Cake Mix Recipes

Chocolate Angel Cake

1 (16-ounce) package angel food cake mix
1/2 cup unsweetened cocoa
1-1/2 cups plus 2 tablespoons hot fudge topping, divided
2 cups whipped topping, divided
1 (21-ounce) can cherry pie filling, divided

1 Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in a preheated 350-degree oven as directed on the package. Let cool as package directs.
2 When cake is completely cooled, carefully remove from pan. Cut horizontally in half. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling.
3 Place the other half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling.

Servings: 12

Pecan Pie Cake

1 box yellow cake mix
1 egg + 3 eggs
1 stick butter, melted
1 1/2 C. light corn syrup
1/3 C. brown sugar
1 t. vanilla
2 C. chopped pecans

Remove 2/3 cup of the cake mix to be used later in the filling.

To the remaining cake mix, add 1 egg and melted butter. Mix thoroughly. Pat into a 9 x 13 pan sprayed with shortening.

Bake at 350°F. for 20 minutes. Let cool.

Meanwhile, mix corn syrup, brown sugar, remaining 3 eggs, vanilla, and remaining cake mix. Mix until smooth (will almost be frothy with lots of air bubbles).

Stir in chopped pecans. Pour over baked crust.

Bake at 350°F for 40-45 minutes. Cool thoroughly and cut into bite-size pieces.

Cranberry Cobbler

1 box yellow cake mix (2 layer)
1 (21 ounce) can peach pie filling
1 (16 ounce) can whole cranberry sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butter or margarine, softened
1/2 cup chopped nuts

Combine peach pie filling and cranberry sauce in ungreased 13 x 9-inch pan.

Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 degrees F for 45 to 50 minutes or until golden brown.

Serve with ice cream or whipped cream if desired.

Brownies from a Cake Mix

1 pkg (18.25 oz)chocolate cake mix (any brand)
1 pkg chocolate pudding mix, cook-n-serve prepared DO NOT USE INSTANT PUDDING
1 pkg (12 oz) chocolate chips
1 cup walnuts, chopped

Pour dry cake mix into a large bowl; add the prepared pudding and nuts. Mix well and pour into a 9 X 13 greased pan. Sprinkle chocolate chips over the top. Bake in a 350 degree oven for 25-35 minutes. Remove and let cool (in refrigerator) overnight or until cold.

Butter Pecan Cake Brownies

1 (2-layer) box butter pecan cake mix
1/2 cup (1 stick) butter, melted
1 egg

Topping
1 (1-pound) box confectioners’ sugar (3 1/2 cups)
1/2 cup (1 stick) butter, melted
2 eggs
1 (8-ounce) package cream cheese

Preheat oven to 300 degrees.

Mix the first three ingredients and press in 9 x 13-inch pan. Mix
confectioners’ sugar, melted butter, eggs and cream cheese together;
pour on cake batter and sprinkle with pecan chips. Bake for 55 minutes.

Apple Pie Pizza

* 1 pkg. two layer spice cake mix
* 1 cup quick oats
* 1/2 cup shredded colby cheese
* 6 Tbsp. butter, softened
* 1 egg
* 1/4 cup quick oats
* 2 Tbsp. butter, softened
* 1/2 cup chopped walnuts
* 1/2 cup brown sugar
* 21-oz. can apple pie filling

Preheat oven to 350 degrees F. Grease a 12" round pizza pan or 13x9" cake pan and set aside.

Combine cake mix, 1 cup oats, cheese, and 6 Tbsp. softened butter in large bowl and mix at low speed until crumbly.

Reserve 1 cup of these crumbs. Add egg to remaining crumbs and blend well. Press in greased pan and bake at 350 degrees F for 10 minutes.

To reserved crumbs, add 1/4 cup oats, 2 Tbsp. butter, walnuts, and brown sugar and mix well.

Remove crust from oven and spread with apple pie filling. Sprinkle with reserved crumb mixture and bake 15-20 minutes longer until crumbs are light golden brown. 12 servings

Chewy Date Snack Bars

* 1 pkg. two layer yellow cake mix
* 3/4 cup brown sugar
* 3/4 cup melted butter
* 2 eggs
* 2 cups chopped dates
* 2 cups chopped walnuts

Preheat oven to 350 degrees F. Grease 13x9" pan and dust with flour; set aside. Combine cake mix and sugar in large bowl and blend well. Add butter and eggs and mix until a batter forms. By hand, stir dates and nuts into batter.

