White Cake Mix Recipes

Make delicious home baked cakes easily with these white cake mix recipes. By adding just a few ingredients to a boxed cake mix, you can turn a simple white cake into a fabulous dessert.

There is a wide variety of white cake mixes available today from moist, super moist, moist deluxe to classic. There are even gluten free and sugar free boxed cake mixes for those with special dietary needs.

These easy white cake mix recipes include coconut cake, peppermint cake and a cherry nut cake recipe.

When making white cake mix recipes, be sure to read the label of the cake mix you plan to use as the amount of oil and eggs that are needed will vary with each brand.

Easy Coconut Cake Recipe

Ingredients

• 1 box (18.25 ounces) white cake mix
• Water, oil and eggs as directed on box
• 1/2 cup flaked coconut

• 1/2 cup (1 stick) butter, at room temperature
• 4 cups powdered sugar
• 4 tablespoons milk
• 1 teaspoon coconut extract
• 1 cup flaked coconut plus additional for garnish, if desired

Preparation

1. Prepare cake mix according to package directions. Stir in 1/2 cup coconut. Bake in cake pans for layers or oblong pan. Let cake cool completely before frosting.

2. To prepare Coconut Frosting: In a large bowl, with mixer on low speed, beat together butter, powdered sugar, milk and coconut extract. Once powdered sugar is mixed in, increase mixer speed to medium and beat until light and fluffy, 2 to 3 minutes. Stir in coconut. If cake is in layers, spread frosting between layers of cake. Frost the top and sides of cake. If desired, sprinkle top of cake with additional coconut for garnish.

Peppermint Cake Recipe

Ingredients

• 1 box (18.25 ounces) white cake mix
• Water, oil and eggs as directed on box
• 2/3 cup finely crushed peppermint stick candy, divided
• 1 package (12 ounces) chocolate peppermint patties

Preparation

1. Prepare cake mix according to package directions. Fold 1/3 cup crushed peppermint candy into batter. Pour batter into 13 x 9 x 2-inch baking pan. Bake as directed on package.

2. Place chocolate peppermint patties on cake immediately after removing cake from oven. As peppermint patties melt, spread the chocolate and fondant evenly to cover top of cake. Sprinkle top of cake with remaining 1/3 cup crushed peppermint candy.

Cherry Nut Cake Recipe

Ingredients

• 1 box (18.25 ounces) white cake mix
• Water, oil and eggs as directed on box
• 1-1/2 cup finely chopped pecans, walnuts or almonds, divided
• 1 cup chopped maraschino cherries, well drained
• Whole maraschino cherries, well drained, optional

• 1 (1-pound) box confectioners’ sugar
• 1/3 cup butter or margarine, at room temperature
• 5 to 6 tablespoons light cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Preparation

1. Prepare cake mix according to package directions. Stir in 1/2 cup nuts and chopped maraschino cherries. Bake as directed in cake pans or 9 x 13 x 2-inch baking pan. Remove from oven. Let cool completely.

2. To prepare frosting: Sift confectioners’ sugar. Set aside. In a large bowl, with mixer on medium speed, cream the butter until fluffy. Beat in confectioners’ sugar, a little at a time, adding alternately with the cream. Mix in vanilla and salt and beat until smooth and of good spreading consistency. If mixture seems too stiff, thin with a little additional cream. If mixture it too thin, add a little additional confectioners’ sugar.

3. When cake is completely cool, spread frosting between layers (if using), on top and sides. Sprinkle 1 cup nuts evenly over top. Decorate with whole maraschino cherries, if desired.

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