homemade, diy

How to make a boxed cake mix taste homemade {“doctored up” cake mix}

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This is the best way to make a boxed cake mix taste homemade! Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to “doctor up” the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery.

his is the best way to make a boxed cake mix taste homemade! Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to "doctor up" the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery.

 I know some people don’t like the idea of a boxed cake mix, but when you need something quick and don’t want to spend hours in the kitchen measuring, scooping, mixing and then crossing your fingers that it bakes and rises as it should, then you should definitely try out this “doctored up” cake mix method.

The cake rises perfectly, it’s so soft, and tastes rich & buttery. The added eggs, dry pudding mix, and sour cream help take a boxed cake mix to a taste-like-it-came-from-a-bakery cake.

his is the best way to make a boxed cake mix taste homemade! Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to "doctor up" the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery.

I love that the extra ingredients are staple pantry foods. I don’t know about you but I always seem to have those pudding and jello mixes all over my pantry. Plus, you just combine all ingredients and beat together until smooth! How easy is that!

his is the best way to make a boxed cake mix taste homemade! Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to "doctor up" the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery.

 Get creative with it! I used a pink cake mix + a cheesecake pudding mix. You don’t taste the cheesecake flavor. The most important thing is to make sure you get the same “color” of pudding mix and cake mix. Here are some ideas:

chocolate cake mix + chocolate pudding mix + 1 cup chocolate chips (triple chocolate!)

white cake mix + white chocolate pudding mix

red velvet cake mix + chocolate pudding mix

orange cake mix + french vanilla pudding mix

spice cake mix + cheesecake pudding mix

strawberry cake mix + cheesecake pudding mix

The options are endless. Just make sure the colors coordinate. So, I would not do a strawberry cake mix + chocolate pudding. You would then end up with a dirty color of “pink”?

Follow the cake mix directions for baking. You can do cupcakes, 2 round cake pans, a 9×13 pan, etc. As with any cake batter, make sure to not over-fill your baking dish. Because of the added ingredients you will end up with more cake batter. So instead of a 2 layer cake, maybe do a 3 layer cake so that you don’t overfill the pans. You want to only fill the pans about 2/3 full. 

How to make a boxed cake mix taste homemade {“doctored up” cake mix}

This is the best way to make a boxed cake mix taste homemade! Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to "doctor up" the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery.

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4.3 based on 33 review(s)

Ingredients

  • 1 box (16-18 oz) cake mix, any variety
  • 1 pkg (3 oz) instant pudding mix
  • 1 cup sour cream
  • 1 cup vegetable or canola oil
  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  • Beat together all the ingredients until a smooth and combined batter forms.
  • Bake according to package instructions.

Notes

Because of the additions to the cake mix, you will have much more batter than normal. Take care not to overfill your baking dish. You only want to fill it 1/2 - 2/3 full. It will rise while baking.

DO NOT get the cook n' serve pudding mix. This will not work and it's completely different from the instant pudding mix.

DO NOT prepare the pudding, just use the dry powder.

I've noticed that the cake box sizes are all different depending on what brand you get. Most of them are from 16 oz- 18 oz. So, basically, any cake mix will work as long as it's within that range.

7.8.1.2
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https://togetherasfamily.com/how-to-make-a-boxed-cake-mix-taste-homemade-doctored-up-cake-mix/

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his is the best way to make a boxed cake mix taste homemade! Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to "doctor up" the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery.

