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Oreo Cheesecake

Oreo Cheesecake

This Oreo cheesecake recipe is a no-bake dessert that has an Oreo crust, and a creamy filling made of cream cheese, Oreo cookie cream filling, and Cool Whip.

Slice of Oreo cheesecake on a plate, sitting in front of whole cheesecake.

We are MAJOR Oreo fans in this house. I mean, so much so, that we’ve even had them for breakfast in Oreo pancakes, and when they come out with one of their new flavors, you MAY find us dancing in the store aisles and making an Oreo mug cake just to test them out. But the plain ole original Oreos will always have my heart.

Anything cookies and cream or Oreo-flavored is going to win over my family, and this Oreo cheesecake recipe is no exception. We even used Oreos to make this Nutella cheesecake recipe and brookies with Oreos.

Why You’ll Love This Recipe

  • No-Bake Recipe: No-bake desserts like this cheesecake, these Oreo rice Krispy treats, and this Oreo dessert recipe, are just some of our favorite no-bake desserts! “No-bake” usually means less time in the kitchen and fewer opportunities to mess something up. That’s a combination that I love.
  • Simple Ingredients: Only 8 ingredients are needed (and really, you could get away with only some of them if you leave off the candy garnishes) and you may already have the items in your refrigerator and pantry.
  • Make-Ahead: If hosting a party, cooking for a holiday, or just wanting to make an easy dessert in advance, this cheesecake is great to make ahead of time, since it needs to chill for at least 4 hours. This Oreo fudge is a hit around Christmas time though if you’re looking for a new fudge recipe to try.

Love easy no-bake cheesecakes? This cherry cheesecake recipe is similar and even looks beautiful when served alongside this cookie cheesecake on the dessert table.

Ingredients for Oreo Cheesecake

  • Oreos: Or your favorite brand of chocolate sandwich cookies. Personally, I think Oreos are the best, and use them in all of my chocolate cookie recipes, especially in this reader-favorite, Oreo Layered Dessert recipe. Buy extra Oreos so you can also make this Oreo pizza later.
  • Butter: Salted or unsalted will work for this recipe. I always seem to have salted butter on hand, and I love how the bit of salt has a tasty contrast with the sweetness of a dessert like this one.
  • Cream Cheese: Softened cream cheese is easier to work with in recipes like this one so allowing it to sit out an hour or so before starting, is a great idea.
  • Sugar: White granulated sugar is recommended for this recipe.
  • Whipped Cream: Feel free to make your own whipped cream but I love using Cool Whip to keep things easy in the kitchen.
  • Cookies and Cream Hershey Bars: These are optional, and are decorative (while also being delicious) on top of the finished cheesecake.
  • Cookies and Cream Hershey Kisses: Also optional, these are decorative and add a fun bite to the smooth cheesecake.
  • Vanilla Icing: Optional, drizzling vanilla frosting on top adds a fun look and another bite of chocolate. Buying pre-made icing in the piping bags is a great option for this.

Substitutions

Although an Oreo cookie crust is absolutely amazing, if you’d like to change some things up, you can try this pie crust recipe made of Biscoff cookies.

How to Make Oreo Cheesecake

You’ll find the full recipe card below, but I like to give photo instructions and little tidbits along the way too, in case you find that it helps you with the recipe.

Two images with first photo showing the cheesecake filling and second image showing Oreo cookies in food processor.

You’ll want to begin by grabbing a package and a half of the Oreos and separating the cookies and the cream centers.

Making the Cheesecake Filling

Place the cream centers of the cookies into a mixing bowl and the cookies into a food processor.

Add your cream cheese and sugar into the mixing bowl and mix with a hand mixer until smooth.

Next, add in your Cool Whip and the rest of your Oreos (broken up). Don’t forget to save about 6 of the Oreos though to use as the topping garnish!

Mix well with a hand mixer until well blended and smooth. Set aside.

In a food processor, process the cookies until fine.

Gradually add butter, until the cookies become slightly moist. (Wet sand consistency.)Then, mix well.

Press the cookie mixture into the bottom of a greased cheesecake pan, and press down firmly.

Pour cheesecake batter over the crust and smooth out evenly, and refrigerate for at least 3 hours.

Two images, with left showing Oreo cookie crust and right showing Oreo cheesecake filling in pan.

Toppings + Garnishes for Cheesecake

Once the cheesecake has set, you can top your cheesecake and garnish with the Hershey Cookies and Cream Kisses, Cookies and Cream Hershey Bars, and remaining Oreo cookies!

Or, top with your favorite fruit, like strawberries! But if you love strawberry cheesecake, then you’re really going to love this strawberry crunch cheesecake!

Oreo cheesecake in pan, with toppings.

Freeze the Oreo Cheesecake for One Hour

Last, after decorating, you’ll want to pop it in the freezer for an hour to help it all set even more, and then serve and enjoy!

Now if that doesn’t conquer your sweet tooth, I don’t know what would!

No bake Oreo cheesecake on cake stand.

How to Store Oreo Cheesecake

Store the Oreo cheesecake in the freezer for best results, or if serving soon, store in the refrigerator to allow for easier slicing.

Slice of Oreo cheesecake with a bite taken off, sitting on a plate.

More Oreo Recipes:

Love Oreo cookies as much as I do? Then you’ll also love these favorites:

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Originally published: 2018
Updated and republished: May 2025

Recipe

Slice of no bake Oreo cheesecake on a plate with a Hugs Kiss, candy bar and Oreo cookie.
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5 from 1 vote

Oreo Cheesecake

Oreo Cheesecake Recipe: A no bake cheesecake recipe on an Oreo crust that cookies and cream lovers will ADORE and that’s easy to make for a chocolate dessert recipe!
Course Dessert
Cuisine American
Prep Time 15 minutes
Refrigeration/Freezing 4 hours
Total Time 15 minutes
Servings 10 servings
Calories 779kcal
Author Jessica Burgess

Ingredients

  • 2 13 ounce packages Oreos (Set 6 aside for topping)
  • 3-4 tablespoons butter melted
  • 16 ounces cream cheese
  • ⅔ cup sugar
  • 16 ounces whipped cream
  • 1 cookies and cream candy bars optional for garnish
  • Cookies and Cream Hershey Kisses optional for garnish

Instructions

  • Start by separating a package and a half of Oreos. Placing the centers in a mixing bowl and the cookie into a food processor.
  • Add your cream cheese and sugar into the mixing bowl and mix with a hand mixer until smooth.
  • Next, add in your cool whip and the rest of your Oreos (broken up). Mix well with a hand mixer until well blended and smooth. Set aside.
  • In a food processor, process cookies until fine.
  • Gradually add butter, until cookies become slightly moist. (Wet sand consistency, unless you want a crumbly crust.) Mix well.
  • Press cookie mixture into the bottom of a greased cheesecake pan. Press firmly.
  • Pour cheesecake batter over crust and smooth out evenly.
  • Place in the fridge for 3 hours.
  • Once set, add frosting swirls to the top of cheesecake.
  • Then top with Oreos, Hershey kisses, and Hershey candy bars. However, you desire.
  • Place in the freezer for one hour.
  • Serve and enjoy!

Video

Nutrition

Serving: 1slice (about 1/10 cake) | Calories: 779kcal | Carbohydrates: 85g | Protein: 9g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 93mg | Sodium: 596mg | Potassium: 324mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1025IU | Calcium: 111mg | Iron: 8.1mg

Peanut Butter Sheet Cake with Peanut Butter Icing

This peanut butter sheet cake with peanut butter icing is the ultimate dessert recipe for potlucks, holidays, barbecues or just for an easy dessert recipe on the weekends.

Peanut butter sheet cake in baking pan, with a couple of pieces removed.

Sheet cakes are probably my favorite type of cake recipes because they’re so easy to make, instead of having to worry about stacking a layered cake, or frosting a round cake.

This depression cake recipe is such a favorite around here, so I knew you’d also love this peanut butter sheet cake too.

Slice of peanut butter cake on a round plate.

Ingredients Needed:

I’ve provided some notes below about some of the key ingredients. The full recipe with a list of the ingredients and amounts can be found in the recipe card below.

Ingredients in bowls that are used for making peanut butter cake with peanut butter icing.
  • Kosher salt – A little salt brings out the peanut butter flavor and keeps it from tasting flat.
  • Unsalted butter – For richness and that classic buttery base. Salted works in a pinch—just skip the added salt.
  • Creamy peanut butter – I use regular store-bought (like Jif or Skippy). Natural peanut butter will make the texture weird unless stirred very well.
  • Buttermilk – Keeps the cake soft and moist. You can make your own: ½ cup milk + ½ tablespoon vinegar or lemon juice.
  • Heavy whipping cream – Adds richness and makes the frosting extra smooth and fluffy. You can use whole milk or half and half if you want a thinner consistency.

How to Make Peanut Butter Sheet Cake

  1. Preheat your oven to 350°F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Set it aside.
Two images, with left image showing dry ingredients, and right image showing wet.
  1. Whisk together 2 cups all-purpose flour, 2 ¼ cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon kosher salt in a large mixing bowl.
  2. Combine 1 cup purified water, ½ cup (1 stick) unsalted butter, and ¾ cup creamy peanut butter in a medium saucepan over medium heat. Stir constantly until it comes to a gentle boil and everything is melted and smooth. Remove from heat.
Peanut butter mixture mixed with dry ingredients in left image and then peanut butter cake batter poured in pan.
  1. Pour the warm peanut butter mixture over the dry ingredients and stir until mostly combined. Add ½ cup buttermilk, 2 large eggs, and 2 teaspoons pure vanilla extract, and mix until smooth. Don’t overmix.
  2. Pour the batter into your prepared pan and smooth it out evenly. Bake for 25 to 35 minutes, or until the center is set and a toothpick comes out clean.
Peanut butter cake baked in 9x13 baking pan.
  1. Once the cake is fully baked, remove it from the oven and let it cool completely in the pan on a wire cooling rack—this will take up to 1½ to 2 hours at room temperature. Don’t rush it! If the cake is even a little warm, the frosting will slide right off.

How to Make Peanut Butter Icing

Two images showing how to make peanut butter frosting to go on peanut butter cake.
  1. About 15 to 20 minutes before you’re ready to frost, prepare the buttercream. In a large bowl, beat 1 cup (2 sticks) softened unsalted butter and 1 cup creamy peanut butter together with a hand mixer or stand mixer until light and fluffy—about 2 to 3 minutes.
  2. Add 2 teaspoons pure vanilla extract and a pinch of salt, then mix in 4 cups powdered sugar, one cup at a time. Add ¼ cup heavy cream gradually, beating until the frosting is thick, smooth, and spreadable. Add more heavy cream if needed to thin the frosting or add more powdered sugar if needed to thicken.
  3. Once the cake is completely cool, use an offset spatula to generously spread the peanut butter frosting evenly across the top. If you like a thicker layer, pile it on—you’ve got plenty!
Peanut butter sheet cake, frosting with peanut butter frosting.

More Peanut Butter Cake Topping Ideas

For extra flair, top with chopped roasted peanuts, mini peanut butter cups, or even a drizzle of chocolate.

Recipe Tips

  • Don’t skip the buttermilk – it keeps the cake soft and tender with just the right balance of tang and richness.
  • Type of baking pan – If you’re baking this in a glass 9×13 dish, keep in mind that glass retains heat more than metal. Your cake may take an extra 3–5 minutes to bake through. Start checking around the 25-minute mark, but don’t be surprised if it needs closer to 35 minutes. A metal pan will give you slightly crisper edges, while glass tends to produce a softer, more even bake.
  • Pipe the frosting on the cake first, then use an offset spatula to smooth out the frosting.
Slice of peanut butter cake, with a bite taken out of it.

How to Store Leftover Cake

  • Store any leftovers covered at room temperature for up to 3 days or in the fridge for up to 5 days. Once cooled, cover the sheet cake tightly with foil or plastic wrap and store at room temperature for up to 3 days.
  • You can refrigerate it for up to 5 days, but bring it to room temperature before serving for the best texture.
  • To make ahead, bake the cake a day in advance and store it covered. Make the frosting fresh and pour it on the next day to wow your guests with that fresh, glossy finish.

If you love peanut butter desserts like this one, you’ll also love these:

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Slice of peanut butter cake with peanut butter frosting on top, sitting on a plate.
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Be the first to rate!

Peanut Butter Sheet Cake with Peanut Butter Icing

This peanut butter sheet cake with peanut butter icing is easy to make, and is such a great dessert recipe for a crowd!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 slices
Calories 823kcal
Author Jessica Burgess

Equipment

  • mixing bowls
  • Whisk
  • Saucepan
  • Wooden Spoon
  •  Measuring cups and spoons
  • 9×13 baking dish or baking pan
  • hand or stand mixer with paddle attachment
  • rubber spatula
  • wire rack

Ingredients

For the Peanut Butter Sheet Cake

  • 2 cups all-purpose flour
  • 2¼ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup water
  • ½ cup unsalted butter 1 stick
  • ¾ cup creamy peanut butter
  • ½ cup buttermilk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract 

For the Peanut Butter Icing

  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 1 pinch kosher salt
  • 3½ cups powdered sugar
  • ¼ cup heavy whipping cream

Instructions

How to Make the Peanut Butter Cake

  • Preheat your oven to 350°F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Set it aside.
  • Whisk together 2 cups all-purpose flour, 2 ¼ cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon kosher salt in a large mixing bowl.
    2 cups all-purpose flour, 2¼ cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • Combine 1 cup water, ½ cup (1 stick) unsalted butter, and ¾ cup creamy peanut butter in a medium saucepan over medium heat. Stir constantly until it comes to a gentle boil and everything is melted and smooth. Remove from heat.
    1 cup water, ½ cup unsalted butter, ¾ cup creamy peanut butter
  • Pour the warm peanut butter mixture over the dry ingredients and stir until mostly combined. Add ½ cup buttermilk, 2 large eggs, and 2 teaspoons pure vanilla extract, and mix until smooth. Don’t overmix.
    ½ cup buttermilk, 2 large eggs, 2 teaspoons pure vanilla extract 
  • Pour the batter into your prepared pan and smooth it out evenly. Bake for 25 to 35 minutes, or until the center is set and a toothpick comes out clean.
  • Once the cake is fully baked, remove it from the oven and let it cool completely in the pan on a wire cooling rack—this will take up to 1½ to 2 hours at room temperature. Don’t rush it! If the cake is even a little warm, the frosting will slide right off.

How to Make Peanut Butter Icing

  • About 15 to 20 minutes before you’re ready to frost, prepare the buttercream. In a large bowl, beat 1 cup (2 sticks) softened unsalted butter and 1 cup creamy peanut butter together with a hand mixer or stand mixer until light and fluffy—about 2 to 3 minutes.
    1 cup unsalted butter, 1 cup creamy peanut butter
  • Add 2 teaspoons pure vanilla extract and a pinch of salt, then mix in 4 cups powdered sugar, one cup at a time. Add ¼ cup heavy cream gradually, beating until the frosting is thick, smooth, and spreadable. Add more heavy cream if needed to thin the frosting or add more powdered sugar if needed to thicken.
    2 teaspoons pure vanilla extract, 1 pinch kosher salt, 3½ cups powdered sugar, ¼ cup heavy whipping cream
  • Once the cake is completely cool, use an offset spatula to generously spread the peanut butter frosting evenly across the top. If you like a thicker layer, pile it on—you’ve got plenty!

Nutrition

Serving: 1slice | Calories: 823kcal | Carbohydrates: 97g | Protein: 12g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 382mg | Potassium: 274mg | Fiber: 2g | Sugar: 77g | Vitamin A: 844IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 2mg

Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake also has salted caramel, toffee bits, and TONS of heavenly flavor.

Similar flavors can be found in this No-Bake Turtle Pie Recipe if you don’t feel like turning on the oven!

Round, layered chocolate cake with peanut butter icing, with toffee bits and salted caramel drizzle.

A Delicious Chocolate Cake

You know, I don’t know if I can just have a plain chocolate cake anymore. The extras made this over the top for me! Now, don’t get me wrong… this depression cake is a game-changer for a regular chocolate cake recipe, and this lazy cake is a great option for when you don’t feel like baking!

It only lasted (and keep in mind how huge this thing is) 12 hours. With giving only a quarter of it to our neighbors and a couple of slices to our babysitter… we took care of the rest. It was incredible and will now be a favorite in our house for sure!

This Milky Way Cake Recipe and these mini chocolate cakes are other recipes to keep in mind when that chocolate craving hits!

How to Make Peanut Butter Chocolate Cake

When I make a cake like this, I LOVE using my two, 10-inch cake pans. They make a large cake when using 2 boxes of cake mix, and there’s something about seeing a large round cake on a cake stand – it’s just so beautiful.

Bake the chocolate cakes, according to the box directions.

Two images showing how to to make chocolate cake with peanut butter icing.

While the cakes are cooling, it’s a great time to mix up the frosting, and chill it in the fridge if you like.

If you’re not a fan of cream cheese in the frosting, you can make this peanut butter icing recipe that goes on peanut butter cake.

Peanut Butter Frosting with Cream Cheese

After spreading the frosting on the bottom cake, top it with the other and spread that frosting on the top as thick as you like. (Don’t go too crazy with the frosting for the middle part. The frosting can be a bit “slippery,” and we don’t want this precious thing slipping in to the floor.)

Two images showing how to frost and assemble the peanut butter chocolate cake.

Toffee Bits

The toffee pieces are my kryptonite. Sprinkle the remaining half on the top and press on to the sides of the cake, to cover the middle layer of frosting.

Salted Caramel

Yep. It just drizzles on so heavenly like that. I bought the Smucker’s salted caramel ice cream topping, but any will do!

Salted caramel being drizzled over the top of the round cake.

P.S. If you love caramel, you’ll love these caramel cupcakes with caramel buttercream frosting!

That caramel and how it drips down the chocolate cake makes us swoon! Much like these delicious turtle cookies that are easy to make!

Slice of round cake on square plate, showing the topping.

More Dessert Recipes You’ll Love

Originally published: February 2017
Updated and republished: May 2025

Recipe

Chocolate peanut butter cake, a round, layered cake with toffee bits and salted caramel drizzled on top.
Print Pin
5 from 5 votes

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake: An easy cake recipe using a cake mix, and other delicious flavors such as salted caramel and bits of toffee.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings
Calories 766kcal
Author Jessica Burgess

Ingredients

  • 2 boxes devils food cake mix mixed according to box directions.
  • 2 8-ounce packages cream cheese
  • 1 stick butter room temperature
  • 1 cup peanut butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk
  • 2 cups divided of chocolate covered toffee pieces. (I used Heath toffee bits.)
  • salted caramel ice cream topping for drizzle

Instructions

  • Mix cake mix according to package directions. (The mix I used required water, eggs, and vegetable oil.)
  • Split batter between 2 greased, 10-in. cake pans.
  • Bake according to package directions.
  • While allowing the cake to cook, mix together the cream cheese, butter, peanut butter, powdered sugar, vanilla and milk in a separate bowl.
  • Mix in one cup of toffee bits into the mixture.
  • (Chill for 10-15 minutes if desired, to create a firmer texture for spreading)
  • Frost one cake with the peanut butter cream cheese mixture.
  • Stack other cake on top, and frost the top with the mixture.
  • Sprinkle the remaining toffee bits on to the top of the cake, and into the middle sides of the cake if desired.
  • Drizzle caramel topping as desired.
  • Refrigerate any leftovers.

Nutrition

Serving: 1slice | Calories: 766kcal | Carbohydrates: 111g | Protein: 10g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 9mg | Sodium: 833mg | Potassium: 382mg | Fiber: 3g | Sugar: 82g | Vitamin A: 5IU | Calcium: 123mg | Iron: 3.7mg

Cream Cheese Filling For Crepes

This cream cheese filling for crepes only uses 3 ingredients, and has a light, creamy, and delicious flavor that creates the perfect base for your additional fillings or toppings.

Three crepes on plate, stacked, and filled with cream cheese filling.

The first time I had a delicious crepe at a restaurant in Florida, I knew it was something I wanted to make at home. But when thinking about the different types of crepes I could make, I decided it would be best if I made a base first, that I could use in so many different types of crepes.

Ingredients Needed: (See the full recipe details in the recipe card below)

Ingredients on counter to make cream cheese filling for crepes.
  • cream cheese – it’s best to make sure this is softened before mixing, so it mixes more evenly.
  • whipped cream – homemade whipped cream provides a deeper, heavier, creamier filling but using store-bought whipped cream (like Cool Whip) is an option if you’re short on time, or want to keep things quick and easy.
  • powdered sugar – this gives an airy, sweet taste and texture to the filling of the crepes.

How to Make a Cream Cheese Filling for Crepes

Gather your ingredients, and make sure the cream cheese has softened.

Mix together the cream cheese and whipped cream, then add in the powdered sugar and mix until evenly blended.

Cream cheese, Cool Whip and powdered sugar mixed together in mixing bowl.

Spoon a couple of tablespoons (or more if you prefer, depending on if you’re adding other items to your crepes) on to one side of the crepe.

Cream cheese filling spread on crepe.

Begin rolling the crepe up, by starting on the side where you spread the cream cheese filling, and roll to the other edge.

Crepes stacked on plate, stuffed with cream cheese filling.

Crepe Topping and Filling Ideas

If desired, top your crepes with other items such as:

  • caramel drizzle
  • powdered sugar
  • chocolate syrup
  • strawberry syrup
  • fruit (such as strawberries, blueberries, raspberries, bananas)
  • chocolate chips
  • whipped cream

If you love easy recipes, then I think you’re also going to love this coffee cake, or these other favorite breakfast recipes:

Recipe

Three crepes on a plate filled with a cream cheese filling.
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4.88 from 8 votes

Cream Cheese Filling for Crepes

This cream cheese filling for crepes is so easy to make, uses simple ingredients and is ready in minutes. The perfect flavors to serve as is or as a base for other crepe favorite fillings.
Course Breakfast
Cuisine American, French
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 cups
Calories 221kcal
Author Jessica Burgess

Equipment

  • Mixing bowl
  • mixer

Ingredients

  • 8 ounces cream cheese softened
  • 1 cup whipped cream or Cool Whip if you're short on time
  • ½ cup powdered sugar and extra for garnish

Instructions

  • Grab a medium size mixing bowl, and mix (with a hand mixer) the cream cheese, whipped cream, and powdered sugar, until well blended.

Nutrition

Serving: 0.25cup | Calories: 221kcal | Carbohydrates: 24g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 88mg | Potassium: 68mg | Sugar: 22g | Vitamin A: 450IU | Calcium: 50mg | Iron: 0.1mg

The BEST Guacamole Recipe

The BEST Guacamole recipe uses simple ingredients and has the freshest flavor! It will be ready in 10 minutes, and perfect to top your tacos with, or dip your favorite chips in to.

Guacamole Recipe Easy
P.S. I’ve updated the photos in this post, but kept this oldie but goodie image here so those of you who’ve made it before, know this is still the same one!

Guacamole Recipe: Easy, Simple and the BEST!

How to Make Guacamole - simple and easy recipe

I am confident that this is the BEST Guacamole recipe you’ll make.

At least in my house it’s the best… (and with over 100,000 pins on Pinterest, I’d say it’s a favorite of others too!)

And if you’re an avocado fan in general, then you’ll DEFINITELY want to see this amazing resource of avocado toast recipes that will blow your mind with all the ways to use your avocados!

“So how do you make guacamole?”

I can’t tell you how in the world I came up with this recipe, but somehow it “worked.” Feel free to scroll to the very bottom of this post to get the FULL recipe ingredients, instructions and all the details on the recipe card.

But I love sharing tips and photos along the way in case you’re a visual person, so you’ll find videos, photos and a lot of fun tips as you scroll!

This recipe is incredibly easy and really quick too! (Two of my favorite characteristics of my quick and easy recipes.) So let’s hop to it!

Authentic Guacamole Recipe

Mexico is my favorite place to vacation, and the first thing that I order when I arrive is authentic guacamole. (See one of my favorite all-inclusive Mexico Vacations, when I surprised my husband for his 30th birthday, by keeping this trip a secret for over a YEAR!) 

So when I started experimenting in the kitchen one Sunday afternoon, I knew I wanted to mimic that authentic guacamole as much as I could. I’m so happy to say that I love this recipe JUST as much, as I do when I’m sitting on the beach, soaking in the sunshine… margaritas… and beach, in Mexico.

Guacamole Ingredients

 Using everyday ingredients, (unless you don’t typically keep fresh cilantro on hand) this will make you love this guacamole dip even more. No running to a gourmet market to grab the ingredients.

As you’ll see in my video below, I kind of “wing,” it when I make it, and adjust ingredient quantities as needed. For instance, some avocados can be a lot bigger than others, so adding/subtracting ingredients like spices, may be necessary. Also, be cautious of adding too much salt, when serving with salty chips!

Guac Tip: This recipe is easy to double, triple, or quadruple if need be for a larger crowd!

Guacamole Dip - How to Make Guacamole

Video: Easy Guacamole Recipe Tutorial

If you have a minute, here’s a quick video of my guacamole skills in the kitchen, if you’re more of a “see it,” & “do it,” kinda person.

Video on how to make guacamole

Like cooking videos? Make sure to check out my YouTube Channel for other fun videos (some recipes, some “real life,”) too! I’d love to see you over there!

Photo Tutorial: Ingredients Step-by-Step

This makes about 1 ½ cups of guacamole but also depends on the size of your avocados, onions, and tomatoes. 

Guacamole Ingredients - Recipt is easy and the best!

Avocados

I start by peeling and slicing my avocados for the guacamole. You do not have to cut the avocados into small pieces, but I prefer to because it seems like it is much easier to mash up with a fork or stone in a molcajete.

Avocado Guacamole - how to make guacamole dip

Slice, remove the avocado seed (have you seen the Grow Your own Avocado Tree Kits? I totally want one) and slice into small chunks if you like. Or, just remove the peel and mash the avocados as they are!

avocados for guacamole recipe
How to make guacamole recipe - easy and the best. Slice avocados and mash
I like to cut my avocados to make mashing in a molcajete easier

Roma Tomatoes

Next, slice and dice your roma tomatoes. I prefer to remove any white membranes and juices from the tomatoes to protect the flavor.

Cut roma tomatoes in to small cubes for guacamole

Red Onion

Grab your onion, peel, and dice a quarter of it. If your onion is really big, you may prefer a smaller amount of onion… or, if it’s a small onion, you may prefer to do half. It really does depend on the size and your preference.

For this recipe, I used a large red onion and used a ¼ of it. I LOVE red onion too and the more the better. So hopefully that will help you gauge your guacamole recipe!

use a quarter of a red onion
Dice red onion up for guacamole

Fresh Cilantro

Now when I say a “pinch” of fresh cilantro…I mean a big ole pinch. I LOVE fresh cilantro and would probably put a ton of it in my recipe if other’s liked it as much as I do.

To help you decide how much to try the first time, I grab my thumb, and a couple of fingers and pinch off a section of leaves. (Probably about a ⅛ cup???) But of course feel free to add more if you taste test it at the end and can’t distinctively notice the cilantro!

Pinch of fresh cilantro in authentic guacamole
Adding ingredients in to guacamole - so easy and so pretty!

Spices

I prefer kosher salt, but if you have table salt… know that it is totally fine! Using kosher salt in most of my recipes is pretty standard for me, so you’ll find me using it in this one too.

I’ve heard that some have made this guacamole recipe with garlic cloves instead of garlic powder, and I bet that’s glorious. However, I rarely keep fresh garlic on hand, so garlic powder it is.

Standard black pepper is a staple for me too and have noticed myself increasing the amount each time I make this. I do love a good hint of pepper!

Adding spices in to guacamole recipe

Fresh Juice from a Lime

For no particular reason, I save the lime juice for last. I feel like it just finishes off the dish with a fun “twist”. (Haha, that was a really sad “mom joke” wasn’t it?)

Add juice from a lime in to the fresh guacamole recipe

Molcajete

In just seconds, I’m able to mash all of the guacamole ingredients together in the molcajete and it’s ready to eat!

Feel free to use a regular bowl and a fork/spoon to make your guac of course, but I’m such a sucker for the molcajete!

Use a molcajete to mash up the guacamole ingredients, or a fork!

Taste Test

Before serving, I always love to grab a chip to make sure it’s not lacking a certain ingredient. I’m usually adding more salt, (because I’m scared of adding too much) and more garlic powder… but I’d rather add more because it’s much harder to take it away!

In seconds you have fresh guacamole to eat or serve!

Remember, you can grab the full recipe at the end of this blog post. 

Basic or Kick it Up a Notch…

It’s a basic enough recipe that you can use it alone with chips, fill wontons with it, or include it on a nacho bar! Or, take it along as a snack for a beach picnic for a filling and easy snack!

Then, if you like a little spice, feel free to add some chili powder for a kick! But we like it just as described below in the recipe! Other fun guacamole ingredients would be cottage cheese, hot sauce, cumin, sour cream, bacon, shredded queso, and so much more!

Having fun making your own spin on how to make guacamole!

Pro Tip: Serve with “hint of lime” chips and it’s dynamite!

What can I do with leftover avocados?

Did you buy too many avocados? Head over to find out how I keep my avocados fresh and from turning brown!

Making Guacamole (how to keep avocados fresh)

Want more quick and easy recipes to serve alongside your guac?

If you like quick and easy, then you’ve come to the right place. I wanted to make sure I caught you before you headed to the guacamole recipe details below.

Now, I know how to find my way around the kitchen, but I’m no professional chef.

So what this means is that I like to experiment, but the main goal is to keep it quick… tasty, and slightly-homemade if possible.

I’m a mom of two little boys, so a big extravagant meal doesn’t always take place in our home. But I do love food, so I want it GOOD. You can always count on a quick & easy approach, but tasty! See more easy recipes for more Fantabulosity Recipes, like our favorite Beef Tenderloin Recipe:

or The BEST Side Salad Recipe on the planet, with just a couple of secret touches.

Guacamole Dip - How to Make Guacamole

Did you make this along with the hundreds of thousands of others who did, on Pinterest? I’d love to hear what you thought of it in the comments below!

Originally published: September 2018
Updated and Republished: May 2025

Recipe

The best guacamole in a small bowl with fresh cilantro on top.
Print Pin
4.27 from 49 votes

The BEST Guacamole

How to Make Guacamole: Easy Recipe + The BEST! – This authentic homemade guacamole tops all guacamole recipes, using everyday ingredients to make a dip everyone will love!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 168kcal
Author Jessica Burgess

Ingredients

  • 2 avocados peeled and pitted
  • ¼ red onion chopped finely
  • 1 roma tomato chopped finely
  • juice from ½ lime
  • pinch fresh cilantro leaves chopped
  • 1 teaspoon garlic powder
  • pinch Kosher salt to taste
  • pinch black pepper to taste

Instructions

  • Mash avocados, red onion, roma tomato, fresh cilantro, and lime juice in together, until the avocados reach a mild chunky texture. I love using a molcajete to make this!
    2 avocados, ¼ red onion, 1 roma tomato, pinch fresh cilantro leaves, juice from ½ lime
  • Add in salt, pepper, and garlic powder.
    1 teaspoon garlic powder, pinch Kosher salt, pinch black pepper
  • Serve immediately! Added tip: My favorite chips to serve with this guacamole is the Tostitos Hint of Lime chips! So so good!

Video

Notes

This makes about 1 ½ cups of guacamole but also depends on the size of your avocados, onions, and tomatoes. 
You can use dried cilantro if that’s all you have on hand but using fresh cilantro makes a BIG difference.
Fresh lime juice (from a lime) is preferred over the bottled lime juice.
You can also use fresh garlic instead of garlic powder if desired!

Nutrition

Serving: 1serving (about ½ cup) | Calories: 168kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 543mg | Fiber: 7g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 12.7mg | Calcium: 12mg | Iron: 0.6mg
The Best Guacamole Recipe: Simple and Easy Authentic

Chicken Caesar Pasta Salad Recipe

A delicious and easy chicken caesar pasta salad recipe that uses simple ingredients, with “shortcut” options to get main course on the table even faster! Definitely one of our favorite salad recipes to date!

caesar chicken pasta salad recipe in a white bowl on a marble table

Time Saver: Chicken, pasta, lettuce, parmesan cheese, and Caesar dressing are all it takes to make this chicken pasta salad! Save even more time by using rotisserie chicken (and then boil the rotisserie for broth) and a Caesar salad kit!

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I have a feeling you’re also going to love this tuna macaroni salad if you love recipes like this one! Or check out these healthy lunch ideas that you’ll also love!

If you’re a big fan of Caesar recipes, this creamy Caesar chicken recipe and these chicken Caesar sandwiches are definitely recipes you should check out.

How do you make a Caesar salad better?

A regular Caesar salad can be a great side dish idea but if you want to kick things up a notch, adding cooked pasta to it, can not only add a beautiful touch but it adds an amazing texture!

You can even add this slow cooker shredded chicken to your Caesar salad and it’s now packed with protein, making it a main course that’s something you can add to your meal planner!

More Salad Recipes You’ll Love:

Expert Tips and FAQs

If you love speeding things up in the kitchen, this recipe is the PERFECT dinner idea to use shortcuts on!

What kind of chicken should I use for Caesar salad?

Rotisserie chickens are a quick way to add shredded chicken. Or, you can use pre-cooked diced chicken, canned chicken or leftover chicken.

What kind of lettuce should I use for Caesar salad?

The most popular type of lettuce to use is chopped romaine. However to speed things up you can use a Caesar salad kit from the grocery store!

What is the best Caesar dressing?

If you’re using a Caesar salad kit, the dressing usually comes with it and this usually has a great flavor. However, brands such as Ken’s Steakhouse Caesar and Newman’s Own Caesar are great brands as well. If you prefer homemade, you may love this homemade Caesar dressing.

labeled ingredients for chicken caesar pasta salad

How to Make This Recipe

Scroll down to see the full printable recipe card that you can save for later! However I love to walk you through with photos and tips to help you make it the best chicken Caesar pasta salad!

Rotini noodles

Although I used rotini noodles in this recipe, you can use other types of noodles such as:

  • bowtie pasta (or farfalle)
  • penne
  • ditalini
  • elbow pasta
  • or pasta of your choice!

1 cup uncooked rotini (or desired noodle type)

Cook the pasta according to the directions on the package or box that the pasta came in. (Al dente) Drain and rinse with cold water. Set aside.

cooked rotini pasta pouring in to lettuce

Cooked Chicken

If you’re using raw chicken for this recipe, you’ll want to start by cooking it. You can cook it using the Instant Pot, baking it, searing in a cast iron, air frying, grilling, smoking, or boiling!

You can also use canned chicken, a rotisserie chicken or frozen cooked chicken from the grocery store.

1 cup cooked chicken

Shred the cooked chicken or chop in to small, 1-inch cubes for easier eating. If you have warm, cooked chicken that needs shredded, and have a mixer handy, this is a great, fast way to shred chicken. Or, you can use two forks to shred the hot chicken without burning your hands.

TIP: Hot chicken shreds easier than cold chicken.

shredded rotisserie chicken in a mixing bowl with a whisk

Let the chicken cool while you prep the rest of the salad ingredients.

Romaine lettuce

I’ve found that romaine works best for Caesar salads but feel free to use leaf lettuce or head lettuce if that’s all you have on hand. Those may have more of a bitter taste for this salad so romaine is ideal but it’s definitely not a must.

2 stalks of romaine lettuce

For a salad that will serve 4, as the main dish, you’ll want at least 2 stalks of romaine lettuce. Wash, dry (spin in a salad spinner if you have one), and chop the lettuce in to bite-size pieces, discarding the core.

Place in a serving bowl that will be big enough to allow room for the pasta, chicken and toppings.

Or, you can use a Caesar salad kit from the grocery store to keep things really easy. You’ll want a kit that’s about 11 oz. (give/take) to get as close to 2 stalks of romaine. (Keep in mind if you use a salad kit, this should come with dressing and parmesan cheese, however, you’ll be adding pasta and chicken so ideally you’ll want more dressing, parmesan, and delicious croutons than what comes with the kit.)

chopped romaine lettuce in glass bowl

Add cold, cooked pasta & chicken

This is a great time to add the cold, cooked, and drained pasta and cooked chicken to the salad.

Lettuce, pasta and chicken in large glass bowl

Croutons

Croutons are completely optional for this recipe but they do add a great texture and flavor! You can even experiment and try flavored croutons like garlic and herb, cheddar, etc.

1 cup croutons

Pour 1 cup of croutons on top of the chopped romaine lettuce, chicken, and pasta.

croutons pour in to pasta salad

Shredded Parmesan cheese

The parmesan cheese adds the perfect “bite” to a Caesar salad and although it can be served without it, I highly recommend using it for a punch of flavor!

