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Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake with Peanut Butter Frosting

This peanut butter cake is the ultimate potluck dessert, a rich peanut butter sheet cake with peanut butter icing that’s made for sharing. It’s perfect for holidays, barbecues, or just an easy weekend treat.

This cake is great for sharing, and it's part of my larger list of desserts for a potluck.

A slice of peanut butter cake on a round vintage plate.

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. And if you love the combination of peanut butter and chocolate, you’ll adore this chocolate peanut butter dump cake.

Frequently Asked Questions

What kind of peanut butter is best for this cake?

Regular creamy peanut butter like Jif or Skippy works best. Natural peanut butter separates and can make the cake and icing oily, so save that one for your toast.

Can I use crunchy peanut butter?

You can, especially in the cake, for little bits of peanut throughout. For the icing, stick with creamy so it stays smooth and spreadable.

Do I have to use buttermilk?

Buttermilk keeps this cake tender and moist, so I don’t recommend skipping it. In a pinch, stir 1 tablespoon of lemon juice or white vinegar into a scant cup of milk, let it sit 5 minutes, and use that.

Can I freeze peanut butter sheet cake?

Yes. Wrap it well, frosted or unfrosted, and freeze up to 3 months. Thaw at room temperature before serving.

Can I add chocolate?

Absolutely, peanut butter and chocolate are a classic pair. Drizzle melted chocolate over the icing or add a layer of chocolate frosting.

Half of a peanut butter sheet cake in a 9x13 baking pan.

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.

Peanut butter icing on peanut butter cake is not subtle, and that’s the point. Browse more potluck cake recipes.

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.
Baked peanut butter cake in a 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!
Creamy peanut butter frosting on top of peanut butter cake.

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.
A slice of peanut butter cake with a fork taking a bite out.

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:

Or if you finish this peanut butter cake and need something quick later, add some peanut butter to this mug cake!

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

Print Pin
5 from 6 votes

Peanut Butter Cake with Peanut Butter Frosting

This peanut butter sheet cake with peanut butter icing is easy to make and perfect for feeding 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
  • 4 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, 4 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

Notes

Peanut butter: Use regular creamy peanut butter (like Jif or Skippy). Natural peanut butter separates and can make the cake and icing oily.
Buttermilk: Don’t skip it, it’s what keeps the cake tender and moist. No buttermilk? Stir 2 teaspoons of lemon juice in to ½ cup of milk and let it sit for about 5 minutes.
Icing tip: Use room-temperature butter for the smoothest icing, and spread it while the cake is still slightly warm so it melts into a silky layer.
Storage: Cover and keep at room temperature up to 3 days, or refrigerate up to 5.
Freezing: Wrap well and freeze up to 3 months. Thaw at room temperature before serving.

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
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

The BEST Vanilla Mug Cake Recipe

Vanilla Mug Cake: A super EASY microwavable mug cake recipe without egg and a few other simple ingredients ready in just 7 minutes.

Cake recipes are a favorite easy dessert around here, and after making this multiple times and perfecting it, we’ve decided this is the BEST vanilla mug cake recipe that there is!

Vanilla mug cake in a mug with sprinkles.
[feast_advanced_jump_to]

What is a Mug Cake?

A mug cake is a single-serving cake that you can make in a pinch when you have a craving for a sweet treat! With a few ingredients, you can microwave a cake in a microwave-safe mug, cup, or small bowl, for a perfect dessert just for you! If you’re looking to feed a crowd, this cloud cake would be a good alternative.

Why You’ll Love This Recipe:

  • Dessert for one: When you’re on the hunt for single-serving desserts, this one tops the cake! (No pun intended… well, maybe a little.) Mug recipes may just become your new favorite thing!
  • Microwaved: The best part is that this vanilla mug cake recipe is mixed in and microwaved in the mug so you don't have to dirty any dishes except your measuring cups and spoons.
  • Kid-friendly: It’s the perfect treat if your kiddos have a sweet tooth and they want to try and make something on their own!
  • Texture: I was so pleasantly surprised by the texture of this mug cake. I was expecting weird and chewy and spongy but instead, it was light and fluffy. A key to keeping the texture super light and fluffy is mixing it with a fork to help break up any clumps to create a smooth batter.

How do you make a vanilla mug cake from scratch?

Vanilla Mug Cake Recipe

It is made with common ingredients that you'll probably already have in your pantry and refrigerator, and you’ll only need a large mug to cook it in! You simply mix the ingredients (lightly) and then microwave them, and it’s ready to eat.

Ingredient List

This only takes a few simple ingredients! Make sure to see the recipe card below for the full list of ingredients and instructions.

Wet Ingredients:

  • melted butter
  • vanilla extract
  • milk

What kind of milk to use for mug cake? I’ve used 2% and whole milk when testing the recipe but you can use whatever milk you have on hand whether it’s skim, coconut, or almond milk. I’ve also had others tell me in the comments that they’ve used certain kinds and it works well too!

Dry Ingredients:

  • white granulated sugar
  • all-purpose flour
  • baking powder
  • salt
Ingredients for Vanilla Mug cake

Step by Step Directions

  • Add butter to your mug (or ramekin like I used on the day I took photos) and microwave until melted.
Melted butter and ingredients in mug
  • Stir vanilla extract, milk, and sugar into the butter.
  • Add flour, baking powder, and salt (and sprinkles if using) and stir using a fork until combined. You don’t want a lot of clumps. (A couple is fine but not a lot.)
Wet ingredients before microwaving
  • Microwave mug cake for 1 minute and 10 seconds (I found to be the sweet spot) to 1-½ minutes. Microwave powers can vary.

    TIP: You’ll want to watch it, and when the cake doesn’t look wet any longer, (a bit shiny is ok!), it should be ready!

    Be careful removing the mug from the microwave as it may be hot.
Microwaved mug cake ready to eat

FAQs

Can you reheat a vanilla mug cake?

You can! If you don’t eat it all the first round, cover it with plastic wrap or aluminum foil and store in the refrigerator for up to one day. To reheat, simply remove cover and reheat in the microwave for 10-15 seconds until heated through.

Can you eat mug cakes cold?

Sure! If you don’t prefer to reheat it, you can eat it cold!

What kind of mug do I use for mug cakes?

If you’re making a mug cake in the microwave, be sure to use a microwave-safe mug as it could be really hot to the touch when finished cooking! You can also use a small ramekin.

Is it safe to eat mug cakes?

Absolutely! It’s a great way to enjoy a quick sweet treat when the craving hits! Plus, with this recipe, you can add in your favorite toppings if desired!

Why is my mug cake rubbery or dense?

Usually one of two things: overmixing the batter, or overcooking it. Stir with a fork until combined, and pull it the second the top is set. A few extra seconds is all it takes to go from soft to rubbery.

Can I make a mug cake without a microwave?

Yes. Bake it in an oven-safe ramekin at 350°F for 12-15 minutes, until the top springs back.

How long do you microwave a mug cake?

About 60-90 seconds depending on your microwave’s wattage. Start at 60, then add 10 seconds at a time until the top is just set.

Is this mug cake eggless?

Yes! It’s made without eggs, perfect for when you’re out or just want a
quick single-serving treat.

Vanilla Cake in a mug eating with a spoon

Tips for the Best Vanilla Mug Cake

  • Use a fork, not a spoon. This is the whole secret to a light, fluffy mug cake. A fork breaks up the flour so the batter gets completely smooth, and smooth batter is what bakes up fluffy. Don’t worry about “overmixing” here, that’s not the risk. The real mistake is under-stirring and leaving dry flour pockets, which sink and turn the bottom gummy. Stir with a fork until there are no lumps and no dry streaks, getting into the bottom and corners of the mug.
  • Watch your microwave. Every microwave’s different. Start at the recommended time and add 10 seconds at a time. Overcooking is what turns it tough and dry.
  • Spoon and level your flour. Scooping straight from the bag packs it in and
    makes a heavy cake.
  • Use a mug that’s big enough. Remember, the batter rises as it cooks, so start with it about half full.

Vanilla Cake Topping Ideas

This vanilla mug cake is so great on its own but if you want to top this vanilla mug cake, here are my favorite ideas:

  • Sprinkles (I’ve put those in the cake batter and have sprinkled on top.)
  • A scoop of Vanilla Ice cream
  • Mint Buttercream Frosting or Chocolate Buttercream
  • Strawberries and Whipped Cream
  • Fresh fruit
  • Sliced bananas
  • Peanut Butter
  • A dollop of whipped cream
  • Chocolate chips
  • Nuts
  • Brown Sugar
  • A drizzle of chocolate sauce
  • Salted caramel drizzle
Vanilla Mug Cake

More Cake Recipes You’ll Love

If you love easy dessert recipes like this vanilla mug cake, you’ll also love these top fan favorites! This Milky Way Cake is increasingly popular, as well as this Easy Carrot Cake, this 7Up Pound Cake, and this Easy Pound Cake.

Thank you to Meg's Everyday Indulgence for sharing another easy dessert recipe with us!

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

Vanilla mug cake in vintage coffee mug.
Print Pin
4.85 from 111 votes

Vanilla Mug Cake

This easy vanilla mug cake is made without eggs, uses simple pantry ingredients, and is ready from the microwave in just a few minutes.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 serving
Calories 493kcal
Author Jessica Burgess

Equipment

  • Microwave safe mug

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ¼ cup milk any type will work
  • 2 tablespoons granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • sprinkles if desired

Instructions

  • Add butter to your mug. Microwave until melted. Stir vanilla extract, milk and sugar into the butter. Add flour, baking powder and salt (and sprinkles if using) and stir with a fork until combined and you have a smooth batter. (Make sure to scrape the sides and the bottoms to get any hidden clumps.)
  • Microwave mug cake 1 minute to 2 minutes. (I found 1 minute and 10 seconds in the sweet spot for my microwave.)
    Be careful removing the mug from the microwave as it may be hot.

Video

Notes

Note: I’ve used whole and 2% milk when testing the recipe but you can use whatever milk you have on hand, whether it’s whole, skim, or almond milk.
Use a fork to mix! This helps break up clumps that could cause a gummy texture.

Nutrition

Serving: 1cup | Calories: 493kcal | Carbohydrates: 58g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 479mg | Potassium: 205mg | Fiber: 1g | Sugar: 33g | Vitamin A: 838IU | Calcium: 122mg | Iron: 1mg

Coca-Cola Cake (The Old-Fashioned Sheet Cake Everyone Asks For)

This Coca-Cola Cake is an old-fashioned chocolate sheet cake baked in a 9×13, with mini marshmallows folded into the batter and warm chocolate frosting poured over the top, a lot like this peanut butter sheet cake. It’s easy to make, feeds a crowd, and has that nostalgic flavor everyone remembers from church cookbooks and family reunions.

Marshmallows in the batter and warm frosting poured on top. Find more nostalgic cake recipes here.

An Easy Chocolate Sheet Cake That Tastes Like an Old-Fashioned Favorite

A slice of Coca-Cola Cake on a vintage plate, sitting next to a can of Coke.

The Coca-Cola does two things here. It keeps the cake incredibly moist, and it adds a soft caramel note under all that chocolate. You won’t bite into it and taste soda. You’ll just taste a deeper, richer chocolate cake than you’re used to. If you’ve made this hot fudge cake before, you already know the kind of gooey, comforting dessert we’re going for.

The warm frosting is the trick. You pour it over the cake while both are still warm, so it soaks in a little at the edges and sets up smooth and fudgy on top. It’s the same pour-it-while-warm method that makes a good Tandy cake so hard to walk past.

This one belongs on the table right next to the rest of your easy potluck desserts. If your family reaches for anything made with a can of soda, like this 7UP cake, or they love an easy chocolate crowd-pleaser like this black forest poke cake, this is the cake they’ll be asking you to bring again.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

FAQs

What does Coca-Cola Cake taste like?

Like a rich, moist chocolate sheet cake. The cola adds a light caramel background note, but it doesn’t taste like soda. The marshmallows melt in and leave little soft, sweet pockets throughout the cake.

Does Coca-Cola Cake actually taste like Coke?

No. The Coca-Cola mostly works behind the scenes to keep the cake moist and boost the chocolate flavor. Most people can’t pick out the soda unless you tell them it’s in there.

Why do you put Coca-Cola in a cake?

The cola adds moisture and a little caramel sweetness, and it pairs naturally with chocolate. It’s an old grocery-store trick from a time when a can of Coke was always in the pantry.

Can I use a different cola?

The recipe is written for Coca-Cola, but any regular cola will work the same way. Diet colas can change the sweetness and texture a little, so regular is the safer choice.

Do I have to add the marshmallows?

No. The 1 cup of mini marshmallows melts into the batter for extra sweetness, but the cake still bakes up fine without them if you’d rather leave them out.

Should I add nuts?

That’s up to you. Many traditional Coca-Cola Cakes stir a cup of chopped pecans or walnuts into the frosting. Leaving them out gives the softest texture and works for the widest crowd, so that’s the way I’d lean.

Can I make Coca-Cola Cake ahead of time?

Yes. It actually holds up well, so you can bake and frost it a day before you need it. Let the frosting set completely, then cover it once it’s cool.

How do I store Coca-Cola Cake?

Cover it and keep it at room temperature for up to 3 days, or in the fridge for up to 5. To freeze, wrap individual slices well and freeze for up to 3 months, then thaw at room temperature before serving.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Cake:

  • 2 cups all-purpose flour – Gives the cake its structure.
  • 2 cups granulated sugar – Sweetens the batter and helps keep it moist.
  • ½ teaspoon salt – Balances the sweetness and deepens the chocolate flavor.
  • 1 teaspoon baking soda – Helps the cake rise.
  • 1 cup Coca-Cola – Adds moisture and a soft caramel note.
  • 1 cup salted butter (2 sticks) – Adds richness to the batter.
  • ⅓ cup unsweetened cocoa powder – Gives the cake its chocolate flavor.
  • ½ cup buttermilk – Keeps the crumb tender.
  • 2 large eggs – Bind the batter together.
  • 1 teaspoon vanilla extract – Rounds out the chocolate flavor.
  • 1 cup mini marshmallows – Melt into the cake for little pockets of sweetness.

For the Chocolate Frosting:

  • ½ cup salted butter (1 stick) – Makes the frosting smooth and rich.
  • 3 tablespoons unsweetened cocoa powder – Adds the chocolate flavor.
  • 6 tablespoons Coca-Cola – Thins the frosting and carries the flavor through.
  • 1 teaspoon vanilla extract – Adds warmth and depth.
  • 3¾ cups powdered sugar – Sweetens and thickens the frosting so it sets.

Optional:

  • 1 cup chopped pecans or walnuts – Stir into the frosting for crunch. Many traditional recipes include them, but leaving them out gives the best texture for a crowd.

Instructions

  • Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  • In a large bowl, whisk together the 2 cups flour, 2 cups sugar, ½ teaspoon salt, and 1 teaspoon baking soda.
  • In a medium saucepan over medium heat, combine the 1 cup Coca-Cola, 1 cup butter, and ⅓ cup cocoa powder. Heat until the butter melts and the mixture just begins to simmer, whisking now and then.
Butter, cocoa and Coca Cola in a saucepan.
  • Pour the hot cocoa mixture into the dry ingredients and whisk until combined.
Hot chocolate mixture poured in to dry ingredients.
  • Add the ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Stir just until smooth.
Eggs, buttermilk and oil added to chocolate mixture in mixing bowl.
  • Fold in the 1 cup mini marshmallows.
Marshmallows added to chocolate mixture in mixing bowl.
  • Pour the batter into the prepared dish.
Coca-Cola cake batter in 9x13 baking dish.
  • Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Some marshmallows may rise to the top as it bakes. They disappear under the frosting.
Baked Coca-Cola caked in 9x13 baking dish.