recipe adapted from here

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135 Comments

  • Reply
    Rebecca
    July 15, 2016 at 3:30 am I made this and it was AMAZING!!! I made it for a bridal shower cake and every single person said they loved it, I got comments like that was the best cake!...do you do wedding cakes... Never had a cake that taste as good. I had a couple people wanting my card and I do not bake at all for a living. Thank you so much for sharing!!!
    • Reply
      Together As Family
      July 15, 2016 at 11:00 am Hi Rebecca! This comment seriously made my day. So sweet of you. And I am really happy that everyone loved it and thought you were a professional baker! That's amazing. I don't think I have ever made a cake from scratch ever since finding this tip. Thanks so much and thanks for coming back to leave your comment.
    • Reply
      Pat
      September 21, 2017 at 7:45 pm Hi I have a lemon cake mix with the pudding in the mix. It's the 15.25 size. How can I use it with your recipe. Yours sounds delicious and I would like to add the extra ingredients. Thank you.
      • Reply
        Together As Family
        September 22, 2017 at 4:02 pm I believe that cake mix should work just fine. Just add the other ingredients as indicated. It's the right size and everything. I have actually never compared this recipe using a regular cake mix vs a pudding cake mix. I'll have to do that because I am not sure if it would change the end product.
        • Reply
          Rita
          September 23, 2017 at 11:37 am I used this exact recipe with cake mix that already has pudding in it and add the additional pudding as instructed. It's just great. Thanks!
      • Reply
        April
        February 28, 2018 at 7:55 pm Hi, just made this for cupcakes. Made the whole mix before seeing your disclaimer. I just added about 2tbs of flour, and made sure not to over fill them. They turned out great! Very moist and they did not flatten Fall. Thanks for sharing this awesome recipe.
  • Reply
    Rashee
    September 20, 2016 at 10:53 pm I want to do this with lemon cake. Should i just do lemon pudding and lemon cake mix? Is there anything else?
    • Reply
      Together As Family
      September 21, 2016 at 8:23 am I think the lemon cake and lemon pudding mix sound delicious. That would work perfectly!
    • Reply
      Together As Family
      September 21, 2016 at 8:24 am If you don't want the double lemon, you could always use the white chocolate pudding mix. It will keep the lemon cake mix yellow and the white chocolate pudding mix is good too. Just another thought :)
      • Reply
        Rashee
        September 27, 2016 at 11:55 am Thank you! I think i will try both and see which is best. ?
        • Reply
          Tatia Randolph
          July 17, 2017 at 11:36 am I forgot to pick up lemon to use with my lemon cupcakes so I used a French vanilla pudding mix that I had on hand and added some lemon zest since I had extra left from the frosting recipe. My family loved it and we are using it for my daughter's wedding cupcakes. I'll probably try the lemon pudding next time just to see if they taste differently.
          • Together As Family
            July 17, 2017 at 8:10 pm That's so good to hear. I think you'll love the lemon cake mix and the lemon pudding even better! That's one of my favorite ways to make it. Congrats on your daughters wedding. So glad you all loved these.
  • Reply
    Brooke G
    March 20, 2017 at 2:47 pm Will butter work instead of the oil for this recipe? And if so, just equal amounts of butter? Thank you!
    • Reply
      Together As Family
      March 21, 2017 at 9:50 pm Yes, that would work. I've never done it so I can't say for sure how it would change the recipe. The oil makes this cake really moist. If you do use butter then it is an equal substitute.
      • Reply
        Hollie
        April 30, 2017 at 2:56 pm I use applesauce in stead of oil. Cin. Applesauce when doing carrot cake muffins
        • Reply
          Together As Family
          May 2, 2017 at 7:22 pm I love that! Applesauce is such a great (and healthier) replacement for oil. Thanks for sharing your tip :)
      • Reply
        Ayanna Fulgham
        July 27, 2017 at 11:24 pm I use butter in equal amounts. Cake is rich and delicious! I made a small Pan with the extra batter and me and my husband ate it without even frosting it!
        • Reply
          Together As Family
          July 28, 2017 at 8:06 pm I love it! I agree, the cake does not even need frosting. It's so moist and delicious!
  • Reply
    amy bloemhof
    March 20, 2017 at 6:18 pm Do you think you could use some fresh strawberries in the mix?
    • Reply
      Together As Family
      March 21, 2017 at 9:43 pm Yes, I'm sure that would be fine. It sounds delicious. I've never added fresh strawberries so I am not sure if it would make the batter too wet or not.
    • Reply
      Miss Jo
      July 20, 2017 at 11:38 am be careful adding fruit as the moisture in the strawberries can make your cake soggy...
  • Reply
    Christina
    April 1, 2017 at 9:02 am Do you ide whole milk ?
    • Reply
      Christina
      April 1, 2017 at 9:02 am Use*
    • Reply
      Together As Family
      April 2, 2017 at 12:23 pm I always do. I think the higher fat content of the milk works better with baking recipes. I am sure the other milks would work, I just prefer the whole milk :)
  • Reply
    carol
