I’ve been an avid baker, but there are days when I don’t feel like measuring out flour, sugar, and baking powder. Those are the days I open up a box of cake mix. It’s like getting a jump on something great without losing flavor. Cake mixes aren’t limited to plain cakes they’re my secret ingredient for getting all sorts of treats done with minimal fuss, from cookies to cobblers. Whether you are a new baker or just have no time, these 14 recipes will have you loving cake mix again.
1. Cut-Out Cake Batter Cookies
I came across these cookies when I was looking for an impromptu dessert for a potluck. A package of vanilla cake mix, eggs, oil, and milk get together in 10 minutes. Mix it slowly to achieve that rich, fudgy batter yes, it’s worth an extra minute. I add white chocolate chips and sprinkles for a splash of color and sweetness. Bake just until the edges are golden, and you have chewy, crowd-pleasing bars that will vanish quickly.
Cake Batter Blondies
These Cake Batter Blondies are a delightfully simple and quick dessert, transforming a basic cake mix into chewy, sweet bar cookies. With minimal ingredients and effort, they deliver a fun, customizable treat, perfect for satisfying a sweet craving or sharing with friends.
Equipment
- 1 Mixing Bowl
- 1 Whisk or Spatula
- 1 8x8 inch Baking Pan
- 1 Parchment Paper (optional, for easy removal)
Ingredients
Main
- 1 box white or funfetti cake mix
- 1/4 cup oil
- 1 egg
- 1/3 cup milk
- 1/4 cup white chocolate chips
- 1/4 cup sprinkles if using white cake mix
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8x8 inch baking pan, and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the oil, egg, and milk, whisking until well blended.
- Add the cake mix to the wet ingredients.
- Mix with a spatula or whisk until just combined. Be careful not to overmix.
- Fold in the white chocolate chips and sprinkles (if using white cake mix), distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until the edges are lightly golden and the center is set but still slightly soft.
- Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack.
- Once cooled, use the parchment paper overhang to lift the blondies out of the pan, slice into squares, and serve.
Notes
For best results, do not overmix the batter once the dry ingredients are added; mix just until combined to ensure a tender, chewy blondie. Baking time can vary, so keep an eye on them: blondies are done when the edges are set and lightly golden, but the center still looks slightly soft. They will continue to set as they cool. Ensure the blondies are completely cool before cutting for clean, neat squares. Feel free to experiment with different cake mix flavors, or swap white chocolate chips for dark chocolate, butterscotch, or even nuts.
2. Baked Cake Mix Donuts
What truly elevates these blondies from simple to sensational is the thoughtful inclusion of vibrant sprinkles and creamy white chocolate chips. These delightful mix-ins not only infuse each bite with extra sweetness and a luxurious creaminess, but they also add a playful touch of cheerful color and visual fun to every square. The ultimate baking trick lies in pulling them from the oven just as their edges begin to develop a slight golden color, guaranteeing that coveted fudgy, soft-in-the-middle consistency that everyone craves in a perfect blondie.
I used to believe that donuts were too finicky to prepare at home, but then I attempted to make these baked donuts with cake mix. All you require is a donut pan (I purchased mine online for a bargain) and a basic batter of cake mix, an egg, oil, and water. Pipe the batter into the pan with a Ziplock bag if you are like me and lack a piping bag. A dusting of powdered sugar and milk is all they require, although occasionally I add a dash of orange juice for an extra zing.
Cake Mix Donuts
This simple recipe transforms a basic cake mix into delightful baked donuts. Quick to prepare, these treats are light, fluffy, and finished with a classic powdered sugar glaze and optional sprinkles, making them an ideal homemade dessert or snack with minimal effort.
Equipment
- 1 Donut Pan
- 2 Mixing Bowls (one large for batter, one medium for glaze)
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Wire Cooling Rack
Ingredients
Main
- * 1 16.25 oz box cake mix
- * 1 large egg
- * 1/4 cup vegetable oil
- * 1 cup water
- glaze:
- * 1 tbsp unsalted butter melted
- * 1 1/2 cup powdered sugar
- * 3 tbsp milk
- topping:
- * rainbow sprinkle optional
Instructions
- Preheat your oven to the temperature specified on your cake mix box for cupcakes (typically 350°F / 175°C), and lightly grease and flour your donut pan(s).
