Quick Prep Bowl Cakes


  • 4 cups (1 L) water
  • 1 pkg (9 oz) yellow cake mix (or 12/3 cups/400 mL from a regular-size pkg)
  • 1   egg
  • 1/2 cup (125 mL) cold water
  •  whipped topping and berries, optional


  1. Fill (12-in./30-cm) Skillet or Executive Stir-Fry Skillet with 4 cups (1 L) water. Cover; bring to a boil over high heat. 

  2. Combine 1 (9 oz) pkg yellow cake mix (or 1 2/3 cups/400 mL from a regular-size pkg) with 1 egg and ½ cup (125 mL) cold water in Classic Batter Bowl.  

  3. Using Large Scoop, distribute batter evenly into six (1-cup/250-mL) Prep Bowls (about 2 level scoops each). Remove lid on Skillet; top with (12-in./30-cm) Steamer Insert. Place prep bowls in Steamer.  

  4. Cover and reduce heat to medium-low. Cook 15-17 minutes, or until cakes are firm to touch.  

  5. Using Chef’s Tongs, remove cakes to Stackable Cooling Rack; cool 10 minutes. To remove cakes, invert and carefully run releasing end of Cake Tester & Releasing Tool around rims of prep bowls. Top with whipped topping and berries; serve in bowls.  


  • 6  servings

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