cake mix Archives - The Recipe Rebel

Strawberry Shortcake Ice Cream Bars

No Churn Birthday Cake Ice Cream

No Churn Oreo Ice Cream

No Churn Strawberry Ice Cream

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No Churn Birthday Cake Ice Cream

This easy No Churn Birthday Cake Ice Cream recipe is smooth and creamy with a blue frosting ripple, and loaded with rainbow party sprinkles inside and out! Perfect for a birthday celebration!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 440cal

Author Ashley Fehr

Ingredients

2 cups heavy whipping cream
300 ml can sweetened condensed milk (14 oz)
8 mini store-bought vanilla cupcakes
2 tablespoons sprinkles
1 tablespoon vanilla
1 pinch salt optional
blue food coloring optional

US Customary – Metric

Instructions

Scrape frosting off of cupcakes into a medium bowl. Roughly chop the vanilla cupcakes.
In a large bowl, beat cream with an electric mixer on medium speed until stiff peaks form.
Add sweetened condensed milk, chopped cupcakes, sprinkles, vanilla, and salt (if using).
Beat on low speed just until combined (or use a spatula to fold it in).
Add a drop of blue food coloring to the frosting (thin with milk or cream if necessary). Drop by spoonful into the ice cream mixture and swirl but don’t mix in completely.
Spread into a loaf pan or a 2-quart baking dish and freeze until firm. Top with extra sprinkles.
Allow it to sit at room temperature for 15-20 minutes before serving for the best texture.

Video

Notes

Ingredients and Substitutions:

Cream: there is no substitute for whipping cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
Mini cupcakes: rather than fuss with heat-treating cake mix, I opted to buy store-bought frosted mini cupcakes. This is a fabulous shortcut! If you prefer, you can add chopped homemade cake or ½ cup of heat-treated cake mix.
Vanilla: if you want that buttery vanilla flavor, use vanilla extract or cake batter extract. Otherwise, almond extract will taste good too.
Salt: salt helps to cut through the sweetness and will enhance the flavors a bit. You can omit it if you prefer.

Freeze: Store your no-churn ice cream in the freezer for up to 2 months. Cover it in plastic wrap, or use a freezer-safe container to make it in.

Nutrition

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Banana Split Trifles

Ashley Fehr — Tue, 29 Jun 2021 06:55:00 +0000

These Banana Split Trifles are made with white cake, vanilla pudding, bananas, strawberries and pineapple. Topped with whipped cream, nuts and a cherry, they are the perfect summer treat!

Ingredients and Substitutions:
Can I make this in one large bowl?
Can I make them ahead?
Banana Split Trifles Recipe

Banana Splits are one of the quintessential desserts of summer, and these easy trifles are one of my favorite way to do them up!

True, there’s no ice cream, but without the cream they are perfectly portable and great for picnics and barbecues!

I love making these in mason jars (large or small!) so that individual servings are ready to grab and go.

Ingredients and Substitutions:

Vanilla cake mix: I’ll admit, I’m not much of a cake mix baker these days, but when I first published these in 2015 with a blog, a full time job, and a toddler, I took shortcuts where needed! Feel free to swap in a homemade vanilla cake that you love (or hey, even store bought!)
Vanilla pudding: Taking a shortcut on the cake gives us more time to make homemade pudding, and it’s worth it! That being said, a vanilla pudding mix is an easy swap when needed.
Fruit: there are a few different variations on the Banana Split, but I chose to use bananas, strawberries and pineapple for my added flavors here. Feel free to swap them out with another fruit (try raspberries in place of strawberries!), or add in some chocolate sauce for extra indulgence.

Can I make this in one large bowl?

Absolutely!

Simply create your layers in a large glass trifle bowl or any large glass bowl will do.

You can even layer it up in a 9×13″ pan for easy serving if you wish!

Can I make them ahead?

Because the bananas brown quickly (even when brushed with lemon or pineapple juice), I prefer not to make them more than a few hours in advance.

There’s nothing wrong with eating brown bananas, so you can make it earlier, but they just won’t be as pretty.

