Tag: Cakes

Golden Yellow Cake Mix Recipe

Pineapple Carrot Cake

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 eggs
  • 1/4 cup oil
  • 1 can (8 oz.) crushed pineapple, drained
  • 3/4 cup carrots, grated
  • 1/2 cup pecans, chopped
  • 1/2 cup flaked coconut
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 9” square pan.

Combine cake mix, pudding mix, nutmeg and cinnamon. Add eggs and oil. Mix on medium for 1 minute. Add pineapple, carrots, pecans and coconut. Blend well. Pour into pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.

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White Cake Mix Recipe

Fruity Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” White Cake Mix
  • 3 Tbsp. gelatin dessert (any flavor)
  • 2 Tbsp. margarine or butter, softened
  • 2 egg whites
  • 1/2 cup water
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White Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour an 8” pan..

Combine cake mix and gelatin. Add margarine and water; mix well. Blend in egg whites and margarine or butter. Beat on medium for 3 minutes. Pour into pan. Bake 27 – 30 minutes. Remove from pan and place on wire rack. Cool completely. Frost with desired topping.

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Raspberry Muffin Mix Recipe

Cran-Raspberry Snack Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 3 pkgs. “JIFFY” Raspberry Muffin Mix
  • 3 eggs
  • 3/4 cup milk
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 can (12 oz.) CranFruit (cranberry and raspberry)
  • 3/4 cup pecans, chopped

Frosting

  • 3 cups powdered sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 tsp. vanilla extract
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease and flour a 13” x 9” pan.

For cake, combine eggs and milk. Add muffin mix and pudding mix. Mix on low until blended. Stir in fruit and pecans. Spread into pan. Bake 45 – 50 minutes or until toothpick inserted into center comes out clean. Cool. For frosting, combine ingredients. Blend well. Spread on cake.

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Golden Yellow Cake Mix Recipe

Cool Delight

(9 – 16 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz.) instant lemon pudding mix
  • 4 eggs
  • 1/2 cup margarine or butter
  • 1 cup water
  • 1/2 tsp. lemon extract

Filling

  • 1 container (12 oz.) whipped topping, thawed (divided)
  • 1 can (15.75 oz.) lemon pie filling

Topping

  • whipped topping, (remaining)
  • 1 pgk. (3.4 oz.) instant lemon pudding mix
  • 1/4 cup milk
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour two 9” cake pans.

Combine cake ingredients. Mix on medium for 4 minutes. Divide evenly and pour into pans. Bake 30 – 35 minutes or until tops spring back when lightly pressed. Cool in pan 5 minutes before removing. Cool completely. Cut cakes in half horizontally to make 4 layers. For filling, combine 1/4 cup whipped topping and pie filling. Divide and spread between the 3 layers. For topping, combine remaining whipped topping, pudding mix and milk until blended. Frost top and sides of cake. Chill and serve.

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Golden Yellow Cake Mix Recipe

Hawaiian Dessert

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup cold water
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 cup milk
  • 4 oz. cream cheese, softened
  • 1 can (20 oz.) crushed pineapple, drained
  • 1 container (8 oz.) whipped topping, thawed
  • flaked coconut (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Prepare cake mix as directed on package. Pour into pan. Bake 15 – 20 minutes. Set aside to cool. Combine pudding mix, milk and cream cheese. Blend well. Spread over cooled cake. Spread pineapple over pudding mixture. Smooth whipped topping over pineapple. Sprinkle with coconut (optional). Chill and serve.

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Golden Yellow Cake Mix Recipe

Apple Crisp

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2-3/4 cups Granny Smith Apples, cored and sliced
  • 1/2 cup sugar
  • 2 Tbsp. cinnamon
  • 1/2 cup margarine or butter
  • 1 cup chopped nuts
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Arrange apples in bottom of an ungreased 13” x 9” pan. Combine sugar and cinnamon. Sprinkle over apples. Combine cake mix, margarine or butter and nuts. Blend well. Spread over apple mixture. Bake 45 – 50 minutes or until apples are tender. Serve warm with ice cream or whipped topping (optional).

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Golden Yellow Cake Mix Recipe

Banana Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1 egg
  • 1/3 cup banana, mashed
  • 1/2 cup water
  • 1/3 cup nuts, chopped
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 8” square pan.

Combine cake mix and pudding. Add remaining ingredients and mix for 4 minutes. Pour into pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool and cut.