Spread in prepared pan.

Bake bars at 350 degrees F. for 35-40 minutes until edges turn golden brown. Cool 10 minutes, then run knife around edges of pan to loosen sides. Cool one hour, then cut into bars. 24 bars

Candy Bars

* 1/2 cup butter, melted
* 1 pkg. two layer chocolate cake mix
* 1 cup semisweet chocolate chips
* 1 cup white chocolate chips
* 2 cups chopped pecans OR coconut
* 1/2 cup milk chocolate chips
* 14 oz. can sweetened condensed milk

Heat oven to 350 degrees. Place butter and cake mix in large bowl. Mix with fork until crumbly. Sprinkle evenly over bottom of 15x10" jelly roll pan and press to form crust. Sprinkle with semisweet chocolate chips and white chocolate chips and pecans or coconut.

In microwave on medium power, melt milk chocolate chips for 1-2 minutes or until melted. Stir sweetened condensed milk into the melted chips. Spread milk mixture evenly over nuts in jelly roll pan. Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool completely and cut into bars. 48 bars

Southern Gooey Cake

* 1 box yellow cake mix
* 1 cube margarine or butter (1/2 cup), softened
* 2 eggs, beaten
* 3/4 cups chopped pecans
* 2 eggs, beaten
* 1 16-ounce box powdered sugar (about 3 1/2 cups)
* 1 8-ounce package cream cheese, softened

Mix first three ingredients well; pat into a greased and floured 9 x 12 inch baking dish. Sprinkle with 3/4 cup chopped pecans.

Beat eggs, powdered sugar and cream cheese well. Pour onto first layer.

Bake at 350 degrees for about 35 minutes or until the top is lightly browned.

Let cool, sprinkle with powdered sugar, and cut into squares.

Chocolate Chip Banana Walnut Muffins

1 (18 1/4 ounce) box French vanilla cake mix
3 eggs
1/3 cup olive oil
3 bananas, mashed
3/4 cup chocolate chips
3/4 cup chopped walnuts
1/4 cup sweetened coconut

  1. Mix bananas, oil and eggs in a seperate bowl with a wish, then add to cake mix, combine with a rubber spatuala, stir in nuts and walnuts, makes 12 large muffins. sprinkle with coconut on each, it will toast when baking – and bake for 20 to 25 minute at 400 degrees – .

Butterfinger Crumb Cake

1 (18.25 ounce) box chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed

Prepare and bake cake according to instructions on box in a greased 9 x
13-inch pan. Allow cake to cool, then crumble into bowl.

Mix instant pudding with milk until set. Pour half the pudding in the
bottom of a large glass bowl. Sprinkle half the cake crumbs over
pudding. Pat cake into pudding. Sprinkle 1/3 Butterfinger crumbs over
pudding and cake crumbs. Layer remaining pudding, then press remaining
cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake.
Spread whipped topping over cake. Sprinkle remaining Butterfinger
crumbs over whipped topping.

Chocolate Chip Banana Crumb Bundt Cake.

Cake Mixture:
1 box white cake mix
3 ripe bananas, mashed
3 lg. eggs
1 sm. box Banana Creme instant pudding mix
1 c. sour cream
1/3 c. water
3 Tbls. vegetable oil
1/2 tsp. baking powder
1 c. semi sweet chocolate chips
1/2 tsp. cinnamon powder
1/2 tsp. ground mace
1/4 tsp. nutmeg

Crumb Topping:
1 stick butter, room temperature
1 c. flour
1 c. granulated sugar
1 tsp. cinnamon
1/2 c. chocolate chips

Preheat oven to 350F. degrees.

Spray a bundt pan and set aside.

In a medium bowl add in all the crumb ingredients. Combine with fingertips until coarse crumbs are formed. Set aside.

In a bowl sift together the cake mix, instand pudding mix, spices and baking powder. Set aside. In a mixer cream the bananas, eggs, sour cream, oil and water until smooth. Add the dry ingredients to the wet and mix for 5 minutes on medium. Fold in the chocolate chips.

Place the crumbs in the bottom of the bundt pan. Do not press. Pour the cake batter over the crumbs and smooth with a spatula. Bake at 350F. degrees for approximately 60 minutes or until a toothpick inserted comes out clean. Cool completely. Using a knife cut around the edges of the pan to release crumbs. Sprinkle with confectioners sugar.

