I’ve attached a video for every recipe below from my favorite home cooks.
Yellow cake mix is a versatile ingredient that can be used to make many tasty desserts. You can use it to make cakes, cookies, cinnamon buns, and even banana bread. This handy mix saves time and effort in the kitchen while still giving you yummy results.
There are lots of ways to jazz up yellow cake mix. You can add fruits, nuts, or chocolate chips to make it more exciting. You can also use it as a base for other desserts like bars and pies. With yellow cake mix, you can make treats that taste homemade without all the fuss.
Easy Cinnamon Roll Cake
Ingredients:
- 1 box yellow cake mix
- 4 eggs
- 1/3 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tbsp melted butter
- 2 tsp cinnamon
Instructions:
Preheat your oven to 325°F. Grease a 9×13 inch baking pan.
Mix cake mix, eggs, oil, sour cream, milk, and vanilla in a bowl until smooth.
Pour batter into the prepared pan.
In a small bowl, combine brown sugar, melted butter, and cinnamon.
Swirl the cinnamon mixture into the batter using a knife.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool before serving. Enjoy your delicious cinnamon roll cake!
Gooey Butter Cookies
Ingredients:
• 1 box yellow cake mix
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 egg
• 1 tsp vanilla extract
• Powdered sugar for coating
Instructions:
Mix cream cheese and butter until smooth. Add egg and vanilla, then blend in cake mix.
Chill dough for 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Scoop dough into balls. Roll in powdered sugar.
Place on baking sheets and bake for 10-12 minutes.
Let cool on sheets for 5 minutes before moving to a wire rack.
Enjoy your gooey, buttery cookies!
Honey Bun Cake
Ingredients:
- 1 box yellow cake mix
- 4 eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/4 cup water
- 1 cup brown sugar
- 2 teaspoons cinnamon
Instructions:
Preheat your oven to 350°F and grease a 9×13-inch pan.
Mix cake mix, eggs, sour cream, oil, and water in a bowl until smooth.
Pour half the batter into the pan.
Combine brown sugar and cinnamon, then sprinkle over batter.
Add remaining batter on top and swirl with a knife.
Bake for 35-40 minutes until a toothpick comes out clean.
Caramel Apple Dump Cake
Ingredients:
- 2 cans (21 oz each) apple pie filling
- 1/2 cup caramel sauce
- 1 box (13.25 oz) yellow cake mix
- 1 1/2 sticks unsalted butter, thinly sliced
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the apple pie filling evenly in the dish.
Drizzle caramel sauce over the apples.
Sprinkle cinnamon and walnuts on top, if using.
Pour the dry cake mix evenly over everything.
Arrange butter slices on top of the cake mix.
Bake for 45-50 minutes until golden brown and bubbly.
Let cool slightly before serving. Enjoy!
Yellow Cake Mix Coffee Cake
Ingredients:
- 1 box yellow cake mix
- 1 small box vanilla instant pudding mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix the cake mix, pudding mix, water, oil, and eggs in a large bowl until smooth.
Pour half the batter into the prepared pan.
Combine brown sugar, cinnamon, and melted butter in a small bowl.
Sprinkle half of this mixture over the batter in the pan.
Add the remaining batter on top.
Sprinkle the rest of the cinnamon mixture over the top.
Bake for 45 minutes or until a toothpick comes out clean.
Let the cake cool for about 45 minutes before serving.
Banana Pudding Poke Cake
Ingredients:
- 1 box yellow cake mix
- Eggs, oil, and water (as per cake mix instructions)
- 2 packages instant banana pudding mix
- 4 cups cold milk
- 1 container whipped topping
- Banana slices
- Vanilla wafers
Instructions:
Bake the cake as directed on the box in a 9×13 inch pan.
Let the cake cool for 10 minutes.
Poke holes all over the cake using a wooden spoon handle.
Mix pudding and milk until smooth. Pour over the cake, making sure it fills the holes.
Chill the cake for 30 minutes.
Spread whipped topping over the pudding layer.
Top with banana slices and crushed vanilla wafers.
Refrigerate for at least 1 hour before serving.
Apple Pie Cake
Ingredients:
- 1 box yellow cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 can apple pie filling
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions:
Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
Mix the cake mix, eggs, oil, and water in a large bowl for 2 minutes.
Pour the batter into your prepared pan.
Spread the apple pie filling evenly over the batter.
Sprinkle cinnamon and nutmeg on top.
Bake for 35-40 minutes until a toothpick comes out clean.
Let cool before serving. Enjoy your tasty Apple Pie Cake!