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Golden Yellow Cake Mix Recipe

Cinnamon Blondies

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. sugar
  • 1 tsp. cinnamon
  • 1 dash of nutmeg
  • 1/8 tsp. cloves
  • 1 egg
  • 1/4 cup margarine or butter
  • 2 Tbsp. water
  • 1/3 cup nuts, chopped (optional)
  • 1/3 cinnamon chips (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F..

Combine dry ingredients. Add remaining ingredients. Stir by hand until well blended. Pour into an 8” square pan. Bake 20 – 25 minutes. Cool and cut.

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Fudge Brownie Mix Recipe

Brownie Treats

(12 – 16 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Fudge Brownie Mix
  • 2 Tbsp. water
  • 1/4 cup oil
  • 2 eggs
  • 20 mini peanut butter cups, unwrapped
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease a 9” square pan.

Combine brownie mix, water, oil and eggs. Blend well. Pour into pan. Place peanut butter cups evenly on batter, pressing slightly. Bake 35 – 40 minutes. Cool and cut.

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Fudge Brownie Mix Recipe

German Chocolate Brownies

(36 – 48 Brownies)

Ingredients:

  • 4 pkgs. “JIFFY” Fudge Brownie Mix
  • 4 eggs
  • 2 Tbsp. oil
  • 1/2 cup sour cream
  • 1 can (15 oz.) coconut pecan frosting
  • 1 cup mini chocolate chips, divided
  • 1/2 cup pecans, chopped
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease bottom of a half sheet pan.

Combine brownie mixes, eggs and oil until blended. Add sour cream and frosting. Blend well. Stir in 1/2 cup of chocolate chips. Pour into pan. Sprinkle pecans and remaining chocolate chips over top. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool and cut.

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Vegetarian Corn Muffin Mix Recipe

Corn Cake

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 eggs
  • 3/4 cup milk
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Vegetarian Corn Muffin Mix
Corn Muffin Mix
Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Combine ingredients. Beat for 3 minutes. Pour into pan. Bake 20 – 25 minutes.

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Chocolate Muffin Mix Recipe

Chocolate Raspberry Brunch Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1 Tbsp. raspberry jam
  • 2 Tbsp. instant chocolate pudding mix
  • 2 Tbsp. oil
  • 1/3 cup milk
  • 1/3 cup raspberry jam

Topping

  • 1/4 cup mini chocolate chips
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, firmly packed
  • 1/2 tsp. cinnamon
  • 1/4 cup almonds, sliced or chopped
  • 2 Tbsp. margarine or butter, melted
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Chocolate Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F. Grease an 8” square pan.

For cake, combine muffin mix, egg, 1 tablespoon jam, pudding mix, oil and milk. Blend well. Pour into pan. Place small spoonfuls of jam over batter. Using a knife, drag jam through batter to create a marbling effect. For topping, sprinkle mini chocolate chips over batter. In separate bowl, combine flour, brown sugar, cinnamon and almonds. Cut in butter with fork until crumbly. Sprinkle evenly over batter. Bake 30 – 35 minutes or until toothpick inserted into center comes out clean.

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Blueberry Muffin Mix Recipe

Blueberry Cheesecake

(12 – 15 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. margarine or butter, softened

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp. lemon extract
  • 1 container (8 oz.) whipped topping, thawed
  • 1 jar (10 oz.) blueberry preserves
  • 2/3 cup fresh or frozen blueberries
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Blueberry Muffin Mix

Directions:

Preheat oven to 375°F.

Combine crust ingredients until crumbly. Reserve 1 tablespoon of crumbs. Press remaining crumbs into bottom and slightly up sides of ungreased pie pan. Bake 7 – 10 minutes. Cool. For filling, beat cream cheese, powdered sugar and lemon extract until smooth. Fold in whipped topping. Set aside. Combine preserves and blueberries. Spread over cooled crust. Spread cream cheese mixture over blueberry mixture. Sprinkle with reserved crumbs. Chill before serving.

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Baking Mix Recipe

Monkey Muffins

(14 – 16 Muffins)

Ingredients:

  • 4 cups “JIFFY” Baking Mix
  • 2 tsp. cinnamon
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 cup margarine or butter, melted
  • 1 tsp. vanilla extract
  • 1-1/3 cups milk
  • 1/2 cup pecans or walnuts, chopped

Directions:

Preheat oven to 425°F. Grease muffin pans or use paper baking cups.

