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New Ideas for Cake Mixes

From time to time, you might have an overabundance of cake mixes in the pantry. Of course, you can make cakes and cupcakes following the box's instructions. Or you can kick things up by adding a few extra ingredients to that mix to turn it into something extraordinary.


1 18.25-ounce package yellow cake mix
1/2 cup butter or margarine, softened
4 eggs
1 teaspoon vanilla extract
1-1/2 cups dark corn syrup
1/2 cup packed brown sugar
1 cup chopped pecans

Preheat oven to 350 F. Grease a 9-by-13-inch pan. Reserve 2/3 cup cake mix. Mix together remaining cake mix, butter and 1 egg. Pat into prepared pan. Bake at 350 F for 15 to 20 minutes or until golden brown. Beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup and brown sugar. Pour onto cake in pan. Sprinkle pecans on top. Bake for 30 to 35 minutes longer.
Yield: 24 bars.


1 18.25-ounce package yellow cake mix
1 15-ounce can crushed pineapple
1 16.5-ounce can pitted dark sweet cherries
1/2 cup butter

Preheat oven to 350 F. Dump pineapple and cherries into a greased 9-by-13-inch baking pan and mix together. Top with cake mix and dot with butter over mix. Bake for 45 minutes or until brown and bubbling. Remove and serve warm or cold.
Servings: 8


1 18.25-ounce package yellow cake mix
4 eggs
1 5.1-ounce package instant cheesecake (or instant vanilla) pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 teaspoon almond extract
2 cups sifted confectioners' sugar
1/2 cup Amaretto liqueur, plus 2 tablespoons

Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. In a large bowl, combine cake mix, eggs, instant pudding, water, oil, almond extract and 2 tablespoons amaretto liqueur; blend together well. Pour batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and, while it is still warm, poke holes into the surface. Drizzle with about half of the Amaretto glaze (below), making sure the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan. Drizzle remaining glaze over the top of the cake.

To make Amaretto glaze: Sift the confectioners' sugar, and combine it with 1/2 cup Amaretto liqueur. Blend until smooth. You may add more Amaretto as desired.
Servings: 12

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