Type what you have

Ingredients

• ✓ white cake mix
• water
• mascarpone cheese
• vegetable oil
• egg white
• strawberry
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line 12 muffin cups with liners.
3. 3 Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
4. 4 Pour cake mixture into prepared muffin cups.
5. 5 Bake in preheated oven until lightly browned, about 20 minutes.
6. 6 Place strawberries in a food processor or blender; puree until smooth.
7. 7 Stir pureed strawberries and confectioners' sugar together in a bowl.
8. 8 Spoon strawberry mixture on top of cupcakes.

By laureng

Ingredients

• ✓ white cake mix
• cooking spray
• milk
• milk
• vegetable oil
• egg
• butter
• vanilla extract
• cream cheese
• confectioners' sugar
• lemon juice
• lemon zest
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 10-inch springform pan with cooking spray.
2. 2 Reserve 1 cup cake mix for crumb topping; place remaining in a large bowl. Add 3/4 cup plus 1 tablespoon milk, oil, and eggs to bowl; beat using an electric mixer until batter thoroughly combined, about 2 minutes. Pour into the prepared pan.
3. 3 Whisk melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until crumbly. Sprinkle over cake batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan until room temperature.
5. 5 Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
6. 6 Remove cake from springform pan. Cut cake into 2 layers, horizontally, using a serrated knife. Spread cream filling onto bottom cake layer; place top layer over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

By Cindy Catudal Shank

Ingredients

• ✓ white cake mix
• water
• egg white
• vegetable oil
• instant coffee powder
• coffee
• coffee liqueur
• mascarpone cheese
• confectioners sugar
• coffee flavored liqueur
• heavy cream
• confectioners sugar
• coffee flavored liqueur
• cocoa powder
• semisweet chocolate

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
2. 2 To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
4. 4 To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
5. 5 To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.
6. 6 To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.
7. 7 To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.
8. 8 To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.
9. 9 Chill cake in the refrigerator for at least 30 minutes before serving.

By Bettina J

Ingredients

• ✓ white cake mix
• water
• egg
• vanilla pudding mix
• vegetable oil
• almond extract
• ricotta cheese
• confectioners' sugar
• white sugar
• vanilla extract
• heavy cream
• confectioners' sugar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
2. 2 Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
4. 4 Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
6. 6 Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

By Alison C NJ

Ingredients

• ✓ white cake mix
• vegetable oil
• egg

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough.
3. 3 Form dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. 5 Serve and enjoy!

By Hannah

Ingredients

• ✓ white cake mix
• coconut milk
• egg
• vegetable oil
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix cake mix, coconut milk, eggs, oil, and water together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

By KELYLEE01

Ingredients

• ✓ white cake mix
• brown sugar
• egg
• milk
• butterscotch chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
2. 2 In a large bowl, stir together cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in butterscotch chips. Spread dough evenly into the prepared pan.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until brownies pull away from the edge of the pan slightly. Cool in the pan on a wire rack, then cut into bars.

By Colleen

Ingredients

• ✓ white cake mix
• sugar
• sour cream
• coconut
• whipped topping

Instructions

1. 1 Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.
2. 2 Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.

By Busy Cook

Ingredients

• ✓ white cake mix
• cream of coconut
• sweetened condensed milk
• whipped topping
• coconut

Instructions

1. 1 Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
2. 2 In a small bowl combine cream of coconut and condensed milk.
3. 3 Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
4. 4 Serve chilled.

By Julia

Ingredients

• ✓ white cake mix
• sweetened condensed milk
• pina colada mix
• whipped topping
• coconut

Instructions

1. 1 Bake cake as directed on box for a 9 x 13 inch cake.
2. 2 As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
3. 3 Chill overnight.
4. 4 Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.

By Elaine

Ingredients

• ✓ white cake mix
• sweetened condensed milk
• egg substitute
• peanut butter chip
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick cooking spray.
2. 2 Mix ingredients in the order given. Drop by tablespoons onto cookie sheets about 2 inches apart.
3. 3 Bake for 3 1/2 to 4 minutes, then switch racks and bake another 3 1/2 to 4 minutes. Remove from oven and let cool on racks.

By J Ott

Ingredients

• ✓ white cake mix
• chocolate pudding mix
• red food coloring
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Ingredients

• ✓ white cake mix
• cherry pie filling
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Spread cherry pie filling in a 9x12-inch glass dish.
3. 3 Pour cake mix into a large bowl. Stir in butter slowly until mixture is crumbly. Sprinkle crumbly mixture over cherry pie filling.
4. 4 Bake in the preheated oven until top is golden, 30 to 32 minutes.

By CLA60

Ingredients

• ✓ white cake mix
• vanilla pudding mix
• nutmeg
• vegetable oil
• white wine
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
2. 2 In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
4. 4 Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

By Esther Nelson

Ingredients

• ✓ white cake mix
• egg white
• sugar
• strawberry

Instructions

1. 1 Prepare cake according to package instructions for three 8-inch round cakes. Bake according to package directions. Cool on a wire rack.
2. 2 To make the frosting: Beat egg white, sugar, and strawberries together in a large bowl on high speed until very stiff peaks form, about 20 minutes.
3. 3 Place one cake layer on a serving plate; insert several toothpicks evenly on top of cake; this will help hold layers together. Frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top; frost top and sides of cake with remaining 3/4 of frosting.

