This quick and easy pound cake gets rave reviews but it’ll be your secret that it starts with a mix!

Delicious Cake The Easy Way

I was craving a cream cheese pound cake a while ago. However, I wasn’t craving making it from scratch as I was particularly lazy that day.

So having Google as my bestie when it comes to finding stuff I want, I searched and found this cake on Genius Kitchen. The recipe got rave reviews and I had all the ingredients so why not? I also wanted to use my NordicWare Heritage pan that I’d just rediscovered and dusted off. I’m at that stage now where I have things I’ve completely forgotten about and that cake pan was one of those things!

Minor Adjustments

The original recipe called for vanilla and almond extract. However, I thought the amount of almond extract was particularly low, given the size of the cake. So what I did since I’m a lover of almond and not so much a lover of vanilla was doubled the amount of the almond extract. I’ve done this in other recipes so I know omitting the vanilla won’t produce strange flavors.

Likewise if you are the opposite of me and prefer vanilla to almond, just omit the almond and double the vanilla. Same goes for any extract you like.

Simple Finishing Touch

You can serve this cake totally unadorned if you wish. It’s flavor really speaks for itself.

However, given that my very simple cake looked so elegant baked in that Heritage pan, I wanted to make it look special so I dusted it with some confectioner’s sugar. That was just the touch it needed!

It would also be nice with a simple and tart lemon glaze. If you choose to use the glaze, poking a few holes with a cake tester would let the flavor infuse.

The Recipe

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Quick Cream Cheese Pound Cake

This quick cream cheese pound cake gets rave reviews but it’ll be your secret that it starts with a boxed cake mix!

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: desserts

Cuisine: American

Keyword: boxed cake mix, cream cheese, pound cake

Servings: 12 -16

Calories: 357kcal

Author: Judith Hannemann

Ingredients

• 1 box butter cake mix 2-layer size
• 8 oz cream cheese at room temp
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup sugar
• 1/2 cup water
• 2 tsp almond extract

Instructions

• Preheat oven to 350 degrees F. Spray a 10-inch tube pan with non-stick or baking spray
• Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
• Place all ingredients in large mixing bowl.
• Mix with electric mixer on low for one minute until all combined.
• Mix at medium for two minutes.
• Batter should look uniform and thick.
• Bake at 350°F for about 45 minutes or until cake springs back when touched.

Nutrition

Serving: 1slice | Calories: 357kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 396mg | Potassium: 67mg | Fiber: 1g | Sugar: 28g | Vitamin A: 333IU | Calcium: 118mg | Iron: 1mg

*Recipe adapted from Genius Kitchen
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These gooey chocolate cookies will satisfy both the kiddos and adults. They’re easy and start with a cake mix!

Cake Mix Is The Base

One thing I love doing is using something for other than it’s intended purpose. Cake mixes are one of my go-to items for achieving this.

OK, so maybe cookies aren’t that far from being cake so use of a cake mix isn’t too radical, but it’s what you do with it that counts. At least in my book.

So a nice chocolate cake mix forms the base here, but it’s the additions that make this pretty special and give the cookies their unmistakable texture. Another plus to these cookies (if they last that is) is that they are very good keepers. I had some left in a Lock & L9ck container that I’d forgotten about for a week and they tasted just like the day I made them.

Shrinking Packages

This was adapted from an old recipe which called for an 18 ounce box of cake mix. That used to be the size of a double-layer-sized box of mix. Have you noticed now that we’re missing 3 ounces?

I’d made a straight-up mix cake a few months ago and wondered why the 13 x 9-inch cake looked a bit skimpy. I know I didn’t underbeat it. Then I looked at the box. The box seemed skinnier and then I looked at the weight. Yep, and it’s noticeable in the finished product as well.

To compensate for the lesser amount now in the box, I added 2 tablespoons of flour to the mix for these cookies. Otherwise I feared that the cookies wouldn’t turn out well.

