Springtime Sweets
Stirring Up Spring, Betty Crocker Style
April 2026 Issue
by Lindsay Gifford
Recipes, Photography and Information
provided by Betty Crocker, Inc.
Spring is in full bloom in the Lowcountry, and if you’re anything like me, your social calendar reflects it. From celebrating Easter to teeing up a Masters’ viewing party or creating par-tee food for The Heritage, time in the kitchen is always in short supply. But don’t worry, with a box of this or packet of that, Betty Crocker can help you sprinkle stunning desserts into any springtime spread.
For over a century, Betty Crocker has been America’s source for modern cooking instruction and trusted recipe development. That rich heritage and culinary knowledge lives on in their commitment to celebrate the Betty™️in all of us—by sharing their passion for food, valuable test-kitchen wisdom, and lifestyle expertise—straight from their kitchen to yours.
Known for their variety of boxed dessert mixes, cookbooks, and homemaking know-how, Betty Crocker has been a household name and cultural icon for 100 years. Today, desserts are one of Betty Crocker’s claims to fame, and with kitchen-tested recipes for everything from layer cakes to apple pies, including both scratch desserts and shortcut options, so it’s not hard to see why. If you set out to explore Betty Crocker’s recipe laden website, which I suggest you do, you quickly find they have also made a successful effort to provide recipes for the more health-conscious consumers, with guilt-free desserts and skinny dinner options.
That’s right, you heard me: BettyCrocker.com doesn’t just feature desserts. They offer a wide variety of everyday meals, holiday and entertaining suggestions, how-tos, and much more. Their website also offers money-saving options. By clicking “shop recipe” and inputting your zip code, your ingredients list will pop up with notes where you can save money in your area on select ingredients and easily add the entire list to your cart. It’s no surprise they have 12 million visitors to their website each month.
All of the spring superstars featured this month start with a box or cookie mix shortcut, but shhh—don’t tell, because your friends and family will never know! Happy baking!
Double Butterscotch Pudding Cookies
Prep Time: 15 mins
Total Time: 1 hr 10 mins | Servings: 30
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1 box (3.4 oz) Jell-O™ butterscotch instant pudding and pie filling mix
1/2 cup Butter, softened
2 Tbsps Water
1 Egg
1 cup Butterscotch chips
1 tsp coarse Sea salt
Heat oven to 350°F. In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Store in airtight container.
Raspberry-Lemon-Poppy Seed Loaf
Prep Time: 15 mins
Total Time: 2 hrs 15 mins | Servings: 12
Loaf:
2 large Eggs
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Zest of 1 lemon
2 containers (5 oz each) whole Milk vanilla yogurt
2 Tbsps Poppy seed
1/2 cup unsalted Butter, melted
Fillling:
1 cup fresh Raspberries
2 Tbsps granulated Sugar
1 teaspoon Cornstarch
Icing:
1/2 cup Powdered sugar
2 to 3 teaspoons fresh Lemon juice
Heat oven to 350°F. Spray a 9x5-inch loaf pan with baking spray with flour. In a large bowl, beat loaf ingredients with an electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside. Place filling ingredients in a microwave-safe bowl. Smash berries with a fork until mostly broken down. Microwave uncovered on high for 30 seconds; stir and microwave in additional 15-second increments, stirring between each, until mixture has thickened slightly and bubbles (about 45 seconds). Set aside.
Place 2/3 batter into the pan; spread evenly. Spread raspberry mixture over the batter. Top with remaining batter and carefully spread over the top of the raspberry mixture. Bake about 1 hour or until golden brown and a toothpick comes out clean. Cool in the pan for 10 minutes; remove from the pan to a cooling rack. Cool completely, about 1 hour. In a small bowl, stir Icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.
Peaches and Cream Dump Cake
Prep Time: 15 mins | Total Time: 1 hr 20 mins 
Servings: 12
3 bags (10 oz each) Cascadian Farm™ frozen sliced organic peaches, thawed (about 4 cups)
1/4 cup Sugar
11/2 tsps Ground cinnamon
1 box Betty Crocker™ Super Moist™ White
Cake Mix
3/4 cup Butter, melted
1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly. Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving. In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.
