nch round cake pans.
Combine 1/2 cup peanut butter and
ith cooking spray.
Stir cake mix, butter, and egg together in a
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.
Melt butter, stir in cake mix and add 2 eggs.
Divide and spread 3/4 the way up in 2 greased 9 x 9-inch pans.
Mix softened cream cheese, powdered sugar and 2 eggs.
Divide and pour on top of cake mixture.
Bake at 350\u00b0 for 35 to 45 minutes.
Bake butter cake mix according to package directions in a buttered 9
x 13-inch pan.
Mix 1 can Eagle Brand milk and 1 can cream of coconut thoroughly.
Poke holes in cake with a fork while cake is still hot from oven.
Pour milk and coconut mixture slowly over cake.
Frost with Cool Whip just before serving and sprinkle with coconut.
Refrigerate leftovers!
Yum!
Mix cake mix, sugar, eggs, butter and sour cream/soda mixture. Add vanilla and mix well.
Bake at 325\u00b0 until toothpick comes out clean.
Cook in Bundt pan.
Mix together butter, cake mix and 2 eggs and place in a 9 x 13-inch greased pan.
Mix powdered sugar, cream cheese and 2 eggs and pour over first layer.
Bake at 350\u00b0 for 25 to 35 minutes. Let cool and top with 1/2 cup powdered sugar.
Place cake mix in mixing bowl; add sugar, oil, butter, sour cream and eggs, beaten 1 at a time.
Place 1/2 of batter in greased and floured tube pan.
Mix cinnamon and brown sugar and pecans (optional); sprinkle on batter in pan.
Place remaining batter on top and bake in 350\u00b0 oven for 1 hour.
Mix together cake mix, melted butter and 2 eggs.
Press into well-greased and floured cake pan.
Next, mix 2 eggs, powdered sugar and cream cheese together.
Pour on top of other mixture and bake 40 to 55 minutes at 300\u00b0.
Mix butter cake mix, butter, one egg and chopped pecans and press into a 9 x 13-inch pan.
Mix 8 ounce package cream cheese, 1 box confectioners sugar, 3 eggs, 1 teaspoon vanilla and 1 teaspoon salt.
Mix well and pour over cake.
Bake at 350\u00b0 for 35 minutes.
Mix butter cake mix, margarine and eggs and press in 9 x 13-inch pan.
Mix cream cheese, confectioners sugar, eggs and vanilla and pour over cake mixture.
Bake at 350\u00b0 for 45 minutes.
Mix 2 eggs, 1 stick butter and butter cake mix and spread in pan.
Then mix 2 eggs, 1 stick butter, cream cheese and powdered sugar; spread on top of other layer.
Bake for 1 hour or until middle sinks in oven at 350\u00b0.
Mix pumpkin, eggs, sugar and cinnamon together and pour into buttered cake pan.
Sprinkle dry butter cake mix over this mixture, then sprinkle with pecans.
Drip melted butter on top. Bake 1 hour at 350\u00b0.
Measure oil and water in same cup.
Pour over cream cheese, butter and sugar to melt.
Add 1 box butter cake mix and 4 eggs; beat about 4 minutes and bake at 325\u00b0 for 1 hour and 15 minutes in a Bundt pan.
Mix butter with cake mix.
Add eggs and vanilla.
Mix well and spread in a 9 x 13-inch pan that has been greased and floured.
Mix the cake mix, 1 egg, nuts and butter by hand and spread mixture in a sheet cake pan.
Mix cream cheese, powdered sugar and 2 eggs; pour this mixture over the first mixture.
Bake 30 minutes at 350\u00b0.
Mix cake mix and margarine together and press into the bottom of a pan.
Mix powdered sugar, vanilla, eggs and cream cheese. Pour over cake mixture and bake for 35 minutes at 350\u00b0.
Melt butter and beat in brown sugar.
Grease bottom of long cake pan with squeeze margarine.
Pour large can of crushed pineapple with juice and the previous mixture into bottom of cake pan.
Mix butter cake mix as directed and pour over mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Turn over onto a long cookie sheet (so that pineapple is on top) shortly after taking out of oven. Serve while warm.
Mix with fork the oleo (butter), cake mix and one egg.
Dough should be very dry.
Spread evenly in 9 x 13-inch greased pan. Mix in small bowl the cream cheese, 2 eggs and powdered sugar (reserve 2 tablespoons powdered sugar for topping).
Spread mix on top of dough and bake at 350\u00b0 for 40 to 45 minutes.
Cake puffs but settles in the center when cooled.
Sprinkle rest of sugar on top.
Mix together by hand cake mix, butter and 1 egg until soft dough forms.
Press into the bottom of a 9 x 13-inch cake pan. Mix cream cheese and eggs with beater until smooth.
Add sugar, a little at a time until mixture is creamy.
Pour over first mixture in pan.
Bake at 350\u00b0 until brown all over (approximately 40 to 45 minutes).
Cool and cut into squares.
Better if refrigerated overnight.