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Pumpkin Fluff

Pumpkin Fluff

This pumpkin fluff is a quick and easy dessert for fall! Think, pumpkin pie in dippable form. A perfect no-bake recipe for Thanksgiving, Halloween, or just a snack for some fall flavors!

Bowl of pumpkin pie fluff with Reddi-Wip on top, next to graham crackers.

Also consider whipping up these pumpkin cheesecake bites to serve along with it for the ultimate pumpkin treat!

I don’t know about you but when it comes to meal planning for Thanksgiving, keeping things delicious and easy are my two favorite things. I mean, we’re even going to make this turkey breast in the air fryer which will speed things up and make our holiday dinner a breeze, so why not keep dessert easy too!

(P.S. Make sure to get my Thanksgiving meal planner to help you stay organized this year.)

So when it comes to dessert, we do love the standard pecan pie, and fun things like pumpkin smores (for late-night snacks) but now this pumpkin fluff dip recipe is on the rotation to snack on all day long because it’s one of our favorite pumpkin recipes!

This no-bake dessert recipe would also be perfect for any fall party, Halloween party or honestly, any dessert table would be lucky to have this on it, next to these pumpkin patch brownies and this no-bake pumpkin pie recipe!

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Ingredients

This easy pumpkin fluff recipe uses only 7 ingredients and believe me when I say they’re simple ingredients! You may even already have most of these on hand to make one of the best pumpkin desserts!

Cool Whip, pumpkin, half and half, pumpkin pie spice, brown sugar, vanilla pudding and vanilla on table.
Ingredients for Pumpkin Dip Cool Whip

See the full printable recipe card at the end of this post for more details!

Instructions

  • In a large mixing bowl, whisk together the pudding mix, brown sugar, and pumpkin pie spice.
Vanilla pudding mix, pumpkin pie spice and brown sugar mixed together in mixing bowl.
  • Add the half and half and whisk until well combined, and the pudding starts to thicken - about two minutes.
Half and half added to dry ingredients mixture in mixing bowl.
  • Stir in the pumpkin and vanilla until combined.
Canned pumpkin puree and vanilla extract added to pudding mixture.
  • Gently fold in the whipped topping to incorporate.
Cool Whip added to pumpkin mixture in mixing bowl.
  • If desired, top with more Cool Whip or Reddi Wip, and sprinkle with a bit more pumpkin pie spice or cinnamon.
Cool Whip mixed in to pumpkin mixture, in mixing bowl.

What to Eat with Creamy Pumpkin Fluff Dip

Dipping items in to it, such as:

  • Pretzels
  • Graham Crackers (even cinnamon graham crackers)
  • Gingersnap Cookies (or Ginger Snaps)
  • Animal Crackers
  • Vanilla Wafers
  • Apple Slices
  • Pear Slices

… are definitely favorites!

Pumpkin Pie Fluff in serving bowl, topped with Reddi Wip and pumpkin pie spice, sitting next to graham crackers.

How to Store Pumpkin Dip

If you have leftover pumpkin fluff, store in an airtight container for up to 5 days or in the freezer for up to 1 month!

Hand holding graham cracker that has been dipped in to pumpkin fluff.

Looking for a fun way to serve this dip? Make a Charbooterie board for Halloween!

Substitutions

If you’re shorthanded or out of some of the ingredients, you can do the following:

I don't have any pumpkin spice – what can I use as a substitute?

– 1 teaspoons ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ⅛ teaspoon ground cloves

Can I use white sugar in place of the brown sugar?

Yes.  Just substitute the same amount.

Can I substitute whipped cream in place of Cool Whip?

Yes, just whip up 1 cup of heavy cream with 1-2 tablespoons of sugar, until soft peaks form.  Then gently fold this into the pumpkin mixture.  

If you love easy dessert recipes, then you’ll also love these pumpkin bars, turkey cookies, and this Fruit Salad with Cool Whip, and for Christmas, this Little Debbie Christmas Tree Cake Dip!

Serve on a beautiful platter with crackers and cookies

Here for the Old Pumpkin Fluff Recipe?

I have changed the pumpkin fluff recipe that was originally published in 2021, to this new recipe. Although the old recipe was good, I wanted a pumpkin fluff recipe to resemble the taste of pumpkin pie, in dip form, more than it did.

However, if you’re here for the old recipe, no worries. You can find it here:

Ingredients for OLD Recipe:

  • 8 ounces cream cheese, softened
  • ½ cup brown sugar
  • 15 ounce pumpkin puree
  • 1 tablespoon pumpkin spice
  • 1 teaspoon maple syrup
  • 1-½ cups frozen whipped topping, thawed

Instructions for OLD Recipe:

  • Use a standing mixer, or hand mixer to blend together softened cream cheese and brown sugar. Blend until creamy.
  • Blend in the pumpkin puree, pumpkin spice, and maple syrup.
  • Fold the thawed whipped topping into the pumpkin mixture.
  • Store in the refrigerator until ready to serve.

Recipe

Pumpkin fluff in Pyrex serving bowl, with Reddi Wip and pumpkin pie spice on top.
Print Pin
5 from 6 votes

Pumpkin Fluff

This pumpkin fluff is pumpkin pie in dip form! A no bake dessert, this recipe is great for Thanksgiving, Halloween, or any fall get together.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 12 people
Calories 30kcal
Author Jessica Burgess

Ingredients

  • 1 box instant vanilla pudding mix 3 ounces
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup half and half very cold
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1 tub whipped topping thawed 8 ounces

Instructions

  • In a large mixing bowl, whisk together the pudding mix, brown sugar, and pumpkin pie spice.
  • Add the half and half and whisk until well combined, and the pudding starts to thicken - about two minutes.
  • Stir in the pumpkin and vanilla until combined.
  • Gently fold in the whipped topping to incorporate.
  • Enjoy or chill in the refrigerator for later.

Video

Notes

** I changed the recipe in August 2025, to reflect more of a pumpkin pie flavor. The original recipe from 2021 until August 2025, is in the blog post, just above the recipe card if you’d prefer to make that instead.  I’d love to hear which one you prefer!
You can store any leftovers in the refrigerator for up to 5 days or store in the freezer for up to 1 month.
Serve pumpkin fluff with:
  •  Pretzels
  • Graham Crackers
  • Ginger Snaps
  • Vanilla Wafers
  • Apple Slices
  • Pear Slices

Nutrition

Serving: 1serving | Calories: 30kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 8mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3214IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.4mg

Wilted Lettuce

If you grew up in the South or have ever flipped through an old church or community cookbook, chances are you've seen Wilted Lettuce Salad that’s made with hot bacon grease. It's one of those old-fashioned recipes that brings back my childhood every time I make it.

A bowl of lettuce with bacon grease dressing on top.

What Is Wilted Lettuce?

This recipe takes tender leaf lettuce and tops it with a hot bacon grease dressing that slightly "wilts" the greens, giving you a tangy, smoky, and slightly sweet side dish that pairs perfectly with just about any dinner.

Whether you remember Grandma making it in her cast iron skillet or you're trying it for the first time, this recipe is sure to win a spot on your table.

Ingredients You'll Need

Plate with leaf lettuce on it, sitting next to salt, and cold bacon grease in a jar.
  • Fresh leaf lettuce (garden lettuce or leaf lettuce works best - romaine or iceberg don't wilt the same way but you can still use it if that’s what you have!)
  • Bacon Grease (the drippings are the magic!) – I like to save my bacon grease in the refrigerator or freezer. It’s simple! Just allow the bacon grease to cool a little and then pour in to a food-safe, freezer-safe, container that can handle warmth, and store and freeze.
  • Salt (the bacon grease is usually salty already so salt with caution)

Additional Optional Ingredients

I’ve often seen others use these common ingredients in their hot bacon grease dressing for a wilted salad…

  • Vinegar (white vinegar works is my favorite but you can use red wine vinegar if you want to.)
  • Green onions, chopped
  • Sugar (balances out the tang of the vinegar)
  • Black pepper, to taste

How to Make Old-Fashioned Wilted Lettuce

  • Prep the lettuce. Wash and dry your lettuce leaves well, then tear them into bite-sized pieces. Place in a large heatproof bowl with the chopped green onions.
  • Cook the bacon if needed. In a skillet, fry bacon until crispy. Remove the bacon, crumble it, and set aside - but keep the bacon drippings in the pan. You can also cook bacon in the air fryer or bacon in the oven, where you can also collect the bacon grease from.
  • Make the dressing, if using other ingredients. To the hot bacon drippings, stir in vinegar, sugar, salt, and pepper. Heat until the sugar dissolves and the mixture begins to bubble.
Hot bacon grease in small bowl.

For us, we keep it simple and just use hot bacon grease, and then sprinkle with salt.

  • Wilt the lettuce. Immediately pour the hot dressing over the lettuce and onions. Toss quickly to coat, and watch the lettuce gently wilt from the heat.
  • Top it off. Sprinkle with the crumbled bacon if desired, or salt, and serve right away.
Leaf lettuce in bowl that's topped with hot bacon grease and kosher salt.

Tips & Variations

  • Best Lettuce: This works best with garden-fresh leaf lettuce. If you grow your own or find it at a farmer's market, you'll taste the difference!
  • Bacon Grease: Save and store your leftover bacon grease in the refrigerator or freezer when making a recipe like this bacon chicken ranch pasta casserole or this cold bacon ranch pasta salad, so you can whip up wilted lettuce in a pinch.
  • Sweeter or Tangier? Adjust the sugar and vinegar to your taste. Some families like it sweeter, while others love that extra tang.
  • Make it a Meal: Add boiled eggs or even fried potatoes to make it more filling.

Why We Love This Recipe

There's something so comforting about taking simple ingredients and turning them into a dish that feels special. Wilted lettuce isn't fancy - but it's packed with flavor and family tradition. It's one of those recipes that connects generations, making it just as perfect for a weeknight dinner as it is for a church potluck.

If you're craving a taste of the past (or just want a quick and easy side dish), give this Wilted Lettuce Salad a try. Chances are, you'll fall in love with this old-fashioned favorite just like we did.

More Old-Fashioned Recipes

If you love simple, classic recipes like this one, you’ll also love these:

Recipe

A bowl of wilted lettuce, that's leaf lettuce with bacon grease and salt.
Print Pin
Be the first to rate!

Wilted Lettuce Recipe

A classic Southern side dish with fresh lettuce and hot bacon dressing that wilts the greens just right.
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2 servings
Calories 266kcal
Author Jessica Burgess

Ingredients

  • 14 pieces leaf lettuce this does not have to be exact – torn in to small, bite-size pieces
  • ¼ cup hot bacon grease
  • 1 pinch salt

Instructions

  • Make sure lettuce has been washed, dried and torn in to small, bite-size pieces. Place them in a heat-proof serving bowl.
  • Make sure bacon grease is hot. (This could be hot from cooking bacon, or hot from warming up in the microwave or on the stove-top.)
  • Pour hot bacon grease over lettuce pieces (carefully) and sprinkle with salt. Toss to cover lettuce leaves. This will "wilt" the lettuce, and serve immediately.

Video

Notes

The measurements are suggestions, flexible, and approximate. 

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 28mg | Sodium: 66mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg

Chicken and Dumplings

This easy homemade Chicken and Dumplings recipe hits the spot on cool days and is made from scratch, using simple ingredients.

Ready in about an hour, this Southern classic recipe is ready for dinner, a Sunday lunch, or great to take to a potluck.

Homemade chicken and dumplings in pot.

Vintage soup recipes like this one, are delicious in the fall and winter months.

The warm broth combined with the tender chicken and dense dumplings, seasoned with everyday spices like garlic and onion, make this recipe a go-to for when you need something warm on the table or to even make for someone under the weather.

Love vintage classics like this one? These ham and beans and this easy chicken pot pie recipe are two recipes to keep on hand when you need comfort food.

Chicken and dumplings soup in bowl with spoon.

Chicken and Dumplings Highlights

  • Great for beginners: Don’t let these seem intimidating. This recipe is easy, and everyone will think you spent hours in the kitchen.
  • Everyday ingredients: The ingredients used are simple and may even be ingredients that you have on hand. For instance, do you have cooked shredded chicken in the freezer? Or even rotisserie chicken broth saved for this type of recipe?

Key Ingredients

Here's what you need to make this old-fashioned chicken and dumplings recipe:

Ingredients to make chicken and dumplings.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Boneless, skinless chicken breasts - If you want to save some time, you can use a rotisserie chicken. Remove the meat from the carcass and shred it. 
  • Olive oil - Coconut oil, vegetable oil, or really any neutral cooking oil will work here. 
  • Cold butter - Shortening will also do the trick if needed and salted or unsalted works as well.
  • Half and half - I have been known to use buttermilk instead. Whole milk will also work. 
  • Garlic - You can use 1-2 teaspoons of garlic powder instead. 
  • Chicken broth – you can make my homemade chicken broth if you don’t want to use storebought chicken broth.

How to Make Chicken and Dumplings

Full instructions can be found in the recipe card below.

1. Prep. Preheat the oven to 400°F and grease a baking dish with cooking spray or butter. 

Raw chicken breasts in baking dish.
2. Season and cook chicken breasts.
Shredded cooked chicken breasts in a baking dish.
3. Shred cooked chicken.

Other ways to cook chicken: Not a fan of baking the chicken breasts? You can try boiling chicken breasts but note that the spices will more than likely need to be added to the shredded chicken after it’s cooked so the spices carry over to the soup, instead of be left behind in the boiling water.

Butter and flour in mixing bowl to make dumplings.
4. Make dumpling dough.
Flour dumplings cut on cutting board.
5. Form the dumpling dough.
Chicken broth in pot for dumplings.
6. Heat chicken broth.
From scratch dumplings in chicken broth.
7. Boil the dumplings in chicken broth.
Homemade chicken and dumplings in pot.
8. Add cooked chicken to rest of ingredients in the pot.
Homemade chicken and dumplings in stock pot.
9. Mix together, and thicken if desired.
Serving of easy homemade chicken and dumplings in bowl with spoon.

Recipe Tips

  • Dutch oven size: An 8-quart Dutch oven was used here, but anything between 6 and 8 quarts will work.
  • Add veggies. Saute chopped celery and carrots along with the garlic. Peas would also be a great addition. This is now similar to my Instant Pot Chicken and Dumplings recipe.
  • Cook it all in a Dutch oven. Cook the chicken in a Dutch oven instead of in a baking dish. Remove the chicken, shred it, and set it aside. Then build the broth and boil the dumplings in the same Dutch oven. 

Recipe FAQs

What do you need to make southern chicken and dumplings?

Flour, chicken broth, chicken breasts, baking powder, oil, butter, half and half, and a few everyday spices.

What are one-pot chicken and dumplings?

This recipe can be made in one pot as well. Simply cook the chicken in a dutch oven, then continue with the broth and dumplings, and then combine chicken, dumplings, and broth.

What type of chicken to use for chicken and dumplings?

Chicken breasts work fantastic but you can also use any type of leftover chicken, such as a rotisserie chicken or even boiled chicken thighs.

Storing Tips

  • To store. Allow the chicken and dumplings to cool completely before sealing them in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months. 
  • To reheat. Thaw the leftovers (if applicable) and then transfer them to a pot. Reheat over medium-low heat, stirring occasionally. You can also heat individual servings in the microwave in 30-second intervals until warm. 
  • To freeze. Here's how to freeze the individual components.

    – For the dumplings: Arrange the dumplings in a single layer on a baking sheet lined with parchment paper and pop them in the freezer for a couple of hours to firm up. Load them into a freezer bag and freeze them for up to 3 months. 

    – For the chicken. Allow the shredded chicken to cool before sealing it in an airtight container and freezing it for up to 3 months. 

    – Reheating frozen chicken and dumplings: When you are ready to enjoy, allow the chicken to thaw and boil the dumplings in the flavorful broth just as you normally would. Just for a bit longer. Add the chicken to the mix and, voila! You're done!

What to Serve with Chicken and Dumplings

This dish is great served alone but there’s also something so comforting about serving this with a side of bread, whether it’s homemade biscuits, cheesy pull-apart bread, or even this easy focaccia bread recipe.

A side salad is also a great side dish for that cool, crisp, contrast.

More Vintage Recipes

Recipe

Southern chicken and dumplings in bowl.
Print Pin
5 from 1 vote

Chicken and Dumplings

This easy homemade chicken and dumplings recipe uses simple ingredients and it's the old-fashioned recipe that your family will love and ready in about an hour.
Course Dinner, Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 349kcal
Author Jessica Burgess

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • ½ Tablespoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper extra for topping at the end
  • 10 cups chicken broth
  • 3 cups all-purpose flour divided – plus more for rolling dough
  • ½ teaspoon baking powder
  • ¼ cup cold butter cubed
  • ¾ cup half and half
  • 1 Tablespoon cornstarch optional

Instructions

  • Prep. Preheat the oven to 400°F and grease a baking dish with cooking spray or butter. 
  • Bake the chicken. Rub the 2 pounds boneless, skinless chicken breasts with 2 Tablespoons olive oil, 1 Tablespoon minced garlic, ½ Tablespoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper and arrange it in a single layer in the prepared baking dish. Bake for 25 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F. 
  • Shred the chicken. Allow the chicken to rest for 5 minutes once cooked. Use two forks to shred the chicken. Set aside. 
  • Make the dumpling dough. In a large mixing bowl, whisk together 2 cups of flour and the ½ teaspoon baking powder. Work the ¼ cup cold butter into the flour mixture with a fork until crumbly (this can also be done in a food processor). Stir in the ¾ cup half and half Mix until the dough comes together into a cohesive ball. Don't over-mix. 
  • Form dumplings. Place the dough on a lightly floured work surface and dust the dough with additional flour. Roll the dough into ¼ inch thick slab and cut it into 1-inch squares, or rectangles (like I made in the video).
    In a large mixing bowl, toss the squares of dough with the remaining flour to coat.
  • Add the broth. Pour the 10 cups chicken broth in a large dutch oven or pot and heat on high.
  • Boil the dumplings. Bring the chicken broth to a rolling boil and reduce heat to medium high. Add the dumpling slices, one at a time, giving the contents of the pot a stir every few slices to keep the dumplings from sticking together. Boil for 15-20 minutes. 
  • Thicken (if necessary). If the broth isn't thickening to your preferences (the flour coating on the dumplings should thicken it quite a bit), whisk together 1 Tablespoon cornstarch (or any extra flour from coating the dumplings) and 2 tablespoons of broth in a small mixing bowl and then whisk it into the rest of the broth. Continue to cook until thickened.
  • Put it all together. Gently stir the shredded chicken into the dumplings. 
  • Serve. Turn the heat off and ladle the chicken and dumplings into bowls. Enjoy!

Video

Notes

Instructions for Making Ahead and Freezing Chicken and Dumplings:
  • Freezing Leftovers: Allow the chicken and dumplings to cool completely before sealing them in an airtight container. You can store them in the freezer for up to 3 months, in a freezer container.
  • Dumplings: Arrange the dumplings in a single layer on a baking sheet lined with parchment paper and pop them in the freezer for a couple of hours to firm up. Load them into a freezer bag and freeze them for up to 3 months. 
  • Chicken: Allow the shredded chicken to cool before sealing it in an airtight container and freezing it for up to 3 months. 

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 32g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1280mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg

Hummingbird Sheet Cake

This Hummingbird Sheet Cake combines the beloved Southern hummingbird cake flavors in a convenient sheet cake form.

Slice of hummingbird cake on plate, frosted with cream cheese frosting.

What is a Hummingbird Cake?

Think ripe bananas, crushed pineapple, and toasted pecans topped with rich cream cheese frosting - all the goodness in one pan. Whether you’re serving it at a family gathering, a potluck, or just because, this cake is sure to steal the spotlight.

Why You'll Love This Hummingbird Sheet Cake

  1. Tropical Flavors in Every Bite
    This cake is a perfect balance of sweet, fruity, and nutty flavors. With bananas and pineapple adding moisture and natural sweetness, it's like a tropical vacation in every bite.
  2. Super Easy to Make
    From mixing to baking, this recipe takes just about an hour. With simple ingredients and a few straightforward steps, you'll have a stunning dessert without the fuss.
  3. Cream Cheese Frosting - Need We Say More?
    The luscious cream cheese frosting is the icing on the cake (literally!). It's smooth, creamy, and adds just the right amount of sweetness to balance the cake's flavor.
  4. Perfect for Potlucks, Parties, and More
    This sheet cake feeds a crowd and is an absolute hit at gatherings. Serve it for birthdays, holidays, or even a casual weeknight dessert - it's versatile and always delicious.

Recipe Breakdown

Notes About Key Ingredients:

Ingredients for hummingbird sheet cake.

See the full ingredients list in the recipe card below:

  • Flour: Stick with all-purpose flour for the best texture.
  • Eggs: Using room temperature eggs helps them incorporate more smoothly.
  • Vegetable oil: Canola or refined avocado oil also works.
  • Crushed pineapple with juice: Don't drain the juice! You want it for this recipe.
  • Mashed bananas: Use bananas with lots of brown spots for the best flavor and texture.
  • Chopped pecans: You can substitute with walnuts if you prefer.
  • Cream cheese and unsalted butter: Make sure both are softened.
  • Powdered sugar: Sifted to avoid clumps and create a fluffy frosting.
  • Heavy Whipping Cream: If you don't have heavy cream, you can use whole milk or half-and-half, but start with less since they are thinner.

Directions:

  • Preheat & Prepare the Pan:
    Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
  • Mix the Dry Ingredients:
    In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until well combined.
Flour, sugar, cinnamon, baking soda, and salt in mixing bowl.
  • Add Wet Ingredients:
    Add eggs and vegetable oil to the dry ingredients. Stir until just combined. Don't overmix - it'll seem thick at first, but the next steps will loosen it up.
Eggs and oil added to dry ingredients in mixing bowl.
  • Add the Fun Stuff:
    Fold in the pineapple (juice and all), mashed bananas, vanilla extract, and 1 cup of chopped pecans (if using). Be gentle here - just mix until everything is incorporated.
Pineapple, bananas and pecans in mixing bowl with other ingredients.
  • Bake the Cake:
    Pour the batter into your prepared baking dish and spread it evenly. Bake for 40-45 minutes, or until a toothpick comes out clean from the center. Let it cool completely.
Baked hummingbird cake in 9x13 baking pan.
  • Make the Cream Cheese Frosting:
    In a separate bowl, beat softened cream cheese and butter until smooth. Add vanilla extract and sift in the powdered sugar, mixing until fluffy. If it's too thick, add a tablespoon of heavy cream at a time until you reach a spreadable consistency.
Cream cheese frosting spread on top of baked hummingbird sheet cake.
  • Frost & Serve:
    Spread the frosting over the cooled cake and sprinkle the remaining pecans on top. Slice into squares and serve!
Baked hummingbird cake in baking dish, frosted with pecans.

A Few Tips for Perfection

  • Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake. Brown spots are key!
  • Don't Drain the Pineapple: The juice adds moisture, so keep it in the batter for the best texture.
  • Let the Cake Cool Completely: For easy frosting, make sure the cake has cooled down completely before you start spreading the cream cheese frosting.
  • Make-Ahead Option: You can bake and frost this cake a day ahead. It gets even better the next day as the flavors meld together!
Hummingbird Cake in baking pan, frosted with cream cheese frosting and pecans.

FAQs About Hummingbird Sheet Cake

Can I skip the nuts?

Absolutely! If you're not a fan of pecans (or have a nut allergy), feel free to leave them out. Walnuts are also a great option if you want a different flavor.

How do I store leftovers?

Cover the cake tightly and store it in the fridge for up to 5 days. For the best texture, bring it to room temperature before serving.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw completely before frosting and serving.

Slice of hummingbird cake on a plate, with a fork resting next to it.

Why This Hummingbird Sheet Cake is a Must-Make

This cake is everything you want in a dessert - it's easy, it's delicious, and it's sure to be a crowd-pleaser. Whether you’re serving it at a potluck or enjoying it for a cozy family night, this tropical-inspired treat will quickly become a favorite.

Curious About Other Tropical Cake Recipes?

Here are a few more sweet treats you'll love:

Recipe

Slice of hummingbird sheet cake on plate.
Print Pin
5 from 2 votes

Hummingbird Sheet Cake

This hummingbird sheet cake is bursting with bananas, pineapple, and warm cinnamon, topped with a rich cream cheese frosting-perfect for any occasion!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces
Calories 795kcal
Author Jessica Burgess

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 3 large eggs room temperature
  • 1 cup vegetable oil
  • 1 cup crushed pineapple with juice
  • 2 cups mashed ripe bananas about 4 medium bananas
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups chopped pecans optional, divided

For the cream cheese frosting:

  • 2 – 8 ounce blocks cream cheese, softened
  • ½ cup 1 stick unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 4 ½ cups powdered sugar sifted
  • 1-2 tablespoons heavy whipping cream optional

Instructions

  • Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish or line it with parchment paper. Set the baking dish aside.

For the Hummingbird Cake

  • In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt until all the ingredients are combined.
  • Add 3 large eggs and 1 cup vegetable oil directly to the dry mixture. Stir gently with a wooden spoon or rubber spatula until the ingredients are just combined. The mixture will be fairly thick but will thin out after the next step.
  • Fold in 1 cup crushed pineapple with juice, 2 cups mashed bananas, 2 teaspoons pure vanilla extract, and 1 cup chopped pecans (optional) until all of the ingredients are combined. Don't overmix the batter.
  • Pour the batter into the prepared 9×13-inch baking dish and smooth out the top of the batter so that it is even.
  • Place in the oven and bake for 40-45 minutes, or until a cake tester or toothpick comes out clean from the center. Let it cool completely in the pan on a cooling rack.

For the Cream Cheese Frosting

  • To make the cream cheese frosting, beat (2) 8-ounce blocks of softened cream cheese and ½ cup (1 stick) of softened unsalted butter together in a large bowl using a hand or stand mixer until smooth and creamy (about 2-3 minutes).
  • Add 1 tablespoon pure vanilla extract, then gradually mix in 4 ½ cups of sifted powdered sugar until the frosting is thick and fluffy. If your frosting feels too thick to spread easily, beat in 1-2 tablespoons of heavy cream, a little at a time, until you reach your desired consistency.
  • Spread the frosting over the cooled cake, making sure to go thick and even across the top. Sprinkle the remaining ¼ cup of chopped pecans over the frosting, if using, and then slice into squares.

Video

Notes

This cake gets even better the next day after the flavors have had time to mingle.

Nutrition

Serving: 1slice | Calories: 795kcal | Carbohydrates: 116g | Protein: 6g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 208mg | Potassium: 262mg | Fiber: 3g | Sugar: 86g | Vitamin A: 358IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

Apple Snickerdoodle Dump Cake

This Apple Snickerdoodle Dump Cake blends the best of both worlds in a ridiculously easy dessert that's perfect for any occasion. It's the dessert we didn't know we needed, and it's guaranteed to become your new favorite!

Serving of apple snickerdoodle dump cake on a round plate, with vanilla ice cream.

Whether you’re hosting a potluck, planning a holiday gathering, or just craving a quick weeknight treat, this Apple Snickerdoodle Dump Cake is here to save the day. With just three simple ingredients, it comes together in just a few minutes and bakes into a gooey, cinnamon-spiced dream.

Why You’ll Love This Apple Snickerdoodle Dump Cake

1. Super Simple Ingredients:
This dessert is a breeze to make thanks to just three ingredients: apple pie filling, snickerdoodle cookie mix, and salted butter. That’s it! You don't need fancy ingredients or hours in the kitchen. Just dump, mix, and bake!

2. Nostalgic Apple Pie Flavors with a Snickerdoodle Twist:
The warm, cinnamon-sugar notes of snickerdoodle cookies pair beautifully with the gooey apple pie filling. The result is a dessert that screams “fall baking”.

3. Easy Prep, Big Flavor:
In just 5 minutes, you can have this dessert ready to go into the oven. The hardest part? Waiting for the tantalizing smell of cinnamon and apples to fill your kitchen as it bakes!

4. Perfect for Potlucks & Parties:
This dump cake is not only incredibly easy to make, but it also feeds a crowd. It's perfect for gatherings, parties, or even just a cozy family night in. Serve it with a scoop of vanilla ice cream for the ultimate sweet treat.

Recipe Breakdown

Ingredients:

Ingredients sitting on counter to make snickerdoodle apple dump cake.
  • 3 (20-ounce) cans of apple pie filling
  • 1 (17.9 ounce) package of snickerdoodle cookie mix
  • ¾ cup (1 ½ sticks) salted butter, softened (not melted)
  • Optional: Vanilla ice cream for serving

Directions:

  • Preheat your oven to 350°F and spray a 9×13 casserole dish with non-stick cooking spray.
  • Layer the apple pie filling: Spread the apple pie filling evenly in the bottom of your prepared dish.
Canned apple pie filling in 9x13 baking dish.
  • Make the topping: In a large bowl, mix the softened butter into the snickerdoodle cookie mix using a fork or your hands. You'll want a soft, crumbly texture.
Snickerdoodle cookie mix in bowl mixed with butter.
  • Sprinkle this topping evenly over the apple pie filling.
Cookie mix with butter, sprinkled on top of apple pie filling in baking dish.
  • Bake: Bake uncovered for about 45 minutes or until the top is golden brown and set. You'll know it's ready when the filling is bubbling and the topping is perfectly crisp.
Baked snickerdoodle apple dump cake in baking pan.
  • Cool slightly and serve warm, optionally with a scoop of vanilla ice cream.