- In a large mixing bowl, combine the cake mix, large egg, vegetable oil, and water.
- Mix on low speed until just combined, then increase to medium and beat for 1-2 minutes until smooth, scraping down the sides as needed. Do not overmix.
- Carefully spoon or pipe the batter into each donut cavity, filling about two-thirds full to allow for rising.
- Bake according to your cake mix instructions for cupcakes, typically 10-15 minutes, or until a toothpick inserted into a donut comes out clean.
- While donuts bake, prepare the glaze: In a medium bowl, melt the unsalted butter.
- Whisk in the powdered sugar and milk until a smooth, pourable glaze forms. Adjust milk quantity slightly for desired consistency.
- Once baked, remove donuts from the oven and let them cool in the pan for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
- Once fully cooled, dip each donut into the prepared glaze, allowing excess to drip off.
- If using, immediately top with rainbow sprinkles before the glaze sets. Let the glaze harden slightly before serving.
Notes
For perfectly shaped donuts, transfer the batter to a piping bag or a large Ziploc bag with a corner snipped off before filling the donut pan; this prevents messy overflow and ensures even distribution. Be careful not to overmix the batter, as this can lead to a tougher, less tender donut texture. Bake just until a toothpick inserted comes out clean, as overbaking will dry them out. Ensure donuts are completely cool before glazing; otherwise, the glaze will melt and not set properly. For an enhanced flavor profile, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the cake batter or the glaze.
3. Chocolate Almond Biscotti
Biscotti always seemed like something I’d purchase at a coffee shop, not prepare myself. But a chocolate cake mix makes them incredibly simple. Combine it with chocolate chips, a drizzle of chocolate syrup, and a hint of almond flavor. Slivered almonds add that wonderful crunch. You bake them twice to achieve that crunchy texture, but it isn’t as difficult as it seems. These are my favorite to dunk in my morning coffee.
Chocolate Almond Biscotti
This recipe guides you through creating classic Chocolate Almond Biscotti, a twice-baked Italian cookie. It involves combining dry and wet ingredients with toasted almonds and chocolate chips, shaping the dough into logs, baking them, then slicing and baking again until crisp. The result is a delightfully crunchy, nutty, and chocolatey treat, perfect for dipping in coffee or tea.
Equipment
- 1 Standing Mixer with paddle attachment
- 1 Sheet Pan or two if baking many batches
- 1 Serrated Knife for clean, angled slices
- 1 Pastry Brush for egg wash
- 2 Mixing Bowls for wet and dry ingredients
Ingredients
Main
- 2 cups flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 2 egg whites
- 3/4 teaspoon vanilla extract
- 2/3 cup whole almonds toasted
- 1/3 cup chocolate chips
Instructions
- In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
- On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.
Notes
For optimal flavor, ensure almonds are properly toasted before incorporating them into the dough; this deepens their nutty essence. The dough for biscotti is intentionally stiff; avoid overmixing once the dry and wet ingredients are just combined to prevent tough biscotti. When slicing the cooled logs, use a sharp serrated knife and cut on a distinct bias for classic elongated shapes and to prevent crumbling. The second bake is crucial for the characteristic dry, crisp texture; bake until thoroughly dry, flipping halfway through for even toasting. For an elevated touch, dip one end of the cooled biscotti in melted dark chocolate and sprinkle with sea salt or finely chopped pistachios.
4. Cake Batter Dip
This dip is my party secret. It’s cake batter in a bowl that you can eat, yet safe to share. I mix white cake mix with cream cheese, a small amount of sour cream for pucker, powdered sugar, and vanilla. It’s rich and addictive. Serve with graham crackers or apple slices, and if I’m fancy, I add some sprinkles. It’s always gone first at parties.
Cake Batter Dip
This Cake Batter Dip is an incredibly simple and quick dessert or snack, ready in just 5 minutes. Combining dry cake mix with vanilla Greek yogurt and whipped topping, it creates a fluffy, sweet, and delightful dip perfect for any gathering. Serve it with your favorite dippers for a fun, cake-inspired treat.
Equipment
- 1 Large Mixing Bowl For combining all ingredients efficiently.
