Here are a few recipes to “Spice Up” your cake batter.
(These recipes are made for the 15oz bag of cake mix. For the mini bags, use 1/2 the ingredients.)
Pumpkin Roll: For Pumpkin Roll using Pumpkin Spice Cake mix you will need 1/2 cups of Pumpkin Puree, 1/2 Cup of non dairy milk, 1tsp of Vinegar and 1/4 cups of oil. Mix vinegar with non dairy milk and let sit. After it begins to bubbles mix all ingredients together and pour batter in a 13"x9" pan with parchment paper. (leave a little extra parchment paper on the ends.) bake as instructed in package. When finished immediately roll cake into a swirl roll by grabbing one end of the parchment paper and rolling to make a swirl. Make sure you leave parchment paper between every roll. DO NOT REMOVE PARCHMENT PAPER. let it cool completely. In the mean time make Vegan Buttercream.(I have a recipe for buttercream in the "Vegan Buttercream" Tab on the website.) Once cake is cool unroll the cake and apply buttercream all over the cake. Roll cake back into its swirl but this time remove parchment paper with every roll. Slice into 8 rolls and Enjoy.
Red Velvet Cake Pops: For Red Velvet Cake Pops using Red Velvet Cake mix prepare cake as instructed on package. Pour batter into an 8"x8" cake pan and bake accordingly. Allow cake to cool completely. Grab pieces of cake in your hand and smash until it becomes moldable. Roll cake into your palms to form a ball. Allow balls to cool in the freezer for 10 minutes. In the mean time mix together 1 Cup of Powder sugar with 1 tablespoon of non dairy milk. Mix until it becomes a thick consistency. Dip balls into the frosting and allow to set in the freezer for 10 Minutes. Enjoy
Vegan Chocolate Chip Cookies: For Vegan Chocolate Chip Cookies using Vanilla cake mix use 1/3 cup of non dairy milk, 2 tablespoons of oil and 1 teaspoons of vinegar. Prepare batter accordingly using new measurements. Fold in 1 cup of your favorite vegan chocolate chips. Chill in Fridge for at least 20 minutes to help set. Use cookie scoop and scoop cookies onto sheet pan. Bake on 350 for 15 - 17 minutes.
Pineapple Upside Down Cake: For Pineapple Upside Down Cake melt 1/4 cup of vegan butter and pour in the bottom of your desired pan. Sprinkle 1/2 cup of brown sugar over the butter. Using CANNED pineapples place whole pineapples at the bottom of the pan. (Reserve 1/2 cup of pineapple juice). Instead of using 1 cup of non-dairy milk use 1/2 cup of non-dairy milk and the 1/2 cup of pineapple juice in batter. Mix Vegan Vanilla Cake Mix as instructed using alternative milk and pineapple juice mixture. Pour batter over pineapples and bake Until toothpick comes out clean. (About 30-50 Minutes)
Fudge Brownies: For Fudge Brownies prepare Vegan Chocolate Cake Mix batter according to package. Fold in 1 cup of non dairy chocolate chips Into batter. pour batter in a well greases 13”x9” metal pan and bake for 20 minutes. After 20 minutes remove from oven and slam pan on flat surface a few times. Place bake in oven for 5-10 minute. Remove from oven and let brownies set for at least 30 minutes.