Chocolate Chip Cookie Bars
You’ll need:
- 1 box yellow cake mix
- 2 eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Mix the cake mix, eggs, melted butter, and vanilla in a large bowl until well combined.
Fold in the chocolate chips.
Spread the batter evenly in the prepared pan.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool before cutting into bars.
Lemon Poppy Seed Cake
Ingredients:
- 1 box yellow cake mix
- 1 package instant lemon pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 teaspoon almond extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
Mix cake mix, pudding mix, eggs, oil, and water in a large bowl. Beat with an electric mixer for 2 minutes.
Stir in poppy seeds, lemon zest, and almond extract.
Pour the batter into your prepared pan.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Strawberry Shortcake
Ingredients:
- 1 box yellow cake mix
- 3 eggs
- 1 1/4 cups water
- 1/2 cup unsalted butter, softened
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
- 2 tablespoons sugar
Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
Mix the cake mix, eggs, water, and butter in a large bowl until smooth.
Pour the batter into the prepared pans. Bake for 20-25 minutes until a toothpick comes out clean.
Let the cakes cool completely. Place one layer on a serving plate.
Toss the sliced strawberries with sugar. Spread half on the first cake layer.
Top with whipped cream and the second cake layer.
Add remaining strawberries and whipped cream on top.
Slice and serve your delicious strawberry shortcake!
Funfetti Cake
Ingredients:
- 1 box yellow cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles
Instructions:
Preheat your oven to 325°F (165°C). Line three 8-inch round cake pans with parchment paper and grease the sides.
In a large bowl, mix the cake mix, flour, and sugar. Add sour cream, melted butter, milk, eggs, and vanilla. Beat until well combined.
Gently fold in the rainbow sprinkles. Pour the batter evenly into the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack.
Frost and decorate as desired once completely cool. Enjoy your homemade funfetti cake!
Pineapple Upside Down Cake
Ingredients:
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1/4 cup butter, melted
- 2/3 cup brown sugar
- 1 can pineapple rings
- Maraschino cherries
Instructions:
Preheat your oven to 350°F (175°C).
Pour melted butter into a 9-inch round cake pan. Sprinkle brown sugar evenly over the butter.
Arrange pineapple rings in the pan. Place cherries in the centers and gaps.
Mix cake mix, water, oil, and eggs in a bowl until smooth.
Pour batter over the pineapple layer.
Bake for 40-45 minutes or until a toothpick comes out clean.
Let cool for 5 minutes, then flip onto a serving plate.
Serve and enjoy your tasty pineapple upside down cake!
Pumpkin Spice Cake
Ingredients:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 tsp pumpkin pie spice
- 1/2 cup brown sugar
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Mix all ingredients in a large bowl. Beat with an electric mixer for 2 minutes until well blended.
Pour the batter into your prepared pan.
Bake for 35-40 minutes. Check with a toothpick – it should come out clean when done.
Let the cake cool before serving. Enjoy your yummy pumpkin spice cake!
Chocolate Peanut Butter Poke Cake
Ingredients:
- 1 box yellow cake mix
- 1 cup peanut butter, divided
- 2 cans sweetened condensed milk
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions:
Bake the cake mix in a 9×13″ pan. Add 2/3 cup peanut butter to the batter before mixing.
While the cake is hot, poke holes all over with a wooden spoon handle.
Mix 1/3 cup peanut butter with the sweetened condensed milk. Pour over the cake, letting it seep into the holes.
Heat the cream until almost boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
Spread the chocolate mixture over the cake.
Chill for at least 2 hours before serving.
Butterscotch Chip Cookies
Ingredients:
- 1 box yellow cake mix
- 2 eggs
- 1/2 cup melted butter
- 1 cup butterscotch chips
- Optional: 1/2 cup toffee bits
Instructions:
Mix cake mix, eggs, and melted butter in a large bowl until well combined.
Stir in butterscotch chips and toffee bits (if using).
Chill dough in the fridge for 15-30 minutes.
Preheat oven to 350°F (175°C).
Scoop rounded spoonfuls of dough onto lined baking sheets, about 2 inches apart.
Bake for 10-12 minutes until edges are lightly golden.
Let cool on baking sheet for a few minutes before transferring to a wire rack.
Oreo Cookie Cake
Ingredients:
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 20-25 Oreo cookies, crushed
- 1 can sweetened condensed milk
- 1 container whipped topping
Instructions:
Preheat oven to 350°F. Grease a 9×13 inch baking pan.
Mix cake mix, eggs, oil, and water in a large bowl until smooth.
