#3855 - Very Blueberry Cake

(by Shirley McNevich)

3 egg whites
1 box Duncan Hines white cake mix
2 pints fresh blueberries
1 cup water
2 - 8oz. blueberry yogurt
1 - 8oz. Cool Whip (thawed)

In a mixer add egg whites--beat until they peak, then set aside. In a mixer add the white cake mix powder, water, and one of the yogurts--beat. Remove bowl from mixer--add beaten egg whites and one pint of the blueberries--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 40-50 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the other container of blueberry yogurt, all of the thawed Cool Whip, and the other pint of blueberries--stir to mix. Spread the mixture over the cooled cake. Keep cake refrigerated.

#3827 - Gooey Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines white OR yellow cake mix
1 cup water
14oz. Eagle brand sweetened condensed milk (NOT evaporated)
1 cup canola oil
3 eggs
14oz. bag Kraft caramels (unwrapped)
1 cup chopped pecans
1/2 cup Parkay margarine (melted)
1lb. Domino's powdered sugar
6 TBSP milk
1 tsp. vanilla

In a bowl add cake mix powder, water, 1/2 of the condensed milk, the canola oil and eggs--beat until mixed. Pour HALF of the batter into a greased 9 x 13 cake pan. Bake at 350 degrees 30 minutes. In a saucepan over low heat add all of the unwrapped caramels and the remaining half of the condensed milk--cook/stir until melted and smooth. Remove from heat--add chopped pecans--stir. Spread the caramel mixture over the warm cake. Pour the remaining cake batter over the caramel layer. Return to oven and bake at 350 degrees for 20 minutes. Cool completely. Frosting: in a mixer add melted butter and slowly add powderd sugar while beating. Add milk and vanilla--beat until mixed, then beat on medium speed for 5 minutes. If frosting is too thick, add a little more milk and beat again. If frosting is too thin add more powdered sugar and beat again. Frost the cooled cake.

#3739 - Raspberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O raspberry gelatin
1 cup boiling water
1/2 cup cold water
1 - 8oz. Cool Whip (thawed)
fresh raspberries

Prepare cake mix according to box directions, baking it in a 9 x 13 cake pan. Cool the cake for 1 hour. Use the tines of a large meat fork to poke deep holes all through the cake. In a bowl add raspberry Jell-O powder and boiling water--mix until dissolved. Add the cold water--stir well. Spread the raspberry Jell-O mixture evenly over the top of the cake so it soaks down into the holes. Refrigerate until cold. Spread the Cool Whip over the top of the cake. Decorate the top with fresh raspberries.

#3586 - Easy Orange Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
12oz. orange soda

In a bowl add the cake mix powder and the soda--stir with a whisk until mixed (it's ok if there are some lumps). DO NOT ADD ANYTHING ELSE. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3551 - Quick Lemon Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding mix
1 cup water
4 egg whites
2 TBSP canola oil

In a mixer add cake mix, pudding powder, water, egg whites and canola oil--beat on low until mixed, then beat on medium speed for 3 minutes. Place cupcake liners into muffin tins. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3541 - Strawberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines supreme white cake mix
1 - 3oz. box strawberry Jell-O
1 cup boiling water
1/2 cup ice cold water
1 - 3oz. box Jell-O white chocolate INSTANT pudding mix
1/3 cup milk
1 - 8oz. Cool Whip (thawed)
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Prepare the white cake mix in a greased 9 x 13 cake pan according to box directions. Cool the cake for 1 hour. Use a meat fork or a skewer to poke holes all over the cake about 1/2" apart. In a bowl add strawberry Jell-O powder and the boiling water--stir well until dissolved. Add the ice water--stir until mixed. Pour and spread the Jell-O mixture all over the cake so that it soaks down into the holes. Refrigerate the cake until cold. In a bowl add white chocolate pudding mix and the milk--beat until thickened. Add the Cool Whip--stir to mix. Frost the cake with the white chocolate mixture. Arrange the sliced strawberries and blueberries any way you wish over the frosting. Keep refrigerated.