    April 4, 2017 at 2:39 pm Have you tried the red velvet version - does the chocalte pudding mix make the cake brown instead of red?
    • Reply
      Together As Family
      April 4, 2017 at 10:51 pm That's a good point. I have not tried chocolate pudding + red velvet but it seems like maybe it would make the batter brownish. You could try white chocolate pudding possibly?? Or, I have seen red velvet pudding in the stores. I think it was at Walmart that I saw it last time I was there. You could try and find that.
    • Reply
      Rita
      September 23, 2017 at 11:41 am I've used red velvet with white chocolate pudding or with cheesecake pudding. Both had outstanding taste and so moist.
  • Reply
    Meredith
    April 15, 2017 at 3:10 pm What purpose does the sour cream serve? I don't have any...so I'm wondering if I could just leave it out? Trying this recipe for Easter cupcakes to gauge the reaction from family. If they love them, I'll be making 50 for my mom's birthday in May!
    • Reply
      Together As Family
      April 15, 2017 at 9:35 pm Sour cream makes the cake super moist. I have never made it without it so I am not sure how the recipe would turn out. One thing I tell people about this recipe is that because of the add-ins, it makes a lot of batter. So be sure and not over fill whatever you put it in. I always aim for about 2/3 full. I hope it's a hit!
    • Reply
      michele
      June 15, 2017 at 8:12 pm merideth, how did recipe work without the sour cream?? I also have none. Michele
  • Reply
    Jessica
    May 5, 2017 at 11:26 am What about Key Lime--- Use Lemon cake mix & Lime jello mix?
    • Reply
      Together As Family
      May 5, 2017 at 10:21 pm That would work but I don't think you could do the lime as there is not lime instant pudding mix. I would do a lemon cake mix + lemon instant pudding. Now that would be delish :)
  • Reply
    Barbara
    May 10, 2017 at 11:04 am Can I use sugar free instant pudding, will that change the out come
    • Reply
      Together As Family
      May 13, 2017 at 10:10 pm Good question. I am not sure as I have never used the sugar-free. I don't think it would change the outcome but I can't be certain.
      • Reply
        Texgal Sally
        May 15, 2017 at 1:03 pm I use sugar free pudding all the time. No change in results.
        • Reply
          Barbaara
          May 16, 2017 at 2:35 pm Thank you, I will try it also
  • Reply
    Nazlin
    May 25, 2017 at 5:33 pm can I double the recipe for a 11X15 cake pan?
    • Reply
      Together As Family
      May 27, 2017 at 9:10 am I don't think you would have to double it for that size. You would have way too much. If you want to double it for a crowd I would use a cookie sheet (13"x18") pan with sides on it. That should work for doubling this recipe.
      • Reply
        Barbara Shoemaker
        May 27, 2017 at 3:44 pm I just made an 11x15 and doubled the recipe, it was perfect.
        • Reply
          Together As Family
          June 2, 2017 at 10:41 pm Good to know. Thank you!
  • Reply
    vickie
    June 18, 2017 at 9:26 pm Awesome Cake!! I will probably never bake cake any other way again. I used Swiss Chocolate Cake Mix, Hershey Chocolate Pudding Mix . Beautiful even layers !! Frosted it with Cream Cheese Frosting. To top it off I toasted chopped pecans and coconut, placed on top and sides of the cake. My husband said he thought it was the best cake I had ever baked and I have been baking scratch cakes for over 40 years.
    • Reply
      Together As Family
      June 19, 2017 at 1:37 pm I LOVE reading stuff like this!! I love to bake from scratch too but this cake is like the thing that I love even more than homemade! So glad you guys enjoyed this. And your cake sounds amazing!! Now I'm hungry :)
  • Reply
    JC
    June 25, 2017 at 3:10 pm I am making this with the strawberry cake mix and the pudding. Buy the batter seems to thick is this normal? JC
    • Reply
      Together As Family
      June 25, 2017 at 8:21 pm It will be thicker than traditional boxed cake mix combined with the standard oil, water, and eggs. It should be thick but still easily pourable and then you may have to use a spatula to spread it out. It should not be so thick that it is really hard to spread into the pan.
  • Reply
    Kathy
    June 28, 2017 at 5:05 pm I baked lemon cake with lemon pudding cupcakes. Out of 4 mixes only one didn't fall. Any idea what would Use this. Thanks
    • Reply
      Together As Family
      June 28, 2017 at 11:11 pm I guess I don't really understand what happened? All the cupcakes fell except for 1? If that's the case then it sounds like they were filled to full. Whatever you use; cake pans, cupcake pan, etc. it should only be about 1/3 (or a little shy of 1/2 full) of the way filled with the batter. This doctored up cake mix makes more batter because of the added ingredients, so it makes too much to fit it all into a 9x13 baking pan for example. Which I actually did this the first time. Put it all in the 9x13 dish and it was way too much batter :) I hope that helps. So sorry they fell. Try maybe not filling them as high next time and see if that works.
    • Reply
      Natasha
      July 20, 2017 at 4:53 pm I just made this recipe and my cupcakes and cake fell horribly. I didn't over fill the pan or cupcakes so I'm not really sure what I did wrong. I've been scrolling through all the comments hoping someone else had the same troubles as me. Most people said it worked great so I'm glad I'm not the only one who it didn't work for.
