BOXED CAKE MIX RECIPE: boxed cake mix recipe
Showing posts with label boxed cake mix recipe. Show all posts
Showing posts with label boxed cake mix recipe. Show all posts

Cake Mix Cookies



Cake Mix Cookies.

EASY CAKE MIX COOKIES

INGREDIENTS (Makes 20–24 cookies)

  • 1 box cake mix (any flavor: chocolate, vanilla, lemon, red velvet, etc.)

  • 2 large eggs

  • 1/3 cup vegetable oil (or melted butter for richer cookies)

Optional Mix-Ins (choose 1–2):

🍪 INSTRUCTIONS

1. Preheat

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.

2. Mix the dough

In a bowl, combine:

  • Cake mix

  • Eggs

  • Oil

Stir until a thick dough forms.
(If adding chocolate chips or mix-ins, fold them in now.)

3. Scoop

Use a spoon or cookie scoop to drop 1–2 tbsp sized dough balls onto the baking sheet, spaced about 2 inches apart.

4. Bake

Bake 9–12 minutes, depending on cookie size.

  • Edges should be set

  • Centers will look soft — they firm up as they cool

Do NOT overbake (the secret to soft cookies!).

5. Cool

Let cookies cool on the pan for 3–5 minutes, then transfer to a wire rack.

⭐ VARIATIONS

Chocolate Cake Mix Cookies

  • 1 cup chocolate chips

  • 2 tbsp cocoa powder (optional for extra fudge)

Funfetti Cookies

Use white or vanilla cake mix

Red Velvet Cookies

Roll dough balls in powdered sugar before baking → crinkle cookies

Lemon Crinkle Cookies

Use lemon cake mix
Roll in powdered sugar → bright, tart, soft cookies

Strawberry Cake Mix Cookies

Peanut Butter Cake Mix Cookies

Use yellow cake mix

  • 1 cup peanut butter
    (Replace 1/3 cup oil with ¼ cup oil if adding PB)

Carrot Cake Mix Cookies

OTHERS RECIPES

. 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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Whoopie Pies Made With Boxed Cake Mix Recipe


WHOOPIE PIES MADE WITH BOXED CAKE MIX 

Soft cake-like cookie sandwiches with creamy filling!

🛒 INGREDIENTS (Makes about 10–12 whoopie pies)

FOR THE CAKE MIX COOKIES

  • 1 box cake mix (chocolate is classic, but funfetti, red velvet, spice, or vanilla all work)

  • 2 large eggs

  • 1/2 cup vegetable oil (or 1/2 cup melted butter for richer flavor)

  • 1/3 cup water OR milk (milk makes them softer and more tender)

  • 1 tsp vanilla extract (optional but recommended)

Optional Add-Ins for the Cookies

  • 1 tbsp cocoa powder (for deeper chocolate flavor)

  • ½ tsp espresso powder (enhances chocolate)

  • 2 tbsp sour cream (makes cookies extra soft and cakey)

FOR THE CLASSIC WHOOPIE PIE FILLING

Marshmallow Cream Filling

  • 1 cup marshmallow fluff/creme

  • 1/2 cup butter, softened

  • 1 1/2 cups powdered sugar

  • 1–2 tsp vanilla extract

  • Pinch of salt

  • 1–2 tbsp milk or cream (as needed for consistency)

Optional Fillings

(More details in Variations section.)

🍰 INSTRUCTIONS — LONG STEP-BY-STEP

1. Prepare your baking trays

2. Make the whoopie pie “cookie” batter

In a large mixing bowl:

  1. Add cake mix.

  2. Add eggs, oil (or melted butter), and water/milk.

  3. Add vanilla.

  4. Mix with a spatula or hand mixer on LOW until combined.

The batter will be thicker than cake batter but softer than cookie dough — a “soft-drop” consistency.

OPTIONAL (recommended for puffy, cakey whoopie pies)

  • Stir in 2 tbsp sour cream

  • Add 1 tbsp additional cake mix if batter seems too runny

3. Scoop the batter

Scoop 2 Tbsp portions onto the prepared baking sheets:

  • Leave 2 inches spacing between each mound.

  • Keep portions uniform so the sandwiches match nicely.

