o make crunch mixture.
Mix yellow cake mix, pumpkin, eggs, and water together in
Preheat oven to 350 degrees.
Combine cake mix, peanut butter, eggs, and butter in large bowl. Beat until well mixed. Stir in chocolate chips.
Drop by rounded teaspoon baking sheets. Bake 8 minutes. Cool two minutes and transfer to cookie racks.
Mix
yellow
cake
mix and butter or oleo.
Add egg and milk. Mix
up
with
egg beater.
Add a little more cake mix. Beat
with egg beater.
Add a little more cake mix.
Beat with egg
beater until it gets too thick.
Take egg beater out and use
big spoon. If you can't beat anymore, then use your hand to
mix.
When
you are ready to put on greased cookie sheet, make
size
of silver dollar.
Bake at 375\u00b0 for about 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy.
Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie.
Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.
Mix yellow cake mix according to directions on package. Grease and flour 9 x 13-inch pan.
Punch holes in cake when done. Mix pineapple and sugar.
Pour over cake and cool.
Prepare pudding according to directions on package.
Top cake with pudding, Cool Whip, coconut and nuts.
Refrigerate.
Will keep for several days.
Preheat the oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, chocolate chips, oil, eggs, and brown sugar together in a bowl. Pour into an ungreased 9x13-inch baking pan.
Bake in the preheated oven until golden brown, 20 to 25 minutes.
ine with paper liners.
Mix yellow cake mix, baking powder, flour, milk, canola
Preheat oven to 350.
Spray cookie sheets.
In Large bowl cream together the eggs, water, margerine& peanut butter.
Mix in cake mix& blend well.
Fold in chips& toffee bits.
Drop by rounded teaspoon on cookie sheets.
Bake 8- 10 min.
Allow to cool on cookie sheets about 5 minutes.
Remove to a wire rack to cool completely.
Preheat oven to 350 degrees.
Beat pie filling, eggs, apple pie spice and yellow cake mix together with an with electric mixer on medium-speed until thoroughly mixed. (You can \"mash\" with a potato masher if you prefer chunks in your muffins).
Divide batter equally between 24 paper-lined cupcake wells.
Bake in a preheated oven for 25 to 30 minutes or until knife inserted comes out clean.
Allow to cool before peeling off paper liners.
Prepare the yellow cake mix as directed for a 9
f a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
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.
ven to 350 degrees.
Mix Pumpkin, evaporated milk, sugar, eggs and
lectric mixer, combine cake mix, egg, and butter and mix well. Pat into
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
Preheat oven to 350\u00b0. Set aside 1 cup cake mix. In mixing bowl, combine rest of cake mix, melted butter and 1 egg. Spread over bottom of 9 x 13 pan. Mix pumpkin, 1 cup sugar, pecans and pumpkin pie spice until blended. Add milk and 2 eggs and continue blending. Pour over the cake mix in pan.
easure 1 cup yellow cake mix and set aside.
Mix remaining yellow cake mix, 1/2
ith 1 teaspoon butter.
Mix pumpkin puree, eggs, water, 1 tablespoon
Mix together with fork, yellow cake mix (minus 1 cup), 1 stick margarine and beaten egg.
Press into bottom of 9 x 13-inch pan. Mix together pumpkin, 3 eggs, brown sugar, 1/4 cup white sugar, cinnamon and milk and pour over cake mixture.
Spread evenly.
Mix reserved cake mix, 1/2 cup white sugar, 1/4 cup margarine and chopped nuts until crumbly and sprinkle over filling.
Bake at 350\u00b0 for 50 to 55 minutes.
Let cool.
Refrigerate.
Preheat oven to 350\u00b0F.
Lightly grease a standard size Bundt pan, 9 x 13-inch baking pan, or two 9-inch cake pans.
In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs.
Beat until well blended.
Transfer to the baking dish or cake pans.
Bake for 45 minutes.
For glaze, cook together the butter, whipping cream and brown sugar for 3 minutes, stirring.
When slightly cooled, pour over cake.