Many of you have tried the new gluten free mixes from Betty Crocker – the yellow cake mix, the chocolate cake mix, brownies and chocolate chip cookies.
I’ve not tried the chocolate cake mix, but have a box in our pantry and someday soon, cupcakes are in order!
Now, the mixes are great to use, easy, convienent, and of course, make our gluten free lives so easy.
But here’s the challenge to you – what else have you done with the mixes besides just making them as the recipe instructed? Maybe you’ve made a batch of wonderful lemon cake cupcakes with the yellow cake mix (I know I have!). Maybe you’ve taken the brownie mix and made an amazing mint mudpie from the mix.
Share your ideas and your recipes here – we’d all love to know what else the mixes can do!
GFS
I used the yellow cake mix to make an awesome Pineapple Upside Down Cake. As I preheated the oven I melted 4 Tbsp butter in the round cake pan. I sprinkled 1/4 cup packed brown sugar over the melted butter, then placed pineapple rings with a marachino cherry in each center and pecan halves in all the other spaces. Pour the prepared yellow cake batter over this and bake as directed. When it tests done allow to cool for about 5 minutes. loosen the sides of the pan. Place a cake plate upside down onto the cake pan and quickly flip it over. Allow to sit for a couple minutes so all the brown sugar topping can drip down onto the cake. Remove pan and serve.
Yum – this is the kind of stuff we need to share. Thanks for sharing this recipe.
GFS
I made a Pineapple Upside Down Cake like Janelle did. I got the recipe from the BC website. I made a chocolate cake and cut the layer in 1/2 to make two thin layers and put raspberry preserves in between. I frosted it with Cool-Whip. The 2nd time I used chocolate, split the layers, and put chocolate pudding between the layers. I left it in the fridge and served it with whipped topping on the side. I know that’s not really “creative” but it tasted good.
I had a Betty Crocker gluten-free recipe contest at my blog:
http://www.bookofyum.com/blog/gluten-free-betty-crocker-mixes-and-giveaway-contest-3909.html
People came up with poppyseed cake, dump cake, cherry chocolate cake, peanut butter brownies… tons of recipes. They are in the comments. Then I posted the winner’s recipe for cherry chocolate cake here:
http://www.bookofyum.com/blog/betty-crocker-gluten-free-mix-contest-results-and-dairy-free-chocolate-cherry-cake-and-chocolate-frosting-recipe-3988.html
Thought you and your readers might enjoy! That pineapple cake sounds DELICIOUS- thanks for having this post and starting up the conversation. Yum. Now I’m hungry.
-sea
Sea – and here I thought I was being somewhat original! Thanks for letting me know and the cake recipe sounds great!
GFS
[...] contest is over, but Gluten-free Steve has a current thread of Betty Crocker GF Mix recipes – check them out and share your [...]
I haven’t tried any of them but just won all the mixes so I’ll be using them for something soon!
Sherry Pecan Cake
Want a “grown-up” cake that is absolutely delicious? These flavors are outstanding! I saved this recipe from my old gluten baking days, and it works perfectly with the new Betty Crocker g-f cake mix!
1 pkg. Betty Crocker g-f yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
3/4 c. sherry
3/4 c. oil
3/4 c. finely chopped pecans
3/4 t. nutmeg
Powdered sugar to dust top when done
Mix ingredients together and beat for 3 min. Pour into lightly greased and floured tube pan. Bake in 325 degree oven for about an hour (or until done). Cool 10 minutes and remove from pan onto cake rack. Cool completely and dust top with powdered sugar.
Enjoy!
Sue, who wouldn’t love a grown up cake like this! Dinner with you and Marie last night was a blast! Thanks for meeting up with me while passing through Denver!
GFS
I recently made this cake using “regular” cake mix for work however it would work REALLY well with the BC Gluten Free Yellow Cake mix. This was popular in the 80’s but it needs a comeback!
In a 9×13 pan bake the cake according to the mix directions. Let cool.
Mix up a large package of Jello (any flavor) according to the directions. I prefer strawberry but whatever flavor or color you want would be good.
Using the back of a wooden spoon poke holes in the cake – I like to do a pattern so every piece has the same design. Pour the hot Jello over the cake and refrigerate.
Once the Jello has set “ice” with Cool Whip (which is gluten free!) and serve.
When you serve it it has little stripes of Jello down through it. It is cool and not heavy.
I love your blog!