Cake Balls

1 box cake mix (any flavor)
1 8 oz. pkg. cream cheese, softened

Make cake according to package directions.  While the cake is still hot, spoon it into a large bowl.  Using a potato masher, mash the cream cheese into the cake.  Make sure it's well blended and there are no lumps from the cake nor the cream cheese.  Roll into walnut size balls.  Refrigerate.  Makes about 3 dozen.

Comment:  I made these using a Butter Pecan cake mix and added about 1/2 cup of chopped pecans.  I had decided to roll the balls in powdered sugar but it ended up dissolving so I'm omitting that from the recipe.  You can use ANY flavor of cake mix you want.  A friend of mine made these using red velvet and dipped the balls into melted white chocolate.  This recipe is so easy that there is no way you can mess it up!  Imagine - strawberry or chocolate with nuts or butter with coconut, etc. 'Think With Your Taste Buds'!

Almond Buttery Pound Cupcakes

As I always say, Think With Your Taste Buds, and that is exactly what I did when I wanted to make some cupcakes for a friend.  I remembered how good my Cream Cheese Butter Pound Cake turned out so I decided to make few simple changes and turn it into Almond Buttery Pound Cakes.  I made the recipe just as it is with the exception of using almond flavoring instead of vanilla.  I also used mini-muffin tins for cooking which changed the cooking time to 18 minutes.  This makes approximately 96 mini-cupcakes!  You can use the regular size and add about 10 - 15 minutes to the time, checking them using a toothpick to about every 5 minutes.

The other change I made was to add an icing.  I used 1 box (1 lb.) powdered sugar, 1/4 stick of butter, softened, 4 oz. of softened cream cheese and 1 tsp. of the Almond flavoring.  Mix all of this until smooth and spread on your mini-cupcakes adding a few almond slivers for garnish.  Are these good?  You bet they are.  The butter and cream cheese make the cake part stand out and the slight flavor of the almonds in the icing add just the perfect touch.

Hopefully this will give you ideas for using basic recipes like this one to get you Thinking With Your Taste Buds.

20 Strawberry Cake Recipes

Classic Strawberry Cake

'Cooks' if you like strawberries, even if you don't someone one you know does, and this is a must have book.  Check out my full review and the recipe for this moist, tasty, simple, strawberry cake.

Better Homes and Gardens Pies and Cakes

Just listed on The Cook's Best Friend - Better Homes and Gardens Pies and Cakes.  Copyright 1966.  This is a 1st Ed 10th print dating 1973.  Priced at $2.00 plus postage.  This is a great cake and pie book and needs to be adopted.

Coconut Almond Cream Cake

1 yellow cake mix
1/2 cup coconut
1/2 cup almond slivers
1 can coconut milk
1 can sweetened condensed milk
Preheat oven to 350 degrees.  Mix cake according to package directions.  In a bundt pan sprayed with non-stick spray sprinkle enough coconut and almonds to cover the bottom of the pan.  Pour remaining coconut and almonds into the cake batter.  Bake according to package timing.  Mix coconut milk and sweetened condensed milk.  Using a skewer or wooden spoon, poke holes into the cake while still warm and drizzle milk mixture over cake allowing to seep in.  Cool completely.

Comments:  You will have more than enough coconut milk/condensed milk.  I pour my leftover into 1/4 - 1/2 cup containers and freeze for later use.  This cake comes out moist and so good.  The combination of the coconut and almonds give it a wonderful texture.  The coconut I use is flaked not shredded and I find it in bulk at the health food store.  It has no added sugar so it only adds flavor and texture.

Jiffy Pudding Cake

This recipe is a variation of the Jiffy Banana Split Cake.  I changed the pudding to vanilla instead of banana.  I added the strawberries and pineapple instead of the pineapple pie filling and added them to the pudding mixture.  Now for some wonderful changes.  Use pistachio pudding, omit the strawberries and use a large can of drained pineapple and fold in about a cup of mini marshmallows.  top with cool whip, nuts and coconut and you have Watergate Jiffy Pudding Cake!  Other changes can consist of changing the cake flavor, pudding flavor and fruit flavor.  I've been asked if you can use a full size cake mix and the answer is yes if you make 2 cakes.  Jiffy mix is cheap and simple to make so I suggest using it unless you want to get creative with the flavors since Jiffy, I believe, only comes in vanilla and chocolate.

