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boxes of cake mix on marble counter for cake mix hacks recipes

3 Sneaky Ways to Hack a Cake Mix So No One Has a Clue It’s Not From Scratch

/Updated /16 Comments/in , /by Mary Hunt
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From chocolate chip cookies to banana pudding cake and a melted ice cream cake, create cake mix magic with these sneaky cake mix hacks that elevate simple mixes into impressive treats.

boxes of cake mix on marble counter

If I didn’t know better, I’d swear that cake mixes reproduce in the dark of night on the shelves of my pantry. One day not so long ago, I counted 18 boxes. I did a happy dance. Knowing a few glorious cake mix hacks, one simply cannot have too many cake mixes.

Here’s how that happens: Cake mixes go on sale routinely. One week, it will be Betty Crocker, then Duncan Hines takes its turn, and so on. This week, at my supermarket, Pillsbury cake mixes are on sale for $1.39. That’s a great deal and a good reason to stock up!

Because no one in my family is fond of plain, boring cake from a mix, my challenge has been to find better ways to use mixes than to simply follow the instructions on the box. What follows are my favorite hacks that disguise a mix so well that no one has a clue the delicious cookies and cakes are not from scratch. And you can be sure my lips are sealed.

Hack #1: Cake Mix Chocolate Chip

With just a handful of ingredients and a dash of creativity, you can whip up a batch of these irresistible Cake Mix Chocolate Chip Cookies—where simplicity meets sweetness.

What You’ll Need

  • Yellow cake mix, or any flavor (15.25 oz): Different cake mixes may require slight adjustments due to variations like pudding or extra moist types. If the dough is too stiff, add 1-2 tablespoons of water until workable.
  • Egg: Just one.
  • Butter: Softened, or substitute with 1/2 cup vegetable oil.
  • Vanilla extract: Buy in bulk or make your own.
  • Milk: Whole milk or substitute with evaporated milk.
  • Chocolate chips: Semisweet is the way to go, but feel free to use your favorite kind.
  • Nuts: Chopped. I’m partial to walnuts, but any variety will do the trick!

How to Make Cake Mix Chocolate Chip Cookies

Dive into cookie-making mode by preheating the oven to 350°F (or 325°F if you’re using dark or nonstick pans). Now, grab a big bowl and toss in the cake mix, softened butter (or oil), milk, vanilla extract, and egg. Then, give it all a good mix with your electric mixer set to medium speed.

Once your dough is smooth, toss in the chopped nuts and chocolate chips and give it a gentle stir. Now, it’s time to plop spoonfuls of dough onto ungreased cookie sheets, leaving a little wiggle room between each dollop. Pop them in the oven and let them bake for 10-12 minutes until they’re just golden around the edges but still soft in the center—think of them as little cookie clouds!

When they’re done baking, resist the urge to dive in right away and let the cookies cool for just a minute on the sheets. Then, transfer them to a cooling rack to cool completely before storing them away in a covered container. Oh, and here’s a sneaky tip: toss in a piece of bread to keep them fresh and moist for days. Who knew bread could be a cookie’s best friend?

Unlock Creativity with Cake Mix Hacks

You’ll love the versatility of these cake mix cookies! With room for adaptability and exploration, you can customize them to your heart’s content.

For a softer cookie, try using only 1/3 cup butter and 2 eggs, skipping the milk altogether. And here’s a pro tip: to cut down on fat, swap out half of the oil with applesauce (still 1/2 cup total—half butter, half applesauce).

Want to bake up a big batch? No problem! This recipe easily multiplies by starting with two cake mixes and doubling the additions.