For perfectly round whoopie pies:
Use a small ice-cream scoop or cookie scoop.

4. Bake the cakes

Bake at 350°F (175°C) for 10–12 minutes.

Signs they’re done:

  • Tops spring back when touched

  • Edges look set but not browned

  • Centers don’t jiggle

Do NOT overbake—they should be soft and fluffy.

5. Cool completely

Let the cakes cool on the pan for 5 minutes, then transfer to a rack.

They must be fully cool before filling so the frosting doesn’t melt.

⭐ MAKE THE FILLING (LONG VERSION)

In a mixing bowl:

  1. Beat butter until fluffy (1–2 min).

  2. Add marshmallow fluff; beat until smooth.

  3. Add powdered sugar gradually until creamy and thick.

  4. Add vanilla + pinch of salt.

  5. If needed, add 1–2 tbsp milk to adjust texture:

    • Too thick → add milk

    • Too thin → add more powdered sugar

Filling should be:
✔ Thick
✔ Spoonable
✔ Not runny
✔ Spreadable without squeezing out too easily

6. Assemble the whoopie pies

  1. Pair up the cooled cakes by size.

  2. Pipe or spread 1–2 tbsp filling onto the flat side of one cake.

  3. Gently press the matching cake on top to form a sandwich.

Don’t squeeze too hard — you want a soft “fluffy” look, not a pancake.

7. Chill briefly (recommended)

Refrigerate assembled whoopie pies for 20–30 minutes to help them:

  • Set

  • Hold shape

  • Get that classic tender, thick texture

They’re even better the next day!

⭐ FLAVOR VARIATIONS

1. Classic Chocolate Whoopie Pies

Use chocolate cake mix

  • extra 1 tbsp cocoa
    Filling: marshmallow cream vanilla filling

2. Red Velvet Whoopie Pies

Use red velvet cake mix.
Add 1 tsp vinegar for authenticity.
Filling: cream cheese frosting

3. Lemon Whoopie Pies

Use lemon cake mix

  • lemon zest
    Filling: vanilla frosting or lemon buttercream

4. Funfetti Birthday Whoopie Pies

Use vanilla or funfetti cake mix
Filling: vanilla buttercream with sprinkles mixed in

5. Chocolate Peanut Butter Whoopie Pies

Use chocolate cake mix
Filling: peanut butter buttercream (½ cup PB + ½ cup butter + 1–2 cup powdered sugar)

6. Pumpkin Spice Whoopie Pies

Use spice cake mix
Add ½ cup pumpkin puree
(Use only 1 tbsp water instead of ⅓ cup)
Filling: cinnamon cream cheese frosting

⭐ TIPS FOR PERFECT WHOOPIE PIES

  • Use milk instead of water for richer, softer cakes

  • For thicker cakes, refrigerate dough 10–15 minutes before scooping

  • Don’t overbake! Dry cakes = cracked whoopie pies

  • Match your tops and bottoms before filling

  • Use a piping bag for neater filling

  • Chill before serving for bakery-style texture

⭐ STORAGE

Room Temp

1–2 days in airtight container.

Refrigerator

Up to 5 days.

Freezer

Freeze individually wrapped (plastic wrap + freezer bag): up to 2 months.

OTHERS RECIPES

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...

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Boxed Cake Mix Cobbler Recipe



🍰🍓 Boxed Cake Mix Cobbler (Dump Cake-Style)

  • This upgraded version turns a simple icebox cake into a refined, bakery-style chilled dessert with stable layers, enhanced blueberry flavor, and professional presentation techniques.

    🧁 Why This Version Is Superior

    🍰 Ingredients (With Purpose Notes)

    Blueberry Compote (Flavor Base)

    • 3 cups fresh or frozen blueberries

    • ½ cup sugar (adjust to sweetness of berries)

    • 1 Tbsp lemon juice

    • 1 tsp lemon zest

    • 1½ Tbsp cornstarch + 2 Tbsp water (slurry)

      • Purpose: creates a thick, jammy layer that won’t bleed into the cream.

    Cake Mix–Cream Cheese Mousse

    • 1 box yellow cake mix (dry, unprepared)

    • 1 (8 oz) block cream cheese, softened until room temp

    • 1 cup powdered sugar

    • 1½ cups cold whole milk

    • 1 tsp vanilla extract

      • Purpose: soft, mousse-like texture with subtle baked-cake flavor.