Combine cinnamon and sugars and set aside. Combine margarine or butter and vanilla; set aside to thicken up slightly. Combine baking mix and milk. Blend to a soft dough. On floured surface, knead 8 – 10 times. Pull off small pieces and roll into balls the size of a walnut. Dip in margarine or butter. Roll in sugar mixture. Place 4 – 5 pieces in each muffin cup. Sprinkle pecans or walnuts on top. Bake 14 – 16 minutes. Re-melt leftover butter and brush on top of each muffin. Cool 2 minutes before removing from pan.

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Baking Mix Recipe

Blueberry Sour Cream Coffee Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1/4 tsp. cinnamon
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 1/4 cup oil
  • 1 egg
  • 3 Tbsp. instant vanilla pudding mix
  • 1-1/2 cups blueberries

Topping

  • 2 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup sugar
  • 2 tsp. cinnamon
  • 1/4 cup butter or margarine
  • 1/2 cup nuts, chopped
  • 1/2 cup quick oats

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

For cake, combine ingredients except for blueberries. Mix well. Fold in blueberries and pour into pan. Combine topping ingredients until crumbly. Sprinkle over batter. Bake 40 – 45 minutes.

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Brownie Peanut Butter Swirl

Brownie Peanut Butter Swirl

(24 – 30 Brownies)

Ingredients:

Brownie

  • 3 pkgs. “JIFFY” Fudge Brownie Mix
  • 3 eggs
  • 1/3 cup oil
  • 3 Tbsp. water
  • 3/4 cup chocolate chips

Filling

  • 3/4 cup peanut butter
  • 1/3 cup margarine or butter
  • 1/3 cup sugar
  • 2 Tbsp. flour
  • 1/2 tsp. vanilla extract
  • 2 eggs
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F.  Grease a 13” x 9” pan.

For brownie, combine brownie mix, eggs, oil and water.  Stir in chocolate chips.  Spread half of batter into pan.  In separate bowl, beat peanut butter, margarine or butter and sugar until creamy.  Add flour, vanilla and eggs.  Beat until smooth.  Spread mixture on top of batter in pan.  Top with remaining batter.  Using a knife, cut through mixture several times for a marbled design.  Bake for 40 – 45 minutes.  Cool and cut.

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Baking Mix Belgian Waffles

Baking Mix Belgian Waffles

(Four 7" Waffles)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1-1/3 cups milk
  • 1 egg
  • 2 Tbsp. oil
  • 1 Tbsp. vanilla extract

Directions:

Preheat waffle iron.

Combine ingredients, stir until blended.  Pour 1 cup of batter into waffle iron and cook according to manufacturer’s directions.  Repeat with remaining batter.

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Raspberry Muffin Mix Recipe

Raspberry Bars

(9 – 12 Bars)

Ingredients:

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 5 Tbsp. margarine or butter, softened
  • 1/4 cup quick oats
  • 1/4 cup pecans or walnuts, chopped
  • 1/2 cup raspberry jam or preserves
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.  Combine first four ingredients.  Mix with fork until crumbly.  Reserve a 1/4 cup.  Press remaining crumb mixture in bottom of pan.  Spread jam or preserves on top.  Sprinkle reserved crumb mixture over top.  Bake 24 – 28 minutes or until lightly browned.  Cool and cut.

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Baking Mix Recipe

Spicy Brownies

(9 – 12 Brownies)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1/2 cup margarine or butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°F. Grease an 8” square baking pan..

Combine margarine or butter, sugar, eggs and vanilla. Add baking mix, cocoa, cinnamon and cayenne pepper. Blend well. Stir in chocolate chips. Spread in pan. Bake 30 – 35 minutes.

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Bacon Maple Cupcakes

Bacon Maple Cupcakes

(12 Cupcakes)

Ingredients:

Cupcakes

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 1/4 tsp. cinnamon
  • 1 egg
  • 1/2 cup water
  • 2 Tbsp. maple syrup
  • 1/2 cup bacon, cooked and crumbled

Frosting

  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 Tbsp. milk
  • 2 Tbsp. maple syrup
  • 1/2 cup bacon, cooked and crumbled
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Line muffin pan with paper baking cups.

