Separate eggs.\tPut yolks into a measuring cup.
Add water to 1/2 mark plus add 2 tablespoons.
Beat cake mix and yolk mixture together for 2 minutes.
Place in a 9 x 13 pan.
Beat egg whites until stiff.
Gradually add sugar until peaks form.
Spread egg whites on top of the cake mixture.\tSprinkle nuts over the egg whites.
Bake at 350\u00b0 for 20 minutes.
Cool completely.
Spread Cool Whip over the top and arrange pie filling over the topping. Chill until serving.
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.
Mix cornbread mix as directed in small baking bowl.
Mix yellow cake mix as directed in large mixing bowl.
Combine cake mix, egg white, and diet soda.
Mix on low speed 1
Prepare in 2 bowls the cake mix and muffins exactly as directed.
Stir together and pour into greased and floured 9 x 13-inch pan.
Bake as directed for cake.
Serve with honey butter.
Mix all ingredients.
Let stand 5 minutes.
Pour into a 9 x 9\" greased baking pan.
Bake at 400 for 20-25 minute.
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.
Preheat oven to 400 degrees.
Mix cake mix according to directions, being careful not to beat air into mixture.
Mix the rest of the ingredients and gently fold in cake batter.
Pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan.
Bake until lightly browned, estimated to be about 25-35 minutes.
Spread apples in a 13 x 9-inch pan.
For a moister recipe, use a smaller casserole dish.
Sprinkle cinnamon and nuts over apples. Sprinkle cake mix over all.
Melt margarine.
Mix with milk. Pour evenly over cake mix.
Bake at 350\u00b0 until golden brown, about 30 minutes.
Serves 8.
Great with vanilla ice cream.
This can also be made with cherry pie filling.
Brown meat in skillet and add onions.
Add chili powder, salt, Worcestershire and tomatoes.
Simmer 15 minutes and add beans. Pour into greased 2-quart casserole.
Mix Jiffy cornbread muffin mix according to directions on the box and add to the top of meat mixture.
Bake at 425\u00b0 for 15 to 20 minutes.
Mix cake mix according to package directions, being careful to beat air into the mixture.
Mix the rest of the ingredients and gently fold in cake batter.
Pour into 2 greased 8-inch pie pans or a 13 x 9-inch baking pan.
Bake in a preheated 400\u00b0 oven until lightly browned.
Preheat oven to 400 degrees.
Mix the cake mix according to the directions on the box, be careful not to beat air into mixture.
In a seperate bowl, mix the rest of the ingredients then gently fold in the cake batter.
Pour into two greased 8 inch pie pans or a 13\" x 9\" x 2\" baking pan.
Bake in preheated oven until lightly browned.
Note:
Be sure to use Jiffy cake mix, since a regular cake mix is too much cake and will not turn out as well.
Bake Jiffy cake mix as directed.
Bake 10 minutes in 9 x 13-inch pan.
Cool.
Mix 1 box vanilla instant pudding with 2 cups milk and 8 ounces cream cheese.
Let set.
Layer on cake.
Top with cut strawberries mixed with glaze.
Top with 9 ounce Cool Whip. Refrigerate.
Prepare Jiffy cake mix as directed on package.
Pour into a 9 x 13-inch greased and floured pan.
Bake until golden brown. (Cake will be thin.)
Remove cooled cake from pan.
Mix together all ingredients except cake mix and margarine. Pour into 9 x 13-inch pan.
Mix 1/2 stick margarine and Jiffy cake mix together.
Crumble together on top of pumpkin.
Bake at 350\u00b0 for 1 hour.
he bottom of pan.
Mix together the brown sugar, coconut
Mix yellow Jiffy cake mix as directed on box.
In a 9 x 12 x 2-inch pan, bake 12 minutes.
Cool.
Spread cut up rhubarb in 10 x 12-inch baking dish.
Sprinkle sugar evenly over fruit.
Add 1/2 package strawberry jello evenly. Now sprinkle Jiffy cake mix (white) over mixture.
Add 1 cup boiling water.
Add cut up butter or margarine and bake at 350\u00b0 until done, 35 to 40 minutes.
Serve with whipped cream.
Mix the yellow Jiffy cake mix according to directions on the package.
Bake in a 9 x 13-inch pan for 12 to 15 minutes (cake will be thin).
Cool.
Mix well the vanilla instant pudding and 2 cups milk.
In another bowl, mix cream cheese with 1/2 cup milk. Combine cream cheese mixture with pudding mixture and pour over cake.
Sprinkle pineapple over pudding mixture.
Top cake with Cool Whip.
Chill.