Rolo Cake Mix Bars

Are you sick of cake mixes yet?

Well, we are closing in on the end “Busy people need sweets that start with cake mix week”…

 

It’s been fun while it’s lasted, yes?

 

Next week I am sure I will be back to more complicated fare..like popcorn and brownies…

So, yeah, it never gets too complicated around here, but I do have to say that this week of cake mix treats has been kinda fun.

 

I have an entire section of cake mix recipes on this site…did you know that?

Under the category “Fun Sweets” on my navigation bar up top, cake mix recipes is there.  You should check it out, there’s some fun stuff.

 

Speaking of fun stuff…last week I did a fun nail project.  Not sure if you guys have ever heard of “water marbling”?  Well hop over to my other site and check it out…I am a major dork when I talk to the camera, so please ignore my voice and my awkwardness and also ignore the fact that you can’t see my face.

So yeah…I don’t think Steven Speilberg will be calling anytime soon to ask me to assistant direct a film with him.  Whatevs.

 

See, I am so busy doing nails and making crafts and stuff that I have had to use cake mixes all week.

Phew, the life of a blogger.

 

That leads me to my last cake mix treat of the week.

These are Rolo Cake Mix Bars.

They are caramely and yummy and easy ~ 3 things that I look for in a dessert.

Start with your Rolo candies.  Cut them in half.

Next up mix up your cake mix, evaporated milk and melted butter…

**Make sure you use a 18.25 oz box of cake mix.  That is 1 lb.  I used Duncan Hines.

Divide the batter in half, like this picture…Please ignore the fact that the divided batter looks like brains or a butt.  Completely unintentional.

The batter will be sticky, but carefully press half into the bottom of a greased baking pan…

Bake the crust up for a few minutes.  Then place the Rolo candies face down on the crust…

Then drop the remaining batter on top…

Bake it for a few more minutes.

Then try and keep out of it before it cools….I dare you.

Print

Rolo Cake Mix Bars


Ingredients

  • 1 box (18.25 oz) yellow, vanilla or white cake mix ( I used Duncan Hines), dry
  • 5 oz evaporated milk
  • 1/4 cup butter, melted
  • 40 Rolo Candies, unwrapped and cut in half

Instructions

  1. Preheat oven to 350°
  2. Spray a 9×13 pan with cooking spray.
  3. With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
  4. Divide batter in half and press 1 half into the bottom of the pan.
  5. Bake until just set, approximately 8-9 minutes.
  6. Remove base from oven and place Rolo candies, caramel-side down on top.
  7. Drop remaining batter on top of Rolos in teaspoon sized amounts.
  8. Bake for 20-24 minutes longer until top begins to golden.
  9. Cool completely before cutting into squares.

Notes

Recipe adapted from Taste of Home

 

adapted from Taste of Home magazine

152 Responses

  1. Shannon

    I see from the picture you were doing a fine job eating out of the pan in a straight line until you got back up to the top and took a big bite with that darn spoon. (: And what do you mean this is last cake mix recipe of the week. By my count it’s only Thursday. We should still be owed another cakemix recipe tomorrow, shouldn’t we, couldn’t we, please, pretty please, pretty please with like chocolate and mini reeses and all sorts of good stuff like that sprinkled on top?

  2. Amy

    Hi…This is probably a dumb question, but when a recipe calls for butter is it usually unsalted or salted? Please help me… 🙂 Thank you!!

    1. shelly

      Not dumb at all! A lot of bakers only use unsalted, but I always use salted unless otherwise stated.. I just prefer the taste. If you use unsalted you can adjust the salt addition to your liking 🙂

  3. Oh my! Well, the baking “snob” in me is humbled by this treat, and is going put today to buy a yellow cake mix so she can make these babies! 😉 They look irresistible. (Your blog is just beautiful, by the way, and I love your photos.)

  4. Ellen McCauley

    I made these last night , and I messed them up somehow!!! My batter was creamy not crumbly! Is it 5 oz. of evaporated milk? Don’t know what happened!

    1. shelly

      Well that is really weird! With only a 5 oz can of evaporated milk and 1/4 cup of butter I don’t know how it could be runny… Mine was very stiff. So crazy!

    2. Maria

      I just made these today, I said the same thing, the batter was not crumbly at all. Waiting for them to cool down to see what they are like.