For cupcakes, combine cake mix, pudding mix and cinnamon. Add egg, water and syrup. Mix on medium for 30 seconds. Scrape bowl and beat an additional 3 – 4 minutes on medium. Fold in bacon. Fill muffin cups 1/2 full. Bake 18 – 22 minutes. Cool. For frosting, beat butter on medium until smooth. Add powdered sugar, milk and syrup. Beat until combined. Frost cupcakes and garnish with bacon.

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Apple Streussel Coffee Cake

Apple Streusel Coffee Cake

(9 – 12 Servings)

Ingredients:

Coffee Cake

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 2 Tbsp. oil or shortening, melted

Topping

  • 1/2 cup brown sugar, firmly packed
  • 1 tsp. cinnamon
  • 2 Tbsp. flour
  • 3 Tbsp. margarine or butter, cold
  • 1/2 cup nuts, chopped
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.

Combine coffee cake ingredients.  Spread into pan.  For topping, combine sugar, cinnamon and flour.  Cut in margarine or butter until crumbly.  Stir in nuts.  Sprinkle half over batter.  Bake 15 minutes.  Remove from oven and sprinkle remaining topping mixture on top.  Bake 5 – 10 minutes or until toothpick inserted in center comes out clean.

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Cupcakes

Golden Yellow Cake

(One Layer or 12 Cupcakes)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup cold water
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350ºF.  Grease, flour and line bottom of pan with parchment or wax paper.

Blend cake mix, egg and water for 30 seconds.

Beat 3 – 4 minutes on medium.  (Hand mix for 5 – 6 minutes.)

Bake 8″ round pan 25 – 30 minutes
          9″ round pan 20 – 25 minutes
          8″ square pan 20 – 25 minutes
          Cupcakes:  fill cups 1/2 full, bake 15 – 20 minutes

Cake is done when a toothpick inserted in center comes out clean.  Cool 10 minutes, remove from pan.

HIGH ALTITUDES (above 3,500 ft.)  Stir 1-1/2 tablespoons flour into mix.  Add 1-1/2 tablespoons more water and mix as directed.  Increase baking temperature to 375ºF.

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Golden Yellow Cake Mix Recipe

Chewy Bars

(9 – 12 Bars)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup brown sugar, firmly packed
  • 2 Tbsp. flour
  • 1 Tbsp. margarine or butter, softened
  • 1 Tbsp. corn syrup
  • 1 egg
  • 1 Tbsp. water
  • 1/4 cup chocolate chips
  • 1/2 cup walnuts, chopped
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease an 8″ square pan.

Combine all ingredients.  Blend well.  Spread into pan.  Bake 25 – 30 minutes.   Cool and cut.

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Golden Yellow Cake Mix Recipe

Pound Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup sour cream

Glaze

  • 1-1/2 cups powedered sugar
  • 4 oz. cream cheese, softened
  • 1 tsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 10 cup Bundt pan.

For cake, combine margarine or butter and sugar. Blend well. Add eggs, cake mix and sour cream. Beat for 2 minutes on medium. Pour into pan. Bake 38 – 43 minutes or until toothpick inserted in center comes out clean. Cool completely. For glaze, combine ingredients. Blend well. Drizzle over cake.

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Fudge Brownie Mix Recipe

Coconut Pecan Brownies

(12 – 15 Brownies)

Ingredients:

  • 3 pkgs. “JIFFY” Fudge Brownie Mix
  • 3 Tbsp. water
  • 2 Tbsp. oil
  • 2 eggs
  • 1 can (14.5 oz.) coconut pecan frosting
  • 1 cup sour cream
  • 1/2 cup pecans, chopped
  • 1/2 cup mini chocolate chips
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease bottom of 13” x 9” pan.

Combine brownie mixes, water, oil and eggs. Blend well. Add frosting and sour cream. Mix well. Spread into pan. Sprinkle pecans and chocolate chips over brownie mixture. Bake 42 – 47 minutes or until toothpick inserted in center comes out fairly clean. Cool completely before cutting.

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Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Squares

(12 – 15 Servings)

Ingredients:

Crust

  • 2 pkgs. “JIFFY” Chocolate Muffin Mix
  • 6 Tbsp. margarine or butter, melted

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1/2 cup peanut butter
  • 1 cup mini chocolate chips
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Combine muffin mix and margarine or butter. Press into bottom of pan. Bake 8 – 10 minutes. Beat cream cheese, sugar and vanilla. Add eggs, one at a time. Mix in peanut butter. Spread mixture over crust. Sprinkle chocolate chips over cream cheese mixture (optional). Bake 25 – 30 minutes. Cool completely. Refrigerate 3 hours.

