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Easy Desserts From A Cake
Mix
by: Patti Hosford
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Gooey Bars
1 yellow cake mix
3/4 cup nuts (optional)
1 stick margarine or butter
1 box (1 pound) powdered sugar
8 oz cream cheese
1 egg
Mix together cake mix, nuts, and butter. Press into a greased 9x13” pan. Mix
together powdered sugar, egg, and cream cheese. Blend thoroughly. Spread over
bottom layer. Bake 35-45 minutes, or until golden brown. Cut into small squares.
Chewy Lemon Cookies
1 lemon cake mix
2 cups whipped topping
2 eggs
powdered sugar
Mix together cake mix, whipped topping, and eggs. Refrigerate 2 hours.
Preheat oven to 350*. Lightly grease a cookie pan. Roll cookie dough into small
balls, then roll in powdered sugar. Space balls evenly on cookie sheet. Bake 6-8
minutes. Remove from pan and cool.
Peanut Butter-Kiss Cookies
1 yellow cake mix
2 eggs
1/3 cup oil
3/4 cup peanut butter
1 package Hershey’s kisses
Preheat oven to 350*. Mix together cake mix, eggs, and oil until mixture
reaches brownie consistency. Mix peanut butter into the dough. Drop balls of
dough onto a lightly greased pan. Place an unwrapped chocolate kiss in the
center of each ball. Bake 10 minutes, or until lightly golden brown. Remove from
pan and cool.
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Easy M&M Cookies
1 white cake mix
2 eggs
1/3 cup vegetable oil
1 1/4 cup plain M&Ms
Preheat oven to 350*. Mix together cake mix, eggs, and oil in large bowl
until mix is dissolved. Mix M&Ms into dough. Drop balls of dough onto greased
baking sheet. Bake 9-12 minutes, until golden brown. Remove from pan and cool.
Blueberry Dump Cake
1 yellow cake mix, divided
1 can (20 oz) crushed pineapple with juice
1 can (21 oz) blueberry pie filling
1 stick margarine
Preheat oven to 350*. Grease a 9x13 pan. Sprinkle half of cake mix over
bottom of pan. Pour crushed pineapple with juice over cake mix. Spread blueberry
pie filling over top of pineapple. Sprinkle remaining half of cake mix over the
top. With a sharp knife, cut the margarine into small strips and place evenly
over the top of cake. Bake 45-50 minutes.
Death by Chocolate Cake
3/4 sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
powdered sugar
Preheat oven to 350*. Beat sour cream, eggs, water and oil together in a
large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in
chocolate chips. Place batter in greased and floured bundt pan. Bake 45-55
minutes, or until a fork inserted into cake comes out clean. While still hot,
invert cake onto a serving platter. When cool, sift powdered sugar over top of
cake.
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Chocolate-Chocolate Chip Muffins
1 chocolate-fudge cake mix
1 small box chocolate instant pudding
3/4 cup water
3 eggs, beaten
1/4 cup applesauce
1/4 cup vegetable oil
1/4 tsp almond extract
3/4 cup chocolate chips, frozen
Preheat oven to 350*. Grease and flour muffin pan or use muffin cups. Mix
together cake mix, pudding, water, eggs, applesauce, oil, and almond extract
until smooth. Stir in chocolate chips last. Fill cups 3/4 full. Bake about 23-33
minutes or until done when tested with a toothpick.
Cherry Pie-filling Cake
1 white cake mix
1/3 cup oil
2 eggs
1/2 cup water
1 can (21 oz) cherry pie filling
Glaze:
1 1/2 tbsp milk
1 cup powdered sugar
Preheat oven to 350*. Mix together cake mix, oil, eggs, and water. Pour
batter into greased 9x13 pan. Stir in pie filling. Bake 30-35 minutes. Drizzle
glaze over top, if desired.
Cream Cheese Bars
1 yellow cake mix
8 oz cream cheese
1 egg
1/3 cup sugar
1/3 cup oil
1 tsp lemon juice
1 egg
Preheat to 350*. Mix cake mix, egg, and oil until crumbly. Set aside 1 cup
for topping. Pat rest into a greased 9x13” pan. Bake 15 minutes. In another
bowl, beat together cream cheese, sugar, lemon juice, and egg until smooth.
Spread evenly over baked layer. Sprinkle with reserved crust mixture. Bake 15
minutes longer. Cool and cut into bars.
Lemon-Lime Refrigerator Cake
1 lemon cake mix
1 small package lime gelatin
1 small box lemon instant pudding
8 oz whipped topping
Preheat oven to 350*. Make cake as directed on box. Bake in 13x9 pan. Let
cool. Poke deep holes into cake with fork, spacing them about a inch apart. Add
1/2 cup cold water to gelatin. Slowly pour gelatin mixture into holes.
Refrigerate cake while preparing topping.
In a bowl, mix whipped topping and instant pudding until stiff. Immediately
frost cake. Cake must be stored in refrigerator and served chilled.
Swiss-Chocolate Dump Cake
1 Swiss chocolate cake mix
1 can (20 oz) crushed pineapple with juice
1 can (21 oz) cherry pie filling
3/4 cup chopped pecans
1/2 cup butter or margarine
Preheat oven to 350*.
Dump half the cake mix into a greased 9x13” pan. Dump pineapple with juice
evenly over mix. Dump pie filling evenly over pineapple. Sprinkle remaining cake
mix evenly over cherry layer. Sprinkle pecans over cake mix. Melt butter and
drizzle over top. Bake 45-50 minutes or until set. Serve warm or at room
temperature.
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