      • Reply
        Together As Family
        July 21, 2017 at 9:22 am Oh darn. If it's not working out for some people it seems to be because of over filling. I only fill whatever I'm putting it in a little less than halfway. This batter rises quite a bit and it makes more batter than normal so you have to allow for that. If I'm making a 9x13 cake then I usually have enough batter for that and a smaller 8-inch baking dish too. Or, instead of a 2 layer cake I have enough batter for a 3 layer cake so I do that. Cupcakes are the same way too; it makes about 3 dozen cupcakes. Other than that I am not sure. I hate that it didn't work out for you! 😕
  • Reply
    Monica
    June 30, 2017 at 7:13 pm How about white cake mix and lemon pudding. Want to make a red, white & blue cake for this weekend. But white cake is just too plain for me to make
    • Reply
      Together As Family
      July 1, 2017 at 6:45 pm I think that would work, although the lemon pudding is yellow so your cake will probably turn a yellow color. They do have white chocolate pudding mix or even a vanilla pudding mix, I think one of those would work better with the white cake mix.
  • Reply
    Isabel
    July 1, 2017 at 5:44 pm Am i adding all your ingredients to what the cake box requires or are yours in place of?
    • Reply
      Together As Family
      July 1, 2017 at 6:31 pm Follow the recipe as it is stated. You use just the dry cake mix in the box. DO NOT add the ingredients called for on the box, just add the ingredients listed in the recipe. Hope that helps.
  • Reply
    Yasmeen Malik
    July 10, 2017 at 4:03 pm I made these with strawberry cake mix and cheesecake pudding mix then iced them with cream cheese frosting. They were AMAZING! No one could eat just one!
    • Reply
      Together As Family
      July 10, 2017 at 4:59 pm Strawberry and cheesecake sound amazing! So happy to hear they were a hit.
  • Reply
    Nicole
    July 21, 2017 at 8:43 am I'm glad I reread this today. I tried making sample cupcakes with white cake mix and cheesecake pudding. One pan burned. They all fell. I am gonna make another attempt for my sons party tomorrow. This time I won't worry about using all the batter. Gonna make a white cake with cheesecake pudding and a Devils food with caramel pudding. We tasted the original test ones I made and even though ugly they were delicious
    • Reply
      Together As Family
      July 21, 2017 at 9:14 am Oh, I'm so sorry. I'll double check that I made note of it in the recipe, but because of all the add-ins you'll have more batter than normal. Aim to only fill a little less than halfway. I've actually had the same thing happen to me..... it spilled out all over the oven and it took me days to clean it all up 😂 I have to always remind myself not to just dump all the batter and bake. If you're making a cake, this recipe fits really well into 3 cake pans for a 3 layer cake. Good luck!
      • Reply
        Nicole
        July 21, 2017 at 10:37 pm I didn't fill it more than halfway this time but they still fell as they cooled. I hope to dr them up with frosting and a fondant decoration tomorrow.
  • Reply
    Taylor Nicole
    July 21, 2017 at 10:09 pm Hey great recipe! I had a question though all we have is sugar free pudding.. will that work ? Does it change anything or require adding something else?
    • Reply
      Together As Family
      July 21, 2017 at 10:13 pm Sugar free should work just fine. I've never used it in this recipe so I can't say for sure, but I see no reason why it would not work 😄 Just add the pudding, it shouldn't change any amounts of the other ingredients.
  • Reply
    Michelle Weller
    July 21, 2017 at 10:55 pm Do you still use the whole eggs if doing a white cake?
    • Reply
      Together As Family
      July 22, 2017 at 7:50 am Yes you do
  • Reply
    AF
    July 27, 2017 at 11:33 pm I use Betty crocker and that brand is a little less than 16oz so I also add 6 tbs of flour and the cake comes out perfectly moist.
    • Reply
      Together As Family
      July 28, 2017 at 8:04 pm Great idea. Yes, I think the people having problems maybe need to add more flour possibly. Baking is so finicky with altitude and what not so I know it's different for everyone. Thanks for letting me and other readers know. Hopefully this helps someone else too :)
  • Reply
    Stef
    August 1, 2017 at 1:11 pm I made a cake with this recipe. It was delicious for days. I saw where someone else asked about this but I will too, to see if you have anymore ideas. My cake mix was 15.25 oz. That's what all the ones were that I saw. That's the only thing different from your recipe. I followed everything exact. My batter ended up being so thick that just as I was going to turn my mixer off it quit working. The batter was creeping up the beaters and was almost to the bottom or my mixer, by the time I was done almost all the batter was on the beaters instead of in the bowl. I beat it exactly 2 mins like the directions say. It was definitely not pourable. It made for a perfectly flat cake though, which is what I wanted. I don't want that for the cupcakes I am making for this weekend though. Any thoughts?
    • Reply
      Stef
      August 1, 2017 at 1:14 pm My pudding is also 3.4 oz.
    • Reply
      Together As Family
