Grateful Servant's favorite desserts made from cake mixes

RE: Grateful Servant's Favorite Recipes
Posted by: gratefulservant Posted on: 6/10/2004 2:10:00 PM
#R3817200
Hawaiian Cake (from TOH)

1 pineapple cake mix (or yellow or white)
1 1/4 c. cold milk
1 pkg. instant coconut pudding
20 oz. crushed pineapple, drained
1 envelope Dream Whip (or 12 oz. tub Cool Whip)
3 oz. pkg. cream cheese, softened
1/4 c. sugar
1/2 t. vanilla extract
1/2 c. flaked coconut
1/2 t. rum extract, if desired

Prepare cake according to package directions. Cool. Combine pudding mix, and milk in large bowl. Beat on medium a couple of minutes until pudding starts to thicken. Stir in pineapple. Spread over cake. Prepare Dream Whip according to package directions (or use Cool Whip).
Beat cream cheese, sugar, and vanilla
in bowl until smooth. Fold in whipped cream. Spread over pudding layer. Sprinkle with coconut (either as is or toasted). Cover and refrigerate 3 hours or overnight. Keep refrigerated. If you want to toast the coconut, put it in a cast iron skillet and cook over low heat, stirring constantly until lightly browned. Remove immediately from heat and set aside to cool.

Pistachio Dream Cake
(known at the Phoenix Post office as
"Creamy Dreamy but none for Fred Cake")

Cake:
1 box white cake mix
1/3 c. vegetable oil
3 eggs
3 oz. pkg. instant pistachio pudding
1 c. water
1/2 c. chopped walnuts


Frosting;
3 oz. pkg. instant pistachio pudding
1 pkg. Dream Whip
1 1/2 c. milk

Beat together cake mix, pistachio pudding mix, eggs, and oil. Beat 2 minutes. Fold in walnuts; stir till blended. Bake in greased 9 x 13 at 350 for 35-45 minutes. Cool completely. In chilled metal bowl, beat Dream Whip, pistachio pudding mix, and milk on high until smooth and stiff. Spread over cooled cake.
Refrigerate. This is great for St. Patrick's Day or Christmas because of the green color.

RE: Grateful Servant's Favorite Recipes
Posted by: gratefulservant Posted on: 6/19/2004 12:52:40 AM
#R3858743
Strawberry Refrigerator Cake

1 box white cake mix
1 1/3 c. water
2 egg whites
3 oz. pkg. strawberry jello
1 c. boiling water
8 oz. Cool Whip, thawed

Mix cake mix, water and egg whites. Beat 2 minutes. Pour into greased 9 x 13 pan. Bake at 350 for 30-35 minutes. Pierce cake with fork. Dissolve gelatin in hot water. Pour gelatin mixture over cake. Cover and chill. Spread with Cool Whip once cake is cool. Refrigerate.

RE: Grateful Servant's Favorite Recipes
Posted by: gratefulservant Posted on: 6/14/2004 3:19:17 PM
#R3829467
Ruby Slipper Cake (from all the women's magazines around 1978)

1 box yellow cake mix
8 oz. sour cream
1/4 c. water
2 eggs
3 oz. pkg. strawberry gelatin

Preheat oven to 350. Combine all ingredients except gelatin. Pour 1/3 of cake batter into greased and floured Bundt pan. Sprinkle half of dry gelatin over cake. Pour 1/3 of batter over gelatin. Sprinkle with remaining gelatin. Top with rest of batter. Try not to touch sides of pan with gelatin. Bake at 40-45 minutes. This is a very pretty and very good cake. The gelatin sort of seeps through the batter and it looks sort of like a marble cake.

RE: Triainatlanta's Favorite Recipes
Posted by: TriainAtlanta Posted on: 6/1/2004 3:59:11 PM
#R3760522
An easy and delicious chocolate cake!!!

