I don't think you could use home made pudding b/c you add the dry pudding mix to the cake.
Which answers mb's question. (One of them anyway, ;)). I wasn't trying to tease! LOL! I just thought your question to angrychef were more technical to her specific formula and you already knew the gist of the pudding mix thing.
It's been a while so I don't remember exactly, but I think you add 2 - 3 tablespoons of pudding to one box of cake mix. So I did the same thing with a scratch recipe which yields the same amount as the average Duncan Hines mix (two 9" rounds) and that's what worked for me. I just added it with the dry ingredients.
Nori does make a pudding mix and I guess I should try it, but that's the one that creeps me out! It says to mix it with pureed tofu and that just sounds way too granola hippy yuck for me! I know that has nothing to do with just using it as a dry pudding mix in a cake recipe, but I am SO DISTURBED by it that I just can't get past it. Every time I see the package in the store, all I think of it pureed tofu with vanilla added and I want to puke. Also, I think it's sweetened with honey. Another strike against it. I couldn't use it for over half of my cakes (for the vegan clients), and I think it would alter the taste of the cake. I just want sugar dammit! A normal pudding mix without the weird ingredient names I can't pronounce! (BTW, I used Jello brand).
I've seen the Cake Doctor book once and I skimmed through it since everyone makes such a big hoo ha over it, but it didn't look interesting enough for me to read more than flip through pages and look at pictures. So I don't know exactly what they do with pudding flavors. I just used vanilla or white chocolate pudding in almost all my recipes since those are neutral flavors. I added them for the moistness, not so much the flavor.
If you have any other questions, feel free to ask, but hopefully angrychef will be here soon to drop the 411.