Category Archives: Cake Mix Recipes

Heavenly Coconut Cream Cake

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heavenlycoconutcreamcake

Heavenly Coconut Cream Cake

This is so easy to make and so delicious!

  • 1 white cake mix, baked as directed on box
  • 1 can Eagle Brand Condensed Milk
  • 1 (15-oz.) can Cream of Coconut (Not coconut milk)
  • 1 (8-oz.) container Cool Whip
  • 7 oz. shredded coconut

Bake white cake in a 9-in. x 13-in. pan.  Mix 1 can condensed milk with cream of coconut.  Poke holes all over cake about an inch apart.  Pour mixture into holes and over warm cake.  Cool in refrigerator.  Frost with Cool Whip and coconut.  Keep refrigerated.

“A world in darkness needs the light of Jesus.”

 

Lime Poke Cake

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limepokecakeLime Poke Cake

Here’s your St. Patrick’s Day dessert.  I served this for bridge with mint chocolate chip ice cream.  Delicious and very pretty!

  • 1 pkg. white cake mix
  • 2 (3-oz.) pkg. lime jello
  • 1 cup boiling water
  • 1/2 cup cold water

Topping

  • 1 cup cold milk
  • 1 (3.4-0z.) instant vanilla pudding mix
  • 1 (8-oz.) carton whipped topping, thawed
  • Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish.  Cool on a wire rack for 1 hour.  In a small bowl, dissolve jello in boiling water; stir in cold water and set aside.

With a wooden skewer, poke holes about 2 in. apart into cooled cake.  Slowly pour jello over cake.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  Fold in whipped topping.  Spread over cooled cake.  Decorate with sprinkles.  Cover and refrigerate until serving.

Makes 12-15 servings.

“Whoever guards his mouth and tongue keeps his soul from troubles.”

Red Velvet Cheesecake

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redvelvetcheesecake

Red Velvet Cheesecake

This is an easy no-bake white chocolate cheesecake.  Layered between red velvet cake rounds.  I made this for my Valentine’s Day meal for my family.  Rest of menu was Bacon-wrapped Filet, Twice Baked Potatoes and Creamed Corn.  Delicious!

  • 2 (9-inch) red velvet cake rounds (I used a cake mix, but you can use any red velvet cake recipe you like)
  • 2 cups (8-oz.) confectioners’ sugar
  • 8 tablespoons unsalted butter, softened
  • 3 (8-oz.) packages cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 6 oz. white chocolate, chopped
  • 1/2 cup granulated sugar
  • White chocolate curls

For the cake:  Using serrated knife, split cakes horizontally 1 inch from bottom.  Using your fingers, crumble tops into small crumbs; set crumbs aside in airtight container.  Set 1 remaining cake round in 9-inch springform pan; reserve second cake round.

For the Frosting:  Using stand mixer fitted with paddle, beat confectioners’ sugar and butter on medium-high speed until fluffy, about 2 minutes.  Cut 8 oz. cream cheese into 4 pieces and add 1 piece at a time, continuing to beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate frosting until ready to use.

For the filling:  Sprinkle gelatin over 1/2 cup heavy cream in small saucepan and let sit until gelatin softens, about 5 minutes.  Cook mixture over low heat until edges are just bubbling.  Add white chocolate and continue to cook, stirring constantly, until just melted and smooth.  Set aside to cool slightly, about 15 minutes.  Using clean stand mixer fitted with whisk, whip remaining 1 cup heavy cream on medium-high speed to soft peaks, 1 to 2 minutes; transfer to medium bowl and set aside.  Using now-empty stand mixer fitted with paddle, beat remaining 1 pound cream cheese and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.  Reduce speed to medium-low, add white chocolate mixture, and mix until just combined, scraping down sides of bowl as needed.  Using rubber spatula, gently fold in whipped cream until combined.

To assemble:  Spread filling over cake in pan and smooth into even layer.  Place remaining cake round, cut side down, on top.  Cover with plastic wrap and refrigerate until set, about 6 hours.  Run thin knife between cake and sides of pan; remove sides of pan.  Transfer cake to cake stand or plate.  Spread frosting in even layer over top and sides of cake.  Gently press reserved cake crumbs onto sides of cake.  Place mound of chocolate curls in center of cake.