- 1 Whisk or Rubber Spatula To ensure all ingredients are well incorporated and smooth.
- 1 Measuring Cups For accurate measurement of yogurt and whipped topping.
- 1 Serving Bowl For presentation and easy dipping.
Ingredients
Main
- 1 package about 15 Oz. Size Your Favorite Dry Cake Mix
- 2 cups Vanilla Greek Yogurt
- 1-½ cup Whipped Topping
Instructions
- In a large mixing bowl, combine the dry cake mix and vanilla Greek yogurt.
- Whisk or stir the mixture thoroughly until no dry spots of cake mix remain and the mixture is smooth.
- Gently fold in the whipped topping using a rubber spatula until fully incorporated and the dip is light and airy.
- Transfer the finished dip to a serving bowl.
- For best results, cover and refrigerate the dip for at least 30 minutes to allow flavors to meld and the dip to chill.
- Serve chilled with an assortment of dippers such as graham crackers, vanilla wafers, shortbread cookies, apple slices, or pretzels.
- Optionally, garnish with a sprinkle of colorful sprinkles or extra whipped topping before serving for added visual appeal.
Notes
To achieve the smoothest consistency and avoid lumps, sift the dry cake mix before adding it to the wet ingredients. This step is crucial for a professional finish. When folding in the whipped topping, do so gently to maintain its airy texture, which contributes significantly to the dip's light mouthfeel. For enhanced flavor and visual appeal, consider chilling the dip for at least 30 minutes before serving. This allows the flavors to meld and the dip to firm up slightly. Serve with an assortment of dippers like graham crackers, vanilla wafers, fresh fruit, or pretzels for a sweet and salty contrast. A sprinkle of colorful sprinkles just before serving adds a festive touch.
5. Pumpkin Cinnamon Rolls
These are a little more effort, but they’re so worth it for a fall weekend brunch. I add a pumpkin cake mix to the dough, and that gives it this incredible softness and slight sweetness. You do still knead and let it rise, but it’s almost therapeutic. The filling is pumpkin puree with cinnamon and sugar, and it tastes like fall in every bite. I serve these for brunch, and my family brawls over the last one.
Pumpkin Cinnamon Rolls
This recipe creates delightful pumpkin cinnamon rolls with a soft, spiced pumpkin dough and a generous sweet butter-sugar-pecan filling. The rolls are baked to golden perfection and finished with a luscious cream cheese frosting, making them a perfect, comforting treat for breakfast or dessert. The recipe yields a large batch, ideal for sharing.
Equipment
- 1 Large Saucepan
- 1 Rolling Pin
- 3 Pie Pans Or 1 large baking dish
- 1 Electric Mixer With a bowl
- 1 Large Mixing Bowl For dry ingredients and initial dough
Ingredients
Main
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package 2 1/4 teaspoons active dry yeast
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour plus more for flouring, sprinkling and rolling
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon heaping baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Melted butter for buttering pans
- 1 stick 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup finely chopped pecans
- 8 ounces cream cheese softened
- 1 3/4 cups to 2 cups powdered sugar
- 1/4 cup whole milk plus more if needed
- 2 tablespoons butter melted
- Dash of salt
Instructions
- For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
- Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
- After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
- Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
- Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
- For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
- Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
- For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
- Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
- Delicious!
Notes
Ensure the milk mixture is warm (around 105-115°F or 40-46°C) for optimal yeast activation; too hot will kill the yeast, too cold will slow it down. A warm, draft-free spot is crucial for a good dough rise. When rolling, a tight log ensures beautifully defined spirals. For the best flavor and texture, apply the cream cheese frosting immediately after the rolls come out of the oven. The residual heat helps it melt slightly, allowing the frosting to seep into the rolls, creating a moister and more decadent bite. Avoid overbaking to keep the rolls soft and tender.
6. Lemon Pound Cake
Pound cake scared me until I made this one. A yellow cake mix, sour cream, and lemon pudding mix can’t possibly be botched. The sour cream makes it moist, and the pudding mix adds a nice lemon zing. I’ve served it just plain with tea, and it’s wonderful, but my children prefer it with a blueberry glaze I make from fresh berries and powdered sugar.
