Tag: Golden Yellow Cake Mix

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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Cool Delight

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

Crispy Peanut Butter Bars

(24 – 30 Bars)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. peanut butter
  • 1/2 cup margarine or butter
  • 2 cups mini marshmallows

Topping

  • 1/4 cup margarine or butter
  • 3/4 cup light corn syrup
  • 1 pkg. (10 oz.) peanut butter chips
  • 2 cups cocktail peanuts
  • 2 cups crispy rice cereal
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Golden Yellow Cake Mix

Directions:

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

For crust, combine cake mix, peanut butter and margarine or butter until crumbly. Press in bottom of pan. Bake 13 – 15 minutes or until lightly browned. Top with mini marshmallows and return to oven until marshmallows are lightly browned. Remove from oven; set aside to cool. For topping, melt margarine or butter, corn syrup and peanut butter chips over low heat until mixture comes to a slow boil. Stir in peanuts and cereal. Spread over marshmallows. Cool and cut.

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Golden Yellow Cake Mix Recipe

Gingersnaps

(15 – 20 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 2 Tbsp. margarine or butter, melted
  • 2 Tbsp. dark molasses
  • 1 Tbsp. water
  • 1/2 cup sugar
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine cake mix, ginger, cinnamon and cloves. With fork, blend in margarine or butter, molasses and water. Chill dough for easier handling (optional). Roll into balls the size of walnuts. Dip in sugar and place on ungreased cookie sheet. Bake 10 – 12 minutes.

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Hawaiian Dessert

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

Blonde Brownies

(6 – 9 Brownies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
    or
    1 pkg. “JIFFY” White Cake Mix
  • 3 Tbsp. sugar
  • 1 egg
  • 1/4 cup margarine or butter
  • 2 Tbsp. water
  • 1/2 cup chocolate chips
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Golden Yellow Cake Mix
White Cake Mix

Directions:

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

Combine cake mix and sugar. Add egg, margarine or butter and water. Blend well. Add chocolate chips. Stir by hand until well blended. Pour into pan. Bake 25 – 30 minutes. Cool and cut.

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Cinnamon Blondies

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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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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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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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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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

(24 Cupcakes)

Ingredients:

Cupcakes

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 1-1/3 cups water
  • 1/3 cup oil
  • 3 eggs
  • 1 tsp. lemon extract
  • 1 can (15.75 oz.) lemon pie filling

Meringue

  • 3 egg whites
  • 1/2 tsp. cream of tartar
  • 1/2 cup sugar
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Line muffin pans with paper liners.  For cupcakes, combine cake mix and pudding mix.  Add water, oil, eggs and lemon extract.  Beat 30 seconds on low; scrape batter off sides.  Beat an additions 3 – 4 minutes on medium.  Fill muffin cups 2/3 full.  Bake 15 – 20 minutes.  Cool.  With apple corer or knife, take out about 3/4” wide piece from the center, not quite to the bottom.  Fill with pie filling.  Increase oven to 400°F.  For meringue, combine egg whites and cream of tartar whipping until thickened.  Slowly add sugar and whip until stiff peaks form.  Pipe on cupcakes.  Bake 5 – 8 minutes or until lightly browned.

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Golden Yellow Cake Mix Recipe

Lemon Magic

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (2.9 oz.) cook & serve lemon pudding and pie filling mix
  • 1/2 cup sugar
  • 2-1/4 cups water, separated
  • 2 egg yolks
  • 1/4 cup margarine or butter, softened
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Golden Yellow Cake Mix

Directions:

Prepare pudding mix as directed on package for a pie. Spread into an ungreased 8” square pan. Cool completely.

Preheat oven to 350°F. Combine cake mix and margarine or butter until crumbly. Sprinkle mixture over top of cooled pudding. Bake 35 – 40 minutes or until lightly browned.

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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
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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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Pumpkin Torte

Pumpkin Torte

(12 – 16 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup instant vanilla pudding mix
  • 4 tsp. pumpkin pie spice
  • dash of cloves
  • 2 eggs
  • 1 cup cold water
  • 1 cup canned pumpkin

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 1 cup powder sugar
  • 3/4 cup canned pumpkin
  • 1/2 tsp. pumpkin pie spice
  • 1 container (16 oz) whipped topping, thawed

Topping

  • 1/4 cup caramel ice cream topping
  • 1/3 cup pecans
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease two 8” round cake pans.