BANANA PUDDING CAKE.

1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners’ sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3 Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4 To make glaze: In a small bowl, combine confectioners’ sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Makes 12 - 10 inch Bundt cake.

BLACK RUSSIAN CAKE.

Cake:
Veg oil for spraying the pan
Flour for dusting the pan
1 package yellow cake mix
1 large package chocolate instant pudding mix
1 cup veg oil
3/4 cup water
1/2 cup sugar
4 large eggs
1/4 cup Kahlua or other coffee liqueur
1/4 cup vodka
GLAZE
1/2 cup powder sugar, sifted
1/4 cup Kahlua

Preheat oven to 350 degrees. Lightly spray a bundt pan, then dust with flour. Place cake mix, pudding, oil, water, sugar, eggs, Kahlua and vodka in a large mixing bowl. Beat on low speed for 1 minute. Scrape sides of bowl and increase mixer speed to medium and beat 2 more min. Pour batter into prepared pan and bake.60-65 min, until sides pull away from pan. Cool 20 min. Remove from pan and cool 20 more min. For the glaze-put powder sugar in a bowl and stir in the kalua. Spoon over the cake.

APPLE RUM CAKE

1 cup chopped pecans
1 box yellow cake mix (with pudding)
1/2 cup cold water
1/3 cup oil
1/2 cup dark rum (80 proof)
2 1/2 cups chopped peeled apples

Glaze:
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum (80 proof)

Heat oven to 350 degrees. Grease and flour 12-cup (standard size) bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients in mixing bowl. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving dish. For the glaze: melt butter in saucepan. Stir in water and sugar; boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon and brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up. Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish with cherries. Or just sprinkle with powdered sugar and then garnish with cherries.

BLACKBERRY WINE CAKE

1 pkg. white cake mix
1 pkg. blackberry or raspberry jello
4 eggs
1/2 c. oil
1 c. blackberry wine
1 c. chopped pecans

Beat first five ingredients together for 2 minutes. Pour into bundt pan (greased and floured). Sprinkle pecans on top of cake. Bake at 325 degrees for 55-60 minutes. Cool and invert cake. If desired, pour glaze on cake after inverting.

GLAZE:
Boil for 2 minutes: 1/4 c. margarine, 1/2 c. wine, 1-1/2 c. powdered sugar. Stir constantly while ingredients are boiling. Cool. Pour on cake

CHOCOLATE PUDDING CAKE.

1 (3 7/8 oz.) box chocolate pudding
1/4 c. chocolate chips
1 box chocolate cake mix

Cook pudding according to package directions. When it starts to thicken remove from heat and stir in cake mix. Pour into a 9 x 13 x 2 1/2 inch pan. Sprinkle chocolate chips over the top. Place in a 350F. degree oven until done. Serve plain or with whipped cream.

CHOCOLATE PUDDING CAKE.

1 box chocolate cake mix
1 (3.4oz.) pkg. instant chocolate pudding
2c. sour cream
4 eggs
1c. water
3/4c. vegetable oil
1c. semisweet chocolate chips

Preheat oven to 350*. Grease and flour a 10 inch bundt pan.
In a large mixing bowl, stir together cake mix and pudding mix. Make a well in the center of the mixes and pour in the sour cream, eggs, water, and oil. Beat on low speed until blended. Scrap the bowl and beat 4 more minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted in center comes out clean
Recipe submitted by Princess Gran.

CHOCOLATE PUDDING CAKE 2.

1 (3.5oz.) NON instant chocolate pudding
2c. cold milk
1 box devil food cake mix
1c. semisweet chocolate chips
1c. chopped walnuts (optional)

Preheat oven to 350*. Grease and flour 9x13 inch pan. Set aside.
In a large saucepan combine non instant pudding and 2c. cold milk. Cook over medium heat, stirring constantly until pudding thickens. Remove from heat. Pour dry mixture into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with semisweet chocolate chips and walnuts. Bake in preheated oven for 20 to 30 minutes, or until toothpick inserted in center comes out clean

EASTER HAWAIIAN SUNSET CAKE.

