleased about it to keep it a secret any longer. Make a call to the tabloids! This cake has a fascinating backstory to tell. When viewed from the outside, this cake looks to be straightforward: In the tradition of Cranberry Coffee Cake and Buttermilk Cake, this traditional bundt has a gorgeous form, a golden tone, and is a reliable partner for a cup of coffee.
  • It is topped with the ideal vanilla frosting, which has just the right amount of sweetness while also indicating that this cake is a special treat.

5 Star Review

  • ″Thank you very much! Fortunately, your Grandmother had the recipe for my family’s customary bundt cake, which I’d misplaced. I’ve been rescued! ″This dish is usually a hit with the guests.″ — Elaine et al. — However, there’s more to my grandmother’s coffee bundt cake than meets the eye at first glance. The first surprise is a stunning inner swirl, which is actually a concealed ribbon of cinnamon sugar and chopped nuts that infuses the cake with a deliciously warm cinnamon taste. (There is a delicious secret swirl in this Honey Swirled Coffee Cake as well.)
  • The second factor to consider is the cake’s texture. In contrast to hefty and satisfying coffee cakes, biting into my grandmother’s bundt cake is like biting onto a cloud
  • furthermore, there’s the controversy. Are you prepared for what’s about to happen? This bundt cake isn’t made from the ground up. What are the only ingredients? A box of yellow cake mix, a box of vanilla instant pudding mix, milk, eggs, and vanilla and butter extracts are all you need to make this delicious dessert. That is all there is to it.

Yes. My grandmother, who has for years baked hundreds of holiday rolls, pies (including Grammy’s Lemon Cream Pie) and cookies from scratch, now makes her wonderful coffee cake from a boxed mix and instant pudding. Do you get a feeling you’ve been duped? I’m in the same boat. However, the taste of this cake mix coffee cake is too good to care about being truthful.

How to Make Grandma’s Coffee Bundt Cake

My understanding of how a coffee bundt cake this simple—it only requires one bowl and can be prepared and baked in less than 10 minutes—could taste so fantastic is limited, but Grandma definitely knows best.

The Ingredients

  • Cake mix is a type of baking mix. It was even my Grandmother, who was committed to baking from scratch, who understood when to go for the box of tried-and-true cake mix
  • Pudding Mix. Using Grandma’s secret ingredient, milk and water, this rich and fluffy cake mix coffee cake is infused with plenty of flavor and moisture. Combine all of the dry ingredients, excluding the eggs. Vanilla Extract gives this bundt cake its airy lift while also making it rich and soft
  • it is the secret ingredient. Butter Extract is a flavoring agent that enhances the flavor of the cake. The trick to creating this coffee bundt cake a rich butter flavor without actually using butter is cinnamon and sugar, which my grandmother taught me. This powerful combo is responsible for the spicy sweetness that lies beneath the surface of this cake. Pistachios (which are also responsible for the really delicious Cinnamon Crunch Bagels). Powdered sugar gives this cinnamon-swirled coffee bundt cake a beautiful nutty texture that complements the cinnamon swirls. Coffee cake glaze (also wonderful on Biscuit Cinnamon Rolls) is made by whisking together sugar, milk, butter essence, and vanilla until smooth and creamy.
See also:  What Makes A Cake Crumbly?

The Directions

  1. Combine the cake and pudding ingredients in a separate bowl.
  2. 6 minutes later, add the wet ingredients and beat until well combined.
  3. In a separate dish, combine all of the streusel ingredients
  4. set aside.
  5. Into a prepared bundt pan, pour half of the batter, sprinkle with streusel, and then pour over the remaining batter
  6. Bake till golden brown, then take from the oven and allow to cool in the pan for a few minutes before removing.
  7. While the cake is cooling, make the glaze and pour it over the top of the cooled cake. ENJOY

Storage Tips

  • To keep in a safe place. Leftover coffee bundt cake may be kept at room temperature for up to 1 week if it is well wrapped.
  • To bring about a halt. Cake mix coffee cake can be frozen for up to 3 months in an airtight freezer-safe storage container after baking. Allow for thawing in the refrigerator overnight before serving

You can do it. A box of cake and pudding mix should be placed in your shopping cart. I’m not going to tell if you don’t!

Frequently Asked Questions

Where Can I Purchase Butter Extract?Butter extract may be obtained in the bulk section of most supermarket shops.Look in the baking aisle near the vanilla extract for a solution.It is also available for purchase online through Amazon and other major stores.

  • Is it possible to make this Bundt Cake with a different flavor of pudding mix?
  • It would be an adventure for me to try this recipe with other flavors of pudding mix because I have not done so before.
  • However, I believe it would be perfectly acceptable and would open the door to a plethora of amazing taste combinations.
  • Is it possible to make this coffee cake in a loaf pan or a cake pan?
  • I have not attempted to make this recipe in a loaf or cake pan, therefore I am unable to provide detailed directions on how to do so.
  • If you decide to experiment, keep an eye on it in the oven because it will most likely just need to bake for a shorter period of time than usual.