You can buy shredded parmesan in the grocery store, or you can shred or even shave block parmesan for creative flair!

Note: You can use grated parmesan if that’s what you have on hand.

½ cup shredded parmesan

Sprinkle ½ cup shredded parmesan on the top of the lettuce, chicken, pasta and croutons.

shredded parmesan cheese pouring in to salad

Caesar Dressing

You can use store-bought or homemade Caesar salad dressing for this recipe. (See tips above for recommended brands and recipes.)

1 cup Caesar dressing

Right before serving, toss the salad with 1 cup of caesar dressing, until the dressing is evenly disbursed through the salad.

pouring caesar dressing in to salad

Black pepper, optional

If you like the flavor of cracked pepper or black pepper on salad, this is a great addition and adds tons of flavor to a Caesar salad!

The desired amount of pepper

After tossing with caesar dressing, grind the amount of black pepper that is desired and toss.

Toss salad to evenly coat

tossing caesar salad with pasta, chicken and dressing

What else can I add to Caesar salad?

If you’re looking for more toppings to add to this salad, here are some great ideas to experiment with:

Chicken Caesar Pasta Salad Recipe in a bowl with a cloth

What to serve with Chicken Caesar Salad

Serving a side dish like easy focaccia bread with this salad is a great pairing!

More Pasta Salads

This chicken caesar pasta salad recipe originally appeared on Tornadough Alli where I shared this with her audience too!

Originally published: June 2021
Updated and republished: April 2025

Recipe

Chicken Caesar Pasta Salad in big bowl, sitting on napkin.
Print Pin
5 from 13 votes

Chicken Caesar Pasta Salad

A delicious and easy chicken Caesar pasta salad recipe that uses simple ingredients, with "shortcut" options to get main course on the table even faster! Definitely one of our favorite salad recipes to date!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 servings
Calories 512kcal
Author Jessica Burgess

Ingredients

  • 2 stalks romaine lettuce
  • 1 cup cooked chicken shredded or cubed
  • ½ cup shredded Parmesan
  • 1 cup uncooked rotini or favorite pasta (see blog post)
  • 1 cup croutons
  • 1 cup Caesar dressing
  • black pepper optional

Instructions

  • Cook pasta according to package directions, drain, run cold water over it and drain again. Set aside.
    1 cup uncooked rotini
  • Cut up romaine lettuce in to bite-size pieces, discarding the core.
    2 stalks romaine lettuce
  • In a large bowl, add lettuce, cold pasta, cooked chicken, parmesan cheese, croutons, dressing, and finally, black pepper if desired.
    1 cup cooked chicken, ½ cup shredded Parmesan, 1 cup croutons, 1 cup Caesar dressing, black pepper
  • Toss to coat salad with Caesar dressing.
  • Serve immediately so the lettuce does not get soggy.

Video

Notes

What kind of chicken should I use for Caesar salad?
Rotisserie chickens are a quick way to add shredded chicken. Or, you can use pre-cooked diced chicken, canned chicken, or leftover chicken.
What kind of lettuce do you use for Caesar salad?
The most popular type of lettuce to use is chopped romaine. However, to speed things up you can use a Caesar salad kit from the grocery store!
What is the best Caesar dressing?
If you’re using a Caesar salad kit, the dressing usually comes with it and this usually has a great flavor. However, brands such as Ken’s Steakhouse Caesar and Newman’s Own Caesar are great brands as well. 
If you want shredded chicken, hot chicken shreds more easily than cold chicken.
You can use a Caesar salad kit from the grocery store to keep things really easy. You’ll want a kit that’s about 11 oz. (give/take) to get as close to 2 stalks of romaine. (Keep in mind if you use a salad kit, this should come with dressing and parmesan cheese, however you’ll be adding pasta and chicken so ideally you’ll want more dressing, parmesan and croutons than what comes with the kit.)
Recipe can be forgiving – feel free to add more of your favorite ingredients if desired.
You can prepare in advance, however wait to add dressing until right before serving.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 19g | Protein: 17g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 990mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 2mg

Did You Make This?
Snap a pic and hashtag it #Fantabulosity — I love to see your creations on Instagram and Facebook.

Strawberry Whipped Cream Cake

Strawberry Whipped Cream Cake has a surprising milky filling (Tres Leches). It’s topped with creamy homemade whipped cream and fresh sliced strawberries.

A slice of strawberry whipped cream cake on a round plate, with a piece of a mint leaf and sliced strawberry beside it.

Strawberries and Cream Cake

When summertime rolls around, I try to make all the strawberry recipes I can. For this cake, I envisioned a light, creamy, cool cake, topped with whipped cream and fresh strawberries, so that each bite was filled with a strawberry and cream flavor. Think: tres leches cake meets strawberries and cream…

Key Ingredients

Here’s what you’ll need to make this Strawberry Whipped Cream Cake. I’ll share a few notes below about some of the ingredients in case you need suggestions for substitutions or specifics about what type of ingredient to use. You can also find the full recipe card with instructions toward the bottom of this page.

Ingredients to make Strawberry Whipped Cream Cake sitting on marble background.
  • White cake mix: I like using a store-bought cake mix for this because it’s fast and easy, and the boxed white cake holds up really well when soaked in the milky filling. You can substitute with a homemade vanilla sponge if you prefer.
  • Evaporated milk: Adds a rich, silky texture to the milk mixture without being too heavy. 
  • Sweetened condensed milk: This is the star of the cake filling. It gives that iconic sweetness and creamy finish. 
  • Half and half: Keeps the milk mixture creamy but not too thick. You can use whole milk or a mix of milk and cream if that’s what you have on hand.
  • Heavy whipping cream: This whips up into a fluffy, rich topping to make the homemade whipped cream.
  • Powdered sugar: Just enough to sweeten the whipped topping without overpowering it.
  • Pure Vanilla extract: This adds a warm flavor to the cream. Pure vanilla is best, but use whatever you have.
  • Fresh strawberries: These bring brightness and balance to the sweetness. I like slicing them right before serving so they stay fresh.

How to Make Strawberry Whipped Cream Cake

  1. Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with cooking spray. 
  2. n a large mixing bowl, combine (1) 13.25-ounce box of white cake mix, 1 cup of whole milk, ½ cup (1 stick) of melted unsalted butter, and 4 egg whites. Mix with a hand or stand mixer for 2 minutes until smooth and well combined.
  3. Pour the batter into your prepared baking dish and bake according to the box directions—about 20–30 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Two images showing how to make cake for Strawberry Whipped Cream Cake.
  1. Let the cake cool for 15 minutes (it should still be warm, not hot).
  2. While the cake is slightly cooling, whisk together (1) 12-ounce can of evaporated milk, (1) 14-ounce can of sweetened condensed milk, and ¼ cup of half and half in a medium bowl or large measuring cup until thoroughly combined.
  3. Using a skewer, fork, or the handle of a wooden spoon, poke holes all over the cake—go deep so the milk mixture soaks in well. Slowly pour the tres leches mixture over the entire surface of the cake. It’ll look like a lot, but the cake will soak it up!
Two images showing how to make cake filling, and how to pour it on the poke cake.
  1. Cover the cake and refrigerate it for at least 4 hours, or overnight if you have time. The longer it chills, the better the texture and flavor will be.
  2. Right before serving, use a hand or stand mixer to whip 2 cups of heavy whipping cream, ⅓ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.
  3. Spread the whipped cream evenly over the chilled cake. Top with fresh sliced strawberries just before serving.
Two images showing how to make topping for Strawberry Whipped Cream Cake.

Frequently Asked Questions

Can I make strawberry whipped cream cake ahead of time?

Absolutely. It’s recommended to allow this cake to sit in the refrigerator for a few hours because it gets better as it sits.

Can I use store-bought whipped cream for this strawberries and cream cake?

You can, although the homemade whipped cream has such a rich flavor and it’s highly recommended.

What kind of cake works best for this recipe?

For best results, use a light and fluffy white cake mix—avoid anything too dense or rich.

Slice of cake removed from pan of Strawberry Whipped Cream Cake.

Recipe Tips

  • Be patient when pouring the milk mixture—do it slowly and give the cake a few minutes to soak in between pours if needed.
  • Half and half in the milk mixture is preferred because it strikes the perfect balance between creamy and light. You could also use whole milk if you want it a bit lighter.
Slice of Strawberry Whipped Cream Cake on round plate, with fork taking a bite out of the corner.

Storage Instructions

You can store this cake, covered, in the refrigerator for up to 3 days. It actually gets better as it sits—more time to soak in all the milky goodness.

This is a fantastic make-ahead dessert! You can bake the cake and soak it with the milk mixture up to 2 days in advance. Just wait to add the whipped topping and strawberries until right before serving so it stays fresh and pretty.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Slice of Strawberry Whipped Cream Cake on round plate, next to a sliced strawberry.
Print Pin
5 from 1 vote

Strawberry Whipped Cream Cake

Strawberry Whipped Cream Cake is a sheet cake filled with a creamy, milky filling, and topped with a homemade whipped cream and fresh sliced strawberries.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings 12 slices
Calories 502kcal
Author Jessica Burgess

Equipment

  • 9×13 Baking dish
  • mixing bowls
  • Cooking Spray
  • Whisk
  • mixer
  • wooden spoon handle
  • spatula
  •  Measuring cups and spoons
  • lid, plastic wrap or foil for covering

Ingredients

For the Cake

  • 13.25 ounce box white cake mix
  • 1 cup whole milk
  • ½ cup unsalted butter melted and slightly cooled
  • 4 egg whites

For the Milky Filling

  • 12 ounces can evaporated milk
  • 14 ounces sweetened condensed milk
  • ¼ cup half and half

For the Cake Topping

  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • fresh strawberries sliced, for garnish

Instructions

For the Cake

  • Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with cooking spray. 
  • In a large mixing bowl, combine (1) 13.25-ounce box of white cake mix, 1 cup of whole milk, ½ cup (1 stick) of melted unsalted butter, and 4 egg whites. Mix with a hand or stand mixer for 2 minutes until smooth and well combined.
  • Pour the batter into your prepared baking dish and bake according to the box directions—about 20–30 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  • Let the cake cool for 15 minutes (it should still be warm, not hot).

For the Cake Filling

  • While the cake is slightly cooling, whisk together (1) 12-ounce can of evaporated milk, (1) 14-ounce can of sweetened condensed milk, and ¼ cup of half and half in a medium bowl or large measuring cup until thoroughly combined.
  • Using a skewer, fork, or the handle of a wooden spoon, poke holes all over the cake—go deep so the milk mixture soaks in well. Slowly pour the tres leches mixture over the entire surface of the cake. It’ll look like a lot, but the cake will soak it up!
  • Cover the cake and refrigerate it for at least 4 hours, or overnight if you have time. The longer it chills, the better the texture and flavor will be.

For the Cake Topping

  • Right before serving, use a hand or stand mixer to whip 2 cups of heavy whipping cream, ⅓ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.
  • Spread the whipped cream evenly over the chilled cake. Top with fresh sliced strawberries just before serving.

Video

Notes

Be patient when pouring the milk mixture—do it slowly and give the cake a few minutes to soak in between pours if needed.
Store, covered, in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 502kcal | Carbohydrates: 52g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 328mg | Potassium: 322mg | Fiber: 0.3g | Sugar: 40g | Vitamin A: 1026IU | Vitamin C: 2mg | Calcium: 296mg | Iron: 1mg

Strawberry Cream Cheese Icebox Cake

Strawberry Cream Cheese Icebox Cake: Looking for the perfect dessert for a hot day or a summer party? This no-bake recipe is perfect for those hot summer days when you’re craving something sweet, creamy, and refreshing.

Strawberry cream cheese icebox cake on white plate with fork sticking out the top.

With layers of juicy strawberries, luscious cream cheese filling, and tender graham crackers, this cake is a crowd-pleaser that’s incredibly easy to make. The combination of flavors and textures will have your taste buds dancing with joy.

If you have some strawberries left after making this simple delicious layered dessert, why not use them to make this fun walking strawberry cheesecake dessert? You could also have a go at making my Strawberry Crumble or even some Strawberry Cheesecake Cookies for an easy dessert that perfect for strawberry season.

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Why You’ll Love This Recipe

  • Easy to make recipe: This recipe is simple for all skill levels as it uses instant pudding mixes to do most of the work
  • No-bake recipe: No need to turn on the oven to make this delicious dessert.
  • Only 15 minutes prep: This recipe takes just 15 minutes to prepare and then the rest of the time is chilling in the refrigerator.

What is an Icebox Cake?

An icebox cake is a chilled, no-bake dessert that typically consists of layers of cookies or crackers and whipped cream or custard. The dessert gets its name from the “icebox” refrigerators used in the early 20th century, where the cake would be stored to set and develop its flavors. 

As the cake chills, the cookies or crackers absorb moisture from the surrounding layers, creating a tender, cake-like texture. Icebox cakes are famous for their simple assembly, versatility in flavors, and the delightful contrast in textures, making them a popular choice for gatherings and warm weather treats. Not afraid of using the oven? These strawberry cookies may be something you’d like to whip up too!

Ingredients Needed

I’ve highlighted a couple of ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients for strawberry cream cheese icebox cake.
  • Strawberries – You’ll definitely want fresh strawberries for this recipe to get the best results
  • Cream cheese – Use whipped cream cheese for the icebox cake to get a nice consistency.
  • Instant mix pudding – I use a cheesecake pudding dry instant mix for this cake and it works perfectly.

Substitutions

Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:

  • Cream cheese – if you can’t find the whipped version, normal cream cheese will work, just whip it to get the right consistency.
  • Pudding mix – you could also use a vanilla pudding mix if you can’t find the cheesecake version.
  • Vanilla extract – you could use almond extract in place of the vanilla for a slightly different taste to the cake.

Variations

There are a few simple variations you can make to this basic recipe to enjoy a whole range of different icebox cakes:

  • Tropical Twist: Replace strawberries with a mix of pineapple, mango, and kiwi for an exotic flavor. Use coconut-flavored whipped cream for an added tropical touch.
  • Berry Medley: Combine blueberries, raspberries, and blackberries with the strawberries for a colorful and antioxidant-rich dessert.
  • Chocolate Lovers: Add a layer of chocolate ganache or chocolate chips between the cream cheese mixture and fruit layers for a decadent treat.
  • Lemon Burst: Incorporate lemon zest and a splash of lemon juice into the instant cheesecake filling for a tangy twist that complements the strawberries.
  • Peanut Butter Delight: Spread a thin layer of peanut butter on the graham crackers before assembling the cake, adding a nutty flavor that pairs well with the strawberries.
  • Oreo Surprise: Swap out the graham crackers for Oreo cookies or other chocolate wafers to create a chocolatey foundation for your cake.
  • Peaches and Cream: Substitute the strawberries with fresh, sliced peaches for a different fruity spin on this classic icebox cake.
  • Spiced Caramel: Drizzle a layer of caramel sauce over the fruit and sprinkle some cinnamon or nutmeg on top for a warm, spiced touch.

How to Make Strawberry Cream Cheese Icebox Cake

This strawberry icebox cake is broken into 3 components:

  • Make the cake mixture
  • Make the topping
  • Assemble the cake and chill

*Be sure to see the recipe card below for the full ingredients list & instructions!*

STEP 1: Slice the strawberries. Before you start preparing the filling, wash the strawberries and cut them into thin lengthwise slices. Then, set them aside and proceed with preparing the filling. (Image 1).

STEP 2: Mix the pudding mixture. Mix the heavy cream with the cheesecake pudding in a large mixing bowl until it thickens. (Image 2-4).

Steps 1-4 on how to make strawberry icebox cake.

STEP 3: Add the cream cheese. In the bowl of a stand mixer, combine cream cheese, powdered sugar, and vanilla extract thoroughly into your pudding mixture.

STEP 4: Get the right texture. Blend the pudding cream cheese mixture until smooth, then add cool whip and continue to mix until the texture is creamy and smooth.

Mixed pudding, cream cheese and cool whip in mixing bowl.

STEP 5: Create the bottom layer. To create an even layer, spread graham crackers along the bottom of an ungreased 9×9 baking dish. You can break the crackers as needed. (Image 5).

STEP 6: Add the other ingredients. Spread half of the cream cheese mixture smoothly over the top of the graham crackers. Next, tightly arrange a single layer of strawberries over the cream cheese mixture. (Image 6).

Steps 5-7 strawberry cream cheese icebox cake.

STEP 7: Repeat! Create layers of graham crackers, cream cheese mixture, and finish with more fresh berries. Then, cover the dish and refrigerate it for 6-8 hours to allow the flavors to blend and the pudding to firm up. (Image 7).

Collage showing repeating layers of strawberry cream cheese icebox cake.

STEP 8: Chill and serve. To serve the cake chilled, take it out of the refrigerator and slice it.

Recipe Pro Tips

  • Chill Time: Allow the cake to chill for at least 4 hours, or preferably overnight, to ensure the graham crackers soften and the flavors meld together.
  • Fresh Fruit: Use ripe, juicy strawberries for the best flavor and texture. Wash and dry them thoroughly before slicing to prevent excess moisture in the cake.
  • Whipped Cream: For a lighter texture, fold in some whipped cream into the cream cheese mixture before layering it onto the graham crackers.
  • Serving Size: Cut smaller pieces when serving, as this dessert can be quite rich and indulgent.
  • Garnish: Add a touch of elegance by garnishing the top of the cake with fresh mint leaves, chocolate curls, or a dusting of powdered sugar on top of the whipping cream.
Slice of strawberry cream cheese icebox cake in baking pan.

Recipe FAQs

Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if they’re not in season. Just be sure to thaw them completely and drain any excess liquid before using them in the recipe.

Can I make this cake gluten-free?

Yes, you can make this icebox cake gluten-free by using gluten-free graham crackers or another suitable gluten-free cookie as a substitute.

Can I use graham cracker crumb crust instead of sheets of graham crackers?

For the strawberry cream cheese icebox cake recipe, you have the option to use a pre-made graham cracker crumb crust instead of graham cracker sheets. However, please note that using the crumb crust may make spreading the pudding filling and serving the finished dish a little more difficult due to its crumbly texture, but it will still taste great.

Can I use a different type of fruit for this recipe?

Absolutely! Feel free to get creative with your fruit choices. Some great alternatives include blueberries, raspberries, peaches, or mixed berries.

Can I use store-bought whipped cream instead of making my own?

Yes, you can use store-bought whipped cream for convenience. However, homemade whipped cream tends to have a better flavor and texture, so it’s worth the extra effort if you have the time.

Can I make this ahead of time and freeze it?

You can prepare and freeze the strawberry cream cheese icebox cake in advance. It’s recommended to store it in a freezer-safe container for a maximum of 3 months. To defrost, simply cover it and place it in the refrigerator for 24-48 hours until it’s completely thawed. Alternatively, it can also be eaten as a frozen dessert.

What to Serve with Strawberry Cream Cheese Icebox Cake

Strawberry Cream Cheese Icebox Cake is a delightful dessert on its own, but you can elevate the experience by serving it with complementary accompaniments. Here are some suggestions:

  1. Sauces: Drizzle a bit of chocolate or caramel sauce over each slice of cake for an added layer of flavor and visual appeal.
  2. Whipped Cream: Serve an extra dollop of whipped cream on the side for guests to add as desired, enhancing the creaminess of the dessert.
  3. Ice Cream or Sorbet: A scoop of vanilla ice cream or a fruity sorbet, such as strawberry or raspberry, can complement the flavors and add a contrasting temperature element to the dish.
  4. Fresh Fruit: Offer a side of fresh fruit salad or a fruit compote to complement the fruity flavors of the cake and provide additional textures.
  5. Mint Leaves: Garnish each plate with a sprig of fresh mint for a touch of color and a refreshing aroma that pairs well with the strawberry flavor.
Close up of strawberry cream cheese icebox cake.

Storage

To store an icebox cake, follow these steps:

  1. Cover the cake: Once the cake is assembled and chilled, cover it with plastic wrap, aluminum foil, or place it in an airtight container to protect it from air exposure and prevent it from absorbing any odors from the fridge.
  2. Refrigerate: Store the icebox cake in the refrigerator, as it needs to be kept cold to maintain its structure and freshness. Make sure the temperature in your fridge is consistently between 35-40°F (2-4°C).
  3. Shelf life: An icebox cake can generally be stored for up to 3-4 days in the refrigerator. Keep in mind that the texture of the cake may change slightly over time, and the fruit may release more moisture, so it’s best enjoyed within the first couple of days.

More No Bake Recipes You’ll Love

More Cake Recipes

If making this strawberry icebox cheesecake cake has given you the desire to try other cake recipes, why not start with this Cherry Chip Cake? Or for a really summery recipe, try making a Pineapple Sunshine Cake. Want to indulge in something a little more chocolatey? Then try this Homemade Marble Cake instead.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Originally published: June 2023
Updated and republished: April 2025

Recipe

Slice of strawberry cream cheese icebox cake on white plate, next to fork.
Print Pin
5 from 10 votes

Strawberry Cream Cheese Icebox Cake

This Strawberry Cream Cheese Icebox Cake has layers of juicy strawberries, luscious cream cheese filling, and tender graham crackers, this cake is a crowd-pleaser that's incredibly easy to make.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill time 8 hours
Total Time 8 hours 15 minutes
Servings 9 3-inch slices
Calories 328kcal
Author Jessica Burgess

Ingredients

  • 1½ pound Fresh Strawberries
  • 8 ounces Whipped Cream Cheese
  • 12 Honey Graham Crackers
  • 3.4 ounces Cheesecake Pudding Dry Instant Mix
  • 2 cups Heavy Cream
  • 8 ounces Cool Whip Thawed
  • 1 teaspoon Vanilla Extract
  • ¼ cup Powdered Sugar

Instructions

  • Prep strawberries: Wash and slice your strawberries into thin lengthwise slices and set them aside while you prepare the filling.
  • Mix pudding: In a large bowl, combine cheesecake pudding with heavy cream and mix well until it thickens.
  • Cream: Add cream cheese, powdered sugar, and vanilla extract to your pudding mixture and blend well using a mixer.
  • Add Cool Whip: Once the pudding cream cheese mixture is smoothly blended, mix in cool whip until creamy and smooth.
  • Add crackers: Place a layer of graham crackers evenly along the bottom of an ungreased 9×9 baking dish. You may have to break the graham crackers to make an even layer, which is ok.
  • Spread: Smooth half of the cream cheese mixture over the graham cracker layer as evenly as you can. Then arrange a layer of strawberry slices over the cream cheese mixture placing them as closely together as you can.
  • Repeat these layers once more. graham crackers, cream cheese mixture, and ending with strawberries. Cover the dish in your refrigerator for 8 hours so that the flavors can combine, and the pudding can set.
  • Serve: Remove the cake from your refrigerator, slice it, and serve chilled.

Video

Notes

You can get away with only using 1 pound of strawberries by spacing them out a little more than I do.

Nutrition

Serving: 1slice | Calories: 328kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 158mg | Potassium: 188mg | Fiber: 2g | Sugar: 16g | Vitamin A: 829IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 1mg

Orange Fluff Salad

Orange Fluff Salad: This creamy, fluffy dessert salad is a no-bake recipe made with just 5 ingredients: jello, pudding mix, whipped topping, mandarin orange, and mini marshmallows! It’s incredible all year but especially at Easter!

A close up photo of a large oblong white bowl holding a fluffy orange desserts salad sprinkled on top with mini marshmallows and mandarin orange slices

We are no strangers to dessert salads around here. But, if you haven’t had one before, a dessert salad is a sweet, fluffy mixture of instant pudding and whipped topping with fruit, nuts or candy stirred in.

If you have eaten ambrosia salad or Watergate salad, then you have had a dessert salad! Some of our favorite delicious recipes include this pistachio fluff salad, classic fruit salad with Cool Whip, and this incredibly delicious Snicker apple salad!

Why you’ll love this recipe

Minimal Ingredients: This orange fluff recipe is made with just 5 ingredients and one bowl! Now that is a simple dessert recipe to add to your Thanksgiving menu.

Dreamy creamsicle flavor: With the sweet flavor combination of orange and vanilla, it’s no surprise that we also call this orange jello salad “creamsicle fluff”.

Dessert for a crowd: If you need a dessert or side dish for a special event or a large family get-together, this simple orange fluff salad recipe is a crowd favorite and can easily be doubled or tripled.

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Ingredients

You can find the simple ingredients for this fluff salad recipe at your local grocery store. I like to keep them on hand in my pantry and freezer so I can make a big bowl of this mandarin orange salad when the craving hits!

Bowls of ingredients are displayed on a white background
Orange jello fluff ingredients
  • One 3 ounce box of orange Jell-o + 1 ½ cups boiling water
  • One 3.4 ounce box of instant vanilla pudding mix
  • 8 ounces of thawed whipped topping (like Cool Whip or TruWhip)
  • Two 15-ounce cans of mandarin oranges, drained – or less if desired – saving a few for garnish on top.
  • 2 cups of mini marshmallows, plus extra for topping if desired
  • Optional, 1 cup of small curd cottage cheese (not pictured, as it’s not required)

See the printable recipe card below for ingredients, nutrition information and detailed recipe notes.

Substitutions and Variations

This is a classic side and dessert recipe and a family favorite in many homes. So, I know there are a lot of different versions of this jello mandarin orange salad out there. Try one of these ways to adapt the recipe to your family’s tastes and preferences.

  • Fruit: For a slightly more tropical flavor, drain an 8 oz. can of crushed pineapple or pineapple tidbits and add it with the mandarin oranges.
  • Nuts: Add ¼ – ½ cup of toasted, chopped pecans for some crunch and nutty flavor.
  • Coconut: For an ambrosia-like fluff salad, add ¼ – ½ cup of coconut.
  • Cranberry sauce: If you like the pairing of orange and cranberry for Thanksgiving, stir ½ cup of cranberry sauce into the orange fluff jello salad.
  • Cottage cheese: While we made our orange fluff salad without cottage cheese, a lot of recipes call for the addition of 1-2 cups of small curd cottage cheese. The tang of the cottage cheese offsets the other sweet ingredients and it adds another texture to the dessert salad.
  • Pudding Mix: Since this orange fluff salad with instant pudding is a pretty flexible recipe, try using white chocolate, coconut or cheesecake-flavored instant pudding mix.
  • Jello flavors: There is a huge variety of different flavors of jello. You can try raspberry jello mix, strawberry jello or even peach jello to make for this delicious jello salad.
  • Lighter Salad: Depending on your dietary preferences, you can use sugar-free pudding mix, sugar-free jello or light whipped topping in this fluffy salad recipe.

Instructions

*Be sure to see the recipe card below for the full ingredients list & instructions!*

There are just 5 quick steps to this no-bake dessert recipe and we have detailed them in the instructions and step-by-step photos below.

A large bowl in the center of the photo holds orange liquid Jello and a spatula is resting on the edge of the bowl
Mix up the Jell-o
A large glass bowl holds a light orange liquid and there is a whisk and several smaller bowls of ingredients surrounding the large bowl
Whisk in the vanilla pudding mix
  1. First, pour the 3 ounce package of orange jello into a large mixing bowl. Pour 1 ½ cups of boiling water over the gelatin and whisk it until the crystals have dissolved (about 1-3 minutes). Place the bowl in the refrigerator to chill for 15 minutes – or until the jello mixture is chilled. (Not firm, but not still warm.)
  2. Next, remove the bowl from the refrigerator. Add the 3.4 ounce packet of instant vanilla pudding mix to the gelatin mixture and whisk until fully incorporated. Return the bowl to the refrigerator to chill for 20 minutes.
A spatula is resting on the edge of large glass bowl that contains a creamy, light orange mixture
Fold in whipped topping
A spatula is resting on the edge of large glass bowl that contains a creamy, light orange mixture with mini marshmallows and mandarin orange slices visible in it
Add oranges and mini marshmallows
  1. Now, remove the bowl from the refrigerator and use a rubber spatula to fold in 8 oz. of thawed whipped topping. If the mixture is thin, instead of fluffy, refrigerate again, until no longer a “soupy” mixture.
  2. Finally, add the two 15 ounce cans of mandarin oranges that have been drained (save a few for a garnish on top) and 2 cups of mini marshmallows (saving a few for garnish on top) and mix them gently into the fluff mixture.
    If adding cottage cheese to this recipe, this is when to add that as well, and stir in to combine.
A small bowl of orange fluff salad is in the center of the photo surrounded by a larger bowl of the same salad, spoons and several orange wedges
Orange Creamsicle Fluff Salad
  1. Serve chilled and garnish the orange salad with additional mini marshmallows and mandarin orange slices.

Isn’t it gorgeous? I love that pastel orange color with pops of bright, plump mandarin slices and soft, fluffy mini marshmallows. This is a light, simple dessert that I think is perfect to serve after a big Thanksgiving meal or even as a cool dessert in the summer!

A spoon holds a bite of light orange fluffy dessert salad with a mandarin orange slice and a mini marshmallow with a bowl of the same salad in the background
Orange jello fluff salad

How to Store Orange Fluff Salad

Store any uneaten orange fluff salad in an airtight container or a bowl covered with plastic wrap in the refrigerator for up to a week. Stir it again gently before eating as the oranges may release some liquid while resting in the fridge.

Can you freeze orange fluff salad?

You can! Store in an airtight freezer-safe container for up to three months. The texture of the marshmallows may change slightly when thawed, but if you don’t mind, thaw it in the refrigerator and enjoy!

A birdseye photo of a large bowl of fluffy orange dessert salad, a bowl of mini marshmallows, a cut orange and a small bowl of the orange fluff salad
Easy orange fluff recipe

More No Bake Desserts

If you’re a fan of making easy, no-bake desserts like this one, then I think you’ll also love this No Bake Oreo dessert (a fan favorite), this marshmallow fruit dip, and this banana pudding dip!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Originally published: November 2022
Video added and updated: April 2025

Recipe

A large white bowl holds a fluffy orange dessert salad that is sprinkled with mandarin orange slices and mini marshmallows
Print Pin
4.41 from 5 votes

Orange Fluff Salad

Orange Fluff Salad: This creamy, fluffy dessert salad is a no-bake recipe made with just 5 ingredients: jello, pudding mix, whipped topping, mandarin orange, mini marshmallows and an optional secret ingredient!
Course Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Chilling Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 187kcal
Author Jessica Burgess

Ingredients

  • 3 ounces orange flavored gelatin one box
  • 1 ½ cups boiling water
  • 3.4 ounces instant vanilla pudding mix one box
  • 8 ounces whipped topping thawed
  • 30 ounces cans mandarin oranges drained – or more/less if you prefer.
  • 2 cups miniature marshmallows
  • 1 cup small curd cottage cheese if desired

Instructions

  • First, pour the 3 ounce box of orange flavored gelatin into a large mixing bowl. Pour 1 ½ cups of boiling water over the gelatin and whisk it until the crystals have dissolved (about 1-3 minutes). Place the bowl in the refrigerator to chill for 15 minutes or until it is cold. (Not set where it is thick jello… but just chilled/cold/no longer hot.)
  • Next, remove the bowl from the refrigerator. Add the 3.4 oz. packet of instant vanilla pudding mix and whisk until fully incorporated. Return the bowl to the refrigerator to chill for 20 minutes or until it has fully chilled.
  • Now, remove the bowl from the refrigerator and use a spatula to fold in the 8 ounces of thawed whipped topping.
  • Finally, add two 15 ounce cans of mandarin oranges (or less if you prefer) that have been drained and 2 cups of mini marshmallows and mix them into the fluff mixture gently.
  • If adding in cottage cheese, pour in to the mixture and stir to combine.
  • Serve chilled and garnish the orange salad with additional mini marshmallows and mandarin orange slices.

Video

Notes

TIPS:
  • To add flavor and texture to the orange fluff, try adding 8 ounces of drained, crushed pineapple, up to ½ cup of toasted chopped pecans or ½ cup of cranberry sauce.
  • Store any uneaten orange fluff salad in an airtight container in the refrigerator for up to a week. Since the oranges may release some liquid while resting in the fridge, stir the salad again gently before eating.
  • If you want to freeze this dessert salad, store it in an airtight, freezer-safe container for up to 3 months. The texture of the marshmallows may change slightly, so if you don’t mind that, thaw it in the refrigerator to enjoy.

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 599mg | Potassium: 30mg | Fiber: 0.02g | Sugar: 23g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.1mg

Gooey Butter Cake

Gooey Butter Cake: An easy dessert recipe that’s an ooey goodness, made with a cake mix, butter, sugar, eggs, vanilla, and cream cheese.

Slice of Gooey Butter Cake on square plate, next to fork.

Definitely considered one of our easier cake recipes, (maybe not as easy as this vanilla mug cake recipe) this gooey butter cake recipe is perfect for serving a crowd for the holidays or just on the weekend for an ultra-sweet treat!

What is Gooey Butter Cake?

Gooey butter cake is a flat cake without icing that is made of everyday ingredients, like butter (butter being the key ingredient here!) eggs, sugar, cream cheese, and occasionally, a cake mix to keep it quick and easy!

A St. Louis classic, this delicious dessert has a buttery cake bottom layer and a gooey cream cheese layer on top of that. It’s baked to perfection in about 35-40 minutes and ready to serve!

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Why You’ll Love This Gooey Cake

It’s a very rich (and buttery) dessert, this ooey gooey butter cake goes amazingly well with a hot cup of coffee.

The best part is, that it’s also a simple cake to make if you’re taking a care package to a friend, as it transports well, and is easy to serve.

Ingredients

Ingredients for gooey butter cake on counter

What you’ll need to make this cake is:

  • 1 yellow cake mix
  • 3 eggs
  • 2 sticks butter (used at separate times)
  • 8 oz. cream cheese
  • 1 Tablespoon vanilla extract
  • 2 cups powdered sugar + 2 Tablespoons (confectioners’ sugar)

That’s it! Now, let’s walk through the steps to make it because you won’t actually use all of the eggs and butter at once, so pay close attention to how much and when to add them.

(Or, feel free to scroll toward the bottom of the page to see the full printable recipe card for everything in one place!)

How to Make Gooey Butter Cake

First, I must say that you’re going to be pleasantly surprised at how easy this recipe is and how much your friends and family will love it!

This recipe that I make uses a cake mix which makes things even easier in the kitchen and I think we can all get on board for that.

  1. First, preheat your oven to 350 degrees.
  2. Next, you’ll start with grabbing a medium or large bowl, or bowl of an electric mixer.
  3. Add in your cake mix, 1 stick of melted butter and 1 egg.
  1. Mix with a mixer on medium speed, until well-combined, scraping down the sides of the bowl if needed. (We use the paddle attachment on our stand mixer.)
Yellow cake mix, eggs, butter in mixing bowl
Pour ingredients in.
Mixed butter, mix and eggs in bowl
Mix together.
  1. Grab a 9×13 baking dish, spray with a little cooking spray, and spread out the cake mix batter into the bottom of the prepared baking dish, making sure to evenly distribute. This is the first layer.
Gooey butter cake spread in to baking dish
Spread in to dish.

NOTE: You may slightly panic, thinking you don’t have enough to cover the pan. You will! Just keep spreading it out, making sure the entire pan bottom is covered.

  1. Set the baking dish aside and either wash out the bowl you used for the cake mix batter or grab a different bowl so you can mix together the gooey butter topping.

For the Cream Cheese Top Layer

  1. In the mixing bowl, add in the cream cheese and with clean mixer attachments, mix the cream cheese until light and fluffy.
cream cheese in mixing bowl
Add cream cheese.
cream cheese mixed in bowl
Beat cream cheese.
  1. Pour in 1 stick of melted butter…
  1. …the 2 eggs and the vanilla extract.
  1. Mix until evenly combined.
Eggs and vanilla added in to cream cheese
Add egg, butter and vanilla.
Cream cheese, butter, eggs and vanilla
Mixed together.
  1. Add in the powdered sugar, and mix until evenly combined.
Powdered sugar poured in to cream cheese mixture in white bowl
Add powdered sugar.
Powdered sugar mixed in to cream cheese mixture
Mixed topping.
  1. Pour the powdered sugar mixture onto the top of the cake mix mixture and spread out evenly. (I like to use a rubber spatula for this.)
  1. Bake the cake in a 350 degree oven for about 35-40 minutes, or until the top of the cake (even just the edges) turns to golden brown.
Cream cheese mixture poured on top of cake batter
Pour on top of cake.
Cream cheese mixture spread evenly across cake
Spread evenly.
  1. When the cake has been removed from the oven, and while the cake is still hot, sprinkle on about 2 tablespoons of powdered sugar!
Baked gooey butter cake in cake pan
Baked Gooey Butter Cake.
Powdered sugar sprinkled on top of gooey butter cake in white dish
Sprinkle powdered sugar.

