Amazing Recipes Using French Vanilla Cake Mix
Boxed cakes are great on their own, but you can easily improve them. Here are a few delicious recipes using French vanilla cake mix.
Servings: 18 to 24
Equipment
- *Piña Colada Cocktail Cupcakes*
- Large mixing bowl
- Cupcake tins
- *Strawberry Cheesecake Bars*
- Large mixing bowl
- 13 x 9-inch baking pan
- *French Vanilla Crinkle Cookies*
- Cookie sheets
- Parchment paper
- Large mixing bowl
- Ice cream scoop
- Wire rack
Ingredients
Piña Colada Cocktail Cupcakes
- 1 box French Vanilla Cake Mix
- 1 cup unsweetened coconut milk
- 2 egg whites
- 2 teaspoons extra light olive oil
- 1 cup crushed pineapple undrained
- 1 container 12 oz. frozen whipped topping, thawed
- ½ cup sweetened coconut flakes or shredded coconut
- 18 fresh cherries
Strawberry Cheesecake Bars
- 1 box French Vanilla Cake Mix
- ½ cup butter melted
- 3 large eggs divided
- 1 package cream cheese 8 ounces
- 2 1/2 cups plus 2 tablespoons icing sugar
- 1 can 21 oz strawberry pie filling
French Vanilla Crinkle Cookies
- 1 box French Vanilla Cake Mix
- 1 egg
- ½ Cup plain Greek yogurt
- Powdered sugar for rolling
Instructions
Piña Colada Cocktail Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line the cupcake pan with 18 cupcake liners.
- In a large bowl, combine the cake mix, coconut milk, egg whites, and olive oil in a large mixing bowl. With an electric mixer, beat the mix on medium speed for two minutes until fully combined.
- Add the pineapples to the cake mix and mix together. Pour the cake mix into the cupcake tins.
- Bake the cupcakes for 17-20 minutes. With a toothpick, check to see if the cupcakes are done. Allow the cupcakes to cool for 15 minutes on a wire rack.
- Pipe the cupcakes with the thawed whipped topping. Top with cherries and coconuts.
- Best, the cupcakes should be stored in an airtight container in the fridge. This way they will keep for 3-4 days in the fridge. Allow them to reach room temperature before serving.
Strawberry Cheesecake Bars
- Preheat the oven to 325 degrees Fahrenheit. Grease the 13 x 9-inch pan.
- Combine cake mix, butter, and one egg in a large bowl until well mixed. Reserve 1/3 cup of the mix for topping.
- Press the remaining mix into the bottom of the pan. Use your hands or a bottom of a glass to press the mix down evenly.
- With an electric mixer, beat the cream cheese until creamy. Beat in remaining eggs and 2 ½ cups icing sugar. Pour over the cake mixture into the pan. Spread the strawberry pie filling on top, then sprinkle with reserved cake mixture.
- Bake the cake for one hour or until golden brown. Once the cake is cooled, refrigerate until chilled. Cut the cake into bars and sprinkle with icing sugar.
- Store the cheesecake bars in an airtight container in the fridge. The bars will keep in the fridge for 3-4 days.
French Vanilla Crinkle Cookies
- Preheat the oven to 375 degrees Fahrenheit. Line the cookie sheets with parchment paper or grease with cooking spray.
- In a large mixing bowl, combine the box cake mix, greek yogurt, and egg. Cover the dough and refrigerate for at least an hour.
- Using an ice cream scoop, scoop the cookie dough and roll in the powdered sugar. Place the dough onto the cookie sheets.
- Bake the cookies for 8-10 minutes, until just golden brown. Allow the cookies to cool for two minutes on cookie sheets and then place them on a wire rack. The cookies can be kept in an airtight container for 3-4 days.
Notes
- To help give the desserts the best flavor and consistency, make sure to allow all the cold ingredients to reach room temperature. This will help the ingredients mix together better. Cold ingredients can lead to curdling or a change of texture in recipes.
- Since the Piña Colada Cocktail Cupcakes contain whipped topping and the strawberry cheesecake bars contain cream cheese, they need to be stored in the fridge. Whipped topping and cream cheese are perishable, so it is important to refrigerate them.
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