A Few Tips for Perfection

  • Use a pre-made cookie mix: While it's tempting to make the snickerdoodle cookie dough from scratch, using a pre-made mix like Betty Crocker ensures the perfect ratio of topping to filling and makes the process ultra-fast and convenient.
  • Don't skip the butter: Softened salted butter is key to creating the perfect crumble topping. It brings out the sweet flavors in the cake while adding richness and texture.
  • Ice cream is a must: While optional, a scoop of vanilla ice cream on top of this warm dump cake takes it to the next level. The cold, creamy ice cream pairs perfectly with the warm apple-cinnamon goodness!
Baked snickerdoodle apple dump cake in a baking dish.

FAQs About Apple Snickerdoodle Dump Cake

Can I make this ahead of time?

Yes! This dump cake is freezer-friendly. Assemble the entire cake, then either bake it right away or freeze it for later. If you freeze it, be sure to let it cool completely before wrapping it tightly and freezing it. When you're ready to bake, thaw overnight in the fridge and bake at 350°F for about 30 minutes.

What if I don't have salted butter?

No worries! You can substitute unsalted butter or even margarine if you prefer. However, salted butter helps bring out the sweet flavors in this cake, so I highly recommend it if you can.

Can I add other flavors to this dump cake?

Absolutely! This dump cake is incredibly versatile. Try adding:
Quick oats: ½ cup mixed into the topping for a rustic touch.
Chopped nuts: Pecans or walnuts add crunch and texture.
Vanilla extract: Add a teaspoon to the filling for a more complex flavor.
Cardamom: A pinch (½ teaspoon) in the filling will elevate the flavor even more.

How do I store leftovers?

Let the cake cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the fridge for 3-4 days.

Serving of snickerdoodle apple dump cake on a round plate.

Why This Dump Cake Is Perfect for Any Occasion

This Apple Snickerdoodle Dump Cake is the ultimate convenience dessert: minimal effort, maximum flavor. It’s cozy, cinnamon-apple filling with a buttery, crumbly topping is like comfort in every bite.

It's also a crowd-pleaser. Whether you're serving a large group or taking it to a potluck, this dump cake will disappear in no time. And with so many ways to customize it, you can keep making it for every occasion, adding your own personal touch each time.

Curious about other, similar recipes here? Here are others you’ll love:

Recipe

A serving of snickerdoodle apple dump cake in a round plate, topped with vanilla ice cream.
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5 from 1 vote

Snickerdoodle Apple Dump Cake

This snickerdoodle apple dump cake is a warm, fall dessert recipe with cinnamon-spiced apple pie filling topped with a buttery snickerdoodle crumble, perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 572kcal
Author Jessica Burgess

Ingredients

  • 3 – 20 ounce cans of apple pie filling
  • 17.9 ounce package of snickerdoodle cookie mix
  • ¾ cup salted butter 1½ sticks – softened (not melted)
  • Optional vanilla ice cream for serving

Instructions

  • Prepare your dish. Preheat oven to 350°F and spray a 9×13 casserole dish with non-stick cooking spray.
  • Add the pie filling. In the bottom of the dish, add the apple pie filling, spreading it into an even layer.
  • Make the topping. In a large bowl, with a fork or clean hands, work the butter into the cookie mix until it creates a soft crumble, and sprinkle it evenly over the apple pie filling.
  • Bake. Bake uncovered for 45 minutes or until the top is golden brown and set.
  • Cool slightly. Allow it to cool slightly before serving warm with ice cream.

Video

Notes

While it's tempting to make the snickerdoodle cookie dough from scratch, using a pre-made mix like Betty Crocker ensures the perfect ratio of topping to filling and makes the process ultra-fast and convenient.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 65g | Protein: 3g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 271mg | Potassium: 45mg | Fiber: 2g | Sugar: 40g | Vitamin A: 709IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.3mg

Boston Cream Pie Poke Cake

If you’re a fan of the classic Boston Cream Pie, you’re going to love this fun and easy cake version, Boston Cream Pie Poke Cake!

A slice of Boston Cream Pie Poke Cake on a spatula, resting above a baking pan.

This dessert has all the delicious elements of the traditional treat: a soft vanilla cake, a creamy vanilla pudding filling, and a rich, glossy chocolate ganache topping. Best of all, it’s incredibly easy to make with simple ingredients and minimal effort. Perfect for gatherings, potlucks, or a sweet treat to enjoy at home!

Why You'll Love This Cake

  • Simple Ingredients: Made with common pantry items, this cake is a no-fuss dessert that anyone can make!
  • Creamy and Rich: The smooth vanilla pudding and rich chocolate ganache elevate this cake to new heights of decadence.
  • Perfect Texture: With a light, moist cake base, a creamy pudding filling, and silky chocolate topping, every bite is irresistible.
  • Make Ahead: This cake needs a few hours to chill, which makes it the perfect make-ahead dessert for busy days.
  • Impressive Yet Easy: You get all the wow-factor without the stress of complicated baking techniques.

Ingredients You'll Need:

Ingredients for Boston cream poke cake on kitchen counter.

For the Cake:

  • Milk – Use 2% milk so the pudding doesn't get too thick too quickly. Whole milk can sometimes make instant pudding clumpy. It will be divided between the pudding and the cake. You can use skim if that’s what you have on hand.
  • French Vanilla Instant Pudding – Make sure you get instant pudding and not "Cook & Serve." I used JELL-O Instant French Vanilla Pudding Mix. If you can’t find French Vanilla, you can use regular vanilla pudding mix.
  • Butter – I used unsalted butter, but salted butter will work, too. Softened butter will melt faster in the microwave, but it's not a requirement.
  • Yellow Cake Mix – I used Duncan Hines Perfectly Moist Classic Yellow Cake Mix. Some cake mixes may only come in 13.25-ounce sizes, but they should still work. The cake may be shorter, though.
  • 3 large eggs
  • Heavy whipping cream
  • Semi-sweet chocolate chips – You can also chop up a 4-ounce semi-sweet chocolate bar.
  • Corn syrup – This is optional, but it gives the ganache a nice shine. It will also add sweetness and cut down on the rich flavor of the semi-sweet chocolate.

For the Cake Assembly:

  • 9×13 baking dish or pan
  • Cooking spray
  • platic bag if desired, to fill holes in cake, with pudding

How to Make Boston Cream Pie Poke Cake

  • Preheat the Oven and Prepare the Pan
    Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish or pan with cooking spray. Set aside.
  • Make the Vanilla Pudding
    In a medium bowl, whisk together 3 ½ cups of milk and the French vanilla instant pudding. Whisk for about 2 minutes or until it begins to thicken. Let it rest for 4 minutes, then cover with plastic wrap and chill while you make the cake.
Milk and pudding mix in mixing bowl, ready to be mixed.
  • Prepare the Cake
    Combine the remaining 1 cup of milk and butter in a microwave-safe bowl or measuring cup. Heat in 1-minute intervals, stirring in between, until the butter is melted and the milk is steaming.
Milk and butter in measuring cup for heating.
  • Add Cake Mix
    In a large mixing bowl, add the cake mix, eggs, and milk mixture. Use an electric mixer to blend until just combined.
Cake mix, eggs, added to milk and butter in mixing bowl.
  • Bake the Cake
    Pour the cake batter into the prepared 9×13 dish and bake for 25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely on a cooling rack at room temperature.
Baked Boston Cream Poke Cake in baking pan.
  • Make the Ganache
    Pour the heavy whipping cream into a small microwave-safe bowl and heat in 1-minute intervals until steaming. Add the semi-sweet chocolate chips and corn syrup (if using). Let the mixture sit for 3 minutes before stirring until smooth and glossy.
Heavy cream and chocolate chips in mixing bowl to make ganache.

Assembly:

  • Poke Holes in the Cake
    Once the cake is completely cooled, use the end of a wooden spoon or a thick skewer to poke holes in the cake about 1 inch apart. Be sure to poke all the way down to the bottom of the cake.
Baked cake with holes poked in the top.
  • Add the Pudding
    Spoon the chilled vanilla pudding evenly over the cake, making sure it fills the holes completely.

TIP: I’ll put some of the pudding in a plastic baggie, and cut the corner, to “pipe” the pudding directly in to the holes to make sure it really gets in the cake.

Vanilla pudding mix poured on top of baked cake.
  • Top with Ganache
    Pour the smooth chocolate ganache over the cake, spreading it out evenly to cover the entire surface.
Chocolate ganache being poured over the Boston Cream Pie poke cake.
  • Chill and Serve
    Cover the cake with plastic wrap and chill in the refrigerator for at least 3 hours, or until the ganache has set and the flavors have melded together. Serve chilled for the best flavor and texture!
Chocolate ganache spread on top of cake and sliced in to slices, in baking pan.

Tips for Success

  • Use the Right Pudding: Make sure you use instant French vanilla pudding (not cook-and-serve) to get that creamy, smooth texture.
  • Ganache Tip: Adding corn syrup to the ganache is optional, but it adds a glossy shine and softens the chocolate’s richness.
  • Make Ahead: This cake needs time to chill, making it an excellent make-ahead option. Prepare it the night before or a few hours before serving for the best results.

FAQ

Can I use a different pudding flavor?

While French vanilla pudding works best for this recipe, you can use regular vanilla pudding or even chocolate pudding if you prefer. Just be sure it’s instant pudding.

How should I store Boston Cream Pie Poke Cake?

Store leftovers in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container, and it will stay fresh for up to 3 days.

Can I freeze the cake?

I recommend only freezing the cake (before adding the pudding and ganache). Wrap the cooled cake tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw it overnight in the fridge before assembling the cake.

Slice of Boston Cream Pie Poke Cake on a plate with fork taking a bite out of it.

Why You'll Love This Cake

With its soft, moist sponge, creamy vanilla pudding filling, and rich chocolate ganache topping, Boston Cream Pie Poke Cake is a showstopper that tastes just as good as it looks. Whether you’re serving it for a special occasion or as a weekend treat, it's bound to become a family favorite. The best part? It's so easy to make!

More Similar Recipes

Recipe

A slice of Boston Cream Pie Poke Cake on a spatula, resting above baking pan.
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Boston Cream Pie Poke Cake

This Boston Cream Pie Poke Cake is a moist vanilla cake, creamy pudding filling, and rich chocolate ganache, creating a deliciously decadent dessert that's easy to make and perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 3 hours 30 minutes
Total Time 4 hours 10 minutes
Servings 12 slices
Calories 506kcal
Author Jessica Burgess

Ingredients

  • 4 ½ cups 2% milk divided
  • 2 3.4-ounce boxes French vanilla instant pudding
  • ½ cup butter
  • 15.25 ounce box yellow cake mix
  • 3 large eggs
  • 1 ½ cups 12 ounces semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons light corn syrup optional

Instructions

  • Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray. Set it aside.
  • Whisk 3 ½ cups of milk and the vanilla instant pudding together in a medium bowl for 2 minutes or until it starts to thicken. Let it rest for 4 minutes, then cover it with plastic wrap and chill while you make the cake.
    Milk and pudding mix in mixing bowl, ready to be mixed.
  • Combine the remaining 1 cup of milk and butter in a large microwave-safe bowl or measuring cup, and heat in the microwave in 1-minute intervals until the butter is completely melted and the milk is steaming.
    Milk and butter in measuring cup for heating.
  • In a large mixing bowl, add the cake mix, eggs, and milk mixture. Use an electric mixer to mix the batter together until just combined.
    Cake mix, eggs, added to milk and butter in mixing bowl.
  • Pour the batter into the prepared baking dish or pan, and bake for 25 minutes or until the cake is slightly brown on top and a toothpick poked in the middle of the cake comes out clean. Rest the cake on a cooling rack at room temperature until completely cool.
    Baked Boston Cream Poke Cake in baking pan.
  • Once the cake is cool, pour the heavy whipping cream into a small, microwave-safe bowl, and heat in 1-minute intervals until steaming. Add the chocolate chips and corn syrup and let them stand for 3 minutes. Stir the mixture until the chocolate chips have melted and the ganache is smooth.
    Heavy cream and chocolate chips in mixing bowl to make ganache.

Assembly:

  • Use the end of a wooden spoon or a thick skewer to poke holes in the cake about 1 inch apart. Spoon the set vanilla pudding over the cake, and spread it out evenly, ensuring that the pudding fills the holes.
    TIP: I like to put a little bit of the pudding in a plastic bag, and cut the corner, to "pipe" the pudding in to the cake holes.
    Baked cake with holes poked in the top.
  • Pour the ganache over the cake, and smooth it out. Cover the cake with plastic wrap and chill in the fridge for at least 3 hours or until the ganache has set. Serve chilled.
    Chocolate ganache being poured over the Boston Cream Pie poke cake.

Video

Nutrition

Serving: 1slice | Calories: 506kcal | Carbohydrates: 55g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 436mg | Potassium: 321mg | Fiber: 2g | Sugar: 35g | Vitamin A: 747IU | Vitamin C: 0.1mg | Calcium: 239mg | Iron: 3mg

Stick of Butter Rice

Looking for a simple yet incredibly flavorful side dish? This Stick of Butter Rice is an easy-to-make recipe that will quickly become a family favorite. It's buttery, savory, and perfectly tender, all thanks to a few pantry staples and just an hour of baking time.

Stick of butter rice in a serving spoon, resting in the baking dish.

Why You'll Love This Recipe

  • Buttery Goodness - A whole stick of butter gives this rice a rich, creamy texture.
  • Savory Flavor - The combination of French onion soup and beef broth adds an incredible depth of flavor.
  • Simple Ingredients - You don't need to worry about fancy ingredients-everything is likely already in your pantry!
  • Perfect for Any Meal - This side dish goes perfectly with any main course, from grilled meats to casseroles.
  • Easy Clean-Up - Everything bakes in a single dish, meaning less mess and more time to enjoy your meal.

Ingredients You'll Need

Ingredients for stick of butter rice sitting on the counter.

For the Rice:

  • 1 cup long-grain white rice
  • 1 (10-ounce) can condensed French onion soup
  • 1 (10-ounce) can beef broth
  • ½ cup (1 stick) unsalted butter, thinly sliced

What Tools Will I Need?

  • 7×11-inch or similar-sized casserole dish
  • Measuring cups and spoons
  • Foil for covering the casserole dish

How to Make Stick of Butter Rice

  1. Preheat the Oven
    Preheat your oven to 425°F. Lightly grease a 7×11-inch casserole dish (or another similar-sized dish) with non-stick cooking spray or butter.
  2. Combine Ingredients
    In the casserole dish, combine 1 cup of rice, 1 can of French onion soup, and 1 can of beef broth. Stir the mixture to evenly distribute the rice and liquids.
Rice, beef broth, and French onion soup poured in baking dish.
  1. Top with Butter
    Lay thin slices of 1 stick of unsalted butter over the top of the rice mixture. This will create that rich buttery flavor as the rice bakes.
Sliced stick of butter sitting on top of rice and canned soup and broth.
  1. Cover and Bake
    Cover the dish tightly with foil and bake for 40 minutes. After that, remove the foil and continue baking for an additional 15 minutes or until all the liquid has been absorbed and the rice is tender.
Baked stick of butter rice in a baking dish.
  1. Fluff and Serve
    Once the rice is cooked, fluff it with a fork and serve. Enjoy the buttery goodness!
Fork fluffing the rice, in the baking dish.

Tips for Success

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals. I wouldn't recommend freezing the rice as the texture can become mushy when thawed.

Substitution Ideas:

  • Broth Swap: You can substitute the beef broth with beef consommé for a similar flavor. If you use beef broth from a carton, you can use the empty French onion soup can to measure 10 ounces of broth easily.
  • Other Broths: If you prefer a lighter flavor, try chicken or vegetable broth instead of beef. However, keep in mind that the rice will have a slightly milder taste.
  • Butter Choices: While unsalted butter is recommended to control the saltiness from the canned broths, you can use salted butter if you prefer a saltier dish.
A serving of a stick of butter rice on plate.

Troubleshooting:

  • Rice still crunchy? Oven temperatures can vary. If your rice is still undercooked, just cover it again and bake for another 10-15 minutes. You can add a little more broth to ensure it cooks through.
  • No 7×11-inch baking dish? You can also use an 8×8-inch or 9×9-inch dish, and the cook time will remain the same.
  • Do I need to rinse the rice? No need to rinse the rice. The starch helps the dish develop a creamy texture.

Why This Recipe Works

This Stick of Butter Rice recipe is perfect for those busy weeknights or when you’re looking for a no-fuss side dish to feed a crowd. The combination of French onion soup, beef broth, and butter creates a deeply flavorful rice that’s rich without being overly heavy. It’s a simple recipe, but it's packed with flavor and sure to impress!

Serve it alongside your favorite main dishes-this rice pairs beautifully with everything from roasted chicken to beef stews.

More Rice Dishes You’ll Love:

Recipe

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Stick of Butter Rice

This easy Stick of Butter Rice combines long-grain rice, French onion soup, beef broth, and a whole stick of butter for a rich, savory side dish that bakes to perfection in just over an hour.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 servings
Calories 403kcal
Author Jessica Burgess

Ingredients

  • 1 cup long-grain white rice
  • 10 ounce can condensed French onion soup
  • 10 ounce can beef broth
  • ½ cup 1 stick unsalted butter, thinly sliced

Instructions

  • Preheat the oven to 425 degrees F. Lightly grease a 7×11-inch or similar-sized casserole dish.
  • Add the rice, French onion soup, and beef broth to the casserole dish and stir to combine.
  • Arrange the sliced butter evenly over the top of the soup mixture and cover the pan tightly with foil.
  • Bake for 40 minutes, then remove the foil and continue baking for an additional 15 minutes, or until the liquid is fully absorbed.
  • Fluff the rice with a fork, serve, and enjoy.

Video

Notes

An 8×8-inch or 9×9-inch baking dish works well as a substitute. The cook time stays the same.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 635mg | Potassium: 413mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Calcium: 35mg | Iron: 0.5mg

Oreo Cookie Dough Chocolate Sheet Cake

This rich, moist Oreo Cookie Dough Chocolate Sheet Cake is topped with a cookie-dough-inspired frosting and finished with crunchy Oreo pieces for an irresistible treat. Whether you’re hosting a special event or just craving something indulgent, this cake is sure to hit the spot.

Slice of chocolate sheet cake that's topped with cookie dough frosting and Oreos.

Why You’ll Love This Cake

  • Cookie Lovers Cake: Chocolate cake, cookie dough, and Oreos all in one - it doesn't get any better than this.
  • Simple Yet Delicious: With easy-to-follow steps, you can make this mouthwatering dessert even if you're short on time.
  • Guaranteed Crowd-Pleaser: It's the kind of cake everyone will ask for the recipe after tasting.
A 9x13 baking dish, that has a chocolate sheet cake in it with a cookie dough frosting and crushed Oreos on top.

Key Ingredient Notes: (See full list of ingredients and recipe card below.)

  • All-purpose flour: Provides the cake with its structure without making it heavy. You could use cake flour for a lighter texture, but I like the slight density from AP flour.
  • Unsweetened cocoa powder: This is where the chocolate flavor begins. I use regular natural cocoa here because it reacts well with the baking soda.
  • Buttermilk: Adds moisture and tenderness. If you don't have it, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for a few minutes.
  • Eggs: Bind everything together and add richness. Make sure they're room temperature so they mix in evenly.
  • Granulated and brown sugar: This mixture provides sweetness and a hint of molasses-like richness that complements the cocoa. 
  • Hot coffee: Brings out the chocolate flavor even more. Brewed coffee, or instant coffee, are good options. Just make sure it's hot water when making the coffee.
  • Unsalted butter: The base of our frosting. Softened so it creams easily.
  • Light and dark brown sugar for the frosting: This combination creates a frosting that resembles the color of cookie dough. Dark brown sugar is used to darken the icing; you can substitute with all light brown sugar if you wish. 
  • Heat-treated AP flour: Gives the frosting the classic cookie-dough taste and texture, which is thick, soft, and just a little doughy. Be sure to heat-treat it first to make it safe to eat.
  • Heavy cream: Helps smooth it out to a spreadable consistency. You can use milk if you prefer.
  • Oreo cookies: Crushed and sprinkled on top. I don't grind them too fine; I like to rough chop them for added texture.

Instructions:

  • Prepare the Cake:
    Preheat your oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick cooking spray or line it with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Dry ingredients for chocolate sheet cake, in a mixing bowl.
  • Mix the Wet Ingredients:
    In a large bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and light brown sugar. Use a hand or stand mixer on medium-low speed for about 30-45 seconds, until smooth and well blended.
Wet ingredients such as eggs, oil, vanilla, in mixing bowl.
  • Add Dry Ingredients:
    Gradually add the dry ingredients in two batches, mixing on low speed after each addition until mostly incorporated. Be careful not to overmix the batter.
Dry ingredients being added to wet ingredients in mixing bowl.
  • Incorporate the Coffee:
    Slowly add the hot coffee to the batter, stirring gently with a rubber spatula until smooth. The batter will be thin and glossy.
  • Bake the Cake:
    Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool completely in the pan.
Chocolate cake batter in 9x13 baking dish.
  • Make the Frosting:
    While the cake is cooling, heat-treat the flour for the frosting. Place the flour in a microwave-safe bowl and microwave in short bursts (about 15 seconds each), stirring in between, until it reaches 165°F (this should take 60-90 seconds). Let it cool completely.
  • In a large bowl, beat the butter, light brown sugar, dark brown sugar, sweetened condensed milk, vanilla extract, and salt until fluffy and creamy (about 2-3 minutes).
Butter, brown sugars, milk, and vanilla in a mixing bowl to make cookie dough frosting.
  • Gradually add the heat-treated flour and powdered sugar, mixing until smooth. Add the heavy cream and mix until combined. Finally, fold in the mini chocolate chips.
Chocolate chips added to mixing bowl with cookie dough frosting ingredients.
  • Frost the Cake: Once the cake has cooled, spread the cookie dough frosting evenly over the top using an offset spatula.
Cookie dough frosting spread on top of chocolate sheet cake.
  • Top with Oreos: Sprinkle the chopped Oreo pieces on top.
Crushed Oreos on top of cookie dough frosting and chocolate cake.
  • Chill and Serve: For cleaner slices, chill the cake in the fridge for about 30 minutes before serving. Slice into squares and enjoy!

Tips for the Best Oreo Cookie Dough Sheet Cake:

  • Don't Overmix the Batter: Overmixing the cake batter can make the cake dense. Mix just until the flour is incorporated.
  • The Hot Coffee Magic: Hot coffee intensifies the chocolate flavor in the cake. Don't worry, it won't taste like coffee; it just enhances the cocoa!
  • Heat-Treated Flour: Heat-treating the flour in the frosting makes it safe to eat raw, giving the frosting that cookie dough texture without any risk.
Slice of chocolate cake topped with Oreo cookie dough frosting, sitting on a round plate with a fork sitting next to the cake.

FAQs:

What's the secret to getting the perfect texture for cookie dough frosting?

The key is heat-treating the flour and using the right balance of sugars. If your frosting is too thick, just add a tablespoon of heavy cream at a time until it reaches the perfect spreadable consistency.

Can I make this Oreo Cookie Dough Cake ahead of time?

Yes! You can bake the cake the day before, cool it, wrap it tightly, and store it in the fridge. Frost it the next day for an easy make-ahead dessert.

How should I store leftover chocolate cake with cookie dough frosting?

Store the cake in the fridge for up to 5 days. Just be sure to cover it tightly to keep it fresh!

The Oreo Cookie Dough Sheet Cake combines three of the best dessert flavors in one heavenly treat. Chocolate cake, cookie dough frosting, and crunchy Oreos come together for a dessert that's both comforting and indulgent. Perfect for family gatherings, parties, or just when you're craving something sweet, this cake is sure to impress.

Love recipes like this one? You’ll also love these similar desserts:

Recipe

One slice of chocolate cake with Oreo cookie dough frosting on top.
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Oreo Cookie Dough Chocolate Sheet Cake

Oreo Cookie Dough Chocolate Sheet Cake is a chocolate cake made from scratch, topped with an Oreo cookie dough frosting recipe.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 882kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup buttermilk room temperature
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 1 cup hot coffee about 190 to 200°F

For the Frosting:

  • 1½ cups 3 sticks unsalted butter, softened
  • ⅔ cup light brown sugar packed
  • ⅓ cup dark brown sugar packed
  • ¼ cup sweetened condensed milk
  • ¾ cup all-purpose flour heat-treated
  • 3½ cups powdered sugar
  • ¼ cup heavy cream
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup mini chocolate chips
  • 6 – 8 Oreo cookies roughly chopped

Instructions

For the Cake

  • Preheat your oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick cooking spray, or you can line it with parchment paper.
  • In a medium bowl, whisk together 1¾ cups all-purpose flour, ¾ cup cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon kosher salt until well combined. Set aside.
  • In a large bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons pure vanilla extract, 1 cup granulated sugar, and ¾ cup light brown sugar using a Hand or stand mixer on medium-low speed and mix for 30 to 45 seconds, just until everything is smooth and well blended. Scrape down the sides of the bowl as needed.
  • Add the prepared dry ingredients to the wet ingredients in two additions, mixing on low speed for about 20 – 30 seconds each time, just until the flour is mostly incorporated. Avoid overmixing the batter. Stop the mixer when only a few streaks of flour remain.
  • Slowly pour the hot coffee (about 190 to 200°F, just off the boil) into the bowl containing the batter. Use a rubber spatula to gently stir the coffee into the batter by hand until smooth and well combined. The batter will be thin and glossy.
  • Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Let the cake cool completely in the pan before frosting.

For the Frosting

  • While the cake is cooling, go ahead and heat-treat your all-purpose flour for the frosting. Place ¾ cup of all-purpose flour into a microwave-safe bowl and microwave it in short bursts, about 15 seconds at a time, stirring between each round. You're looking for the flour to reach at least 165°F, which usually takes about 60 to 90 seconds total, depending on your microwave. Once it gets to the correct temperature, set it aside and let it cool completely before adding it to the frosting.
  • In a large mixing bowl, beat 1 ½ cups softened unsalted butter, ⅔ cup packed light brown sugar, ⅓ cup dark brown sugar, ¼ cup sweetened condensed milk, 1 tablespoon pure vanilla extract, and ½ teaspoon kosher salt for 2 – 3 minutes until creamy and fluffy.
  • Gradually mix in ¾ cup of heat-treated all-purpose flour and 3 ½ cups of powdered sugar, beating until smooth.
  • Add ¼ cup heavy cream and mix until combined and the frosting is spreadable. Finally, gently fold in 1 cup mini chocolate chips.
  • Once the cake has cooled completely, gently spread the cookie dough frosting over the cooled cake with an offset spatula. Sprinkle the roughly chopped Oreos across the frosting.
  • Slice the cake into squares and ENJOY! To make cleaner slices when serving, chill the cake for about 30 minutes before serving.

Video

Nutrition

Serving: 1slice | Calories: 882kcal | Carbohydrates: 125g | Protein: 7g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 455mg | Potassium: 252mg | Fiber: 3g | Sugar: 99g | Vitamin A: 906IU | Vitamin C: 0.3mg | Calcium: 132mg | Iron: 3mg

Pumpkin Dump Cake

When fall rolls around, all I want to do is fill my kitchen with warm spices, cozy flavors, and the smell of pumpkin baking in the oven. If you're craving something easy, indulgent, and seriously satisfying, this Pumpkin Dump Cake is about to be your new go-to fall dessert, right next to this pumpkin bread recipe and this pecan pie dump cake.

Serving of pumpkin dump cake on round plate, topped with vanilla ice cream.

This is one of those desserts that checks all the boxes: it's simple, comforting, feeds a crowd, and tastes like you spent way more time in the kitchen than you actually did.

The pumpkin layer is rich and creamy, like pumpkin pie, and it's topped with a buttery, golden cake layer that's soft and just a little crispy around the edges. Add some crunchy pecans (or walnuts!), and you've got texture heaven in every bite.

Why You'll Love This Pumpkin Dump Cake Recipe

  • Dump-and-bake easy: No fancy mixers or complicated steps here. If you’re more in to no-bake recipes, try this pumpkin lush for a great make-ahead option!
  • Pumpkin pie meets cake: Creamy base, golden buttery topping.
  • Perfect for holidays or last-minute guests: Feeds 12 and can be made ahead!
  • Customizable: Swap the cake mix, add spices, or go nut-free if needed.

Ingredients

You'll only need a handful of pantry staples to make this easy fall dessert:

Labeled ingredients for pumpkin dump cake, sitting on counter.
  • 1 can (15 oz) pure pumpkin puree (not pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 box yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup chopped pecans or walnuts (optional)

Tools You'll Need

  • 9×13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula or spoon
  • Can opener
  • Microwave-safe bowl (for butter)
  • Knife or offset spatula
  • Toothpick (to test doneness)
  • Oven mitts

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy cleanup.
  • In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, and salt until smooth.
Pumpkin, milk, egg, sugar, pumpkin spice and salt in mixing bowl with whisk.
  • Pour the pumpkin mixture into your prepared pan and spread it evenly.
Pumpkin mixture poured in to 9x13 baking dish.
  • Sprinkle the dry cake mix right over the top - don't stir it in!
  • Drizzle the melted butter evenly across the dry mix. Then sprinkle pecans (if using) all over the top.
Cake mix poured on top of pumpkin mixture, and nuts poured on top of cake mix.
  • Bake for 50-60 minutes or until golden brown and the center is set. A toothpick should come out clean.
Baked pumpkin dump cake in baking dish.
  • Let it cool for 20-30 minutes before slicing. Serve warm, room temp, or chilled. Don't forget the whipped cream or a scoop of vanilla ice cream on top!

