yellow cake mix

This recipe is one of the most requested cake recipes in my house. My family loves it!

Easy Cinnamon Roll Cake

(15.25- ounce) box yellow cake mix

eggs

vegetable oil

vanilla

sour cream (not light)

brown sugar

cinnamon

sugar

milk

Preheat the oven to 325°F. Coat a 9&#215;13 pan with nonstick spray and set aside.

In the bowl of your stand mixer combine the cake mix, eggs, oil, vanilla and sour cream. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.

Spread the cake batter into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.

Using a butter knife gently swirl the cinnamon sugar into the cake batter. Don&#8217;t over-swirl, as you want ribbons of the mixture throughout the cake.

Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean.

In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly warm cake. Allow the icing to set, or eat right away!

No more store bought cake mixes for you! Use this Homemade Yellow Cake Mix in any recipe calling for yellow cake mix! Yields 4½ cups cake mix (weighing 1lb 13 ounces) equivalent to 1 box

Homemade Yellow Cake Mix

cake flour

baking powder

salt

unsalted butter

In a large bowl whisk together the flour, sugar, baking powder and salt. Add in the butter and use a pastry cutter to blend the butter into the dry ingredients.

Store in a container with a tight fitting lid in the fridge for a couple weeks or in the freezer for two to 4 months.

Use in replace of store-bought yellow cake mix.

Follow this recipe to make a yellow cake.

You'll love my easy, delicious, and quick pineapple upside down cake with crushed pineapple. It's made with a boxed yellow cake mix and double the pineapple in 30 minutes!

Pineapple Upside Down Cake with Crushed Pineapple

box yellow cake mix,

butter, melted

light brown sugar

pineapple

Preheat oven to 350 degrees (325 for dark or nonstick pan)

Spray 2 8&#8243;x3&#8243; cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.

In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla. Place on stovetop over low-medium heat and stir for a minute or two until the brown sugar is well incorporated.

Immediately pour the butter and brown sugar mixture evenly into the bottom of the cake pans.

Next begin scooping the drained crushed pineapple on top of the brown sugar mixture in the bottom of both cake pans and carefully spread. Top with pineapple tidbits.

In a large mixing bowl, prepare cake mix as directed on the box. The only exception is that you will use pineapple juice instead of water. Once prepared, pour cake batter evenly into the two cake pans, ensuring all the pineapple is covered.

Bake in preheated oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.

Let cakes cool for 10 minutes in pan on a cooling rack. Next, place a plate or serving platter upside down on top of the cake pan and carefully turn over.

If desired, garnish the top of the cake with maraschino cherries that have been drained, cut in half, and had stems removed.

Let cake cool additional 20 minutes on cooling rack before serving or covering for later serving.

Slice cake, top with whipped cream or vanilla ice cream if desired, and enjoy!

I always use crushed pineapple too!  I need pineapple in every bite :). Great recipe!

https://www.youtube.com/watch?v=pDwiQPrSnBk

My quick pineapple upside down cake with crushed pineapple is probably the best pineapple upside down cake you’ll ever eat and it’s SO easy to make!

It’s made with a simple boxed yellow cake mix, and has the most delicious brown sugar, vanilla, and crushed pineapple glaze, and pretty maraschino cherries on top. 

You’ll want to make this crushed pineapple upside down cake again and again!

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MORE CAKE MIX DESSERTS TO WATCH:
Easy Chocolate Chip Brookies: https://youtu.be/oeoZhtVhyog
Red Velvet Cake Mix Cookies: https://youtu.be/rLBKlYgYfgw
Easy Birthday Cake Mix Cookies: https://youtu.be/Y1toP4rzgTs

CRUSHED PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS:

▪️ 1 box yellow cake mix, prepared as directed except pineapple substituted for water
▪️ 1/3 cup of butter, melted
▪️ 1 cup of light brown sugar
▪️ 1/4 tsp vanilla
▪️ 1 20 oz can of pineapple tidbits, drained and juice reserved
▪️ 1 20 oz can of crushed pineapple, drained
▪️ 1 6 oz can of maraschino cherries, drained and stems removed

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Easy Pineapple Upside Down Cake with Crushed Pineapple

This tasty pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular dessert that&#39;s quick and easy to make! This easy cake mix recipe makes it even faster to get this impressive dessert ready for all to enjoy!

Pineapple Upside Down Bundt Cake

butter

brown sugar ((packed))

oz pineapple slices ((drained, reserve the juice, cut slices in half))

maraschino cherries ((stems removed))

oz yellow cake mix

eggs ((room temperature))

water ((enough to total 1 cup with pineapple juice))

prep

Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.

melt

Pour the first 1/4 cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.

fruit

Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.

Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second 1/4 cup of melted butter, the pineapple juice with water, and the eggs.

transfer

Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.

bake

Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.

flip

Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.

cool

Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.

This recipe was nice and easy. It is a little overly sweet even for my overly sweet tooth family. Next time I make it (and i def will) im going to take down the sugar. But in the end, its a dessert

It took almost an hour to cook but it's really good when you want to eat your feelings 

I used a box of King Arthur GF yellow cake mix, which is more oz. than the recipe but it worked out great.

