Do you have any creative cake recipes using a boxed cake mix as a base?!
1 box yellow cake mix
20 oz. crushed pineapple
1 sm. pkg. instant vanilla pudding
2 c. milk
8 oz. cream cheese, softened
13 oz. Cool Whip
1. Prepare cake mix as directed.
2. Bake in 13"x9" cake pan.
3. When done, prick cake with fork.
4. Pour pineapple and juice over cake.
5. Blend pudding mix with milk and beat in cream cheese.
6. Spread over the pineapple.
7. When cool, cover with Cool Whip.
8. Garnish with nuts or coconut.
9. Keep in refrigerator
Black Forest Dump Cake
3 cans (21 ounces each) cherry pie filling
chocolate cake mix
? cup of chopped walnuts
1 cup of melted margarine or butter
1. Preheat oven to 325 degrees.
2. Pour 1-1/2 cans of cherry pie filling in a 9” x 13” x 2” greased baking pan.
3. Evenly layer dry chocolate cake mix over top of Cherry Pie Filling.
4. Pour remaining pie filling over top of cake mix
5. Top with butter and nuts
6. Bake for 70 minutes in preheated oven.
7. Cool and serve from pan.
Coconut Pound Cake
1 pkg. Yellow cake mix
1 small pkg. Coconut Instant Pudding
4 eggs
1 cup water
1/3 cup of oil
? cup shredded coconut
1. Mix all ingredient in a large mixing bowl on low until blended
2. Beat on High for an additional 2 minutes
3. Pour batter into a greased Bundt pan
4. Bake in a preheated oven at 350 degrees for 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
5. Cool in pan for 25 minutes
6. Remove and allow to continue to cool on rack.
7. Dust top of cake with powdered sugar or glaze
Banana Instant Pudding and Walnuts or Lemon Instant Pudding may be used in place of Coconut Instant Pudding and shredded coconut.
Chocolate-Chocolate Chip Dump Cake
1 can cherry pie filling
1 box chocolate cake mix
1 large box of chocolate pudding/pie filling
? cup chocolate chips
1 cup melted butter or margarine
1. Preheat oven to 325 degrees.
2. Pour cherry pie filling in a 9” x 13” x 2” greased baking pan.
3. Prepare chocolate pudding/pie filling according to the box directions for pie filling.
4. Pour chocolate pie filling over top of cherries.
5. Evenly layer dry chocolate cake mix over top of chocolate pie filling.
6. Sprinkle chocolate chips evenly over top of dry chocolate cake mix.
7. Drizzle melted margarine over top evenly.
8. Bake for 70 minutes in preheated oven.
9. Cool and serve from pan.
Black Forest Cake
1 box Chocolate Cake Mix
1 can or Cherry Pie Filling
1 Tbsp. Almond Flavoring
1 small box French Vanilla Instant Pudding
8 oz. Whipped Topping
2 Tbsp. Chocolate Sprinkles
Maraschino Cherries
1. Bake cake according to directions in a 9” X 13” X 2” pan
2. Mix pie filling and almond flavoring
3. While cake is till warm, poke top with fork and spread cherry pie filling over cake.
4. While cake cools, prepare pudding, adding extra vanilla flavoring.
5. Fold in whipped topping
6. Spread pudding mixture over cooled cake, carefully covering cherry pie filling.
7. Decorate with chocolate sprinkles and maraschino cherries
8. Cover and refrigerate.
CHOCOLATE MAYONNAISE CAKE
1 pkg. chocolate cake mix (with pudding)
1 c. of mayonnaise
1 c. water
3 eggs
Confectioners sugar (dusting cake only)
In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until cake pulls away from sides of pan. Cool in pan for 10 minutes. Remove and cool completely. Dust with confectioner’s sugar or frost.