How to Serve Gooey Butter Cake

We prefer to cut the gooey butter cake while it’s still warm and top each piece with a small slice of butter so it gently melts on top of that powdered sugar and warm, gooey, goodness. We think this makes the best gooey butter cake in the world!

Close up of gooey butter cake slice on white plate

Additional Toppings

If you’re feeling adventurous, you can also add other toppings to this like:

  • whipped cream
  • sliced sugared strawberries, blueberries, peaches, or your favorite fruit
  • chocolate syrup
  • caramel syrup
  • ice cream
  • ice cream toppings

Does Gooey Butter Cake Need to be Refrigerated?

Gooey butter cake can actually be stored at room temperature for about 2-3 days or refrigerated for up to 4-5 days. Just make sure to cover with plastic wrap or place in an airtight container.

However, I recommend warming it up just a tad and adding on that sliver of butter before serving if you are eating leftovers or have made it in advance.

Two slices of gooey butter cake on two different white plate

Can Gooey Butter Cake be Frozen?

Absolutely! Cut it in to squares for easier serving later, and when stored, (in an airtight container) gooey butter cake be frozen for at least up to a month. Just make sure you allow enough time for defrosting when serving.

Have you ever had an old-fashioned Ugly Duckling Cake? It’s an easy dessert like this one that you’re sure to love!

Plus, if you love making quick desserts with cake mixes, then you’ll also love these cake mix cookies, caramel apple dump cake, and these easy strawberry brownies!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

I hope you LOVE this St. Louis tradition as much as we do.

Originally published: October 2022
Updated and republished: April 2025

Recipe

Slice of Gooey Butter Cake on a square plate, next to fork.
Print Pin
5 from 8 votes

Gooey Butter Cake

Gooey Butter Cake: An easy dessert recipe that's an ooey goodness, made with a cake mix, butter, sugar, eggs, vanilla, and cream cheese.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 servings
Calories 451kcal
Author Jessica Burgess

Equipment

Ingredients

  • 15.25 box of yellow cake mix
  • 3 eggs (Divided 2+1)
  • 2 sticks Unsalted Butter melted (Divided: 1+1)
  • 8 ounces cream cheese softened
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar with an extra 2 tablespoons for garnish

Instructions

  • Preheat your oven to 350 degrees.
  • In a mixing bowl, mix together the yellow cake mix, 1 egg, and 1 stick of melted butter, with a mixer.
  • Grab a 9×13 baking dish, spray it with non-stick cooking spray, and press the cake mixture into the bottom. Set the baking dish aside.
  • If you prefer, wash the same mixing bowl and beaters to mix the other half of the ingredients to make the gooey butter topping.
  • Mix the softened cream cheese until light and fluffy and then add the vanilla, 1 stick of melted butter, and 2 eggs. Mix until evenly combined and then add in the powdered sugar (reserving about 2 tablespoons) and beat well.
  • Spread the powdered sugar batter, evenly over the cake batter and bake at 350 degrees for 35-40 minutes or until top is golden brown (or even just the edges and the top center is puffy). 
  • Remove from oven and sprinkle about 2 tablespoons of powdered sugar on top of the cake while still warm.

Video

Notes

How to Serve Gooey Butter Cake

We prefer to cut the gooey butter cake while it’s still warm and top each piece with a small slice of butter so it gently melts on top of that powdered sugar and warm, gooey, goodness.

You can also add:

If you’re feeling adventurous, you can also add other toppings like:
  • extra butter
  • whipped cream
  • sliced sugared strawberries, blueberries, peaches, or your favorite fruit
  • chocolate syrup
  • caramel syrup
  • ice cream
  • ice cream toppings

Nutrition

Serving: 1slice | Calories: 451kcal | Carbohydrates: 32g | Protein: 3g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 123mg | Sodium: 177mg | Potassium: 70mg | Sugar: 29g | Vitamin A: 941IU | Calcium: 36mg | Iron: 1mg

Crispy Panko Chicken Recipe (Baked or Fried)

This crispy panko chicken recipe has a golden, crunchy coating that’s also juicy inside, it’s perfect for picky eaters and a great base for everything from sandwiches to salads. Plus, it’s freezer-friendly and easy to reheat — win-win for busy families!

Panko chicken sliced and whole, on round plate with lemons.

Why You’ll Love This Recipe

  • Crispy and Crunchy: Panko breadcrumbs create the ultimate crispy texture on this tender chicken cutlet.
  • Easy to Make: No complicated steps, just simple pantry ingredients to make this juicy chicken recipe.
  • Versatile: Serve it as is, or serve it on a bed of pasta or on a brioche bun for a hearty sandwich.
Panko Chicken cutlets on plate, next to lemon wedges.

Ingredients

Here’s what you’ll need to make this panko chicken recipe. See the recipe card below with the full list of ingredient amounts and instructions.

Ingredients on counter to make panko chicken.
  • Chicken – boneless, skinless chicken breasts are best for this recipe. Or, you can purchase chicken cutlets to save time.
  • Flour – all-purpose flour is recommended
  • Seasonings – Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper are used to give this breaded chicken even more flavor.
  • Eggs – the eggs are used to help the bread stick to the chicken
  • Milk – combining the milk with eggs will create a batter for the panko crumbs to stick to the chicken.

How to Make Panko Chicken

Chicken breasts sliced, and tenderized in plastic bag.
  1. Place a chicken breast flat on a cutting board. Hold it steady with one hand and carefully slice it in half horizontally using a sharp knife to create two thin cutlets. Repeat with the second breast to make 4 pieces total.
  2. Place the sliced chicken pieces in a large Ziploc bag. Pound each piece to an even ¼-inch thickness using a meat mallet or heavy skillet.

How to Bread Panko Chicken

Breading process steps for making panko chicken.
  1. Set up a breading station with three shallow dishes. In the first, add the flour. In the second, beat the eggs with the milk. In the third, combine panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Three images showing the steps of how to bread panko chicken.
  1. Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.
Panko chicken in cast iron skillet.
  1. Heat vegetable oil in a large skillet over medium-high heat until hot.
  2. Cook chicken until golden brown and cooked through, about 3–4 minutes per side. Work in batches if needed.
Panko Chicken breasts on plate with lemon slices.
  1. Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges, if desired.
Panko chicken breasts sliced on plate, with lemon slices.

Panko Chicken Tips:

How do I make sure the breading sticks on the chicken?

Pat the chicken dry and press the panko crumbs firmly into the surface.

What’s the best oil for frying?

Vegetable oil or any neutral oil with a high smoke point works well.

Can you bake panko chicken?

Yes, bake on a wire rack at 425°F for 15–20 minutes, flipping halfway for even crispness.

How to Store, Heat, and Freeze: 

Stored: Panko chicken should be stored in an airtight container in the refrigerator for up to 3 days.

To Reheat: Warm in a skillet over medium heat until crisp and heated through, or bake in a 350°F oven for 10–12 minutes. Avoid microwaving to maintain crispness.

To Freeze: Freeze cooked cutlets in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven until hot and crispy.

What to Serve With Crispy Panko Chicken

More Easy Chicken Recipes

No matter how you enjoy it, this crispy panko chicken is a must-try. It’s crunchy, juicy, and perfect for busy nights or meal prep. Plus, it’s picky-eater approved — always a bonus!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Crispy panko chicken breasts sliced on plate, with lemon wedges sitting beside them.
Print Pin
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Crispy Panko Chicken Recipe

Crispy Panko Chicken is easy to make, ready in about 30 minutes and it uses simple ingredients to create a juicy, tender chicken.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 436kcal
Author Jessica Burgess

Equipment

  • 1 knife
  • 1 Cutting board
  • 1 Large Ziploc bag
  • 1 Meat mallet or heavy skillet
  • 1 Large Skillet
  • 3 Shallow dishes
  •  Measuring cups and spoons

Ingredients

  • 2 large boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1½ cups panko crumbs
  • ¼ cup Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup vegetable oil for frying
  • lemon wedges, for serving, optional

Instructions

  • Place a chicken breast flat on a cutting board. Hold it steady with one hand and carefully slice it in half horizontally using a sharp knife to create two thin cutlets. Repeat with the second breast to make 4 pieces total.
  • Place the sliced chicken pieces in a large Ziploc bag. Pound each piece to an even ¼-inch thickness using a meat mallet or heavy skillet.
  • Set up a breading station with three shallow dishes. In the first, add the flour. In the second, beat the eggs with the milk. In the third, combine panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  • Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.
  • Heat vegetable oil in a large skillet over medium-high heat until hot.
  • Cook chicken until golden brown and cooked through, about 3–4 minutes per side. Work in batches if needed.
  • Transfer to a paper towel-lined plate to drain. Serve hot.

Notes

You can bake panko chicken on a wire rack at 425°F for 15–20 minutes, flipping halfway for even crispness if you prefer, instead of frying.

Nutrition

Serving: 1chicken breast | Calories: 436kcal | Carbohydrates: 29g | Protein: 22g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 659mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg

Ham and Cheese Croissant Bake

This ham and cheese croissant bake is a rich and savory breakfast or brunch casserole with layers of croissants, crispy ham, and gooey melted cheese, all baked in a custardy egg mixture.

Ham and cheese croissant serving being lifted out of baking dish with wooden spoon.

Savory Breakfast Casserole

Breakfast casseroles are a staple for brunches, weekend breakfasts, and holidays. Some of my sweet casserole favorites are this cinnamon roll casserole and this French toast casserole. For another savory breakfast casserole, this biscuit and gravy casserole is also incredible. Yet, this ham and cheese breakfast casserole is a recipe that’s perfect for all of those occasions.

What I love about this casserole, is that it uses premade croissants (you can grab them at the grocery store) and then the other ingredients are simple as well. When you mix it all together and bake it, it comes out as a delicious, cheesy, savory and hearty breakfast casserole that everyone in my family love.

Ham and cheese croissant bake serving on plate with honey mustard spooning on top.

Recipe FAQs and Tips

How do you store leftover Ham and Cheese Croissant Bake?

This casserole keeps well  covered in the refrigerator for up to 3 days. Reheat in the microwave or back in the oven until heated through. The honey mustard will keep for up to 7 days in the refrigerator in an airtight container. 

Can you make this croissant bake ahead of time?

You can assemble the casserole the night before, cover, and refrigerate. Bake right before you want to serve.

What do you serve with a breakfast casserole?

Adding something sweet to the breakfast menu with this casserole is a great idea. This Oreo pancakes recipe, or this French toast recipe are great options for a sweet dish!

Ingredients Needed: (See recipe card below for the full recipe)

Ingredients for ham and cheese croissant bake on counter.

Ingredients for the Croissant Bake:

  • 6 large croissants (day old)
  • 6 large eggs
  • 2 cups half and half
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces deli sliced ham
  • 1 ½ cups shredded Swiss cheese
  • 1 tablespoon fresh chives, chopped

Ingredients for the Honey Mustard:

  • 2 tablespoons honey
  • 2 tablespoons mayonnaise 
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard

How to Make This Ham and Cheese Croissant Bake

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.

Croissants cut, sitting on cutting board and other image showing wet ingredients in glass bowl.

Cut the croissants into three even pieces each.

Place the eggs, half and half, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt and pepper into a large mixing bowl and whisk until all the eggs are broken up and combined.

Croissants in mixing bowl with mixture and croissants with egg mixture in baking dish.

Place the croissant pieces into the egg mixture and lightly hold them under so that the croissants really absorb the egg mixture.

Place the croissants into the prepared baking dish and spread out evenly. Pour the remaining egg mixture over the croissants.

Ham added to croissant bake mixture, and then cheese added to ham and croissant bake.

Tuck the ham in and around the dish so it’s spread out evenly.

Evenly spread out the Swiss cheese through the top layer of the dish. You can also place some cheese under and around the croissants and ham so that it’s all throughout the dish.

Baked ham and cheese croissant bake in baking dish.

Cover the croissant bake with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-17 minutes or until the egg is set and cooked. It should not be jiggly at all and the croissants should be browned and cheese melted.

How to Make Honey Mustard Sauce

While the dish is baking, make the honey mustard by placing the honey, mayonnaise, yellow mustard and Dijon mustard into a mixing bowl. Whisk together until smooth and all one even color.

Honey mustard in small bowl, with list of ingredients of how to make the recipe.

Allow the ham and cheese croissant bake to sit for 3-5 minutes. Top with chopped fresh chives and serve alongside the homemade honey mustard.

Ham and cheese croissant bake serving on plate, with honey mustard drizzled on top.

Ham and Egg Croissant Casserole Tips

  • Ham and Swiss go together perfectly, but you can use cheddar, provolone or mozzarella cheese. You can even do a blend of multiple cheeses.
  • I recommend using older croissants for this recipe, not super fresh. You can also leave croissants uncovered for 12-24 hours so that the moisture dries out. Older bread will hold its shape better and get crispier during baking.
  • If you want a really buttery topping, you can melt a tablespoon of butter and in the last 5 minutes of baking, just brush the tops of the croissants with butter.
  • You can use your favorite variety of deli ham. I went for a slightly thicker cut so that it’s more of a contrast to the croissants and eggs but if you like thin and crispy, that works great too.
Ham and cheese croissant bake in baking dish with a serving taken out.

Recipe

Ham and cheese croissant bake serving being lifted out of baking dish.
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Ham and Cheese Croissant Bake

This ham and cheese croissant bake is a savory breakfast casserole that's rich with seasoned, egg-soaked croissants and baked with pieces of ham and swiss cheese.
Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Servings 6 servings
Calories 708kcal
Author Jessica Burgess

Equipment

Ingredients

For the croissant bake:

  • 6 large croissants day old
  • 6 large eggs
  • 2 cups half and half
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces deli sliced ham
  • 1½ cups shredded Swiss cheese
  • 1 tablespoon fresh chives chopped

Honey Mustard Sauce:

  • 2 tablespoons honey
  • 2 tablespoons mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard

Instructions

How to Make the Croissant Bake:

  • Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
  • Cut the croissants into three even pieces each.
    6 large croissants
    Croissants cut in to pieces, sitting on wooden cutting board.
  • Place the eggs, half and half, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt and pepper into a large mixing bowl and whisk until all the eggs are broken up and combined.
    6 large eggs, 2 cups half and half, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper
    Eggs, half and half, and spices added to mixing bowl for casserole.
  • Place the croissant pieces into the egg mixture and lightly hold them under so that the croissants really absorb the egg mixture.
    Croissants soaking in mixing bowl, in batter.
  • Place the croissants into the prepared baking dish and spread out evenly. Pour the remaining egg mixture over the croissants.
    Croissants soaking in egg batter in baking dish for casserole.
  • Tuck the ham in and around the dish so it’s spread out evenly.
    8 ounces deli sliced ham
    Ham pieces added to baking dish for ham and egg bake.
  • Evenly spread out the Swiss cheese through the top layer of the dish. You can also place some cheese under and around the croissants and ham so that it’s all throughout the dish.
    1½ cups shredded Swiss cheese
    Swiss cheese added to baking dish full of croissants and ham.
  • Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-17 minutes or until the egg is set and cooked. It should not be jiggly at all and the croissants should be browned and cheese melted.
    Ham and cheese croissant bake sitting on counter.

How to Make the Honey Mustard:

  • While the dish is baking, make the honey mustard by placing the honey, mayonnaise, yellow mustard and Dijon mustard into a mixing bowl. Whisk together until smooth and all one even color.
    2 tablespoons honey, 2 tablespoons mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon Dijon mustard
    Honey mustard sauce in small bowl.
  • Allow the bake to sit for 3-5 minutes. Top with chopped fresh chives and serve alongside the homemade honey mustard.
    1 tablespoon fresh chives
    Ham and cheese croissant serving on plate with honey mustard being drizzled over the top.

Notes

  • You can use cheddar, provolone or mozzarella cheese. 
  • You can assemble the casserole the night before, cover, and refrigerate. Bake right before you want to serve.
  • I recommend using older croissants for this recipe, not super fresh. You can also leave croissants uncovered for 12-24 hours so that the moisture dries out.
  • If you want a really buttery topping, you can melt a tablespoon of butter and in the last 5 minutes of baking, just brush the tops of the croissants with butter.
  • This casserole keeps well when covered, in the refrigerator for up to 3 days. Reheat in the microwave or back in the oven until heated through. The honey mustard will keep for up to 7 days in the refrigerator in an airtight container. 

Nutrition

Serving: 1serving | Calories: 708kcal | Carbohydrates: 42g | Protein: 30g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 310mg | Sodium: 1404mg | Potassium: 411mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1313IU | Vitamin C: 1mg | Calcium: 394mg | Iron: 3mg

Quick & Easy Banana Pudding

Perfectly layered banana pudding is the perfect party or potluck contribution. This easy, banana pudding recipe is a dessert that transports well and is delicious any time of year.

Baking dish full of banana pudding.

Have you tried my banana pudding brownies yet? Those should be on your radar too for a quick grab-and-go dessert recipe or this banana pudding poke cake if you’re looking for something to make next time that’s a fun twist.

I love recipes that are easy to make ahead. This means you can get some food prep out of the way if you are hosting an event! This banana pudding dessert even tastes better the next day.

For more no-bake treats, try these Fruity Pebbles Treats or a classic Strawberry Cream Icebox Cake. I haven’t forgotten the chocolate lovers – I also really enjoy chocolate peanut butter no-bake bars!

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Why You’ll Love This Recipe

  • Easy Recipe: You can’t go wrong with a vintage dessert recipe that so many have loved seeing at church potlucks, family reunions, and holidays for years, and that’s easy to make! Serve it after a comfort food meal like this Stove-Top Stuffing Meatloaf recipe and you’ll win the hearts of everyone!
  • Make it ahead: You do need some planning here with thawing and then chilling, but it makes for a super easy, day before, dessert.
  • Tasty ingredients: Who doesn’t love pudding and cookies??
  • Ready in only 15 minutes: You’ll seriously spend the most time here…stirring! That’s it.

Ingredients Needed

Here’s what you’ll need to make this old-fashioned banana pudding. For the full list of ingredients and directions, you can scroll down to the recipe card.

Ingredients on a kitchen counter, for making banana pudding.
  • Pudding – I reach for classic vanilla, but if you can find banana that will amp up the flavor. White chocolate or cheesecake are also great “blank canvas” flavors to try.
  • Whipped Topping – I recommend using the frozen tub of Cool Whip and not going homemade here, as the stabilizers will keep the dessert from weeping or “breaking.”
  • Cookies – Nilla wafers are the traditional pairing with banana, but any “plain” cookie will work here, even graham crackers.
  • Milk – I like 2% but whole is fine. Just don’t use skim! We are also adding part of a can of sweetened condensed milk.
  • Bananas – Make sure you have ripe and ready bananas. Not banana bread ripeness but getting close. This ensures the slices still have a good color but also have that great banana flavor!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

How to Make This Easy Banana Pudding

4 image collage showing steps for how to make banana pudding.

STEP 1. Whisk pudding. First, whisk the pudding and milk just like the box states.

STEP 2. Increase flavor.  Add vanilla and sweetened condensed milk to increase flavor! Then, carefully fold in the whipped topping.

Final steps of how to make banana pudding.

Tip: No one wants brown bananas! Try tossing them (gently!) in a little bit of lemon juice. This will keep them from browning and add a fun citrus twist. You can skip the lemon juice, just be aware you may see some browning then.

STEP 3. Begin layering. Start with cookies, then banana and pudding. Repeat again, ending with pudding. Then you can top with a final layer of cookies or bananas (or both!).

STEP 4. Chill. Next up, pop the finished dessert in the fridge for at least 4 hours, but overnight is even better!

Recipe Pro Tips

  • Make it ahead. This dessert will definitely benefit from extra time in the fridge. While it’s fine to eat it after 4 hours, I think it tastes even better the next day when the cookies have softened and all the flavors have had a chance to meld.
  • Pretty dish. Use a square or rectangle clear glass baking dish. You can also use a trifle bowl if you have one on hand! I highly recommend clear though so you can see all the pretty layers.
Serving of banana pudding on white plate.

Recipe FAQs

How do I store banana pudding?

Transfer leftovers to an airtight container.  Banana pudding is best when enjoyed within a few days of preparation. The bananas can start to break down over time, affecting the texture and taste of the dessert. If your banana pudding has additional toppings like crushed vanilla wafers or sliced bananas on top, consider adding them just before serving to maintain their freshness and texture.

Can I use different flavors of pudding for banana pudding?

You can swap in other vanilla-adjacent pudding flavors. I haven’t tried chocolate yet, but even that would be tasty! Using a different type of cookie can also change the flavor. Use toppings to your advantage like cookie crumbs or chopped nuts.

What to Serve with Banana Pudding

A dessert like this is so fun to add to a large spread – because it is simply scooped out with a spoon, it’s easy to have just a taste on your plate. Try serving with Oreo fudge or making smaller cookies like pecan snowballs.

Spoonful of banana pudding.

More Banana Recipes

If you love banana recipes, you’ll also love these reader favorites:

Or, if old-fashioned dessert recipes are your favorite, you’ll also love to make this bread pudding and this buttermilk pie next.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Serving of banana pudding on small plate.
Print Pin
5 from 1 vote

Easy Banana Pudding

This easy banana pudding recipe is a classic dessert, and is a great make-ahead dessert recipe and looks beautiful on the table.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 382kcal
Author Jessica Burgess

Equipment

Ingredients

  • 3.4 ounces instant vanilla pudding mix
  • 2 cups cold 2% milk
  • ¼ cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 8 ounce frozen whipped topping thawed
  • 4 – 5 ripe bananas sliced
  • 11 ounces vanilla wafers
US Customary – Metric

Instructions

  • Combine pudding mix and milk in a medium-sized mixing bowl. Use a hand mixer with the whisk attachment or hand whisk the ingredients together for 2 minutes until the pudding begins to thicken. Allow the pudding to set for 5 minutes.
    3.4 ounces instant vanilla pudding mix, 2 cups cold 2% milk
  • Add the sweetened condensed milk and vanilla extract to the pudding and gently fold it in until combined. Gently fold in the thawed whipped topping until the mixture is light and fluffy.
    ¼ cup sweetened condensed milk, 1 teaspoon pure vanilla extract, 8 ounce frozen whipped topping
  • In a separate serving dish or trifle bowl, start layering the dessert. Begin with a layer of vanilla wafers at the bottom. Add a layer of sliced bananas over the wafers. Pour a portion of the pudding mixture over the bananas, spreading it evenly.
    11 ounces vanilla wafers, 4 – 5 ripe bananas
  • Repeat the layers until you’ve used all the ingredients, finishing with a layer of the pudding mixture on top.
  • Optionally, garnish the top with additional banana slices or crushed vanilla wafers for decoration.
  • Cover and refrigerate the banana pudding for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
  • Serve chilled, and enjoy your easy classic banana pudding!

Video

Notes

  • Use ripe bananas for the best flavor. They should have a yellow peel with a few brown spots, indicating optimal sweetness and a smooth texture.
  • To prevent sliced bananas from browning, toss them in lemon juice before layering. This adds a subtle citrus flavor and helps maintain the bananas’ color.
  • For the best taste and texture, serve the banana pudding chilled. The cold temperature enhances the creaminess and refreshing quality of the dessert.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 68g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 294mg | Potassium: 396mg | Fiber: 2g | Sugar: 42g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 0.2mg

Pineapple Dump Cake

Pineapple Dump Cake: Similar to pineapple upside down cake, this is the easiest cake recipe ever! This delicious dessert makes the list of all time favorites and for good reason; it’s quick, easy and so, so good!

Pineapple dump cake recipe
Pineapple dump cake

If you are looking for easy cake recipes to serve for the holidays, look no further. This delightful pineapple dump cake is full of sweet pineapple flavor and is sure to receive rave reviews from all your guests!

Why You’ll Love This Recipe

Do you know why this pineapple dump cake recipe (and all classic dump cake, really) is such a popular recipe? Because it’s such a stinking easy recipe to make! It might be one of the easiest desserts of all time. Well, this and our pineapple sunshine cake!

You don’t need a fancy cake pan, you don’t even have to dirty a spoon. This entire cake is made by dumping ingredients on top of each other in a baking dish to create a delicious dump cake!

Jump to the printable recipe card and see for yourself.

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Ingredients

With a few simple ingredients, you can make this impressive dessert (even though it’s actually a super easy dessert…shh, we won’t tell if you don’t).

And if you don’t have very much time on your hands, we have more good news for you- you can have this cake in the oven in ten minutes flat!

  • 2- 20 oz cans crushed pineapple in pineapple juice, undrained
  • 1- 20 oz cans pineapple rings drained
  • 1- 6 oz jar maraschino cherries
  • 3 tablespoons lemon juice
  • 1- 15.25 oz box yellow cake mix Betty Crocker works well
  • 1 stick of butter salted, melted
  • ½ cup brown sugar
  • Optional toppings: scoop of vanilla ice cream or whipped cream
Ingredients for pineapple dump cake recipe
Ingredients

Why do they call it dump cake?

Dump cakes get their name from their unusual preparation method. You don’t need to mix any of the ingredients, you just dump them in the baking pan!

How to make easy pineapple dump cake

  1. Preheat oven to 350 degrees F; grease a 9×13 baking pan or spray with cooking spray. 
  2. Pour both of the undrained cans of crushed pineapple into the bottom of prepared baking dish. Next, add lemon juice on top of the pineapple.
Add crushed pineapple and lemon juice to pan.
Add crushed pineapple
  1. Pour dry cake mix over top of crushed pineapple.
Put cake mix over pineapple.
Add dry cake mix
  1. Pour melted butter over top of the cake mix.
Pour butter over cake mixture.
Pour melted butter over
  1. Place pineapple rings on top of cake in rows of 3. 
Add sliced pineapples to pan.
Place pineapple rings on top
  1. Drain maraschino cherries and place one in the centre of each pineapple ring.
  2. Sprinkle brown sugar over the whole thing, then bake in your preheated oven for 70 minutes or until golden brown on top.  
Top with maraschino cherries.
Add maraschino cherries & brown sugar
  1. Let cool for about 10 minutes before serving.

Optional toppings: add a scoop of vanilla ice cream or some whipped cream to a slice of cake when serving!

Pineapple dump cake recipe
Pineapple dump cake

Variations

You can make the perfect dump cake with any kind of fruit filling! You can replace the 2 cans of pineapple called for in this recipe with basically any kind of fruit. Try…

  • Cherry Dump Cake – instead of crushed pineapple, use 2 cans of cherry filling. Top your cherry pie filling with the box cake mix, the melted butter layer and a few maraschino cherries on top. Bake as directed (or until golden brown on top).
  • Peach Dump Cake – replace the cans of crushed pineapple with canned peaches (undrained). Top with the box cake mix and melted butter and add a few peach slices to the top as a garnish if you like. Bake as directed (or until golden brown on top).
  • Blueberry Dump Cake – you guessed it, simply replace the pineapple in this recipe with blueberry pie filling and then follow the steps listed above (cover with box cake mix, melted butter and bake). You could add a few fresh blueberries on top of the melted butter layer, too!

Alternatively, you could replace just one of the cans of crushed pineapple with different fruit and still use one can of crushed pineapple to add some sweetness and varied texture to this quick dessert!

Pineapple dump cake recipe
Pineapple dump cake

Cake Mix Variations

We haven’t tried it ourselves, but we’ve heard that others have had success with swapping the yellow cake mix for other kinds of cake mix! Instead of the yellow cake mix, you could try…

  • Lemon cake mix
  • Angel food cake mix
  • White cake mix

I bet you could even use a chocolate cake mix to make a chocolate dump cake! Basically all of my favorite desserts have chocolate in them, so of course my brain would go there.

Imagine a cherry pineapple dump cake recipe made with a chocolate cake mix, and then a mountain of whipped cream on top of the fruit. Sounds like a yummy dessert to me; if you try it, be sure to leave us a comment!

Storage

You should store your pineapple dump cake in an airtight container (or covered tightly with plastic wrap) in the refrigerator. It should keep for 5 days.

Expert tips and FAQs

Does pineapple dump cake need to be refrigerated?

This sweet treat does in fact need to be refrigerated! The cans of fruit in this recipe will cause the cake to spoil quite quickly if kept at room temperature.

What does dump cake taste like?

Dump cake recipes are unique in the way that they are made (no mixing required, simply dump the ingredients in the order listed and you’re ready to bake). The end result is a tender cake that’s sure to be a family favorite!

What’s the difference between pineapple dump cake and pineapple upside down cake?

To make a pineapple upside down cake, follow all of the directions listed in this recipe. Once the cake is baked and cooled, flip it upside down onto a platter (so the top of the cake becomes the bottom). That’s it!

If you liked this easy dump cake recipe and you want to try another simple dessert recipe, you’ll love this caramel apple dump cake or this duckling cake recipe!

Fan of pineapple? Then you’ll also love this easy pineapple bread recipe!

Originally published: December 2021
Updated and republished: April 2025

Recipe

slice of pineapple dump cake on plate
Print Pin
5 from 5 votes

Pineapple Dump Cake

Pineapple Dump Cake: Similar to pineapple upside down cake, this is the easiest cake recipe ever! This delicious dessert makes the list of all time favorites and for good reason; it's quick, easy and so, so good!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 370kcal
Author Jessica Burgess

Ingredients

  • 2- 20 ounce cans crushed pineapple in pineapple juice, undrained
  • 20 ounce can pineapple rings drained
  • 6 ounce jar maraschino cherries
  • 3 tablespoons lemon juice
  • 15.25 ounce box yellow cake mix Betty Crocker works well
  • 8 tablespoons butter salted, melted
  • ½ cup brown sugar
  • Optional toppings: scoop of vanilla ice cream or whipped cream

Instructions

  • Preheat oven to 350 degrees F; grease a 9×13 baking pan or spray with cooking spray.
  • Pour both of the undrained cans of crushed pineapple into the bottom of prepared baking dish. Next, add lemon juice on top of the pineapple.
    2- 20 ounce cans crushed pineapple, 3 tablespoons lemon juice
  • Pour dry cake mix over top of crushed pineapple.
    15.25 ounce box yellow cake mix
  • Pour melted butter over top of the cake mix.
    8 tablespoons butter
  • Place pineapple rings on top of cake in rows of 3.
    20 ounce can pineapple rings
  • Drain maraschino cherries and place them on top of the cake.
    6 ounce jar maraschino cherries
  • Sprinkle brown sugar over the whole thing, then bake in your preheated oven, on the middle rack, for 70 minutes or until golden brown on top.
    ½ cup brown sugar
  • Let cool for about 10 minutes before serving. Optional toppings: add a scoop of vanilla ice cream or some whipped cream to a slice of cake when serving!

Video

Notes

STORAGE: You should store your pineapple dump cake in an airtight container (or covered tightly with plastic wrap) in the refrigerator. It should keep for 5 days. 
VARIATIONS: You can make the perfect dump cake with any kind of fruit filling! You can replace the 2 cans of pineapple called for in this recipe with basically any kind of fruit. Alternatively, you could replace just one of the cans of crushed pineapple with a different fruit and still use one can of crushed pineapple to add some sweetness and varied texture to this quick dessert!

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 73g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 386mg | Potassium: 217mg | Fiber: 3g | Sugar: 53g | Vitamin A: 314IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 1mg

Cake Mix Peanut Butter Cookies

Get ready to treat your taste buds with our mouthwatering Peanut Butter Cake Mix Cookies! This is definitely one of our easiest cookie recipes, yet an incredibly delicious dessert recipe that will blow you away with its rich, nutty flavor and the perfect combination of crispiness and softness. 

Closeup of cake mix peanut butter cookies.

Trust me, it’s not just a cookie – it’s a one-way ticket to a heavenly eating adventure, much like our other peanut butter cookies that are made from scratch. 

If you are in the mood for more peanut butter recipes, why not try these simple No Bake Chocolate Peanut Butter Bars for a quick treat next? Or for something a little different next time, you could make some Peanut Butter Yogurt Dip for your next party or go all out and make this peanut butter sheet cake with peanut butter icing.

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only 5 ingredients, this recipe uses items that you may even have on hand.
  • Easy to make: Because this recipe uses cake mix, it is much easier and quicker than creating cookie dough from scratch.
  • Ready in only 20 minutes: This is a quick snack that will take only 20 minutes in total to create.

Ingredients Needed

I’ve highlighted a couple of simple ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients for cake mix peanut butter cookies.
  • Cake Mix – We use a yellow cake mix for this recipe and my favorite is the Duncan Hines one. If you have a chocolate cake mix, you’ll want to make these rocky road cookies with that one!
  • Peanut butter – We prefer smooth creamy peanut butter but you can use crunchy if you want lots of texture to your cookies. I keep creamy peanut butter on hand for these energy balls too.
  • Sugar – Use normal granulated sugar for this recipe.

Substitutions

Don’t have a box of yellow cake mix on hand? No worries! You can easily substitute it with a different flavor of cake mix such as white cake mix or even a chocolate box of cake mix if you’re looking for an extra depth of flavor. The beauty of this recipe is its versatility.

Now, for the star of the show – peanut butter. If there’s an allergy concern, almond butter or sunflower seed butter can step in as great alternatives. They’ll add their unique twists to the taste while maintaining that nutty charm we all love. And hey, why not get adventurous and try a hazelnut spread? Your cookies, your rules!

Variations

You know what’s great about this recipe? It’s like a blank canvas waiting for your artistic touch! Do you have a chocolate lover in the family? Add a handful of chocolate chips for that gooey, melty goodness. (Unless they are looking for a totally chocolate cake mix cookie, or maybe even a brownie mix cookie!) Or maybe you’ve got a health nut at home. How about mixing in some chia seeds or flaxseeds for an added health boost? Some other yummy options include white chocolate chips and peanut butter chips.

And let’s not forget about the holidays. Nothing says Christmas like these chocolate reindeer cookies, these red velvet cake mix cookies, or using a dash of cinnamon and some sprinkles on top. Or, for a Halloween treat, how about drizzling some orange icing on top? 

Equipment

You’ll want a cookie scoop for this recipe. We like the OXO Good Grips medium scoop, as it creates just the right-sized cookie balls with the cookie dough. It is a 1 ½ tablespoon one.

How to Make Cake Mix Peanut Butter Cookies

This peanut butter cookie recipe is broken into 2 components:

  • prepare the cookie dough
  • bake and serve the cookies

*Be sure to see the recipe card below for the full ingredients list & instructions!*

STEP 1: Prepare the equipment. To begin, preheat the oven to 375 degrees Fahrenheit. Then, prepare a baking sheet by lining it with a silicone mat or parchment paper.

STEP 2: Mix the cake mixture. Combine the cake mix, eggs, olive oil, and peanut butter in a large mixing bowl. Stir until all the ingredients are thoroughly blended together. (Image 1-3)

Steps 1-4 of how to make cake mix peanut butter cookies.

STEP 3: Make the dough balls. Using a cookie scoop, scoop the dough and transfer it to your hand. Gently shape the dough into a perfect ball, ensuring a uniform size and shape for each cookie.

STEP 4: Coat in sugar. Roll the dough ball in the granulated sugar until it is completely coated (Image 4).

Steps 5-8 on how to make cake mix peanut butter cookies.

STEP 5: Put the dough onto the baking sheet. Place the dough ball made with granulated sugar onto the cookie sheet that has been prepared. Ensure there is a gap of 1 ½ to 2 inches between each cookie as they expand during baking. (Image 5)

STEP 6: Create a pattern with a fork. With the help of a fork, gently press down on each ball, creating a beautiful crisscross pattern. (Images 6-8)

STEP 7: Bake the cookies. Place the cookies in the preheated oven and bake for 8 to 10 minutes, or until the edges are firm and the cookies have a golden color.

STEP 8: Cool and serve. Allow the pan to cool for approximately 2 to 3 minutes, then carefully transfer the contents to a cooling rack.

Stacked peanut butter cookies made of cake mix.

Recipe Pro Tips

  • Rolling in sugar: Don’t skip rolling your cookie dough balls in sugar; it adds an extra layer of sweetness and a beautiful, sparkly appearance once baked. 
  • Love a super soft cookie? Don’t overbake! They might look slightly underdone when it’s time to take them out, but they’ll firm up as they cool. 
  • Experiment with different add-ins like chocolate chips or nuts. Remember, baking is a creative outlet—don’t be afraid to make this recipe your own!

Recipe FAQs

Why do we press down on peanut butter cookies?

Ah, the classic crosshatch pattern, a hallmark of homemade peanut butter cookies! It’s not just for looks, though that’s a bonus. The pressing action actually helps the cookies bake more evenly since peanut butter cookie dough is typically denser than other cookie doughs. Plus, it helps achieve that perfect, slightly crunchy exterior with a soft, chewy interior. So, don’t skip this step – it’s critical for mouthwatering cookies!

Can you make peanut butter cookies with a cake mix?

