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Cake recipe calls for instant vanilla pudding. I don't have any. Is there a substitute?

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I was just about to make a cake using a recipe shared here by renov8r and discovered that I needed a box of instant vanilla pudding. I didn't have any so used another recipe entirely but I was wondering if I could have subbed anything without sacrificing texture, flavor, whatever it would have provided.

Thanks for any advice. I'll get your Aunt's cake made yet, renov8r!

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  1. I would use plain yogurt or sour cream and vanilla extract.

    2 Replies
    1. re: bigjimbray

      When they call for pudding in the recipe you don't make it and add it- they are asking you to add dry ingredients so I am not sure the yogurt or sour cream would be a good substitute for the pudding.

      1. re: bigjimbray

        That's what I would have done. The cake recipes I've made that call for pudding mix use it to make a moist, solid cake. Sour cream or plain yogurt helps with the moistness. If I was subbing something for the pudding mix, I'd reduce the liquid (milk or water or whatever was used in the recipe) since, yes, you don't make the pudding and add it, you just pour in the dry mix.

        However, since the OP says the recipe already calls for sour cream, I'm not sure doubling that would help. It must be some recipe to use both sour cream AND pudding mix!

      2. I don't know how instant pudding works, but the boxed cooking kind is just cornstarch and sugar and articficial flavors and colors. I wonder if the two are interchangeable for cake recipes? Hmmm...

        1. Thanks everyone. I really didn't know what to do. The recipe does have sour cream in it so that should taste good as an addition but I was afraid to add anything wet because, as you say amyzan, it called for the pudding to be added in dry. If I used yogurt or sour cream should I cut back on something liquid? I'm confused.

          2 Replies
          1. re: xena

            I'm gonna be frank. I don't think you're going to get away with substituting anything for the pudding mix. The cake recipe probably uses the pudding mix for the emulsifying agents, starch, and whatever flavorings that are in it to create the flavor and the texture of the cake. I wouldn't try substituting anything else unless you're a food chemist.

            1. re: raj1

              I have to agree with raj1 here. The different recipe was the way to go because boxed pudding is going to have particular qualities that you're simply not going to be able to substitute for on the fly.

          2. The original comment has been removed
            1. Thanks for your input, everyone. It looks as though I'd need to just use the pudding mix if I want to make this cake.

              Thanks again.