5 Amazing SPICE CAKE MIX RECIPES that will Blow Your MIND! | Doctored-Up Box Cake Mix Recipes
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Poke cake originated in the United States, where it became popular in the 1970s. This dessert is characterized by its moist texture and the unique method of poking holes into the cake to allow a flavored liquid to soak in. The caramel spice variation adds a warm, comforting flavor profile that is especially popular during fall and winter gatherings. Today, poke cakes can be found in various flavors, showcasing the versatility of this beloved dessert.
Ingredients
- ●yellow cake mix
- ●eggs
- ●water
- ●vegetable oil
- ●sweetened condensed milk
- ●caramel sauce
- ●ground cinnamon
- ●whipped topping
- ●toasted pecans
- ●vanilla extract
- ●sugar
- ●milk
- ●baking powder
- ●salt
- ●cinnamon sugar
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Prepare a 9x13 inch baking pan by greasing it lightly.
- 3Combine yellow cake mix, eggs, water, and vegetable oil in a mixing bowl.
- 4Mix on medium speed until well combined, about 2-3 minutes.
- 5Pour the batter into the prepared baking pan and spread evenly.
- 6Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
- 7Remove the cake from the oven and let it cool for 10 minutes.
- 8Poke holes all over the top of the warm cake using a fork or skewer.
- 9In a separate bowl, mix sweetened condensed milk and caramel sauce until smooth.
- 10Pour the caramel mixture evenly over the cake, allowing it to soak into the holes.
- 11In a small bowl, combine ground cinnamon with sugar and sprinkle over the cake.
- 12Allow the cake to cool completely at room temperature.
- 13Spread whipped topping over the cooled cake.
- 14Sprinkle toasted pecans on top as a garnish.
- 15Drizzle additional caramel sauce over the whipped topping before serving.
Ingredient Alternatives
sweetened condensed milk
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk provides creaminess with fewer calories.
whipped topping
Healthier: whipped coconut cream
Cheaper: heavy cream
Whipped coconut cream is dairy-free and lower in calories.
caramel sauce
Healthier: homemade caramel
Cheaper: butterscotch sauce
Homemade caramel can be made with pantry staples.
toasted pecans
Healthier: toasted walnuts
Cheaper: toasted almonds
Walnuts provide a similar texture and flavor at a lower cost.
Techniques
mixingbakingpokingdrizzling
Equipment
mixing bowlbaking pantoothpickforkspatula
🌶️🌶️🌶️Lowmilkeggstree-nuts
Ingredients
- ●1 box yellow cake mix
- ●1 cup water
- ●1/3 cup vegetable oil
- ●3 large eggs
- ●1 cup caramel sauce
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup heavy cream
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/4 cup chopped pecans (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until well combined.
- 3Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 4Remove the cake from the oven and let it cool for about 10 minutes.
- 5Using the end of a wooden spoon, poke holes all over the top of the cake.
- 6In a small bowl, mix together the caramel sauce, ground cinnamon, and ground nutmeg. Pour this mixture over the warm cake, allowing it to seep into the holes.
- 7Let the cake cool completely, then refrigerate for at least 1 hour to set the caramel.
- 8In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- 9Spread the whipped cream over the top of the cake.
- 10Sprinkle with chopped pecans if desired, and serve.
Equipment
mixing bowlwhisk9x13 inch baking pantoothpickwooden spoonrefrigerator
Ingredients
- ●1 can (15 oz) pumpkin puree
- ●1 box (15.25 oz) yellow cake mix
- ●1 cup water
- ●1/2 cup brown sugar
- ●1/2 cup granulated sugar
- ●1 tsp pumpkin pie spice
- ●1/2 tsp salt
- ●1/2 cup chopped pecans (optional)
- ●1/2 cup butter, melted
Instructions
- 1In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and salt. Mix well until smooth.
- 2Pour the pumpkin mixture into the bottom of the crockpot.
- 3Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
- 4Drizzle the melted butter over the top of the cake mix evenly.
- 5If using, sprinkle the chopped pecans on top of the butter.
- 6Pour the water over the entire mixture, ensuring it covers the cake mix.
- 7Cover the crockpot and cook on low for 4-6 hours or until the cake is set and a toothpick inserted comes out clean.
- 8Once done, turn off the crockpot and let it cool for a few minutes before serving.
- 9Serve warm, optionally with whipped cream or ice cream.
Equipment
crockpotmixing bowlmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●1/2 cup milk
- ●1 tsp vanilla extract
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/4 tsp ground cloves
- ●1/4 tsp ground ginger
- ●1/4 tsp cayenne pepper (optional)
- ●1/2 cup chopped nuts (optional)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, ginger, and cayenne pepper if using).
- 5Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- 6If using, fold in the chopped nuts.
- 7Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 10Frost with your favorite frosting once cooled, if desired.
Equipment
cupcake panmixing bowlswhisktoothpickwire rack
🌶️🌶️🌶️Low
Ingredients
- ●1 cup all-purpose flour
- ●1/2 tsp baking soda
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1 tsp pumpkin pie spice
- ●1/2 cup unsalted butter, softened
- ●1/2 cup brown sugar
- ●1/4 cup granulated sugar
- ●1/2 cup pumpkin puree
- ●1 tsp vanilla extract
- ●1 large egg
- ●1 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- 3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 4Add the pumpkin puree, vanilla extract, and egg to the butter mixture, and mix until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chocolate chips until evenly distributed throughout the dough.
- 7Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlswhiskbaking sheetparchment paperspatulawire rack
Ingredients
- ●2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/4 tsp ground ginger
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup granulated sugar (for rolling cookies)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- 3In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Scoop tablespoon-sized portions of dough and roll them into balls.
- 7Roll each ball in the additional granulated sugar to coat.
- 8Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 9Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 10Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlswhiskbaking sheetparchment papercookie scoopwire rack
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