For as long as I can remember, I have always used Betty Crocker super moist cake mixes to make homemade cakes: they are easy to prepare and can be dressed up or down to my liking. The box mix provides the base for my cakes, but I ultimately get to be creative in terms of what extra ingredients I add in the mix and how I decorate it.

One of the reasons I like to use the Betty Crocker super moist cake mix butter yellow recipe is because it makes a great base for a variety of cakes and frostings I like to make. The last yellow cake I made I frosted it will chocolate butter cream frosting. Once I allowed the cakes to cool, I was able to frost it to my liking.

Another cake I made with the butter yellow recipe was a pineapple upside cake. In the past I have tried making pineapple upside down cakes from scratch, and to say the cake and the situation went to the left is a euphemism for just how bad my attempts were. With the butter yellow recipe cake mix, I was able to cut down the steps required to make a pineapple upside down cake, and no one was ever the wiser when it came to tasting my cake, and a lot of my feedback was it was the best pineapple down people had eaten.

Another reason I am so keen on this box mix is because it simplifies the cake making process by providing the cake mix, and the only thing I have to add are the listed ingredients on the back which are butter, eggs and water. I learned that just like any other cake making process, if you do not mix the batter properly you can either end up with flat cakes or if mixed properly about a one inch cake if you are using either an 8 or 9 inch round baking pan. I have made cakes in rectangular pans before, but I would just end up having to cut it even more turning it into a sheet cake. Either way is fine I guess it just depends on my final desired presentation.

The cake mix is not regulated solely to round and square cakes; I make a lot of my cupcakes using this mix. The mix takes well to add in ingredients; however, when it comes to fruits with a lot of juice, I would say drain the fruit at least three times to prevent a soggy cake. I learned that the hard way if there is too much juice being released from a fruit it will not only make the cake soggy but it will not bake properly making the cake inedible in some areas or entirely.
Another great use for this cake mix is using it in dump cakes. Dump cakes is a relatively new term I have just discovered, and it is where you take any kind of cake mix you like and any fruit puree or topping, and then you place it in a crock pot to cook. I have made a cherry dump cake using this mix and it turned out really well. Another term I have recently acquired is mug cakes. Mug cakes are cakes you put in a microwave safe cup and cook in the microwave. You place all your cake ingredients in a cup and cook it for about 2 minutes or until it is done. I have yet to attempt to make a mug cake, but I am really looking forward to making one considering all the pictures from other home baker I have seen online. It looks simple and fun and the cakes appear to come out as well as a cake baked in an oven.

When the Betty Crocker brand started producing super moist cake mixes, I am not sure if they knew they were creating such a versatile product from home bakers such as me. This product is great for novice cake bakers who are just learning the basics of making and baking a cake. The mix takes well to additional ingredient add ins, and can be used as a base for any type of cake including pound cakes. The cake mix is extremely cheap at $1 per box and there are limits to the culinary possibilities. If you can go out and stock pile this cake mix brand, and it does come in a variety of flavors.