Archive for the ‘Dessert Mixes’ Category

Cranberry Cobbler

1 box Duncan Hines Deluxe yellow cake mix
1 (21 ounce) can peach pie filling
1 (16 ounce) can whole cranberry sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butter or margarine, softened
1/2 cup chopped nuts

Combine peach pie filling and cranberry sauce in ungreased 13 x 9-inch pan.

Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 degrees F for 45 to 50 minutes or until golden brown.

Serve with ice cream or whipped cream if desired.

Pecan Pie

Crust
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1 egg

Preheat oven to 350 degrees F.

Set aside 2/3 cup of the cake mix for use in the filling.

Melt butter, then stir in cake mix and egg. Bake for 15 minutes.

Filling
3 eggs
1/2 cup brown sugar
1 1/2 cups light corn syrup
2/3 cup yellow cake mix
1 teaspoon vanilla extract
1 cup nuts

Mix all ingredients except nuts for 3 minutes at medium speed of electric mixer. Add nuts and pour into baked pie crust. Bake for 30 to 35 minutes.

Cherry Strudel

1 (18.25 ounce) white or yellow cake mix, divided
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons yeast dissolved in 2/3 cup warm water
1 teaspoon butter flavoring
2 eggs
1 (21 ounce) can cherry pie filling
1/2 cup butter, softened

Preheat oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.

In large bowl, combine 1 1/2 cups cake mix, flour and sugar. Stir together to mix.

Dissolve yeast in water. Add to dry ingredients in bowl. Stir in butter flavoring and eggs. Blend thoroughly, then spread batter in prepared pan. Spread cherry pie filling over batter.

In another bowl combine remaining dry cake mix with softened butter, using a fork to blend until mixture is crumbly but combined. Sprinkle mixture evenly over pie filling. Bake for 30 to 45 minutes. Let cool for about 10 minutes, then drizzle glaze over warm cake.

Glaze
1 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
3 tablespoons water

Cream Cake Dessert

1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs

Preheat oven to 350 degrees F.

In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. Meanwhile, prepare Filling.

Filling
5 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Fresh raspberries (optional)

In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.

In a mixing bowl, cream the butter, shortening, sugar, vanilla extract and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Garnish with raspberries if desired.

Yields 16 to 20 servings.

Pineapple Coconut Dessert

1 large can crushed pineapple
1 cup shredded coconut
1 (18.25 ounce) box white or yellow cake mix
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut. Spread dry cake mix evenly over coconut and pour butter over all. Bake for 20 to 25 minutes or until lightly browned.

Serve with whipped cream.