Are you craving a moist, delicious cake that's surprisingly simple to make? Look no further! This Betty Crocker Vanilla Pudding Cake recipe is a timeless classic, perfect for satisfying your sweet tooth without spending hours in the kitchen. It's a go-to recipe for busy weeknights, effortless weekend baking, or even a spontaneous dessert craving. This easy recipe delivers a fantastically fluffy and flavorful cake that’s guaranteed to be a crowd-pleaser. Get ready to experience the ultimate comfort food, homemade and delightful!
Ingredients:
- 1 box (15.25 ounces) Betty Crocker Super Moist yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup water
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This simple step ensures your cake won't stick and will release beautifully.
Combining the Ingredients:
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In a large bowl, combine the cake mix and pudding mix. Whisk them together until evenly distributed. This is crucial for achieving a consistent texture throughout the cake.
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Add the oil, eggs, and water to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Don't overmix; just until the batter is smooth. Overmixing can lead to a tough cake.
Baking the Cake:
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Pour the batter into the prepared pan and spread evenly. This step ensures even baking and a uniform rise.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last few minutes, as ovens can vary.
Cooling and Serving:
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set properly and prevents it from breaking apart.
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Once cooled, dust with powdered sugar or serve with your favorite frosting, whipped cream, or fresh berries. Enjoy!
Tips and Tricks for the Best Vanilla Pudding Cake:
- Room temperature ingredients: Using room temperature eggs and oil helps create a smoother batter and ensures even baking.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for doneness: Start checking for doneness around the 30-minute mark to avoid overbaking. A toothpick inserted into the center should come out with only a few moist crumbs attached.
- Cooling is key: Allowing the cake to cool completely in the pan before inverting it prevents it from breaking or crumbling.
Variations:
- Chocolate Pudding Cake: Substitute chocolate instant pudding mix for vanilla for a rich and decadent twist.
- Add-ins: Fold in chocolate chips, nuts, or sprinkles to the batter for added texture and flavor.
- Different Frosting: Experiment with different frostings – cream cheese frosting, chocolate ganache, or even a simple glaze.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Fat: 10-15g Protein: 4-5g Carbohydrates: 35-40g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Betty Crocker Vanilla Pudding Cake is a simple yet satisfying dessert that's perfect for any occasion. Its ease of preparation and delightful taste make it a guaranteed winner for both beginner and experienced bakers. Enjoy this delicious and easy recipe!