      August 1, 2017 at 11:51 pm You're right. I think they recently changed all the sizing on the cake boxes because when I first wrote and published this post the cake mixes were that 18 oz size. I thought I had edited the recipe to reflect that, but I don't think I did. I will go do that. I have made this countless times and I use the now 15.25 oz cake mix and the smaller box of pudding. Same size as you. The cake batter is thick but I've never had it be as thick as you described. So I am really not sure what happened. I agree with the cupcakes. This recipe does work better as a cake recipe.
  • Reply
    Lisa
    August 29, 2017 at 1:53 am Is it okay to use a bunt pan for this recipe? And does it require an electric mixer?
    • Reply
      Together As Family
      August 29, 2017 at 4:02 pm Yes you can use a bundt pan. Just make sure to not over-fill it and watch the cooking time on it. I would follow whatever cook time the cake mix box says for a bundt cake. It should only be about 3/4 full. Instead of an electric mixer you can use a wire whisk or even a spatula to mix it all together.
  • Reply
    Kay
    September 3, 2017 at 9:30 pm I used black cherry Greek yogurt instead of sour cream. I did not use vanilla. I would have used a cherry extract or liqueur if I had it. It was delicious! I had to bake it a lot longer than recommended. (Bundt pan used)
    • Reply
      Together As Family
      September 3, 2017 at 11:30 pm Black cherry yogurt sounds amazing! I would imagine a bundt pan would take much longer. So glad it came out well!
  • Reply
    Anita
    September 3, 2017 at 11:13 pm I tried this recipe for the memorial holiday. Done actually what the recipe called for and my cup cakes rise but, soon after it collapse. Don't know what went wrong. I'm hoping soon you can video on making it. Then I can for myself what I done wrong. I was so disappointed.
    • Reply
      Together As Family
      September 3, 2017 at 11:33 pm This has happened to me before too. I've determined that this doctored up cake mix recipe is best used for cakes. I have never had a problem with it when I am making a cake and I use 3 9" round cake pans. When cupcakes deflate it's usually because it was filled too high in the cupcake pan. Others have said a bundt pan works well too. So sorry to hear it did not work for you. I know that can be very disappointing.
  • Reply
    Courtnei
    September 4, 2017 at 11:27 pm Does anyone know what pudding pairs well with pink velvet cake mix by Duncan Hines...
    • Reply
      Together As Family
      September 8, 2017 at 9:41 pm I would suggest white chocolate or vanilla
  • Reply
    Jessica Pollock
    September 8, 2017 at 6:42 pm Hi! Can I use an 8 inch pan instead of a 9 inch?
    • Reply
      Together As Family
      September 8, 2017 at 9:31 pm If you mean an 8" round cake pan then yes that would be fine. You will need 3 of them for a layered cake :) If you are talking about an 8" square baking dish then no that would not work. There is too much batter for that small pan.
      • Reply
        Jessica Pollock
        September 8, 2017 at 10:10 pm Yes the 8 inch round pan. Is this recipe enough for the 3 layers?
        • Reply
          Together As Family
          September 9, 2017 at 9:40 pm That should work just fine. The round cake pans I use are 9" so 8" pans are not that much different so I think it would be fine. Use 3 of them as the recipe calls for.
          • Jessica Pollock
            September 9, 2017 at 10:31 pm Thank you so much for your help!
  • Reply
    Elsye Crouse
    September 11, 2017 at 11:07 pm If I am using 2 box cakes would I still would all ingredients? If so, is there any changes to the recipe? I am making a very large sheet cake.
    • Reply
      Together As Family
      September 13, 2017 at 10:36 pm I am not sure to be honest. Doubling everything seems like you would end up with a ton of cake batter. The recipe as is makes quite a bit with all the extra add-ins so I would just make the single recipe and see if it fits in the cookie sheet. I am thinking it will just fine.
  • Reply
    Barbara
    September 14, 2017 at 4:55 am I have doubled the recipe for an 11 ×15 pan it was delicious
    • Reply
      Together As Family
      September 16, 2017 at 7:02 pm So good to hear! I've never doubled it before so thank you for coming back to share. I know others have asked.
  • Reply
    Heather
    September 20, 2017 at 2:29 pm I'm having the worst time with any other flavors then chocolate. The chocolate did great but I've since tried a spice and vanilla mix and both have fallen. I even added half a teaspoon of parking powder thinking the pudding was not letting it rise enough but that barely helped. Idk what to do!
    • Reply
      Together As Family
      September 22, 2017 at 4:07 pm That is so odd. This recipe seems to be hit and miss for everyone. Myself included actually! I am actually in the process of reworking this recipe because the reviews are so mixed about it. I don't really know what to say to your question. I'm so sorry! I have noticed that the recipe does not make cupcakes well. I have only ever had success with a layer cake for this recipe. Hence the reason I am reworking it to try and get it right so everyone can have success with it. I am so sorry you're having trouble with this.
      • Reply
        Ida
        February 23, 2018 at 12:37 am Try adding flour to the mix. The cake mixes are way smaller than they used to be. 15.25 instead of the 18.75 they used to be. or the 16.25. This recipe calls for a lot of extra fat and a small amount of milk. I am going to try it tomorrow but will add flour. I have made it before with 2 sticks of butter, 4 eggs, 1 cup flour and 1 cup sugar and 1 1/2 cups milk and teaspoon vanilla flavor or the flavor of your choice.