Lemon Pound Cake
This recipe yields a classic lemon pound cake with a tender crumb and a bright, tangy lemon glaze. Made with simple ingredients, the cake is easy to prepare and perfect for dessert or a tea-time treat. The rich, buttery cake is complemented by a refreshing lemon syrup absorbed while warm, ensuring every slice is moist and flavorful.
Equipment
- 1 6-cup Loaf Pan Ensures proper cake shape and even baking.
- 1 Stand Mixer Or a powerful hand mixer, essential for thoroughly creaming butter and sugar.
- 1 Medium Mixing Bowl For combining dry ingredients.
- 1 Wire Rack with Sheet Pan Crucial for cooling the cake evenly and catching excess glaze.
- 1 Pastry Brush or Turkey Baster For even application and absorption of the lemon glaze.
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, softened at room temperature
- 1 cup sugar plus 1/3 cup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup lemon juice plus 1/3 cup
Instructions
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
Notes
Ensure all cold ingredients, especially butter and eggs, are at true room temperature for optimal emulsification, leading to a perfectly smooth batter and tender crumb. When mixing, avoid overworking the batter once the dry ingredients are added; mix only until just combined to prevent gluten development and a tough cake. The cake is done when a tester comes out with a few moist crumbs, indicating a moist, not dry, cake. Glaze the cake while it's still warm to allow maximum absorption, resulting in a deeply flavored and moist finish. For an extra bright citrus note, consider adding a tablespoon of lemon zest to the cake batter.
7. German Chocolate Upside Down Cake
I prepared this for my father’s birthday, and everyone loved it. You add coconut and pecans to the pan, then top with a chocolate cake mix batter. When you turn it out, the coconut and nuts are this caramelized, toasted topping. And there’s also a creamy cheesecake-like layer that sets up in the cake, so the cake is rich and decadent. No frosting necessary it’s gorgeous on its own.
Pineapple Upside-Down Cake
This intermediate-level recipe creates a classic Pineapple Upside-Down Cake, starting with a caramelized brown sugar and pineapple base in a cast-iron skillet. A simple, moist cake batter is poured over the fruit and baked until golden. After a brief cooling period, the cake is inverted, revealing a beautiful, fruity top, making for a delicious and visually appealing dessert ready to serve.
Equipment
- 1 10-inch Cast-Iron Skillet Essential for the characteristic upside-down presentation and caramelization.
- 1 Stand Mixer With a paddle attachment for creaming butter and sugar, and mixing batter efficiently.
- 3 Mixing Bowls For separating dry ingredients, wet ingredients, and final batter assembly.
- 1 Whisk For thoroughly combining dry ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
Ingredients
Main
- 2 tablespoons unsalted butter
- 1/2 cup lightly packed dark brown sugar
- One 20-ounce can sliced pineapple drained and juice reserved
- One 20-ounce can crushed pineapple drained and juice reserved
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/4 cup reserved pineapple juice from the cans
- 3/4 cup granulated sugar
- 1/2 cup unrefined coconut oil
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F.
- For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
- For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!
Notes
For a perfect pineapple upside-down cake, ensure your cast-iron skillet is well-seasoned; this aids in both the caramelization and an easy release. When preparing the brown sugar base, cook it just until melted and glossy, avoiding crystallization by stirring constantly. Arrange the pineapple slices neatly as they will be the presentation top. For the cake batter, be careful not to overmix once the flour is added; mix only until just combined to prevent a tough cake. The cooling time before inverting is crucial for the cake to set and separate cleanly from the pan. Use a plate or cutting board slightly larger than the skillet to ensure a clean inversion. For an enhanced flavor profile, consider adding a touch of ground ginger or cinnamon to the cake batter.
8. Strawberry Rhubarb Dump Cake
Dump cakes are my first choice when I’m in a hurry. For this one, I alternate fresh rhubarb, sugar, strawberry gelatin, white cake mix, water, and melted butter in a pan. No mixing—just bake. It’s bubbly and sweet with a crunchy top. It’s ideal for summer barbecues when I need something sweet but don’t have time to hang out in the kitchen all day.
Grandma's Strawberry-Rhubarb Pie
This recipe creates a classic Strawberry-Rhubarb Pie, featuring a tender, flaky butter-shortening crust and a sweet-tart fruit filling. It details preparing both crusts, mixing the fruit with thickeners and flavorings, and a two-stage baking process to achieve a perfectly set and golden-brown pie. A delightful seasonal dessert.