For cake, prepare as directed according to Pumpkin Cake recipe on side of package, doubling recipe. Cool completely. For filling, beat cream cheese until fluffy. Add powdered sugar, pumpkin and pumpkin pie spice. Beat until smooth. Fold in whipped topping. Using a long serrated knife, carefully cut each round in half horizontally. Place bottom layer of cake on serving plate. Spread 1/4 of filling on top. Repeat with remaining cake layers, ending with filling on top. Place pecans on top. Drizzle with caramel topping.

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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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Golden Yellow Cake Mix Recipe

Cone-a-cake

(14 Cones)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup cold water
  • 14 flat bottom ice cream cones
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Prepare cake mix as directed on package. Pour 1/4 cup of batter into cone, filling about 1/2 full. (If the cones are filled more than this, batter will run over the top.) Stand cones upright on baking sheet. Bake 15 – 20 minutes. Cool and frost (optional).

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Golden Yellow Cake Mix Recipe

Chocolate Snacking Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.9 oz) instant chocolate pudding mix
  • 1/4 cup cocoa powder
  • 1 egg
  • 1 cup water
  • 2 Tbsp. oil
  • 1 cup chocolate chips
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Golden Yellow Cake Mix

Directions:

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

Combine dry ingredients.  Add remaining ingredients and mix well.  Pour into pan.  Bake 37 – 39 minutes.  Cool and cut.

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Golden Yellow Cake Mix Recipe

Raspberry Cream Cheese Squares

(24 – 30 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup margarine or butter, softened
  • 1 egg

Filling

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

Topping

  • 1/4 cup raspberry jam, slightly heated
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Golden Yellow Cake Mix

Directions:

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

For crust, combine cake mix, margarine or butter and egg. Mix until smooth and spread into pan. For filling, combine ingredients and beat until smooth. Spread over crust. Drizzle jam over top. Bake 18 – 20 minutes or until lightly browned. Cool before cutting. Refrigerate leftovers.

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Golden Yellow Cake Mix Recipe

Delightfully Delicious Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 “3 Musketeers®” candy bars, thinly sliced
  • 1/4 cup mini chocolate chips
  • 1/2 cup water
  • 1/4 cup honey
  • whipped topping (optional)
  • vanilla ice cream (optional)
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Golden Yellow Cake Mix

Directions:

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

Prepare cake mix as directed on package. Pour into pan. Arrange candy evenly over batter. Sprinkle chocolate chips over candy. In sauce pan, combine water and honey. Heat until bubbles appear around edge of pan. Pour mixture over chocolate chips. Bake 35 – 40 minutes or until toothpick inserted in center comes out clean. Let stand for 5 minutes. Serve with whipped cream or ice cream (optional).

*Used with permission by 3 Musketeers®/MARS Inc.

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Golden Yellow Cake Mix Recipe

Snacking Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.9 oz) instant vanilla pudding mix
  • 1 egg
  • 3/4 cup water
  • 2 Tbsp. oil
  • 1 cup chocolate chips
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Golden Yellow Cake Mix

Directions:

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

Combine dry ingredients.  Add remaining ingredients and mix well.  Pour into pan.  Bake 30 – 35 minutes.

 

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Golden Yellow Cake Mix Recipe

Lemon Crinkle Top Cookies

(20 – 24 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup oil
  • 1 egg
  • 2 tsp. lemon extract
  • 1/2 cup flaked coconut (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine ingredients. Blend until moist. Drop by teaspoon on baking sheet. Bake 11 – 13 minutes or until edges are lightly browned.

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Golden Yellow Cake Mix Recipe

Coconut Pecan Bars

(24 – 30 servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup margarine or butter, softened
  • 1 cup chocolate chips

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 2 eggs
  • 1 can (15 oz) pecan coconut frosting
  • 1/2 cup chocolate chips
  • 1/2 cup flaked coconut
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Golden Yellow Cake Mix

Directions:

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

For crust, combine cake mix and margarine or butter until crumbly.  Press in bottom of pan.  Sprinkle chocolate chips over crust.  For filling, combine cream cheese and eggs.  Beat until smooth.  Mix in frosting.  Spread over crust.  Sprinkle chocolate chips and coconut over cream cheese mixture.  Bake 40 – 45 minutes.

