Making Cake Mix Your Own: A Guide to Baking With Two Ingredients

cake

-Rache’ll Brown

I’ll admit it, I am a lazy baker. I always try to find recipes with the least amount of ingredients, and my online search history is mainly, “how to make cookies/cupcakes/brownies without eggs/butter” (I don’t keep a lot of necessary baking items on hand—sorry).

A few weeks ago I was searching Pinterest for an easy recipe, as per usual. Suddenly, I stumbled upon something groundbreaking: two-ingredient cake. All that’s needed is a can of crushed pineapple and boxed Angel Food cake mix. Then I remembered that when I was younger, my mom used to make pumpkin muffins with boxed yellow cake mix and a can of pumpkin puree. This made me wonder: how many modified boxed cake recipes are there? So I did my research, and now I am going to share it with the masses. You’re welcome.

Out of everything I found, one recipe in particular was screaming my name. One box of Funfetti cake mix, some Greek yogurt, water, and that’s it! I’ve never had a bad experience while subbing yogurt for oil; my baked goods are usually moist and delicious after using this technique, so I decided to give it a try. I did my own variation, one with a box of Devil’s Food cake mix, one cup of low-fat vanilla yogurt, and one cup of water. I baked according to box directions, and it was delicious. Other options? Combine a box of Angel Food Cake with a can of pie filling—cherry, blueberry, lemon, etc. Also, dark cake mix with a can of coke, or light cake mix with a can of 7-Up apparently creates an airy treat. Regard the Internet for more inquiries.

So next time you’re in need of a cake, skip the eggs and oil for a more minimalistic approach. There really is no way to mess up a two-ingredient cake, so go forth and prosper—cake mix awaits you!

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