17 Delicious Spice Cake Mix Recipes Easy

Hey there, spice lovers! If you’re craving something sweet, warmly spiced, and effortlessly delicious, you’ve hit the jackpot. Our roundup of 17 Delicious Spice Cake Mix Recipes is your ticket to easy baking magic. From cozy autumn treats to year-round favorites, these recipes promise to spice up your dessert game with minimal fuss. Ready to transform that humble box of spice cake mix into something extraordinary? Let’s dive in!

Spice Cake Mix Pumpkin Muffins

Just when you thought pumpkin season couldn’t get any better, these Spice Cake Mix Pumpkin Muffins swoop in to prove you wrong. Easy, fluffy, and packed with flavor—they’re your new fall obsession.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 1 can (15 oz) pure pumpkin puree (not pie filling—trust me, there’s a difference)
• 2 large eggs (room temp eggs blend smoother, but cold works in a pinch)
• 1/3 cup vegetable oil (extra virgin olive oil is my go-to for a richer taste)
• 1/2 cup water (filtered makes everything taste cleaner, IMO)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well—nobody likes a stuck muffin.
2. In a large bowl, combine the spice cake mix, pumpkin puree, eggs, oil, and water. Mix until just combined; overmixing leads to tough muffins.
3. Fill each muffin cup about 3/4 full. A cookie scoop makes this mess-free and ensures even sizes.
4. Bake for 18-22 minutes. They’re done when a toothpick comes out clean—no wet batter, but a few crumbs are okay.
5. Let cool in the pan for 5 minutes, then transfer to a wire rack. They firm up as they cool, so patience is key.

Yield: 12 muffins. These muffins are moist, spiced just right, and have a tender crumb that’s irresistible. Try them warm with a smear of cream cheese or a drizzle of caramel for next-level indulgence.

Apple Spice Cake Mix Cookies

Elevate your cookie game with these Apple Spice Cake Mix Cookies—quick, easy, and packed with fall vibes. Perfect for when you’re craving something sweet but short on time.

Ingredients

• 1 box apple spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 1/2 cup unsalted butter, melted (go for the good stuff—it makes a difference)
• 2 large eggs (room temp eggs blend smoother, just saying)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup powdered sugar (for that final snowy touch)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. In a large bowl, mix the cake mix, melted butter, eggs, and vanilla extract until a dough forms. Tip: Don’t overmix; a few lumps are okay.
3. Roll the dough into 1-inch balls, then coat each in powdered sugar. Tip: For extra sugar coverage, roll them twice.
4. Place the balls on a parchment-lined baking sheet, 2 inches apart. They’ll spread, so give them space.
5. Bake for 10-12 minutes until the edges are just set. Tip: They’ll look soft but firm up as they cool—patience is key.
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Buttery, spiced, and slightly chewy, these cookies are a dream. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence.

Spice Cake Mix Carrot Cake

Forget everything you know about carrot cake—this spice cake mix hack is a game-changer. Fluffy, moist, and packed with flavor, it’s the shortcut dessert of your dreams.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice blend)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup vegetable oil (extra virgin olive oil works too for a richer taste)
• 1/2 cup water (filtered makes a difference)
• 2 cups grated carrots (the finer, the better for texture)
• 1/2 cup crushed pineapple, drained (adds a sweet tang you’ll love)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper for easy lift-out.
2. In a large bowl, whisk together the spice cake mix, eggs, oil, and water until just combined. Overmixing is the enemy of fluffiness.
3. Fold in the grated carrots, crushed pineapple, and vanilla extract with a spatula. The batter will be thick—that’s perfect.
4. Pour the batter into the prepared pan, smoothing the top with your spatula. Tap the pan on the counter to remove any air bubbles.
5. Bake for 28-32 minutes. A toothpick inserted in the center should come out clean, not a second sooner.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Patience here prevents crumbling.

