Cake Mix Milkshake

 

Cake Mix Milkshake

We had a birthday this week in our family... it gave me the idea to try adding cake mix to ice cream for a fun birthday milkshake. It was yummy! :)

Ingredients:

2 cups vanilla ice cream
1/4 cup milk
1/4 cup yellow cake mix
1 tblsp malted milk powder or regular powdered milk {optional}
birthday sprinkles

Preparation:

Combine ice cream, milk, cake mix powder, and milk powder in a blender; mix until smooth. Pour into two 8-ounce glasses; garnish with birthday sprinkles and serve immediately.

2 Servings

Raspberry Cheese Cake

 

Raspberry Cheese Cake 
Source: Mitzi H.

It's not real cheesecake, but that's what we call it. With a layer of cream cheese frosting and raspberry glaze... it is so good! The fresh strawberry version of this cake is just as amazing.

Ingredients:

1 (18.25-ounce) box white cake mix
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
2 tblsp lemon juice
1 pint heavy whipping cream
1 tsp vanilla extract
1 (4.75-ounce) box raspberry Danish dessert
2 1/2 cups water
fresh or frozen raspberries

Preparation:

Prepare cake according to package. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 350° for 15-20 minutes. Let cool completely. Beat cream cheese, powdered sugar, and lemon juice. In a separate bowl, whip the whipping cream and vanilla with an electric mixer until thick {like the consistency of cool whip}. Add whipped cream to cream cheese mixture and blend together; spread on cooled cake. Refrigerate for 30 minutes. In a saucepan, bring raspberry Danish dessert and 2 1/2 cups water to a boil over medium heat; stirring constantly to avoid clumping. Remove from heat; let cool then stir in frozen or fresh raspberries. Spread on top of cake. Refrigerate again until ready to serve.

24 Servings

Cake Mix Peach Cobbler

Cake Mix Peach Cobbler

Source: Mitzi H.

I love this peach cobbler... and using cake mix makes it so easy! This is one of my husband's favorite desserts, for sure.

Ingredients: 

2 (14.5-ounce) cans sliced peaches

cinnamon, to taste

sugar, to taste

6 tblsp butter, cold

1 (15.25-ounce) box Pillsbury yellow cake mix

1/2 cup butter, softened

Preparation:

Drain peaches; place in a single layer in greased 9x13 pan. Generously sprinkle peaches with cinnamon and sugar. Slice 6 tablespoons cold butter into about 12 squares; dot peaches with butter squares. Blend cake mix and 1/2 cup soft butter until crumbly. Put mixture evenly over peaches. Bake at 350° for 30 minutes, or until crust is light brown. Serve warm with vanilla ice cream. 

15 Servings

Note: If you use Duncan Hines cake mix, use an extra 1-2 tablespoons butter for the crumble mixture so it isn’t dry at all. A good moist crumble mixture is key to this recipe.

PayDay Bars

 

PayDay Bars
Adapted From: thedomesticrebel.com

These bars are very rich and very good!

Ingredients:

1 (15.25-ounce) box yellow cake mix
2 eggs
1/2 cup vegetable oil
1 (7-ounce) jar marshmallow creme
1/2 cup creamy peanut butter
1 (11-ounce) bag caramels
1 tblsp water
3/4 cup salted peanuts

Preparation:

In a large bowl, combine cake mix, eggs, and oil with a spoon until blended. Generously grease a 9x13 baking pan with cooking spray. Press dough evenly into pan with fingers. Bake at 350º for 12-16 minutes, or until center has set. Let cool completely. In a medium bowl, stir marshmallow and peanut butter together with a spoon until well blended. Lightly grease fingers, press "nougat" mixture on top of cooled crust in an even layer. Set aside. Microwave caramels and water in a large microwavable bowl on high for 2-3 minutes, stirring after each minute until caramels are completely melted. Pour caramel on top of nougat; spread evenly.          Immediately sprinkle with peanuts; gently press peanuts down into caramel. Chill bars for 30 minutes before cutting into squares. Store in airtight container.

24 Servings

Strawberry Cake

Strawberry Cake
Source: Sharon H.

Everyone seems to love this cake! If you love raspberries, try the fresh raspberry version of this yummy dessert.

