Recipes & Tips

We have a new recipe for you!   

We wanted to create a new recipe for you using Magnolia Mixes Orange Pound Cake Mix.  It had to be delicious, fast, and simple to create.  We think you are going to love it!   

A trifle is an elegant, layered dessert that originated in England in the 1700’s.   It was originally made with 3 to 4 layers of cake, fruit, jellies, or custard.  We have tried to recreate this elegant dessert for today’s busy lifestyle, using readily available ingredients and time saving techniques, thus creating our Orange Pineapple Trifle.  

It can easily be prepared early, by baking and freezing the Orange Pound Cake, then assembling the trifle when needed, and can be made with dairy ingredients or dairy free using recommendations in the directions.    

A trifle bowl is made of glass, composed of a large, round bowl sitting on a small stem.  I used a very special dish today to create our Trifle.  Instead of a traditional trifle dish, I used my mother’s lovely, antique crystal dish. It brings back wonderful memories of our favorite dishes gracing our family table.   

So, it is with much pleasure that I bring you this dessert recipe.  

I hope you will also create beautiful memories for your family that you all will treasure for years to come.

Mix, Bake, Enjoy!

Carol 

You will need: 

1 bag of Magnolia Mixes Orange Pound Cake Mix

butter, sour cream, eggs, (standard recipe) 

OR : non dairy butter, vanilla, or plain yogurt, and eggs (dairy free recipe) 

16 oz whipped topping (Cool Whip/or/ Truwhip) 

3.5 oz packet Vanilla pudding mix 

15 oz can crushed pineapple 

11 oz can mandarin oranges  

Directions:  

Bake the cake as stated on the bag, let cool, then cut into squares.  We usually cut into ½ inch slices, then each slice into 12 sections. Set aside.   

In a large bowl, stir together:  

16 oz.  whipped topping (Cool Whip or Truwhip)  

3.5 oz. packet of Vanilla pudding mix (do not make into pudding, just pour the powder directly into large bowl with whipped topping)    

15 oz. can crushed pineapple with juice 

Stir together, and set aside. 

Open small can of mandarin oranges, and drain.    

Now, you will begin to layer the trifle:  begin with thin layer of whipped topping mix, then a layer of cake squares, then a few orange slices.  Save enough orange slices to decorate the top of the trifle.  

Continue layering until you have filled your trifle bowl.   End with whipped topping mix, and decorate with orange slices.    

Refrigerate until ready to eat;  this will stay fresh 2-3  days in refrigerator.    

Allergen Notes: For a gluten free trifle:  check the vanilla pudding label, there are several brands that are gluten free. All other ingredients listed are gluten free.  

For a dairy free trifle:  bake the cake using the dairy free recipe, and use Truwhip as the brand of  whipped topping.   All other ingredients listed are dairy free.   

This recipe is also nut free 

You Will Need:

1 bag of Magnolia Mixes Pound Cake Mix

3 eggs

1/3 cup dairy free butter product (melted)

1/2 cup dairy free plain yogurt

- For testing purposes, we use Earth Balance spread and Silk Soy Yogurt

Preheat oven to 350 degrees

Mix eggs, melted butter, and yogurt together for one minute or until blended.

Add cake mix and continue mixing on low-medium speed for an additional two minutes.

Pour into greased 8" x 4" bread pan.

Bake 40 to 50 minutes until done in center (knife comes out clean).

Cool in pan 20 minutes; remove and enjoy!

You Will Need:

1 bag of Magnolia Mixes Chocolate Chip Cookies Mix

1 egg

3 tablespoons dairy free butter product (melted)

2 teaspoons dairy free milk

- For testing purposes, we use Earth Balance spread and Oat Milk

Preheat oven to 350 degrees

Mix eggs, melted butter, and dairy free milk together for one 30 seconds or until blended.

Add cookie mix and continue mixing on medium speed for an additional three minutes.

Cover with plastic wrap and let dough rest for 20 minutes.

Drop by tablespoons onto pan and bake for 11 minutes or until golden brown

Cool and enjoy!

To make a Bundt Cake with any of our Pound Cake Mixes, simply use two bags of mix and two bags equivalent of added ingredients! 

Bundt Cake Recipe:

2 Bags Magnolia Mixes Pound Cake Mix

6 Eggs

2/3 Cup Butter (Melted)

1 Cup Sour Cream

Preheat oven to 350 degrees.