Let your imagination run wild with flavor combinations—think carrot cake mix with white chocolate chips or chocolate cake mix with peanut butter chips. With these cake mix cookies, the possibilities are truly endless!

chocolate chip cookies
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5 from 3 votes

Cake Mix Chocolate Chip Cookies

Grab a cake mix to stir up great cookies in just a few minutes! You'll love the versatility of these cake mix cookies. Let your imagination run wild with flavor combinations—think carrot cake mix with white chocolate chips or chocolate cake mix with peanut butter chips. With these cake mix cookies, the possibilities are truly endless!
Prep Time15 minutes
Cook Time12 minutes
Course: Baking
Cuisine: American
Servings: 42 cookies
Calories: 101kcal

Ingredients

  • 1 box yellow cake mix, or any flavor (15.25 oz)
  • ½ cup butter, softened or substitute with 1/2 cup vegetable oil
  • 2 tablespoons whole milk or substitute with evaporated milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chopped nuts
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350℉ (325℉for dark or nonstick pans).
  • In a large bowl, beat cake mix, butter, milk, vanilla, and egg with electric mixer set to medium speed. Continue until smooth.
  • Stir in nuts and chips.
  • Drop dough by spoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake cookie for 10-12 minutes or until edges are set (center will be soft and cookies will be very light in color). Remove from oven and cool for 1 minute; remove from cookie sheets to cooling rack. Store in a covered container.

Notes

  1. Due to the variety of cake mixes available, adjustments may be needed. If the dough is too stiff, add 1-2 tablespoons of water to make it workable.
  2. For a softer cookie, use 1/3 cup butter and 2 eggs, omitting milk.
  3. This recipe easily multiplies by starting with two cake mixes and doubling the additions for larger batches.
  4. To reduce fat, substitute half the oil with applesauce, maintaining a total of 1/2 cup.
  5. Store cookies in an airtight container with a piece of bread to keep them fresh and moist.
  6. Experiment with different cake mix and chip combinations like carrot cake mix with white chocolate chips or chocolate cake mix with peanut butter chips.

Nutrition

Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 109mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 1mg

Hack #2: Cake Mix Banana Pudding

This fusion of banana bread and cake is guaranteed to win the hearts (and stomachs) of your entire family faster than you can say “seconds, please!”

What You’ll Need

  • Spice cake mix:  The spice is the star of the show in this recipe!
  • Milk:  Whether you go for whole milk or opt for a dairy-free alternative like soy milk, oat milk, or coconut milk, it’s all good.
  • Banana instant pudding: A classic from the folks at Jell-O!
  • Vegetable oil: You can also use melted butter as a 1:1 swap for vegetable oil.
  • Eggs: You’ll need three of ’em this time around!
  • Bananas, mashed: Make sure they’re nice and ripe. Need ’em to ripen up a bit faster? Pop ’em in a closed paper bag with some ethylene-releasing fruits like apples or avocados.
  • White frosting: If you don’t have any on hand, no worries—3 tablespoons of powdered sugar will do the trick just fine!

How to Make Cake Mix Banana Pudding

First up, preheat that oven to a toasty 350°F—let’s get this banana party started!

Now, grab a big mixing bowl and mix together the milk and instant pudding until it’s thick. Next, toss in the cake mix, oil, and eggs, and whip it all up with your electric mixer until it’s as smooth.

Once everything’s mixed to perfection, fold in the mashed bananas like you’re tucking them in for a cozy nap. Now, pour the batter into a greased and floured tube or Bundt cake pan.

Pop that bad boy in the oven and let it do its magic for 45 to 50 minutes, or until a toothpick comes out clean.

