I like to add pudding to the batter of the Gluten Free cake mixes. I think it smooths over the grittiness I tasted in baking it according to the package directions. It does make the cake a tad bit more dense. Traditionally wheat based cakes are lighter. That is OK, I actually like my cakes a bit on the dense yet moist side. I think its perfect. Not quite pound cake quality, not so light that you wonder where the cake went. It ends up in the middle somewhere as a nice happy medium.
1 box Betty Gluten Free Yellow Cake Mix
1 3.8 oz. box of Pumpkin Spice Flavored Jello Pudding (seasonal flavor)
1/3 cup Sugar
1/2 cup Oil
1 cup Pumpkin Puree
1/4 teaspoon Pumpkin Pie Spice
- Combine ingredients and whip for 3 to 4 minutes.
- Pour in equal amounts into greased 8" cake pans.
- Bake at 350 degrees for 41 to 46 minutes.
I will be sharing this with the Pumpkin Line up over at the Newlyweds,