Got a box of yellow cake mix sitting in your pantry? Get ready to transform that humble ingredient into 18 incredible recipes that go way beyond dessert! From quick weeknight dinners to irresistible comfort foods, these creative ideas will make you see cake mix in a whole new light. Let’s dive in and discover how versatile and delicious your baking staple can be!
Yellow Cake Mix Cookies
Perfect for when you’re craving something sweet but short on time, these yellow cake mix cookies come together in minutes. You’ll love how the simple ingredients transform into soft, chewy treats that taste like childhood in every bite. They’re the ultimate shortcut dessert that never disappoints.
Ingredients
– 1 box yellow cake mix
– 2 large eggs
– 1/2 cup vegetable oil
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil.
3. Use a wooden spoon to stir the mixture until a thick dough forms, about 1-2 minutes.
4. Fold in the chocolate chips until evenly distributed throughout the dough.
5. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
6. Place the dough balls 2 inches apart on the prepared baking sheets.
7. Use the bottom of a glass to gently flatten each ball to about 1/2-inch thickness.
8. Bake for 10-12 minutes, until the edges are lightly golden but centers still look slightly soft.
9. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring.
10. Transfer cookies to a wire rack to cool completely, about 20-30 minutes.
You’ll adore the soft, cake-like texture with just the right amount of chewiness from those melty chocolate chips. These cookies taste wonderfully nostalgic with their classic yellow cake flavor that pairs perfectly with a cold glass of milk. Try crumbling them over vanilla ice cream for an easy dessert upgrade that’ll impress everyone.
Lemon Bars with Yellow Cake Mix
Sometimes you need a dessert that feels fancy but comes together with minimal effort. These lemon bars with yellow cake mix give you that perfect sweet-tart balance without any complicated steps. You’ll love how the crisp crust contrasts with the creamy lemon layer.
Ingredients
– 1 box yellow cake mix
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Combine the yellow cake mix and melted butter in a medium bowl until crumbly.
3. Press 2/3 of the cake mixture firmly into the bottom of your prepared pan to form the crust.
4. Bake the crust for 10 minutes until lightly golden around the edges.
5. While the crust bakes, beat the cream cheese and powdered sugar together in a separate bowl until smooth.
6. Add the eggs one at a time, mixing thoroughly after each addition.
7. Stir in the fresh lemon juice and lemon zest until fully incorporated.
8. Pour the lemon mixture over the hot crust, spreading it evenly with a spatula.
9. Sprinkle the remaining cake mixture evenly over the lemon layer.
10. Return the pan to the oven and bake for 25-30 minutes until the edges are set and the top is golden.
11. Cool completely in the pan on a wire rack for at least 2 hours.
12. Refrigerate for at least 1 hour before cutting into squares.
These bars have a wonderful contrast between the buttery crust and the bright, creamy lemon filling. The texture stays beautifully firm yet tender when chilled. Try dusting them with extra powdered sugar or serving with fresh berries for an extra special touch.
Yellow Cake Mix Cinnamon Rolls
Pulling together a quick, delicious breakfast just got easier with this clever hack. You’ll be amazed how a simple box of yellow cake mix transforms into soft, fluffy cinnamon rolls that taste like they came from a bakery. These come together in no time and fill your kitchen with that incredible cinnamon-sugar aroma everyone loves.
Ingredients
– 1 box yellow cake mix
– 2 1/4 teaspoons active dry yeast
– 2 1/2 cups all-purpose flour
– 1 cup warm water (110°F)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/4 cup brown sugar
– 2 teaspoons ground cinnamon
– 1 cup powdered sugar
– 2 tablespoons milk
Instructions
1. Combine yellow cake mix, yeast, flour, warm water, and granulated sugar in a large mixing bowl.
2. Mix on low speed with a dough hook attachment for 2 minutes until a shaggy dough forms.
3. Increase speed to medium and knead for 5 minutes until the dough becomes smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Tip: Test your water temperature with a kitchen thermometer—water that’s too hot will kill the yeast, while water that’s too cool won’t activate it properly.
6. Roll the risen dough out on a lightly floured surface into a 16×12-inch rectangle.
7. Brush the entire surface with 1/4 cup of the melted butter, leaving a 1-inch border along one long edge.
8. Combine brown sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.
9. Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal.
