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Funfetti Cream Cheese Rolls

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If you couldn’t tell already, I’m clearly obsessed with Funfetti Cake Mix. I’m just convinced that it makes everything taste ten times better when you add it to your batter! This recipe was a result of my insomnia but despite being over tired, I think it was one of my best ideas yet! Enjoy!

Funfetti Rolls

Adapted from Mel’s Kitchen Cafe

Rolls

  • ½ cup warm water
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 1 cup Funfetti Cake Mix
  • ½ cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups flour
  • 1/2 cup water (more may be needed)

Filling

  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 2 (3.4 ounce) packages instant vanilla pudding

Cream Cheese Glaze

  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside
  2. In large bowl, mix cake mix, butter, eggs and salt. Mix well. Then add yeast mixture. Blend
  3. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled
  4. Roll out on floured board to 34 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. In bowl, mix the butter, cream cheese, and sugar until light and fluffy. Beat in the vanilla pudding mix until incorporated. Spread evenly over dough. Roll up very tightly
  5. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again
  6. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Makes about 24 very large rolls
  7. Beat cream cheese and confectioners’ sugar (1 cup at a time) until smooth. Mix in milk until desired consistency is reached. Spread over rolls

Honestly, rolling out this much dough was hard work! I didn’t even have enough counter space!

 

Pre-baked

 

Post-baked

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Mini Funfetti Cheesecakes

I put my mini cheesecake pan to good use again with these mini funfetti cheesecakes! However, this recipe always tends to sink on me as they’re cooling so it was hard to take them perfectly out of the pan. My best friend Sarah also got me another mini cheesecake pan for my birthday (YAY!) but unfortunately, I didn’t have it at the time I made these. So instead of waiting for the first batch to completely cool, I just baked the remaining batter in a regular muffin tin.

Mini Funfetti Cheesecakes

Adapted from King Arthur Flour

Crust

  • 1 box Funfetti Cake Mix, one cup removed and reserved
  • 1 sleeve graham crackers, finely crushed
  • 1 egg
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 3 tablespoons rainbow sprinkles

Filling

  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 3 tablespoons rainbow sprinkles
  1. Preheat oven to 300 degrees. For the crust place the vanilla wafers in a food processor. Pulse to fine crumbs. Add cake mix (minus one cup dry mix), 3 tablespoons of vegetable oil, 3 tablespoons of water, sprinkles, and one egg and blend on low speed until the mixture holds together when squeezed
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins or a mini cheesecake pan. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Mix in the milk. Add the vanilla extract and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Divide the batter evenly into the prepared muffin tins
  6. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  7. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

This food processor literally is my life

Close-up of the crust

Pre-baked

Post-baked (mini version, of course)

Post-baked (regular size version)

Mini Funfetti Pound Cakes

Like I said, I’m convinced funfetti makes everything taste better!

Mini Funfetti Pound Cakes

Cake

Adapted from Itsy Bitsy Foodies

  • 2 ¼ cups flour
  • 1 cup Funfetti Cake Mix
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 1 cup shortening or butter
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 3 eggs
  • 3 tablespoons rainbow sprinkles

Glaze

  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablspoon milk or water, to consistency
  1. Preheat the over to 325° F
  2. In a small bowl, mix the flour, cake mix, baking soda, and salt. Set aside
  3. Cream the sugar and the shortening.  Add the sour cream, eggs, vanilla and dry ingredients.  Mix in the sprinkles. Pour the smooth batter into a greased and floured mini bundt pans
  4. Bake the cakes for 30 minutes at 325 degrees or until a toothpick comes out clean.  Let it cool in the pan for fifteen minutes prior to removing it
  5. To remove the cakes, gently slide a sharp knife around all of the edges to loosen them from the pan.  Then place a plate over the top of the pans and flip it over to allow the cakes to slide out. Let them cool completely
  6. For the glaze, whisk all the ingredients together in a small bowl. If too thin, add more sugar or if too thick, add more milk/water. Drizzle over cooled bundts

Pre-baked

Post-baked

Aren’t they adorable?!

