Retro recipes for Pillsbury cake mix desserts: Coconut-pecan cookies, Caramel layer choco-squares & Lemon-orange cake

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Retro recipes for cake mix creations

Vintage recipes for cake mix desserts: Pillsbury’s own audience participation program.

Every time you buy a box of Pillsbury Create-A-Cake Mix. you get a chance to star in a baking spectacular all your own. That’s because Create-A-Cake Mix is the first cake mix specially made to let you add just about anything you can think of — including your favorite Pillsbury Frosting Mixes-to make every cake you bake your own creation. Turn out cakes that are perfectly delicious, moist and flavorful with the mix that makes baking fun again. The Create-A-Cake Mix. From Pillsbury.

Caramel layer choco-squares

Choco layer cake

(Winner in Pillsbury’s 21st Bake-Off)


About 50 (one 14-ounce package) light caramels
2/3 cup of evaporated milk
1 package of Pillsbury German chocolate cake mix
3/4 cup of butter or margarine, melted
1 cup of chopped nuts
1 cup (6-ounce package) of semi-sweet chocolate chips


In a heavy saucepan, combine the caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until the caramels are melted. Set aside.

Grease and flour 13×9-inch baking pan. In a large mixing bowl, combine the dry cake mix, butter, another 1/3 cup of evaporated milk, and nuts. By hand, stir until the dough holds together: Press 1/2 of the dough into the prepared pan — reserve the remaining dough for topping.

Bake at 250 F for 6 minutes. Sprinkle chocolate chips over the baked crust. Spread caramel mixture over the chocolate chips. Crumble the reserved dough over the caramel mixture.

Return to the oven and bake for 15-18 minutes. Cool slightly; refrigerate for about 30 minutes to set the caramel layer. Cut into 36 bars.

High altitude adjustment – 5200 feet; no readjustment necessary.

ALSO SEE  6 dessert recipes made with Duncan Hines cake mix (1978)

Coconut pecan cookies


1 package of Pillsbury yellow cake mix
1 package of Pillsbury coconut pecan frosting mix
3/4 cup of butter or margarine, melted
2 eggs

Coconut pecan cookies


Grease cookie sheets. In large mixing bowl, combine all ingredients and stir until mix is moistened. Roll into balls (about 3/4 inch diameter) and place on cookie sheet about 1-1/2 inches apart. Bake at 350 F for 10 to 15 minutes or until cookies are light golden brown. Makes about 4 to 5 dozen cookies.

High altitude adjustment — 5200 feet. Bake at 375 F for 10 to 15 minutes.

Cake mix creations Coconut-pecan cookies, Caramel layer choco-squares Lemon-orange cake

ALSO SEE  Holiday cookie box: Coconut Sugar Cookies (1961)

Pillsbury lemon-orange cake


1 can (11 ounces) of mandarin orange segments, drained, reserve juice
1 package of Pillsbury white cake mix
2 egg whites
1 teaspoon almond extract, if desired
1 package Pillsbury lemon frosting mix
1/4 cup of butter or margarine, softened


Grease and flour 13×9-inch baking pan. Drain oranges, but reserve the juice. Add water to the juice until it makes 1-1/3 cups. In a large mixing bowl, combine dry cake mix, egg whites, almond extract, and water (about 1/2 cup). Blend at low speed until well combined. Beat medium speed for 2 minutes (high speed for a portable mixer). Pour the mixture into a prepared pan.

Bake at 350 F for 30 to 35 minutes, or until a toothpick inserted comes out clean. Cool completely. Frost with the frosting mix prepared as directed on the packaging, but use the remaining orange segments in place of the water. If necessary, add a water drops of water.

High altitude adjustment — 5200 feet. Add 2 tablespoons of flour to the dry cake mix. Bake at 375 F for 25 to 30 minutes.

Lemon orange cake

ALSO SEE  Try these 3 prize-winning orange cake recipes (1964)

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