10. Tip: Use a sharp serrated knife or unflavored dental floss to slice the roll cleanly without squashing it.
11. Cut the log into 12 equal pieces using a gentle sawing motion.
12. Arrange the rolls in a greased 9×13-inch baking dish, leaving about 1 inch between them.
13. Cover the dish with plastic wrap and let rise in a warm place for 30 minutes until puffy.
14. Preheat your oven to 350°F during the last 10 minutes of rising time.
15. Bake the rolls for 20-25 minutes until golden brown and the centers are fully set.
16. Tip: Check for doneness by gently pressing the center of a roll—it should spring back when fully baked.
17. While the rolls bake, whisk together powdered sugar, remaining 1/4 cup melted butter, and milk to create a smooth glaze.
18. Drizzle the warm glaze over the rolls immediately after removing them from the oven.
19. Let the rolls cool in the pan for 10 minutes before serving. Here’s the best part—these cinnamon rolls stay incredibly soft and tender thanks to the cake mix base, with a perfect balance of sweet vanilla and warm cinnamon. Heat leftovers gently in the microwave or try them crumbled over vanilla ice cream for an unexpected dessert twist.
Pineapple Upside-Down Cake with Yellow Cake Mix
Delicious pineapple upside-down cake is one of those classic desserts that always feels like a special treat. You get that gorgeous caramelized pineapple top and moist yellow cake underneath—it’s surprisingly easy to pull off with a boxed mix, making it perfect for last-minute cravings or impressing guests without the stress. Let’s get baking!
Ingredients
– 1/4 cup unsalted butter
– 1/2 cup light brown sugar
– 1 can (20 oz) pineapple slices in juice
– 6 maraschino cherries
– 1 box (15.25 oz) yellow cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
Instructions
1. Preheat your oven to 350°F.
2. Melt 1/4 cup unsalted butter in a 9-inch round cake pan over low heat on the stovetop, then remove from heat.
3. Sprinkle 1/2 cup light brown sugar evenly over the melted butter in the pan.
4. Drain 1 can of pineapple slices, reserving 1/4 cup of the juice for later.
5. Arrange pineapple slices in a single layer over the brown sugar mixture.
6. Place 1 maraschino cherry in the center of each pineapple ring.
7. In a large mixing bowl, combine 1 box of yellow cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water.
8. Beat the mixture with an electric mixer on medium speed for 2 minutes, scraping down the sides once, until smooth.
9. Pour the batter evenly over the pineapple layer in the cake pan.
10. Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan on a wire rack for exactly 10 minutes.
12. Run a knife around the edges of the pan to loosen the cake.
13. Place a serving plate upside down over the pan, then invert the pan and plate together to flip the cake out.
14. Let the cake cool completely before slicing.
Golden and caramelized on top, this cake stays wonderfully moist thanks to the pineapple juice. The tender crumb pairs beautifully with the buttery, fruity glaze—try serving it warm with a scoop of vanilla ice cream for an extra-indulgent twist.
Yellow Cake Mix Peach Cobbler
Sometimes you just need a dessert that feels fancy but comes together with minimal effort. This yellow cake mix peach cobbler is exactly that—a warm, comforting treat that practically makes itself while filling your kitchen with the most amazing aroma. You’ll love how the cake mix creates a golden, crispy topping over those sweet, juicy peaches.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 box yellow cake mix
– 1/2 cup unsalted butter
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Pour both cans of peaches with their syrup into a 9×13 inch baking dish.
3. Sprinkle the yellow cake mix evenly over the peaches.
4. Cut the butter into thin slices and arrange them over the cake mix layer.
5. Combine the granulated sugar, cinnamon, and salt in a small bowl.
6. Sprinkle the cinnamon-sugar mixture evenly over the butter slices.
7. Bake for 40-45 minutes until the top is golden brown and bubbly around the edges.
8. Let the cobbler cool for 15 minutes before serving.
Venture into pure comfort with this cobbler—the cake topping bakes up crisp and buttery while the peaches beneath stay wonderfully syrupy. Try serving it warm with a scoop of vanilla ice cream that melts into all those sweet peach pockets, or enjoy it for breakfast the next day (we won’t tell!).