Room Temperature Ingredients Are Important

Since it’s important to the texture of these cookies that the cream cheese and butter be perfectly blended, it’s vital to have both of those ingredients at room temperature. You should be able to stir the cream cheese easily with a spoon–that’s how you’ll know it’s at the right stage.

The Recipe

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Gooey Chocolate Crinkle Cookies

Gooey chocolate crinkle cookies are a favorite holiday cookie, but they are also the perfect solution to a chocolate cookie craving any time of the year!

Prep Time2 hours hrs

Cook Time12 minutes mins

Total Time2 hours hrs 12 minutes mins

Course: desserts

Cuisine: American

Keyword: boxed cake mix, cake mix cookies, chocolate cookie recipe, cookies, crinkle cookies

Servings: 24

Calories: 140kcal

Author: Judith Hannemann

Ingredients

• 8 oz cream cheese at room temp
• 1/2 cup butter at room temp
• 1 egg
• 1/2 tsp vanilla extract
• 1 box chocolate cake mix
• 2 tbs flour
• confectioner’s sugar for dusting

Instructions

• In a large bowl, beat the cream cheese & butter till smooth.
• Beat in the egg and vanilla.
• Mix in in the cake mix and the flour.
• Cover & refrigerate for 2 hrs to firm up the dough.
• Preheat oven to 350 degrees F.
• Roll the chilled dough into balls about 1-inch in diameter.
• Place on ungreased cookie sheets 2-inches apart.
• Bake for 12 minutes. Cool on sheets 1 minute. Then place on a rack to cool completely.
• Dust with confectioner’s sugar once cooled.

Nutrition

Serving: 1g | Calories: 140kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 16mg | Fiber: 1g | Sugar: 10g | Vitamin A: 255IU | Calcium: 22mg | Iron: 1mg

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These creme de menthe cake mix cookies contain no liqueur but have the same great taste! Easy to make!

Perfect For St. Patrick’s Day

These cookies are easy enough to make year round, but when you color them green, they are just perfect to serve on St. Patrick’s Day!

You will need about one to two teaspoons of green food coloring to get the right shade. I use gel or paste food colorings, but the less-expensive liquid will do just as well.

Mint And Chocolate

I admit to being a huge fan of chocolate and mint put together–especially in ice cream! However, I didn’t really think about combining those flavors in a cookie.

My inspiration for these came from my friend Renee P. She had a similar recipe on her site, Renee’s Kitchen Adventures, and I fell in love with it immediately!

Some of the ingredients Renee used, I couldn’t find, so I improvised. The result was fantastic and they reminded me of the flavor of creme de menthe.

Easy To Make

You wouldn’t think such a fancy schmantzy cookie could be so easy, but it is!

It starts with a cake mix which cuts a lot of prep time. I used white cake mix because it’s pretty neutral tasting and the batter would be easy to color and get a more “true” color.

Then you just have three or four (depending on your desired add-ins) remaining ingredients to add. Then just mix them up and bake!

The Recipe

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Creme de Menthe Cake Mix Cookies

These creme de menthe cake mix cookies contain no liqueur but have the same great taste! Easy to make!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: cookies

Cuisine: American

Keyword: cake cookies, creme de menthe

Servings: 2 doz

Calories: 2053kcal

Author: Judith Hannemann

Ingredients

• 1 box 2-layer size, 15+ oz white cake mix --I used Duncan Hines
• 2 eggs
• 1/2 cup oil
• 1-2 tsp green food coloring optional
• 1/2 cup mint morsels see NOTES
• 1/2 cup chocolate morsels

Instructions

• Preheat oven to 375 degrees F.
• Blend cake mix, eggs, oil and food coloring (if using) in a large bowl.
• Fold in the mint & chocolate morsels.
• Shape into balls about the size of a walnut and place 2-inches apart on an ungreased cookie sheet.
• Bake for 8-10 minutes.
• Let the cookies cool for 2 minutes on the baking sheet. Remove to a rack to cool completely.