Moist with a hint of crunch from the carrots, this cake is a texture dream. Serve it warm with a dollop of cream cheese frosting or enjoy it as-is for breakfast—no judgment here.

Chocolate Spice Cake Mix Brownies

Absolutely no one can resist the deep, spicy kick of these Chocolate Spice Cake Mix Brownies—quick to whip up, impossible to put down.

Ingredients

• 1 box chocolate spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 1/2 cup melted butter (salted for that extra punch)
• 1/4 cup water (room temp to keep the mix smooth)
• 2 large eggs (I prefer room temp eggs here for easier mixing)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Grab a large bowl, dump in the cake mix, melted butter, water, and eggs. Mix until just combined—overmixing is the enemy of fudgy brownies.
3. Fold in the chocolate chips with a spatula for those gooey pockets of joy.
4. Line an 8×8 baking pan with parchment paper (trust me, it’s a cleanup lifesaver) and spread the batter evenly.
5. Bake for 25 minutes exactly—use a timer for perfection. A toothpick should come out with a few moist crumbs.
6. Let them cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key here; they’ll firm up as they cool.

Now, these brownies pack a moist, dense texture with a spicy chocolate flavor that’s downright addictive. Serve them warm with a scoop of vanilla ice cream for that classic combo, or enjoy them solo for a bold treat.

Spice Cake Mix Cinnamon Rolls

Get ready to transform your morning with these insanely easy Spice Cake Mix Cinnamon Rolls. No fancy skills needed—just pure, spicy sweetness in every bite.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 2 tbsp ground cinnamon (the more, the merrier—I like mine extra cinnamony)
• 1/2 cup unsalted butter, melted (go for the good stuff, it makes a difference)
• 1 cup brown sugar (packed tight, because we’re not skimping on sweetness)
• 1/4 cup whole milk (room temp is my secret for a smoother dough)
• 1 egg (yep, room temp here too—patience pays off)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. In a large bowl, mix the spice cake mix, milk, and egg until a dough forms. Tip: Don’t overmix, or you’ll toughen the dough.
3. Roll out the dough on a floured surface into a 12×9 inch rectangle. Tip: Use a silicone mat to prevent sticking without extra flour.
4. Brush the melted butter evenly over the dough, then sprinkle with brown sugar and cinnamon. Tip: Leave a small border to seal the edges easily.
5. Roll the dough tightly from the long side, then cut into 12 even slices. A serrated knife works best here.
6. Place the rolls in a greased 9×13 inch baking dish, cover with a towel, and let rise for 30 minutes—they’ll puff up beautifully.
7. Bake for 20-25 minutes until golden brown. Watch for that perfect color—it’s your cue they’re done.

Velvety soft with a spicy kick, these rolls are best served warm. Try drizzling with a simple glaze or a scoop of vanilla ice cream for an extra indulgent twist.

Spice Cake Mix Banana Bread

Transform your overripe bananas into something spectacular with this Spice Cake Mix Banana Bread—moist, flavorful, and ridiculously easy.

Ingredients

• 3 overripe bananas (the spottier, the better for sweetness)
• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1/3 cup vegetable oil (extra virgin olive oil is my go-to for a richer taste)
• 1/2 cup water (just tap is fine, no need to get fancy)

Instructions

1. Preheat your oven to 350°F. Grab a loaf pan and give it a quick spray with non-stick—no one likes a stuck banana bread.
2. In a large bowl, mash those bananas until smooth. A few lumps are okay; they add character.
3. Add the spice cake mix, eggs, oil, and water to the bananas. Mix until just combined—overmixing is the enemy of fluffy bread.
4. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for that bakery-worthy finish.
5. Bake for 50-55 minutes. Do the toothpick test; if it comes out clean, you’re golden.
6. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience here prevents crumbling.

Dive into this bread warm for a melt-in-your-mouth experience, or toast a slice tomorrow for a crispy edge. Either way, that spice cake mix brings a warmth that’s just *chef’s kiss*.