Strawberry Shortcake with Yellow Cake Mix
Sometimes you want that classic strawberry shortcake taste without all the fuss. This version uses a yellow cake mix as the base, making it super simple to whip up when you’re short on time. You’ll love how the tender cake soaks up all those sweet strawberry juices.
Ingredients
– 1 box yellow cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
– 1 lb fresh strawberries
– 2 tbsp granulated sugar
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water.
3. Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth and well combined.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
6. While the cake bakes, wash and hull the strawberries.
7. Slice the strawberries into 1/4-inch thick pieces.
8. Toss the sliced strawberries with granulated sugar in a medium bowl.
9. Let the strawberries macerate at room temperature for at least 20 minutes to release their juices.
10. In a chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
11. Whip the cream mixture on high speed until stiff peaks form, about 3-4 minutes.
12. Allow the baked cake to cool completely in the pan on a wire rack for 1 hour.
13. Cut the cooled cake into 12 equal squares.
14. Split each cake square horizontally to create a top and bottom layer.
15. Place the bottom cake layer on a serving plate.
16. Spoon 2-3 tablespoons of macerated strawberries and their juices over the bottom layer.
17. Top the strawberries with 1/4 cup of whipped cream.
18. Place the top cake layer over the whipped cream.
19. Garnish with additional whipped cream and a few fresh strawberry slices.
The cake stays wonderfully moist from the strawberry juices, while the fresh whipped cream adds a light, airy contrast. For a fun twist, try layering everything in mason jars for individual portable desserts that are perfect for picnics or parties.
Yellow Cake Mix Donuts
A box of yellow cake mix is about to become your new favorite shortcut to homemade donuts. You probably have everything you need right in your pantry already. These come together so quickly and fill your kitchen with that amazing baked-good smell.
Ingredients
– 1 box yellow cake mix
– 2 large eggs
– 1/2 cup milk
– 1/4 cup vegetable oil
– 1 cup powdered sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a donut pan thoroughly with non-stick spray.
2. In a large mixing bowl, combine the yellow cake mix, 2 large eggs, 1/2 cup milk, and 1/4 cup vegetable oil.
3. Whisk the batter for exactly 2 minutes until smooth and no dry streaks remain—don’t overmix once combined.
4. Spoon the batter into a piping bag or zip-top bag with the corner snipped off for easy filling.
5. Pipe the batter into the prepared donut pan cavities, filling each about 2/3 full to allow for rising.
6. Bake for 10-12 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
7. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack—this prevents sticking.
8. While donuts cool, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a medium bowl until smooth.
9. Dip the top of each cooled donut into the glaze, letting excess drip back into the bowl.
10. Return glazed donuts to the wire rack and let set for 15 minutes before serving. The glaze will form a delicate, crackly shell while the interior stays wonderfully cakey and tender. Try rolling the edges in sprinkles before the glaze sets or serving them warm with a cold glass of milk for the ultimate treat.
Blueberry Muffins with Yellow Cake Mix
You know those days when you want homemade muffins but don’t have time to measure all the ingredients? Yeah, we’ve all been there. That’s why this blueberry muffin hack using yellow cake mix is about to become your new best friend—it gives you that bakery-style result with half the effort.
Ingredients
– 1 box yellow cake mix
– 1 cup water
– 3 large eggs
– ½ cup vegetable oil
– 1 cup fresh blueberries
– 2 tbsp all-purpose flour
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine the yellow cake mix, water, eggs, and vegetable oil.
3. Use an electric mixer on medium speed for 2 minutes until the batter is smooth and no lumps remain.
4. Toss the fresh blueberries with 2 tablespoons of flour in a small bowl until lightly coated.
5. Gently fold the floured blueberries into the batter using a spatula until just combined.
6. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Bake at 375°F for 18-22 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
9. Allow muffins to cool completely on the wire rack for at least 15 minutes before serving.
Every bite delivers that perfect balance of sweet cake and tart berries. The texture stays incredibly moist thanks to the cake mix base, while the flour coating prevents the blueberries from sinking. Try warming them slightly and serving with a pat of butter for an extra-indulgent breakfast treat.
Yellow Cake Mix Banana Bread
Yep, you read that right—yellow cake mix banana bread is about to become your new favorite hack. It’s the easiest way to get that moist, tender crumb without any fuss, and it comes together in minutes. You’ll love how the cake mix adds a subtle vanilla sweetness that pairs perfectly with ripe bananas.