“Words spoken rashly do more harm than good.”

Watergate Cake

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Watergate Cake

To make this cake, I had to talk my sweet niece, Rhonda, out of the recipe.  I guess it has been a secret for a long time.  And then I had to get her approval to put it on my blog.  Thank you, Rhonda.  And thank you to her daughter, Holly for helping me.  This is a delicious cake to make for St. Patrick’s Day.  Or any other day for that matter, but it is such a beautiful green, it just seems right for St. Patrick’s Day or Christmas.

  • 1 box white cake mix
  • 1 large pkg. instant pistachio pudding mix
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup 7-Up or Sprite

In a mixer, combine all ingredients; mix well.  Pour into a greased and floured bundt cake pan.  Bake at 350 degrees for 40 to 50 minutes.  Cool completely and then frost.

Frosting

  • 1 large pkg. pistachio pudding mix
  • 1 pkg. Dream Whip (I used a small Cool Whip)
  • 1 cup milk

Beat everything together and frost cake.  Refrigerate.

“Witness for Christ with your life as well as your lips.”

Quick Rhubarb Cake

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quickrhubarbcakeQuick Rhubarb Cake

This is somewhat of a pudding cake.  Rich and heavenly!

  • 1 box yellow cake mix
  • 3 cups thinly sliced rhubarb
  • 1/2 cup chopped nuts, opt.
  • 1 cup sugar
  • 2 cups heavy cream

Mix cake as directed on box and pour into greased and floured 9 x 13-inch baking pan.  Sprinkle rhubarb and nuts over cake batter.  Sprinkle sugar over rhubarb and nuts.  Pour unwhipped cream over top.  Bake in 350 degree oven for 40 to 45 minutes.

“Since God’s hand is in everything, you can leave everything in God’s hand.”

German Chocolate Bars

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German Chocolate Bars

These are delicious, but sweet.  I would cut them small for bars, but if you want to serve them as a dessert, cut them bigger and serve them with a scoop of ice cream on top.  Or maybe whipped cream and some shaved chocolate.

  • 1/2 cup butter, softened slightly
  • 1 pkg. German chocolate cake mix
  • 1 tub ready-to-spread coconut pecan frosting
  • 1 cup (6-0z.) semisweet chocolate chips
  • 1/4 cup milk

Heat oven to 350 degrees.  Lightly grease bottom and sides of a 9 x 13-inch baking pan.

Cut butter into cake mix in medium bowl, using pastry blender until crumbly.  Press half (2 1/2 cups) the mixture in bottom of pan.  Bake 10 minutes.

Carefully spread frosting over baked layer, sprinkle evenly with chocolate chips.  Stir milk into remaining cake mixture.  Drop by teaspoonfuls onto chocolate chips.

Bake 25 to 30 minutes or until cake portion is slightly dry to the touch.  Cool completely, about 1 hour.  Cover and refrigerate about 2 hours or until firm.

Store covered in refrigerator.

“God may delay our request, but He will never disappoint our trust.”

Strawberry White Chocolate Poke Cake

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Strawberry White Chocolate Poke Cake

This is so light and refreshing and perfect for a Spring dessert.  I just love poke cakes!  Yum!!

  • 1 (18.25-oz.) white cake mix
  • 1 (16-oz.) pkg. sweetened, frozen sliced strawberries, thawed
  • 3 tablespoons strawberry jello
  • 1 (3/4-oz.) pkg. instant white chocolate pudding mix
  • 2 cups milk
  • 3 cups fresh strawberries, hulled and sliced, divided
  • 3 cups frozen whipped topping, defrosted

Spray a 9 x 13-inch baking dish with non-stick baking spray containing flour.

Mix and bake the cake according to the cake mix directions.  Remove cake from the oven and cool for 10 to 15 minutes.

Using a large wooden spoon handle, poke holes in top of warm cake at 1 inch intervals.  Poke the holes approximately 2/3 into the top of the cake.  Don’t poke holes all the way to the bottom of the cake.

Filling

Put thawed strawberries with juice into a blender.  Add strawberry jello and puree.

Spoon mixture over the top of the cake.  Make sure it soaks into the holes.

Cover and refrigerate for 2 hours.

Topping

Prepare pudding mix with 2 cups milk following directions on package.  Fold whipped topping into mixture.

