LAKE CAKE RECIPES

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HOW TO MAKE CAKE MIX WITH PUDDING | JUST A PINCH RECIPES



How to Make Cake Mix with Pudding | Just A Pinch Recipes image

Though I love to cook, I'm fairly new to baking "outside the box" lol. I've seen several wonderful sounding recipes I'd like to try, listing cake mix with pudding as an ingredient. Yay!! Right up my alley! =D But wait, I've never seen a cake mix with pudding. Hmmmm.... So I did a little internet digging and found this article/recipe. Thought I'd share it for anyone else out there who was scratching their heads. "You can use cake mix with an additional ingredient to make it taste moist and homemade: pudding. Adding an instant-pudding mix to your cake mix and altering the other ingredient amounts and bake time will produce a delicious cake--and no one will detect that it started with a mix. Difficulty: Moderately Easy" Source: http://www.ehow.com/how_4868568_add-pudding-cake-mix.html

Provided by Amanda Camden-Spina @MyKitchenIsMyCastle

Categories     Cakes

Number Of Ingredients 6

1 box(es) cake mix, any flavor
1 box(es) instant pudding, any flavor (4 serving size)
4 - eggs
1 cup(s) water
1/3 cup(s) vegetable oil
1 cup(s) sour cream (optional)

Steps:

  • Additional items needed: Mixing bowl, electric beater, cooking spray/butter, 9x13 inch cake pan, toothpicks.
  • Select identical flavors of cake mix and instant-pudding mix, such as chocolate cake mix and chocolate pudding. If you want a more complex cake flavor, select complementing cake and pudding mix flavors, such as yellow cake mix and lemon instant-pudding mix.
  • Preheat the oven to 350 degrees F.
  • Grease the cake pan with nonstick cooking spray or butter. (I flour my cake pans as well, but it's not required.)
  • Combine the cake and pudding mixes with a spoon in a large mixing bowl.
  • Add four eggs, 1 cup water and 1/3 cup vegetable oil. If you wish to make a denser cake (similar to a pound cake) add 1 cup sour cream.
  • Beat all the ingredients until combined with an electric mixer on medium speed. The batter will be much thicker than regular cake batter.
  • Pour the batter into the greased cake pan and bake it for approximately 50 minutes.
  • Insert a toothpick in the middle of the cake and remove it. If the toothpick comes out clean with no raw batter, the cake is done.

THE BACARDI RUM CAKE.....ADJUSTED FOR TODAY'S BOX CAKE ...



THE Bacardi Rum Cake.....adjusted for today's box cake ... image

Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t you just hate when they do that?) Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a “moist” cake mix today other ingredient adjustments are needed. Here is the recipe with these adaptations. Make this divine cake for your special holiday occasions!

Provided by Salad Foodie

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Number Of Ingredients 12

CAKE:
1 cup chopped pecans (or walnuts)
1 yellow cake mix "moist-type" (15.25 oz to 16 oz.)
3 eggs
1/2 cup cold water
1/3 cup Wesson oil (I used canola)
1/2 cup Bacardi dark rum (80 proof)
GLAZE:
1/4 pound butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan. In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well. Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick. Cool in pan on wire rack 10 minutes and prepare glaze while it's cooling (recipe below.) After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it's poured.) Then prick caketop all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over - see Photo 2.) At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake. GLAZE: Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optionally decorate border with sugar frosting or whipped cream.

Nutrition Facts : ServingSize 116 g, Calories 475, FatContent 22.05 g, TransFatContent 0.12 g, SaturatedFatContent 5.79 g, CholesterolContent 54 g, SodiumContent 496 g, CarbohydrateContent 66.37 g, FiberContent 1.1 g, SugarContent 13.9 g, ProteinContent 4.48 g

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