By Sharon

Ingredients

• ✓ white cake mix
• egg white
• water
• oil
• milk
• lemon pudding mix

Instructions

1. 1 Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
2. 2 Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
3. 3 Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

By Baker's

Ingredients

• ✓ white cake mix
• water
• vegetable oil
• egg white
• red food coloring
• raspberry candy oil

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. 2 Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. 3 Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. 4 Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. 5 Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. 6 Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

By Celeste

Ingredients

• ✓ white cake mix
• egg
• butter
• powdered sugar

Instructions

1. 1 Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
2. 2 Stir cake mix, eggs, and butter together in a large bowl to form a soft cookie dough.
3. 3 Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven, one pan at a time, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

By thehungryscientist

Ingredients

• ✓ white cake mix
• vegetable oil
• egg
• sour cream
• cocoa powder
• semisweet chocolate chip
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.
2. 2 Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!

By Harriet

Ingredients

• ✓ white cake mix
• creme de menthe liqueur
• chocolate syrup
• whipped topping
• creme de menthe liqueur

Instructions

1. 1 Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
2. 2 Pour into 13x9 inch pan and bake according to package directions.
3. 3 Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

By Bonnie

Ingredients

• ✓ white cake mix
• lime flavored gelatin mix
• water
• water
• whipped topping mix
• instant lemon pudding mix
• milk

Instructions

1. 1 Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.
2. 2 Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.
3. 3 Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.
4. 4 Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.

By crashkwiccon

Ingredients

• ✓ white cake mix
• vegetable oil
• lemon-lime carbonated beverage
• egg
• pistachio pudding mix
• whipped topping mix
• milk

Instructions

1. 1 Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into a greased 9x13-inch pan.
2. 2 Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
3. 3 Beat Dream Whip, milk, and pudding until stiff; pour over cooled cake. Refrigerate.

By Vicki Monte

Ingredients

• ✓ white cake mix
• water
• vegetable oil
• egg white
• strawberry
• buttercream icing
• strawberry glaze

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a rimmed 9x13-inch baking sheet.
2. 2 Beat cake mix, water, vegetable oil, and egg whites together in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat batter on medium speed for 2 minutes. Pour batter into prepared baking sheet.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 15 to 20 minutes. Cool cake for at least 30 minutes.
4. 4 Gently release cake onto a clean towel. Place a second clean towel on top of cake and smooth out any wrinkles in towel. Slowly roll cake around top towel.
5. 5 Strain strawberries, reserving juice. Mix strawberry juice and icing together in a bowl until icing turns pink.
6. 6 Stir strawberries and strawberry glaze together in a separate bowl.
7. 7 Gently unroll cake and remove top towel. Spread icing onto cake; top icing with strawberry mixture. Carefully roll cake around the filling; slice into rounds.

By baibairox

Ingredients

• ✓ white cake mix
• sugar
• cornstarch
• egg yolk
• lemon zest
• lemon
• water
• butter

Instructions

1. 1 Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
2. 2 For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
3. 3 Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

By Tonya

Ingredients

• ✓ white cake mix
• fruit flavored gelatin mix
• water
• cherry pie filling
• whipped topping

Instructions

1. 1 Prepare and bake cake mix according to package directions for one 9x13-inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1-inch intervals.
2. 2 While the cake cools, combine gelatin with boiling water. Pour gelatin mixture over the cake. Top with cherry pie filling, then cover with whipped topping. Refrigerate cake for 1 hour before serving.

By JWOODBURY

Ingredients

• ✓ white cake mix
• cream of coconut
• sweetened condensed milk
• whipped topping
• coconut

Instructions

1. 1 Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
2. 2 While cake is still hot, poke holes with a fork all over the top.
3. 3 Mix cream of coconut and sweetened condensed milk together in a bowl.
4. 4 Pour over the top of hot cake. Let cake cool completely.
5. 5 Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
6. 6 Enjoy!

By Leslie

Ingredients

• ✓ white cake mix
• cherry pie filling
• butter
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle chopped pecans evenly on top.
3. 3 Bake in the preheated oven until fruit is bubbling and dump cake is golden brown on top, 35 to 40 minutes.

By hhuffman4

Ingredients

• ✓ white cake mix
• blackberry flavored gelatin
• egg
• vegetable oil
• blackberry wine
• confectioners sugar
• blackberry wine

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan, such as Bundt.
2. 2 In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil, and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean.
4. 4 Meanwhile, make glaze: In a small bowl, stir together confectioners' sugar and 1/2 cup blackberry wine.
5. 5 Pour 1/2 of blackberry wine glaze over the top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.

By EYEPEAR

Ingredients

• ✓ white cake mix
• strawberry pie filling
• blueberry
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Dump strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
3. 3 Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

By sbennett05

Ingredients

• ✓ white cake mix
• walnut
• butter
• white sugar
• whiskey

Instructions

1. 1 Mix cake batter as directed on box. Stir in nuts.
2. 2 Bake cake as directed on box in a bundt pan.
3. 3 Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

By jamie