Ingredients
- 3 ripe bananas
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray.
- Peel the 3 ripe bananas and place them in a large mixing bowl.
- Mash the bananas with a fork until smooth, leaving a few small lumps for texture if you prefer.
- Add the 3 large eggs, 1/2 cup vegetable oil, 1/4 cup water, and 1 tsp vanilla extract to the mashed bananas.
- Whisk the wet ingredients together until fully combined.
- Pour the entire box of yellow cake mix into the bowl with the wet ingredients.
- Stir gently with a spatula until just combined—overmixing can make the bread dense.
- Fold in 1/2 cup chopped walnuts if using, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula.
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
So soft and fragrant, this banana bread has a cake-like crumb that’s irresistible warm. Slice it thick and serve with a smear of cream cheese or toasted with a pat of butter for breakfast. It’s the kind of treat that disappears fast, so enjoy every bite!
Yellow Cake Mix Apple Crisp
Remember those days when you want something warm and comforting but don’t have hours to spend in the kitchen? This yellow cake mix apple crisp is your new best friend. It combines the cozy flavors of baked apples with the sweet simplicity of cake mix for a dessert that feels homemade without all the fuss.
Ingredients
– 6 cups sliced apples
– 1 box yellow cake mix
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Peel and core 6 medium apples, then slice them into 1/4-inch thick pieces.
3. In a large bowl, combine the sliced apples, 1/4 cup granulated sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg until evenly coated.
4. Transfer the apple mixture to the prepared baking dish, spreading it in an even layer.
5. Sprinkle the entire box of yellow cake mix evenly over the apple layer.
6. Drizzle 1/2 cup melted butter evenly over the cake mix, covering as much surface area as possible.
7. Bake at 350°F for 45-50 minutes until the topping is golden brown and the apples are bubbling around the edges.
8. Remove from oven and let rest for 15 minutes before serving. Perfect with a scoop of vanilla ice cream, this crisp delivers tender, cinnamon-spiced apples beneath a buttery, crumbly topping that’s impossible to resist.
Yellow Cake Mix Pumpkin Spice Cake
Tired of complicated baking projects but craving that cozy fall flavor? You’ve come to the right place. This yellow cake mix pumpkin spice cake gives you all the warm, spiced goodness with minimal effort—perfect for busy weeknights or last-minute gatherings.
Ingredients
– 1 box yellow cake mix
– 1 cup canned pumpkin puree
– 3 large eggs
– 1/2 cup vegetable oil
– 1/4 cup water
– 2 tsp pumpkin pie spice
– 1/2 cup powdered sugar
– 2 tbsp milk
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, water, and pumpkin pie spice.
3. Use an electric mixer on medium speed to beat the ingredients for 2 minutes until smooth and well combined.
4. Pour the batter into your prepared pan and spread it evenly with a spatula.
5. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
7. While the cake cools, whisk together powdered sugar and milk in a small bowl until smooth.
8. Drizzle the glaze over the cooled cake using a spoon or piping bag.
Really, the magic happens in that first bite—you get the moist, tender crumb from the pumpkin with just the right amount of warm spice. This cake stays incredibly soft for days if it lasts that long! Try serving warm slices with a scoop of vanilla ice cream for the ultimate autumn dessert experience.
Yellow Cake Mix Chocolate Chip Bars
Just when you thought boxed cake mix couldn’t get any better, these yellow cake mix chocolate chip bars come along and prove you wrong. They’re the perfect solution for when you need a quick dessert that feels homemade without all the fuss. Seriously, you’ll be amazed at how few ingredients create such a delicious treat.
Ingredients
– 1 box yellow cake mix
– 2 large eggs
– 1/2 cup vegetable oil
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil until a thick dough forms. Tip: Don’t overmix—just stir until no dry spots remain to keep the bars tender.
3. Fold in the chocolate chips gently with a spatula until they’re evenly distributed throughout the dough.
4. Transfer the dough to your prepared baking pan and press it into an even layer using your hands or the bottom of a measuring cup. Tip: Lightly wet your fingers to prevent the sticky dough from clinging.
5. Bake for 20-25 minutes until the edges are golden brown and the center appears set. Tip: Check for doneness by inserting a toothpick—it should come out with a few moist crumbs but no wet batter.