Helpful Tips

  • Use pure pumpkin - Avoid canned pie filling, which already has sugar and spices added.
  • Even coverage is key - Sprinkle that cake mix as evenly as you can and don't stir.
  • Butter drizzle trick - Pour the melted butter slowly and evenly. Dry patches? Spray lightly with cooking spray next time!
  • Nuts or no nuts - Toast the pecans/walnuts first for extra flavor, or leave them off for a nut-free version.
  • Spice it up - Add extra cinnamon, nutmeg, or even a touch of ground ginger if you love bold flavors.
  • Let it chill - This cake slices even better after it rests (it's amazing the next day!).
Serving of pumpkin dump cake on plate with vanilla ice cream on top.

FAQs

Can I make pumpkin dump cake ahead of time?

Yes! It actually tastes better the next day. Just refrigerate and reheat slices if you prefer it warm.

Can I use spice cake mix instead of yellow cake mix?

Absolutely. Spice cake mix is a great fall-friendly swap if you want more spice flavor.

How do I avoid dry cake mix spots in a dump cake?

Make sure the melted butter covers as much of the top as possible. You can also lightly press any dry spots into the filling before baking.

Is pumpkin dump cake more like a cake or pie?

A little of both! The bottom is creamy like pie, and the top is crumbly like cake.

Can I freeze dump cake?

Yes, once cooled. Wrap slices well or store in airtight containers. Thaw overnight in the fridge and reheat if desired.

How should I store leftover dump cake?

Cover and refrigerate for up to 4 days. It's delicious cold or warmed up!

How to Serve Pumpkin Dump Cake

Top each slice with:

  • A dollop of whipped cream
  • A scoop of vanilla ice cream
  • A sprinkle of cinnamon or pumpkin spice

This cozy dessert is perfect for Thanksgiving, fall potlucks, or a random Tuesday when you need a pumpkin fix. 🎃

More Dump Cakes to Try

If you love easy desserts like this one, check out:

📌 Don't forget to save this recipe on Pinterest so you have it all season long!

More Dessert Recipes

Recipe

Pumpkin Dump Cake serving on round plate.
Print Pin
5 from 3 votes

Pumpkin Dump Cake

This easy pumpkin dump cake recipe is so simple to make and has all the flavors of fall, in this fall dessert recipe.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 507kcal
Author Jessica Burgess

Ingredients

  • 15 ounce can pure pumpkin puree
  • 12 ounce can evaporated milk
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 box yellow cake mix
  • 1 cup 2 sticks unsalted butter, melted
  • 1 cup chopped pecans or walnuts
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
  • In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, pumpkin spice, and salt until smooth and well combined.
  • Pour the pumpkin mixture into the prepared pan and spread it evenly. Sprinkle the dry cake mix evenly over the top. Do not stir!
  • Drizzle melted butter evenly over the dry cake mix. Sprinkle pecans all across the top.
  • Bake for 50-60 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
  • Let the cake cool for at least 20-30 minutes before slicing. Serve warm, at room temperature, or chilled. Top with whipped cream or a scoop of vanilla ice cream. You can even sprinkle a little bit of cinnamon over the top of the ice cream or whipped cream.

Video

Nutrition

Serving: 1serving | Calories: 507kcal | Carbohydrates: 64g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 366mg | Potassium: 254mg | Fiber: 2g | Sugar: 44g | Vitamin A: 6117IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 2mg

Coconut Sheet Cake

This Coconut Sheet Cake is everything you want in a tropical dessert-moist, rich, loaded with coconut flavor, and topped with the creamiest coconut cream cheese frosting. It's the perfect make-ahead dessert for potlucks, birthdays, holidays, or when you’re just craving something sweet and simple.

Coconut sheet cake with coconut frosting in baking pan.

With a soft and tender crumb, thanks to coconut milk and shredded coconut baked right in, this sheet cake is a coconut lover's dream. Plus, it comes together easily without any fancy techniques or hard-to-find ingredients.

Why You'll Love This Recipe

  • Made from scratch - but super easy!
  • Bold coconut flavor in every bite
  • Perfect for parties - makes 12 to 16 slices
  • Moist and fluffy texture thanks to the coconut milk and five eggs
  • Make-ahead friendly - gets even better the next day!
A piece of coconut sheet cake on a round plate, sitting next to a fork.

Ingredients for Coconut Sheet Cake

Here's what you'll need to whip up this delicious sheet cake:

Ingredients on table, to make coconut sheet cake.

For the cake:

  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Unsalted butter
  • Granulated sugar
  • Eggs (room temp)
  • Coconut extract + vanilla extract
  • Full-fat canned coconut milk
  • Sweetened shredded coconut

For the coconut cream cheese frosting:

  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Coconut extract
  • Coconut milk
  • Sweetened shredded coconut (for garnish)

Pro Tip: Shake the can of coconut milk well before using! It can separate while sitting in the pantry.

How to Make Coconut Sheet Cake

Follow these step-by-step instructions to get the perfect sheet cake every time:

  1. Prep the oven and pan: Preheat your oven to 325°F. Spray a 9×13-inch pan with nonstick spray or line it with parchment paper.
  2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Flour, baking powder, salt, and sugar in mixing bowl.
  1. Cream butter & sugar: In a large bowl, beat the butter and sugar until light and fluffy (2-4 minutes).
  2. Add eggs & flavorings: Beat in eggs one at a time, then add coconut and vanilla extracts.
Butter and sugar in mixing bowl, with eggs.
  1. Combine wet & dry: Alternate adding the dry ingredients and coconut milk to the batter, starting and ending with the dry ingredients. Mix just until combined.
Coconut milk and dry ingredients being added in to the mixing bowl.
  1. Fold in the shredded coconut and pour the batter into your prepared pan. Smooth the top.
Shredded coconut added to mixing bowl.
  1. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool completely-about 1 hour.
Cake batter in 9x13 baking pan.
  1. Make the frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in coconut extract and coconut milk until spreadable.
Baked coconut cake with coconut frosting spread on top.
  1. Frost the cake and sprinkle with shredded coconut.
  2. Slice and serve!

Party Tip: Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Slice of coconut cake on a round plate, with a fork sitting next to the cake with a bite on it.

FAQs About Coconut Sheet Cake

What makes this cake so moist?

The combination of coconut milk, butter, and eggs gives it a soft, rich texture that stays moist for days.

Can I make it ahead of time?

Absolutely! Bake the cake a day ahead and wrap it tightly once cooled. Frost just before serving-or make the frosting ahead too and refrigerate it until ready to use.

How should I store it?

Store the frosted cake covered in the fridge for up to 5 days. The coconut flavor intensifies over time, making leftovers (if you have any!) even more delicious.

What You'll Need

  • Mixing bowls
  • Whisk + rubber spatula
  • Hand or stand mixer
  • 9×13-inch baking pan
  • Parchment paper or nonstick spray
  • Offset spatula (optional but helpful for frosting)
  • Cooling rack

More Coconut Recipes You'll Love

Let's Bake!

Whether you're serving this coconut sheet cake at Easter, a summer BBQ, or just a weekend sweet treat, it's guaranteed to be a hit. That creamy coconut frosting? Total showstopper. So grab a slice, kick back, and enjoy a little tropical escape-right from your kitchen.

Have you tried this recipe? Leave a star rating and let me know what you thought!

Recipe

Slice of coconut sheet cake on a plate, next to other plate with cake.
Print Pin
Be the first to rate!

Coconut Sheet Cake

Moist, fluffy, and full of tropical flavor, this easy coconut sheet cake is topped with a rich coconut frosting and sweet shredded coconut. Perfect for parties, holidays, or anytime you're craving a simple made-from-scratch dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings 12 servings
Calories 729kcal
Author Jessica Burgess

Ingredients

For the cake:

  • 2 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter softened
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 1 tablespoon coconut extract
  • 2 teaspoons pure vanilla extract
  • 1 cup canned full-fat coconut milk room temperature
  • 1 cup sweetened shredded coconut

For the coconut frosting:

  • ½ cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1 teaspoon coconut extract
  • ¼ cup canned coconut milk room temperature
  • ½ cup sweetened shredded coconut garnish

Instructions

  • Preheat your oven to 325°F. Line a 9×13-inch baking pan with parchment paper or spray with nonstick cooking spray. Set aside.
  • In a medium mixing bowl, whisk together 2 ¾ cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of kosher salt. Set aside.
    Flour, baking powder, salt, and sugar in mixing bowl.
  • In a large mixing bowl, cream together ¾ cup of softened unsalted butter and 2 cups of granulated sugar using a hand or stand mixer until light and fluffy. This should take about 2-4 minutes.
  • Beat in 5 large eggs, one at a time, then mix in 1 tablespoon coconut extract and 2 teaspoons pure vanilla extract.
    Butter and sugar in mixing bowl, with eggs.
  • Alternate adding the dry ingredients and 1 cup of coconut milk to the batter, beginning and ending with the dry ingredients. Mix just until combined. Fold in 1 cup of shredded coconut by hand.
    Coconut milk and dry ingredients being added in to the mixing bowl.
  • Pour the cake batter into your prepared baking pan and smooth out the top. Bake for 40 to 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let the cake cool completely (about 1 hour).
    Cake batter in 9x13 baking pan.
  • To make the frosting, beat ½ cup unsalted butter and 4 ounces cream cheese together until smooth and creamy. Add 4 cups of powdered sugar, one cup at a time, then stir in 1 teaspoon coconut extract and ¼ cup coconut milk and continue to mix until the coconut frosting is smooth and spreadable.
  • Spread the frosting over the cooled cake, then sprinkle the top of the cake with ½ cup shredded coconut.
    Baked coconut cake with coconut frosting spread on top.
  • Slice and serve! ENJOY!

Notes

  • Pro Tip: Coconut milk will separate in the can, so it's important to give it a good shake before opening to make sure it's smooth and well-blended.
  • Don't skip the coconut extract-it’s what really punches up that delicious coconut flavor.
  • If your frosting is too thick, mix in 1 teaspoon of coconut milk at a time until it is thin enough to spread. If it’s too thin, mix in 1 tablespoon of powdered sugar at a time until it thickens to your desired consistency.
  • If you’re serving this for a party, chill the frosted cake for 30 minutes before slicing. This will ensure it makes cleaner cuts.

Nutrition

Serving: 1slice | Calories: 729kcal | Carbohydrates: 102g | Protein: 7g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 296mg | Potassium: 172mg | Fiber: 1g | Sugar: 78g | Vitamin A: 817IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 3mg

Lemon Dump Cake

If you’re craving something bright, creamy, and irresistibly easy, this Lemon Dump Cake is about to be your go-to dessert.

Slice of lemon dump cake on round plate.

With layers of lemon Oreo cookie crust, rich cream cheese filling, vibrant lemon pie filling, and a buttery cake mix crumble on top, it's the kind of dish that gets wiped clean at potlucks and family gatherings. It's loaded with citrusy flavor, but comes together in just minutes-making it perfect for busy days when you still want to impress.

Why You'll Love This Recipe

  • It Looks Fancy, But It's So Easy - Dump-and-bake simplicity with layer-cake vibes.
  • No Mixing from Scratch - Cake mix and store-bought pie filling keep prep quick.
  • Tastes Like Summer - Tangy lemon, creamy cheesecake, and sweet cookie crunch in every bite.
  • Great for Make-Ahead or Freezer Prep - Bake, freeze, and pull it out when you need a sunny treat.
  • Feeds a Crowd - A full 9×13 pan means plenty to go around.

Ingredients You'll Need

  • 1 (24 oz) package lemon Oreos
  • 1 cup (2 sticks) salted butter, softened (divided)
  • 2 (8 oz) blocks cream cheese, softened
  • ½ cup powdered sugar
  • 2 (22 oz) cans lemon pie filling
  • 1 (15 oz) box yellow cake mix

Optional Garnishes:

  • Lemon slices
  • Whipped topping
Labeled ingredients for lemon dump cake sitting on kitchen counter.

How to Make Lemon Dump Cake

1. Prep the Pan

Preheat your oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray and set it aside.

2. Make the Crust

In a food processor, crush the lemon Oreos to a fine crumb. Combine with ½ cup (1 stick) softened butter until it resembles wet sand. Press the mixture firmly into the bottom of your baking dish and freeze while you prep the next layer.

Lemon Oreo cookie crust for lemon dump cake.

3. Make the Cheesecake Filling

In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Pipe or spread the filling evenly over the cookie crust.

Cream cheese and powdered sugar in mixing bowl.

4. Add the Lemon Layer

Spread the lemon pie filling gently over the cream cheese layer, smoothing to the edges with a spatula.

Lemon pie filling on top of cream cheese mixture in baking pan.

5. Make the Crumb Topping

In another bowl, mix the remaining ½ cup butter with the yellow cake mix until crumbly. Sprinkle this over the lemon layer.

Cake mix and butter mixture spread on the top of the lemon dump cake.

6. Bake

Bake uncovered for 50-60 minutes, or until the top is golden brown and the center is set.

Baked lemon dump cake in baking dish.

7. Cool, Garnish & Serve

Let the cake cool slightly or chill before serving. Top with lemon slices and a big dollop of whipped topping if desired.

Serving removed from lemon dump cake in baking dish, showing layers.

Jessica's Tips & Tricks

  • No Food Processor? Pop the cookies in a zip-top bag and crush them with a rolling pin.
  • For Extra Lemon Flavor: Add 2 teaspoons of lemon zest to the cream cheese layer.
  • Want a Creamier Lemon Layer? Sub lemon curd for the pie filling-it's silkier and richer.
  • Swap It Up: Try lemon cake mix instead of yellow for an extra lemony punch.
  • Freezer Friendly: Make and freeze for up to 3 months-just thaw overnight in the fridge.

FAQ

What does this cake taste like?
It's like a lemon cheesecake met a cobbler and decided to be extra. Tart, sweet, rich, and layered with texture from creamy filling to crunchy top.

Can I make this in a round dish?
Yes, but a 9-inch round dish won't hold all the filling. Save extra for no-bake lemon parfaits in cups!

How do I store leftovers?
Refrigerate covered for up to 4 days. It tastes amazing cold, straight from the fridge.

Can I make it ahead and freeze?
Absolutely. Bake, cool, then wrap tightly and freeze up to 3 months. Thaw overnight before serving.

What tools do I need?

  • 9×13-inch baking dish
  • Food processor (or zip-top bag and mallet)
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Piping or zip-top bag (optional)
Slice of lemon dump cake topped with whipped cream, sitting on round plate.

More Easy Lemon Desserts to Love:

📌 Save this lemony favorite to Pinterest and tag @Fantabulosity when you make it-I’d LOVE to see it!

Recipe

Slice of lemon dump cake on round plate, next to fork.
Print Pin
5 from 1 vote

Lemon Dump Cake

Layers of lemon Oreo crust, cheesecake filling, and lemon pie filling topped with a buttery cake mix crumble-this easy lemon dump cake is bright, creamy, and crowd-pleasing
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 599kcal
Author Jessica Burgess

Ingredients

  • 24 ounce package lemon Oreos
  • 1 cup salted butter divided, softened to room temperature
  • 16 ounces block cream cheese room temperature
  • ½ cup powdered sugar
  • 2 – 22-ounce cans of lemon pie filling
  • 15 ounce box yellow cake mix

Optional garnishes:

  • Lemon slices
  • Whipped topping

Instructions

  • Preheat and prepare your dish. Preheat the oven to 350°F and spray a 9×13 casserole dish with nonstick cooking spray.
  • Crush the cookies. In a food processor, pulverize the Oreo cookies to a fine, sand-like texture. This should only take about 1 minute.
  • Combine with butter. In a large bowl, combine the Oreo crumbles with ½ c (1 stick) softened butter, mix well until it's a wet sand texture.
  • Press the crust into the pan. Press the Oreo crumble into the bottom of the casserole dish in an even layer to create the crust and use the bottom of a measuring cup or a flat surface to press the crumbles firmly. Place the dish in the freezer while you make the filling.
  • Make the cheesecake layer. In a large bowl, beat the powdered sugar and cream cheese together until smooth and creamy.
  • Pipe onto the crust. Place the filling into a piping bag or resealable plastic bag with the corner cut off and pipe the filling over the crust into an even layer. You can also use a rubber or offset spatula to even out this layer.
  • Top with the lemon layer. Pour the lemon pie filling over the cream cheese layer and smooth it to the edges with a rubber spatula.
  • Make the topping. In another large bowl, combine the remaining ½ cup (1 stick) softened butter with the cake mix. Use a fork or clean hands to crumble the cake mix into the butter. It will appear dry and not formable, that's ok. Work the butter into the cake mix until it is evenly distributed and has a crumbly texture.
  • Sprinkle over the top. Sprinkle this crumble over the lemon pie filling, making sure it reaches all the way to the edges.
  • Bake. Bake uncovered for 50-60 minutes or until the crumble topping starts to turn a medium golden brown.
  • Cool, garnish, and serve. Remove the cake from the oven and allow it to cool slightly (or chill in the refrigerator) before serving with lemon slices and whipped topping.

Video

Nutrition

Serving: 1slice | Calories: 599kcal | Carbohydrates: 78g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 865mg | Potassium: 178mg | Fiber: 1g | Sugar: 45g | Vitamin A: 493IU | Calcium: 227mg | Iron: 2mg

Pina Colada Cake

If you love the tropical flavors of pineapple, coconut, and just a hint of rum flavoring, then this Piña Colada Sheet Cake is going to be your new summertime favorite!

Pina colada sheet cake in baking pan, topped with coconut and cherries.

This easy sheet cake starts with a box of yellow cake mix, gets drenched in a creamy coconut-pineapple soak, and finishes with the dreamiest whipped coconut frosting. It's the ultimate make-ahead dessert for summer cookouts, luau-themed parties, or just a fun twist on your everyday cake.

Why You'll Love This Recipe

  • Big Tropical Flavor - Pineapple, coconut, lime, and rum extract come together for a cake that tastes like vacation.
  • So Easy - Starts with a box cake mix, but tastes totally homemade thanks to the fruity soak and fluffy whipped topping.
  • Make-Ahead Friendly - The flavors only get better as it chills in the fridge. Perfect for prepping a day before the party!
  • Light and Luscious - Whipped cream frosting with coconut pudding mix keeps things light, fluffy, and not overly sweet.
  • Party-Ready Presentation - Topped with toasted coconut and cherries, this cake is as pretty as it is delicious.
Slice of pina colada cake, topped with a cherry and coconut, sitting on a round plate.

Ingredients You'll Need

Labeled ingredients for pina colada cake sitting on counter.

For the Cake:

  • 1 (13.25 oz) box yellow cake mix
  • 1 cup crushed pineapple (with juice)
  • ⅓ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon rum extract

For the Soak:

  • 1 cup cream of coconut, well blended
  • ½ cup pineapple juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons rum extract

For the Frosting:

  • 3 cups heavy whipping cream, cold
  • ½ cup cream of coconut, well blended
  • ½ cup powdered sugar
  • 1 teaspoon rum extract
  • 1 (3.4 oz) box instant coconut cream pudding mix (dry)

Optional Toppings:

  • Toasted shredded coconut
  • Maraschino cherries

How to Make Piña Colada Sheet Cake

1. Bake the Cake

Preheat your oven to 350°F and prepare a 9×13 baking dish with nonstick spray. In a large bowl, mix the cake mix, crushed pineapple (with juice), vegetable oil, eggs, and rum extract. Beat on medium speed for 2 minutes, then pour into the prepared pan.

Cake mix, eggs, pineapple, oil and rum extract in mixing bowl.

Bake for 20-30 minutes, or until a toothpick inserted comes out clean. Cool completely.

Pina colada cake baked in baking pan.

2. Prepare the Soak

In a mixing bowl, whisk together cream of coconut, pineapple juice, lime juice, and rum extract. Blend your cream of coconut first if it has separated for a smooth finish.

Cream of coconut, pineapple juice, lime juice and rum extract in mixing bowl.

3. Soak the Cake

Once the cake is cool, poke holes all over the surface using a fork or skewer. Slowly pour the soak evenly over the cake. Let it sit 10-20 minutes to absorb all that goodness.

Cream of coconut mixture poured over baked cake.

4. Make the Whipped Frosting

In a large bowl, whip cold heavy cream until soft peaks form. Add cream of coconut, powdered sugar, rum extract, and dry coconut pudding mix. Continue whipping until stiff peaks form.

Whipping cream, pudding mix, cream of coconut, powdered sugar and rum extract in mixing bowl.

5. Frost & Chill

Spread the frosting over the soaked cake, cover, and refrigerate for 1-2 hours to let the flavors meld.

Frosting spread on top of baked pina colada cake.

6. Garnish & Serve

Just before serving, top with toasted coconut and maraschino cherries. Slice, serve chilled, and enjoy every tropical bite!

Frosted pina colada cake, topped with cherries.

Jessica's Pro Tips

  • Blend Your Cream of Coconut - It often separates in the can, so give it a quick blend for the smoothest results.
  • Use Cold Heavy Cream - This helps your whipped topping set up beautifully and hold its shape.
  • Don't Overmix the Frosting - Whip just until stiff peaks form-overwhipping can cause graininess.
  • Garnish Before Serving - Toasted coconut and cherries look best when added fresh.

FAQ

What's the difference between coconut cream and cream of coconut?

Cream of coconut (like Coco Lopez) is sweetened and syrupy, perfect for desserts. Coconut cream is unsweetened and thicker-not interchangeable here.

Can I make this cake ahead of time?

Yes! Bake and soak the cake up to 1 day in advance. Just store it covered in the fridge. Make and add the whipped frosting on the day you plan to serve it for best texture.

How should I store leftovers?

Keep the cake covered in the refrigerator for up to 4 days. Because the frosting is made with real whipped cream, it needs to stay chilled.

Do I need rum to make this?

Nope! Rum extract gives you all the tropical flavor with none of the alcohol. You could even leave out the extract if preferred.

Slice of pina colada cake, topped with frosting, and a cherry, sitting on a round plate, with a fork lying next to it.

Tools You'll Need

  • 9×13-inch baking dish
  • Electric mixer with whisk attachment
  • Medium and large mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Fork or skewer
  • Blender (optional, for smoothing cream of coconut)

More Recipes

Pair this cake with tropical drinks like piña coladas, pineapple punch, or coconut-lime spritzers. It's also perfect alongside BBQ, grilled kabobs, or pulled pork sliders for a summer feast your guests will rave about.

You’ll also love these pineapple and coconut desserts:

📌 Don't forget to pin this recipe for later and tag @Fantabulosity when you bake it! I'd love to see your creations.

Recipe

Slice of Pina Colada sheet cake on a plate.
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Pina Colada Cake

This Piña Colada Sheet Cake is bursting with tropical flavor from pineapple, coconut, and rum extract-finished with a fluffy whipped coconut frosting and garnished with toasted coconut and cherries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 615kcal
Author Jessica Burgess

Equipment

  • 9×13-inch baking dish
  • Hand or stand mixer (with whisk attachment for whipped cream)
  • mixing bowls (at least two medium to large)
  •  Measuring cups and spoons
  • rubber spatula
  • Fork (for poking holes in the cake)
  • Whisk
  • Blender or immersion blender (optional, to smooth cream of coconut if needed)
  • Fine mesh strainer (optional, for straining pineapple juice)

Ingredients

For the Cake

  • 13.25 ounce box yellow cake mix
  • 1 cup crushed pineapple undrained with the juice
  • ⅓ cup vegetable oil
  • 3 large eggs room temperature
  • 1 teaspoon rum extract

For the Soak

  • 1 cup cream of coconut well blended
  • ½ cup pineapple juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons rum extract

For the Frosting

  • 3 cups heavy whipping cream cold
  • ½ cup cream of coconut well blended
  • ½ cup powdered sugar
  • 1 teaspoon rum extract
  • 3.4 ounce box instant coconut cream pudding mix (dry, do not prepare with milk)

Optional Toppings

  • toasted shredded coconut
  • Maraschino cherries

Instructions

  • Preheat your oven to 350°F. Prepare a 9×13 baking dish with nonstick cooking spray and set it aside.

For the Cake

  • In a large mixing bowl, beat together (1) 13.25-ounce box yellow cake mix, 1 cup crushed pineapple (with the juice), ⅓ cup vegetable oil, 3 large eggs, and 1 teaspoon rum extract. Use a hand or stand mixer on medium speed for about 2 minutes, until the mixture is smooth and well combined.
    Pour the batter into your prepared baking pan and smooth out the top with a spatula.
  • Bake for 20-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Don't overbake! Let the cake cool completely in the pan on a wire rack.

For the Soak

  • In a medium mixing bowl or large measuring cup, whisk together 1 cup cream of coconut, ½ cup pineapple juice, 2 tablespoons fresh lime juice, and 2 teaspoons rum extract. If your cream of coconut is separated or lumpy, give it a spin in the blender or a quick whisk to combine and smooth it out.
  • Once the cake is fully cool, use a skewer or fork to poke holes all over the top surface. Slowly pour the coconut-pineapple mixture over the cake, letting it sink in evenly. Let it sit for 10-20 minutes so the liquid soaks in fully.

For the Frosting

  • In a large mixing bowl, whip 3 cups of cold heavy whipping cream with a hand mixer or stand mixer with a whisk attachment on medium-high speed until soft peaks form. Add ½ cup cream of coconut, ½ cup powdered sugar, 1 teaspoon rum extract, and (1) 3.4-ounce box dry coconut cream pudding mix. Continue whipping until stiff peaks form and the mixture holds its shape. Don't overmix, or it could turn grainy.
  • Once the cake has absorbed the soak, spread the whipped coconut frosting generously over the top. Cover and place in the fridge for 1-2 hours to allow the flavors to meld.
  • Sprinkle toasted shredded coconut and dot with maraschino cherries.
  • Serve chilled and ENJOY!

Video

Notes

  • Blend Your Cream of Coconut - It often separates in the can, so give it a quick blend for the smoothest results.
  • Use Cold Heavy Cream - This helps your whipped topping set up beautifully and hold its shape.

Nutrition

Serving: 1slice | Calories: 615kcal | Carbohydrates: 71g | Protein: 4g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 330mg | Potassium: 128mg | Fiber: 2g | Sugar: 55g | Vitamin A: 946IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 1mg

Pink Lemonade Cake

Looking for a fun and flavorful dessert that screams summertime? This Pink Lemonade Sheet Cake is everything you love about sunny days in one pretty pink slice.

Slice of pink lemonade cake with a straw sticking out of the top, and sitting on a round plate.

With bold lemon flavor, a tender crumb, and the most luscious pink lemonade frosting, this sheet cake is perfect for potlucks, birthdays, or just because you need a little citrusy sunshine on your plate.

Why You'll Love This Sheet Cake

  • Bold Lemon Flavor - Thanks to lemon extract, lemon juice, and fresh zest, every bite packs a punch.
  • Super Moist Texture - Buttermilk and butter make the cake rich and fluffy without being too heavy.
  • Pink and Playful - Optional pink gel food coloring gives it that nostalgic pink lemonade vibe.
  • Easy to Make - No layering or fancy decorating needed-just bake, frost, and serve!
  • Crowd Favorite - It serves 12-15 slices, making it a great choice for gatherings or special events.
Pink lemonade cake, sliced in baking pan, with lemon wedges on top.

Ingredients You'll Need

Labeled ingredients sitting on counter, for making pink lemonade cake.

For the Cake:

  • 2 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ⅓ cup fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup buttermilk, room temperature
  • Pink gel food coloring (optional)

For the Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup frozen pink lemonade concentrate, thawed
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • Pink gel food coloring (optional)

What tools will I need?

  • 9×13-inch baking dish
  • Mixing bowls
  • Whisk
  • Electric or stand mixer
  • Measuring cups/spoons
  • Spatula
  • Zester
  • Toothpick
  • Offset spatula for frosting

How to Make Pink Lemonade Sheet Cake

1. Prep

Preheat your oven to 350°F. Grease a 9×13-inch baking dish or line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Dry ingredients in mixing bowl, sitting on counter.

3. Cream Butter & Sugar

In a large bowl, beat the butter and granulated sugar on medium speed until light and fluffy-about 3-4 minutes.

Creamed butter and sugar in mixing bowl.

4. Add Eggs & Flavorings

Add eggs one at a time, beating well after each. Then mix in lemon zest, lemon juice, vanilla extract, and lemon extract.

Butter, sugar, eggs, extracts in mixing bowl.

5. Combine Wet & Dry

Add the flour mixture in three parts, alternating with the buttermilk. Start and end with flour. Mix until just combined. Stir in pink food coloring if using.

Dry and wet ingredients mixed together and pink food coloring mixed in.

6. Bake

Pour the batter into the prepared dish, smooth the top, and bake for 30-35 minutes. A toothpick inserted in the center should come out clean. Let it cool completely in the pan.

Pink lemonade cake batter in cake pan before baking.

7. Make the Frosting

Beat the softened butter until creamy. Slowly add powdered sugar, then mix in pink lemonade concentrate, lemon juice, and salt. Beat until fluffy. Add food coloring if desired and adjust the consistency if needed.

Pink lemonade frosting in mixing bowl.

8. Frost & Serve

Spread the frosting generously over the cooled cake. Garnish with lemon slices, zest, or sprinkles if you're feeling extra. Slice and enjoy!

Pink lemonade cake in cake pan, with lemon slices on top of pink lemonade frosting.

