Boxed Cake Mix Recipes
Source of Recipe
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List of Ingredients
Mandarin Orange Cake
1 package Duncan Hines yellow cake mix, plain
3 eggs
3/4 cup oil
1 cup mandarin oranges, undrained
Topping:
One 9-ounce Cool Whip
1 teaspoon vanilla
1 small package vanilla instant pudding
One 20-ounce can crushed pineapple, undrained
Beat cake mix, eggs, oil and mandarin oranges (including juice) for 3 minutes. Pour into 9x13-inch greased pan. Bake 350 degrees for 30 to 35 minutes. Cool cake. Mix topping. Spread on cake. Refrigerate.
Vanilla Pudding Pound Cake
1 box yellow cake mix
1 package instant vanilla pudding
4 eggs
1/2 cup oil
1 cup water
Pinch salt
Blend all ingredients 4 minutes. Pour into ungreased tube pan. Bake 1 hour at 350 degrees. Note: Can use chocolate mix instead of yellow cake mix, if desired.
Strawberry Angel Cake
1 box of angel food cake mix
16 ounces frozen strawberries
3 ounces strawberry Jello
1 cup boiling water
1 pint fresh strawberries
3/4 cup sugar
1/2 pint whipping cream
Red food coloring (optional)
Bake angel food cake according to package directions and cool. Dissolve Jello in water and add frozen strawberries. Place cake wide side down. Cut a 1-1/2 inch layer off the top, lay aside. Cut a tunnel in bottom half of cake, leaving one inch on inside and outside and bottom. Gently remove cake and tear into small pieces. Fold pieces into Jello mixture and fill tunnel; replace top. Whip cream, sugar and coloring; spread over cake. Decorate with fresh strawberries.
Lemon Drip Cake
1 package yellow cake mix
1 package standard-sized lemon Jello
4 eggs
3/4 cup oil
3/4 cup water
Topping:
2 tablespoons soft butter
1-1/2 cup powdered sugar
Juice from 2 lemons
Mix all cake ingredients with electric beater for 5 minutes on medium. Use a greased 9x13-inch pan and bake at 350 degrees for 40 minutes. Beat all topping ingredients in a small bowl with beaters. When cake comes out of the oven, poke about 15 holes in cake with toothpicks and pour topping over hot cake.
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If life throws you a lemon--make lemon bars with a white cake mix. This recipe is as lemony as it is delicious.
Easy Lemon Bars
One 18.25-ounce package light white cake mix
1/2 cup butter or margarine
1 egg
1/4 cup finely chopped pecans (optional)
Two 8-ounce packages light cream cheese, softened
1 cup powdered sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
3 cups non-fat milk
Two 4-serving size packages of lemon instant pudding and pie filling mix.
With an electric mixer, beat dry cake mix, butter and egg on medium speed until blended. Stir in pecans, if desired. Press evenly on bottom of ungreased 13x9x2-inch pan.
Bake at 350 degrees 10 to 1 minutes or until set. Cool completely. Beat cream cheese, powdered sugar, lemon zest and lemon juice until smooth. Spread over baked layer. Refrigerate 10 minutes. Beat milk and pudding mix about 2 minutes or until thickened. Pour over cheese mixture. Refrigerate about 1 hour or until set. Cut into 2-1/2 x 2-1/4 inch bars. Makes 20 bars.
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Here's an even easier recipe with the taste of lemon and only four ingredients.
Lemon Meringue Cake Recipe
1 box (18-1/4 ounces) lemon cake mix
1 small box (3-1/2 ounces) lemon pudding and pie filling mix
2 egg whites
1/4 cup granulated sugar
Preheat oven, spray pans with non-stick vegetable spray. Using two 8-inch round layer cake pans, mix, bake and cool cake as directed on package. Cook lemon pudding and pie filling mix as directed for pie filling. Cool 30 minutes, stirring several times.
Beat egg whites until frothy in a bowl; gradually add sugar; beat until stiff but not dry.
Split each cake layer into 2 layers. Stack on cookie sheets or oven proof plates. Spread lemon pudding between layers and on top of cake. Spread meringue on top and around sides of cake. Bake at 450 degrees for 5 minutes, or until meringue is light brown. Cool to room temperature before serving. Store cake in refrigerator.
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Earthquake Cake Recipe
1 cup chopped nuts
1 cup coconut
1 box German chocolate cake mix
1/2 cup margarine
8 ounces cream cheese, softened
3-1/2 cups (one pound) powdered sugar
Preheat oven to 350 degrees. Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the cake batter. Bake one hour or until cake tests done using a toothpick. Cool completely. Turn upside down on plates.
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ABC Cake Recipe
1 box yellow cake mix
1 package pistachio pudding mix
2 tablespoons sour cream
1 cup chocolate mini chips
1/2 cup milk
2/3 cup oil
4 eggs
1/2 cup blended whiskey
Grease and flour angel food cake pan. Mix all ingredients, chocolate chips last. Fold in blended whiskey. Bake at 350 degrees for 45 minutes or until done. Serves 10.
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This recipe combines chocolate with cherries, and you won't spend that much time in the kitchen.
Chocolate Cherry Bars
Bars:
One 18-ounce package devil's food cake mix
One 21-ounce can cherry fruit pie filling
1 teaspoon almond extract
2 eggs, beaten
Frosting:
1 cup sugar
1/3 cup milk
5 tablespoons margarine or butter
One 6-ounce package or 1 cup semisweet chocolate chips.
Grease and four 15x10x1-inch baking pan or 13x9-inch pan.
To make the bars, combine all bar ingredients; stir until well blended. Pour into prepared pan. Bake in preheated 350-degree oven in 15x10-inch pan 20 to 30 minutes or in 13x9-inch pan for 25 to 30 minutes or until toothpick inserted in center comes out clean.
To make the frosting, in small saucepan combine sugar, milk and margarine. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool completely. Cut into bars. Makes 36 to 48 bars.
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