This Oklahoma native shares the secret tricks her grandmother passed down for turning a basic boxed cake mix into a homemade masterpiece. 🌐 #News #TulsaOK #Oklahoma #Food
TULSA, OK — When Ashley Jenkins of Tulsa, Oklahoma, thinks back to her childhood, the smell of her grandmother’s kitchen comes rushing back—a blend of vanilla, sugar, and a hint of something magical. It wasn’t until years later that Ashley realized the “magic” wasn’t some secret family recipe scratched on an ancient index card. Instead, it was her grandmother’s knack for taking a simple boxed cake mix and transforming it into something extraordinary with just a few everyday ingredients. Now, Ashley’s spilling the beans on these clever hacks, proving you don’t need to be a pastry chef to bake a cake that wows.
A Legacy of Resourceful Baking
Growing up in rural Oklahoma, Ashley’s grandmother, affectionately called Nana Jo, was a master of making do with what she had. “She didn’t have time to fuss over complicated recipes,” Ashley recalls. “But she knew how to make everything taste like it came from scratch.” Boxed cake mixes were a staple in Nana Jo’s pantry—affordable, convenient, and, with her tricks, downright delicious. Ashley spent countless afternoons watching Nana Jo tweak those mixes, and now she’s carrying on the tradition.
“Nana Jo always said, ‘A little love and a little know-how can fix anything,’” Ashley says with a laugh. “Turns out, that applies to cake mixes too.”
The Secrets to Elevating Boxed Cake Mix
Ashley’s learned that the beauty of Nana Jo’s methods lies in their simplicity. No fancy equipment or rare ingredients—just a few pantry staples and a willingness to experiment. Here are three of her favorite upgrades, complete with Nana Jo’s signature recipes.
Recipe 1: Moist Vanilla Pudding Cake
“Boxed cakes can come out dry if you’re not careful,” Ashley explains. “Nana Jo’s fix was pudding mix.” Adding instant pudding to the batter keeps the cake tender and adds a subtle richness.
Ingredients:
- 1 box vanilla cake mix (any brand)
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 1 cup whole milk (instead of water)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F and grease a 9×13-inch pan or two 8-inch round pans.
- In a large bowl, combine all ingredients and beat with a hand mixer for 2 minutes until smooth.
- Pour into prepared pan(s) and bake according to the box instructions (usually 25-30 minutes).
- Let cool, then frost with your favorite icing—Ashley recommends a simple whipped cream topping.
“The pudding mix makes it so moist, you’d never guess it started in a box,” Ashley says.
Recipe 2: Chocolate Coffee Dream Cake
For chocolate lovers, Nana Jo had a trick up her sleeve: brewed coffee. “She’d swap out the water for coffee to deepen the flavor,” Ashley shares. “It’s not coffee cake—it’s chocolate cake with a kick.”
Ingredients:
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup brewed coffee, cooled (instead of water)
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1 tsp instant espresso powder (optional, for extra oomph)
Instructions:
- Preheat oven to 350°F and prepare a bundt pan or two 9-inch round pans with nonstick spray.
- Mix all ingredients in a bowl until fully combined, about 2 minutes with a mixer.
- Bake as directed on the box (typically 30-35 minutes for a bundt).
- Cool and dust with powdered sugar or drizzle with chocolate ganache.
“People always ask for seconds with this one,” Ashley notes. “The coffee makes the chocolate sing.”
Recipe 3: Lemon Berry Burst Cake
Nana Jo’s summer favorite was a zesty lemon cake studded with berries. “She’d use fresh berries from the yard, but frozen work just fine,” Ashley says.
Ingredients:
- 1 box lemon cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- Zest of 1 lemon
- 1 cup mixed berries (blueberries, raspberries, or whatever’s on hand)
- 1 tbsp all-purpose flour (to coat berries)
Instructions:
- Preheat oven to 350°F and grease a 9×13-inch pan.
- Mix cake mix, eggs, water, oil, and lemon zest until smooth.
- Toss berries with flour to prevent sinking, then gently fold into the batter.
- Pour into the pan and bake for 28-32 minutes, or until a toothpick comes out clean.
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
“It’s bright and fresh—perfect for picnics,” Ashley says.
Passing Down the Sweet Tradition
Ashley’s been baking Nana Jo’s upgraded cakes for her own family, and the response has been unanimous: they’re a hit. “My kids think I’m some kind of baking genius,” she says with a grin. “I tell them it’s all Nana Jo’s doing.” For Ashley, these recipes are more than just shortcuts—they’re a connection to her Oklahoma roots and a reminder of her grandmother’s ingenuity…