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Ingredients

• ✓ butter cake mix
• vanilla pudding mix
• egg
• water
• vegetable oil
• sour cream
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. 2 In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
3. 3 Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
4. 4 Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.

By Bobbie Kaye Bellamy

Ingredients

• ✓ butter cake mix
• egg
• sour cream
• vanilla extract
• sugar
• vegetable oil
• pecan
• butter
• sugar
• buttermilk
• baking soda
• cinnamon
• brown sugar

Instructions

1. 1 Mix together the cake mix and eggs. Fold in the sour cream. Mix in the vanilla, 1 cup sugar, oil and pecans.
2. 2 Pour half of batter into a 9 x 13 inch pan. Combine the ground cinnamon and brown sugar. Sprinkle over the batter. Pour the other half of the batter over top.
3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes.
4. 4 To make Icing: Bring to a boil 1/2 cup butter or margarine, 1 cup sugar, buttermilk and baking soda. Prick cake all over with fork and pour hot icing on cake.

By Beryl Hubbard

Ingredients

• ✓ butter cake mix
• cherry pie filling
• pineapple
• coconut
• pecan
• margarine

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour cherry pie filling into a 9x13-inch baking dish; top with pineapple but do not stir. Sprinkle cake mix over pineapple; sprinkle coconut over cake mix. Sprinkle pecans over coconut; pour melted margarine over top.
3. 3 Bake in the preheated oven until top is golden brown, about 40 minutes.

By LTEDFORD

Ingredients

• ✓ butter cake mix
• pumpkin puree
• milk
• egg
• white sugar
• cinnamon
• ginger
• nutmeg
• salt
• clove
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
3. 3 Bake in the preheated oven until golden brown, about 1 hour.

By jsm7184

Ingredients

• ✓ butter cake mix
• cooking spray
• egg
• milk
• butter
• strawberry jam
• powdered sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
4. 4 Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
5. 5 Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
6. 6 Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
7. 7 Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

By Yoly

Ingredients

• ✓ butter cake mix
• peanut butter
• butter
• egg
• water
• peanut butter
• butter
• confectioners' sugar
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two (9-inch) round cake pans.
2. 2 Make cake: Beat peanut butter and butter in a mixing bowl until light and fluffy. Add eggs, one at time, mixing well after each addition. Add cake mix alternately with water, stirring until just combined. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 25 minutes. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
4. 4 Make frosting: Beat peanut butter and butter in a mixing bowl until light and fluffy. Add confectioner's sugar; mix until combined. Beat in enough cream until frosting reaches spreading consistency.
5. 5 Fill and frost cooled cake layers with frosting.

By Suzanne Stull

Ingredients

• ✓ butter cake mix
• cooking spray
• pecan
• coconut
• coconut cream pudding mix
• egg
• rum
• coconut milk beverage
• coconut oil
• coconut extract
• butter
• rum
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
3. 3 Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
5. 5 While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
6. 6 Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

By Yoly

Ingredients

• ✓ butter cake mix
• rum
• pumpkin pie spice
• water
• sugar
• butter
• clove
• pumpkin pie spice
• nutmeg
• cinnamon
• water
• vegetable oil
• white sugar
• egg
• pumpkin puree
• pecan
• cooking spray

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Coat the inside of a fluted tube pan (such as Bundt) with cooking spray and sprinkle with chopped pecans.
3. 3 Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5. 5 Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
6. 6 Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.

By Gilly