Pudding Cake Base 2.0


Pudding Cake Base 2.0 is a versatile concentrate that can make muffins, rings and layers.


  1. Holds a high level of fruits and fillings
  2. Specially formulated for easy use
  3. Has excellent moisture retention


Sugar, Modified Corn Starch, Whey (Milk), Wheat Gluten, Salt, Sodium Aluminum Phosphate, Soybean Oil, Sodium Bicarbonate and 2% or Less of Each of the Following: Propylene Glycol Esters of Fatty Acids, Mono- and Diglycerides, Diacetyl Tartaric Acid Esters of Mono- Diglycerides (DATEM), Artificial Flavor.

Pudding Cake



Flour, Cake 100.00
Sugar Granulated 100.00
Pudding Cake Base 2.0 85.00
Soybean Oil 85.00
Mix 1 minutes on low speed and 2 minutes on medium speed
Whole Eggs 100.00
Gradually add eggs while mixing 1 minute on low speed. Scrape bowl and continue mixing for 2 minutes on low speed
Water (Variable) 80.00
Gradually add water and mix 1 minute on low speed. Scrape bowl and mix 2 minutes on low speed.
Total weight 550.00


Baking information:

Batter temperature: 68-72°F

Bake temperature: 350-360°F

Specific gravity: .095-1.10