Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
n a large bowl, beat cake mix, water, oil, lemon peel
n a large bowl, beat cake mix, water, oil, lemon peel
Prepare cake mix according to the box.
Grease cake pan.
Pour in can of peaches; spread evenly on pan.
Pour cake batter on peaches.
Add chopped nuts to batter.
Bake in preheated oven at 350\u00b0 for approximately 45 to 50 minutes.
br>To make the apple pudding cake, bring apples and 1/2
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Bake Betty Crocker's sour cream white cake mix in 9 x 13-inch pan.
Pour 1 cup boiling water on wild strawberry Jell-O.
While still hot, poke holes in cake.
Spoon Jell-O slowly over cake. Chill.
Mix pudding according to directions; pour over cooled cake. Cover with 1 quart Cool Whip.
Chill for several hours before serving.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls. Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.
Butter 9 x 13-inch pan.
Mix pudding with milk.
Add Cool Whip.
Pour 1/2 of mixture over crackers, then remaining pudding. Add another layer of crackers and refrigerate 1 hour.
Frost with Betty Crocker chocolate frosting.
Spray desired pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Bake cake as directed on package.
Cool.
Beat cream cheese until fluffy (about 3 minutes).
Add pudding to cream cheese and add the amount of milk as directed on pudding.
Beat together (will be lumpy).
Spread on cake.
Spread crushed pineapple on cream cheese mixture.
For best results, cover and refrigerate overnight at this stage.
Spread Cool Whip on top of pineapple. Top with chopped nuts.
Any type of fruit can be substituted (i.e., bananas, peaches, cherries, strawberries, blueberries or boysenberries).
Beat cake mix, pudding mix, oil, water and orange juice.
Add eggs, one at a time, beat on high for 2 minutes.
Remove about 1/4 to 1/3 of batter to smaller bowl and set aside.
Add 3/4 cup Hershey's syrup to large batter and beat until mixed.
Pour into well-greased and floured Bundt pan.
Take reserved batter and pour onto chocolate batter, keeping away from sides and tube.
Can substitute other pudding flavors, such as banana or chocolate. Bake at 350\u00b0 for 45 to 60 minutes.
Test for doneness.
Preheat oven to 350 degrees.
Put cake mix and pudding mix in bowl.
Add oil/butter, water, apricot brand and eggs and beat until smooth.
Grease and flour a 12 cup bundt pan.
Sprinkle nuts in the bottom of the pan.
Pour batter in on top of nuts.
Bake for 1 hour.
For glaze, in a sauce pan, combine melted butter/oil, sugar, water and brandy. Boil for 3 minutes.
After removing cake from oven pour hot glaze over hot cake and allow to set for 30 minutes, then invert onto a plate.
-inches, with shortening. Make cake mix as directed on package
Preheat oven to 350 degrees.
Mix all the ingredients together (it should be watery, if it's not add more water).
Take Betty Crocker Rich and Creamy icing and pour it into a microwavable bowl add a tablespoon of butter Put it in the microwave.
Put the cake in Set the timer for 29 minutes.
Once the cake is cooked enough stick a toothpick in the middle half way down When the toothpick has almost fallen out the cake shold be ready if not add five minutes to the clock.
br>Stir (by hand) dry cake mix, oil and eggs in
Make up pudding as per instructions on box.
Empty spice cake mix into the pudding (recommend Duncan Hines, Pillsbury or Betty Crocker).
Mix well for a few minutes on low speed or by hand. Place mixture in greased 9 x 13-inch cake pan.
Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
Let the cake cool completely.
Slice brown edges off top and sides of cake and crumble white cake in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing.
After mixing well roll into balls. Chill for 30 minutes.
Melt vanilla almond bark as directed on package.
Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.