For the Cake:

  • I used Duncan Hines Yellow Cake Mix, which is what my grandmother used to make her cake. Also, I’ve used Betty Crocker’s recipes with wonderful results).
  • 6 big eggs at room temperature
  • 1 teaspoon butter extract
  • 1 teaspoon pure vanilla extract
  • 1 package vanilla instant pudding (4-serving, 3.9 ounce size box)
  • 3/4 cup milk
  • 3/4 cup water (my Grandma also recommends sherry or apricot juice)

For the Cinnamon Streusel:

  • 4 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup coarsely chopped toasted nuts

For the Glaze:

  • 1-1/2 cups powdered sugar, sifted
  • 2-1/2 cups milk
  • 1/2 teaspoon butter extract
  • 1/2 teaspoon pure vanilla essence
  • Preheat the oven to 350 degrees Fahrenheit with a rack in the center of the oven and the oven door open. Set aside a large (10 or 12-cup) bundt pan that has been greased and floured
  • Combine the cake and pudding ingredients in a large mixing bowl until well combined. Stir in the milk and water until everything is well-combined. The eggs should be added one at a time, combining thoroughly after each addition, followed by the butter and vanilla extracts. High-intensity beating for six minutes
  • Stir together all of the streusel ingredients in a small mixing bowl, including the granulated sugar, cinnamon, and pecans.
  • Using half of the batter, spread the cinnamon-sugar mixture evenly over the bottom of the prepared pan, and then pour the remaining batter over top
  • Bake the cake in the center of the oven for 50 to 60 minutes, or until it is golden brown and a skewer inserted in the center comes out clean. Place the pan on a wire rack and let it to cool for 8 minutes before removing the cake from the pan and allowing it to cool fully.
  • To make the glaze, combine the powdered sugar, milk, butter extract, and vanilla extract in a large mixing bowl until smooth and creamy. Drizzle over the cake once it has been allowed to cool. Cut into slices and serve
  • To store leftover butter bundt coffee cake, wrap it tightly in plastic wrap and place it in a cool place for up to 1 week.
  • TO FREEZE: Place the bundt cake in an airtight freezer-safe storage container and freeze for up to 3 months at room temperature. Allow for thawing in the refrigerator overnight before serving

Number of servings: 1 (of 10) Calories: 367 kilocalories 71 grams of carbohydrates 5 g of protein 7 g of fat 2 g of saturated fat 2 g polyunsaturated fatty acids 3 g of monounsaturated fatty acids 1 gram of trans fat Cholesterol: 67 milligrams 473 milligrams of sodium Potassium: 107 milligrams 1 gram of fiber Sugar (48 g) 140 International Units of Vitamin A 1 milligram of vitamin C Calcium: 154 milligrams Iron: 2 milligrams

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More Scrumptious Morning Treats

  • Homemade Pumpkin Monkey Bread, Pumpkin Gingerbread Muffins, and Coffee Cake Muffins are all delicious options.

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Cakes & Cupcakes

Lemon Poppy Seed Cake

A period of two hours Hi, My name is Erin Clarke, and I’m a fearless foodie who is passionate about creating nutritious cuisine that is economical, simple to prepare, and, above all, delicious.I’m the founder and recipe creator of, as well as the author of The Well Plated Cookbook.I enjoy both sweets and vegetables, and I’m on a quest to save you time and dishes by combining the two.WELCOME!

  • Find out more about Erin.

Chocolate Pudding cake

I’m not kidding when I say that this is the very BEST Chocolate Cake recipe you’ll ever eat in your whole life.Your friends and family will ask you for the recipe since it is so perfectly rich and moist, and they will never suspect that it is truly a simple cake mix hack!Make sure to check out some of our other fantastic cake recipes, such as Coconut Cake, Lemon Pistachio Cake, and Pumpkin Spice Latte Cake.

Killer Chocolate Cake

This post includes affiliate links for your convenience.Please notice the disclaimer at the bottom of this page.Recall this amazingly wonderful Poppy Seed Cake that is ridiculously simple to make and is the most moist cake you’ve ever eaten (if you don’t, I strongly advise you to get into the kitchen and make it immediately)?Sadly, I couldn’t leave well enough alone and had to come up with a variant in the form of a chocolate pudding cake, as is customary with excellent things in life.

  • I believe it is really vital to have a nice, simple, last-minute dessert recipe on hand at all times.
  • However, not everyone has the time to devote a significant amount of effort to making a gourmet dessert from scratch.
  • And, you know, everyone enjoys a good chocolate bundt chocolate cake, right?
  • especially when it’s the freaking finest chocolate cake in the entire world.
  • Which is exactly what this is.
  • In saying so, I’m not exaggerating in the least bit.
  1. This isn’t a ″scratch″ cake by any means, but I believe it’s wonderful to have an in-between alternative that takes just a few minutes of your time to put together (the rest is baking time), requires only a few simple ingredients, and can be made almost completely without error.
  2. But the real game changer is the substitution of ingredients or the ″hack″ that results in a chocolate pudding cake recipe that is delicious, irresistible, and that completely outperforms the standard boxed cake mix.

Tips for making this chocolate cake recipe

  • Make no assumption that you must have water that is so hot that it is boiling water. In order to make this cake recipe, I just run my tap water until it is warm before filling my measuring cup.
  • Remember to oil your cake pan with cooking spray so that the cake comes out easily and does not adhere to the pan.
  • Even while the chocolate chips are completely optional, I personally enjoy the texture they provide.
  • When you pour the mixture into the bundt pan, make sure to scrape all of the batter out of the big mixing bowl using a spatula.
  • Due to the fact that every oven is different, check the cake at 40 minutes and, if the tester comes out clean, remove it then.
  • Before inverting, I allowed it to cool for quite some time. Occasionally, I’ll leave it in the pan to cool fully. It doesn’t matter whatever way you do it.
  • When it comes to the cake mix, I like dark chocolate, although devil’s food cake is as delicious

How to make ahead and store the cake?