Adding the glaze

These were definitely a hit; my mom told me they were “dangerous to keep in the house”

Funfetti Hug Cookies

This was actually my second round of Funfetti cookies I made. The first time didn’t turn out like I had hoped because what I planned on doing was baking the cookie dough around a hug kiss. But clearly I wasn’t thinking because I was using cake batter in the mix so obviously the dough was going to spread and make a thin cookie. They still tasted really good and Kamil really enjoyed them so after downing pretty much all of them, he demanded I make more. So the second time, I chopped up the hug kisses and just mixed them into the batter so the white and milk chocolate flavors would be evenly distributed throughout the cookie.

Funfetti Hug Cookies

Adapted from All Recipes

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup funfetti cake mix
  • 2 eggs
  • 1/4 cup rainbow sprinkles
  • 1 package hugs Hershey kisses, chopped
  1. Preheat the oven to 350° F
  2. Sift together the flour and baking soda in a small mixing bowl. Set aside
  3. Beat butter, both sugars, vanilla, and cake mix in a mixing bowl until well combined. Beat in the eggs and mix well. Gradually beat in the flour mixture
  4. Stir in the sprinkles and chopped hugs
  5. Bake on cookie sheets for 10-12 minutes. Cool slightly on baking sheet and cool completely on wire rack

Close-up of the very colorful batter. If these cookies were for me, I don’t think they would have even made it into the oven. I probably would have just eaten all the batter because it was so good!

Pre-baked

Post-baked

Orange & Cream Whoopie Pies

This recipe was somewhat of a disaster. In theory it was a great idea but the execution didn’t go as planned. I used a cake mix for the batter which obviously made them more cakey than cookie-like so they fell apart completely when I attempted to take them out of the pan. They still tasted delicious don’t get me wrong, but I think this recipe would have worked so much better as orange & cream cupcakes with a cream cheese frosting.

Orange & Cream Whoopie Pies

Whoopie Pie

Adapted from Real Mom Kitchen

  • 1 package of yellow cake mix
  • 1/4 cup of sugar
  • 1 tablespoon of orange zest
  • 1 cup of Stewart’s Orange ‘n Cream soda
  • 1/2 cup of canola oil
  • 1 teaspoon of vanilla extract
  • 4 large eggs
  1. Preheat the oven to 350° F
  2. In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes
  3. Fill whoopie pie pan about 1/2 to 2/3 full. Bake until golden in color and a toothpick test comes out clean, about 10 minutes
  4. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely

Cream Cheese Filling

Martha Stewart

  • 1 1/2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 1 teaspoon pure vanilla extract

This is really the only half-decent picture I felt comfortable posting. I told you they fell apart when I tried taking them out of the pan so take my advice, make these into cupcakes!

Valentine’s Heart Cake Pops

My friend was having a bake sale at school and she asked me to make her some pretzels dipped in chocolate. However, I thought that idea was a bit too boring and I thought some fun cake pops would be more fitting! Especially for Valentine’s Day

Valentine’s Heart Cake Pops

  • Funfetti Cake Mix
  • 3 (12 oz.) packages white chocolate chips
  • 4 drops red food coloring
  • Valentine’s Sprinkles
  1. Bake the cake according to the directions for a 9×13″ pan
  2. Cut the cake in half horizontally and use a heart-shaped cookie cutter to cut out as many hearts as possible. Insert a lollipop stick into each one, place on a baking tray, and freeze for a couple hours
  3. Melt the white chocolate using a double broiler or in the microwave. Mix in 4 drops of red food coloring to get a light pink color. Frost 1 side of each pop using the white chocolate and top with sprinkle. Freeze for several hours (I would suggest overnight)
  4. Repeat the process with the other side of the pops, also frosting the tops and the sides. Freeze again for several hours

Frosting the pops using the white chocolate and decorative sprinkes 🙂The finished product! I wrapped each in a little baggie and tied a festive pink ribbon around them

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