Thursday, June 18, 2009

Cake Mix Cakes

I'm way behind on blogging, so I'm going to combine several into one here.

I've been on a cake mix bend for a while, so I decided to share some of the awesome recipes I've tried. These have all been approved by me, my husband, dog, random relatives, neighbors & coworkers. They are absolutely outstanding--try them all! I guarantee you won't regret it.

Honey Bun Cake

1 (18.l25 0z) box yellow cake mix
2/3 cup vegetable oil
4 eggs
1 container (8 oz) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans (optional--I didn't use)
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13x9-inch pan, or spray with baking spray with flour.

In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.

In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.

Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered at room temperature.


1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut (NOT coconut milk)
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Prepare and bake white cake mix in a 9"x13" pan according to package directions. While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside.

Remove cake from oven and immediately (yes, while it's still hot--very important!) poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake--it will soak in through the holes. Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.

Veronica's notes: The only cream of coconut I've found has enough to make two recipes. Instead of saving half for later (I saved the last half for a couple months in the fridge--it apparently lasts forever), next time I will just omit the sweetened condensed milk and use all the cream of coconut. Cream of coconut is the same consistency & is just as sweet as sweetened condensed milk but has a coconut flavor, so I think this would have the same result except with a slightly more coconutty flavor!


1 (18.25 oz) Box white cake mix
15 Oreo’s, crushed
1 (8oz) pkg. cream cheese, softened
1 (16oz) box powdered sugar
1 (8oz) container Cool whip, thawed
15 Oreo’s crushed
¼ tsp. pure vanilla extract

Prepare cake according to package directions, adding the first 15 crushed Oreo’s to the batter. Divide batter between two 8 or 9-inch round cake pans that have been greased and floured. Bake as directed on box. Remove cake layers from oven and let cool completely on cooling rack.

In mixer cream the cream cheese and sugar. Add vanilla and stir in Cool Whip. Mix well. Add rest of crushed Oreo’s. Incorporate all ingredients until well blended. Fill & frost cooled cake. You can decorated with leftover Oreos and additional Cool Whip.