Cake Mixes by Gooseberry Patch

By Gooseberry Patch

Get a style of Gooseberry Patch during this choice of over 20 favourite recipes made with cake mixes!

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Pkgs. instant pistachio pudding mix, divided 3 eggs 1 c. lemon-lime soda 1 c. oil 1 c. chopped pecans, divided 1-1/2 c. cold milk 2 c. frozen whipped topping, thawed Combine cake mix, one package pudding mix, eggs, soda, oil and 1/2 cup pecans; mix well. Spread in a greased and floured 13"x9" baking pan; bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Set aside to cool. Blend remaining pudding mix and milk together; fold in whipped topping. Spread over cooled cake; sprinkle with remaining pecans.

Oil 1 c. chopped pecans, divided 1-1/2 c. cold milk 2 c. frozen whipped topping, thawed Combine cake mix, one package pudding mix, eggs, soda, oil and 1/2 cup pecans; mix well. Spread in a greased and floured 13"x9" baking pan; bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Set aside to cool. Blend remaining pudding mix and milk together; fold in whipped topping. Spread over cooled cake; sprinkle with remaining pecans. Refrigerate for one to 2 hours before serving.

Orange juice 1/4 t. nutmeg Equally divide walnuts into the bottoms of 12 greased and floured one-cup Bundt® pans; set aside. Blend remaining ingredients together for 2 minutes; fill each Bundt® pan half full. Bake at 350 degrees for 10 to 25 minutes; cool on wire racks for 15 minutes. Remove from pans and cool completely. Makes one dozen. Fill the centers of Mini Eggnog Cakes with a dollop of homemade whipping cream or pipe some around the edges of each cake…so delicious and easy! Just beat together 3 cups chilled whipping cream and 1/3 cup powdered sugar until stiff peaks form.

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