Preheat oven to 375\u00b0.
Spread 1 can raspberry pie filling over bottom of ungreased square cake pan.
Sprinkle 1 box yellow or white cake mix (dry) over filling.
Mix eggs, oil and nuts together and pour over dry cake mix.
Mix with a fork; it will be lumpy. Bake at 375\u00b0 for about 40 minutes.
Serve warm with whipped cream or Cool Whip.
Can vary pie fillings and cake mixes.
Apple pie filling with spice cake mix or any fruit pie filling with cake mix of your choice.
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.
Spread 2 cans any flavor pie filling in bottom of 9 x 13 pan.
Sprinkle with cake mix.
Pour melted margarine over the cake mix.
Bake at 350F for 50 minutes.
Top with Cook Whip or whipping cream when cooled, if desired.
Spray a 13 x 9-inch pan with nonstick spray.
Pour pie filling into 13 x 9-inch pan.
Top pie filling with cake mix.
Cut butter into small chunks and scatter over cake mix.
Bake at 350\u00b0 for 45 minutes.
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
turning over halfway.
Remove with a slotted spoon and drain
In one bowl mix all ingredients. Will have some
nch baking pan with cooking spray.
Combine cake mix, eggs, and oil
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
n mixing bowl.
Add cake mix, 1 cup flour, eggs, oil
heets with parchment paper or lightly grease them.
Combine cake mix, graham
Mix cake mix with egg whites, oil, and water.
pray, then dust with flour.
Place the cake mix, cream cheese, water
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.
In 9\" x 13\" un-greased pan, spread crushed pineapple, cherry pie filling. Sprinkle cake mix, nuts and butter on top. Bake 1/2 hour at 325 degrees. Serve with whipped cream.
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
Mix first 3 ingredients and drop by teaspoon onto ungreased cookie sheet.
Bake for 8 to 10 minutes.
Spread icing onto one patty and place a second patty on top to make a sandwich or whoopie pie.
9x13x2 inch cake pan.
Dump the cake mix into a large
ag, seal and then roll with a rolling pin until crushed
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.