Skip to content

Type what you have

Cook with

mayonnaise ×
Chocolate Maraschino Cherry Cake
Dessert

Chocolate Maraschino Cherry Cake

4.4

Prep
30 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
  2. 2 In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Danielle Stafford

Mayonnaise Cake II
Dessert

Mayonnaise Cake II

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
  2. 2 In a large bowl, sift together flour, soda, sugar, and salt. Add the water, mayonnaise, and melted chocolate. Mix together well.
  3. 3 Bake for 35 minutes, or until done. Frost with your favorite icing.

By Sue Dorfler

Aunt Joyce's Chocolate Cake
Dessert

Aunt Joyce's Chocolate Cake

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
  2. 2 Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Karen

Chocolate Mayo Cake
Dessert

Chocolate Mayo Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
  2. 2 Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

By Virginia Godd

Light and Airy Strawberry Cupcakes
Dessert

Light and Airy Strawberry Cupcakes

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
  3. 3 Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.

By Mmuffinz

Holiday Green Gelatin Salad
Dessert

Holiday Green Gelatin Salad

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
  2. 2 Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.

By Ginger

Blueberry Cinnamon Crisp
Dessert American

Blueberry Cinnamon Crisp

4.5

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place blueberries into an 8-inch square baking dish.
  3. 3 Combine flour, sugar, and cinnamon in a medium bowl. Stir in mayonnaise until mixture resembles coarse crumbs. Sprinkle over the top of blueberries.
  4. 4 Bake in the preheated oven until the top is lightly browned, 35 to 40 minutes.

By ESCAPETONH

Citrus Jell-O® Salad
Dessert

Citrus Jell-O® Salad

5.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Dissolve orange gelatin in boiling water in a large bowl, stirring for about 3 minutes; mix cold water and orange juice into gelatin. Pour gelatin mixture into a glass serving dish. Stir red grapefruit and mandarin oranges into mixture and refrigerate until set, about 4 hours.
  2. 2 Whisk topping and mayonnaise in a bowl until smoothly combined; serve gelatin salad with a spoonful of dressing over each portion.

By DixieGrits

SPAM®-a-licious Cupcakes with Salted Caramel Frosting
Dessert

SPAM®-a-licious Cupcakes with Salted Caramel Frosting

4.5

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir grated luncheon meat in hot skillet until browned and crispy, 5 to 7 minutes. Transfer meat to a paper towel-lined plate and cool completely.
  3. 3 Beat cake mix, water, mayonnaise, and eggs together in a large bowl with an electric mixer on low speed until just moistened. Increase speed to medium and beat until smooth, about 2 minutes. Fold 2/3 of the fried luncheon meat into cake batter. Spoon batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans set on wire racks until completely cool.
  5. 5 Melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream; stir until sugar dissolves. Bring to a simmer and cook sauce without stirring for 1 minute. Remove from heat, stir salt into sauce, and cool completely.
  6. 6 Transfer sauce to a large bowl and beat in confectioners' sugar 1 cup at a time until frosting reaches desired consistency. Spread frosting onto cooled cupcakes and top with remaining fried luncheon meat.

By Keri

Kelly's Ham Jell-O Salad
Dessert

Kelly's Ham Jell-O Salad

4.3

Prep
20 min
Cook
Total
290 min

Instructions

  1. 1 Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to measure 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
  2. 2 Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, ham, celery, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
  3. 3 Chill in the refrigerator until firmly set, about 4 hours.
  4. 4 To serve, dip the gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from salad.

By Kelly The Scarecrow Kolb

Mayo Cake with Peanut Butter Icing
Dessert

Mayo Cake with Peanut Butter Icing

3.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. 2 Mix flour, 1 cup sugar, mayonnaise, water, cocoa powder, and baking soda together in a bowl until smooth; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
  4. 4 Stir 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add marshmallows, and stir to melt them completely into the mixture. Stir peanut butter and vanilla extract into marshmallow mixture until icing is smooth; pour over warm cake.

By CRICKET18

Aunt Mabel's Molded Avocado Salad with Toasted Pecans
Dessert

Aunt Mabel's Molded Avocado Salad with Toasted Pecans

3.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
  2. 2 Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.

By Carol Churchill

Banana Cake III
Dessert

Banana Cake III

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
  2. 2 Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
  3. 3 Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
  4. 4 In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.

By Sally E Forsythe

Gluten-Free Yellow Cake
Dessert

Gluten-Free Yellow Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
  2. 2 Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. 3 Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

By Amy

Chocolate Cupcakes with Caramel Frosting
Dessert

Chocolate Cupcakes with Caramel Frosting

4.3

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
  2. 2 In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
  4. 4 Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

By Erin Quinn

Cranberry Arctic Freeze Pie
Dessert American

Cranberry Arctic Freeze Pie

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Blend cream cheese, sugar, and mayonnaise together in a bowl. Add pineapple, cranberry sauce, and pecans; mix to combine. Fold in frozen whipped topping and mini marshmallows.
  2. 2 Pour mixture into graham cracker pie crust. Freeze until firm, about 2 hours.