Jessica's Pro Tips

  • Lemon Extract is the Game-Changer: It holds up to baking heat and delivers a strong lemon flavor without messing with the texture.
  • Room Temp Dairy Ingredients: This ensures a smooth batter and prevents curdling-especially with buttermilk.
  • Don't Skip the Zest: It adds that fresh, zingy flavor that makes this cake shine.
  • Color Carefully: Gel food coloring gives a vibrant pink hue without adding extra liquid.
Slice of pink lemonade sheet cake on plate, with a fork taking a bite off of the corner.

FAQ

Can I use pink lemonade concentrate in the cake batter?

This has been tested - and nope! It thins out the batter and loses flavor in the oven. Lemon extract is your best friend here. Save the concentrate for the frosting, where it really shines.

How should I store it?

Store the frosted cake tightly covered in the fridge for up to 5 days. You can also make the cake a day ahead, keep it unfrosted at room temp, and frost it just before serving.

More Cakes You'll Love

Don't forget to save this recipe to Pinterest and tag @Fantabulosity on Instagram when you make it! We LOVE seeing your kitchen creations.

Recipe

Slice of pink lemonade cake, with pink and white striped straw sticking out the top.
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Pink Lemonade Cake

This Pink Lemonade Sheet Cake is everything you love about sunny days in one pretty pink slice.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 slices
Calories 390kcal
Author Jessica Burgess

Equipment

  • 9×13-inch baking dish
  • Cooking Spray
  • Mixing bowls (medium and large)
  • Whisk
  • Electric mixer or stand mixer
  •  Measuring cups and spoons
  • rubber spatula
  • Zester
  • Toothpick (for testing doneness)
  • Offset spatula or butter knife (for frosting) or similar

Ingredients

For the Cake

  • 2 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon lemon zest from about 2 lemons
  • ⅓ cup fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup buttermilk room temperature
  • Pink gel food coloring optional

For the Frosting

  • 1 cup 2 sticks unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup frozen pink lemonade concentrate thawed
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon extract
  • ¼ teaspoon kosher salt
  • Pink gel food coloring optional

Instructions

  • Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray or line the pan with parchment.
  • In a medium bowl, whisk together 2 ½ cups of all-purpose flour, ¼ cup of cornstarch, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon kosher salt. Set that aside for now.
    Dry ingredients in mixing bowl for pink lemonade cake.
  • In a large bowl, beat 1 cup (2 sticks) of unsalted butter and 1 ¾ cups of granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes. Don't rush this step.
    Creamed butter and sugar in mixing bowl.
  • Beat in 4 large eggs, one at a time, scraping the sides of the bowl as needed. Then stir in 1 tablespoon of lemon zest, ⅓ cup of fresh lemon juice, 2 teaspoons of pure vanilla extract, and 1 teaspoon of lemon extract until combined.
    Creamed butter, sugar, eggs and extract in mixing bowl.
  • Add the dry ingredients in three additions, alternating with 1 cup buttermilk. Start and end with the flour mixture. Mix until just combined-don't overmix. If you want that signature pink color, add pink gel food coloring until you reach your desired color.
    Dry and wet ingredients mixed together and pink food coloring mixed in.
  • Pour the batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack.
    Pink lemonade cake batter in cake pan.
  • In a large bowl, beat 1 cup (2 sticks) of unsalted butter until creamy and smooth. Gradually add 4 cups of powdered sugar, then mix in ¼ cup of thawed pink lemonade concentrate, 1 tablespoon of fresh lemon juice, ½ teaspoon of lemon extract, and ¼ teaspoon of kosher salt. Beat the mixture until it is light and fluffy. Add pink gel food coloring until you reach your desired color. Adjust the consistency by adding more powdered sugar if it is too thin, or a splash of cream or milk if it is too thick.
    Pink lemonade frosting in mixing bowl.
  • Once the cake is cool, spread the frosting generously over the top of the cooled cake. Add lemon slices or zest for garnish.
    Pink lemonade cake in cake pan, with lemon slices on top of pink lemonade frosting.
  • Slice into equal squares, serve, and ENJOY!

Video

Notes

Make sure to use room temp dairy ingredients: This ensures a smooth batter and prevents curdling-especially with buttermilk.
Store the frosted cake tightly covered in the fridge for up to 5 days. You can also make the cake a day ahead, keep it unfrosted at room temp, and frost it just before serving.

Nutrition

Serving: 1slice | Calories: 390kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 258mg | Potassium: 89mg | Fiber: 1g | Sugar: 30g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg

Peaches and Cream Cake

If you love peaches, cake, and all things creamy and dreamy, this Peaches and Cream Cake recipe is about to become your new go-to dessert! It's the perfect blend of fresh peaches, soft cake, and a rich, creamy topping that makes every bite feel like summer in a spoon.

Why You'll Love This Peaches and Cream Cake

  • Super simple ingredients - No fancy ingredients here! You more than likely have what you need in the pantry and refrigerator already. (Except for the peaches!)
  • Great for gatherings - This peach cake is so good for potlucks, BBQs, or Sunday dinner.
  • Sweet, fruity, creamy - It's comfort food in dessert form and perfect for summer.

Ingredients

Ingredients for peaches and cream cake.

For the cake

  • 1 yellow cake mix
  • 1 cup peach juice
  • 3 large eggs
  • ½ cup vegetable oil

For the peach filling

  • 4 large peaches, peeled and cut
  • ½ cup granulated sugar
  • 1 teaspoon lemon juice

Topping 

  • 8 ounces cream cheese, room temperature 
  • ⅓ cup granulated sugar
  • 8 ounces tub Cool Whip

Garnish

  • Peach slices 
  • mint, if desired

How to Make This Peach Sheet Cake

For the cake

Prepare the cake mix according to box instructions, replacing the water for peach juice. Grease and bake in a 9×13 inch baking dish. Set aside to cool while making the filling.

Cake batter in mixing bowl, and batter poured in to baking dish.

For the peach filling

Add the chopped peaches to a food processor and pulse until pureed but still slightly chunky. Pour into a small saucepan along with the sugar and lemon juice. Cook over medium-high heat and bring to a boil. Simmer for 3-4 minutes or before it begins to thicken. 

Peaches in food processor and in saucepan with sugar.

Use the end of a wooden spoon to poke holes all over the cake.

Pour the peach sauce over the cake and make sure all the holes are filled. 

Baked cake with holes poked in half of it, and the peach mixture spread over the top.

For the topping

Beat the cream cheese and sugar until smooth and creamy. Fold in the Cool Whip until combined. Spread over the cake in an even layer. Refrigerate for at least 30 minutes or until cooled and set.

Frosting in mixing bowl and it being spread on cake.

Slice, garnish with peach slices and mint, and enjoy. 

Slice of peaches and cream cake on plate.

Make-Ahead and Storage

Store the cake in the refrigerator and enjoy it up to 3 days after making.

More Peach Recipes

Love peaches? Here are other peach recipes you’ll love…

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Slice of peaches and cream cake on plate with fresh peaches on top.
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Peaches and Cream Cake

Peaches and cream cake, made with a cake mix, poked, and drizzled with a fresh peach filling.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 434kcal
Author Jessica Burgess

Ingredients

For the cake

  • 1 yellow cake mix I used a 13.25 ounce
  • 1 cup peach juice
  • 3 large eggs
  • ½ cup vegetable oil

For the peach filling

  • 4 large peaches peeled and cut
  • ½ cup granulated sugar
  • 1 teaspoon lemon juice

Topping

  • 8 ounces cream cheese room temperature
  • ⅓ cup granulated sugar
  • 8 oz tub cool whip

Garnishes

  • Peach slices
  • mint if desired

Instructions

For the cake

  • Prepare the cake mix according to box instructions, replacing the water for peach juice. Grease and bake in a 9×13 inch baking dish. Set aside to cool while making the filling.

For the peach filling

  • Add the chopped peaches to a food processor and pulse until pureed but still slightly chunky. Pour into a small saucepan along with the sugar and lemon juice. Cook over medium-high heat and bring to a boil. Simmer for 3-4 minutes or before it begins to thicken.
  • Use the end of a wooden spoon to poke holes all over the cake.
  • Pour the peach sauce over the cake and make sure all the holes are filled.

For the topping

  • Beat the cream cheese and sugar until smooth and creamy. Fold in the cool whip until combined. Spread over the cake in an even layer. Refrigerate for at least 30 minutes or until cooled and set. Slice, garnish with peach slices and mint, and enjoy.

Video

Nutrition

Calories: 434kcal | Carbohydrates: 63g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 411mg | Potassium: 149mg | Fiber: 1g | Sugar: 43g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg

Banana Dump Cake

Banana dump cake tastes as if banana bread and a cobbler had a baby. Plus, it uses a cake/muffin mix to keep things super simple, and then the cake is topped with an easy homemade caramel sauce.

Serving of banana dump cake on round plate, with sliced bananas.

If you've have some ripe bananas laying around and you're not sure what to do with them (and maybe you’re not in the mood to bake banana bread again), let me introduce you to this banana dump cake - an easy, no-fuss dessert that takes just a few simple ingredients and delivers BIG flavor!

A SIMPLE WAY TO USE UP RIPE BANANAS

I don't know about you, but bananas seem to go from "perfectly yellow" to "way too brown" in a blink around here. And while I love a good banana muffin or banana bread, sometimes I want something a little different… and a little easier. That's where this dump cake comes in! Just layer everything in a baking dish and let the oven do the work. No fancy equipment, no stress!

Banana dump cake in ramekin, with caramel drizzle and sliced bananas.

WHAT DOES A BANANA DUMP CAKE TASTE LIKE?

The bananas get soft and sweet while baking, and the cake and muffin mix on top forms this golden, slightly crisp crust that's SO good. You get a warm, gooey bottom with a caramel topping - and let me tell you, a scoop of vanilla ice cream on top? Chef's kiss.

It's one of those desserts impressive enough for guests but easy enough to whip up on a weeknight just because you feel like it.

CAN I ADD ANYTHING TO IT?

Absolutely! That's the beauty of dump cakes - they're super forgiving. Want to toss in some chocolate chips? Go for it. A sprinkle of chopped pecans or walnuts? Yum. Feeling fancy? A drizzle of caramel sauce after baking takes it right over the top.

Use what you have and make it your own. It's a great "clean out the pantry" kind of dessert!

Important Ingredient Notes

Labeled ingredients on counter, to make banana dump cake.

See the full recipe with ingredient amounts and instructions in the recipe card below.

  1. Ripe bananas: They bring sweetness and moisture. Make sure they're soft and spotted. You can use thawed frozen bananas in a pinch-just drain off the excess liquid.
  2. Cinnamon Swirl Crumb Cake & Muffin Mix: This boxed mix is the real shortcut star. It bakes up soft and moist, and that separate swirl packet adds bakery-style flair.
  3. Salted butter: For that golden top and buttery depth. If you only have unsalted, add a pinch of salt to balance the flavor.
  4. Chopped pecans: Optional inside the cake, but highly recommended as a garnish-they add texture and a little crunch. You can use chopped pecans or walnuts.
  5. Brown sugar, butter, heavy cream, and vanilla (for the caramel sauce): Just four pantry staples that make a fast, buttery caramel. You can skip it or use store-bought, but homemade wins on flavor.

How to Make Banana Dump Cake

First, you’ll want to preheat your oven to 350°F and grease a 9×13 baking pan.

Bananas, sweetened condensed milk, and vanilla in mixing bowl, for dump cake batter.

Mash bananas in mixing bowl, and then add sweetened condensed milk and vanilla extract. Mix to combine.

Banana dump cake batter in 9x13 pan with nuts sprinkled on top.

Pour mixture in to baking dish, and add pecans.

Cake mix sprinkled on top and melted butter poured on top.

Sprinkle cake mix on top of banana mixture. Pour melted butter on top of cake mix.

Cinnamon swirl topping sprinkled on cake and homemade caramel in saucepan.

Sprinkle half of the packet on top of melted butter and cake mix.

Make homemade caramel sauce.

Bake the banana dump cake for 45-50 minutes.

Baked banana dump cake in baking dish.

Frequently Asked Questions

Can I use frozen bananas?

Yes! Just make sure they're fully thawed and drained of any excess liquid before using. Frozen bananas work great and are perfect for this kind of recipe.

Do I need to mash the bananas first?

That's totally up to you. If you like little chunks of banana in each bite, just slice them. If you want a more blended texture, go ahead and mash them slightly before adding them to the dish. I prefer them mashed for this recipe as I feel the finished results are better.

How should I store leftovers?

Store your leftovers in the fridge, tightly covered, for up to 4 days. The cake holds its texture well and reheats beautifully.

Can I make this ahead of time?

To make ahead, mix the banana-condensed milk base a day in advance and refrigerate. Assemble and bake when ready. You can also bake the full cake ahead and reheat servings in the microwave-just wait to add caramel and nuts until serving.

Serving of banana dump cake on plate with sliced bananas.

Recipe Tips

  • Ripe bananas make all the difference. The browner, the better!
  • This is a true dump-and-go recipe, but don't skip the cinnamon swirl packet-it gives pockets of warm spice that make it feel homemade.
  • You can skip the homemade caramel sauce if you’re short on time, but once you try it, you'll make it every time.
  • This dessert is great served warm with a scoop of vanilla ice cream and a little caramel drizzle on top. YUM!

So if you've got bananas hanging around and want to make something easy and delicious, give this banana dump cake a try. It's one of those recipes that's almost too easy to believe… but once you take that first bite, you'll be hooked!

Grab the full recipe below and get ready to fall in love with your new favorite banana dessert!

Similar Recipes

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A serving of banana dump cake in a small ramekin with caramel sauce and sliced bananas.
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Banana Dump Cake

This super easy Banana Dump Cake uses a handful of pantry ingredients, to make a warm, gooey banana dessert with a caramel sauce topping.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 513kcal
Author Jessica Burgess

Ingredients

Dump Cake

  • 4 very ripe bananas mashed
  • 14 ounces can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup chopped pecans plus a few more for garnish
  • 21 ounce box cinnamon swirl crumb cake & muffin Mix
  • ¾ cup 1½ sticks salted butter, melted

Homemade Caramel Sauce

  • ½ cup brown sugar
  • 3 tablespoons salted butter
  • 2 tablespoons heavy cream
  • ¼ teaspoon pure vanilla extract

Instructions

  • Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, mash 4 ripe bananas until mostly smooth. You want a few little lumps for texture. Stir in (1) 14-ounce can of sweetened condensed milk and 1 teaspoon pure vanilla extract until fully combined.
    Mashed bananas, with vanilla, and sweetened condensed milk in mixing bowl.
  • Then spread the mixture evenly into the bottom of your prepared baking dish. If you're using pecans, sprinkle ¼ cup over the top of the banana layer.
    Banana and milk mixture in baking pan with pecans sprinkled on top.
  • Sprinkle the contents of the cake mix packet evenly over the banana base. Do not stir.
    Cake mix sprinkled on top of banana mixture in baking pan.
  • Drizzle ¾ cup of melted salted butter over the cake mix layer, doing your best to moisten the surface evenly.
    Melted butter poured on top of banana dump cake mixture.
  • Sprinkle half of the included cinnamon swirl packet over the top of the melted butter.
    Cinnamon mixture poured on top of banana dump cake.
  • Place in your preheated oven and bake for 45-50 minutes, or until the top is golden and bubbling and a cake tester or toothpick comes out mostly clean.
    Baked banana dump cake in baking pan.
  • While the cake is baking, make the caramel sauce. Combine ½ cup brown sugar and 3 tablespoons salted butter in a small saucepan over medium heat. Stir until melted and bubbling, about 2-3 minutes.
    Remove from heat and stir in 2 tablespoons heavy cream and ¼ teaspoon pure vanilla extract. Whisk until the sauce is smooth. Let it cool slightly-it thickens as it sits.
    Homemade caramel sauce in saucepan.
  • Once the cake has cooled for 10-15 minutes, slice and serve warm. Drizzle with the caramel sauce and a handful of extra chopped pecans just before serving. ENJOY!
    Serving of banana dump cake on round plate, with sliced bananas.

Video

Nutrition

Serving: 1square | Calories: 513kcal | Carbohydrates: 77g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 503mg | Potassium: 323mg | Fiber: 2g | Sugar: 53g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 1mg

Creamy Lemon Bundt Cake

Creamy Lemon Bundt Cake: A delicious lemon bundt cake recipe made with cream cheese and topped with a sweet and zesty lemon glaze. Lemon lovers are going to enjoy every bite of this homemade, moist, and creamy lemon cake.

Lemon bundt cake recipe

You can even have the kiddos serve this beautiful cake and these lemon cake mix brownies on their lemonade stand for some extra pizzaz!

Bundt cakes (or sometimes called a pound cake) like this one, are the perfect dessert to bring to parties because they’re easy to make and serve a lot of people! If you’re looking for a finger-food dessert, these lemon blondies are a great option.

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Why You’ll Love This Recipe

  • This recipe has an amazing lemon flavor that will keep you wanting more! It’s the perfect mix between sweet, zesty, and creamy. Hint – it’s the cream cheese in this recipe that helps balance out all of the delicious flavors. 😉
  • Homemade bundt cakes are seriously so easy to make. You don’t need lemon cake mix for this recipe because it’s easily made from pantry staples. What’s better than whipping up a delicious dessert with ingredients you already have at home!?
  • Maybe it’s only me who cares about this, but this cake is absolutely aesthetically pleasing. The bright yellow cake, the bundt shape, the icing, and the lemon zest for topping give this cake a professional look!

What is Bundt Cake?

A bundt cake is not a specific type of cake, but it’s the pan it’s baked in. A bundt pan is a circular, ring-shaped pan with a whole in the middle. There’s a variety of shapes and sizes that bundt cake pans come in. Because of the shape of the pan, the cake batter touches more sides of the pan. That results in a delicious crusty edge.

super lemon bundt cake

Bundt Cake Ingredients Checklist:

  • 3 cups sugar
  • 1 ¼ cups butter, softened
  • 1 (8 ounces) package cream cheese, softened
  • fresh lemon juice
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 6 large eggs
  • 3 cups flour

Glaze Ingredients:

  • 2 cups powdered sugar
  • juice of one lemon
Ingredients for lemon bundt cake

Step by Step Directions:

  1. Heat oven to 325 degrees.
  2. Grease your bundt pan with cooking spray so the bottom of the cake and sides of the cake don’t stick.
  3. Beat sugar, butter and cream cheese in large mixing bowl until light and fluffy.
  4. Next mix in the lemon juice, vanilla and salt.
  5. Add eggs one at a time, beating after each addition.
  6. Next add in your flour and mix until just combined (Image 1).
  7. Pour batter into prepared pan (Image 2).
  8. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
  9. Let cool for 10 minutes before removing from pan and letting cool completely.
  10. In a small bowl whisk together the glaze ingredients until smooth.
  11. Drizzle all over cake and top the cake with lemon zest if desired.
Steps on how to make lemon bundt cake.

Why is a Bundt Cake so Moist?

As you know, a bundt cake pan has a unique shape that allows more surface area of the cake to be exposed to high temperatures. Because of this, bundt cakes are made to be a really moist cake.

The best part? In this recipe, we’ll use cream cheese and butter to get a super lemon bundt cake.

Lemon bundt cake recipe

Expert Tips and FAQs

Should I soften my cream cheese?

Yes! You should soften your cream cheese. Whether you’re using a hand mixer, electric mixer, or mixing by hand, it will be easier to combine the cream cheese when it’s softened.

How long should I let my lemon pound cake cool?

You should let your cake cool on a cooling rack for at least 10 minutes before adding icing to the top of the cake. The icing will set up much better on a cooled cake.

How do you know when a bundt cake is done?

To see if your lemon bundt cake is done, you should poke holes in the cake with a toothpick before removing it from the oven. If the toothpick comes off clean, then your super lemon pound cake is done.

Lemon Bundt Cake Recipe

Do you Have to Refrigerate Lemon Bundt Cake?

Because this lemon pound cake has lemon frosting and cream cheese, you’re going to want to store it in the refrigerator when you’re not serving. (You can store it in an airtight container like a bundt cake keeper, or even lightly cover it with plastic wrap, careful not to ruin the glaze!) This will ensure your cake stays fresh for a longer period of time.

This bundt cake will taste best eaten at room temperature so make sure you let it sit out before serving.

Super Lemon Pound Cake

Do I Need to Grease my Bundt Pan?

Yes! It’s crucial that you grease every knick and cranny of your bundt pan so that your cakes comes out clean. A prepared bundt pan will be thoroughly greased so that no batter will stick to the sides of the bowl. For easier cooking, you can use a silicone bundt pan! (That still needs to be greased but it’s not as tedious!)

Moist lemon bundt cake recipe

I have a feeling this cake will become a new favorite and you’ll want to make it for an easy dessert at home or to impress your guests at birthday parties, the holidays, or any special occasion!

More Lemon Desserts

I’m a sucker for lemon desserts and along with this easy lemon bundt cake recipe, we absolutely love this vintage lemon pie recipe.

You’ll also love this lemon puppy chow and no-bake mini pies using lemon pie filling!

Let me tell you, I have made a lot of cakes!! Although this is the best lemon bundt cake recipe, I have so many other delicious cake recipes. Here are a few of my all-time favorites!

Originally published: July 2021
Republished and updated with video: June 2025

Recipe

lemon bundt cake on wood stand
Print Pin
5 from 9 votes

Creamy Lemon Bundt Cake with Glaze

A made from scratch lemon bundt cake topped with a sweet and zesty lemon glaze. You're going to enjoy every bite of this homemade, moist, and creamy lemon cake that uses cream cheese.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 14 servings
Calories 628kcal
Author Jessica Burgess

Ingredients

Lemon Bundt Cake

  • 3 cups sugar
  • 1 ¼ cups butter softened
  • 8 ounces cream cheese softened (1 package)
  • juice one lemon
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 6 eggs
  • 3 cups flour

Lemon Glaze

  • 2 cups powdered sugar
  • juice of one lemon

Instructions

  • Heat oven to 325 degrees.
  • Grease your bundt pan.
  • Beat sugar, butter and cream cheese in large bowl until light and fluffy.
    3 cups sugar, 1 ¼ cups butter, 8 ounces cream cheese
  • Next mix in the lemon juice, vanilla and salt.Add eggs one at a time, beating after each addition.
    juice one lemon, 2 teaspoons vanilla extract, ⅛ teaspoon salt, 6 eggs
  • Next add in your flour and mix until just combined.
    3 cups flour
  • Pour batter into prepared pan.
  • Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
  • Let cool for 10 minutes before removing from pan and letting cool completely.
  • In a small bowl whisk together the glaze ingredients until smooth.
    2 cups powdered sugar, juice of one lemon
  • Drizzle all over cake and top the cake with lemon zest if desired.

Video

Notes

Do you have to refrigerate lemon bundt cake? 
Because this lemon pound cake has lemon frosting and cream cheese, you’re going to want to store it in the refrigerator when you’re not serving. This will ensure your cake stays fresh for a longer period of time. This bundt cake will taste best eaten at room temperature so make sure you let it sit out before serving.
How do I know when my lemon bundt cake is done? 
To see if your lemon bundt cake is done, you should poke holes in the cake with a toothpick before removing it from the oven. If the toothpick comes off clean, then your super lemon pound cake is done.

Nutrition

Serving: 1slice | Calories: 628kcal | Carbohydrates: 86g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 305mg | Potassium: 97mg | Fiber: 1g | Sugar: 64g | Vitamin A: 826IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Peanut Butter Chocolate Brownies Recipe

Peanut Butter Chocolate Brownies Recipe: These homemade fudgy brownies are covered with not one but two layers of icing (a peanut butter layer and a chocolate layer)! This is the ultimate treat for peanut butter lovers and chocolate lovers!

So many love these no-bake chocolate peanut butter bars and this peanut butter pie, so I knew you’d also love these delicious brownies!

A pile of chocolate peanut butter brownies.

What You’ll Love About These

What’s NOT to love about these chocolate peanut butter brownies with cocoa powder? These chewy brownies are moist and fudgy, the peanut butter layer is creamy and perfectly sweet, and it’s topped with more chocolate! (You may also love how we used pudding mix in this brownie recipe with cream cheese frosting.) This is the perfect dessert for chocolate lovers and peanut butter lovers (Reese’s pieces/peanut butter cup fans in the crowd will LOVE this one).

If you don’t have time to make these fudgy homemade brownies from scratch, check out the substitutions and variations section of this post below for a time-saving tip! (We made this cornflake brownie recipe with a mix and they’re fantastic!)

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Ingredients for this Peanut Butter Chocolate Brownies Recipe

Although there are a few more ingredients in these easy chocolate peanut butter brownies than traditional brownies, none of them are fancy or hard to find and it’s SOOOO worth it.

You will be able to get everything you need at your local grocery store (and if you are looking for a way to simplify this recipe, check out the substitutions and variations section of this blog post)!

Ingredients for the brownie layer of chocolate peanut butter brownies.
Ingredients for brownie layer.

Fudgy Brownie Base Layer

We love a good homemade brownie layer but we also used a brownie mix in these chocolate mint brownies, in case you find that helpful!

  • 2 cups granulated sugar 
  • 1 cup salted butter melted
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all purpose flour
  • ½ teaspoon salt
Ingredients for the peanut butter layer of chocolate peanut butter brownies.

Peanut Butter Layer

  • 2 cups powdered sugar
  • ½ cup salted butter softened
  • ½ cup creamy peanut butter
  • 2 tablespoons milk or cream
Ingredients for chocolate layer of chocolate peanut butter brownies.
Ingredients for chocolate layer.

Chocolate Layer

  • 2 cups semi-sweet chocolate chips
  • ½ cup butter sliced into 1 tablespoon pieces
  • 1 tablespoon milk

See the printable recipe card below for quantities and step-by-step instructions.

How to Make this Gooey Peanut Butter Brownie

  1. Preheat oven to 350°F (325°F for dark, nonstick pan). Grease bottom of the 13×9-inch pan. 
Greased 9x13 pan.
Grease a 9×13 pan.

Brownie Directions

  1. In the bowl of a stand mixer or a large bowl and using a handheld mixer, combine the sugar, melted butter, cocoa powder, and vanilla; mix well. 
Dry ingredients in the bowl of a stand mixer.
Combine butter and dry ingredients.
  1. Add the large eggs and beat well. 
Eggs added to brownie batter in the bowl of a stand mixer.
  1. Add in flour and salt; mix until just combined. 
Flour and salt added to brownie batter mix.
Add flour and salt.
  1. Spread evenly in the prepared pan. Bake for 30-35 minutes or until an inserted toothpick comes out clean. Cool completely.
Brownie batter being spread into a 9x13 pan.
Spread in 9×13.

Peanut Butter Layer Directions

  1. In a medium bowl, beat powdered sugar, butter, peanut butter, and milk with an electric mixer on medium speed, scraping occasionally. Do this for about 2 minutes or until smooth and fluffy.
Icing sugar, butter, and peanut butter in the bowl of a stand mixer.
Beat peanut butter, sugar, and butter.
  1. Spread filling in an even layer over top of the brownies. 
Peanut butter frosting being spread on baked brownies.
Spread peanut butter layer over brownie.

Chocolate Layer Directions

  1. Place chocolate chips and sliced butter into a medium microwavable bowl. Microwave uncovered on high for 30 seconds and then stir. 
A bowl of chocolate chips with squares of butter all over it.
Microwave butter and chocolate chips.
  1. Keep microwaving in 30 second increments until the chocolate chips are completely melted. If the chocolate seems too buttery at first, keep stirring until it's smooth and well combined. 
  2. Cool for 10 minutes. 
  3. Add the 1 tablespoon of milk to the chocolate and mix well. Consistency should be easily spreadable.
Melted chocolate chips in a bowl with milk poured on top.
Add milk.
  1. Spread over the peanut butter filling. 
Chocolate layer being spread over peanut butter layer.
Spread chocolate over peanut butter.
  1. Cover and refrigerate for about 30 minutes or until chocolate is set. 
  2. Cut into squares and serve with a glass of milk or a scoop of vanilla ice cream.
Squares of chocolate peanut butter brownies.
Cut and serve!

Substitutions & Variations

If you need to make some changes to this recipe, here are a few suggestions I have for substitutions and variations!

  • Looking for a more fudgy brownie? Substitute brown sugar instead of the white sugar! This will affect the texture of the brownies a bit and will make them a bit softer, more moist and extra fudgy.
  • Chunky peanut butter – If you like nuts in your brownies, you can use chunky peanut butter instead of creamy! I wouldn’t recommend using natural peanut butter though as it is a bit too soft for this recipe.
  • Switch chocolates – Instead of using semi-sweet chocolate chips for the chocolate layer, try using white chocolate chips, dark chocolate chips, or even peanut butter chips!
  • Need to make this recipe faster? Instead of making your brownies from scratch, you can use 1 family sized box mix of fudge brownies. Prepare the brownies as directed on the box and let them cool completely before moving on to the next step. We love using box mixes for desserts, like we did for these red velvet brownies too!
  • Cut it in half – If you don’t need to make a full 9×13 pan of brownies, you can cut this recipe in half and make it in an 8×8 pan instead! Bake your square baking pan of brownies for 25 – 30 minutes.

Storage

Store your chocolate peanut butter brownies in an airtight container in the fridge for up to a week.

Can you freeze brownies?

Normally, this is an absolute yes!(Frozen brownies are delicious, even straight out of the freezer)

I haven’t tried freezing these peanut butter brownies, but I do think that they would freeze very nicely! If it were me, I would slice the chilled brownie and then wrap each piece in plastic wrap and put them in an airtight freezer bag to freeze. They should keep this way for 1-3 months!

