MMM Yummy.... Whipped up 4 egg whites (instead of 3) separately and folded them into the rest of the combined ingredients. Fold them in well. This helps to make cake a little fluffier since the added pudding mix makes cake denser. I left out the non-fat milk and used lemon cake mix, not yellow. I sliced the cake to make 2 layers and spread lemon pudding filling in center. Going to try raspberry spread next time (1 small jar seedless raspberry preserves + 1 box raspberry jello as suggested by another reviewer). Used "Cream cheese frosting II" recipe and made a flag with blueberries and strawberries for the 4th of July.

This recipe rocks. I cut the recipe in half and made 1 loaf and 6 buns in cake pan. After 20 minutes, I removed the buns. Also after 20 minutes, I covered the loaf loosely with tented foil and baked it for another 10 minutes. At the suggestion of most of the reviewers here, I only cooked the loaf for a total of 30 minutes at 350 instead of the 45 minutes indicated in the recipe. However, the 30 minutes was not long enough - the center of the loaf was still somewhat wet. Next time I will leave in for another 5 minutes. Even though the center was still a bit wet, this did not ruin my loaf, as I just sliced the inner part of the loaf and toasted them, which cooked them through. The buns came out great - I made a glaze with cream cheese, little milk, little confectioners. Delicious!