By thedailygourmet

Chocolate Mayonnaise Cake
Dessert American

Chocolate Mayonnaise Cake

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
  2. 2 Sift together flour, sugar, cocoa powder, baking powder, and baking soda in a large bowl. Add mayonnaise, water, and vanilla; beat until smooth, about 2 minutes.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before frosting, if desired.

By Cathy

Mountain Apple Cake
Dessert

Mountain Apple Cake

3.7

Prep
30 min
Cook
90 min
Total
360 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, baking soda, and cinnamon; set aside. Grease and flour an 8 inch Bundt pan.
  2. 2 Whisk together eggs, oil, and 2 teaspoons vanilla extract until smooth. Mix in sifted dry ingredients until moistened, then fold in sliced apples, pecans, and walnuts. Pour batter into prepared Bundt pan.
  3. 3 Bake cake in preheated oven until golden brown on top, and a toothpick inserted in the center comes out clean, about 1 1/2 hours. Stir together brown sugar, milk, butter, and 1 teaspoon vanilla extract in a saucepan. Simmer for 2 minutes, then pour over cake in the Bundt pan as soon as it comes out of the oven. Allow cake to cool in pan set over a wire rack until it is room temperature, about 4 hours.
  4. 4 Whisk together mayonnaise, 1 teaspoon vanilla extract, and confectioners' sugar until smooth. Unmold cake and place onto a serving plate, spread icing over the top.

By Heather Smith Robles

Filled Cupcakes with Cocoa Frosting
Dessert

Filled Cupcakes with Cocoa Frosting

Prep
35 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes.
  4. 4 While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes.
  5. 5 Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip.
  6. 6 Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes.
  7. 7 Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting.

By Laurie H

Moist Chocolate Mayonnaise Cake
Dessert American

Moist Chocolate Mayonnaise Cake

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 Beat sugar, eggs, and vanilla together in a large bowl with an electric mixer at high speed until light and fluffy, 3 minutes. Add mayonnaise and melted chocolate; reduce speed to low and beat until well blended.
  3. 3 Combine flour, baking soda, and baking powder in a separate bowl. Add flour mixture in 4 batches, alternating with water, beating batter briefly after each addition. Pour batter into prepared pan.
  4. 4 Bake in preheated oven for 45 minutes. Cool.

By Cyndie

Mayonnaise Cake
Dessert American

Mayonnaise Cake

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (8- or 9-inch) round cake pans.
  2. 2 Sift together flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
  3. 3 Blend together mayonnaise, sugar, water, and vanilla in a large bowl with an electric mixer until well combined. Add flour mixture slowly, beating for 2 minutes. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 20 to 25 minutes. Allow to cool, then frost with your favorite frosting.

By Roxanne39

Gluten-Free Chocolate Cake
Dessert American

Gluten-Free Chocolate Cake

4.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  2. 2 Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By shelleelorayne

Cranberry Carrot Cake
Dessert American

Cranberry Carrot Cake

4.9

Prep
20 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.
  3. 3 Beat sugar, mayonnaise, eggs, and vanilla extract together in a large bowl with an electric mixer until blended, scraping the bowl occasionally. Stir in flour mixture; fold in carrots, pineapple, cranberries, and pecans. Divide batter between the prepared cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then remove from the pans, and cool completely on wire racks, about 1 hour.

By jowolf2

Dark Chocolate Bundt Cake
Dessert American

Dark Chocolate Bundt Cake

4.5

Prep
15 min
Cook
50 min
Total
115 min

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 Combine butter, coffee, and cocoa in a saucepan over medium heat until butter is melted, about 10 minutes. Stir in vanilla extract and allow to cool, about 10 minutes.
  3. 3 Blend sugar, flour, baking powder, baking soda, and salt together in a bowl. Add cooled chocolate mixture to flour mixture and mix thoroughly.
  4. 4 Mix mayonnaise, buttermilk, and eggs together in another large bowl. Beat with an electric mixer on high speed until well combined, about 2 minutes. Add chocolate mixture and beat on medium-high speed, scraping bowl occasionally, 3 to 4 minutes. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool for 10 minutes in the pan. Invert cake onto a serving plate and allow to cool completely, about 30 minutes more. Dust top with powdered sugar.

By Naomi Hahr

Creamy Maple Dip For Sweet Potato Fries

Creamy Maple Dip For Sweet Potato Fries

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Low-Carb Hot Dog and Dipping Sauce

Low-Carb Hot Dog and Dipping Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix mayonnaise and mustard together thoroughly in small bowl.

By SUNSHINE6420

European Fry Sauce
European

European Fry Sauce

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Honey Mustard Sauce
Dinner

Honey Mustard Sauce

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn