INGREDIENTS
1 box yellow cake mix
1 pkg. lemon instant pudding
4 eggs
3/4 c. oil
3/4 c. orange juice
COOKING DIRECTIONS
Mix all ingredients together. Pour into greased and floured tube pan. Bake at 325 degrees for 45 minutes. Leave in pan. Punch 100 holes in cakes with knife and pour icing over cake.
ICING:
2 c. powdered sugar
2 tbsp. melted sugar
1/3 c. plus 2 tbsp. orange juice
Mix all ingredients. Place over low heat until all have melted. Pour over cake and leave in pan until cool.
Showing posts with label yellow cake mix. Show all posts
Showing posts with label yellow cake mix. Show all posts
Friday, February 20, 2009
Saturday, February 14, 2009
AUNT DELIAH'S COFFEE CAKE
INGREDIENTS
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
1 cup water
COOKING DIRECTIONS
Combine ingredients listed above. In a 9x13 inch pan, sprinkle half with following mix first: 3/4 cup nuts 1 tablespoon cinnamon
Pour remaining batter into the pan and sprinkle with nut mixture. Makes 4 layers. Bake at 350 degrees for 30 minutes.
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
1 cup water
COOKING DIRECTIONS
Combine ingredients listed above. In a 9x13 inch pan, sprinkle half with following mix first: 3/4 cup nuts 1 tablespoon cinnamon
Pour remaining batter into the pan and sprinkle with nut mixture. Makes 4 layers. Bake at 350 degrees for 30 minutes.
RICOTTA FILLED CAKE SQUARES
INGREDIENTS
1 box of yellow cake mix
2 lbs. ricotta
4 eggs, beaten
1/4 cup sugar
1/4 tsp. vanilla extract
confectioners' sugar
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 x 13 cake pan. Mix box of yellow cake mix according to box directions. Pour cake batter into prepared cake pan.
In a separate bowl, combine the ricotta, 4 beaten eggs, sugar and vanilla extract. Mix until smooth. Carefully pour over the cake mix batter, trying not to blend with the cake mix. Do not mix with cake mix batter.
Spread the ricotta mixture evenly over the cake mix batter.
Bake 45-50 minutes, or until top is lightly golden brown. Cool completely.
Cut into squares, place in cupcake papers. Dust with confectioners' sugar. Keep refrigerated.
1 box of yellow cake mix
2 lbs. ricotta
4 eggs, beaten
1/4 cup sugar
1/4 tsp. vanilla extract
confectioners' sugar
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 x 13 cake pan. Mix box of yellow cake mix according to box directions. Pour cake batter into prepared cake pan.
In a separate bowl, combine the ricotta, 4 beaten eggs, sugar and vanilla extract. Mix until smooth. Carefully pour over the cake mix batter, trying not to blend with the cake mix. Do not mix with cake mix batter.
Spread the ricotta mixture evenly over the cake mix batter.
Bake 45-50 minutes, or until top is lightly golden brown. Cool completely.
Cut into squares, place in cupcake papers. Dust with confectioners' sugar. Keep refrigerated.
Thursday, January 29, 2009
SOUR CREAM YELLOW CAKE
INGREDIENTS
2/3 cup of water
1/2 cup of softened butter (1 stick)
3 eggs
sour cream
yellow cake mix
COOKING DIRECTIONS
Heat oven to 350°F.
In a mixing bowl, combine cake mix and add 2/3 cups of water. Add softened butter and three eggs, one at a time, mixing after each addition.
Stir in sour cream, mixing until large lumps disappear.
Bake in oven for 30 minutes, check on the cake from time to time to prevent overcooking.
2/3 cup of water
1/2 cup of softened butter (1 stick)
3 eggs
sour cream
yellow cake mix
COOKING DIRECTIONS
Heat oven to 350°F.
In a mixing bowl, combine cake mix and add 2/3 cups of water. Add softened butter and three eggs, one at a time, mixing after each addition.
Stir in sour cream, mixing until large lumps disappear.
Bake in oven for 30 minutes, check on the cake from time to time to prevent overcooking.
PUMPKIN PIE CAKE
INGREDIENTS
1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
COOKING DIRECTIONS
Preheat oven to 350°F (175 degrees C).
Lightly grease one 9x13 inch pan (preferably metal).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done.
1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
COOKING DIRECTIONS
Preheat oven to 350°F (175 degrees C).
Lightly grease one 9x13 inch pan (preferably metal).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done.
Wednesday, January 28, 2009
PINA COLADA CAKE
INGREDIENTS
1 box yellow cake mix
eggs (as required for cake mix)
water (as required for cake mix *substitute pineapple juice as below)
oil (as required for cake mix)
1 can pineapple slices
1 can crushed pineapple
1 small bag of coconut
2 tub cool whip
1 can of cream of coconut
COOKING DIRECTIONS
Drain Pineapple rings and crushed pineapple. Save juice.
Mix cake mix according to directions. Substitute juice above for water. Pour 1/2 the cake mix into square or rectangular pan.
Layer pineapple rings around top of mix. Finish pouring cake mix and bake cake.
When cake is done, pull from oven. With the end of a wooden spoon or ladle, poke holes throughout the cake.
Pour the cream of coconut slowly over the cake and let seep into the holes. Place back into oven and bake another 10-15 minutes. Remove from oven.
Let cake cool completely.