Answers: ALMOST HEAVEN CAKE
1 box yellow cake mix
20 oz. crushed pineapple
1 sm. pkg. instant vanilla pudding
2 c. milk
8 oz. cream cheese, softened
13 oz. Cool Whip
1. Prepare cake mix as directed.
2. Bake in 13"x9" cake pan.
3. When done, prick cake with fork.
4. Pour pineapple and juice over cake.
5. Blend pudding mix with milk and beat in cream cheese.
6. Spread over the pineapple.
7. When cool, cover with Cool Whip.
8. Garnish with nuts or coconut.
9. Keep in refrigerator
Black Forest Dump Cake
3 cans (21 ounces each) cherry pie filling
chocolate cake mix
? cup of chopped walnuts
1 cup of melted margarine or butter
1. Preheat oven to 325 degrees.
2. Pour 1-1/2 cans of cherry pie filling in a 9” x 13” x 2” greased baking pan.
3. Evenly layer dry chocolate cake mix over top of Cherry Pie Filling.
4. Pour remaining pie filling over top of cake mix
5. Top with butter and nuts
6. Bake for 70 minutes in preheated oven.
7. Cool and serve from pan.
Coconut Pound Cake
1 pkg. Yellow cake mix
1 small pkg. Coconut Instant Pudding
4 eggs
1 cup water
1/3 cup of oil
? cup shredded coconut
1. Mix all ingredient in a large mixing bowl on low until blended
2. Beat on High for an additional 2 minutes
3. Pour batter into a greased Bundt pan
4. Bake in a preheated oven at 350 degrees for 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
5. Cool in pan for 25 minutes
6. Remove and allow to continue to cool on rack.
7. Dust top of cake with powdered sugar or glaze
Banana Instant Pudding and Walnuts or Lemon Instant Pudding may be used in place of Coconut Instant Pudding and shredded coconut.
Chocolate-Chocolate Chip Dump Cake
1 can cherry pie filling
1 box chocolate cake mix
1 large box of chocolate pudding/pie filling
? cup chocolate chips
1 cup melted butter or margarine
1. Preheat oven to 325 degrees.
2. Pour cherry pie filling in a 9” x 13” x 2” greased baking pan.
3. Prepare chocolate pudding/pie filling according to the box directions for pie filling.
4. Pour chocolate pie filling over top of cherries.
5. Evenly layer dry chocolate cake mix over top of chocolate pie filling.
6. Sprinkle chocolate chips evenly over top of dry chocolate cake mix.
7. Drizzle melted margarine over top evenly.
8. Bake for 70 minutes in preheated oven.
9. Cool and serve from pan.
Black Forest Cake
1 box Chocolate Cake Mix
1 can or Cherry Pie Filling
1 Tbsp. Almond Flavoring
1 small box French Vanilla Instant Pudding
8 oz. Whipped Topping
2 Tbsp. Chocolate Sprinkles
Maraschino Cherries
1. Bake cake according to directions in a 9” X 13” X 2” pan
2. Mix pie filling and almond flavoring
3. While cake is till warm, poke top with fork and spread cherry pie filling over cake.
4. While cake cools, prepare pudding, adding extra vanilla flavoring.
5. Fold in whipped topping
6. Spread pudding mixture over cooled cake, carefully covering cherry pie filling.
7. Decorate with chocolate sprinkles and maraschino cherries
8. Cover and refrigerate.
CHOCOLATE MAYONNAISE CAKE
1 pkg. chocolate cake mix (with pudding)
1 c. of mayonnaise
1 c. water
3 eggs
Confectioners sugar (dusting cake only)
In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until cake pulls away from sides of pan. Cool in pan for 10 minutes. Remove and cool completely. Dust with confectioner’s sugar or frost.
BEST COCONUT CAKE
1 box white cake mix
1/4 c. cooking oil
3 eggs
8 oz. sour cream
1 lg. can cream of coconut
Blend all ingredients and mix well. Grease and flour 9 x 13 inch pan. Pour this mixture into pan. Bake at 350 degrees for 30 to 40 minutes. Test with toothpick to see if done.