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Fruit Magic

Fruit Magic

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 can (21 oz) pie filling
  • 1/4 cup margarine or butter, softened
  • 1/2 cup chopped nuts (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Select your favorite pie filling and spread into an ungreased 8” square pan.  Combine cake mix and nuts (optional).  Cut in margarine or butter until crumbly.  Sprinkle over top of pie filling.  Bake 45 – 50 minutes.

Variation:  Substitute “JIFFY” White Cake Mix in place of “JIFFY” Golden Yellow Cake Mix.

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Strawberry Cream Roll

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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"JIFFY" Chocolate Sandwich Pies

"JIFFY" Chocolate Sandwich Pies

(12 – 18 Cookies)

Ingredients:

Cookies

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 6 Tbsp. instant chocolate pudding mix
  • 1/2 cup cocoa powder
  • 3 eggs
  • 1/4 cup milk
  • 1/4 cup oil

Filling

  • 1-1/2 cups marshmallow cream
  • 1-1/4 cups shortening
  • 1 cup powdered sugar
  • 1 Tbsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Lightly grease a baking sheet.

For batter, combine cake mix, pudding mix and cocoa until most lumps are gone. Add eggs, milk and oil. Mix on low for 30 seconds. Scrape bowl and mix an additional 1 minute on medium. Drop 2 tablespoons of batter on baking sheet about 2″ apart. Bake 13 – 16 minutes. Cool 2 minutes before removing from baking sheet. Place on cooling racks and cool completely. For filling, combine ingredients. Beat until combined. Spread evenly on flat side of half of pies. Top with remaining pies.

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Golden Yellow Cake Mix Recipe

Chocolate Cookies

(15 – 18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup cocoa powder
  • 1 Tbsp. sugar
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
  • 1/4 cup water
  • 1/2 cup chocolate chips
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Lightly grease a baking sheet.

Combine cake mix, cocoa, sugar, margarine or butter, egg and water.  Mix until blended.  Fold in chocolate chips.  Drop by tablespoon onto baking sheet.  Bake 11 – 13 minutes.

 

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Golden Yellow Cake Mix Recipe

Lemon Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant lemon pudding mix
  • 1/4 cup margarine or butter, softened
  • 1 tsp. lemon extract
  • 1 egg
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease baking sheet.

Combine cake mix, pudding mix and margarine or butter.  Add lemon extract and egg.  Drop by teaspoon on baking sheet.  Bake 10 – 13 minutes.  Remove from baking sheet after 1 minute.

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Easy Rolls

Easy Rolls

(15 – 18 Rolls)

Ingredients:

Rolls

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. dry yeast
  • 1/2 tsp. salt
  • 1-1/4 cups warm water (95°F to 115°F)
  • 2-1/2 to 3 cups flour
  • 1/4 cup margarine or butter, melted

Egg Wash (Cloverleaf Rolls)

  • 1 egg
  • 2 tsp. water
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Golden Yellow Cake Mix

Directions:

Preheat oven to 400°F. Grease a baking sheet. Combine cake mix and yeast. Add salt and warm water. Gradually beat in flour. Cover and let rise in a warm place for 1 hour. Punch down dough and make into dinner or cloverleaf rolls*. Place on baking sheet. Brush with margarine or butter. Cover and let rise 1 hour or until double in size. Bake 18 – 20 minutes or until lightly browned. 

*For Cloverleaf Rolls: Grease muffin pans with butter. Shape rolls by cutting off small pieces of dough and roll into balls the size of a walnut. Place 3 balls in each muffin cup. Cover with cloth and let rise in warm place until double in size. For egg wash, combine ingredients. Lightly beat with fork and brush tops of rolls. Bake 15 – 17 minutes.

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Golden Yellow Cake Mix Recipe

Pumpkin Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 2 tsp. pumpkin pie spice
  • dash of ground cloves
  • 1 egg
  • 1/2 cup water
  • 1/2 cup canned pumpkin
  • whipped topping (optional)
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Golden Yellow Cake Mix

Directions:

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

Combine cake mix, pudding mix, pie spice and cloves. Add egg, water and pumpkin. Mix on medium for 4 minutes. Pour into pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Top with whipped topping (optional).