  5. I just started making them and I had the same issue as Ellen – my batter is super runny like a cake mix would normally be. I used 5 ounces of evaporated milk and 1/4 cup melted butter – but I’m wondering if your cake mix was bigger than mine? I used a standard box that would make two round cakes or 24 cupcakes.

    Would love to hear from anyone else who made them? They looks so good – my husband is on his way back to the house with Rolo’s as I type this…

    1. shelly

      How odd.. I’ll have to go back and make them again and see what happens! I guess the end result would be… How did they turn out? I would love to know!!

      1. Carole

        I had the same issues…..runny …had to use more than half to cover bottom on…they are in. the oven now and are still not done and it has been 35 minutes …..

        1. Carole

          Well they were worth the wait!!!!!! Crispy on the outside and chewy on the inside!!! Cooked a total of 40 minutes….absolutely delish!!! It didn’t matter that it wasrunny after mixing … A fantastic recipe !!!

    1. shelly

      Quick question…was your batter thick or runny? I have had a few different responses and I was wondering if I used the wrong size cake mix unknowingly!

  6. Just mixed mine up and I’ve got the creamy/runny batter as well but I’m foraging ahead. I actually have 2 different kinds of mixes at home and just realized that I used a Betty Crocker mix which is 15.25oz but the Duncan Hines mix is 18.25oz – I’m guessing those 3 extra ounces of mix is what’s making the difference! Thanks for a yummy recipe 🙂

    PS – I added chopped salted mixed nuts I had left from the holidays along with the rolos for some extra crunch and salt! Can’t wait!

      1. The batter was *really* runny with the smaller mix, I could have poured it in to the pan but I had another one of the same mix at home so I opened it and added about an extra 1/2C until it looked like the texture in your photos. Managed to wait until they were cool but have since eaten two and I’m SURE they won’t be the only ones…YUM.

  7. Shannon

    Unfortunately I had the same problem several others have had – I followed the recipe exactly and the batter was a little thicker than cake batter. It wouldn’t even hold the ‘brain’ shape if I tried, lol. I tried to make the bars anyway thinking maybe it would taste good but sadly it ended up in the trash can. I wish I knew what I did wrong because I’d love to give these another try one day!

    1. shelly

      I modified the recipe a bit…Apparently there are multiple sizes of cake mixes…I used an 18.25 oz cake mix (Duncan Hines) it’s 1 lb, so I included that specific in the recipe now. Apparently some other brands are a different size. That should fix the problem!

      1. Ellen McCauley

        I am glad I am not the only one that had the runny batter. I had to throw the other batch out! The bottom was gooey and the top was crispy. I bought another bag of rolo’s, but I forgot to get the evaporated milk. Boo! 🙁 I am definitely trying this again, because we love Rolo’s!!!

      2. Katie

        I had the runny batter too and specificly grabbed Duncan Hines yellow cake mix when we went to the store. I just dropped the batter on drop by spoonfuls so I hope this turns out still!! We’re taking it to a party today.
        I measured 5 oz. of evaporated milk out of a larger can as that’s what the hubby grabbed. That’s the only place I can think of the problem being, unless the butter maybe needs to be cut in.

        1. Chel

          I am having the exact same problem. Right cake mix but poured 5 oz of evap milk out of larger can. My batter is not crumbly like pictured. It’s more of a thicker cake batter. Hoping these turn out alright. You might want to consider addin a disclaimer about the evaporated milk.

          1. shelly

            I just made these again, because of some of the different outcomes and mine came out exactly the same as pictured. This time I measured out 5 oz because I couldn’t find the 5 oz can and there was no change.
            I am baffled!!

      3. Carrole

        I followed your recipe exactly…even with the Duncan Hines cake mix, my batter is runny!
        This is werid and frustrating.. Would really like to know how to fix this before I waste a bag of Rolos? Doesn’t make sense that yours turn out…. I think I will add more cake mix and see what happens..thanks

        1. shelly

          It is SO weird and frustrating! I have never seen so many mixed results with a recipe! I have had about 50/50 with the feedback that I have gotten, some having it turn out the way I did, the other with a runny batter. A few people have added more cake mix and that has helped. I plan on re-working the whole recipe in the next week or so. Thanks for your feedback!

  8. Emily

    Great recipe. So easy to make. I used Pillsbury yellow cake mix that was 18.25 oz. size. Batter was thick and sticky and it is in the oven now. Smells so good can’t wait to eat!