Expert Tips and FAQs

How do I keep the peanut butter layer from melting?

Be sure to completely cool the brownies before adding the peanut butter layer to prevent the peanut butter itself from melting.

The chocolate layer isn’t spreading well. Why?

Make sure that the chocolate topping is thin enough to spread easily. If the topping is too thick it can lift up the peanut butter layer. You can thin the topping by adding more milk to it.

How do I get nice clean cuts when cutting my brownie?

To ensure cleaner cuts, make sure that the brownies are first chilled and then slice them with a sharp knife.

Should I eat these warm or chilled?

These brownies can be eaten chilled or at room temperature!

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!

If you liked this peanut butter brownie recipe, then you should definitely try our peanut butter banana brownies (trust us, banana in brownies is so good) and our quick & easy brownie mix cookies!

Originally published: August 2022
Republished and updated with video: May 2025

Recipe

Close up of chocolate peanut butter brownies
Print Pin
5 from 5 votes

Peanut Butter Chocolate Brownies Recipe

Peanut Butter Chocolate Brownies Recipe: These homemade fudgy brownies are covered with not one but two layers of icing (a peanut butter layer and a chocolate layer)! This is the ultimate treat for peanut butter lovers and chocolate lovers!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 849kcal
Author Jessica Burgess

Ingredients

Brownie Layer

  • 2 cups granulated sugar
  • 1 cup salted butter melted
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all purpose flour
  • ½ teaspoon salt

Peanut Butter Layer

  • 2 cups powdered sugar
  • ½ cup salted butter softened
  • ½ cup creamy peanut butter
  • 2 tablespoons milk or cream

Chocolate Layer

  • 2 cups semi-sweet chocolate chips
  • ½ cup butter sliced into 1 tablespoon pieces
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350°F (325°F for dark, nonstick pan). Grease bottom of 13×9-inch pan. 

Brownie Directions

  • In the bowl of a stand mixer or a large bowl and using a hand held mixer, combine the sugar, melted butter, cocoa powder, and vanilla; mix well.
  • Add the eggs and beat well.
  • Add in flour and salt; mix until just combined.
  • Spread evenly in the prepared pan. Bake for 30-35 minutes or until an inserted toothpick comes out clean. Cool completely.

Peanut Butter Layer Directions

  • In a medium bowl, beat powdered sugar, butter, peanut butter, and milk with an electric mixer on medium speed, scraping occasionally. Do this for about 2 minutes or until smooth and fluffy.
  • Spread filling evenly over brownies. 

Chocolate Layer Directions

  • Place chocolate chips and sliced butter into a medium microwavable bowl. Microwave uncovered on high for 30 seconds and then stir.
  • Keep microwaving in 30 second increments until the chocolate chips are completely melted. If the chocolate seems too buttery at first, keep stirring until it's smooth and well combined.
  • Cool for 10 minutes.
  • Add the 1 tablespoon of milk to the chocolate and mix well. Consistency should be easily spreadable.
  • Spread over the peanut butter filling. 
  • Cover and refrigerate for about 30 minutes or until chocolate is set. 
  • Cut into squares and serve!

Video

Notes

STORAGE: Store your chocolate peanut butter brownies in an airtight container in the fridge for up to a week. 
I haven’t tried it, but I do think that these brownies would freeze very nicely! If it were me, I would slice the chilled brownie and then wrap each piece in plastic and put them in an airtight freezer bag to freeze. They should keep this way for 1-3 months!

Nutrition

Serving: 1serving | Calories: 849kcal | Carbohydrates: 88g | Protein: 7g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 462mg | Potassium: 353mg | Fiber: 5g | Sugar: 70g | Vitamin A: 967IU | Calcium: 48mg | Iron: 3mg

Carrot Cake Poke Cake

Carrot Cake Poke Cake: This quick and easy version of a classic carrot cake recipe is made with a box cake mix and has a light whipped frosting that makes this cake irresistible!

Quick Overview: Mix cake ingredients, bake at 350° for 28-30 mins. Prepare pudding mix, poke holes and pour pudding over cake; chill. Make frosting and spread over cake. Serve & enjoy!

A square of carrot walnut cake with a bite out of it.

Carrot cake is a classic for good reason – it’s a moist cake that’s full of spice and flavor! This would be the perfect cake to enjoy in the fall, or around Easter but it’s sure to be a hit anytime.

If you’re a fan of carrot cake desserts, this old-fashioned carrot cake recipe and these no bake carrot cake rice krispie treats are fun to try next.

Why You’ll Love This Carrot Walnut Cake Recipe

This easy cake recipe uses a cake mix and French Vanilla instant pudding to make a quick, easy, and delicious carrot cake in no time! Traditional carrot cakes have a cream cheese frosting, but this quick version has a light, fluffy powdered sugar frosting that you’ll love (trust me, this might just be the best carrot cake recipe ever).

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Ingredients

  • 1 – 15.25 ounce Duncan Hines Spice cake mix
  • 1 – 3.4 ounce instant Jello French Vanilla pudding mix (this is the secret ingredient that creates a super moist texture)
  • 1 cup shredded carrots (about 2 good sized carrots)
  • ½ cup chopped walnuts (plus extra for garnishing)
  • 3 eggs
  • 1 cup milk
  • ½ cup oil

Pudding

  • 1 – 3.4 ounce Jello French Vanilla pudding mix
  • 3 cups milk

Frosting

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar (aka icing sugar)

See the printable recipe card below for exact quantities and step-by-step instructions.

Ingredients for carrot walnut cake laid out on a counter with labels on the image.
Ingredients.

Instructions

How to make carrot walnut cake

  1. Preheat your oven to 350 degrees F.
  2. Butter a 9×13 dish or spray with non-stick cooking spray. Set aside. 
  3. In a large bowl, pour the cake mix, instant French vanilla pudding, carrots, and walnuts. Mix until all ingredients are combined using a Danish dough hook, a fork, or a whisk. You can also do this in the bowl of an electric mixer on low speed.
Carrots, walnuts, and cake mix in a bowl.
Mix dry ingredients.
  1. Add the eggs, milk, and oil to the flour mixture. Mix until the wet mixture and flour mixture are fully combined. For this step you can use the paddle attachment of a stand mixer on medium speed, a hand mixer, or just mix by hand with a wooden spoon. 
Milk, eggs, and dry ingredients in a bowl.
Add wet ingredients.
  1. Pour the carrot cake batter into the prepared 9×13 dish. Bake in the preheated oven for 28 to 30 minutes or until the edges are set and a toothpick inserted comes out clean. Note: If you use a different cake mix than I did the baking time and temperature may be different. 
Baked carrot walnut cake in a 9x13 pan.
Bake for 28-30 mins at 350°.
  1. Let the cake cool completely on a wire rack (you could prepare the pudding while you wait). With the handle of a wood spoon or a straw poke holes all over the cake. 
Carrot walnut cake in a 9x13 pan with holes poked all over it.
Poke holes in the baked cake.

Making the Pudding Mix

  1. Mix the ingredients for the pudding (milk and instant French Vanilla pudding mix). 
  2. Gently pour over the cake. 
Pudding mix spread over baked 9x13 carrot walnut cake.
Pour pudding over cake.
  1. Place the cake in the freezer for 10 minutes to allow the pudding to firm up (just enough time to make the frosting). If you don’t want to freeze it, you can let it set at room temperature for an hour or longer so the pudding can firm up. 

Making the Frosting

  1. Pour the cold, heavy cream in a clean bowl of a stand mixer or mixing bowl if you are using a hand mixer and whip on high until you get soft peaks (approximately 2 to 3 minutes).
  2. Add the sugar and mix until you get stiff peaks.
  3. Carefully spread the creamy frosting over the entire cake layer with an offset spatula or the back of a spoon.
Frosting spread over a baked 9x13 pan of carrot walnut cake.
Spread frosting over the cake.
  1. Sprinkle walnuts on top of the cake, serve, and enjoy!
Spread walnuts over the cake.
Garnish your frosted cake with walnuts.

Substitutions

Need to make a substitution? Here are my suggestions…

  • Carrots – If you don’t have carrots or have a carrot allergy, you can try using grated sweet potato instead!
  • Walnuts – I love walnuts in carrot cake, but you could use your favorite nut in its place. Almonds, pecans, or even hazelnuts would be delicious!
  • Milk – I used 2% milk in this recipe, but you could replace it with whole milk, 1% milk, or even a non-dairy milk.
  • Oil – You can use your favorite oil (vegetable, canola oil, grapeseed oil, coconut oil).

Variations

If you are looking to make a few additions or changes to this recipe, I have a few suggestions! Why not try…

  • Adding Raisins – I know this one is a bit of a love it or not a fan, but for me it’s a love! I love raisins in carrot cake, and if you do too feel free to mix some in!
  • Make Carrot Cake Cupcakes – Instead of making this recipe in a 9×13 pan, you could make these as cupcakes. Simply mix the cake batter as the recipe says, but bake it for however long your cake mix says to bake cupcakes (or until a toothpick inserted comes out clean). Then poke a hole in each cupcake, add the pudding and chill. Top the cupcakes with frosting and nuts (or any other topping you like)!
  • Spice It Up – If you like your carrot cake spicy, you can add an extra teaspoon of cinnamon to your cake mixture!

Storage

Store leftovers for 3-4 days in an airtight container in the fridge to keep it fresh.

Expert tips and FAQs

Can I freeze carrot poke cake?

I would recommend freezing the cake without the pudding or frosting. The cake, wrapped in a freezer safe bag, can be frozen for up to 2 months.

Can I use butter instead of oil in this recipe?

Yes, you can substitute oil for butter, but I wouldn’t recommend it. Using oil makes your carrot cake more moist and decadent and will give you the best results. The butter, even melted, will make for a dryer cake. Because you are adding carrots and walnuts, you need the extra moisture that the oil can give you.

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!

If you’re looking for more quick and easy cake recipes, you have to try this hot fudge cake (this one’s for the chocolate lovers, for sure) or this pumpkin poke cake (it’s a super easy recipe with only 4 ingredients)!

Originally published: June 2022
Updated and republished with video: May 2025

Recipe

A square of carrot walnut cake.
Print Pin
5 from 4 votes

Carrot Cake Poke Cake

Carrot Cake Poke Cake: This quick and easy version of a classic carrot cake recipe is made with a box cake mix and has a light whipped frosting that makes this cake irresistible! 
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 18 servings
Calories 225kcal
Author Jessica Burgess

Ingredients

Cake

  • 1 – 15.25 ounce Duncan Hines Spice cake mix
  • 1 – 3.4 ounce instant Jello French Vanilla pudding mix
  • 1 cup grated carrots about 2 good sized carrots
  • ½ cup chopped walnuts plus extra for garnishing
  • 3 eggs
  • 1 cup milk
  • ½ cup oil

Pudding

  • 1 – 3.4 ounce Jello French Vanilla pudding mix
  • 3 cups milk

Frosting

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar

Instructions

Cake

  • Preheat your oven to 350 degrees F.
  • Butter a 9×13 dish or spray with non-stick cooking spray. Set aside.
  • In a large bowl, pour the cake mix, instant French vanilla pudding, carrots, and walnuts. Mix until all ingredients are combined using a Danish dough hook, a fork, or a whisk. You can also do this in the bowl of an electric mixer on low speed. 
  • Add the eggs, milk, and oil to the flour mixture. Mix until all combined. For this step you can use the paddle attachment of a stand mixer on medium speed or a hand mixer. 
  • Pour the dough into the prepared 9×13 dish. Bake in the preheated oven for 28 to 30 minutes or until the edges are set and a toothpick inserted comes out clean. 
    Note: If you use a different cake mix than I did the cooking time and temperature may be different.
  • Let the cake cool completely. With the handle of a wood spoon or a straw poke holes all over the cake.

Pudding

  • Mix the ingredients for the pudding (milk and instant French Vanilla pudding mix).
  • Gently pour over the cake.
  • Place the cake in the freezer for 10 minutes to allow the pudding to firm up (just enough time to make the frosting). If you don't want to freeze it, you can let it set at room temperature for an hour or longer so the pudding can firm up.

Frosting

  • Pour the cold, heavy cream in a clean bowl of a stand mixer or mixing bowl if you are using a hand mixer and whip on high until you get soft peaks (approximately 2 to 3 minutes).
  • Add the sugar and mix until you get stiff peaks.
  • Carefully spread over the cake with an offset spatula or the back of a spoon.
  • Sprinkle walnuts on top, serve and enjoy!

Video

Notes

STORAGE: for 3-4 days in an airtight container in the fridge to keep it fresh.
FREEZING: I would recommend freezing the cake without the pudding or frosting. The cake, wrapped in a freezer safe bag, can be frozen for up to 2 months.

Nutrition

Serving: 1slice | Calories: 225kcal | Carbohydrates: 7g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 50mg | Potassium: 155mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 1705IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 0.3mg

Coconut Cheesecake

Coconut Cheesecake: This creamy, oven-baked cheesecake has a light coconut flavor that’s sure to be a big hit at any gathering! Don’t be intimidated, this coconut cheesecake is easier to make than you think!

Quick Overview: Only 10 minutes to put together and one hour to bake!

A close up of a coconut cheesecake.
Coconut Cheesecake

This easy baked coconut cheesecake recipe is the perfect dessert to serve at pretty much any occasion. The creamy richness of the cake would make it great to serve in cooler weather, but the coconut flavor would be a great addition to a backyard bbq or summer dinner!

With a graham cracker crust and creamy filling, this cheesecake will satisfy your cheesecake cravings. If you don’t add the toasted coconut topping the coconut flavors in this recipe will be mild, but if you DO add it this is a coconut lover’s dream!

And if you’re looking for more easy dessert recipes, we’ve got you covered!

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Ingredients for coconut cheesecake

Made from simple ingredients you probably have on hand (or could easily grab from any grocery store), this easy coconut cheesecake recipe is a keeper!

Coconut Cheesecake Ingredients
Ingredients

You can find the complete list of ingredients and directions in the recipe card below.

  1. Salted Butter: You can use unsalted or salted butter, but if you use unsalted be sure to add a pinch of salt to the recipe.
  2. Graham Crackers: You can buy graham crackers and crush them yourself (put them in a ziplock bag and crush away), or you can look for graham crumbs at your grocery store that are already crushed.
  3. Cream Cheese: I would highly recommend getting a full fat cream cheese. I know it can be tempting to cut calories with a low fat alternative, but it just won’t result in the same creamy cheesecake.
  4. Eggs: These help to bind the recipe together!
  5. Coconut Milk: Adding the coconut milk will give this cheesecake a nice, light coconut flavor even if you opt not to decorate the top with toasted coconut.
  6. White Granulated Sugar: You can replace this with sugar free alternatives if you like (see substitutions), but good ol’ white sugar will work just fine.
  7. Cornstarch: Adding cornstarch helps to prevent your cheesecake from cracking and also makes it a bit firmer/easier to slice once it’s baked.

Instructions

Cheesecake crust pressed into a springform pan.
Press crust in pan.

Step 1: Heat oven to 350 degrees Fahrenheit. 

Step 2: To prepare the crust, mix the graham cracker crumbs and melted butter until a wet, sandy mixture forms. Press the mixture into the bottom of a 10-inch spring form pan.

Cream cheese whipped smooth in a glass bowl.
Whip cream cheese.

Step 3: In the bowl of a stand mixer or using an electric mixer and a large bowl, whip the softened cream cheese on medium speed until smooth.

Ingredients for coconut cheesecake in a glass bowl.
Add ingredients & mix.

Step 4: Once whipped, add the eggs, coconut milk, sugar, and corn starch and mix the ingredients until they are homogenous and the mixture is smooth.

Cheesecake batter in a springform pan.
Pour into springform pan.

Step 5: Pour the cheesecake batter into the spring form pan on top of the prepared crust and place pan on a rimmed cookie sheet. 

Baked coconut cheesecake in a springform pan.
Bake 55-60 mins.

Step 6: Pour 1 ½ cups of water into the baking sheet and bake cheesecake for 55-60 minutes, or until the middle of the cheesecake is set.

Coconut cheesecake, removed from the springform pan and with whipped cream and toasted coconut on top of it.
Cool and garnish!

Step 7: Allow the cheesecake to cool in the fridge. Once it’s completely cool, release the cake from the sides of the springform pan, add whipped cream and toasted coconut flakes to the top of the cheesecake (or serve as is) and enjoy!

More Cheesecake Recipes: In a cheesecake kind of mood? Check out our baked strawberry crunch cheesecake and our no-bake s’mores cheesecake!

Love coffee? Then this coffee cheesecake is something you’ll fall in love with too!

What is the secret to making good cheesecake?

Cheesecakes can be a bit temperamental, but here are a few tips that should help you be successful.

  1. Room Temperature: Room temperature cream cheese is easier to mix smoothly!
  2. Mix Well: It is important to mix the cheesecake mixture until it is smooth, otherwise the cake will look gritty and chunky when you cut into it.
  3. Water Bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking while it bakes.
  4. Use a Springform: A springform pan helps your cheesecake cook evenly (and lets you release it from the pan so you can cut and serve it nicely).
  5. Add Cornstarch: This helps everything come together smoothly.
  6. Oven Temperature: Make sure your oven temperature stays consistent (this means no opening the oven door to peek)!
  7. Don’t Over Bake: When checking to see if the cheesecake is finished cooking, you are looking for just the middle 2 inches or so of the cake to be jiggly. You can also check the internal temp of the cheesecake and see if it is 150 degrees Fahrenheit.

Substitutions

I haven’t made this recipe with any substitutions, but here are a few you can try.

  • Dairy-Free – if you are trying to make a dairy-free cheesecake, check your local grocery store for dairy-free cream cheese or try tofu!
  • Sugar – replace the sugar in this recipe with your favorite sugar free sweetener (xylitol, monk fruit). Just be sure to check the package to see if it can be used 1:1 for sugar or if you need to adjust the ratio.
  • Coconut Milk – if you don’t like the flavor of coconut, replace the coconut milk with heavy cream or a dairy-free milk (almond, soy, etc.). If you want to keep the coconut flavor, you could also replace coconut milk with coconut cream for an even richer cheesecake!
  • Gluten-Free – if you need to make this recipe gluten free, check your grocery store for GF graham crackers or crumbs.

Variations

If you’re looking to add some fun changes to your cheesecake, try these…

  • Chocolate Drizzle – Melt some milk chocolate and drizzle it over your baked cheesecake!
  • Pineapple Rings – If you want to create a piña colada cheesecake, add some pineapple rings to the top of your baked cheesecake along with the toasted coconut.

Equipment

You will need a 10″ springform pan to make this recipe.

slice of coconut cheesecake on wooden spatula
Coconut Cheesecake Slice

Storage

Leftover cheesecake will keep for 3-4 days in the fridge in an airtight container. When you are serving it, it can stay on the counter for about 1 ½ hours before it needs to be placed back in the fridge.

You can also store this cheesecake in the freezer for about 1 month as long as it’s in an airtight, freezer safe container. For the best results, wrap it tightly in plastic wrap (before adding whipped cream and coconut)! Then simply let it thaw in the fridge before serving.

Expert Tips and FAQs

Does cheesecake have to be cooked in a water bath?

Not all cheesecake recipes call for a water bath, but I think it’s important! Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking while it bakes.

Why is my cheesecake dry?

The culprit is almost certainly over baking. Because cheesecake is a custard type dessert, it won’t be completely firm when it’s done. When checking to see if the cheesecake is finished cooking, you are looking for just the middle 2 inches or so of the cake to be jiggly. You can also check the internal temp of the cheesecake and see if it is 150 degrees Fahrenheit.

What is the best cream cheese for cheesecake?

I find I have the best results with Philadelphia cream cheese!

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: May 2025

Recipe

A slice of coconut cheesecake on a wood board.
Print Pin
5 from 9 votes

Coconut Cheesecake

Coconut Cheesecake: This creamy, oven-baked cheesecake has a light coconut flavor that's sure to be a big hit at any gathering! Don't be intimidated, this coconut cheesecake is easier to make than you think!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 314kcal
Author Jessica Burgess

Equipment

  • 10 inch springform pan

Ingredients

  • 4 tablespoons salted butter melted
  • 1 ½ cups graham crackers crushed
  • 3 8-ounce boxes of cream cheese room temperature
  • 3 large eggs
  • ½ cup coconut milk
  • 1 cup white granulated sugar
  • 1 tablespoon cornstarch
  • Cool Whip optional for topping
  • shredded coconut optional for topping

Instructions

  • Heat oven to 350 degrees Fahrenheit.
  • To prepare the crust, mix the graham crackers and melted butter until a wet, sandy mixture forms. Press the mixture into the bottom of a 10-inch spring form pan.
  • In the bowl of a stand mixer or using an electric mixer and a large bowl, whip the cream cheese until smooth. 
  • Once whipped, add the eggs, coconut milk, sugar, and corn starch and mix the ingredients until they are homogenous and the mixture is smooth.
  • Pour the mixture into the springform pan and place the pan on a rimmed cookie sheet.
  • Pour 1 ½ cups of water into the cookie sheet and bake the cheesecake for 55-60 minutes, or until the middle of the cheesecake is set.
  • Allow the cheesecake to cool in the fridge. Once it's completely cool, release the cake from the sides of the springform pan, add whipped cream and toasted coconut flakes to the top of the cheesecake (or serve as is) and enjoy!

Video

Notes

Cheesecakes can be a bit temperamental, but here are a few tips that should help you be successful.
  1. Room Temperature: Room temperature cream cheese is easier to mix smoothly!
  2. Mix Well: It is important to mix the cheesecake mixture until it is smooth, otherwise the cake will look gritty and chunky when you cut into it.
  3. Water Bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking while it bakes.
  4. Use a Springform: A springform pan helps your cheesecake cook evenly (and lets you release it from the pan so you can cut and serve it nicely).
  5. Oven Temperature: Make sure your oven temperature stays consistent (this means no opening the oven door to peek)!
  6. Don’t Over Bake: When checking to see if the cheesecake is finished cooking, you are looking for just the middle 2 inches or so of the cake to be jiggly. You can also check the internal temp of the cheesecake and see if it is 150 degrees Fahrenheit.
  7. Toasted Coconut Garnish: If toasting coconut to put on top as a garnish, toast on a baking sheet, covered with parchment paper, and bake at 325°F for 3-5 minutes, stirring occasionally. 
     

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 218mg | Potassium: 103mg | Fiber: 1g | Sugar: 29g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

Pretzel Cheese Dip

Pretzel Cheese Dip without Velveeta: Butter, flour, milk, cream cheese, spices, and a few other ingredients, all come together to create a mouth-watering cheese dip you’ll want to dip everything in (trust me). Whether you serve this alongside soft baked pretzels, chips, or veggies it’s sure to be a hit at any party!

Cheese sauce in round bowl, with soft pretzel dipped in.

This pretzel cheese dip recipe pairs perfectly with our soft baked pretzel recipe, but this would be delicious to dip almost anything in!

Why You’ll Love This Recipe

A lot of cheese dips are made with Velveeta or a similar processed cheese product, but this one can be made with everyday ingredients you probably have on hand right now! (But if you have Velveeta, definitely check out this Rotel Dip that is so delicious as a cheese dip!)

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Ingredients

Keep scrolling to see the full list of ingredients and instructions in the recipe card!

Labeled ingredients for cheese dip for pretzels.
  • Salted Butter - Butter forms the base of the roux and adds flavor. You can use unsalted butter, but you may need to bump up the salt slightly.
  • All-Purpose Flour - Helps thicken the cheese sauce so it coats the pretzels instead of sliding right off. 
  • Whole Milk - The richness of whole milk is key to getting that creamy, smooth consistency. 2% can work in a pinch, but don't go any lower.
  • Heavy Cream - This makes the dip luscious. If you leave it out, the dip will still work, just not be as indulgent.
  • Dijon Mustard - Just a tiny bit brightens the whole thing up. You won't taste the mustard-it just adds depth.
  • Garlic Powder, Onion Powder, Smoked Paprika, Cayenne - Flavor boosters! The paprika adds a subtle smokiness, and the cayenne brings a little heat without overpowering. 
  • Sharp Cheddar Cheese - Gives you that strong, classic cheese flavor. Shredding your own cheese helps it melt better.
  • American Cheese - Don't skip this. It's what gives the dip that creamy, stretchy, nacho cheese texture.
  • Cream Cheese - Just one tablespoon rounds out the sauce and gives it a creamy finish that clings beautifully to soft pretzels.

How to Make This Creamy Pretzel Cheese Dip

Continue reading for step-by-step instructions for making this easy cheese dip or see the recipe card at the bottom of the post!

  1. In a medium saucepan over medium heat, melt 2 tablespoons of salted butter until it starts to bubble.
  2. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, until it smells nutty but hasn't browned.
  3. Slowly pour in 1 cup warm whole milk while whisking to avoid lumps. Once it thickens, stir in ½ cup warm heavy cream.
Butter, flour, cream and milk added to saucepan.
  1. Add 1 teaspoon of dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper, if desired. Keep whisking over low heat until everything is smooth and hot.
Spices added to roux mixture in saucepan, and then shredded cheese added.
  1. Reduce the heat to low and slowly add 2 cups shredded cheddar, 1 cup shredded American cheese, a handful at a time, stirring until each addition is melted before adding more. Finish with 1 tablespoon cream cheese for an extra velvety texture.
  2. Keep the cheese warm on the lowest setting or transfer to a small crockpot or fondue pot to serve. ENJOY!
Cream cheese added to sauce pan and melted cheese ready for serving.

Want a heartier cheese dip? Make sure you take a delicious look at this Cowboy Queso to see if there are any ingredients in that, that your tastebuds will love!

Storage

Let the cheese dip cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

To reheat, warm it over low heat on the stovetop or in the microwave in 30-second bursts, stirring between each. Add a splash of milk if needed to loosen it up.

You can make the dip a day in advance. Reheat slowly before serving and give it a good stir.

Soft pretzel being dipped in to cheese sauce.

Expert Tips and FAQs

How do you keep cheese dip creamy?

Sometimes cheese dips can get a bit thick once they cool. To avoid this, you can try replacing a bit of the whole milk with canned evaporated milk. The evaporated milk will help the dip stay smooth when cool.

Why didn’t my cheese sauce thicken?

You likely did not fully incorporate the butter and flour or didn't let the milk mixture thicken enough before adding the cheese. To fix it, you can simmer the sauce, stirring it occasionally, until it reaches the desired consistency.

Can I add other spices into the cheese sauce?

Go for it! Although this sauce is delicious as is, you can have fun adding your favorite spices as well.

If you’re looking for other delicious dips to serve at your next party, be sure to check out our loaded cream cheese dip (this one’s perfect for sports-related parties) and our buffalo bacon blue cheese dip because…yum! Or if you’re a fan of having beer in your dips, this pretzel beer dip is a great cool dip for crunchy pretzels.

You can also check out the latest appetizers on the blog right here…

Originally published in April 2022 with a different recipe, with different ingredients and instructions.
This recipe was updated and republished with a better recipe, in May 2025.

Recipe

Cheese dip in sauce pan, with soft pretzels surrounding it.
Print Pin
4.85 from 19 votes

Pretzel Cheese Dip

This homemade cheese dip for pretzels is easy to make and has tons of creamy flavor, that's perfect for dipping soft pretzels in.
Course Snack
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 166kcal
Author Jessica Burgess

Ingredients

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk warmed
  • ½ cup heavy cream warmed
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon smoked paprika optional, but so good
  • ⅛ teaspoon ground cayenne pepper optional, for heat
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded American cheese from the deli counter-not singles
  • 1 tablespoon cream cheese

Instructions

  • In a medium saucepan over medium heat, melt 2 tablespoons of salted butter until it starts to bubble.
    2 tablespoons salted butter
  • Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, until it smells nutty but hasn't browned.
    2 tablespoons all-purpose flour
  • Slowly pour in 1 cup warm whole milk while whisking to avoid lumps. Once it thickens, stir in ½ cup warm heavy cream.
    1 cup whole milk, ½ cup heavy cream
  • Add 1 teaspoon of dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper, if desired. Keep whisking over low heat until everything is smooth and hot.
    1 teaspoon Dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon smoked paprika, ⅛ teaspoon ground cayenne pepper
  • Reduce the heat to low and slowly add 2 cups shredded cheddar, 1 cup shredded American cheese, a handful at a time, stirring until each addition is melted before adding more. Finish with 1 tablespoon cream cheese for an extra velvety texture.
    2 cups shredded sharp cheddar cheese, 1 cup shredded American cheese, 1 tablespoon cream cheese
  • Keep the cheese warm on the lowest setting or transfer to a small crockpot or fondue pot to serve. ENJOY!

Notes

  • Use a good-quality cheddar for the best flavor. I like sharp cheddar because it really punches through. 
  • Shred your own cheese if you can-pre-shredded cheese is coated with anti-caking agents that can mess with the way it melts and make the sauce grainy.
  • Don't skip the American cheese. It melts like a dream and gives that classic concession-style vibe we're going for.
  • The milk and heavy cream don't need to be hot; they should just be warm enough so it doesn't cool down the roux and cause clumping when you add it. 
  • This dip thickens as it sits-if it gets too thick, stir in a splash of milk to loosen it back up.

Nutrition

Serving: 0.25cup | Calories: 166kcal | Carbohydrates: 4g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 219mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 0.001mg | Calcium: 239mg | Iron: 0.2mg

Granny Cake

If you’re craving a comforting, old-fashioned dessert that tastes like it came straight from Grandma's kitchen, then this Granny Cake is calling your name. With a moist pineapple base and a nutty brown sugar topping, it's the kind of dessert that makes everyone ask for seconds (and the recipe!).

