I’ve finally discovered the secret to how to make the best cake out of a cake mix. There are a lot of variations out there on the web, but this combo seemed to be magic. Plus, it is quick and easy….just like a mix!….only waaayyy better.
1 box cake mix (15.25 oz)
1 box instant pudding mix (3 oz)
3/4 cup sour cream
1/3 cup canola oil
1/2 cup water
1/4 cup milk
Mix all ingredients together on low speed for 1 minute. Mix on medium/low for 2-3 minutes. Pour divided batter into two greased and floured 9in round cake pans. Bake at 350 for 25-30 minutes.
1) When you grease your pans, always use real butter. Evenly coat the pan and pour a little flour in the pan and shake around to evenly coat. This works much better than the non-stick spray. Your cake will always come out in one piece and be nice and smooth.
2) I prefer the Betty Crocker Super Moist cake mix. I usually use the butter recipe yellow mix and then add in vanilla pudding or lemon depending on what I’m in the mood for. If you are using lemon pudding, replace the milk in the recipe for 2-4 tbsp of fresh lemon juice.
3) My cakes are usually perfect at 27min. I have not tried this recipe with a 9×13 pan but I suspect the time would be closer to 30-35 min.
4) Don’t wear a chain necklace while you bake as it will burn your neck when you open the oven door.
5) Make a trifle out of your cake! Mix a 3 oz box of instant pudding with 2 cups milk. Refrigerate until set. Take one 16oz container of cool whip and mix about 1/3 of the container with the set pudding. (Cool whip must not be frozen, so it will mix easily….just leave in fridge for a couple hours to thaw.) Fill trifle bowl as follows: a layer of cake on the bottom (cut up to fit as evenly as possible), pudding mixture, another cake layer, and remaining cool whip on top. There may be some extra cake and cool whip left over. You can layer dessert glasses with cake, berries, and cool whip for an extra treat. (Oh, and the pampered chef trifle bowl totally rocks.)
1 stick of butter (softened)
1 8oz block of cream cheese (softened)
1 tsp of vanilla
3-4 cups of powdered sugar or to taste.
If you are making a lemon pudding cake, add one tablespoon of lemon juice in place of the vanilla.
Lots of flavor combos you can do with this. I’ve made a “sour cream pudding cake” three times in the past two weeks. They are awesome! Surprisingly, I was not able to snap a photo of any of these because a) I’m lazy, and b) they were gone too fast.