  • Reply
    Auntie
    September 23, 2017 at 10:14 pm I have made layer and Bundy cakes. They have always turned out well. I always have to bake longer than the suggested time.
    • Reply
      Auntie
      September 23, 2017 at 10:17 pm I forgot to mention that I have varied the flavors many times. I add frozen blueberries to the yellow cake lemon bundt. This requires me to put less liquid, usually a little less milk.
  • Reply
    Shelly
    September 29, 2017 at 1:22 am Is this recipe sturdy enough for stacking a layered cake?!
    • Reply
      Together As Family
      September 29, 2017 at 10:24 pm Yes. I actually think the recipe works best for layered cakes. You will need 3 8-9" round cake pans for the layered cake. I used the exact same recipe to make this lemon layered cake https://togetherasfamily.com/2017/06/easy-lemon-lovers-layered-cake/
  • Reply
    Jennifer
    October 2, 2017 at 3:48 am I plan to make a naked cake and want to make the cake ahead of time and freeze it. Do you happen to know if it will defrost well and not break apart because it's a super moist cake?
    • Reply
      Together As Family
      October 3, 2017 at 8:53 pm It should work just fine being frozen. I have never done it so I can't say for sure, but I think it would be fine. Just be really careful! :)
  • Reply
    Jessica Pollock
    October 3, 2017 at 10:07 pm Hi! Can I make yellow cake with vanilla bean pudding?
  • Reply
    Shanna Velasquez
    October 21, 2017 at 2:35 am I didn’t read the full recipe all the way through before throwing all the ingredients into my mixer. Then I saw the “Update” say that this wasn’t the best recipe for cupcakes...which is what I was making. I read through the comments to find out why. Luckily someone one had recommended adding 6 tablespoons of flour if the cake mix was a 15.25 oz mix. I wasn’t ready to scrap the whole thing so I have it a try! I added 6 tablespoons of flour and my cupcakes turned out perfect! Not a single one fell!
    • Reply
      Together As Family
      October 23, 2017 at 5:01 pm So good to hear. Thank you for coming back to let me know. I need to change the recipe to make it clearer. This post was written before they changed all the cake mix boxes (they used to be bigger, now they're smaller) so I definitely need to go back and rework the recipe. Thanks again for coming back to leave your feedback!
  • Reply
    Sha
    October 30, 2017 at 7:55 am I was so excited to make this recipe. I used the combination of white cake and pistachio pudding mix. I filled the pans up with the recommended amount of cake mix. Taking it out of the oven, it looked so beautiful. I left it out to cool, only to come back and they had deflated. Completely. So... I went to the store and bought more cake mix and pistachio pudding to try again, this time putting less batter than recommended and using left over batter for cupcakes. Same thing. Cake deflated. I was so disappointed at first. So I cut each cake in half and filled and iced each layer with a homemade marscapone filling. While this wasn't the most aesthetically pleasing cake, the flavor..... the texture.... OH EM GEEEEEE! It was like biting into a cloud of moistness. Like a pudding. The family loved it and with the icing on I don't think they noticed how it looked. The cupcakes on the other hand came out with no problem and were amazing as well. I'll be making another soon, this time using chocolate cake and red velvet pudding and then again with strawberry cake and cheesecake pudding.
    • Reply
      Together As Family
      October 30, 2017 at 11:02 pm This recipe seems to be hit or miss for most people who try it. I agree, the flavor and texture of this cake is out of this world. I love the addition of the pudding. If you find that the cakes are deflating regardless of what you do, try adding a little extra flour to the batter and see if that helps. I would say add about 1/3 cup.
  • Reply
    Pat
    November 3, 2017 at 10:36 pm I made this recipe into cupcakes 3 times using Duncan hines, pillsbury, and betty crocker mixes. They are all 15..25 oz. The only one that the cupcakes did not fall was the duncan hines. I am going to attribute this to the fact that the betty crocker and pillsbury have pudding already in the mix as nothing else was different. I think it is just too much moisture for the cupcakes. I would suggest from my experiment, if you are doing cupcakes that you use duncan hines cake mix. Does anyone who had a problem with cupcakes remember what kind of mix you used? Has anyone had a problem with duncan hines and cupcakes? By the way cake with any of the brands turned out fine and this is an excellent recipe.
    • Reply
      Together As Family
      November 4, 2017 at 10:47 pm That is interesting. I am actually in the process of reworking this recipe because since posting they decided to decrease the package size of the cake mixes! I've tried several different ways and you're right there is just too much moisture. I think that's a great idea for anyone making cupcakes; to use the cake mix with no pudding in it. Thank you for coming back with your comment. It's very helpful :) I too have never had problems making a cake/layered cake with this recipe. Just the cupcakes.
    • Reply
