Strawberry Shortcake Cream Cheese Cookies (with a cake mix)

A luscious soft cookie that makes 3 dozen, so you can share!

I LOVE shortcuts, so anytime I can save lots of time and measuring, I will use a cake mix to whip up a batch of cookies. 

These treats will not disappoint.  They do need to chill in the fridge, so you can get other things done while you're waiting to bake. 

These are based on the gooey butter cookie recipe by Paula Deen. 

Middles are not gooey, but very soft. 

And these freeze nicely too.  

They went fast at my farmer's market bake sale. 

(hover over photo to pin) 

STRAWBERRY SHORTCAKE CREAM CHEESE COOKIES 

1 stick butter, room temperature

1 box (8 ozs.) cream cheese, room temperature

1 egg, room temperature

1/2 tsp. vanilla extract

1 box (16 ozs) strawberry cake mix 

3/4 c. powdered sugar

(Wait to preheat oven while this dough chills)

Prepare cookie sheet with silpat or parchment paper. 

In a large mixing bowl, cream butter and cream cheese; beat until smooth.  

(Best way to soften cream cheese is to place unwrapped in a bowl; let set on the counter until soft, or microwave for 25 seconds or so). 

Add egg and vanilla; mix with mixer until blended. 

Slowly add cake mix and mix well, scraping down sides when needed. 

Cover with plastic wrap and place in the fridge for about 45 - 50 minutes.  Place powdered sugar into a bowl. 

I used my medium cookie scoop to measure; drop dough into the powdered sugar and roll around. Place onto prepared cookie sheet. Press the cookies slightly to flatten. 

(Refrigerate dough between baking times) 

Bake about 12 minutes; will be soft in the centers.  Cool on the cookie sheet for about 5 minutes; remove to rack to cool.  

(Bottoms may brown, but not tops.) 

Sprinkle cooled cookies with more powdered sugar if desired. Store in sealed container.  

These froze nicely...I placed waxed paper between layers in a sealed container to freeze.

You may also enjoy these cake mix creations...

Pink Flamingo Cake

Gooey Bars

Butterscotch Cookies

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Pretty Pink Flamingo Cake

I recently saw this amazing recipe (again) and since I'm in Florida and 

my home and yard are decorated with all kinds of flamingo decor, I thought 

this would be perfect to take to a recent potluck in the RV park where I live for the winter. 

(The cake was actually thicker than it looks!)

(hover over photo to pin) 

It's a Southern Plate original, but I changed just a couple of 

things (which I will tell you as we go)....

What a F-U-N cake!  Big kids as well as little ones will love the

bright color and the combo of cherries and pineapple in the 

frosting...made with Cool Whip. 

Do hope you enjoy soon - it would be awesome for a pool party,

picnic, or summer potluck!  AND...you can make it ahead!!!

It's all very simple, delicious and refreshing, so let's get to it....

(hover over photo to pin) 

PINK FLAMINGO CAKE 

CAKE: 

1 box (15 ozs) white cake mix 

1 sm. box (4-serving size) cherry jello, dry 

3/4 c. vegetable oil 

(or use 1/2 c. applesauce and 1/4 c. oil) 

3/4 c. buttermilk

3 eggs

1 tsp. real vanilla

(I added for a 'pop' of flavor) 

FROSTING: 

8 ozs. crushed pineapple, with juice

(I used half a 20 ozs. can)

1 sm. (4-serv. size) instant (french) vanilla pudding mix

16 ozs. Cool Whip, thawed  

(I used 12 ozs.)

8 ozs. jar maraschino cherries, chopped in half

(you may want to save a few to top the cake) 

Preheat oven to 350*. 

Spray a 9" X 13" baking pan with non-stick spray. 

In a large mixing bowl, add cake mix, jello, (applesauce, if using), oil, buttermilk,

eggs and vanilla.  Beat with an electric mixer for about 2 minutes

until smooth and well blended.  Pour into prepared pan. Bake 30 - 35 minutes 

until cake pops up when touched.  Cool completely. 

In medium bowl, place the pineapple and juice in a bowl; sprinkle dry pudding mix over the top and

stir until blended.  Stir in whipped topping. Add chopped cherries and 

some cherry juice until 'frosting' turns pink, about 1/4 c. juice.  

Spread topping evenly over the cake. Cover and refrigerate up to 3 days before 

serving.  

This is the doormat at my front door at my FL paradise...

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PUMPKIN SPICE MUFFINS (3 INGREDIENTS - LOWFAT!)

ONE OF MY MOST FAVORITE FALL TREATS!

And I really don't want you to miss out on enjoying these!

This is one of the first recipes I posted on my blog...

they were Weight Watcher friendly when I shared it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now??...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 16 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

(look for cinnamon chips at Walmart in baking aisle or order from Amazon) 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

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Lowfat Pumpkin Spice Muffins - 3 ingredients! (Updated)

ONE OF MY MOST FAVORITE FALL TREATS!

This is one of the first recipes I put on my blog...

they were Weight Watcher friendly when I posted it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 18 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

Linked to Weekend Potluck

Easy Peanut Butter Cookies (from a cake mix)

Hey there Sweet People - 

It's another easy recipe using a cake mix base...

and it's already become a favorite!