Dulce de Leche Thumbprints
Prep Time: 40 mins 
Total Time: 55 mins | Serving: 22
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup Butter or margarine, softened
1/4 cup Gold Medal™ all-purpose flour
1 tsp Vanilla
1 Egg
1/2 cup coarse White sparkling sugar
3/4 cup Dulce de leche milk caramel spread (from 13.4-oz can)
Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, vanilla and egg until soft dough forms. Shape dough into 11/2-inch balls; roll balls in sparkling sugar. On ungreased cookie sheet, place balls 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown. Using thumb or end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Spoon dulce de leche caramel spread into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above dulce de leche; squeeze to pipe about 11/2 teaspoons dulce de leche into center of each cookie.
Strawberry Shortcake Poke Bundt Cake
Prep Time: 35 mins | Total Time: 4 hr 5 mins
Servings: 12
Cake
1 cup Milk
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
4 large Eggs
4 oz Cream cheese, softened
Strawberry Poke Mixture
1/4 cup Sugar
2 tsps Lemon juice
11/2 cups sliced fresh Strawberries, sliced
Cream Cheese Glaze
1 oz Cream cheese, softened
3/4 cup Powdered sugar
1 to 2 Tbsps Milk
2 Tbsps Butter, softened
1/4 teaspoon Vanilla
1 cup fresh Strawberries, sliced, for garnish
Heat oven to 350°F. Generously spray 12-cup fluted tube pan with baking spray with flour. In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into the pan. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes. Meanwhile, in food processor or blender, puree strawberry poke mixture ingredients until smooth; transfer to 2-cup glass measuring cup and set aside.
While the cake is still in the pan, poke holes in the cake with the end of a wooden spoon at 1/2-inch intervals going almost to bottom. Use a wet paper towel to wipe the end of the spoon after each poke. Carefully pour strawberry poke mixture over holes in cake, using a spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture. Cool 40 minutes then refrigerate in the pan for 2 hours.
Remove from the refrigerator and run a metal spatula around outer and inside edges of the pan to loosen the cake; turn upside down onto a serving platter. In a medium bowl, mix cream cheese glaze ingredients with an electric mixer on low speed until smooth. If glaze is too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.
Lemon-Blueberry Cupcakes
Prep Time: 25 mins | Total Time: 1 hr 55 mins
Servings: 24 | Pictured pg. 29
Cupcakes:
3/4 cup Water
1 1/2 cups fresh blueberries
1/3 cup Vegetable oil
1 Tbsp Lemon zest
2 large Eggs
3 oz Cream cheese, softened
1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
Frosting:
1 tsp Lemon zest
21/2 cups Powdered sugar
1/2 tsp Kosher salt
3/4 cup unsalted Butter, softened
1 1/4 tsps vanilla
1 Tbsp Milk
Garnish:
Lemon zest
1 cup fresh blueberries
Fresh mint leaves
Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In a small bowl, gently toss 11/2 cups blueberries with 2 tablespoons of the dry cake mix until coated; set aside. In a large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon lemon zest, eggs, and cream cheese with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups. Bake 17 to 23 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.
Cool 5 minutes; remove cupcakes from the pans to a cooling rack. Cool completely, about 1 hour. In a medium bowl, beat frosting ingredients on high speed for about 4 minutes or until smooth and well blended, adding additional milk by teaspoonfuls if needed. Pipe or spread the frosting on top of the cooled cupcakes. Garnish with blueberries, lemon zest, and mint leaves.
Chocolate Mint Brownies
Prep Time: 25 mins | Total Time: 6 hrs
Servings: 16
Brownie Base:
1 box (16 oz) Betty Crocker™ Delights Supreme Original Brownie Mix
Water, vegetable oil, and egg called for on brownie mix box
Filling:
2 Tbsps Butter, softened
3 oz Cream cheese, softened
3 cups Powdered sugar
2 Tbsps Heavy whipping cream
1/4 tsp Mint extract
Green gel food color from 1 box Betty Crocker™ Classic Gel Food Color
Topping:
1/3 cup Heavy whipping cream
11/3 cups Semisweet chocolate chips
1/3 cup Butter
Heat oven to 350°F (325°F for dark or nonstick pan). Line a 9-inch square pan with foil, allowing some to hang over the edges of pan. Grease the bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on the box. Cool completely on a cooling rack, about 11/2 hours. In a large bowl, beat softened butter and cream cheese with an electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies.