      Jo Ann
      January 25, 2018 at 8:41 am I’ve always used Duncan Hines Golden Butter cake mix for this cake. If memory serves, I got the recipe off of a DH box 40+ years ago. I’ve always used a bundt pan and have never been disappointed. My family favors French Vanilla pudding mix. Butterscotch with Spice cake mix.
  • Reply
    Kathy Robinson
    November 4, 2017 at 10:05 pm Has anyone tried this with a Gluten Free cake mix? I need to make a white sheet cake that is GF. GF is usually dry and gritty. I've got a trick for making a chocolate GF moist, afraid to try with white. Any hints appreciated. We're new to this GF baking - three grandbabies GF intolerant.
  • Reply
    Michelle
    December 18, 2017 at 2:31 pm It is funny you said you don't recommend to make cupcakes. I have used the recipe to strictly make cupcakes and my office requests them. We will have pot lucks and I get signed up for cupcakes every time.
    • Reply
      Together As Family
      December 19, 2017 at 12:49 pm Really?! That is so awesome. I've made the recipe using cupcakes as well, and it works for me. That was more of a *disclaimer* because there have been so many people that have not been successful with cupcakes. Not sure if it's altitude or what it is, but this recipe gets a lot of hit and miss comments about it. I am so glad it works for you :) It's one of the first recipe posts I did on my blog, so it's in major need of a redo..... thanks for letting me know it works for you.
  • Reply
    Robin
    December 18, 2017 at 6:16 pm Can i use a three ten inch pans?
    • Reply
      Together As Family
      December 19, 2017 at 12:38 pm Sure! You can use any size you like, depending on what type of cake you want to make. Whatever you use, just make sure that the pan is not filled more than halfway as the cake rises while baking.
  • Reply
    Jennifer Caine
    December 24, 2017 at 2:43 am pistachio cake turned out lovely!
    • Reply
      Together As Family
      December 25, 2017 at 10:43 pm Great! I love pistachio ❤️
  • Reply
    Ginny Bates
    December 31, 2017 at 4:37 pm Made this today. EPIC FAIL! I've been baking for fifty-plus years and have never had such a failure. I was so disappointed. I used Duncan Hines Butter Cake, melted butter instead of oil, full fat sour cream, full fat milk, instant sugar free white chocolate pudding mix, extra vanilla and Princess flavoring (husband loves this) and the extra six tablespoons of flour some posters said gave them success. I baked in a Bundt pan at recommended temperature, but needed to bake longer. The batter was lovely, thick, and fluffy. The cake rose beautifully in the oven. The cake fell almost immediately when done. The flavor is very good, but the texture is very dense, almost like a steamed English pudding. Since I needed to take a dessert to a gathering, I cubed the cake and layered it in a pretty glass bowl with cherry pie filling and the cream cheese frosting I had already made. My husband thinks it looks nice and likes the flavors. We'll see what the other guests think... My feeling is that, even with extra flour added, there are simply too many and too much of rich ingredients - namely, a lot of oil, sour cream, and milk. I'm glad this recipe works so well for many people. Too bad it didn't for me.
    • Reply
      Together As Family
      January 5, 2018 at 11:14 am I am honestly at a loss with this recipe! It works well for so many but then works absolutely horrible for others. I actually have been experimenting with the recipe recently. It's interesting because I've had this recipe work wonderfully for me, but then other times it does not. So sorry it did not work well for you. This was one of the first recipes I ever posted on my blog, so that was a few years ago and I think it just needs a lot of rework. I'm working on it! 😊 Thank you for coming back to leave your feedback.
  • Reply
    Alma
    January 27, 2018 at 10:49 am I’ve actually used this recipe for cupcakes and it works!! I make sure NOT to open the oven for at least 22minutes, then I check and sometimes bake an extra 1-2 minutes . I get 24 cupcakes, perfect every time!
    • Reply
      Together As Family
      January 29, 2018 at 4:59 pm That's so good to hear. For some reason this recipe either works really well or not at all for people!
      • Reply
        Alma
        May 8, 2018 at 1:31 pm Have you tried it in a bundt pan? If so, do you bake according to the time specified on the cake mix box?
  • Reply
    Kristen LaMorre
    January 30, 2018 at 12:09 am When useing fresh fruits, do I use less liquid? ( Milk in this case? I would like to do the Strawberry Cheesecake with cream cheese filling and frosting, if I add fresh strawberries to the mix how much less liquid do I use. Thank you!
    • Reply
      Together As Family
      February 4, 2018 at 7:37 pm I am not sure. I have not tried using fresh fruit. I would make sure the fruit is well drained, and you may even want to dab it with a paper towel to make sure the strawberries are really dry. As far as the liquid, you might be fine keeping it the same if the strawberries are well drained. Or, reduce it by a couple tablespoons. I am not positive as I've never done it. I hope it works cause fresh strawberries sound fabulous!!
  • Reply
    Sheila
    March 11, 2018 at 7:52 pm Hi, I was wondering if the recipe listed is the revised recipe.
    • Reply
      Together As Family
