I would like recipes that uses dry cake mixes to make cookies, cakes, etc. I especially would like the ones using angle food cake mixes with the additions of one or two other ingredients. I would appreciate other uses for cranberry whole berry sauce used in making cookies, etc. as I was blessed with about a dozen cans of this. Are there sugar free cake mixes on the market? Thanks for any suggestions on these subjects.
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recipe for Pineapple Angel Food Cake
1 (16 oz. ) Betty Crocker Angel Food Cake Mix
1 (20oz.) can crushed pineapple (do not drain)
Heat oven 350 degree
In a large mixing bowl beat together cake mix and crushed pineapple on low speed 30 second. Pour into UNGREASED 13x9 inch baking dish. Bake 25 to 30 minutes, until lighley browned on top. Cool completely.
This is a two ingredient cake! Very good!
Angel Food Cake with Variations
WW Points: 3 Serves: 12
I box (1-Step) angel food cake
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into greased 9 x 13" pan (or muffin tin) and bake at 350 for 35-40 minutes (muffins bake 15-18 minutes).
Lemon -- 1 cup + 3 Tbs water, 2 Tbs lemon juice and 2 tsp grated lemon peel
Orange Citrus -- 1 cup water, 1/4 c orange juice and 2 tsp grated orange peel
Cherry -- I can (20 oz) light cherry pie filling
Black Forest -- add 1 /2 cup cocoa to Cherry version
Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.
Margarita -- 1 cup + 2 Tbs water, 2 Tbs fresh lime juice and 1-1/2 tsp grated lime rind
Pineapple -- I can (20 oz) crushed pineapple in juice
Pina Colada -- add 1 Tbs coconut extract (and 1 Tbs rum extract, if desired) to pineapple cake directions
Pumpkin -- I can (15 oz) pumpkin, 3/4 c water, 1 Tbs vanilla & 1 Tbs pumpkin pie spice (or spices for Spice Cake, below)
Spice -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1 /2 tsp ginger, 1 /2 tsp nutmeg and 1/4 tsp ground cloves
Enjoy!!!
sweet n low puts out a line of sugar free cake mixes and frostings
Many thanks to Ellen for the variations of flavors for Angel Food cake recipes!! I've done the Pumpkin flavor before. It was not bad, several folks complimented me on it. I did find that since it was so moist, next time, I'll store in in the refrigerator, as it molded in a few short days while sitting in a cake stand on the kitchen cabinet.
For those who live alone; I bake cakes and when cool, I cut up into serving sizes and freeze, then I take out a piece per meal and it defrosts by the time you are finished with your meal. Especially good for those cakes that are moist like Badwater talked about previously.
Question; am I correct in assuming these ideas mean do not add anything like the box says? Just the ingredients that are listed in these replies?
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