    Stabilized Whipped Cream Topping

    • 2 cups heavy cream (cold)

    • ⅓ cup powdered sugar

    • 1–2 tsp vanilla

    • Optional: 1 Tbsp instant pudding mix (vanilla)

      • Purpose: pudding stabilizes whipped cream for firmer layers.

    Optional Structure/Crisp Layer

    Choose one:

    🔵 Step-by-Step Instructions (Expert Detail)

    1. Make a Superior Blueberry Compote

    1. Combine blueberries, sugar, lemon juice, and zest in a saucepan.

    2. Heat over medium until berries release juices (3–5 min).

    3. Stir in the cornstarch slurry and cook until glossy and thick (2–3 min).

    4. Cool completely; compote should be thick, like pie filling.

    Pro Tip:
    If berries are too tart, add 1–2 tbsp sugar. If too sweet, add ½ tsp lemon juice.

    2. Make the Cream Cheese Cake Mix Mousse

    1. Beat cream cheese until fluffy (1–2 minutes).

    2. Add powdered sugar and whip until smooth.

    3. Slowly pour in cold milk and vanilla.

    4. Add dry cake mix a little at a time.

    5. Mix until a thick, pudding-mousse texture forms.

    Why this works:
    Dry cake mix contains starches that hydrate and create the mousse texture—no baking needed.

    3. Whip & Stabilize the Cream

    1. Beat heavy cream to soft peaks.

    2. Add powdered sugar + vanilla.

    3. Add 1 Tbsp instant pudding mix (optional) for stability.

    4. Beat to firm peaks (not stiff/curdled).

    Chef note:
    Stabilized whipped cream slices beautifully and holds up for days.

    4. Build the Layers (Professional Technique)

    You’ll make 3 main layers:

    Layer 1 — Base Crunch (optional but recommended)

    Line a 9×13-inch dish with graham crackers or wafers.
    This creates tiramisu-style structure and prevents soggy bottom.

    Layer 2 — Cake Mix Mousse

    Spread half the mousse evenly.
    Use an offset spatula for clean edges.

    Layer 3 — Blueberry Compote

    Dollop half the compote and gently spread.
    Avoid mixing into the mousse — keep layers distinct.

    Layer 4 — Whipped Cream

    Spread half the cream topping.

    Repeat:

    Mousse → Blueberries → Whipped Cream

    Smooth the top into a perfect finish.

    ❄️ 5. Chill for 6 Hours (Overnight Best)

    The starches hydrate, crackers soften, and the mousse firms up.

    For restaurant-quality slices, freeze 20–30 minutes before cutting.

    🍽️ Serving Upgrades (Chef-Level)

    🥄 Flavor Variations (High Value)

    1. Lemon–Blueberry Icebox Cake

    Add:

    • 1 tsp lemon extract to mousse

    • 1 extra Tbsp lemon juice + zest to compote

    2. Blueberry–Cheesecake Icebox Cake

    Use:

    • Crushed graham crackers with melted butter as a bottom crust

    • Add ¼ cup sour cream to mousse

    3. Blueberry–White Chocolate Dream

    Fold ½ cup melted white chocolate (slightly cooled) into mousse.

    4. Triple Berry Icebox Cake

    Use blueberries + raspberries + blackberries for the compote.

    📦 Storage Guide

    • Refrigerated: 4–5 days

    • Freezer: up to 2 months (thaws into a semifreddo-like texture)

    • Best served chilled, not room temperature

ANOTHER RECIPES

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 !

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Chocolate Peanut Butter Cookies From Cake Mix Recipe




🍫🥜 Chocolate Peanut Butter Cookies (From Cake Mix)

Ingredients

Instructions

1. Preheat oven

Preheat to 350°F (175°C).
Line baking sheets with parchment.

2. Mix wet ingredients

In a bowl, beat together:

  • Eggs

  • Oil

  • Peanut butter

  • Vanilla (if using)

Mix until smooth.

3. Add cake mix

Add the dry chocolate cake mix.
Stir until it becomes a thick cookie dough.