Triple Chocolate Bundt Cake

1 pkg. chocolate cake mix - any brand
1 4 oz. chocolate INSTANT pudding mix
1 3/4 cup milk
1/4 cup Crisco or Wesson type oil
2 eggs
1 12 oz. pkg. semi sweet chocolate chips

Combine pudding, cake mix, oil, eggs, milk and chips in large bowl. MIX BY HAND (I have mixed it w/ mixer, being sure not to overmix) til well blended. (aprox. 2 min.)
Pour into well greased and cocoa dusted large tube or bundt pan. Bake in preheated 350 degree oven for 50 to 55 min. (Adjust time for 13x9 pan) Be careful not to overbake.
Cool 15 minutes in pan, remove and finish cooling. Sprinkle or dust w/ powdered sugar or ice w/ your favorite chocolate icing. I usually ice it w/ a good fudge icing. It doesn't need it, but it might as well be as rich as possible. It keeps well, even though I have never had a problem with any leftover. Once I was in a hurry and took it out of pan too soon. It fell apart. I couldn't stand the idea of wasting that cake so I threw it in a plastic bag and put it in the freezer. Later I used it to make a fabulous ice-cream cake by layering it (in chunks) w/ chocolate chip ice cream, in a tube pan. I put it back in freezer and sealed it; then unmolded it several days later, iced it w/ cool whip - put back in freezer until frozen and I then served it. This is also great in a 12x9 pan and easier to serve. It makes a hit. Whenever I have a "catastrophe" w/ a cake that's what I do now!

Tria

RE: TOH Oldies but Goodies Thread Week 4
Posted by: gratefulservant Posted on: 10/12/2004 10:49:17 AM
#R4530576
Pumpkin Bundt Cake (TOH Oct/Nov 96)

1 pkg. yellow cake mix
3 oz. pkg. instant butterscotch pudding
4 eggs
¼ c. water
¼ c. vegetable oil
1 c. canned pumpkin
2 t. pumpkin pie spice
whipped cream, optional

In large mixing bowl, combine the first 7 ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 for 50-55 minutes or until toothpick inserted in center comes out clean. Cool in wire rack for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream if desired.

Posted by: candykisses_Oklahoma Posted on: 2/22/2002 10:48:01 PM
#R200064
WATERGATE CAKE

Serves: 12
Source: Irene
Effort: easy

Ingredients:
Cake:
1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-up
1 pkg. pistachio instant pudding
1 c. chopped nuts
1/2 c. coconut


Cover-Up Icing:
2 envelopes dry whipped topping mix (Dream Whip)
1-1/2 c. milk
1 pkg. pistachio instant pudding
1/2 c. coconut
3/4 c. chopped nuts


Instructions:
Cake:
Mix all ing. together.
Pour into greased & floured 13x9" pan
Bake 350 40 - 45 min. or until toothpick inserted in middle of cake comes out clean.
Cool completely.
Frost:

Cover-Up Icing
Beat all ing. except coconut & pecan until thick.
Spread on cake
Then sprinkle coconut & nuts over the top.

Store in refrigerator



"Don't live in the past…you've already been there"

RE: Good Morning! I am New to the Bulletin Board. Could you please help me out by listing your favorite cake recipes.
Posted by: Cubbybear Posted on: 6/27/2004 6:32:48 AM
#R3905928
Easy Red Velvet Cake

One fudge marble cake mix (18-1/4 oz.)
1 tsp. baking soda
2 eggs
1-1/2 c. buttermilk
1 oz. red food coloring
1 tsp. vanilla
Mix all ingredients 'til moistened; beat on high speed 2 minutes. Bake in two 9" round pans at 350 fo 30-35 minutes, cool 10 minutes.
This is good with either cream cheese frosting or the frosting recipe that's already posted. This recipe has never failed me and holds together great in spite of being incredibly moist

RE: Yellow Cake Mix Recipes
Posted by: catsgalore Posted on: 2/23/2004 2:53:28 PM
#R3112735
I posted this on the butter pecan cake mix thread but I have made it using yellow cake mix and it was just as good.

Apple Cake Cobbler

2 cans apple pie filling
1 box dry butter pecan cake mix( I have also used yellow cake mix)
1/4 c brown sugar
1/4 c pecans
cinnamon to taste
2 sticks butter

Preheat oven to 350 degrees. In a large baking pan (9X13") layer the ingredients as follows:

apple pie filling(spread evenly in bottom of dish)

Sprinkle cinnamon to taste
spread cake mix evenly over apple pie filling. Sprinkle with brown sugan and pecans. Cut butter into patties(cover entire top of cake)

Bake in preheated oven for 50 min. Can top with Ice cream.