#3305 - White Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
3 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup Nestle's MINI semi-sweet chocolate bits

In a bowl add eggs--beat. Add white cake mix powder, cherry pie filling and mini chocolate bits--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3253 - White Chocolate Layer Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 stick softened butter
6oz. Baker's white baking chocolate
1 cup milk
3 eggs
1 TBSP raspberry extract (optional)

In a microwave safe bowl add white baking chocolate and butter--melt on high in 30 second increments until melted and stir until smooth. Cool the chocolate mixture for 5 minutes. In a mixer add cake mix powder, milk and eggs--beat. Add cooled chocolate mixture--beat. Add raspberry extract (optional)--beat. Beat whole mixture for 2 minutes. Pour half of the batter into each of two greased and floured 9" round cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Remove one cake and place it on a cake plate. Frost the top with your favorite white or cream cheese frosting. Remove second cake and place it on top. Frost the top and all around the sides.

#3147 - Pineapple Heaven Cake

(by Shirley McNevich)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar marachino cherries (drained)

In a mixer add cake mix, eggs and canola oil--beat until smooth. Add the mandarin oranges/juice--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the drained crushed pineapple and instant vanilla pudding powder--stir well until mixed. Add the Cool Whip--stir until mixed. Spread the pineapple mixture all over the top of the cooled cake. After draining the marachino cherries, cut them in half and place them on paper towels to soak up any leftover juice. Arrange cherries over the pineapple mixture. Refrigerate until cold. Keep refrigerated.

#3100 - Cake Bars

(by Becky Lynn Mohr - friend)

1 box Duncan Hines white or yellow cake mix
2 beaten eggs
1/3 cup canola oil
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/4 cup butter
1 can Eagle brand condensed milk (NOT evaporated)

In a bowl add the cake mix powder, eggs and canola oil--mix until it forms a dough. Press 3/4 of the dough into the bottom of greased 9 x 13 cake pan--reserve the other 1/4 of the dough. In a microwave safe bowl add chocolate bits, butter and condensed milk--microwave in 20 second increments until melted and smooth. Pour the chocolate mixture evenly over the crust. Place the reserved 1/4 of the dough on a piece of Saran wrap and roll it thin to almost the size of the cake pan. Place the dough on top of the chocolate mixture. Bake at 350 degrees for 25-30 minutes. Cool completely. Cut into bars or squares.

#3095 - Heavenly Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the cake mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, eggs and canola oil--beat. Remove bowl from mixer--add mandarin oranges and their juice--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add drained crushed pineapple, Cool Whip and vanilla pudding powder--beat until mixed and thickened. Frost the cake. Refrigerate until cold. Keep refrigerated.

#3027 - Root Beer Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/4 cups A&W root beer (cold)
1/4 cup canola oil
2 eggs

In a mixer add white cake mix, cold root beer and canola oil--beat. Add eggs--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired. If you want a stronger root beer flavor, in addition to the root beer you can also add some McCormick root beer extract.

#3018 - White Strawberry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
16oz. fresh or frozen strawberries (washed, drained and cut into small pieces)
1/2 cup water
2 eggs
3 TBSP flour
3/4 cup canola oil
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, strawberry Jell-O powder, 1/2 of the strawberry pieces, water, eggs, flour and canola oil--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the thawed Cool Whip and the other 1/2 of the strawberry pieces--stir until mixed, then refrigerate the frosting for 2 hours. Frost the cake with the chilled Cool Whip frosting mixture. Refrigerate until cold.

#2899 - Strawberry Tube Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
1 cup canola oil
4 eggs
1/2 cup thawed sliced strawberries
Frosting: 1/2 cup softened butter; 1lb. Domino's powdered sugar; 1/2 cup thawed sliced strawberries

In a mixer add cake mix, Jell-O powder, canola oil and eggs--beat well. Add 1/2 cup sliced strawberries--beat well. Pour batter into a greased and floured 9" tube cake pan. Bake at 350 degrees for 65-75 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Frosting: in a mixer add softened butter and 1/2 cup sliced strawberries--beat well. Slowly add powdered sugar--beat well. If frosting is too thick add a little milk and beat again. Frost the cake.

