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Cake Recipes Using Store-Bought Cake Mix
Ordinary to Extrordinary!
Everyone's walked down that grocery isle that's lined with Pillsbury, Duncan Hines, and Betty Crocker cake mixes and frostings. These mixes are quick, easy, delicious, and don't require many ingredients.
The best thing about these cake mixes is that with a little ingenuity, you can make one of these basic cakes into a gourmet masterpiece! So I've put together some awesome cake recipes that all start with just a basic store-bought cake mix! Hope you enjoy!
Chocolate Fudge Cake
You'll love this fun and yummy chocolate cake recipe! It's the perfect cure for any chocolate cravings you're may have!
- 1 box of Devil's food cake mix
- 1-1/3 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 16 oz. semisweet chocolate chips
- 1-1/3 cups heavy cream
- 1/4 cup unsalted butter
Follow instructions on the back of the cake mix box to prepare the cake, using the above measurements of water, oil and egg. Grease and flour two 8" round pans, equally fill with batter, and back at 350 degrees for 35-45 minutes. Allow to cool for 10 minutes before removing the cakes from the pans. Let cakes rest on a wire rack until completely cooled.
Melt chocolate chips in a saucepan over low heat. In a separate saucepan, heat the cream and
butter together until it boils. Pour the hot cream mixture over
the chocolate chips and beat with a wire whisk until smooth. Place in the refrigerator for 15 minutes to cool.
Line a 9" spring-form pan with waxed paper. Cut the cooled cake into cubes and place them in large mixing bowl. Pour 1-1/3 cups of the cooled chocolate sauce over the cake cubes and mix on low speed until the texture looks like fudge. Spread mixture evenly into the spring-form pan, smoothing the top out evenly. Place the cake in the freezer for one hour.
Remove the cake from the pan and wax paper and place on serving plate. Top the cake with remaining chocolate ganache. Store in refrigerator. Makes 16-20 servings.
Cake Decorating Books
Banana Rum Cake
With one bite of this cake, you'll be ready to relax in the Caribbean!
- 1 (18 oz.) box yellow cake mix
- 1 (3 oz.) box banana instant pudding mix
- 1/2 cup dark rum
- 1/3 cup unsalted butter
- 4 eggs
- 2 Tbsp. water
- 1/2 cup milk
- 1 cup chopped walnuts
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/3 cup light rum
Preheat oven to
325 degrees F. Grease a 10" bundt pan with butter. Sprinkle the chopped walnuts into the pan and set aside.
Combine cake mix, pudding mix, rum, eggs, milk, and oil in a large bowl. Beat until thoroughly combined. Pour batter into the prepared pan. Bake for 55-65 minutes or until cake starts to pull
During the last 15 minutes of baking, make the rum syrup. Combine the butter, 1/3 cup light rum, sugar, and water in a saucepan. Bring to a slow boil for 2 minutes. Warning: The alcohol in the rum can cause the mixture to ignite so avoid spilling any of the syrup.
Remove the cake from the oven. Use a long wooden skewer to poke several holes in top of the cake. Evenly spoon 3/4 of the hot syrup over the cake. Let the cake stand on the wire rack for 30 minutes to absorb the syrup.
Loosen the edges with a butter knife and turn cake upside down onto a serving plate. If necessary, reheat remaining syrup over very low heat and brush over the top and sides of cake. Cool completely before serving. Makes 12-16 servings.
Strawberry Shake Cupcakes
These fun strawberry cupcakes are the perfect summer treat!
- 1 box white cake mix
- 1 1/4 cup water
- 3 egg whites
- 1/3 cup vegetable oil
- 1 box of strawberry flavor dry gelatin
- 1 cup hot water
- 1 (8 oz) package strawberry flavored whipped topping
- 24 pink cupcake cups
- 12 strawberries, for garnish
Preheat the oven to 350 degrees F. Combine cake mix, 1 1/4 cup water, egg whites, and oil in a bowl. Beat on low until thoroughly combined.
Take two muffin trays and place a cupcake cup in each section. Evenly distribute the batter amongst the 24 cups, if you end up with less that 24 cupcakes, don't worry about it, just remove the cups from those sections. Bake as directed on the box. When cupcakes are done, remove them from the oven and place on a wire rack to cool for 10 minutes, do not remove the cupcakes from the pan.
In a small bowl, empty the contents of the dry gelatin package. Pour hot water over the dry gelatin and stir until it gets dissolved. Spoon liquid over the cupcakes and refrigerate for
a half an hour and remove from cupcake pans. Spread whipped
topping over the cupcakes and add strawberries or any other decorations as desired. Makes approx. 24 servings.
Cherry Chocolate Cake
This rich cherry chocolate cake is perfect for any cherry lovers!
- 1 (18 oz.) box chocolate cake mix
- 1 (21 oz.) can cherry pie filling
- 2 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 7 tablespoons butter
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12 oz. semisweet chocolate chips
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour a 13x9" pan and set aside. In a mixing bowl, combine the cake mix, cherry pie filling, vanilla extract, and eggs. Beat at a low speed until well mixed. Pour mixture into prepared pan. Bake for 25-30 minutes or until the top of the cake is firm.
While the cake is baking, we'll make the topping. Combining granulated sugar, brown sugar, milk, and butter in large saucepan. Bring to a boil for one minute, stirring constantly until the sugar is dissolved. Remove sauce from the heat and add both the chocolate chips and remaining vanilla. Use a wire whisk to stir the mixture until the chips are melted and topping is smooth.
Remove cake from the oven and place on a wire rack to cool. Pour chocolate topping over the warm cake. Use a spatula to spread it evenly. Continue cooling on rack before serving. Makes 16 servings.
Coconut Cream Cake
I love coconut, so much in fact that my wedding cake had a coconut layer! Mmm!
- 1 package white cake mix
- 1/4 cup oil
- 3 eggs
- 8 oz. cream of coconut
- 8 oz. sour cream
- 1 can of vanilla cream cheese frosting
- 1 - 1/2 cups of flaked coconut
- 2 cups coconut for garnish (toasted or untoasted, your preference)
Preheat oven to 350 degrees F. In a large mixing bowl, combine cake mix, oil, eggs, cream of coconut, and sour cream. Beat on low speed until thoroughly combined. Fold flaked coconut into the mixture.
Grease two 8" round cake pans. Pour half of the coconut batter into each pan. Bake cakes for 40 to 50 minutes or until toothpick comes out clean. Remove cakes from oven and allow to cool for at least 30 minutes before moving them from the pans.
Once removed and completely cooled, cut the top portion off of only one of the cakes, creating a flat top. Spread a thick layer of frosting over the top and place the other cake on top of the first. Spread frosting over the rest of the cake, covering it completely. Sprinkle with flaked coconut. Makes 8-12 servings.
Play Around With Them
Have fun making these recipes, but don't be afraid to make them your own. Maybe you don't like walnuts, or you're allergic to strawberries, no problem! The great thing about store-bought cake mixes is that they're so cheap, you can afford to play around with them! I hope you enjoy them as much as I have! God Bless
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