Can anyone help me out here? What is the big deal about pudding mixes?

R

richard-in-cincy

Well-known member
I just don't get it. Is it a manufacturer's plot to create demand and sell more product?

It's a tiny box of sugar, cornstarch, a scant bit of chemical flavoring, and chemicals for various other reasons. The flavoring potential it brings to an entire cake is minimal at best.

"Home baked" seems to start with a cake mix and a box of pudding these days. Just looking at various food sections today: pudding cookies, "old-fashioned" pudding fudge, pudding cakes.

And the "fudge" and "cookie" recipes already have you measuring out sugar and starch and flavorings, so WHY THE BOX OF PUDDING???

Are we supposed to think, "Ah, pudding is lucious, thick, and creamy" and transfer the properties imagined in a prepared pudding to a baked good where a box is dumped in (which is of course, totally not the same thing)?

Thoughts?

 
Thanks Nan, just wanted a reality check, I think the height of the...

bogus marketing is the "pudding in the mix" cake mixes. Uh, that would be the same thing that's already in the cake mix: sugar, starch, flavoring, chemicals?

 
I always thought it started with the original "add a box to a mix" phenomenononnonn

(I can never remember how to spell that word. I need a mnemonic like this one: SEPARATE: Two A's SEPARATED by Two E's)

Anyway...I think you have an entire generation of folks who used boxed cake mixes and remember that...and the companies have latched onto simplicity and state they've added it for us. Saves us all that time!

Now cakes I can't be bothered with, but I want to understand why it makes a difference in cinnamon rolls like Pat's??

 
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