I like to try new recipes as they are, and this one is okay. It's basically a coffee cake. I would make it again but use less brown sugar and swirl it into the batter more since I was careful as the instructions suggested.

I'm sorry to say but this cake is soooooo sweet , it was hard to eat ughhh too too sweet , it was easy enough to put together but i was disappointed with the result .

This cake mix coffee cake is light and moist with a delicious cinnamon pecan filling. The perfect companion to a cup of hot coffee!

Cake Mix Coffee Cake

unsalted butter (melted)

pecans

sour cream

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan; set aside.

Make the Filling: Remove ⅔ cup of the cake mix and place in a medium bowl. Add the melted butter, brown sugar, cinnamon, and chopped pecans, mixing with a spoon or spatula to thoroughly combine.

In a large bowl, combine the remaining cake mix, eggs, and sour cream until completely combined.

Pour half of the wet batter into the prepared pan, then sprinkle evenly with half of the filling.

Pour the remaining batter over top and smooth it into an even layer. Sprinkle the remaining filling mixture over the top of the batter.

Bake for 45 minutes to 1 hour, or until a toothpick or thin skewer inserted into the center comes out clean. Allow to cool for at least 15 minutes before serving to serve warm; it can also be served at room temperature.

Coconut Tres Leches Cake

Yellow

coconut

evaporated milk

heavy whipping cream

vanilla extract

bananas

Sweetened cream (see instructions below)

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions).

Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates.

Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

For the sweetened cream, pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Bring the boozy B-day vibes with this Birthday Cake Margarita, and we guarantee good times. <p>This wild margarita variation contains tequila, triple sec, white chocolate liqueur, a dash of yellow cake mix, and a sumptuous swirl of whipped cream.</p>

Birthday Cake Margarita

(60 milliliters) Tequila

(30 milliliters) Triple Sec

(30 milliliters) White Chocolate Liqueur

Yellow Cake Mix

Whipped Cream

//tipsybartender.b-cdn.net/birthday-cake-margarita/720.mp4

Delicious classic pineapple upside down cake is a classic the whole family will love!

Pineapple Upside Down Cake

box Yellow Cake Mix

pineapple slices, drained (reserve the juice)

maraschino cherries

Butter and eggs

Preheat eat oven to 350°F. 

Melt the butter. 

In a 9X13 glass baking dish, pour the...

In a 9X13 glass baking dish, pour the melted butter, then add thebrown sugar evenly across the dish.

Arrange pineapple slices in rows on top of...

Arrange pineapple slices in rows on top of the brown sugar. Place a maraschino cherry in center of each pineapple slice, and place the rest of the cherries decoratively around the slices and the outside of the pan.

Gently press the pineapple and cherries into brown...

Gently press the pineapple and cherries into brown sugar.

In a bowl, follow the directions on the...

In a bowl, follow the directions on the boxed cake mix to make your batter. Substitute the pineapple juice mixture for the water required in the recipe. If the pineapple juice is less than the amount of liquid needed for the box recipe, add water. 

Softly pour the batter over pineapple and cherries...

Softly pour the batter over pineapple and cherries trying to void distribution the arrangement of the fruit.

Bake for 40-45 minutes or until toothpick inserted...

Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Run a butter knife around side of pan...

Run a butter knife around side of pan to loosen cake.  When the baking dish has cooled down slightly, place your serving platter or a parchment paper-lined baking sheet upside down on top of the baking dish. In one fluid motion, flip over the baking dish onto your platter or sheet pan to “flip” the cake upside down and out of the baking dish.

Leave the baking dish on top of the...

Leave the baking dish on top of the upside down cake to allow the brown sugar glaze to drip on to the cake.  Allow to cool.  Serve warm or cool according to your preference.  Store in your refrigerator.

Melted Ice Cream Cake

Cups Prairie Farms Premium Small Batch Vanilla Ice Cream (melted)

Cup sugar

Tbsp Prairie Farms Half & Half

Sprinkles (optional)

Preheat oven to 350°F. Prepare bundt pan and spray with nonstick cooking spray.

In a medium bowl combine cake mix, melted ice cream, and eggs. Pour batter into prepared pan. Bake for 30-35 minutes, until inserted tester comes out clean.

Allow cake to cool completely, then turn cake out onto platter.

To make the glaze, whisk together powdered sugar with half & half until desired consistency is reached.

Drizzle glaze over cooled cake and top with sprinkles, if desired. Slice, serve, and enjoy!

Yellow cake mix is a staple recipe that can be used in countless desserts! It&#039;s super easy to throw together and only requires a handful of ingredients.

¼ Cups Cake Flour

½ Cups Granulated Sugar

Tablespoon Baking Powder

Teaspoon Baking Soda

Teaspoon Salt

Whisk together the flour, sugar, baking powder, baking soda, and salt. Store in an airtight container or jar until ready to use.

When ready to bake your cake, use the entire mix and combine in a mixer with 1 cup buttermilk, 1/4 cup milk, 1/2 cup vegetable oil, 1 teaspoon vanilla, and 3 large eggs.  Bake in 2 greased 8-inch pans at 350 for 30-35 minutes.

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