And it has only 4 ingredients!

How can you beat it?

These are great for an after dinner snack, bake sale or if you need

something quick to take to the neighbors! 

The kids can help mix them or make the crosshatch on top. 

I love recipes that you can mix by hand and don't need the mixer! 

Quick, easy and delicious - right up my alley!

Hope you enjoy soon....

(hover over photo to pin) 

EASY PEANUT BUTTER COOKIES 

1 (17 ozs.) box yellow cake mix 

2 eggs

1/2 c. oil

1 c. peanut butter

Preheat oven to 350*. 

In large bowl, combine eggs, oil and peanut butter until smooth. 

Add cake mix and stir until blended.  (If your cake mix is less than 17 ozs. I suggest adding 2 Tb. flour - or more yellow cake mix) 

With a cookie scoop or a large Tb. make balls of dough about the size of a walnut, placing on parchment (or silpat) lined cookie sheet. 

Dip a fork into some sugar and make criss crosses (cross hatch) on top of 

cookies.  Bake 10 minutes - allow to cool 1 - 2 minutes, removing

to cooling rack. 

Yield: About 2 dozen 

You might also enjoy...

Cake Mix Rolo Brownies

How to make a cake mix taste like a bakery cake

Cinnamon Roll Loaves (from a cake mix)

Oh yes...you'll want to try this easy and simple recipe!

It's deliciously moist and freezes well, so you can pop it out to thaw when

unexpected company stops by.

Or if you need a bite of something sweet after dinnertime! 

And you don't even need a mixer. You can simply mix it by hand! 

I'm always wild about 'shortcuts' using mixes too. It saves all that

measuring and who isn't running short on time...all the time? 

(I raise my hand high!) 

Anyway, I do hope you'll try this recipe soon.  It would make

awesome gifts for the holidays, or any time of the year. 

These loaves freeze nicely. (See TIP below) 

Your neighbors will love you for sharing a loaf! 

I reduced the amount of sugar in the streusel and I think it's

perfectly sweet. 

CINNAMON ROLL LOAVES FROM A CAKE MIX

BREAD: 

1 (16 ozs.) box yellow or white cake mix

1 box (3 ozs) instant (french) vanilla pudding 

1 c. water

1/2 c. oil

3 eggs 

STREUSEL FILLING: 

1 stick butter, softened (1/2 c.)

3/4 c. light brown sugar 

1-1/2 Tb. ground cinnamon

1/4 c. all purpose flour

Preheat oven to 350*. Spray 2 - 9" loaf pans or 4 - 5" smaller pans with 

nonstick cooking spray; set aside. 

In a small bowl, combine filling ingredients: softened butter, 

brown sugar, cinnamon & flour; set aside. (I stir with a fork). 

In a large bowl, mix cake mix, pudding mix, water, oil and eggs; stir until

smooth and blended well. 

Pour half the bread batter into prepared loaf pans, dividing evenly. 

(as much as possible) 

Drop more than half of the streusel mixture over middles of each loaf (I used my fingers to spread); swirl with a toothpick or small knife.  Pour remaining batter over the top; then spread the remaining streusel over the top; swirl if you want, or not. 

Bake large loaves about 45 minutes; small loaves about 33 minutes, or until they test done (a toothpick comes out with some moist crumbs).

Cool in pan for 10 minutes; remove from pans to cool to wire rack. 

If you're going to eat soon (& not freeze) you can mix a little powdered

sugar and milk or water, to make a glaze to drizzle over the top. 

If you're going to freeze, glaze just before serving.  

TIP: To freeze: wrap cooled loaves in plastic

wrap then place in a freezer bag, making sure to write the

date.  Enjoy within 2 months. 

Recipe inspired by good friend Brandie The Country Cook - revised. 

You might also enjoy...

Amish Cinnamon Swirl Bread (AKA Bob Evans Cinnamon Loaves)

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Fudge-Filled Peanut Butter Bars (with a cake mix!)

YUMMMMMM-OOOO! 

I made these luscious bars to add to a recent bake sale...the first 2 customers took all I had! 

They're easy using a cake mix base.  I modified the recipe

(I omitted coconut, nuts and (3/4 c.??) brown sugar) and used a tad more

flour in the chocolate mixture. 

Of course, we all know that anything with sweetened condensed milk 

is always going to be a winner! 

Hope you enjoy this recipe soon.  It has numerous options so you

can make it 'fit' your family's flavor preferences. 

FUDGE-FILLED PEANUT BUTTER BARS 

CRUST &TOPPING: 

1 box yellow cake mix

1 c. peanut butter 

(smooth or chunky)

1/2 c. butter, softened

2 eggs, beaten

FILLING: 

1 c. semi-sweet chocolate chips

1 can (14 ozs) sweetened condensed milk

3 Tb. butter

1 c. flaked coconut, optional

1/3 c. all purpose flour

1/2 c. chopped nuts, optional

Preheat oven to 350*. Spray 9" x 13" baking pan; set aside. 

