20 Delicious Cake Mix Recipes Easy

Who says baking from scratch is the only way to impress? Dive into our roundup of 20 Delicious Cake Mix Recipes Easy, where we prove that a box of cake mix is your secret weapon to creating mouthwatering desserts with minimal fuss. Perfect for busy weeknights or last-minute gatherings, these recipes are about to become your go-to for sweet, effortless wins. Let’s get baking!

Chocolate Lovers Cake Mix Cookies

Oh, the joy of finding a recipe that’s as easy as it is delicious! These Chocolate Lovers Cake Mix Cookies have been my go-to for quick dessert fixes, especially when I’m short on time but craving something sweet. They’re a hit at potlucks, and my kids love helping me make them—mostly because they get to lick the bowl afterwards.

Ingredients

• For the cookies:
  • 1 box chocolate cake mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Mix until just combined—overmixing can make the cookies tough.
3. Gently fold in the chocolate chips. Tip: If you want extra gooey cookies, reserve a handful of chocolate chips to press onto the tops of the cookies before baking.
4. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
5. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For perfectly round cookies, use the back of a spoon to gently shape them right after they come out of the oven.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Now, these cookies are wonderfully soft and chewy with a deep chocolate flavor that’s irresistible. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Vanilla Cake Mix Pancakes

Did you ever think that a box of vanilla cake mix could be the secret to the fluffiest pancakes you’ve ever made? I stumbled upon this trick during a lazy Sunday morning when my pantry was nearly empty, and now it’s my go-to for impressing breakfast guests without the fuss.

Ingredients

• For the pancakes:
  • 1 box (15.25 oz) vanilla cake mix
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 2 cups milk
  • 2 tbsp vegetable oil

Instructions

1. In a large mixing bowl, whisk together the vanilla cake mix, all-purpose flour, baking powder, and salt until well combined.
2. Add the eggs, milk, and vegetable oil to the dry ingredients. Whisk until the batter is smooth, but be careful not to overmix to keep the pancakes fluffy.
3. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with vegetable oil or butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
6. Repeat with the remaining batter, greasing the skillet as needed.

Zesty and light, these pancakes have a subtle vanilla sweetness that pairs perfectly with fresh berries and a drizzle of maple syrup. For an extra indulgent twist, try sandwiching them with a layer of whipped cream and sliced strawberries for a pancake cake that’s sure to wow.

Red Velvet Cake Mix Brownies

Very few desserts can compete with the rich, velvety texture and vibrant color of red velvet, and when you transform that into a brownie, magic happens. I remember the first time I tried making these; the kitchen smelled like a bakery, and the results were nothing short of decadent.

Ingredients

• For the brownies:
  • 1 box red velvet cake mix (15.25 oz)
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup milk
• For the cream cheese swirl:
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the red velvet cake mix, melted butter, 1 egg, and milk. Mix until a thick batter forms. Tip: If the batter seems too thick, add a tablespoon more milk to loosen it slightly.
3. Spread the batter evenly into the prepared pan, using a spatula to smooth the top.
4. In a medium bowl, beat the cream cheese, sugar, 1 egg, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps in your swirl.
5. Drop spoonfuls of the cream cheese mixture over the brownie batter, then use a knife to swirl it into the batter. Tip: Don’t over-swirl, or you’ll lose the beautiful contrast.
6. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.
7. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Heavenly doesn’t even begin to describe these brownies—they’re fudgy, with a slight tang from the cream cheese swirl. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Cake Mix Bars

Whenever I think of a dessert that’s both refreshing and easy to whip up, lemon cake mix bars come to mind. They’re the perfect blend of tangy and sweet, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• For the bars:
  • 1 box (15.25 oz) lemon cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. This ensures your bars won’t stick and makes cleanup a breeze.
2. In a large bowl, combine the lemon cake mix, melted butter, and egg. Mix until a thick dough forms. Tip: If the dough feels too sticky, let it sit for a few minutes to firm up.
3. Press the dough evenly into the prepared baking pan. Use the back of a spoon or your fingers to smooth it out. Tip: Lightly wetting your fingers can prevent the dough from sticking to them.
4. Bake for 20-25 minutes, or until the edges are golden and the center is set. Avoid overbaking to keep the bars soft and chewy.
5. While the bars cool, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze. Tip: For a smoother glaze, sift the powdered sugar first.
6. Once the bars are completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before cutting into squares.