Absolutely! Turning a simple cake mix into a batch of scrumptious peanut butter cookies is a clever trick, especially when you’re short on time or ingredients. Plus, it’s a fun way to add a unique twist. The cake mix lends a delightful soft texture to the cookies, and all you need to do is add a few ingredients like eggs and oil. It’s a handy shortcut and a surefire way to satisfy your sweet tooth in a snap!

I don’t have a cookie scoop. Can I still make these cookies?

Of course! If you don’t own a cookie scoop, feel free to use your hands or a regular tablespoon. The key is trying to keep them as uniform in size as possible for even baking. But don’t stress too much – imperfect cookies are just as delicious!

My dough seems too dry. What went wrong?

Don’t worry, this can happen. The thickness of your peanut butter can affect the consistency of your dough. If it seems too dry, add a splash of milk or a little more oil until you reach the right consistency. Remember, baking is a bit of science and a bit of art. Don’t be afraid to adjust as needed!

How can I tell if my cookies are done?

Look for the edges to be set and the tops just beginning to crackle. Peanut butter cookies should be a little soft in the middle as they will firm up while cooling. But everyone’s oven is different, so start checking around the 8-minute mark to ensure you don’t overbake them.

What cake mix works best for these cookies?

While you can technically use any cake mix, I find that a simple yellow or vanilla cake mix works best. It allows the peanut butter flavor to really shine through. But feel free to experiment with other flavors if you’re feeling adventurous!

What to Serve with Cake Mix Peanut Butter Cookies

When it comes to pairings, these divine Peanut Butter Cookies are quite versatile. A classic combination is a glass of cold milk – the creaminess of the milk complements the rich, nuttiness of the cookies wonderfully. If you’re a coffee lover, a robust cup of espresso or a frothy cappuccino would be perfect. The bitterness of the coffee balances out the sweetness of the cookies, making for a delightful afternoon treat.

And let’s not forget about the kids! Pair these cookies with a fun and healthy fruit smoothie – a great way to sneak in some vitamins while enjoying a treat. 

Storage

Storing these cake mix Peanut Butter Cookies is a breeze! Just keep them in an airtight container at room temperature, where they’ll stay fresh for up to a week. The real challenge is resisting the temptation to devour them all in one sitting!

To Freeze: Wondering if you can freeze them? Absolutely! Whether you’ve baked a double batch or you’re simply looking to prepare ahead, freezing your cookies can be a lifesaver. To freeze baked cookies, firstly, make sure they’re completely cooled. Then, place them in a freezer-safe zip-top bag or an airtight container, separating layers with parchment paper to prevent them from sticking together. They can last up to 3 months in the freezer.

Freezing the dough: But what about freezing the dough, you might ask? That’s an excellent question! Dough balls can indeed be frozen. After forming your dough balls, place them on a baking paper-lined tray and freeze until firm. Once firm, transfer them to a freezer bag or container. When ready to bake, you don’t even need to thaw them – just add a couple of extra minutes to your baking time. 

Once you start with these easy peanut butter cookies, you’ll definitely want more ideas! One of our favorite recipes is Monster Cookies which are fun and colorful as well as delicious cookies. Another great choice is the Funfetti Cake Mix Cookies that the kids will love to decorate!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Originally published: September 2023
Updated and republished: April 2025

Recipe

Cake mix peanut butter cookies stacked.
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Cake Mix Peanut Butter Cookies

Cake mix peanut butter cookies arex really easy, and it only takes 5 ingredients for a delicious chewy cookie!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 26 cookies
Calories 181kcal
Author Jessica Burgess

Equipment

  • 1 Cookie Scoop

Ingredients

  • 1 box Yellow Cake Mix (We used Duncan Hines) 15.25 oz
  • 2 eggs
  • ½ cup olive oil Or any vegetable oil of your liking
  • 1 cup peanut butter We used creamy peanut butter but you can also use crunchy peanut butter for added texture
  • ¼ cup granulated sugar

Instructions

  • Preheat the oven to 375 degrees F.
  • Line a baking sheet with a silicone mat or parchment paper.
  • Mix the cake mix, eggs, olive oil, and peanut butter in a large mixing bowl. Mix until the ingredients are all combined.
    1 box Yellow Cake Mix (We used Duncan Hines), 2 eggs, ½ cup olive oil, 1 cup peanut butter
  • Using a cookie scoop (I use an OXO Good Grip medium, 1 ½ tablespoons), scoop the dough.
  • Place the dough into your hand and roll it into a ball.
  • Place the dough ball into the granulated sugar and coat it.
    ¼ cup granulated sugar
  • Transfer the granulated sugar dough ball to the prepared cookie sheet. Leave 1 ½ inch to 2 inches between each cookie as they spread.
  • Using a fork, press down each ball in a crisscross pattern.
  • Bake in the preheated oven for 8 to 10 minutes or until the edge of the cookies are set and the cookies are golden.
  • Cool on the pan for 2 to 3 minutes and transfer to a cooling rack.
  • Serve and Enjoy!

Notes

These cookies are excellent eaten as a cookie, but also you can crumble one and sprinkle on a sundae. Use your favorite frosting and put it in between 2 cookies for a cookie sandwich, like we did with these sugar cookie sandwiches!

Nutrition

Serving: 1cookie | Calories: 181kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 13mg | Sodium: 192mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 18IU | Calcium: 49mg | Iron: 1mg

Easy Carrot Cake Recipe

Easy Carrot Cake Recipe: A simple and moist recipe from scratch with a cream cheese buttercream frosting that will soon become a favorite!

No matter what time of year it is, carrot cake can be the perfect spring cake or along with this no-bake carrot cake treat.

Tiered carrot cake with icing, showing two slices removed.
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Slice of layered carrot cake, with icing, on a plate.

As a fan of chocolate, it’s rare for me to like a dessert or a cake that doesn’t include chocolate in the ingredients list, like this Ding Dong Cake or Chocolate Peanut Butter Cake! But this carrot cake recipe from scratch is hard to beat.

Carrot Cake from Scratch

Now I love a boxed cake mix as much as the next gal, but when it comes to carrot cake, there’s something beyond amazing about it being made from scratch.

If you have the time, (which may not be as much as you think you need) don’t give this recipe a second thought.

Not looking for homemade? You’ll love this carrot walnut cake made with a spice cake mix!

FAQs

How do you store carrot cake?

Store your 3-layer carrot cake in the refrigerator if you know you’ll be eating it within a few days. I usually place it in a cake container or cover it loosely with plastic wrap. Since the frosting contains cream cheese, it’s best kept cold. Before serving, I take it out and let it sit at room temperature for about 30 minutes so the frosting softens a bit—it tastes much better that way!

If you need to store it longer, freeze it. You can freeze the whole cake or individual slices. Just wrap everything tightly in plastic wrap, then again in foil, or place it in an airtight container. It keeps well in the freezer for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight and bring it to room temperature before serving.

What makes a great carrot cake?

A moist cake, with the right amount of sweetness, and the perfect amount of carrots, makes a great carrot cake recipe.

Should carrots be grated or shredded for carrot cake?

Finely grated or shredded is recommended, and the smaller, the better.

Ingredients Needed (See recipe card below for the full recipe)

Labeled ingredients for a carrot cake recipe.

Cake Ingredients:

  • All-purpose flour: This recipe uses AP flour as the base structure of the cake. All-purpose flour provides the right amount of gluten for a soft but sturdy cake. 
  • Baking powder: Helps the cake rise by creating air pockets in the batter. 
  • Baking soda: Reacts with the acid in the batter (like brown sugar) to give extra lift and tenderness. 
  • Ground cinnamon: The dominant warm spice that gives carrot cake its signature flavor. 
  • Nutmeg: Adds extra depth with a slightly sweet and nutty flavor profile.
  • Ground ginger: Brings a yummy warmth and slight spice to complement the carrots. 
  • Ground cloves: A small amount of ground clove goes a long way, adding richness and a little extra warmth. 
  • Vegetable oil: This recipe uses oil to moisten the cake without making it too heavy. Unlike butter, oil ensures a softer crumb. A neutral oil, like canola, works well too. You can use melted butter for more flavor, but expect a denser texture.
  • Brown sugar: Adds moisture and a deep caramel flavor due to the molasses content.
  • Unsweetened applesauce: Helps keep the cake moist without making it too greasy. It also adds a hint of natural sweetness. 
  • Grated carrots: The star ingredient! Carrots add a natural sweetness, moisture, and texture.

Frosting Ingredients:

  • Cream cheese: The base of the frosting, giving it a creamy, slightly tangy flavor that balances the sweetness.
  • Unsalted butter: Adds richness, smoothness, and structure to the frosting. Substitute: Salted butter can be used, but reduce the added salt in the recipe.
  • Powdered sugar: Sweetens the frosting while keeping it smooth and creamy. 
  • Pure vanilla extract: Enhances the flavor and rounds out the sweetness.
  • Heavy cream: Helps loosen the frosting and make it extra smooth and spreadable. Whole milk or half-and-half can work, but heavy cream gives the best consistency for frosting.

How to Make Carrot Cake

Preheat your oven to 325°F. Prepare three 8-inch cake pans by lightly spraying each with cooking spray, then line the bottom of each pan with parchment paper.

Process images, showing dry ingredients in one bowl, and wet ingredients in a different bowl.

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 ½ cups packed brown sugar, 1 cup granulated sugar, 2 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.

In another mixing bowl, whisk together 5 large eggs, 1 ¼ cup vegetable oil, ⅓ cup applesauce, and 2 ½ teaspoons pure vanilla extract until the wet ingredients are well combined.

Two process images, with one showing carrots added to cake batter, and then the carrot cake batter poured in to round cake pan.


Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix. Gently fold in 3 cups of grated carrots with a spatula, ensuring they are blended into the batter.

Two process images, with left one showing baked carrot cake, and right image showing frosting added to cake.


Evenly divide the batter between the three prepared cake pans. Bake at 325°F for 30 – 35 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely before frosting (about 50 minutes).

How to Frost Carrot Cake

  1. To make the frosting, beat 12 ounces of cream cheese and 1 ½ cups (3 sticks) unsalted butter until smooth and fluffy. Ensure there are no lumps in the cream cheese butter mixture. Gradually mix in 4 ½ cups powdered sugar, 1 cup at a time, followed by 2 ½ teaspoons pure vanilla extract. Add 1 ½ tablespoons of heavy cream and beat until light and creamy. If the frosting is too thick to spread, add 2 tablespoons of heavy cream until you reach your desired consistency.  
  2. Place one cake layer on a cake stand. Spread the frosting evenly over the top. Repeat with the second and third layers. Frost the top and sides of the cake evenly. Put the remaining frosting into a piping bag with a tip and pipe around the top edges of the cake. 
  3. If you prefer, gently press some chopped pecans around the bottom edge of the cake, then sprinkle a little more over the top for a fancy finish.
Nuts added to bottom edge of carrot cake.

TIP: Place pecans in the cup of your hand and gently place the inside of your hand against the bottom of the cake, slowly turning the cake and carefully placing the nuts along the bottom!

Feel free to use something other than pecans, to decorate your carrot cake. (Mini chocolate chips, toffee, etc.)

Slice of carrot cake laying down on a plate, next to a fork.

Tips for the Best Carrot Cake Recipe

  • If you are using a box grater, use the fine side for softer, more evenly distributed carrots in the batter. Avoid store-bought pre-shredded carrots if possible as they’re too dry and don’t blend well into the cake.
  • Lightly pat dry the grated carrots with a paper towel if they seem too wet, but don’t squeeze out all the moisture.
  • Use room temperature eggs – this ensures better emulsification and helps the cake rise evenly.
  • To ensure all three cake layers bake up evenly sized, use a kitchen scale to divide the carrot cake batter. First, place one of the empty pans on the scale and zero it out (this resets the weight to zero). Pour the batter into the pan until you reach the desired amount. Repeat with the other two pans. Make sure each one has the same weight. If one ends up with a little more, just use a spoon to shift a bit into the others until they’re all about even. This extra step helps the layers bake at the same rate and keeps things even for stacking later.
  • Overmixing the batter can cause too much gluten to develop, making the cake dense. Stir just until combined after adding the dry ingredients.
  • Baking at 325°F instead of 350°F prevents overbrowning and keeps the cake moist with a more even rise.
  • Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack. Cooling too long in the pan can cause excess moisture buildup.
  • Chill the cake layers for at least 30 minutes before frosting for easier assembly and fewer crumbs.

More Easy Cake Recipes

If you’re in a baking mood and want to add more cake recipes to your Pinterest boards, then you’ll want to check out reader favorites!

More Dessert Recipes

We LOVE dessert around here, so you’ll want to make sure you snag your favorite easy dessert recipes before you head out! Browse our Easy Dessert Recipes!

Previous, Old Carrot Cake Recipe – 2019 Version

I’ve since updated this carrot cake recipe, due to the first carrot cake recipe having mixed reviews, with most saying the cake was sinking. However, if you had success with the cake, and prefer the old, I’ve provided the old cake recipe, here:

Carrot Cake Recipe from Scratch - Easy and SO good!
First version, older carrot cake recipe, created 2019.

Ingredients for First Version of Carrot Cake Recipe

  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 4 eggs
  • 1 ¼ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots

Cream Cheese Frosting

  • 8 ounces cream cheese room temperature
  • 1 stick butter softened
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon heavy whipping cream

Instructions for the First Version of the Carrot Cake Recipe

  • Preheat oven to 350 degrees F.
  • Prepare 3, 6” cake pans with nonstick spray and parchment paper if desired.
  • Combine all dry ingredients into a large mixing bowl or the bowl of a stand mixer.
  • Run through the ingredients with a whisk breaking up any large clumps.
  • Add in all of the wet ingredients and mix until combined.
  • Add in the carrots and mix until just combined.
  • Evenly distribute the batter between the three baking pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool for about 10 minutes in the pan. Then turn them out onto a wire rack to cool completely.
  • While the cakes are cooling, prepare your cream cheese buttercream by creaming together the cream cheese and butter until nice and smooth.
  • Slowly add one cup of confectioner’s sugar at a time until combined.
  • Add in vanilla and cream and mix on high for 3-4 minutes until the frosting is nice and fluffy.
  • Assemble the cake by placing one layer on a cake stand or plate and topping with about ½ cup of the frosting and leveling with a spatula.
  • Continue with all layers. Finally cover the entire cake with the frosting, and top with chopped pecans if desired. Enjoy! 

First recipe, originally published: February 2019
New recipe, and photos updated and republished: April 2025

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

A slice of layered carrot cake filled with icing, on a round plate, with more cake behind it in the background.
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4.35 from 80 votes

Carrot Cake Recipe

Carrot Cake Recipe: A simple and moist recipe from scratch with a cream cheese buttercream frosting that will soon become a favorite!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 771kcal
Author Jessica Burgess

Equipment

  • 3 8-inch round cake pans
  • mixing bowls
  • measuring cups
  • measuring spoons
  • kitchen scale for dividing the batter equally
  • box grater or food processor
  • rubber spatula
  • Whisk
  • hand mixer or stand mixer
  • cooling racks
  • toothpicks or cake tester
  • cake leveler or serrated knife (to level layers, if needed)
  • offset spatula for frosting the cake
  • piping bags and tips

Ingredients

For the Cake:

  • 3 cups white all-purpose flour
  • 1½ cups light brown sugar packed
  • 1 cup granulated sugar
  • 2½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 large eggs room temperature
  • 1¼ cups vegetable oil
  • ⅓ cup unsweetened applesauce
  • 2½ teaspoon pure vanilla extract
  • 3 cups carrots finely grated

For the Cream Cheese Buttercream:

  • 12 ounces cream cheese 1½ blocks – room temperature
  • 1½ cups unsalted butter softened (3 sticks)
  • 4½ cups powdered sugar
  • 2½ teaspoons pure vanilla extract
  • 2 tablespoons heavy cream plus more, if needed

For the Garnish

  • 1 cup 1 cup pecans chopped (optional)

Instructions

  • Preheat your oven to 325°F. Prepare three 8-inch cake pans by lightly spraying each with cooking spray, then line the bottom of each pan with parchment paper.
  • In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 ½ cups packed brown sugar, 1 cup granulated sugar, 2 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
    Dry ingredients in clear mixing bowl.
  • In another mixing bowl, whisk together 5 large eggs, 1 ¼ cup vegetable oil, ⅓ cup applesauce, and 2 ½ teaspoons pure vanilla extract until the wet ingredients are well combined.
    Wet ingredients in mixing bowl.
  • Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix. Gently fold in 3 cups of grated carrots with a spatula, ensuring they are blended into the batter.
    Wet and dry ingredients combined with shredded carrots added.
  • Evenly divide the batter between the three prepared cake pans. Bake at 325°F for 30 – 35 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely before frosting (about 50 minutes).
    Carrot cake batter in cake pan.

How to Make the Frosting

  • To make the frosting, beat 12 ounces of cream cheese and 1 ½ cups (3 sticks) unsalted butter until smooth and fluffy. Ensure there are no lumps in the cream cheese butter mixture. Gradually mix in 4 ½ cups powdered sugar, 1 cup at a time, followed by 2 ½ teaspoons pure vanilla extract. Add 1 ½ tablespoons of heavy cream and beat until light and creamy. If the frosting is too thick to spread, add 2 tablespoons of heavy cream until you reach your desired consistency.
    Buttercream frosting on carrot cake.
  • Place one cake layer on a cake stand. Spread the frosting evenly over the top. Repeat with the second and third layers. Frost the top and sides of the cake evenly. Put the remaining frosting into a piping bag with a tip and pipe around the top edges of the cake.

Garnish with Pecans, optional

  • If you prefer, gently press some chopped pecans around the bottom edge of the cake, then sprinkle a little more over the top for a fancy finish. Slice and ENJOY every bite!
    Crushed pecans placed on bottom half of cake.

Notes

I’ve since updated this carrot cake recipe, due to the first carrot cake recipe having mixed reviews, with most saying the cake was sinking. However, if you had success with the cake, and prefer the old, I’ve provided the old cake recipe just above the recipe card in the post. 

Nutrition

Serving: 1slice | Calories: 771kcal | Carbohydrates: 126g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 144mg | Sodium: 675mg | Potassium: 343mg | Fiber: 2g | Sugar: 98g | Vitamin A: 6208IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg

Pistachio Salad

Pistachio Salad: A take on watergate salad and ambrosia dessert salad recipes that uses simple ingredients like fruit, pudding mix, and marshmallows and ready in minutes!

Much like our fruit salad with Cool Whip and Orange Fluff, this fluffy dessert salad is made in minutes and ready to eat!

Pistachio Salad in white bowl on pink background
Pistachio Salad

Recipe updated August 2022

Why you’ll love this recipe

I know how much you love salad recipes, whether that’s savory salads or dessert salads… and I knew this would be no different! But I knew you’d especially love this “green fluff” recipe because:

  • Easy: This is such a simple salad and great dessert! It only takes 5 minutes to prep. That’s it!
  • Simple Ingredients: With only 4 required ingredients, they can all easily be found at any grocery store and you can even keep them on hand for a last minute dessert idea! (Just freeze the Cool Whip to keep it fresh for longer!)
  • Perfect for feeding a crowd: If needing a salad recipe for a crowd, this pistachio salad recipe is a perfect fit. It’s a family favorite and crowd-pleaser and it can easily be doubled or tripled if needed! Think, a family reunion, work lunch, family gatherings, or even a fun dish for St. Patrick’s Day!

Ingredients

Get the full recipe card with instructions below!

  • 1 3-ounce package pistachio instant pudding
  • 1 20-ounce can crushed pineapple, not drained
  • 1 8-ounce tub whipped topping
  • 2 cups mini marshmallows
  • Maraschino cherries, chopped pecans, and/or additional miniature marshmallows for topping – all optional and amounts depend on preference
ingredients on table for pistachio salad
Ingredients

Instructions

  1. In a large bowl, combine the pistachio instant pudding and the crushed pineapple. Mix well to let the pudding mix absorb into the juices from the pineapple.
  2. Fold in the Cool Whip and miniature marshmallows.
pistachio pudding mix with pineapple in glass bowl
Pineapple and Pudding
whipped topping added to mixture in glass bowl
Cool Whip & Marshmallows
  1. Pour into a serving bowl and refrigerate for at least 1 hour. 
  2. Just before serving, top the fluff with chopped pecans, additional miniature marshmallows, and maraschino cherries, if desired. Serve chilled. 
Cherries on top of pistachio salad
Add cherries!

How to Serve

You can eat and serve this pistachio salad as a side dish or dessert! It’s one of our favorite recipes for holiday tables, and we simply just eat it with a fork! Or, you can also use it as a dip for graham crackers!

Expert Tip

If you’d like, you can also add chopped pecans into the fluff mixture. If you do want to add them, it’s best to start by adding about a ¼ cup of pecans and then increase the amount, up to ½ cup or so, or until it reaches your desired consistency!

Pistachio salad in bowl on black and white linen
Vintage Recipe

Substitutions and Variations

  • Cottage Cheese: I know it may sound wild but some even add cottage cheese to recipes like this! It’s helps offset the sweet in this salad, and has an amazing texture. If you’d like to add it, you can mix in a 16 ounce container of small curd cottage cheese, just before you add the Cool Whip.
  • Pudding: Can’t find instant pistachio pudding mix? Consider a different instant pudding mix, although it won’t have that green color this one does and vanilla may be your best substitute, and then if you really want the “green” color, you can add a drop of green food coloring!
  • Nuts: If you don’t like pecans or don’t have any on hand, another great idea is to use crushed pistachio nuts! Very fitting for this jello salad!
  • Fruit: If you don’t have pineapple for this recipe, you may also want to consider using mandarin oranges! Just chop them up or crush them and use the same amount!
  • Watergate Salad and Ambrosia Salad: Sometimes you’ll hear this recipe called other things! (Or maybe you’ve even heard it called “pistachio pineapple delight.”) But we’ve always called it pistachio salad so that’s what we’re going to call it here, too!
Bite of pistachio salad on spoon
Take a bite!

Storage

If you happen to have leftovers, you can store it in the refrigerator in an airtight container, or cover with plastic wrap.

Can you make pistachio fluff salad ahead of time?

Yes! This needs to chill for at least an hour before serving anyway, so making this in advance is a great idea! Ideally, making it the night before is a great plan but just make sure not to add your toppings until right before serving. (The cherry juices could spread, etc. if added too soon.)

More Easy Desserts

If you love this pistachio pudding salad, and you love easy dessert recipes… then you’re DEFINITELY in the right place. Browse our easy dessert recipes to have a place to turn when you’re in the mood for something sweet, and quick!

You’ll especially love this Snicker Apple Salad and this honey lime fruit salad!

Or, if you’re a big fan of pistachio, then you’ll also love these pistachio cookies!

Originally published: August 2019
Updated and republished: April 2025

Recipe

Pistachio Salad in white bowl on pink background
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5 from 10 votes

Pistachio Salad

Pistachio Salad: A take on watergate salad and ambrosia salad recipes that uses simple ingredients like fruit, pudding mix, and marshmallows and ready in minutes!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 servings
Calories 263kcal
Author Jessica Burgess

Ingredients

  • 3 ounces package pistachio instant pudding optional
  • 20 ounces can crushed pineapple not drained
  • 8 ounce container of Cool Whip
  • 2 cups miniature marshmallows
  • maraschino cherries optional
  • chopped pecans optional
  • miniature marshmallows optional

Instructions

  • In a large bowl, combine the pistachio instant pudding and the crushed pineapple. Mix together well to let the pudding mix soak into the juices from the pineapple.
    3 ounces package pistachio instant pudding, 20 ounces can crushed pineapple
  • Fold in the Cool Whip and miniature marshmallows.
    8 ounce container of Cool Whip, 2 cups miniature marshmallows
  • Pour into a serving bowl and refrigerate for at least 1 hour. 
  • Just before serving, top the fluff with chopped pecans, additional miniature marshmallows and maraschino cherries, if desired. Serve chilled. 
    maraschino cherries, chopped pecans, miniature marshmallows

Video

Notes

Tip:
You can also add the chopped pecans in to the fluff mixture if you prefer. If you do want to, start at ¼ of a cup and increase up to ½ cup, or until your desired consistency. 

Nutrition

Serving: 0.5cup | Calories: 263kcal | Carbohydrates: 61g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 295mg | Potassium: 193mg | Fiber: 2g | Sugar: 51g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 0.4mg

Smoked Candied Bacon

In this Smoked Candied Bacon recipe, you’ll only need 3 ingredients, a smoker, and about an hour and a half to make bacon that has the perfect blend of sweet, salty, and smoky.

Millionaire Bacon

Bacon is already delicious, but adding syrup and brown sugar to give the bacon a sweet and salty combination, combined with the smoke flavor that seeps in, it creates an irresistible treat, that’s also sometimes called “Millionaire Bacon.”

It’s so enjoyable to eat by itself but it’s also fun to top classics with, like I did with these deviled eggs with candied bacon or what the bacon turns out like on top of the maple bacon brie.

Smoked candied bacon on platter, with syrup and brown sugar on top.

Frequently Asked Questions:

How long do you smoke candied bacon?

Smoking bacon on a pellet smoker for an hour and a half at 210 degrees, or until the bacon is fully cooked.

Why is it called “Millionaire Bacon?”

The name originated from a saying, “This bacon tastes like a million bucks.”

Can you make candied bacon in the oven?

Yes. Bake candied bacon in a 375° F oven, for 30-40 minutes or until bacon is fully cooked.

Smoked candied bacon on the smoker.

Ingredients Needed: (See recipe card below for the full recipe)

  • bacon – thick cut bacon was used in this recipe, and is recommended. If using a thinner bacon, the cook time could be shorter.
  • brown sugar – using more or less brown sugar is optional.
  • syrup – real maple syrup or pancake syrup works for this recipe.
Raw bacon on a platter, syrup in a small bowl and brown sugar in small bowl.

Tip: If you’d like to have a bit of heat to your bacon, sprinkling crushed red pepper flakes on the bacon, at the same time you add brown sugar, is recommended.

How to Make Smoked Candied Bacon

Preheat the smoker to 210°F (or similar if your smoker doesn’t land at 210).

On a baking sheet or a piece of wax paper, place the bacon down, making sure not to overlap the pieces.

Using a pastry brush, brush maple syrup on to each piece of bacon.

Sprinkle brown sugar on top of each piece, trying to sprinkle it evenly.

Raw bacon on baking sheet, with syrup and brown sugar sprinkled on top.

When the smoker has preheated, place each piece on the smoker, making sure not to overlap the pieces so it cooks evenly. Smoke the bacon for an hour and a half, or until the bacon is fully cooked.

Raw candied bacon on smoker racks.

Remove smoked bacon from smoker and serve while warm.

Smoked candied bacon on platter, next to bowl of brown sugar.

What to Serve Candied Bacon With:

As a topping: This candied bacon would be delicious served on top of these burgers made in the oven, on this chicken club sandwich, or on these Hawaiian roll breakfast sliders. Or, take a BLT to the next level adding it to these Avocado BLTs.

As a side dish: Serve millionaire bacon alongside these fluffy pancakes, these fried onions and potatoes, and this biscuit and gravy casserole.

Craving More Smoked Recipes?

Originally published: October 2015
Photos updated and republished: April 2025

Recipe

Candied bacon pieces on rectangular plate, showing syrup and brown sugar sprinkled on top.
Print Pin
5 from 1 vote

Smoked Candied Bacon

This Smoked Candied Bacon is a sweet and salty treat that's made in a smoker and is incredibly easy.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 pound of bacon
Calories 386kcal
Author Jessica Burgess

Ingredients

  • 1 pound thick sliced bacon
  • ¼ cup maple syrup more/less if desired
  • ¼ cup brown sugar more/less if desired

Instructions

  • Preheat your smoker to 210 degrees
  • Lay out each piece of bacon on a piece of wax paper or a cookie sheet
    1 pound thick sliced bacon
  • Drizzle maple syrup over each piece of bacon, spreading the syrup evenly on each piece of bacon, using a basting brush
    ¼ cup maple syrup
  • Sprinkle brown sugar over each piece, spreading evenly with the brush
    ¼ cup brown sugar
  • Transfer bacon to smoker racks
  • Smoke for 1-½ hours or until bacon is fully cooked.

Notes

See the posts for tips and ingredient notes to help make this recipe a success.

Nutrition

Serving: 1serving (about 3 slices) | Calories: 386kcal | Carbohydrates: 19g | Protein: 9g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 504mg | Potassium: 192mg | Sugar: 16g | Vitamin A: 30IU | Calcium: 26mg | Iron: 0.4mg

Carrot Salad

This carrot salad is so easy, using everyday ingredients like raisins, oil, vinegar, and sugar! Since it’s made without mayonnaise it’s a perfect choice when making spring and summer salad recipes!

Carrot salad in round bowl, next to wooden spoon.

I am THRILLED to have Elise from Elise Cellucci Photography + Film here today, sharing a carrot salad recipe with us!

Carrot Salad without Mayonnaise

We love carrots at my house, and I was tired of the same old salads.

Knowing my girls love carrots, I knew I wanted to make a carrot salad and I wanted to try something new.

So when looking for a carrot salad recipe, I noticed most were made with a creamy sauce as well as using mayonnaise. But, my husband does not like mayonnaise so I knew I needed to come up with an alternative recipe that did not have the creamy dressing.

Carrot salad in round bowl.

How to Make Carrot Salad

Knowing this, I went to my neighbor who is from Israel.

I remember her telling me that in Israel they have a vegetable with every meal, including breakfast. Every time I go to her they always have a fresh salad as well, so I knew she was the perfect person to ask!

She shared a favorite recipe with me of hers and I took that recipe and added a bit of an American twist to it. Not only did my family love it, but her family too! In fact, her 11 year old keeps asking her to make the salad. It was that yummy!

Ingredients Needed: (See the recipe card below for the full recipe and list of ingredients)

Carrots and green onions on marble countertop.
  • garlic – minced garlic is preferred for the freshest flavor
  • oil – avocado oil is recommended, however coconut, olive, almond, or your favorite salad oil can be used.
  • apple cider vinegar – this gives the carrot salad dressing a tang that’s balanced with the oil and sugar.
  • liquid aminos – soy sauce can be used instead, and this will give a salty flavor to the sweet and tangy dressing.
  • brown sugar – used to slightly sweeten the carrot salad dressing to balance the tang and saltiness.
  • grated ginger – fresh is best for the freshest vegetable salad
  • carrots – fresh, raw, carrots are needed to make this salad for the crunchiness.
  • green onions – these are a great addition to the salad for color and flavor.
  • walnuts – these are optional for more crunch
  • raisins – these are optional for a touch of sweetness and chewy texture

I promise there is little prep. All you need to do is peel/shred the carrots into thin ribbons. The flavor from the carrots freshly sliced is amazing.

Aside from the carrots, you will need to chop the green onions and mince the garlic. That is all the chopping prep you need to do.

The rest is just mixing everything together. Plus it can all be done in one bowl!

Green onions on wooden cutting board, sitting next to shredded carrots.

Carrot Salad with Raisins and Walnuts

Although raisins and walnuts are optional, the texture and flavors of the raisins and nuts would be hard to pass-up, and something that is expected in a lot of carrot salads! Don’t be afraid to try these!

Carrot salad in bowl, next to mixing bowl of more carrot salad.

From the fresh carrots to the yummy dressing, this salad is sure to become a family favorite. I hope your family enjoys it as much as my family (and neighbors family) do.

Expert Tips and FAQs

How do you cut carrots for carrot salad?

Shredding the raw carrots thin, and in to small pieces makes it easier to take a bite. You can also slice the carrots in very then ribbons. Or, to keep things simple, buy shredded carrots at the store.

Do you have to peel carrots for salad?

It’s best to peel carrots for a carrot salad for presentation, although not required. Make sure the carrots are cleaned thoroughly.

How long can you keep carrot salad in the fridge?

Carrot salad can be stored in the refrigerator and needs to be enjoyed within 3-4 days.

Carrot salad in round bowl, with fork sticking in the top of the salad.

Craving More Recipes?

Originally published: February 2019
Photos updated and republished: April 2025

Recipe

Carrot salad in small round bowl, by blue fabric napkin.
Print Pin
5 from 4 votes

Carrot Salad

Carrot salad tossed in a savory oil dressing, then sprinkled with sweet raisins to create a delicious spring and summer side dish recipe.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 218kcal
Author Jessica Burgess

Ingredients

  • 6-8 carrots cleaned and peeled
  • 1-2 clove(s) garlic minced
  • 3 tablespoons avocado oil
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon liquid aminos or soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh grated ginger
  • 3 green onions
  • ¼ cup walnuts optional
  • ¼ cup raisins optional
US Customary – Metric

Instructions

  • In a large size bowl, mix together the garlic, oil, vinegar, liquid aminos, brown sugar, and ginger.
    1-2 clove(s) garlic minced, 3 tablespoons avocado oil, 1½ tablespoons apple cider vinegar, 1 tablespoon liquid aminos, 2 teaspoons brown sugar, 1 teaspoon fresh grated ginger
  • Peel carrots into ribbons by swiping the peeler from the fat end to the tip. Add to the bowl. 
    6-8 carrots
  • Chop the green onions and add to bowl.  
    3 green onions
  • Mix well.  Right before serving toss in the walnuts and raisins.  
    ¼ cup walnuts, ¼ cup raisins

Notes

See the “Expert Tips” and “Ingredients” sections in the post for more helpful tips on how to make this carrot salad recipe a success.

Nutrition

Serving: 4g | Calories: 218kcal | Carbohydrates: 19g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 424mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15375IU | Vitamin C: 7.6mg | Calcium: 46mg | Iron: 0.9mg

Lime Bars

These easy lime bars are made with a crunchy and chewy buttery crust, topped with a smooth, tart topping that’s full of lime flavor, making these an ideal dessert recipe for spring and summer.

Easy Lime Dessert

Similar to lemon bars, these lime bars are bursting with citrus flavor, all by using simple ingredients! In my key lime pie cookies, the filling is more of a creamy-lime texture, where these have a very tart lime filling, with the powdered sugar sweetness balancing out the tartness.

Lime bars cut, laying on counter, surrounded by cut limes.

Frequently Asked Questions:

Should I use fresh lime juice or bottled juice for lime bars?

You can use either one but fresh is what I prefer to use. You’ll need to juice about 3-4 large limes for fresh lime juice.

How do you store lime bars?

Refrigerator: Wrap the bars in plastic wrap or store them in an airtight container. Store them in the refrigerator for up to 3 days. Dust more powdered sugar on top as needed.
Freezer: Wrap the bars individually in plastic wrap, and store them in a gallon freezer bag. Place them in the freezer for up to 2 months, and thaw them individually before serving

Should I refrigerate lime bars before serving?

Yes. Let the bars rest at room temperature for an hour, then cover them with plastic wrap and refrigerate for at least 2 hours or until the bars are completely set.

Should lime bars be served chilled or warm?

Serving them chilled or at room temperature is best.

Three lime bars stacked, with a bite taken out of the top one.

Ingredients Needed: (See recipe card below for the full recipe)

For the Crust:

  • butter – salted or unsalted butter can be used in the recipe. If you use salted butter, omit the added salt from the crust and filling.
  • all-purpose flour
  • salt – if using unsalted butter, a half a teaspoon of salt is best to use. If using salted butter, you can omit this salt.
  • sugar – white granulated sugar will sweeten the shortbread crust that helps offset the tartness of the lime filling.

Lime Filling:

  • sugar – white granulated sugar is also used in the filling to offset the tartness of the lime juice.
  • lime juice – fresh is preferred
  • lime zest – zesting fresh limes is best but you can use dried lime zest if that’s what you have on hand.
  • eggs
  • butter – unsalted or salted butter can be used. If using salted, you can omit the salt in the ingredients list.
  • salt – only if using unsalted butter.
  • blue food coloring – this is optional to make the lime bars a bright lime green color.
  • powdered sugar – this is optional for dusting on top.
Ingredients for lime bars sitting on marble counter top.

How to Make Lime Bars

Preheat the oven to 350°F.

How to Make Shortbread Crust for Lime Bars:

Image showing flour, sugar, salt and butter in glass mixing bowl, and image of mixture in baking dish.

Use an electric mixer to mix the flour, sugar, salt, and butter in a medium or large bowl until the butter is the size of peas and the dough sticks together when pressed.

Dump the dough into a parchment-lined, 9×9 square pan, and press it into the bottom. Bake the crust for 20 minutes or until it turns golden brown around the edges. Don’t turn off the oven yet.

How to Make Lime Bar Filling:

While the crust is baking, whisk the sugar and lime juice together in a medium saucepan over medium heat until it starts to simmer. Lower the heat to low and let it continue simmering.

Image showing lime juice and sugar in sauce pan and eggs being mixed with lime juice mixture.

