Desserts

9 Recipes Using Yellow Cake Mix

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Turns out yellow cake mix is a highly underrated pantry staple. We all have those boxes that never see the light of day, let’s have some fun and put them to work. Here are 9 distinct ways to use that yellow cake mix in your pantry! 

Yellow Cake Mix

 I consider myself to be a decent baker, and I sure am proud of my birthday cakes. Last year, my grandfather started displaying signs of dementia, so for his birthday, I thought it would be a lovely treat to make him a nostalgic cake. I dipped into my family archives (they’re not long) and found a cake recipe from his mother, my great-grandmother, that involved yellow cake mix. I scoffed at the thought of presenting a cake from a box, but then I ran out of time (although her directions say to leave it in the freezer for 3 days!), so I did it. I reverted to yellow cake mix and that cake turned out to be a triple home run in our family! Feeling slightly offended, and also relieved, I set out to see what other yummy creations could come from cake mix, and this article was born. A true life lesson woven in – it’s ok to hit the easy button and just use the cake mix. Hope you enjoy the creations born from recreating my very Southern granny’s recipe!

We are a big fan of King Arthur in our test kitchen and their cake mix is no exception! We tested every recipe with Gluten-Free King Arthur Yellow Cake Mix. We haven’t done any side-by-side comparisons…yet…but they consistently make great gluten-free products, so we’re sticking to it! 

Inherently, cake mix is gluten-full. Cake flour does, however, have less protein than all-purpose flour and that protein is what ultimately becomes gluten. Bottom line – flours with less protein have less gluten, and flours with higher protein have more gluten (like bread flour). Less gluten makes it light and more gluten makes it chewy! (Pro tip: try using bread flour for cookies, and you’ll get a deliciously, chewy texture). But, do not fear, there are plenty of gluten-free mixes on the market now that are delicious and incorporate different types of flour, like Madhava’s Ancient Grain Yellow Cake Mix. I tested it on the berry dump cake, and it was divine. Your family will never know!

9 Recipes Using Yellow Cake Mix

We played with muffin, cake, cookie, and quick bread recipes to offer you 9 unique ways to transform any yellow cake mix into a delicious dessert.

Butterscotch Chip Cookies with Chocolate and Pecans

This tops the list as the easiest, no-fuss cookie recipe to make. If you love a cakey cookie and a characteristically yummy butterscotch flavor (browned butter, caramelized sugar, and molasses), then this recipe is for you! And really, who doesn’t want more of that in their life? 

Makes roughly 2 dozen cookies.

Ingredients

  • 3 cups yellow cake mix
  • ½ cup butterscotch chips
  • ½ cup chocolate chips
  • ¾ cup of pecans
  • ½ cup butter, softened
  • 3 large eggs, room temperature
  • 1 teaspoon salt

Instructions

Batter in a glass bowl with hand mixer resting on the side of the bowl.
Glass bowl with black spatula with chocolate chips, butterscotch chips, and pecans mixed into the batter.
Cookie dough in a glass bowl covered with green plastic wrap being put into the refrigerator.
Cookie dough placed in three rows of 2 on a parchment lined baking sheet.
Cookie dough topped with additional toppings in three rows of two on a parchment lined baking sheet.
Cookies baked in three rows of 2 on a parchment lined baking sheet.
  1. In a large mixing bowl, combine the cake mix, eggs, and butter, and beat until well incorporated and smooth.
  2. Fold in the butterscotch chips, chocolate chips, and pecans until just combined.
  3. Cover the bowl with plastic wrap, and refrigerate the dough for at least 2 hours. Since this is a sticky dough, I highly recommend this step. Chilling the dough prevents the cookies from spreading too much. If you chill longer than 2 hours, roll the dough into balls after 2 hours, and store covered in the fridge until you’re ready to bake.
  4. Once chilled, preheat the oven to 350°F. Line two, large baking sheets with parchment paper.
  5. Roll roughly 2 tablespoons of dough into a ball (or use a small cookie scoop), and place it on your prepared baking sheets. Repeat this for each cookie. Shape your cookie dough balls to be taller than they are wide, this is a trick to minimize cookie spread. If you fancy it, press a few chocolate or butterscotch chips onto the tops of the cookie dough balls to make for an extra pretty cookie!
  6. Bake for approximately 7-9 minutes, or until the edges just barely start to brown. The centers will still look very soft, but the cookies will set as they cool.
  7. Allow the cookies to cool on the baking sheet for a couple of minutes before moving to a cooling rack. Let cool, then store in an airtight container for up to one week.
  8. Enjoy!

