Stripe-It-Rich cake recipe: How to make a Jell-O pudding poke cake, 80s-style - Click Americana (2024)

FAQs

What happens when you add instant pudding to cake mix? ›

Add Instant Pudding

You'll want a similar pudding flavor. For example, use chocolate pudding for a chocolate cake mix. Then, add the wet ingredients and bake the cake as directed. It'll be so moist and the pudding will give it a big flavor boost.

According to Lynne Galia of the Kraft Heinz Company, the Jell-O gelatin poke cake, developed by General Foods Kitchens, first appeared in print advertising and in Jell-O recipe booklets in 1976. The subsequent Jell-O pudding poke cake recipe was introduced in 1981.

Pudding Directions: 2 cups cold milk stir mix into milk (Fat - free, 1% or lactose - free milk can be used but may result in a softer set) in medium saucepan. Bring to boil on medium heat, stirring constantly. Serve warm or chilled. (Pudding thickens as it cools.)

Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.

Sprinkle in chopped nuts, chocolate chips or baking spices like cinnamon or freshly grated nutmeg. Don't be surprised if folks go back for seconds! And you can always top with sprinkles, too. They make everything more fun!

Add more flavor

Whether you're making pudding from scratch or starting with a box mix, you can always add a little extra flavor. A teaspoon of vanilla extract can add richness to any pudding. A bit of espresso powder can make chocolate puddings taste more chocolaty—add more for a mocha flavor.

A cake that's still warm is more susceptible to absorbing too much liquid, leading to a soggy bottom nobody appreciates. Allow your cake to cool completely before introducing it to its liquid companion. This patience will pay off in the form of a perfectly moist, yet structurally sound, poke cake.

Although the exact history of how Peter Cooper created the product is unknown to us today, we do know that in 1845 he secured a patent (US Patent 4084) for a gelatin dessert powder called “portable gelatin.” His invention was a basic edible gelatin that had no flavoring to it.

What country invented Jell-O? ›

The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. He and his wife May had made the product by adding strawberry, raspberry, orange, and lemon flavoring to sugar and granulated gelatin (which had been patented in 1845).

Most of those instant puddings are made to react with the milk proteins, and since there are no milk proteins in the non dairy milks, they don't work. Cooked pudding that sets thanks to cooked starch should work, even with plain water, though it might not taste very good that way!

Mixing too vigorously can make the pudding watery, while mixing too little can prevent the ingredients from combining properly. Adjusting the mixing technique and following the recipe carefully can help achieve the desired thickness [3].

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture.

We're glad you asked. Betty Crocker SuperMoist cake mixes already have pudding in the mix. If you want to add pudding, we recommend using only Betty Crocker recipes that have been tested with added pudding.

Sprinkling the instant pudding powder in with the rest of your dry ingredients will level up the flavor, texture, and moistness of your boxed cake. Thanks to the added fat in boxed pudding powder, your cake can be just about as decadent as if you'd made the thing from scratch — but without the extra time and hassle!

Ingredients like pistachio are more accessible in pudding form, she added. When added to a baked good, pudding mix can also improve the texture. The sugar helps desserts retain moisture, while the cornstarch makes for a taller rise in the oven, Ms.

Add structure. On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.