Absolutely! If I were to make it, I’d bake it and then leave it in the bundt pan overnight. Using a butter knife, run it around the exterior of the cake between the cake and the pan, then set a serving plate on top of the pan and flip it all over to release it from the pan. The cake easily glides off the cake stand and onto the serving platter.

Can I do this as a layer cake and frost it?

Yes! Grease and line the bottom of two 9-inch round cake pans with nonstick cooking spray and parchment paper. Preheat the oven to 325 degrees for 30 minutes (begin checking it around 25 minutes just to be safe).

Can I make this recipe in a 9” x 13” pan?

Yes! It will take about an hour to bake at 325 degrees (it may take longer or shorter depending on your oven- check it after 45 minutes and remove it when a toothpick inserted into the center comes out clean).

Can I make this cake as cupcakes?

Yes, line a standard-size muffin pan with cupcake liners and fill each one about three-quarters of the way with batter (an ice cream scoop works nicely for this!) Bake for 15-20 minutes at 325 degrees, or until a cake tester comes out completely clean.

Can you freeze this cake?

Yes, simply freeze it before icing it and wrap it quite tightly.

What makes chocolate cake moist?

The eggs in this specific recipe are responsible for the cake’s moistness and deliciousness.Not to worry about reducing the quantity of eggs used (it may seem excessive, but remember, if you’re going to bake a cake, make it extra special and enjoy a cake!).Having said that, you are not need to utilize extra-large eggs.Although large eggs are preferred, I’ve made this recipe numerous times using medium-sized eggs and it’s always turned out well.

What is the best topping for this cake?

Make a chocolate ganache and pour it over the top of the cake; heat 12 cup heavy cream until it is almost boiling (it will be steaming at this point).To make ganache, pour the mixture over 1 cup chocolate chips and whisk constantly until it turns into a thick, smooth ganache.Allow it to cool for 10-15 minutes before pouring it on top.You may also use chocolate butter cream, fresh whipped cream, or a little sprinkling of powdered sugar to decorate it if you’re in a hurry.

  • However, I believe that chocolate ganache brings the wow-factor to a new level!

Ingredients for Triple Chocolate Cake

  • Dark chocolate cake mix
  • chocolate pudding mixtures that are ready in minutes
  • 5 eggs (yep, 5! )
  • vegetable oil
  • water (or coffee or Kahlua- you decide! )
  • salt and pepper to taste

Helpful tools:

  1. Preparation tools: measuring cups, measuring spoons, mixing bowl, spatula, stand mixer or hand mixer, Bundt pan.
  • I’m not kidding when I say that this is the very BEST Chocolate Cake recipe you’ll ever eat in your whole life. Your friends and family will ask you for the recipe since it is so perfectly rich and moist, and they will never suspect that it is truly a simple cake mix hack! Dessert is the course, and the cuisine is American. Chocolate pudding cake is the focus of this article. Approximately 8 slices per serving 5 extra-large eggs (big eggs are also good)
  • 34 cup chocolate chips (optional)
  • 1 box chocolate cake mix
  • 2 small boxes instant chocolate pudding
  • 1 cup warm water
  • 3 1/4 cup oil
  • 1 box chocolate cake mix
  1. Preheat the oven at 325 degrees and spray a bundt pan with nonstick cooking spray before starting. Remove from consideration.
  2. Combine the first five ingredients until they are barely mixed.
  3. If you’re using mini chocolate chips, stir those in as well before pouring the batter into the bundt pan.
  4. 1 hour or until a cake tester comes out clean when inserted into the cake. Keep an eye on it at 50 minutes because your oven may cook it a bit faster than that.
  5. Allow it cool completely before serving with chocolate ganache or a sprinkling of confectioner’s sugar.

Cook 1 cup heavy cream until it is almost simmering (it will be steaming) and then add 1 cup chocolate chips and stir until smooth. To make ganache, pour the mixture over 1 cup chocolate chips and whisk constantly until it turns into a thick, smooth ganache.

If you tried this recipe please comment and rate it I love hearing your feedback and answering your questions! And if you make it please tag me on Instagram with @thelifejolie so I can share it <3

You can find a comprehensive index of all of my recipes here. For even great cooking ideas, be sure to follow The Life Jolie on Pinterest. Alternatively, if Pinterest isn’t your thing, save this page! To continue the discussion, please consider joining my Facebook group:

What’s the Prepackaged Secret to This Glazed Lemon Cake?