Homemade Oreo Cookies with Sprinkles

If you’re here to party, then I have the cookie for you. This easy cookie appeals to the kid in all of us –  fun, festive, scrumptious, and ready to celebrate!

Makes roughly 20 cookies.

Ingredients

  • 1 ¼ cups yellow cake mix
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoon vanilla
  • ⅔ cup white chocolate chips 
  • ½ cup sprinkles
  • 10 crushed Oreos, chunks not powder

Instructions

Rolling pin next to a plastic bag full of vanilla, cream filled cookies.
Butter and sugar creamed in a mixing bowl with a hand mixer.
Flour added to creamed mixture in glass mixing bowl.
Cookie dough with sprinkles and white chocolate chips on top.
Cookie dough scooper with 6 cookie dough balls on a parchment lined baking sheet.
Three rows of 2 cookies baked on a parchment lined baking sheet.
  1. In a large bowl, mix together the cake mix, flour, baking soda, and salt. Set aside.
  2. In a separate bowl, cream together the softened butter and sugars on medium speed for 2-3 minutes or until it becomes light and fluffy. Beat in the egg and vanilla on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. 
  3. Gradually add the flour mixture to the wet ingredients, and mix on low speed until just combined. Fold in the white chocolate chips, sprinkles, and crushed Oreos.
  4. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This step is highly recommended since this is a stickier dough. Chilling the dough prevents the cookies from spreading too much when you bake. If you chill longer than 2 hours, roll the dough into balls after 2 hours, and store covered in the fridge until ready to bake.
  5. Once chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
  6. Roll roughly 2 tablespoons of dough at a time into balls (or use a small cookie scoop), and place them on your prepared baking sheets. Shape your cookie dough balls to be taller than they are wide, this is a trick to minimize cookie spread. Optional, but fun, press a few white chocolate chips, sprinkles, or crushed Oreo pieces onto the tops of the cookie dough balls. The extra toppings make for a pretty cookie! If you are working in batches, I recommend chilling the dough in between.
  7. Bake the cookies for 12-15 minutes. Take them out when the edges are just barely starting to turn brown. The centers will still look soft, but the cookies will set as they cool.
  8. Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a cooling rack. Let cool, then store in an airtight container for up to one week.
  9. Enjoy!

Notes

  1. You may use coconut sugar in place of the white and brown sugar in this recipe, the cookies will be slightly less crisp on the outside.
  2. For sprinkles, I prefer jimmies over balls, the dye doesn’t melt into the batter
  3. You can use any flavor of Oreo or type of chocolate you like. We chose vanilla Oreos and white chocolate for that quintessential cake batter flavor. 
  4. Avoid using a food processor for mixing Oreos or over-crushing them. Weird to say but…chunks are the best! 

Old-Fashioned Upside-Down Cake

This here, my friends, is an adult crowd pleaser that is sure to impress! A sultry cake that combines fresh citrus with old-fashioned cocktail flavor notes. Prepare for your friends to fawn all over you.

Top down view of old fashioned upside down cake with orange slices baked into the top layer of the cake.