    1. shelly

      Yes, my batter was think and sticky as well! Glad to hear that because I have had a lot of feedback that people have runny batter and I was getting confused!

  9. Kristy

    I had the same issue others had with more of a thinner batter. Plus there was no way half of the batter was going to cover the bottom of the pan, so I just did a single layer with the rolos on top. I was really disappointed in the turnout, they were just ok. They seemed drier and overall the flavor was just “eh”.I may attempt them again, but wondered if a super moist cake mix with the pudding in it could be the culprit (that is what I used)?

    1. shelly

      This is a silly question, I am sure, but I am just trying to figure out why the varied results…I tried them again yesterday and they were the same as how I posted. I just don’t get it..
      SO, you just used the dry mix, right? You didn’t add eggs and oil like you were making cake, right?
      Sorry to be asking such a silly question, but I am totally mind boggled at the different outcomes!

      1. Kristy

        Not a silly question, I did not add eggs or oil. Just a 5oz. Can of evaporated milk and 1/4 cup of melted butter. I think next time I may try a classic yellow cake mix instead of the butter recipe golden mix. Just wondering too, when you use half of the dough to make your first layer in a 9×13 pan, how thin is your layer?

  10. Alli G

    I had the runny batter problem too. I should have read the comments first!

    So is it supposed to be 1/2 cup of melted butter, not 1/2 cup of butter that you then melt? Because I followed the posted recipe”1/2 cup of butter, melted” and I do believe there in was my issue. I made it work anyway-adjusted the baking times. But they don’t look quite as nice. Fingers crossed that they taste good! The batter, and yes it was a thick batter, was delicious!

    1. shelly

      the recipe is 1/4 butter, melted…which is meant to mean 1/4 of butter and then melted…does that make sense? How did they taste?

  11. Kim

    I just took these out of the oven and they look LOVELY!! I had no problems with the batter, I used a Pillsbury 18.25 oz. yellow cake mix, had only a large can of evaporated milk, so I measured the 5 oz. out, think I got it pretty close (had to eyeball between the 4 and 6 oz mark on my liquid measuring cup) and took 1/4 cup (or half a stick) of butter and melted it. All came together, was sticky to touch. They SMELL really good… just out of the oven and I’m home alone, son won’t be home for another 1-1/2 hours.. oh… I could really do some damage to that pan by then!

    Thanks for the recipe!

  12. Crystal

    I am currently making these and can’t wait to taste them!! One little tip that I found to make this easier is to chill the Rolos before you go to cut them. I have had the caramel on mine stick to the knife, so chilling them helps. 🙂 Happy baking and thanks for the delightful (and super easy) recipe!

  13. Ashlee

    I had the same runny batter problem as others! I followed ingredient list to a T. Very weird that some people are getting these results while others are not. I cooked mine for a bit longer and they didn’t turn out terrible, but I’m sure they could be better. It still seems under cooked in the middle!

  14. I plan to make these for a family reunion this weekend. I can’t wait to try them! I had a question….did the rolos stay soft and gooey after everything cooled? sometimes i find rolos harder than other caramel candy. I was thinking of using caramel kisses…but wondered if they would be too soft. Has anyone tried anything different?

    thanks!

  15. Jennifer

    I finally had an opportunity to make these, and I too had the runny batter. No way was it going to be pressed into a pan. I used a 18.25 oz. cake mix, 5 oz. evap milk, measured exactly, and 1/4 cup of butter, melted. I added at least another cup of cake mix, if not more, and was able to get it pressed into the pan. It’s for a dinner tomorrow night, so I don’t have any comments about the taste yet. It looks and smells divine, just a little sad about the runny batter. I’m not a great cook, so I was stressing. Thank you for the recipe, though!

  16. Cindy

    I made these tonight and they were a huge hit!
    I messed up and added the whole can of condensed milk.
    Did not matter! They were still fabulous! I want to try Reese’s cups next time.

    1. shelly

      I honestly think that people that have had the runny results have used the whole can too! Glad to hear it didn’t matter 🙂

      1. Annemarie

        No, I followed te recipe to the T and my batter is runny. I used the Duncan Hines yellow cake mix with no extras. Baffling.

  17. Lindsey

    Making these now… I used a 18.25oz box but there wasn’t enough to fill a 9×13. Switched to a 7×13 which seems to be doing better.. Almost seemed like I needed to double the recipe. Hoping they turn out because they sound and look delicious!