Slice of granny cake on small plate, with bite taken out of it.

What is a Granny Cake?

Granny Cake is a classic Southern-style dessert that has been passed down through generations. It's sometimes called “Old-Fashioned Pineapple Cake” or even “Poor Man's Cake,” but no matter what you want to call it, it has a rich flavor in the simplest way possible. The ingredients are pantry staples, yet the end result tastes anything but basic.

Why You’ll Love This Old-Fashioned Cake Recipe

  • Basic ingredients: No fancy tools or specialty items required.
  • Moist: Thanks to crushed pineapple baked right into the batter.
  • Perfectly sweet: A brown sugar and pecan topping adds crunch and caramel flavor.
  • Crowd favorite: Ideal for potlucks, family gatherings, holidays, or just because.

Ingredients for Granny Cake

Labeled ingredients for granny cake on kitchen counter.

See the full list of ingredients and instructions in the recipe card below.

  • Crushed pineapple (with juice): This is the secret to the cake's moist texture and tangy flavor. Don't drain it! No substitutions here-this is what makes a Granny Cake, well, a Granny Cake.
  • All-purpose flour: AP flour gives the cake structure and helps it hold together. It has just enough protein to keep the cake tender but not too crumbly.
  • Vanilla extract: Adds warmth and flavor. Use the real stuff if you can.
  • Brown sugar, evaporated milk, butter: These ingredients are used to make the rich, caramel-like topping. Evaporated milk is used instead of whole milk because it holds up better to heat and doesn't curdle.

How to Make Granny Cake

Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray.

Two images showing egg, pineapple and sugar mixture in bowl, then an image showing adding dry ingredients.

In a large bowl, mix together 2 cups granulated sugar, 2 large eggs, and (1) 20-ounce can of crushed pineapple (including the juice). Stir until well combined.

Add in 2 cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir gently until everything is just mixed-don't overdo it. Stir in 2 teaspoons pure vanilla extract until combined with the other ingredients.

Two images, one showing vanilla being added to bowl, and then second photo showing in baking pan.


Pour the batter into your prepared 9×13-inch baking dish and spread it out evenly. Bake for 30-35 minutes or until the top is golden brown and a cake tester or toothpick comes out clean.

Topping in sauce pan, and baked cake in baking pan.

Caramel Topping

Start preparing the topping with about 5 minutes left on the cake’s bake time. In a medium saucepan over medium-low heat, melt ½ cup (1 stick) of unsalted butter until fully liquefied. Stir in 1 cup packed light brown sugar until fully dissolved and smooth.

Warm ¾ cup evaporated milk slightly (in the microwave for ~15-20 seconds), then slowly add it to the saucepan, stirring constantly. Continue stirring gently until the mixture is smooth and just starts to bubble. Immediately remove the topping from the heat and stir in 1 teaspoon of pure vanilla extract.

Cake in baking pan, with toppings added.

Once the cake is out of the oven, let it sit for 5 minutes. Then poke holes all over the surface using a skewer or fork. After cooling the cake for 10 to 15 minutes, slowly pour the warm topping evenly over the surface. Let it soak in and settle for a few minutes.

Sprinkle 1 cup of chopped pecans or walnuts on top, if using. Let the cake cool at room temperature for 20 minutes before slicing. 

Granny cake cut in to squares, in baking pan.

Slice into squares and ENJOY!

One slice of granny cake sitting on plate, showing topping and moist cake.

Recipe Notes and Tips

  • This is an old-school cake recipe that doesn't use oil or butter in the batter-just the crushed pineapple does all the heavy lifting with moisture and flavor.
  • You don't need a mixer for this. A big bowl and a sturdy spoon will do the job.
  • Poke your holes after 5 minutes of cooling so the cake is still warm and receptive, but not so soft that the topping vanishes underneath the surface.
  • For the best visual presentation, let the cake cool for 10-15 minutes before adding the topping. The cake will still be warm enough to absorb the glaze, but the crumb will have firmed up enough to leave some shiny topping sitting nicely on top.
  • If you’re not a fan of nuts, leave them off. Or swap in shredded coconut for a little tropical flair.

How to Store Granny Cake

  1. Storage: You can store this cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Make sure it's in an airtight container or wrapped tightly with foil to keep it from drying out.
  2. Make-ahead: This cake actually tastes even better the next day once the glaze has had time to soak in. So yes, it's a perfect make-ahead dessert! Let it cool completely, cover it up, and pop it in the fridge overnight. Warm it up for a few seconds in the microwave before serving.

Recipe

A piece of granny cake on a small plate.
Print Pin
5 from 2 votes

Granny Cake

Granny Cake has a moist pineapple base and a nutty brown sugar topping that soon becomes a favorite at potlucks and parties everywhere!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices
Calories 468kcal
Author Jessica Burgess

Equipment

  • 9×13 Baking dish
  • mixing bowls
  • Wooden Spoon
  •  Measuring cups and spoons
  • Medium Saucepan
  • fork or skewer for poking holes
  • sharp knife for slicing

Ingredients

Granny Cake Ingredients

  • 2 cups granulated sugar
  • 2 large eggs
  • 20 ounce can crushed pineapple (with juice)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons pure vanilla extract

Granny Cake Topping Ingredients

  • 1 cup light brown sugar packed
  • ¾ cup evaporated milk warmed
  • ½ cup unsalted butter 1 stick
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pecans or walnuts optional

Instructions

  • Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray.
  • In a large bowl, mix together 2 cups granulated sugar, 2 large eggs, and (1) 20-ounce can of crushed pineapple (including the juice). Stir until well combined.
    2 cups granulated sugar, 2 large eggs, 20 ounce can crushed pineapple (with juice)
  • Add in 2 cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir gently until everything is just mixed-don't overdo it. Stir in 2 teaspoons pure vanilla extract until combined with the other ingredients.
    2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoons pure vanilla extract
  • Pour the batter into your prepared 9×13-inch baking dish and spread it out evenly. Bake for 30-35 minutes or until the top is golden brown and a cake tester or toothpick comes out clean.
  • Start preparing the topping with about 5 minutes left on the cake's bake time. In a medium saucepan over medium-low heat, melt ½ cup (1 stick) of unsalted butter until fully liquefied.
    Stir in 1 cup packed light brown sugar until fully dissolved and smooth. Warm ¾ cup evaporated milk slightly (in the microwave for ~15-20 seconds), then slowly add it to the saucepan, stirring constantly. Continue stirring gently until the mixture is smooth and just starts to bubble. Immediately remove the topping from the heat and stir in 1 teaspoon of pure vanilla extract.
    1 cup light brown sugar, ¾ cup evaporated milk, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
  • Once the cake is out of the oven, let it sit for 5 minutes. Then poke holes all over the surface using a skewer or fork. After cooling the cake for 10 to 15 minutes, slowly pour the warm topping evenly over the surface. Let it soak in and settle for a few minutes.
  • Sprinkle 1 cup of chopped pecans or walnuts on top, if using. Let the cake cool at room temperature for 20 minutes before slicing.
    1 cup chopped pecans or walnuts
  • Slice into squares and ENJOY!

Video

Notes

  • You don't need a mixer for this. A big bowl and a sturdy spoon will do the job.
  • Poke your holes after 5 minutes of cooling so the cake is still warm and receptive, but not so soft that the topping vanishes underneath the surface.
  • For the best visual presentation, let the cake cool for 10-15 minutes before adding the topping. The cake will still be warm enough to absorb the glaze, but the crumb will have firmed up enough to leave some shiny topping sitting nicely on top.
  • If you’re not a fan of nuts, leave them off. Or swap in shredded coconut for a little tropical flair.

Nutrition

Serving: 1slice | Calories: 468kcal | Carbohydrates: 78g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 223mg | Potassium: 211mg | Fiber: 2g | Sugar: 60g | Vitamin A: 340IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg

Possum Pie

What is possum pie? Besides it being a delicious no bake pie recipe, that’s made of cream cheese, pudding, pecans, and a few other simple ingredients, it’s sometimes called Arkansas possum pie.

The cream cheese and chocolate pudding layers are buried under whipped cream, which is “playing possum” hiding the other layers. Definitely one of our favorite pie recipes to date. (Well, alongside this Turtle Pie recipe of course!)

Slice of possum pie on a white plate, sitting next to a fork with a bite.

No bake pies like this one are one of many favorite dessert recipes to make in the summer months because it doesn’t require heating up the oven. Plus, the bite of a cool, creamy dessert, on a hot day, is the sweet spot.

Some of our other favorite no-bake pies are this cream cheese chocolate pie, this, no-bake chocolate pie, and of course this super popular no-bake peanut butter pie.

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Why You’ll Love This Possum Pie Recipe

  • The name says it all: With its unusual name, this pie is a conversation starter, to say the least! When someone hears what you’ve made, they’ll often ask why it’s called that. Now, you know it’s because the whipped cream is “playing possum” hiding the fun layers underneath. So no worries… no actual possum is used in this delicious dessert!
  • Delicious layers: The pudding and cream cheese layers create a texture of the pie that will make your tastebuds burst! It’s a chocolate layer pie that allow different flavors to blend perfectly in each bite.
  • No bake: With it being a no-bake recipe, no baking skills are required to make this easy pie recipe.

Possum Pie Ingredients

The ingredients needed for this Arkansas possum pie recipe are basic and can be found at most grocery stores!

Labeled ingredients for possum pie.

Ingredient Notes:

  • Chocolate Shreds/Curls: The chocolate shavings are just for decoration but they do make a statement. You can make your own chocolate shreds for this possum pie or buy chocolate curls.

    How to Make Chocolate Curls: Melt chocolate and spread a thin layer on parchment paper, then use a small metal spatula or dull knife to scrape the chocolate off the paper in small curls. Here is a great tutorial for making chocolate curls.
  • Shortbread Cookies: We used Lorna Doone Shortbread Cookie. They have a nice smooth consistency and sweet flavor that is not too overpowering to mask the pecan taste.

Substitutions

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

  • Shortbread Cookies: You can use any vanilla-flavored cookie instead of shortbread cookies if desired.
  • Extract: You can substitute the vanilla extract with almond extract.
  • Heavy Cream: You can substitute the heavy cream with whole milk or half and half.
  • Chocolate: You can substitute the semi-sweet bakers chocolate with milk chocolate or dark chocolate bakers chocolate.
  • Chocolate Curls: You can substitute the chocolate shreds with fudge topping or chocolate sprinkles.

Equipment

  • 9-inch pie plate or pan (mine is 2.5 inches deep)
  • Large bowl
  • Stirring spoon or spatula
  • Non-stick cooking spray
  • Stand or hand mixer
  • Food processor or blender
  • Large skillet or medium pot

How to Make Possum Pie

You will be chilling the pie, so make room in your refrigerator and freezer for the pie dish.

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

Image collage of steps 1-4 for possum pie recipe.

STEP 1. Crush the shortbread cookies, graham cracker crumbs, and chopped pecans in a food processor or blender until they resemble coarse sand.

STEP 2. Next, add melted butter to your shortbread cookie mix in a large bowl and then combine until it’s mixed together and no crumbs remain dry.

STEP 3. Lightly spray non-stick cooking spray in a 9-inch pie dish and press the crust mixture evenly along the bottom and up the sides.

STEP 4. Place the delicious pecan shortbread crust in your freezer to set while you prepare the filling.

Process images for possum pie recipe for steps 5-8.

STEP 5. In a large bowl, use a stand or hand mixer to mix the softened cream cheese, ½ cup of powdered sugar, 2 tablespoons heavy cream, and vanilla extract.

STEP 6. Mix until it’s smooth and creamy.

STEP 7. Next, pour the cream cheese mixture in to the prepared pie crust.

STEP 8. Smooth the cream cheese mixture into the prepared crust and place it in the refrigerator to chill while you prepare the chocolate layer.

Steps 9-11 for how to make possum pie recipe.

STEP 9. Combine 2 cups heavy cream, chocolate pudding powder mix, and bakers chocolate in a large skillet or medium pot.

STEP 10. Heat on medium while stirring constantly. Making sure to stir any melted chocolate that has settled to the bottom.

STEP 11. Once the chocolate has melted, started thickening, and combined with the pudding, remove it from heat and smooth the chocolate pudding layer over the top of the cream cheese layer of your pie. Place the pie in your refrigerator for 30 minutes or until the pudding layer has thickened. 

No bake possum pie steps 12-14.

STEP 12. In a large bowl, fold the remaining ½ cup powdered sugar into the Cool Whip and spread it evenly over the top of the pie.

STEP 13. Sprinkle chocolate curls over the pie and refrigerate for an additional hour or until the pie has chilled throughout. Serve and enjoy.

Possum pie in white pie baking dish, with slice cut out so you can see the layers.

Recipe Pro Tip

Serve cold. This possum pie is best served chilled. It can be enjoyed at room temperature but make sure not to leave it out of your refrigerator for more than 30 minutes so that the dairy ingredients stay fresh. Do not warm this pie, it will become gooey and melted.

Cookies. Love having a good cookie recipe with your pie? This turtle cookie recipe pairs amazingly well with this pie recipe!

Spatula lifting out a piece of possum pie, out of the pie dish.

Recipe FAQs

What is possum pie made of?

It’s made of creamy layers of pudding, cream cheese, and a shortbread-pecan crust. It’s then topped with whipped cream, and chilled.

What do I do if my crust is too crumbly?

You can add extra melted butter in tablespoon increments until the crust is less crumbly. This happens because the texture of shortbread cookies varies.

Can I use homemade whipped cream instead of Cool Whip?

Yes you can make your own whipped cream recipe if you prefer using that instead of storebought Cool Whip but if you do, leave out the powdered sugar that you would put in, with the Cool Whip.

Storage

This Possum Pie can be stored in your refrigerator covered, or in an airtight container, for up to 4 days, or stored in a freezer-safe container in your freezer for up to 3 months. To thaw, place the pie in your refrigerator for 24 hours or until thawed throughout.

More No-Bake Dessert Recipes You’ll Love

If you love no-bake recipes because you’re not a fan of baking, or if you just love them because you love keeping things cool in the warmer months, you’ll love these other no-bake chocolate desserts:

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: April 2023
Updated and republished with video: May 2025

Recipe

Slice of possum pie on a white plate with a fork sitting next to it with a bite on it.
Print Pin
5 from 6 votes

Possum Pie

Possum pie is a no bake recipe that's made of creamy layers of chocolate pudding, cream cheese, a pecan-shortbread crust, and topped with whipped cream.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 slices
Calories 1046kcal
Author Jessica Burgess

Ingredients

  • 10 ounces shortbread cookies
  • ⅓ cup graham cracker crumbs
  • ¼ cup chopped pecans
  • ½ cup butter melted
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar divided
  • 2 teaspoons pure vanilla extract
  • 2 cups heavy cream + 2 Tablespoons
  • 5 ounces chocolate "cook & serve" unprepared pudding powder mix DO NOT make pudding
  • 2 ounces semi-sweet bakers chocolate
  • 16 ounces Cool Whip
  • 1 cup chocolate curls or shreds

Instructions

  • Make crumbs: In a food processor or blender, pulverize shortbread cookies, graham cracker crumbs, and chopped pecans until they resemble coarse sand.
  • Combine: Add melted butter to your shortbread cookie mix in a large bowl and combine until well incorporated and no crumbs remain dry.
  • Press crust: Lightly spray non-stick cooking spray in a 9-inch pie dish and press the crust mixture evenly along the bottom and up the sides. You can use the bottom of a cup or measuring spoon to create an even smooth texture.
  • Freeze: Place the pie crust in your freezer to set while you prepare the filling.
  • Cream cheese mixture: In a large bowl, use a stand or hand mixer to mix the softened cream cheese, ½ cup of powdered sugar, 2 tablespoons heavy cream, and vanilla extract until smooth and creamy.
  • Cream cheese layer: Smooth the cream cheese mixture into an even layer at the bottom of the pie crust and place it in the refrigerator to chill while you prepare the chocolate layer.
  • Pudding layer: Combine 2 cups heavy cream, chocolate pudding powder mix, and bakers chocolate in a large skillet or medium pot. Heat on medium while stirring constantly.
    Making sure to stir any melted chocolate that has settled to the bottom. Once the chocolate has melted, started thickening, and combined with the pudding, remove it from heat and smooth it over the cream cheese layer of your pie.
  • Refrigerate: Place the pie in your refrigerator for 30 minutes or until the pudding layer has thickened. 
  • Whipped topping: In a large bowl, fold the remaining ½ cup powdered sugar into the cool whip and spread it evenly over the top of your pie. 
  • Chocolate curls: Sprinkle chocolate shreds over the pie and refrigerate for an additional hour or until the pie has chilled throughout. Serve and enjoy.

Video

Nutrition

Serving: 1slice | Calories: 1046kcal | Carbohydrates: 94g | Protein: 10g | Fat: 72g | Saturated Fat: 40g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 648mg | Potassium: 441mg | Fiber: 4g | Sugar: 62g | Vitamin A: 1758IU | Vitamin C: 0.4mg | Calcium: 176mg | Iron: 4mg

Pineapple Sunshine Cake

Pineapple Sunshine Cake: This easy pineapple cake combines a box of cake mix, pineapple, instant pudding, and whipped topping to create the perfect dessert for spring, summer, or really anytime!

Quick Overview: Bake your cake in a 9×13″ pan, poke holes and pour pudding over. Top with pineapple whipped cream and chill for 4 hours. Serve and enjoy!

Pineapple Sunshine Cake

Why You’ll Love This Recipe

This recipe takes a basic cake mix and transforms it into an unforgettable pineapple sheet cake. It’s as easy to make as a sheet cake but as moist and delicious as poke cakes (so basically… it’s the perfect cake)! I think you’ll also love this Granny Cake recipe that’s also a vintage sheet cake!

It’s also an easy recipe to make if you are new to the whole cake thing. This cake is a serious crowd pleaser and no one will ever guess how easy it was to make (don’t worry, we won’t tell them).

This is the perfect treat for spring barbecues, dinner parties or an addition to your Easter spread. That fresh, pineapple flavor and bright yellow color just scream spring, don’t you think?

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Ingredients

Good food doesn’t have to be difficult to be delicious. This yummy comfort food of a cake requires only simple ingredients and comes together easily!

To make this pineapple sunshine cake recipe, you’ll need:

  • 1- 15.25 ounce box yellow or butter cake mix
  • 3 large eggs
  • 1 cup water
  • ⅓ cup oil or softened butter
  • 1- 20 ounce can of pineapple, crushed (divided)
  • 1- 5.1 ounce vanilla pudding
  • 1 ½ cups milk
  • 1 cup pineapple juice (from the can of crushed pineapple)
  • 1- 8 ounce whipped topping
Ingredients for pineapple sunshine cake.
Ingredients

How to Make Pineapple Sunshine Cake

  1. Preheat oven to 350° F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
  2. In a large bowl combine the boxy of yellow cake mix, ⅓ cup oil or butter, water, eggs and ⅔ cup of the drained, crushed pineapple.
Combine cake mix ingredients in a bowl and stir together.
Cake mix ingredients.
  1. When cake batter is combined pour batter into the prepared baking dish and bake for 30-35 minutes (or until a wooden pick inserted in the middle comes out clean). Set cake aside to cool.
Cake batter poured into a prepared 9x13" baking pan.
Pour batter into 9×13″.
  1. When cake is cool, use a large straw or end of a wooden spoon to poke holes in the cake. 
  2. Make a filling by combining the box of vanilla pudding mix with the milk and 1 cup of pineapple juice in a medium mixing bowl. Whisk to combine it all together.
Combine pudding mix, milk and pineapple juice to make your "filling".
Mix pudding and milk/pineapple juice.
  1. Pour this creamy pineapple pudding/filling all over the cake so it gets into all the holes you created.
Pour pudding mixture over the holes you poked in the cake.
Pour pudding over holes in cake.
Make sure pudding mixture is spread evenly over top of the cake.
Spread pudding evenly.
  1. Next take the remaining drained crushed pineapple and mix it into the whipped topping (you can use thawed cool whip for this or whipped cream). 
Mix pineapple with whipped topping.
Mix pineapple and whipped topping.
  1. Spread the fluffy pineapple whipped topping mix all over the top of cake.
Spread whipped topping mixture over top of the cake.
  1. Refrigerate for 4 hours.
  2. Add some pineapple garnish on top, serve and enjoy!
A slice of pineapple sunshine cake, served on a plate so you can see the yellow cake and white topping.
Yum!

Substitutions

A few of the ingredients in this cake can easily be swapped out if you are short on something or have an allergy in the house.

  • Pineapple juice – if your can of crushed pineapple doesn’t have enough juice in it to make up the whole 1 cup you need for the recipe, you can use fresh lemon juice (or concentrate) for the rest!
  • Dairy Free – if you need to make this cake dairy free, use oil instead of butter and then replace the milk and whipped topping with a dairy free alternative. Coconut milk and coconut whipped cream would be a great dairy alternative for this recipe!

Variations

This cake can quickly transform into a totally new cake with just a few simple changes!

  • Pineapple orange sunshine cake – replace half of the pineapple and pineapple juice in this recipe with canned mandarin oranges and orange juice, respectively. This easy addition turns this into a whole new cake!
  • Pina colada sheet cake – instead of vanilla pudding mix, use a coconut cream dry pudding mix and add some toasted coconut to the top of the cake!
  • Garnish – you can also leave the recipe exactly as it is and just play around with the garnish on top. Try maraschino cherries, sliced pineapple, or even candied lemons!
slice of pineapple cake on white plate
Pineapple Whipped Cream Cake

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Expert tips and FAQs

Is pineapple sunshine cake the same as southern sunshine cake?

Is it just me, or is southern food some of the best food in the whole world? Yum!

“Southern sunshine cake” is fairly similar to this pineapple sunshine cake. The base of the cake is a cake mix with crushed pineapple. My midwestern friends would likely keep the flavor profile of their crushed pineapple cake similar to today’s recipe, but the lovely ladies of the south would likely give it a tropical twist!

Southern sunshine cake typically incorporates pecans and coconut into the pineapple cake recipe.

Can you use a different pineapple sunshine cake frosting?

Absolutely! This cake is delicious as it is, but it would also be great with a sweeter frosting.

We think a whipped cream cheese frosting would be delicious on this cake. We haven’t tried this ourselves, but here’s what we would do…

– Cream 8 oz. of softened cream cheese in a stand mixer.
– Add a tub of whipped topping to the mixer and cream frosting together.
– Fold in the crushed pineapple and spread this over the cake!

If you try that be sure to leave us a comment and let us know how it goes!

If you loved this old-fashioned sunshine cake recipe, you should also try our pineapple dump cake, this pineapple bread, and our cherry chip cake!

Recipe originally published: February 2022
Updated and republished: May 2025

Recipe

Pineapple Sunshine Cake
Print Pin
4.84 from 12 votes

Pineapple Sunshine Cake

Pineapple Sunshine Cake: This easy pineapple cake combines a box of cake mix, pineapple, instant pudding and whipped topping to create the perfect dessert for spring, summer, or really anytime! 
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings 12 servings
Calories 90kcal
Author Jessica Burgess

Ingredients

  • 1- 15.25 ounce box yellow or butter cake mix
  • 3 eggs
  • 1 cup water
  • ⅓ cup vegetable oil or melted butter
  • 1- 20 ounce crushed pineapple divided
  • 1- 5.1 ounce box instant vanilla pudding mix
  • 1 ½ cups milk
  • 1 cup pineapple juice (from the can of crushed pineapple)
  • 1- 8 ounce whipped topping room temperature

Instructions

Pineapple Sunshine Cake

  • Pre heat oven to 350° F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
  • In a large bowl combine the boxy of yellow cake mix, ⅓ cup oil or butter, water, eggs and ⅔ cup of the drained, crushed pineapple.
  • When cake batter is combined pour batter into the prepared baking dish and bake for 30-35 minutes (or until a wooden pick inserted in the middle comes out clean). Set cake aside to cool.
  • When cake is cool, use a large straw or end of a wooden spoon to poke holes in the cake. 
  • Make a filling by combining the box of vanilla pudding mix with the milk and 1 cup of pineapple juice in a medium mixing bowl. Whisk to combine it all together.
  • Pour this creamy pineapple pudding/filling all over the cake so it gets into all the holes you created.
  • Next take the remaining drained crushed pineapple and mix it into the whipped topping (you can use thawed cool whip for this or whipped cream).
  • Spread the fluffy pineapple whipped topping mix all over the top of cake.
  • Refrigerate for 4 hours.
  • Add some pineapple garnish on top, serve and enjoy!

Video

Notes

STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days. 
 
VARIATIONS: 

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 31mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Old Fashioned Sausage Gravy

Old Fashioned Sausage Gravy: Sausage gravy over these three ingredient biscuits? A hearty gravy recipe, full of ground sausage, combined with a few other simple ingredients, to make the breakfast recipe of your dreams! It’s similar to our white gravy recipe but with sausage added.

Old fashioned sausage gravy poured on top of biscuits, sitting on a white plate.

I love a good home-cooked meal, especially when it comes to breakfast foods! Imagine a slow weekend morning where you whip up everyone’s favorites, including sausage gravy. I also love to add jalapeños to spice up gravy!

If your tastes run more sweet than savory, make sure and check out this delicious cinnamon roll casserole. And if you’re always on the go, store some bacon egg sandwiches in the fridge!

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Why You’ll Love This Recipe

  • Southern classic: Learn to cook just like grandma!
  • Make-ahead recipe: This reheats perfectly, so you can make it on a day you have more time to just reheat when ready to serve.
  • Crowd pleaser: Everyone loves a homemade sausage gravy! You can easily double this recipe.

Ingredients Needed

Here’s what you’ll need to make this old-fashioned sausage gravy recipe.

Ingredients for old fashioned sausage gravy, sitting on counter.
  • Sausage – I like using Jimmy Dean sausage. You can add heat by using a HOT version of the same kind of sausage. Or, like our chorizo gravy, you can use chorizo instead for a different type of gravy.
  • Milk – Whole milk is recommended for this recipe. However, using 2% or skim can be used as well, it just may need a bit more flour to thicken properly. You can also use heavy cream, although it may thicken more than when using whole milk.
  • Flour – All-purpose flour is best for this recipe
  • Bacon Grease – This is optional, and I use either leftover bacon grease after cooking bacon right before making the gravy, or I use a reserved amount that I’ve saved previously from cooking bacon.

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

How to Make the Best Sausage Gravy

Making gravy from scratch is simple! See how easy it is below…

4 image collage of process steps of making old fashioned sausage gravy.

STEP 1. Cook sausage. Brown the sausage until cooked through. Break up any large clumps as needed.

STEP 2. Add bacon grease. For a fun added taste, stir in some leftover bacon grease!

Close up of gravy inside of cast iron skillet.

Tip: Using different types of milk can change the thickness of your gravy.

STEP 3. Add flour. Stir the flour into the sausage. I love doing it this way because it helps reduce clumping.

STEP 4. Stir in milk. Slowly add milk while whisking. Simmer until desired thickness is achieved.

Recipe Pro Tips

  • Bacon Grease. Adding the bacon grease is optional. I like to add it because it helps give the gravy more flavor, and sometimes the sausage doesn’t produce as much grease as I like for gravies.
  • Use a whisk. Using a whisk can be a little tricky when cooking with larger pieces of ground sausage but I still recommend it. Whisking the gravy helps break down the flour when it mixes with the milk.
Close up of sausage gravy in cast iron skillet, resting in a serving spoon.

Recipe FAQs

What’s the difference between country gravy and sausage gravy?

White country gravy doesn’t have sausage in it, while sausage gravy has crumbled breakfast sausage mixed in.

What goes good with sausage and gravy?

The answer is always biscuits! But it’s also great as a part of an eggs Benedict-style meal. You can also serve over bread or English muffins.

Why does my sausage gravy have no flavor?

I like adding bacon grease to gravy to help give it even more flavor. However it’s not necessary and you can add more flavor to your gravy with salt and pepper, or even other spices such as garlic powder, sage, or paprika.

What to Serve with Sausage Gravy

It goes without saying that you need hot homemade biscuits for sausage gravy! It’s a great meal on its own or you can add some scrambled eggs and fruit. You could also dip breakfast pigs in a blanket in to it, or over a country fried steak.

You can also bake some breakfast sausage in the oven, or sausage patties in the oven to go with fried potatoes and onions, with this gravy recipe poured over the top.

Love using your air fryer? Making air fryer breakfast potatoes and bacon in the air fryer, are other great sides to have with your new gravy recipe.

Storage

Leftovers: If you have leftover sausage gravy, allow it to cool and store in an airtight container, and place it in the refrigerator for 3-4 days.
Reheat: This gravy can be reheated in the microwave, or on low, on the stovetop. If needed, you can add more milk if the gravy has thickened too much while sitting.
Freezing: You can also freeze this gravy and it should still be delicious if stored properly. Allow to cool and freeze in a freezer-safe container, for up to 3-4 months.