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White Cake Mix Recipe

Coconut Cream Cake

(15 – 18 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” White Cake Mix
  • 3 egg whites
  • 1 cup water
  • 1/4 cup oil
  • 2/3 cup flaked coconut (divided)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 tsp. coconut extract
  • 1 container (8 oz) whipped topping, thawed
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White Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” baking pan.

Combine cake mixes, egg whites, water and 1/3 cup of coconut. Mix on medium for 2 minutes. Pour into pan. Bake 20 – 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Combine milk and coconut extract. Set aside. With fork, punch holes in cake. Gently spread half of milk mixture over warm cake. Let stand for 3 minutes. Spread remaining mixture over cake. Cool for 30 minutes. Spread remaining coconut evenly on a cookie sheet. Bake at 350° for 7 – 8 minutes or until light golden brown; stirring occasionally. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers.

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Blueberry Muffin Mix Recipe

Blueberry Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 3 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Blueberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Raspberry Muffin Mix Recipe

Raspberry Cheesecake Bars

(24 – 30 Bars)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1/4 cup margarine or butter, softened
  • 1 cup raspberry jam

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 eggs

Frosting

  • 1/4 cup white chocolate
  • 1 tsp. oil
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For crust, cut margarine or butter into muffin mix. Batter will be sticky. Using lightly floured spoon or fingers, press in bottom of pan. Spread jam over crust. For filling, combine ingredients. Blend well. Spread over crust. Bake 35 – 40 minutes until filling is set or until toothpick inserted in center comes out fairly clean. Cool. For frosting, melt white chocolate. Add oil and blend well. Drizzle over bars.

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Baking Mix Recipe

Old Fashioned Cake

(9 – 12 Servings)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2 Tbsp. margarine or butter, softened
  • 1 tsp. vanilla extract
  • 1 cup sugar
  • 1 egg
  • 1 cup milk

Broiled Coconut Topping (Optional)

  • 6 Tbsp. margarine or butter, softened
  • 1 cup flaked coconut
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup milk
  • 1/2 cup pecans, chopped

Directions:

Preheat oven to 375°F.  Grease and flour an 11” x 7” pan.

Cream together margarine or butter, sugar and vanilla.  Add egg, milk and baking mix.  Blend well.  Pour into pan.  Bake 25 – 30 minutes.  For topping (optional), combine ingredients.  Cook 3 minutes.  Spread over warm cake.  Brown under broiler 1 – 3 minutes.

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Brownies Gone Bananas

Brownies Gone Bananas

(9 – 12 Brownies)

Ingredients:

  • 2 pkgs. “JIFFY” Fudge Brownie Mix
  • 2 eggs
  • 2 Tbsp. water
  • 1/4 cup oil
  • 1 cup bananas, chopped
  • 1 cup nuts, chopped (divided)
  • 1 cup mini chocolate chips (divided)
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F.  Grease a 9” square pan.

Combine brownie mix, eggs, water and oil.  Blend well.  Fold in bananas, 1/2 cup nuts and 1/2 cup chocolate chips.  Spread into pan.  Top with remaining nuts and remaining chocolate chips.   Bake 40 – 45 minutes.  Cool thoroughly before cutting and removing from pan.

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Baking Mix Recipe

Frosted Orange Fruit Cake

(15 – 18 Servings)

Ingredients:

Cake

  • 2 cups “JIFFY” Baking Mix
  • 2 cups quick oats
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 cup orange juice
  • 1/2 cup oil
  • 1 cup carrots, shredded
  • 1-1/2 cups apples, peeled and shredded
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1 cup walnuts, chopped

Frosting

  • 1/2 cup margarine or butter, softened
  • 3-3/4 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. orange juice

Directions:

Preheat oven to 350°F. Grease a 13” x 9” baking pan.

For cake, combine baking mix, oats and sugar.  In separate bowl, whisk eggs, orange juice and oil; stir into dry ingredients just until moistened.  Fold in carrots, apples, raisins, cranberries and walnuts.  Pour into pan.  Bake 40 – 45 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack.  For frosting, cream margarine or butter and powdered sugar.  Add vanilla extract and orange juice; whipping until smooth.  If frosting is too thick, add more orange juice a little at a time until desired consistency.