How to Make the Chocolate Frosting

  • About 5 minutes before the cake is done, start the frosting.
  • In a saucepan over medium heat, melt the ½ cup butter with the 3 tablespoons cocoa powder and 6 tablespoons Coca-Cola until smooth and hot.
Cocoa butter and Coca Cola in a sauce pan.
  • Take it off the heat and whisk in the 1 teaspoon vanilla and 3¾ cups powdered sugar until smooth.
Powdered sugar added to sauce pan with chocolate frosting mixture.
  • Stir in the 1 cup chopped nuts now if you’re using them.
  • Pour the warm frosting over the warm cake and spread it evenly.
Chocolate Coca-Cola frosting poured on top of Coca-Cola cake in 9x13 baking dish.
  • Let the frosting cool and set before slicing.

Tips

  • Frost the cake while both the cake and the frosting are still warm. That’s what gives the top its smooth, fudgy finish.
  • Time the frosting to be ready the moment the cake comes out. Start it about 5 minutes before the bake time is up.
  • Pull the cake when a toothpick comes out with a few moist crumbs, not clean, so it stays moist.
  • Don’t worry if some marshmallows float to the center and to the top while baking. The warm frosting covers them.
  • Let the frosting set before slicing so you get clean pieces.
  • Leave the nuts out for the softest texture, or stir them into the frosting if your crowd loves the crunch.
A slice of Coca-Cola cake on a vintage plate, sitting next to a can of Coca-Cola.

More Recipes

If you love an easy chocolate cake like this one, then you’ll also love these:

Recipe

A slice of Coca-Cola cake on a vintage plate, sitting next to a Coca-Cola can.
Print Pin
5 from 4 votes

Coca-Cola Cake

A rich, old-fashioned chocolate sheet cake made in a 9×13 with mini marshmallows and warm chocolate frosting poured right over the top. The Coca-Cola keeps it moist and adds a soft caramel note under all that chocolate. It's easy to make and feeds a crowd, which makes it a potluck and family-dinner favorite.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings 15 servings
Calories 534kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup Coca-Cola
  • 1 cup salted butter 2 sticks
  • ⅓ cup unsweetened cocoa powder
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows

For the Frosting:

  • ½ cup salted butter 1 stick
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons Coca-Cola
  • 1 teaspoon vanilla extract
  • 3¾ cups powdered sugar
  • 1 cup chopped pecans or walnuts optional

Instructions

Cake

  • Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  • Whisk together the flour, sugar, salt, and baking soda in a large bowl.
  • In a medium saucepan over medium heat, combine the Coca-Cola, butter, and cocoa powder. Heat until the butter melts and the mixture just begins to simmer, whisking occasionally.
  • Pour the hot cocoa mixture into the dry ingredients and whisk until combined.
  • Add the buttermilk, eggs, and vanilla. Stir just until smooth.
  • Fold in the mini marshmallows.
  • Pour the batter into the prepared dish and bake for 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. (Don't worry if some of the mini marshmallows rise toward the top or center of the cake while baking. They'll be covered with the warm frosting and melt into the cake.)

Chocolate Frosting

  • About 5 minutes before the cake is done, melt the butter with the cocoa powder and Coca-Cola in a saucepan over medium heat until smooth and hot.
  • Remove from the heat and whisk in the vanilla and powdered sugar until smooth.
  • Stir in the nuts if using.
  • Pour the warm frosting over the warm cake and spread evenly.
  • Let the frosting set before slicing.

Video

Notes

  • Frost the cake while both the cake and frosting are warm for the smoothest top.
  • Have the frosting ready the moment the cake comes out of the oven.
  • Bake just until a toothpick shows a few moist crumbs so the cake stays moist.
  • Leave the nuts out for the softest texture, or add them for crunch.

Nutrition

Serving: 1slice | Calories: 534kcal | Carbohydrates: 77g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 319mg | Potassium: 123mg | Fiber: 2g | Sugar: 61g | Vitamin A: 614IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 2mg
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Apple Bread Recipe with Maple Glaze (So Moist and Easy)

This apple bread recipe is a moist, old-fashioned quick bread with a little chunk of apple in every bite, a lot like our best banana bread. Applesauce keeps it tender, coconut and pecans add texture, and an easy maple glaze goes on while the loaf is still warm. It’s simple to make, great for brunch or an afternoon snack, and full of that cozy bread recipe everyone loves.

If you’re baking with apples this fall, this apple dapple cake is another easy one that feeds a crowd.

Quick breads count as dessert in my book. Here’s the rest of our apple and pumpkin favorites.

A Moist Apple Bread That Feels Like an Old-Fashioned Favorite

Sliced apple bread with maple frosting.

The secret to how moist this loaf is comes from applesauce. It does double duty, adding apple flavor and keeping every slice soft for days. Fresh chopped apples fold right into the batter, so you get real fruit in the crumb instead of just spice. If you like apple flavor in easy forms, you’ll want to try this alongside slow cooker apple butter and a batch of slow cooker apple cinnamon oatmeal. Or for more apple goodness, this harvest cake is loaded with chopped apples and warm spices for a comforting fall treat.

The maple glaze is what takes it over the top. It’s just butter, maple syrup, and powdered sugar whisked smooth, then spread over the warm loaf so it soaks into the top. If a glazed quick bread sounds like your kind of thing, you’ll love this cherry bread too. And when you’re in a fall baking mood, keep this easy pumpkin bread and cinnamon roll casserole on your list.

Loaf of apple bread with maple glaze and a slice lying in front.

This one travels well, which makes it a nice addition to any easy potluck dessert spread. Bring it to a brunch or a family get-together and set it next to something like Snicker apple salad, and it won’t last long.

FAQs

What kind of apples are best for apple bread?

A mix works best. This recipe uses Granny Smith and Honeycrisp, so you get one tart apple and one sweet apple. The combination gives the bread a nice balanced flavor.

Why is this apple bread so moist?

The applesauce. It adds moisture along with the fresh chopped apples, so the loaf stays soft and never dries out.

Can I make it without the coconut and pecans?

Yes. The shredded coconut and chopped pecans add texture, but you can leave either one out if you prefer a plain apple loaf.

Do I have to add the maple glaze?

No, but it’s worth it. The glaze adds a sweet, decadent top. If you skip it, the bread is a little less sweet and works well for breakfast.

Can I make mini loaves instead of one big loaf?

You can. Divide the batter into 3 or 4 small loaf pans depending on their size. Start checking them early, since smaller loaves bake faster.

How do I store apple bread?

Store it in an airtight container in the refrigerator for up to a week. To keep it longer, freeze it for up to 3 months and thaw before serving.

Can I use cinnamon instead of pumpkin pie spice?

Yes. Pumpkin pie spice already has cinnamon in it, so plain cinnamon is a fine swap if that’s what you have on hand.

Why did the top of my loaf shrink as it cooled?

That’s normal. Once the apple bread starts to cool, the top can shrink down a little. It doesn’t affect the flavor or texture.

Can I use a different oil instead of coconut oil?

Yes. The coconut oil is only 2 tablespoons, so you can swap it 1:1 for vegetable, canola, or avocado oil. Melted butter works too and adds a little richness. The shredded coconut in the batter still gives you that flavor.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make apple bread sitting on counter.

For the Bread

  • 2 medium apples, peeled and chopped (Granny Smith and Honeycrisp) – Fresh fruit and little bites of apple in every slice.
  • 1 teaspoon lemon juice – Keeps the chopped apples from browning.
  • 1 ½ cups unsweetened applesauce – Adds moisture and apple flavor.
  • 2 large eggs – Bind the batter and give it structure.
  • 2 tablespoons coconut oil, melted – (or vegetable, canola, or avocado oil) – Adds richness and a soft crumb.
  • 1 ½ teaspoons vanilla extract – Rounds out the flavor.
  • ½ cup dark brown sugar – Sweetens the loaf with a light molasses note.
  • 1 ½ cups all-purpose flour – The base of the bread.
  • 1 teaspoon baking soda – Helps the loaf rise.
  • 1 teaspoon pumpkin pie spice – Warm fall spice that pairs with apples.
  • ½ teaspoon sea salt – Balances the sweetness.
  • ½ cup shredded coconut – Adds texture and a little chew.
  • ½ cup chopped pecans – Adds crunch.

For the Maple Glaze

  • 2 tablespoons butter, melted – The base of the glaze.
  • 3 tablespoons pure maple syrup – Gives the glaze its maple flavor.
  • ¾ cup powdered sugar – Thickens the glaze and adds sweetness.

Instructions

  • Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
  • In a small bowl, toss the 2 chopped apples with 1 teaspoon lemon juice. Set aside.
  • In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ½ teaspoon sea salt.
Flour and spices in mixing bowl.
  • In a large bowl, mix 1 ½ cups applesauce, 2 eggs, 2 tablespoons melted coconut oil, 1 ½ teaspoons vanilla, and ½ cup dark brown sugar until well combined.
Applesauce, eggs, and oil in mixing bowl.
  • Add the flour mixture to the wet ingredients and stir just until incorporated.
  • Stir in the chopped apples.
Apples added in to bread batter mixture in mixing bowl.
  • Fold in ½ cup shredded coconut and ½ cup chopped pecans.
Apples added to flour and batter mixture in mixing bowl.
  • Pour the batter into the prepared pan. Bake about 50 minutes, until a toothpick comes out clean in the center.
Apple bread batter in loaf pan.
  • Transfer to a wire rack and cool about 10 minutes before removing from the pan.
Baked apple bread in loaf pan on wire cooling rack.

How to Make the Maple Glaze

  • Whisk together 2 tablespoons melted butter, 3 tablespoons maple syrup, and ¾ cup powdered sugar until smooth.
  • Spread it over the warm loaf. Add extra chopped pecans and coconut on top if you like.
Maple glaze spread on top of apple bread, sitting on wooden cutting board.

Tips

  • Use two different apples, one tart and one sweet, for the best balanced flavor.
  • Don’t overmix the batter. Stir just until the flour disappears so the loaf stays tender.
  • Spread the glaze while the loaf is still warm so it settles into the top.
  • The top may shrink down a little as it cools, and that’s perfectly normal.
  • To make mini loaves, divide the batter into 3 or 4 small pans and check them early.
Apple bread with maple glaze, sliced on platter.

More Recipes

If you love an easy sweet bread like this one, then you’ll also love these:

Recipe

Sliced apple bread with a maple frosting.
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Apple Bread Recipe

Moist apple bread made with fresh apples, applesauce, coconut, and pecans, then finished with an easy maple glaze. It's simple to make with grocery store ingredients and perfect for brunch, an afternoon snack, or a potluck. Every slice has a little chunk of apple and a whole lot of flavor.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 403kcal
Author Jessica Burgess

Ingredients

For the Bread

  • 2 medium apples peeled and chopped (Granny Smith and Honeycrisp)
  • 1 teaspoon lemon juice
  • 1 ½ cups unsweetened applesauce
  • 2 large eggs
  • 2 tablespoons coconut oil melted
  • 1 ½ teaspoons vanilla extract
  • ½ cup dark brown sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup shredded coconut
  • ½ cup chopped pecans

For the Maple Glaze

  • 2 tablespoons butter melted
  • 3 tablespoons pure maple syrup
  • ¾ cup powdered sugar

Instructions

  • Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
  • Toss the chopped apples with the lemon juice in a small bowl and set aside.
  • In a medium bowl, whisk the flour, baking soda, pumpkin pie spice, and salt.
  • In a large bowl, mix the applesauce, eggs, coconut oil, vanilla, and brown sugar until well combined.
  • Add the flour mixture to the wet ingredients and stir just to incorporate.
  • Stir in the chopped apples.
  • Fold in the shredded coconut and chopped pecans.
  • Pour into the prepared pan and bake about 50 minutes, until a toothpick comes out clean in the center.
  • Transfer to a wire rack and cool about 10 minutes before removing from the pan.
  • Spread the maple glaze over the warm loaf.

Maple Glaze

  • Whisk the melted butter, maple syrup, and powdered sugar until smooth, then spread over the warm loaf.

Notes

  • Use one tart apple and one sweet apple for balanced flavor.
  • Don’t overmix the batter so the loaf stays tender.
  • Glaze the loaf while it’s still warm.
  • The top may shrink slightly as it cools, which is normal.
  • Divide into 3 or 4 mini loaf pans and bake for less time if you prefer smaller loaves.

Nutrition

Serving: 1slice | Calories: 403kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 222mg | Fiber: 4g | Sugar: 39g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Peach Cobbler with Canned Peaches

Peach cobbler with canned peaches is the dessert you make when company’s coming, and you’re short on time. Warm, buttery, and bubbling at the edges, it comes together with pantry staples and a can of peaches. No waiting on fresh fruit, no fuss.

Want to dress it up? Try it with my easy vanilla sauce.

Peach cobbler with canned peaches

A No-Fuss Peach Cobbler That's Easy to Make Anytime

This is the kind of dessert that works when you need something dependable and easy, but still want it to feel homemade. Canned peaches make it especially convenient because they're already soft, sweet, and ready to use, which means you can get that classic peach cobbler texture without a lot of prep.

It's a great recipe for family dinners, potlucks, holidays, or those evenings when you just want an old-fashioned dessert without extra work.

You may also love the peach cobbler recipe that uses Bisquick, or this decadent and rich peach cobbler cheesecake, or you can make this peach cobbler with cake mix if you have that on hand!

Then, if you’re in the peach recipe mood, make sure you try this easy peach mango pie recipe!

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Frequently Asked Questions

Do you drain canned peaches for peach cobbler?

Yes, for this recipe, it's best to drain the peaches before adding them. Too much extra liquid can affect how the batter bakes and can make the cobbler too wet.

Can I use canned peaches in syrup or juice?

Yes. Either can work, but you'll still want to drain them well before using. If the peaches are packed in heavy syrup, the cobbler may taste a little sweeter.

Can I use fresh peaches instead of canned for peach cobbler?

You can, but canned peaches make this recipe faster and more consistent. Since canned peaches are already soft and sweet, they work really well for an easy cobbler recipe like this one.

How do you store leftover peach cobbler with canned peaches?

If you have leftover cobbler, you can store it in an airtight container or simply cover the dish with aluminum foil or plastic wrap and store on the counter, at room temperature, for the day. However, if it’s more than a day, store it in the refrigerator.

Is a cobbler the same thing as a crisp or crumble?

No. A cobbler has a “biscuit-like” or “pastry-like” topping, where a crisp has an oat or streusel-type topping that has a “crunch”.

Why did my peach cobbler turn out gummy?

This usually happens when there is too much liquid, the peaches were not drained well, or the cobbler was underbaked. Bake until the top is golden and the batter is fully set.

Do you stir peach cobbler before baking?

No. Once the batter is poured over the melted butter and the peaches are added on top, do not stir. That layered method is what helps create the cobbler texture as it bakes.

Why You’ll Love This Peach Cobbler with Canned Peaches Recipe

  • It uses canned peaches, so you can make it any time of year.
  • It comes together with simple pantry ingredients.
  • You don't need pie crust or complicated steps.
  • It has that cozy, old-fashioned cobbler feel with very little effort.
  • It's easy enough for weeknights but good enough for holidays and potlucks.

Why Canned Peaches Work So Well for Cobbler

Canned peaches are one of the easiest ways to make peach cobbler because they save time and give you a reliable texture. They're already peeled, sliced, and soft, so they bake up beautifully without the guesswork that can come with fresh peaches. They also make this recipe practical in any season, which is one reason this version is so handy when you need a quick dessert.

Ingredients for Easy Peach Cobbler

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients for peach cobbler on table.
  • Butter - This melts in the baking dish and helps create the rich, golden cobbler base.
  • All-purpose flour - Gives the batter structure and helps create that classic cobbler texture.
  • Sugar - Sweetens the batter and pairs well with the peaches.
  • Milk - Helps create a smooth batter and gives the cobbler a soft, tender texture.
  • Baking powder - Helps the batter rise as it bakes.
  • Salt - Balances the sweetness and rounds out the flavor.
  • Canned peaches - The shortcut ingredient that makes this recipe easy, quick, and consistent.

TIP: Do you have other fruit on hand besides peaches? Feel free to substitute the peaches for your favorite fresh fruit since we drain the juices anyway! See the fruit substitution ideas below!