Ingredients

For the bourbon cherries:

  • 1 pound pitted and frozen cherries
  • 1 tablespoon lemon juice
  • ½ cup bourbon
  • ¼ cup water
  • ⅔ cup granulated sugar
  • 2 ½ tablespoons cornstarch
  • 1 teaspoon of orange zest
  • Pinch of salt

For the cake:

  • ¼ cup + 2 tablespoons of granulated sugar
  • 2 tablespoons of butter, melted
  • 1 tablespoon of water
  • 1 box of yellow cake mix
  • 4 tablespoons orange juice
  • 2 tablespoons orange zest
  • 4 oranges
  • ½ tablespoon vanilla extract

For the frosting:

  • ¾ cup softened butter or 1 ½ sticks
  • 4-5 cups confectioners sugar
  • ¼ cup bourbon
  • 6 dashes of Angostura bitters
  • 2 teaspoons orange juice
  • 2 teaspoons orange zest

Instructions

White saucepan with cherries, bourbon, and sugar on a grey and white marble surface.
Orange slices lining the bottom of a round cake pan.
Round cake on a copper cooling rack.
Cherries in a thickened glaze in a white bowl on a grey and white marble surface.
Cake batter poured over top of orange slices in a round cake pan.
Round cake topped with a border of buttercream filled with bourbon cherries.
Orange slice next to a pairing knife on a epicurean cutting board with half of the rind cut off.
Buttercream icing in a stand mixer bowl with a whisk attachment.
Round cake filled and topped with buttercream.

To make the bourbon cherries:

  1. Place the frozen cherries, water, sugar, and bourbon in a pot over medium heat and bring to a simmer. Allow the mixture to simmer for 12-15 minutes or until the cherries soften and release their juices.
  2. Meanwhile, in a small bowl, whisk together the cornstarch, lemon juice, and two spoonfuls of the cherry juice (from the simmering pot) until smooth. This step ensures you don’t have cornstarch lumps. Add your cornstarch mixture to the pot and stir until combined. Simmer for 3-4 minutes or until the mixture thickens.
  3. Let cool to room temperature, and then cover and store in the fridge.

Note: If you want to omit the bourbon, substitute for 3 tablespoons of water + 1 tablespoon of fresh lime juice.

To make the cake:

  1. Preheat the oven to 350°F.
  2. Line one, 8-9 inch cake pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold the parchment paper so that it hugs the sides of the pan, this will keep the sugar from spilling out. Line the other 8-9 inch cake pan with parchment paper so that it just covers the bottom. Spray with non-stick spray or grease it with butter.
  3. With the skin still on, slice your oranges into ½-inch thick pieces. Use a paring or small knife to carefully remove the rind from the orange slices. This will ensure the oranges stay intact for a beautiful reveal.
  4. Combine the melted butter, sugar, and water in a bowl and whisk until blended. Pour the mixture into the bottom of the prepared cake pan with the parchment paper up the sides and use a spatula to smooth it all the way to the edges. Line the bottom with the prepared orange slices. Set aside.
  5. In a large bowl, prepare the cake batter as directed on the box. Add the additional orange juice, orange zest, and vanilla extract to the wet ingredients.
  6. Pour half of the batter over the prepared orange slices, spreading it evenly to the edges. Pour the other half of the batter into the additional prepared cake pan. A scale comes in very handy here, but feel free to eyeball it. It’ll be delicious and beautiful no matter what!
  7. Bake the cakes for roughly 30-35 minutes or until a toothpick comes out clean. Alternatively, you can gently poke the cake with your finger, the cake should bounce back slightly when it’s done. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests. The cake with the orange slices will take a couple of minutes longer. Allow both to cool completely in the pans before inverting onto a cooling rack.

To make the frosting:

  1. Add the butter to a large mixing bowl. With an electric mixer, cream the butter on medium-high speed for 2-3 minutes or until it becomes fluffy. Then beat in half of the powdered sugar, one cup at a time, scraping down the sides of the bowl as needed.
  2. Next, while the mixer is on a low-speed, stream in the whiskey, bitters, orange juice, and orange zest until fully incorporated. 
  3. Add the remaining powdered sugar and continue to beat on medium-high for another 2-3 minutes until you have a fluffy and delicious frosting!