Equipment
- 2 Pastry Blender
- 1 Pie Dish
- 1 Large Mixing Bowl
- 1 Rolling Pin
- 1 Aluminum Foil for collar
Ingredients
Main
- 2 cups all-purpose flour plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour recommended: Soft As Silk
- 3 teaspoons sifted powdered sugar
- 1/2 cup butter-flavored shortening recommended: Crisco
- 1/4 cup salted butter
- Pinch salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice cold water
- 2 1/2 cups chopped red rhubarb fresh
- 2 1/2 cups de-stemmed washed and cut strawberries (in larger pieces)
- 1 1/2 cups sugar 1 1/4 cups for high altitude
- 2 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter cubed small
- 1 egg white beaten with 1 teaspoon water
- Large granule sugar
Instructions
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
Notes
1. Dough Handling: Avoid overworking the dough; this is crucial for a tender, flaky crust. Once the liquids are just incorporated, stop mixing. Chilling the dough thoroughly, both after mixing and after placing the bottom crust, prevents shrinkage and ensures a crispier result.2. Fruit Preparation: Ensure rhubarb and strawberries are cut into consistent, manageable pieces for even cooking and distribution. The minute tapioca is key here as a thickener, preventing a watery pie. For best flavor, use ripe, in-season fruit.3. Baking Protocol: The initial high temperature helps set the crust quickly, while the reduced temperature allows the filling to cook through without burning. The foil collar is indispensable to prevent the crust edges from browning too much before the center is done. Always cool completely to allow the tapioca to fully set the filling.
9. Sweet Potato Cheesecake Bars
I adore cheesecake, but I don’t always have time to spare for a whole one. These bars employ a cake mix crust that is buttery and just set enough to support the creamy sweet potato filling. I puree the filling in my food processor, and it’s done in minutes. A sprinkle of pumpkin spice granola on top provides crunch, and sometimes I sprinkle on candied pecans for a little extra wow.
The Ultimate Cheesecake
This recipe crafts a classic, creamy cheesecake with a graham cracker crust, baked in a water bath for a smooth, crack-free finish. It features a rich cream cheese filling, subtly flavored with lemon and vanilla, and is topped with a vibrant Warm Lemon Blueberry Topping. The process emphasizes careful mixing and precise baking to achieve the ultimate texture and flavor.
Equipment
- 1 8-inch Springform Pan Essential for cheesecake structure
- 1 Electric Mixer Stand or hand-held, for a smooth batter
- 1 Large Roasting Pan For the water bath, crucial for even baking
- 1 Large Mixing Bowl For crust preparation and general mixing
- 1 Offset Spatula or Thin Knife For smoothing the top and clean slicing
Ingredients
Main
- 2 cups finely ground graham crackers about 30 squares
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter melted
- 1 pound cream cheese two 8-ounce blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon zested
- 1 dash vanilla extract
- Warm Lemon Blueberry Topping recipe follows
- 1 pint blueberries
- 1 lemon zested and juiced
- 2 tablespoons sugar
Instructions
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Notes
The water bath is crucial for a perfectly smooth, crack-free cheesecake; it ensures gentle, even cooking. Be meticulous with the foil wrap to prevent water from seeping into the pan. Avoid over-beating the cream cheese mixture after adding eggs; over-incorporating air can lead to cracks during cooling. The cheesecake should still have a slight jiggle in the center when removed from the oven, as it continues to set as it cools and chills. Proper chilling time (at least 4 hours) is non-negotiable for achieving the ideal firm yet creamy texture. For clean slices, dip a thin, non-serrated knife in hot water and wipe it dry between each cut.
10. Chess Squares
These squares are like a cross between a cookie and a cheesecake bar. The base is yellow cake mix with an egg and melted butter, so it’s tender and a little crumbly. The top is a quick cream cheese mixture that bakes into a golden, creamy layer. They’re sweet enough to enjoy plain, but I’ve drizzled caramel over them for a friend’s baby shower, and they were a total hit.