In a medium bowl, beat the eggs. Scoop out 1⁄3 cup of the lime and sugar mixture, and slowly pour it into the beaten eggs while whisking quickly. This will heat (temper) the eggs so they won’t cook when added to the saucepan.

Slowly pour the tempered egg mixture into the saucepan with the remaining lime juice and sugar mixture, whisking constantly. Continue whisking until the mixture is thick, about 7 minutes and coats the back of a spoon without immediately running off of it.

Process images showing the butter being added to the sauce pan, and lime zest added.

Remove the mixture from heat, and whisk in the butter. Once the butter is completely mixed in, add the lime zest and salt.

Food coloring added to lime bar filling in saucepan and lime filling poured in to baking pan.

Add 1 small drop of blue food coloring, if desired, to make the bars green.

Whisk until everything is combined. Pour the filling over the crust, and bake the bars for 10 minutes or until the filling starts to bubble around the edges.

Lime bars cut with powdered sugar sprinkled on top.

Let the bars rest at room temperature for an hour, then cover them with plastic wrap and refrigerate for at least 2 hours or until the bars are completely set.

Dust the bars with powdered sugar, slice, and serve chilled or at room temperature.

Recipe Tips

  • If it looks like the eggs have cooked, run the filling through a fine mesh sieve to remove any cooked egg bits before you add the butter and lime zest.
  • The natural color of the bars is yellow. You can serve them like this or add a small drop of blue food coloring to turn the bars green. The blue food coloring is optional, but when it combines with the natural yellow color of the bars, they turn green.
Lime bars with powdered sugar sprinkled on top, sitting on cutting board.

Craving More Recipes?

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Lime bars in square shape, stacked on cutting board covered with parchment paper.
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Lime Bars

Lime bars, similar to lemon bars, have a tart, smooth filling on top of a sweet, shortbread crunchy crust.
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 3 hours
Total Time 3 hours 50 minutes
Servings 16 bars
Calories 220kcal
Author Jessica Burgess

Equipment

  • 9×9 square baking pan
  • parchment paper
  • medium mixing bowl
  • electric mixer or stand mixer with paddle attachment
  • Medium Saucepan (at least 2 quarts)
  • Whisk

Ingredients

For the Crust:

  • 1½ cups all-purpose flour 180 grams
  • ¾ cup sugar 150 grams
  • ½ cup unsalted butter softened
  • ½ teaspoon salt

Lime Filling

  • 1 cup sugar 200 grams
  • 1 cup lime juice
  • 3 large eggs
  • 4 tablespoons unsalted butter softened
  • 3 teaspoons lime zest
  • ¼ teaspoon salt
  • 1 small drop blue food coloring optional, but it will help get that bright lime color
  • powdered sugar for dusting on top

Instructions

  • Preheat the oven to 350° F.

How to Make the Crust

  • Use an electric mixer to mix the flour, sugar, salt, and butter in a medium or large bowl until the butter is the size of peas and the dough sticks together when pressed.
  • Dump the dough into a parchment-lined, 9×9 square pan, and press it into the bottom.
  • Bake the crust for 20 minutes or until it turns golden brown around the edges. Don’t turn off the oven yet.

How to Make the Lime Filling

  • While the crust is baking, whisk the sugar and lime juice together in a medium saucepan over medium heat until it starts to simmer. Lower the heat to low and let it continue simmering.
  • In a medium bowl, beat the eggs. Scoop out 1⁄3 cup of the lime and sugar mixture, and slowly pour it intothe beaten eggs while whisking quickly. This will heat (temper) the eggs so they won’t cook when addedto the saucepan.
  • Slowly pour the tempered egg mixture into the saucepan with the remaining lime juice and sugar mixture, whisking constantly. Continue whisking until the mixture is thick, about 7 minutes and coats the back of a spoon without immediately running off of it.
  • Remove the mixture from heat, and whisk in the butter. Once the butter is completely mixed in, add the lime zest and salt. Add 1 small drop of blue food coloring, if desired, to make the bars green. Whisk until everything is combined. Pour the filling over the crust, and bake the bars for 10 minutes or until thefilling starts to bubble around the edges.
  • Let the bars rest at room temperature for an hour, then cover them with plastic wrap and refrigerate for at least 2 hours or until the bars are completely set.
  • Dust the bars with powdered sugar, slice, and serve chilled or at room temperature.

Nutrition

Serving: 1bar | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 124mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Depression Cake Recipe

This chocolate Depression Cake is perfect for so many occasions and is a top favorite of my cake recipes. Did you know you can make a chocolate cake with vinegar, and without eggs? It might seem strange, but you won’t taste it in the finished cake, and it can help make it SO moist.

Slice of chocolate depression cake on white plate, sitting next to cake pan.

It might seem odd to make war cake for a celebration – but when times are tough, we all need a dessert recipe to look forward to! This depression cake was born out of rationing in times of war and economic depression. No eggs or dairy are necessary to still have a delectable chocolate cake! (Note: The frosting DOES have dairy – so plan accordingly for frosting substitutes if necessary!)

If you are looking for more chocolate, I love to mix up my flavors and go for a Milky Way Cake or maybe one reminiscent of Ding Dongs. But if chocolate isn’t your thing, there’s always Cherry Chip! Any way you slice it, cake, is a celebration.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: Especially if you are making just the depression cake, this is the perfect recipe to make up when the fridge is looking bare!
  • Allergy-friendly: This depression cake doesn’t have eggs or dairy (NOTE: The frosting DOES have dairy so plan accordingly for frosting substitutes.) making it perfect for allergies. Just use a different frosting that fits your needs.
  • Easy to make: Only one bowl is needed! Just mix the cake and bake.

Ingredients Needed (See the recipe card below for the full recipe!)

I’ve highlighted some of the ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic for this depression cake!

Labeled ingredients for depression cake.

Depression Cake Ingredients:

  • Flour – Regular all-purpose works best here. You can also try a 1-for-1 gluten-free flour blend if necessary.
  • Sugar – Though sugar was also rationed during the war, there was still plenty for baking cakes!
  • Cocoa powder – Unsweetened cocoa powder gives us a great chocolate flavor without excessive sweetness.
  • Water – This is our main liquid to bring the cake together.
  • Oil – Vegetable or canola oil is the main fat in this cake, taking the place of butter.
  • Vinegar – What? Yup! You won’t taste this at all – and it is our egg replacer.
  • Powdered Sugar – When combined with butter, we have a magnificent buttercream to top our cake!

Optional Chocolate Frosting Recipe:

  • powdered sugar
  • unsalted butter, softened (1 stick)
  • unsweetened cocoa powder
  • honey
  • heavy cream
  • pure vanilla extract

Substitutions

  • Dairy – no heavy cream for the frosting? Whole milk will also work, but you don’t want to reduce the fat any further.
  • Extract – try mint or almond in place of vanilla for a fun new frosting!

How to Make Depression Cake

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Spray a metal cake pan with cooking oil, and preheat your oven so you are ready to go.

Steps 1-4 of how to make depression cake.

STEP 1. Whisk the dry. Add dry ingredients to a large mixing bowl and whisk well to combine (Image 1).

Tip: For the best depression cake recipe, prepare your pan, heat the oven, and measure everything out before starting the batter so that you will have the proper end texture since the vinegar and baking soda react to make it rise, instead of eggs.

STEP 2. Add the wet. Add all wet ingredients to the bowl and stir to combine (Image 2).

STEP 3. Bake. Bake the cake in the preheated oven until a toothpick inserted in the highest point contains just a few moist crumbs (Image 3). Let cool completely (Image 4).

Frosting Recipe

This recipe for frosting does use dairy products. However, you can use the frosting recipe or store-bought recipe of your choice if you need to make it without dairy.

Steps 5-8 of how to make depression cake.

STEP 4. Whip icing. Add frosting ingredients, minus vanilla and cream, to a large bowl and whip with a mixer (Images 5 and 6).

STEP 5. Frost. Add in vanilla and enough cream to make a spreadable texture, then frost your cooled cake (Images 7 and 8).

Depression cake in cake pan, with a few slices removed.

Recipe Pro Tips

  • Allow to fully cool. The cake needs to be 100% cooled in order for the frosting to not melt!
  • Mix and go. Because the vinegar and baking soda react for your raising action, you need to mix up the batter and have the pan and oven ready!
Slice of depression cake on white plate.

Recipe FAQs

What is depression cake made of?

You use your basics of flour and sugar, but we are avoiding using eggs or any dairy! This cake was born out of American war rations and needing to save those ingredients for other uses. The addition of vinegar replaces eggs and there’s simple vegetable oil in place of butter.

Can you make a cake without eggs?

Yes! While eggs are traditionally a leavening item, we are swapping them out for vinegar. This will give us the raising action we need and you won’t even know the eggs are missing.

How should I store leftovers?

Store depression cake in an airtight container at room temperature for up to 5 days. It will keep longer in the refrigerator, but keep it tightly covered to keep it from drying out.

What to Serve with Depression Cake

I know the point of this cake is to go simple and make do with what you have, but the icing already takes it up a notch! And of course, to make a true celebration, you absolutely must serve next to a scoop of vanilla ice cream.

Slice of chocolate cake on white plate, with a fork lifting a bite off.

More Cake Recipes You’ll Love

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Originally published: December 2023
Republished and updated: April 2025

Recipe

Slice of depression cake on white plate.
Print Pin
5 from 4 votes

Depression Cake

This depression cake (or "war cake" or "wacky cake") is an easy cake recipe to keep in your book, and is an old-fashioned recipe that stands the test of time.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 servings
Calories 341kcal
Author Jessica Burgess

Equipment

  • 9×13 pan
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • cooling rack

Ingredients

Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ⅓ cups water
  • ⅔ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar

Frosting:

  • 1 ½ cups powdered sugar
  • 8 tablespoons unsalted butter softened, 1 stick
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons honey
  • 3 tablespoons heavy cream or whole milk
  • 1 tablespoon pure vanilla extract

Instructions

Cake:

  • Spray a 9×13 metal pan with nonstick cooking spray and preheat oven to 350°F.
  • In a large bowl, whisk all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda and salt.
    2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
  • Add in water, vegetable oil, vanilla and white vinegar and whisk until ingredients are fully combined and smooth.
    1 ⅓ cups water, ⅔ cup vegetable oil, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar
  • Pour the batter into the metal pan and bake for 28-30 minutes until a toothpick comes out with just a few crumbs attached.
  • Place pan on a wire rack to allow it to cool completely before icing.

Frosting:

  • Prepare your frosting by mixing softened butter, cocoa powder, and honey in a medium bowl with a hand mixer on low. Mix just until combined and then add vanilla and heavy cream. Run on medium until nice and smooth.
    1 ½ cups powdered sugar, 8 tablespoons unsalted butter, 6 tablespoons unsweetened cocoa powder, 2 tablespoons honey, 3 tablespoons heavy cream, 1 tablespoon pure vanilla extract
  • Spread over cake and enjoy.

Video

Notes

  • Store in an airtight container at room temperature for up to 5 days. It will keep longer in the refrigerator, but keep it tightly covered to keep it from drying out.
  • Honey in the frosting – You can leave the honey out of the frosting if desired, as it will be sweet enough but the honey gives it the shiny glaze look that is beautiful.

Nutrition

Serving: 1slice | Calories: 341kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 287mg | Potassium: 135mg | Fiber: 3g | Sugar: 32g | Vitamin A: 217IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 2mg

Shrimp Macaroni Salad

Shrimp Macaroni Salad: A shrimp pasta salad, using simple, everyday ingredients like mayo, and a few spices, that can be made in only 20 minutes!

We absolutely LOVE pasta salads around here and when it’s as easy as this one, it’s definitely one of our favorite side dishes to go with just about any dinner recipe!

Shrimp Pasta Salad With Mayo

Why You’ll Love This Recipe

It doesn’t matter if you’re accustomed to midwest living, southern living, or living somewhere else- I’m pretty sure that barbecued meat and cold side salads are a universally beloved thing. This shrimp pasta salad with mayo would be the perfect side dish to whip up for your next cookout! (As well as this tuna pasta salad!)

Let me ask you this – do you like tender pasta? Do you like fresh shrimp (or frozen shrimp that’s been thawed and cooked)? Would a good creamy mac salad make the list of your favorite salads?

If you answered yes to ALL of those questions, then this macaroni and shrimp salad with mayo dressing will probably be one of your new favorite recipes!

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Ingredients for Shrimp Pasta Salad

Labeled ingredients for shrimp macaroni salad.

You really only need a few simple ingredients that you can find at any grocery store to make this shrimp salad! So scan over the ingredient checklist below, check your cupboards, or head to the grocery store and get started!

  • 1 cup uncooked elbow macaroni
  • 1 cup cooked salad shrimp (small shrimp you can find in most grocery stores- if you buy it frozen, you’ll need to thaw it before using it in this recipe)
  • ¼ cup green onion, chopped
  • ¼ cup celery, chopped
  • fresh parsley (optional)

Dressing ingredients

  • ½ cup mayonnaise
  • 2 teaspoons white vinegar
  • ½ teaspoon seasoned salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ½ teaspoon garlic powder

Substitutions & Variations

Do you know why, in my opinion, salads are one of the best foods to make? They are very forgiving! If you are missing an ingredient or want to adjust the flavor profile a bit, you can substitute it with something else and the end result will still be delicious!

For this macaroni and shrimp salad…

  • Instead of elbow macaroni, you could use shell pasta (or really any other kind of small pasta).
  • Don’t have any celery? Try adding ½ teaspoon celery seed to the dressing mixture in its place. You could also use ¼ cup chopped bell peppers (we’d recommend green pepper) instead of celery.
  • No mayonnaise? You can use miracle whip or sour cream (although each of these will adjust the flavor profile so it’s a good idea to sample the dressing and adjust it to your taste before mixing it with your macaroni and shrimp).
  • Out of seasoned salt? You could replace it with old bay spice!
  • Can’t find salad shrimp? You could use larger shrimp and simply cut them into smaller pieces.
  • Looking for lots of flavor? Replace the white vinegar with white wine vinegar for an extra kick!

There’s no “perfect way” to make a pasta salad- the options are endless, really! You could get creative and add hot pepper sauce, sweet pickle relish, red onion, creole seasonings… See what I mean? SO. MANY. OPTIONS.

Instructions to Make Macaroni and Shrimp Salad

Steps 1-4 to make shrimp macaroni salad.
  1. Put some cold water in a small pot and bring it to a boil over high heat. Reduce to medium heat and cook pasta until al dente (or simply cook macaroni according to package directions). Drain and set aside to cool.
  2. In a small mixing bowl, combine the mayonnaise, vinegar, seasoned salt, pepper, sugar, and garlic powder. Stir to combine.
  1. In a large bowl, combine macaroni, mayo mixture, green onions, celery, parsley and cooked salad shrimp.
  1. Gently stir until evenly combined and it’s ready to serve!
  1. Serve cold and refrigerate any leftovers!
shrimp macaroni salad in bowl

Storage

Store your shrimp pasta salad with mayo in an airtight container in the fridge and it should stay good for 3-5 days (honestly, sometimes I find I like pasta salad even better the next day).

Read the expert tips and FAQs below to find out the best way to freeze this creamy shrimp macaroni salad…

Shrimp macaroni salad in bowl with fresh parsley on top
Shrimp Macaroni Salad with Fresh Parsley

Expert Tips and FAQs

Can you freeze macaroni salad with shrimp?

Technically, yes, you can freeze macaroni salad (with or without shrimp). Be warned though – it never tastes quite as good after you’ve frozen it. If you need to make your macaroni salad ahead of time, we would recommend freezing the ingredients all separately (after you have cooked the noodles and chopped the veggies) and combining them when you are ready to serve them.

While you could freeze the dressing, the mayo will likely separate in the freezer. If you do combine the dressing ingredients and freeze them (separate from the rest of the ingredients), you will need to give it a really good stir to recombine it before putting it on the dressing. It’s much easier to make the dressing when you are ready to serve it instead.

Can you freeze macaroni salad made with mayonnaise?

As we said above, you technically can freeze it but the mayo will likely separate a bit in the freezer and that will change the texture. We would recommend freezing the other ingredients separately and making the dressing when you are ready to serve the salad instead of freezing it.

How long does homemade macaroni salad last?

Homemade macaroni salad should last 3 – 5 days if stored in an airtight container in the fridge.

You may be wondering, “Ok, but how long does pasta salad with mayo last in the fridge?”. The answer is the same. Whether it’s a vinaigrette dressing or a mayo-based dressing, it should still keep for 3-5 days in the fridge if stored properly.

How do you keep macaroni salad from getting watery?

The key to keeping your macaroni salad from getting watery is the pasta! Make sure not to overcook or undercook it- undercooked pasta won’t cling to the sauce as well, and overcooked pasta will make your salad watery. Al dente is usually best for pasta salad (that’s where your pasta is cooked/soft but still has a bit of firmness when you bite into it).

If you loved this shrimp pasta salad with mayo, you’ll love these other shrimp recipes like The BEST Fried Shrimp Recipe, this loaded shrimp baked potato or this Incredible Shrimp Marinade!

Or, if you’ve never had crab salad before, it’s a definite “must” to try for an easy side dish recipe too!

Originally published: December 2021
Updated and republished: March 2025

Recipe

Shrimp Pasta Salad With Mayo
Print Pin
5 from 28 votes

Shrimp Macaroni Salad

Shrimp Macaroni Salad: A shrimp pasta salad, using simple, everyday ingredients like mayo, and a few spices, that can be made in only 20 minutes!
Course Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 252kcal
Author Jessica Burgess

Ingredients

  • 1 cup elbow macaroni uncooked
  • 1 cup salad shrimp cooked (small shrimp you can find in most grocery stores- if you buy it frozen, you'll need to thaw it before using it in this recipe)
  • ½ cup mayonnaise
  • 2 teaspoons white vinegar
  • ½ teaspoon seasoned salt adjusted to your taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ½ teaspoon garlic powder
  • ¼ cup green onion chopped
  • ¼ cup celery chopped
US Customary – Metric

Instructions

  • Put some cold water in a small pot and bring it to a boil over high heat. Reduce to medium heat and cook pasta until al dente (or simply cook macaroni according to package directions). Drain and set aside to cool.
    1 cup elbow macaroni
    Cooked macaroni in large bowl, surrounded by other ingredients to make shrimp macaroni salad.
  • In a small mixing bowl, combine the mayonnaise, vinegar, seasoned salt, pepper, sugar, and garlic powder. Stir to combine.
    ½ cup mayonnaise, 2 teaspoons white vinegar, ½ teaspoon seasoned salt, ½ teaspoon freshly ground black pepper, ½ teaspoon sugar, ½ teaspoon garlic powder
    Add mayo mixture to your cooked macaroni.
  • In a large bowl, combine macaroni, mayo mixture, green onions, celery, parsley and cooked salad shrimp.
    ¼ cup green onion, ¼ cup celery, 1 cup salad shrimp
    Add shrimp to large bowl.
  • Gently stir until evenly combined and it's ready to serve!
    Creamy shrimp macaroni salad.
  • Refrigerate any leftovers.

Notes

Storage: Store your shrimp pasta salad with mayo in an airtight container in the fridge and it should stay good for 3-5 days (honestly, sometimes I find I like pasta salad even better the next day).

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 365mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Snicker Salad Recipe

This Snicker Salad Recipe is sure to make the family swoon. Crisp, tart apples, sweet chunks of Snickers bars, and a simple, creamy sauce brings this salad together, making it one of our FAVORITE dessert salad recipes to date! (Well, this one and the Orange Fluff recipe!)

Snicker Apple Salad in bowl, with caramel drizzle on top.

Why You’ll Love This Recipe

Hey friends! This is a super simple and crazy delicious side dish (or dessert recipe) that you’re going to NEED at your next potluck.

It’s Meg from Meg’s Everyday Indulgence popping in again and I can’t wait to share this Snicker Salad Recipe with you!

This midwestern classic dish consists of:

  • Granny Smith apples
  • chopped Snickers candy bars
  • and a creamy, pudding-based “dressing.”

It all comes together in a tart, sweet magical little dish that you can bet is on most holiday and potluck tables for family gatherings.

I mean, when you can eat fruit and candy in the same bite AND call it salad, I think you’re winning at life.

I also think you’ll love this version of Watergate salad (or ambrosia salad) as well, especially if you love dessert salads!

Apple Snicker Salad bite on gold sppon

Ingredients

Would you believe it only takes a few ingredients to make this delicious recipe? It’s true. You’ll need:

  • Green apples – This uses about 3 large granny smith apples (5-6 small) and fresh apples are the best apples to use. The crunchy apples are such a delicious contrast to the chewy candy and the smooth pudding.
  • Snickers – this uses about 6 full-size or 12 of the fun-size Snickers.
  • Vanilla pudding mix – Make sure it’s the 3.4 oz. box of instant pudding mix.
  • Milk – Whole, 2%, or skim will work for this recipe.
  • Cool Whip – make sure your Cool Whip is thawed or it will be hard to mix in.
  • Caramel – optional, but so good!

How to Make This Snicker Salad Recipe

Get ready for an easy dessert recipe (or sweet side dish) because it really doesn’t get much easier than this!

  1. First, pour the instant vanilla pudding mix in to large bowl and add milk.
  2. Whisk together until pudding has become a thick mixture.
pudding mix and milk in bowl
Make vanilla pudding
thick vanilla pudding in bowl
Thick vanilla pudding
  1. Next, fold in whipped topping (Cool Whip) and mix until fully mixed in.
cool whip in pudding in bowl
Add in Cool Whip
  1. Pour in the chopped apples.
  2. Then pour in the chopped Snickers.
Diced green apples in pudding mix
Add in apples
Add in snickers to pudding
Add Snickers
  1. Stir until evenly mixed and enjoy right away or save for later! (See storing tips below!)
All ingredients mixed together
Mix it all together

TIP: If you want to, or have any leftovers of this Snickers salad recipe, I think it’s fun to chop extra candy bars and apples, so I can place them on top of the salad for a pretty presentation of this apple Snickers salad recipe.

Apple Snicker Salad in bowl with fun size Snickers all around

Storage

You can enjoy this Snickers salad recipe as soon as you mix it up or you can store it for later. (Note: If you do end up dicing extra apples to place on top of the salad, to make it look pretty for an event such as a church event or just as a party dish, your apples may turn a bit brown. So you’ll probably want to wait to add any extra chopped apples until right before serving.)

To store any leftovers, store in an airtight container, or cover the big bowl with plastic wrap, in the refrigerator and keep refrigerated when not serving.

It’s best to enjoy within the same day but we’ve also enjoyed it the next day.

Variations

Although we love this candy bar salad just the way it is, I know it can be fun to experiment so I wanted to share some ideas that you can also try:

  • Add Caramel: Drizzle caramel sauce on top and make it a Snickers Caramel Apple Salad. Or even drizzle chocolate syrup on top for another fun spin on things!
  • Instant Pudding: Don’t have vanilla pudding on hand? What about trying one of your other favorite flavors of pudding, such as butterscotch pudding or banana pudding? I think both of those would also create a fun recipe.
  • Apples: Curious about using red apples such as red delicious apples? You absolutely can but note that this recipe may be sweeter if so. The tart Granny Smith apples help offset the sweetness of everything else.
Apple Snicker Salad in white bowl

More Desserts You’ll Love:

If you love apple salads, make sure to check out all of the apple salad recipes Jessica has gathered for you too!

If you love the idea of apples and pudding, like in this recipe, then don’t miss this other apple salad recipe that is easy to make with pudding, nuts, and dried berries!

It’s a flavorful crunch that will go along with any spread!

We’re also BIG fans of this honey lime fruit salad, bread pudding recipe, and this Butterbeer Recipe that I know you’ll love too!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Originally published: November 2023
Updated photos and republished: March 2025

Recipe

Chopped green apples, and chopped Snickers candy bars on top of vanilla pudding with caramel drizzle.
Print Pin
5 from 6 votes

Snicker Salad Recipe

This Snicker Salad Recipe is easy to make, ready in minutes and the crisp, tart apples, sweet chunks of Snickers bars, and a simple, creamy sauce bring this salad together, making it one of our FAVORITE salad recipes to date!
Course Dessert, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 196kcal
Author Jessica Burgess

Ingredients

  • 3.4 ounce box instant vanilla pudding mix
  • 1 ½ cups milk
  • 8 ounce container Cool Whip, thawed
  • 5 cups granny smith apples, chopped into bite size chunks
  • 1½ cups snickers, cut into equal size chunks as apples This is about 6 full-size, or 12 fun size Snickers
  • caramel drizzle optional

Instructions

  • Whisk together the instant pudding mix and milk in a large bowl until very thick.
    Thick vanilla pudding in bowl.
  • Fold in the thawed Cool Whip and stir until evenly combined.
    Cool Whip in pudding in bowl.
  • Add the chopped apples and snickers to the bowl and mix well. Eat immediately or refrigerate. This salad is best eaten the same day.
    Snickers and chopped granny smith apples in pudding.

Video

Notes

Storage:
You can enjoy this salad as soon as you mix it up or you can store it for later but do know that the liquid can seep from the apples so you’ll want to store it before serving if you do make it ahead.
(Note: If you do end up dicing extra apples to place on top of the salad, to make it look pretty for an event such as a church event or just as a party dish, your apples may turn a bit brown. So you’ll probably want to wait to add any extra chopped apples until right before serving.)
To store any leftovers, store in an airtight container, or cover the big bowl with plastic wrap, in the refrigerator and keep refrigerated when not serving.
It’s best to enjoy it within the same day but we’ve also enjoyed it the next day.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 122mg | Potassium: 184mg | Fiber: 2g | Sugar: 26g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 0.2mg

Bird Nest Cookies

Bird Nest Cookies: These classic no-bake, chow mein noodle cookies with peanut butter and chocolate would make the perfect, easy addition to your Easter dessert table!

Imagine how adorable these would look nestled next to some of our other Easter recipes like our Easter egg truffles and our mini egg cookies! These Easter nests will be a huge hit at your holiday get together.

Bird's nest cookies on a plate with more cookies in the background.
Bird Nest Cookies

Why You’ll Love This Recipe

I think a lot of us have childhood memories of these bird’s nest cookies, whether they had Cadbury mini eggs on top or not (like in this Easter bark). As a kid, these little nests were just the cutest thing (and the crunch made them so fun to eat)!

The birds nest dessert I had as a kid had butterscotch chips in it, but sometimes those are a little bit harder to find in the store than regular old chocolate chips.

This version of birds nest cookies is super simple to make- no butterscotch chips needed, just chocolate chips and peanut butter! Keep reading to find out how you can have these sweet treats on the table in under 30 minutes!

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Ingredients

You only need 5 simple ingredients to make this fun Easter treat! This recipe for birds nest cookies calls for:

  • 6 cups chow mein noodles (1- 12 oz. bag)
  • 2 cups chocolate chips
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons creamy peanut butter (I used Skippy)
  • 1 bag Cadbury mini chocolate eggs

You can skip straight to the recipe card, or keep reading to learn how easy it is to make these no bake Cadbury birds nest cookies!

The ingredients needed to make bird nest cookies.
Ingredients

How to Make Bird Nest Cookies

  1. Spray each cup of two muffin tins with cooking spray. Set aside. 
  2. Pour the chow mein noodles in a large bowl. Set aside. 
  3. In a microwave safe bowl, pour milk chocolate chips, olive oil, and peanut butter. 
Chocolate chips and peanut butter in a microwave safe bowl.
Chocolate chips, peanut butter and oil in large bowl.
  1. Microwave in intervals of 30 seconds, stirring between each interval until the mixture is fully melted and mixed together (should take about 2-3 minutes total).

*You can also melt your chocolate chips, peanut butter, and olive oil in a large saucepan over medium heat (just be sure to stir constantly so it doesn’t burn and remove it from the heat immediately once it’s all melted).

Melted chocolate chips and peanut butter.
Melted chocolate mixture.
  1. Pour the melted chocolate mixture over the chow mein noodles and mix until the noodles are coated. 
Pouring the melted chocolate mixture into the bowl containing the chow mein noodles.
Pour chocolate over noodles.
Chow mein after it's coated in the chocolate mixture.
Stir to combine.
  1. Take about 1-2 tablespoons of the noodle mixture and put it in one of the prepared muffin cups. Shape into nests using the back of your spoon or your fingers. 
  2. Once all the cups have been filled, place in the fridge to set (15 – 20 mins). 
A muffin tin with chocolate chow mein mixture pressed into each cup and shaped like a nest.
Bird Nests in Cupcake Pan
  1. Take the pans out of the fridge and gently release the nest from the muffin cup and place it on a place. Add 3 Cadbury Mini Eggs to each nest. 

Note: If you live in a warm climate, you might need to keep these in the fridge until you are ready to serve so they don’t melt. If your kitchen isn’t too toasty, you can keep them at room temperature until you are ready to serve them.

  1. Serve and enjoy!
Birds nests after they've set in the fridge and been removed from the pan.
Remove from pan.
Finished birds nest cookies with eggs in them.
Add eggs.

Substitutions

  • Dairy Free – if you can’t have dairy, use dairy free chocolate chips for this recipe and top the nests with jelly beans or a dairy free chocolate egg.
  • Peanut Free – if there are allergy concerns, you can use a peanut butter alternative instead
  • Gluten Free – you might be able to find gluten-free chow mein noodles in your grocery store!

Variations

This recipe is pretty darn delicious the way it is, but we know some of you like to get creative in the kitchen. Here are a few ways you can play around with this recipe…

  • Chocolate – Dark chocolate chips, peanut butter chips, or even white chocolate chips will work in place of the milk chocolate chips in this recipe.
  • Chow Mein Noodles – you could replace this with other crunchy items like pretzels, corn cereal, rice cereal, or even potato chips! Or, make these macaroon nests for Easter!
  • Candy Topping – get creative with what you put in the “nest”! Instead of Cadbury chocolate candy eggs, you could add an Easter peep in there, jellybeans, wrapped chocolate eggs…the options are endless!

Storage

Refrigerator: Store your leftover Easter nest cookies in an airtight container in the fridge.

To Freeze: You can also freeze these cookies! Place them in an airtight, freezer-safe container and freeze for up to a month. (Psst…they are also pretty delicious to eat right from frozen!)

Easter Nests on White Plate
Easter Egg Nests ready to eat!

Expert Tips and FAQs

Do you need to cook the crunchy chow mein noodles before making this?

Nope! These noodle do not need to be cooked at all. You’re looking for this kind of noodle.

Can I use something other than chow mein noodles?

Absolutely! You could replace the noodles with other crunchy snack foods like pretzels, corn flakes, rice cereal, or even potato chips!

Do I have to make these in a muffin tin? Can’t I just use a cookie scoop and parchment paper?

Putting the mixture into a cupcake pan helps the nest to keep its shape. If we use a cookie scoop and place it on parchment paper, we noticed that our birds nest didn’t hold its shape as well, resulting in a crumbling mess.

Can I only use this recipe during the Easter season?

Not at all! Although these bird nest cookies make perfect Easter treats, you could easily change out the topping to make them suit any occasion! You could try green and red M&Ms for Christmas time, fun coloured candy for a birthday party, or bright spring colors just to kick off the spring season (even if you don’t celebrate Easter).

Looking for some more easy recipes to give you a sense of nostalgia? Check out our haystack cookies (aka no bake cookies) and our M&M monster cookies.

I don’t know about you, but both of those cookie recipes were part of my childhood in a big way! Plus, if you’re a chocolate fan, and looking for another easy chocolate dessert to take along to Easter, try these Easter Oreo cookies or this sheet pan chocolate cake! Or, whip up these bunny-butt Easter cookies to go along with them!

Want a recipe to make all year long? These Haystacks are similar, and are delicious all year long!

Originally published: March 2022
Updated and republished: March 2025

Recipe

Bird Nest Cookies on a plate.
Print Pin
5 from 5 votes

Bird Nest Cookies

Bird Nest Cookies: These classic no-bake, chow mein noodle cookies with peanut butter and chocolate would make the perfect, easy addition to your Easter dessert table!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Chill Time 20 minutes
Total Time 25 minutes
Servings 24 nests
Calories 141kcal
Author Jessica Burgess

Ingredients

  • 6 cups chow mein noodles (1- 12 oz. bag)
  • 2 cups chocolate chips
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons creamy peanut butter I used Skippy
  • 1 bag Cadbury mini chocolate eggs

Instructions

  • Spray each individual cup of two muffin tins with cooking spray. Set aside.
  • Pour the chow mein noodles in a large bowl. Set aside.
  • In a microwave safe bowl, pour milk chocolate chips, olive oil, and peanut butter.
  • Microwave in intervals of 30 seconds, stirring between each interval until the mixture is fully melted and mixed together (should take about 2-3 minutes total).
    *You can also melt your chocolate chips, peanut butter, and olive oil in a large saucepan over medium heat (just be sure to stir constantly so it doesn't burn and remove it from the heat immediately once it's all melted).
  • Pour the melted chocolate mixture over the chow mein noodles and mix until the noodles are coated.
  • Take about 1-2 tablespoons of the noodle mixture and put it in one of the prepared muffin cups. Create the nest shape using the back of your spoon or your fingers.
  • Once all the cups have been filled, place in the fridge to set (15 – 20 mins).
  • Take the pans out of the fridge and gently release the nest from the muffin cup and place it on a place. Add 3 Cadbury Mini Eggs to each nest.
    Note: If you live in a warm climate, you might need to keep these in the fridge until you are ready to serve so they don't melt.
  • Serve and enjoy!

Notes

NOTE: If you only have one muffin tin, you can make two batches. Fill the muffin tin according to the recipe, let it set in the fridge, and then remove the nests once they have set. Spray the muffin tin again with cooking spray, fill it again and repeat. 

Nutrition

Serving: 1nest | Calories: 141kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 9mg | Fiber: 1g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Mussels in White Wine Sauce

Mussels in white wine sauce with garlic butter, that’s easy to make, uses simple ingredients, and ready in about 15 minutes.

An Easy Steamed Mussels Recipe

I don’t know if I’ll ever order mussels at a restaurant again, knowing how easy and delicious they are to make at home. Mussels are a fancy meal or appetizer, and look beautiful on the dinner table for a dinner party, a romantic dinner, or even if it’s just a seafood night at home.

Cooked mussels in pan with white wine sauce, and lemon slices on top, next to a glass of wine.

Frequently Asked Questions:

Which is the best way to cook mussels?

Steaming mussels in a seasoned broth is the best way to cook mussels. They open up from a closed shell, just after 5 minutes, and this allows for easier eating and or the flavors to seep in.

What do mussels go well with?

When cooked with a seasoned broth, butter-coated bread that’s grilled or toasted is delicious served along with mussels, for dipping in the white wine sauce.

How to tell if mussels are done?

When the shells open up, the mussels are done cooking and ready to eat.

How many pounds of mussels per person?

For an appetizer, plan on ½ pound of mussels per person. If serving as a main course, plan on 1 pound per person. Serve with toasted buttered bread for dipping to spread the portions out.

How to store leftover mussels?

Remove the mussels from their shells. (Remove meat from shell.) Store meat in a container and cover with white wine sauce, and refrigerate up to 2 days. To freeze, place meat in a freezer-safe container, cover with wine sauce, and freeze up to 3-4 months. When ready to use, thaw in the refrigerator overnight.

Cooked mussels in a white wine sauce, stacked on plate next to toasted bread.

Ingredients Needed: (See recipe card below for the full recipe)

  • mussels – Fresh mussels in their shell are used in this recipe, and are steamed in a white white, garlic butter broth. Make sure you’re not buying frozen, cooked mussels.
  • white wine – I use sauvignon blanc or pinot grigio for this recipe since I tend to have that on hand. However, any dry, white wine or cooking wine will work for this recipe as well.
  • lemon – When slicing the lemon, try to remove and discard any seeds.
  • oranges – If some of the pulp comes out while squeezing the juice in to the broth, that’s absolutely ok, and it will help add even more citrus flavor which is great.
  • garlic – Fresh, minced garlic is preferred.
  • chicken bouillon cube – 1 teaspoon of chicken bouillon powder can be used instead.
  • sugar – A tablespoon of sugar will slightly sweeten the citrus broth, balancing the flavors.
  • butter – I use salted butter (as that’s what I generally have on hand) but unsalted butter will work as well.
  • basil & parsley – fresh herbs are highly recommended. If fresh can’t be found, herbal pastes are the next great substitute, and then finely dried herbs.
Ingredients in bowls and on countertop to make steamed mussels.

How to Make Mussels in a White Wine Sauce

Open the bag of mussels, look them over. Discard any that have opened, & scrub off any excess sand, then place in a bowl of cold water.

Melt the butter in a skillet over medium heat and add the garlic.

Once the butter is melted, add the white wine, bouillon cube, and sugar. Stir until dissolved.

