Home Cooking Recipes
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Quick & Easy
By Beverly Barbour

101 Things to Do With a Cake Mix

You never know what you are going to find under the dust in your bookcases, do you? We were in the process of pulling up carpets and installing hardwood floors last week--with a lot of help from my brother, niece and their spouses. Aren't families just wonderful?

In the dusty process I happened upon a small spiral bound book that I had completely forgotten about. Stephanie Ashcraft authored, "101 Things to Do With A Cake Mix." At the time it was written it sold for $9.95. I don't know whether it is available anymore but it was published in 2002 by Gibbs Smith, P.O. Box 667, Layton, UT 84041.

It is a clever idea and here are some of her recipes. The book is divided into sections with recipes for Brownies and Bars, Cookies, Fruity Cakes, Fracy Cakes, Bundt Cakes, Muffins and Breads and Children's Delights. You could have a delicious time inventing recipes of your own.

Cheesecake Bars

Bottom layer:

1 yellow cake mix
1 stick (8 tablespoons) butter, melted and cooled
1 egg, beaten

Top layer:

1 box (1 lb.) confectioners sugar
2 eggs, beaten
8 ounces cream cheese
1 teaspoon vanilla

Preheat oven to 350 F. Butter and flour a 9- by 13-inch cakepan. Add cake mix and beaten egg to melted butter. Spread mixture into prepared pan. In a separate bowl, mix together confectioners sugar, eggs, softened cream cheese and vanilla. Beat until smooth. Spread over bottom layer and bake 30 to 35 minutes.

Quick and Easy Peanut Butter Cookies

1 yellow cake mix
2 eggs
1/3 cup vegetable oil
3/4 cup crunchy peanut butter
Granulated or sparkling white sugar

Preheat oven to 350 F. Grease baking sheets. Mix together cake mix, eggs and oil until cake mix is completely dissolved into dough. Stir in peanut butter. Shape dough into small balls and roll in sugar. Place each on a greased cookie sheet. Press fork tines across dough and then press again to make a cross-hatch pattern and flatten the dough. Bake 10 to 12 minutes or until golden. Remove from pans and cool.

Just Peachy Cake


1 box white cake mix
1 can (21 ounces) peach pie filling
3 eggs
1/2 cup sour cream


1 package (8 ounces) cream cheese, softened
1 small box vanilla instant pudding
1 can (16 ounces) crushed pineapple with juice
>8 ounces whipped topping

Preheat oven to 350 F. Grease a 9- by 13-inch glass baking pan.

Cake: With a fork combine cake mix, pie filling and eggs. Gently fold in the sour cream. Spread batter in prepared pan and bake 30 to 35 minutes. Cool completely on a rack.

Icing: Mix together cream cheese, instant pudding and crushed pineapple with juice. Gently fold whipped topping into cream cheese mixture. Spread over cake. Refrigerate until ready to serve and refrigerate any leftovers.

Apple Streusel


1 yellow cake mix
2 large eggs
1/2 teaspoon lemon extract
1 can (21 ounces) apple pie filling


1/2 stick (4 tablespoons) butter, melted
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon

Preheat oven to 350 F. Grease and flour a 9- by 13-inch baking dish.

Batter: Mix together cake mix, eggs, lemon extract and apple pie filling. Pour batter into prepared baking dish.

Topping: With a fork combine melted butter, sugar, flour and cinnamon until crumbly. Sprinkle mixture over top of batter. Bake 42 to 47 minutes.

Valentine Yogurt Cake

Use raspberry or strawberry yogurt and perhaps add a few drops of red food coloring to make a pink cake for Valentine's Day. You could even cut the cake into a heart shape before icing. A sprinkling of heart-shaped candies would deliver the message, too.

Cake: 1 white cake mix
8 ounces flavored yogurt


8 ounces whipped topping
8 ounces flavored yogurt (same flavor as for cake)

Preheat oven to 350 F. Grease a 9- by 13-inch cake pan. Cake: With electric mixer, slowly mix cake ingredients according to package directions. Gently stir in yogurt with spoon or whip. Pour batter into prepared pan. Bake 30 to 35 minutes, until golden brown. Use a toothpick to determine doneness. Chill cake in refrigerator for 4 hours or longer.

Topping: At serving time combine topping and yogurt with wire whip and frost cake. Refrigerate any leftovers.

Valentine Cookies

Frost with canned icing or combine butter, confectioners sugar, cream and food coloring. Sprinkle with red sprinkles if desired.

1 box cherry-chip cake mix
2 eggs
1/2 cup vegetable oil
1 can (16 oz.) white frosting
Red food coloring

Preheat oven to 350 F. Grease cookie sheets. Mix together cake mix, eggs and oil until dough is formed. Scoop into round balls and place on prepared sheets. Shape each ball into a heart. Bake 8 to 12 minutes, until slightly golden brown. Mix together white icing with red food coloring.

So easy any child can have fun with these recipes.

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