You’ve been binge watching The Great British Baking Show and **drooling** over the confectionary perfection, but your baking skills start and end with the back of a boxed cake mix. I see you.
Don't get me wrong, the Betty Crocker, Duncan Hines squad are kind of the best—TBH, I actually love cake from a box mix (I know I'm not alone!)— but that box is basically a blank canvas dying to become dessert with a little more pizazz.
So grab that box of cake mix you used to pretend you were the next Cake Boss in middle school and prepare thyself to make some AMAZING treats worthy of Mary Berry’s approval.
These recipes taste so good (read: homemade) that you’ll shock everyone when you tell them it’s from a box (or don't tell them that). Scroll on to find easy recipes for everything from birthday cake shots (cake and booze, need I say more) to pumpkin cinnamon rolls, and almond chocolate biscotti.
In the name of #selfcare or party planning, these 19 recipes will sweeten up your life one box at a time.
1. Birthday Cake Shots
Dip the rims of two shot glasses in chocolate frosting, then dunk the glasses in sprinkles. Set aside. Pour 2 ounces of vanilla vodka, 1 ounce of Frangelico, 1 ounce of chocolate liqueur, 2 tablespoons of yellow or white cake mix, and 1 ounce of half and half into a shaker filled with ice. Shake vigorously and pour into shot glasses. Serve immediately.
Recipe by Spoon University.
2. Pumpkin Cake Mix Cinnamon Rolls
In a stand mixer, add 1 box of pumpkin cake mix, 5 cups of all-purpose flour (or more if dough is too soft), 2 ¼ teaspoons of yeast, and 2 teaspoons of pumpkin spice. Add 2 ½ cups of warm water and mix until dough comes to a ball. Put dough in an oiled bowl, spray top of dough with oil, and cover with a towel or plastic wrap. Let dough rise until its doubled in size, about 1 hour.
Get the entire recipe at With Salt and Wit.
3. Birthday Cake-Flavored Soft Pretzels
Preheat oven to 400°F. Microwave 2 tablespoons of butter for 25 to 30 seconds, or until fully melted. Place 1 package of frozen soft pretzel nuggets in a large mixing bowl, then pour on the melted butter and toss with ½ cup of cake mix (yellow or white cake preferred) to coat. Pour the nuggets onto a baking sheet lined with parchment paper and add rainbow sprinkles on top (mixing the sprinkles in with the melted butter will cause the colors to run, resulting in grayish purple-streaked pretzel nugs—not so delish). Bake for 5 minutes and serve warm.
Recipe by Delish.
4. Cake Batter Fudge
Line an 8x8-inch dish with parchment paper and set aside. Pour one 14 ounce can of sweetened condensed milk, 11 ounces of white chocolate chips, and ½ cup of Funfetti cake mix into a medium pot. Stir to combine. Heat over medium-low heat to melt the chocolate chips, stirring frequently. Remove from heat when the chocolate has completely melted and the mixture starts to come together in a ball in the center of the pot. Stir in ½ teaspoon of pure vanilla extract and 2 tablespoons of rainbow sprinkles. Transfer the fudge to the prepared pan and use a spatula to smooth it out. Add additional sprinkles, if desired. Refrigerate at least 2 hours before cutting and serving. Store in an airtight container in the refrigerator.
Recipe by What the Fork.
5. 3-ingredient Cake Mix Cookies
Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Combine one 15 ¼ oz. box cake mix (any flavor), ½ cup vegetable oil, 2 eggs, and the mix-ins of your choice—such as chocolate chips or M&Ms—in a large bowl. Stir until combined, then refrigerate the dough for 15 to 20 minutes. Using a spoon, scoop the dough onto the prepared baking mat. Bake for 9 to 11 minutes or until the cookies are set. Allow to cool on the pan for a few minutes, then transfer to a cooling rack.
Recipe by I Heart Naptime.
6. Birthday Cake-Mix Bread
Preheat oven to 350°F. Grease and flour the bottoms of two 8x4-inch loaf pans. In a large bowl, beat 1 box Betty Crocker Super Moist yellow cake mix, 1 3.4 oz. box Jell-O vanilla flavor instant pudding and pie-filling mix, 1 cup water, ½ cup vegetable oil, and 3 eggs with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Stir in ¼ cup of rainbow sprinkles. Divide the batter evenly between the pans. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool, remove cakes from pan, and top with vanilla frosting and more sprinkles.
Recipe by Betty Crocker Kitchens.
