Key Lime Coconut Bars
Yields: 18-24 bars
Hands-On Time: 30 minutes
Total Time: 1 hour 20 minutes
ingredients
- 1 pkg. Duncan Hines® Lemon Supreme cake mix
- 2 large eggs
- ½ cup (1 stick) butter, melted
- ½ teaspoon coconut extract
- 1 cup + ½ cup sweetened flaked coconut, separated
- 1 can of Duncan Hines® frosting creations™ Frosting Starter
- 1 packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix
instructions
- Preheat oven to 350°F. Grease or line a 9 x 13 pan with non-stick foil.
- Mix cake mix, eggs, melted butter, coconut extract and 1 cup of flaked coconut together in a large bowl.
- Using your fingers, press dough evenly into pan.
- Bake for 18 minutes. Cool completely.
- Spread remaining ½ cup of coconut on a sheet pan and toast in the 350°F oven for 5-8 minutes, checking coconut often to prevent burning. Remove from oven when coconut is lightly toasted.
- Pour packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix into can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended.
- Frost bars with Key Lime frosting you just created. Cut into bars then sprinkle toasted coconut on top of each bar.
Key Lime Graham Parfait
Yields: 8-12 depending on glass size
Hands-On Time: 35 minutes
Total Time: 1 hour 10 minutes
ingredients
- Graham Cracker Layer:
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tbsp. sugar
- pinch of salt
- Parfaits:
- 1 box Duncan Hines® Classic Yellow Cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 can Comstock Lemon Pie Filling
- 1 can of Duncan Hines® frosting creations™ Frosting Starter
- 1 packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix
instructions
- Preheat oven to 350°F. Grease and flour a 9” x 13” pan.
- Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl. Set aside.
- Prepare cake batter as directed on package.
- Pour cake batter into prepared pan and bake 25 to 35 minutes or until toothpick inserted into cakes comes out clean.
- Let cake cool completely. Turn out of pan.
- Using a sharp knife or round cookie cutters, cut out circles from cake sized to fit your serving glasses.
- You will need two cake circles per glass.
- Pour packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix into can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended and place into piping or plastic bag. Cut tip off of bag.
- Place one cake circle in the bottom of each glass.
- Frost cake with the Key Lime frosting you just created using the piping bag.
- Top with a layer of graham cracker mixture.
- Add a layer of Comstock Lemon pie filling. Top with second cake circle and pipe frosting on the top of that.
- Repeat with remaining glasses.
Lava Flow Cupcakes
Yields: 12
Hands-On Time: 20 minutes
Total Time: 1 hour 50 minutes
ingredients
- 1 pkg. Duncan Hines® French Vanilla cake mix
- 3 large eggs
- 1 ⅓ cups water
- ⅓ cup vegetable oil
- 1 3 oz. package of red gelatin
- 1 cup boiling water
- 1 can of Duncan Hines® frosting creations™ Frosting Starter
- 1 packet of Duncan Hines® frosting creations™ Fruit Punch Flavor Mix
instructions
- Preheat oven to 350°F. Spray the insides of juice glasses or small glass tumblers with nonstick spray.
- Prepare cake batter as directed on package.
- Fill glasses half full with batter. Set glasses on a sheet pan and bake 15-20 minutes or until toothpick inserted into cake comes out clean. Let cool slightly.
- In a bowl, combine boiling water with gelatin and stir until dissolved.
- With a skewer or fork, poke holes in the cupcakes.
- Spoon liquid gelatin over the cupcake so it soaks into the holes. Refrigerate for 30-60 minutes.
- Pour packet of Duncan Hines® frosting creations™ Fruit Punch Flavor Mix into can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended.
- Transfer the Fruit Punch frosting you just created to a piping bag with a large petal tip. Hold the bag at an angle and pipe ruffles onto cakes.
- Garnish with a paper drink umbrella and a straw cut in half and inserted into cupcake.
Fruit Punch Bowl Cake
Yields: 10-12
Hands-On Time: 40 minutes
Total Time: 1 hour 40 minutes
ingredients
- 1 box Duncan Hines® French Vanilla cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 ⅓ cups water
- 1 pint of raspberries
- 1 pint of blueberries
- 2 kiwi fruit, sliced
- 2 cans of Duncan Hines® frosting creations™ Frosting Starter
- 2 packets of Duncan Hines® frosting creations™ Fruit Punch Flavor Mix
instructions
- Preheat oven to 350°F. Grease and flour two 8" round cake pans.