Spice Cake Mix Apple Pie Bars

Hit the sweet spot between cozy and craveable with these Spice Cake Mix Apple Pie Bars. They’re your fall flavor fix, minus the fuss.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 1/2 cup unsalted butter, melted (go for the good stuff—it makes all the difference)
• 2 large eggs (room temp eggs blend smoother, just saying)
• 21 oz can apple pie filling (chop it up a bit for easier layering)
• 1 tsp cinnamon (because extra spice is always nice)
• 1/4 cup granulated sugar (for that irresistible crunch on top)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan. No sticking allowed.
2. In a large bowl, mix the spice cake mix, melted butter, and eggs until a dough forms. Pro tip: Use a hand mixer for a smoother consistency.
3. Press half the dough into the bottom of your prepared pan. Smooth it out like you’re tucking in a blanket.
4. Spread the chopped apple pie filling evenly over the dough. Sprinkle with cinnamon for that extra warmth.
5. Crumble the remaining dough over the apple layer. Don’t overthink it—rustic is the vibe here.
6. Sprinkle the top with granulated sugar. This isn’t just for looks; it’s for that perfect crunch.
7. Bake for 30-35 minutes, or until the top is golden and the edges are slightly crisp. Watch closely—oven temps can vary.
8. Let cool completely before slicing. Patience pays off with clean cuts.

Now, these bars are all about the contrast—soft, spiced apple filling meets that slightly crisp topping. Serve them warm with a scoop of vanilla ice cream, and watch them disappear.

Spice Cake Mix Pecan Pie Cake

Who knew combining spice cake mix and pecan pie could create such a showstopper? This cake is a game-changer for holiday dinners or any day you crave something decadently different.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1 cup water
• 1/3 cup vegetable oil (extra virgin olive oil is my go-to for a richer flavor)
• 1 cup chopped pecans (toast them slightly for an extra crunch)
• 1 cup corn syrup (light or dark, depending on how deep you want the flavor)
• 1/2 cup granulated sugar
• 2 tbsp melted butter (unsalted, so you control the saltiness)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Pro tip: Use butter for greasing to add a hint of richness.
2. In a large bowl, combine the spice cake mix, eggs, water, and vegetable oil. Mix until just combined. Overmixing leads to a dense cake, so stop when you see no streaks.
3. Pour the batter into the prepared pan. Smooth the top with a spatula for an even bake.
4. In another bowl, mix the pecans, corn syrup, sugar, melted butter, and vanilla extract. This is your pecan pie layer—spread it evenly over the cake batter.
5. Bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean, and the pecan layer is bubbly.
6. Let the cake cool in the pan for at least 30 minutes. This step is crucial for the pecan layer to set properly.

Enjoy the magic of spice cake meets pecan pie in every bite. The texture? A fluffy cake base with a gooey, nutty topping. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Spice Cake Mix Gingerbread Loaf

Craving a twist on classic gingerbread? This Spice Cake Mix Gingerbread Loaf is your quick-fix hero—moist, spiced, and irresistibly easy.

Ingredients

• 1 box spice cake mix (trust me, the pre-mixed spices are a game-changer)
• 1 cup molasses (the darker, the richer the flavor)
• 1/2 cup water (room temp blends better)
• 1/3 cup vegetable oil (I always go for canola for its neutral taste)
• 3 large eggs (room temp eggs mix more smoothly)
• 1 tsp ground ginger (for that extra kick)

Instructions

1. Preheat your oven to 350°F. Line a 9×5 loaf pan with parchment paper—trust me, it’s a no-stick lifesaver.
2. In a large bowl, whisk together the spice cake mix, molasses, water, vegetable oil, and eggs until smooth. Tip: A hand mixer on low saves elbow grease.
3. Fold in the ground ginger. Tip: Taste the batter now; adjust ginger if you’re all about that spice life.
4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
5. Bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Ovens vary, so start checking at 40 minutes.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fluffy yet dense, this loaf packs a punch of warmth and spice. Slather with cream cheese frosting or enjoy as-is with a hot cup of coffee for the ultimate cozy moment.