FROSTING:
8 oz. cream cheese
1 box powdered sugar
2 tbsp. milk
1 tbsp. vanilla
Mix and spread on cake. Garnish with toasted coconut flakes.
Yes, take a box cake and make just as the directions say then make pudding add to the cake mix, use what ever you like chocolate vanilla it's really good.
Ultimate Chocolate Cake. Make a Swiss, German, or devil's food cake. Frosting: 1 box powdered sugar, 2/3 c. cocoa, pinch of salt, 1/2 c. crisco, and 1 tsp. vanilla, mix with enough hot coffee to make thick creamy frosting, using a mixer. You can make layer cake with whipped cream between layers, frost top and sides with the frosting, then make a ganache and pour that over the top and let it run down the sides. Keep refrigerated. You can make it 9 X 13 too, not using whipped cream and just pour the ganache over the frosting.
one lemon cake mix
one can of lemon pie filling
four eggs
Oven at 350 degrees. Grease and flour a 9 by 13 pan. Add mix to bowl, beat in eggs, and fold in pie filling. Bake thirty minutes, or until inserted toothpick comes out clean. Frost with either lemon or vanilla frosting. Very moist cake.
Chocolate Italian Cream Cake Recipe
Ingredients:
1 package (18.25-oz. size) chocolate cake mix
3 eggs
1/3 cup vegetable oil
4 cups ricotta cheese
1 cup sugar
1 teaspoon vanilla
1 package (3 1/2-oz. size) instant chocolate pudding mix
8 ounces non-dairy whipped topping
Directions:
Preheat oven to 350°F. Grease and floured a 13x9x2-inch cake pan. Prepare cake as per package instructions using eggs and oil; pour into prepared pan and set aside.
Combine ricotta cheese, sugar and vanilla in a large mixing bowl; mix until thoroughly combined. Pour over cake batter. Swirl through the batter with a knife. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; let cool down and transfer to a serving platter.
Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat with an electric mixer on medium speed until smooth about 3 to 4 minutes. Refrigerate pudding mixture.
Cover cake with pudding mixture. Serve immediately or keep refrigerated until serving time.
TIP: For baking purposes, when buying ricotta cheese in a plastic tumbler, it is best to take the following precautions in order to not end up with a soggy cake:
In a small skillet over very low heat, add ricotta. Once the cheese has shed its excess liquid, discard liquid. Wrap ricotta in cheesecloth and place over a bowl. Ricotta is ready for baking once it has stopped dripping.
Holy Cow Cake
1 white cake baked as directed in 9 x 13 pan...when cake is done take a wooden spoon handle and poke holes throughout hot cake...pour 1 can eaglebrand milk and spread evenly over hot cake...then pour 1 glass jar of carmel sauce or milkway sauce (found in the ice cream toppings section) over cake and gently spread evenly....then allow cake to cool completely. Spread 8 0z container of thawed cool whip on cooled cake....then crumble 3 butterfinger candy bars over cool whip. Store in refridge...taste better next day...YUMMY :)
Cake Mix Cookies
1 box Chocolate Cake Mix
1 stick softened butter
2 eggs
1 cup semi sweet chocolate chips
Combine and spoon onto cookie sheets. Bake in preheated 350 degree oven for about 8 - 10 minutes.
You can use any flavor of cake mix and add anything you like such as raisins, nuts, m&m candies, or some of your favorites...enjoy :)
I like to use the Devil's food cake mix. Then I add fruit like peaches to it. Use canned peaches and the juice with a little bit of water to make up for the difference if need be. On white cake mixes, I use Manderine Oranges or Pineapple bits following the same instructions. It will take a little longer to bake because of the fruit but its worth the wait. Then just top with whipping cream after its been chilled. Enjoy!!!
Add grated carrot, zucchini &/or crushed pineapple to chocolate cake mix. Throw in a little extra cinnamon & vanilla.
Dump Cake
Super easy-to-make cake.
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple
1 (16.5 ounce) can pitted dark sweet cherries
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold