DOES DUNCAN HINES HAVE PUDDING IN THE MIX RECIPES

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CHOCOLATE PUDDING SOUR CREAM BUNDT CAKE (BOXED MIX) - BEA…



Chocolate Pudding Sour Cream Bundt Cake (Boxed Mix) - Bea… image

Doctored cake mix chocolate bundt cake made with sour cream and chocolate pudding mix. This is an easy dessert recipe that tastes homemade and a great way to improve boxed cake mix!

Provided by Crystal | Beat Bake Eat

Categories     Dessert

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 15

Number Of Ingredients 6

1 cup full-fat sour cream
3/4 cup vegetable oil
1/2 cup milk
4 eggs
1 box (15 - 16 ounces / 432 – 461 grams) chocolate cake mix, unprepared
1 box (4-serving size) instant chocolate pudding mix, unprepared

Steps:

  • Preheat oven to 325°F.
  • Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
  • In a large bowl combine the sour cream, oil, and milk.
  • Beat in the eggs.
  • Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
  • Pour the batter into the greased bundt pan. Smooth the top into an even layer.
  • Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
  • Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
  • Let cake cool completely for about an hour or at least until no longer piping hot before decorating.
  • Top with frosting, glaze, or ganache of choice, or dust with powdered sugar.

LEMON CAKE- A DOCTORED CAKE MIX RECIPE - MY CAKE SCHOOL



Lemon Cake- A Doctored Cake Mix Recipe - My Cake School image

Nobody would guess that this amazing lemon cake recipe all starts with a simple cake mix! So moist and lemony!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 10

1 box (15.25 oz.) white cake mix, sifted (Any mix without pudding in the mix)
1 cup (114g) all purpose flour (plain in the UK)
1 cup (200g) sugar
1/2 box (4Tablespoons, (48g) instant lemon pudding (we used Jell-O brand)
3 large eggs
1 1/3 cups (322g) water
1 cup (242g) sour cream (we use full fat sour cream)
1 Tablespoon (12g) lemon extract
1/2 teaspoon (2g) vanilla extract
zest of one lemon

Steps:

  • Preheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans.
  • In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.
  • Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer.
  • Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done.
  • Cool in the pans 5 to 10 minutes then turn out.
  • Makes 7 1/2 cups batter
  • Works well for cupcakes

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