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Food Make Delicious Fall Desserts With Boxed Yellow Cake Mix

15:26  11 october  2021
15:26  11 october  2021 Source:   shondaland.com

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We’re mixing it up (literally) with the boxed yellow cake mixes again. Here are three great ways to transform a box of yellow cake mix into delightful fall desserts. I used the Betty Crocker brand, but any brand should do. All three cakes are simple to make but with an impressive result, and no one will ever know they started from a box.

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Happy baking!

Apple Cake

Apple Pie © Steven Karl Metzer Apple Pie

An apple trifecta, this cake calls for apple cider, apple sauce, and honeycrisp apples. Topped with a light dusting of powdered sugar because that’s all it really needs. The humble cake is irresistible, moist, dense, and packed with flavor. This recipe makes two single-layer cakes, which is a good thing because they will go fast!

Prep time: 20 minutes. Bake time: 25-30 minutes. Yield: two 9-inch round cakes.

Ingredients

  • 1 (15.25-ounce) box yellow cake mix
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 eggs
  • 1 cup apple cider
  • ½ cup apple sauce
  • ¼ cup unsalted butter, melted
  • 1½ lbs. honeycrisp apples, peeled, cored, and cut into ½-inch pieces*
  • 2 tablespoons powdered sugar

* Honeycrisp apples can be substituted with any hardy baking apple.

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Instructions

  1. Preheat oven to 350° F. Line the bottom of two 9-inch cake pans with parchment paper, then generously spray with nonstick cooking spray, and set aside.
  2. Combine yellow cake mix, cinnamon, and nutmeg. Beat with an electric mixer on low speed to combine. Add eggs, apple cider, apple sauce, and melted butter. Beat on medium speed for two minutes. Add the apples, and mix until just combined.
  3. Divide batter between prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, and let cakes cool completely.
  4. Remove cakes from pan, and discard parchment paper. Dust each cake with powdered sugar. Cut into wedges before serving. Store cake in an airtight container at room temperature.

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Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting © Steven Karl Metzer Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting

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Prep time: 10 minutes. Bake time: 18-20 minutes. Yield: 24 cupcakes.

Ingredients

For the cupcakes

  • 1 (15.25-ounce) box yellow cake mix
  • ⅓ cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 3 eggs
  • 1 cup pumpkin puree
  • ½ cup unsalted butter, melted
  • ⅓ cup heavy cream

For the frosting

  • 2 (8-ounce) cartons cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • 3½ cups powdered sugar
  • 24 candy corn pumpkins for garnish

Instructions

For the cake

  1. Preheat oven to 350° F. Line cupcake pans with liners and set aside.
  2. Combine yellow cake mix, brown sugar, and pumpkin pie spice. Beat with an electric mixer on low speed to combine. Add eggs, pumpkin puree, butter, and heavy cream. Beat on medium speed for two minutes.
  3. Scoop the batter into prepared cupcake pans, filling each cavity ¾ full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, and let cupcakes cool completely.

For the frosting

  1. Combine cream cheese, butter, and vanilla in a large bowl. Beat on medium speed until combined and smooth. Add the cinnamon, then gradually add powdered sugar, 1 cup at a time, until fully incorporated.
  2. Frost the top of each cupcake, and sprinkle with candy corn pumpkins. Store cakes in an airtight container in the refrigerator.

Maple-Glazed Chai Spice Bundt Cakes

Maple-Glazed Chai Spice Bundt Cakes © Steven Karl Metzer Maple-Glazed Chai Spice Bundt Cakes

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Prep time: 25 minutes. Bake time: 12-15 minutes. Yield: 30 mini Bundt cakes.

Special equipment: mini Bundt cake pans.

Ingredients

For the cake

  • 1 (15.25-ounce) box yellow cake mix
  • 2 tablespoons cornstarch
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger
  • 2 teaspoons cardamom
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ teaspoon black pepper
  • 3 eggs
  • ½ cup unsalted butter, melted
  • 1 cup sour cream

For the maple glaze

  • 1½ cups powdered sugar
  • 3 tablespoons maple syrup
  • 2 teaspoons milk
  • ½ teaspoon vanilla extract or maple extract
  • Maple sugar or turbinado sugar for garnish

Instructions

  1. Preheat oven to 350° F. Generously spray mini Bundt pans with nonstick cooking spray.
  2. Combine cake mix, cornstarch, cinnamon, ginger, cardamom, allspice, nutmeg, cloves, and black pepper. Beat with an electric mixer on low speed to combine. Add eggs, butter, and sour cream. Beat on medium speed for two minutes.
  3. Transfer batter to prepared Bundt pans, filling each just over halfway full. Bake for 12 to 15 minutes or until a toothpick inserted in the center comes back clean. Remove from oven, and let cool for 15 minutes. Invert pan to remove cakes, then let them cool completely on a wire rack.
  4. Prepare the icing: Combine powdered sugar, maple syrup, milk, and vanilla extract in a bowl. Whisk until combined and smooth. For a thicker icing, add more powdered sugar by the tablespoon. For thinner icing, stir in more milk by the teaspoon.
  5. Drizzle icing over cakes, then sprinkle with sugar. Store in an airtight container at room temperature.

Adrienne Blumthal is a formally trained pastry chef, recipe developer, and food stylist based in Chicago.

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Transform Boxed Angel Food Cake Mix Into These Heavenly Desserts .
A pastry chef shares three original recipes. If I’m being completely honest, I don’t love angel food cake, but it does have a special place in my heart. It’s been my 95-year-old grandmother’s go-to dessert for as long as I can remember. Because I have such mixed feelings, I wanted to make sure these recipes would really stand out and capitalize on the texture of the delicate, spongy cake in a different way. Here are three recipes that all start with a box of angel food cake mix (I used Betty Crocker brand), but the end results are certainly not your grandmother’s angel food cake.

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