Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
aper.
Make red velvet cake mix according to package directions. Divide
a medium bowl, stir brownie mix, 1/2 cup vegetable oil
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
cup milk, cake mix and the egg; mix to combine well (batter
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
ightly grease them.
Combine cake mix, graham crackers, water, oil and
Preheat oven to 350 degrees.
Grease bottom of 13x9, glass baking dish.
In a bowl using an electric mixer, blend the cake mix, eggs and melted ice cream low speed for 30 seconds.
Scrape sides of bowl.
Then mix on medium speed for 2 minutes more.
Fold in chocolate chips.
Pour into pre-greased dish.
Bake for 35-45 minutes.
Check with toothpick after 35 minutes.
Cake is done when toothpick comes out clean.
Cool in pan for 10 to 15 minutes.
Flip on to wire rack and cool completely before frosting.
9x13x2 inch cake pan.
Dump the cake mix into a large
Prepare cake mix as directed.
Pour into greased pan, brownie size.
Dot with pieces of margarine.
Pour water over the batter. Bake at 350\u00b0 for 45 minutes.
Serve warm with whipped topping (optional).
Flour and grease 9 x 13-inch pan.
Sprinkle pecans and coconut on bottom.
Mix cake by directions on box.
Pour on top of coconut and pecans.
Mix cream cheese, melted margarine, powdered sugar and vanilla.
Pour evenly over cake mix.
Bake in 350\u00b0 oven for 40 to 50 minutes.
Serve from pan.
Mix cake mix with egg whites, oil, and
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Pour half of cake mix into bowl.
Add shortening and eggs cream till mixed.
Add remaining cake mix and mix together.
At this point they are ready to bake.
Drop by spoonfuls onto cookie sheet about 2 inches apart.
Bake at 350\u00b0 for about 5 minutes for chewy cookie.
It also will work well in a cookie press.
Also you can add chips, nuts or candy before baking (but not too good in press).
Prepare pudding mix according to package directions.
Cool, stirring occasionally.
Stir in dry cake mix and blend well.
Pour into a greased 13 x 9 x 2-inch baking dish.
Sprinkle chocolate pieces and nuts over the top.
Bake cake according to the temperature and baking time given on the cake package for a 13 x 9 x 2-inch cake.
Cool completely before cutting into squares. Serves 10 to 12.
ven to 325.
Place cake mix in a medium bowl, cut
Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
Put cake mix in a large mixing bowl. In a saucepan, mix pudding with milk as directed on package.
Cook until boiling. Remove from heat and stir into dry cake mix. Stir in oil. Pour into greased 9 x 13-inch pan. Sprinkle chips and nuts over top. Bake at 350\u00b0 for 25 to 30 minutes.
Prepare pudding as directed.
Cool, stirring occasionally while cooling.
Stir in dry cake mix and stir well.
Place in a greased 13 x 9 x 2-inch pan.
Sprinkle with chocolate chip bits and nuts. Bake as directed on package.
Cool completely before cutting.
Cook chocolate pudding according to directions on box.
Let cool slightly.
Pour chocolate cake mix into pudding.
Stir well. Pour mixture into 9 x 13-inch pan.
Before baking, put chocolate chips and nuts on top.
Bake at 350\u00b0 for 30 minutes.