2 Process images - 1 with butter and garlic in pan and one with bouillon cube in melted butter.

Add the remaining ingredients (except mussels) and bring to a boil, reduce and simmer for 5 minutes.

2 process images - one showing lemons, orange juice, butter and fresh herbs in skillet.

Drain the water from the mussels and pour mussels in to white wine sauce. Increase to medium heat, cover, and steam for about 5 minutes or until the shells open.

Ladle into a bowl and top with broth.

Steamed mussels in skillet with lemon slices on top.

Serve alone or with toasted bread for dipping in the white wine sauce.

How to Make Buttery Toast for Dipping

If you want to serve buttery toast with these mussels to dip in the white wine sauce, it’s really easy. Here’s how:

  1. Slice a French baguette in to ½-inch thick slices.
  2. In a cast-iron skillet, or nonstick skillet, melt about 2 tablespoons of butter over medium-high heat.
  3. Place as many slices of bread that will fit in the skillet, down on top of the melted butter and let them rest for about 1-2 minutes or until the bread has turned a golden brown.
  4. Flip, and repeat on the other side. (Tip: Move the bread pieces around in any remaining melted butter in the skillet to help it soak in better.)
  5. Remove toasted bread from skillet.
  6. Repeat steps 2-5 until all of the bread is toasted.

Craving More Recipes?

Originally published: November 2015
Updated photos and republished: March 2025

Recipe

Mussels cooked in white wine and garlic sauce, stacked on plate, next to toasts.
Print Pin
5 from 2 votes

Mussels in White Wine Sauce

Mussels in a white wine sauce with garlic butter, that's easy to make, uses simple ingredients, and ready in about 15 minutes.
Course Appetizer, Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 419kcal
Author Jessica Burgess

Equipment

  • skillet

Ingredients

  • 2 pounds fresh mussels raw, in the shell
  • ½ cup white wine
  • ½ lemon sliced
  • 2 juice from oranges
  • 3 cloves garlic minced
  • 1 chicken bouillon cube
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 4 basil leaves chopped
  • sprig of parsley chopped

Instructions

  • Open the bag of mussels, look them over. Discard any that have opened, & scrub off any excess sand, then place in a bowl of cold water
    2 pounds fresh mussels
    Ingredients in bowls and on countertop to make steamed mussels.
  • In a skillet over medium heat, melt the butter and add the garlic.
    2 tablespoons butter, 3 cloves garlic
  • Once the butter is melted, add the white wine, bouillon cube, and sugar. Stir until dissolved.
    ½ cup white wine, 1 chicken bouillon cube, 1 tablespoon sugar
    Boullion cube in butter and garlic sauce in skillet.
  • Add the remaining ingredients (except mussels) and bring to a boil, reduce and simmer for 5 minutes.
    ½ lemon, 2 juice from oranges, 1 teaspoon salt, 4 basil leaves, sprig of parsley
    Fruit and herbs added to garlic butter and white wine sauce in skillet.
  • Discard the water from the mussels, and add the mussels to the white wine sauce, and increase to medium heat, cover and steam for about 5 minutes or until the shells open.
    Fresh mussels added to white wine sauce in skillet.
  • Ladle into a bowl and top with broth.
    Cooked mussels with lemon slices in skillet.
  • Serve alone or with toasted bread for dipping in the white wine sauce.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Serving: 1serving (½ recipe) | Calories: 419kcal | Carbohydrates: 27g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 2397mg | Potassium: 970mg | Fiber: 1g | Sugar: 13g | Vitamin A: 889IU | Vitamin C: 64mg | Calcium: 97mg | Iron: 10mg

Boom Boom Shrimp

You can easily make Boom Boom Shrimp at home with no special equipment needed. Spicier than traditional fried shrimp, this saucy fried shrimp recipe has a kick of flavor that you’ll love.

Close up of boom boom shrimp on white plate sitting next to sauce.

Sweet Chili Shrimp Recipe

Golden and crunchy, crispy shrimp is a great way to bring restaurant-quality dishes into your home cooking routine. It’s possible to easily make this at home for a fun dinner for the family or even when hosting. The sweet chili, creamy sauce covered fried shrimp gives a sweet and tangy flavor that’s hard to resist.

Love seafood? Crab cake sandwiches also make a pretty presentation. Salmon sliders allow the fish to shine, and who can resist a classic clam chowder?

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Why You’ll Love This Recipe

  • Create the desired heat: Making this at home means customizing the heat level of your dipping sauce.
  • Easy intro to shrimp: Not sure your family enjoys shrimp? A crisp breading helps temp them to taste.
  • Makes a lot: It’s easy to feed a crowd with this shrimp, and you can add lots of sides to make it a full meal.

Key Ingredients

Here’s what you’ll need to make this boom-boom shrimp:

Labeled ingredient shot of boom boom shrimp recipe.
  • Shrimp – Shrimp is sized by how many are in a pound, and jumbo means 21-25 per pound so look for that designation on the bag.
  • Club soda – If you’ve never made a tempura batter, this is the key! The bubbles keep the batter light instead of heavy.
  • Flour and cornstarch – Whisking these together also helps keep the batter light.
  • Mayo – This is the basis for our dipping sauce, making it rich and creamy.
  • Sriracha – Amp up the spice in your sauce by using to your preference.
  • Sweet chili sauce – You may need to buy this specifically for this recipe, but I guarantee you’ll find yourself reaching for it more often.
  • Vinegar – Yes, you need vinegar, and no, you won’t exactly taste it. This pairs with the sweetness of the ketchup to make everything blend together. You can use any type you have on hand like wine vinegar, apple cider vinegar, or red wine vinegar.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

How to Make Boom Boom Shrimp

Get everything in place and ready to go, because once you start dipping you need to immediately move to frying!

Image collage showing the steps of how to make boom boom shrimp.

STEP 1. Make sauce. Add all sauce ingredients to a small bowl and whisk to combine. Taste for spice and chill until ready to serve.

STEP 2. Make batter. Whisk together the dry batter ingredients to combine well. Then add the club soda and whisk until smooth.

Tip: I prefer to use a cooling rack for fried food. This allows excess oil to drain off without turning the food soggy. If you don’t have a rack, you can place the shrimp directly on paper towels, but remember that the batter may soften as it sits.

Fried boom boom shrimp sitting on cooling rack.

STEP 3. Coat shrimp. Add dried shrimp to the batter and stir to coat.

STEP 4. Fry shrimp. Heat oil and use tongs to carefully add shrimp to the hot oil, being sure to shake off excess batter first!

Boom boom shrimp with a bite taken out of it, being dipped in more sauce.

STEP 5. Rest. Let shrimp rest on a cooling rack or paper towel to remove excess oil. Fry the remaining shrimp until all has been cooked. Serve with sauce.

Recipe Pro Tips

  • Dry shrimp completely. Make sure to pat the shrimp dry with paper towels. This ensures the batter will stick!
  • Don’t crowd the pan. Don’t add too much shrimp to the pan at once. You want to have room to turn the shrimp over without touching. Also, adding too much food to oil lowers the temperature a lot, which means your food will begin to soak up the oil rather than fry to a crisp.

Recipe FAQs

What is boom boom shrimp made of?

The classic markers of this dish is a tempura batter and a sweet-savory sauce! This combination makes for an out-of-this-world entree.

What’s the best pan for frying?

We are shallow frying here, so any sort of fry pan will work. Higher sides will help with splattering! I like to use heavy pans because they will retain the heat better when you add the shrimp. Also, you can use an electric skillet to easily control the temperature! Many electric skillets are also quite large, meaning you can cook more at once.

What do you eat boom boom shrimp with?

Serve these as an appetizer on their own. You may also serve over a bed of rice or wrapped inside crisp lettuce leaves. Make sure to have extra sauce on the side for dipping. It might be fun to make boom boom shrimp tacos!

More Shrimp Recipes You’ll Love

Originally published: January 2024
Updated and republished: March 2025

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Close up of boom boom shrimp ready for serving.
Print Pin
5 from 3 votes

Boom Boom Shrimp

Create restaurant-quality appetizers at home! This boom boom shrimp is an amazing option that is easily pan fried to perfection.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 475kcal
Author Jessica Burgess

Ingredients

Shrimp:

  • 1 pound jumbo shrimp 21-25 per pound; peeled and deveined with tails removed
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 cup club soda
  • Canola oil for panfrying
  • Scallions chopped (optional garnish)

Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons ketchup
  • 1 teaspoon sriracha sauce or to taste
  • ½ teaspoon vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions

  • In a small bowl, whisk together mayonnaise, chili sauce, ketchup, sriracha sauce, vinegar, garlic powder, and salt. Cover and refrigerate until ready to serve.
    ¼ teaspoon garlic powder, ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 2 tablespoons ketchup, 1 teaspoon sriracha sauce, ½ teaspoon vinegar, 1 teaspoon salt
  • Dry shrimp with paper towels.
    1 pound jumbo shrimp
  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Add club soda and whisk together until no lumps remain. Stir in shrimp so the shrimp is completely coated by the batter.
    1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon pepper, ¼ teaspoon paprika, 1 cup club soda, ¼ teaspoon salt, ¼ teaspoon garlic powder
  • In a heavy-bottomed large skillet, pour canola oil until about an inch high and heat to 350 degrees.
    Canola oil for panfrying
  • When the oil is hot, moving quickly, using tongs, remove shrimp one at a time from the marinade, and shake gently to remove excess batter. Place shrimp into the hot pan without overcrowding and cook for 1-2 minutes on each side until light golden brown.
  • Transfer to a cooling rack placed over a cookie sheet lined with paper towels or to a paper towel-lined plate. Finish cooking all of the shrimp.
  • Place shrimp on a platter and drizzle sauce over the shrimp. Serve any remaining sauce with the shrimp.
  • Garnish with scallions if desired and serve immediately.
    Scallions

Notes

  • You can increase the sriracha up to 2 tablespoons in the sauce if you love spice!
  • Frozen shrimp is a great option, but make sure it’s completely thawed before using.

Nutrition

Calories: 475kcal | Carbohydrates: 47g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1847mg | Potassium: 211mg | Fiber: 1g | Sugar: 6g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg

Booty Dip

Booty Dip: Cream cheese, brown sugar, marshmallow fluff, vanilla, whipped cream, and chocolate chips come together to create a fluffy, dreamy dip you will NOT be able to stop eating. You know, like this Oreo dip that readers also can’t get enough of!

A hand dipping a vanilla wafer into a bowl of booty dip.

An Easy Dessert Dip Recipe

This is a viral TikTok recipe for a reason – it’s crazy good and super easy. It’s sweet but not too sweet, and the chocolate chips add a bit of texture and chocolate flavor. Don’t worry though, if you have a sweet tooth this will still hit the spot. 

You can dip anything in it (wafers, cookies, fruit, your fingers…) and it can be made very quickly and easily, so much like our peanut butter dip!

The only problem with this no bake booty dip, in my opinion, is that it’s too hard to resist! If you make this social media sensation, be sure to have someone to share it with (or else you will probably eat it all on your own). Or make this dessert cheeseball too so you an bounce back and forth between the two!

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Why You’ll Love This Booty Dip

  1. Super Quick & Easy: This recipe can be whipped up in 5 minutes! I do recommend chilling it for a while to let the flavors blend together, but if you wanted to you could eat it straight away. With it chilled, it makes it a great summer snack too.
  2. Simple Ingredients: There’s nothing fancy in here, but the combination of these simple ingredients is amazing!
  3. Just The Right Amount of Sweet: Some dessert dips are super sweet, but this one is just right. The cream cheese and whipped cream help to balance out the sweetness of the other ingredients making it perfectly creamy, fluffy, and pretty addicting!

Ingredients for Booty Dip

You’ll only need 6 ingredients to whip up this viral sensation, and all of them are things you can find at the grocery store. You only need the following ingredients…

Booty Dip Ingredients

You can find a complete list of ingredients and directions in the printable recipe card below. 

  • Cream Cheese: The savory flavor of cream cheese helps to balance out the sweetness in this recipe and add some thickness. You can use a light version of cream cheese if you want, but I’d recommend using regular cream cheese for maximum flavor. Make sure you let it warm up to room temperature so it’s easier to mix!
  • Brown Sugar: Brown sugar gives this no bake dip its cookie dough flavor!
  • Marshmallow Fluff: Fluffy marshmallow goodness helps give this dip some lightness. It’s just the jar of marshmallow fluff that you can find at the grocery store.
  • Vanilla Extract: A good dose of vanilla makes everything better, in my opinion.
  • Whipped Cream: This will make the dip easier to combine.
  • Mini Chocolate Chips: Add a bit of texture and some yummy chocolate flavor!

Substitutions

Need to make a change? Here are some suggestions…

  • Whipped Cream – you can use thawed cool whip instead.
  • Mini Chocolate Chips – you can use regular sized chocolate chips or even chopped milk chocolate if you don’t have access to mini chocolate chips.

Note: Marshmallow fluff is different than marshmallow cream. While you technically could use marshmallow cream, your dip won’t be quite as creamy if you do. 

Variations

If you want to play around with this no bake dessert dip and create something new, you could try…

  • Adding Fruit – add some chopped fruit like strawberries into this dip either in addition to or in place of the chocolate chips!
  • Mini Marshmallows – stir in some mini marshmallows for a fun s’mores twist!
  • Peanut Butter – try stirring in a tablespoon of peanut butter to make this a peanut butter chocolate chip dip.
  • Make It Festive – by choosing a festive mix-in you can make this dip suit different holidays! Try green sprinkles for St. Patrick’s Day, candy eyes for Halloween, candy hearts or Valentine’s Day Sprinkles, rainbow sprinkles for birthday celebrations, or red and green sprinkles for a Christmas booty dip. 

How to Make Booty Dip

Brown sugar, cream cheese and marshmallow fluff in a glass bowl.
Image 1
Whipped cream on top of mixed dip ingredients.
Image 2
  1. Mix: In a large mixing bowl, mix the cream cheese, brown sugar, vanilla and marshmallow fluff. Mix until combined (Image 1).
    (For this step I used a hand mixer to incorporate air into it but you can use a wooden spoon.)
  2. Fold: With a spatula, fold in the whipped cream – or thawed cool whip (Image 2).
Chocolate chips mixed in to booty dip in glass bowl.
Image 3
Finished booty dip in white bowl.
Image 4
  1. Stir: Add in the chocolate chips. Mix until all the ingredients are well blended  (Image 3).
  2. Chill: Place in the refrigerator for 15 to 20 minutes or until you are ready to serve (Image 4).
  3. Serve: Serve and Enjoy!
Booty dip in a bowl with graham crackers on top.

What to Serve with Booty Dip

So many different items are great to use as “dippers” for this booty dip recipe! Here are some of our favorite suggestions:

  • graham crackers
  • animal crackers
  • vanilla wafers
  • strawberries
  • Oreos
  • sugar wafers

More delicious dessert dips: If you like the idea of a sweet dip you can serve for dessert, you should check out this apple pie dip, Smores Dip and this Pumpkin Fluff Cool Whip Dip.

A bowl of booty dip with a vanilla wafer in it.
Creamy booty dip goodness.

Storage

Keep any leftover booty dip you have in an airtight container in the fridge for up to 4 days.

These ingredients don’t stand up well to freezing.

A bowl of booty dip with a vanilla wafer cookie dipped in it and wafer cookies and graham crackers all around it.

FAQs

Why is it called “Booty Dip”?

This dip was named booty dip (or bit booty dip) because if you eat it you’ll watch your booty grow! This creamy dip is that good.

What can I dip in booty dip?

You can enjoy this dip with graham crackers, vanilla wafer cookies, animal crackers, fresh fruit, Oreos, your favorite sweet crackers…

The options are endless!

D you have to chill booty dip before serving?

You don’t really need to, but I have noticed when mixing dips of any sort letting it sit for a bit accentuates the flavors.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Originally published: May 2022
Updated and Republished: March 2028

Recipe

A bowl of booty dip surrounded by crackers and with two graham crackers in the dip.
Print Pin
5 from 6 votes

Booty Dip Recipe

Booty Dip: This recipe is made with Cream cheese, brown sugar, marshmallow fluff, vanilla, whipped cream and chocolate chips come together to create a fluffy, dreamy dip you won't be able to stop eating. 
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Chill Time (Optional) 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450kcal
Author Jessica Burgess

Ingredients

  • 1 – 8 ounce cream cheese room temperature
  • ½ cup light brown sugar
  • 1 cup marshmallow fluff
  • ½ teaspoon vanilla extract
  • ½ cup whipped cream (or 4 oz. thawed cool whip)
  • 1 cup mini chocolate chips

Instructions

  • In a large mixing bowl, mix the cream cheese, brown sugar, vanilla and marshmallow fluff. Mix until combined. (For this step I used a hand mixer to incorporate air into it but you can also use a wooden spoon.)
  • With a spatula, fold in the whipped cream (or thawed cool whip).
  • Add in the chocolate chips. Mix until all the ingredients are well blended. 
  • Place in the refrigerator for 15 to 20 minutes or until you are ready to serve.
  • Serve and Enjoy!

Video

Notes

This recipe makes about 1 cup of dip, so if feeding a crowd, it may be best to double or triple it!
Pro Tip: While chilling is optional, I do highly recommend it. It allows all of the flavors to combine and gives you the best tasting finished product!
What to Serve with Booty Dip:
  • graham crackers
  • animal crackers
  • vanilla wafers
  • strawberries
  • Oreos
  • sugar wafers
How to Store:
Store any leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 86g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 40mg | Potassium: 49mg | Fiber: 1g | Sugar: 75g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

Strawberry Brownies Recipe

Strawberry Brownies Recipe: How to make easy strawberry brownies with a strawberry cake mix and just a few simple ingredients for the perfect dessert that may just become one of your new favorite easy brownie recipes!

Strawberry brownies, baked on white marble cutting board, sliced in to squares.

An Easy Cake Mix Dessert Recipe

Using only a few ingredients, like our cake mix lemon brownies and our red velvet brownies, this easy dessert recipe for strawberry brownies uses different amounts of ingredients with the cake mix, so it creates more of a dense, ooey-gooey texture, rather than a light and airy cake-like texture! Add on the easy, creamy frosting and they’ll be a hit!

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I honestly don’t know which one I love more. These strawberry cheesecake cookies, strawberry crunch cheesecake, or these strawberry brownies!

When it comes to deciding on which strawberry dessert to make, I guess it just depends on what I have on hand… a strawberry cake mix for these or dried strawberries for the cookies! It’s hard not to fall in love with this adorable cherry chip cake recipe!

Hi Fantabulosity readers. It’s Meg again from Meg’s Everyday Indulgence bringing you one of my favorite strawberry desserts!

Why You’ll Love This Recipe

  • It uses a cake mix: This easy dessert recipe is made with a cake mix! Cake mixes can speed up the process in many recipes and cut down on the ingredients needed. I also used a cake mix to make these strawberry cookies!
  • Strawberry flavor: Strawberry lovers may find that this is one of their new favorite recipes as it’s filled with strawberry flavor. If you like strawberry cake flavor, then you’ll love the flavor of these.
  • Brownie texture: Some ask if these are more like “cake” since the recipe uses a cake mix. It’s not! When you use the ingredients in the recipe card below (not on the back of the cake mix box) they turn out dense and in more of a texture like a brownie than cake.

Recipe FAQs

Can I double a strawberry brownies recipe?

Yes! You can double the ingredients and use a 9×13 baking pan (preferably glass) and adjust to bake accordingly.

What brand of cake mix is best for strawberry cake mix brownies?

Pillsbury cake mix is recommended for this recipe. Others have said that they have used different brands and they tend to have a strong artificial strawberry taste.

Can I freeze strawberry brownies?

Yes! Place them in a freezer-safe container (wrapped in Press’n Seal if possible) for up to 3 months. Thaw in the refrigerator (if you used the milky frosting recipe) and enjoy.

How can I add more strawberry flavor to these brownies?

If you have or can find a strawberry extract, you can add a teaspoon of this to the brownie batter.

Ingredients for Strawberry Brownies

ingredients for strawberry brownies

Here are notes about some of the key ingredients for this recipe. See the FULL RECIPE CARD at the bottom of this post for all of the ingredient amounts and instructions.

  • Box strawberry cake mix – We use and recommend Pillsbury for these brownies based on testing other brands and readers leaving details in the comments about what has worked and not worked.
  • Oil – You can use vegetable or canola oil for this recipe. You may also try coconut or avocado oil, although I have not tested these yet.
  • Vanilla extract – pure vanilla extract is recommended.
  • Strawberry preserves (or jam) – The brand I recommend is Bonne Maman strawberry preserves as it gives this recipe the ultimate flavor and rich strawberry taste in the frosting.
  • Milk – Whole, 2% or skim will work, as well as heavy cream or half and half.
  • Cream Cheese – not pictured and not required. Since making these brownies over and over, I’ve tested and tried different methods. I’ve found that I love adding cream cheese to the frosting but it’s not required, and the frosting is still delicious without the cream cheese.

Variations

These brownies are great on their own or jazzed up with the simple strawberry frosting. But if you’re feeling extra fancy, here are some more fun mix-in ideas and toppings:

  • White chocolate chips
  • Dark chocolate chips (We used semi-sweet chocolate chips in this chocolate brownie recipe.)
  • Sprinkles
  • Freeze-dried strawberries on top or pulverized and mixed into the batter
  • Chocolate Frosting: If you’re looking for a different type of frosting recipe, you’ll love this chocolate buttercream frosting that would create a chocolate-covered strawberry flavor.

Pro Tips

  • Baking Pan: We have tried glass baking pans and metal pans. We’ve found this recipe turns out best when using a glass baking pan and parchment paper for this recipe to achieve the finished result in the photos.

How to Make Strawberry Brownies

Step by step on how to make strawberry brownies

Start by making the batter. In a large bowl, pour in the strawberry cake mix. (Image 1)

Next, pour in the 2 large eggs and oil and mix strawberry cake mix in with the wet ingredients. (Images 2 & 3)

The batter will be thick, so keep at it until the ingredients come together. Press the batter into a greased 8×8 square baking pan (Image 4). We have found that a glass baking dish works better.) You can also line the baking pan with parchment paper for best results.

How Long to Bake the Strawberry Brownies

Bake for 18-22 minutes, until just cooked through. You want a thick, dense texture like a brownie, and overcooking will create a more cake-like texture.

Let cool completely before adding frosting.

Brownie Frosting

The simple glaze is optional but adds a whole other dimension to the strawberry brownies so I recommend it.

How to make frosting and glaze for strawberry brownies

While the brownies are baking, or afterward, you can whisk together the powdered sugar, strawberry jam, cream cheese (optional), and milk until you reach a thick consistency. (Images 5 & 6)

Pour glaze over the cooled brownies and then cut in to small pieces.

Not only does the glaze add more sweetness to the brownies but it also provides another pop of strawberry flavor.

Strawberry brownie propped up in middle of other brownies.
The frosting pictured here does not include cream cheese.

How to Store Strawberry Brownies

Because of the frosting, these brownies will easily stick together. Because of this, you should store them in a single layer in an airtight container.

You can also layer parchment paper between layers if you need to stack them. Just be aware some of the frosting may stick as it doesn’t harden.

If you make the frosting for these brownies, it’s best to store it in the refrigerator since it contains milk and jam. However, if you make them without frosting, they can be stored in an airtight container on the counter.

The brownies are best when consumed within 4 days.

Strawberry brownies, leaned up against a bottle of milk.

TIP: I don’t recommend adding fresh strawberries to this recipe. Why? Fresh strawberries contain lots of water, and as they bake, they release that water, which negatively affects the texture of the finished product.

A strawberry brownie propped up on other brownies on a white marble cutting board.

More Brownie Recipes

If you’re a brownie lover, in any flavor, then these banana pudding brownies and these butterscotch brownies, will win you over for sure!

More Strawberry Recipes

But if you love strawberries in general, then you’ll also love this strawberry crumble, these strawberry shortcake cookies, and this stuffed strawberry cream cheese french toast for breakfast! Or for a no-bake dessert, this strawberry icebox cake is a hit during the summer months.

They would make a festive dessert for Valentine’s Day, Easter, baby showers, and girls’ nights. When would you serve these delicious strawberry brownies?

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Original published: February 2021
Photos updated and republished: March 2025

Recipe

Strawberry brownies on white marble cutting board.
Print Pin
4.90 from 434 votes

Strawberry Brownies

These Strawberry Brownies start with a strawberry cake mix and just a few simple ingredients for the quickest dessert ever.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 servings
Calories 173kcal
Author Jessica Burgess

Equipment

Ingredients

  • 1 box strawberry cake mix We used Pillsbury
  • 2 large eggs
  • ⅓ cup vegetable or canola oil 80 ml
  • 1 teaspoon vanilla extract 5 ml

For the glaze:

  • ¾ cup powdered sugar 90g
  • 2 tablespoon strawberry preserves 40g – Bonne Maman strawberry preserves is the best!
  • 1 ½ tablespoons milk 22ml
  • 1 tablespoon cream cheese 15g – optional (see post for tips!)
US Customary – Metric

Instructions

  • Preheat oven to 350 degrees F. Spray an 8×8 pan with nonstick spray or line with foil. Set aside. (I used a glass baking dish and lined with parchment paper.)
  • Mix & Bake: In a large bowl, mix strawberry cake mix, eggs, oil and vanilla extract. Press into the prepared pan. Bake for 18-22 minutes, until just done. Let cool completely
    1 box strawberry cake mix, 2 large eggs, ⅓ cup vegetable or canola oil, 1 teaspoon vanilla extract

Strawberry Brownie Frosting

  • In a small bowl, whisk together powdered sugar, strawberry jam, cream cheese (is using) and milk. Spread over the cooled strawberry brownies.
    ¾ cup powdered sugar, 2 tablespoon strawberry preserves, 1 tablespoon cream cheese, 1 ½ tablespoons milk

Video

Notes

How to Store Strawberry Brownies
Because of the frosting, these brownies will easily stick together. Because of this, you should store them in a single layer in an airtight container.
You can also layer parchment paper between layers if you need to stack them. Just be aware some of the frosting may stick as it doesn’t harden.
If making the frosting for these brownies, it’s best to store them in the refrigerator since it contains milk and jam. However if making without frosting, they can be stored in an airtight container on the counter.

Nutrition

Serving: 1brownie | Calories: 173kcal | Carbohydrates: 31g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 212mg | Potassium: 16mg | Fiber: 0.02g | Sugar: 21g | Vitamin A: 36IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg

Slow Cooker Ham with Pineapple

You only need 4 ingredients to make this slow cooker ham with pineapple recipe.

Shopping List: dark brown sugar, pure maple syrup, precooked spiral-cut ham (bone-in or out), pineapple chunks in 100% juice.

An Easy Recipe for Ham in the Crock Pot

The ham becomes tender and juicy while soaking up the rich flavors of pineapple and brown sugar. The combination of sweet and tangy flavors caramelizes beautifully and infuses the meat with a sweet and sticky glaze. This dish is perfect for holidays, family dinners, or even meal prep. Serve it with your favorite sides for a fuss-free meal that’s bursting with flavor.

Ham cooked in the slow cooker, topped with pineapple.

Frequently Asked Questions:

How long to cook a ham in the slow cooker?

Cook ham in the slow cooker on high for 2 hours or on low for 5 hours.

Does ham need to be submerged in a slow cooker?

No it does not need to be submerged. However, covering the ham with a pineapple and brown sugar glaze will help retain moisture and add flavor while the ham cooks.

How to store leftover slow cooker ham?

Refrigerator: Once it’s cooled, remove it from the crockpot to an airtight container or resealable plastic bag labeled with the date and keep it in the refrigerator. Your pineapple ham will be fresh for about 3-4 days or you can transfer it to the freezer to keep it even longer. 
Freezing: Make as directed and allow the ham to cool before transferring it to a resealable freezer bag. Freeze for up to 3 months. Thaw completely before reheating. 

How can I reheat leftover crockpot ham?

You can reheat this crockpot pineapple ham in the oven or microwave. 
Oven: Add the ham with the juices to a baking dish and bake at 350°F for about 15 minutes or until the internal temperature of the meat is 140°F. 
Microwave: Add individual servings to a microwave-safe plate and cook for 4-4 ½ minutes at 50% power. 

What to serve with slow cooked ham?

Mashed potatoes are a classic staple side dish for ham. Vegetables such as southern-style green beans and corn casserole are other great options.

Slow cooker ham, sliced and covered with pineapple.

Ingredients Needed: (See recipe card below for the full recipe)

  • dark brown sugar – You can use light brown sugar but you’ll have a less intense flavor. 
  • maple syrup – I tried this with honey but it turned out overly sweet. If you prefer honey to maple syrup (it goes great with ham) reduce that amount by half. 
  • precooked spiral-cut ham – You can use a ham with or without the bone but it’s important that it is pre-cooked. You could use a ham that is not cut but the flavor won’t penetrate into the meat as well. If you want to make this recipe but don’t need a whole ham, you can try it with ham steaks. 
  • canned pineapple chunks – Crushed pineapple or pineapple tidbits would also work well. Just make sure they are packed in 100% juice instead of syrup. You could also use a fresh pineapple but then you would also need pineapple juice. 
Ingredients on marble countertop to make slow cooked ham.

How to Make Slow Cooker Ham

Make the sauce. In a medium, heavy-bottomed, skillet over medium heat, combine the brown sugar with the maple syrup and stir until the sugar has melted into the syrup (about 2 minutes). 

Brown sugar and syrup in skillet, and skillet pouring syrup over the top of the ham in the slow cooker.

Sweeten with pineapple juice. Add 3 Tablespoons of the pineapple juice from the can in to the sugar/syrup mixture, and stir to incorporate.

Add the ham. Place your ham in your crockpot and pour the pineapple syrup over the ham making sure to get into the slices well. Use a basting brush if needed.

Ham in the slow cooker with pineapple chunks and glaze spread on top.

Combine with the pineapple. Drain the can of pineapple chunks and add the pineapple to the crockpot. Wedge some of the pineapple chunks between the ham slices for extra flavor penetration.

Cook. Cook on high for 2 hours or low for 5 hours. 

Baste and serve. Once cooked, baste the ham with leftover juices, and serve warm with the juices on the side. 

Sliced spiral ham cooked in the slow cooker topped with pineapple chunks.

Recipe Tips:

  • Add maraschino cherries to the pineapple for a retro recipe. 
  • Add 1 teaspoon of Dijon mustard to the sauce for a bit of tang. 
  • Try adding ½ teaspoon of red pepper flakes if you’d like a sweet and spicy alternative.
  • You can add 1 teaspoon of minced roasted garlic to the sauce for a bold and aromatic flavor. 
  • Spiral ham is the easiest way to get the flavor to reach farther into the ham.
  • While testing, honey and maple syrup were both used, and it was found that the maple syrup gave the best flavor without an overpowering sweetness. 
  • The dark brown sugar gave a really nice texture while the light brown sugar was less smooth, this is because of the amount of molasses used to make the darker brown sugar.

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Recipe

Spiral ham cooked in the slow cooker with pineapple.
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5 from 1 vote

Slow Cooker Ham with Pineapple

You only need 4 ingredients to make this slow cooker ham with pineapple recipe.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 314kcal
Author Jessica Burgess

Equipment

  • 1 slow cooker
  • medium heavy skillet for making the pineapple brown sugar syrup

Ingredients

  • 1½ cups dark brown sugar
  • ⅓ cup pure maple syrup
  • 1 3-4 pound precooked spiral-cut ham, bone-in or out
  • 20 ounces can pineapple chunks in 100% juice (not syrup) undrained

Instructions

  • Make the sauce. In a medium, heavy-bottom, skillet over medium heat, combine the brown sugar with the maple syrup and stir until the sugar has melted into the syrup (about 2 minutes). 
    1½ cups dark brown sugar, ⅓ cup pure maple syrup
    Brown sugar and syrup in skillet, and skillet pouring syrup over the top of the ham in the slow cooker.
  • Sweeten with pineapple juice. Add 3 Tablespoons of the pineapple juice from the can and stir to incorporate.
  • Add the ham. Place your ham in your crockpot and pour the pineapple syrup over the ham making sure to get into the slices well. Use a basting brush if needed.
    1 3-4 pound precooked spiral-cut ham, bone-in or out
    Ham in the slow cooker with pineapple chunks and glaze spread on top.
  • Combine with the pineapple. Drain the can of pineapple chunks and add the pineapple to the crockpot. Wedge some of the pineapple chuncks between the ham slices for extra flavor penetration.
    20 ounces can pineapple chunks in 100% juice (not syrup)
  • Cook. Cook on high for 2 hours or low for 5 hours.
  • Baste and serve. Once cooked, baste the ham with leftover juices, and serve warm with the juices on the side.
    Sliced spiral ham cooked in the slow cooker topped with pineapple chunks.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Serving: 1.5pound | Calories: 314kcal | Carbohydrates: 81g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 20mg | Potassium: 231mg | Fiber: 1g | Sugar: 78g | Vitamin A: 47IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 1mg

How to Ripen Bananas, Faster!

This is how to ripen bananas in the oven, rather than waiting for them to naturally ripen so you can bake your favorite easy desserts, like this moist banana bread!

When needing ripe bananas quickly, baking them for 10-15 minutes is easy and a big time-saver!

How to Ripen Bananas

Sometimes when making dessert bread recipes, banana pancakes, banana muffins, or even a fun twist on something like banana bread pudding, it can call for overripe bananas. But when you’ve recently purchased fresh bananas from the grocery store, they may be really green and not sweet at all.

So if this is the case, there’s a trick to making the bananas ripe, in minutes, so you can be well on your way to make your favorite recipe.

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Different Ways to Ripen Bananas

There are different ways to ripen bananas but baking them in the oven is the best way and our favorite way because it’s faster, efficient and I usually have to have the oven warm for whatever recipe I’m making with them anyway!

However, you can also get the ripe fruit by:

  • naturally ripening – you can place unripe bananas on the counter, preferably in warm places, still bundled up with other bananas. (Leaving them bundled helps them ripen faster and placing them in a warm spot, increases the ripening process too.)
  • brown paper bag method – although this will help them ripen faster than just leaving them on the counter, it’s still not as fast as baking the bananas in the oven. However if you’re only needing ripe bananas in the next couple of days, this may be more ideal for you.

    NOTE: Do not place them in a plastic bag, as this won’t work like a paper bag.

    You can also add another fruit like a peach, apple or even avocado to the bag to help ripen faster because they produce ethylene, which speeds up the process.

How to Ripen Bananas in the Oven

NOTE: Depending on the current “ripeness” of your bananas, the time can vary for how long you bake them with the oven method, so watching them after about 10 minutes is ideal.

  1. Preheat your oven to 300° F.
  2. If you have a bunch of bananas, pull the underripe bananas apart, and place them, unpeeled on a baking sheet, large enough to fit the amount of bananas that you want to ripen. (See image below.)

    You can use a lined baking sheet with parchment paper or aluminum foil if you’d prefer, in case the peels bust and bananas leak out during the baking process.
raw bananas on baking sheet
  1. Place bananas in preheated oven and bake for 10-15 minutes, or longer until they reach the desired “ripeness” or they have brown spots and/or become brown bananas.

    Some prefer their bananas to be completely black, by cooking them 20-30 minutes but I don’t find it necessary for the majority of my recipes. They soften and become sweet after about 15 minutes. (Again, depending on the ripeness of the bananas are before baking.)
Ripened bananas on baking sheet
  1. Remove bananas from oven and let cool. Remove the banana peel and use the mushy bananas for your favorite recipes!

Our Favorite Banana Recipes

Our absolute favorite banana recipe that we use ripened bananas for, is this easy banana bread recipe that uses a secret ingredient that makes it SO moist!

We also love the option to add in something healthy to our favorite dessert recipes, like this flax blackberry banana bread! There’s something about the flavors of blackberry and banana together. Plus, the addition of the flax adds fiber and no one can even tell!

Originally published: September 2021
Updated and republished: March 2025

Recipe

ripened bananas on baking sheet
Print Pin
5 from 9 votes

How to Ripen Bananas

This is how to ripen bananas in the oven, rather than waiting for them to naturally ripen so you can bake your favorite desserts.
Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 1 banana
Calories 105kcal
Author Jessica Burgess

Equipment

  • oven

Ingredients

  • Bananas However many you need to ripen
  • parchment paper if desired

Instructions

  • Preheat your oven to 300° F.
  • Pull the underripe bananas apart and place them, unpeeled on a baking sheet, large enough to fit the number of bananas that you want to ripen.
  • Place bananas in preheated oven and bake for 10-15 minutes, or longer until they reach the desired "ripeness" or they have brown spots, and/or become brown bananas.
  • Remove from oven, let cool and remove banana peels and use in your favorite banana recipes, like this banana bread.