Fold in:

  • Peanut butter chips or chocolate chips (optional).

4. Shape

Scoop tablespoon-sized balls onto the baking sheet.
Slightly flatten the tops (cake-mix dough doesn’t spread much).

5. Bake

Bake 9–12 minutes until the edges are set.
The centers may look soft — that’s perfect.

6. Cool

Let cookies cool on the sheet 5 minutes, then transfer to a rack.

⭐ Variations

Peanut Butter Swirl

Add extra 2 tbsp peanut butter and swirl lightly into the dough before baking.

Reese’s Upgrade

Add:

Double Chocolate

Use devil’s food cake mix + fold in chocolate chunks.

Crunchy Edition

Mix in:


ANOTHER RECIPES
Boxed Cake Mix Recipe Ingredients

* 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 !

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Blueberry Ice Box Cake Mix Recipe



A cool, creamy, no-bake dessert layered with cake mix, whipped cream, and juicy blueberries. Perfect for warm days or when you want an easy make-ahead treat!


Ingredients

For the Cake Layer

  • 1 box yellow cake mix (dry, unprepared)

  • 1 ½ cups cold milk

  • 1 tsp vanilla extract

  • 1 (8 oz) package cream cheese, softened

  • 1 cup powdered sugar

For the Blueberry Filling

  • 2 cups fresh blueberries (or frozen, thawed and drained)

  • ⅓ cup granulated sugar

  • 1 Tbsp lemon juice

  • 1 tsp lemon zest (optional)

  • 2 Tbsp water

For the Whipped Layer

  • 2 cups heavy whipping cream

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

Optional Add-ins

Instructions (Expanded & Detailed)

1. Make the Blueberry Filling

  1. In a saucepan, combine blueberries, sugar, lemon juice, zest, and water.

  2. Cook over medium heat, stirring occasionally, until berries release their juices and mixture thickens slightly (about 6–8 minutes).

  3. Remove from heat and let cool completely—this helps the layers set better.

2. Prepare the Cream Cheese Cake Mix Layer

  1. Beat softened cream cheese in a large bowl until smooth and fluffy.

  2. Add powdered sugar and mix well until creamy.

  3. Slowly pour in cold milk and vanilla extract while mixing.

  4. Add the DRY cake mix gradually, blending until the mixture becomes smooth, thick, and pudding-like.

TIP: Let it sit for 5 minutes; the cake mix will thicken even more as it absorbs moisture.

3. Whip the Cream Layer

  1. In a chilled bowl, beat heavy cream until soft peaks form.

  2. Add powdered sugar and vanilla.

  3. Continue whipping until firm peaks form. Do not overbeat.

4. Assemble the Ice Box Cake

  1. Line the bottom of a 9×13-inch dish with graham crackers or ladyfingers (optional but helps structure).

  2. Spread half of the cake mix–cream cheese mixture evenly over the base.

  3. Spoon half of the blueberry filling over it and gently swirl for a marbled look, or leave it layered.

  4. Spread half of the whipped cream over the blueberries.

  5. Repeat layers: cake mix → blueberries → whipped cream.

  6. Smooth the top with a spatula.

5. Chill

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but overnight gives the best texture.
The crackers soften, flavors meld together, and the cake becomes creamy and sliceable.

Serving Tips

  • Garnish with fresh blueberries or a drizzle of blueberry sauce.

  • Serve chilled for best texture.

  • Store in the refrigerator up to 4 days.

  • Freezes well—thaw slightly before slicing.

https://www.justsotasty.com/wp-content/uploads/2018/06/Blueberry-Cheesecake-Icebox-Cake-6.jpg?utm_source=chatgpt.com


OTHER RECIPES

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.

Homemade Blueberry Cake Mix (From-Scratch Convenience)

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.


Ingredients for the Cake Mix

Instructions for Making the Mix

  1. 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.
  2. Add the Blueberries: Gently stir the dried or freeze-dried blueberries into the flour mixture. Be careful not to crush them.
  3. 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.

You Will Need:

Instructions:

  1. 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.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until just combined.
  3. 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.
  4. 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.
  5. 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.
  • Gluten-Free Option: Use a high-quality, 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.

Enjoy your convenient and delicious homemade blueberry cake

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