To assemble:

  1. Place the layer of cake without orange slices on a cake stand or plate with no rim.
  2. Pipe or spoon the frosting in a circle around the edge, then fill in the middle with a healthy layer of bourbon cherry filling. Cover the top of the cherry filling with additional frosting for more old-fashioned frosting goodness. Place the upside-down citrus cake on top, give yourself a pat on the back, and serve!
  3. Enjoy! 

Lemon Lavender Naked Cake

Elevated, tart, and always elegant, this little lady is straight from a garden party. The lemon curd is a sunny compliment to the fluffy lavender buttercream and citrus cake. This cake is sophisticated and easy to pull together! 

Ingredients

For the cake:

  • 1 box of yellow cake mix 
  • 4 large eggs
  • ½ cup of softened butter 
  • 2 tablespoons of neutral oil
  • ⅔ cup of milk
  • ¼ cup of lemon juice, about 2 lemons
  • 2 tablespoons of lemon zest, about 2 lemons
  • 3, 6-inch cake pans or 2, 8-9 inch cake pans

For the lemon curd:

  • 6 large egg yolks
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 tablespoons lemon zest
  • ½ cup lemon juice
  • ¼ teaspoon salt

For the frosting:

  • ½ cup butter, softened
  • 2 cups confectioners sugar
  • 2 tablespoons whole milk
  • 1 teaspoon culinary lavender
  • ¼ teaspoon vanilla extract

For the lemon cake soak:

  • ½ cup (100 grams) granulated sugar
  • ¼ cup water
  • 2 tablespoons fresh lemon juice

Instructions

Lemon curd in glass bowl with a whisk.
Cake batter in a glass bowl on a grey and white marble surface with a hand mixer.
Lavender buttercream in a stand mixer with whisk attachment.
Round cake with a butter cream border and lemon curd filling.
Three layers of lemon lavender cake stacked on top of one another.
Three layer cake with a naked, crumb coat on a white serving dish.

To make the lemon curd: Make this the night before you make the cake so it has time to fully cool and set:

  1. Create a double boiler by bringing 1-2 inches of water to a simmer in a small pot. Place a heatproof glass bowl on top and make sure it’s not touching the water.
  2. Add the egg yolks, sugar, lemon juice, lemon zest, and salt to the top of your double boiler. Whisk until completely blended, and then continue to whisk as the lemon curd cooks. Constantly whisking prevents the egg yolks from curdling. Whisk the lemon curd for 10-15 minutes, or until it becomes thick and paler in color. If the lemon curd isn’t thickening, turn up the heat and whisk continuously.
  3. Once thickened, remove the top bowl from the heat. Cut the butter into chunks, then whisk into the lemon curd until fully combined. Let the curd cool to room temperature, then cover and store in the fridge. If possible, put a piece of plastic wrap directly on top of the bowl touching the lemon curd, as this prevents a top layer from forming. 
  4. The lemon curd will continue to thicken as it cools and can be refrigerated for up to 10 days. If you have some extra, I highly recommend saving a little for a piece of toast or a scone! 

To make the cake:

  1. Preheat the oven to 350℉.
  2. Make the batter as instructed on the box, adding the lemon juice and zest to the wet ingredients.
  3. Spray or butter an 8-9″ cake pan and line it with parchment. Divide the cake batter evenly between the two cake pans and spread it in an even layer in the pan.
  4. Bake, as instructed until a toothpick
  5. comes out clean or you gently poke the cake with your finger and the cake bounces back slightly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
  6. Let the cakes cool in the pan for 10 minutes, then transfer the cakes to continue to cool on wire racks while you make the frosting. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 4 days.