7. Irish Creme Chocolate Trifle
Using a 13x9-inch pan, bake 1 package devil’s food cake mix according to directions, and let cool for an hour. Poke holes all over the cake, about 2 inches apart. Pour 1 cup refrigerated Irish creme non-dairy creamer over the cake, cover, and refrigerate for one hour. In a large bowl, mix 2 packages (3.9 oz.each) instant chocolate pudding mix and 3 ½ cups milk. Let stand until soft-set, about 2 minutes, then cut the cake into 1 ½ inch cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding mixture, 1 cup whipped topping (3 cups total), and 4 chopped Andes candies (12 total). Repeat the layers twice, and refrigerate until serving.
Recipe courtesy of Taste of Home.
8. Cake Mix Gooey Butter Lemon Cookies
Preheat oven to 350°F. In a large bowl, beat 8 oz. cream cheese, ½ cup softened butter, and 2 tablespoons finely-grated lemon peel with an electric mixer on medium speed for about 1 minute or until well blended. Beat in 1 egg and 2 tablespoons of lemon juice until smooth. On low speed, beat in 1 box Betty Crocker Super Moist lemon cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on an ungreased cookie sheets. Bake for 12 to 14 minutes or until the edges are light golden brown. Allow the cookies to cool on the sheets for 2 minutes, then remove and place them on a cooling rack. In a small bowl, beat together 1 ¾ cups powdered sugar and 4 tablespoons lemon juice to make a glaze. Dip top of each cookie into glaze, letting the excess drip off.
Recipe by Betty Crocker Kitchens.
9. Piña Colada Cupcakes
Preheat oven to 350°F. Place 18 paper liners in muffin pan(s). Beat 1 package Duncan Hines Signature French Vanilla Cake Mix, 1 cup unsweetened coconut milk, 2 egg whites, and 2 tablespoons olive oil in a large bowl on medium speed for 2 minutes. Stir in 1 cup crushed pineapple, undrained, and pour into prepared pans. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely, and pipe frozen whipped topping on cupcakes and garnish with coconut flakes and cherries.
Recipe by Duncan Hines.
10. Cake Mix Fudge Crinkle Cookies
Preheat oven to 350°F. In large bowl, stir 1 box Betty Crocker Super Moist devil's food cake mix, ⅓ cup vegetable oil, 2 eggs, and 1 teaspoon of vanilla to form a dough. Refrigerate for 15 to 30 minutes, then shape into 1-inch balls. Roll balls in powdered sugar, and place on ungreased cookie sheets, 2 inches apart. Bake for 9 to 11 minutes or until set.
Recipe by Betty Crocker Kitchens.
11. Chocolate Peanut Butter Whoopie Pies
Preheat oven to 350°F. Line baking sheets with parchment paper. Beat 1 package Pillsbury Moist Supreme Devil's Food Premium Cake Mix, ⅔ cup water, ½ cup vegetable oil, and 3 large eggs in a large bowl with an electric mixer on medium speed for 2 minutes. Drop 2 tablespoons of batter onto prepared baking sheets, 2 inches apart. You should have 36 cookies. Using the back of a spoon, spread the batter into 2-inch circles. Bake for 8 to 9 minutes or until the centers are set, and let cool. Beat 1 12 oz. container Pillsbury Whipped Supreme Vanilla Flavored Frosting with 1 cup of creamy peanut butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Place half of the cookies flat-side up. Spread each with 2 tablespoons peanut butter filling. Top with the remaining cookies, rounded-side up, to form whoopie pies.
Recipe by Pillsbury.
12. One-Bowl Lemon-Raspberry Cake
Preheat oven to 350°F. Spray a 13x9-inch glass baking dish with cooking spray. In large bowl, beat 1 box Betty Crocker Super Moist yellow cake mix, ¾ cup sour cream, ½ cup melted butter, ¼ cup lemon juice, 2 eggs, and 2 tablespoons finely-grated lemon peel with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour in the pan, sprinkle raspberries on top, and bake for 26 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Heat ½ cup vanilla frosting in the microwave on high for 10 to 15 seconds, then drizzle over the cake.
Recipe by Betty Crocker Kitchens.
13. Sweet Potato Cheesecake Bars
Preheat oven to 350°F. In a large bowl, beat 1 box of yellow cake mix, ½ cup softened butter and 1 egg until crumbly. Press into the bottom of a greased 13x9-inch baking dish. Place 1 15-oz. can of sweet potatoes (drained), 8 oz. cream cheese, ½ cup sugar, 1 egg, and 1 ½ teaspoons pumpkin pie spice in a food processor, and process until blended. Spread over crust. Bake until the center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine 1 cup sour cream, ¼ teaspoon vanilla, and ¼ cup sugar. Spread over the filling, then top with 1 ¼ cups granola and ½ cup white chocolate chips. Return to the oven for 5 to 8 minutes. Cool on a wire rack, then refrigerate for 2 hours before serving.
Recipe courtesy of Taste of Home.