Assemble the Cake

Take cake out of the refrigerator.  Spread two cups sliced strawberries over the top of the cake.  Spread topping mixture over the strawberries.  Garnish the top of the cake with remaining 1 cups sliced strawberries.

Serves 12 to 15.

“Jesus is the only fountain who can satisfy the thirsty soul.”

Strawberry Fluff

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strawberryfluffStrawberry Fluff

This is a delightful, refreshing dessert.  I had an angel food cake mix that I needed to use before the expiration date, so I baked it up in loaf pans and then sliced them in bite size pieces.  (Feel free to buy an angel food cake.)  It is quick, easy and delicious.  Add more whipped cream on top when you serve it, if you prefer.

  • 1 medium-size angel food cake, dark edges cut off
  • 2 small pkg. strawberry Jell-O
  • 1 1/2 cups hot water
  • 2 (10-oz.) pkg. frozen strawberries
  • 1 cup cold water
  • 1/2 pint whipping cream, whipped* (See substitution below)

Arrange bite-size pieces of cake in a 9 x 13-inch pan.  Make Jell-O with hot water; add frozen berries and cold water.  Let stand until slightly congealed.  Add the whipped cream; mix well.  Pour over cake and stir a little to be sure all of cake pieces are covered.  Put in refrigerator and let set.

Serves 15.

* To use Cool Whip in place of whipped cream.  There are 3 cups of Cool Whip in an 8-oz. tub, 4 1/2 cups in a 12-oz. tub, and 6 cups in a 16-oz. tub.  Generally, an 8-oz. tub subs for 1/2 pint of whipping cream, whipped.

“We can learn the lesson of trust in the school of trial.”

German Chocolate Cake

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germanchocolatecakeGerman Chocolate Cake

My grandson, Nathan, always wants German chocolate cake for his birthday every year.  Even though he liked the cake I made last year, I didn’t think it was blog worthy.  So this year I tried a different recipe and it turned out blog worthy.  But knowing the way I like to try different recipes all the time, I probably will try another one next year.

Pecan-Coconut Frosting:

  • 1 1/2 cups chopped pecans
  • 1 (7-oz.) pkg. sweetened flaked coconut
  • 1 (12-oz.) can evaporated milk
  • 1 1/2 cups sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 4 large egg yolks, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract

Cake:

  • Solid vegetable shortening for greasing the pans
  • Flour for dusting the pans
  • 1 (18.25-oz.) pkg. plain German chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

For the frosting, spread the pecans and coconut on a baking sheet, and toast in the oven for 7 minutes, or until the pecans deepen in color and the coconut turns golden brown.  Remove the baking sheet from the oven and set aside.

Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat.  Cook, stirring constantly, until thickened and golden brown in color, 10 to 12 minutes.  Remove from the heat.  Stir in the toasted pecans and coconut.  Cool to room temperature and spreading consistency, 30 minutes.

Meanwhile, generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.  Shake out the excess flour.  Set the pans aside.

Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.  The batter should look well combined.  Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, 30 to 35 minutes.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack to that the cakes are right side up.  Allow to cool completely, 30 minutes more.

Place one cake layer, right side up, on a serving platter.  Spread the top with half the frosting.  Place the second layer, right side up, on top of the first layer and frost the top with the remaining frosting, leaving the sides unfrosted.

Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week.  Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months.  Thaw the cake overnight in the refrigerator before serving.

Serves 16.

“God’s work in us isn’t over when we receive Christ – it has just begun.”

 

 

Red Velvet White Chocolate Chip Brownies

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Red Velvet White Chocolate Chip Brownies

Very quick and easy!  Yum!

  • 18 1/2-oz. pkg. red velvet cake mix
  • 2 tablespoons packed brown sugar
  • 1 teaspoon cocoa
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon water
  • 1 cup white chocolate chips
  • 1 small container whipped topping, optional

In a large bowl, combine dry cake mix, brown sugar and cocoa.  Stir in eggs, oil, vanilla and water.  Mix in chocolate chips.  Spray a 9″ x 13″ baking pan with non-stick cooking spray; spread in batter.

Bake at 350 degrees for 20 to 25 minutes.  Cool completely and spread with whipped topping, if desired.

Makes 16 to 20 bars.

“We disarm the power of money by giving it away.”