  • blackberries
  • blueberries
  • strawberries
  • canned pears
  • cherries

Step-by-Step Instructions

Melt butter in 8x8 baking dish
  1. Melt your stick of butter right in the baking dish you plan to make your cobbler in. (An 8×8 or 9×9 glass baking dish is ideal for this – or double the batch and make it in a 9 x 13 baking or casserole dish.)
Peach cobbler batter mixed together in a bowl
  1. In a separate mixing bowl, pour in the flour, sugar, milk, baking powder, and salt.
  2. Mix together until evenly combined.
Pour cobbler batter on top of butter in baking dish
  1. Pour flour mixture batter on top of melted butter. (DO NOT MIX!)
Place canned peaches (without juice) on top
  1. Place canned peaches (drained) on top of batter and butter. (DO NOT MIX!)
Baked peach cobbler dump cake
  1. Bake in the oven at 350 degrees F. for 35-40 minutes, and when the top is golden brown.
Single serving of peach cobbler on plate
  1. Remove from oven and serve warm.

Tips

  • Make sure to drain the peaches well so the cobbler does not bake up too wet.
  • Do not stir the layers after adding the batter and peaches.
  • Bake until the top is golden and the center looks set.
  • Serve warm for the best texture.
  • Vanilla ice cream makes an easy topping if you want to dress it up a little.

What to Serve with Peach Cobbler

This peach cobbler is delicious by itself but if you’d like to serve a little something extra with it, you should consider:

  • vanilla ice cream
  • caramel or butterscotch drizzle
  • sugared strawberries
  • sprinkle of cinnamon
  • vanilla sauce we use in bread pudding
  • sprinkle of brown sugar
  • whipped cream

Storage Instructions:

Room Temperature: You can store peach cobbler at room temperature, covered, for 1-2 days.

Refrigerate: To make peach cobbler last longer, it’s best to refrigerate in an airtight container, or covered, for up to 5 days.

Freeze: You can even freeze peach cobbler in a freezer-safe container for up to 3 months. Allow it to thaw in the refrigerator when ready to enjoy.

More Easy Dessert Recipes

As a beginner cook or someone who loves adding simplicity to your life, it’s always a great idea to have ingredients for a quick and easy dessert on hand for those last-minute needs!

  • Egg Custard uses everyday ingredients that make a delicious, yet simple dessert, and only takes 35 minutes to bake.
  • Ugly Duckling Cake is a rich, buttery fruit cocktail cake that starts with a yellow cake mix.
  • Caramel Apple Dump Cake features melted butter, dry cake mix, caramel sauce, cinnamon, canned pie filling, and nuts.
  • Donut Bread Pudding is easy and delicious using glazed donuts, even day-olds work.

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

This easy peach cobbler with canned peaches is a simple old-fashioned dessert made with pantry staples and baked until golden and cozy. It's a great last-minute recipe when you want something warm, sweet, and easy to share.

Recipe

slice of peach cobbler on white plate
Print Pin
4.92 from 256 votes

Peach Cobbler with Canned Peaches

This amazing peach cobbler recipe with canned peaches requires only 7 simple ingredients and is ready in minutes!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 308kcal
Author Jessica Burgess

Ingredients

  • 8 tablespoons unsalted butter (stick butter)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup milk
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups peaches without juice

Instructions

  • Prep: Preheat oven to 350 degrees.
  • Melt butter: In a microwave safe, 8×8 or 9×9 baking dish, melt the stick of butter in the microwave.
  • Mix batter: In a separate bowl, mix together flour, sugar, milk, baking powder & salt.
  • Pour in to dish: Pour batter on top of the melted butter in the baking pan. (Do not mix.)
  • Add peaches: Pour peaches (make sure it is drained!) on top of batter mixture. (Do not mix.)
  • Bake cobbler: Bake for 35-40 minutes, until top is almost a golden brown.

Video

Notes

Can I use fresh peaches instead of canned peaches?
You can. The great thing about canned though is that the peaches may be a little softer compared to fresh peaches that may not be very ripe and the sugary syrup that the peaches are in, in the can, tend to be sweeter. But it’s definitely an option to make this using fresh.
How do you store leftover cobbler?
If you have leftover cobbler, you can store it in an airtight container or simply cover the dish with aluminum foil or plastic wrap and store on the counter for the day. However, if it’s more than a day, store it in the refrigerator.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 164mg | Potassium: 210mg | Fiber: 1g | Sugar: 33g | Vitamin A: 580IU | Vitamin C: 1.3mg | Calcium: 86mg | Iron: 1mg

Peaches and Cream Cake

This Peaches and Cream Cake is the one that never makes it home from a potluck. Sweet summer peaches, soft cake from a boxed mix, and a cool cream cheese topping that comes together without any fuss.

Sweet peaches and cream cheese frosting are a summer potluck guarantee. Here are more cakes that never make it home.

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.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

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.

Tips for the Best Peaches and Cream Cake

  • Use ripe peaches. They should smell sweet and give a little when you press them. Firm, underripe peaches just don’t have the flavor.
  • Let the cake cool before you poke it, and poke the holes all the way to the bottom so the peach filling sinks all the way through.
  • Chill it before serving. This one tastes best cold, and the creamy topping sets up nicer after a few hours in the fridge.
  • Add the fresh peach slices right before serving so they stay pretty and don’t brown.

Make-Ahead and Storage

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

Peaches and Cream Cake FAQ

Can I use canned or frozen peaches?

Yes. Fresh peaches are best in the summer, but canned or frozen work great the rest of the year. Drain canned peaches well, and thaw and drain frozen ones so the filling doesn’t turn watery.

Do I have to peel the peaches?

Nope. The skins are thin and soften as everything chills, so you can leave them on to save time. Peel them if you’d rather have a smoother filling.

What cake mix works best?

A yellow cake mix gives you that classic flavor, but white or butter cake mix work too. Use whatever you’ve got in the pantry.

Can I use homemade whipped cream instead of Cool Whip?

You can. Just be sure to stabilize it so the topping holds up. Cool Whip is the easy, no-fuss option that keeps its shape for days.

More Peach Recipes

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

More Cake Recipes

Love a fruity cake? Our Strawberry Jello Cake is another one that never lasts long.

Recipe

Slice of peaches and cream cake on plate with fresh peaches on top.
Print Pin
5 from 2 votes

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

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole is a creamy, savory dinner with a buttery Ritz cracker topping, made the same old-fashioned way as this Old Fashioned Chicken and Rice Casserole. It comes together with cooked chicken and a few pantry staples, bakes in under half an hour, and feeds the whole family with almost no fuss.

An Easy Chicken Casserole That Tastes Like a Church Supper Favorite

This is the kind of dish that shows up at every church supper and family potluck, and there’s a reason it never goes home with leftovers. The filling is rich and creamy without being heavy, thanks to a scoop of sour cream that balances the cream of chicken soup. The topping is where it earns its name. Crushed Ritz crackers, melted butter, and poppy seeds bake up golden and crisp over the top.

Poppy Seed Chicken Casserole in 9x13 baking dish.

If you keep cooked chicken or a rotisserie bird on hand, you can have this assembled in about ten minutes. That makes it a weeknight lifesaver, right alongside easy favorites like this Doritos Chicken Casserole and this Stove Top Stuffing Chicken Casserole. Every one of them leans on pantry shortcuts and cooked chicken, so they’re perfect for busy nights.

Fans of creamy, comforting chicken dinners will want to keep this one in the regular rotation. If you love the crunchy-topping-over-creamy-filling combo, you’ll also love this Chicken Pot Pie Casserole and this Frito Chicken Casserole. They all deliver that same nostalgic, grocery-store-simple comfort.

FAQs

What does poppy seed chicken casserole taste like?

It’s creamy and savory with a rich, comforting filling, topped with a buttery, crunchy cracker layer. The poppy seeds add a little texture and speckled look, while garlic and onion powder keep the flavor savory from top to bottom.

Why is it called poppy seed chicken casserole?

The name comes from the poppy seeds mixed into the buttery Ritz cracker topping. They give the top layer its signature crunch and that familiar speckled look.

Can I use rotisserie chicken?

Yes, and it’s a great shortcut. About 4 cups of shredded chicken is roughly one rotisserie chicken’s worth of meat. Grilled chicken breast strips or any cooked chicken you have on hand will work too.

What can I use instead of Ritz crackers or cream of chicken soup?

Any buttery cracker works in place of Ritz, or use panko breadcrumbs for a lighter topping (add a little extra seasoning if you do). For the soup, cream of mushroom or cream of celery both swap in nicely. Plain Greek yogurt can stand in for the sour cream.

Can I make this casserole ahead of time?

Yes. Assemble the filling in the baking dish, cover, and refrigerate up to 24 hours. Add the cracker topping right before baking so it stays crisp.

How do I store and freeze leftovers?

Refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, freeze the unbaked filling without the topping for up to 3 months, then thaw overnight in the fridge, add the topping, and bake as directed. You can freeze baked leftovers too, but the topping will lose some of its crunch. Reheat in a 350°F oven, covered with foil, for about 15 to 20 minutes, uncovering at the end to re-crisp the top.

Why did my casserole come out watery?

This usually comes from chicken that wasn’t well drained or a filling that wasn’t fully combined. Drain any excess liquid from the chicken before folding it into the soup mixture.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make chicken poppy seed casserole, sitting on counter.

For the Filling

  • 2 (10.5 ounce) cans cream of chicken soup – Makes the creamy base and gives the casserole its classic comforting texture.
  • 1 cup sour cream – Cuts the richness of the soup so the filling doesn’t taste too heavy.
  • 1 teaspoon garlic powder – Adds savory flavor and distributes more evenly than fresh garlic.
  • 1 teaspoon onion powder – Adds a steady layer of flavor without the moisture fresh onion brings.
  • ½ teaspoon black pepper – Adds just enough bite to keep the filling from tasting flat.
  • 4 cups cooked chicken, shredded or cubed – The heart of the dish. Rotisserie or grilled chicken strips are easy shortcuts, but any cooked chicken works.

For the Topping

  • 1 sleeve (big sleeve about 32 crackers) Ritz crackers, crushed – Forms the crunchy top layer, and their buttery flavor helps everything brown.
  • 1 tablespoon poppy seeds – Adds crunch and that signature speckled texture.
  • ½ teaspoon garlic powder – Keeps the savory flavor consistent from filling to topping.
  • ½ teaspoon onion powder – Rounds out the topping with steady, even flavor.
  • 6 tablespoons unsalted butter, melted – Holds the topping together and helps it turn golden as it bakes.

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with non-stick spray.
  • In a large bowl, whisk together the 2 cans cream of chicken soup, 1 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper until smooth.
Soup, sour cream and spices in mixing bowl for filling of casserole.
  • Fold in the 4 cups cooked chicken until evenly coated.
Chicken added to soup mixture in mixing bowl.
  • Spread the chicken mixture evenly into the prepared baking dish.
Chicken and soup mixture poured in to 9x13 baking dish.

How to Make the Topping

  • In a separate bowl, toss the crushed Ritz crackers, 1 tablespoon poppy seeds, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 6 tablespoons melted butter until combined. The mixture should look like damp sand, with no dry crumbs or pooled butter.
Ritz cracker casserole topping in mixing bowl.
  • Sprinkle the cracker topping evenly over the chicken mixture.
Cracker topping spread on top of poppy seed chicken casserole, ready for baking.
  • Bake uncovered for 25 to 28 minutes, until bubbly around the edges and the topping is golden brown.
  • Let rest 5 minutes before serving.
Baked poppy seed chicken casserole in 9x13 baking dish.

Tips

  • Crush the crackers coarsely. Coarse crumbs give better crunch. Crushed too fine, the topping can turn pasty instead of crispy.
  • Taste the filling before baking. It’s much easier to adjust the seasoning now than after it’s out of the oven.
  • Bake uncovered. A covered dish traps steam and softens the topping. Keep it uncovered so the crackers crisp up.
  • Watch the last 5 minutes. Ovens vary, so keep an eye on the top toward the end and tent with foil if it’s browning too fast.
  • Let it rest before serving. The 5-minute rest lets the filling set slightly, so you get clean portions instead of a runny scoop.
Poppy seed chicken casserole on a dinner plate, with green beans.

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Poppy Seed Chicken Casserole serving on a plate, next to green beans.
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Poppy Seed Chicken Casserole

A creamy, comforting chicken casserole with a buttery Ritz cracker and poppy seed topping. It comes together in about ten minutes with cooked chicken and a few pantry staples, then bakes up golden and bubbly. It's an easy weeknight dinner that's just as at home on the potluck table.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 6 servings
Calories 513kcal
Author Jessica Burgess

Ingredients

  • 2 – 10.5 ounce cans cream of chicken soup
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 4 cups cooked chicken shredded or cubed (Springer Mountain Farm Chicken Strips were used here)

For the Topping

  • 1 sleeve Ritz crackers large sleeve, about 32 crackers, crushed
  • 1 tablespoon poppy seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 6 tablespoons unsalted butter melted

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with non-stick spray.
  • In a large bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper until smooth. Fold in the chicken until evenly coated.
  • Spread the chicken mixture evenly into the prepared baking dish.
  • In a separate bowl, toss the crushed Ritz crackers, poppy seeds, garlic powder, onion powder, and melted butter until combined. The mixture should look like damp sand, with no dry crumbs or pooled butter.
  • Sprinkle the cracker topping evenly over the chicken mixture.
  • Bake uncovered for 25-28 minutes, until bubbly around the edges and the topping is golden brown.
  • Let rest 5 minutes before serving.

Notes

  • Crush the crackers coarsely for the best crunch. Too fine and the topping turns pasty.
  • Bake uncovered so the topping crisps instead of steaming.
  • Taste and adjust the filling’s seasoning before baking.
  • Drain the chicken well to avoid a watery casserole.
  • Tent with foil at the end if the top browns too quickly.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 21g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 922mg | Potassium: 360mg | Fiber: 1g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg

Smothered Pork Chops in Creamy Mushroom Gravy

These smothered pork chops are seared until golden, then simmered in a creamy onion and mushroom gravy until they’re tender and coated in flavor, a lot like the pan sauce magic in these Southern pork chops. It’s ready in about 30 minutes, feeds the whole family, and has that stick-to-your-ribs comfort everyone comes back for.

An Easy Skillet Dinner That Tastes Like It Simmered All Day

Smothered pork chops are the kind of supper that looks fancy but comes together in one pan on a busy weeknight. You season and sear the chops, build a quick gravy from the drippings and the leftover seasoned flour, then let everything simmer together so the pork soaks up all that creamy, savory sauce.

Smothered pork chop on a wooden spatula, out of skillet.

The gravy is where it earns its name. Butter, onion, mushrooms, and garlic cook down into a rich base, and a splash of Worcestershire gives it that deep, savory finish. If you love a good homemade gravy, you’ll want to bookmark this pork gravy too. It’s the same idea, built for spooning over everything on the plate.

This one fits right in with the other cozy dinners in the family rotation. If you like these, you’ll also love baked BBQ pork chops for the nights you want the oven to do the work, Swedish meatballs in a creamy sauce, and this Cracker Barrel country fried steak. Serve the chops over rice or mashed potatoes with a side of crack green beans, and you’ve got a plate straight out of a church cookbook. You’ll find plenty more in the full collection of easy comfort food recipes.

Smothered pork chop on rice, covered in gravy.

FAQs

What are smothered pork chops?

Smothered pork chops are chops that get seared, then simmered (“smothered”) in a gravy until tender. Here that’s a creamy onion and mushroom gravy made right in the same pan.

What do they taste like?

Savory and rich, with browned pork, earthy mushrooms, sweet cooked onion, and a creamy gravy rounded out by Worcestershire sauce. It’s classic comfort food, not fussy or overly seasoned.

What kind of pork chops work best?

This recipe uses ½ to ¾-inch boneless pork chops. Boneless keeps the cook time short so the meat stays juicy.

Can I use bone-in pork chops?

You can. Bone-in chops take longer to cook through, so sear them over medium heat instead of medium-high. That gives them more time in the pan without the outside burning.