Spice Cake Mix Peach Cobbler

Now, let’s dive into a dessert that’s as easy as it is delicious. This Spice Cake Mix Peach Cobbler is your shortcut to a crowd-pleaser, blending warm spices with juicy peaches for a dessert that screams summer.

Ingredients

• 1 box spice cake mix – trust me, the pre-mixed spices are a game-changer.
• 1/2 cup unsalted butter, melted – because everything’s better with butter.
• 2 cans (15 oz each) sliced peaches in syrup – don’t drain; that syrup is liquid gold.
• 1 tsp cinnamon – for that extra spice kick.
• 1/4 cup brown sugar – it adds a deep, caramel-like sweetness.

Instructions

1. Preheat your oven to 350°F. A hot oven ensures a perfectly crisp top.
2. Pour the melted butter into a 9×13 inch baking dish. Swirl it around to coat the bottom lightly.
3. Dump the spice cake mix directly over the butter. Do not stir – this layer will magically turn into the cobbler’s crust.
4. Evenly pour the peaches and their syrup over the cake mix. Again, no stirring – let the layers do their thing.
5. Sprinkle the cinnamon and brown sugar over the top. This adds a beautiful color and extra flavor.
6. Bake for 40 minutes, or until the top is golden and the edges are bubbly. Tip: Place a baking sheet underneath to catch any drips.
7. Let it cool for 10 minutes before serving. This wait is tough but crucial for the perfect texture.

Dig into this cobbler warm, and you’ll find a crispy top giving way to a soft, peach-filled center. Serve it with a scoop of vanilla ice cream for the ultimate contrast of temperatures and textures.

Spice Cake Mix Zucchini Bread

Zucchini bread gets a bold upgrade with this spice cake mix hack—moist, flavorful, and ridiculously easy. Perfect for those ‘I need dessert now’ moments.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that deep spice flavor)
• 2 cups grated zucchini (squeeze out the excess water for a denser loaf)
• 3 large eggs (room temp blends smoother, trust me)
• 1/2 cup vegetable oil (or melted coconut oil for a subtle twist)
• 1/2 cup water (just tap is fine, no need to fancy)

Instructions

1. Preheat your oven to 350°F. Grab a 9×5 loaf pan and grease it lightly—I use butter for that golden edge.
2. In a large bowl, dump the spice cake mix. No sifting needed here, we’re keeping it easy.
3. Add the grated zucchini, eggs, oil, and water to the mix. Stir until just combined; overmixing is the enemy of fluffy bread.
4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
5. Bake for 50-55 minutes. Do the toothpick test—clean means done, crumbs mean give it 5 more.
6. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience rewards you with perfect slices.

Now, this bread is a game-changer—super moist with a kick of spice, and the zucchini keeps it light. Try it toasted with a smear of cream cheese for breakfast, or warm with vanilla ice cream for dessert. No leftovers guaranteed.

Spice Cake Mix Sweet Potato Cake

Whip up this Spice Cake Mix Sweet Potato Cake and watch it disappear faster than your last TikTok video. Moist, flavorful, and ridiculously easy, it’s the hack you didn’t know you needed.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 1 cup mashed sweet potato (roast it yourself for extra sweetness, trust me)
• 3 large eggs (room temp eggs blend smoother, just saying)
• 1/2 cup vegetable oil (or swap for melted butter if you’re feeling fancy)
• 1 cup water (filtered makes a difference, don’t @ me)

Instructions

1. Preheat your oven to 350°F. Grab a 9×13 inch baking pan and give it a quick spray with non-stick. No one likes a stuck cake.
2. In a large bowl, combine the spice cake mix, mashed sweet potato, eggs, oil, and water. Mix until just combined—overmixing is the enemy of fluffy cakes.
3. Pour the batter into your prepared pan. Smooth the top with a spatula for that Instagram-worthy finish.
4. Bake for 25-30 minutes. Do the toothpick test—clean means it’s done. If not, give it another 2 minutes.
5. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key here; rushing leads to crumbs.

