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Cake Mix Recipes

A collection of cake mix recipes.

Even when company’s not coming, it’s nice to treat ourselves and family to a wonderful homemade cake. Using box cake mixes as a base insures success with a minimum of time.

Here are some favorites from my own files along with ones shared by friends. These cake mix recipes use a standard (about 18.25-oz) cake mix and a standard brownie mix, not the small boxes.

PINEAPPLE CREAM CAKE

1 pkg. plain yellow cake mix
2 eggs
1 can mandarin oranges, drained
1 can, 15-oz approx., crushed pineapple in heavy syrup, drained (save the juice)
½ cup mayonnaise
1 container, 12 oz, whipped topping, thawed
1 pkg., 3.5 oz, instant vanilla pudding

Blend well cake mix, eggs, oranges, pineapple juice and mayonnaise. Pour into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes. Cool and frost: combine whipped topping, pudding mix and pineapple. Spread on top of cake. Chill and serve. Serves 12-15.

BLACK FOREST MOCHA BROWNIE CAKE

For the frosting, you can substituted thawed whipped topping and omit the powdered sugar. If you do this, dissolve the coffee in a tablespoon of hot weather and cool. Then carefully mix it into the topping.

1 pkg. brownie mix
3 tablespoons vegetable oil
¾ cup maraschino cherries, chopped
1/3 cup juice from cherries
3 eggs, beaten lightly
¾ cup nuts (opt)

Frosting
2 cups whipping cream
1 tablespoon instant coffee granules (opt)
½ cup powdered sugar

Combine brownie mix, oil, cherries, juice and eggs together. Stir in nuts. Pour into pans. Bake 18 minutes or until toothpick inserted in center comes out with a few crumbs on it. Cool 5 minutes in pans and then invert cakes onto racks. Let cool while making frosting: Whip cream, sugar and coffee on low speed until coffee is dissolved. Beat until stiff. Frost cake. Chill 1-8 hours before serving. Serves 9-12.

OOEY GOOEY BUTTER CAKE

A soft filling with a crusty top!

4 eggs, divided
1 pkg. Butter Recipe Golden Cake Mix
1 stick butter or margarine, melted
8 oz cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar plus extra for garnish

Beat two eggs until well mixed. Add cake mix and butter and beat until smooth. Batter will be stiff. Spread into greased 13x9 inch pan. In same bowl, beat two eggs, cream cheese and vanilla. Gradually mix in powdered sugar. Pour this thin mixture over batter. Bake in 375-degree oven for 45 minutes (cake may still be a bit soft in center). While still warm, sprinkle top with extra powdered sugar. Chill or let sit at room temperature 1 hour before serving. Serves 12-15.

LIGHT POUND CAKE

Lower in fat but not in flavor! Sprinkle a few sliced almonds on top, or serve with fresh berries. This cake gets moister as it sits in the refrigerator.

1 pkg. yellow cake mix with pudding
1-1/4 cups buttermilk
1/3 cup applesauce
4 egg whites, room temperature
1 tablespoon flour
½ cup nonfat sweetened condensed milk

Blend cake mix, buttermilk, applesauce, whites and flour. Beat on medium speed until batter is well combined and thickened, about 2-3 minutes. Pour into greased or sprayed Bundt or angel food pan. Bake at 350 degrees for 35-40 minutes until it springs back when lightly pressed with finger. Cool in pan 20 minutes, then run knife around edges of cake and invert onto platter. Poke holes in top and sides and brush all over with condensed milk. Sprinkle with almonds. Cover and store overnight in refrigerator. Or freeze up to 6 months.

TIPS FROM RITA’S KITCHEN:

• To see if cake mix contains pudding, look on the upper corner near the word “moist”
• Always preheat oven
• Unless otherwise specified, use large eggs
• Bring ingredients to room temperature, including eggs, for better volume
• Check cakes for doneness at the minimum baking time

Enjoy these Cake Mix Recipes.

 

Cake Mix Recipes

©2007 Rita Heikenfeld and AboutEating.com