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Golden Yellow Cake Mix Recipe

Lemon Cream Cheese Squares

(9 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. margarine or butter, softened
  • 1 tsp. lemon extract

Topping

  • 4 oz. cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
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Golden Yellow Cake Mix

Directions:

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

For crust, combine ingredients until crumbly. Reserve 1 cup. Press remaining mixture in bottom of pan. For topping, combine ingredients until creamy. Spread over crust. Sprinkle reserved crust mixture over filling. Bake 23 – 27 minutes.

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Candy Corn Cupcakes

Candy Corn Cupcakes

(8 – 10 Cupcakes)

Ingredients:

Cupcakes

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. margarine or butter, softened
  • 2 egg whites
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • yellow food coloring
  • orange food coloring

Frosting

  • 2 cups whipped topping, thawed
  • 1 cup marshmallow cream
  • candy corn (optional)
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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, margarine or butter, egg whites, milk and vanilla.  Mix 3 – 4 minutes on medium.  Divide batter into two separate bowls.  With food coloring, tint batter in one bowl yellow and the other orange.  Pour yellow batter into muffin cups.  Carefully spoon orange batter over yellow, filling 3/4 full.  Bake 15 – 20 minutes.  Cool completely.  Combine frosting ingredients.  Mix on medium 2 – 3 minutes.  Frost cupcakes and garnish with candy corn (optional).

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Golden Yellow Cake Mix Recipe

Spice Cake

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 1/8 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • dash cloves
  • 1 egg
  • 1/2 cup applesauce
  • 1/4 cup water
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Golden Yellow Cake Mix

Directions:

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

Combine cake mix, pudding mix and spices.  Add egg, applesauce and half of water.  Beat on medium for 2 minutes.  Add remaining water and beat an additional 2 minutes.  Pour into pan.  Bake 25 – 30 minutes or until top springs back when lightly pressed.

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Golden Yellow Cake Mix Recipe

Very Berry Crisp

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1/2 cup margarine or butter, cold
  • 1/2 cup pecans, chopped
  • 1 can (21 oz.) cherry pie filling
  • 1 can (21 oz.) blueberry pie filling
  • 1 Tbsp. lemon juice
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Golden Yellow Cake Mix

Directions:

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

Cut margarine or butter into cake mixes until crumbly. Stir in pecans. Spread pie fillings in pan. Sprinkle lemon juice over filling. Sprinkle crumb mixture on top. Bake 40 – 45 minutes or until lightly browned.

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Cherry Fudge Cake

Cherry Fudge Cake

(10 – 12 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.9 oz) instant chocolate pudding mix
  • 1/2 cup cocoa powder
  • 1/4 cup margarine or butter, softened
  • 1-1/4 cup water
  • 3 eggs

Filling

  • 1 jar (11.75 oz) hot fudge topping
  • 1 can (21 oz) cherry pie filling, reserving a few for garnish (optional)

Topping

  • 1 container (8 oz) whipped topping, thawed
  • chocolate shavings (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour two 8” round pans.

Combine cake mixes, pudding mix, cocoa and margarine or butter. Add water and eggs. Beat on low until blended. Beat an additional 3 – 4 minutes on medium. Pour into pans.  Bake 34 – 38 minutes or until top springs back when lightly pressed. Cool slightly. Remove from pan, wrap in plastic wrap and refrigerate for at least 1 hour. Using a sharp knife, slice each horizontally making four cakes. Place one on serving plate. Spread 3 tablespoons of fudge topping on cake. Spread 1/3 of pie filling over topping. Repeat layering process with two more cakes ending with fourth cake on top. Frost cake with whipped topping. Garnish with cherries (optional) and sprinkle with chocolate shavings (optional). Refrigerate before serving. For best results, slice when well chilled.

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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 6 Tbsp. margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 1 can (20 oz) pineapple slices, drained (reserve 1/2 cup of juice)
  • 1 jar (10 oz) Maraschino cherries
  • 1 egg
  • 1/2 tsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Melt margarine or butter and pour into an 8” square or 9” round pan; coating bottom and sides.  Sprinkle brown sugar evenly over butter.  Arrange pineapple slices over brown sugar.  Place a cherry, with stem removed, in center of each pineapple slice.  Set aside.  In separate bowl, beat cake mix, egg, vanilla and reserved juice for 4 minutes on medium.  Pour over pineapple.  Bake 40 – 45 minutes or until toothpick inserted in center comes out clean.  Cool in pan 1 – 2 minutes.  Invert on serving plate.  Cool or serve warm.