Make the topping. Empty the cool whip into a large mixing bowl. Pour in any remaining cream of coconut. Stir in small bag of coconut and crushed pineapple. Mix well.
Once cake has cooled, spoon onto the top and spread it over.
1 box yellow cake mix
eggs (as required for cake mix)
water (as required for cake mix *substitute pineapple juice as below)
oil (as required for cake mix)
1 can pineapple slices
1 can crushed pineapple
1 small bag of coconut
2 tub cool whip
1 can of cream of coconut
COOKING DIRECTIONS
Drain Pineapple rings and crushed pineapple. Save juice.
Mix cake mix according to directions. Substitute juice above for water. Pour 1/2 the cake mix into square or rectangular pan.
Layer pineapple rings around top of mix. Finish pouring cake mix and bake cake.
When cake is done, pull from oven. With the end of a wooden spoon or ladle, poke holes throughout the cake.
Pour the cream of coconut slowly over the cake and let seep into the holes. Place back into oven and bake another 10-15 minutes. Remove from oven.
Let cake cool completely.
Make the topping. Empty the cool whip into a large mixing bowl. Pour in any remaining cream of coconut. Stir in small bag of coconut and crushed pineapple. Mix well.
Once cake has cooled, spoon onto the top and spread it over.
BUTTER CAKE DELIGHT
INGREDIENTS
1 Duncan Hines Deluxe yellow cake mix
4 eggs
1 stick butter, melted
1 8 oz pkg cream cheese
1 box powdered sugar
COOKING DIRECTIONS
Pat together cake mix, 2 eggs, and butter until lump free onto a greased and floured cookie sheet (10 1/2 x 15).
Beat together cream cheese, 2 eggs, and powdered sugar. Pour over the top of the cake mixture.
Bake at 350°F for about 20-25 minutes.
Cut as desired and enjoy.
1 Duncan Hines Deluxe yellow cake mix
4 eggs
1 stick butter, melted
1 8 oz pkg cream cheese
1 box powdered sugar
COOKING DIRECTIONS
Pat together cake mix, 2 eggs, and butter until lump free onto a greased and floured cookie sheet (10 1/2 x 15).
Beat together cream cheese, 2 eggs, and powdered sugar. Pour over the top of the cake mixture.
Bake at 350°F for about 20-25 minutes.
Cut as desired and enjoy.
RICH CAKE
INGREDIENTS
1 box yellow cake mix (follow instructions on box of cake)
1 large tub of Cool Whip
1 large box of vanilla pudding (follow instuctions on box of cake)
1 large can of crushed pineapple
COOKING DIRECTIONS
Prepare cake and pudding according to directions on boxes.
When done, begin assembling the ingredients. As the cake cools, pour the can of pineapple (including juices) over the cake, spreading evenly to cover entire cake. Next, layer the vanilla pudding, then spread with Cool Whip. Refrigerate 1 hour before serving.
Vary recipe by using chocolate cake mix and chocolate pudding with either strawberries or cherries.
1 box yellow cake mix (follow instructions on box of cake)
1 large tub of Cool Whip
1 large box of vanilla pudding (follow instuctions on box of cake)
1 large can of crushed pineapple
COOKING DIRECTIONS
Prepare cake and pudding according to directions on boxes.
When done, begin assembling the ingredients. As the cake cools, pour the can of pineapple (including juices) over the cake, spreading evenly to cover entire cake. Next, layer the vanilla pudding, then spread with Cool Whip. Refrigerate 1 hour before serving.
Vary recipe by using chocolate cake mix and chocolate pudding with either strawberries or cherries.
PINEAPPLE-ORANGE SUNSHINE CAKE
Cake:
INGREDIENTS
1 box yellow cake mix
1/4 cup applesauce
4 eggs
1 can (11 oz.) Mandarin oranges
COOKING DIRECTIONS
Preheat oven to 350*F.
In a large bowl, mix all of the cake ingredients until moist. Beat by hand for 2 minutes.
Coat a 13" x 9" pan with non-stick spray.
Pour the batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Frosting:
INGREDIENTS
1 container (8 oz.) cool whip
1 pkg. instant vanilla pudding
1 can (15 1/2 oz.) crushed pineapple in juice
COOKING DIRECTIONS
In a large bowl, mix together all of the frosting ingredients until well blended. Spread over cake. Store in the refrigerator.
Note: To make a multilayer cake, bake in two 9" pans for 25 minutes, or until they test done. Place the cooled layers on platter and spread frosting on bottom layer, then place top layer on top and frost top and sides.
INGREDIENTS
1 box yellow cake mix
1/4 cup applesauce
4 eggs
1 can (11 oz.) Mandarin oranges
COOKING DIRECTIONS
Preheat oven to 350*F.
In a large bowl, mix all of the cake ingredients until moist. Beat by hand for 2 minutes.
Coat a 13" x 9" pan with non-stick spray.
Pour the batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Frosting:
INGREDIENTS
1 container (8 oz.) cool whip
1 pkg. instant vanilla pudding
1 can (15 1/2 oz.) crushed pineapple in juice
COOKING DIRECTIONS
In a large bowl, mix together all of the frosting ingredients until well blended. Spread over cake. Store in the refrigerator.
Note: To make a multilayer cake, bake in two 9" pans for 25 minutes, or until they test done. Place the cooled layers on platter and spread frosting on bottom layer, then place top layer on top and frost top and sides.
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