Julia Child seemed to believe that everything was better with butter, I say everything is better with peanut butter.  When making brownies, I suggest adding a few dollops to the batter, once you've spread it into your 9"x13" pan.  The swirl gently into the batter using a knife, and voila, chocolate-ey peanut-buttery goodness for all. 

I made an ice cream cake using the chocolate cake mix. Once the cake cools completely, carefully cut the cake in half using a serrated knife. Place the bottom half back in the pan and cover it with softened vanilla ice cream. Sprinkle some toffee chips (or any broken up candy you like) over the ice cream. Press the top half over the ice cream mixture and frost the cake with softened Cool Whip. Place back in the freezer to set. When you're ready to eat, leave it on the counter for about 30 minutes so it's easier to cut.

I'm looking forward to making an apple crisp using the yellow cake mix - sprinkling it over some sliced apples with some brown sugar, cinnamon, and nutmeg. Drizzle some butter over the top and bake at 350 for 30 minutes. I'm sure it'll be delish and perfect for the season!

I love both of your ideas! I'm so glad for quality gf products to duplicate comfort foods from my childhood and my daughters.

Yum-Yum Cake

Cake: Use any cake you would like as a base for this recipe.  Bake in a 9×13 pan and let cool.

Topping:

• 8 ounces Cream Cheese


• 1/c Cup milk


• 2 Cups Premade Cooked and Cooled Pudding or 1package Instant Pudding mixed with 1 1/2 Cups Milk (I prefer Vanilla)


• 16 Ounces of Cool Whip


• 1-2 Cans Cherry Pie Filling  or Crushed Pineapple

Beat togeather Cream Cheese and 1/2 Cup of milk

Mix in your prepared Pudding

Spread on top of Cake

Spread whipped topping on top of the Cream Cheese/Pudding Layer

and the Top with Fruit

Chilled before serving.

As a side note. Some people like to put the Fruit on Before the Whipped Topping. The choice it yours..

Pancakes!

We've been without good pancakes since my boys were diagnosed with gluten and dairy allergies in June.  We've been enjoying the GF cake mixes, so this morning, I tried using the yellow cake mix instead of the flour in my pancake recipe.  They were WONDERFUL!  Light, fluffy pancakes are back on our table.  The particular recipe I used is below.

1 cup GF Yellow Cake mix

1 cup soy milk

1 egg

2 TBSP veg oil

2 tsp baking powder

Mix it all in a blender and pour little circles on a griddle sprayed lightly with cooking spray.

I love this idea! thanks for sharing!

Just love the pancake reicpe using the GF yellow cake mix, thanks for sharing Heather.  It is better tasting than the pricy mixes you find in the speciality stores.  It also has a much better texture.  My daughter doesn't have the dairy allergy and I tried using regular milk.  The results were still very good.  I sure hope the BC GF line isn't canceled soon.  It is so nice when an allergic kid enjoys food as much as every other one does.    

Hi!  To a yellow cake mix, I have added:

4 eggs

1/2c oil

1c sour cream

1 box (4 serving size) instant vanilla pudding

2/3c milk

1T. vanilla paste

Bake as directed on package.  The cake is very moist.

I would like to make the Devil's Food cake mix with instant French Vanilla pudding and chocolate mini chips but not add the sour cream.  Can anyone tell me how to adjust my recipe when eliminating the sour cream ?  Thanks for the help!

GF Cake Mix Snickerdoodles!!

1 package of Gluten Free Yellow Cake mix

1 Stick softened butter (should still be somewhat cold)

1 large egg

1 tsp cinnamon

2 tsp gluten-free vanilla

For rolling you will need this mixture on a plate:

2 Tbs sugar

1 tsp cinnamon

Pre-heat oven to 350F. Blend together butter, vanilla, egg, and cinnamon

Mix in yellow cake mix, it will be very crumbly! Squeeze into small balls (Rolling tended to make them fall apart) Roll in cinnamon/sugar mixture and place on ungreased cookie sheet. Slightly press down on ball with back of spoon

Bake 8-12 minutes depending on size of cookie

Keep batter cold in between batches to prevent too thin of a cookie!

Let cool a few minutes before removing from cookie sheet and enjoy!!

My sister has to have gluten free foods. Where can I get these gluten free cake mixes?  I tried the product locator on this site, but no results.

Did you try this link? http://consumercontacts.generalmills.com/CrunchProdAvailability/ProductAvailability.aspx?m=10.  Also, have you talked to your Supermarket Manager about ordering them for the store? Many members on here have said they have found luck that way. Also, products are on amazon.com.

