re using a cake mix other than a butter recipe cake, follow the
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
-by-13 inch glass cake pan and put it in
ILLING:
combine 2 tbls cake mix, brown sugar and cinnamon
Stir cake ingredients together until well blended.
Spread in bottom of greased 10x15 glass cake dish.
Bake @350 for 12 minutes.
Spread peanut butter on hot cake.
Cool cake for several hours OR place on freezer rack until cool.
Melt chocolate chips in top of double boiler.
Spread chocolate on top of peanut butter layer.
Let cool(or chill in freezer).
Cut into bars.
undt pan.
Beat dry cake mix, pudding mix, water, butter
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Heat oven to 325 degrees. Grease and flour Bundt pan. Place nuts in bottom of pan. Mix pudding mix, wine, water, cake mix oil and eggs in bowl and beat 2 minutes. Pour batter over nuts in cake pan.
Bake 55 to 60 minutes. Remove from oven. Poke holes all over cake.
Combine topping ingredients in saucepan. Bring to boil and boil for 2 minutes. Spoon hot topping over hot cake. Let cool before serving.
Mix cake ingredients. Cream together filling ingredients by hand.
In a bundt pan; Pour in cake batter, spoon filling around pan, being careful not to let filling touch sides.
Bake 350 for 50 minutes.
Preheat oven to 350\u00b0 & grease and flour lightly the baking pan.
Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
Bake in 13x9-inch pan for 32-35 minutes at 350\u00b0 or until toothpick inserted in middle of cake comes out clean.
Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
Cool, then pour over cake.
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 pan.
Mix cake mix, water, softened butter and eggs on low for 30 seconds until moistened.
Beat at medium speed for 4 minutes.
Pour into prepared pan.
Bake for 20 minutes.
Prepare topping.
After 20 minuntes take cake out of oven.
Sprinkle topping evenly over cake.
Bake for 25 minutes or until golden brown.
TOPPING:
In a bowl mix all ingredients together until crumbly.
and mixer before using. This recipe can easily be halved or
br>In a bowl, combine cake mix, egg, and butter with
In a greased 9 x 13-inch pan spread pineapple and spoon cherry pie filling over it.
Sprinkle cake mix evenly over top.
Cut butter into small pieces and distribute over the cake mix.
Top with pecans and bake for 40 minutes at 350.
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.
lectric mixer until blended. Add cake mix, beat at meadium speed
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340\u00b0 for 45 minutes, then turn the oven down to 315\u00b0 and bake for 25 more minutes. Do not open the door during the first 45 minutes.
Mix together first five ingredients in large bowl and beat well.
Mix together last three ingredients in a small bowl.
In a greased and floured bundt cake pan pour 1/3 batter, then 1/3 nut mixture.
Repeat ending with nut mixture on top of batter.
Bake for 1 hour at 350\u00b0, but check with toothpick at 50 minutes.
Cool completely before removing from pan.