Easy Cake Mix Cake with Pudding and Sour Cream

1 cup full-fat sour cream
3/4 cup vegetable oil
1/2 cup milk
4 eggs
1 box (15 – 16 ounces / 432 – 461 grams) yellow or vanilla cake mix, unprepared
1 box (4-serving size) instant vanilla pudding mix, unprepared

First, preheat the oven to 325°F. 
Next, grease the bundt pan well with oil or butter. 
Then combine the sour cream, oil, and milk, beat in the eggs, then incorporate the cake mix and pudding mix. 
The batter will be oddly thick but that’s exactly how it’s supposed to be.
Pour the batter into the pan and bake for 40 – 45 minutes.
Let the cake cool in the pan for about 20 minutes before removing. 
Lastly, after the cake has cooled significantly, top it with your favorite glaze or frosting.
Original recipe from beatbakeeat.com

Glaze
2 cups sifted confectioner's sugar

2-4 tablespoons milk, half and half, water, or flavored liquid of choice

1/2 to 1 teaspoon vanilla extract

Instructions

In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough liquid to thin the glaze to your desired consistency for dipping, drizzling, or pouring over your favorite baked goods and pastries. Glaze will be smooth.

See the FAQ section above for make ahead and storage instructions and the notes below for flavor variations.

Recipe from stripedspatula.com

Grandma's Corn Bread Dressing

Ingredients 
1 (16 ounce) package dry corn bread mix 
2 tablespoons butter 
½ cup chopped celery 
1 small onion 
2 eggs, beaten 
2 cups chicken stock 
2 tablespoons dried sage 
salt and pepper to taste 

Directions 

Step 1 

Prepare the dry corn bread mix according to package directions. Cool and crumble. 

Step 2 

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. 

Step 3 

In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft. 

Step 4 

In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. 

Step 5 

Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes. 

Original recipe and picture from allrecipes.com.  

3 Ingredient Lemon Glaze

6 tablespoons butter melted

3 cups powdered sugar

¼ cup lemon juice or juice of 2 lemons

Instructions

In a small microwave safe mixing bowl or large measuring cup, combine butter, powdered sugar and lemon juice until smooth.

Warm 15 seconds and whisk to remove any clumps. 

Pour over scones, cookies, cakes, pound cake and more!

Allow to set before slicing.

Tips

• Avoid organic powdered sugar. It doesn't achieve a desirable consistency.
• Warm the glaze in the microwave (you can use a measuring cup).
• Whisk until smooth to remove any lumps.
• Pour over your baked goods rather than spread for a beautiful finish.
• To Store
• Refrigerate covered for up to a week. Bring to room temperature before warming.

Note: Freezing is not recommended.

Lemon Cake with 3 Ingredient Lemon Glaze

Recipe from julieblanner.com

Whiskey Cake

1 c chopped walnuts or pecans
1 box yellow cake mix
1 box large instant vanilla pudding
1/2 c cold water
1/2 c vegetable oil
4 eggs
1/2 c whiskey, I’ve used crown royal, southern comfort and jack daniels with success
GLAZE
1 stick butter, softened.
1/4 c water
1 c granulated sugar
1/2 c whiskey

Directions
1. Preheat oven to 325°. Grease and flour 12 inch bundt or 10 inch tube pan.
2. Place chopped nuts in bottom of pan. In mixing bowl, blend cake mix, instant pudding, water, oil, eggs and 1/2 cup whiskey. Beat for 2 minutes.
3. Pour batter over nuts. Bake approximately 1 hour or until cake top springs back when lightly touched.
4. Let cool and invert onto serving dish, pricking the top of the cake with a toothpick. While cake is cooling, prepare glaze.
5. Mix butter, water and sugar together in saucepan. Boil 5 minutes, stirring constantly. Remove from heat and add the other 1/2 cup whiskey. Pour glaze slowly over cake, allowing glaze to absorb into cake.

Recipe from justapinch.com

Pistachio Bundt Cake

1 box (15 oz) yellow cake mix
1 3.4 oz package instant pistachio pudding
4 eggs
1c sour cream
½c vegetable oil
1t almond extract
¼c granulated sugar
¼c brown sugar
1t ground cinnamon
½c + 1T finely chopped pistachio nuts (omitted)
 

INSTRUCTIONS
Preheat oven to 350F degrees.
In a small bowl, combine both sugars, cinnamon and 1/2 cup chopped pistachios; set aside.
In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil and almond extract. Using a hand mixer, beat on medium speed for 2 minutes.
Pour 1/3 of the batter into a prepared 9-cup bundt pan. Sprinkle with the sugar-nut mixture. Top with the other 2/3 of batter.
Bake at 350F for 50 minutes or until done. Remove from oven and let cool for 15 minutes before removing cake from pan. Let cool entirely and then frost with icing and sprinkle with remaining tablespoon of chopped pistachios.
ICING:
Combine
1c powdered sugar
1T softened butter
2T milk
½ t almond extract (to taste - didn't use full 1/2t)
¼ t cinnamon (omitted)
Beat until smooth and pour over cooled cake.

Pineapple Upside-Down Bundt Cake

TOPPING
1 (20 ounce) can crushed pineapple, drained (reserve juice)
1⁄2 cup brown sugar
2 tablespoons butter
maraschino cherry, halves
CAKE
1(18 ounce) box pineapple cake mix or yellow cake mix 
3 eggs
1 1⁄4 cups water (use part reserved pineapple juice) (I used almost a full cup of pineapple juice)
1⁄3 cup oil

Preheat oven to 350°F.
Melt butter in bundt pan in oven.
Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
Sprinkle brown sugar over melted butter.
Place maraschino cherries on top of sugar.
Spread crushed pineapple over all.
Mix cake ingredients according to the package directions regarding time and mixer speeds.
Pour cake mix over topping ingredients in pan.
Bake for 40 minutes, until golden brown.
Test for doneness, knife or toothpick inserted should come out clean.
Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
Cool completely before serving.

Recipe from food.com

Banana Bread Mini Loaves

3 ripe bananas
1/3 cup melted butter
1 tsp baking soda
Pinch of salt
1 cup of sugar
1 beaten egg
1 tsp vanilla extract
1 1/2 cups of all-purpose flour
1/2 cup chopped pecans optional

Instructions
In a large bowl, mash ripe bananas and melted butter until the mixture is fairly smooth.
Add in baking soda and salt and stir.
Add sugar, egg and vanilla extract.
Mix in the flour.
Once combined, pour batter into mini loaves pan (sprinkle pecans on top if desired).
Bake at 350 for 25 - 35 minutes or until toothpick inserted into bread comes out clean.
Yields 8 mini loaves

Picture and recipe from anightowlblog.com