Chewy, tangy, and irresistibly lemony, these bars are a hit at any gathering. Serve them with a scoop of vanilla ice cream for an extra special treat.

Funfetti Cake Mix Donuts

Yesterday, I found myself staring at a box of Funfetti cake mix, wondering how I could turn this childhood favorite into something even more delightful. That’s when the idea of Funfetti Cake Mix Donuts hit me—perfect for a weekend treat or a playful breakfast surprise.

Ingredients

• For the donuts:
  • 1 box Funfetti cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
• For topping:
  • 1/4 cup rainbow sprinkles

Instructions

1. Preheat your oven to 350°F and grease a donut pan with non-stick spray.
2. In a large bowl, combine the Funfetti cake mix, water, vegetable oil, and eggs. Mix until smooth, but don’t overmix to keep the donuts light and fluffy.
3. Fill each donut cavity about 2/3 full with the batter. A piping bag or a ziplock bag with a corner cut off makes this step cleaner and easier.
4. Bake for 10-12 minutes, or until the donuts spring back when lightly touched. Let them cool in the pan for 5 minutes before transferring to a wire rack.
5. While the donuts cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze.
6. Dip each cooled donut into the glaze, then immediately sprinkle with rainbow sprinkles for that classic Funfetti look.

Just like that, you’ve got a batch of vibrant, sweet, and slightly nostalgic Funfetti Cake Mix Donuts. The texture is wonderfully soft with a slight chew, and the glaze adds just the right amount of sweetness. Serve them with a glass of cold milk or stack them high on a plate for a fun, colorful dessert table centerpiece.

Pumpkin Spice Cake Mix Muffins

Yesterday, as the first hints of fall began to whisper through the trees, I found myself craving something that perfectly captures the essence of the season—pumpkin spice. There’s something about the warm, comforting flavors of cinnamon, nutmeg, and cloves that makes me feel all cozy inside. That’s when I decided to whip up these incredibly easy Pumpkin Spice Cake Mix Muffins. They’re the perfect treat to enjoy with your morning coffee or as a sweet afternoon pick-me-up.

Ingredients

• For the muffins:
  • 1 box (15.25 oz) pumpkin spice cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
• For the topping (optional):
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
2. In a large mixing bowl, combine the pumpkin spice cake mix, water, vegetable oil, and eggs. Mix on medium speed with an electric mixer for 2 minutes, until the batter is smooth and free of lumps. Tip: Scrape down the sides of the bowl halfway through to ensure everything is well incorporated.
3. Fill each muffin cup about 2/3 full with the batter. Tip: Using an ice cream scoop can help you distribute the batter evenly and keep your muffins uniform in size.
4. If using the topping, mix the sugar and cinnamon in a small bowl. Sprinkle a little over the top of each muffin before baking.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Don’t open the oven door too early, as this can cause the muffins to sink in the middle.
6. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These muffins come out wonderfully moist and packed with the warm, spicy flavors of fall. The optional cinnamon-sugar topping adds a delightful crunch and extra sweetness. Try serving them warm with a dollop of whipped cream for an extra special treat.

Carrot Cake Mix Whoopie Pies

Yesterday, I was rummaging through my pantry and stumbled upon a box of carrot cake mix that was begging to be used. It got me thinking—why not turn this into something fun and shareable? That’s how these Carrot Cake Mix Whoopie Pies came to life, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• For the whoopie pies:
  • 1 box carrot cake mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the carrot cake mix, eggs, vegetable oil, and water. Mix until just combined—overmixing can make the whoopie pies tough.
3. Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
4. Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. While the whoopie pies cool, make the filling. Beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and milk. Beat until light and fluffy.
6. Once the whoopie pies are completely cool, spread or pipe the filling onto the flat side of half of them, then top with the remaining halves.

Craving something with a delightful contrast of textures? These whoopie pies offer a soft, cakey exterior with a creamy, rich filling. For an extra touch, roll the edges in chopped nuts or sprinkle with cinnamon before serving.