4 eggs
1/2 cup oil
1 1/2 cup milk
small vanilla instant pudding
small box orange jello
1 box Orange Supreme Cake Mix

Mix all ingredients together. Beat on med. for 3 min. pour into 3 9" greased and floured cake pans. Bake at 350 for 30 min. or until knife comes out clean. Cool layers before adding filling and topping.

FILLING
15 oz. can crushed pineapple, drained well
12 oz. frozen coconut
8 oz. sour cream
2 cups sugar

Remove as much liquid as possible from pineapple. Mix all ingredients. Take out 1 1/2 cup mixture and reserve for topping. Spread filling between each layer and on top.

TOPPING: Mix together reserved filling mixture with 8 oz. COOL WHIP. Spread on sides and top of cake. Refrigerate overnite (or Even better if you could make a day ahead).

EGG NOT BUNDT CAKE.

1 pkg. yellow cake mix, pudding in mix
oil
eggs
1 tsp. nutmeg
eggnog (substitute for water)

Bake cake according to directions only substituting eggnog for water and add the nutmeg. Top with glaze.

EGG NOG GLAZE
2 cups conf. sugar
2 tbl. butter
1 tsp. vanilla
3 TBL. eggnog

Combine and drizzle over cake.

FUDGE RIBBON CAKE.

1 pkg. chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
2 T. butter, softened
1 T. cornstarch
1 (14 oz.) can Eagle Brand condensed milk
1 egg
1 t. vanilla

Preheat oven to 350 degrees. Prepare cake mix as directed on package. Pour batter into well greased and floured bundt cake pan. In small bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then add the egg and vanilla and mix until smooth. Pour evenly over cake batter. Bake 50-55 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly.

Glaze or garnish as desired. Store covered in the refrigerator.

HO-HO CAKE.

1 (9 ounce) package chocolate cake mix
5 tablespoons all-purpose flour
1 1/4 cups milk
1 cup white sugar
1/2 cup margarine
1 cup shortening
1/2 cup margarine
1 teaspoon vanilla extract
1 egg
1 1/2 teaspoons hot water
3 (1 ounce) squares unsweetened chocolate, melted
1 3/4 cups confectioners’ sugar

Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Remove from pan and cool completely.

Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well.

Spread over cake. Refrigerate.

In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner’s sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

MARBLE PUMPKIN CAKE.

2/3 cup canned solid pack pumpkin
2 tsp ground cinnamon
1 package (18.25 ounce) yellow cake mix
4 eggs
3/4 cup sour cream
1/4 cup granulated sugar
1/2 cup oil, preferably canola

Glaze:
1/3 cup sour cream
4 tsp butter or margarine, at room temperature
1/8 tsp cinnamon
3/4 cup powdered sugar
4 tsp milk
candy pumpkins, optional

Preheat oven to 350 Butter 10 cup bundt pan. Combine pumpkin with cinnamon; set aside.In bowl with mixer at low speed beat cake mix, eggs, sour cream, granulated sugar, oil and 1/4 cup water until combined. Increase speed to high; beat until smooth, about 2 minutes. Stir 1 cup batter into pumpkin mixture. Spoon half of remaining plain batter into bundt pan. Top with pumpkin batter.
Spoon remaining plain batter over. With knife lightly swirl batters together. Bake 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan on rack 20 minutes. Remove from pan; cool completely on rack.

GLAZE
Beat butter, sour cream, cinnamon and confectioners sugar until combined. Beat in enough milk until pourable.
Place cake on serving platter; spoon glaze over.
Garnish with candy pumpkins

MIAMI WHAMMY CAKE.

18 1/2oz. White cake mix with pudding in mix
3/4c. water
3 egg whites
1/4c. Bacardi Light Rum
1/4c. Nassau Royale Liqueur
1/3c. vegetable oil
1Tbsp. Grenadine syrup
2Tbsp. grated orange peel

Preheat oven to 350. Grease and flour two 8 or 9 inch round cake pans. Combine all above ingredients in a large mixing bowl. Blend, then beat medium speed for 2 minutes. Divide batter between 2 prepared pans. Bake according to package directions. Cool pans on oven rack for a few minutes then completely cool on wire racks. Split each layer half horizontally. Set aside.

FILLING:
1/3c. Bacardi Light Rum
1/4c. Nassau Royale Liqueur
1/3c. Orange Juice
1/4c. Lime Juice
3Tbsp. Cornstarch
1Tbsp. Grenadine syrup
1c. Sugar
1 pint heavy cream, whipped to stiff peaks and refrigerate.

