Ingredients
Scale
- 1 box (15.25 oz) Cake Mix (Carrot, Chocolate, or Yellow)
- 1 cup Whole Milk (replaces the water on the box)
- 1/2 cup Melted Butter (replaces the oil on the box)
- 4 Large Eggs (adds one extra egg than most box instructions)
- 1 teaspoon Pure Vanilla Extract
- For Carrot Cake Hack: 1 cup shredded carrots and 1/2 cup crushed pineapple
- For Chocolate Cake Hack: 1/2 cup semi-sweet chocolate chips and 1 teaspoon instant coffee powder
- For 3-Ingredient Dump Cake: 1 box mix, 2 cans fruit filling, 1 stick of butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line a muffin tin with paper liners. If you are making a dump cake, simply grease a 9×13 inch baking dish. Ensure all your cold ingredients, especially the eggs and milk, are at room temperature to ensure the smoothest batter possible.
- In a large mixing bowl, empty the dry cake mix. Instead of following the box directions, add your milk, melted butter, eggs, and vanilla extract. For a carrot cake, fold in your shredded carrots and pineapple now. For chocolate cakes, whisk the coffee powder into the milk before adding it to the mix. Stir by hand or with an electric mixer on medium speed for two minutes until the batter is thick and luscious. If you are doing a 3-ingredient dump cake, pour the fruit into the pan, sprinkle the dry mix on top, and drizzle the melted butter over the surface without stirring.
- Pour the batter into your prepared pans and bake according to the time suggested on the box, usually between 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Let the cake cool completely in the pan for 10 minutes before transferring it to a wire rack. For no-bake variations, ensure your base has set in the refrigerator for at least 4 hours before slicing. Frost with your favorite cream cheese or buttercream icing to complete the bakery-style look.
- Cook Time: 40 minutes