Help From Betty Crocker and Jell-O = French Vanilla Coconut Cupcakes

Every now and then I call upon Betty (Crocker) to lend me a hand in the kitchen.  While I typically bake from scratch, there are times when I just don’t feel like dragging out all of the ingredients to whip up a batch of cupcakes.  Can you say lazy?  Can you relate?

Now, just because I’m a little lazy and decide to use a cake mix doesn’t mean I can’t be creative.  Take these French Vanilla Coconut Cupcakes for example,  I decided they would create a perfect ending to a delicious home cooked Valentine’s Day dinner we have planned for this evening.

And if you’re like me, there are also times when you’re looking for a flavored cake that is nearly impossible to find.  When this happens I find myself in the Jell-O isle at the grocery store.  Cake mix + Jell-O pudding or gelatin = endless possibilities. (This is not a sponsored post.  I just happen to like both of these products.)

To make these cupcakes you will need:

1 Super Moist Betty Crocker French Vanilla Cake Mix

1 Box of Jell-O Coconut Cream Cook & Serve Pudding

A batch of your favorite homemade vanilla buttercream frosting

Preheat the oven to 325 degrees and line cupcake tins with cupcake papers (makes 24)

In a large bowl, add cake mix, pudding mix, 1 1/4 c. water, 1/4 c. olive oil, and 3 large eggs.  Mix until all ingredients are combined.  Fill cupcake papers about 1/2 full.  Bake for about 19 minutes, or until a toothpick comes out clean when inserted into the center.

Remove from oven and let cool before frosting.

I decorated these with some finely grated dark chocolate.

What would your favorite flavor combo be if I asked you to pick a cake mix and a box of Jell-O?

I shared this recipe over at the blog The Country Cook – Weekend Potluck #162.  Check out all of the other great links that shared there with me.

Create and Share! Best of the Weekend Party at littlemisscelebration.com

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Pineapple Cheesecake Pudding Cake

We’ve been on a short hiatus visiting family in the South, and oh how I dreaded coming back to the cold winter months that we still have left here in New York.  

It’s amazing how a little warm sunshine can make you feel so much better.  I think us folks from the North forget that during the winter months.  Like with all things in life, we learn to adapt.

In honor of warm temps and sunshine I have decided to share a dessert recipe that will brighten your taste buds and leave you feeling like you are some place tropical.

I am a fan of cakes that are loaded with pudding and fruit.  The combination of the two gives them such flavor and makes them super moist.  This cake recipe is a modified version of a Hawaiian Wedding Cake.  I opted to use a box of cheesecake pudding mix in place of vanilla pudding.  I like the way the cheesecake pudding flavor cuts the sweetness of the cake.

I usually prepare this cake a day before I plan on serving it.

Pineapple Cheesecake Pudding Cake

1 yellow cake mix

4oz. light cream cheese, softened

1 1/2 c. skim milk

1 oz. package of Jell-O brand Cheesecake Sugar-Free Pudding

1 8oz. tub of light whipped topping, thawed

1 20oz. can of crushed pineapple

Preheat oven to 325 degrees.  Grease 9”x13” pan with shortening.

Drain pineapple juice from crushed pineapple into a measuring cup and set aside. 

Prepare the cake mix according to the box (substituting the pineapple juice you have set aside in place of some of the water the recipe calls for).  Bake and allow to cool completely.

In a large bowl, add milk, package of pudding, and cream cheese.   Mix with electric mixer.  Spread on top of cooled cake.

Fold crushed pineapple in with whipped topping and spread on top of pudding.

Cover and refrigerate overnight.

Where is your favorite warm place to visit?  Do you have a favorite tropical dessert recipe?

weekend-potluck-buttong

 

 

 

French Vanilla Cake with Strawberry Crème Frosting

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I am counting the days until we have fresh strawberries to pick here in New York.  Typically, the strawberry plants start bearing bright red, juicy berries that are ready to pick by mid June. 

With a little more than a month of waiting left I decided I couldn’t wait another day, so I bought some strawberries from the supermarket. 

Although the berries shipped from afar and sold in the supermarket are never as good as those grown locally, they help quench my craving for them – especially when they are made into a sinful dessert.

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This dessert is simple and refreshing.

Here is what you will need to make this recipe. 

Cake:

1 Betty Crocker French vanilla cake mix, and ingredients to make the cake mix

Frosting:

1 package of Jell-O sugar-free instant white chocolate pudding

1/2 tsp. strawberry  Jell-O

1 8 oz. tub of whipped topping

1 small package of fresh strawberries

1 c. skim milk

1/4 c. powdered sugar

Prepare the cake mix according to the package.  Bake and allow the cake to cool completely.

*I baked my cake in two 6” round pans for a layer cake.

Dice strawberries into small pieces; set aside.

In a large bowl, add whipped topping, strawberry Jell-O, white chocolate pudding mix, milk, and powdered sugar; mix thoroughly.  Fold in diced strawberries.

Frost cake; serve immediately, or refrigerate until ready to serve.

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Confession of the week:  I decided to take pictures of this cake mid afternoon – long before dessert time.  The cake looked and smelled so good that I took one bite while photographing it.  One bite turned into another, and before I knew it the piece of cake was gone and the plate was empty!

There are hazards to blogging about food, and this is one of them. 

What is your favorite cake combo?

I’m sharing my cake over at Mike and Molly’s House.  Check out all the other great shares there too!