  18. Michelle

    These were great. I used a bag of the new mini rolos. Since they were smaller I didn’t cut them, which made this easy recipe even easier.

  19. Emily

    I also followed the recipe (correct measurements and all!) and had very runny batter. I was a little nervous about it, but it turned out fabulous! I used a small 8 inch square pan and cooked about 15 extra minutes. They were thick and delicious. Very yummy served with coffee. Every single person had 2nds…and maybe 3rds 🙂

  20. Julie Anne

    In the oven right now. Using a german chocolate cake mix and 2 chopped up payday bars. Thought the bottom bar would be too thin but it did bake up a bit in the first 8 min of cook time. It smells so good!! Can’t wait till it cooks then cools!!! Thanks for the idea…..Julie

  21. Paige

    I made these this morning. Followed recipe with a pillsbury cake mix and the little 5 oz can of milk. Came out with a stiff dough … not crumbly per say but very stiff and was easily able to divide and spread in the pan. Still in the overn … can’t wait to try!

  22. Shayna

    I was halfway through making these when I read through the comments, eek! I hope mine turn out! I could NOT find an 18.25 oz box mix of white or yellow, just chocolate, and I did not want that much choc. I got a 16.25 or whatever box of white and I put in the 5 oz of evap milk and the 1/4 butter, melted. Upon mixing, I realized I should have cut both the milk and the butter down a bit to compensate for the smaller mix size. It was near impossible to spread into the pan, but I did it! They are now baking with the rolos and additional cake mix. I still think they will turn out great and my husband is very excited to try one 🙂

  23. Leila

    AMAZING recipe!!! These came out great. I added crushed butter snap pretzels…the sweet and salty combo was awesome and everybody raved about it.

  24. I also made these with the same Duncan Hines cake mix, 5 oz of evaporated milk & the 1/4 cup butter (measured then melted) and the batter turned out runny like the others. So disappointed with the way they turned out 🙁 It’s not rocket science, so I wonder what the difference is in the results we are all having?

    1. shelly

      I know, I have made them multiple times and it seems impossible for the batter to be runny, honestly…but with that happening to so many different people, obviously it isn’t! I wish I knew the answer.
      When I started to get feedback about it being runny I tried them again a few times with the same results I always get. It just don’t understand how all that dry cake mix with only the addition of 5 oz of evap milk and butter could be runny. It doesn’t seem possible. I wish I could be in the kitchen with you!! So sorry they didn’t turn out for you.

  25. My batter was runny also and I used a duncan hines mix. I just added about 1c of flour and 1/2c of sugar & mixed until it formed a dough. It’s in the oven now so we will see how it goes!

  26. Jessica

    I am making these now. First layer is in the oven as I type. I used the 18.25 french vanilla moist cake, 5oz can of evaporated milk and 1/2 a stick of butter (1/4c) then melted. Mine also came out super sticky and not crumbly. After reading reviews, sounds like this happens for some and not others, my guess, it’s the type of cake mix. Making these for our birthday treat day at work tomorrow so I hope they turn out still.

  27. Lisa

    Save time unwrapping Rolo’s……look for them unwrapped, on the candy aisle!!! They come in a ziploc style bag. Soooo nice, and a great time saver!!

    1. Ok. Here is my experience with this most controversial recipe. LOL. Bought the ingredients before I read the reviews. Could only find 16.5 oz cake mix. I measured out the 5oz of evaporated milk & melted 1 stick of butter. I put the dry cake mix in my KitchenAid then slowly added only part of the milk and only part of the butter until I got a stiff dough. I spread half of the dough in my 9 x 10 glass baking dish. Baked for 7 minutes. Topped with the Rolos & blobbed on the other half of the dough & baked for 18 mins until the bottom started to brown. They are delish. Just my experience. Smaller cake mix & less of the other ingredients. Hope this helps!

        1. Thanks for a great recipe Shelly. So simple. Both of my boys had their girlfriends over…..now my Rolo cookies are all gone! I really feel the problem is the smaller cake mix. Adjust the ingredients & it’s all good. Hey we’re talking evaporated milk & butter… How can you go wrong.

  28. I was a little nervous about making these from all the comments, but I wanted to make my hubby something this weekend and he loves Rolos so I figured what the heck! I seriously don’t know why ppl said it was too runny cause it turned out perfect!!! The batter was gooey, and thick; and they are in the oven right now!!!! Super easy, I’ll be trying this again usuing other candy/cake mixes!!!!! Thanks for a great recipe!!