Notes

If you cannot find mint morsels--you can use 1 cup Andes Candies baking bits and omit the chocolate chips, or you can omit the mint morsels, use 1 tsp peppermint extract in the batter and up the amount of chocolate chips to 1 cup.

Nutrition

Serving: 1serving | Calories: 2053kcal | Carbohydrates: 275g | Protein: 21g | Fat: 100g | Saturated Fat: 34g | Cholesterol: 170mg | Sodium: 1915mg | Potassium: 221mg | Fiber: 6g | Sugar: 168g | Vitamin A: 338IU | Calcium: 649mg | Iron: 9mg

*Adapted from Renee’s Kitchen Adventures

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These triple chocolate cookies start with an easy cake mix base. You won’t believe how awesome they taste!

Homemade Cake Mix Cookies In A Jiffy

If you want an awesome homemade cookie quickly and with a minimum of fuss, look no further.

You may not expect anything spectacular because the base is a humble cake mix, but these are one of the best cookies I have ever eaten and that says a lot!

These are so easy too. They mix up 1-2-3 and are ready in 10 minutes.

Change The Mix, Change The Cookie

For as many varieties of cake mix you can buy, that’s how many different cookies are at your fingertips.

Change the add-ins too! I used an equal mix of white and dark chocolate chips with a devil’s food cake mix base. With the same devil’s food base, you could add nuts, coconut or candy pieces like Butterfinger pieces.

Try yellow cake with chocolate chips or even better, lemon cake mix with lemon morsels if you are lucky enough to locate lemon morsels. I could only locate them in Canada, so if you live there, I’m jealous LOL!!!

Chewy Too

The best thing about these cookies is the texture.

They are satisfyingly chewy but not soft. I baked mine for 10 minutes and they were firm but chewy. If you like them a little softer, then bake them for 7-8 minutes.

The Recipe

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Triple Chocolate Cake Mix Cookies

These triple chocolate cookies start with an easy cake mix base. You won’t believe how awesome they taste!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: cookies

Cuisine: American

Keyword: chocolate cookie recipe

Servings: 2 dozen

Calories: 1725kcal

Author: Judith Hannemann

Ingredients

• 1 box 2-layer size devils food cake mix (I use Duncan Hines)
• 2 eggs
• 1/2 cup oil
• 1/4 cup white chocolate morsels
• 1/4 cup dark chocolate morsels

Instructions

• Preheat oven to 375 degrees F.
• Mix the first 3 ingredients in a large bowl.
• Stir in the white & dark chocolate chips.
• Shape dough into balls about the size of a ping-pong ball.
• Place on an ungreased cookie sheet
• Bake for 7-10 minutes (see NOTES). Let the cookies cool for 2 minutes on the sheets, then remove to a rack to cool completely.

Notes

If you want a softer cookie, bake for 7-8 minutes. Bake for 9-10 minutes for firmer cookies.

If your cookie sheets are dark, reduce oven temp to 350 degrees F

Nutrition

Serving: 1serving | Calories: 1725kcal | Carbohydrates: 184g | Protein: 21g | Fat: 108g | Saturated Fat: 23g | Cholesterol: 169mg | Sodium: 1889mg | Potassium: 980mg | Fiber: 6g | Sugar: 104g | Vitamin A: 238IU | Calcium: 462mg | Iron: 11mg

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A slow cooker cherry crisp that requires only 3 ingredients and 3 hours to cook.

Great Taste Few Ingredients

All this cherry crisp requires is three main ingredients, and I bet you have all of them on hand especially if you have a well-stocked pantry.

There’s quite a number of items I insist on having on hand at all times. Two of them are yellow cake mix and a can of cherry pie filling. Butter is the third ingredient. I always tell people to never substitute margarine for butter. Margarine simply doesn’t have great taste and I find it overly oily when it’s in something. And when it heats, it has a really nasty odor. For years I called it “axle grease,” but even axle grease smells better.

