Yellow Cake (Pudding Recipe)

Oh how I love yellow cake! From my earliest memories just about every birthday in our home was celebrated with a yellow cake smothered in smooth milk chocolate frosting and decorated with the rainbow assortment of nonpareils. Traditionally our yellow cake was made using the Duncan Hines cake mix using the instructions found on the back of the box, but nowadays my pudding version has taken the top spot in our home as the most loved birthday cake. And not only does this version have a tastier flavor, but it's more moist and is much more sturdy than the original box recipe... which means it's better for stacking and carving! :)

To begin this recipe, pour 1 box of Duncan Hines Classic Yellow cake mix into a mixing bowl.

Next, add 1 small box (3.4 oz) of Jello Instant Dry Vanilla Pudding mix to the mixing bowl.

Whisk dry ingredients to incorporate and also to break up any lumps.

Add 1/2 cup of vegetable oil.

Add 1 cup of water to the mixing bowl.

Next, add 4 whole large eggs.

Mix ingredients together using an electric mixer. Begin by mixing on low speed until wet and dry ingredients are just incorporated. Increase mixer speed to medium and mix for another 1 to 2 minutes until ingredients are well mixed. Do not overmix or the cake's structure will be broken down.

For cupcakes, bake in a preheated 350 degree oven until done.

For cakes, bake in a preheated 325 degree oven until done.

I hope you have enjoyed this tutorial! God bless!!

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