Variation:  Substitute crushed pineapple in place of pineapple slices.

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Golden Yellow Cake Mix Recipe

Carrot Cake

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • dash nutmeg
  • 1 egg
  • 2 Tbsp. oil
  • 1/2 cup water, divided
  • 1/2 cup carrots, shredded
  • 1/4 cup pecans, chopped
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Golden Yellow Cake Mix

Directions:

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

Combine cake mix, baking powder, cinnamon, cloves and nutmeg. Add egg, oil and 1/4 cup water. Beat 2 minutes on medium speed. Add remaining water. Beat an additional 2 minutes. Fold in carrots and pecans. Pour into pan. Bake 25 – 30 minutes or until top springs back when lightly pressed.

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Golden Yellow Cake Mix Recipe

"JIFFY" Puddin’ Cake

(9 – 12 Servings)

Ingredients:

  • 5 Tbsp. instant vanilla pudding mix
  • 2 eggs
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup margarine or butter, softened
  • 1/2 cup water
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Golden Yellow Cake Mix

Directions:

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

Combine all ingredients. Beat on medium for 3 minutes. Pour batter into pan. Bake 35 – 40 minutes or until toothpick inserted in center comes out clean. Cool 5 – 10 minutes and remove from pan. Cool completely and frost or serve with whipped topping.

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Chewy Bars

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

Cinnamon Sticky Rolls

(9 – 12 Rolls)

Ingredients:

Rolls

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 pkgs. “JIFFY” Pizza Crust Mix
  • 1 cup warm water (80°F to 90°F)
  • 1/3 cup margarine or butter, softened
  • 1/2 tsp. cinnamon
  • 1/3 cup sugar
  • 1/3 cup corn syrup

Topping

  • 1/4 cup margarine or butter, melted
  • 1/4 cup corn syrup
  • 1/3 cup brown sugar, firmly packed
  • 3/4 cup pecans, chopped
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Golden Yellow Cake Mix
Pizza Crust Mix

Directions:

Preheat oven to 375°F.

For rolls, combine cake mix and pizza crust mixes. Add water. Mix well. Cover with a towel and let rise for 10 minutes. For topping, pour margarine or butter into a 9″ square pan. Add corn syrup, brown sugar and pecans. Blend well and set aside. On floured surface, roll out to a 14″ x 6″ rectangle. Spread with margarine or butter. Combine cinnamon and sugar. Sprinkle over margarine or butter. Drizzle with corn syrup. Roll up and cut into 1″ wide slices. Place in pan. Bake 30 – 35 minutes. Invert immediately onto serving plate.

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Sunshine Cake

Sunshine Cake

(10 – 12 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup margarine or butter, softened
  • 1 can (15 oz.) mandarin oranges, drained

Frosting

  • 1 container (12 oz.) whipped topping, thawed
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 2 cans (15 oz.) mandarin oranges, drained
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour two 8” round pans.

Combine cake mixes and pudding mix. Add eggs, milk, margarine or butter and oranges. Mix well on medium speed. Bake 30 – 35 minutes. Cool completely. For frosting, combine whipped topping, pudding mix and 1 can of oranges. Mix well on medium speed. Place 1 cake layer on a plate and spread top with frosting. Place remaining cake layer on top. Spread top and sides with remaining frosting. Garnish with second can of oranges. Refrigerate until served.

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Golden Yellow Cake Mix Recipe

Frosted Applesauce Spice Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 4 eggs
  • 1 Tbsp. oil
  • 1/3 cup sour cream
  • 1 cup applesauce

Frosting

  • 3 cups powdered sugar
  • 8 oz cream cheese, softened
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
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Golden Yellow Cake Mix

Directions:

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

For cake, combine cake mixes, pudding, cinnamon and nutmeg.  Blend well.  Add eggs, oil, sour cream and applesauce.  Beat on medium for 2 minutes.  Pour into pan.  Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.  Let cool.  Combine frosting ingredients.  Mix on low until blended.  Beat an additional 5 – 8 minutes on medium or until smooth.