- Prepare cake batter as directed on package.
- Pour batter into prepared cake pans and bake 28 to 35 minutes or until toothpick inserted in center comes out clean.
- Let cakes cool completely and remove from pans.
- Pour 1 packet of Duncan Hines® frosting creations™ Fruit Punch Flavor Mix into 1 can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended.
- Repeat with second can and packet.
- Place the first cake in the bottom of a punch bowl or trifle bowl.
- Spread the Fruit Punch Frosting you just created on the first layer of cake, bringing the frosting all the way to the sides of the bowl.
- Top frosted cake with a layer of blueberries and then raspberries.
- Gently place the second cake on top of the berries.
- Place the remaining frosting in a piping bag with an open star tip and pipe frosting on to top of cake. Decorate with remaining berries and kiwi fruit.
Pink Lemonade Cake
Yields: 10-12
Hands-On Time: 40 minutes
Total Time: 1 hour 40 minutes
ingredients
- 1 boxes Duncan Hines® Lemon Supreme Cake Mix
- 1 can Comstock Lemon Filling & Topping
- 2 cans of Duncan Hines® frosting creations™ Frosting Starter
- 2 packets of Duncan Hines® frosting creations™ Pink Lemonade Flavor Mix
- 1 small bag (12-20 pieces) candied jelly lemon fruit slices
instructions
- Preheat oven to 350°F. Grease and flour two 9" round cake pans.
- Prepare cake batter as directed on package.
- Pour batter into prepared cake pans and bake 28 to 35 minutes or until toothpick inserted in center comes out clean.
- Let cakes cool completely and remove from pans.
- Pour 1 packet of Duncan Hines® frosting creations™ Pink Lemonade Flavor Mix into 1 can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended.
- Repeat with second can and packet.
- Place first cake layer on a plate. Spread half of the can of Comstock Lemon filling on your cake, stopping ½ inch from the edge of the cake layer.
- Pipe a circle of the Pink Lemonade frosting you just created around edge of the cake.
- Add second layer of cake and repeat the process with the remaining half of Lemon filling and an outer circle of Pink Lemonade frosting.
- Place the final layer of cake on top and frost the sides and top of entire cake with Pink Lemonade frosting.
- Decorate finished cake with candied jelly fruit slices.
Neopolitan Cakelets
Yields: 24 cakelets
Hands-On Time: 45 minutes
Total Time: 1 hour 45 minutes
ingredients
- 1 box Duncan Hines® Strawberry Supreme Cake Mix
- 1 box Duncan Hines® Dark Chocolate Fudge Cake mix
- 1 box Duncan Hines® French Vanilla Cake mix
- 3 ⅔ cups water
- 1 cup vegetable oil
- 9 eggs
- 2 cans of Duncan Hines® frosting creations™ Frosting Starter
- 2 packets of Duncan Hines® frosting creations™ Pink Lemonade Flavor Mix
instructions
- Preheat oven to 350°F. Grease and flour three 12” x 17” inch sided sheet pans and line with a sheet of parchment paper.
- Prepare Duncan Hines® Strawberry Supreme Cake Mix as directed on box and pour into one of the prepared sheet pans. Repeat process with the Dark Chocolate Fudge Cake mix and the French Vanilla Cake Mix.
- Bake each sheet pan for 15-18 minutes or until toothpick inserted into cake comes out clean. Cool completely.
- Using a 2 inch circle cookie or biscuit cutter, cut 24 circles of cake out of the Strawberry, Dark Chocolate Fudge and French Vanilla cakes.
- Pour 1 packet of Duncan Hines® frosting creations™ Pink Lemonade Flavor Mix into 1 can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended and place into piping bag with a leaf tip.
- Repeat with second can and packet.
- Place a circle of Strawberry cake on the bottom and frost cake with the Pink Lemonade frosting you just created using the piping bag.
- Top frosting with a circle of Dark Chocolate Fudge cake and frost.
- Finish with the circle of French Vanilla cake and frost top.
- Repeat with all cake circles until you have 24 cakelets and serve.