Catsgalore

Subject: Here is what I finally did with this recipe
Posted by: gratefulservant Replies: 1 Posted on: 7/28/2004 11:03:17 PM
#T388292
Awhile back, I posted a recipe from the 70's with ingredients that are no longer available. Here is what I finally did with it to adapt it. This stuff is great!

Butter Pecan Crumb Cake (recipe from the 70’s adapted for current availability of items)
This is a delicious cake similar to a coffee cake.

Crumb Topping:
½ c. brown sugar
½ c. flour
½ t. cinnamon
¼ c. margarine

Batter:
4 eggs
3 oz. pkg. instant vanilla pudding mix
1 butter pecan cake mix
½ pint sour cream
1/3 c. cooking oil
½ t. maple extract

Combine brown sugar, flour, and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Set aside. Combine all remaining ingredients in large mixing bowl. Beat 4 minutes at medium speed. Put into greased 9 x 13 pan. Bake at 350 approximately
25 minutes. Top with crumb topping. Return to oven for about 15 minutes or until cake tests done. Cake originally called for yellow cake mix and butter pecan pudding mix. As far as I know, butter pecan pudding mix is no longer available (hence the changes).

Well it's a tie between the Hawaiian Cake and the Strawberry Refrigerator cake. Thanks for posting~Janie~

Subject: REC. Rev.: Blueberry Cream Cake
Posted by: gratefulservant Replies: 1 Posted on: 8/8/2004 7:36:39 PM
#T393769
This was posted by Marbaletq. I made it today and it was a big hit.

Blueberry Cream Cake
1 box butter cake mix (it called for Duncan Hines butter flavor, but I used Betty Crocker French Vanilla because that's what I had on hand)
8 oz. cream cheese
1 tub Cool Whip (I used an 8 oz. one because I made it in a 9 x 13 pan)--
it called for a 13 1/2 oz. tub)
1/2 c. powdered sugar
1/2 c. granulated sugar
1 c. blueberry pie filling

Make the cake according to directions. Let cool completely. In a large bowl, beat together cream cheese, sugars, and Cool Whip until smooth. Spread over cake. Then I just took the can of blueberry pie filling and spread it over the whole top of cake except I left about 1 inch around all four sides. Then I refrigerated it until time to eat it.

Raspberry Cake
Posted by Funcup (Claudia)

1 box French Vanilla Cake Mix
4 Eggs
2/3 c. Water
3 oz. box Sugar Free Raspberry Jello
1 pkg. Frozen Raspberries, thawed

Frosting:
1 can Creamy White Frosting (I used Cream Cheese Frosting because I already had it)
3 oz. box Sugar Free Raspberry Jello

Combine cake mix, eggs, water, jello and raspberries. Pour into a greased 9x13 baking pan. Bake at 325 for 30 minutes or until toothpick comes out clean. Cool.

Combine frosting and jello. Spread over cake.

Coconut Dream Cake

1 white cake mix
3 eggs
1/2 c veg oil
8 oz cream cheese
1 (8 oz) cream of coconut

Icing

1 box powdered sugar
1 tsp vanilla
8 oz cream cheese, softened
2 tbsp milk
2 tbsp butter, softened
coconut

Preheat oven to 350º. Blend all cake ingredients together with elec mixer. Pour into greased and floured 9 X 13" pan and bake for 30-35 min. Cool completely.

Blend sugar, cream cheese and butter. Add milk and vanilla; blending until smooth and creamy. Spread on cooled cake. Sprinkle coconut on top.

Catsgalore

RE: Lemon Sheet Cake
Posted by: CookieCarol_IL Posted on: 5/17/2004 9:17:42 AM
#R3667492
LEMON SHEET CAKE
Taste of Home June/July 2003 pg. 37
Alyce Dubisar

1 pkg. (18.25 oz) lemon cake mix
4 eggs
1 can (15.75 oz.) lemon pie filling
1 pkg. (3 oz.) cream cheese, softened
1/2 c. butter or margarine, softened
2 c. confectioners' sugar
1 1/2 t. vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread onto a greased 15x10x1" baking pan. Bake at 350º for 18020 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator.
Yield 30-35 servings.