Can I use a different kind of mushroom?

Yes. The recipe calls for sliced brown mushrooms, but white button mushrooms work just as well. Swap in whatever your store carries.

What should I serve with smothered pork chops?

They’re made for steamed rice, which soaks up the gravy, but mashed potatoes or egg noodles are just as good. Add a simple green vegetable and dinner’s done.

Can I make them ahead?

This one’s best fresh off the stove while the gravy is creamy and the pork is juicy. You can prep by whisking the dredge and slicing the onion and mushrooms earlier in the day to make dinner come together faster.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently over low heat, adding a splash of broth if the gravy has thickened too much.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make smothered pork chops, sitting on kitchen counter.

For the Pork Chops and Dredge

  • 2 tablespoons canola oil – Gets the pan hot for a good sear.
  • ½ cup all-purpose flour – Coats the chops and later thickens the gravy.
  • 1 ½ tablespoons kosher salt – Seasons the dredge; most shakes off with the excess.
  • 1 teaspoon garlic powder – Savory depth in the coating.
  • 1 teaspoon onion powder – Rounds out the seasoning.
  • 1 teaspoon paprika – Adds color and a mild warmth.
  • ½ teaspoon coarse ground pepper – A little bite.
  • 4 (½ to ¾-inch) boneless pork chops, set out at room temperature about 15 minutes – The star; resting them out helps them cook evenly.

For the Gravy

  • 3 tablespoons salted butter – The base for cooking the vegetables.
  • 1 small yellow onion, diced – Sweetness and flavor in the gravy.
  • 1 ½ cups sliced brown mushrooms – Earthy flavor and texture.
  • 3 cloves garlic, minced – Fresh, savory punch.
  • 1 cup low-sodium chicken broth – The body of the gravy; low-sodium lets you control the salt.
  • ⅓ cup heavy cream – Makes the gravy rich and creamy.
  • 1 tablespoon Worcestershire sauce – Deep, savory finish.

For Serving

  • Chopped parsley, for garnish, optional – A little color on top.
  • Steamed rice, for serving, optional – Soaks up the gravy.

Instructions

  • In a heavy-bottomed or cast-iron pan, heat 2 tablespoons canola oil over medium-high heat.
  • In a shallow bowl, whisk together ½ cup flour, 1 ½ tablespoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and ½ teaspoon pepper.
Flour and spices mixed in mixing bowl.
  • Lightly dredge each pork chop in the flour mixture, shaking off the excess. Reserve the flour mixture.
Pork chop dredged in flour and spice mixture.
  • Place the pork chops in the pan, careful not to overcrowd them. Work in batches if needed. Sear each side about 2 minutes, until nicely browned. Remove to a plate and tent with foil to keep warm. They won’t be cooked all the way through yet.
Pork chop seared in cast iron skillet.

How to Make the Gravy

  • Reduce the heat to medium. In the same pan, melt 3 tablespoons butter, then add the diced onion and 1 ½ cups sliced mushrooms. Sauté 4 to 5 minutes, until softened.
Onions, flour and spices added to skillet.
  • Add the 3 cloves minced garlic and 3 tablespoons of the reserved dredging flour. Stir for 2 to 3 minutes.
  • While whisking, slowly pour in 1 cup chicken broth, followed by ⅓ cup heavy cream and 1 tablespoon Worcestershire sauce, until combined. Taste and add more salt and pepper if needed.
Broth and sauces added to skillet.
  • Add the pork chops back into the pan. Once the mixture starts to simmer, reduce the heat to medium-low and cook until the sauce has thickened and the pork chops reach 145°F. Careful not to overcook the meat.
Cooked pork chops added to skillet and gravy.
  • Serve over rice with a garnish of parsley, if desired.

Tips

  • Set your pork chops out at room temperature about 15 minutes before dredging. This helps them cook more evenly.
  • Don’t crowd the pan when searing. Give each chop room and work in batches if you need to, so they brown instead of steam.
  • Use the reserved flour from the dredge for the gravy. It’s already seasoned, and it cuts down on waste.
  • Low-sodium broth lets you control the salt. Taste the gravy and add more only if it needs it.
  • Use a thermometer and pull the chops at 145°F. Overcooking is what dries them out.
  • For bone-in chops, sear at medium heat so they can cook longer without burning.
Smothered pork chops and gravy in skillet.

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Smothered pork chop with mushroom gravy on top of rice in a plate.
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Smothered Pork Chops

Seared pork chops simmered in a rich, creamy onion and mushroom gravy until tender and full of flavor. It's an easy 30-minute comfort food dinner, and it's delicious served over fluffy rice.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 314kcal
Author Jessica Burgess

Ingredients

  • 2 tablespoons canola oil
  • ½ cup all-purpose flour
  • 1 ½ tablespoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon coarse ground pepper
  • 4, ½- ¾- inch boneless pork chops set out at room temperature for about 15 minutes
  • 3 tablespoons salted butter
  • 1 small yellow onion diced
  • 1 ½ cups sliced brown mushrooms
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • ⅓ cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • Chopped parsley for garnish, optional
  • Steamed rice for serving, optional

Instructions

  • In a heavy bottomed or cast-iron pan, heat the oil over medium-high heat.
  • In a shallow bowl whisk together the flour, salt, garlic powder, onion powder, paprika, and pepper.
  • Lightly dredge each pork chop in the flour mixture, shaking off the excess. Reserve the flour mixture.
  • Place the pork chops in the pan, careful to not over-crowd. You can do this in batches if needed. Sear each side of the pork chop for about 2 minutes or until nicely browned and seared. Remove to a plate and tent with foil to keep warm. They will not be cooked all the way through yet.
  • Reduce the heat to medium. In the same pan, melt the butter and add the onion and mushrooms. Sauté for 4-5 minutes or until softened. Add the garlic and 3 tablespoons of flour from the pork dredging. Stir for 2-3 minutes.
    While whisking, slowly pour in the broth followed by the cream and Worcestershire sauce until combined. Taste the sauce and add more salt and pepper, if needed. Add the pork chops back into the pan.
  • Once the mixture starts to simmer, reduce the heat to medium low and cook until the sauce has thickened and the pork chops are fully cooked to 145 F. Careful to not overcook the meat.
  • Serve over rice with a garnish of parsley, if desired.

Notes

  • Set the pork chops out at room temperature about 15 minutes before dredging so they cook evenly.
  • Use the reserved seasoned flour from the dredge to build the gravy.
  • Low-sodium broth lets you control the salt. Taste before adding more.
  • Pull the chops at 145°F to keep them juicy.
  • For bone-in chops, sear at medium heat so they cook longer without burning.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 3015mg | Potassium: 287mg | Fiber: 3g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

Brownie Cake

This chocolate brownie cake is a rich, fudgy bundt cake made with a box of cake mix and a box of brownie mix, then topped with a smooth chocolate ganache, a lot like the hot fudge cake. It’s easy to make, feeds a crowd, and has that deep chocolate flavor everyone reaches back for.

An Easy Chocolate Bundt Cake That Feels Like a Church Cookbook Favorite

Two boxes do the heavy lifting here. Devil’s food cake mix brings the tender crumb and deep chocolate flavor, and the brownie mix packs in that dense, fudgy texture. You get the best of both in one bundt, without pulling out a scale or measuring cocoa.

Chocolate brownie cake sliced on wooden cake stand.

It’s the kind of dessert that disappears at a potluck. If you’re building a table of crowd-pleasers, it fits right in with these easy potluck desserts, and it holds its own next to a pan of chocolate peanut butter brownies or a batch of strawberry brownies.

If you like desserts that lean on a boxed mix to save time, you’ll also love this dump cake and this black forest poke cake. This one just happens to look a little fancier thanks to that glossy ganache poured over the top.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

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Send me the six cakes

FAQs

What does chocolate brownie cake taste like?

Rich, sweet, and very chocolatey. The crumb is dense and moist like a brownie, and the ganache adds a smooth, fudgy layer on top. If you love deep chocolate flavor, this is your cake.

Why does this use both cake mix and brownie mix?

The cake mix keeps the crumb soft and tender, while the brownie mix makes it dense and fudgy. Together they give you a cake that’s sturdy enough to slice but still gooey in the middle.

Can I use a different cake mix flavor?

Devil’s food is the pick here because it’s richer with a stronger chocolate flavor. You can swap in another chocolate cake mix, but the flavor won’t be quite as deep.

Do I have to use a bundt pan?

This recipe is written for a 12-cup bundt pan. Grease it well with shortening or butter and dust it with unsweetened cocoa powder so the cake releases cleanly. Flour works for dusting too, but it can leave a little white residue on the outside.

Is the corn syrup necessary for the ganache?

No. The 2 tablespoons of light corn syrup are optional. They add a little sweetness and give the ganache a beautiful shine, but the ganache will still set up without it.

Can I make this ahead of time?

Yes. You can bake the cake a day ahead and add the ganache the day you serve it. For longer make-ahead, freeze the bare cake before adding ganache and make the ganache fresh.

How do I store chocolate brownie cake?

Because of the cream in the ganache, store the finished cake in an airtight container in the refrigerator for up to 4 days. If you haven’t added the ganache yet, the bare cake keeps covered on the counter for up to 3 days. To freeze, wrap the bare cake in plastic wrap and foil and freeze up to 3 months, then thaw overnight in the fridge and add fresh ganache before serving.

A sliced chocolate brownie cake on cake stand.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make chocolate brownie cake.

For the Chocolate Brownie Cake:

  • 1 (13.25-ounce) box devil’s food cake mix – Gives the cake its rich, deep chocolate base.
  • 1 (18.3-ounce) box brownie mix – Adds the dense, fudgy texture that makes it taste like a brownie.
  • 4 large eggs – Bind the batter and give the cake structure.
  • 1 cup milk – Adds moisture for a tender crumb.
  • 1 cup oil – Keeps the cake rich and moist.

For the Chocolate Ganache:

  • ⅓ cup heavy whipping cream – Melts the chocolate into a smooth, pourable ganache.
  • ⅔ cup semi-sweet chocolate chips – Set into a glossy chocolate topping.
  • 2 tablespoons light corn syrup – Optional, but adds shine to the ganache.

Instructions

  • Preheat the oven to 350°F. Grease a 12-cup bundt pan with shortening or butter, then dust it with unsweetened cocoa powder and set it aside.
  • In a large mixing bowl, add the devil’s food cake mix, brownie mix, 4 eggs, 1 cup milk, and 1 cup oil. Mix with an electric mixer until smooth, scraping down the sides of the bowl so all the dry ingredients are worked in.
Brownie mix and chocolate cake mix, mixed with eggs and oil.
  • Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a thin knife inserted into the middle comes out clean or with a few tiny crumbs.
Cake and brownie batter in bundt pan.
  • Rest the cake in the pan for 30 minutes, then invert it onto a large platter or cake stand. Let it cool completely before adding the ganache.
Baked brownie cake in bundt pan.

How to Make the Chocolate Ganache

  • Pour ⅓ cup heavy whipping cream into a small, microwave-safe bowl. Heat it in 30-second increments until it starts to steam, about 1 minute.
  • Add ⅔ cup chocolate chips and 2 tablespoons corn syrup to the hot cream. Let the mixture rest for about 2 minutes.
Hot milk with chocolate chips in mixing bowl.
  • Stir until the ganache is smooth, then pour it over the top of the cooled cake evenly.
  • Let the cake rest for about 30 minutes so the ganache can set, then serve at room temperature.
Chocolate ganache poured on top of brownie cake.

Tips

  • Grease the bundt pan well and dust it with unsweetened cocoa powder so the cake releases cleanly. Flour works too, but it can leave a little white residue on the outside. It won’t affect the taste.
  • Let the cake cool completely before pouring on the ganache. Warm cake will make the ganache slide off.
  • Heat the cream in 30-second bursts and stop as soon as it steams, about 1 minute, so it doesn’t scorch.
  • Let the chocolate chips sit in the hot cream for 2 full minutes before stirring. That’s the trick to a smooth ganache.
  • Use a good-quality chocolate chip. It melts more easily for a smoother finish.
  • Give the ganache about 30 minutes to set before slicing.
A slice of brownie cake on a plate.

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Recipe

Chocolate brownie cake in bundt shape on cake stand.
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Chocolate Brownie Cake

This chocolate brownie cake is rich, fudgy, and made with a box of devil's food cake mix and a box of brownie mix. It bakes up in a bundt pan and gets topped with a smooth chocolate ganache. It's an easy, crowd-pleasing dessert with deep chocolate flavor.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings 10 servings
Calories 740kcal
Author Jessica Burgess

Ingredients

Chocolate Brownie Cake:

  • 2 tablespoons cocoa powder for dusting the pan
  • 13.25 ounce box devil's food cake mix
  • 18.3 ounce box brownie mix
  • 4 large eggs
  • 1 cup milk
  • 1 cup oil

Chocolate Ganache:

  • ⅓ cup heavy whipping cream
  • ⅔ cup semi-sweet chocolate chips
  • 2 tablespoons light corn syrup optional

Instructions

Cake:

  • Preheat oven to 350°F. Grease a 12-cup bundt pan with shortening or butter, then dust with unsweetened cocoa powder. Set aside.
  • In a large mixing bowl, add the cake mix, brownie mix, eggs, milk, and oil. Use an electric mixer to mix the batter together until smooth, scraping down the sides of the bowl to make sure all of the dry ingredients are incorporated.
  • Pour the batter into the prepared pan, and bake for 50-55 minutes, or until a thin knife inserted into the middle of the cake comes out clean or with a few tiny crumbs.
  • Rest the cake in the pan for 30 minutes before inverting it onto a large platter or cake stand. Allow the cake to cool completely.

Ganache:

  • Pour the cream into a small, microwave safe bowl, and heat it in the microwave in increments of 30 seconds until it starts to steam, about 1 minute.
  • Add the chocolate chips and corn syrup, and let the mixture rest for about 2 minutes. Stir until the ganache is smooth, then pour it over the top of the cake evenly.
  • Let the cake rest for about 30 minutes so the ganache will set, then serve at room temperature. Store in an airtight container in the refrigerator for up to 4 days.

Notes

  • Let the cake cool completely before adding the ganache so it doesn’t slide off.
  • Let the chocolate chips sit in the hot cream for 2 minutes before stirring for the smoothest ganache.
  • The corn syrup is optional but adds shine.
  • Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 740kcal | Carbohydrates: 79g | Protein: 9g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 505mg | Potassium: 264mg | Fiber: 2g | Sugar: 49g | Vitamin A: 271IU | Vitamin C: 0.05mg | Calcium: 111mg | Iron: 4mg

Hostess Cupcake Cookies

These Hostess Cupcake Cookies turn the classic snack cake into a soft, handheld cookie, made from a chocolate cake mix base like these devils food cookies, then topped with a fluffy marshmallow filling, a smooth chocolate ganache, and the classic white swirl. They’re easy to make, feed a crowd, and have that nostalgic flavor everyone loves.

If you love desserts that feel like they came straight from a church potluck table or a family reunion, these cookies belong on your list. The chocolate cake mix base stays soft and tender, while the marshmallow filling and ganache give you that snack-cake flavor, like in these red velvet cake mix cookies and these funfetti cake mix cookies.

Hostess Cupcake cookies on baking sheet, with bite taken out of cookie.

What makes these cookies work so well is the balance between the soft chocolate cookie, the light marshmallow center, and the glossy ganache on top. That famous white loop does all the decorating for you, so they look bakery-made without any real fuss.

They’re the kind of treat that disappears fast at birthdays, potlucks, and holiday cookie trays because they’re simple, nostalgic, and easy to hand out. If you’re feeding a crowd, they’ll also love these marshmallow cookies. Or, if you want to keep the cake mix shortcut but change up the flavor, these strawberry cake mix cookies are a must.

Stacked, finished, Hostess Cupcake Cookies.

FAQs

Do these taste like a real Hostess cupcake?

Yes. The chocolate cookie, marshmallow filling, and chocolate ganache give you that familiar snack-cake flavor, just with a soft, homemade cookie texture instead of a spongy cake.