To make the frosting:

  1. Add the butter and lavender to a large mixing bowl. With an electric or stand mixer, cream the butter on medium-high speed for 2-3 minutes or until it becomes fluffy. Scrape down the sides of the bowl.
  2. Add the vanilla and beat for 2-3 minutes. Scrape down the sides of the bowl.
  3. Add the sugar and continue to beat on medium-high for another 2-3 minutes, while slowly streaming in the milk until you have a brilliant, bright frosting.
  4. Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

To assemble:

  1. Combine the ingredients for the lemon cake soak. Dunk a pastry or basting brush in the lemon cake soak and give each layer of cake a lush bath with half of the soak.
  2. Place the first layer of cake on a cake stand or plate with no rim. Pipe or spoon the frosting in a circle around the edge, then fill it in with a healthy layer of lemon curd. Make sure to reserve frosting for the sides of the cake.
  3. Use a long knife or offset spatula to frost the sides of the cake, then carefully remove excess frosting with a pastry scraper to give the cake that naked look.
  4. Garnish however you desire or leave it just as it is – lavender sprigs or candied lemons are beautiful options!

Pineapple Coconut Cake

The recipe that started my love affair with cake mix. This is my very Southern great-granny’s recipe with a pineapple jam addition that makes this cake supremely moist, flavorful, and completely irresistible. The added bonus is the more it sits, the better it gets! 

Ingredients

  • 1 box yellow cake mix
  • ½ cup butter, softened
  • ⅔ cup milk
  • 4 large eggs, room temperature
  • 2 tablespoons of neutral oil
  • 16 ounces of sour cream
  • 2 cups + ⅔ cup of granulated sugar
  • 1, 20-ounce can of crushed pineapple
  • 2 tablespoons of cornstarch
  • Pinch of salt
  • Toasted coconut, for garnish

Instructions

Coconut cream mixture in a glass bowl with a black spatula.
Pineapple filling in a steel saucepan with a whisk,
Cake mix in a glass bowl with a hand mixer on a grey and white marble surface.
Cake mix in two square cake pans on a grey and white marble surface.
Square cake topped with pineapple filling on a white serving plate.
Square cake topped with coconut filling on a white serving plate.

To make the frosting:

  1. The night before you serve the cake, combine the sour cream, bag of shredded coconut, 2 cups of sugar, and a pinch of salt in an airtight container. Make sure to give it a good mix and set it in the fridge.

To make the pineapple filling:

  1. Combine the crushed pineapple, ⅔ cup of sugar, and cornstarch in a saucepan over medium heat. Cook, stirring frequently until the mixture thickens about 5-8 minutes.
  2. Pour the filling into a container and once cooled, cover, and refrigerate until ready to use. The filling can be stored in the fridge for up to one week.

To make the cake:

  1. Preheat the oven to 350F.
  2. Spray or butter 2, 8-9″ cake pans (square or round) and line them with parchment paper.
  3. Make the cake batter as directed on the back of the box. Divide the batter evenly between the two cake pans and smooth out the top with a spatula.
  4. Bake as instructed or until a toothpick comes out clean. Another way to test for doneness is to gently poke the cake with your finger, the cake should bounce back slightly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
  5. After removing the cake from the oven, use a fork or skewer to poke holes over the top of the hot cake to allow the pineapple filling to seep inside.
  6. Cool the cake in the pan for 10 minutes, then remove the cakes from the pans and continue to cool on wire racks. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 4 days.

To assemble:

  1. Place the first layer of cake on a cake stand or plate. Spread a healthy amount of pineapple filling over the first layer, followed by coconut frosting, and embrace the messiness that is involved in this yummy cake.
  2. Place the second layer of cake on top and spread the coconut frosting in an even layer. Sprinkle with toasted coconut.
  3. Keep in the fridge and serve after 3 days for maximum yumminess or serve right away. Enjoy!

Note: This is the ultimate make-ahead cake. Let the cake rest in the fridge for 3 days before serving. It only gets better!

Coconut Lime Quick Bread

Don’t sleep on this recipe. It’s tender, moist, packed with refreshing flavors, and easy peasy! I’ve always thought of quick breads as sort of boring, but these refreshing summertime flavors hit all the right notes.