Find the full recipe by going to Martha's Recipe Cabinet

Banana Nut Rum Cake

This idea came to me when I discovered 2 mini-bottles of rum in the cabinet and some bananas that were ripe and needed to be used, quickly.  The 1/2 cup of rum mixed with the bananas gives this cake/bread a deliciously, unique taste.  The only changes I've come up with so far would be to add coconut instead of or with the nuts.  You could use strawberries instead of the bananas or change the flavor of the cake mix.  This is a must try! See the full recipe by going to Martha's Recipe Cabinet

Duncan Hines Carrot Cake

Through the Foodbuzz/Tastemaker Program I was asked to try some of the newest Duncan Hines products.  I've told you how delicious the chocolate and vanilla glaze goes with my Chex Mix Munchies so this time I'm going to tell you about the New and Improved Carrot Cake Mix.

I was really impressed when I opened the box and found a bag of dehydrated carrots and raisins.  Now that makes it really taste homemade without the hassle of peeling and shredding the carrots.  To plump them back up you simply soak them in the same water that will be added to your mix. 

A friend of mine sent me a recipe for a carrot cake that had pineapple chunks added to the batter.  I decided to give this a try this using the Duncan Hines Carrot Cake Mix.  The carrots and raisins are soaked in 1 1/4 cups of hot water so I cut the hot water down to 3/4 cup, stirring them frequently to allow all to absorb.  Then I added to the carrots and raisins 1/2 cup of, not pineapple chunks, but drained crushed pineapple.  This mixture was added to the batter as instructed in the directions.  It worked perfectly!  The cake came out moist and with just a hint of pineapple.  So good!

Now for the icing I did something different.  A few days ago I made a Strawberry Pretzel Salad for a neighbor.  One of the layers called for 1 pkg (8 oz.) softened cream cheese and 3/4 cups of sugar beat until fluffy.  Then 1 carton (10 oz.) cool whip, which I beat in instead of folding in.  This is what I used for my carrot cake icing.  It makes a lot so you can ice heavy even between the layers.  Afterwards I sprinkled just the top with chopped walnuts and since I still had icing left I made a 'nest' on top which I filled with chopped pineapple and a couple of cherries.  This is one delicious cake!  No one will ever guess that it was made form a mix!

Apple Walnut Cake

Becky from Baking and Cooking, A Tale of Two Loves posted her recipe for Apple Walnut Cake.  I was so impressed with it that I had to give it a try while making just a few changes of my own. I eliminated the use of baking soda and used self rising flour.  I added buttermilk and water.  I also mixed dry and wet ingredients together.  The icing for this was what I really wanted to try.  Yes I made a change there too but not with the ingredients.  I changed the timing of adding the soda.  All-in-all, whether you do it my way or Becky's way, this is a wonderful cake.  My testers have requested that I make it again.  See my full recipe by going to Martha's Recipe Cabinet. 

Bauducco's Panettone Specialty Cake

As you know by now, I participate in the Foodbuzz Tastemaker Program.  As part of this program Foodbuzz Tastemaker Program, I received two  Bauducco's Panettone Specialty Cakes to work with.  Just from tasting a slice of each cake, one made with candied fruits and Sun Maid Raisins and the other made with Hershey's chocolate chips, I knew how good both would be sliced and toasted for a quick breakfast or snack.  But I wanted to do something just a bit different.  With the holiday seasons just around the corner, we will all be asking ourselves the question "What will I make to take that won't require too much of my time?"  I have the perfect answer.

Panettone Bourbon Cake!

In a sauce pan heat over medium high heat 1/2 cup bourbon (I used 2 mini bottles), 2 stick of butter, 1 cup of sugar and a pinch of salt.  Heat this to a boil and boil for 2 minutes or until the sugar is completely melted.  Place your Panettone with Candied Fruits and Sun Maid Raisins on a serving plate.  Using the handle of a wooden spoon poke holes into the cake and pour your bourbon glaze into the holes.  Douse the outside of your cake with the rest.  Let sit for at least 30 minutes before cutting.  This allows the glaze to set up and thicken a bit.  When slicing, use a serrated knife or even better an electric knife for a smoother cut.  Even if you aren't one who partakes of alcohol, don't worry.  The alcohol actually cooks out during the boiling so you will only have the buttery bourbon taste which is really delicious.  Guaranteed to be a hit at your next party!