Kick back and admire your work. This cake? It’s got the perfect crumb—moist but not dense, with a spice that sings. Serve it warm with a dollop of whipped cream or go rogue and toast a slice for breakfast.

Spice Cake Mix Coffee Cake

Whip up this Spice Cake Mix Coffee Cake for a cozy morning treat that’s as easy as it is delicious. Perfect for those lazy Sundays or when you need a quick bake to impress.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 1 cup sour cream (full fat brings the moisture)
• 1/2 cup vegetable oil (extra virgin olive oil works in a pinch)
• 3 large eggs (room temp eggs blend smoother)
• 1/2 cup brown sugar (pack it tight for that caramel vibe)
• 1 tsp cinnamon (because more spice is always nice)
• 1/4 cup chopped pecans (toast them first for extra crunch)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan with butter or non-stick spray.
2. In a large bowl, combine the spice cake mix, sour cream, vegetable oil, and eggs. Mix until just combined—overmixing is the enemy of fluffiness.
3. Pour half the batter into the prepared pan, spreading it evenly with a spatula.
4. Sprinkle the brown sugar and cinnamon over the batter, then top with the remaining batter. Use a knife to swirl the layers for a marbled effect.
5. Scatter the chopped pecans on top. They’ll toast to perfection in the oven.
6. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden and slightly pulled away from the pan.
7. Let cool for 10 minutes before slicing. This patience pays off in clean cuts.

Velvety with a kick, this coffee cake pairs spice with sweetness in every bite. Serve warm with a dollop of whipped cream or as is—it’s a crowd-pleaser either way.

Spice Cake Mix Cranberry Orange Bread

Just when you thought spice cake mix couldn’t get any better, we’re tossing in cranberries and orange zest for a loaf that’s bursting with flavor. This bread is your next obsession—moist, spicy, and just the right amount of tang.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that perfect spice level)
• 1 cup fresh cranberries (frozen works in a pinch, but fresh gives that pop of tartness)
• Zest of 1 large orange (trust me, the zest is where the magic’s at)
• 3 large eggs (room temp eggs blend smoother, but cold ones won’t ruin your day)
• 1/3 cup vegetable oil (extra virgin olive oil is my go-to for a richer taste)
• 1 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray of cooking oil does the trick.
2. In a large bowl, combine the spice cake mix, eggs, vegetable oil, and water. Mix until just combined—overmixing is the enemy of fluffy bread.
3. Gently fold in the cranberries and orange zest. The batter will be thick, but that’s what gives the bread its hearty texture.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: A little tap on the counter removes air bubbles.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be a deep golden brown.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience here means slices that don’t crumble.

Bold flavors and a tender crumb make this bread a standout. Serve it warm with a smear of cream cheese, or toast slices for a next-level breakfast. Either way, it’s a game-changer.

Spice Cake Mix Maple Glazed Donuts

Let’s dive into making these irresistible Spice Cake Mix Maple Glazed Donuts—quick, easy, and packed with flavor!

Ingredients

• 1 box spice cake mix (trust me, the boxed mix saves time without sacrificing taste)
• 1 cup water (room temp blends better)
• 3 large eggs (I always go for room temp eggs for a smoother batter)
• 1/3 cup vegetable oil (extra virgin olive oil works too for a richer taste)
• 1 cup powdered sugar (sifted to avoid lumps)
• 2 tbsp pure maple syrup (the real deal, not imitation)
• 1 tbsp milk (whole milk makes the glaze extra creamy)

Instructions

1. Preheat your oven to 350°F. Grease a donut pan with non-stick spray—every nook matters!
2. In a large bowl, whisk together the spice cake mix, water, eggs, and vegetable oil until smooth. Tip: Don’t overmix to keep the donuts light.
3. Pour the batter into a piping bag or a ziplock with a corner snipped off for easy filling. Fill each donut mold 2/3 full.
4. Bake for 10-12 minutes, until a toothpick comes out clean. Tip: They should spring back when lightly touched.
5. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Tip: Cooling prevents glaze meltdown.
6. Whisk powdered sugar, maple syrup, and milk until smooth. Dip each donut top into the glaze, then let set for 5 minutes.

