questionshalf scratch recipe exchange!


for an extra fluffy cake use soda instead of water
ex: use mtdew in a lemon cake, sprite in a white cake, drpepper in a strawberry--be careful:chococake does tend to turn into a bubbly mess

try using a white cake mix with a can of fruit cocktail (use the juice in place of water) and use applesauce in place of oil for the best "fruit cake" you'll ever want to make again.

try a red velvet cake mix with chocochips(full bag) in it for the best cookies.


My Dad, of all people, forwarded this on to me several weeks ago. The man has such a sweet tooth.
3, 2, 1 CAKE
This recipe allows for individual small cakes ready to eat in one minute.

1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Makes 1 serving.

In a Ziploc bag, combine the two cake mixes together and combine well.
For each individual cake serving, measure out 3 Tablespoons of the cake mix combination into a small microwave-safe container.
Add 2 tablespoons of water, mixing well.
Microwave on high for 1 minute, and Bazinga! Instant single serving cake.

Store remaining dry mixture in the ziploc bag for later use. Cake toppings are limited only by your imagination & culinary skills.

Can't vouch for the recipe.


@moosezilla: My Dad makes what he calls a "Dump Cake" in a sheet cake pan with a can of fruit cocktail including the juice, white cake mix and if memory serves, there's a stick of butter in there somewhere too. My youngest says it's worth fighting over the last serving.


What fun to see this question. We have 4 birthdays this week and I made the cake for our celebration dinner tonight using a yellow cake mix, mixing in one banana, a can of pineapple, mango, and papaya fruits, using the juice in lieu of water, no added oil, 3 eggs. It was moist and just the right amount of sweet. Topped it with a frosting made of cream cheese mixed with fresh heavy cream, vanilla, and sugar with some strawberries to decorate.

@lavikinga - The 3,2,1 cake sounds great! Thanks for posting it.


@lavikinga: my sister's Dump Cake is my favorite:

1 can (16 oz.) crushed pineapple
1 can (20 oz.) cherry pie filling
1 pkg. yellow cake mix
1/2 to 2/3 c. slivered almonds
1 stick of butter cut into thin slices

Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add almonds, then lay butter slices all over the top. Do not mix. Bake in a 350 degree oven 1 hour.

And yes, we fight over the last pieces.


@magic cave: Yep, that's his recipe. More often than not, he'll use chopped pecans rather than almonds. He made it for/with my youngest last year ("building memories" he calls it & she was 23 last year!). The conversation between the two was amusing. "Are you SURE you're not supposed to drain the fruit?...You're doing this from memory?...But are you sure you don't need a bowl?...An ENTIRE stick of butter? Wow! Just like Paula Deen the Butter Queen!"

My Dad's responses consisted of "yup" and "just watch and learn."

Next to Sandra Lee's Kwanzaa Cake, she swore it was the best cake she had ever eaten. And yes, she loved that stupid Kwanzaa Cake in all its hideousness. I had to make that abomination for her birthday one year. What a mother does for her child!

@kophia: I might have to try this one for my DH. He loves his pineapple & mango!


@lavikinga: My sister got the recipe from my mother, who passed away in 1976, which gives us all an indication of how long it's been around. I just loved the comments from your daughter, by the way.

And I want to save the one-serving cake recipe your dad sent, too. With just two of us in the house, a full-size cake either gets stale before we can finish it or we eat too much of it too quickly to be healthy.


@magic cave: Do what my sister kids about: Slice a cake in half. Two slices, two servings. Of course, this is coming from the same person who told me she considered a "personal sized" bag of Ruffles to be the one that either "fits over you're head or fits your foot."

I've got a cookbook from some stupid high school fundraiser I participated in at the tail end of the 70s and I'll bet the dump cake recipe is in there, along with the vinegar, cocoa powder "Wacky Cake." Funny. Hadn't thought of that in awhile. My Dad's Dad did the same thing with me as my Dad did with my daughter. Building memories. Guess it works :)


@lavikinga: Two slices, two servings is pretty close to what we usually do, alas. It works out closer to six slices, six servings, but even that's more than what is healthy for two older, diabetic adults. More fun, of course, but much less "good."

This entire thread set me to rummaging around in a box of recipes I've collected since I was in my 20's, and the contrast of how we cooked then and what we try to cook now is both surprising and saddening. Dammit, I miss all those butter, salt, and dairy-laden dishes!


Mix together a box of spice cake mix (I usually use Duncan Hines), 1 tablespoon of water and a can of pureed pumpkin, 16 oz or so. Pour into prepared muffin tins (I usually use the paper muffin cups) and bake, in a 350 degree oven for about 20 minutes (actually, haven't made them for a while and I'm not sure on the amount of time, but check on the cake mix to see what it says). These make tasty, not too sweet-but sweet enough, low cal muffins.


@magic cave: I know what you mean! I was looking at my grandmother's old recipies the other day. Those recipies make Paula Dean's recipies look like they're low-cal! Odd, though they ate all that fat, butter, sugar and salt, they didn't have the obesity epidemic we to today; probably because they didn't have all the things we have today to make our lives easier, resulting in far less phycial activity. Oh, well, I guess you can't have it both ways!


I get the Hamburger Helper Cheesy Hashbrowns mix and use breakfast sausage instead of hamburger. Seriously, who would eat that with ground beef? It was made for sausage!! Bake up some biscuits on the side and serve it for breakfast with some eggs. I've also been known to eat it for dinner.

I tend to add/change something in nearly every box meal I eat. It may be as simple as more cheese or adding meat or veggies, but I like to change it up.


Man, half what I eat is half scratch. The most popular chip dip in my house is one small onion and one small tomato, chopped and sauteed in butter or olive oil with 4oz Taco Cabana pico de gallo. Add one side serving of Taco Cabana refried beans and one side serving of TC rice, and a like amount of frozen corn. Stir in 4-6oz of Monterrey Jack or pepperjack cheese till it melts. Serve hot with tortilla chips. Serve it in a crock pot or other heated dish if you want it to stand around. Leftovers freeze well.