Fold in half of the crushed Oreos.
Pour batter into the prepared pan. Bake for 30-35 minutes.
Let cake cool completely.
Poke holes all over the cake with a fork.
Pour sweetened condensed milk over the cake.
Spread whipped topping over the milk layer.
Sprinkle remaining crushed Oreos on top.
Chill in the fridge for at least 2 hours before serving.
Coconut Cream Cake
Ingredients:
- 1 box white cake mix
- 1 can (14 oz) cream of coconut
- 1 container (16 oz) sour cream
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup shredded coconut
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix the cake mix, cream of coconut, sour cream, eggs, and oil in a large bowl until smooth.
Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool for 15 minutes. Poke holes all over with a fork.
Pour the remaining cream of coconut over the warm cake. Let it soak in.
Sprinkle shredded coconut on top. Enjoy your delicious coconut cream cake!
Red Velvet Cupcakes
Ingredients:
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the cake mix, eggs, oil, water, and vanilla in a large bowl until smooth.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely on a wire rack.
For the frosting, beat cream cheese and butter until fluffy.
Gradually add powdered sugar and vanilla. Mix until smooth.
Pipe or spread frosting onto cooled cupcakes.
Enjoy your delicious red velvet cupcakes!
S’mores Bars
Ingredients:
- 1 box yellow cake mix
- 1 egg
- 1/2 cup melted butter
- 2 cups graham cracker crumbs
- 2 cups mini marshmallows
- 1 cup chocolate chips
Instructions:
Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
Mix the cake mix, egg, and melted butter in a bowl. Press this mixture into the pan.
Sprinkle graham cracker crumbs over the cake mix layer.
Bake for 15 minutes, then remove from oven.
Top with marshmallows and chocolate chips.
Return to oven for 10-15 minutes until marshmallows are golden.
Let cool before cutting into bars.
Blueberry Lemon Cake
Ingredients:
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix
- 1 cup milk
- 4 eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 2 cups fresh or frozen blueberries
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Preheat your oven to 350°F (175°C). Grease a bundt pan.
Mix cake mix, pudding mix, milk, eggs, oil, and lemon zest in a large bowl until smooth.
Gently fold in the blueberries.
Pour batter into the prepared pan. Bake for 50-55 minutes.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
Mix powdered sugar and lemon juice to make a glaze.
Once the cake is completely cool, drizzle the glaze over the top.
Slice and enjoy your delicious blueberry lemon cake!
Chocolate Lava Cake
Ingredients:
- 1 box yellow cake mix
- 1 package instant chocolate pudding mix
- 1 cup buttermilk
- 1/2 cup melted butter
- 3 eggs
- Cooking spray
Instructions:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray.
Mix cake mix, pudding mix, buttermilk, melted butter, and eggs in a large bowl until smooth.
Scoop about 3 tablespoons of batter into each muffin cup, filling them halfway.
Bake for 15-18 minutes, until the edges are set but the center is still soft.
Let cool for 5 minutes, then carefully remove from the tin and serve warm.
Peanut Butter Cup Cookies
Ingredients:
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup creamy peanut butter
- 1 cup chopped peanut butter cups
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the cake mix, oil, eggs, and peanut butter in a large bowl until well combined.
Fold in the chopped peanut butter cups.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Berry Dream Cake
Ingredients:
- 1 box yellow cake mix
- 1 cup mixed berries (fresh or frozen)
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1/4 cup berry jam
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix the cake mix, water, oil, and eggs in a large bowl until smooth.
Pour half the batter into the pan. Sprinkle berries over the batter.
Add the rest of the batter on top. Swirl in the berry jam.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool before serving. Enjoy your Berry Dream Cake!
Lemon Snowflake Cookies
Ingredients:
- 1 box lemon cake mix
- 1 container Cool Whip
- 1 egg
- Powdered sugar for coating
Instructions:
Preheat your oven to 350°F (175°C).
Mix the cake mix, Cool Whip, and egg in a bowl until well blended. The batter will be sticky.
Scoop small amounts of dough and roll in powdered sugar.
Place cookies on an ungreased baking sheet.
Bake for 10-12 minutes until lightly browned and cracked on top.
Let cool and enjoy your lemony treats!
Chocolate Chip Muffins
Ingredients:
- 1 box yellow cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix the cake mix, eggs, oil, and water in a large bowl until smooth.
Fold in 3/4 cup of the chocolate chips.
Fill each muffin cup about 2/3 full with batter.
Sprinkle the remaining chocolate chips on top of each muffin.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.