GF CAKE MIX RECIPES

CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL

Carrot Cake ~Doctored Mix Recipe - My Cake School image

This moist and delicious Carrot Cake starts with cake mixes!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 8

Ingredients

1 box spice cake mix
1 box white cake mix
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots, grated fine
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half) put in a strainer to let the excess juice drain out
1 cup chopped pecans.

Steps:

Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter. You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe. If you half the recipe, I would use the spice cake mix rather than the white.

CAKE MIX ITALIAN CREAM CAKE RECIPE - FOOD.COM

Cake Mix Italian Cream Cake Recipe - Food.com image

I found this recipe while web surfing and have misplaced it twice. I haven't had a chance to make it yet and realized that if I don't post it I will loose it. It sounds good and easy.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or 1 cup walnuts, etc
2 cups flaked coconut
3 tablespoons butter, softened
6 ounces cream cheese, softened
1 -2 tablespoon cream
2 1/2 cups confectioners' sugar
1 1/2 cups flaked coconut

Steps:

Preheat oven to 350 degrees.
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
With electric mixer, beat for 2 minutes at medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool completely before frosting.
In a medium sized mixer bowl, blend the butter and cream cheese.
Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.

Nutrition Facts : Calories 671.1, FatContent 37.1, SaturatedFatContent 13.8, CholesterolContent 86.6, SodiumContent 574.6, CarbohydrateContent 81.4, FiberContent 3.7, SugarContent 65.8, ProteinContent 6.6

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