In a medium bowl, combine cake mix, peanut butter, butter and eggs until dough is smooth.  Mixture will be thick. 
(I mixed by hand). 

Press 2/3 of the dough into bottom of prepared pan, setting aside remainder for the topping. 

Prepare the filling in a medium sauce pan (I used a glass bowl and heated in the microwave on 70% power - after about 45 seconds, stir until melted. 

Stir in coconut (if using), flour and nuts (if using). Mix until combined. Spread filling over dough in the dish. 

Crumble remaining dough evenly over filling.  Bake for 20 - 22 minutes. (Be careful not to overbake) or until it starts to get golden. 
Allow to cool then slice and serve. 

Recipe inspired by The Country Cook

Linked to 

Meal Plan Monday

You might also like these recipes using a cake mix...

4-Ingredient Cake Mix Cookie Bars

Luscious Lemon Cooler Cream Cake

Nutty Pistachio Pineapple Cake

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4-Ingredient Cake Mix Cookie Bars

You don't have to be around me for long to know I LOVE shortcuts!

I surely love using cake mixes to save steps...and time...in the kitchen!

This easy and delicious recipe is quick and can be made for an

evening dessert, or even a bake sale or picnic!

Use whatever flavor cake mix you have on hand...these chocolate ones

were terrific.  

I LOVE having many options too and using up what I have on hand! 

Use a lemon cake mix with white chips, or add toffee bits to a yellow or chocolate cake mix, add dark chips to a white cake mix...let your imagination go wild...and for sure, use what you have on hand to make a quick and easy dessert! 

Go for it - try these soon.  The older kids can help as well.  

I didn't even use a mixer, just stirred by hand.  

ONE bowl! E-Z  P-Z! Gotta love it! 

(hover over photo to pin) 

CAKE MIX COOKIE BARS 

1 (16 ozs.) box devil's food or fudge cake mix

2 eggs

1/3 c. vegetable oil

1 (12 ozs.) bag chocolate chips 

(peanut butter chips are good with chocolate cake mix too!)

Preheat oven to 350*. Grease a 9" X 13" baking dish; set aside.

In a large bowl, add eggs, whisk well, then add cake mix and oil. 

Batter will be thick.  Stir in chocolate chips and combine. 

Press batter into the prepared pan (I like to sprinkle a few chips over the top

before baking); bake 20-25 minutes or until toothpick stuck in the middle comes out clean. 

Yield: 12 - 15 servings 

(Why not top them with ice cream while they're warm and then add

some chocolate syrup over the top!?  Your family will love you for it!) 

Recipe inspired by back to my southern roots

Linked to Meal Plan Monday

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Marsha's Knockoff Orange Streusel Loaves

I really do enjoy baking for my farmer's market stand in the summertime! 

One of my biggest sellers the last 3 years has been these flavorful 
Orange Streusel Loaves,

using a Duncan Hines orange cake mix as a base. 

Lo and behold - they stopped making Orange cake mixes this year.

BOO HOO!

So with the help of my sis-in-love, we came up with a recipe that comes

VERY close to the original. 

This moist and tasty bread has a creamsicle flavor and the streusel on top just makes it even better!  If you can imagine!

Pour the coffee or tea and enjoy!

The orange color is perfect for this time of year!!  

These freeze great - just wrap tightly in saran wrap in pop into a ziploc
freezer bag - label the bag and you're ready for drop in company!! 

Or Thanksgiving!! 

I recently took a small loaf to a friend...she texted me when she got
home and said she just told her hubby he'd better eat some before
she ate the whole thing!!  

Yes, it's that good!! 

MARSHA'S KNOCKOFF ORANGE STREUSEL LOAVES

CAKE: 

1 box (16 ozs.) yellow cake mix 

1 sm. box (4-serv. size) instant lemon pudding mix

3 Tb. orange jello, dry

4 large eggs

1 c. sour cream

1/3 c. vegetable oil 

1 tsp. orange extract, optional 

Preheat oven to 350. Grease and flour 2 - 9" X 5" loaf pans.  

In a large bowl, combine all cake ingredients (reserving 2 Tb. cake mix for streusel). Beat for 3 minutes at medium speed.  Pour into prepared pans. 

(Batter will be very thick). Sprinkle evenly with streusel, lightly pressing into the batter (I use the backs of my fingers). Bake 45 - 50 minutes or until toothpick inserted in center comes out mostly clean. Cool in pans for about 10 minutes; loosen loaves, invert onto cooling rack.  Cool completely.  

Top with a powdered sugar/orange juice glaze if desired. 

(If freezing...add glaze after loaves are thawed)

If making 5" loaves, bake about 33 minutes. 

STREUSEL TOPPING: 

2 Tb. dry cake mix
3 Tb. all purpose flour
2 Tb. brown sugar
1 tsp. ground cinnamon 
1 Tb. butter, softened 
1/2 c. finely chopped pecans, optional

In a small bowl, combine cake mix, flour, brown sugar, cinnamon and butter; mix with a fork until blended; add pecans; set aside. 


Linked to 
Meal Plan Monday


You might also enjoy...

Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon)

Paula Deen's Moist Zucchini Bread

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