My Lime Green Kitchen

Posts Tagged ‘Cake Mix’

This is the cake I made for my birthday and it was so good! Chad loved it and Vince said it tasted “professional” . . whatever that means! So easy and so good. I’ll definitely make this cake again .. maybe today to send to work with Vince tomorrow.

Ingredients:
1 (18 ounce) package yellow cake mix
3 eggs
1-1/4 cups orange juice
1/3 cup oil
1 (3 ounce) package orange flavored Jello
1/2 cup boiling water
1/2 cup cold water
1 (3 ounce) package instant vanilla pudding
1 cup whole milk
1 tsp. vanilla
1-1/4 cups heavy whipping cream
1/2 cup powdered sugar (I used a little more)

Preparation:

Preheat oven to 350 degrees F. Prepare cake mix as directed on package, using eggs, orange juice, and oil. Spray 13×9″ pan with baking spray and add cake batter. Bake at 350º for 30-40 minutes until cake starts to pull away from sides of pan. Cool cake completely on wire rack.
Using a wooden chopstick (or knitting needle), poke small holes in the cake.
In a small bowl, place 1 box orange gelatin. Pour boiling water over gelatin and stir until gelatin is completely dissolved. Add cold water and mix well. Slowly pour this mixture over the cake, making sure that the mixture gets into all the holes. Cover and chill for 2-4 hours.
In medium bowl, combine the pudding mix, milk, and vanilla and beat well. In small bowl, combine heavy cream and the powdered sugar and beat until stiff peaks form. Fold the cream mixture into the pudding mixture and spread over cake. Cover and refrigerate for 4-8 hours before serving.

These are good!  I like things you can serve from the same pan they’re baked in.

Ingredients:

Crust:

1 – 18 oz. yellow cake mix
1/2 cup butter, melted
1 egg

Filling:

1 – 30 oz. can pumpkin pie filling
1 – 5 0z. can evaporated milk
2 eggs, lightly beaten

Topping:

1/2 cup sugar
1/4 cup all purpose flour
3 teaspoons ground cinnamon

Directions:

In a large bowl, combine the cake mix, butter and egg until crumbly.  Set aside 2/3 cup for topping.  Press the remaining crumb mix into a greased  13 x 9″ baking dish.

For filling, combine pumpkin pie filling, milk and eggs.  Pour over crust.

For topping, combine the sugar, flour, cinnamon and reserved crumb mixture.

Sprinkle over pumpkin layer.

Bake at 350° for 40 – 50 minutes or until top is golden brown.  Cool on a wire rack for 1 hour.  Cover and refrigerate at least 2 hours before serving.