Betty Crocker Mother’s Day Promotion
Using the name of the dish you captured in our “Screenshot To Win” game, find the recipe for that dish below and recreate it. Once complete, post a picture to your Instagram page, tag us, @wisynco in your post and use the hashtags #Wisynco #BettyCrockerMothersDay in your caption.
Enter now until , May 9, 2021. Winners will be randomly selected and announced on May 10, 2021,
The top 3 entrants with the most votes will win.
First Place – SPA Package
Second Place – Dinner For Two
Third Place – Betty Crocker Gift Hamper
Easy Pineapple Upside-Down Cake
- 1/4 cup butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Vegetable oil and eggs called for on cake mix box
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Carrot Cake Rolls
- 1box Betty Crocker™ Super Moist™ yellow cake mix
- 1/4cup water
- 1/4cup vegetable oil
- 2teaspoons ground cinnamon
- 1/2teaspoon ground nutmeg
- 1cup finely shredded peeled carrots (2 medium)
- 2/3cup powdered sugar
Filling and Frosting
- 2packages (8 oz each) cream cheese, softened
- 2cups powdered sugar
- 1container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
- 1/4cup chopped pecans
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water, oil, cinnamon and nutmeg. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Stir in carrots. Pour 2 1/2 cups batter into each pan; spread evenly.
- Place pans side by side on middle rack in oven. Bake 10 to 12 minutes or until cake springs back when lightly touched in centre.
- Meanwhile, sprinkle 2/3 cup powdered sugar on each of two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat cream cheese and 2 cups powdered sugar with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in whipped topping until blended.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 1/4 cups of the cream cheese mixture by spoonfuls over each cake; spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Remove towels. Wrap in plastic wrap, making sure the seam is centred on the bottom. Place both wrapped cakes on cookie sheet; refrigerate for 30 minutes. Cover and refrigerate the remaining cream cheese mixture.
- Remove cakes from refrigerator; unwrap, and place on serving platters. Remove cream cheese mixture from refrigerator, and uncover. Frost sides of each cake with 1 cup of mixture; sprinkle pecans on top. Store covered in refrigerator.
Pockets of Strawberry Cupcakes
- 1box Betty Crocker™ Super Moist™ white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 2/3cup seedless strawberry or raspberry jam
- 6to 8 medium strawberries (about 6 oz), hulled
- 2containers Betty Crocker™ Whipped fluffy white frosting
- 12strawberries, sliced, for garnish if desired
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- 2Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- 3By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- 4Spoon jam into resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 1 tablespoon jam into center of each cupcake for filling.
- 5Place 6 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Measure 1/2 cup of the strawberry puree into medium bowl. Stir in both containers frosting until well mixed. Generously frost cupcakes. Garnish with sliced strawberries. Store loosely covered in refrigerator.
Easy Chocolate Sugar Cookies
- 1pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1/3cup unsweetened baking cocoa
- 1/2cup butter, softened
- 2tablespoons water
- 1/3cup powdered sugar
- Heat oven to 350°F. In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms.
- 2Shape into 36 (1 1/4-inch) balls. Roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookies sheets.
- 3Bake 8 to 10 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Sprinkle with additional powdered sugar, if desired. Store in an airtight container at room temperature.