n a large bowl, mix together the cake mix and pumpkin with a fork or
>Measure and set aside 1 cup of the dry cake mix to
50 degrees Farenheit.
Mix together the spice cake mix and pumpkin puree until everything
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.
add the powdered sugar, butter, and Kahlua.
Stir until mixture
ide.
Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large
bout 5 minutes.
Put cake mix and flour in a large bowl
tir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk
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).
Mix baking soda and water together.
Beat in eggs.
Dump in cake mix and pumpkin pie mix.
Beat all together.
Pour in greased 9 x 13-inch greased pan.
Bake at 350\u00b0 for 30 to 40 minutes.
See cake mix box for oven setting. The brand I use has 350 degrees.
Mix together the cake mix and pumpkin. I use a mixer.
Then add the cinnamon chips.
Place in muffin pans. ( would probably be good in a sheet cake pan also.).
Use cooking time on cake mix too.
Combine cake mix and pumpkin.
Stir until moistened.
(Do not add any other ingredients.)
Batter will be stiff.
Spread batter into a greased 9 x 13-inch cake pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Serve as is or top with Cool Whip, powdered sugar or cream cheese frosting.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350.
In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
Bake for 23 minutes.
When bars are cool and just prior to serving, frost bars with glaze.
Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
Unfrosted bars can easily be frozen for later use.
Blend dry cake mix and pumpkin pie filling with wire whisk. Pour into 13 x 9-inch pan.
Bake at 375\u00b0 for 28 to 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Line muffin tins with paper liners.
Mix cake mix and pumpkin until well mixed.
Spoon into cupcake liners 3/4 full.
Bake for 18 minutes or until center springs back when pressed.
Buy your favorite cake mix and follow the directions.
Cook 8 minutes less than the recipe calls for.
As the cake cools (before icing it), the heat from the pans will finish cooking the cake. After the cake cools, use 1 1/2 cans of commercial icing (your favorite flavor).
Undercooking the mix and using more then the usual amount of icing will make this your favorite cake.
FUNNEL CAKE MIX:
In large bowl, combine flour, baking powder, salt and cinnamon
e yeast mixture with the cake mix and 3 cups of the flour
Cream shortening until soft and fluffy.
Add eggs and beat until blended (mixture may become lumpy).
Add cake mix and water and flavoring and mix well until blended and moist.
Dough will be stiff.
Add any desired additional ingredients.
Drop by spoonfuls and flatten on greased cookie sheet (flattening is not required). Bake at 350\u00b0 for 12 to 15 minutes.