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Raspberry Muffin Mix Recipe

Raspberry Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. margarine or butter, softened
  • 2 eggs
  • 2/3 cup water
  • 1 Tbsp. vanilla extract

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese
  • 1 Tbsp. raspberry jam
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Raspberry Muffin Mix
Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13″ x 9″ pan.

For cake, combine muffin mix, cake mix, pudding mix and margarine or butter. Blend well. Add eggs, water and vanilla. Mix on medium for 4 minutes. Pour into pan. Bake 22 – 25 minutes. Cool. For frosting, combine powdered sugar and cream cheese. Mix on high until smooth. Add jam. Mix until blended. Frost cake.

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Fudge Brownie Mix Recipe

Peanut Butter Fudge Brownies

(6 – 8 Brownies)

Ingredients:

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 1 egg
  • 3 Tbsp. crunchy peanut butter
  • 2 Tbsp. water
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F.  Grease a 9″ x 5″ loaf pan.

Combine ingredients.  Mix well.  Pour into pan.  Bake 25 – 30 minutes.

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Fudge Brownie Mix Recipe

Heaven in a "JIFFY"

(12 – 15 Servings)

Ingredients:

  • 3 pkgs. “JIFFY” Fudge Brownie Mix
  • 3 eggs
  • 3 Tbsp. water
  • 6 Tbsp. oil
  • 2 pkgs. (3.4 oz.) cook and serve chocolate pudding mix
  • 4 cups milk
  • 1 pkg. (8 oz.) toffee bits
  • 1 container (16 oz.) whipped topping, thawed
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F.  Grease a 13” x 9” pan.

Blend brownie mixes, eggs, water and oil together. Pour into pan. Bake 25 – 30 minutes. Set aside to cool. Prepare pudding mix according to package directions. Set aside to cool. Crumble cooled brownies, sprinkle half on bottom of pan. Spread half of cooled pudding on top of brownies.  Sprinkle half of toffee bits over pudding. Spread half of whipped topping over toffee bits. Repeat in layers with remaining ingredients ending with toffee bits.  Chill before serving. 

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Cake Pops

Cake Pops

(22 – 25 Pops)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup water
  • 3/4 cups powdered sugar
  • 2 oz. cream cheese, softened
  • 22 – 25 lollipop sticks

Coating

  • 2 cups white chocolate chips

Optional Decorations

  • assorted sprinkles
  • chopped nuts
  • flaked coconut
  • mini chocolate chips
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease and flour an 8″ pan.

Prepare and bake cake mix as directed on package. Cool for 10 minutes. Invert on cooling rack and cool completely. Combine powdered sugar and cream cheese. Blend well and set aside. In separate bowl, using hands, crumble cake until no large chunks remain. Add frosting mixture. Stir with spatula until combined. Roll mixture into tightly packed walnut-sized balls. Place on baking sheet lined with parchment or wax paper. Freeze for 4 hours. For coating, place white chips in microwave safe bowl. Heat uncovered, on high, for 1 minute. If necessary, microwave an additional 30 seconds, stirring until chips have melted. Remove cake balls from freezer and insert lollipop sticks. Dip each ball into melted mixture, using spoon to help coat. If necessary, remove excess by gently tapping stick against side of bowl. Dip coated cake balls into your favorite toppings (optional). Let stand at room temperature for 15 minutes before serving.

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White Cake Mix Recipe

White Cake

(One Layer or 12 Cupcakes)

Ingredients:

  • 1 pkg “JIFFY” White Cake Mix
  • 1 egg white
  • 1/2 cup cold water
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White Cake Mix

Directions:

Preheat oven to 350°F.  Grease, flour and line bottom of pan with parchment or wax paper. 

BLEND cake mix, egg white and water for 30 seconds.   

BEAT 3 – 4 minutes on medium.  (Hand mix for 5 – 6 minutes.) 

BAKE 8” round pan 25 – 30 minutes
          9” round pan 20 – 25 minutes
          8” square pan 20 – 25 minutes
          Cupcakes:  fill cups 1/2 full, bake 15 – 20 minutes. 

Cake is done when a toothpick inserted in center comes out clean.  Cool 10 minutes, remove from pan. 

HIGH ALTITUDES (above 3,500 ft.)  Stir 1-1/2 tablespoons flour into mix.  Add 1-1/2 tablespoons more water and mix as directed.  Increase baking temperature to 375°F.

