20 Cakes You Must Make

1. Peanut butter cake


1 cup all-purpose flour 1 cup white sugar
1 tablespoon baking soda 1/4 cup milk
3 eggs 2 teaspoon vanilla extract
1 cup water 1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners’ sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

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2. Peaches and Cream Cake



Original recipe makes 1 – 4 layer 9 inch cake
1 (18.25 ounce) package French vanilla flavored cake mix
1 (3.5 ounce) package instant French vanilla pudding
1 cup sour cream
1/3 cup vegetable oil
4 eggs

1 (8 ounce) package cream cheese
1/2 cup milk
4 cups confectioners’ sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 (29 ounce) can sliced peaches, drained

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Make Filling: In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, alternating with milk. Beat in cinnamon and vanilla until light and fluffy.
Assemble the cake: Slice cakes horizontally to

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3. Red Velvet Scones


Serves: approximately 2½ cups
2 cups plain Greek yogurt
2 cups Devil’s Food cake mix {just the dry mix}
3 tablespoons powdered sugar
sprinkles for garnishing, if desired
For the dippers:
1 refrigerated Pillsbury pie crust (one crust out of a pack of two)
1 tablespoon butter, melted
cinnamon and sugar, for sprinkling
Whisk together yogurt, dry cake mix and powdered sugar until smooth and no lumps remain. Refrigerate 1 hour before serving.
To prepare the dippers, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Unroll pie crust and cut out heart shapes using a cookie cutter. Re-roll the scraps and repeat.
Place cutouts on your prepared baking sheet, brush lightly with melted butter, and sprinkle with cinnamon and sugar as desired. Bake for approximately 7 minutes, or until cutouts are lightly golden brown.

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4. Skinny Devil’s Food Cake 


Serves: approximately 2½ cups
chocolate icing
2/3 cups Devil’s Food cake mix {just the dry mix}
2 eggs

1 cup of water
To prepare, preheat oven to 350 degrees. Mix ingredients and bake for 30 minutes, or until fork test says it’s done.

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5. Easy Banana Bread


Easy Banana Nut Bread
1 box yellow cake mix
2 eggs
4 ripe bananas*
1/2-1 cup nuts, chopped
Smash bananas in a large bowl. Add remaining ingredients to bananas and mix well by hand. Spray 2 loaf pans with nonstick cooking spray and fill with mix. Bake at 350 F for 35-40 minutes.

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6. Slow Cooker Pumpkin Dump Cake


Makes 8-10 servings
Ideal slow cooker size: 5-6 quart
Cooking time: 3-4 hours on low or 1 1/2-2 hours on high

1 cup white sugar
2 (15 oz) cans pumpkin puree
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 (18.25 oz) white or yellow cake mix
1/2 cup butter
1. In the bottom of a slow cooker (I used a 6 quart slow cooker) combine the sugar, pumpkin puree, pumpkin pie spice and salt. Stir.
2. In a separate bowl, combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Sprinkle the cake mix on top of the pumpkin puree.
3. Sprinkle cinnamon on top of the cake mix.
4. Place a double layer of paper towels on top of your slow cooker. Place the lid over the paper towel and make sure it is secure. (The paper towels will prevent condensation from dripping onto the cake) Cover and cook on LOW for 3-4 hours or on HIGH for 90 minutes-2 hours. Remove the lid and turn to warm. Let sit on warm for 20-30 minutes and then serve with vanilla ice cream (we served ours with pumpkin ice cream)

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7. Triple Chocolate Mini Bundt Cakes with Peanut Butter Glaze


1 box dark chocolate cake mix (I used Duncan Hines Moist Deluxe)
1 package dark fudge instant pudding mix
1 1/4 c. buttermilk
1/2 c. vegetable oil
1 t. vanilla extract
1/2 c. real chocolate syrup
1 T. instant coffee grounds
4 eggs
1 1/2 c. mini chocolate chips
-Mix all ingredients but the chocolate chips on medium speed for a few minutes, until the batter is creamy and smooth. Fold in the chocolate chips.

-Pour the batter into well greased mini bundt pans and bake at 325 degrees for about 45 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted comes out clean. Cool on a wire rack until ready to glaze.

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8. Butter Cake


for the CRUST
1 18 1/4 ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

for the FILLING
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

preheat oven to 350 degrees F. combine the cake mix, egg, and butter and mix well with an electric mixer. pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

in a large bowl, beat the cream cheese until smooth. add the eggs, vanilla, and butter and beat together.

add the powdered sugar and mix well. spread over cake batter and bake for 40 to 50 minutes. i baked mine for about 43 minutes. make sure not to over bake as the center should be a little gooey.