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Banana Split Trifles

These Banana Split Trifles are made with vanilla cake cubes, pudding, bananas, pineapple and strawberries.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 0

Total Time 20

Servings

Calories 503cal

Author Ashley Fehr

Ingredients

1 vanilla cake mix prepared according to package directions cooled and cubed

Vanilla pudding:

4 cups milk
1 cup sugar
6 tbsp corn starch
½ tsp salt
3 tsp vanilla
2 tbsp butter

To assemble:

4 cups fresh strawberries chopped
4 cups fresh pineapple chopped
4 bananas sliced
2-3 cups prepared whipped topping
8-10 cherries

Instructions

To make vanilla pudding:

In a large pot, bring milk to a simmer over medium-high heat, stirring often (you don’t want the milk to scorch).
In a medium bowl, combine sugar, corn starch, salt, and vanilla. When milk is nearly boiling, whisk in the sugar mixture and continue cooking over medium heat, stirring constantly, until thickened. Stir in butter. The pudding will continue to thicken as it cools. Set aside to cool to room temperature.

To assemble:

Layer trifle in this order: cake, bananas, pudding (cooled to room temperature), pineapple, strawberries.
I like to do 2 layers of this, then top with whipped cream and cherries – you can obviously adjust to your tastes!
Chill until ready to serve. You can store in the refrigerator for a couple days if you need to, but I wouldn’t leave it too long because you want your fruit as fresh as possible.

Notes

*When making trifle, I like to work with the pudding before it’s chilled and set, this way it sinks into the cake layer more.

*I like to brush banana slices with lemon juice to prevent browning. You could also use pineapple juice!

*This recipe will make 8-10 trifles, depending on the size.

Nutrition

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4 Ingredient Double Chocolate Cookies (Chocolate Cake Mix Cookies)

Ashley Fehr — Tue, 22 Mar 2016 02:30:45 +0000

4 Ingredient Double Chocolate Cookies, or Chocolate Cake Mix Cookies, are so easy but you’d never know! Soft and chewy, with much less time and effort thanks to cake mix! Use any flavor cake mix! Includes step by step recipe video.

These Double Chocolate Cookies, or Chocolate Cake Mix Cookies, are so stinking easy, you guys. They have just 4 simple ingredients and come together in no time to satisfy allllll of your chocolate cravings! I know you have those, too

I was looking through my recipe index the day I was making these, and when I went by my Bars, Squares and Cookies category all I saw was chocolate.

And I don’t mean vanilla, or caramel, or pumpkin, or banana based sweets that have chocolate in them. I mean full on, all out chocolate. So I clicked to see more of the bars, squares and cookies I’ve posted and all I saw was more chocolate.

Now, I’m not exactly embarrassed.

But I feel like if I was a good food blogger I would pay attention to these kinds of patterns and mix things up with some vanilla every now and then. Lemon maybe.

I mean, I also post breads, sides and dinner recipes so I guess I lose track of what kinds of bars and cookies I’ve posted and in what order. That’s understandable, right?

And besides, you all like chocolate, right? (You all nod your heads in unison)

So because “they’re double chocolate” isn’t a good enough reason not to share them with you, I’m posting the recipe for the easiest double chocolate cookies you’ll ever make today.

Now, once upon a time, I might have been too much of a snob to really use a cake mix. I always had a cupboard full of cake mixes, you know, just in case, but I would never actually use one.

But I’m a high-school-teaching, food-blogging, rather-pregnant mother of a 2 year old whose husband has been gone more hours than our child is actually awake during the week. So bring on the cake mixes and the chocolate cake mix cookies. With an extra dose of chocolate.

Plus, the week I made these I had to stay late for a staff meeting and they asked me to stay late to cover for another teacher the day after.

That means I stayed until 3:30pm two days in a row, before I went back to my usual 2:15pm.

Feel free to mock me incessantly. I’ve heard it all already from my husband.

And after you do, please go make these cookies. And you don’t even have to tell anyone you used a cake mix — they’ll never even know!

