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.
Combine water and yeast; dissolve. Add flour and cake mix. Stir and knead until smooth. Turn into buttered bowl.
Let rise until doubled.
Punch down and repeat.
Divide dough in 2 parts. Roll out. Spread with melted butter or oleo, brown sugar and cinnamon.
Roll up and slice.
Dip top of cut rolls into melted oleo, then into the mixture of sugar and chopped nuts, if desired. Let rise. Bake at 375\u00b0 for 20 minutes or until done. Glaze and serve warm.
Very good.
br>Stir in the flour and cake mix. Beat until dough is smooth
Cream all ingredients except cake mix.
Add vanilla and cake mix.
Heat oven to 350\u00b0.
Roll into 1/2-inch balls and bake for 6 to 8 minutes.
owl combine flour and cake mix.
Stir in water and eggs until a
Melt butter; add egg and cake mix, mixing together.
Roll into small balls and place on ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 12 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.
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.
em.
Combine cake mix, graham crackers, water, oil and eggs in a
Mix Jiffy cornbread mix as directed on box.
Bake until light brown; cool.
Crumble 1/2 cornbread in bowl.
Add 1/2 of tomatoes, then 1/2 of onions and repeat cornbread, tomatoes and onion.
ease and flour a bundt cake pan or a 9x13x2 inch cake pan
o 350 degrees. Mix water, egg whites and cake mix in a large bowl
Mix cake mix with egg whites, oil, and water. 4 egg whites are
n a plastic bag, seal and then roll with a rolling
ombine pudding and cake mix with eggs, oil, water and vanilla.
Mix well.
Cool cornbread and
mix
chopped vegetables in crumbled cornbread.\tMix in small bowl.
bout 5 minutes.
Put cake mix and flour in a large bowl
ven to 325.
Place cake mix in a medium bowl, cut
Combine cake mix, oil and eggs in a bowl and mix well.
Stir in chips and nuts, if using.
Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.
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).