Mix all ingredients together.
Spread in a greased 9x13 glass dish.
Use wet hands to spread this out evenly, batter will be THICK!
Bake at 350 for 20 minute.
Allow pan tyo cool on top of stove for 1 hour.
Cut with a pizza cutter into squares.
Great served with a dollop of vanilla ice cream, but this is one bar that can stand on its own.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
ith cooking spray.
Combine cake mix, eggs, and oil in a
large mixing bowl, place cake mix, water, oil, eggs and almond
nd spray again.
Beat cake mix, eggs, water and melted butter
Preheat oven to 350\u00b0F.
In a bowl combine cake mix, egg and cool whip, mix well Batter will be very stiff.
Drop teaspoonful of dough into powered sugar.
Then roll into 1 inch balls,
Place balls 2 inches apart onto greased cookie sheet.
Bake for 10 to 12 minutes or until light brown on bottom.
Cool on wire rack.
Preheat oven to 350 degrees.
Peel, core, and slice apples. Spread over the bottom of a greased 8 x 8-inch pan.
Mix cake mix, oats, sugar and cinnamon together in large bowl. Pour melted butter over the top. Mix with fork until crumbly.
Bake 35-40 minutes, until apples are tender and top is golden brown.
In a mixing bowl, put lemon or yellow cake mix, instant vanilla pudding, eggs, cooking oil and sour cream.
Beat for 3 minutes.
Grease and flour a 10-inch tube pan.
Pour 1/2 the batter in.
Mix well. Add whatever you want to use; white, yellow or chocolate cake mix.
Heat oven to 375\u00b0.
In a large bowl, combine cake mix, oil and eggs.
Stir by hand until thoroughly moistened.
Stir in decorator sprinkles from cake mix.
Shape dough into 1-inch balls.
Place 2-inches apart on ungreased cookie sheet.
Flatten with bottom of glass dipped in sugar.
Bake for 6 to 8 minutes or until lightly browned.
Spread frosting over cookies.
Makes 3 dozen.
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.
Blend cake mix with oil and eggs until thoroughly mixed.
Stir in chocolate chips and nuts.
Drop by teaspoonful onto ungreased cookie sheet.
Bake in a 350\u00b0 oven for 10 to 12 minutes.
Top of cookies will be light in color.
Makes 3 1/2 dozen.
Choose a cake mix and add eggs and vegetable oil.
Mix well. You can add other ingredients like nuts, raisins or chocolate chips, if you like.
Preheat oven to 375 degrees Fahrenheit.
In a large bowl mix cake mix, oil, eggs and vanilla extract.
Stir until well blended.
In a separate small bowl mix sugar and cinnamon.
Form cookie dough into 1 inch balls.
Roll balls in cinnamon-sugar mixture until completely covered.
Place on cookie sheets.
Bake@ 275 degrees Fahrenheit for 8-10 minutes until lightly browned.
Remove to wire rack to cool.
Cream butter and peanut butter. Add cake mix; blend well. Add beaten eggs, brown sugar and vanilla. Stir in peanut butter chips. Drop by spoon on greased cookie sheet; press with fork. Bake at 350\u00b0 for 10 to 15 minutes. Yields 4 dozen or more cookies.
Bottom:
Combine cake mix, butter, and egg. Mix with fork until moistened.
Set aside 1 cup of mix.
Grease bottom only of 9x13 pan.
Pat mix into it.
Top:
Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
Beat 3 to 5 minutes.
Spread over cake mixture.
Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
When cool, spread top with remaining frosting.
Store in refrigerator. Bars cool easier when chilled.
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.
Blend cake mix, butter and egg together.
Press into a 9 X 13 greased pan.
Cream together the cream cheese and powdered sugar. Add eggs and mix until smooth.
Pour over crust.
Bake at 350 degrees for 35 to 40 minutes or until golden brown.
Cool completely before cutting.
Mix together lemon cake mix, egg and oil.
Press in ungreased 9 x 13-inch pan.
(Save 1 cup for topping.)
Bake at 350\u00b0 for 15 minutes.
Beat together cream cheese, lemon juice and egg.
Spread over crust.
Top with 1 cup left from crust.
Bake 15 more minutes at 350\u00b0.
Refrigerate and cut into small bars.
Sprinkle with confectioners sugar.