I got the recipe for the cookie base from my grandma’s cookbook — it’s the same one we use for homemade oreo cookies. All I did was add chocolate chips!

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4 Ingredient Double Chocolate Cookies

Easy 4 Ingredient Double Chocolate Cookies — but you’d never know! Perfectly soft and chewy, with much less time and effort! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 131cal

Author Ashley Fehr

Ingredients

2 chocolate cake mixes about 16.5oz/468g each
4 large eggs
1/2 cup oil
1 1/2 cups chocolate chips

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add cake mixes, eggs and oil. Beat 2-3 minutes until cookie dough comes together. (It comes together very easily, and there won’t really be much left around the sides of the bowl)
Stir in chocolate chips.
Roll into 1″ balls (I used a 1″ cookie scoop — it makes the process even quicker!) and place 12 to a lightly greased cookie sheet. Bake at 350 degrees F for 7-9 minutes, until puffed and dry-looking on top. They will settle down as they cool.

Video

Notes

*Note: If you’re using a smaller cake mix, you’ll likely want to try reducing the oil. You don’t want your cookie dough too sticky.

Nutrition

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Cranberry Orange Trifle

Ashley Fehr — Wed, 02 Dec 2015 06:41:56 +0000

Vanilla cake, vanilla pudding, oranges and cranberry sauce layered together for the perfect holiday dessert — this Cranberry Orange Trifle is great for potlucks!

I hope you guys aren’t tired of cranberry recipes (Cranberry Cake with Caramel Sauce or White Chocolate Cranberry Cupcakes anyone?). I’m not sure what it is, but I just can’t get enough cranberry once winter hits and Christmas is coming. Maybe it’s that vibrant red color that makes everything seem a little more festive.

I love how it works just as well with sweet and savory dishes, too. I’m a big fan of adding fruit and other sweet touches to my savory recipes to get that perfect balance of sweet and salty (and maybe spicy or sour).

When I was coming up with my list of holiday recipes that I wanted to bring to you guys this Christmas season, I swear probably half of them had cranberry as a main component. Now, I’m going to try to get a little more adventurous and try some new things, too, but don’t be surprised if they’re taking up a lot of space here on The Recipe Rebel.

Tell me: what are your favorite flavors to add to holiday dishes? Cranberry? Citrus? Chocolate? Mint? Chocolate and mint is another of my favorite holiday combos, but I don’t make a lot of chocolate and mint desserts for potlucks and gatherings because I know there are people who — gasp — don’t like mint (I know, right?). Tell me you’re not one of those people!

Do you have a must-have holiday dessert? A tradition that you make every year? I don’t really, because I just love creating new recipes, but I’m really interested to see what your favorite holiday dessert is!

If you wanted to keep things super simple, you can use canned whole berry cranberry sauce instead of making your own. The cranberry sauce is really, really simple, but it does take a little time to cool it completely (which is absolutely necessary!). You can also make it easier on yourself by using a vanilla cake mix (prepared) or go all out and make it from scratch. I love recipes like this that offer a variety of shortcuts for when you’re in a crunch, or homemade options for something really special.

The one thing I really like to take the easy way out on is the pudding. I have tried a few different vanilla pudding recipes, and I just can’t find any that I actually like as much as the boxed. Don’t tar and feather me just yet! It’s not that I haven’t tried (I’ve tried) but it just doesn’t taste the same, and I’m not really a fan. Who out there has a really great vanilla pudding recipe that can convert me??

If making vanilla cake from scratch, this is my favorite recipe!

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Cranberry Orange Trifle

This Cranberry Orange Trifle is a fun, festive holiday dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 424cal

Author Ashley Fehr

Ingredients

Cranberry sauce:

3 cups fresh or frozen cranberries
1 cup water
3/4 cup sugar
1 tablespoon corn starch
1 tablespoon water

Trifle

1 9×13″ vanilla cake (you can use a cake mix, or use my favorite vanilla cake recipe noted above the recipe)
2 boxes instant vanilla pudding
3 cups milk
2 284 mL cans mandarin orange segments or slice some up yourself if you want
3 cups whipped cream or whipped topping