Why are they called Hostess Cupcake Cookies?

They’re a nod to the classic Hostess cupcake, right down to the chocolate top and the white loop swirl piped across it. This version puts all of that on a soft cookie base.

Can I use a different cake mix?

The recipe uses a 15.25-ounce box of chocolate cake mix, and a chocolate fudge cake mix works especially well here.

Can I use canola oil instead of vegetable oil?

Yes. Canola oil can be substituted in equal amounts for the ⅓ cup of vegetable oil, and it keeps the cookies just as tender.

Do I have to pipe the white swirl on top?

No, but it’s what makes them look like the classic snack cake. You set aside ½ cup of the marshmallow filling to pipe the white loop over the ganache at the end. You can skip it and leave the tops as plain ganache if you’d rather.

Can I make these ahead of time?

Yes. Once they’re assembled, store them in a sealed container in the fridge for up to 5 days, and let them come to room temperature before serving for the softest texture.

How should I store Hostess Cupcake Cookies?

Store them tightly covered at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container for up to 5 days, and let them soften at room temperature before eating.
Freeze: You can also freeze them for up to 2 months. Freeze the cookies in a single layer until firm, then transfer to an airtight container or freezer bag with parchment between the layers. Thaw them uncovered at room temperature so no condensation forms on the ganache or white swirl, and enjoy them within 24 hours once thawed.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients on countertop to make Hostess Cupcake Cookies.

For the Cookies

  • (1) 15.25-ounce box chocolate cake mix – Creates a soft, chewy cookie base with minimal effort. Chocolate fudge works especially well.
  • 2 large eggs, room temperature – Bind the dough and add richness.
  • ⅓ cup vegetable oil – Keeps the cookies tender and moist.
  • 1 teaspoon pure vanilla extract – Adds warmth and rounds out the chocolate flavor.

For the Marshmallow Filling

  • (1) 13-ounce jar marshmallow fluff – Gives the filling its signature creamy texture.
  • 1 cup (2 sticks) unsalted butter, room temperature – Makes the filling rich and helps it hold its shape.
  • 2 cups powdered sugar, sifted – Sweetens and thickens the filling.
  • 1 teaspoon pure vanilla extract – Adds flavor and depth.
  • 2 tablespoons heavy cream – Smooths the filling and adds richness.
  • Pinch of kosher salt – Balances the sweetness.

For the Chocolate Ganache Topping

  • 1 cup semisweet chocolate chips – Melt into that classic Hostess chocolate top.
  • ⅓ cup heavy cream – Melts the chocolate into a glossy, pourable ganache.
  • 1 tablespoon unsalted butter, softened – Adds shine and a smooth finish.
  • ½ teaspoon pure vanilla extract – Rounds out the chocolate flavor.
  • Pinch of kosher salt – Sharpens the overall flavor.

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  • In a large mixing bowl, add the 15.25-ounce box of chocolate cake mix, 2 large eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Blend with a hand mixer on medium speed just until a thick, sticky dough forms with no dry mix left. Scrape the bowl with a spatula so everything is evenly combined.
Cake mix, oil and eggs in mixing bowl.
  • Scoop the dough with a 1-tablespoon cookie scoop and place the mounds on the prepared sheets, spacing them about 2 inches apart.
Cookie dough scooped out on to baking sheet.
  • Bake for 10 to 13 minutes, or until the tops look set and the edges are just firm. The centers should still look soft, since they keep setting as they cool. Let the cookies rest on the sheet for 5 minutes, then move them to a cooling rack to cool completely.
Baked Hostess Cupcake Cookies on baking sheet.

How to Make the Marshmallow Filling

  • While the cookies cool, beat 1 cup (2 sticks) of unsalted butter until creamy. Add the 13-ounce jar of marshmallow fluff, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and a pinch of kosher salt. Mix on medium speed until fluffy and smooth, about 2 minutes.
Marshmallow filling for cookies in a mixing bowl.
  • Reserve ½ cup of the filling in a piping bag fitted with a thin tip for later. Transfer the rest to another piping bag fitted with a round tip. Pipe a generous swirl on each cooled cookie, staying about ¼ inch from the edges. You may have some filling left over. Chill the cookies in the fridge for 10 minutes to firm the tops.
Marshmallow filling piped on to chocolate cookies.

How to Make the Chocolate Ganache

  • Heat ⅓ cup heavy cream in a microwave-safe bowl for 30 to 45 seconds, until warm but not boiling. Add 1 cup semisweet chocolate chips, 1 tablespoon softened butter, ½ teaspoon vanilla extract, and a pinch of kosher salt. Let it sit for 2 minutes, then whisk until glossy and smooth. Microwave a few more seconds if the chocolate is still lumpy, but don’t overheat it.
Chocolate chips, butter and heavy cream in a mixing bowl for ganache for Hostess Cupcake Cookies.
  • Spoon or pipe the warm ganache over each cookie to fully cover the marshmallow filling. Smooth it with the spoon or an offset spatula. Set the cookies back on the parchment and refrigerate for 10 minutes to help the chocolate set.
Chocolate ganache spooned on top of marshmallow filling for cookies.

How to Finish the Cookies

  • Use the reserved marshmallow filling to pipe the classic Hostess-style white loop across the top of each cookie. Let the swirl set at room temperature for 15 minutes before serving.
White icing piped on to Hostess Cupcake cookies.

Tips

  • Let the cookies cool completely before adding the marshmallow filling so it doesn’t slide off.
  • Do not overbake the cookies or they may turn dry. Pull them when the centers look set but still soft.
  • Use a 1-tablespoon cookie scoop so the cookies bake evenly and stay the same size.
  • Warm the cream just until hot, not boiling, and don’t overheat the chocolate so the ganache stays smooth.
  • Set aside about ½ cup of the marshmallow filling for the white swirl before you fill the cookies.
  • Chill the cookies for the full 10 minutes between the filling, the ganache, and the swirl so each layer sets cleanly.

More Recipes

If you love easy cookies like these, then you’ll also love these treats:

Recipe

Hostess Cupcake cookies stacked on top of one another and a bite taken out.
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5 from 2 votes

Hostess Cupcake Cookies

These Hostess Cupcake Cookies start with a chocolate cake mix, so the cookie bakes up soft, then get a marshmallow filling, a layer of chocolate ganache, and the white swirl everyone recognizes. They taste just like the snack cake you grew up on, with plenty in a batch to pass around.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 50 minutes
Total Time 1 hour 30 minutes
Servings 24 cookies
Calories 327kcal
Author Jessica Burgess

Ingredients

For the Cookies

  • 15.25 ounce box chocolate cake mix
  • 2 large eggs room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon pure vanilla extract

For the Marshmallow Filling:

  • 13 ounce jar marshmallow fluff
  • 1 cup 2 sticks unsalted butter, room temperature
  • 2 cups powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 1 pinch of kosher salt

For the Chocolate Ganache Topping:

  • 1 cup semisweet chocolate chips
  • ⅓ cup heavy cream
  • 1 tablespoon unsalted butter softened
  • ½ teaspoon pure vanilla extract
  • 1 pinch of kosher salt

Instructions

  • Preheat the oven to 350° F and line two baking sheets with parchment paper.
  • In a large mixing bowl, add (1) 15.25-ounce box chocolate cake mix, 2 large eggs, 1⁄3 cup vegetable oil, and 1 teaspoon vanilla extract. Use a hand mixer on medium speed to blend just until a thick, sticky dough forms, with no dry mix remaining. Scrape the bowl with a spatula to make sure everything is evenly combined.
  • Scoop the dough using a 1-tablespoon cookie scoop and place each mound onto the prepared sheets, spacing them about 2 inches apart.
  • Bake for 10-13 minutes, or until the tops look set and the edges are just firm. The centers should still look soft since they'll continue to set as they cool. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
  • While the cookies cool, beat 1 cup (2 sticks) of unsalted butter until creamy. Add (1) 13-ounce jar marshmallow fluff, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and a pinch of kosher salt. Mix on medium speed until fluffy and smooth, about 2 minutes.

Marshmallow Filling

  • Reserve ½ cup of the frosting and place it in a piping bag with a thin tip for later. Then transfer the remaining filling to another piping bag fitted with a round tip.
    Pipe a generous swirl on top of each cooled cookie, keeping about 1⁄4 inch from the edges. You may have some leftover frosting. Place the cookies in the fridge for 10 minutes to firm the tops.

Make the Ganache

  • Heat 1⁄3 cup heavy cream in a microwave-safe bowl for 30-45 seconds or until warm but not boiling. Add 1 cup semisweet chocolate chips, 1 tablespoon softened butter, 1⁄2 teaspoon vanilla extract, and a pinch of kosher salt. Allow it to sit for 2 minutes, then whisk until glossy and smooth. Microwave for a few more seconds if the chocolate is still slightly lumpy. Don't overheat the chocolate.
  • Spoon or pipe warm ganache onto each cookie to fully cover the marshmallow frosting. Smooth out with the spoon or an offset spatula. Place the cookies back on the parchment and refrigerate for 10 minutes to help the chocolate set.
  • Use your reserved marshmallow frosting in a piping bag to pipe the classic Hostess-style white loop swirl across the top of each cookie. Allow the swirl to set at room temperature for 15 minutes before serving. ENJOY!

Notes

  • Cool the cookies completely before adding the filling. Warm cookies melt the marshmallow layer and it slides off.
  • Before you pipe the filling, set aside ½ cup for the white loop on top. It’s easy to use it all if you don’t pull it out first.
  • Don’t overbake. Pull the cookies when the tops look set but the centers still look soft. They firm up as they cool.
  • Heat the cream just until warm, not boiling, and don’t overheat the chocolate, or the ganache turns grainy and dull instead of glossy.

Nutrition

Serving: 1cookie | Calories: 327kcal | Carbohydrates: 40g | Protein: 2g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 115mg | Fiber: 1g | Sugar: 29g | Vitamin A: 342IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 1mg

Oreo Tres Leches Cake (Easy Cookies and Cream Poke Cake)

Oreo Tres Leches Cake takes everything you love about a classic three-milk cake and folds in crushed Oreos from top to bottom. The cake bakes up tender, soaks up a sweet milk mixture until it’s spoon-soft, and gets finished with fluffy whipped cream and more cookie crumbs. It’s cool, creamy, and the kind of dessert people ask about before they’ve even finished their slice.

If you love the classic version, don’t miss my strawberry whipped cream cake (Tres Leches with Strawberries) and Chocolate Tres Leches Cake too.

A slice of Oreo Tres Leches cake on a spatula.

Why You’ll Love This Recipe

  • Two favorites in one pan. Cookies and cream meets classic tres leches, so it feels familiar and a little special at the same time.
  • Make it ahead. It needs time in the fridge anyway, which makes it perfect for potlucks, holidays, and Sunday dinner.
  • Grocery store ingredients. Nothing fancy. A package of Oreos, three kinds of milk, and pantry basics.
  • Feeds a crowd. One 9×13 pan gives you 12 generous slices.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Recipe FAQs

What is tres leches cake?

Tres leches means “three milks.” It’s a light sponge-style cake soaked in a mix of sweetened condensed milk, evaporated milk, and whole milk. The cake drinks up the liquid and turns soft and custardy without getting soggy. This version adds crushed Oreos to the batter and the topping.

Why do you scrape the filling out of the Oreos?

The creme filling can seize up and make the crumbs clump when they hit the batter. Scraping it out gives you clean, fine cookie crumbs that spread evenly through the cake. Regular or Double Stuf both work since the filling comes out anyway.

Will the cake get soggy from all that milk?

It definitely has a “wet” texture, compared to regular cakes but it won’t so soggy that it’s hard to eat with a fork.

Can I make Oreo Tres Leches ahead of time?

Yes, and you should. It needs at least 4 hours in the fridge, and it’s honestly better the next day. Add the whipped cream topping right before serving so it stays fresh and fluffy.

Do I have to use homemade whipped cream?

Homemade holds up best and tastes richest, but a couple tubs of thawed whipped topping will work in a pinch. If you go homemade, chill your bowl and beaters first so the cream whips faster and stiffer.

Ingredients

Ingredients to make Oreo Tres Leches cake, sitting on counter.

Cake

  • 2 cups (240 grams) all-purpose flour - spoon and level it if you don’t own a kitchen scale
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups (250 grams) granulated sugar
  • ¾ cup oil - any neutral oil like canola or vegetable
  • 3 large eggs - room temperature bake more evenly
  • 2 teaspoons vanilla extract
  • 1 cup whole milk - the extra fat keeps the crumb tender
  • 20 Oreo cookies - filling scraped out, crushed into fine crumbs

Milks

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 cup whole milk

Whipped cream topping

  • 2 cups heavy whipping cream - keep it cold until you whip it
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Extra crushed Oreos for the top, if you’d like

Step-by-Step Instructions

Make the Cake

  • Heat your oven to 350°F. Spray a 9×13 baking dish with cooking spray and set it aside.
  • Scrape the creme filling out of the Oreos, then crush the cookies into fine crumbs in a food processor or a large zip-top bag.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Flour and dry ingredients mixed in mixing bowl.
  • In a large bowl, beat the sugar and oil with an electric mixer until fluffy. Add the eggs and vanilla and mix well. Alternate adding the dry ingredients and the milk until the batter is just combined, then fold in the Oreo crumbs.
Oil, sugar and crushed Oreos in mixing bowl.
  • Pour the batter into the greased dish. Bake for 35 to 40 minutes, or until a toothpick poked in the center comes out clean.
Cake batter poured in to 9x13 baking dish.
  • Let the cake cool to room temperature, then poke holes all over the top about 1 inch deep. A chopstick or the handle of a wooden spoon works well. Cover the whole surface.
Bake Oreo cake, with holes poked in the top for milk mixture.

Soak the Cake

  • Whisk the sweetened condensed milk, evaporated milk, and whole milk together until smooth. Pour the mixture slowly and evenly over the cake.
  • Cover with plastic wrap and chill for at least 3-4 hours, or overnight.
Milk mixture pouring over poked cake.

Finish and Serve

  • When you’re ready to serve, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread it evenly over the cake.
  • Sprinkle extra crushed Oreos over the top. Slice and serve chilled.
Frosting spread on top of Oreo Tres Leches cake in 9x13 baking pan.

Variations

  • Extra cookies and cream. Stir a handful of chopped Oreos into the whipped cream topping for more crunch.
  • Chocolate lovers. Drizzle chocolate syrup or hot fudge over each slice before serving.
  • Mint Oreo. Swap in mint Oreos and add a drop of peppermint extract to the whipped cream for a cool twist.
  • Golden Oreo. Use Golden Oreos for a vanilla-forward, lighter-looking cake.
  • More of a no-bake fan? My BEST Oreo Dessert is the easiest cookies-and-cream treat on the site.
Chopped Oreos sprinkled on top of Oreo Tres Leches cake.

Storage and Freezing

  • Refrigerator: Keep the cake covered or in an airtight container for up to 3 days. It stays best when you add the whipped cream close to serving.
  • Freezer: Freeze the unsoaked cake for the best result. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge, then add the milk mixture and whipped cream topping.
A slice of Oreo Tres Leches cake on a plate, next to a bowl of Oreos.

Did you make this Oreo Tres Leches Cake? Leave a star rating below and tell me how it turned out. Your reviews help other readers find the recipe, and I love hearing which potluck it stole the show at.

More Oreo and Tres Leches Recipes

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Oreo Tres Leches cake slide, on spatula.
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Oreo Tres Leches Cake

Oreo Tres Leches Cake is a tender cookies-and-cream cake soaked in three milks and topped with fluffy whipped cream and crushed Oreos. It's cool, creamy, make-ahead, and built for a crowd.
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings 12 slices
Calories 715kcal
Author Jessica Burgess

Ingredients

Cake:

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups granulated sugar 250 grams
  • ¾ cup oil vegetable oil or similar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 20 Oreo cookies

Milks:

  • 14 ounce can sweetened condensed milk
  • 12 ounce can evaporated milk
  • 1 cup whole milk

Whipped Cream Topping:

  • 2 cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Cake:

  • Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray and set aside.
  • Scrape the creme filling out of the Oreos and crush them in a food processor or a large ziplock bag until they are fine crumbs.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  • In a separate large bowl, use an electric mixer to beat the sugar and oil until fluffy. Mix in the eggs and vanilla extract, then alternate adding dry ingredients and milk until the batter is just combined. Fold in the Oreo crumbs.
  • Pour the batter into the greased baking dish, and bake for 35-40 minutes or until a toothpick poked in the middle of the cake comes out clean. Let the cake cool to room temperature before poking holes all over the cake, about 1 inch deep.