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Golden Yellow Cake Mix Recipe

Rhubarb Crumble

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup margarine or butter, softened
  • 3 cups rhubarb, diced
  • 1-1/4 cups sugar
  • 1/4 cup flour
  • whipped topping (optional)
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Golden Yellow Cake Mix

Directions:

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

Combine cake mix and margarine or butter until crumbly. Set aside. Combine rhubarb, sugar and flour. Blend well. Place in pan. Sprinkle crumb mixture over top. Bake 35 – 45 minutes. Top with whipped topping (optional).

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Golden Yellow Cake Mix Recipe

"JIFFY" Flan Pan Delight

(8 – 10 Servings)

Ingredients:

Cake

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

Topping

  • 1 pkg. (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 container (8 oz) whipped topping, thawed
  • 1 can (21 oz) pie filling (any flavor)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour a flan pan.

For cake, prepare as directed on package. Pour into pan. Bake 15 – 20 minutes. Cool 10 minutes. Invert on serving plate and cool completely. For topping, beat cream cheese, powdered sugar, vanilla and whipped topping until smooth. Spread over cake, reserving 1/4 of mixture. Spoon pie filling over cream cheese mixture. Garnish with remaining cream cheese mixture. Chill 2 hours and refrigerate any leftovers.

Variation: “JIFFY” White Cake Mix may be substituted for the “JIFFY” Golden Yellow Cake Mix.

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Golden Yellow Cake Mix Recipe

Hawaiian Cream Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 cups sour cream
  • 2 eggs
  • 1 cup flaked coconut

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1 can (8 oz) crushed pineapple, drained

Frosting

  • 3 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
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Golden Yellow Cake Mix

Directions:

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

Mix cake ingredients on medium for 2 minutes. For filling, cream together cream cheese and sugar. Add eggs and mix until well blended. Fold in pineapple. Set aside. Pour half of cake batter into pan. Spread filling over batter. Pour remaining batter over filling. Bake 35 – 40 minutes. Cool. For frosting, blend together ingredients; beat on high for 2 minutes. Frost cake and sprinkle with coconut (optional).

Variation: For cupcakes, line muffin pans with paper baking cups. Fill muffin cups 1/4 full with batter. Drop 1 tablespoon of filling over each. Add 1 tablespoon of batter to each muffin cup. Bake 20 – 25 minutes. Cool and frost as directed above.

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Golden Yellow Cake Mix Recipe

Peach Kuchen

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup margarine or butter, cold
  • 1 can (15 oz.) peaches, drained
  • 1 Tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup sour cream
  • 1 egg, slightly beaten
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Golden Yellow Cake Mix

Directions:

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

Cut margarine or butter into cake mix until crumbly. Press in bottom and 1/2” up sides of pan. Bake 8 – 10 minutes. Combine peaches, sugar and cinnamon. Pour over crust. In separate bowl, combine sour cream and egg. Blend well. Pour over peaches. Bake 20 – 25 minutes. Chill.

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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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Lemon Bundt Cake

Lemon Bundt Cake

(12 – 15 Servings)

Ingredients:

Cake

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

Coconut Mixture

  • 1 pkg. (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 tsp. lemon extract
  • 1 egg
  • 1 cup flaked coconut

Glaze

  • 1-1/2 cups powdered sugar
  • 3 – 4 Tbsp. hot water
  • 1 tsp. lemon extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease and flour a 10” Bundt pan.

For coconut mixture, combine cream cheese, sugar, lemon extract and egg.  Beat until smooth.  Add coconut and stir until well blended.  Set aside.  Combine cake ingredients.  Mix on medium for 4 minutes.  Pour into pan.  Spoon coconut mixture on top of batter.  Do not touch sides of pan with filling.    Bake 50 – 55 minutes or until top springs back when lightly pressed.  Cool until just warm and remove from pan.  Combine glaze ingredients.  Blend well.  Drizzle over completely cooled cake. 

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Golden Yellow Cake Mix Recipe

"JIFFY" Peanut Butter Cookies

(20 – 24 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 cup peanut butter
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup flour
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine ingredients until blended.  Roll into 1” balls and place on ungreased baking sheet 1” apart.  Press with fork in criss-cross pattern.  Bake 10 – 12 minutes.

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