Yellow cake mix recipes from TOH White Turtle Cake By Marilyn Wallace, Darlington 1 package yellow cake mix 1 cup water 14 oz can sweetened condensed milk, divided 1 cup vegetable oil 3 eggs 14 oz package caramels 1 cup chopped pecans Preheat oven to 350-degrees. Combine cake mix, water, 1/2 of condensed milk, oil and eggs. Beat well. Spread 1/2 the batter into greased 13 X 9 pan. Bake 30 minutes. Melt caramels with remaining condensed milk in microwave, stirring every 30 minutes. Stir in pecans. Pour over hot cake. Spread remaining batter over caramel layer. Bake 20 minutes. Spread frosting over warm cake. Frosting 1/2 cup melted margarine 1 lb powered sugar 6 tbsp milk 1 tsp vanilla extract Combine margarine, sugar and milk; beat well. Add vanilla; mix well. This is my recipe and we absolutely love it! Blueberry Dump Cake Butter flavored Pam 1 20 oz can crushed pineapple with juice 3 cups blueberries 1/2 cup sugar 2 tsp vanilla flavoring 1 Box yellow cake mix 1 cup pecans 1/2 cup melted butter (can use a little more if needed to cover the cake mix) Spray 9 x 13 pan with Pam. Pour pineapple in the bottom and spread around. Pour in 3 cups of blueberries. Then sprinkle over this the sugar, vanilla, cake mix, pecans, and pour the melted butter over it all. Bake for 45 minutes at 350. This is really easy and really tasty. Smells wonderful cooking. We always make it three or four times when our blueberry bushes are blooming, and then freeze some to make it again in the winter Catsgalore taught me to slice the butter very, very thin and cover the entire top of the cake...that way every bit of the powdery stuff gets covered with butter when it melts, which is hard to do otherwise, so it cooks better.. Neiman Marcus Bars Preheat oven to 350 degrees Crust: 1 box yellow cake mix 1 cup chopped pecans 1 stick margarine 1 egg Topping: 8 oz cream cheese, softened 1 box confectioners sugar 2 eggs Mix all crust ingredients together and press into a lightly greased 9 x 13 glass dish, spreading and pressing all the way to the corners. Cream together the cream cheese, confectioners sugar and eggs. Pour on top of crust and bake at 350 for 40 minutes. Allow to cool before trying to cut. They will firm up as they sit. This is one of my favorite desserts. It is so moist and good. Nutty Peach Crisp 1 can (29 oz) sliced peaches, undrained 1 c chopped nuts 1 pkg yellow cake mix 1 c flaked coconut butter or marg Arrange peaches in an ungreased 9X13 baking dish. Sprinkle dry cake mix over top. Cut butter or marg in little slices and cover the entire top of cake. Sprinkle with coconut and pecans. Bake at 325 Degrees for 55-60 min or until golden brown. Let stand for 15 min before serving. Serve warm or cold Banana Split Cake #2 1 box Duncan Hines cake mix (yellow, white or butter) 2 small boxes banana or banana cream instant pudding 1 1/2 cups milk 9 oz. softened cream cheese 12 oz. Cool Whip 12 oz. can crushed pineapple Fresh chopped strawberries Chopped Pecans Make cake as directed in large sheet cake pan. After cake cools, top with the following: Mix 2 boxes of banana instant pudding with 1 1/2 cups milk. Add cream cheese and mix well. Spread 1/2 of this mixture over entire cake. Next, layer pineapple, drained, over pudding/cream cheese mixture. Spread remaining pudding/cream cheese mixture over pineapple. Spread Cool Whip over pudding/cream cheese layer. Decorate top of cake with strawberries and pecans. Serve immediately or cool in refrigerator (covered) until ready to serve. STICKY PECAN PIE BARS Cake Mix Doctor - Anne Byrn For a Kentucky flavor, add a tablespoon of bourbon to the filling instead of the teaspoon of vanilla CRUST: 1 pkg (18.25 ounces) plain yellow cake mix 8 T (1 stick) butter, melted 1 large egg FILLING: 3/4 cup dark corn syrup 1/4 cup packed light brown sugar 2 large eggs 1 t pure vanilla extract 1 1/2 cups chopped pecans or pecan halves Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside an ungreased 13 x 9 inch baking pan. Place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with rubber spatula. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out until it is smooth. Place the pan in the oven. Bake the crust until it just begins to brown, 20 minutes. Remove the pan form the oven and set aside. Leave the oven on. Meanwhile, prepare the filling. Place the corn syrup, brown sugar, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to clean either) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with the rubber spatula, and fold in the pecans until well distributed. Pour the filling over the baked crust and spread with the rubber spatula so that the filling covers the entire surface. Place the pan in the oven. Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place it on wire rack to cool, 30 minutes. Pecan Pie Cake 1 yellow cake mix 1 egg 1/2 c melted butter 1-1/2 c light corn syrup 3 eggs 1/2 c dark brown sugar, packed 1 tsp vanilla 1 to 2 c chopped pecans Mix cake mix, 1 egg, & melted butter until well blended. Reserve 2/3 cup of this batter. Spread the rest into a greased & floured 9X13 pan and bake ar 325 degree for 15 min or until slightly browned. Mix reserved batter with syrup, 3 eggs, brown sugar, and vanilla pecans. Pour this on top of crust & cook about 50-60 min. Heavenly Coconut Cake 1(18 oz) yellow cake mix 1(2-5/8 oz) Instant vanilla pudding 4 eggs 1/2 c cooking oil 1/2 c water 1/2 c cream of coconut 1/2 c pecans 1/3 c flaked coconut Preheat oven to 325 degrees. Grease and flour a tube pan. Sprinkle pecans and coconut on bottom and sides of pan. Combine the rest of the ingredients. Beat 2 min with electric mixer. Bake about 1 hour. Remove from oven and punch holes on top of hot cake in pan. Pour half coconut sauce mixture over cake. When cake cools, remove from pan. Turn over and cover with the other half of coconut sauce mixture. Sprinkle with flaked coconut. Coconut Sauce 4 oz butter 1/2 c sugar 2 tbsp water 3 tbsp cream of coconut Boil butter, sugar and water for 1 minute. Remove from flame and mix in cream of coconut. ITALIAN COCONUT CREAM CAKE 1 box yellow cake mix 4 eggs 1 c. water 1/2 c. oil 1 small box coconut instant pudding mix 1 c. coconut 1 c. chopped pecans Mix all together and beat 2 minutes. Pour into 3 (9 inch) cake pans and bake in a 350 degree oven for 25-30 minutes. Cool 10 minutes in pans and then turn out on racks to cool. When completely cool frost with: CREAM CHEESE FROSTING 1/4 c. softened butter 8 oz. softened cream cheese 1 - 1 1/2 lbs. powdered sugar Beat until smooth. Carolyn Beas Coconut Cake- 1 pkg. yellow cake mix 1 can sweetened condensed milk 1 (8oz) can cream of coconut 1 c. flaked coconut 1/2 c. pecans 1 (8oz) container of Cool Whip Bake cake according to directions, using a 13x9 pan. When done, while cake is hot, punch holes with fork all over top. Mix condensed milk with cream of coconut and pour over cake. Allow cake to cool, spread with cool whip and sprinkle with flaked coconut and pecans. Refrigerate Lemon Picnic Cake 1 package yellow cake mix 3/4 cup vegetable oil 3/4 cup water 1 package instant lemon pudding 4 eggs Glaze: 2 cups confectioners’ sugar 1/3 cup orange juice 2 tablespoons butter, melted 2 tablespoons water In a large bowl combine all of the ingredients except for the eggs, beat for 2 minutes. Add the eggs, one at a time; beat thoroughly. Pour the batter into a greased and floured 9 x 13-inch pan. Bake at 350-degrees for 40 minutes. While hot prick entire top of cake with a fork. To make the glaze: In a large bowl combine all of the ingredients