In small saucepan, combine rum liqueur’s, orange juice, lime juice, cornstarch and sugar.
Cook over medium heat stirring constantly until sauce thickens and becomes clear. Remove from heat and cool to room temperature. Chill in refrigerator. To assemble the cake, using a wire whisk fold the chilled filling into the chilled whipped cream. Spread mixture between the cake layers and over top and sides of cake. Chill well until serving. Store in refrigerator.

LEMON CAKE DESSERT.

1 box angel food cake mix
2 boxes lemon pudding mix
2 c. cold skim milk

FOR GARNISH:
Thin sliced lemon rounds, halved
Fresh mint leaves

Prepare cake mix, bake and cool.
Set aside.

To make filling:
At least 1 hour before using, beat pudding mix according to package directions. Cover and refrigerate for 1 hour or until mixture is of spreading consistency. To assemble, slice cake carefully into 3 layers. Put 1 layer on serving plate, spread with chilled pudding. Follow with second layer. Spread filling around outside and inside of each layer, using all of the filling on top. Garnish with lemon rounds and mint leaves. 12 servings

MOUNTAIN DEW CAKE.

Cake:
1 box yellow cake mix
1 cup veg. oil
1 small box orange gelatin
4 eggs
10 oz mountain dew

Icing:
1 large can crushed pineapple
with juice
5 tbsp plain flour
1/2 stick of margarine
2 cups sugar
1 cup coconut

Mix cake mix, oil and eggs until well blended. Bake at 350 in well greased and floured pans. For icing mix pineapple, flour, sugar and margarine in a heavy saucepan, bringing to a boil and or until mixture becomes thick. Add coconut, cool and spread on layers.

LEMONADE POUNDCAKE.

1 box yellow cake mix
1 small box lemon Jello
1 small can frozen lemonade
4 eggs
1/2 cup oil
3/4 cup sugar

Dissolve Jello in 3/4 cup of hot water (stir until it is well dissolved). Let cool. Beat together 4 eggs and the 1/2 cup of oil. Mix all these ingredients into the yellow cake mix. Mix well and pour into a tube baking pan. Line pan with greased wax paper sprinkled lightly with flour. Bake at 325 degrees until done(browned on top). Mix small can of lemonade (thawed) with 3/4 cup sugar. When cake is done and still warm pour lemonade mixture over cake. Let cool and remove from pan.

SNICKERDOODLE CAKE WITH
CINNAMON BUTTERCREAM FROSTING.

1 pkg. white cake mix
1 C whole milk
1 stick butter, melted
3 large eggs
1 tsp. vanilla
2 tsp. ground cinnamon
Cinnamon Buttercream Frosting (following)

  1. Preheat oven to 350. Grease and flour two 9 in. round cake pans.
  2. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl. Mix for 3 min. scraping sides as needed. Divide batter between pans. Place in oven side by side.
  3. Bake until they are golden brown. About 27-29 min. Remove from oven and cool for 10 min. After 10 min. invert them onto another rack and allow to cool completely.
  4. Meanwhile, prepare Cinnamon Buttercream Frosting.
  5. Frost. Place in refrigerator until the frosting sets, 20 min.
  6. Keep refrigerated.

Cinnamon Buttercream Frosting

1 Stick butter, at room temp.
3-3/4 C confectioners’ sugar
3 Tbsp. milk (or more)
1 tsp. vanilla
1 tsp. cinnamon

Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds. Add conf. sugar, 3 Tbsp… milk and vanilla. Blend on low until sugar is incorporated, 1 min. Add cinnamon, Increase speed to medium and beat until light and fluffy, 1 min. more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.

SOMBRERO CAKE.

CAKE:
1 box chocolate cake mix
1(3 1/4 oz) instant chocolate pudding
1/2 cup cooking oil
3/4 cup milk
4 eggs
1/4 cup Kahlua
1/4 cup vodka

GLAZE:
1 1/2 tbsp vodka
1 1/2 tbsp milk
1 1/2 tbsp Kahlua
1 cup powdered sugar

CAKE:
Mix all ingredients together for 4 minutes with mixer. Pour into well greased and floured bundt or tube pan. Bake at 350 for 45-50 minutes. Cool.

GLAZE:
Mix all ingredients and drizzle over warm cake.