Milks:

  • Whisk the condensed, evaporated, and whole milks together until smooth. Pour the milk mixture over the cake, cover with plastic wrap, and chill for at least 3-4 hours.

Whipped Cream:

  • When you are ready to serve the cake, pour the heavy whipping cream, powdered sugar, and vanilla extract into a large bowl, and beat until the cream is stiff. Spoon it on top of the cake, and spread it out evenly.
  • Top with extra crushed Oreos, if desired, and serve chilled.

Notes

  • Scrape the creme filling out of the Oreos so the crumbs stay fine and spread evenly.
  • The cake can be warm or cooled when you add the milk mixture. Just don’t let it go into the fridge piping hot.
  • Cover the whole surface with holes. A chopstick works well.
  • Chill your bowl and beaters before whipping the cream so it stiffens faster.
  • For make-ahead, freeze the cake before soaking. Add the milks and whipped cream after it thaws.

Nutrition

Serving: 1slice | Calories: 715kcal | Carbohydrates: 80g | Protein: 12g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 405mg | Potassium: 394mg | Fiber: 1g | Sugar: 58g | Vitamin A: 865IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 4mg

Cherry Cheesecake Dump Cake (Easy 6-Ingredient Recipe)

Cherry Cheesecake Dump Cake layers cherry pie filling, a sweet cream cheese mixture, dry yellow cake mix, and butter into one pan. It bakes up gooey underneath with a golden, buttery top, feeds a crowd, and skips the fuss of mixing a batter.

An Easy Dump Cake That Feels Like an Old-Fashioned Potluck Favorite

If you love desserts that show up on the church potluck table or the family reunion spread, this cherry cheesecake dump cake belongs on your list. It takes about ten minutes to put together, and most of the ingredients probably live in your pantry already. If you like this kind of easy layered dessert, you’ll also love this strawberry cream cheese dump cake and this cherry pineapple dump cake recipe.

Cherry cheesecake dump cake being scooped up by spoon.

What makes this one work is the cream cheese layer. A plain cherry dump cake is good on its own, but spoonfuls of sweetened cream cheese baked between the fruit and the cake mix give you that cheesecake tang in every scoop. The cold butter on top melts as it bakes and turns the dry cake mix into a golden, slightly crisp topping.

This dessert disappears fast at holidays, Sunday dinners, and summer cookouts because it’s simple and everybody recognizes the flavor. Serve it warm with a scoop of vanilla ice cream, or enjoy it cold straight from the fridge the next day. Craving more cherry? Try this chocolate cherry dump cake.

A scoop of vanilla ice cream on top of cherry cheesecake dump cake.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

FAQs

Do you mix a dump cake?

No. You layer it and leave it alone. Stirring the layers together changes the texture and you lose the golden top. The whole trick is in the layering.

Does cherry cheesecake dump cake need to be refrigerated?

Yes. The cream cheese layer means you’ll want to cover and refrigerate leftovers rather than leave them on the counter. They keep for 4 to 5 days.

Why is my dump cake dry or powdery on top?

The butter didn’t cover all the cake mix. Slice it thin and lay the pats across the whole surface. If dry spots still show up after baking, melt a tablespoon or two of butter, pour it over the powdery patches, and bake a few more minutes until golden.

Is it supposed to be gooey?

Yes. It lands somewhere between a cobbler and a cake, not a firm slice. The rest time after baking helps it thicken up.

Can I use a different pie filling?

Absolutely. Blueberry, strawberry, peach, and apple all work well in place of cherry, and I list more ideas in this 3-ingredient dump cake recipe.

Can I make it ahead?

Yes. Bake and cool it, then cover and refrigerate. Warm it before serving or enjoy it cold.

Ingredients

See the recipe card below for the full printable ingredient list and instructions.

Ingredients for cherry cheesecake dump cake sitting on kitchen counter.
  • 2 cans (21 oz each) cherry pie filling – the base layer that brings the fruit and most of the sweetness.
  • 1 package (8 oz) cream cheese, room temperature – softened blends smooth without lumps for the cheesecake layer.
  • ½ cup granulated sugar – sweetens the cream cheese mixture.
  • 1 teaspoon vanilla extract – rounds out the cheesecake flavor.
  • 1 box (13.25 oz) yellow cake mix – goes on dry, straight from the box. Don’t prepare it.
  • ½ cup (1 stick) unsalted butter, cold – sliced thin over the top so it melts into the cake mix and turns it golden.
  • 1 teaspoon almond extract (optional) – a little brings out the cherry flavor. Skip it or use extra vanilla.

Instructions

Preheat the oven to 350°F and lightly grease a 9×13 baking dish.

Spread both cans of cherry pie filling across the bottom of the dish. Stir the almond extract into the filling.

Cherry pie filling spread out in 9x13 baking dish for cherry cheesecake dump cake.

In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.

Cream cheese, sugar and vanilla beat together in mixing bowl.

Drop spoonfuls of the cream cheese mixture evenly over the cherries.

Cream cheese dolloped on to cherry pie filling for dump cake.

Sprinkle the dry cake mix evenly over the top. Don’t stir it in.

Dry cake mix sprinkled over the top of cherry cheesecake dump cake.

Slice the cold butter into thin pats and lay them across the whole surface. Cover as much as you can so you don’t get dry patches. (You may also choose to melt the butter and pour over the top to cover cake mix, if desired.)

Butter squares layered on top of cake mix for cherry cheesecake dump cake.

Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling.

Let it sit for 15 to 20 minutes so it thickens, then scoop and serve.

Baked cherry cheesecake dump cake.

Tips

  • Distribute the butter evenly. Full coverage keeps the top from baking up dry and powdery.
  • Use room temperature cream cheese so the cheesecake layer blends smooth.
  • Don’t mix the layers. Dump cake works because of the layering, and stirring it changes the texture.
  • Go by look, not just the clock. You want a golden top and bubbling edges.
  • Let it rest before serving. It thickens as it cools and scoops much cleaner.
Cherry cheesecake dump cake serving on a small plate.

Storage

Cover and refrigerate leftovers for up to 4 to 5 days, since there’s a cream cheese layer inside.

Freeze in an airtight container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, microwave individual portions for 30 to 45 seconds, or warm in a 300°F oven until heated through.

Cherry cheesecake dump cake on a plate, topped with vanilla ice cream.

More Recipes

If you love easy dump cakes and old-fashioned potluck desserts, you’ll also love these:

Made this Cherry Cheesecake Dump Cake? Scroll down and leave a star rating. It helps other readers find the recipe and tells me which ones to keep sharing.

Recipe

Cherry cheesecake dump cake being scooped out of a dish.
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Cherry Cheesecake Dump Cake

Cherry Cheesecake Dump Cake layers cherry pie filling, a sweet cream cheese mixture, yellow cake mix, and butter into one easy pan. It bakes up gooey underneath with a golden top, and it feeds a crowd with almost no effort.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 340kcal
Author Jessica Burgess

Ingredients

  • 2 21 ounce cans cherry pie filling
  • 8 ounce cream cheese room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 13.25 ounce box yellow cake mix
  • ½ cup unsalted butter cold (1 stick)
  • 1 teaspoon almond extract optional

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
  • Spread both cans of cherry pie filling across the bottom of the dish. Stir in the almond extract.
  • In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
  • Drop spoonfuls of the cream cheese mixture evenly over the cherries.
  • Sprinkle the dry cake mix evenly over the top. Do not mix it in.
  • Slice the cold butter into thin pats and lay them evenly over the cake mix, covering as much surface as possible.
    • You may also choose to melt the butter and pour over the top to cover cake mix, if desired.
  • Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling.
  • Let the cake rest for 15 to 20 minutes before serving so it thickens.

Notes

  • Distribute the butter evenly to avoid dry patches. If any show up after baking, melt a tablespoon of butter, pour it over the spots, and bake a few more minutes.
  • Use room temperature cream cheese for a smooth layer.
  • Don’t mix the layers.
  • Refrigerate leftovers for up to 4 to 5 days. Freeze for up to 2 to 3 months and thaw overnight in the fridge before reheating.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 42g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 346mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 589IU | Vitamin C: 0.01mg | Calcium: 104mg | Iron: 1mg

Orange Juice Cake

If you love old-fashioned Bundt cakes that are simple to make but taste like they came from a neighborhood bakery, this Orange Juice Cake is one to keep in your recipe box. Made with fresh orange juice, orange zest, and sour cream, it bakes up incredibly moist and finishes with a warm citrus glaze that soaks right into every slice.

Whether you’re baking it for Easter brunch, a baby shower, Sunday dinner, or just because you’re craving something homemade, this old-fashioned cake recipe always feels like the right choice. It’s pretty enough for special occasions, but easy enough to make on an ordinary afternoon.

An Old-Fashioned Orange Cake That’s Even Better the Next Day

As the cake rests, the warm orange glaze slowly works its way into the crumb, making every slice even softer and more flavorful by the next day. It’s one of the reasons I love making this cake ahead of time when I’m taking dessert somewhere.

Orange juice cake sliced on cake plate, showing zest and inside of cake.

The combination of butter, sour cream, fresh orange juice, and orange zest gives it a rich, homemade flavor without feeling overly sweet. Instead of relying on extracts alone, the fresh citrus shines through in every bite, giving it a bright flavor that’s perfect any time of year.

And while this cake looks impressive sitting on a cake stand, it’s surprisingly forgiving to make. There’s no layering, no decorating, and no complicated techniques. Just mix the batter, bake it in a Bundt pan, pour on the warm glaze, and let time do the rest.

Sliced orange juice cake, on a plate, next to a black and white tea towel.

If you’re ready to bake, you can jump to the recipe card below, or keep reading for answers to some of the most common questions before you get started.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

Frequently Asked Questions

Can I use bottled orange juice instead of fresh?

Yes. Fresh orange juice gives this cake the brightest citrus flavor, but bottled pulp-free orange juice works well too. If you have fresh oranges on hand, I still recommend zesting them, since the zest adds much of the orange flavor throughout the cake.

Why does Orange Juice Cake taste better the next day?

The warm orange glaze slowly absorbs into the cake as it rests. By the next day, the citrus flavor has settled throughout the crumb, making the cake even more moist and flavorful than when it first comes out of the oven.

What size Bundt pan should I use?

A standard 10- to 12-cup Bundt pan works perfectly for this recipe. Be sure to grease every crevice well and lightly flour the pan so the cake releases easily after baking.

Why did my Bundt cake stick to the pan?

The two biggest reasons are not greasing the pan thoroughly enough or letting the cake cool too long before turning it out. I like to let it cool for about 10 to 15 minutes before inverting it onto a cooling rack.

Why is my Orange Juice Cake dense?

A dense cake is usually caused by overmixing once the flour has been added. Mix only until the ingredients are combined. The batter should be thick and smooth, but there’s no need to keep mixing after everything is incorporated.

What does sour cream do in this cake?

Sour cream adds moisture and richness while helping create a soft, tender crumb. It also helps the cake stay fresh longer, which is another reason this recipe is so good the next day.

Can I make Orange Juice Cake ahead of time?

Absolutely. In fact, I recommend it. Bake the cake a day in advance, cover it once it’s completely cooled, and let the orange flavor continue to develop overnight. Many people actually prefer it the second day.

How to Store Orange Juice Cake

Once the cake has completely cooled, cover it tightly or store it in an airtight cake carrier. It will stay fresh at room temperature for up to 3 days.
If your kitchen is especially warm or you simply want it to last a little longer, you can refrigerate it for up to 5 days. Before serving, let a slice sit at room temperature for 20 to 30 minutes for the best flavor and texture.

Can You Freeze Orange Juice Cake?

Yes! This cake freezes beautifully.
Once the cake has cooled completely, wrap it tightly in plastic wrap followed by a layer of aluminum foil, or place individual slices in freezer-safe containers. Freeze for up to 3 months.
When you’re ready to enjoy it, thaw the cake overnight in the refrigerator or let slices come to room temperature on the counter before serving.

Ingredients

One of the things I love most about this Orange Juice Cake is that it uses simple baking ingredients you may already have on hand. Each ingredient works together to create a soft, buttery cake with plenty of fresh citrus flavor.

Ingredients to make orange juice cake sitting on counter.

For the Cake

  • Unsalted butter (1 cup, softened): Butter gives the cake its rich flavor and tender texture. Make sure it’s softened so it creams easily with the sugar.
  • Granulated sugar (2 cups): Sweetens the cake while also helping create a light, fluffy crumb.
  • Large eggs (4): Eggs provide structure and richness, helping the cake bake up beautifully.
  • Fresh orange zest (2 tablespoons): Don’t skip the zest! This is where much of the fresh orange flavor comes from.
  • Vanilla extract (1 teaspoon): Adds warmth and balances the citrus.
  • All-purpose flour (3 cups): Gives the cake structure while still keeping it soft.
  • Baking powder (2 teaspoons): Helps the cake rise.
  • Baking soda (½ teaspoon): Works with the sour cream to create a tender crumb.
  • Salt (½ teaspoon): Enhances all of the flavors.
  • Orange juice (1 cup): Fresh orange juice gives the brightest flavor, but bottled pulp-free orange juice works well too.
  • Sour cream (½ cup): Helps keep the cake incredibly moist while adding richness. I love adding creamy ingrediens to cakes, like sour cream, Greek yogurt, and how I use cream cheese in my lemon bundt cake recipe to add creaminess too.

For the Orange Glaze

  • Powdered sugar (1 cup): Creates a smooth, sweet glaze.
  • Orange juice (⅓ cup): Adds bright citrus flavor.
  • Butter (1 tablespoon): Gives the glaze richness and helps it soak into the cake.
  • Fresh orange zest (1 teaspoon): Adds another pop of fresh orange flavor.

Instructions

Preheat your oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan, making sure every groove is well coated.

In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until combined.

Dry ingredients in mixing bowls on counter.

In a large mixing bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar for 3 to 4 minutes, or until the mixture is light and fluffy.

Sugar and butter creamed together in glass mixing bowl.

Add 4 large eggs, one at a time, mixing well after each addition. Stir in 2 tablespoons fresh orange zest and 1 teaspoon vanilla extract.

In another bowl, whisk together 1 cup orange juice and ½ cup sour cream until smooth.

Orange juice and sour cream in bowls to mix together.

Add the flour mixture and the orange juice mixture to the butter mixture, alternating between the two. Begin and end with the dry ingredients, mixing only until everything is combined. The batter will be thick and smooth.

Flour being added to cake batter.

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Orange juice cake batter poured in to bundt pan.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. For an even more reliable doneness check, the center of the cake should register about 200°F to 210°F with an instant-read thermometer.

Allow the cake to cool in the pan for 10 to 15 minutes before carefully turning it out onto a cooling rack.

Baked orange juice cake in bundt pan.

While the cake is still warm, prepare the glaze. In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 cup powdered sugar, ⅓ cup orange juice, and 1 teaspoon orange zest until smooth.

Orange glaze in sauce pan.

Slowly spoon the warm glaze over the warm cake, allowing it to soak into the top and drip down the sides.

Let the cake rest for at least 20 minutes before slicing so the glaze has time to settle into the cake.

Orange glaze poured over bundt cake.

Recipe Tips

  • Fresh orange zest makes the biggest difference in flavor.
  • Mix the batter only until the ingredients are combined to avoid a dense cake.
  • Pour the glaze over the cake while both are still warm so it absorbs into the crumb.
  • Grease every crevice of the Bundt pan well to help the cake release easily.
  • This is one of those cakes that’s even better the next day, making it a great make-ahead dessert.
Baked orange juice cake with orange zest glaze.