Strawberry Cake Mix Cupcakes

Kicking off the summer with something sweet and simple, I found myself reaching for a box of strawberry cake mix after a long day. There’s something about the ease of boxed mixes that feels like a little kitchen cheat code, especially when you’re craving homemade treats without the fuss.

Ingredients

• For the cupcakes:
  • 1 box (15.25 oz) strawberry cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • Pink food coloring (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and water. Beat on medium speed for 2 minutes until smooth. Tip: Scrape the sides of the bowl halfway through to ensure everything is well mixed.
3. Fill each cupcake liner 2/3 full with the batter. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
4. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
5. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth. Add pink food coloring if desired.
7. Once the cupcakes are cool, frost them generously with the buttercream. A piping bag with a star tip gives a professional look.

Absolutely delightful, these cupcakes are moist, fluffy, and packed with strawberry flavor. Top them with fresh strawberry slices for an extra pop of color and freshness at your next gathering.

Banana Cake Mix Bread

Perfect for those overripe bananas sitting on your counter, this Banana Cake Mix Bread is a game-changer. I stumbled upon this recipe during a lazy Sunday when baking from scratch felt like too much effort, and now it’s my go-to for a quick, delicious treat.

Ingredients

• For the bread:
  • 1 box yellow cake mix
  • 3 overripe bananas, mashed
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
• For the topping (optional):
  • 1/2 cup chopped walnuts
  • 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the cake mix, mashed bananas, water, vegetable oil, and eggs. Mix until just combined; overmixing can make the bread tough.
3. Pour the batter into the prepared loaf pan. If using, sprinkle the chopped walnuts and sugar evenly over the top for a crunchy texture.
4. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
5. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents it from becoming soggy.

Unbelievably moist and flavorful, this Banana Cake Mix Bread is perfect with a cup of coffee in the morning or as a sweet snack. Try slicing it thick and toasting it lightly for a warm, comforting treat.

Cinnamon Swirl Cake Mix Coffee Cake

Remember those lazy Sunday mornings when the aroma of cinnamon and sugar wafting through the house was enough to get everyone out of bed? That’s exactly the vibe I’m channeling with this Cinnamon Swirl Cake Mix Coffee Cake. It’s a no-fuss, all-comfort kind of bake that turns a simple cake mix into something magical.

Ingredients

• For the cake:
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
• For the cinnamon swirl:
  • 1/4 cup granulated sugar
  • 2 tbsp ground cinnamon
• For the topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp cold unsalted butter, cubed

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, sour cream, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
3. Pour half of the batter into the prepared pan, spreading it evenly with a spatula.
4. In a small bowl, mix together the sugar and cinnamon for the swirl. Sprinkle this mixture evenly over the batter in the pan.
5. Carefully spread the remaining batter over the cinnamon layer, then use a knife to swirl the layers together for a marbled effect.
6. For the topping, combine the flour and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this over the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before serving.

You’ll love how the cinnamon swirl creates pockets of sweetness throughout the cake, while the crumb topping adds a delightful crunch. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter Cake Mix Blondies

Zesty and utterly irresistible, these Peanut Butter Cake Mix Blondies are my go-to when I need a quick dessert that doesn’t skimp on flavor. I stumbled upon this recipe during a hectic week when I was craving something sweet but didn’t have the time (or energy) for anything complicated. Trust me, these blondies are as easy as they are delicious.

Ingredients

• For the blondies:
  • 1 box yellow cake mix
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup peanut butter chips

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the yellow cake mix, creamy peanut butter, melted butter, eggs, and vanilla extract. Mix until well combined. The dough will be thick—this is normal.
3. Press the dough evenly into the prepared baking pan. A little tip: lightly wet your hands to prevent the dough from sticking.
4. Sprinkle the semi-sweet chocolate chips and peanut butter chips evenly over the top of the dough.
5. Bake for 20-25 minutes, or until the edges are golden and the center is just set. Remember, the blondies will continue to cook slightly as they cool, so don’t overbake.
6. Allow the blondies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.

How these blondies turn out is nothing short of magical—chewy, rich, and packed with peanut butter flavor. For an extra indulgent twist, serve them warm with a scoop of vanilla ice cream on top.