Ingredients

For the bread:

  • 2 cups yellow cake mix
  • 1 ½ cups all-purpose flour
  • ⅔ cup coconut milk
  • 6 tablespoons coconut oil, melted and cooled
  • ⅓ cup lime juice
  • 2 large eggs, room temperature
  • 1 tablespoon lime zest, about 2 limes
  • ½ cup sweetened shredded coconut
  • 1 teaspoon baking powder

For the lime glaze:

  • 1 cup of powdered sugar
  • 2 tablespoons lime juice (about 1 lime)

To garnish:

  • Lime zest
  • Shredded coconut (sweetened or unsweetened)

Instructions

Egg, coconut milk, and lime zest in a glass mixing bowl on a grey and white marble surface.
Coconut lime mix in a loaf pan.
Coconut lime batter in a glass mixing bowl with a whisk on a grey and white marble surface.
Coconut lime bread baked in a loaf pan.
  1. Preheat the oven to 350°F. Grease an 8×4-inch loaf pan.
  2. In a large bowl, whisk sugar, coconut oil, and eggs until well combined. Whisk in the coconut milk, lime juice, and lime zest until smooth.
  3. In a separate bowl, whisk together the cake mix, all-purpose flour, baking powder, salt, and shredded coconut until well combined.
  4. Gradually pour the dry ingredients into the wet, whisking until no lumps remain.
  5. Pour batter into the prepared pan and bake for 50 to 60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out and cool completely on a wire rack.
  6. While the bread cools, make the glaze. Whisk together the powdered sugar and lime juice until smooth. Drizzle over completely cooled bread. Garnish with lime zest and coconut flakes.
  7. This bread will stay fresh wrapped in plastic wrap or in an airtight container at room temperature for 2 days.

Note: My first rendition was with Calamansi juice, which I highly recommend! If you can find it at your local store, buy it. It’s the Meyer lemon to a lemon. If not, lime juice is still delicious!

Pistachio Muffins with Lemon

Oh my flavor combination heaven, candied salted pistachios atop a light citrus glazed muffin…dare I say more?! Or just, yes, please! 

Makes 12 muffins.

Ingredients

For the muffins:

  • 2 cups yellow cake mix
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt
  • ⅓ cup milk 
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted and cooled
  • 4 tablespoons unsalted butter, softened
  • ½ cup pistachios, chopped
  • 2 teaspoons vanilla extract
  • Zest of 2 lemons
  • 1 teaspoon of cardamom 

For the candied pistachios:

  • ½ cup roasted, salted, and chopped pistachios 
  • 1 tablespoon brown sugar or coconut sugar
  • 2 teaspoons maple syrup
  • 1 teaspoon coconut oil, melted
  • Pinch of salt

For the lemon glaze:

  • 1 cup powdered sugar
  • ½ tablespoon lemon zest (roughly ½ a lemon) 
  • 2 tablespoons lemon juice (roughly 1 lemon)

