09/08/2025
Just dump, bake, and enjoy the magic in 4 different ways ππ«π
Ingredients
Chocolate
π«Β½ cup unsalted butter, melted but not hot (1 stick or 113 grams)
π«1 box chocolate cake mix
π«5.1 ounces instant chocolate pudding
π«2 Β½ cups whole milk
π«12 ounces semi-sweet chocolate chips
Pecan
π€1Β½ cups dark brown sugar, packed (divided into 2 cups and ΒΎ cup)
π€1 cup dark corn syrup, I used dark Karo syrup
π€1ΒΌ cup salted butter, melted and cooled (divided into Β½ cup and ΒΎ cup)
π€3 large eggs, room temperature
π€2 teaspoons pure vanilla extract
π€4 cups pecan halves (divided into 3 cups and 1 cup)
π€15.25 ounces white cake mix (I used Duncan Hines Classic White Cake mix)
π€1 cup hot water
π€Caramel topping, optional
Lemon
π2 (12-ounce) jars lemon curd
π8 ounces cream cheese, softened
π1 large egg, room temperature
πΒΌ cup granulated sugar
π1 (15.25-ounce) box vanilla, lemon, yellow or white cake mix (we used white)
πΒ½ cup salted butter, cold
Pumpkin
π30 ounces pure pumpkin puree, NOT pumpkin pie mix (two 15-ounce cans)
π4 large eggs, room temperature
π12 ounces evaporated milk
π1Β½ cups granulated sugar
π1 tablespoon vanilla extract
π1 tablespoon pumpkin pie spice blend
π2 teaspoons cinnamon
π15.25 ounces spice cake mix (I used Duncan Hines brand)
π1 cup unsalted butter, melted
πΒ½ cup whole milk