Lemon Raspberry Brunch Cake

Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.

INGREDIENTS

Cake

• 3 cups Original Bisquick™ mix
• 3/4 cup milk
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla
• 2 Eggland’s Best Large Eggs
• 2 cups fresh raspberries

Topping

• 2/3 cup sliced almonds
• 1/4 cup Original Bisquick™ mix
• 1/3 cup sugar
• 2 tablespoons butter, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2. In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
3. In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Lemon Lime Magic Cake

A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It’s magic and delicious!

INGREDIENTS

Cake Layer

• 1 box Betty Crocker™ Super Moist™ white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

Lemon Lime Layer

• 4 eggs, slightly beaten
• 1 1/2 cups sugar
• 1 tablespoon finely grated lemon peel
• 1 tablespoon finely grated lime peel
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice

Topping

• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• Additional finely grated lemon and lime peels, if desired

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
3. In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Turtle Bundt Cake

The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.

INGREDIENTS

Cake

• 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
• 1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix
• 1 cup water
• 1/2 cup vegetable oil
• 1/4 cup caramel topping
• 4 eggs
• 3/4 cup chopped pecans
• Toppings
• 3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
• 1/4 cup caramel topping
• 1/4 cup coarsely chopped toasted pecans

DIRECTIONS

1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2. In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
3. Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
5. When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

Chocolate Chip Cookie Dough Lush Cake

Chocolate chip cookie lovers, get ready  this is the ultimate dessert for you! We started with a chocolate chip cookie crust and topped it with three indulgent layers of cookie dough cream, chocolate pudding and Cool Whip™ for a cool, craveable dessert.

INGREDIENTS

Cookie Crust

• 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
• Butter and egg called for on cookie mix pouch
• 1/4 cup butter, melted

Layers

• 1 package (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips
• 2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix
• 3 cups cold milk
• 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed

DIRECTIONS

1. Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
2. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
3. In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
4. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
5. When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Butterfinger Lush Cake

Looking for the perfect dessert to bring to every summer party, potluck or barbecue? This easy new layered dessert from the Betty Crocker™ Kitchens will turn heads and get everyone talking.

INGREDIENTS

• 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
• Vegetable oil, water and egg called for on cookie mix pouch
• 1/3 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (4-serving size each) Jell-O™ chocolate instant pudding and pie filling mix
• 3 cups cold milk
• 3 Butterfinger candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)

DIRECTIONS

1. Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
2. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
3. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
5. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

Lemon Lush Cake

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

INGREDIENTS

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• Butter and egg called for on cookie mix pouch for drop cookies
• 1/4 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon finely grated lemon peel
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
• 3 cups cold milk

DIRECTIONS

1. Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
2. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
3. In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
5. When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Spumoni Brownie Lush Cake

The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is topped with a fluffy cherry layer, pistachio pudding and creamy whipped topping.

INGREDIENTS

Brownie Base

• 1 box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

Layers

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup more fruit cherry pie filling
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (3.4 oz each) Jell-O™ pistachio-flavor instant pudding & pie filling mix
• 3 cups cold milk

Topping

• 1/4 cup chopped shelled pistachio nuts
• 20 maraschino cherries, stems removed, patted dry, cut in half
• 2 tablespoons chocolate fudge topping

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
4. In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
5. When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Banana Split Brownie Bars

Calling all banana split lovers: This dessert is for you. From the rich brownie base to the cherries on top, these bars have it all!

INGREDIENTS

Brownie Base

• 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
• Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
• 1/3 cup coarsely chopped walnuts

Filling

• 2 boxes (4-serving size each) Jell-O™ banana cream instant pudding and pie filling mix
• 2 1/2 cups cold milk
• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed

Topping

• 4 medium bananas, peeled and sliced (about 3 1/2 cups)
• 1 cup chopped fresh strawberries
• 1/2 cup pineapple tidbits in juice, drained, patted dry (from 8-oz can)
• 2 tablespoons chocolate fudge sauce
• 18 maraschino cherries with stems, patted dry

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
2. In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup of the whipped topping. Spread over brownie. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
3. When ready to serve, top with bananas, strawberries and pineapple. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownie with fork. Cut into 6 rows by 3 rows. Top each bar with a cherry. Cover and refrigerate any remaining bars.

Chocolate Banana Snack Cake

Snack cake has never tasted so good. This easy (no mixer needed!), chocolaty cake is a genius new go-to anytime you have ripe bananas on hand.

INGREDIENTS

• 1 box Betty Crocker™ Super Moist™ devil's food cake mix
• 1 container (5.3 oz) Yoplait® Greek 100 vanilla yogurt
• 1 cup mashed ripe bananas (2 to 3 medium)
• 1/4 cup vegetable oil
• 3 eggs
• 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cake mix, yogurt, bananas, oil and eggs with spoon until well blended. Add 3/4 cup chocolate chips; mix to distribute evenly in batter.
3. Spread in pan. Sprinkle evenly with 2 tablespoons chocolate chips.
4. Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 6 rows by 3 rows.

Chocolate Christmas Celebration Cake

This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you’ll know how easy it is to make!

INGREDIENTS

Sugared Cranberries

• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1 cup frozen cranberries, thawed

CAKE

• 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix

FROSTING

• 2 cups Kraft™ Jet-Puffed™ marshmallow creme (from two 7-oz jars)
• 1 1/4 cups butter, softened
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk
• 3 1/4 cups powdered sugar

DIRECTIONS

1. In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
2. Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
3. Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
4. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
5. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
6. In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
7. Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
8. Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

Strawberries and Cream Cake

Make a "berry" delicious cake with a little help from a mix. Be prepared for lots of compliments!

INGREDIENTS

Cake

• 1 box Betty Crocker™ Super Moist™ white cake mix
• Water, vegetable oil and whole eggs called for on cake mix box
• 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

Whipped Cream Cheese Frosting

• 2 oz cream cheese, softened
• 2 teaspoons milk
• 1 1/2 cups whipping cream
• 1/2 cup powdered sugar

DIRECTIONS

1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
3. In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.

Strawberry Cheese Cake

Classic cake gets a delightful upgrade with a creamy strawberry cheese cake filling.

INGREDIENTS

• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• Water, oil and eggs called for on cake mix box
• 1 lb strawberries, sliced
• 1/2 cup sugar
• 1 package (8 oz) cream cheese, softened
• 1/2 cup milk
• 1/2 cup graham cracker crumbs (from 3 whole crackers)
• 2 tablespoons butter, melted
• 1 container (8 oz) frozen whipped topping, thawed
• 12 whole fresh strawberries

DIRECTIONS

1. Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
2. Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
3. Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
4. Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
5. Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
6. Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
7. Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

Strawberry Frosted Layer Cake

The star of this beautiful cake is the fresh strawberry buttercream frosting that’s bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.

INGREDIENTS

CAKE

• 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and whole eggs called for on cake mix box

FROSTING

• 3/4 cup butter, softened
• 4 oz (half of 8-oz package) cream cheese, softened
• 4 1/2 cups powdered sugar
• 1/3 cup seedless strawberry jam
• 1 teaspoon vanilla
• Betty Crocker™ red gel food color
• 1 cup sliced fresh strawberries (about 10 medium)

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
2. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
4. In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
5. Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.