When your cake is hot out of the oven, flip it onto a platter. Once it’s cooled down, spread white frosting or sift powdered sugar over the top for a delightful finish. Enjoy the banana-licious goodness!

banana-cake-on-white-background
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5 from 2 votes

Banana Pudding Cake

This may remind you of banana bread, but it is definitely a fabulous cake.
Prep Time10 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 352kcal

Ingredients

  • 1 box spice cake mix
  • 1 ½ cups milk
  • 1 3.4 oz banana instant pudding
  • â…“ cup vegetable oil
  • 3 eggs
  • 2 bananas, mashed
  • 1 can white frosting or 3 tblespoons powdered sugar

Instructions

  • Preheat oven to 350F.
  • Mix milk and instant pudding mix together in a large mixing bowl until pudding gets thick.
  • Add cake mix, oil and eggs to the pudding mixture and beat with electric mixer until fully incorporated.
  • Stir in mashed bananas. 
  • Pour batter into a greased and floured tube or Bundt cake pan.
  • Bake 45 to 50 minutes or until an inserted toothpick comes out clean.
  • Invert hot cake onto a platter. When cake has cooled, spread white frosting or sift powdered sugar over cake.

Nutrition

Calories: 352kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 376mg | Potassium: 327mg | Fiber: 1g | Sugar: 29g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg

 

Hack #3: Melted Ice Cream Cake Mix Hack

This Melted Ice Cream Cake recipe is easily made with cake mix, melted ice cream and eggs. So easy! Cake and ice cream in one!

What You’ll Need

  • White cake mix:Keep it simple and let the ice cream flavor shine!
  • Melted ice cream, any flavor: Yep, just let it melt.
  • Eggs: Three of them.
  • Powdered sugar: Also known as confectioner’s sugar.
  • Milk:  Whether you go for whole milk or opt for a dairy-free alternative like soy milk, oat milk, or coconut milk, it’s all good.
  • Sprinkles: Because what’s an ice cream cake without those fun, colorful sprinkles?

How to Make Cake Mix Melted Ice Cream Cake

Here’s the scoop on making this melted ice cream cake: First, let the ice cream relax at room temperature until it melts into creamy goodness. Then, preheat your oven to 350°F and prep your Bundt pan like a pro—give it a light mist of vegetable oil spray and a sprinkle of flour, then shake off the excess.

Now, grab a big bowl and mix together your cake mix, melted ice cream, and eggs. Beat it up with your electric mixer, starting slow for a minute, then cranking it up for two more until the batter is smooth. Pour the batter into your prepared pan, smoothing it out with a spatula.

Pop it in the oven and bake for 38 to 42 minutes, or until it bounces back when you poke it (just like your friend who always jumps when you say “Boo!”). Once it’s golden and gorgeous, let it cool on a rack for 20 minutes, then flip it out onto another rack and let it chill for another 30.

Now, for the icing on the cake—literally—whisk together powdered sugar and milk until it’s as smooth. Drizzle it all over your cake like you’re Picasso with a pastry bag, and if you’re feeling extra fancy, toss on some sprinkles for a pop of color. Or, keep it classic and dust it with powdered sugar before slicing and serving. Voilà! You’ve got yourself a cake fit for any occasion, whether it’s a birthday bash or just a Tuesday night treat.

birthday cake on white stand with candle and sprinkles
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5 from 2 votes

Melted Ice Cream Cake

This Melted Ice Cream Cake recipe is easily made with cake mix, melted ice cream and eggs. So easy! Cake and ice cream in one!
Prep Time10 minutes
Cook Time36 minutes
Total Time46 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 327kcal

Ingredients

For the cake ...

  • 1 white cake mix
  • 2 cups melted ice cream measured when melted
  • 3 eggs

For the frosting ..

  • 1 cup confectioner's (powdered) sugar
  • 2 tblspns milk
  • sprinkles

Instructions

For the cake ...

  • Remove ice cream from the freezer and allow to sit at room temperature until melted. Preheat oven to 350F. Lightly mist a Bundt pan with vegetable oil spray then dust with flour. Shake out the excess flour. Set the pan aside.
  • Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Mix with electric mixer on low speed for one minute, scraping sides of the bowl and then beat another two minutes on medium speed. Pour into the prepared pan, smoothing the top with the rubber spatula.
  • Bake in the preheated oven until the cake springs back when lightly pressed with your finger, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right-side up. Cool for 30 minutes longer.
  • Frost with your favorite icing or dust with powdered sugar. Serves 8-10.