      March 13, 2018 at 11:17 pm No. This recipe seems to be a hit or miss for people. This recipe works perfectly for me each time I make it, but lots of others are having troubles with it. Honestly, not sure what the problem is.
  • Reply
    Pat
    March 30, 2018 at 7:37 pm I’m not sure what happened but the middle of my cupcakes sunk quite a bit. I never had trouble with my oven. They tasted good though.
    • Reply
      Together As Family
      April 5, 2018 at 8:14 pm I'm so sorry Pat! This recipe is hit or miss and while they taste good I am not sure why it works for some and not for others. I know that it's very disappointing when something does not cook as it should. It happens to me all the time.
  • Reply
    Mandarae
    April 1, 2018 at 2:31 am I made cupcakes for a birthday, but they turned out flat. I didn’t have time to bake more so I sprinkled powdered sugar on them and then used a thin piping tip to frost them with squiggly circles. They ended up being a huge hit and everyone requested that I make them when it was time for their birthdays. One said it was the best cake they had ever eaten and two others said they were so good I should go into business. I have made many cakes/cupcakes but I have never had so many compliments! I read how to remedy the flat tops but they were so imperfectly perfect that I think I might continue to make them this way on purpose! Thank you so much for this recipe!!
    • Reply
      Together As Family
      April 5, 2018 at 8:10 pm That is so awesome that they were still loved even though they fell flat. I am so sorry about that! This recipe seems to be hit or miss for everyone. I agree, the cake is so delicious even when they're not perfect. I would try adding a few more tablespoons flour next time and see if that helps.
  • Reply
    Heather
    April 3, 2018 at 1:41 am Nice cake? I also added the zest, from the lemon, to the batter. I frosted the middle with lemon curd and frosted the rest of the cake in vanilla frosting. I might try it again and add zest and lemon juice to the frosting.
    • Reply
      Together As Family
      April 5, 2018 at 8:07 pm Yum. I love your changes and additions. Sounds delicious, especially that lemon curd in the middle!
  • Reply
    EVA NICKS
    April 19, 2018 at 4:30 pm WHEN WILL THERE BE A REVISED EDITION BE POSTED ?
    • Reply
      Together As Family
      April 21, 2018 at 1:36 pm Hopefully soon..... the recipe as is, works just fine for me and many others. This recipe seems to be hit or miss and I am not sure what to do about it. The only revision would be to reduce the amount of moisture in the cake. Less sour cream and less oil. It's something that I have to play around with and see. For now, this is the recipe that I still make all the time and I apologize that it does not work for some people.
  • Reply
    Daphne Finnell
    May 2, 2018 at 3:49 pm I made this yesterday using Duncan Hines lemon cake mix and lemon pudding. I was out of vanilla flavoring..... thought I had some.... but.....the cake was delicious. Soo moist. The best pound cake I’ve ever made! Thank you!!
  • Reply
    Sue
    May 9, 2018 at 11:29 am Hi. I am an English lady who has been doing this for years. I use one cup sour cream one cup instant pudding mix and one cup of coffee creamer plus a quarter cup oil. If making chocolate cake I use chocolate pudding and Bailey's creamer or French vanilla cake mix with French vanilla creamer and so on, always comes out delicous. Hope this was helpful.
  • Reply
    Jeremy
    May 11, 2018 at 3:44 pm Has anyone had to make any adjustments for altitude on this recipe?
  • Reply
    Mary
    June 2, 2018 at 8:33 am I made this cake, it was nice and high when I took it out of the oven and then it collapsed. Not overly impressed! I just hope it tastes good.
    • Reply
      Together As Family
      June 3, 2018 at 6:39 pm So sorry it did not turn out. I say this to almost every comment on here, but this recipe is so hit or miss and I don't know why! I hate it when recipes don't turn out and I hate it even more when the recipes I post on my blog don't turn out for others. It should taste good still but so sorry it collapsed. Thanks for coming to leave your feedback :)
  • Reply
    Jen
    June 25, 2018 at 5:57 pm Since this recipe increases the cake size, would this work a half sheet (12x18 sheet pan) approx 16 cups of batter? Thank you!
    • Reply
      Together As Family
      June 30, 2018 at 7:14 pm I would say yes it would fit in the half sheet pan. The recipe does make more batter which is maybe why people are having trouble with it falling, because there is too much batter in whatever pan they're putting it in. I know the full recipe is too much for a 9x13 pan so that's why I am thinking a half sheet would be perfect.
  • Reply
    TERESA CARROLL
    June 27, 2018 at 12:18 am good morning, I want to bake a strawberry cake, can i use strawberry box cake mix ? Do I add vanilla pudding or strawberry ? Also I want to do a strawberry cream cheese icing.
    • Reply
      Together As Family
      June 30, 2018 at 7:07 pm If you can find a strawberry pudding mix then I would use that. But vanilla is always a good one to use if not. As far as a strawberry cream cheese icing I am not sure on that. It would be delicious but I don't have a recipe for it. I would try googling 'strawberry cream cheese frosting' and I am sure lots of recipes will pop up. Good luck and hope you love it!

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