Coconut Cake Mix Truffles

These Coconut Cake Mix Truffles are the perfect bite-sized treat for when you’re craving something sweet but don’t want to spend hours in the kitchen. I stumbled upon this recipe during a lazy Sunday afternoon, and it’s been my go-to for potlucks ever since.

Ingredients

• For the truffles:
  • 1 box (15.25 oz) white cake mix
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup shredded coconut
  • 1 tsp vanilla extract
• For the coating:
  • 2 cups white chocolate chips
  • 1 tbsp coconut oil
  • 1/2 cup shredded coconut, toasted

Instructions

1. In a large bowl, combine the white cake mix, sweetened condensed milk, shredded coconut, and vanilla extract until a thick dough forms. Tip: If the dough is too sticky, refrigerate it for 30 minutes to make it easier to handle.
2. Using a small cookie scoop or a tablespoon, roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Tip: Wetting your hands slightly can prevent the dough from sticking to your fingers.
3. Freeze the truffles for at least 1 hour to firm up. This step is crucial for easy dipping later.
4. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.
5. Dip each frozen truffle into the melted chocolate, allowing the excess to drip off, then roll in toasted coconut. Place back on the parchment paper to set.
6. Let the truffles set at room temperature for about 30 minutes, or refrigerate for 15 minutes if you’re in a hurry.

Biting into these truffles reveals a soft, chewy center with a delightful crunch from the toasted coconut. For an extra special touch, serve them on a platter with a drizzle of dark chocolate and a sprinkle of sea salt.

Orange Cake Mix Scones

Zesty mornings call for something sweet and tangy, and that’s exactly what these Orange Cake Mix Scones deliver. I stumbled upon this recipe during a lazy Sunday brunch experiment, and now it’s my go-to when I want to impress without the stress.

Ingredients

• For the scones:
  • 1 box (15.25 oz) orange cake mix
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 orange
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp orange juice
  • 1 tsp orange zest

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the orange cake mix, flour, sugar, baking powder, and salt. Tip: Sifting the dry ingredients ensures a lighter scone texture.
3. In another bowl, mix the heavy cream, egg, vanilla extract, and orange zest until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing leads to tough scones, so stop when you see no dry flour.
5. Turn the dough onto a floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges.
6. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the edges are golden brown. Tip: For even browning, rotate the baking sheet halfway through baking.
7. While the scones cool, whisk together the powdered sugar, orange juice, and orange zest for the glaze. Drizzle over the warm scones.

Absolutely delightful, these scones boast a tender crumb with bursts of citrus flavor. Serve them alongside a hot cup of tea or coffee for a truly comforting treat, or get creative by adding a dollop of whipped cream and fresh berries for an extra special touch.

Almond Cake Mix Macarons

So, I stumbled upon this Almond Cake Mix Macarons recipe during one of those late-night baking sprees, and let me tell you, it’s a game-changer for anyone who loves a quick yet impressive treat. The almond flavor is just divine, and the texture? Absolutely dreamy.

Ingredients

• For the macarons:
  • 1 box almond cake mix
  • 3 egg whites
  • 1/2 cup powdered sugar
  • 1/4 tsp almond extract
• For the filling:
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond cake mix, egg whites, 1/2 cup powdered sugar, and almond extract. Mix until smooth.
3. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheet, spacing them about 2 inches apart.
4. Let the piped macarons sit at room temperature for 30 minutes to form a skin. This is crucial for that perfect macaron texture.
5. Bake for 15 minutes, or until the macarons are firm and slightly golden around the edges. Allow them to cool completely on the baking sheet.
6. While the macarons cool, make the filling by beating together the softened butter, 1 cup powdered sugar, and vanilla extract until light and fluffy.
7. Once the macarons are cool, pair them up by size. Pipe a small amount of filling onto one macaron and gently press another on top.

Light, airy, and with just the right amount of sweetness, these Almond Cake Mix Macarons are a delight. Try serving them with a dusting of powdered sugar or alongside a cup of Earl Grey tea for an elegant touch.

