BOXED CAKE MIX RECIPE INGREDIENTS * 1 can cherry pie filling * 1 x (20 ounce.) can crushed pineapple in juice * 1 box cheap, plain yellow cake mix * Sprinkling of cinnamon (opt.) * 1 stk butter or possibly margarine, melted
BOXED CAKE MIX RECIPE INSTRUCTIONS
1. Preheat oven to 350 degrees. In 9 x 13 baking dish, stir together pie filling and pineapple. Sprinkle cake mix over all, breaking up any large lumps. Sprinkle with cinnamon if you like and drizzle with butter. (It will look impossible at this point, but have faith!) Cover tightly and bake for 45 min to 1 hr. or possibly till crust is light golden brown and center is hard. Serve hot with whipped cream or possibly ice cream...enjoy it ! Boxed cake mix recipe: chocolate-peanut-butter-cookies
* One 18 1/(2-oz) box of devil's food cake mix * 1 c. peanut butter * 1/3 c. water * 2 x Large eggs * 1 c. peanut butter chips or possibly semisweet chocolate chips or possibly a combination of * both
Boxed Cake Mix Recipe INSTRUCTIONS
1. Preheat oven to 350 degrees. Generously grease cookie sheets. In a large bowl, combine by hand the cake mix, peanut butter, water and Large eggs. Stir till dough is formed. Stir in chips. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 15 min. Cold 1 minute on cookie sheets. Remove from sheets and cold completely..and the Boxed Cake Mix Recipe is ready to serve...enjoy it !
Creating your own homemade cake mix is a fantastic way to have the convenience of a box mix with the delicious flavor of a from-scratch recipe. This blueberry cake mix is perfect for keeping on hand for a last-minute dessert, for giving as a thoughtful gift, or for simplifying your baking routine.
This recipe creates a dry mix that you can store in your pantry. When you're ready for a fresh, warm blueberry cake, you just need to add a few simple wet ingredients. We use dried blueberries in the mix for shelf stability, but I'll include instructions for using fresh or frozen ones too.
Yields: Enough mix for one 9x9 inch cake or 12 muffins
Prep time (for the mix): 10 minutes
Storage: Store in an airtight container in a cool, dry place for up to 3 months.
Pro Tip: For the best flavor and texture, use freeze-dried blueberries. They rehydrate beautifully in the batter and have a much fresher taste than standard dried berries.
Instructions for Making the Mix
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking thoroughly ensures that the leavening agents are evenly distributed, which is key for a good rise.
Add the Blueberries: Gently stir the dried or freeze-dried blueberries into the flour mixture. Be careful not to crush them.
Package the Mix: Transfer the mix to a large, airtight jar or a zip-top bag. If giving as a gift, you can layer the ingredients in a clear jar for a beautiful presentation. Attach a tag with the "To Bake" instructions below.
To Bake the Cake (Using Your Mix)
When you're ready to bake, preheat your oven and gather these wet ingredients.
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan, or line it with parchment paper. For muffins, line a 12-cup muffin tin with paper liners.
Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until just combined.
Combine Wet and Dry: Pour the wet ingredients into the bowl with your cake mix. Using a spatula or wooden spoon, stir until just combined. Do not overmix! A few small lumps in the batter are perfectly fine. Overmixing will result in a tough cake.
Pour and Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 35-45 minutes for a 9x9 cake, or 18-22 minutes for muffins. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Let muffins cool in the tin for a few minutes before moving to a wire rack.
Tips for Success & Variations
For a Fresh/Frozen Blueberry Cake: If you want to use fresh or frozen blueberries, omit the 1 cup of dried blueberries from the mix. When making the batter, gently fold 1 ½ cups of fresh or frozen (unthawed) blueberries into the batter at the very end.
Add a Streusel Topping: For a delicious, crunchy topping, mix together ½ cup of flour, ¼ cup of brown sugar, ½ tsp cinnamon, and 4 tbsp of cold butter (cut into small cubes). Sprinkle this over the batter before baking.
Lemon Blueberry Variation: Add the zest of one lemon to the dry mix ingredients for a bright, fresh flavor that pairs beautifully with blueberries.
Glaze It: For a simple glaze, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until it reaches your desired consistency. Drizzle over the cooled cake.