For the frosting ...

  • Whisk together powdered sugar with the milk, adding enough milk until reaches the desired consistency. Drizzle icing all over the cake. Drop sprinkles over the top!
    Or instead of frosting, dust with powdered sugar. Slice and serve.

Nutrition

Calories: 327kcal | Carbohydrates: 63g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 400mg | Potassium: 107mg | Fiber: 1g | Sugar: 42g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg

 

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16 replies
  2. Lava cake baked in microwave says:

    The frosting sinks to the bottom and the cake rises to the top. When turned over, the icing runs over the cake.

    Reply
  3. Lydia Warden says:

    My favorite is to use a microwaveable rice cooker. Follow the directions on a chocolate cake mix. Spray the rice cooker, dump in the mix, add a can of chocolate frosting. DO NOT MIX. Place it in the microwave for 6 minutes. Remove and let sit at room temperature for 3-6 hours. Remove the lid, place a large plate or pan with sides over the opening and turn upside down. You have a chocolate lava cake that is AMAZING!

    Reply
  4. Maggie21 says:

    I learned a new thing for a very moist cake using mix. Going by the box, but use canola oil instead of vegetable oil. My granddaughters friend made cakes for her and we loved them. Couldn’t figure out her secret. I tried it and it was very moist.

    Reply
  7. Pat Weiser says:

    My favorite is rhubarb custard cake. Make a yellow cake according to instructions on box. Pour into 9×13 pan. Mix together 4 cups rhubarb and 3/4 to 1 cup sugar and sprinkle over raw cake mix in the pan. Take 2 cups heavy whipping cream and pour over it all. Yes, it will look like you are just making a mess. Bake at 350 for approximately 40 minutes….check every few minutes. When the top is set and a clean toothpick in the middle, it’s done. Chill. You will have a wonderfully moist cake with a rhubarb custard on the bottom. Ir doesn’t work with other fruit, it needs the enzymes in the rhubarb to work. I have added strawberries with some degree of success.

    Reply
  8. Tracy Smith says:

    My favorite is one box cake mix, one box pudding, 1 cup sour cream, 4 eggs, 1/2 melted butter (or strong coffee if it’s a chocolate cake). It makes for a much denser cake; we love it! And it is so versatile! You can use a white or yellow cake mix and vanilla pudding (and of course all the other ingredients) in a bundt pan, place 1/3 of mix. The use cinnamon sugar for a ‘layer’, then do this 2 more times and it is a morning coffee cake! Or you can do the same substituting the cinnamon with chocolate chips. Or you can use a chocolate mix with peanut butter chips or no chips at all! We have been doing this for years and I have been asked for the recipe more than once! My all time favorite now is lemon blueberry poke cake. Lemon cake mix as noted above, then a blueberry sauce is 2 cups blueberries, 1/2 cup sugar and lemon juice in a pan, stirring until thickened. Once the cake and blueberry sauce has cooled, poke holes in the cake and drizzle the blueberry sauce over all of it. The icing is the cream cheese/powdered sugar, add lemon juice to taste. Delish! I am anxious to try your ice cream cake; that sounds delicious as well! Thanks for all you do and share, Mary! You are a highlight to my day! May God bless you!

    Reply
  9. Lydia says:

    My favorite recipe requires one devil’s food cake mix plus ingredients to make it and one can of chocolate frosting.
    Mix the cake mix according to directions. Spray the inside of a microwaveable rice cooker and dump the cake in. Spoon the chocolate frosting on top. (Do NOT stir)
    Put the lid on and place in the microwave for 6 minutes. Do NOT remove the lid. Let sit for 1-2 hours – longer is fine. Get a large platter or a dish with sides (9X13 is what I use). Place the platter or dish on top of the open rice cooker. Quickly flip upside down. The melted chocolate will flow over the top of the cake. Use a spoon and dig in.

    Reply

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