More Recipes You’ll Love

If you love old-fashioned cakes like this one, you may also enjoy:

Recipe

Orange juice cake sliced on a cake stand.
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5 from 1 vote

Orange Juice Cake

This Orange Juice Cake is a moist, buttery Bundt cake made with fresh orange juice, orange zest, and sour cream, then topped with a warm citrus glaze that soaks into every bite. It's an easy homemade dessert that's perfect for holidays, brunch, or anytime you're craving an old-fashioned cake.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 480kcal
Author Jessica Burgess

Ingredients

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tablespoons fresh orange zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup orange juice
  • ½ cup sour cream

Orange Glaze:

  • 1 cup powdered sugar
  • ⅓ cup orange juice
  • 1 tablespoon butter
  • 1 teaspoon orange zest

Instructions

  • Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan well.
  • In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each. Stir in the orange zest and vanilla extract.
  • In a separate bowl, whisk together the orange juice and sour cream.
  • Add the dry ingredients and the orange juice mixture to the butter. Alternating between the two, beginning and ending with the dry ingredients. Mix just until combined; do not overmix. The batter will be thick, smooth, and pourable.
  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10-15 minutes before turning out the cake onto a cooling rack.
  • While the cake is in the pan, melt butter in a small saucepan over medium heat. Whisk in powdered sugar, orange juice, and zest until smooth and slightly thin.
  • Slowly pour the warm glaze over the cake while it is still warm, allowing it to soak into the surface and drip down the sides.
  • Let the cake rest for at least 20 minutes so the glaze settles into the crumb before slicing.

Notes

  • Fresh orange zest gives this cake the best citrus flavor.
  • Grease and flour your Bundt pan well so the cake releases easily.
  • Mix the batter just until combined to keep the cake soft and tender.
  • Pour the warm glaze over the warm cake so it soaks into every bite.
  • This cake tastes even better the next day after the orange flavor has had time to develop.
  • For the most accurate doneness, bake until the center reaches 200°F to 210°F or a toothpick inserted into the center comes out clean.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 71g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 248mg | Potassium: 130mg | Fiber: 1g | Sugar: 46g | Vitamin A: 701IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 2mg

Roasted Potato Salad

This Roasted Potato Salad is everything you love about a loaded baked potato in an easy side dish. Instead of boiling the potatoes, they’re roasted until golden brown and slightly crispy before being tossed with a creamy ranch dressing, crispy bacon, cheddar cheese, and green onions.

It’s an easy savory salad recipe for summer cookouts, BBQs, potlucks, holiday dinners, and even a comforting side dish recipe for game day.

Roasting Potatoes Makes Potato Salad Even Better

If you’ve always made potato salad with boiled potatoes, roasting the potatoes adds such an amazing texture and flavor.

The Best Tip for Flavorful Potato Salad

Adding flavor to the potatoes themselves for a potato salad can be a secret that makes the flavors explode in the dish. Even when boiling potatoes for potato salad, I like to boil them in broth, like in my red potato salad recipe.

Roasted potato salad in serving bowl.

As the potatoes roast, the edges become lightly crisp while the centers stay soft and fluffy. That little bit of caramelization gives every bite more flavor than traditional potato salad, and it perfectly complements the bacon, cheddar cheese, and creamy dressing.

This recipe is inspired by a loaded baked potato, so every bite has the familiar flavors everyone loves. The combination of sour cream, mayonnaise, Ranch dressing, Dijon mustard, garlic, and apple cider vinegar creates a creamy dressing that’s rich without being too heavy.

A wooden spoon dishing out a serving of roasted potato salad.

FAQs

Should roasted potato salad be served warm or cold?

I think this potato salad is best served slightly chilled. Allow it to refrigerate for about 15 to 20 minutes after mixing everything together. It gives the dressing time to coat the potatoes while still letting you enjoy some of that roasted potato texture.

Can I boil the potatoes instead?

Yes. If you’re short on time, you can boil the potatoes until fork tender. Roasting simply adds more flavor and creates crispy edges that make this recipe stand out.

What are the best potatoes for roasted potato salad?

Baby gold potatoes are my favorite because they become creamy inside while holding their shape after roasting. Red potatoes also work well, and Yukon Gold potatoes cut into bite-sized pieces are another great option.

Can I make roasted potato salad the day before?

Absolutely. In fact, I think it tastes even better after the flavors have had a little time to come together. If you’re making it a day ahead, I recommend waiting to add the reserved bacon, cheese, and green onions until just before serving.

Can I freeze potato salad?

I don’t recommend freezing potato salad made with mayonnaise and sour cream. The dressing tends to separate after thawing, which changes both the texture and appearance.

Why roast the potatoes instead of boiling them?

Roasting creates lightly crisp edges and a deeper potato flavor that you simply don’t get from boiling. Those roasted edges also hold onto the creamy dressing beautifully, giving every bite a little more texture.

How do I keep potato salad from drying out?

Potatoes naturally absorb some of the dressing as they sit.
If your potato salad seems a little dry after refrigeration, simply stir in a spoonful of sour cream or mayonnaise before serving to freshen it up.

Can I use bacon bits?

You can, but freshly cooked bacon gives the best flavor and texture. Since bacon is one of the main ingredients in this recipe, it’s worth taking a few extra minutes to cook it yourself if possible.

Ingredients

See the recipe card below for the printable recipe with the full ingredient list and measurements.

Ingredients to make roasted potato salad, sitting on wooden counter.

For the Roasted Potatoes

  • 2½ pounds baby gold potatoes - Their naturally creamy texture holds together well after roasting while creating crispy edges. (You can even try substituting potatoes with cauliflower, like I used in this cauliflower potato salad recipe, if potatoes aren’t your thing right now.)
  • 2 tablespoons olive oil - Helps the potatoes brown beautifully in the oven.
  • 1 teaspoon kosher salt - Seasons the potatoes from the beginning.
  • 1 teaspoon black pepper - Adds just enough peppery flavor without overpowering the dressing.
  • 9 slices thick-cut bacon - Crispy bacon adds smoky flavor and the classic loaded baked potato taste.

For the Dressing

  • 1 cup sour cream - Gives the dressing its rich, tangy flavor.
  • ½ cup mayonnaise - Adds creaminess and helps the dressing coat every potato.
  • ¼ cup Ranch dressing - Brings all of those classic loaded potato flavors together.
  • 1 tablespoon Dijon mustard - Adds a subtle tang and depth without making the dressing taste like mustard.
  • 1 teaspoon apple cider vinegar - Brightens the dressing and balances the richness.
  • 2 cloves garlic, minced - Fresh garlic adds more flavor than garlic powder alone.
  • ½ teaspoon onion powder - Gives the dressing a mild savory flavor.

Mix-Ins

  • 1 cup shredded sharp cheddar cheese - Sharp cheddar pairs perfectly with the bacon and creamy dressing.
  • ½ cup sliced green onions - Add freshness and just a little bite while balancing the richness of the salad.

Instructions

Roast the Potatoes

Preheat the oven to 425°F.

Cut 2½ pounds baby gold potatoes into eighths. Toss them with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper until evenly coated.

Spread the potatoes onto a large baking sheet in a single layer, making sure they aren’t crowded.

Roast for 40 to 45 minutes, flipping them halfway through, until they’re golden brown with lightly crispy edges and tender centers.

Roasted potatoes on a baking sheet.

Allow the potatoes to cool until they’re just slightly warm or room temperature before mixing with the dressing.

Cook the Bacon

While the potatoes roast, cook 9 slices thick-cut bacon in a skillet over medium heat or in the air fryer until crispy.

Transfer the bacon to a paper towel-lined plate to drain any excess grease before crumbling it into bite-sized pieces.

Cooked bacon cut in to pieces and resting on a plate.

Make the Dressing

In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, minced garlic, and onion powder.

Stir until the dressing is completely smooth.

Roasted potato salad dressing mixed together in a mixing bowl.

Assemble the Potato Salad

Add the cooled roasted potatoes to the bowl and gently fold until every potato is coated with the dressing.

Taste and season with additional salt and pepper if needed.

Roasted potatoes mixed with dressing in mixing bowl.

Fold in the cheddar cheese, most of the crumbled bacon and most of the sliced green onions.

Reserve the remaining cheese, bacon, and green onions for garnish.

Cover and refrigerate for 15 to 20 minutes before serving.

Just before serving, sprinkle the remaining cheddar cheese, bacon, and green onions over the top.

Roasted potato salad in mixing bowl, topped with cheese and green onions.

Tips

  • Roast the potatoes until they’re deeply golden. The extra roasting time creates the crispy edges that make this recipe different from traditional potato salad.
  • Let the potatoes cool slightly before adding the dressing. If they’re too hot, the dressing can become thin and oily.
  • Cook the bacon until it’s truly crispy. Slightly chewy bacon tends to soften even more after it’s mixed into the salad.
  • Shred your own cheese if possible. Freshly shredded cheddar melts into the salad a little better and has a creamier texture than pre-shredded cheese.
  • Taste before serving. Potatoes naturally absorb seasoning, so you may find the salad needs another pinch of salt after chilling.

More Potato Side Dish Recipes

If you have potatoes on hand or you’ve been asked to bring a side dish to a gathering, these are recipes you’ll also love:

Recipe

Roasted potato salad in serving bowl, topped with cheese, bacon and green onions.
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Roasted Potato Salad

Crispy roasted potatoes, bacon, cheddar cheese, and a creamy ranch dressing come together in this easy roasted potato salad that's perfect for any gathering.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 15 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 1109kcal
Author Jessica Burgess

Ingredients

  • 2 ½ pounds baby gold potatoes cut into ⅛ths
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 9 slices thick cut bacon
  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ cup Ranch dressing
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 cloves garlic minced
  • ½ teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese
  • ½ green onions thinly sliced (reserve some for topping)

Instructions

  • Heat the oven to 425°F. Toss the potatoes with olive oil, salt and pepper. Spread them out in a single layer on a baking sheet. Roast for about 30 minutes, flipping half way through. Allow the potatoes to cool, until they are about room temperature.
    • Let the potatoes cool for about 15 to 20 minutes before mixing with the dressing so it stays creamy.
  • Cook the bacon on a skillet or in the air fryer, until it is crispy. Drain any extra grease using a paper towel lined plate. Crumble the bacon into chunks.
  • Scoop the sour cream, mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, garlic and onion powder into a large mixing bowl. Stir until well combined.
  • Add the potatoes into the cream base and gently toss to coat all the potatoes with the mixture. Taste test and add some salt and pepper as needed.
  • Fold in ¾ of the cheddar cheese, bacon and green onions until evenly distributed. Allow the potato salad to chill for about 15-20 minutes.
    • Taste the potato salad after chilling and add another pinch of salt if needed, since potatoes absorb seasoning as they cool.
  • Sprinkle the remaining cheddar cheese, bacon and green onions over the top right before serving.

Notes

  • Roast the potatoes until they’re golden brown and crispy around the edges for the best flavor and texture.
  • Cook the bacon until it’s nice and crispy, since softer bacon can become chewy after it’s mixed into the salad.
  • Freshly shredded cheddar cheese melts into the salad better than pre-shredded cheese and has a creamier texture.
  • For the best presentation, reserve a little bacon, cheddar cheese, and green onions to sprinkle over the top just before serving.

Nutrition

Serving: 1serving | Calories: 1109kcal | Carbohydrates: 56g | Protein: 25g | Fat: 88g | Saturated Fat: 27g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1692mg | Potassium: 1489mg | Fiber: 7g | Sugar: 5g | Vitamin A: 721IU | Vitamin C: 57mg | Calcium: 312mg | Iron: 3mg

Chocolate Chip Cake

If you love a classic chocolate chip cookie, wait until you try it in cake form. This Chocolate Chip Cake is soft, buttery, and loaded with chocolate chips in every bite. It’s topped with a fluffy brown sugar buttercream and finished with a rich chocolate fudge drizzle that makes it feel just a little extra without being difficult to make.

An Easy Chocolate Chip Cake Everyone Asks For

At first glance it looks like a simple vanilla cake with chocolate chips, but one bite tells a different story. The browned butter gives it a rich flavor, the chocolate chips stay in every bite, and the brown sugar frosting makes it a flavor combination that is irrisistible. It’s one of the cake recipes that will get put on the crowd-pleasing rotation for sure.

A slice of chocolate chip cake on a plate.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

Frequently Asked Questions

What makes this chocolate chip cake so moist?

The combination of browned butter, whole milk yogurt, and whole milk creates a soft, tender crumb that stays moist for several days.

Can I use Greek yogurt instead of regular yogurt?

Yes! Plain Greek yogurt works beautifully in this recipe. It gives the cake the same rich texture while adding a little extra protein.

Why do you toss the chocolate chips with flour?

Coating the chocolate chips with a little flour helps keep them suspended throughout the batter instead of sinking to the bottom while the cake bakes.

How do I know when the cake is done?

Insert a clean knife or toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. If you’re using an instant-read thermometer, the center of the cake should register 200°F to 210°F.

Can I make this cake ahead of time?

Absolutely. In fact, the flavor is even better the next day. Just cover it tightly and store it at room temperature until you’re ready to serve.

Ingredients

See the recipe card below for the full list of ingredients and measurements.

Ingredients for chocolate chip cake recipe on counter.

Chocolate Chip Cake

  • 1 cup unsalted butter, browned and slightly cooled - Browning the butter gives this cake a richer, almost nutty flavor.
  • 1½ cups granulated sugar - Sweetens the cake and helps create a tender crumb.
  • ½ cup packed light brown sugar - Adds moisture and a little caramel flavor.
  • 3 large eggs, room temperature - Help give the cake structure.
  • 2 teaspoons vanilla extract - Adds classic homemade flavor.
  • 1 cup whole milk yogurt or plain Greek yogurt, room temperature - Keeps the cake soft and moist.
  • 2¾ cups all-purpose flour - Gives the cake its structure.
  • 2 teaspoons baking powder - Helps the cake rise.
  • ½ teaspoon baking soda - Works with the yogurt to help the cake bake up tender.
  • 1 teaspoon fine salt - Balances the sweetness.
  • 1 cup whole milk, room temperature - Helps keep the batter smooth and the cake soft.
  • 1½ cups semisweet chocolate chips, tossed with 1 tablespoon flour - Tossing them in flour helps keep them from sinking to the bottom.

Brown Sugar Buttercream

  • 1½ cups unsalted butter, softened - Makes the frosting creamy and fluffy.
  • ½ cup light brown sugar, finely packed - Gives the frosting a rich brown sugar flavor.
  • 4 cups powdered sugar - Sweetens and thickens the frosting.
  • 1 tablespoon vanilla extract - Adds warmth and flavor.
  • 2 to 4 tablespoons heavy cream - Thins the frosting to a smooth, spreadable consistency.
  • Pinch of salt - Balances the sweetness.

Chocolate Fudge Swirl

  • ½ cup semisweet chocolate chips - Creates the chocolate fudge drizzle.
  • 2 tablespoons butter - Makes the fudge smooth and glossy.
  • 2 tablespoons corn syrup or honey - Helps make the fudge shiny and pourable.
  • ¼ cup heavy cream - Turns the melted chocolate into a soft fudge swirl.

Instructions

Brown the Butter

In a small saucepan over medium heat, cook 1 cup unsalted butter until the milk solids turn golden brown and the butter smells nutty. Remove from the heat and let it cool for about 10 minutes. It should still be pourable but not hot.

Prepare the Cake Batter

Preheat the oven to 350°F and grease a 9×13-inch baking dish.

Beat together the browned butter with 1½ cups granulated sugar and ½ cup light brown sugar until creamy, about 2 to 3 minutes.

Browned butter mixed with different sugars in mixing bowl for chocolate chip sheet cake.

Add 3 large eggs, one at a time, mixing well after each addition.

Mix in 2 teaspoons vanilla extract and 1 cup whole milk yogurt until smooth.

In a separate bowl, whisk together 2¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.