These hot chocolate cupcakes are adorned with a delightful marshmallow buttercream, resembling tiny cups of hot cocoa! Featuring a candy cane handle and topped with mini marshmallows, they are a festive treat for the holiday season!
Happy Thanksgiving Eve, everyone. It is astonishing to think that Thanksgiving is upon us, and just around the corner, we have Christmas to anticipate. Time truly seems to be racing by, yet today I find myself feeling somewhat melancholic about it.
One of my closest friends and her family are relocating today, and it feels as though there is a significant void in my heart. You see, in this military lifestyle, the friends we make become akin to family.
You may have heard this sentiment expressed by other military spouses, or perhaps you have experienced it yourself. If so, you understand the sorrow that accompanies saying farewell to a loved one, not knowing when or if your paths will intersect again.
I have been fortunate to forge a small circle of very close friends through the army, friends who are like sisters to me. One of them is departing today, and I am genuinely struggling with this loss.
The most challenging aspect, however, is that I am not the only one losing my best friend. My son is also experiencing a loss.
He and my friend’s son are like two mischievous peas in a pod! They have been friends since preschool, and witnessing their farewell last night was truly heart-wrenching for me. This is primarily because neither of them fully comprehends what is occurring, and also because I realize this is merely the first of many heartaches I will endure on behalf of my little boy.
It amazes me how deeply a mother feels every emotion for her child, even when they are unable to articulate those feelings themselves. Mothers possess such remarkable intuition; it is truly extraordinary.
I apologize for feeling so down today, but I realized that what I truly needed to cope with a situation like this was undoubtedly chocolate. Whenever I sense a significant wave of depression approaching, I find comfort in chocolate, french fries, Stella Rosa wine, and mindless television!
If you wish to find me in the coming weeks, I will likely have one of these indulgences close at hand. Just keep an eye out.
These cupcakes were incredibly enjoyable to prepare, and despite my current sadness, they still manage to bring a smile to my face and fill me with anticipation for the holiday season. I utilized my preferred chocolate cake recipe for the cupcakes and adorned them with a marshmallow buttercream.
The buttercream is airy and creamy, and absolutely delightful. To finish, I sprinkled mini marshmallows, chocolate chips, and crushed candy canes on top, and added a mini candy cane handle. They resemble tiny cups of hot cocoa, and it’s nearly impossible not to smile while holding one. Chocolate truly comes to the rescue, doesn’t it?
More Wonderful Holiday Dessert Recipes
The Finest Chocolate Pecan Pie
Starbucks Cranberry Bliss Bars
The Ultimate Vanilla Buttercream Frosting
Gingerbread Cookies
Notes
*For each mini candy cane handle: I employed a sharp pair of kitchen scissors to trim the hook and bottom of each candy cane until it fit snugly against the side of my cupcake. A sharp knife could also be used for this task.
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
* 1 tablespoon unsweetened cocoa powder
INSTRUCTIONS
1. Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely.
2. Meanwhile, place 1 cup of the marshmallows, the chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and
mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently stir in whipped topping.
3. Frost cupcakes with the whipped topping mixture; top with the remaining 1 cup marshmallows. Sprinkle evenly with cocoa. Cover and refrigerate until ready to serve. Store
leftover cupcakes in refrigerator.
The boxed mix cake recipe of hot cocoa marsh is ready .....
frog-cupcakes.l
We are absolutely enamored with this straightforward Rum Cake recipe, which is exceptionally soft, moist, and enriched with a delightful glaze. It is simple enough for novices yet impressive enough for entertaining guests.
Rum Cake truly satisfies the sweet craving.
I appreciate how a homemade rum cake feels distinctly special while remaining remarkably easy to prepare. My rendition is essentially a moist homemade yellow cake with a subtle hint of rum flavor, topped with a warm rum glaze that seeps into the hot cake, enhancing its moisture and flavor.
Regarding the alcohol content in the rum cake, I prefer using Bacardi Gold or dark Myers rum, but feel free to use any variety you prefer (the alcohol largely evaporates during the baking process). If you wish to create a rum cake without alcohol, substitute one teaspoon of rum extract for the rum.
Be sure to check out my other distinctive cake recipes, such as Coconut Cake, Meringue Roulade, Biscoff Cake, Cookie Cake, or Cinnamon Roll Cake!