Video

Notes

  • You can use parchment paper or aluminum foil on your baking sheet in case the banana pushes out from the peel during baking, to keep clean-up a breeze.
  • After about 10 minutes, check your bananas to see if they have reached the desired ripeness. Some prefer only brown spots, some prefer them to be completely brown. I’ve found that brown spots are good enough for the recipes I make but you can definitely bake them for 15-20 minutes or longer if desired.

Nutrition

Serving: 1banana | Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 422mg | Fiber: 3g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg

Crack Chicken Sandwiches

Crack Chicken Sandwiches are the definition of comfort food. Ranch, cheese, bacon, and tender chicken piled between two soft buns.

A Simple Chicken Sandwich Recipe

What I love about this shredded chicken sandwich recipe is that you can cook your chicken how you want to, or even use a rotisserie chicken to keep things even easier. You’ll see how I make it different ways so that way you can decide which way is easiest for you. Soon, you’ll be making this comforting recipe at least once a week. Serve it with chips or veggie sticks for an incredibly easy meal.

Crack chicken sandwich on buns, resting on cutting board.

Frequently Asked Questions:

What is Crack Chicken made of?

Shredded chicken seasoned with seasoned salt, then mixed with cheeses, ranch seasoning, and bacon. It’s delicious served on hamburger buns.

What do I serve with Crack Chicken Sandwiches?

Potato chips, fries, tater tots, or red potato salad are great side dishes for chicken sandwiches. For a more vintage side dish, this macaroni and tomatoes recipe puts a summer spin on the meal too.

What can I serve on top of these sandwiches?

A slice of onion, more cheese or slices of bacon can be added to each sandwich to make it a really hearty sandwich.

Can I use shredded turkey for crack sandwiches?

Yes. Using leftover turkey from Thanksgiving to make these chicken sandwiches is a great way to use it up.

How to store leftovers?

Store any leftovers in the refrigerator for 3 days. Freezing leftovers isn’t recommended as the texture of the cream cheese can change during the process.

Can I use chicken thighs instead of chicken breasts for Crack chicken sandwiches?

Using boneless, skinless chicken thighs will also work in this recipe instead of chicken breasts.

Crack chicken sandwich assembled and resting on cutting board, on top of countertop.

Ingredients Needed: (See recipe card below for the full recipe)

  • chicken – I use boneless chicken breasts and the cooking method is up to you, and I’ve given ideas below of how to cook chicken. Or, you can use rotisserie chicken or cook shredded chicken in the crock pot. If using rotisserie chicken, simply season the shredded chicken with the seasonings.
  • seasoned salt – Lawry’s seasoned salt is my favorite brand to use but you can use your favorite.
  • chicken broth – can use low sodium if necessary. You may choose to omit the chicken broth if cooking the chicken on the grill, in the oven, or in the air fryer. However, using a little chicken broth to help add moisture to the crack chicken mixture later may be necessary.
  • dry ranch seasoning mix – I use the packets that are used to make homemade dressing. Just the seasoning is needed, don’t make the dressing with it in this recipe.
  • cream cheese – set this out ahead of time so it reaches room temperature for easier melting.
  • bacon – buying the cheaper bacon will work for this recipe since it’s cooked and then crumbled.
  • sharp cheddar cheese – shredded cheese works best for easier melting, and shredded your own cheese is recommended over store-bought shredded although that’s a great option for a faster meal.
  • chopped green onions – these are optional but add a great flavor boost.
Ingredients for Crack chicken sandwiches, sitting on marble countertop.

How to Make Crack Chicken Sandwiches

If baking, grilling, or air frying: Season the chicken with seasoned salt. Cook chicken at 375° F for 20-30 minutes or until the internal temperature reaches 165°F.

Chicken broth is required when making with the crock pot or Instant Pot but not necessary when grilling, baking or air frying. However you can use a little of the chicken broth and the ranch seasoning when mixing the cream cheese in later to add more moisture and flavor.

If using the Instant Pot or Crock Pot: Season the chicken with the Lawry’s seasoning salt and set it aside. Pour the chicken broth and ranch seasoning mix in the pot and toss the chicken to coat. Cook in Instant Pot on manual HIGH pressure for 14 minutes. When it stops, do a quick release for the remaining pressure. For the crock pot, cook for 7 hours on LOW.

If boiling chicken breasts: See how long to boil chicken breasts, and boil chicken without seasonings for this chicken sandwich recipe. You’ll want the seasonings to flavor the chicken and not get lost in the water for boiling.

A plate with raw chicken breasts and a pot with seasoned chicken breasts inside.

Shred the chicken with 2 forks; Add the cream cheese (a little chicken broth if you grilled, baked or air fried your chicken) and bacon; and then stir.

Chicken breasts shredded with two forks, instead of pot and cream cheese and bacon added to chicken.

Add the cheddar cheese and stir to combine.

Shredded cheese added to chicken and chicken mixed with cheeses and bacon in pot.

Top with green onions, if desired

Crack chicken filling on hamburger bun, sitting on wooden cutting board.

Recipe Tips

  • Cooking the Cream Cheese: You can cook the chicken with cream cheese if you prefer. If not, the hot chicken should melt the cream cheese when mixing. If the chicken has cooled off before mixing in the cream cheese, carefully warm the chicken back up to melt the cream cheese.
  • Shredding the Chicken: If your chicken does not shred easily with two forks, cook the chicken a few minutes longer, as cooked chicken should be easy to shred.

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Crack Chicken Sandwich on wooden cutting board.
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Crack Chicken Sandwiches

Crack Chicken Sandwiches are the definition of comfort food. Ranch, cheese, bacon, and tender chicken piled between two soft buns.
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 sandwiches
Calories 379kcal
Author Jessica Burgess

Ingredients

  • 3 large boneless chicken breast
  • ½ tablespoon seasoned salt
  • ¾ cup chicken broth
  • 1 ounce packet dry ranch seasoning mix
  • 8 ounces cream cheese room temperature
  • 4 slices cooked bacon crumbled
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions chopped
  • hamburger buns

Instructions

Baking, Grilling or Air Frying Chicken

  • Season the chicken with the seasoned salt and cook in the oven, air fryer or on the grill, until cooked to an internal temperature of 165°F.
    A plate with raw chicken breasts and a pot with seasoned chicken breasts inside.
  • Shred the chicken with 2 forks; Add the cream cheese, ranch seasoning mix, chicken broth if necessary to add moisture and the cooked bacon; and then stir. Add the cheddar cheese and stir to combine.
    Top with green onions, if desired
    Chicken breasts shredded with two forks, instead of pot and cream cheese and bacon added to chicken.

Cooking Chicken Breasts in Instant Pot or Crock Pot

  • Season the chicken with the Lawry’s seasoning salt; set aside.
    Pour the chicken broth in the pot, sprinkle the ranch seasoning mix on top, and stir well; add the chicken breasts, turning over to coat with the liquid.
  • Instant Pot: Cook on Manual HIGH pressure for 14 minutes. When it stops, do a quick release for the remaining pressure.
    Crock Pot: Cook chicken on low for 7 hours.
    Shred the chicken with 2 forks; Add the cream cheese and bacon; stir. Add the cheddar cheese and stir to combine.
    Top with green onions, if desired

Crack Chicken Sandwich Assembly

  • Pile shredded chicken on to hamburger buns and top with your other favorite toppings if desired. Serve.
    Crack chicken sandwich on buns, resting on cutting board.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Serving: 1sandwich | Calories: 379kcal | Carbohydrates: 6g | Protein: 33g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1508mg | Potassium: 526mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 773IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg

Taco Party and Taco Bar Ideas

Taco Party and Taco Bar Ideas: A great and easy way to feed your guests for any event! Get the free printable list of taco bar items below!

Hi! My name is Bethany from Southern Couture and I’m so glad to be here on Fantabulosity today! It is my pleasure to throw this fiesta for you! 

These simple taco bar party ideas are not just for Cinco de Mayo but a perfect food bar idea for any family game night, birthday parties or a fun in-home dinner to change things up a bit.

Plus, if you have a lot of leftover taco meat… that’s not such a bad thing. There’s a great list of ways to use leftover taco meat if you make too much!

Combine a Taco Bar with a Nacho Bar Party as Jessica styled below, and you’ll be the hit of the town with your guests:

See the Nacho Bar Party HERE!

Nacho Bar Party Ideas

Taco Bar Topping Ideas

Note from Jessica: “I’ve actually created a free printable that you can print off, in case it would be easier for you to take it with you to the store while you’re shopping for ingredients! You can download the Taco Bar Topping Ideas list or you can just check out the list of topping ideas below!”

Taco Bar Topping Ideas Printable Download

Here’s the list in case you would rather copy & paste them into your grocery shopping list! 🙂

But First, Tacos!

UPDATE: I found “But First, Tacos!” balloons while browsing online and I HAD to share them with you in case you want to spiff up your taco bar with these…

Standard Toppings for your Taco Bar:

Fun – Out of the Box Taco Topping Ideas:

  • Romaine lettuce for wraps
  • Ranch Dressing
  • Black Beans
  • Chili Beans
  • Pinto Beans
  • Cole Slaw Mix
  • Roasted Corn
  • Nacho Cheese
  • Cilantro Lime Rice
  • Feta Cheese
  • Blue Cheese Crumbles
  • Hot Sauce
  • Red/Green Peppers
  • Tofu
  • Bacon
  • Barbecue Sauce
  • Pineapple
  • Serve a hot taco dip to go along with the tacos!

Taco Bar Decorating and Styling Ideas

I usually just start with an empty table and start building from there with a tablecloth or no tablecloth depending on how I feel. For this party, I decided on no tablecloth and to keep it simple. With the temps warming up, I moved it outdoors on our back porch for a little more fun.

Simple Taco Bar Set-Up

Simple Taco Bar Party Ideas

Move It & Label It

I start placing all of my ingredients into different serving dishes and then place them on the table moving things around until I’m happy with the results.

To label each item (even though we know what everything is, it’s just more fun), you could also place chalkboard stickers on the table beside each dish and then write with a chalk marker what each one is.

Simple Taco Bar Party Ideas
Simple Taco Bar Party Ideas

Different Heights:

Be sure to add different heights on your table as well for not only looks but also to make it easier when guests are trying to reach for all the deliciousness. 

Simple Taco Bar Party Ideas

Pops of Color:

To really add a pop of color, try making sombrero decorations made from terra cotta pots and pom-poms or even some tissue paper banners that are perfect for a fiesta.

You can find them on my blog where I shared my Cinco de Mayo Party: Decorations and Recipes. I hung some of the tissue paper banners around the table for some extra color.

Simple Taco Bar Party Ideas

Premade = Easy

And if that isn’t enough goodness, the great news about a taco bar is that you can usually just buy everything you already need premade to make your life so much simpler and just place it in serving trays if you are pressed for time. You could even make this walking taco casserole to add to the table so they can scoop a big helping in to their plates!

Simple Taco Bar Party Ideas

A Couple “Must-Know” Taco Recipes

If you’re looking for something else that’s easy to serve next to a taco bar, we love these easy crock pot enchiladas!

Salsa Recipe:

For my salsa, I love a good, easy, homemade salsa recipe.

Guacamole Recipe:

I recommend Jessica’s best guacamole recipe. It is delicious and so easy to make. I highly recommend it!

guacamole recipe

3 Bean Salad – Mexican Style

Serve on the side, or serve on the taco bar so guests can pile this Mexican 3 Bean Salad on as a topping!

3 bean salad recipe - cilantro lime, black beans, dark red kidney beans, pinto

Then just for fun…

If you’re hosting friends, I think it would be super fun to wear this shirt that I found.

Thanks so much for having me over for this fiesta and I hope you enjoy your Cinco de Mayo! Be sure to eat an extra taco for me too.

Want More Party Ideas?

Then you won’t want to miss my favorite party posts, especially my easy party appetizers post where I share my favorites!

Originally published: April 2016

Updated photso and republished: March 2025

The BEST Fried Shrimp

Fried Shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients to create this fried shrimp batter using flour and cornmeal to make it crispy, and now you’ll know how to make pan-fried shrimp for easy dinners and it will become a true favorite!

Pan fried shrimp on a plate with sauce

Roll up your sleeves, break out your pans and get to dredging. You’re less than 30 minutes away from crispy shrimp and old bay cocktail sauce or the dipping sauce recipe I share below, at home tonight or on “Fried Friday” in your Dinner Theme System.

Serving tip: Serve this with steak! Not sure how to make steak? Here’s my favorite restaurant-quality steak recipe to use: How to Cook Steak!

Hey there! Meg here and I’m so excited to share another recipe with you all! I know how much you loved this grilled shrimp so this will be another seafood recipe to add to your cookbook!

Why You’ll Love This Recipe

I don’t know about you but sometimes I find making fried foods at home kind of intimidating unless it’s air fryer shrimp.

  • Easy Breading: When frying, there’s the whole dredging process and the sometimes messy, (tip below on how to make very little mess) frying of the food in hot oil. But I’m here to tell you, you will LOVE how easy this recipe is and it’s way better than the store-bought, frozen breaded shrimp, that’s for sure!
  • Restaurant quality fried shrimp at home in less than 20 minutes.
  • Batter Secret: Plus, using cornmeal and flour together in the batter, creates a crispy shrimp that’s hard not to love!
Fried shrimp on plate next to dipping sauce.

Fried Shrimp Cornmeal and Flour Batter

The mixture of flour and cornmeal adds such a delicious crust to the shrimp. The cornmeal adds a crazy crunch and the flour adds its own wonderful touch for the crispiest fried shrimp!

A good amount of onion powder, garlic powder, kosher salt, and a nice sprinkle of cayenne pepper in the batter also bring lots of flavor and interest.

Fried Shrimp Recipe Ingredients

The ingredient list for this fried shrimp recipe is small and basic but it packs a punch! You’ll find that ingredients are similar to other fried recipes on the blog, so if you have pork chops handy, you’ll also love this fried pork chops recipe!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Fried Shrimp Ingredients on table

Shrimp + Oil

  • Canola oil for frying (or vegetable oil)
  • 24 ounces large raw shrimp, peeled and deveined

Egg Wash

  • 2 large eggs
  • 1 cup buttermilk (or milk)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Batter and Shrimp Seasoning Ingredients

Keeping the seasoning simple is key for a crispy coating! Just a few favorite spices really give this shrimp, tons of flavor! You’ll be using these spices to mix with the flour and cornmeal!

  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper

Optional Dipping Sauce:

This sauce recipe is optional but highly recommended.

  • ¾ cup mayo
  • ½ cup sweet chili sauce

Similar to this sauce, this boom boom shrimp is coated in a delicious tangy sauce!

Step by Step Directions:

Before beginning: Heat oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.

Steps 1-4 of how to make fried shrimp.
  1. In a cake pan, pie plate, shallow dish or shallow bowl, whisk together eggs and buttermilk. Add ½ teaspoon of salt and pepper.  (Image below.)
  2. In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. 
  3. Add shrimp to the egg mixture and coat shrimp well.
  4. A few at a time, add the shrimp to the flour/cornmeal mixture and coat completely. (Place on a clean plate while you bread the remaining shrimp.)

TIP: Allowing the shrimp to rest while breading the other shrimp, will help prevent the breading from falling off during frying.

Steps 5-8 on how to make fried shrimp.
  1. Add shrimp to skillet in a single layer, making sure not to overcrowd the pan. Let shrimp cook and fry for 3 minutes, until crispy and to a golden brown perfection.
  2. Remove shrimp from oil with a slotted spoon and drain on a prepared plate that has layers of paper towels to soak up any excess oil. Continue until all shrimp is fried. 

Dipping Sauce Recipe for Shrimp

Mayo and sweet chili sauce mix up to a creamy, spicy, slightly sweet sauce that really compliments the crispy, tender fried shrimp.

  1. Place the mayo and sweet chili sauce in a separate small bowl.
  2. Mix together the ingredients until evenly combined and serve with the cooked fried shrimp.
Pan fried shrimp on a plate with sauce

Recipe Pro Tips

The Key to Less Mess: Ideally, set up two pie plates to create a breading station. You can use bowls if necessary but the wide, shallow shape of pie or cake pans makes the process much easier. One cake pan will have the liquid ingredients, in this case, an egg and buttermilk. The second pan will hold the dry ingredients, flour, cornmeal, and spices for a major flavor punch.

Tips for How to Batter Shrimp

This is by far the best shrimp batter, and after so many others have made this too and left reviews saying they think it’s delicious too… it’s safe to say it’s an easy recipe that you’ll want to cook shrimp in from here on out!

Use one hand (I usually use my left since I move through the process left to right) to coat the shrimp in the egg mixture. Pick up the shrimp with the wet hand and place it in the dry mixture. Now use your other hand to gently coat the shrimp.

Because you aren’t going back and forth with both hands they aren’t getting goopy and gross. One hand will have egg and one hand flour but not a big lumpy mess.

It’s not anything revolutionary but it makes a big difference in the mess level of battering and frying.

Recipe FAQs

How long do you fry shrimp for?

Once battered, it only takes 3 minutes to fry the shrimp in oil.

Do you have to soak shrimp in milk before frying?

You can soak it but it’s not required. However, dipping shrimp in to milk (or buttermilk) instead of soaking, before frying is recommended. The buttermilk helps the batter stick to the shrimp and provides a thicker coating.

How do you get breading to stick to shrimp?

A buttermilk and egg will help the flour and cornmeal batter stick to the fried shrimp.

How to fry shrimp

Fried Shrimp Sauces

If you don’t want to make the sauce recipe above, here are some other dipping options for your shrimp that you will love:

Side Dishes to Serve with Southern Fried Shrimp

Serve this southern shrimp recipe (or so we think it’s “southern”) with Amish potato salad or a side salad to round out your meal and enjoy. P.S. That side salad will give you LIFE.

Or, serve popular side dishes such as:

Or, if you want to serve it alone, you can easily add lemon wedges to the side and even a little chopped fresh parsley if you like!

Easy Fried Shrimp Recipe and batter how-to!

How to Store Leftover Shrimp

To store any leftover shrimp, store it in an airtight container in the refrigerator for up to 3 days.

How to Reheat Fried Shrimp

When ready to reheat the fried shrimp, using the air fryer works amazingly well! Or, you can bake it in the oven or a toaster oven (around 400 degrees for a few minutes until heated through) to crisp it up a little.

Using a microwave can leave the fried shrimp soggy but it’s definitely a way you can reheat if preferred.

Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you’re on your way to fried perfection.

More Recipes You’ll Love

Want more yummy recipes? You’ll also love this shrimp baked potato, grilled shrimp marinade recipe. Or, if you love fried recipes, this southern country fried steak is a great southern staple.

This fried rice recipe is perfect to create a fried shrimp rice recipe.
Or serve up this fried shrimp recipe as an appetizer with some of our other favorite easy appetizer recipes that we have here on the blog.

Originally published in 2019, then updated in November 2024 and in March 2025.

Recipe

fried shrimp on plate next to sauce
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4.88 from 178 votes

Fried Shrimp

Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you’re on your way to fried perfection.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 servings
Calories 492kcal
Author Jessica Burgess

Ingredients

  • Canola oil for frying
  • 24 ounces large raw shrimp, peeled and deveined

Egg Wash

  • 2 large eggs
  • 1 cup buttermilk (or milk)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Batter

  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cayenne pepper

Dipping Sauce:

  • ¾ cup mayo
  • ½ cup sweet chili sauce

Instructions

  • Heat ½-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
  • In a cake pan or pie plate whisk together eggs and buttermilk. Add ½ teaspoon of salt and pepper. 
  • In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. 
  • Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp. 
  • Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried. 

Dipping Sauce

  • Mix mayo and sweet chili sauce in a bowl for dipping. 

Notes

Breading the shrimp with less mess:
Set up your breading station using two pie plates. (Bowls can be used but the wide, shallow shape of pie or cake pans makes the process much easier.
One cake pan will have the liquid ingredients and the second pan will hold the dry ingredients, flour, cornmeal, and spices.
Use one hand to coat the shrimp in the egg mixture. Pick up the shrimp with the wet hand and place it in the flour mixture. Now use your other hand to gently coat the shrimp. Because you aren’t going back and forth with both hands they aren’t getting goopy and gross. One hand will have egg and one hand flour but not a big lumpy mess.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 57g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 1217mg | Potassium: 197mg | Fiber: 4g | Sugar: 11g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2.9mg

Easy Salisbury Steak Recipe with Mushroom Gravy

Salisbury Steak is a timeless classic in American cuisine and perfectly delicious comfort food. With simple, everyday ingredients, you can have dinner ready in only 30 minutes!

Close up of cooked salisbury steak with mushroom gravy, and fresh parsley, all in a skillet.

This classic dish will take you back to your childhood! I’m sure all of us have had this many times, whether or not we enjoyed it as kids. This is the perfect weeknight meal as we use gravy packets to jump-start our dish with lots of flavor!

If you love steak as much as I do, you can also easily make slow cooker London Broil or use affordable cube steaks. Another really tender and flavorful option is to make the best steak bites ever!

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only 5 ingredients, this recipe uses items that you may even have on hand.
  • Make-ahead recipe: Did you know that you can make this recipe in advance if you want to? It’s true, see my tips below on how to do that!
  • Ready in only 30 minutes: Talk about a quick and easy dinner idea! This recipe, from start to finish, only takes half an hour.

Ingredients Needed

Here’s what you’ll need to make this Salisbury steak recipe:

Labeled ingredients of images for salisbury steak sitting on counter.
  • Ground beef – Use a lean beef so the dish isn’t too fatty.
  • Mushrooms – White or baby bella are both delicious here. You can even use a mix of the two types, add extra, or even keep them out! Maybe try some sautéed onions as well.
  • Bread crumbs – Regular, unseasoned bread crumbs as we are adding our own seasoning.
  • Seasoning – Italian seasoning gives us a great base, especially when mixed with ketchup and Worcestershire. Feel free to adjust the levels to your taste.
  • Gravy mix – Plain brown gravy envelopes are a great base for a cheater gravy!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

How to Make Salisbury Steak

Just mix, sear, and simmer!

Process images for salisbury steak recipe, showing in an image collage.

STEP 1. Mix patties. Use your hands to combine the patty ingredients, then form them into 4 equal “steaks.”

Tip: Mixing with your hands might be messy, but it’s the easiest way to combine and then shape!

STEP 2. Sear steaks. Sear both sides of the steaks, then set aside. It’s ok if they aren’t cooked through just yet.

4 salisbury steaks in white skillet, surrounded by mushroom gravy.

STEP 3. Make gravy. Add mushrooms to the pan and saute, then add remaining gravy ingredients and stir to combine.

STEP 4. Simmer. Return the steaks to the pan and let everything simmer until thickened and the steak is cooked through.

Cooked salisbury steak sitting on top of mashed potatoes, covered in mushroom gravy.

Recipe Pro Tips

  • Mix with your hands. While messy, this is the best way to make sure everything is evenly combined without over-mixing. You’re going to have to shape with your hands anyway, so you may as well mix with them!
  • Extra liquid. The gravy packets normally call for 1 cup of water each. Since you simmer this for a bit, I find that using more than the 2 cups is perfect.

Recipe FAQs

What is the difference between Salisbury steak and hamburger steak?

The difference is that hamburger steak is usually prepared with basic seasonings like salt and pepper. Salisbury steak has a mixture of ingredients included in it such as eggs, bread crumbs, and additional seasonings.

Can I leave out the mushrooms in Salisbury steak?

Yes, if you aren’t a fan of them, feel free to leave them out of the gravy. You could also add sliced onions if you like those! Adjust everything to your taste!

Can I double a Salisbury steak recipe?

Definitely! You’ll need a large pot or a saucepan with taller sides. You will likely need to sear the steaks in batches though, to ensure they get great color. It’s fine for them to overlap some while simmering to finish cooking but to sear them they need room.

What to Serve with Salisbury Steak

Depending on what you grew up with, it seems that egg noodles or mashed potatoes are the true classic side dishes. You could also serve over rice if that’s more your jam. You can also roast up some green beans or broccoli or serve up some green peas.

Storage

Leftovers will keep in an airtight container in the fridge for a few days. Reheat on the stovetop.

You can freeze the completely cooked and cooled meal for a future date! You can easily reheat on the stove, or pop in the crockpot on low for a couple hours.

More Ground Beef Recipes You’ll Love

Recipe originally published in March of 2024, then updated again in March of 2025.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Close up of a salisbury steak patty in a skillet, that's covered with mushroom gravy.
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5 from 1 vote

Easy Salisbury Steak Recipe with Mushroom Gravy

Salisbury steak is made out of ground beef, bread crumbs and seasonings, covered in a brown gravy filled with mushrooms, rand eady in 30 minutes!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 427kcal
Author Jessica Burgess

Ingredients

Steak patties:

  • 1 pound ground beef
  • ¼ cup bread crumbs
  • 1 egg beaten
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 ½ teaspoon Italian seasoning
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon cooking oil

Gravy:

  • 1 tablespoon cooking oil
  • 8 ounces sliced mushrooms white or baby bella are recommended
  • 2 packets brown gravy mix such as McCormicks
  • 2 ¼ cups water
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Fresh minced parsley optional
US Customary – Metric

Instructions

  • In a large bowl, mix the ground beef, bread crumbs, beaten egg, garlic powder, onion powder, Italian seasoning, Worcestershire sauce, salt, and pepper until combined.
    1 pound ground beef, ¼ cup bread crumbs, 1 egg, 1 teaspoon garlic powder, 2 teaspoon onion powder, 1 ½ teaspoon Italian seasoning, 2 teaspoon Worcestershire sauce, ¼ teaspoon salt, ¼ teaspoon pepper
  • Shape the mixture into 4 equal patties that are about 3⁄4 inch thick.
  • In a large skillet, heat the cooking oil to medium-high heat.
    1 tablespoon cooking oil
  • Place the patties in the oil and sear them for about 3 minutes. They should be browned and almost cooked through (but will finish cooking when we add them to the gravy later.)
  • Remove the patties from the skillet and set aside on a plate covered with aluminum foil. This will help to keep the patties warm while preparing the mushroom gravy.
  • In the same skillet add another tablespoon of cooking oil over medium heat. Add the sliced mushrooms to the pan.
    1 tablespoon cooking oil, 8 ounces sliced mushrooms
  • Sauté the sliced mushrooms for 5 – 6 minutes.
  • Add in the two packets of brown gravy mix and gradually stir in the water. Whisk until smooth and then add the ketchup and Worcestershire sauce.
    2 packets brown gravy mix, 2 ¼ cups water, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce
  • Reduce heat to medium-low and add the patties back into the skillet with the gravy mixture. Simmer for about 7 – 10 minutes until the patties are cooked through. They should reach an internal temperature of 160 degrees F.
  • Check for seasoning and additional salt and pepper to taste. Garnish with parsley if desired.
    Salt and pepper, Fresh minced parsley
  • Serve the steaks with your favorite side dishes such as mashed potatoes, rice, or egg noodles.

Notes

  • When mixing the patty mixture together, the best way to mix it is with your hands. It is the easiest way to get everything combined. This is messy, but the most efficient way to get everything properly mixed together.
  • This recipe can be prepared and frozen as a quick freezer meal for later. Cook completely and then cool. Add to a Ziploc freezer bag or freezer-safe container for up to 3 months. When ready to prepare, remove from the freezer and allow to thaw overnight. The dish can then be added to an oven-safe pan to reheat or to a crockpot until warm.

Nutrition

Serving: 1steak | Calories: 427kcal | Carbohydrates: 19g | Protein: 26g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1057mg | Potassium: 630mg | Fiber: 1g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg

Texas Toast Pizzas

Texas Toast Pizzas: These mini pizzas are cooked on frozen garlic toast, making it so easy, with tons of flavor! Now, everyone can make their own pizza on pizza night and have fun with their favorite toppings!

Like our bagel pizzas, these are perfect for lunch or even as an easy dinner idea, it’s a great recipe for a busy weeknight or just to keep things simple!

Texas Toast Pizza on Baking Sheet

Make this Texas toast garlic bread pizza for the kids when they’re having a sleepover or when you get home from a late practice! You may also want to make this French bread pizza for the kiddos too!

Although we make pepperoni pizzas on Texas toast, feel free to add your favorite toppings! We’ll even give you some suggestions below if you want to experiment or even make a pizza food bar, making these a party favorite!

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Why You’ll Love These Garlic Toast Pizzas

  • Garlic Toast Crust – Instead of pizza crust or pizza dough, this recipe uses garlic bread (or Texas Toast) so you can keep these on hand in the freezer for last-minute meals! (If you have extra, consider making the frozen Texas toast in the air fryer!)
  • Favorite Toppings – With them being personal pizzas, you can use the toppings of your choice, or even make a variety of different types of pizzas!
  • Quick and Easy – like so many recipes here, this texas toast garlic bread pizza is ready in minutes!

Ingredients

Keeping it simple, this recipe uses minimal ingredients but they may soon become your favorite… maybe even better than Pizza Hut!

Ingredients for texas toast pizzas on counter
  • Garlic Texas Toast, or Cheese Texas Toast: The frozen toast is a great option for a simple recipe but you can buy it in the deli or even make your own, especially using this Italian bread recipe! (See “substitutions” below, for more ideas.)
  • Pizza Sauce: Grab your favorite pizza sauce at one of your local grocery stores. Or you can even use tomato sauce, and flavor it with garlic powder, Italian seasoning, salt, and pepper.)
  • Shredded Mozzarella Cheese: Even though the garlic toast that we use, already has cheese on it, we think you can never have too much cheese!
  • Pepperoni: We used turkey pepperoni but you can use your favorite type of pepperoni or even mini pepperoni!
  • Fresh Parsley, if desired: Perfect for adding color.

Complete list of ingredients and amounts can be found in the recipe card below.

Substitutions and Variations

So many things can be substituted for these mini pizzas made on Texas toast! Here are some of our suggestions:

  • Bread: Have fun using bread that may need to be used up! Sliced bread for toast, English muffins, or even leftover hamburger or hot dog buns. Spread butter on them, sprinkle a little garlic powder or garlic salt, and make as instructed! (Keeping in mind it may not take as long to cook if your bread isn’t frozen.)
  • Sauce: Pizza sauce, marinara sauce or you can make your own! Also feel free to try alfredo sauce for a fun spin!
  • Cheese: We used mozzarella but you can use your favorite shredded cheese! Pepperjack, Mexican blend, shredded cheddar, etc.
  • Seasonings: Garlic powder, basil, Italian seasoning, pepper, salt.

How to Make Texas Toast Pizzas

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place Texas toast on baking sheet, in single layer.
  4. Spread a little pizza sauce on each piece of bread. (Approximately a couple of Tablespoons of sauce on each piece, or more if you prefer more sauce!)
cheese garlic bread on baking sheet
Frozen Cheese Texas Toast
Pizza sauce spooned on to texas toast
Add pizza sauce
  1. Spread the sauce evenly on each piece.
  2. Sprinkle mozzarella cheese on top of pizza sauce. (As much as you’d like but we used about 2 cups – or an 8 ounce bag – of shredded mozzarella for the 8 pieces of garlic bread.)
  3. Place pepperoni on each piece of bread, or your favorite toppings. We used 3 pepperonis for each slice.
Shredded mozzarella cheese on top of garlic cheese toast
Add mozzarella
Pepperonis added to texas toast
Add pepperoni
  1. Place baking sheet in to the oven and bake for about 5 minutes.
    Optional: If you’d like to switch the oven to “broil” at the last minute to help the pizzas turn golden brown, you definitely can.
baked texas toast pizza on baking sheet

Feel free to enjoy these Texas toast pizzas right away, or spinkle fresh parsley on the top!

Cooked Garlic Bread Pizza
Hot and Ready!
Texas Toast Pizza on Cookie Sheet with fresh parsley
Sprinkle Parsley

Favorite Pizza Toppings

  • Sausage: Ground sausage, Italian sausage
  • Bacon: Chopped cooked bacon is delicious on pizza
  • Ham: Chopped ham (thick chopped ham) adds great saltiness flavor.
  • Chicken: A great way to use leftover chicken!
  • Ground Beef: Cook your ground beef ahead of time, and sprinkle it on for added protein.
  • Vegetables: bell peppers, mushrooms, spinach
  • Fruit: Yes! Pineapple chunks are great on a pizza, preferably with a salty protein like ham.
  • Garnish: Crushed red pepper, grated parmesan cheese
Hand holding Texas Toast Pizza

Storage

If you have leftover pizzas, store them in an airtight container with a lid, cover with plastic wrap or place in a plastic, ziptop bag.

To reheat: You can place them back in the oven on a cookie sheet, warm in the microwave, or our favorite… reheat them in the air fryer to help them taste like they were just made!

Top Tip

Only make as many as you need, and keep the ingredients on hand for last-minute meals. The ingredients are all something that can either be frozen or stored in the pantry for quite a while.

Texas Toast Pizza Recipe FAQs

What makes bread Texas toast?

Usually, Texas toast is just a thick variation of Italian bread.

Can you cook Texas toast on the stovetop?

You can… it just may not get the “oven-baked” texture but it’s worth a try! It’s recommended to place the Texas toast on the non-stick skillet, and cover it with a lid and cook over medium heat for a couple of minutes. (Since you cannot flip, the lid will help cook evenly.)

How long do you cook frozen Texas Toast Pizzas?

Certain brands can vary but typically you cook it for 4-5 minutes in the oven at 425°.

More Easy Recipes

If you love quick and easy meal ideas like these Texas Toast Pizzas, then you’ll also love this pizza monkey bread, this mozzarella wrap, and these Italian slider sandwiches.

Or, if you’re looking for more of a cheesy recipe, that you can even serve as a side dish with these pizzas, this cheesy bread recipe is great for that!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

This post was originally published in October 2022, November 2024, and March 2025.

Recipe

Texas Toast Pizza on baking sheet
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5 from 9 votes

Texas Toast Pizzas

Texas Toast Pizzas: These mini pizzas are cooked on frozen garlic toast, making it so easy, with tons of flavor! Now, everyone can make their own pizza on pizza night and have fun with their favorite toppings!
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 pizzas
Calories 262kcal
Author Jessica Burgess

Ingredients

  • 8 slices Texas toast
  • 2 cups shredded mozzarella
  • 1 cup pizza sauce or more/less depending on your preference
  • 24 pepperonis or more or less depending on your preference
  • chopped fresh parsley optional

Instructions

  • Preheat oven to 425 degrees.
  • Line a baking sheet with parchment paper.
  • Place Texas toast on baking sheet, in single layer.
  • Spread a little pizza sauce on each piece of bread. (Approximately a couple of Tablespoons of sauce on each piece, or more if you prefer more sauce!
  • Spread the sauce evenly on each piece.
  • Sprinkle mozzarella cheese on top of pizza sauce. (As much as you'd like but we used about 2 cups – or an 8 ounce bag – of shredded mozzarella for the 8 pieces of garlic bread.)
  • Place pepperoni on each piece of bread, or your favorite toppings. We used 3 pepperonis for each slice.
  • Place baking sheet in to the oven and bake for about 5 minutes.
    Optional: If you'd like to switch the oven to "broil" at the last minute to help the pizzas turn golden brown, you definitely can.
  • Optional: Sprinkle with chopped fresh parsley

Notes

Storage
If you have leftover pizzas, store them in an airtight container with a lid, cover with plastic wrap or place in a plastic, ziptop bag.
To reheat: You can place them back in the oven on a cookie sheet, warm in the microwave, or our favorite… reheat them in the air fryer to help them taste like they were just made!
Top Tip: Only make as many as you need, and keep the ingredients on hand for last-minute meals. The ingredients are all something that can either be frozen or stored in the pantry for quite a while.

Nutrition

Serving: 1pizza | Calories: 262kcal | Carbohydrates: 19g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 625mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 6mg

Stove Top Stuffing Meatloaf

Stove Top Stuffing Meatloaf uses the boxed seasoned stuffing mix for a flavorful, binder, to make this delicious old-fashioned, comfort food recipe.

A slice of Stove Top Stuffing meatloaf on top of mashed potatoes, next to green beans.

A Classic Meatloaf Recipe with a Twist

In under an hour, this easy meatloaf recipe is prepped, baked and ready for eating.

Using Stove Top Stuffing in meatloaf is such a great binder instead of using the traditional saltine crackers, or bread crumbs like I use in my chicken meatloaf recipe.

Stove Top Stuffing can add a delicious flavor to recipes, which is why I also use it in this Crock Pot Chicken and Stuffing recipe and this Chicken and Stuffing Casserole.

Slice of Stove Top Stuffing Meatloaf on top of mashed potatoes.