6. Let the bars cool completely in the pan on a wire rack for at least 1 hour before slicing into squares. Seriously, these bars have the perfect chewy texture with crisp edges and pockets of melted chocolate in every bite. Serve them warm with a scoop of vanilla ice cream for the ultimate dessert experience, or pack them in lunchboxes for a sweet surprise.
Yellow Cake Mix Cherry Dump Cake
Craving something sweet but short on time? You’ve got to try this yellow cake mix cherry dump cake. It’s the perfect dessert for when you want maximum deliciousness with minimal effort.
Ingredients
– 1 box yellow cake mix
– 2 cans cherry pie filling
– 1 cup unsalted butter
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking dish with butter or cooking spray.
3. Pour both cans of cherry pie filling evenly across the bottom of the baking dish.
4. Sprinkle the entire box of yellow cake mix evenly over the cherry layer.
5. Slice 1 cup of unsalted butter into thin pats and arrange them evenly across the cake mix layer.
6. Sprinkle 1 cup of chopped pecans over the butter layer.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and the edges are bubbling.
8. Remove from oven and let cool for 15 minutes before serving.
Really, the magic happens in the oven as the butter melts through the layers, creating a crispy golden topping while the cherries bubble up from below. You’ll love how the buttery cake mix forms a perfect crust that contrasts with the sweet-tart cherry filling. Try serving it warm with a scoop of vanilla ice cream for that classic hot-and-cold dessert experience.
Yellow Cake Mix Carrot Cake
Kind of amazing how a simple boxed mix can transform into something so wonderfully moist and flavorful, right? You’re going to love this shortcut version of a classic dessert. It’s the perfect hack for when you’re craving carrot cake but short on time.
Ingredients
– 1 box yellow cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1/2 cup water
– 2 cups finely grated carrots
– 1 tsp ground cinnamon
– 1/2 cup chopped walnuts
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water.
3. Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth.
4. Fold in the grated carrots, cinnamon, and chopped walnuts until evenly distributed.
5. Pour the batter into your prepared pan and spread it evenly with a spatula.
6. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
8. While the cake cools, beat the softened cream cheese and butter together until creamy.
9. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and spreadable.
10. Frost the completely cooled cake with the cream cheese frosting.
Moist and tender with that classic spiced carrot flavor, this cake has the perfect crumb thanks to the box mix base. The cream cheese frosting adds a tangy sweetness that balances everything beautifully. Try serving it with a scoop of vanilla ice cream for an extra special treat, or enjoy a simple square with your morning coffee.
Yellow Cake Mix Peach Dump Cake
You know those days when you want something sweet and comforting but don’t have hours to spend in the kitchen? Yellow cake mix peach dump cake is your answer—it’s the ultimate lazy-day dessert that comes together with minimal effort and maximum reward. Seriously, you just dump everything in and let the oven work its magic.
Ingredients
– 1 box yellow cake mix
– 2 cans (15 oz each) sliced peaches in syrup
– 1/2 cup unsalted butter
– 1 tsp ground cinnamon
– 1/4 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with non-stick spray.
3. Pour both cans of sliced peaches with their syrup evenly into the baking dish.
4. Sprinkle the dry yellow cake mix evenly over the peaches.
5. Slice the unsalted butter into thin pats and arrange them in a single layer across the top of the cake mix.
6. Sprinkle ground cinnamon and chopped pecans evenly over the butter layer.
7. Bake for 45–50 minutes, until the top is golden brown and the edges are bubbly.
8. Remove from the oven and let it cool for 10–15 minutes before serving.
This dessert bakes up with a crisp, buttery topping that contrasts beautifully with the soft, syrupy peaches underneath. The warm cinnamon and nutty pecans add just enough depth to keep it interesting. Try serving it warm with a scoop of vanilla ice cream for that classic peach cobbler vibe, or enjoy it straight from the pan—we won’t judge!
Yellow Cake Mix Coffee Cake
Lately, I’ve been all about easy baking hacks that don’t sacrifice flavor. You’re going to love this yellow cake mix coffee cake—it comes together in minutes but tastes like you spent hours in the kitchen. Perfect for lazy weekend mornings or last-minute guests.