    1. shelly

      Thanks for the update! I have made them so many times double and triple checking the recipe and still can’t figure out how people get runny batter. It doesn’t seem possible with so little liquid! I appreciate the positive feedback 🙂

  29. Melissa

    Same here….IDK what happened. I made sure to use larger cake mix, but I couldn’t find Duncan Hines. So I used Pillsbury 18.25 oz moist supreme. Maybe that is it? It has to be the cake mix. Mine is soooo sticky. Very weird. Maybe living in southeast Texas is the problem. Too much humidity. Wait! A cool front blew in last night! Oh well! 🙂

  30. Julie

    SO going to make these, runny or not! I just read through all these comments, and wonder if it is the type of butter/margarine people are using? I always use margarine instead of butter and have definitely noticed differences between the two. And there are differences between different brands of margarine in terms of how they melt. Just a thought . . .

  31. Kim

    I have not made these yet, but with all the mixed reviews, I really think the cake mix is the difference. First off, I don’t know why, but the Duncan Hines “Yellow” mix is NOT 18.25oz, it is the 16.25 (or is it 16.75 I forget). That right there would cause for less cake batter.
    Secondly, and probably most importantly, “Pilsbury” cake mix has pudding in the mix. So instead of more cake (flour?) mix like you would get in the Duncan Hines mixes, some of that powder is “pudding” mix, and would create a more runny batter in this case.
    The only Duncan Hines mixes I can find in the 18.25oz (1lb 2.25 oz) are the flavored cakes, and white. I so want to make this with a yellow mix! Lol

  32. Pam

    Ok so I was to lazy to measure out 5 oz. of the milk so I HAD to make a double batch. so far so good I can’t wait to taste them about 15 more minutes in the oven and it is on.

  33. Tabitha

    Just made this today for a party hosted at my home. They were a big hit! Lots of requests for the recipe.
    While making the bars, I used the 16.5 oz box of Duncan Hines yellow cake mix. The batter was so thick and sticky that it was going to be impossible to get it to spread into a 9×13 pan. I ended up switching pans to a 8×8 after failing with the larger one. Followed the rest of the directions and was rewarded with success!

  34. MW

    I find these on Pinterest, but I almost didn’t make them because of the mixed reviews here. However, I gave it a shot with a 15.25 box of yellow cake mix. I used about 1/5 a cup of butter, melted, and about 4 ounces of evaporated milk to try to keep the proportions consistent (forgive my rough estimates if I botched the math!). My dough turned out exactly as described–thick and sticky. The bars turned out amazing!

  35. Sheena

    I love this recipe so much I have made it three times already!! The first time was for father’s day as a gift for my grandfather. Because he is diabetic, I altered your recipe a bit (I know, risky for my first time trying a new recipe, huh?) but it came out AMAZING! I used a Pillsbury sugar free yellow cake mix (15.25oz box) and followed your measurements exactly for the evaporated milk (5oz) and melted butter (1/4c). I then used cut up sugar free chocolate covered caramel candy and baked as directed. My grandfather loved them and was so happy to have a sugar free dessert I made just for him! When I saw him again he told me how much he had loved them, so him telling me twice says how good they really were!! For my second and third time making these, I also did a slight variation of your recipe. I love girl scout Samoa cookies, and decided to make this recipe taste like Samoas for a work party. Because the party’s for my chocolate-loving friend at work, I made 2 versions. For the first batch, I used a Devils Food cake mix (1lb box) which came out much thicker than when I used the 15.25oz box. I think I could’ve added more butter to the 1lb box because it was SO thick, but I decided to stick to the recipe. I then put Rolos and Mounds candies on top for the caramel-coconut combo that makes a Samoa cookie taste so yummy! For the second batch, I used the same candy combo but with a regular yellow cake mix (15.25oz) just in case the devil’s food one is too chocolatey for co-workers. Both batches came out great!! I do think I liked the results better with the 15.25 cake mix however. This recipe is so simple to make, tastes great and can be slightly altered by using different candy/cake mix combinations!! Thank you so much for this!! I have photos as well if you’d like to see my results 🙂 I don’t usually write comments, but I just had to share with you and others just how WONDERFUL these are and how it can even be made sugar free!! Thank you again!!!