Instructions

Make cranberry sauceIn a medium pot, add cranberries, 1 cup water and sugar. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for about 10 minutes until berries are softened and starting to burst.
Combine corn starch and 1 tablespoon water in a small bowl and add to cranberries, stirring until thickened.
Remove from heat and cool to room temperature (you can speed this up by stashing in the fridge or freezer).
Drain mandarin oranges and reserve juice — you should get about 1 cup.
Combine pudding mixes, reserve orange juice, and 3 cups milk (or enough milk to make 4 cups liquid) with a whisk until smooth. Set aside.
Cut cake into 1″ cubes.
In 12 small jars or dessert bowls, layer half of cake, pudding, cranberry sauce and mandarins, then repeat with the second half. Spread whipped cream on top and refrigerate until ready to serve.

Nutrition

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Skinny Lemon Meringue Poke Cake

Ashley Fehr — Mon, 20 Jul 2015 08:26:56 +0000

Starts with a cake mix or scratch vanilla cake, this poke cake is covered in homemade lemon curd (or use store bought for a shortcut) and easy meringue — a great light dessert for Spring or Summer!

Soooo….. I like cake.

Swimsuits? Not so much. Turns out I’m not 20 years old anymore. See how priorities change?

Thankfully, there is cake out there for people who also like swimsuits. Like this Skinny Lemon Meringue Poke Cake.

Now, I’m going to tell you right off the bat that I didn’t do any calorie-calculating for this cake. But if you cheat and make it with a cake mix like I did (don’t look at me that way — I’ll also share with you my favorite scratch vanilla cake if you want to go that route), you start off with 160 calories per piece. Lemon curd? Mostly lemon juice and eggs (hey — protein!) and a ¾ cup sugar divided over the whole cake. And meringue is such an awesome way to add a light and fluffy topping to any cake without the calories of whipped cream or frosting. Max? 275-300 calories would be my guess.

Like I’ve explained before, I’m not really into calorie counting — I just like to swap out the things I’d really like to eat (like cake) with healthier and lighter versions of them. I don’t like to include calorie calculations because it can really depend on the brand of ingredients you’re using, and a calorie count wouldn’t be accurate for everyone. But if you’re a calorie counter, don’t take my word for it. There are some great online calorie calculators out there like this one.

I just love citrus anytime of year, but especially in the summer! There’s just something so light and refreshing about a lemon dessert.

If you don’t want to use cake mix, check out my favorite vanilla cake recipe here! (It makes quite a large cake, so you might want to divide the batter between 1 9×13″ pan and about 6 cupcakes).

To keep things even easier, you can use store bought lemon curd.

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Skinny Lemon Meringue Poke Cake

Skinny Lemon Meringue Poke Cake: Starts with a cake mix or scratch vanilla cake, this poke cake is covered in homemade lemon curd (or use store bought for a shortcut) and easy meringue — a great light dessert for Spring or Summer! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 313cal

Author Ashley Fehr

Ingredients

Cake:

1 vanilla cake mix
355 ml can diet lemon lime soda

Lemon Curd:

2/3 cup granulated sugar
1/8 cup grated lemon zest
4 egg yolks
3 whole eggs
3/4 cup lemon juice
4 tbsp butter

Meringue

4 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar

Instructions

Cake:Preheat oven to 350 degrees F and lightly grease a 9×13″ pan. Combine cake mix and soda in a large bowl until smooth. Pour into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean or with moist crumbs (not batter!). Set aside to cool to room temperature. Poke holes into cake with the end of a wooden spoon or something of a similar size.
Lemon curd:In a medium pot, combine sugar, zest, yolks, eggs, and lemon juice with a whisk until smooth. Cook over medium heat, whisking, until thickened (about 3-5 minutes).
Pour over cake while curd is still warm.
Meringue:In a large bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer on high speed until soft peaks form. Slowly add sugar and continue beating until stiff peaks form (see picture below).
Preheat oven to 400 degrees F. Spread meringue on top of cake and bake for 10 minutes or until golden brown.
Cool completely in the fridge before serving.

Nutrition

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