Heat oven to 375 degrees. In a large bowl, combine cake mix, oil and eggs. Stir well with a spoon or spatula.
Shape dough into individual balls. Place onto baking sheet and flatten them out with the bottom of a flour dipped glass.
Bake for 6-8 minutes or until edges are golden.
Completely cool the cookies before frosting them. Decorate with frosting and mini m&m's or mini Chocolate Chips.
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
ightly grease them.
Combine cake mix, graham crackers, water, oil and
9x13x2 inch cake pan.
Dump the cake mix into a large
Mix cake mix with egg whites, oil, and
Preheat oven to 350\u00b0.
Mix together cake mix as directed on box; set aside.
In large skillet, mix together butter, sugar and pineapple using only 1/2 of juice for pineapple.
Pour cake batter over mix in skillet.
Bake in 350\u00b0 oven about 45 minutes.
Mix cake mix, butter, banana and egg until well blended.
Stir in chocolate or butterscotch bits.
Drop by teaspoonful on ungreased cookie sheet.
Bake 10 to 12 minutes at 350\u00b0.
Grease 12 cup microwave Bundt cake pan.
Mix sugar, cinnamon and nutmeg.
Sprinkle pan thoroughly with sugar mixture.
Stir together cake mix, eggs, sour cream and apple pie filling.
Hand mix.
Pour into cake pan and spread evenly.
Cover with wax paper. Microwave on High 9 minutes, giving cake a turn halfway and cook 9 minutes longer.
After cooking let cake stand 10 minutes before inverting onto cake platter.
Cool cake and drizzle with glaze if desired.
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.
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).
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.
ven to 325.
Place cake mix in a medium bowl, cut
Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
Place pie filling and pineapple in a 9 1/2 x 11-inch pan. Sprinkle dry cake mix over top of fruit.
Pour liquid Butter Buds on top.
Bake at 350\u00b0 for 35 to 40 minutes or until brown.
Serves 16 to 18.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
Bake in the preheated oven until edges are golden, 6 to 8 minutes.
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.
utter.
Whisk in the cake mix until well blended.
Add
bout 5 minutes.
Put cake mix and flour in a large
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.
Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
Stir in chips & sprinkles.
Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
Bake 8-10 minute at 350 degrees.