Mix eggs, melted butter, and sour cream for one minute or until smooth.

Add Cake Mix and continue mixing at low-medium speed for an additional 2 minutes.

Pour into greased Bundt Pan.

Bake 40 to 55 minutes or until knife comes out clean in center.

Cool in pan 20 minutes; remove.

We've tested a number of alternatives to find the recipe most resembling our much-loved original pound cake recipe! Although your vegan pound cake will not rise to the extent that our classic cake rises with the use of eggs, the wonderful flavor and coffee cake like texture will win you over!

You Will Need:  

1 bag of Magnolia Mixes Pound Cake Mix 

5.3 oz. (1/2 cup) Dairy Free Vanilla Yogurt

3 T. Shortening

3 T. Egg Replacer

-For testing purposes, we used Silk Coconut Yogurt, Spectrum Vegetable Shortening & Bob's Red Mill Egg Replacer

Preheat oven to 350 degrees 

In a small bowl, mix egg replacer with 3/8 cup water.

Mix shortening & yogurt together for one minute or until blended. 

Add in egg replacer mix

Slowly add cake mix and continue mixing on low speed for an additional two minutes. 

Pour into greased 8" x 4" bread pan. 

Bake 40 to 50 minutes until done in center (knife comes out clean). 

Cool in pan 20 minutes; remove and enjoy!

Have you ever tried Double Doozies? They're like a cookie Ice Cream Sandwich that doesn't have to stay in the freezer!

Can you imagine anything better? We suggest making miniature versions for parties and birthdays! Just make smaller cookies and fill with less icing, but plan to make many because they will disappear quickly!

Ingredients: 

Magnolia Mixes Gluten Free Chocolate Chip Cookies, baked and ready to eat.

1 cup unsalted butter softened 

3 cups powdered sugar 

1 teaspoon vanilla extract 

2-3 tablespoons heavy cream 

- Feel free to add chopped strawberries, cherries or other fruits to the filling!

Directions: In the bowl of an electric mixer, cream butter on medium speed for about 2 minutes. Gradually beat in powdered sugar until fully incorporated, scraping down the bowl as needed. Add vanilla and heavy cream, and beat for an additional 3-5 minutes, until smooth and fluffy. Assemble the cookies. Fit a piping bag with large star tip and fill with buttercream. (In a pinch, just fill a Ziploc bag and snip an edge.) 

Fill cooled cookies with the buttercream. Enjoy! 

These are so easy you won’t believe how good they are!

You Will Need:

1 bag of Magnolia Mixes Pound Cake Mix

Ingredients listed on bag of mix bag

Fruit of your choice (We suggest strawberry or orange slices to complement our Lemon or Orange Pound Cake Mixes. Raspberries, blackberries or bananas pair well with our Caramel Pound Cake Mix.)

Whipped cream or cool whip

Toothpicks or party picks & Round shaped Cutter

Prepare your choice of Magnolia Mixes Pound Cake, following directions on back of mix bag.

- Be sure to bake in an 8" x 4" bread pan!

Once, cooled and removed from pan; slice cake horizontally into 1-inch sections.

Use a round cookie cutter or glass to cut out circular shapes from the cake slices.

Begin to Layer Cake Rounds, whipped cream and fruit until you reach the desired height, then secure by inserting the tooth or party picks vertically from the top of each mini cake.

Top with sauce, fruit or sprinkles as you desire!

There's a trick to baking gluten-free cut out cookies, and for it you need Parchment Paper!

You'll see parchment paper mentioned several times on the back of our Holiday Sugar Cookie Mix Bag. You may wonder if all of this is necessary, and we can tell you that it absolutely is!

If you want beautiful, soft cookies the parchment paper is essential!

Simply roll out your dough as you always would for cut out cookies, but MAKE SURE that you have parchment paper underneath the dough!

Once your dough is rolled out, cut shapes as you always would, but instead of TRANSFERRING CUT COOKIES, you're going to TRANSFER THE EXCESS DOUGH.

That's right, just pull the unused dough away and add it to your leftovers.

Now slide or place the parchment sheet holding the cut cookies onto your cookie sheet and bake!

Repeat until all of your dough is used up.

We promise you won't go back to the old-fashioned way of baking holiday cut out cookies!