More Breakfast 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: January 2024
Updated and republished: May 2025

Recipe

Close up of old fashioned sausage gravy poured across biscuits, sitting on a white plate.
Print Pin
5 from 2 votes

Old Fashioned Sausage Gravy Recipe

This easy sausage gravy recipe, not only uses simple ingredients, but it's absolutely delicious and so good over hot biscuits for a great breakfast recipe!
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 cups
Calories 451kcal
Author Jessica Burgess

Equipment

  • 1 skillet
  • 1 whisk or serving spoon

Ingredients

  • 16 ounces ground sausage We like using Jimmy Dean
  • 2 Tablespoons all-purpose flour heaping tablespoons
  • 2½ cups whole milk
  • 1 teaspoon salt remember, sausage and bacon grease can be salty – be cautious of adding too much.
  • ½ teaspoon black pepper
  • 2 Tablespoons bacon grease, optional optional

Instructions

  • Over medium-high heat, cook ground sausage in a skillet until no longer pink. Do not drain. Turn down heat to medium. Optional: Add bacon grease and allow to melt.
  • Sprinkle flour on to cooked sausage and stir to combine, cooking for 1-2 minutes.
  • Pour milk in to floured sausage, add salt/pepper, and whisk/stir over medium heat until thickened. Serve immediately.

Video

Notes

  • Gravy can be reheated. Go low and slow on the stove and be ready to splash in some milk as needed.

Nutrition

Serving: 1cup | Calories: 451kcal | Carbohydrates: 10g | Protein: 23g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1361mg | Potassium: 517mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 1mg

Bisquick Peach Cobbler

Bisquick Peach Cobbler: Indulge in the sweet and comforting flavors of a homemade peach cobbler, a classic dessert that promises to be the perfectly delicious way to finish any meal.

Bisquick peach cobbler spoonful, being held up above the baking dish of cobbler.

Similar to our peach cobbler with canned peaches and this peach cobbler with a cake mix, this delightful recipe combines the buttery richness of a golden cobbler crust with the juicy, spiced goodness of tender peaches, all with the convenience of a Bisquick mix. 

Perfect for family gatherings, potlucks, or a quiet night in, this easy peach cobbler recipe is not only incredibly easy to prepare, but it’s also certain to win over the hearts-and taste buds-of all who try it. Prepare to have your kitchen filled with the irresistible aroma of cinnamon and baked peaches as you whip up this fabulous dish.

If you still have some peaches to use up, why not try making a Peach Mango Pie? Or if you fancy something a little more pastry-based, check out my Easy Peach Turnovers.

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Why You’ll Love This Recipe

  • Seasonally versatile: Whether it’s the height of peach season or the dead of winter, this recipe effortlessly adapts, allowing you to use fresh or canned peaches so you can enjoy it year-round.
  • Kid-friendly: This cobbler’s simplicity and sweet flavor profile make it a hit with children, plus it’s a fun recipe where kids can join in on the baking process.
  • Customizable: Feel free to experiment by adding different spices or fruits to the mix, making it a versatile base for creating a variety of desserts to match your cravings.

Ingredients Needed

Here’s what you’ll need to make this Bisquick Peach Cobbler:

Ingredients on kitchen counter with text of their names next to them.
  • Bisquick Original Pancake & Baking Mix – Keep in mind that the Bisquick mixture is key to an effortless and consistent cobbler topping. Maintain its shelf stability by storing it in an airtight container, and always spoon the mix into the measuring cup instead of scooping to prevent the dough from becoming too dense.
  • Canned Peaches – When using canned peaches, make sure to drain them well before adding to the recipe; this will prevent excess liquid from making the cobbler soggy. Opt for peaches canned in juice rather than syrup for a less sugary filling.
  • Cinnamon – A little cinnamon goes a long way in enhancing the flavor of peaches. Adding this warm spice to both the peach filling and the cobbler mix will create a harmony of flavors that intensifies the coziness of this classic dessert.

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

Substitutions

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

  • Bisquick – If you can’t find Bisquick, a homemade mix combining flour, baking powder, and fat (like shortening or butter) can be used in a pinch to emulate the original recipe’s ease and texture.
  • Granulated Sugar – Those watching their sugar intake might opt for alternatives like coconut sugar or even a reduced amount of honey or maple syrup. Adjust to taste, as sweetness levels can vary.
  • Cinnamon – If you don’t have cinnamon, you can get a similar warm, spiced flavor by using nutmeg or allspice as a substitute, but be mindful as these spices have a stronger flavor-use them in smaller quantities.
  • Canned Peaches – If fresh peaches are available, they make an excellent substitute for canned peaches. Simply slice the fresh peaches and simmer them with some water and sugar to soften and bring out their natural juices before using.
  • Light Brown Sugar – Light brown sugar can be replaced with a mix of white sugar and molasses (1 cup of white sugar to 1 tablespoon of molasses) to achieve a similar depth of flavor and moisture content. Alternatively, dark brown sugar can also be used for a deeper, more caramel-like taste.

Variations

  • For an extra texture and flavor twist, consider adding a layer of streusel topping to your cobbler before baking. Simply mix together equal parts brown sugar, flour, and oats with a generous portion of melted butter until crumbly, and sprinkle over the peach layer. 
  • Another delightful variation involves incorporating berries, such as blueberries or raspberries, into the peaches for a playful burst of tangy sweetness. 
  • If you’re a fan of nuts, a handful of chopped pecans or almonds can add a satisfying crunch. 

How to Make Bisquick Peach Cobbler

This cobbler recipe is broken into 2 components:

  • Prepare the ingredients
  • Cook the cobbler

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

4 image photo collage showing how to add butter, make batter, season peaches and pour in batter in dish.

STEP 1: Preheat the oven to 350°F. Place butter in a 9×13-inch pan and melt it in the oven while it is preheating.

STEP 2: Mix the Bisquick. In a medium bowl, combine Bisquick, sugar, and salt. Add milk and whisk until smooth. Set aside.

STEP 3: Preheat the pan. Remove the pan with melted butter from the oven once preheated.

STEP 4: Mix the peaches with other ingredients. In a large bowl, mix sliced peaches, brown sugar, white sugar, vanilla extract, and cinnamon.

Three image collage showing to add peaches, sprinkle peaches with seasonings, and baking the cobbler.

STEP 5: Add the Bisquick. Pour the Bisquick batter into the pan over the melted butter, do not stir.

STEP 6: Add the peach mix. Evenly spoon the peach mixture on top of the batter.

STEP 7: Add the sugar mix. Combine 1 tablespoon of sugar with ¼ teaspoon of cinnamon and sprinkle over the peach mixture.

STEP 8: Cook the cobbler. Bake in the pre-heated oven for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

STEP 9: Cool and serve. Allow the cobbler to cool for 15-30 minutes before serving. Serve warm cobbler, with ice cream if preferred.

Recipe Pro Tips

  • Thickness of Batter: The consistency of your batter greatly affects the texture of the cobbler topping. Aim for a pourable but thick consistency to ensure a fluffy outcome upon baking.
  • Fruit Layering: When layering the peaches over the batter, resist the urge to mix. This allows the batter to rise through the fruit and create a naturally crusted topping.
  • Golden Topping: For an even more desirable golden crust, brush the top with a small amount of melted butter in the last 10 minutes of baking.
  • Baking Dish: Glass or ceramic baking dishes tend to yield the best results for evenly baked cobblers. Remember to adjust your baking time if you're using a dish that conducts heat differently than what’s suggested.
Serving of peach cobbler made with Bisquick on white serving plate, with spoon resting on the side.

Recipe FAQs

Can I use gluten-free Bisquick?

Yes, gluten-free Bisquick can be used for those with gluten sensitivities. However, the texture may vary slightly from the original recipe.

How can I make the cobbler dairy-free?

To make the cobbler dairy-free, you can substitute the milk with a plant-based alternative such as almond, soy, or oat milk. Also, use a dairy-free butter alternative for melting in the pan.

Is it possible to reduce the sugar in this recipe without affecting the outcome?

Reducing sugar in the recipe will alter the taste but not the baking process. Start by reducing the sugar by ¼ and adjust from there according to your preference.

What’s the best way to measure Bisquick for this recipe?

For an accurate measurement, spoon the Bisquick mix into the measuring cup and level it off with a knife. This method prevents the mix from compacting, which could lead to too much mix in the batter.

What to Serve with Bisquick Peach Cobbler

Pair this comforting Bisquick Peach Cobbler with a creamy scoop of vanilla ice cream or a dollop of whipped cream for the classic dessert experience. To balance the sweetness, you might also enjoy it alongside a cup of strong black coffee or an aromatic tea. 

For those seeking a more decadent treat, consider a scoop of salted caramel or cinnamon ice cream. And if you’re serving this at a Southern-inspired meal, a glass of sweet iced tea or a bourbon-based cocktail could be the perfect complement.

Storage

To maintain the cobbler’s freshness, store it covered in the refrigerator for up to 4 days. The cool environment helps to preserve the moisture and flavor. 

You can also freeze leftover peach cobbler. First, allow it to cool completely, then wrap it securely in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To serve again, thaw in the refrigerator overnight and then reheat in the oven until warmed through.

Similar Recipes You’ll Love

If you are in the mood for more fruity desserts, check out my Strawberry Cream Cheese Icebox Cake for those warmer summer days. Or go for a Pineapple Dump Cake that’s simple to make and full of tropical 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: February 2024
Updated and republished: May 2025

Recipe

Bisquick Peach Cobbler serving on a. plate, with ice cream on top.
Print Pin
4.19 from 22 votes

Bisquick Peach Cobbler

Bisquick Peach Cobbler has sweet and comforting flavors – a classic dessert that promises to be the perfectly delicious way to finish any meal. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 178kcal
Author Jessica Burgess

Ingredients

Cobbler:

  • 10 tablespoons butter cut into tablespoons
  • 2 cups Bisquick Original Pancake & Baking Mix spooned into measuring cup and leveled
  • 1 ½ cups milk
  • 3 tablespoons granulated sugar divided 2 + 1 tablespoons
  • Pinch of salt
  • ¼ teaspoon cinnamon

Peaches:

  • 2 29- ounce cans of peaches drained
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¾ teaspoons vanilla
  • ¾ teaspoons cinnamon

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Place butter in a 9×13 pan and place the pan in the oven to melt the butter while the oven preheats.
  • In a medium mixing bowl, whisk together Bisquick Mix, 2 tablespoons of sugar, and salt. Whisk in milk until smooth. Set aside.
  • Take the pan out of the oven when the butter is melted, about when the oven is preheated.
  • In a large bowl, stir together peaches, brown sugar, white sugar, vanilla, and cinnamon.
  • Pour Bisquick mix into the pan with the melted butter without mixing.
  • Spoon peach mixture over the top of the butter and bisquick mixture, placing evenly in the pan.
  • Mix 1 tablespoon of sugar and ¼ teaspoon of cinnamon and sprinkle over the peaches.
  • Carefully place the cobbler in the preheated oven and bake for 50-55 minutes. Cobbler is done when it is golden brown and a toothpick test comes out clean.
  • Let cobbler cool 15-30 minutes and serve warm with ice cream if desired.

Video

Notes

  • Thickness of Batter: The consistency of your batter greatly affects the texture of the cobbler topping. Aim for a pourable but thick consistency to ensure a fluffy outcome upon baking.
  • Fruit Layering: When layering the peaches over the batter, resist the urge to mix. This allows the batter to rise through the fruit and create a naturally crusted topping.
  • Golden Topping: For an even more desirable golden crust, brush the top with a small amount of melted butter in the last 10 minutes of baking.
  • Baking Dish: Glass or ceramic baking dishes tend to yield the best results for evenly baked cobblers. Remember to adjust your baking time if you're using a dish that conducts heat differently than what’s suggested.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 16g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 106mg | Potassium: 67mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 410IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 0.1mg

Turtle Pie

This turtle pie is a heavenly dessert recipe that is the perfect combination of rich chocolate, gooey caramel, and crunchy pecans, all nestled in a buttery graham cracker crust.

Whether treating yourself or impressing guests, it’s one of our favorite pie recipes and one that you’ll want to add to your recipe box, along with these turtle cookies.

Slice of turtle pie on spatula, being held above rest of pie.

Are you looking for more tasty dessert pie recipes to try? Why not have a go at a Chocolate Cream Cheese Pie to add new favorite desserts with melted chocolate? Or if you have pecans left, make a Possum Pie with them.

Love the no-bake pie idea? Then you could make this No Bake Peanut Butter Pie or this No Bake Biscoff Pie, without needing the oven. I don’t think it’s bad to be “lazy” sometimes, so peanut butter chocolate “lazy cake” is the ultimate no-bake dessert.

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What is Turtle Pie?

The name “Turtle Pie” actually comes from turtle candies. These delicious confections are made with chocolate, caramel, and pecans - the same trio of ingredients that give our pie its rich, irresistible flavor. The candies resemble the shape of a turtle, with the pecans forming the legs and head and the chocolate and caramel creating the shell. Clever, right?

This no-bake turtle pie recipe is the perfect homage to its candy counterpart. Over time, creative bakers decided to take the flavors of turtle candies and turn them into a mouth-watering pie. They combined a buttery crust, luscious caramel, crunchy pecans, and velvety chocolate to create the masterpiece we know and love today.

Why You’ll Love This Recipe

  • Easy to make: Use the simple Oreo cookie crust recipe or even use a premade one to save time
  • Make-ahead recipe: You can make this recipe in advance if you want to. It’s true; see my tips below on how to do that!
  • Simple to personalize: Got someone who isn’t a caramel sauce fan? You can easily change ingredients and toppings to suit who will be tucking in.

Turtle Pie 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 turtle pie on granite counter top.
  • Cookies – We use chocolate sandwich cookies to create the base of the Turtle Pie.
  • Cream – Heavy cream is excellent for this as it has the right consistency for the filling and creates that creamy pie foam that’s just extravagant perfection for these no-bake recipes.
  • Pudding mix – We use a cheesecake pudding mix to get the right flavor for the pie.

Substitutions

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

  • Cookies – if you want to save some time, you can use a premade chocolate cookie crust for this recipe and miss out on the cookies and salted butter. Or, we’ve even made a Biscoff cookie crust for a lot of our pies, and it would probably be delicious for this too!
  • Caramel topping – Try swapping the caramel with butterscotch sauce or dulce de leche for a slightly different flavor. It’s sweet, buttery, and oh-so-delicious!
  • Pecans: Walnuts make a great substitute if you don’t have pecans. They’re equally crunchy and offer a slightly different yet delightful taste. For a lighter, nuttier flavor, go for almonds. They’ll add a lovely crunch and pair wonderfully with the other ingredients.
  • Pudding Mix: If you can’t find cheesecake pudding mix, vanilla pudding mix or Cool Whip works just as well. It’ll create creamy, velvety layers that complement the other flavors perfectly.

Variations

We know you love our classic Turtle Pie, but sometimes it’s fun to shake things up a bit! Here are some delightful topping alternatives to traditional chocolate, caramel sauces, and whipped cream. Feel free to mix and match these options to create your own unique spin on this delectable dessert:

  1. Berrylicious Drizzle: Swap out the chocolate and caramel sauces for a luscious mixed berry sauce. Simply cook down some fresh or frozen berries with a touch of sugar and a squeeze of lemon juice. This fruity twist adds a burst of color and natural sweetness to your Turtle Pie.
  2. White Chocolate Elegance: For a sophisticated variation replace the regular chocolate sauce with melted white chocolate chips for a sophisticated variation. It offers a delicate, creamy toucReplaceflavors in the pie.
  3. Tropical Paradise: Bring a taste of the tropics to your dessert by swapping the whipped cream for a dollop of coconut cream. Drizzle with passion fruit or mango sauce for an exotic twist to transport your taste buds to a sunny island getaway.

How to Make Turtle Pie

This turtle pie recipe is broken into three components:

  • pie crust
  • creamy filling
  • tasty toppings

You can make the pie a day in advance but leave off the toppings until you are ready to serve the dish; otherwise, they could spoil the consistency of the creamy filling

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

If you use a premade crust, skip the first step and move straight to creating the filling.

STEP 1. Make the crust. To crush 20 Oreo cookies, use a food processor or put them in a plastic bag and crush them with a rolling pin. (Image 1-4).

Tip: I prefer the crumbly texture of the pie crust; however, in case you want it to be firmer, you can finely crush the cookies.

Steps 1-4 for turtle pie recipe.

STEP 2. Create the pie crust. Combine the crushed cookies with melted butter until they are all evenly coated. Next, firmly press the mixture into a 9-inch pie plate.

STEP 3. Make the pecan caramel topping. Chop the pecans. If desired, save some for topping. Then, mix the chopped pecans with caramel topping and salt. Spread the pecan mixture evenly over the Oreo crust in the pie plate. (Image 5-6).

Steps 5 & 6 for making turtle pie.

STEP 4. Make the filling. To make the creamy caramel filling, use a large mixing bowl and beat the pudding mix and cream together until stiff peaks form. The mixture should have a spreadable consistency, slightly looser than buttercream. (Image 7-8).

STEP 5. Create the pie. Pour the jello mixture over the pecans in the pie plate and then place it in the refrigerator for at least one hour to allow the pie to become firm. (Image 9).

STEP 6: Add the toppings. To top the pie, drizzle the chocolate syrup and smooth caramel sauce. If needed, warm the caramel and chocolate for easier drizzling. Use whipped cream to decorate the pie’s edge. If desired, sprinkle the reserved pecans on top. (Image 10).

Steps 7-10 for turtle pie recipe.

Recipe Pro Tips

  • Cream topping: You can use canned whipped cream or whipped topping as an alternative to stabilized whipped cream for the topping. We use that on this other no-bake pie recipe, and it works perfectly.
  • Wait to add toppings: Adding toppings before refrigerating is fine, but if you plan to use store-bought whipped cream, remember that it may lose its texture and become watery.
Finished turtle pie in pie dish.

Recipe FAQs

Can I make Turtle Pie ahead of time?

Absolutely! Turtle Pie tastes even better when made in advance. This allows the flavors to meld together and the filling to set properly. Simply prepare the pie crust and filling, cover, and refrigerate for up to 2 days before serving. Great for special occasions!

Can I use different nuts in my Turtle Pie?

Of course! Feel free to get creative and swap out pecans for other nuts like walnuts, almonds, or even hazelnuts. The choice is yours - just remember to toast the nuts lightly for added crunch and flavor.

What if I don’t have a pie dish? Can I still make Turtle Pie?

No worries! If you don’t have a pie pan, you can easily use a 9-inch round or square baking dish or a springform pan. Just make sure to adjust the crust and filling quantities accordingly, and keep an eye on the baking time, as it may vary slightly.

Slice of turtle pie on white plate.

What to Serve with Turtle Pie

This easy turtle pie recipe is a rich and decadent dessert, so it’s best to serve it with something light and refreshing to balance the flavors. Here are some suggestions:

  1. Fresh fruit salad: A colorful mix of seasonal fruits like berries, melon, pineapple, and kiwi can provide a bright contrast to the heaviness of turtle pie.
  2. Vanilla ice cream: A scoop of ice cream such as vanilla can complement the pie’s chocolate, caramel, and pecan flavors.
  3. Sorbet: A tangy fruit sorbet, such as lemon or raspberry, can cleanse the palate between bites of the decadent dessert.

Coffee or tea: A hot cup of coffee or tea can help counterbalance the sweetness of the turtle pie, making for a satisfying end to a meal.

Storage

To store any leftovers, simply cover your Turtle Pie with plastic wrap or aluminum foil and refrigerate for up to 3 days.

More Recipes You’ll Love

If this caramel turtle pie recipe has whet your appetite for more dessert pies, there are plenty of great ideas! An easy Banana Cream Pie is always a favorite in our house, while a Candy Cane Pie is fantastic around Christmas or whenever you want something a little sweeter. Finally, if you still have a sweet tooth, try a Pecan Mango 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!

Originally published: May 2023
Updated and re-published: May 2025

Recipe

Slice of turtle pie on white plate.
Print Pin
5 from 1 vote

Turtle Pie

My delicious turtle pie recipe is a no bake pie made with caramel, pecans and chocolate. Similar to turtle candies, this pie recipe will be a new favorite.
Course Dessert
Cuisine American
Prep Time 10 minutes
Inactive Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 portions
Calories 472kcal
Author Jessica Burgess

Ingredients

Crust

  • 20 chocolate sandwich cookies
  • 4 tablespoons salted butter

Filling

  • 1 cup chopped pecans
  • 3 tablespoons caramel topping
  • ¼ teaspoon salt
  • 2 ½ cups heavy whipping cream
  • 1-3 ounces cheesecake pudding mix

Toppings

  • chocolate sauce
  • caramel sauce
  • whipped cream

Instructions

Crust

  • If using a premade crust, skip the next two steps.
  • Crush 20 Oreo cookies with a food processor, or place cookies in a plastic bag and crush them with a rolling pen.
  • Mix crushed cookies with the melted butter until evenly coated. Then press the Cookie mixture into a 9-inch pie plate.

Filling

  • Chop the pecans; reserve some for topping, if desired. Then mix chopped pecans with caramel topping and salt.
  • Evenly spread the pecan mixture on top of the Oreo crust in the pie plate.
  • In a large mixing bowl, beat the pudding mix and cream until firm, stiff peaks form. The consistency should be easily spreadable and a little looser than buttercream.
  • Spread the pudding mixture over the pecans in the pie plate.
  • Refrigerate for at least one hour to allow the pie to set.

Topping

  • Drizzle the chocolate sauce and caramel on top of the pie. You may need to heat the Carmel and chocolate for easier drizzling.
  • Decorate the edge of the pie with whipped cream.
  • Sprinkle with the reserved pecans if desired.

Video

Notes

Instead of stabilized whipped cream for the topping, you can also use canned whipped cream or whipped topping.
You can add toppings before refrigerating, but if using store-bought whipped cream, the cream will deflate and become watery. 
I like the texture of the crumbly crust for this pie, but if you want a firmer crust, finely crush the cookies. 
This pie can be made a day in advance. Add the toppings just before serving.
Cover and refrigerate any leftovers for up to three days. 

Nutrition

Serving: 1slice | Calories: 472kcal | Carbohydrates: 31g | Protein: 4g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 329mg | Potassium: 148mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1276IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 4mg

4th of July Cupcakes – Red, White, and Blue Layers

If you’re looking for easy 4th of July Cupcake ideas, look no further! These red white and blue cupcakes are the perfect patriotic dessert for your Fourth of July or Memorial Day celebrations, just like this American Flag Fruit Pizza!

Quick Overview: You’ll use a box cake mix and food coloring to create the three distinct layers in these cupcakes. 20 minutes of prep, 20 minutes to bake, and 20 minutes to cool - in one hour you’ll have the perfect Fourth of July decorated cupcakes!

4th of July cupcakes with a bite out of the one in front.
4th of July cupcakes: red, white, and blue layers.

❤️ Why You’ll Love These Easy 4th of July Cupcakes

Are you looking for red white and blue cupcakes to serve up with your hot dogs and burgers this 4th of July? These cupcakes are just what you’ve been looking for!

Because you use a cake mix to make these cupcakes, they are super quick and easy to make (but still fluffy and delicious). These would make a perfect addition to your Fourth of July party dessert table, especially sitting next to this Fourth of July Puppy Chow and this Red, White and Blue Dip!

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Ingredients

You don’t need anything fancy for these cupcakes. You can find all of the ingredients you need at your local grocery store!

4th of July cupcake ingredients with labels.
Cupcake Ingredients

Cupcake Ingredients:

  • 1 – 15.25 ounce box white cake mix
  • ¾ cup sour cream
  • ½ cup vegetable oil
  • ½ cup water
  • 4 egg whites
  • 1 teaspoon clear vanilla extract (optional)
  • red & blue food coloring
  • red & blue sanding sugar (for decoration)
Ingredients for icing for 4th of July cupcakes with labels.
Frosting Ingredients

Frosting Ingredients:

  • ½ cup butter, softened
  • 3 cups powdered sugar
  • ⅛ teaspoon salt
  • 1 ½ teaspoon clear vanilla extract
  • 3-4 tablespoons heavy cream or milk

See the printable recipe card below for a full list of ingredients and instructions.

Instructions

Cupcakes:

  1. Heat oven to 350°F. Place 12 cupcake liners into cupcake tin. 
  2. In the bowl of a stand mixer or a large mixing bowl, combine cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds with a stand mixer or electric hand mixer, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
12 cupcake liners in a muffin tin.
Place liners in tin.
Ingredients for 4th of July cupcakes in the bowl of a stand mixer.
Add ingredients to bowl & mix.
  1. Divide the batter into 3 medium bowls (about 1 cup each). Be sure to get all of the batter out of the bowl when dividing. All of the batter will be needed to create even layers. Add red food coloring to one bowl, mixing well after each drop or two, until the batter is a nice red color (about 8-9 drops total). Repeat with another bowl and the blue coloring (about 6 drops total). Do not put any food coloring into the third bowl of batter.

Pro Tip: You can use a toothpick to more easily spread the layers in the cupcake liners.

Cupcake batter with drops of red food coloring in it.
Add food coloring.
Three bowls - one with white batter, one with red, one with blue.
Color two bowls, leave one white.
  1. If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen. The cupcake liners should be about ⅔ full – do not overfill the cups or they will bake overflow while baking and make “muffin tops”.

    Do the opposite of this layering process if you want cupcakes with red on top.
12 cupcake liners, 6 with blue batter and 6 with red batter in them.
Add colored batter.
12 cupcake liners with white batter in them.
Add white batter, then final color layer.
  1. Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled (approx 20 minutes).

Pro Tip: Don’tt overcook the cupcakes as this can make the blue tops turn green.

12 baked cupcakes, 6 red and 6 blue.
Bake cupcakes 18-20 mins.

Instructions for 4th of July cupcake frosting

  1. For the frosting, whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
Butter in the bowl of a stand mixer.
Whip butter.
  1. Add the powdered sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl half way through mixing.
Creamed butter and powdered sugar in a mixing bowl.
Add powdered sugar and salt.
  1. Add the vanilla and 3 tablespoons of the cream/milk and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy. 
Butter and sugar mixture in a mixing bowl.
Add milk & beat.
  1. Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.
Frosting being piped on a red cupcake.
Pipe or spread on frosting.
A 4th of July cupcake, frosted with sanding sugar on top.

Looking for more cupcake recipes? Why not try our Oreo cupcakes with Oreo buttercream frosting or these fun pink champagne cupcakes (perfect for a baby shower, bridal shower, or other special occasion)!

Substitutions

If you are missing an ingredient or can't use one, here are a few substitutions you can try…

  • Milk – you can use a non-dairy milk in its place.
  • Sour Cream – you can use greek yogurt instead.
  • Vegetable Oil – any oil can be used in this recipe, and even melted butter or margarine.
  • Frosting – if you are short on time, you can always buy store bought frosting instead of making your own.
  • Eggs – instead of 4 egg whites, you can use 3 whole eggs. Your cupcakes will taste the same, but the white layer will not be quite as white.

Variations

You could make endless variations of this recipe by switching up the cake mix or the frosting you use!

  • Try topping these cupcakes with cream cheese frosting like we did on our cookies and cream cinnamon rolls.
  • Instead of a white cake mix, try using a Funfetti cake mix or yellow cake mix.
  • Try serving these cupcakes with a scoop of ice cream on the side!
  • Try making these cupcakes with other colours for different holidays! Red and green for Christmas, green and white for St. Patrick’s Day, pink, yellow and blue for Easter…

Fourth of July cupcake decorating ideas

Now I'm NO frosting and piping expert, but I have found it really easy to frost cupcakes when using a piping bag (aka pastry bags) and tips!
Feel free to use any tips that you wish! My favorites are in a set of tips like these and disposable piping bags.

Other decorating ideas:

  • Instead of sanding sugar, you can top these cupcakes with red and blue sprinkles or even red and blue candies!
  • Instead of white frosting, you could use food coloring to create blue frosting or red frosting.

Storage

You can store these cupcakes in an airtight container at room temperature for 2-3 days.

You can also freeze these cupcakes in a freezer safe, airtight container for up to a month. I would recommend storing the cupcakes only and making the frosting when you are ready to serve them.

Expert tips and FAQs

How do you make 4th of July cupcakes?

Most Fourth of July foods are themed after the American flag, so they use the patriotic colors (red white and blue) and often incorporate stars.

To make these easy cupcakes into 4th of July cupcakes, we’ve incorporated the red white and blue colours into the layers as well as the sprinkles on top!

How do you keep cupcakes moist and fluffy?

The best way to ensure your cupcakes are moist and fluffy is to be careful not to over bake them. Watch carefully as they near the end of their cooking time.

The oil and sour cream in the cupcake recipe will help to keep them moist and fluffy as long as they are baked properly.

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!

If you enjoyed these patriotic cupcakes, check out our other Fourth of July foods like these red, white, and blue Rice Krispie Treats or these mixed berry mini trifles.

Originally published: June 2022
Updated and republished: May 2025

Recipe

4th of July cupcakes.
Print Pin
5 from 3 votes

4th of July Cupcakes

If you're looking for easy 4th of July Cupcake ideas, look no further! These red white and blue cupcakes are the perfect patriotic dessert for your Fourth of July or Memorial Day celebrations!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cool time 20 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 426kcal
Author Jessica Burgess

Ingredients

Cupcake Ingredients

  • 1 – 15.25 ounce box white cake mix
  • ¾ cup sour cream
  • ½ cup vegetable oil
  • ½ cup water
  • 4 egg whites
  • 1 teaspoon clear vanilla extract (optional)
  • red & blue food coloring
  • red & blue sanding sugar (for decoration)

Frosting Ingredients

  • ½ cup butter softened
  • 3 cups powdered sugar
  • ⅛ teaspoon salt
  • 1 ½ teaspoon clear vanilla extract
  • 3-4 tablespoons heavy cream

Instructions

Cupcakes:

  • Heat oven to 350°F. Place 12 cupcake liners into cupcake tin.
  • In the bowl of a stand mixer or a large mixing bowl, combine cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds with a stand mixer or electric hand mixer, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
  • Divide the batter into 3 medium bowls (about 1 cup each). Add red food coloring to one bowl, mixing well after each drop or two, until the batter is a nice red color (about 8-9 drops total). Repeat with another bowl and the blue coloring (about 6 drops total). Do not put any food coloring into the third bowl of batter.
  • If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen.
    NOTE: The cupcake liners should be about ⅔ full – do not overfill the cups or they will bake overflow while baking and make "muffin tops".
    Do the opposite of this process if you want cupcakes with red on top.
  • Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled (approx 20 minutes).