Easy Chess Squares
These Easy Chess Squares are a delightful, rich dessert featuring a simple butter cake mix base topped with a luscious, creamy cream cheese filling. Perfect for potlucks or a sweet treat, they require minimal effort and yield a generous batch of tender, sweet squares, often dusted with confectioners' sugar for a classic finish.
Equipment
- 1 Electric Mixer Hand or Stand Mixer recommended for best results
- 2 Mixing Bowls One for crust, one for filling
- 1 9x13 inch Baking Pan Standard rectangular pan
- 1 Rubber Spatula For scraping and spreading
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 4 large eggs divided
- 1 15- to 18-ounce package butter cake mix
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 pound confectioners' sugar plus more for dusting, optional
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease and flour a 9x13 inch baking pan, or line with parchment paper leaving an overhang for easy removal.
- In a large mixing bowl, combine the butter cake mix, 1/2 cup softened butter, and 1 large egg.
- Mix with an electric mixer on low speed until crumbly, then press the mixture evenly into the bottom of the prepared baking pan to form the crust.
- In a separate large mixing bowl, beat the 8 ounces of softened cream cheese with an electric mixer until smooth and creamy.
- Add the remaining 3 large eggs, the 1 pound of confectioners' sugar, and the optional 1/2 teaspoon vanilla extract to the cream cheese mixture.
- Beat on medium speed until the filling is completely smooth and well combined, scraping down the sides of the bowl as needed.
- Carefully pour the cream cheese filling evenly over the crust layer in the baking pan.
- Bake for 45 to 55 minutes, or until the edges are golden brown and the center is mostly set with a slight jiggle.
- Remove from the oven and let cool completely on a wire rack before refrigerating for at least 1-2 hours to allow the squares to firm up.
- Once thoroughly chilled, lift the squares out of the pan using the parchment paper overhang, dust with additional confectioners' sugar if desired, and cut into 24 squares.
Notes
Achieving perfectly soft and chewy Chess Squares hinges on proper ingredient temperatures. Ensure butter and cream cheese are truly softened for a smooth, lump-free filling; cold ingredients will result in a grainy texture. When mixing the cake base, avoid overmixing to prevent a tough crust. The filling should be whipped until light and airy. Bake until the edges are set and golden, but the center still has a slight jiggle, indicating a moist interior. Always allow ample cooling time, preferably chilling, before cutting for clean, defined squares. A good quality vanilla extract is crucial for flavor depth, and a touch of lemon zest in the cream cheese layer can add a delightful brightness.
11. Whoopie Pies
I purchased a whoopie pie pan on impulse, and now I’m hooked. These small sandwich cookies are cake-like in softness but cookie-like in chew. I begin with a vanilla cake mix for the shells and fill with funfetti frosting for a whimsical feel. My sister’s favorite is when I make them chocolate with coffee frosting, and I’ve even done red velvet with cream cheese filling for Valentine’s Day. They’re incredibly versatile.
Carrot Cake Whoopie Pies
Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double for a party.
Equipment
- 1 Electric Mixer A stand mixer or high-powered hand mixer is ideal for both the cookie batter and the cream cheese filling.
- 2 Large Mixing Bowls One for the cookie batter, one for the cream cheese filling.
- 2 Cookie Sheets For baking multiple batches efficiently.
- 1 Parchment Paper Essential for non-stick baking and easy cleanup.
- 1 Small Ice Cream Scoop Approx. 2-tablespoon capacity, for consistent cookie size and shape.
Ingredients
Main
- One 18-ounce box carrot cake mix
- 1 stick 4 ounces unsalted butter, at room temperature
- 3 large room temperature eggs
- 1/2 cup raisins
- 1 carrot grated
- 12 ounces room temperature cream cheese
- 1 1/2 sticks 6 ounces unsalted butter, at room temperature
- 1 1/2 cups confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup finely chopped walnuts
Instructions
- For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
- and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
- Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
- For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
- To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
- with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Notes
Ensure all dairy ingredients (butter, cream cheese, eggs) are at true room temperature for optimal emulsification and a smooth, fluffy cream cheese filling. When mixing the whoopie pie batter, do not overmix; incorporate ingredients just until combined to maintain a tender crumb. Chilling the batter is crucial for preventing excessive spreading during baking and ensuring distinct, uniform cookie shapes. For a deeper flavor, lightly toast the walnuts before chopping. To enhance the filling, consider adding a touch of orange zest or a pinch of cinnamon for a more complex spice profile. Always cool the cookies completely on a wire rack before filling to prevent the frosting from melting and to maintain structural integrity.
