Substitution for cake mix containing pudding

December 4, 2016 2:33 AM

I don't find cake mix with pudding (combined) in the grocery. I need a substitute. Bonus recipe included.

I've never made this recipe but am looking for options. I've rarely used cake mixes and don't find this one. The recipe dates from the 1980's

(1) 18.25 oz. pkg lemon cake mix with pudding [I am thinking of regular lemon cake mix and a pkg of lemon pudding mix bought separately]
(2) cups frozen whipped topping (thawed)
(1) egg slightly beaten
(1) teasp grated lemon rind
(1/2) cup sifted powdered sugar

Combine all but powdered sugar; stir until well blended.
Drop by teaspoonfuls into powdered sugar; roll to coat.
Place 1.5 inches apart on cookie sheet. Bake at 350 for 10-12 mins. Remove cookies immediately and cool cookies on wire rack.

Any thoughts? I know that I can simply try it but didn't want to make a big mistake from the start.

posted by mightshould to Food & Drink (9 answers total)

When I was growing up (1970's), pudding cake from a mix (all in one box) was a staple. When prepared, it was a layer of pudding topped by a layer of cake, in a square cake pan. I didn't realize that it was no longer a thing. I did find this link, which might help you. But this is cake mix with pudding incorporated, rather than what I described.
posted by jkent at 2:45 AM on December 4, 2016

So, the pudding cakes that were a thing back in the 70s and 80s were not terribly different from a cake mix that you sprinkled pudding on top of. Basically, the topping was cornstarch and flavouring (which is what pudding mix is, too for the most part). You could substitute cake mix and pudding for the ingredients, but you might be off on the proportions a bit. The cake mixes didn't contain as much pudding topping as a whole box of pudding mix to the best of my recollection.

That said, here's another recipe for cookies that uses a cake mix and a box of pudding that I suspect is likely to end up not that dissimilar to your recipe. It uses butter instead of whipped topping to provide the oil, so is probably marginally less sweet.

Realistically, you're probably not going to end up super far off if you make the substitution. These types of recipes tend to be fairly forgiving.
posted by jacquilynne at 3:06 AM on December 4, 2016 [1 favorite]

Yep, you can add a package of powdered instant pudding mix to plain cake mix for the same effect. This is common in cupcake recipes to add a bit of moisture. I think you also add one extra egg per packet of pudding mix.
posted by stillmoving at 3:27 AM on December 4, 2016 [3 favorites]

Response by poster: Who are you great people on the internet at this hour of the morning? Thanks for help. I'll check back in for any additional thoughts, and then pick up ingredients after work today!
posted by mightshould at 3:42 AM on December 4, 2016 [2 favorites]

I just made cool whip cookies the other day. I used a regular cake mix without any pudding in it. The cookies were on the cakey side, but that's to be expected.

BTW: If you haven't made them before, the batter is extremely sticky and difficult to work with. I found it easier to scoop an entire cookies and then sprinkle them with the powdered sugar.

Good luck!
posted by kathrynm at 6:39 AM on December 4, 2016

As best I remember, it went like this. Circa 1970 (?), there were cake mixes that made a light and delicate cake. Some inventive home cook (or cooks) figured out that if you added some pudding mix (+liquid. probably), you could get a denser cake. These became so popular that the cake mix companies starting sell mixes "with pudding already in the box!" The fad has been over for while. I can't say whether the current versions of box cake are more like the original or more like the "pudding added" versions.

So I'm thinking that with diligent internet searching, you may be able to find one of those old recipes that add the pudding, though it may have been a pre-internet craze.

Or, mix up a box cake, add 1/2 box of pudding mix, thin with milk to cake batter consistency, and bake.

Or, if you are really adventurous, find an old cookbook that promises a rich cake. I think the very light, oil-based, cakes we have are a 20th century invention. Recipes from, say, an original copy of the Fannie Farmer Boston Cooking School cookbook, may be close to what you want.
posted by SemiSalt at 9:55 AM on December 4, 2016 [1 favorite]

Pilsbury Moist Supreme is the brand that always has pudding in the mix (according to the box). I'm assuming that's what your recipe is asking for (there may have been more in the 80s though). Is that the brand you are having trouble finding?
posted by MultiFaceted at 11:10 AM on December 4, 2016

I usually just add a box of instant pudding right to the cake mix, then eggs, butter/oil, etc. and it's turned out just fine. Cupcakes, rum cake, and sheet cake have all worked.
posted by PearlRose at 11:05 AM on December 5, 2016

I was just in a grocery store that had Betty Crocker Moist mixes, and at least on Betty Crocker Super-Moist mix.
posted by SemiSalt at 1:11 PM on December 5, 2016