  36. Katie

    Tried these today … I used 2 smaller cake mixes and just weighed out about 19 oz. Next time I think I would just use both mixes (all of them) and adjust the liquid accordingly because I thought the cake layers were a little skimpy. My only other suggestion would be to watch them carefully to avoid over-cooking. I cooked mine for the recommended times and they came out too hard and crunchy.

  37. Kayln Martin

    I tried making these today.. Unfortunately, I have come across the same problem as others. I used Duncan Hines cake mix– 16.5 oz box (1 lb, 0.5 oz)– 5 oz evaporated milk, and 1/4 cup melted butter. My batter was not “doughy & crumbly” looking as in your pictures. It was not runny, but sticky. I made it as is, but I wonder what the problem could be! Waiting for them to cool to see how they taste! Any feedback is appreciated! 🙂

  38. T2

    I made these twice this weekend…I should have read these comments beforehand :). The first time, the dough wasn’t really runny, but definitely not like your picture and not something that I could press into a pan – had to just do my best to sort of spread it…sprayed my spoons with Pam to help spread without sticking. They were yummy, though! But I felt like I over cooked them and they were extra crunchy which I like, but am doing for a birthday and thought my friend might not like them as well (and we get to keep the first batch:)). So attempted again tonight and resolved not to overcook- I didn’t read these comments until they were in the oven, but I would guess that the difference in dough consistency is all about the size of the cake mix…I didn’t see any boxes that were 18.25oz…but next time I will buy 2 boxes and measure out the cake mix accordingly to see what that does…tonight’s batch is still cooling, but they smell great!

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  40. nichole

    Hi I am in the process of making these. I had the same problem as others as well. My batter was like thick cake batter. I thought i grabbed the size mentioned in the recipe but I checked the box (I used Duncan Hines french vanilla) it says its 16.5. Oz (1 lb 0.5 oz) I had some dry funfetti cake mix left over from a previous recipe that I added to thicken it up some. Its in round one of baking now so we will see how it turns out. I’m confused why this is happening to some people :/

    1. Shelly

      That’s exactly how it should be! I know a lot of people had issues with the batter being too runny… THAT I had no idea about. But yes, it’s supposed to be thick!

  41. mona

    I just made these and also got a batter that was runny compared to the pics. Followed the directions exactly except that I used margarine instead of real butter. I have noticed that when I make other things, like cookies, the batter comes out runnier when using margarine vs. butter, especially if the margarine was melted. So I believe that was the problem for me, but they still tasted great and will be sure to use butter next time!

  42. Pam Aument

    Maybe this is ridiculous but here goes. Haven’t made the recipe yet but intend to and read all the comments. I agree with the ideas about pudding in the mixes causing trouble. Also, is it possible that sweetened condensed milk is what is wanted here? Don’t mean to suggest you have erred in the recipe but I have used it in other bars with good result

  43. Marsie

    I’ve had this pinned forever and finally decided to make today! Didn’t read the comments until after I started making them. I think what might be throwing some people off (myself included) is that your batter looks more crumbly and solid, almost like cookie dough. Mine looked thinner and less crumbly, however I would describe it as thick and sticky. My cake mix was 15.25 oz so I added a little less than 1/4 cup flour to try and compensate. They are finishing up in the oven now and they look and smell pretty darn good so I think we will have success!

  44. Ann

    This was awful. I used a white cake mix. It turned out very dry and had a sour aftertaste. I had to toss it. I am not sure what went wrong.

  45. Julie

    Coming to this thread years later but here is what I found…first, cake mixes in 2016 only come in 15.25 ounce boxes so I bought two and used my kitchen scale to weigh out the correct amount. My batter, like others, was thick runny. Not at all like the pictures. Before baking it I came back to this thread to read the comments and found lots of people had the same issue so I decided to go add more of the cake mix to thicken up my batter. To my surprise, when I went back to the kitchen the batter had thicken up on it’s own and now looked like the picture. So, perhaps you just need to let the batter rest for a minute or two; worked for me.

  46. Jane Walkinshaw

    wow this had lots of different results, I live in NZ and we have different cake mixes I think as none of those names of cakes mixes I have seen before. Going to buy a mix today so will let you know how it goes. I just can’t believe the different results, so looking forward to seeing how it turns out. Thanks so much for the brilliant recipes can’t wait to try them, never used cake mixes to bake with before so its a new experience for me. Its a yucky rainy day here today, so great for trying new recipes, and then sitting down with a nice cuppa and some lovely warm baking. Will get back to you with my results.

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