Ingredients:

1 (18.25-ounce) box yellow cake mix
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
2 tblsp lemon juice
1 pint heavy whipping cream
1 tsp vanilla extract
1 (4.75-ounce) box strawberry Danish dessert or 1 (12.75-ounce) Marzetti Glaze for strawberries
2 1/2 cups water
fresh or frozen strawberries, sliced

Preparation:

Prepare cake according to package. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 350° for 15-20 minutes. Let cool completely. Beat cream cheese, powdered sugar, and lemon juice in a bowl. Whip the whipping cream and vanilla in a blender until thick {like the consistency of cool whip}. Add whipped cream to cream cheese mixture and blend together; spread on cooled cake. Refrigerate for 30 minutes. In a saucepan, bring strawberry Danish dessert and 2 1/2 cups water to a boil over medium heat; stirring constantly to avoid clumping. Remove from heat; let cool then spread on top of cake. Avoid spilling the strawberry danish over the sides of the pan, use desired amount and discard the rest. Top with strawberry slices and refrigerate again until ready to serve.

24 Servings

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Cake Mix Caramel Popcorn

 

Cake Mix Caramel Popcorn

Adapted From: jaseyscrazydaisy.com

Cake mix AND caramel popcorn... OH MY! I didn't think caramel corn could get any more wonderful, but it just did.

Ingredients:

1 1/2 cups unpopped popcorn kernels

1 cup butter

2 cups brown sugar

3/4 cup light corn syrup

1/2 tsp salt

1 cup white cake mix, straight from the box

1 (14-ounce) can sweetened condensed milk

1 tsp vanilla extract

Topping:

1 cup white chocolate chips

1/8 {heaping} cup white cake mix, straight from the box

sprinkles {birthday, holiday or any kind will do}

Preparation:

Pop popcorn and remove unpopped kernels. Place popcorn in a large bowl; set aside. Melt butter, sugar, syrup, salt, and 1 cup cake mix together over medium-low heat; stir constantly. Boil for 2 minutes while stirring. {I use a candy thermometer to make sure the temperature doesn't go higher than 215°F} Remove from heat; stir in condensed milk and vanilla. Pour caramel over large bowl of popcorn. Stir until well coated. Spread popcorn into a single layer on wax paper sprayed with cooking oil. Place white chocolate chips in a sealable bag; melt in microwave 20 seconds at a time, mixing lumps with fingers in between. When white chocolate is smooth, add in 1/8 heaping cup cake mix; mix well by gently squeezing bag around. Cut corner of bag; drizzle over popcorn. Immediately cover popcorn with sprinkles before white chocolate sets. When white chocolate is set, pull caramel corn apart into large chunks as desired. Store in airtight container or bags.

20 Servings

Moist Corn Bread

Moist Corn Bread

Source: Katie N.

I'm a huge corn bread lover, so when I tried my dear friend's recipe I had to have it! Its SUPER easy, and SUPER moist. Its genius.

Ingredients:

2 (8.5-ounce) boxes Jiffy corn muffin mix

2/3 cup milk

2 eggs

1 (16.5-ounce) box Duncan Hines classic yellow cake mix

1 cup water

1/3 cup vegetable oil

3 eggs

Preparation:

Prepare both corn bread mixes according to box directions; set aside. Then prepare cake mix according to box directions also. Fold both batters together; pour into greased 9x13 pan. Bake at 350° for 30-40 minutes.

24 Servings

Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies
Adapted From: allrecipes.com

These are one of my husband's all-time favorites.

Ingredients:

1 (18.25-ounce) box red velvet cake mix
2 eggs
1/2 cup vegetable oil

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 tsp milk

1 tsp vanilla

2 cups powdered sugar

Preparation:

Mix together; cake mixes, eggs and oil. Take a tablespoonful of dough; shape into balls. Bake on ungreased cookie sheets at 375° for about 8 minutes or until tops are cracked. Let cool for 10 minutes before transferring to wire racks.

In a separate bowl, mix together cream cheese, butter, milk, and vanilla. Add powdered sugar; mix well. If you want the frosting extra fluffy, add more milk. Mix in food coloring for holiday cookies.

Frost half the cookies; then top each one with another cookie. Gently press together.

