Okay, so I was looking to make something sweet, but I didn’t want to go through the whole baking process. I came across this idea to use a red velvet cake mix to make pudding, and I thought, why not? I gotta say, this was a pretty fun experiment, and here’s how it all went down.
First off, I grabbed a box of red velvet cake mix. I’m a Duncan Hines girl myself because I think it has the best flavor. But I guess you could use any other brand if that’s what you have on hand. Just make sure it’s around 15.22 ounces. I also tried Betty Crocker cake, and to be honest, the texture was even better than Duncan Hines – super fluffy, seriously. But here’s the catch: it was kinda bland. I couldn’t taste much chocolate. I needed the frosting to make it taste good. I’m just sharing my experience, and if you’re curious, it might be worth trying both to see what you like best.
Then, I looked around my kitchen for the other ingredients. I used milk – you can use full cream or low-fat, whatever you like. I didn’t have any buttermilk on hand, which is typically what gives red velvet that unique tangy flavor. I also skipped the vinegar ’cause, well, I just didn’t feel like adding it.
Mixing It Up
- Step 1: I dumped the whole cake mix into a big bowl.
- Step 2: I poured in some milk. I didn’t measure it exactly, just eyeballed it until the mix looked like, you know, pudding consistency. It should be smooth but not too watery.
- Step 3: I stirred it all up with a whisk. I made sure there were no lumps left, just a smooth, creamy mixture.
Cooking Time
I poured the mix into a saucepan and started heating it on the stove over medium heat. I kept stirring it constantly so it wouldn’t burn or stick to the bottom of the pan. Gradually, it started to thicken up. It took about 5-7 minutes, I guess, until it reached that perfect pudding consistency – thick, but still pourable.
Cooling Down
Once it was thick enough, I took the saucepan off the heat. I poured the pudding into individual serving bowls. You could also use one big bowl if you’re planning to share. Then, I let them cool down at room temperature for a bit before popping them into the fridge. I figured they’d taste better cold.
After a couple of hours in the fridge, they were all set. I topped them with some whipped cream ’cause, why not? And there you have it – a super easy red velvet pudding made from cake mix.
It’s a bit different from what you’d expect from a red velvet cake, especially since I skipped the vinegar and buttermilk. It was sweet, with a hint of that red velvet flavor, but not exactly the same. Still, it was a fun little dessert hack that satisfied my sweet tooth without too much effort. If you’re feeling lazy but craving something sweet, give this a shot. You might be surprised!