Blueberry Cake Mix Cobbler

Remember those lazy Sunday afternoons when the only thing that could lift your spirits was a warm, comforting dessert? That’s exactly how I felt last weekend, and this Blueberry Cake Mix Cobbler was my savior. It’s incredibly easy to make, especially when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• For the filling:
  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
• For the topping:
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, gently mix the blueberries, sugar, lemon juice, and vanilla extract until the blueberries are evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, combine the cake mix, melted butter, and water. Stir until the mixture resembles coarse crumbs. Tip: If the mixture seems too dry, add a tablespoon more water until it reaches the desired consistency.
4. Sprinkle the cake mix topping evenly over the blueberry mixture. Tip: Don’t press down the topping; it should be loose to create a crumbly texture after baking.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbly. Tip: Place a baking sheet under the dish to catch any spills.
6. Let the cobbler cool for at least 10 minutes before serving to allow the filling to set slightly.

Now, this cobbler is a dream with its juicy blueberry filling and buttery, crumbly topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat. Nothing beats the combination of warm cobbler and cold ice cream melting together.

Cherry Cake Mix Dump Cake

After a long day of testing out various dessert recipes, I stumbled upon this incredibly easy Cherry Cake Mix Dump Cake that requires minimal effort but delivers maximum flavor. It’s the perfect solution for those days when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• For the cake:
  • 1 box (15.25 oz) yellow cake mix
  • 1 can (21 oz) cherry pie filling
  • 1/2 cup (1 stick) unsalted butter, melted
• For the topping:
  • 1/2 cup chopped pecans
  • 1/4 cup granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Spread the cherry pie filling evenly at the bottom of the prepared baking dish.
3. Sprinkle the dry cake mix over the cherry pie filling, ensuring it covers the filling completely.
4. Drizzle the melted butter over the cake mix, trying to cover as much of the dry mix as possible.
5. In a small bowl, mix together the chopped pecans and granulated sugar, then sprinkle this mixture evenly over the top.
6. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
7. Let the cake cool for about 10 minutes before serving to allow the filling to set slightly.

Just like that, you’ve got a dessert that’s bursting with cherry flavor, topped with a crunchy, buttery crust that’s simply irresistible. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Espresso Cake Mix Tiramisu

Very few desserts can compete with the luxurious simplicity of a tiramisu, especially when it’s given a quick and easy twist with espresso cake mix. I remember the first time I tried making this version; it was a lazy Sunday afternoon, and I was craving something sweet but didn’t want to spend hours in the kitchen. This recipe was a game-changer, blending the rich flavors of coffee and mascarpone with the convenience of a cake mix.

Ingredients

• For the cake layer:
  • 1 box espresso cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
• For the mascarpone layer:
  • 16 oz mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
• For the coffee soak:
  • 1 cup strong brewed coffee, cooled
  • 2 tbsp coffee liqueur (optional)
• For dusting:
  • 2 tbsp cocoa powder

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, combine the espresso cake mix, eggs, vegetable oil, and water. Mix until smooth, about 2 minutes. Tip: Don’t overmix to keep the cake tender.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool completely in the pan on a wire rack.
5. In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Tip: Ensure the mascarpone is at room temperature for easier mixing.
6. Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the cooled coffee (and liqueur, if using) over the cake, allowing it to soak in.
7. Spread the mascarpone mixture evenly over the soaked cake.
8. Dust the top with cocoa powder using a fine mesh sieve for an even layer. Tip: For a decorative touch, use a stencil to create patterns with the cocoa powder.

Unbelievably creamy and rich, this Espresso Cake Mix Tiramisu is a dream come true for coffee lovers. The cake layer is moist and flavorful, perfectly complemented by the smooth mascarpone and the bold coffee soak. Serve it chilled with a drizzle of chocolate syrup for an extra indulgent treat.

Maple Cake Mix Waffles

Sometimes, the simplest recipes bring the most joy, especially when they involve waffles. I remember lazy Sunday mornings when my grandma would whip up something magical with just a box of cake mix and a waffle iron. That’s how these Maple Cake Mix Waffles came to be—a sweet, nostalgic twist on breakfast that’s incredibly easy to make.