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Raspberry Muffin Mix Recipe

Raspberry Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 3 pkgs. “JIFFY” Raspberry Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 1 pkg (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13″ x 9″ pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter. Pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Baking Mix Recipe

Zucchini Pancakes

(8 – 9 Pancakes)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 2 Tbsp. margarine or butter
  • 1 cup zucchini, grated
  • 1 Tbsp. onion, finely minced
  • 1 egg

Directions:

Melt butter in frying pan.

Combine baking mix, zucchini, onion and egg. Blend well. Drop by tablespoon into pan. Fry on both sides until golden brown.

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Red Velvet Cake

Red Velvet Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 Tbsp. cocoa powder
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. red food coloring

Frosting

  • 4 oz. cream cheese, softened
  • 1/4 cup margarine or butter, softened
  • 1-1/2 cups powdered sugar
  • 1/2 tsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour an 8” or 9” round pan.

Combine cake mix and cocoa. Add egg, buttermilk, vanilla and food coloring. Mix on low for 30 seconds until combined. Mix an additional 3 minutes on medium. Pour into pan. Bake 28 – 30 minutes. Cool for 10 minutes before removing from pan. For frosting, cream margarine or butter and cream cheese until smooth. Add powdered sugar and vanilla. Mix on low for 1 minute. Mix an additional 3 – 4 minutes on medium until creamy. Cut cake in half horizontally. Place bottom layer on a serving plate and spread with a thin layer of frosting. Top with second half of cake. Use remainder of the frosting to frost top and sides of cake. Cover and refrigerate until ready to serve.

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Sweet 'n Tart Rainbow Cupcakes

Sweet ‘n Tart Rainbow Cupcakes

(10 – 12 Cupcakes)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. margarine or butter, softened
  • 2 egg whites
  • 1/2 cup water
  • 3 – 5 pkgs. unsweetened soft drink mix, assorted flavors

Topping

  • 1 container (8 oz) whipped topping, thawed
  • 1/4 tsp. unsweetened soft drink mix (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Line muffin pan with paper baking cups.

Combine cake mix, margarine or butter, egg whites and water.  Mix on medium for 3 – 5 minutes.  Divide batter evenly into separate bowls.  Stir in 1/4 teaspoon of drink mix to each bowl to make 3 – 5 different colors.  Pour batter into muffin cups, one color at a time, alternating with all colors into one, filling 3/4 full.  Bake 15 – 20 minutes.  Cool completely.  For topping, combine whipped topping and unsweetened soft drink mix (optional).  Spread onto cupcakes.

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Fudge Brownie Mix Recipe

Black Bottom Cheesecake

(12 – 16 Servings)

Ingredients:

Crust

  • 1 pkg “JIFFY” Fudge Brownie Mix
  • 1 Tbsp. water
  • 2 Tbsp. oil
  • 1/2 cup chocolate chips

Filling

  • 1 pkg (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1/4 cup chocolate chips
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F.  Grease a 9” square pan. Combine crust ingredients.  Spread into pan.  For filling, blend cream cheese, sugar and vanilla until creamy.  Add eggs.  Mix well.  Pour over crust.  Sprinkle with chocolate chips.  Bake 40 – 45 minutes.  Cool before cutting.

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 3 pkgs. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1/2 tsp. nutmeg
  • 1 cup milk
  • 3 eggs

Filling

  • 1 -1/2 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13″ x 9″ pan.

For coffee cake, combine muffin mixes, pudding mix and nutmeg. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Golden Yellow Cake Mix Recipe

Pecan Pumpkin Crumble

(24 – 30 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 cup sugar
  • 1-1/2 tsp. pumpkin pie spice
  • 2 eggs
  • 1 can (16 oz.) pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1/2 cup margarine or butter, melted
  • 3/4 cup pecans, chopped
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine sugar, pumpkin pie spice, eggs, pumpkin and evaporated milk. Blend well. Pour into ungreased 13” x 9” pan. Sprinkle cake mix over batter and drizzle with margarine or butter. Sprinkle pecans on top. Bake 40 – 50 minutes or until lightly brown. Chill before cutting.

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Blueberry Muffin Mix Recipe

Berry Berry Coffee Cake

(12 – 15 Servings)

Ingredients:

Batter

  • 3 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 3 eggs
  • 1 cup milk
  • 1 can (21 oz.) blueberry pie filling

Topping

  • 1/2 cup brown sugar, firmly packed
  • 1/3 cup flour
  • 1/2 tsp. cinnamon
  • 2-1/2 Tbsp. margarine or butter, cold
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Blueberry Muffin Mix

Directions:

Preheat oven to 400°F.  Grease a 13” x 9” pan.