Not to get bogged down in health issues, because that’s not this blogs’ focus, but I’ve read that with recent research, butter is actually healthier than the imitation stuff. But whatever the reason, it merely tastes better and that’s reason enough.

Nice Additions But Not Necessary

I personally love the flavor of almonds with cherries so I used some toasted sliced almonds to top off this cherry crisp. I also added 2 teaspoons of almond extract to the melted butter. That gave the “cake” part a little more almond flavor.

You don’t have to use the extract because the cake tastes fine without that addition. You could also use any other nuts in place of the almonds. Walnuts would be lovely here.

Substitute chocolate fudge or devil’s food cake mix instead of yellow cake mix for a Black Forest like version.

The Recipe

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Slow Cooker 3-Ingredient Cherry Crisp

A slow cooker cherry crisp that requires only 3 ingredients and 3 hours to cook.

Prep Time5 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 5 minutes mins

Course: desserts, Slow Cooker

Cuisine: American

Keyword: cherry crisp, slow cooker desserts

Servings: 8

Calories: 448kcal

Author: Judith Hannemann

Ingredients

• 1 box 2-layer size yellow cake mix
• 1/2 cup 1 stick unsalted butter, melted
• 2 tsp almond extract optional
• 21 oz can cherry pie filling
• 1/4 cup sliced almonds or any kind of chopped nuts

Instructions

• Melt butter over low heat in a small saucepan.
• Add the extract if using
• Place cake mix in a large bowl. Add the butter mixture and stir until all the butter is absorbed--the mixture will be crumbly.
• Spread the can of cherry pie filling in the bottom of a 5-7 quart slow cooker (I used a 7-quart oval).
• Distribute the cake mix "crumbs" across the entire top surface. Top with nuts.
• Cover and cook on LOW for 2-3 hours.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 75g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 486mg | Potassium: 132mg | Fiber: 2g | Sugar: 28g | Vitamin A: 507IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 2mg

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Hard to believe this is a doctored cake mix.  It tastes homemade!  The trick is simple, but forgotten, and has been around for years.

There’s quite a lot of tips and tricks floating around online for how to turn a boxed cake mix into something bakery style or even homemade.

Simple way to bakery-style cake

Those of us who can remember way WAY back to those commercials for a milk from “contented cows,” will know I mean Carnation and specifically their evaporated milk–which in the 1950s was touted as a miracle substance that could practically do your housework for you.

Well, I don’t know if it could actually do that, but they used to put out a lot of freebie leaflets for how to use the stuff.  My mother always picked up these little cards that were put by the displays.  One such hint was substituting water or regular milk in cake mixes with 2/3 Carnation and 1/3 water.

Tropic Isle Coconut Cake

I know it sounds pretty ridiculous, but this really REALLY works and turns a cake into a nice, fluffy yet substantial cake that tastes just wonderful.  The cake is light, yet it has “body” and can hold up to the nice dense texture of the frosting used here and the cake doesn’t get lost in the frosting either–it’s character comes through.

I love coconut so I made the frosting with that flavor and topped with toasted coconut, but the cake is just the plain-flavor so you can do the frosting up with any extract you like and top it with your favorite topping.

Old-Fashioned Taste and Texture

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Tropic Isle Coconut Cake

Hard to believe this is a doctored cake mix.  It tastes homemade!  The trick is simple, but forgotten, and has been around for years.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: cakes

Cuisine: American

Keyword: cake recipe, coconut

Servings: 12

Calories: 358kcal

Author: Judith Hannemann

Ingredients

• 1 15.25 oz yellow cake mix
• 2/3 cup evaporated milk
• 1/3 cup water
• 3 eggs
• 1/4 cup oil OR melted butter
• 1/2 cup toasted coconut

FROSTING

• 3 cups sifted confectioner's sugar
• 1 cup very soft unsalted butter
• 1 tsp coconut extract*
• 1-2 tbsp cream