and mix until smooth. Pour the glaze over the top. Lemonade Cake 1 box Duncan Hines yellow cake mix 1 sm box lemon jell-o 3/4 c boiling water 4 eggs 3/4 c crisco oil 1 sm can frozen lemonade 1/2 c sugar Mix jell-o and boiling water until dissolved. Let cool. In large bowl mix cake mix, eggs, oil and jell-o mixture. Mix with a spoon, not a mixer. Spray bundt pan with cooking spray. Spoon in cake mixture. Bake at 325º for 1 hour, without opening door. In a small bowl mix frozen lemonade and sugar together. Pour or spoon over cake as soon as it comes out of the oven. Cool before cutting. Country Oven Carrot Cake Cake 1 package yellow cake mix 4 eggs 1/2 cup oil 3 cups grated carrots 1 cup finely chopped nuts 2 teaspoons cinnamon Cream Cheese Frosting 4 ounces cream cheese, softened 2 tablespoons butter, softened 1 teaspoon vanilla 2 cups powdered sugar 1. Preheat oven to 350. Grease and flour 13x9x2 inch pan. 2. For cake, combine cake mix, eggs, oil, carrots, nuts and cinnamon in large bowl. Beat at low spread until moistened. Beat at medium speed for 2 minutes. Pour into pan. Bake at 350 for 40 to 45 minutes. Cool completely. 3. for frosting, place cream cheese, butter and vanilla in small bowl. Beat until smooth. Add powdered sugar beating until smooth. Frost cool cake. Hawaiian Cake Topping Bake a yellow cake mix according to instructions. While baking; Mix: 1 (20 oz.) can (undrained) crushed pineapple ... with 1 (8 oz) pkg. cream cheese. When cake is done and while it is still hot poke holes into top with meat fork and spread with pineapple/cheese mixture. Cool and chill. For topping mix: 1 small pkg. instant vanilla pudding, 1 cup milk and 1 small carton Cool Whip. Spread over chilled cake and sprinkle with 1/2 cup chopped nuts (if desired) OR Toasted coconut. Keep refrigerated. (except when serving :o) ..) Heavenly Peach Pie 2 1/2 cups fresh peaches or 1 large can sliced peaches with juice 1 small box peach gelatin 1 (18.25 ounce) box yellow cake mix 1/2 cup (1 stick) butter or margarine 1 1/2 cups water Preheat oven to 350 degrees F. Pour peaches into a greased 13 x 9-inch pan. Sprinkle gelatin over peaches. Sprinkle cake mix over gelatin. Dot evenly over cake mix 1 stick butter or margarine. Punch holes in mixture with knife. Pour water on top. Bake for 1 hour or until done. This is delicious served warm with whipped topping or vanilla ice cream. Coconut-Pecan Surprise Cake The surprise is that this cake is reminiscent of both pecan pie and coconut cream pie. Crust: 1 (18.5-ounce) package plain yellow cake mix 1/2 cup butter, melted 1 large egg 1 cup finely chopped pecans 1 cup sweetened or unsweetened flaked coconut Filling: 1 (8-ounce) package cream cheese, softened 2 large eggs 1 teaspoon vanilla extract 1/2 cup butter, melted 3 3/4 cups powdered sugar, sifted 1.Preheat the oven to 350*F (175*C). 2.For the crust: In a large mixing bowl, beat the cake mix, melted butter, egg, pecans, and coconut on low speed for about 2 minutes or until nicely combined. Pat the batter evenly over the bottom of an ungreased 13 x 9 x 2-inch pan, until smooth. Set aside. 3. For the filling: In a large mixing bowl, beat the cream cheese with an electric mixer on low speed until fluffy, about 30 seconds. Add the eggs, vanilla and melted butter and beat on medium speed until combined, about 1 minute. Add the powdered sugar and beat on medium speed until well mixed, about 1 minute more. Pour the filling onto the prepared crust and spread evenly over all. 4. Bake for 45 to 50 minutes, or until nicely browned. The cakes center should jiggle slightly when pan is lightly shaken. Cool completely on wire rack before serving. Makes 20 servings.
Posted on: Thu, 16 Jan 2014 19:03:37 +0000
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