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 sugar with cake mix.
Add oil, yogurt and eggs, one at a time.
After third egg, beat for 2 minutes, then add last egg. Pour into greased
Bundt pan.
Bake for 40 to 45 minutes at 350\u00b0. Cool completely, then sprinkle with powdered sugar.
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.
Heat oven to 350\u00b0.
Grease and flour a rectangular pan (13 x 9-inch).
Beat cake mix (dry), water, oil, egg and one container of yogurt in large bowl at low speed, about 30 seconds.
Beat on medium speed for 2 minutes.
Pour into pan.
Bake 35 to 40 minutes, or until cake springs back when touched in center.
Cool completely.
Fold container of yogurt into whipped topping. Spread over top of cake.
Garnish with strawberries, if desired. Refrigerate any remaining cake.
Heat oven to 350\u00b0.
Grease and flour rectangular pan, 13 x 9 x 2-inch.
Beat cake mix (dry), water, oil, egg whites and 1 container yogurt in large bowl on low speed 30 seconds .
Beat on medium speed 2 minutes.
Pour into pan.
Bake 35 to 40 minutes or until cake springs back when touched lightly in center; cool completely.
Fold remaining container yogurt and 1 or 2 drops red food coloring into whipped topping.
Spread over top of cake. Garnish with strawberries if desired.
Refrigerate any remaining cake.
Heat oven to 350\u00b0.
Grease cake pans.
Beat cake mix, water, oil, eggs and one container of yogurt in large bowl.
Beat at medium speed for 2 minutes.
Pour into cake pans and bake about 35 minutes or until top springs back.
Cool completely.
Add together Cool Whip and one container of strawberry yogurt.
Spread over the cooled cake and garnish with strawberries. Refrigerate.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread 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
Beat cake mix (dry), water, oil, egg whites and 1 container yogurt in a large bowl on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes or until cake springs back.
Cool completely.
Fold (one) container yogurt and 2 drops red food coloring into whipped topping.
Spread over top of cake. Garnish with fresh strawberries, if desired.
Refrigerate any remaining cake.
lour.
Beat cake mix, water, oil, egg whites and yogurt in large
Mix cake mix with egg whites, oil, and
Grease and flour a 10-inch tube pan. Mix cake mix, eggs, oil, yogurt, lemon extract, grated lemon peel and cinnamon.
Blend until mixed; beat 2 minutes. Add nuts and mix until combined. Pour into pan. Bake at 350\u00b0 for 60 minutes. Cool 10 minutes. Turn out on rack and continue to cool. Serves 16.
Preheat oven to 350. Generously grease bottoms & sides of 2 round pans with shortening. Beat cake mix, water, oil, egg whites and yogurt in a large bowl on low speed for 30 seconds then on medium speed for 2 minutes pour into pans.
Grease 8 x 8 x 2-inch pan.
Heat oven to 350\u00b0.
Mix together egg, yogurt, cake mix and raisins.
Spread in pan.
Mix together cinnamon and sugar and sprinkle on top.
Bake approximately 30 minutes.
Serve warm.
Delicious also when cooled.
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).
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.
rease 2 9-inch round cake pans.
Dust with flour
1) Mix cake mix, 1/3 cup of oil,