Instructions

• *Any flavoring you like will do. I flavored this cake coconut, but make it yours--can be topped with other things besides the toasted coconut
• Preheat oven to 350 degrees F (325 degrees F if using glass). Grease or spray a 13 x 9 baking pan.
• Place cake mix in a large bowl. Add evaporated milk, water, eggs and oil or butter. Mix at medium speed for 2 minutes.
• Pour batter into pan and bake for 25-35 minutes, or until toothpick inserted in the center comes out clean.
• Remove from oven and cool cake completely before frosting.
• To prepare frosting, you will need a *good* stand mixer as the initial mixture of sugar & butter will be quite stiff.
• Fit the mixer with the wire whisk attachment. Add the sugar and butter to the bowl. Mix at low speed until blended then turn mixer to medium speed and beat until the sugar & butter are a smooth paste-like consistency.
• Add the coconut extract and beat in.
• On low speed, add the cream, a tablespoon at a time, until frosting is of spreadable consistency. You may need to use more cream!
• Spread frosting on top of cooled cake. Sprinkle with toasted coconut.

Nutrition

Serving: 1person | Calories: 358kcal | Carbohydrates: 32g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 36mg | Potassium: 82mg | Fiber: 1g | Sugar: 31g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Tropic Isle Coconut Cake

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Want a quick fix of cake?  This is the answer!

First, this doesn’t have to be done with colors, patriotic or otherwise LOL.  I only did this in case anyone wanted a quick, easy and pretty dessert for a July 4th party or BBQ.  You can do this with ANY flavor cake mix.

Three cheers for the red, white & blue

Another caveat is don’t fill the jars with batter more than half full.  The cake will rise like a rocket right out of the jar–and straight up too.  If anyone remembers “I Love Lucy” where Lucy and Ethel made the homemade bread, you’ll get an idea of what happens here!!!

I used white cake mix and gel food coloring here, but as I say, any flavor will do for a quick snack.

Patriotic Cup Cakes

• 3/4 cup white cake mix
• 1/4 cup water
• red gel food coloring
• blue gel food coloring
• Garnish:
• 1 tbs non-dairy whipped topping

Patriotic Cup Cake

Patriotic Cup Cakes

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What can be easier than a dump cake?  Not exactly a “cake” but a great and easy dessert.  Pass the cream!

I always thought the name for this dessert was weird because it’s not exactly a cake, although it does use cake mix.

The “dump” comes from that you just dump the ingredients in a baking dish and let ‘er rip.  There’s many different combos to use here.  Mine uses crushed pineapple, cherry pie filling and yellow cake mix.

Wonderful dessert

Whatever strikes your fancy here will do, as long as you like all the flavors involved. I tried it once with white cake mix and apple pie filling…to me, WAY too sweet so I gave it to a friend thinking one of her 8 kids (no, not a typo, she has 8 kids LOL) might like it.  Anyway, she did and none of her 8 kids ever saw it…

By and large this is the “classic” way to make it.  I just reduce the fruit part to one can each and add additional toppings.  I also make this in a deep 2-quart round casserole, but an 11 x 7 will do just as nicely. I also reduce the butter to 1/2 cup, but it will be really decadent with 1 cup of melted butter spread on top.
Here is the pan I used. A Pillivuyt 2 QT deep gratin. This will never EVER craze, crack or discolor.

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Dump Cake

Want something to celebrate fall that’s easy to make? Well, look no further than this caramel apple dump cake.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: cakes, Comfort Foods, desserts

Cuisine: American

Keyword: apple dump cake, caramel

Servings: 8 -10

Calories: 504kcal

Author: Judith Hannemann

Ingredients

• 1 box yellow cake mix
• 20 oz can crushed pineapple
• 1 can cherry pie filling
• 1/2 cup 1 stick butter, melted
• 1/2 cup coconut
• 1/4 cup sliced almonds

Instructions

• Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
• Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish. Stir to combine the fruit.
• Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and sliced almonds.
• Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Cream is nice poured on top.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 87g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 587mg | Potassium: 238mg | Fiber: 3g | Sugar: 39g | Vitamin A: 542IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 2mg

Dump Cake

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Coco Lemon Pound Cake

I’d read on a recipe group not long ago how to take a cake mix and make it more like a “bakery” cake.  It was an idea I thought I’d run with, even if NOT entirely, and the result was this lemon pound cake.