Nutrition Facts (per serving)
314 Calories
9g Fat
55g Carbs
4g Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 12
Amount per serving
Calories 314
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 62mg 21%
Sodium 431mg 19%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 3%
Total Sugars 39g
Protein 4g
Vitamin C 1mg 5%
Calcium 88mg 7%
Iron 1mg 6%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
  • Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. No one needs to know how simple this cake is to create, and it’s quite unlikely that anybody will realize that the primary components are cake mix and pudding mix. Upon completion of the baking process, the moist and tasty cake is drizzled with a sweet lemon juice glaze, which serves as the ideal finishing touch. It’s a fantastic dessert for any lemon fans in your life, and it’s also a nice dish to bring when you’re asked to dinner because it’s simple to put together yet looks good on a cake stand. Although a tube pan is required for this recipe, practically any form of cake or baking pan would suffice. If you are using a different size pan, make sure to adjust the baking time accordingly. Adding blueberries, raspberries, or blackberries to this sweet and tart cake would be a lovely finishing touch. 3 3/4 cups water, 1/3 cup vegetable oil, 1/3 cup fresh lemon juice, 2 cups sifted confectioners’ sugar, 1 (15.25-ounce) box yellow or butter cake mix, 1 (3.4-ounce) packet quick lemon pudding mix, 4 big eggs
  1. Assemble all of the materials
  2. Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with a detachable bottom with cooking spray before starting.
  3. In a large mixing bowl, whisk the eggs until they are thick and pale yellow, using an electric mixer.
  4. Combine the cake mix, dry pudding mix, water, and vegetable oil in a large mixing bowl. 10 minutes at a medium speed is recommended.
  5. Pour the batter into the pan that has been oiled.
  6. A wooden pick or cake tester put in the center should come out clean. Bake for about 50 minutes, or until the cake is done. Placing the cake pan on a wire rack and allowing it to cool for around 15 minutes will help it retain its shape.
  7. In a saucepan, mix the lemon juice and powdered sugar that has been sifted. Bring the mixture to a boil while stirring regularly.
  8. Remove the cake from the pan or invert it onto a platter and serve immediately. To make multiple holes on the top of the cake, use a fork to poke them.
  9. Pour the hot glaze over the top of the cake and distribute it along the sides of the cake.
  10. Serve with a slice of lemon and a smile on your face.


  • It will need around 2 lemons to make 1/3 cup of freshly squeezed lemon juice. A decent rule of thumb is that a medium-sized lemon yields around 3 tablespoons of juice on average
  • For the most juice possible from your lemon, roll it on the counter, providing slight pressure, before cutting it in half
  • this will release the membranes and allow for more juice to be extracted.
  • If you don’t have a citrus squeezer, set a tiny strainer over the bowl (to capture the seeds and pulp) and squeeze the lemon with a fork, turning it back and forth, to extract as much juice as possible.
  • Since the powdered sugar readily forms little clumps and may not blend evenly with the lemon juice, it is critical that you sift it before using it in the recipe.
  • Continuous stirring while the liquid is boiling will also help to provide a smooth glazing.

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Banana Pudding Poke Cake

Rating: 5 out of 5 stars 05/20/2014Tonight, I created this dish for the college to enjoy the next day for lunch.As a result, my recipe was a little bit larger, hehe.It came out fantastic, and I’m confident that the rest of the college students will enjoy it as well.Rating: 4 out of 5 stars 04/26/2014 I used 3.5 cups of milk and even threw in some bananas for good measure.

  • Exceptionally well done!
  • Rating: 5 out of 5 stars 08/16/2014 I made this recipe and it was delicious!
  • For my own personal preference, I made a couple of little modifications: I added bananas and, instead of vanilla wafers, I used chessmen cookies.
  • Aside than that, I used a combination of vanilla and banana cream pudding.
  • Rating: 5 out of 5 stars 04/09/2014I made two cartons of pudding with four glasses of milk.
  • This is excellent work!
  1. Rating: 4 out of 5 stars 04/13/2015I had the impression that the banana pudding’s phony banana flavor overpowered the cake flavor.
  2. Next time, I’ll use one vanilla pudding and one banana pudding instead of both.
  3. I cut one banana and placed it on top of the pudding, behind the cool whip, and I’ll add more next time.
  4. This dish was delicious on the day we cooked it, but it was much better the next day, which is why I highly recommend cooking it ahead of time.
  5. Rating: 4 out of 5 stars 04/12/2016I made a batch of cool whip and mixed in a package of cream cheese and crushed pineapples.
  6. Oh, and I added sprinkled coconut flakes over the top, which, after I had done so, I wished I had done first since the coconut had a nice toasty flavor to it.

I HOPE YOU ENJOY MY SMALL ADDITIONAL TO THIS.Rating: 4 out of 5 stars 11/18/2014I believe the key is to stop stirring the pudding as soon as it begins to thicken, and then pour it onto the cake immediately.It was perfect in every way.

Overall, it was a positive experience.It wasn’t a ″oh wow″ moment.However, I would make it again.I didn’t bother to take a photograph because it appears to be similar to the first primary photo on the recipe page anyhow.Rating: 4 out of 5 stars Posted on August 23, 2014If you enjoy bananas (as I do), this is a very excellent dish to try.I’m going to make it again.

  • You must, however, include 4 cups of milk in your recipe.
  • I’m pleased I already knew it, since otherwise things would not have panned out as planned.
  • Rating: 5 out of 5 stars 02/21/2015 When I made it, I used vanilla pudding instead of banana and placed pieces of strawberries between the pudding and shipped cream, as well as a couple on top.
  • It was very delicious!
  • This cake has quickly become one of my new favorites:) Rating: 5 out of 5 stars 02/01/2015 In order to make the banana nut bread really moist inside, I used two extra packages of pudding and blended them together until they were soupy, poured them over cake mix and refrigerated for about 30 minutes before continuing with the remaining preparation by sprinkling bananas on top of the pudding, then whipped topping and vanilla wafer crumbs on top of that.
  • It turned out to be really fantastic.