Instructions for making Rum Cake:
Prepare the Cake Batter: Whisk together milk, sour cream, and rum, allowing the mixture to reach room temperature. In a separate bowl, cream the butter and then incorporate the sugar. Mix in the vanilla, followed by the eggs and egg yolks, one at a time. In another bowl, combine cake flour, baking powder, baking soda, and salt. Gradually add one-third of the dry ingredients to the batter, mixing until well combined. Then, add half of the milk mixture. Continue alternating with the remaining dry ingredients and milk/sour cream mixture until fully incorporated.
Bake: Transfer the batter into a well-greased 12-cup bundt pan and bake at 350°F (180°C) for approximately 50 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
Prepare the Glaze while the cake is baking. Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack, clean the pan, and return the cake to the pan. Poke holes throughout the cake and gently pour most of the glaze over it, reserving a small amount for later topping. Let the homemade rum cake absorb the glaze, then invert it onto a plate or serving platter. Spoon the remaining glaze on top just before serving.
Notes
Make Ahead Instructions: You can prepare homemade rum cake in advance and store it in the refrigerator for a maximum of 5 days. It can be enjoyed either warm (by reheating slices in the microwave) or cold.
Freezing Instructions: To achieve optimal results, freeze the baked rum cake prior to applying the glaze. Wrap it in plastic wrap followed by aluminum foil and freeze for up to 3 months. Once ready to serve, thaw the cake completely, prepare the glaze, poke holes in the cake, and apply the glaze. Allow the cake to rest for a minimum of 30 minutes before serving.
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. The boxed cake mix recipe is ready to serve....great !
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. The boxed cake mix recipe is ready to serve....nice !
1. Bake cupcakes according to the directions on the package. Allow them to cool completely.
2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
4. Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs. The boxed cake mix recipe is ready...great !
golden-rum-cake.
1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
2. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick.
Divide the batter between the prepared pans, spreading it evenly.
3. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
4. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
5. When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
The box cake mix recipe is ready to serve....enjoy!
Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Store in an airtight container in a cool dry place for up to 3 months until ready to use.
When ready to bake:
Preheat oven to 350 degrees. Prepare two 8-inch round cake pans.
Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)
Divide between the prepared cake pans.
Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Enjoy it !
Whoopie Pies Made With Boxed Cake Mix Recipe
A nice boxed cake mix recipe to try !
Ingredients
* Pies
* 1 boxed cake mix ( different cake mixes...Chocolate, Lemon, Spice, Strawberry, Red Velvet)
* 3 eggs
* 1/2 cup water
* 1/2 cup oil
Filling
* 1 1/2 sticks unsalted butter, softened
* 1 1/3 cups Marshmallow Fluff
* 3/4 cup powdered sugar
* 2 oz. cream cheese, softened
* 1 1/2 tsp. vanilla
* 1/4 tsp. salt
INSTRUCTIONS
1. Preheat oven to 400
2. Line cookie sheet with parchment paper
3. In mixing bowl beat all ingredients on medium low speed until well combined
4. Drop by 2 tablespoonfuls onto cookie sheets, 2 inches apart
5. Bake 8-10 minutes, until puffed and toothpick inserted in center comes out clean
6. Cool on rack until completely cool
7. In mixing bowl, add butter, marshmallow, powdered sugar, cream cheese, vanilla, and salt
8. Beat until smooth
9. Put 1/2 of pies, flat side up, on a cool baking sheet
10. Mound about 1 1/2 tbls. filling in the center of each
11. Top with remaining pies, rounded side up, and press gently so filling spreads Keep chilled until ready to serve. The boxed cake mix recipe is ready ! Enjoy the cake...
Cake Mix Cookies... a nice boxed cake mix recipe to try ! Great !
BOXED CAKE MIX RECIPE INGREDIENTS
2 large eggs
1 stick butter, room temperature
1 16-ounce bag chocolate chips
1 box of your favorite cake mix
BOXED CAKE MIX RECIPE INSTRUCTIONS
Mix ingredients together. Drop on cookie sheet. Bake in 350F (180C) degree oven for 10-12 minutes. The boxed cake mix recipe is ready to serve...enjoy the cake !
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