The instructions they gave for the conversion involve extra eggs, butter subbing for the oil and milk in place of water.  I wasn’t going to sub milk since milk has a tendency to make cakes rubbery unless other adjustments are made.  I had super large eggs, so I stuck with the 3 it called for, but I did substitute the butter for the oil as butter will tend to make a denser, less-airy cake; a texture I prefer, and it’s more pound cake-like in texture.

I wanted to do something a bit more interesting, so I made some crumbs and flavored them with lemon. Also had some toasted coconut left over from another days’ posting and figured that’d go really nicely as well–on top of the internal crumbs.

Tried sprinkling some of the crumb mixture in the bottom of the pan, but it didn’t produce the desired crumb-like topping.  It sort of became part of the cake, but that’s no tragedy, and I’m leaving out that step.

Instead, a better crowning glory for this heavenly cake was a confectioner’s sugar glaze, lemon flavored of COURSE and topped with additional toasted coconut.

I used a Bundt pan, but this can easily be made in a 9 x 13.  Just top with the crumbs and lightly toasted coconut and bake as per box directions for 9 x 13 pans.

Coco Lemon Pound Cake

Cake:

• 1 box lemon cake mix
• 1 1/3 cups water
• 3 large eggs
• 2/3 cup unsalted butter, melted
• 2 tsp lemon zest

Crumbs:

• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 1 tsp lemon zest
• 1 cup flour

Pearly Lemon Icing:

• 1 cup confectioner’s sugar
• 1/2 tsp lemon zest
• 1-2 tbs light cream/half and half/milk -OR- fresh lemon juice

Additional ingredients:

• 1 cup toasted coconut

Preheat oven to 350 degrees.  Spray or grease a Bundt pan or 10-inch tube pan.  Set aside.


Prepare crumbs by mixing the melted butter, sugar and lemon zest.  Add enough of the flour to produce a crumb that holds it shape.  Set aside.


Prepare cake mix as per boxed directions, except in place of the oil, use the melted butter and add 2 tsp lemon zest.


Pour 1/3 of the batter into prepared pan.  Add enough crumbs so the crumbs are about 1/2-inch thick around the cake.  You will have crumbs left over, as this uses about 1/2 the amount made.  They keep and are handy, so cover and keep in fridge for future use.  Top with about 1/4 cup toasted coconut, then add the remaining batter on top of the crumb/coconut center.  Spread batter evenly.  Tap pan to release any air bubbles formed by banging the pan on a hard surface.


Bake at 350 degrees for 40-50 minutes.  Remove from oven and let cool in the pan 10 minutes.  Invert onto cooling rack to cool completely.


When cake is completely cool, mix glaze ingredients, adding cream a little at a time to produce a thick but pourable mixture.  Drizzle over cake and top with additional coconut.


Makes 12-16 servings


NOTE:  We tried this tonight (3/6) and it was to DIE for!!!

Coco Lemon Pound Cake

Coco Lemon Pound Cake

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Ricotta Lemon Poppy Muffins

A different twist on a classic muffin.  The secret ingredient is ricotta cheese.

This cake-like muffin is super easy as it’s base is a cake mix!  You can use yellow, white or lemon flavored cake mix.  I used lemon, as I felt it would up the flavor.  However, the other mixes will produce a fine muffin.

Recipe makes 12 Texas-style muffins or 24 regular size.  

Ricotta Lemon Poppy Muffins

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