It really happened by accident the first time because the pudding was not setting up properly, so I placed it in the refrigerator to help it set up.As a result, I added two additional containers of pudding, which resulted in a thickening effect.Everything else is, as they say, history.

Rating: 5 out of 5 stars 04/25/2015This dish turned out to be really excellent.Instead of bananas on top with the crumbled wafers, I used leftover shredded pineapple with the crumbled wafers and whipped topping as an alternative.It was delicious!Rating: 5 out of 5 stars 08/21/2015 I cooked this dish for my fiance’s birthday last year, and it was really delicious!It didn’t even last that long until it was completely depleted!

  1. It is planned to be made again on his birthday.
  2. Rating: 4 out of 5 stars 06/18/2017 wonderful and simple to use Between the pudding and cool whip layers, I placed sliced bananas.
  3. Excellent addition of texture and banana taste!
  4. Rating: 4 out of 5 stars 09/06/2017 I punched holes in the cake and slathered on the pudding, then laid down a layer of banana slices on top of the pudding layer, covering it completely.
  • Toppings included whipped topping, crumbled nilla wafers, entire nilla wafers (small), and more banana slices.
  • Absolutely stunning and delectable!
  • Make the pudding according to the directions on the pudding box for pie filling, which calls for less milk and results in a thicker pudding.
  • Rating: 5 out of 5 stars 05/03/2015 My family really enjoyed it!
  1. Rating: 4 out of 5 stars 06/15/2014 The pudding turned out well; I used 3.5 cups milk.
  2. It wasn’t really impressive.
  3. It’s simply excellent.
  1. I’m not sure I’ll be able to make it again.
  2. However, it was a welcome change.
  3. Rating: 4 out of 5 stars 05/11/2014This was a big hit with the whole family!
  4. Nilla Wafers were sprinkled on top, and the combination of strawberries and Nilla Wafers gave it a wonderful, light, summery flavor.
  5. This is something I would certainly cook again!
  1. Rating: 5 out of 5 stars 03/16/2017 Yummy!
  2. Rating: 5 out of 5 stars It was just like banana pudding on September 24th, 2018.
  3. Perfect for a cool and delicious summer dessert, this recipe is a must-try.

Awesome!Rating: 5 out of 5 stars 12/14/2016 There aren’t many things that are more straightforward than this.And talk about a crowd-pleasing performance!I’ve prepared this recipe numerous times since discovering it eight months ago, and I’ve tried various different modifications.

  1. Lemon and Oreo with chocolate cake have been the two most popular flavors.
  2. Thank you for providing this; it has been my go-to resource.
  3. Rating: 5 out of 5 stars 02/23/2022 It was the greatest poke cake I’d ever cooked, and it was delicious!
  4. It’s very delicious!
  5. Rating: 1 out of 5 stars On August 17th, 2014, I discovered that the pudding was too thick to spread and there was not enough to cover the cake.
  6. Rating: 5 out of 5 stars 03/23/2014 This is a delicious dessert to indulge in.

It’s fantastic!Rating: 4 out of 5 stars 02/15/2018 It was fantastic.The wife was of the opinion that everything was OK.I followed the instructions properly.The key is to get the pudding to the perfect consistency before pouring it over the cake.

Too runny, and it soaks through the cake, leaving it soggy; too thick, and it merely rests on the surface.I, too, piled on a few banana slices for good measure.I’m going to make it again.Rating: 5 out of 5 stars Thursday, April 4th, 2019I will surely cook it again Rating: 5 out of 5 stars 12/20/2017I prepared this cake for Thanksgiving dinner with my family, and it was a huge hit!

Rating: 5 out of 5 stars It was just like banana pudding on September 24th, 2018.Perfect for a cool and delicious summer dessert, this recipe is a must-try.Awesome!Rating: 5 out of 5 stars 06/29/2018After reading the reviews, I modified the recipe to include a few additional ingredients.Before making the cake, I decided to mash up some ripe bananas that I had on hand and include them into the batter, along with some finely chopped toasted walnuts and a dash of vanilla extract.

  1. When I was finished, I poked holes in the cake and poured over the pudding (I used simply vanilla), and then I smeared a can of drained pineapple over the top.
  2. At this point, my pan was too tiny, so when it came time to serve it, I topped it with cool whip and a few vanilla wafers before serving it.
  3. I must say, it received fantastic reviews from everyone who attended!
  • I would absolutely make this again, but I will use a 4 quart baking dish this time.
  • Rating: 3 out of 5 stars 07/29/2017 This was something I made, and it turned out okay.
  • I followed the recipe exactly, but the pudding did not thicken, resulting in a cake that was extremely wet and liquid at the bottom.

Rating: 5 out of 5 stars 08/06/2017 However, I did add a few modifications to make it even better.For my pudding, I used 3 cups full milk and 1 cup sweetened condensed milk.I added a teaspoon of vanilla extract and a teaspoon of lemon juice to my cake mix (by eyeballing it) to ensure that it did not taste like a boxed cake.