Now, that takes care of the adults so lets create our Panettone Chocolate Chip cake.  This one has many possibilities that are sure to please the kids at any gathering.  Slice your cake into serving sizes and toast both sides.  This can easily be done by using the broiler in your oven...toast one side, turn over and toast the other.  You want the slices slightly toasted giving it a little crisp on the outsides.  When ready to serve, either serve cold with ice cream and a drizzle of chocolate syrup or pop into the microwave to heat and then add ice cream and chocolate.  I must admit that eating it hot is better but not necessary when it comes to the kids.  They will love it either way.

Bauducco Panettone Specialty Cakes are so delicious.  Not too sweet.  Not really the texture of cake but more of a bread or croissant.  It's good sliced and toasted with a little butter or made into an elaborate dish that took no time to make.  Either way, serve it with a hot cup of Peet's Cafe Solano coffee and you have a real treat!





As part of the Foodbuzz Tastemaker Program, I received [product name]" is sufficient disclosure. If you have questions about disclosure or the new FTC guidelines, contact our Editorial team at

Triple Chocolate Cake

If you like chocolate you can't help but love this cake.  It's full of chocolate and so moist that you can actually eat it with very few crumbs.  Changes can be to add a few finely chopped nuts to the batter or the drizzle.  You could also add a little coconut to the drizzle.
See the full recipe by going to Martha's Recipe Cabinet

7-Up Pound Cake

When I first saw this recipe I almost rejected it because I found no leavening.  What will make it rise?  I then found that the ingredient 7-Up would make it rise.  So today I gave it a try.  Of course I did make a couple of changes and will point them out along the way.  So here is a wonderfully delicious recipe for a

7-Up Pound Cake.

3 cups sugar
2 sticks margarine (I used butter softened)
1/2 cup shortening (I used butter flavored Crisco)
5 eggs
1 tsp. coconut extract (I had imitation so I used 1 Tbsp.)
1 tsp. lemon extract (Didn't have this ingredient so left it out)
1 tsp. vanilla extract
1 tsp. lemon juice (I used 1 Tbsp as a replacement for the lemon extract)
1/4 tsp. salt
1 cup 7 Up (Measure this 1/2 cup at a time due to foaming)
3 cups sifted all purpose flour

Do not preheat oven.  Cream sugar, margarine and shortening.  Add eggs, one at a time, beating after each addition.  Add extracts, lemon juice and salt.  Add flour and 7-up alternately, beginning and ending with flour.  Pour batter into a greased and floured Bundt pan.  (I used baking non-stick spray which has the flour mixed in.  I also used an Angle food pan.  Place in a cold oven.  Set oven to 325 degrees.  Bake about 1 hour.  Test for doneness.  Cool in pan 10 minutes.  (I ended up baking mine for 1 1/2 hrs. so the timing will depend on your oven.  If you find the top is browning too quickly, place a loose sheet of foil over the top.  You probably won't have that problem with this low of a setting.) 

This cake is so good.  It's moist and by using the butter and butter flavored Crisco you get a strong butter flavor.  This cake can easily be made using vanilla flavoring if you don't have the lemon and coconut extracts.  This is a cake I really want to play around with using different soda/cola flavors.  I see this as a basic recipe that would be delicious made with orange, strawberry, Dr. Pepper, etc. sodas.

Cookie-Sour Cream Cake

As most of you know, I have a site which I named A Book and A Dish.  At this site I post book reviews and the book author's favorite recipe.  When I did my review for The Salvation of Tanlegalle, Author Tim Ahrens send a recipe for Cookie-Sour Cream Cake.  Due to time, I don't normally make the recipes sent to me by the authors but this recipe caught my eye.  Most of you know that I can't leave a recipe as it is.  I have to make at least one change and in this case my changes simplified the recipe.  When you go to my site A Book and A Dish you will find the original but until then, here is my version.

1 yellow cake mix
1 cup sour cream
1/2 cup butter, softened
1 cup water
2 eggs
16-20 cream-filled sandwich cookies
Icing

Preheat oven to 350 degrees.  Grease and flour 2 round cake pans or a 13x9x2" baking sheet.  In a large bowl combine all ingredients except cookies.  Beat on high speed 2 minutes.  Coarsely chop cookies and stir into batter.  Pour into pans.  Bake round pans 30-35 minutes; rectangular pan 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans for about 10 minutes then turn out onto cooling rack to cool completely.  Top with pre-made icing and sprinkle with 2-3 chopped cookies.

Notes:  I divided my batter and used chocolate sandwich cookies in one and vanilla sandwich cookies in the other.  Changes:  Use coconut, peanut butter, banana, etc. cookies, change the flavor of the cake mix and/or change the flavor of the icing.