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9. Pumpkin Magic Doctored Cake Mix


1 box of yellow cake mix PLUS ingredients on back
1 (15 oz) can Pumpkin Puree
1/2 cup evaporated milk
2 cups heavy cream, divided
3 eggs
1 cup packed brown sugar
2 teaspoons pumpkin pie spice, divided
1 tablespoon powdered sugar
1 (4 serving size) box French Vanilla instant pudding mix
1 cup cold milk
You will also need:

13×9 baking pan
Cookie sheet
Mixing bowl
Rubber spatula
Electric mixer with whisk attachment
Preheat oven to 350 degrees F. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9?x13? cake pan. Place baking pan on cookie sheet and set aside, do not bake it yet.
In another bowl whisk together the ingredients for the pumpkin pie layer, whisking until smooth.
Slowly pour the pumpkin pie mixture all over the cake mix.

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10. Carrot Cupcakes


TOTAL TIME: Prep: 15 min. Bake: 20 min. MAKES: 24 servings
4 eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners’ sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

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11. Rum Bundt Cake


1 box yellow cake mik
1 pkg. instant vanilla pudding
½ cup rum
4 eggs
½ cup canola oil
½ cup water

Preheat the oven to 325ºF. Mix all with an electric mixer for five minutes. Grease bundt pan and lightly flour. Bake for one hour.

1 stick butter
¼ cup rum
½ cup sugar

Combine rum, butter and sugar together in a saucepan. Bring to a boil. When cake comes out of the oven, pour one-third of this mixture into the bottom of the cake. Let sit for 30 minutes. Turn cake out onto a cooling rack. Paint a layer of the glaze all over the cake. Let harden. Paint another layer. Repeat until all the glaze is gone.


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12. Halfway Homemade PB & Pretzel Brownies


Use any brownie box mix you like plus the ingredients it calls for. Then add a bag of peanut butter chips and a few handfuls of pretzels.

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13. Ice Cream Cookie Dessert


1 package (15-1/2 ounces) Oreo cookies, crushed, divided
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed


In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13×9-in. dish. Spread with ice cream; cover and freeze until set.

Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

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14. Caramel Pie



Original recipe makes 1 – 9×13 inch pan
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
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25 mins
1 hr 25 mins Directions
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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15. Cake Mix Cinnamon Waffles with Cinnamon Roll Glaze 


1 graham cracker crust

2 (14 ounce) cans sweetened condensed milk
4 ounces whipped topping
chopped nuts (optional)

Cook sweetened condensed milk in a 1 qt slow cooker (dip size) for 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes.
Pour into pie crust.
Top with cool whip.
If using nuts, sprinkle over top of cool whip.

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16. Chef John’s Chocolate Lava Cake



Original recipe makes 4 servings
butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
1/8 teaspoon vanilla extract
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5 mins
25 mins
1 hr 15 mins Directions
Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted chocolate mixture into egg and sugar mixture until combined.
Sift cocoa powder into the mixture; stir to combine.
Sift flour and salt into the mixture; stir to combine into a batter.
Stir vanilla extract into the batter.
Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
Refrigerate 30 minutes.
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

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17. Sour Cream Cheesecake



1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 cup sugar
2 eggs, beaten
16 ounces cream cheese, softened
1 dash salt
1 1/2 teaspoons vanilla
1 cup Daisy Sour Cream

Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling. Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.

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18. Easy Cream Cheese Danish



Original recipe makes 1 – 9×13 inch pan
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream

1 cup confectioners’ sugar
1 tablespoon milk
1 tablespoon butter, softened

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
Bake in preheated oven for 20 to 30 minutes.
In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.

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19. Lemon Cream Cheese Bars



Original recipe makes 24 servings
cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

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20. Chocolate Peanut Butter Cream Cheese Bars



Original recipe makes 3 dozen
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter, softened
3/4 cup semisweet chocolate chips
2 cups peanut butter chips
1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 (8 ounce) package cream cheese
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon rum
1 tablespoon vanilla extract
1/4 cup semisweet chocolate chips
1 tablespoon rum
1 teaspoon water

Preheat oven to 325 degrees F (165 degrees C).
To Make Crust: Combine 1 cup flour, 1/4 cup packed brown sugar, 1/2 cup butter or margarine and 3/4 cup melted chocolate chips in large bowl. Mix well. Press into bottom of ungreased 11 x 7 inch pan. Top with 2 cups peanut butter chips
To Make Filling: Beat 1/2 cup white sugar, 1/2 cup brown sugar, 1/3 cup butter and 8 oz. cream cheese in large bowl until smooth. Add 1 cup unbleached flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon vanilla and 1 tablespoon rum. Blend well. Spread over peanut butter chips.
Bake until edges are light brown and set, 35-40 minutes. Let cool for 30 minutes.
To Make Glaze: Melt 1/4 cup chocolate chips with1 tablespoon rum and 1 teaspoon water in small saucepan over low heat. Stir constantly until smooth. Drizzle over filling while warm. Refrigerate 1 hour and cut into bars. Store in refrigerator.

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