Mini Cupcakes with Slices
Yields: 36 mini cupcakes
Hands-On Time: 45 minutes
Total Time: 1 hour 20 minutes
ingredients
- cupcakes:
- 1 box Duncan Hines® French Vanilla Cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 ⅓ cups water
- ⅓ cup toffee bits
- 1 teaspoon flour
- ½ teaspoon almond extract
- 1 can of Duncan Hines® frosting creations™ Frosting Starter
- 1 packet of Duncan Hines® frosting creations™ Peaches and Crème Flavor Mix
- almond brittle:
- ½ cup slivered almonds
- vegetable oil, for greasing
- ½ cup sugar
- 1/8 cup water
- ¼ teaspoon salt
instructions
- Preheat oven to 350°F. Grease and flour mini muffin tins or line with mini cupcake liners.
- Prepare cake batter as directed on package and divide batter in half into two bowls.
- In one bowl, add ½ teaspoon of almond extract and stir well.
- Toss toffee bits with flour and gently fold into to second bowl of batter.
- Pour almond batter into half of prepared tins. Pour toffee batter into remaining prepared tins. Bake cupcakes10-12 minutes or until toothpick inserted in center comes out clean. Let cool completely.
- Pour 1 packet of Duncan Hines® frosting creations™ Peaches and Crème Flavor Mix into 1 can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended.
- Frost all cupcakes. Sprinkle frosted toffee cupcakes with toffee bits. Garnish almond cupcakes with a shard of almond brittle.
- Preheat the oven to 400 degrees. Put the almonds on a baking sheet and bake for about 5 minutes, or until lightly toasted.
- Lightly grease another baking sheet with vegetable oil (or line with a silicon baking mat) and set aside.
- In a medium sized pot, combine the sugar and the water. Let the sugar cook over medium-high heat until the sugar comes to a boil. Do not stir the sugar. Watch the sugar as it slowly changes color to a dark amber color. Don't leave the stove, the color change happens quickly.
- Once the sugar reaches the desired color, immediately remove from the heat and quickly sprinkle in the salt and stir in the almonds.
- Pour the sugar and almond mixture onto the prepared baking sheet, and quickly spread it into a thin, even layer.
- Let the brittle cool completely and then break up into small pieces. Use right away or store in an airtight container.
Peaches & Crème Pushpops
Yields: 18 push pops
Hands-On Time: 60 minutes
Total Time: 1 hour 30 minutes
ingredients
- 1 box Duncan Hines® Classic Yellow Cake Mix
- 1 ⅓ cups water
- ⅓ cup vegetable oil
- 3 large eggs
- 1 can of Duncan Hines® frosting creations™ Frosting Starter
- 1 packet of Duncan Hines® frosting creations™ Peaches and Crème Flavor Mix
- 3 oz. cream cheese, softened
- 1 can Comstock Peach Pie Filling
- ¼ cup white chocolate chips
- Special Equipment:
- 18 Plastic Push Pops containers
Available many places such as:
http://shop.pushpopcontainers.com
http://www.amazon.com
http://pushpopcontainers.com
instructions
- Preheat oven to 350°F. Grease and flour a 12” x 17” inch sided sheet pan and line with a sheet of parchment paper.
- Prepare Duncan Hines Classic Yellow Cake Mix as directed on box and pour into the prepared sheet pan.
- Bake each sheet pan for 15-18 minutes or until toothpick inserted into cake comes out clean. Cool completely.
- Using a 1 ½ inch circle cookie or biscuit cutter (or the push pop container) cut 54 circles of cake out of the cake.
- Pour 1 packet of Duncan Hines® frosting creations™ Peaches and Crème Flavor Mix into 1 can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended.
- Combine 3 ounces of softened cream cheese with 2 tablespoons of the Peaches and Crème frosting you just made. Set aside.
- Place remaining Peaches and Crème frosting into a piping bag with an open star tip.
- Finely chop Comstock Peach Pie Filling and set aside.
- Place a round of cake in the bottom of push pop container. Spoon or pipe a layer of the peach frosting/cream cheese mixture.
- Top with a second round of cake.
- Spoon or pipe and layer of the chopped Comstock peach filling.
- Top with a final round of cake.
- Using the piping bag of Peaches and Crème frosting pipe a swirl of frosting on top.
- Garnish with white chocolate chips.