  1. Instead of baking for the specified time on the package, I baked for 20 minutes at 350 degrees.
  2. I topped it with sliced bananas and crumbled vanilla wafers, which were delicious.
  3. Rating: 5 out of 5 stars 01/08/2019 It was a huge hit with them.
  4. I created two and it was gone in two days; now they’re asking for more.
  5. Rating: 5 out of 5 stars 03/01/2016This was a hit with my family.
  • Made exactly according to the recipe.
  • There will be no modifications.
  • This banana pudding is rather different from the norm.
  • This is something I will absolutely cook again.
  • Thanks!
  • Rating: 4 out of 5 stars If you use WHOLE MILK, your pudding will turn out perfectly.

05/21/2019 I’m not sure why this isn’t explicitly stated.Rating: 5 out of 5 stars 09/03/2015 Beautiful Cake, indeed!I followed the recipe exactly, and it turned out fantastic!Thank you for your contribution!:) Rating: 5 out of 5 stars On this day in history, I’ve never seen anything get devoured so quickly!Rating: 5 out of 5 stars 07/26/2016I created this for professional purposes.

  1. It was a hit with everyone.
  2. Very moist and full of flavor.
  3. This is something I’ll produce again.

I did use one banana pudding box and one vanilla pudding pack in this recipe, though.Rating: 5 out of 5 stars 03/10/2016 This is a fantastic, straightforward recipe.It was served at a work potluck and was a hit with everyone.Light cool whip is used in this recipe.Place the bananas between the pudding and the coolwhip, and then spread them over the cookies on top of the pudding.Rating: 5 out of 5 stars 10/01/2019 I made it, and it was a huge hit with everyone.

  1. It’s quite simple to create.
  2. I put the wafers on first, followed by the whip topping, and then allowed guests to add it as they want when I served it.
  3. Rating: 5 out of 5 stars 12/08/2014 This cake was made by myself.
  4. It turned out to be really amazing!!
  1. Rating: 5 out of 5 stars 01/15/2019 Yes, I will create it again with no modifications.
  2. The recipe is straightforward.
  3. Rating: 5 out of 5 stars 01/26/2020 I created my own whipped cream, and it was very delicious!
  4. Rating: 5 out of 5 stars 02/02/2020 Okay, I made this the day before, and you must make it the day before as well.
  5. The other night I thought it was OK, but today it’s fantastic!
  6. Instead of using a store brand cake mix, I will use a name brand cake mix next time.

Thanks to another review, I decided to add an 8 oz cream cheese (room temperature) to the pudding, which gives it a curdled appearance on the outside but not on the inside.Make a total of 4 cups milk (measure it) since else the sauce will be too thick to drink.I may even add a bit extra because it didn’t flow down into the cake as much as I would have liked.

I cut three bananas and placed them on top of the pudding in a single layer before adding the cool whip.I arranged cookies around the borders of the pan and sprinkled more than a cup of crumbs on top, perhaps as much as 2 cups.I let it to cool completely, which I believe was a mistake since the pudding should have been still warm when I placed it on top, and it simply stayed on top instead of oozing into the cake as it should have.Very well done!

Easy Cream Cheese Pound Cake (doctored cake mix recipe)

This is the simplest and most delicious cream cheese pound cake you will ever make.This cake recipe is simple to make, and it produces moist results every time.Your family will like it.The use of a cake mix as a basis ensures that this cake will turn out moist and fluffy each and every time it is cooked, and the addition of some extra ingredients ensures that it will taste handmade and as if it was created from scratch every time.Hello, there!

Before you continue reading, keep in mind that there is a lot of crucial information in this page!…as well as the FAQ section, which may provide answers to any queries you may have regarding this dish in general.Enjoy!Several readers have approached me with the request that I share some recipes that make use of a cake mix as a basis.

  1. Cake recipes that I make from scratch are the majority of my posts, although I have nothing against cake mix-based recipes.
  2. Simply said, I enjoy the intellectual challenge of baking from scratch.
  3. However, if a large number of people want something, I will pay attention and do my best to give what you want to see.
  • So, today’s recipe is based on a cake mix, and it’s one that I’m actually rather enthusiastic about.
  • It is quite flavorful, and because it is made with a cake mix as the basis, it is more uniform in texture and appearance.


Butter cake mix: I believe the butter cake mix works very well because, as you may assume, it imparts a more buttery flavor to the cake.Cream cheese: It goes without saying that we are using cream cheese in this recipe because it is a cream cheese pound cake.I also threw in a box of dry cheesecake pudding mix to make it a complete meal.It aids in the preservation of the product and imparts a subtle cream cheese taste.Extracts and emulsions: The trifecta of extracts is comprised of vanilla extract, almond extract, and lemon extract, among others.

They work quite well together, and I strongly advise you to give it a shot.There isn’t enough of each to prevent you from becoming overwhelmed with flavor.They simply delightfully combine together to provide a really pleasant flavor to the cake.


The process used to make this cake is not particularly scientific in nature. Because you’ll be using a cake mix, the recipe is quite forgiving, and you’ll essentially be creaming the butter and cream cheese together before throwing in the rest of the ingredients. It’s as simple as pie.