Combine topping ingredients until crumbly.  Set aside.  For cake, combine muffin mix and pudding mix.  Add eggs and milk.  Blend well.  Spread half of batter in pan.  Spread pie filling over batter.  Spread remaining batter over filling.  Sprinkle topping over batter.  Bake 40 – 45 minutes.

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Boston Cream Pie

Boston Cream Pie

(8 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 egg yolks
  • 1/2 cup water
  • 1/2 tsp. vanilla extract

Filling

  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 2 cups milk

Glaze

  • 1 cup semi sweet chocolate chips
  • 1/4 cup heavy cream or half and half
  • 1 Tbsp. margarine or butter
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 9” round pan.

Blend cake ingredients together. Mix on low for 30 seconds, until batter is wet. Mix an additional 3 minutes on medium. Pour into pan. Bake 25 – 30 minutes. Set aside to cool. Combine filling ingredients and mix for 2 minutes. Remove cake from pan. Cut in half horizontally. Place bottom layer on a serving plate and spread with filling. Top with second cake layer. For glaze, place chocolate chips in a bowl. Combine cream or half and half and margarine or butter in sauce pan. Slowly bring to a boil. Pour mixture over chocolate chips; let rest 1 minute. Slowly whisk together until smooth. Pour mixture over top of cake (some will drizzle down sides). Store in refrigerator.

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Blueberry Muffin Mix Recipe

Blueberry Coffee Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg “JIFFY” Blueberry Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 2 Tbsp. oil

Suggested Topping

  • 1 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup brown sugar
  • 1/4 cup nuts, chopped
  • 1 tsp. cinnamon
  • 1 Tbsp. margarine or butter, softened
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Blueberry Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.  Blend ingredients.  Spread in pan, add topping (optional).  Bake 20 – 22 minutes or until lightly browned.  Serve warm.

For topping, combine dry ingredients. Cut in margarine or butter until crumbly.  Sprinkle on coffee cake batter and bake as directed.

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Banana Muffin Mix Recipe

Banana Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Cake

  • 3 pkgs. “JIFFY” Banana Muffin Mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1-1/3 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Golden Yellow Cake Mix Recipe

Strawberry Cream Roll

(12 – 14 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 Tbsp. margarine or butter, softened
  • 4 eggs, separated
  • 1/4 cup water
  • 1/4 cup powdered sugar

Filling

  • 1-1/2 pt. whipping cream
  • 1 tsp. vanilla extract
  • 3 Tbsp. powdered sugar
  • 1 qt. fresh strawberries, hulled and sliced
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease sides and bottom of a jelly roll pan. Line bottom with parchment paper.

Combine cake mix, butter, egg yolks and water. Blend until creamy. In separate bowl, beat egg white until stiff peaks form; fold into batter. Pour into pan. Bake 10 – 15 minutes or until top spring back when pressed gently. (Do not over bake.) Sprinkle powdered sugar on towel. Flip cake onto towel and peel off paper. Starting at narrow end, roll up cloth and cake. Cool on wire rack, seam side down. For filling, beat whipping cream. Fold in vanilla and powdered sugar. Unroll cake and spread half of filling over cake. Spread strawberries over filling. Roll up cake and spread remaining filling over cake. Chill 2 hours before serving. Sprinkle with powdered sugar and garnish with strawberries (optional).

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Golden Yellow Cake Mix Recipe

Chocolate Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. instant chocolate pudding mix
  • 1/4 cup cocoa powder
  • 2 eggs
  • 3/4 cup water or milk
  • 2 Tbsp. margarine or butter, softened

Ganache Frosting

  • 1/2 cup heavy cream
  • 1 cup chocolate chips
Printer friendly version

Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease an 8” or 9” cake pan.

For cake, combine cake mix, pudding mix and cocoa powder.  Add eggs, water or milk and margarine or butter.  Mix 30 seconds on medium.  Scrape bowl and mix an additional 2 minutes.  Pour batter into pan.  Bake 34 – 38 minutes.  For frosting, in microwavable bowl, heat cream until hot (about 1 minute).  Add chocolate chips and let set for 1 minute.  Stir with whisk until combined.  Pour over slightly cooled cake.

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