Recipe Highlights:

  • Ease of This Recipe: This meatloaf recipe is great for all skill levels, especially for beginners in the kitchen.
  • Texture and Flavor: A tender, yet hearty savory bite of the meatloaf, combined with the smooth and sweet meatloaf topping is a tasty combination.
  • Old-Fashioned Recipe: Meatloaf is a vintage dish that has been on Sunday dinner tables for years. Even though Stove-Top Stuffing hasn’t been around as long as meatloaf, I still consider this a classic dish that families will enjoy having together around the table for years to come.

Frequently Asked Questions

Is meatloaf made with Stove Top Stuffing good?

It absolutely is! Stove Top Stuffing helps add flavor to meatloaf and helps make it moist with a delicious texture.

Can I use Stove Top Stuffing instead of breadcrumbs?

Yes! Stove Top Stuffing is a pre-packaged mix of bread and seasoning that replaces bread crumbs in a classic meatloaf recipe.

Should you bake meatloaf covered or uncovered?

Baking meatloaf uncovered is recommended, although if burning is a concern, due to rack placement or oven habits, it can be covered for the last half of baking.

What to Serve with Stove Top Stuffing Meatloaf

This dish pairs really well with mashed potatoes & gravy, Southern green beans and roasted broccoli. 

Ingredients Needed: (See recipe card below for the full recipe)

  • ground beef – lean ground beef is recommended to cut down on the juices/fat that will form in the pan
  • water – this will be mixed with the eggs
  • eggs – Eggs will help bind the ingredients together to help the meatloaf hold it’s shape.
  • Stovetop Stuffing Mix – I use the chicken flavor but you can also use the “Savory Herbs” flavor.
  • yellow onion and garlic – Using garlic and onion powder instead will work too but the flavor is amplified when using fresh.
  • salt and pepper – Simple seasonings in addition to the seasonings in the Stove Top Stuffing to help round out the recipe.
  • ketchup – Some of this will be mixed in to the meatloaf itself and some will be mixed with brown sugar for the topping.
  • Worcestershire sauce – Lea and Perrines is the brand I recommend for all recipes that require Worcestershire sauce. It has a much better flavor than other brands.
Labeled ingredients sitting on counter to make Stove Top Stuffing Meatloaf.

How to Make Stove Top Stuffing Meatloaf

Preheat the oven to 350°F, and spray a 9×5 loaf pan with non-stick cooking spray.

Eggs and water mixed together in glass mixing bowl.
Stove Top Stuffing poured in to egg and water mixture, in glass bowl.

In a large mixing bowl, beat together the eggs and water using a fork or electric hand mixer. Beat for about 1 minute. 

Add in the stuffing mix, onion, garlic, salt, and pepper. Mix well using a large serving spoon. 

Onions, salt and pepper added to Stove Top Stuffing and meat mixture.
Ground beef, ketchup and seasonings added to bowl with wooden spoon.

Add in ground beef, ½ cup ketchup and ¼ cup Worcestershire sauce. Mix well until the ground beef is evenly distributed throughout the mixture and well combined.

Ketchup and brown sugar in small ramekin.
Ketchup and Worcestershire sauce mixture spread on top of uncooked meatloaf.

In a small mixing bowl, combine the remaining ketchup and Worcestershire sauce. Mix with a fork until fully combined. 

Pour glaze over meatloaf, spreading evenly with the back of a spoon. 

When the mixture is fully combined, pour into the bottom of the loaf pan, pressing the mixture firm into the edges and empty spaces and flat on the top. Set aside. 

Baked Stove Top Stuffing Meatloaf in loaf pan.

Place meatloaf inside the oven and bake for 45-50 minutes.

When done, carefully remove from heat and allow to cool inside the loafpan for about 5 minutes before serving. 

Sliced Stove Top Stuffing meatloaf on rectangle platter.

Storage Instructions

Allow the meatloaf to fully cool, and then cover the loaf pan with plastic wrap or aluminum foil, and store in the refrigerator. You can also remove the meatloaf from the loaf pan and store it in an airtight container. This meatloaf recipe will keep in the fridge for 3-4 days.

To Freeze: You can also freeze this meatloaf in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating in the oven, microwave or air fryer.

Slice of Stove Top Stuffing Meatloaf on top of mashed potatoes, sitting next to green beans.

Top Tips

  • Any Stove Top Flavor: Use your preference of stuffing flavor. Turkey, chicken, herbs and cornbread all work great!
  • Flatten Meatloaf Before Baking: Use the back of a wooden spoon or rubber spatula to flatten the meatloaf before cooking. 
  • Sweeter Meatloaf: For a little sweeter of a glaze, add 1 teaspoon of brown sugar to the ketchup and worcestershire sauce. 
  • Do not overuse the Worcestershire sauce, it will cut the flavor of the stuffing too much. 

Craving More Comfort Food Recipes

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Slice of Stove Top Meatloaf placed on top of mashed potatoes, sitting next to green beans.
Print Pin
5 from 1 vote

Stove Top Stuffing Meatloaf

Stove Top Stuffing Meatloaf is a spin on the classic recipe using boxed stuffing mix instead of bread crumbs, making it easy and flavorful!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 310kcal
Author Jessica Burgess

Equipment

Ingredients

  • ½ cup water
  • 2 large eggs
  • 6 ounce box of Stove Top Stuffing mix
  • ½ cup yellow onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound lean ground beef
  • 2¼ cups Worcestershire sauce divided (¼ cup + 2 teaspoons)
  • ¾ cup ketchup divided (½ cup + ¼ cup)
US Customary – Metric

Instructions

  • Prepare the oven to 350 degrees and spray a 9×5 loaf pan with non-stick cooking spray.
  • In a large mixing bowl, beat together the eggs and water using a fork or electric hand mixer. Beat for about 1 minute. 
  • Add in the stuffing mix, onion, garlic, salt, and pepper. Mix well using a large serving spoon. 
  • Add in ground beef, ½ cup ketchup and ¼ cup Worcestershire sauce. Mix well until the ground beef is evenly distributed throughout the mixture and well combined.
  • When the mixture is fully combined, pour into the bottom of the loaf pan, pressing the mixture firm into the edges and empty spaces and flat on the top. Set aside. 
  • In a small mixing bowl, combine the remaining ketchup and Worcestershire sauce to create a glaze. Mix with a fork until fully combined. 
  • Pour glaze over meatloaf, spreading evenly with the back of a spoon.
  • Place meatloaf inside the oven and cook for 45-50 minutes.
  • When done, carefully remove from heat and allow to cool inside the loafpan for about 5 minutes before serving. 

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 39g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1710mg | Potassium: 939mg | Fiber: 1g | Sugar: 15g | Vitamin A: 245IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 6mg

Stove Top Stuffing Chicken Casserole

Comforting, classic, easy. Everyone loves when dinner hits those notes, and this Chicken and Stove Top Stuffing Casserole fits the bill! A few ingredients are all it takes and this dinner recipe is on the table, and is similar to the Crock Pot Stove Top Stuffing Chicken.

Stove Top Stuffing Chicken Casserole on wooden spatula, lifting out of casserole dish.

Chicken casseroles are so popular and it’s easy to see why. Another similar casserole, this chicken pot pie casserole, uses pre-made biscuits, and will be fun to switch in and out with this one!

Everyone is familiar with layering tater tots in chicken casseroles, but what about stuffing? It’s the ultimate comfort food, super easy carb that is a fan favorite. Adding chicken and cheese makes it ten times better.

If you aren’t a huge chicken fan, use up your leftover ham and make a ham and Swiss over noodles casserole. Honestly, I love casserole recipes for the fact they are easy or they use up what you have on hand.

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only 4 ingredients (not counting the S&P!), this recipe uses items that you may even have on hand.
  • Use what you’ve got: Feel free to swap in differently seasoned stuffing or any cream soup in the pantry.
  • Ready in an hour: An hour might seem long, but it’s only hands-on when cooking the stuffing and layering. Then you can get homework or housework done while it bakes.

Stuffing Casserole Recipe Ingredients

I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients for making Stove Top Stuffing Chicken Casserole.
  • Stuffing – I love regular chicken flavored Stove Top Stuffing Mix, but you can use any brand or flavor. Prepare to box directions. Buy an extra box and make this Meatloaf with Stove Top Stuffing tomorrow night!
  • Chicken breast – Use boneless skinless breasts and dice into bite-sized pieces before tossing into your baking dish. You can also use chicken thighs if you prefer.
  • Shredded cheese – Monterey Jack pairs nicely, and so would Swiss! Use your favorite.
  • Cream soup – Cream of chicken will keep the chicken flavor strong and give you a nice, comforting casserole.

Variations in Chicken Stuffing Bake

Just about everything can be switched up! This is a great casserole to play chef and make your own combinations.

Swap one can of soup out for cream of celery soup or cream of mushroom soup. Use cheddar for a stronger cheese flavor. Try herbed stuffing for more interest. Or even add veggies to sneak some vegetables such as peas and carrots in for the kids.

How to Make Easy Chicken and Stuffing Casserole

This is so simple to make, you can whip it up in 15 minutes and then let it bake. Simply make the stuffing while the oven preheats, layer, and go!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Preheat the oven and grease a baking dish before proceeding.

Steps 1-4 for making Stove Top Stuffing Chicken Casserole.

STEP 1. Dice the chicken. Cut the chicken into bite-sized pieces and layer to cover the baking dish. Sprinkle with salt and pepper to taste (Image 1).

STEP 2. Sprinkle the cheese. Layer the cheese evenly over the chicken (Image 2).

STEP 3. Spread the soup. Use a rubber spatula to carefully spread the condensed soup over the cheese (Image 3).

Tip: If it’s easier to spread the soup over the chicken and then sprinkle the cheese overtop, go right ahead! The order of these two layers isn’t super important.

STEP 4. Add stuffing. Arrange the prepared stuffing mixture over the soup layer. Do not mix the layers together (Image 4).

STEP 5. Bake. Bake the casserole until the chicken is fully cooked and the stuffing is browned.

Baked Stove Top Stuffing Chicken Casserole in white baking dish on white counter.

Recipe Pro Tips

  • Cover with foil. If the stuffing is browning too quickly, tent the dish loosely with foil while the chicken finishes cooking.
  • More chicken. This recipe calls for 2 or 3 chicken breasts. The key is to have just enough to make a single layer of diced chicken in the bottom of the dish.

Recipe FAQs

Can you put raw chicken in a casserole dish?

Yes! It’s perfectly fine to layer raw chicken with prepared ingredients like stuffing because we are baking immediately. You would not want to layer everything and tuck it away for later. The safest way to use raw chicken is to layer it in the dish, then wash your hands thoroughly. Continue with the layers and bake. Use a thermometer to ensure the chicken is cooked through.

Can you put hot stuffing on raw chicken?

Yes, as stated above, we are cooking the casserole immediately in the oven so we are safe to layer the different temperature ingredients.

What can I substitute for butter in stovetop stuffing?

The box of stuffing mix generally calls for butter when preparing. If you are looking to use something else, give olive oil or vegan buttery sticks a try. Do keep in mind that the soup and cheese are of course dairy, so just swapping out the butter doesn’t make this dish dairy-free. Some just prefer to use other fats, such as margarine.

Stove Top Stuffing Chicken Casserole serving in white plate.

What to Serve with 4 Ingredient Stove Top Stuffing Chicken Casserole

I love a leafy green salad with a casserole. Hot and cold, and light vs. heavy really complements things well.

Serve up a green veggie on the side, like green beans or garlic roasted broccoli would also pair nicely. Kids often love carrots, so serve them raw or cooked.

A bite of Stove Top Stuffing Chicken Casserole on fork.

Storage Instructions

Store any leftovers, once cooled, in an airtight container or cover the baking dish with foil or plastic wrap, in the fridge for up to 3 days.

The stuffing may be soggy when stored, so reheating in the oven is recommended. Only reheat the portion you will be eating – do not reheat the casserole more than once.

More Casserole Recipes You’ll Love

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Spoonful of Stove Top Stuffing Chicken Casserole.
Print Pin
5 from 7 votes

Stove Top Stuffing Chicken Casserole

Comforting, classic, easy. This Chicken and Stove Top Stuffing Casserole fits the bill! A few ingredients are all it takes for an easy dinner.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 363kcal
Author Jessica Burgess

Equipment

Ingredients

  • 2-3 boneless skinless chicken breasts cut into bite-sized pieces
  • Salt & pepper to taste
  • 1 ½ cups shredded Monterey Jack cheese
  • 2 cans cream of chicken soup 10.5oz each
  • 2 boxes chicken flavored stuffing (I used Stove Top) 6oz each, prepared per box instructions
US Customary – Metric

Instructions

  • Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray.
  • Add the raw chicken breasts to the prepared dish and add salt and pepper to taste.
    2-3 boneless skinless chicken breasts, Salt & pepper to taste
  • Next, layer the cheese evenly over the chicken. Spread the cans of soup over the cheese (do not add liquid).
    1 ½ cups shredded Monterey Jack cheese, 2 cans cream of chicken soup
  • Top the dish with the prepared stuffing mix. Keep the ingredients in layers; do not mix together!
    2 boxes chicken flavored stuffing (I used Stove Top)
  • Bake for 45 minutes or until the chicken reaches 165°F with an instant read thermometer and the stuffing is browned and crispy.

Notes

  • If you don’t want your stuffing to get too browned, cover the dish with tinfoil when there’s 15 minutes left of baking. This is not required, however, because baking it uncovered gives the stuffing a little crunch.
  • The number of chicken breasts used depends on the size. Just use enough chicken to mostly cover the bottom of the pan.

Nutrition

Calories: 363kcal | Carbohydrates: 38g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1333mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg

Baked Chicken Cutlets

These crispy baked chicken cutlets are made using just a few simple ingredients and are a kid favorite. Ready in about 30 minutes or less, they’re perfect for an easy dinner recipe, much like our baked chicken drumsticks.

Baked chicken cutlet on white plate sitting next to green beans.

These oven-baked chicken cutlets have a crispy outside and a juicy inside, making them one of our favorite recipes yet.

With chicken being such a versatile ingredient, it’s great to have multiple chicken recipes to turn to, so you can switch things up from time to time.

Rotating this chicken cutlets recipe with other simple recipes like you can find in this list of chicken breast recipes, you’ll be able to fill out your meal plan with delicious ideas! But some of our favorites to rotate for an easy dinner are these air fryer chicken tenders made with panko crumbs and these simple chicken bites.

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What are Chicken Cutlets?

Chicken cutlets are boneless chicken breasts sliced in half, to make two thin chicken pieces.

Usually, the chicken cutlets are then beaten, to flatten them to about ¼ of an inch thickness. This makes them easier, and quicker to cook and also helps stretch out the chicken for multiple servings.

Why You’ll Love this Recipe

  1. It uses simple ingredients: Using only pantry and refrigerator staples makes this recipe something that you can make often because you’ll more than likely have the ingredients on hand when you need something quick to make for dinner.
  2. Ready in only 30 minutes: Talk about a quick and easy dinner idea! This recipe, from start to finish, only takes about half an hour.
  3. Serve different ways: Serve alone, or place on top of a delicious creamy pasta like this cream cheese pasta or on them creamy lemon chicken pasta.

Ingredients Needed

Here’s what you’ll need to make this easy chicken recipe. I’ve highlighted a couple of ingredients with some relevant notes, below. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients on counter for baked chicken cutlets.
  • Bread Crumbs: The bread crumbs give the outside a crispy coating on the chicken. We use Italian-seasoned bread crumbs and feel it gives it great flavor but you can use your favorite type, such as plain, garlic & herb, etc. I use panko crumbs on this crispy panko chicken recipe though.
  • Seasonings: Lemon pepper, seasoning salt, and optional fresh parsley are what we use for this recipe but feel free to add garlic powder, onion powder, etc. Just keep in mind that the breadcrumbs may already have salt, and different seasonings already.
  • Parmesan Cheese: Grated parmesan cheese works best to blend in with the bread crumbs for this recipe.
  • Chicken breasts: Boneless, skinless chicken breasts are best for this recipe, for easy slicing. We also use these in our sandwiches, such as in this chicken club sandwich recipe and this cheesy chicken recipe!

How to Prep for Baked Chicken Cutlets

It requires very little effort to cook this chicken breast cutlets recipe but here are a few tips to help you get started, and answers to questions that you may have:

What Temperature Should I Bake Chicken Cutlets at?

Bake the breaded chicken cutlets at 400 degrees F. for 15-20 minutes. However, if you’re afraid that will cook the chicken too fast, you can cook it at 350° F. for longer, until the internal temperature of the chicken reaches 165° F.

What can I pound chicken with?

To make thin chicken cutlets, the best way is to wrap whole chicken breasts in plastic wrap, and then beat it with a meat mallet or rolling pin.

How to Cook Chicken Cutlets

If you’re tired of storebought, frozen chicken tenders and nuggets, you’ll love how easy it is to make this homemade breaded chicken. Plus, when you’re making this at home, you’ll know what’s in it, which makes me feel better when I’m making dinner for the kids.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Prep the Cutlets

It’s easy to create the cutlets and prep them for baking. Here are the easy steps for this delicious recipe:

4 image collage of steps 1-4 of baked chicken cutlets recipe.
  1. Preheat the oven and line a baking sheet with parchment paper, and then slice the chicken breasts in half, lengthwise.
  2. Then place them between two pieces of plastic wrap (or in a Ziploc bag). Beat with a meat mallet or rolling pin until about ¼ inch thick. 
  3. Mix bread crumbs, cheese, lemon pepper, and seasoning salt together in a shallow bowl.
  4. Scramble the eggs and milk together in a shallow bowl to make an egg wash..
Steps 5-8 of how to bake chicken cutlets.
  1. To bread the chicken, dip one piece of chicken in the egg mixture.
  2. Then dredge it in the breadcrumb mixture.
  3. Place the breaded chicken cutlets on the prepared baking sheet in a single layer. Repeat until all chicken pieces have been breaded. 
  4. Bake for 15 to 20 minutes and top with chopped fresh parsley just before serving.  
Baked chicken cutlet on wooden spatula, above baking sheet.

Recipe Pro Tips

  • Golden Brown Chicken: To help give the chicken a golden brown color, spray cooking spray on top of breaded chicken pieces just before putting in the oven. 
  • Keep Chicken Warm and Crispy: To keep warm and crispy, place a cooling rack in a baking sheet; then place the cooked chicken on the cooling wire rack. Keep the rack in a warm oven until ready to serve.

How to Store and Reheat Baked Chicken Cutlets

  • Store: If you have leftover chicken cutlets, allow them to fully cool and then store in an airtight container for 3-5 days.
  • Reheat: If reheating, you can bake them at 350° for about 10 minutes, or our favorite, is to reheat them in the air fryer to help keep that crispiness.
Baked chicken cutlet on white plate, next to green beans.

What to Serve with Oven-Baked Chicken Cutlets

So many different sides can go with this crispy chicken cutlets recipe for an easy meal. From starchy sides to vegetable sides like this bacon-wrapped asparagus, or these reader favorites:

Sliced crispy chicken cutlet piece on fork, holding up above plate.

Recipe FAQs

Have some other questions about making baked breaded chicken cutlets? Here are answers that can help:

Is it better to bake chicken at 350° or 400°?

You can bake it at both, and multiple different temperatures. Baking at 350° will bake slower but could prevent the chicken from cooking too fast and drying out. However baking at 400° will bake it faster, and help give it that special crispy outside that you’re looking for. Just make sure the internal temperature reaches 165° F when checked with a meat thermometer.

What tenderizes chicken the best?

Using a meat mallet or rolling pin to pound the chicken will help tenderize the meat.

Should I bake chicken cutlets on a pan or foil?

We actually prefer baking breaded chicken on parchment paper, on a baking pan.

More Chicken Recipes

If you love easy chicken recipes like this one, we think you’ll also love these dishes that have become reader favorites:

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Sliced baked chicken cutlets on white plate, next to green beans.
Print Pin
5 from 4 votes

Baked Chicken Cutlets

These baked chicken cutlets are not only easy to make but they use simple ingredients and they're ready in about 30 minutes or less!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 239kcal
Author Jessica Burgess

Equipment

  • baking sheet
  • knife
  • plastic wrap
  • Rolling Pin or meat mallet
  • 2 shallow bowls

Ingredients

  • 1½ pounds boneless skinless chicken breast (about 2 large breasts)
  • 1 cup Italian bread crumbs
  • 2 tablespoons parmesan cheese
  • 1 teaspoon lemon pepper
  • 1 teaspoon seasoning salt
  • 2 eggs
  • 3 tablespoons milk
  • chopped fresh parsley optional
US Customary – Metric

Instructions

  • Prep the equipment: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Make the cutlets: Slice larger chicken breasts in half lengthwise. Then place them between two pieces of plastic wrap (or in a Ziploc bag). Beat with a meat mallet or rolling pin until about ¼ inch thick. 
    1½ pounds boneless skinless chicken breast
  • Prep the breading: Mix bread crumbs, cheese, lemon pepper, and seasoning salt together in a shallow bowl.
    1 cup Italian bread crumbs, 2 tablespoons parmesan cheese, 1 teaspoon lemon pepper, 1 teaspoon seasoning salt
  • Prep the wash: Scramble the eggs and milk together in a shallow bowl.
    2 eggs, 3 tablespoons milk
  • Bread the chicken: To bread the chicken, dip one piece of chicken in the egg mixture. Then dredge it in the bread crumb mixture and place on the prepared baking sheet. Repeat until all chicken pieces have been breaded. 
  • Bake the chicken: Bake for 15 to 20 minutes and top with chopped fresh parsley just before serving, if desired.
    chopped fresh parsley

Notes

  • Achieve Golden Brown Chicken: To help give the chicken a golden brown color, spray cooking spray on top of breaded chicken pieces just before putting in the oven.
  • Keep Chicken Warm and Crispy: To keep warm and crispy, place a cooling rack in a baking sheet; then place the cooked chicken on the cooling rack. Keep the rack in a warm oven until ready to serve.
  • How to Store: If you have leftover chicken cutlets, allow them to fully cool and then store in an airtight container for 3-5 days.
  • How to Reheat: If reheating, you can bake them at 350° for about 10 minutes, or our favorite, is to reheat them in the air fryer to help keep that crispiness.

Nutrition

Serving: 1cutlet | Calories: 239kcal | Carbohydrates: 14g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 837mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

Buttermilk Pie

A collection of vintage dessert recipes must include this buttermilk pie recipe. With only 8 simple ingredients, most of which are pantry staples, this pie recipe is ready in less than an hour.

Slice of buttermilk pie with dollop of whipped cream on top, sitting on round plate.

Jessica’s Recipe Notes

  • Ease: This pie is simple, and great for beginners.
  • Taste & Texture: Much like my egg custard pie, this has a smooth, custard filling, with a slightly tangy flavor due to the buttermilk.
  • Top Tip: Allow at least an hour for the buttermilk pie to cool before serving.

Perfect for the holidays or anytime of year, this old-fashioned pie looks beautiful sitting on the dessert table next to other holiday-favorite pies like this pecan pie, sweet potato pie and this no-bake chocolate pie.

It’s also a great recipe to make as a dessert for a church potluck or family get-together, as crowds seem to love vintage recipes.

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Sliced buttermilk pie in clear, glass pie dish, sitting on counter.

Ingredients for Buttermilk Pie Recipe

Here are a few notes on some of the key ingredients to make this buttermilk pie recipe. See the recipe card below for exact measurements.

Labeled ingredients for buttermilk pie, sitting on counter.
  • Pre-Made Pie Crust: I love a shortcut in the kitchen, and I often use storebought pie crust. But if you love a homemade take on this recipe, my buttery pie crust recipe is a great option.
  • Granulated Sugar: Adds a sweet contrast to the tangy flavor of the buttermilk.
  • Salted Butter: If you are only able to get unsalted butter, just add a pinch of salt. 
  • All-Purpose Flour: This helps thicken the batter of the pie so it sets and firms.
  • Buttermilk: Such a powerful ingredient in baked desserts, to add moisture. It’s the secret ingredient in my banana bread recipe too.
  • Nutmeg: This spice helps add flavor, depth and gives the pie a warm tone.

If you have leftover buttermilk, you may also love to make this chocolate bread and these blueberry buttermilk muffins.

How to Make Buttermilk Pie

Here’s an overview of how to make this recipe. You can scroll down to the recipe card for the full instructions.

Pre-made pie crust, crimped in clear pie plate.
Form pie crust to pie plate
Buttermilk pie ingredients mixed together in glass bowl, with whisk.
Mix custard ingredients


First, preheat the oven to 350°F.

Next, place your premade pie crust into your pie pan and crimp the edges. Then, in a large mixing bowl, whisk together the granulated sugar, all-purpose flour, eggs, melted butter, buttermilk, vanilla extract, and nutmeg.

Buttermilk pie batter poured in to unbaked pie crust in clear pie plate.
Add buttermilk mixture to pie crust
Baked buttermilk pie in clear pie plate, sitting on counter.
Bake buttermilk custard

Next, pour your buttermilk filling into your pie crust, and bake for 40 to 45 minutes until the custard has set.

Allow the pie to cool for an hour before serving. 

Slice of buttermilk pie, sitting on round plate, with fork cutting a bite off.

How to Serve Buttermilk Pie

When the pie has fully cooled, it can be served alone or it’s also delicious with a dollop of whipped cream on top, with ice cream, fruit, or your favorite drizzle or vanilla sauce.

You can also warm the pie back up in the microwave for 10-15 seconds if you prefer a warm slice of buttermilk pie.

How to Store This Buttermilk Pie Recipe

Leftover buttermilk pie should be stored tightly covered or in an airtight container in the refrigerator for up to 3 days.

To freeze, wrap the whole pie in plastic wrap and then a layer of aluminum foil. If you want to take it further, place it in an extra-large Ziploc bag and freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.  

Slice of buttermilk pie on plate, with whipped cream on top, sitting next to fruit.

Recipe FAQs

What is the best way to cut a buttermilk pie?

Buttermilk pie has a bit of a crust on the top. To get a good clean cut, take a large, serrated knife and score the crust. Do not cut all the way through the pie; just mark the slices and cleanly break the top crust for the slices. Then, take a paring knife or a straight blade and slice the rest of the way through each cut, getting the bottom crust. Be sure to wipe the blade between each slice to keep the cuts looking clean.

How can I keep the edges of my pie from burning?

If you notice that the edges of your pie are starting to get too brown but your pie still needs some more cooking time, you can use one of two options to help with this. One is that you can make a ring around the crust with aluminum foil, or you can use a pie ring that will fit perfectly over the edges of your pie and protect it from burning. 

Can I make buttermilk pie a little less sweet?

If you want to make your pie a little less sweet and a little tangier, then reduce your sugar by ¼ of a cup and add a touch more buttermilk. 

How can I tell if my buttermilk pie is done?

To tell if your pie is done, the edges will be golden, and the center will be set but still slightly jiggly. The custard will continue to firm up as it cools. Remember that just because you pull it out of the oven does not immediately stop the cooking process, and with custards, it is easy to overcook them if you wait until they are fully set while in the oven. 

More Vintage Dessert Recipes

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Piece of buttermilk pie topped with whipped cream, sitting on round plate.
Print Pin
Be the first to rate!

Buttermilk Pie

A vintage dessert, this Buttermilk Pie is a smooth custard with a tangy bite, baked in to a pie crust. A popular recipe for the holidays or anytime of year.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 slices
Calories 504kcal
Author Jessica Burgess

Equipment

Ingredients

  • 1 pie crust my homemade pie crust or store-bought
  • 1¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • ½ cup salted butter melted
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 pinch nutmeg
US Customary – Metric

Instructions

  • Preheat oven to 350°F.
  • Place your premade 1 pie crust into your pie pan and crimp the edges.
  • In a large mixing bowl, whisk together the 1¼ cup granulated sugar, 3 tablespoons all-purpose flour, 3 large eggs, ½ cup salted butter, 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 pinch nutmeg.
  • Pour your buttermilk filling into your pie crust.
  • Bake for 40 to 45 minutes until the custard has set.
  • Allow the pie to cool for an hour before serving. 

Notes

  1. How can I keep the edges of my pie from burning?
    If you notice that the edges of your pie are starting to get too brown but your pie still needs some more cooking time, you can make a ring around the crust with aluminum foil, or you can use a pie ring that will fit perfectly over the edges of your pie and protect it from burning. 
  2. Can I make this pie a little less sweet?
    Yes, you can reduce your sugar by ¼ of a cup and add a touch more buttermilk. 
  3. How can I tell if my pie is done?
    The edges will be golden, and the center will be set but still slightly jiggly. The custard will continue to firm up as it cools. Remember that just because you pull it out of the oven does not immediately stop the cooking process, and with custards, it is easy to overcook them if you wait until they are fully set while in the oven. 

Nutrition

Serving: 1slice | Calories: 504kcal | Carbohydrates: 61g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 316mg | Potassium: 128mg | Fiber: 1g | Sugar: 44g | Vitamin A: 674IU | Vitamin C: 0.01mg | Calcium: 71mg | Iron: 1mg

Best Banana Bread

It’s the secret ingredient in this best banana bread recipe that makes it so moist and so delicious. Plus, it’s easy, quick, and delicious recipe you’ll make over and over. 

Easy Banana Bread

Bread recipes are one of our favorite recipes to bake but this banana bread is the BEST and is now a favorite in so many kitchens! While it’s moist and delicious on its own, it would be a fun treat to serve with some vanilla sauce, or even add some blackberries in this banana bread.

Photos Updated: November 2018!

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Banana Bread Testimonial Review - Best
A Fantabulosity reader thinks this is the best banana bread recipe too! Thank you for sharing Jeanne!

Why You’ll Love This Banana Bread

  • Secret Ingredient: It’s buttermilk (or substitute with a combination of lemon juice and milk), that creates a moist, flavorful banana bread.
  • Classic and Flexible. You can add your favorite additions if you want something other than regular banana bread. For instance, chocolate chips, nuts, and blueberries are DELICIOUS in this recipe!
  • Extra Bananas: It’s a great way to use up bananas that are turning brown!
This banana bread is UNBELIEVABLE! https://fantabulosity.com

How to Make the Best Banana Bread

I’ve made this recipe using regular loaf pans and mini loaf pans. Honestly, it doesn’t matter to me which way I make it because it’s delicious either way. However, if making in mini loaf pans, you’ll want to bake it for less time.

Mini Loaf Pans

The first time I made this, I knew I wanted to use the CUTEST little mini loaf baking pan so I knew I need to adjust the bake time.

If you’re using a mini loaf pan (since all can be different) just start checking the middle after about 20 minutes of baking, and remove them when a toothpick inserted into the middle comes out clean.

Regular Loaf Pans

My oven cooks SUPER fast, so I had to be cautious when it came to baking this banana bread. So where I had to bake my banana bread in regular size loaf pans for 40 minutes, it may take anywhere from 40-55 minutes for your oven.

Periodically check with a toothpick until the center comes out clean after about 40 minutes.

SIDE NOTE: Since I used two different pans, they both cooked differently too. One pan was much thinner than the other, so that loaf of bread finished before the other.

How to Make the Best Banana Bread

For the full list of ingredients and instructions all in one place, see the printable recipe card toward the bottom of this post!

Easy Banana Bread

Start with Ripe Bananas

I’m not going to lie. When I see at least 3 bananas on my counter that are starting to turn a little brown, I get a little too excited.

I despise eating bananas by themselves. But turn them into banana bread, and you can’t keep me out of it.

For this recipe, start with ripe bananas.

Don’t worry… if you need to make this old-fashioned banana bread NOW, and the store only had underripe bananas… you can ripen bananas for banana bread.

Ripe bananas recipes

Secret Ingredient – Buttermilk for Banana Bread

I truly believe there’s an ingredient in this banana bread recipe that makes it so good, and moist.  Buttermilk. Yes, really!

Buttermilk Substitute

Don’t have buttermilk on hand, DON’T worry! In a small dish or bowl, mix together ½ cup milk with 2 teaspoons of lemon juice! Works perfect every time!

Buttermilk makes banana bread moist!

Banana Bread Batter

With a mixer, mix the butter and the sugar.

Banana Bread few ingredients - moist and the BEST

Next, add in the mashed bananas and the eggs.

How to mash bananas - ziploc bag

Pro Tip: Throw your bananas into a Ziploc bag, seal, and mash them with your hands through the bag or with a rolling pin!

flour, baking soda, salt mixture

In a separate bowl, mix together your flour, baking soda, and salt.

Alternate the flour mixture and the buttermilk

Next, fold in the dry ingredients, alternating the buttermilk (or milk and lemon juice) with the flour.

Mix together milk and lemon juice to make buttermilk for banana bread
Mix together the banana bread ingredients

Once that is mixed, you’re ready to add to your desired, greased baking dish.

How Long to Bake Banana Bread in Oven

Mini loaves take me about 20 minutes, and two regular loaf pans take about 40 minutes.

Pour batter in to two different regular size loaf pans
Banana Bread Recipe - Easy and the BEST

How Long to Cool Banana Bread

Once you remove your banana bread from the oven, let it sit a few minutes and then release it from the loaf pan to fully cool on a wire rack. (I do this when we want to eat it in a hurry.)

Banana Bread - moist and the best

Slice and serve!

But do me a favor… if you’re making it just for fun, give it a try when it’s warm. You won’t regret it.

FAQs and Expert Tips

Can you use too many bananas in banana bread?

YES! Using too much banana can make the bread soggy and too dense. This recipe calls for only 3 bananas (about 1 ½ cups of mashed bananas).

How do you ripen bananas?

If you have bananas that are not ripened but you want to make banana bread, place the bananas, still in the peels, on a baking sheet and bake in the oven at 300° until they turn black. See my tips on how to ripen bananas in the oven!

Easy Banana Bread Recipe

How long does banana bread last?

Banana bread can sit out on the counter for four days, and leaving it at room temperature will help it stay moist longer. Refrigerating banana bread can cause it to dry out faster.

How to Freeze Banana Bread

You can freeze banana bread for up to 3 months, as long as it’s stored correctly! It’s best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag. (Just remember to choose the setting that won’t flatten it out while removing the air.)

More Bread Recipes You’ll Love:

If you loved this recipe, then you’ll also love this Easy Bread Pudding Recipe and this Banana Bread Pudding! Or try this chocolate quick bread.

If you love banana flavor for a sweet treat, this banana pudding poke cake recipe is one to save.

Recipe

Sliced banana bread on white platter
Print Pin
4.51 from 93 votes

BEST Banana Bread Recipe

It's the secret ingredient that makes this the BEST banana bread recipe that makes it so moist and so delicious. Plus, it's easy, quick and uses simple ingredients.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 352kcal
Author Jessica Burgess

Equipment

  • 2 loaf pans or mini loaf pans
  • 2 mixing bowls
  • measuring spoons and cups
  • hand mixer or stand mixer

Ingredients

  • ½ cup buttermilk or you can combine ½ cup milk with 2 teaspoons lemon juice & set aside to curdle
  • ¾ cup butter softened (1½ sticks)
  • 1½ cup granulated sugar
  • 1½ cup very ripe bananas mashed, which is about 3 large bananas
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Mix-Ins (optional):

  • chocolate chips
  • nuts walnuts or pecans
US Customary – Metric

Instructions

  • Preheat oven to 325 degrees F. In a mixing bowl, cream the butter and the sugar.
    ¾ cup butter, 1½ cup granulated sugar
  • Add in the mashed bananas and eggs. Mix together until well combined.
    1½ cup very ripe bananas, 2 eggs
  • In a separate bowl, mix together the flour, baking soda, and salt.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
  • Add the flour mixture and the buttermilk alternately to the wet mixture, and mix with a hand mixer on low or by hand until combined. (If you're adding chocolate chips/nuts, add to mixture and hand stir to combine.)
    ½ cup buttermilk, chocolate chips, nuts
  • If baking in regular-size loaf pans (split batter in half between the two.) 
    If using mini loaf pans, fill each cavities about half way.
  • If baking in regular-size loaf pans, bake at 325 for 40-45 minutes. (Some have stated their ovens do better at baking for 50-55 minutes.) 
     If baking in mini loaf pans, bake at 325 and begin checking after 20 minutes with a toothpick to see if it comes out clean. (Because each mini loaf size is different like mentioned above.)

Video

Notes

How long does banana bread last?
Banana bread can sit out on the counter for four days. Store in a bag or airtight container so it doesn’t dry out easily.
How to Freeze Banana Bread:
You can freeze banana bread for up to 3 months, as long as it’s stored correctly! It’s best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag. (Just remember to choose the setting that won’t flatten it out while removing the air.)

Nutrition

Serving: 1slice (⅛ loaf) | Calories: 352kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 611mg | Potassium: 124mg | Fiber: 1g | Sugar: 15g | Vitamin A: 625IU | Vitamin C: 1.2mg | Calcium: 33mg | Iron: 1.7mg