#2864 - Cake Mix Chocolate Chip Cookies

(by Shirley McNevich)

1 box Duncan Hines deluxe cake mix (white OR yellow--your choice)
1/2 cup canola oil
2 TBSP water
2 eggs
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped nuts

In a mixer add cake mix, oil water and eggs--beat until smooth. Remove bowl from mixer--add chocolate bits and nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool for 1-2 minutes before removing from cookie sheets.

#2533 - Almond Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups water
4 egg whites
1/4 cup canola oil
1 tsp. almond extract
1 cup almond slivers
6 - 1oz. squares Baker's white baking chocolate (melted according to box directions)

In a mixer add cake mix, water, egg whites, canola oil and almond extract--beat on low until mixed, then beat on high or 2-3 minutes. Remove bowl from mixer--add almond slivers and melted white chocolate--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2532 - Quick Oreo Cookie Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1/3 cup canola oil
1 1/4 cups water
3 egg whites
1 3/4 cups coarsely chopped Oreo cookies

In a mixer add cake mix, oil, water and egg whites--beat on low until mixed, then beat on high speed for 2-3 minutes. Remove bowl from mixer--add 1 1/4 cups of the chopped Oreo cookies--stir until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour--test with a toothpick for doneness. Cool for 15 minutes, then loosen cake and invert it on to a cake plate. Frost the top and sides with your favorite vanilla frosting, and sprinkle the remaining 1/2 cup chopped Oreo cookies over the frosting.

#2461 - Cherry Squares

(by Shirley McNevich)

1 box Duncan Hines white cake mix (with pudding in the mix)
1 1/4 cups Quaker quick oats
1/2 cup butter (softened)
1 egg
1 - 21oz. can cherry pie filling
1/2 cup chopped nuts
1/4 cup Domino's dark brown sugar (packed)
1 - 8oz. Cool Whip (optional; thawed)

Grease a 9 x 13 cake pan. In a bowl add cake mix, 6 TBSP of the softened butter and 1 cup of the oats--mix to make crumbs. Reserve 1 cup of the crumbs for later. To the remaining crumb mixture add 1 egg--mix well. Press the cake mixture over the bottom of the greased cake pan. Spread the cherry pie filling over the crust. In a bowl add the reserved cup of crumbs, the other 2 TBSP softened butter, chopped nuts, 1/4 cup oats and brown sugar--mix with a pastry blender. Sprinkle the crumb mixture over the cherry pie filling. Bake at 350 degrees for 30-40 minutes or until golden brown. Cool completely. Refrigerate until cold. Serve with Cool Whip.

#2433 - Ginger Ale Cake

(by cousin Kathy [Minier] Uhlrich)

1 box Duncan Hines white cake mix
1 - 12oz. can ginger ale OR 7UP soda
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding mix; 1 1/2 cups milk; 1 - 8oz. Cool Whip (thawed)


In a mixer add cake mix powder and soda--beat until mixed, then beat on medium speed for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add pudding powder and milk--beat. Add Cool Whip--beat until thickened. Frost the cake. Keep cake refrigerated.

#2066 - Strawberry Filled Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 cup boiling water
1 - 3.5oz. box strawberry Jell-O
1 - 8oz. Cool Whip (thawed)
red colored sugar (for sprinkling)

Prepare cake batter as directed on box. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake according to box directions. Cool for 10 minutes. In a bowl add Jell-O powder and boiling water--stir until dissolved. Use a large meat fork to poke each cupcake 3-4 times with the tines of the fork. Spoon the hot Jell-O mixture evenly on to each of the cupcakes--it will soak into the cupcakes. Repeat as necessary. Cool cupcakes to room temperature, then refrigerate them for 1 hour. Remove from refrigerator and remove cupcakes from muffin tins. Spread Cool Whip on top of each cupcake and sprinkle red colored sugar on top of Cool Whip. If you wish, skip the Cool Whip and frost as desired.