YUM!!! Whenever I think of graham crackers, I immediately think of fun family camping trips and sitting around a campfire roasting smores! So a bright idea came to me to develop a cake recipe that would remind me of one of my most favorite camping desserts! I'm sure you guys already know I LOVE to doctor up cake mixes to create my own flavors, so the base of this recipe is, of course, a box mix. Given that this is from a box mix, the graham cracker flavor is not very strong - it has a light vanilla flavor with a hint of graham cracker. But with the graham cracker cake combined with marshmallows and chocolate (recipes coming soon!), it will be a delicious smores-like combination! Also, this is a sour cream recipe which calls for adding more flour to a box mix, and let me warn you, it will give you a lot of batter!
To begin this recipe, add 1 (16.5 oz) package of Duncan Hines white cake mix to a mixing bowl.
Next, process 5 ounces of graham cracker crumbs in a food processor until crumbs are fine. Add crumbs to the mixing bowl.
Next, add 1/2 cup of firmly packed light brown sugar.
Mash and fluff the brown sugar with a fork to help prevent clumps when it's time to mix the batter.
Next, add 3/4 teaspoon of salt.
Add 1/4 teaspoon of baking soda.
Add 3 tablespoons of instant pudding mix. I recommend using Vanilla or White Chocolate pudding mix.
Next, add 4 whole eggs.
Add two tablespoons of vegetable oil to the mixing bowl.
Add 1 cup (8 ounces) of full fat sour cream.
Add 2 teaspoons of pure vanilla extract.
Add 1 1/4 cups of water to the mixing bowl.
Mix all ingredients together using an electric mixer until all ingredients are combined and batter is smooth. Do not over mix. For cake, bake at 325 degrees until done. For cupcakes, bake at 350 degrees until done.
And that's how to make the box mix version of graham cracker cake. I hope you have enjoyed this tutorial! God bless!