Category: cake mixes

bourbon spice cake

Bourbon Spice Cake

1 (18.25 ounce) box spice cake mix
3/4 cup bourbon
3/4 cup vegetable oil
4 eggs
1/4 cup water
1 small box vanilla instant pudding

Mix together well. Bake in Bundt pan for 50 minutes at 350 degrees F.

Glaze with a mixture of confectioners’ sugar and bourbon.

brandied sour cream orange bundt cake

Brandied Sour Cream Orange Bundt Cake

1 (18 1/2 ounce) box yellow cake mix
1 (3 3/4 ounce) box instant vanilla pudding
    and pie filling mix
3/4 cup brandy, divided (see note)
1/3 cup plus 1/4 cup orange juice, divided
1/2 cup sour cream or reduced-fat sour cream
4 eggs, at room temperature (see note)
1 cup chopped pecans or English walnuts
3 tablespoons freshly grated orange peel
1/4 cup butter or margarine
3/4 cup granulated sugar

Preheat oven to 350 degrees F. Grease a 10-inch diameter tube or Bundt pan.

In a large bowl, combine cake mix, pudding mix, 1/2 cup of the brandy or orange liqueur, 1/3 cup of the orange juice and sour cream, beating well with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in nuts and orange peel. Spoon into the prepared pan. Bake for 45 minutes or until a cake tester inserted into cake comes out clean.

Remove cake from oven and allow to cool in pan for 10 minutes. Turn cake out onto a large sheet of foil (right-side-up for 10-inch tube pan and upside-down for a 10-inch Bundt pan). Using a thin long wooden skewer, make holes all over top of hot cake.

When cake is almost done, prepare syrup. In a small heavy saucepan, melt butter or margarine over low heat. Add sugar and remaining 1/4 cup orange juice, blending well. Bring to a boil over moderate heat, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup brandy or orange liqueur (see note).

Drizzle hot syrup over top of cake very slowly, being careful that too much syrup does not run into crack on top of tube cake. Bring foil up around cake and wrap securely. Cake may be served when completely cooled. Or, cake may be stored in an airtight cake container or wrapped in foil and stored in the refrigerator for up to 3 to 4 weeks.

NOTE: If not using brandy or orange liqueur, increase orange juice to 7/8 cup.

NOTE: May omit eggs; use the equivalent of 3 eggs in egg substitute, such as Egg Beaters.

butter rum cake

Butter Rum Cake

1 cup chopped nuts
1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup rum

Preheat oven to 325 degrees F. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used.

Glaze
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Melt butter in pan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.

banana flips

Banana Flips

1 (18.25 ounce) box yellow cake mix
1 small box instant banana pudding mix
4 eggs
1 1/2 cups milk
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3/4 cup butter
3/4 cup shortening
3/4 cup milk
1 1/2 teaspoons banana extract

Preheat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.

In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and the 1 1/2 cups of milk. Divide the batter evenly between the two pans.

Bake 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean. While the cake is baking, make the filling.

Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

apple crunch

Apple Crunch

1 cup (2 sticks) butter, divided
1 (18.25 ounce) box yellow cake mix
2 cans apple pie filling

Put apple filling in pan. Mix cake and 1 1/2 sticks butter and spoon over apple filling. Pour remaining melted butter over the top of mixture. Bake at 400 degrees F until golden brown.

black forest dump cake

Black Forest Dump Cake

1 (20 ounce) can crushed pineapple with juice
1 cup flaked coconut
1 (3.5 ounce) box instant vanilla pudding mix
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) box chocolate cake mix
1/4 cup butter

Spread pineapple in a 13 x 9-inch pan. Sprinkle a layer of coconut on top of the pineapple, and then a layer of dry pudding mix. Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling. Cut butter into thin slices, and arrange on top of cake mix

Bake at 350 degrees F for 1 hour. Cool.

blueberry dump cake

Blueberry Dump Cake

1 (18.25 ounce) box yellow cake mix
4 cups fresh blueberries, or thawed
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Mix blueberries, sugar and cinnamon in the bottom of a 13 x 9-inch pan. Cover blueberries with dry cake mix. Pour butter over cake mix, but do not stir.

Bake for 30 minutes or until light brown. Serve warm or cold, topped with ice cream.

better than sex cake

Better than Sex Cake

1 (18.25 ounce) box yellow cake mix
1 (16 ounce) can crushed pineapple, undrained
3 bananas, sliced
1 small box instant vanilla pudding
1 (16 ounce) container whipped topping
1 1/4 cups flaked coconut
16 ounces chopped nuts
1/2 cup granulated sugar

Bake cake mix according to package directions for one 13 x 9-inch cake.

Combine the crushed pineapple (undrained) with the granulated sugar and cook for 5 minutes over medium heat. Set aside to cool.

Mix pudding according to package directions.

When cake is cool, spread the cooled pineapple mixture over the top, followed by the vanilla pudding, sliced bananas and whipped toping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill in the refrigerator for at least one hour before serving.

brownie cheesecake

Brownie Cheesecake

1 (19.8 or 21.5 ounce) box fudge brownie mix
24 ounces cream cheese
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Preheat oven to 350 degrees F. Grease the bottom only of a 9-inch springform pan. Prepare brownie mix as per package instructions for chewy brownies. Spread evenly in the prepared pan. Bake for 35 minutes or until set.

Meanwhile, in a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add eggs and the vanilla extract; mix well. Stir in the mini chips at the last minute. Pour into prepared pan.

Reduce oven temperature to 300 degrees F. Bake for 50 minutes or until center is set. Cool. Chill thoroughly. Remove side of springform pan (you may want to use a warm knife to separate the cheesecake from the sides of the pan). Garnish with your favorite whipped cream topping and then with a few leftover mini chips sprinkled over the top.

brown sugar cinnamon cake

Brown Sugar Cinnamon Cake

1 (18.25 ounce) box yellow cake mix with pudding
1/2 cup vegetable oil
4 eggs
1 (16 ounce) container sour cream
1 cup brown sugar
4 teaspoons cinnamon
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 to 3 teaspoons hot water

Mix cake mix, oil, eggs and sour cream and pour into a greased 9 x 13-inch glass baking pan. Pour one-half mixture into cake pan.

Mix brown sugar and cinnamon and spread evenly across batter. Pour other half batter on top and bake at 350 degrees F for 45 minutes to one hour. (Check after 45 minutes – middle should begin to pass the wooden pick test.)

Mix confectioners’ sugar, vanilla extract and 1 tablespoon warm water, adding more water if necessary to make glaze thin enough to spread on warm cake.

Serve warm!