14. Lemon Almond Tea Cakes
Preheat oven to 350°F. Grease muffin pan(s) for 18 muffins (do not use liners). Beat 1 package Duncan Hines Signature Lemon Supreme Cake Mix, 1 cup unsweetened almond milk, ⅔ cup unsweetened applesauce, and 1 ½ teaspoons almond extract in a large bowl with an electric mixer at medium speed for 2 minutes. Pour into prepared pans. Bake 18 minutes or until toothpick inserted in center comes out clean. Cool cakes completely. Make a glaze by mixing 2 ½ cups powdered sugar, 2 tablespoons unsweetened almond milk, and 2 teaspoons almond extract. Drizzle over the top of the tea cakes, and garnish with almond slices.
Recipe by Duncan Hines.
15. Classic Yellow Cake Balls
Prepare 1 package of Pillsbury Moist Supreme Yellow Premium Cake Mix according to the directions, and bake in a 13x9-inch pan. Allow cake to cool completely, then crumble into a large bowl. Beat with an electric mixer on medium speed to create fine crumbs, about 2 minutes. Add ¾ cup Pillsbury Creamy Supreme Vanilla Flavored Frosting, and beat until evenly blended. Cover and freeze for 30 minutes. Roll cake mixture into 1 ½-inch balls, and place on a wax paper-lined baking sheet. Cover and freeze for at least an hour. In a microwave-safe bowl, melt 5 cups white chocolate chips with ½ stick of Crisco until completely smooth. Drop cake balls into the chocolate mixture, lifting each bite with a fork to allow excess chocolate to drip off. Dust balls with sprinkles and chill for 5 minutes or until the coating is set.
Recipe by Pillsbury.
16. Banana Spice Granola Muffins
Preheat oven to 350°F, and line a muffin tin with paper liners. Beat 1 package Duncan Hines Signature Spice Cake Mix, ¾ cup unsweetened almond milk, 1 cup vanilla Greek yogurt, ½ cup egg whites, and 2 tablespoons olive oil in a large bowl for 2 minutes. Stir in 2 mashed bananas, and pour the batter into prepared muffin tins. Sprinkle 1 ½ cups granola evenly over muffins. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Makes 18 to 20 muffins.
Recipe by Duncan Hines.
17. Almond Chocolate Biscotti
Preheat oven to 350°F. In a large bowl, beat 1 box of chocolate cake mix, 1 cup flour, ½ cup melted butter, 2 large eggs, ¼ cup chocolate syrup, 1 teaspoon vanilla, and ½ teaspoon almond extract until well blended. Stir in ½ cup almonds and ½ cup miniature chocolate chips, and divide the dough in half. On ungreased baking sheets, shape each portion into a 12x2-inch log. Bake for 30-35 minutes or until firm to the touch. Carefully remove to wire racks, and cool 20 minutes. Transfer the baked logs to a cutting board and, using a serrated knife, cut diagonally into ½-inch slices. Place on ungreased baking sheets, cut-side down. Bake for 10-15 minutes or until firm. Remove from pans to wire racks to cool completely, and drizzle with melted white chocolate.
Recipe courtesy of tasteohome.com.
18. German Chocolate Chunk Bars
Preheat oven to 350°F and grease a 13x9-inch baking pan. Stir 1 package Duncan Hines Decadent German Chocolate Cake Mix (not including the small ingredient pouch) with ½ cup melted butter and ¼ cup sweetened condensed milk. Reserve 1 cup of the batter. Press remaining batter into the prepared pan to form a crust, and bake for 10 minutes. Spread ½ cup caramel sauce over the crust. Combine 2 tablespoons melted butter, 1 tablespoon warm water, and the small ingredient pouch from the cake mix. Sprinkle the crust with the mixture and reserved batter, pressing down slightly. Then, top with small dollops of peanut butter (½ cup in total), ½ cup chocolate chunks, and ½ cup white chocolate chips. Bake for an additional 10 to 15 minutes or until set. Cool completely and cut into bars.
Recipe by Duncan Hines.
19. 3-Ingredient Chocolate Cake Mix Mug Cake
In a microwave-safe mug, stir 6 tablespoons chocolate cake mix, 1 tablespoon water, and 2 tablespoons unsweetened applesauce to form a smooth batter. Stir in 1 tablespoon semi-sweet chocolate chips and sprinkle another tablespoon of chips over the top of the batter. Cook in the microwave at full power for 1 minute. Allow the cake to cool a few minutes before eating.
Recipe by Kirbie Cravings.
Hailey Eber was the longtime Food Editor at the New York Post. She’s now a freelance writer based in Los Angeles, where she enjoys tacos, mezcal, and not having to walk places in the snow.