Frosting:

  • For the frosting, whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
  • Add the powdered sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl half way through mixing.
  • Add the vanilla and 3 tablespoons of the cream/milk and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy. 
  • Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.

Video

Notes

STORAGE: You can store these cupcakes in an airtight container at room temperature for 2-3 days. 
You can also freeze these cupcakes in a freezer safe, airtight container for up to a month. I would recommend storing the cupcakes only and making the frosting when you are ready to serve them. 
PRO TIPS: 
  • Use a toothpick to more easily spread the layers in the cupcake liners.
  • Do not overcook the cupcakes, as this can make the blue tops turn green.

Nutrition

Serving: 1cupcake | Calories: 426kcal | Carbohydrates: 39g | Protein: 1g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 44mg | Fiber: 1g | Sugar: 36g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Strawberry Cake Mix Cookies

These delicious Strawberry Cake Mix Cookies are a delightful treat that combines the taste of fresh strawberries with the creamy sweetness of a classic cake mix.

They’re easy to make, soft, chewy, and bursting with flavor. Perfect for a summer picnic, a holiday dessert, Valentine’s Day, or just a casual day at home, this strawberry cake mix cookie recipe promises a mouthful of joy with every bite. We bet you can’t stop at just one! 

Strawberry cake mix cookies on baking sheet, fresh out of the oven.

Want to carry on the strawberry theme with more tasty recipes? A great recipe option is to make some brownies with this Strawberry Brownies Recipe. Another favorite in our house is Strawberry Crunch Cake which is easy to make and a gorgeous color.

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only 7 ingredients, this recipe uses items that you may even have on hand.
  • Cake mix recipe: A lot of the work is done here by using a box of strawberry cake mix, so ideal for any level of experience.
  • Ready in less than 30 minutes: This recipe, from start to finish, only takes less than half an hour for a quick and simple dessert option.

Ingredients Needed

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

Labeled ingredients for strawberry cake mix cookies.
  • Butter – We use unsalted for this recipe, but you can use salted if you prefer. Just remember that you may want to reduce the amount of salt the recipe calls for if using salted butter.
  • Cream Cheese – A crucial ingredient that lends a velvety touch to your perfect cake mix cookies. We recommend using full-fat cream cheese for a richer taste, but a low-fat variation could work if you’re watching your calorie intake.
  • Chocolate Chips – The red, pink, and white chips were found at Michael’s but they seem to be out of stock. You can use a mixture of white and pink chocolate chips!
  • Vanilla Extract – This ingredient enhances the flavors in your delicious cookie. Always opt for pure vanilla extract over imitation for a more authentic and robust flavor. If you’re feeling adventurous, you can even try using different extract flavors like almond or lemon for a unique spin.

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’re looking for a dairy-free or vegan option, try using tofu-based cream cheese. For those watching their fat intake, Greek yogurt is a great substitute.
  • Vanilla Extract: If you’re out of vanilla extract, you can use maple syrup or honey. They also bring a unique flavor to your cookies. Alternatively, a vanilla bean can also be used; just scrape out the seeds.
  • Boxed Strawberry Cake Mix: Lemon, chocolate, or yellow cake mix can be used if strawberry is not available. Please note using a different cake mix flavor will alter the flavor of the cookies.
  • Powdered Sugar: If you’re reducing your sugar intake, you can use Stevia or Erythritol as substitutes. They are both natural sweeteners and won’t affect your blood sugar levels as much.
  • Chocolate Chips: You can use milk chocolate or dark chocolate chips if you prefer. If you’re looking for a dairy-free option, try using vegan chocolate chips. Almond slivers or chopped nuts can also add a nice crunch if you’re seeking an alternative to chocolate.

Variations

  • For a Festive Twist: Make these cookies more festive for the holidays by adding colored sprinkles or crushed peppermint candies to the dough before baking. 
  • For Chocolate Lovers: Modify the recipe by incorporating cocoa powder in the dough and topping the cookies with chocolate chips or drizzling them with melted chocolate. 
  • For a Nutty Flavor: Add a handful of chopped walnuts, pecans, or almonds into the dough for an extra crunch and a subtly nutty flavor.
  • For a Tropical Feel: Include shredded coconut in the dough, and top your cookies with a dash of lime zest to evoke a tropical island vibe. 
  • For More Fruitiness: If you love fruits, consider adding dried fruits like cranberries or raisins to your cookies. They will lend a delightful chewy texture and natural sweetness.

How to Make Strawberry Cake Mix Cookies

This easy strawberry cookie recipe is broken into 2 components:

  • make the cake mix
  • create the cookies and bake

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

STEP 1: Prepare the equipment. Heat oven to 350° and prepare a cookie sheet with a layer of parchment paper. 

STEP 2: Cream the butter and cream cheese. In a large mixing bowl, blend the butter and cream cheese together with a hand mixer until smooth. Then mix in the egg and vanilla extract to the creamed mixture. (Images 1-2)

STEP 3: Add the cake mix and chocolate chips. Now, stir in the boxed cake mix, making sure it’s thoroughly combined with the other ingredients. Toss in the white chocolate chips, making sure they’re evenly distributed in the dough. (Images 3-4)

Steps 1-4 on how to make strawberry cake mix cookies.

STEP 4: Make the cookies. Utilize a small cookie scoop to measure out the dough and shape it into balls that are about 1″ in diameter. 

STEP 5: Coat in sugar. Roll these balls in powdered sugar until they’re fully coated, and then place them at least 2″ apart on the lined baking sheet. 

STEP 6: Bake and cool. Bake these for around 10-13 minutes. Once they’re baked, let them cool down for approximately 5 minutes on a wire rack.

Strawberry cake mix cookies on cooling rack.

Recipe Pro Tips

  • When creaming the butter and cream cheese together, make sure they are at room temperature. This will help them blend smoothly and prevent chunks in the dough. 
  • Be careful not to overmix the dough when you add the cake mix. Mixing until just combined ensures a tender and soft cookie.
  • If your dough is too sticky to shape into cookie dough balls, chill it in the refrigerator for about 30 minutes. This will make it easier to handle.
  • Do not overbake the cookies. They might not look fully baked when you remove them from the oven, but they will firm up as they cool. Overbaking can result in a harder, drier cookie.
  • Store the cookies in an airtight container to maintain their softness. They can be stored at room temperature for up to a week or in the freezer for up to three months. If frozen, let them defrost at room temperature before serving.
  • Feel free to experiment with different flavor cake mixes and chips to create your own unique version of these cookies. How about trying chocolate cake mix cookies?
Strawberry cookie on white plate.

Recipe FAQs

Can I use other types of cake mix for this recipe?

Yes, you can certainly experiment with other flavors of cake mix. However, changing to a different flavor will modify the overall taste of the end result.

Can I freeze the dough for later use?

Absolutely! Freezing cookie dough is a great way to have fresh-baked cookies any time you want. Just scoop out the dough balls, freeze them on a baking sheet, then transfer them to a sealed container or bag. When you’re ready to bake, just add a couple of minutes to the baking time.

I don’t have powdered sugar, can I still make these cookies?

Yes, the powdered sugar is mainly for coating the cookies before baking for an added touch of sweetness and texture. If you don’t have any on hand, you can simply omit this step.

What can I substitute for the cream cheese?

If you don’t have cream cheese or prefer not to use it, you can substitute it with the same amount of unsalted butter. Please note that this could slightly change the texture and taste of your cookies. 

Can I add other types of mix-ins to the cookie dough?

Definitely! The best part of this recipe is the ability to add in your favorite mix-ins. Some ideas could be nuts, dried fruits, or even sprinkles for a festive touch. Just be careful not to overstuff your dough, as it could affect the cookies’ structure and baking time.

What to Serve with Strawberry Cake Mix Cookies

These Strawberry Cake Mix Cookies are a delightful treat on their own, but there are numerous ways to make them even more special. Serve them alongside a glass of cold milk or a hot cup of coffee for a classic combination. 

If you’re in the mood for a dessert platter, consider adding a selection of fine cheeses and fresh fruits, which will complement the sweetness of the cookies. For a more decadent experience, serve them with a scoop of vanilla or strawberry ice cream. 

Storage

These Strawberry Cake Mix Cookies can be stored in an airtight container at room temperature for up to one week. Ensure that the container is sealed properly to maintain the softness of the cookies. 

If you have a surplus of cookies, you can freeze them for up to 3 months. To freeze the cookies, initially freeze them on a baking sheet to avoid them sticking together. Once frozen, transfer them into a zip-top freezer bag or airtight container. 

When you’re ready to enjoy the frozen cookies, allow them to defrost at room temperature.

More Cookies Recipes You’ll Love

You can never have too many cookie recipes! So here are a couple of my other popular ones! For a birthday party, make some Funfetti Cake Mix Cookies, or try some of these just for fun:

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: January 2024
Republished and updated with video: May 2025

Recipe

Strawberry cake mix cookies on white plate.
Print Pin
5 from 7 votes

Strawberry Cake Mix Cookies

Strawberry Cake Mix Cookies are a delightful treat that combines the taste of fresh strawberries with the creamy sweetness of a classic cake mix. These easy-to-make cookies are soft, chewy, and bursting with flavor. 
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 27
Calories 129kcal
Author Jessica Burgess

Ingredients

  • ½ cup butter softened
  • 8 ounces cream cheese softened
  • ¼ teaspoon vanilla extract
  • 1 egg
  • 15.25 ounces Strawberry Cake Mix
  • 2 cups powdered sugar
  • White Chocolate chips

Instructions

  • Preheat the oven to 350° and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together butter and cream cheese.
    ½ cup butter, 8 ounces cream cheese
  • Add in vanilla extract and egg and combine.
    ¼ teaspoon vanilla extract, 1 egg
  • Next, add in cake mix and stir until well blended.
    15.25 ounces Strawberry Cake Mix
  • Add in white chocolate chips. Fold until it's evenly corporated.
    White Chocolate chips
  • Using a cookie scooper, scoop out the dough and form it into 1" ball.
  • Drop them into the powdered sugar and roll them around until coated.
    2 cups powdered sugar
  • Place them about 2" apart on the baking sheet.
  • Bake for about 10-13 minutes.
  • Once it's out of the oven, let cool for about 5 minutes.

Video

Notes

Tips for the Best Cookies:
  • Make sure the butter and cream cheese are at room temperature.
  • Be careful not to overmix the dough when you add the cake mix.
  • If your dough is too sticky to shape, chill it in the refrigerator for about 30 minutes.
  • Do not overbake the cookies.
  • Store the cookies in an airtight container to maintain their softness.

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 164mg | Potassium: 14mg | Sugar: 8g | Vitamin A: 227IU | Calcium: 40mg | Iron: 0.3mg

Fiesta Ranch Baked Potato Wedges

These Fiesta Ranch Baked Potato Wedges have so much flavor, and are nice and crispy on the edges but soft and fluffy in the middle. Serve them as an easy side dish or with a lot of different dipping sauces as a fun party appetizer.

Fiesta ranch baked potato wedges on a plate, next to a small bowl of ranch dressing for dipping.

Ingredients You’ll Need

All you’ll need for these fiesta ranch baked potato wedges, are:

  • potatoes – I like to use large baking potatoes but you can use smaller russet potatoes too.
  • Fiesta Ranch seasoning packet – Hidden Valley Ranch makes my favorite seasoning for these, and I just use an entire packet if I’m using 8 small russet potatoes, or 4 large potoates.
  • salt and pepper – these are optional and I like to sprinkle a little salt (there’s already salt in the seasoning mix, so be careful not to over-salt them) and a little pepper for an extra kick.
  • oil – I use coconut or olive oil, but you can use your favorite type for cooking.
Oil, potatoes and Fiesta ranch dressing seasoning on table.

How to Make Baked Potato Wedges

Preheat your oven to 400 degrees F.

Wash, scrub, and slice your potatoes longways, and thick enough for a hearty bite, but thin enough that it won’t take hours to cook through. When using large potatoes, I slice 3 times. When using smaller russet, I only slice twice.

Large baking potatoes sliced in to wedges.

When the potatoes have been sliced, place them in a large mixing bowl (or ziptop bag) and drizzle with oil, stir to cover, and then sprinkle on the seasoning. Stir (or shake) to coat the potatoes.

Potato wedges in large bowl, topped with Fiesta ranch seasoning.

Then, place the wedges on a cookie sheet lined with aluminum foil, making sure they don’t overlap.

Seasoned potato wedges on baking sheet.

Bake the potatoes at 400 degrees for 35-40 minutes until the potatoes are fluffy in the center.

Baked potato wedges on baking sheet, that are seasoned with ranch seasoning.

Dip Ideas for Potato Wedges

If you’re serving these Fiesta Ranch baked potato wedges as an appetizer recipe, it would be so much fun to serve different dipping sauces with these. Here are some of my favorite ideas:

Baked potato wedges on a plate, sitting next to ranch dressing.

If you have extra potatoes on hand, here are a few of our favorite potato recipes you’ll also 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: April 2017
Updated and republished: May 2025

Recipe

Fiesta Ranch potato wedges on plate next to a small bowl of ranch dressing.
Print Pin
5 from 5 votes

Fiesta Ranch Baked Potato Wedges Recipe

Fiesta Ranch Baked Potato Wedges Recipe: An easy potato side dish recipe, that's quick for a weeknight meal, bbq, or special steak dinner.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 154kcal
Author Jessica Burgess

Ingredients

  • 8 small russet potatoes or 4 large baking potatoes
  • 2 Tablespoons olive oil
  • 1 packet Hidden Valley Fiesta Ranch Seasoning Mix
  • salt & pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit
  • Wash, and slice potatoes. Cut your potato longways in half, then halve each half again, so you have 4 pieces, or if using large potatoes, an extra cut may be needed.
    8 small russet potatoes
  • In a large bowl, add potato wedges and oil, and then toss to cover all of the potato wedges. Then, sprinkle on the Fiesta Ranch seasoning packet. Toss to coat until they look evenly seasoned. If desired, sprinkle on salt and pepper.
    2 Tablespoons olive oil, 1 packet Hidden Valley Fiesta Ranch Seasoning Mix, salt & pepper
  • On a cookie sheet covered in aluminum foil, line the wedges, (not touching)
  • Bake at 400 for 35-40 minutes, or until potatoes are cooked through.

Video

Nutrition

Serving: 1serving (⅛ recipe) | Calories: 154kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Sodium: 21mg | Potassium: 879mg | Fiber: 5g | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 6.9mg

Mixed Berry Mini Trifles

Mixed Berry Mini Trifles: This trifle is an easy no bake dessert that’s pretty, too! Cubes of cake, berries, and whipped cream are all you need to make these delicious mixed berry mini trifles!

Quick Overview: 15 minutes of prep time is all you need to create these trifles, but for best results you’ll need to chill it for 2 hours. (Although it would still be delicious without the chill time!)

A close up photo of a mixed berry mini trifle.

Trifles are such a fun dessert! They are quick and easy to make, and they are always beautiful to look at since they are a layered dessert in a glass! Since this trifle is filled with fruit and whipped cream, it’s also light and fluffy and just the right mixture of sweet and tart.

This mixed berry mini trifle would also be the perfect Fourth of July trifle thanks to the red, white, and blue colors. You could make these in mini mason jars for the cutest 4th of July dessert ever, or serve them in plastic disposable cups for easy clean up. (Or also make these red, white and blue cupcakes or Fruit Flag Pizza for an easy dessert for the holiday, too!)

No matter whether you serve this as a 4th of July trifle or some other time, in a plastic cup or in a mason jar, they are sure to be a hit!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

Different Ways to Serve: This recipe is for 6 individual mini trifles, which makes serving them a breeze! Or, you can make this in a large trifle serving dish instead. (Both directions are in the recipe card below!)

Simple: You can grab all the ingredients to make these trifles at the grocery store next time you go. Nothing fancy is needed, just some cake, berries, and the ingredients for whipped cream (or ready made whipped cream)!

Delicious: These trifles are amazing – not too sweet, light and fluffy, and so fresh with the berries added in. These are the perfect summer dessert, whether it’s as a no bake Fourth of July dessert, for a backyard barbecue, or just for a weeknight dinner!

No Bake: This dessert is perfect for those warm summer months because you don’t need to heat up the oven!

Ingredients for Mixed Berry Angel Food Trifle

You only need 6 ingredients to make these pretty no bake desserts (or 4 if you buy ready-made whipped cream)!

Ingredients for berry trifle.
Ingredients.

You can find the complete list of ingredients and directions can be found in the recipe card below.

  • 4 cups prepared angel food cake or pound cake, cut into small ½-inch cubes
  • 1 ½ cups strawberries, chopped or sliced – or more for decorating the top
  • 1 ½ cups blueberries – or more for decorating the top
  • ⅔ cup powdered sugar
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

  1. Set out 6 (9-ounce) clear plastic cups or 6 (8-ounce) mason jars .
  2. In the bowl of a stand mixer with the whisk attachment or a hand mixer, prepare the whipped cream by combining the heavy whipping cream, powdered sugar and vanilla; beat on high speed until stiff peaks form (about 2-3 minutes).
Ingredients for whipped cream in the bowl of a stand mixer.
Make whipped cream.
  1. To arrange the trifles, place 1 layer of cake cubes into the bottom of each cup. 
  2. Add a layer of strawberry pieces (just enough to cover the cake). Place the layers neatly so they look like stripes.
A layer of cake cubes in a plastic cup.
Arrange cake layer.
A layer of chopped strawberries in a plastic cup.
Add strawberry layer.
  1. Spoon some whipped cream on top of the strawberries. Then place another cake layer on top of the whipped cream. 
A layer of whipped cream in a plastic cup.
Add more whipped cream.
A second layer of cake cubes in a plastic cup.
Add another cake layer.
  1. Add a layer of blueberries. Top with a last layer of whipped cream. 
A layer of blueberries in a plastic cup.
Add blueberries.
The final layer of whipped cream in the plastic cup.
Add final whipped cream layer.
  1. Decorate with additional blueberries and strawberries, if desired. 
  2. For best taste, cover and refrigerate for at least 2 hours before serving. (Although it would still be delicious if you don’t have that kind of time to chill.)
6 mini trifles, 3 with chopped strawberries on top and 3 with blueberries.
Mixed berry mini trifles!

Note: If you’re here because you’re looking for more ways to make your Fourth of July feel fun and festive, check out the blog! We’ve got 4th of July recipes, decorating ideas, and more!

Strawberries, blueberries, angel food cake, and whipped cream, layered in a trifle bowl.

Substitutions & Variations

Need to make a substitution? Looking to change up this recipe a bit? Here are a few suggestions…

  • Cake – instead of angel food or pound cake, you could try using white cake. Really you could use any cake you like, but if you’re going for the “red, white, and blue” look, you need some form of white cake.
  • Berries – instead of strawberries, you could use raspberries or even chopped cherries!
  • Whipped Cream – instead of making fresh whipped cream, you can use canned whipped cream or even a thawed tub of cool whip.

Trifle recipes are super adaptable. You can use this recipe to make a trifle for any occasion by getting creative with the cake, the creamy layer, and the texture layer. You could try chocolate cake, chopped chocolate or cookies, and pudding! There are so many possible combinations, and they would all be delicious.

Strawberries and blueberries on top of angel food cake trifle.

Storage

You can store your prepared berry and angel food trifle covered in the refrigerator for 1-2 days. They'll still be good to eat as long as the fruit doesn't look old and the cake isn't soggy.

For the best results, I’d recommend not making them too far ahead so everything is fresh! If you did need to prepare things ahead, you could get all your ingredients ready and store them separately until the day you want to make and eat the trifles.

Expert Tips and FAQs

Should I use store-bought cake or make my own?

Either one will work and taste great! If you're looking for quick and easy, already prepared cake is the way to go. If buying a prepared cake, make sure it's at least 10 ounces in order to get 4 cups of cubes when you cut it. Or, I have an easy pound cake recipe if you’d prefer to make it yourself.

Do I HAVE to chill these trifles before serving them?

No, it’s not mandatory. While the chilling time will give this dessert the best flavor and texture, you absolutely could serve them right after assembling them if you are short on time.

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!

Looking for more no bake desserts? Try our no bake cherry cheesecake or our amazing brownie peanut butter cup cheesecake trifle!

Originally published: May 2022
Updated and republished: May 2025

Recipe

A mixed berry mini trifle.
Print Pin
5 from 5 votes

Mixed Berry Trifle

Mixed Berry Mini Trifles: This trifle is an easy no bake dessert that's pretty, too! Cubes of cake, berries, and whipped cream are all you need to make these delicious mixed berry trifles! 
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 trifles
Calories 627kcal
Author Jessica Burgess

Ingredients

  • 4 cups prepared angel food cake or pound cake cut into small ½-inch cubes
  • 2 cups strawberries chopped or sliced – or more for decorating the top
  • 1 ½ cups blueberries or more for decorating the top
  • ⅔ cup powdered sugar
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

  • Set out 6 (9-ounce) clear plastic cups or 6 (8-ounce) mason jars, or a large trifle serving bowl.
  • In the bowl of a stand mixer with the whisk attachment or a hand mixer, prepare the whipped cream by combining the heavy whipping cream, powdered sugar and vanilla; beat on high speed until stiff peaks form (about 2-3 minutes).
  • To arrange the trifles, place 1 layer of cake cubes into the bottom of each cup. Or, if making a large trifle bowl, place half of the cake cubes in the bottom.
  • Add an even layer of strawberry pieces (just enough to cover the cake).
  • Spoon some whipped cream on top of the strawberries. Then place another cake layer on top of the whipped cream. If making a large trifle bowl, spread half of the whipped cream on top.
  • Add a layer of blueberries. Top with a last layer of whipped cream. 
  • Decorate with additional blueberries and strawberries, if desired. 
  • For best taste, cover and refrigerate for at least 2 hours before serving. (Although it would still be delicious if you don't have that kind of time to "chill" the trifles!) Enjoy!

Video

Nutrition

Serving: 1trifle | Calories: 627kcal | Carbohydrates: 110g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 841mg | Potassium: 339mg | Fiber: 2g | Sugar: 63g | Vitamin A: 607IU | Vitamin C: 25mg | Calcium: 167mg | Iron: 1mg

The BEST Chicken Macaroni Salad

Chicken Macaroni Salad: An easy pasta salad recipe using pasta, mayonnaise, mustard, seasoned salt, pepper, celery, onion, and chicken to create a side dish or main course, favorite!

This chicken noodle salad is ready in 30 minutes and great for a summertime picnic, or even as a holiday side dish.

chicken macaroni salad in brown bowl

Whether it’s a special occasion or just a recipe to add to your favorite lunch recipes, this, along with our delicious shrimp macaroni salad will be a hit.

You may also love this curry chicken salad recipe!

Why You’ll Love This Chicken Macaroni Salad

This is one of the simple pantry staple side dish recipes and salad recipes that you’ll want to hang on to. With the chicken in it, it could also easily be considered one of the easiest and lightest main dish recipes you could make for summer! It’s similar to the Chicken Caesar Pasta Salad, that has gone viral and that everyone seems to love!

It’s a simple creamy dressing tossed with tender pasta, chicken, celery, and onion that's done in a flash.

Hey Fantabulosity readers! It's Meg from Meg's Everyday Indulgence popping in with a delicious recipe to satisfy all your carb cravings.

How ready are you all for summer food? I adore any kind of pasta or macaroni salad, especially when the weather is warm, and I'm hoping you all feel the same way.

Chicken macaroni salad in serving bowl.

This recipe is incredibly easy so beginner cooks will love making it and experienced cooks will love how something so easy, tastes so delicious!

We know you’ll also love this cold tuna pasta salad recipe!

Ingredient Checklist

You only need a few ingredients to make this easy chicken macaroni salad recipe. Here's everything you need:

  • Pasta (we use macaroni noodles but feel free to use whatever pasta you prefer!) You can also use elbow macaroni to make this macaroni and tomatoes recipe!
  • Mayonnaise
  • Classic yellow mustard
  • Seasoned salt – If you don't have seasoned salt, don't fret. You can use kosher salt in its place and it will still be delicious. I prefer the seasoned salt here because it just gives it that extra little interest and flavor.
  • Black pepper
  • Celery
  • Onion
  • Chicken (We use boneless chicken breast, but you can use canned chicken to make it even easier!) Or, you can even boil chicken breast ahead of time, use leftover chicken or use a rotisserie chicken!

I'm betting you already have everything you need on hand to make this macaroni salad.

What Kind of Pasta to Use for Macaroni Salad

I chose to use elbow macaroni to keep it looking classic but you can use whatever short cut pasta that you have in your pantry. This could be made with pasta shells or even rotini.

How to Make Easy Chicken Macaroni Salad

Mixing up this Chicken Macaroni Salad couldn't get easier.

  1. First thing, cook the pasta according to package directions. While the pasta is cooking, whisk together the mayo, mustard, seasoned salt, and pepper. Set that aside while you prep the onion and celery.
  2. Thinly slice a large stalk of celery and dice ½ cup of onion. You can use a sweet onion for a milder flavor or a red onion if you love that pop of color. Any variety will work here. Mix the chopped veggies into the dressing and it's ready for the pasta.
Dressing mixture in one photo and chicken and veggies added to dressing in 2nd photo.
  1. Once the pasta is cooked to al dente, rinse it with cold water and drain it well. You don't want to add hot pasta to a cold, mayo-based dressing.
  2. You can serve it right away or refrigerate it and serve later. However, it’s recommended to make it the day of, so that creamy mayonnaise dressing won’t soak in too much!
Two images: one showing the cooked macaroni being added to bowl of dressing, and then the other photo showing it all mixed.

What to Serve with Chicken Macaroni Salad

Macaroni salad pairs really well with so many dishes but here are some of our favorites:

Pasta Varieties

If you want to experiment and add in other items to this pasta salad, here are some great ideas to try:

  • chopped bell peppers
  • cheddar cheese
  • chopped carrots
  • chopped hard boiled eggs made in the Instant Pot
  • sweet pickle relish
  • sour cream
  • chopped green onions
  • Fritos (Yeah! Wouldn’t that add a fun crunch?)
  • Sriracha
  • liquid smoke (but just a drop! It’s very overpowering if you add too much.)
  • fresh basil leaves or fresh parsley
Chicken macaroni salad in round serving bowl.

Recipe FAQs

How do I keep macaroni from absorbing mayonnaise?

Cold pasta will help keep the mayonnaise from absorbing in to the noodles. So a good thing you can do is either refrigerate the pasta after cooking, or you can simply run cold water over the noodles while in a colander until the past has cooled off.

How long does macaroni salad last?

Macaroni salad will keep in the refrigerator for up to 3 days, if stored in an air-tight container.

Do you eat macaroni salad cold or hot?

You can eat it cold or hot but most of the time it’s served cold.

If you need more ideas of what to add to your barbecue, keep this Amish Potato Salad, Summer Side Salad, Easy Bacon Ranch Pasta Salad, crab salad recipe and Tomato Mozzarella Avocado Salad in mind.

Pro Tip

If you make a batch of shredded chicken in the slow cooker, you can use it in this recipe, along with other chicken recipes here on the blog!

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

Originally published: March 2020
Republished and updated: 2025

Recipe

Chicken macaroni salad in a bowl.
Print Pin
4.96 from 49 votes

Chicken Macaroni Salad

Chicken Macaroni Salad: An easy recipe using pasta, mayo, mustard, seasoned salt, pepper, celery, onion and chicken to create a side dish favorite!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 356kcal
Author Jessica Burgess

Ingredients

  • 16 ounces elbow macaroni
  • 1 cup mayo
  • 4 teaspoons yellow mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • ½ cup chopped onion
  • ½ cup sliced celery, about 1 large stalk
  • 2 ½ cups diced cooked chicken

Instructions

  • Bring a large pot of water to a boil and cook elbow macaroni according to package directions.
  • Meanwhile, in a large bowl, mix together the mayo, mustard, seasoned salt, black pepper, onion, celery and chicken. Set aside.
  • Rinse elbow macaroni in cold water and drain very well. Add to the bowl of the mayonnaise mixture and stir until well coated. Serve or refrigerate until ready to serve.

Video

Notes

How to keep pasta from absorbing the mayonnaise:
Cold pasta will help keep the mayonnaise from absorbing in to the noodles. So a good thing you can do is either refrigerate the pasta after cooking, or you can simply run cold water over the noodles while in a colander until the past has cooled off.
How long does macaroni salad last?
Macaroni salad will keep in the refrigerator for up to 3 days, if stored in an air-tight container.
Do you eat macaroni salad hot or cold?
You can eat it cold or hot but most of the time it’s served cold.

Nutrition

Serving: 1cup | Calories: 356kcal | Carbohydrates: 35g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 372mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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.
Print Pin
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.
Print Pin
5 from 1 vote

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!

Video

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…

Now, for the Christmas season, you can make this Eggnog Tres Leches cake for holiday flavor.

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 4 votes

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