Refrigerate about 1 hour or until set. In a 2-quart saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes. Pour the topping over the filling; spread to cover. Refrigerate uncovered for about 2 hours or until set. Using the foil to lift, remove the brownies from the pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Banana Cream Pie Lush
Prep Time: 40 mins
Total Time: 5 hr 40 mins
Servings: 24
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup Butter, melted
1 1/2 tsps Vanilla
1 pkg (8 oz) Cream cheese, softened
1 cup Powdered sugar
1 container (12 oz) Cool Whip frozen whipped topping, thawed
4 firm medium Bananas, cut into 1/4-inch slices (about 31/2 cups), , divided
2 boxes (3.4 oz each) Jell-O™ banana cream-flavor instant pudding & pie filling mix
3 cups cold Milk
Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 21/2 cups banana slices in single layer over cream cheese mixture. In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Easy Chocolate Guinness™ Cake
Prep Time: 20 mins
Total Time: 1 hr 44 mins | Servings: 12
Cake: 3/4 cup Guinness™ Draught Stout
3/4 cup Butter, melted
1 large Egg
2 large Egg yolks
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
Frosting: 1 pkg (8 oz) Cream cheese, softened
1/4 cup Butter, softened
2 cups Powdered sugar
2 tsps Vanilla
3/4 cup cold Heavy whipping cream
Heat oven to 350°F. Grease a 9-inch round cake pan with shortening or cooking spray. In a large mixing bowl, whisk all the Cake ingredients together until smooth. Pour the batter into the pan and spread evenly. Bake for about 25 minutes or until a toothpick inserted in the center of the cake comes out clean and the top springs back when lightly touched in the center. Remove from the oven and place on a cooling rack. Cool completely, about 1 hour. Meanwhile, beat the cream cheese, vanilla, and butter with an electric mixer on medium speed until smooth. Beat in the powdered sugar in two batches, scraping down the sides of the bowl occasionally. Gradually beat in the cream until blended. Continue beating until medium peaks form. Spread the frosting over the top of the cooled cake. Cut into slices and serve. Store in an airtight container in the refrigerator.
Easy Carrot Cake Cupcakes
with Cream Cheese Frosting
Prep Time 45 mins | Total 1 hr 15 mins
Servings: 22
Cupcakes:
1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
Water, oil, and eggs called for on cake mix box
Frosting:
1 pkg (8 oz) Cream cheese
1/2 cup Butter, softened
5 to 8 cups Powdered sugar
1 tsp Vanilla extract
1 to 4 Tbsps Heavy cream
Neon green and orange gel food color from 1 box Betty Crocker Neon Gel Food Color
Chopped walnuts, if desired
Heat your oven as directed on the box for cupcakes. Place a paper baking cup in each of 22 regular-size muffin cups. In a large bowl, mix your cake mix, water, oil, and eggs as directed on the box. Scoop your batter into the prepared muffin pan, and bake as directed on the box. Remove from oven and let cool.
Meanwhile, in the bowl of a stand mixer, add your cream cheese and butter, and mix until well combined and fluffy. Add your powdered sugar, one cup at a time, until well combined. Add your vanilla and whip up again. If your frosting is too thin, add more powdered sugar. If your frosting is too thick, add a tablespoon or two of heavy whipping cream until you reach the desired consistency. In two small bowls, add a scoop of frosting. Using food color, dye frosting green and orange. Transfer each frosting into a piping bag fitted with a small tip. Set aside. Once your cupcakes have completely cooled, frost them with your cream cheese frosting. Roll them into your chopped walnuts if using, and pipe a little carrot on top. Serve, share and enjoy!