Sugar Crusted Maple Cake
1 package Pillsbury Yellow Cake Mix
1 1/3 cups water
3 eggs
1/2 cup sugar
1/2 cup maple-flavored syrup
Grease and flour 10-inch Bundt pan. In large mixer bowl, combine dry cake mix, water and eggs. Blend and beat as directed on package. Bake at 350 degrees F. for 35-40 minutes or until done. In small saucepan, heat sugar and syrup until mixture boils and sugar is melted. While baked cake is still in pan, pour hot syrup mixture over it. Remove from pan within 5 minutes. Serve warm or cold.
Cranberry-Orange Cake
1 1/2 cups (14-oz. jar) cranberry-orange relish
1 package Pillsbury Yellow Cake Mix
1/2 cup (3-oz. package) orange flavored gelatin
1/4 cup water
1/4 cup cooking oil
4 eggs
Frosting:
1 package Pillsbury Fluffy White Frosting Mix
1/4 cup reserved cranberry-orange relish
Grease and flour 13×9-inch pan. Reserve 1/4 cup cranberry-orange relish for frosting. In large mixer bowl, combine remaining cranberry-orange relish, dry cake mix, gelatin, water, oil and eggs. Blend and beat as directed on package. Bake at 350 degrees F. for 30-40 minutes until toothpick inserted in center comes out clean. Cool completely. Frost if desired.
Frosting:
Prepare frosting mix as directed on package, adding 1/4 cup reserved relish. Add red food coloring if desired.
Lemon-Apple Butter Cake
1 package Pillsbury Lemon Cake Mix
1 cup apple butter
2 eggs
1/2 cup water
1/2 cup chopped pecans, if desired
Frosting:
1 Package Pillsbury Lemon Frosting Mix
1/2 cup apple butter
1/4 cup butter or margarine, softened
Grease and flour 13×9-inch pan. In large mixer bowl, combine dry cake mix, 1 cup apple butter, eggs, water and pecans. Blend and beat as directed on package. Bake at 350 degrees F. for 30-35 minutes or until done. Cool completely. Frost.
Frosting:
In small mixer bowl, combine dry frosting mix, 1/2 cup apple butter and butter. Beat until creamy.
Pumpkin Custard Cake
1 package Pillsbury Yellow Cake Mix
1 1/3 cups water
3 eggs
2 cups (1-lb. 2-oz. can) pumpkin pie mix
2 eggs
1/2 cup boiling water
Grease bottom only of 13×9-inch pan. In large mixer bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package. Pour into prepared pan. In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all. Bake at 350 degrees F. for 40-45 minutes until toothpick inserted in center comes out clean.
High altitude adjustment-5200 feet. Prepare recipe above, adding 3 tablespoons of flour. Bake at 375 degrees F. for 35-40 minutes.
Bonus:Two More Recipes
Pumpkin Cake
1 (29 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 (18 ¼ ounce) box yellow or butter pecan cake mix
1 cup pecans or walnuts, chopped
1 cup butter or margarine, melted
Preheat oven to 350 degrees F. Beat together the canned pumpkin, evaporated milk, sugar, and eggs until combined. Pour into a 9×13 inch baking pan. Distribute the cake mix evenly over your pumpkin mixture. Add the chopped pecans on top of cake mix. Sprinkling to evenly distribute. Pour melted butter on top. Bake at 350 degrees for one hour. Serves 15
Mix n Match cake mix cookies
1 (18 ¼ ounce) box chocolate cake mix
1/2 cup vegetable oil
2 eggs
2 cups chocolate chips
Preheat oven to 350 degrees F. Combine cake mix, oil and eggs in a bowl and mix well, but don’t overmix. Stir in chips and drop by rounded teaspoon 2 inches apart on ungreased cookie sheet and bake at 350 degrees for approximately 10 minutes.
Try different combinations such as strawberry cake and white chocolate chips, devil’s food cake and peanut butter chips, butter cake mix and chocolate chips, adding rice crisp cereal, etc. Makes 24 cookies