Expect a soft, spiced donut with a sweet, maple kick. Serve these beauties with a hot coffee or as a brunch showstopper!

Spice Cake Mix Pear Upside Down Cake

Absolutely no one turns down a slice of this Spice Cake Mix Pear Upside Down Cake—it’s a showstopper with minimal effort. Grab your mix and let’s flip the script on dessert.

Ingredients

• 1 box spice cake mix (because scratch is overrated on busy days)
• 3 ripe pears, thinly sliced (Bosc pears hold their shape like champs)
• 1/2 cup unsalted butter, melted (salted works in a pinch, but adjust the added salt)
• 1 cup packed brown sugar (dark brown for a deeper flavor, trust me)
• 3 large eggs (room temp eggs blend smoother, but cold won’t ruin your day)
• 1/3 cup vegetable oil (or melted coconut oil for a subtle twist)
• 1 cup water (tap is fine, but if you’re fancy, use sparkling for extra fluff)

Instructions

1. Preheat your oven to 350°F—no guessing, use an oven thermometer for accuracy.
2. Pour melted butter into a 9-inch round cake pan, swirling to coat the bottom evenly.
3. Sprinkle brown sugar over the butter, then arrange pear slices in a single layer—get creative with the pattern!
4. In a large bowl, whisk together cake mix, eggs, oil, and water until just combined; overmixing is the enemy of fluffy cake.
5. Gently pour the batter over the pears, using a spatula to spread it evenly without disturbing your pear artwork.
6. Bake for 35-40 minutes, or until a toothpick comes out clean—no wet batter means it’s done.
7. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate with confidence—if it sticks, run a knife around the edges.

Warm slices reveal caramelized pears and a moist, spice-kissed crumb. Serve it à la mode or with a dollop of whipped cream for extra decadence.

Spice Cake Mix Almond Biscotti

Elevate your coffee break with these crunchy, spice-kissed biscotti. Perfect for dunking, they’re a snap to make with a box mix hack.

Ingredients

• 1 box spice cake mix (I swear by Betty Crocker for that deep flavor)
• 1 cup all-purpose flour (scoop and level for accuracy)
• 2 large eggs (room temp blends smoother)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup sliced almonds (toast them first for extra crunch)
• 1 tsp almond extract (the secret flavor booster)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the spice cake mix and flour to eliminate lumps.
3. Add the eggs, melted butter, and almond extract. Mix until just combined—overmixing leads to tough biscotti.
4. Fold in the toasted almonds gently for even distribution.
5. Divide the dough in half. On the prepared sheet, shape each half into a 12-inch log, spacing them apart.
6. Bake for 25 minutes until firm to the touch. Cool for 10 minutes—this is crucial for clean slicing.
7. Reduce oven temp to 325°F. Slice logs diagonally into 1-inch pieces. Lay them cut side down.
8. Bake for 10 minutes, flip, then bake another 10 minutes until golden and crisp.

Amazingly crisp with a warm spice hug, these biscotti are begging for a latte. Try drizzling with white chocolate for a fancy twist.

Conclusion

Perfect for any occasion, these 17 spice cake mix recipes offer a delightful way to bring warmth and flavor to your table. Whether you’re a novice or a seasoned baker, there’s something here to inspire your next baking adventure. We’d love to hear which recipes you try—share your favorites in the comments and don’t forget to pin this article on Pinterest for your next sweet craving!