  • Is it possible to use a different flavor of cake mix? Yes, it’s likely that you can. I prefer to use the butter cake mix since it imparts a more buttery flavor to the cake
  • but, what if I don’t have any extracts on hand? You’ll want to make every effort to obtain them if at all possible. However, if you are unable to use them, then you may leave them out. Do I need to use the pudding mix in this recipe? I used the dry cheesecake pudding mix since it gives a little additional flavor and helps the cheesecake to hold its shape better. Even though I haven’t tried this recipe without the pudding mix, I believe you could. If you can’t locate the cheesecake pudding mix, you may simply use another flavor, such as vanilla, to make a substitution. Just make sure that when you add it, you add it completely dry. not adequately prepared
  • Make sure your butter and cream cheese are both near to room temperature before you begin to cream them together.
  • A hand mixer was used in this recipe, but a stand mixer may also be used if you have one.
  • I have not tried this recipe in any other pans except a bundt pan
  • nevertheless,
  • You should keep in mind that the dough for this cake is fairly thick. Don’t put up any resistance. Just go with the flow. As soon as you’ve added it to the pan, simply level it out before placing it in the oven.

This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links.


  • Ingredients: Bundt pan with removable bottom
  • Hand mixer
  • Vanilla extract or Vanilla paste (or if my store is closed, you can buy it here)
  • Lemon extract
  • Almond emulsion (or if my shop is closed, you can get it here)
  • Cheesecake pudding and Butter cake mixes
  • Cooling rack


  • Let’s get to the recipe, shall we? ** Just so you know, this recipe was created and tested with volume measurements (cups etc.). I do this because most people are accustomed to measuring rather than weighing their food. You can see the weight (gram) measurements by clicking on the metric converter button on the right. Those are just educated guesses about how much weight is involved. If you use the weight measurements, your results may differ slightly from mine. 1 cup unsalted butter (at room temperature)
  • 1 8 oz package cream cheese (at room temperature)
  • 2 tsp vanilla extract (or vanilla bean paste)
  • 14 teaspoon almond emulsion (optional)
  • 12 tsp lemon extract
  • 4 large eggs
  • 13 cup milk
  • 14 cup water
  • 1 3.4 oz package cheesecake pudding mix (dry)
  • 1 box butter cake mix
  • 1 3.4 oz package cheesecake pudding mix (dry)
  • 1 3.4 oz package cheesecake pudding mix
  • Preheat the oven to 325 degrees Fahrenheit. Preheat the oven to 350°F and grease and flour a 10-inch bundt pan thoroughly.
  • Combine the butter, cream cheese, and extracts in a large mixing bowl until thoroughly smooth.
  • In a medium-to-medium-high speed, mix in the remainder of the ingredients until everything is thoroughly combined
  • Because of this, the batter will be thick.
  • Pour the batter onto the prepared pan and level it out evenly
  • Preheat the oven to 325 degrees for 55-60 minutes.
  • After about 20 minutes in the pan on a wire rack, turn out onto the wire rack and allow to cool fully before sprinkling with a glaze or dusting with powdered sugar
  • Simple glaze, melted chocolate, or whipped cream and fruit may be used to decorate the top of this cake, or you can just serve it plain. This cake may be stored for up to a month if it is covered tightly in plastic wrap and aluminum foil before freezing. The nutritional information provided is for the cake only, and does not include the frosting or filling that is used. The nutritional values are a best-effort approximation. Make sure to read the blog post’s TIPS & FAQs section for more information on this recipe. It is possible that this recipe card contains affiliate links. As an Amazon Associate, I receive money when people make qualifying purchases via my links. 297 calories | 36 grams of carbohydrates | 3 grams of protein | 15 grams of fat | 9 grams of saturated fat | 82 milligrams of cholesterol | 406 milligrams of sodium | 46 milligrams of potassium | 20 grams of sugar | 485 international units of vitamin A | 95 milligrams of calcium | 1.1 milligrams of iron If you’d like to share or tag this recipe, I’d appreciate it. However, please do not take screenshots or copy/paste the recipe to social media since the information and pictures are copyright protected and because we (bloggers) put a lot of effort into our work. However, sharing the link, tagging us on social media, and pinning it are all really appreciated! ALSO, YOU MIGHT BE INTERESTED IN THE FOLLOWING POSTS: Cinnamon Swirl Sour Cream Cake, Brown Sugar Spice Cake, Milk Chocolate Chip Cake, and Melted Ice Cream Cake are some of the desserts you may make.

Don’t forget to save it to your Pinterest board!

Easy Hummingbird Cake (From a Boxed Cake Mix) Recipe –

  • I came upon this one a while back while doing a random internet search. I tinkered with the ingredients until I came up with a cake that pleased everyone in our family. With pineapple, banana, and cherries in plenty, and the cherry juice giving it a lovely pink colour, you may easily present it to your sweetie with this treat. It’s something I make every year on the first day of spring (or when I have some bananas that need used up). I hope you find it entertaining! (8ounce) cancrushed pineapple in juice, undrained
  • (16 1/4ounce) cancream cheese frosting
  • (18 1/4ounce) boxed white cake mix (DO NOT buy the one with pudding in it) or boxed yellow cake mix (DO NOT get the kind with pudding in it).


