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Raise your hand if you have a box (or five) of cake mix in your pantry right now. I swear, that stuff piles up. And you don’t always feel like making a cake or there might not be the right occasion (although, do you really need an occasion to eat cake?), but the cake mix is still there.
Thankfully, there are so many different recipes you can make with your cake mix other than cake. We’re bringing you our favorite cake mix recipes that you might not have heard of yet!
Gluten-Free Cake Batter Fudge
Thank you What the Fork for the recipe!
Ingredients
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1 14-oz. can sweetened condensed milk
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11 oz. white chocolate chips
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½ cup gluten-free Funfetti Cake Mix
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½ tsp pure vanilla extract
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2 Tbsp gluten-free sprinkles
Directions
1. Line an 8×8-inch square dish with parchment paper and set it aside.
2. Pour the sweetened condensed milk, white chocolate chips, and Funfetti cake mix into a medium pot and stir to combine.
3. Heat the mixture over medium-low heat to melt the chocolate chips, stirring frequently. Remove the mixture from the heat once the chocolate has completely melted and the mixture starts to come together in a ball in the center of the pot.
4. Stir in the vanilla extract and rainbow sprinkles. Transfer the fudge to the prepared pan and use a spatula to smooth it out in the pan. Top with remaining sprinkles, if desired.
5. Refrigerate for at least 2 hours before cutting and serving your fudge.
Irish Creme Chocolate Trifle
Thank you Taste of Home for the recipe! 
Ingredients
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1 package devil’s food cake mix
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1 cup refrigerated Irish creme non-dairy creamer
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3 + ½ cups 2% milk
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2 packages instant chocolate pudding mix
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3 cups whipped topping
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12 Mint Andes candies (chopped)
Directions
1. Prepare and bake the cake mix according to the package directions using a 13×9-inch pan. Cool the cake in the pan on a wire rack for 1 hour.
2. Poke holes in the cake about 2 inches apart. Slowly pour the creamer over the cake, cover it, and refrigerate for 1 hour.
3. In a large bowl, whisk the milk and pudding mixes for 2 minutes, then let the mixtures stand until they’re soft-set, about 2 minutes.
4. Cut the cake into 1 + ½-inch cubes. In a 3-quart trifle or glass bowl, layer a third of the cake cubes, pudding, whipped topping, and candies. Repeat the layers twice and refrigerate until it’s time to serve.
Birthday Cake Popcorn
Thank you Delish for the recipe!
Ingredients
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1 bag light butter popcorn
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1 cup white chocolate chips
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2 Tbsp vegetable oil
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3 Tbsp Funfetti or vanilla cake mix
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¼ cup rainbow sprinkles
Directions
1. Pop the popcorn according to the package instructions and set it aside.
2. Combine the white chocolate chips and vegetable oil in a small, microwave-safe bowl and heat in 20-second intervals, stirring in between until it’s fully melted. Stir in the cake mix.
3. Place the popcorn in a gallon-sized resealable bag and add the white chocolate mixture and sprinkles. Seal and shake until the popcorn is coated.
4. Spread the popcorn onto a baking sheet in an even layer and top with additional sprinkles, if desired. Chill in the refrigerator for 20-25 minutes before serving.
Almond Chocolate Biscotti
Thank you Taste of Home for the recipe!
Ingredients
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1 package chocolate cake mix
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1 cup all-purpose flour
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½ cup butter (melted)
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2 large eggs (room temperature)
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¼ cup chocolate syrup
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1 tsp vanilla extract
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½ tsp almond extract
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½ cup slivered almonds
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½ cup mini semisweet chocolate chips
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1 cup white baking chips
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1 Tbsp shortening
Directions
1. Preheat the oven to 350°F.
2. In a large bowl, beat the cake mix, flour, eggs, chocolate syrup, and extracts until well blended. Stir in the almonds and chocolate chips. Divide the dough in half. On ungreased baking sheets, shape each portion into a 12×2-inch log.
3. Bake for 30-35 minutes or until firm to the touch. Carefully move them to wire racks and cool for 20 minutes.
4. Transfer the baked logs to a cutting board. Using a serrated knife, cut diagonally into ½-inch slices. Place the biscotti on the ungreased baking sheets, cut-side down, and bake for another 10-15 minutes. Move the biscotti from the pans to the wire racks to cool completely.
5. Melt the baking chips and shortening in the microwave until smooth. Drizzle the mixture over the biscotti and let it sit until set.
Birthday Cake Pie
Thank you Delish for the recipe!
Ingredients
Crust:
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1 + ½ cup all-purpose flour
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2 tsp sugar
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1 stick unsalted butter (thinly chopped)
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Ice water
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6 Tbsp rainbow sprinkles
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1 large egg beaten with 1 Tbsp of water
Filling:
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2 cups heavy cream
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1 cup vanilla cake mix
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1 3.4-oz. package instant vanilla pudding mix
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1 + ½ cup cold milk
Directions
1. Combine the flour, sugar, and salt. Use your fingers to mix in the butter pieces, forming a crumbly dough. Gradually add in the ice water, 1 tablespoon at a time, until a pliable dough forms. Fold half of the sprinkles into the dough, mixing just enough to combine. Mold the dough into a disc, cover it with plastic wrap, and refrigerate for at least an hour.
2. Preheat the oven to 350°F. Lightly flour your work surface, then roll out the dough until it’s about ¼ inch thick and large enough to fill the bottom and sides of a pie plate. Crimp the edges, then brush it with the egg wash. Bake until the crust has turned lightly golden, about 7-9 minutes.
3. In the bowl of a stand mixer with a whisk attachment, beat the heavy cream until soft peaks form, about 2 minutes. Beat in the cake mix until stiff peaks form, about 2 more minutes.
4. In a medium bowl, combine the pudding mix and milk and whisk to combine. Let it stand until it thickens, then fold the pudding and remaining sprinkles into the heavy cream-cake mixture.
5. Pour the mixture into the prepared pie crust. Sprinkle with more rainbow sprinkles and refrigerate until firm, 5-6 hours.
No-Bake Funfetti Cheesecake
Thank you Simple Joy for the recipe!
Ingredients
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⅔ package of birthday cake Oreos
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2 Tbsp melted butter
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8 oz. cream cheese (room temperature)
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8 oz. whipped topping
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½ tsp vanilla extract
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5 Tbsp milk
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1 cup cake mix
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½ cup sprinkles
Directions
1. Crush the Oreos and combine them with melted butter. Divide them among 8 8-oz. wide-mouth mason jars.
2. Whip together the cream cheese, whipped topping, vanilla, cake mix, and milk. Gently stir in the Funfetti.
3. Divide the mixture evenly among the mason jars.
4. Refrigerate for 4 hours or overnight.
5. Top with whipped cream, cherries, and more sprinkles.
Okay, we’re stocking up on cake mix from now on. How about you? Comment your favorite recipe below!
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