Ingredients
– 1 box yellow cake mix
– 1 cup sour cream
– 3 large eggs
– 1/2 cup vegetable oil
– 1/2 cup brown sugar
– 1 tsp cinnamon
– 1/2 cup chopped pecans
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, combine the yellow cake mix, sour cream, eggs, and vegetable oil.
3. Use an electric mixer on medium speed to beat the mixture for 2 minutes until smooth.
4. Pour half of the batter into the prepared pan and spread it evenly.
5. In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans.
6. Sprinkle half of the cinnamon-sugar mixture over the batter in the pan.
7. Carefully spread the remaining batter over the cinnamon-sugar layer.
8. Top with the remaining cinnamon-sugar mixture.
9. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
10. While the cake cools, whisk together the powdered sugar and milk until smooth.
11. Drizzle the glaze over the cooled cake.
12. Let the glaze set for 10 minutes before serving.
Zesty cinnamon swirls and crunchy pecans make every bite of this coffee cake irresistible. The sour cream keeps it incredibly moist while the sweet glaze adds the perfect finishing touch. Try serving it warm with a scoop of vanilla ice cream for an easy dessert transformation.
Yellow Cake Mix Coconut Cake
Kind of craving something sweet and tropical? You’ve come to the right place. This yellow cake mix coconut cake is the perfect shortcut dessert that tastes totally homemade. It’s fluffy, moist, and packed with coconut flavor—ideal for any last-minute gathering or weeknight treat.
Ingredients
– 1 box yellow cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
– 1 cup sweetened shredded coconut
– 1/2 cup coconut milk
– 1 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water.
3. Use an electric mixer on medium speed to beat the mixture for 2 minutes, scraping the bowl halfway through to ensure everything is fully incorporated.
4. Fold in 1/2 cup of the sweetened shredded coconut gently with a spatula to keep the batter light.
5. Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan on a wire rack for 15 minutes.
8. In a small bowl, whisk together the coconut milk and powdered sugar until smooth to make the glaze.
9. Poke holes all over the top of the warm cake with a fork to help the glaze soak in.
10. Slowly pour the glaze over the cake, spreading it evenly with a spoon.
11. Sprinkle the remaining 1/2 cup of shredded coconut on top while the glaze is still tacky.
12. Allow the cake to cool completely before slicing and serving.
Wow, the result is a tender crumb with a subtle tropical sweetness. Toasted coconut on top adds a nice crunch, or try serving it with a scoop of pineapple sherbet for a fun twist. It’s so moist it practically melts in your mouth—perfect for potlucks or a cozy night in.
Yellow Cake Mix Pecan Pie Bars
Perfect for when you want something sweet without the fuss, these yellow cake mix pecan pie bars combine two classic desserts into one easy treat. You get that familiar cake mix flavor with the rich, nutty goodness of pecan pie—all in simple bar form that’s perfect for potlucks or casual snacking.
Ingredients
– 1 box yellow cake mix
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 cup light corn syrup
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 cups pecan halves
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium bowl, combine the yellow cake mix and melted butter until crumbly.
3. Press the cake mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 15 minutes at 350°F until lightly golden.
5. While the crust bakes, whisk together the eggs, corn syrup, and sugar in a large bowl until smooth.
6. Stir in the vanilla extract and pecan halves until evenly coated.
7. Pour the pecan filling over the hot crust immediately after removing it from the oven.
8. Spread the filling evenly using a spatula, ensuring pecans are distributed uniformly.
9. Return the pan to the oven and bake for 25–30 minutes at 350°F until the center is set and doesn’t jiggle.
10. Cool the bars completely in the pan on a wire rack for at least 2 hours.
11. Cut into squares using a sharp knife for clean edges.
For best results, line your pan with parchment paper for easy removal. Freshly toasted pecans will deepen the flavor, and chilling the bars before slicing helps them hold their shape. Flaky, buttery crust gives way to a gooey, caramel-like center packed with crunchy pecans. Try serving them warm with a scoop of vanilla ice cream for an extra-decadent dessert, or pack them for picnics where their portable shape really shines.
Summary
Now you have 18 delicious ways to transform simple yellow cake mix into incredible desserts! From gooey bars to fluffy cupcakes, these recipes make baking easy and fun. I’d love to hear which ones you try—drop a comment with your favorite, and don’t forget to share this sweet inspiration on Pinterest for others to enjoy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
