Ingredients
Scale
- 1 box Standard Cake Mix (Gingerbread, Chocolate, or Yellow)
- 1 cup Whole Milk (replaces water for richness)
- 3 Large Eggs (room temperature)
- 1/2 cup Melted Unsalted Butter (replaces oil for flavor)
- 1/2 cup Sour Cream or Greek Yogurt (for maximum moisture)
- 1 teaspoon Vanilla Extract or Molasses (depending on flavor profile)
- 1 cup Semi-Sweet Chocolate Chips (optional for dump cakes)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan or two 8-inch round cake pans with butter or non-stick cooking spray. If you are making a “No-Bake” version, prepare your refrigerator space instead. Ensure all your refrigerated ingredients, like eggs and milk, reach room temperature to ensure the batter emulsifies perfectly without curdling.
- In a large mixing bowl, empty the cake mix. Instead of following the box instructions, add your melted butter, whole milk, and eggs. For the gingerbread variation, stir in a tablespoon of molasses and a teaspoon of ginger. For the chocolate version, add the sour cream. Whisk by hand or use a hand mixer on medium speed for about two minutes until the batter is smooth and aerated. Fold in any extra chocolate chips or nuts if you are creating a dump cake style dessert.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. If you are making a dump cake, simply layer the fruit or filling at the bottom before topping with the dry mix and drizzled butter. Once finished, let the cake cool in the pan for at least 15 minutes before transferring to a wire rack or applying frosting. This ensures the structure sets properly.
- Cook Time: 45 minutes