Instructions

Muffin mix with pistachios on top in a glass mixing bowl with a black spatula.
Muffin batter in a cupcake baking tin lined with muffin liners.
Chopped pistachios in a glass mixing bowl with brown sugar mixture.
Pistachios candied on a baking sheet lined with parchment paper.
White glaze in a glass mixing bowl with a whisk.
Lemon pistacho muffin topped with glaze on a grey and white marble surface.
  1. Preheat the oven to 425°F. Grease a standard muffin tin or line with cupcake liners. 
  2. In a medium bowl, whisk together the yellow cake mix with the cardamom. 
  3. In a separate large bowl, whisk together the coconut oil, maple syrup, and butter until well combined. Add the eggs one at a time and whisk until smooth. Then add the vanilla. Scrape down the sides and bottom of the bowl as needed. Add the Greek yogurt, lemon zest, and milk, then whisk until the mixture is well combined. 
  4. Gradually pour the dry ingredients into the wet ingredients, mixing on a low speed until just combined. Fold in the pistachios.
  5. Spoon the batter evenly into the muffin tin, filling each ¾ of the way. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-12 minutes, or until a toothpick inserted comes out clean. Leave the oven on to make the candied pistachios.
  6. Allow the muffins to cool for 5 minutes in the muffin tin, then transfer to a wire rack to continue cooling.
  7. While the muffins are cooling, make the candied pistachios. Line a baking sheet with parchment paper. In a small bowl, combine the maple syrup, brown sugar, and salt. Pour the pistachios into the mixture and toss to coat. Bake for 5 minutes or until caramelized. Let cool for 15 minutes before breaking them apart.
  8. While the pistachios are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until completely smooth. If it’s too runny, add a little more powdered sugar until it reaches a consistency that will stick to the muffins. Drizzle the glaze over the cooled muffins. Garnish with the candied pistachios and a sprinkling of lemon zest.
  9. Enjoy!

This ooey, gooey cup of dessert heaven is truly the easiest cake of the bunch and certainly not lacking in flavor. This cookie dough mug cake leans on cashew butter and dark chocolate chips for that classic cookie dough flavor and comes together in less than 3 minutes. It’s a guaranteed winner! 

Ingredients

Instructions

Top down view of white coffee mug with ingredients mixed inside.
Mug cake cookie dough ingredients in a white coffee mug on a grey and white marble surface.
Top down view of white mug with milk and egg added to cookie ingredients.
Chocolate chip mug cake baked in a white coffee mug on a grey and white marble surface.
  1. Pour the melted butter and cashew butter into the mug and stir until smooth. Whisk in the milk and egg until well combined.
  2. Then, stir in the cake mix and a pinch of salt. Fold in the chocolate chips or mix-ins of your choice.
  3. Microwave the mug for 1 minute to 1 minute and 15 seconds, depending on your desired consistency. Check it with a toothpick, and when it comes out clean, it is ready to be devoured.
  4. Add toppings to your heart’s desire. Honey-sweetened whipped cream, chocolate chips, cookies, nuts, you name it!

Berry Dump Cake

This berry dump cake is a cinch to pull together and absolutely delectable. Grab frozen berries, throw cake mix and butter on top, pop it in the oven, and out comes a warm gooey dessert! Top it with ice cream for the ultimate hot and cold combo.

Ingredients

  • 3 pounds frozen triple berries (blueberry, raspberry, & strawberry)
  • 1 box dry yellow cake mix
  • ¾ cup butter (1 ½ sticks)
  • Vanilla ice cream, for serving
  • Mint, for garnish

Instructions

Frozen berries in a white enameled dutch oven with orange handles on a grey and white marble surface.
Pads of butter topping yellow cake mix in a dutch oven with orange handles on a grey and white marble surface.
Frozen berries topped with yellow cake mix in a white enamel lined dutch oven with orange handles.
Baked triple berry dump cake in a dutch oven with orange handles on a grey and white marble surface.
  1. Preheat the oven to 350 F.
  2. Place the triple berry mixture in the bottom of a 4-quart casserole dish.
  3. Sprinkle yellow cake mix over top of the berries.
  4. Slice the butter and place it on top of the cake mix, distributing evenly.
  5. Bake at 350 F for one hour and ten minutes*, until the top is golden brown and the berries are cooked down.
  6. Serve warm with ice cream and enjoy!

Notes: If using fresh berries instead of frozen, you’ll only need to bake it for a total of one hour.

 

Slice of classic cheesecake topped with raspberry jam and whole raspberries sitting on a gold-rimmed, white plate with small magenta flowers in floral design and a copper fork with full cheesecake and plate of raspberries blurred in the background.

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Lindsay Bare

Lindsay relishes in making the Fed & Fit vision come to life! She believes in sweating every day, putting her toes in the grass, baby snuggles are the best medicine, and dessert can come first.
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