Hope this helps!

Sincerely, Cate

I got the yellow cake mix and the brownie mix at Wal-Mart in Cape Coral,Florida.

Sure hope that helps.

I have celiac also and find it hard to find products.

I sure hope they don't stop making the Betty Crocker ones.

I took my regular (ie non gluten-free) Kahula Chocolate Cake recipe and adapted it into this for Easter.  It turned out great and Gluten-free!  Regular cake mix boxes are a little larger, 18 oz instead of the 15 oz that the GF ones come in so you'll need a little extra GF flour to round this out and make sure it's not too goopy. 

This was done in 50 minutes using my silicone bundt pan.

Gluten Free Vanilla Rum Cake

Veg oil spray for misting plan

Gluten-free flour for dusting pan

1 pkg (15 oz) Betty Crocker Gluten Free Yellow Cake Mix

1/3 cup gluten-free flour blend

1 pkg (3.9 oz) vanilla instant pudding mix

1 cup sour cream

8 tablespoons (1 stick) butter, melted

½ cup veg. oil

4 large eggs

7 tablespoons Rum

1 teaspoon pure vanilla extract

1 cup butterscotch chips (or white chocolate chips?)

1 tablespoon confections sugar, sifted, as garnish

Place a rack in center of oven and preheat to 350.  Lightly mist a 12 cup Bundt pan with veg oil spray, then dust with gluten-free flour, shake out excess flour, set pan aside.

Place the cake mix, gluten-free flour, pudding mix, sour cream, melted butter, oil, eggs, 4 tablespoons of the rum, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.  Stop the machine, scrape down the sides and mix again at a faster speed for about 2 minutes more.  The batter should look thick and well combined.  Fold in the butterscotch chips, making sure they are well distributed throughout the batter.  Pour batter into prepared pan, smoothing it out on top before placing it in the oven.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 50-60 minutes.  Remove the pan from oven and let cool on a wire rack for 20 minutes.  Run a long sharp knife around outside edge or the cake and invert onto wire rack.

OPTIONAL: With wooden skewer, poke holes in top of cake, spoon the remaining 3 tablespoons of rum over the cake, letting it seep down into the holes.  Let cake cook another 20 minutes.

OPTIONAL: Dust with confection sugar. 

Slice & serve.

My dad has been on th celiac diet for years.  The products have really come a long way.  For lunch the other day i made the yellow cake mix.  I let it set about 10 minutes and poked it all over with the handle of a wooden spoon and poured caramel sundae topping over it.  I used chocolate frosting and decorsted it with chopped up milkyway bars.

Gluten-Free Lemon Bundt Cake

I used Betty Crocker's Gluten-Free Yellow Cake mix to make this yummy GF Lemon Bundt Cake. I even substituted the oil for applesauce and used egg whites to cut down on the fat. While it was a little dense, my family of non-GFs still gobbled it down with delight.

Next time I plan to add yogurt to the mix. I heard this helps with the density.

-JessicaEden

Thank you Jessica! It sounds delish! We just started this area and would love you to try it out.

http://www.bettycrocker.com/community/forums/29/38957

Sincerely, Cate

I love the GF Baking Mixes!!!!!  Thank you so much!!! The only problem I have is that when I make the cakes, 

they come out a little dry even though I under cook them. What can I do different? 

Susie

Gluten free news straight from the kitchens! They were experimenting with the gluten free mix in this popular cupcake recipe today: http://www.bettycrocker.com/recipes/pink-champagne-cupcakes/26f6f790-0852-4bfc-8f73-8d4cfc8cf496

Here are their tips for making it deliciously gluten free!

"We baked up the cupcakes today using a box of BC Gluten Free yellow cake mix (we don’t have white). We followed the directions on the back of the package using 2/3 cup champagne (instead of the water), 1 stick butter, 2 teaspoons gluten-free vanilla and eggs. For the best volume, be sure to use the paper baking cups for cupcakes. We found that it would be better to make 13 or 14 cupcakes instead of the 12 suggested on the package. That means two bake or putting the paper baking cups into custard cups or even trying to use 2 of the foil cupcake cups and placing them on a cookie sheet."

Remember to always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Yum! Let us know if you give it a try!

icaneatnow:

I love the GF Baking Mixes!!!!!  Thank you so much!!! The only problem I have is that when I make the cakes, 

 

they come out a little dry even though I under cook them. What can I do different? 

 

Susie

You could try adding a small box of dry pudding mix in a flavor that matches your cake.