{For some creative flare...} Use extra frosting and press cookies together until icing comes out to the edge. Roll the edges of cookies in chopped pecans or colored sugar sprinkles.

Makes about 24 cookies

Chocolate Sandwich Cookies

 

Chocolate Sandwich Cookies
Adapted From: Taste of Home Magazine

My husband absolutely LOVES these homemade Oreo cookies!

Ingredients:

2 (16.5-ounce) boxes devil's food cake mix
4 eggs
2/3 cup canola oil

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 tsp milk

1 tsp vanilla

2 cups powdered sugar

Preparation:

Mix together; cake mixes, eggs and oil. Take a tablespoonful of dough; shape into balls. Bake on ungreased cookie sheets at 350° for 8-10 minutes. Let cool for 10 minutes before transferring to wire racks.

In a separate bowl, mix together cream cheese, butter, milk, and vanilla. Add powdered sugar; mix well. If you want the frosting extra fluffy, add more milk. Mix in food coloring for holiday cookies.

Frost half the cookies; then top each one with another cookie. Gently press together.

{For some creative flare...} Use extra frosting and press cookies together until icing comes out to the edge. Roll the edges of cookies in chopped pecans or colored sugar sprinkles.

Makes about 48 cookies

Rolo Cookies

 

Rolo Cookies
Adapted From: Taste of Home Magazine

You can't eat just one! :)

Ingredients:

1 (16.5-ounce) box devil's food cake mix
2 eggs
1/2 cup canola oil
42 Rolo candies
chopped hazelnuts or walnuts

Preparation:

Mix together; cake mix, eggs and oil. Spray fingers with nonstick cooking spray (dough is sticky). Take a tablespoonful of dough; shape the dough around a piece of candy to form a ball. Dip the top into nuts. Bake on ungreased cookie sheets at 350° for 8-10 minutes or until tops are cracked. Let cool for 10 minutes before transferring to wire racks.

Makes about 42 cookies

Or from scratch…..

Rolo Cookies

Servings: 18 cookies

 

Calories: 224

Ingredients

• 1 ½ cups all-purpose flour or 1:1 gluten free flour
• 1 cup natural unsweetened cocoa powder
• ¾ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• ¾ cup 1 ½ sticks unsalted butter softened to room temperature
• ⅓ cup granulated sugar
• 1 ⅓ cup light brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• Rolos unwrapped

Instructions

• Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
• Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
• In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar on high speed until smooth and creamy, 2-3 minutes. Do not skip this step.
• Add the egg and vanilla. Beat on medium-high speed until combined, another 1-2 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula as needed.
• With the mixer running on low speed, slowly add the dry ingredients in 3 different parts, beating well after each addition.
• Scoop the cookie dough into balls, about 1 Tablespoon each. Stuff them with Rolos by making an indent with your thumb in a dough ball and placing the Rolo inside. place another ball of dough on top and roll them together to create one larger dough ball. Place on the prepared baking sheet. Repeat with all of the dough. Place the baking sheet in the fridge for 1.5 - 2 hours to chill or in the freezer for 1 hour.
• Preheat the oven to 350°F. Line another baking sheet with parchment paper.
• Place the cookies 3 inches apart on the baking sheet. Bake in the preheated oven for 10-12 minutes, until just set on top.
• Allow cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely
• Cookies remain soft and fresh in an airtight container for 7 days at room temperature.

Notes

• Make-ahead: make the dough up to 3 days in advance, cover and chill in the fridge until you're ready to bake. The longer you chill the dough, the better so this is a perfect make-ahead cookie.
• To store: baked cookies with the Rolos will stay fresh at room temperature in an airtight container for up to 4 days or in the fridge for up to 1 week.
• Freezer: baked cookies with the Rolos freeze well for up to 3 months. Thaw overnight in the fridge and enjoy. You can also freeze the cookie dough for up to 3 months. Stuff the cookie dough with the Rolos then place them on a baking sheet in the freezer for 30 minutes to flash freeze. Transfer them to a freezer bag and remove as much air as possible. Allow to sit a room temperature while the oven preheats then bake from frozen. Add 1-2 minutes to the bake them, if needed.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 33.1g | Protein: 3.1g | Fat: 10.2g