1 Cup Water
1/2 Cup Vegetable Oil
3 Eggs
1 3.4 oz jello-vanilla instant pudding
For this recipe I used Betty Crocker yellow cake mix. You can use this recipe for most white cake mixes. When I'm making a chocolate cake I use chocolate pudding. Great for spiced cake 😋
Time to bake!
1. Heat oven to 350°F for shiny metal or glass pan or 325°F for nonstick pan. Grease bottom pan and sides ! (I also use parchment paper and grease that as well we don't want our cakes to stick)
2. Mix Cake Mix, water, oil ,eggs and pudding mix(straight out of the box) in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes 🫠. Pour into pan of choice.
3. Bake as directed in instructions below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting.( I place mine in the freezer for at least 3 hours this make it easier to work with )
Pan Size: 13”x9” | Two 8” Rounds | Two 9”Rounds | Bundt® | Cupcakes (makes 24)
Bake Time (in minutes)* : 28-33 | 28-33 | 24-29 | 38-43 | 12-17 Heat oven to 375°F for shiny metal pan or 350°F for nonstick pan. If your making cupcakes Spoon batter into cupcake liners (about 3 Tbsp each).
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