12. Macadamia Sunshine Bars
They sound elegant with pineapple, mango, and coconut, but they’re a breeze to make. A lemon cake mix provides them with a citrusy, sunny foundation, and the tropical fruits taste like a mini holiday in every bite. Macadamias provide a rich crunch. If I don’t have tropical fruit, I substitute with dried cranberries and orange zest for a zesty, winter version that’s just as tasty.
13. Apricot Thumbprint Cookies
These cookies are so much like they were made in hours, but with yellow cake mix, they’re a snap. I form the dough into balls, coat them in chopped pecans, and make a thumbprint for apricot jam. A sprinkle of cinnamon and ginger makes them feel cozy and warm. I’ve used apple butter in place of jam, and it’s amazing just right for fall tea time.
Jam Thumbprint Cookies
This recipe creates classic jam thumbprint cookies with a rich, buttery base and a delightful coconut crust. The dough is easy to prepare, chilled, then rolled, coated in coconut, indented, and filled with your favorite jam before baking. A perfect treat for any occasion, these cookies offer a delightful blend of textures and flavors.
Equipment
- 1 Electric Mixer With paddle attachment for creaming butter and sugar effectively.
- 1 Fine-Mesh Sifter For sifting flour and salt to ensure a smooth dough.
- 2 Baking Sheets Ungreased, for baking the cookies.
- 2 Small Mixing Bowls For preparing the egg wash and holding the coconut.
- 1 Kitchen Scale For precise portioning of dough balls to ensure uniform cookies.
Ingredients
Main
- 3/4 pound 3 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water for egg wash
- 7 ounces sweetened flaked coconut
- Raspberry and/or apricot jam
Instructions
- Preheat the oven to 350 degrees F.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Notes
Ensure your butter is truly at room temperature for optimal creaming; this creates a light, airy base for your cookies. When incorporating the flour, mix only until just combined to avoid overdeveloping the gluten, which can lead to tough cookies. The chilling step is crucial for dough manageability and preventing spread during baking. For the jam, opt for a good quality, thicker preserve, as thinner jams can bubble over and burn. Monitor the cookies closely in the last few minutes of baking; coconut can go from golden to burnt quickly. For an elevated flavor profile, consider adding a hint of almond extract alongside the vanilla or experimenting with different fruit curds for filling.
14. Berry Cobbler
This cobbler is my go-to lazy-day dessert. You simply need frozen berries, a cake mix, and a can of Sprite. Layer them in a dish no stirring and bake. The Sprite makes it have a light, crisp top and a touch of citrus that complements the berries so wonderfully. I use clear soda to maintain the bright colors, but ginger ale is phenomenal for a spiced version.
Cake Mix Peach Cobbler
Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter.
Equipment
- 1 Baking Dish 9x13-inch
- 1 Large Mixing Bowl
- 1 Spatula
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- Nonstick cooking spray for the baking dish
- 5 cups sliced peeled fresh or thawed frozen peaches about 2 pounds
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- Juice of 1 lemon
- One 15.25-ounce box yellow cake mix
- 1 1/2 sticks 3/4 cup unsalted butter, thinly sliced
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
- Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
- Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
Notes
For optimal flavor, use ripe, fragrant peaches. If using frozen, ensure they are fully thawed and excess liquid is drained to prevent a watery cobbler. Evenly distributing the dry cake mix and thinly sliced butter is crucial for a uniform, moist top crust. Avoid over-baking; bake until golden brown and the juices are bubbling, then let it rest for at least 15-20 minutes after baking. This allows the cobbler to set properly and the juices to reabsorb, preventing a soupy consistency. To elevate the dish, consider adding a teaspoon of vanilla extract to the peach mixture or a pinch of ground ginger/cardamom alongside the cinnamon and nutmeg. A sprinkle of toasted pecans or walnuts over the butter before baking can add a delightful crunch. Serve warm with high-quality vanilla bean ice cream or fresh whipped cream.