Serves 1 (215) grams per serving.Servings per recipe: 8 AMT.PER SERVING percentage.PERFORMANCE ON A DAILY BASIS Calories: 692.3 Calories from Fat: 277 g 40 percent Calories from Protein: 692.3 Calories from Protein: 277 g 40 percent 30.8 g total fat (47 percent of total fat) Saturated fat (4.7 g, 23 percent of total) Carbohydrates in total amount (103.6 g, 34 percent) Dietary Fiber 1.9 g (7% of total calories) 80.22 g (328 percent) of sugars


  • Preheat the oven to 350 degrees.
  • In a large mixing basin, blend all of the ingredients until thoroughly incorporated.
  • Divide the batter evenly between two 9-inch round cake pans that have been oiled.
  • Bake for approximately 30 minutes on both pans on the middle oven rack, or until a toothpick inserted into the center comes out clean
  • Remove the cakes from the oven and allow them to cool for 5 minutes before removing them from the pans and allowing them to cool completely on wire racks.
  • Place one cake (the ″bottom″ cake) on a plate and cover with cream cheese frosting, being sure to make the icing thicker on the top of the cake.
  • In order to construct a layer cake, place the other cake (the ″top″ cake) on top of the cake that has already been iced.
  • Cakes should be frosted in a way that they integrate with one another and form a two-tiered layer cake.
  • NOTE: If the tops of the cakes are not flat, use a large knife to chop away the ″baking bump″ so that the cakes are flat BEFORE you apply the frosting. Their look will be more consistent as a result of this.


″I came upon this one while doing a random internet search a while back.I tinkered with the ingredients until I came up with a cake that pleased everyone in our family.With pineapple, banana, and cherries in plenty, and the cherry juice giving it a lovely pink colour, you may easily present it to your sweetie with this treat.It’s something I make every year on the first day of spring (or when I have some bananas that need used up).I hope you had a good time!″


9 Ways to Elevate Cake Mix

The Pioneer Woman recommends baking at 350 degrees.The Pioneer Woman recommends baking at 350 degrees.If you’ve ever baked a cake from a box, raise your hand.As much as we’d all prefer a handcrafted cake, let’s admit that a cake mix may come in handy or be the right element in a recipe from time to time.Recipes like Ree’s Christmas Rum Cake and these Caramel Brownies are two of my favorite instances of cake mix adoration.

Those are two delectable desserts created with cake mix that are sure to please.With a few simple methods, any cake mix can be transformed into something that tastes more like handmade.Pick any of the suggestions on this list—or mix a couple of them!

1 – Use an extra egg

The majority of packaged mixes will ask for three eggs. Four eggs will result in a cake that is richer in flavor and moister in texture. This is a trick that I use almost every time I bake a cake using a boxed cake mix recipe.

2 – Substitute dairy

Dairy should be used in lieu of the water specified on the packaging. Buttermilk is my personal favorite since it has a slight tang to it. Cake with dairy has a richer, more handmade flavor because of the fat.

3 – Replace water with other liquids

If you do not want to use dairy products, you can substitute another liquid for the water to give it more taste. Use coffee to make a rich, dark chocolate cake, or ginger ale to make a light and brilliant yellow cake, depending on your preference. In order to obtain the additional fat, use 3/4 cup liquid and 1/4 cup sour cream or buttermilk in conjunction with dairy.

4 – Add a mix-in

Mix-ins always make a cake stand out and make it taste more like it was created from scratch. A coconut cream and shredded coconut combination is one of my favorites. Fold in the mix-ins last, up to 1 cup at a time, until the batter is smooth.

5 – Go all-citrus

To make a cake with citrus punch, replace the water with juice and add heaps of zest to the batter before baking. Orange, lemon, or lemon-lime are all good options. If you’re making a cake with lemon-lime soda as the liquid, add some lemon and lime zest to it.

6 – Add extracts

An increase in the amount of vanilla is never a negative thing. Increase the taste by adding an additional teaspoon or so of extract. Vanilla extract is usually a good choice, but any extract may be used to improve a flavor. Maybe a teaspoon of almond essence in your strawberry cake mix would be a good idea.

7 – Put some pudding in the mix

Add a small box of pudding mix to the cake mix and stir thoroughly. (Please do not prepare the pudding.) The inclusion of the mix provides more flavor, moistness, and a denser texture to the cake.

8 – Make a filling

A filling in the center shouts (or at the very least respectfully says) ″homemade!″ without a doubt.To make a simple version, combine 1 cup mini chocolate chips with 1/2 cup light brown sugar and 1/2 cup chopped pecans in a large mixing bowl.Half of the cake batter should be poured into a Bundt pan.Place the filling ingredients on top of the crust.Bake the remaining cake batter on top of the filling until it is golden brown.

9 – Frost with a homemade frosting

Now, I’ll admit that I enjoy canned frosting—but only when it’s smeared over graham crackers rather than cakes.Top a cake mix cake with a handmade frosting to give it a more sophisticated appearance.A handmade frosting does not have to be elaborate or time-consuming, but it will elevate your cake to a higher degree of sophistication.Try the Fluffy Mocha Frosting on a Devil’s Food Cake or a Yellow Cake at this location.What’s even stranger is that I’ve suddenly developed a taste for cake.

You, as well?If you’ve tried any of the above or have any further ideas, I’d love to hear about them!This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website

Doctored Cake Mix (Easy Cake Mix Hack!)

Doctored Cake Mix is a simple way to add a distinctive touch to a standard cake mix.Nobody should ever tell you that a boxed mix can’t deliver homemade taste because it’s pre-made.Whatever the weather is like in your part of the world, I’m completely done with winter and wind in my neck of the woods.My hands have become so chapped that I’v

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