Ingredients

• For the waffles:
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/4 cup pure maple syrup
• For serving (optional):
  • Additional maple syrup
  • Powdered sugar
  • Fresh berries

Instructions

1. Preheat your waffle iron to medium-high heat (about 375°F) according to the manufacturer’s instructions.
2. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, eggs, and 1/4 cup of pure maple syrup. Whisk until smooth, but don’t overmix—small lumps are okay.
3. Lightly grease the waffle iron with cooking spray or a brush of oil to prevent sticking.
4. Pour about 1/2 cup of batter onto the center of the waffle iron, close the lid, and cook for 3-4 minutes or until the waffle is golden brown and crisp. Tip: Resist the urge to open the waffle iron too soon; patience ensures a perfectly crisp waffle.
5. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep cooked waffles warm in a 200°F oven while you finish the batch.
6. Serve the waffles warm with additional maple syrup, a dusting of powdered sugar, or fresh berries for a burst of freshness. Tip: For an extra indulgent treat, top with a scoop of vanilla ice cream.

Delightfully crisp on the outside and fluffy on the inside, these Maple Cake Mix Waffles are a testament to the beauty of simplicity. The maple syrup in the batter adds a subtle sweetness that pairs perfectly with your favorite toppings, making every bite a little celebration of morning comforts.

Raspberry Cake Mix Thumbprint Cookies

Baking these Raspberry Cake Mix Thumbprint Cookies brings back memories of my grandmother’s kitchen, where the simplest ingredients turned into the most delightful treats. Today, I’m sharing this easy recipe that’s perfect for any occasion, whether you’re a baking novice or a seasoned pro looking for a quick sweet fix.

Ingredients

• For the cookies:
  • 1 box (15.25 oz) white cake mix
  • 1/3 cup vegetable oil
  • 2 large eggs
• For the filling:
  • 1/2 cup raspberry jam
• For the glaze (optional):
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cake mix, vegetable oil, and eggs until a soft dough forms. Tip: If the dough feels too sticky, refrigerate it for 10 minutes to make it easier to handle.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. Tip: Lightly oil your thumb or spoon to prevent sticking.
5. Fill each indentation with about 1/2 teaspoon of raspberry jam. Tip: Warm the jam slightly for easier filling.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
7. If using the glaze, whisk together powdered sugar and milk until smooth. Drizzle over cooled cookies.

Unbelievably soft with a chewy texture, these cookies are a burst of sweet raspberry in every bite. Serve them alongside a cup of tea for a cozy afternoon treat, or pack them in a pretty box for a heartfelt homemade gift.

White Chocolate Cake Mix Fudge

Guess what? I stumbled upon this ridiculously easy White Chocolate Cake Mix Fudge recipe during one of those late-night Pinterest scrolling sessions, and it’s been a game-changer for my dessert repertoire. It’s the perfect blend of sweet, creamy, and oh-so-simple, making it a hit for last-minute gatherings or when that sugar craving hits hard.

Ingredients

• For the fudge:
  • 1 box (15.25 oz) white cake mix
  • 2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup milk
  • 1 cup white chocolate chips

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a large microwave-safe bowl, combine the white cake mix and powdered sugar. Whisk to remove any lumps.
3. Add the melted butter and milk to the dry ingredients. Stir until the mixture is smooth and well combined.
4. Fold in the white chocolate chips until evenly distributed throughout the batter.
5. Transfer the batter to the prepared baking dish, spreading it out evenly with a spatula.
6. Refrigerate the fudge for at least 2 hours, or until it’s firm to the touch.
7. Once set, use the parchment paper overhang to lift the fudge out of the dish. Cut into 1-inch squares for serving.

Key to this fudge’s charm is its melt-in-your-mouth texture, thanks to the white chocolate chips that add a luxurious creaminess. Serve these little squares on a vintage cake stand for a touch of elegance, or pack them in a cute box as a sweet gift. Either way, they’re bound to disappear fast!

Conclusion

We hope this roundup of 20 delicious cake mix recipes has inspired you to whip up something sweet and easy in your kitchen! Whether you’re a baking novice or a seasoned pro, there’s something here for everyone. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article on Pinterest to keep these tasty ideas handy. Happy baking!