Dry ingredients like flour and salt in mixing bowl for cake recipe.

Alternate adding the dry ingredients with 1 cup whole milk, mixing on low speed just until almost combined.

Wet and dry mixture mixed together for cake batter.

Toss 1½ cups semisweet chocolate chips with 1 tablespoon flour, then gently fold them into the batter until no dry streaks remain. Be careful not to overmix.

Chocolate chips mixed in to cake batter.

Bake

Spread the batter evenly into the prepared baking dish.

Chocolate chip cake batter poured in to 9x13 baking dish.

Bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean or the center reaches 200°F to 210°F on an instant-read thermometer.

Allow the cake to cool completely before frosting.

Baked chocolate chip cake in 9x13 baking pan.

Make the Brown Sugar Buttercream

Beat 1½ cups softened unsalted butter with ½ cup light brown sugar for 3 to 4 minutes until light and fluffy.

Butter and brown sugar mixed together in mixing bowl for cake frosting.

Gradually beat in 4 cups powdered sugar.

Mix in 1 tablespoon vanilla extract, a pinch of salt, and 2 to 4 tablespoons heavy cream, adding the cream one tablespoon at a time until the frosting is smooth and spreadable.

Make the Chocolate Fudge Swirl

Melt ½ cup semisweet chocolate chips, 2 tablespoons butter, and 2 tablespoons corn syrup (or honey) together over low heat.

Stir in ¼ cup heavy cream until smooth and glossy.

Allow the fudge to cool until it’s warm but no longer hot.

Chocolate swirl for frosting of chocolate chip cake.

Frost the Cake

Spread the brown sugar buttercream over the cooled cake.

Brown sugar icing for chocolate chip cake.

Spoon the warm fudge over the frosting and gently swirl it with an offset spatula or butter knife.

If desired, sprinkle a handful of mini chocolate chips over the top before serving.

Chocolate swirl on top of chocolate chip cake with brown sugar buttercream frosting.

Tips for the Best Chocolate Chip Cake

  • Toss the chocolate chips with flour before adding them to the batter to help prevent sinking.
  • Don’t overmix the batter after adding the flour. Mixing just until combined creates a softer cake.
  • Let the fudge cool slightly before swirling it into the frosting so it doesn’t melt the buttercream.
  • Love extra frosting? Double the buttercream recipe.
  • Bring refrigerated cake to room temperature before serving for the softest texture.
A slice of chocolate chip cake on a spatula.

Storage

Cover the cake tightly and store it at room temperature for up to 3 days.

For longer storage, refrigerate it for up to 1 week. Let slices sit at room temperature for about 30 minutes before serving.

The unfrosted cake also freezes well for up to 3 months.

A bite of chocolate chip cake on a fork.

More Recipes You’ll Love

Recipe

Slice of chocolate chip cake made in a 9x13 pan, with brown sugar buttercream frosting.
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Chocolate Chip Cake

This Chocolate Chip Cake is soft, buttery, and loaded with chocolate chips, then topped with a fluffy brown sugar buttercream and rich chocolate fudge swirl.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 30 minutes
1 hour
Total Time 2 hours 5 minutes
Servings 15 servings
Calories 829kcal
Author Jessica Burgess

Ingredients

Cake Recipe

  • 1 cup unsalted butter browned and cooled slightly
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar packed
  • 3 large eggs room temp
  • 2 teaspoons vanilla extract
  • 1 cup unflavored whole milk yogurt or Greek yogurt, room temp
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup whole milk room temp
  • 1 ½ cups semisweet chocolate chips tossed in 1 tablespoon flour

Vanilla Brown Sugar Buttercream

  • 1 ½ cups unsalted butter softened
  • ½ cup light brown sugar very finely packed
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2-4 tablespoons heavy cream
  • 1 Pinch of salt

Warm Fudge Swirl

  • ½ cup semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup or honey
  • ¼ cup heavy cream

Instructions

Make the Browned Butter Base

  • In a small saucepan, cook the butter over medium heat until the milk solids turn golden and it smells nutty. Don't over cook. Cooking until golden will add some flavor but if you over cook it, the butter will become bitter.
  • Remove from heat and cool for 10 minutes - it should be pourable but not hot.

Mix the Cake Batter

  • Preheat the oven to 350°F.
  • Grease your pan(s). (This recipe was made with a 9×13 but you can also use round pans. See under "bake" below.)
  • Using a mixer with the flat beater attachment, combine browned butter, granulated sugar, and brown sugar. Beat on medium speed until creamy, 2-3 minutes.
  • Add eggs one at a time. Using slow speed, mix well.
  • Add vanilla and yogurt. Using slow speed, mix until combined.
  • In a separate bowl, add flour, baking powder, baking soda, and salt. Whisk or sift to combine.
  • Alternate adding dry ingredients and milk into the batter, mixing on low until just combined. I mix until about ¾ combined.
  • Fold in chocolate chips. Mix until barely combined, don't over mix.

Bake

  • Spread batter into pan.
  • Bake 28-34 minutes for a 9×13 or 22-26 minutes for round pans, until lightly golden and a toothpick comes out clean.
  • Cool fully before frosting.

Make the Brown Sugar Buttercream

  • Using a mixer with the flat beater attachment, beat butter and brown sugar together for 3-4 minutes until whipped and smooth.
  • At slow speed, add powdered sugar gradually. I add about 1 cup at a time.
  • Mix in vanilla and salt.
  • Add heavy cream 1 tablespoon at a time until fluffy and spreadable.

Make the Warm Fudge Swirl

  • Melt chocolate chips, butter, and corn syrup together over low heat. You can also do it in the microwave but only at 10 second intervals until it starts to melt. If you do it longer the chocolate will burn.
  • Stir in heavy cream to make a glossy fudge.
  • Let cool slightly. It should be pourable but not hot. If it is hot or even too warm it will melt the frosting.

Frost & Swirl

  • Spread a thick layer of buttercream over the cooled cake.
  • Drizzle spoonfuls of warm fudge around the surface.
  • Use a spatula to gently swirl, creating ribbons (do not fully mix).
  • Sprinkle extra mini chocolate chips on top. (optional)

Notes

  • Toss the chocolate chips with flour before mixing into the batter.
  • Brown the butter until golden and fragrant, not dark brown.
  • Do not overmix the batter after adding the flour.
  • Let the fudge cool slightly before swirling into the frosting.
  • Internal temperature should reach 200°F to 210°F for doneness.

Nutrition

Serving: 1slice | Calories: 829kcal | Carbohydrates: 101g | Protein: 7g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 304mg | Potassium: 260mg | Fiber: 3g | Sugar: 79g | Vitamin A: 1182IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 3mg

Better Than Anything Cake

This Better Than Anything Cake is a rich chocolate poke cake filled with sweetened condensed milk and caramel sauce, then topped with whipped topping and crunchy toffee bits. It’s easy to make, perfect as a potluck dessert, and one of those nostalgic cakes that people always seem to go back for a second slice.

Looking for another simple cake? Here is my fluffy cloud cake.

Caramel and toffee make this a natural once the weather cools, so it earned a spot with our fall dessert favorites.

Why This Old-Fashioned Cake Has Stayed Popular for Decades

Some desserts come and go, but this Cake has been showing up at potlucks, family reunions, church dinners, and holiday gatherings for years. Between the moist chocolate cake, creamy caramel filling, fluffy topping, and crunchy toffee bits, it’s easy to see why people keep making it.

Slice of better than anything cake with bite taken out, sitting on plate.

If you love peanut butter, you’ll also love this chocolate peanut butter toffee cake recipe that has similar flavors.

What makes this recipe so popular is how simple it is. It starts with a boxed chocolate cake mix, but after the cake is baked, it’s poked all over and filled with a mixture of sweetened condensed milk and caramel sauce. As it chills, all of that goodness soaks into the cake, creating a moist dessert with flavor in every bite.

The whipped topping and toffee bits finish it off perfectly, adding just the right balance of creamy and crunchy textures. It’s the kind of dessert that looks impressive on a dessert table but requires very little effort.

9x13 Better Than Anything Cake, with slice removed.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

FAQs

Does Better Than Anything Cake need to be refrigerated?

Yes, this cake needs to be stored in the refrigerator because it contains sweetened condensed milk and whipped topping. Keep it covered until you’re ready to serve.

Can I make Better Than Anything Cake ahead of time?

Absolutely. In fact, it tastes even better after chilling for several hours because the caramel mixture has more time to soak into the cake.

Can I use a different flavor cake mix?

Yes. Chocolate cake is traditional, but devil’s food cake, yellow cake, or butter cake can also be used.

Why is it called Better Than Anything Cake?

Better Than Anything Cake is a family-friendly name for a classic chocolate caramel poke cake that’s been around for years. It’s rich, sweet, creamy, and loaded with caramel and toffee flavor.

Can I freeze this cake?

I don’t recommend freezing the cake after the whipped topping has been added because the texture can change once thawed.

How long does this cake last in the refrigerator?

Store the cake covered in the refrigerator for up to 4 days.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients on counter to make Better Than Anything.

Cake Ingredients

  • 1 box chocolate cake mix - Creates the base of the cake and keeps this recipe quick and easy to prepare.
  • Eggs, oil, and milk called for on the package directions - Used to prepare the cake mix. Milk can be substituted for water for a richer flavor.

Filling Ingredients

  • 1 (14-ounce) can sweetened condensed milk - Adds sweetness and creates the incredibly moist texture this cake is known for.
  • 1 (12.25-ounce) jar caramel topping - Mixed with the sweetened condensed milk and poured into the holes of the cake. Reserve a small amount for drizzling over the finished cake.

Topping Ingredients

  • 1 (12-ounce) container whipped topping - Creates a light, fluffy layer that balances the rich chocolate and caramel flavors.
  • ¾ cup crushed toffee candy bars - Heath bars are the traditional choice and add buttery crunch to every bite.

Instructions

Preheat the oven according to the cake mix package directions and grease a 9×13-inch baking dish.

Prepare 1 box chocolate cake mix using the eggs, oil, and milk called for on the package. Pour the batter into the prepared baking dish and bake according to the package directions.

Chocolate cake mix batter in mixing bowl.

Allow the cake to cool for 10 to 15 minutes.

Baked chocolate cake in 9x13 baking pan.

Using the handle of a wooden spoon or a large skewer, poke holes all over the cake. Make at least 50 holes, making sure they’re deep enough for the filling to soak into the cake.

Chocolate cake in 9x13 baking dish that was poked with wooden spoon.

In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk and about 10 ounces of the 12.25-ounce jar caramel topping until smooth. Reserve the remaining caramel topping for later.

Caramel sweetened condensed milk mixture in mixing bowl.

Slowly pour the caramel mixture over the cake, focusing on the holes so the filling can soak throughout the cake.

Caramel and condensed milk mixture poured over chocolate poke cake.

Cover and refrigerate for at least 2 hours or overnight.

Spread 1 (12-ounce) container whipped topping evenly over the chilled cake.

Cool Whip spread over the top of Better Than Anything Cake.

Drizzle the reserved caramel topping over the top.

Sprinkle ¾ cup crushed toffee candy bars evenly across the cake.

Toffee and caramel on top of Better Than Anything Cake.

Slice and serve chilled.

Tips

  • Use the handle of a wooden spoon instead of a skewer if you want larger pockets of caramel throughout the cake.
  • Pour the caramel mixture over the cake while it’s still slightly warm so it absorbs more easily.
  • For the best flavor and texture, refrigerate the cake overnight before serving.
  • Don’t skip the chilling time. It allows the caramel mixture to fully soak into the cake.
  • Devil’s food cake mix can be substituted for an even richer chocolate flavor.
A slice of better than anything cake on a plate, with a fork.

More Recipes

If you love old-fashioned cake recipes like this one, then you’ll also love these:

Recipe

Slice of better than anything cake, showing the toffee and caramel on top of chocolate cake.
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5 from 1 vote

Better Than Anything Cake

This Better Than Anything Cake is a classic chocolate poke cake filled with caramel and sweetened condensed milk, then topped with whipped topping and crunchy toffee bits for an easy dessert that's perfect for potlucks, holidays, and family gatherings.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings 8 servings
Calories 666kcal
Author Jessica Burgess

Ingredients

  • 1 box chocolate cake mix
  • eggs, milk, and oil per cake mix box directions
  • 14 ounce can sweetened condensed milk
  • 12.25 ounce jar caramel topping reserve about 2 ounces for topping, room temperature or warmed
  • 12 ounce container whipped topping i.e. Cool Whip
  • ¾ cup toffee candy bars crushed (i.e. Heath)

Instructions

  • Bake cake in a 9×13 pan per packaging directions.
  • Cool cake for 10-15 minutes.
  • Using a large wooden skewer or the end of a wooden spoon, poke holes into prepared cake deep but not all the way to the bottom. Make at least 50 holes.
  • Add sweetened condensed milk and caramel topping together and whisk until combined.
  • Gently and slowly pour caramel mixture over cake focusing on the poked holes.
  • Cover and refrigerate for 2 hours to overnight.
  • Spread whipped topping evenly on top of cake.
  • Drizzle with remaining caramel topping/sauce.
  • Sprinkle toffee crumbles over top.
  • Cut and serve.

Notes

  • Poke plenty of holes in the cake so the caramel mixture can soak into every bite. 
  • Use the handle of a wooden spoon instead of a skewer to make larger holes that hold more of the caramel filling.
  • Pour the caramel and sweetened condensed milk mixture over the cake while it’s still slightly warm for the best absorption.
  • Refrigerate for at least 2 hours before serving, but overnight is even better.
  • Reserve a little caramel sauce for drizzling over the whipped topping just before serving.
  • Heath bars are the traditional topping, but any chocolate-covered toffee candy works well.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1slice | Calories: 666kcal | Carbohydrates: 116g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 765mg | Potassium: 437mg | Fiber: 2g | Sugar: 93g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 290mg | Iron: 3mg

Angel Food Cake Recipe

This Angel Food Cake is light, fluffy, and made completely from scratch with simple ingredients. Made with whipped egg whites and cake flour, it bakes up tall with a delicate texture that’s perfect for serving with fresh berries, whipped cream, or a dusting of powdered sugar.

Whipped egg whites and cake flour, nothing more. See more from-scratch classic cakes.

If you love light and fluffy desserts, be sure to try my Cloud Cake recipe too. It’s another reader favorite that’s perfect for special occasions.

A Classic Homemade Cake That’s Light as a Cloud

Angel food cake has been showing up at family gatherings, church potlucks, and holiday tables for generations. It’s one of those desserts that feels special without being fussy, and the simple ingredients create a cake that’s surprisingly impressive.

Angel food cake on cake stand, topped with fruit.

Unlike richer cakes made with butter and oil, angel food cake gets its signature height and airy texture from whipped egg whites. The result is a soft, tender cake that’s delicious on its own but also pairs beautifully with fresh fruit and whipped cream.

Whether you’re making it for Easter, Mother’s Day, a summer barbecue, or simply because you have extra egg whites to use up, this homemade angel food cake is a classic recipe worth keeping.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

Frequently Asked Questions

Why is it called angel food cake?

Angel food cake gets its name from its light, airy texture. The fluffy white cake was said to be so light that it was “fit for angels.”

Why can’t I grease the pan?

Angel food cake batter needs to cling to the sides of the pan as it rises. Greasing the pan prevents the batter from climbing properly and can cause the cake to collapse.

Can I use all-purpose flour instead of cake flour?

Cake flour is highly recommended because it creates the delicate texture angel food cake is known for. All-purpose flour will produce a heavier cake.

Why do I have to cool the cake upside down?

Cooling the cake upside down helps prevent it from collapsing while the structure sets. This step is one of the keys to achieving that tall, fluffy texture.

Can angel food cake be made ahead of time?

Yes. Angel food cake can be baked a day or two ahead and stored covered at room temperature until ready to serve.

Ingredients

For the angel food cake, you’ll need:

  • 1 cup cake flour
  • 1½ cups granulated sugar, divided
  • 12 egg whites
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt

Optional toppings:

  • Powdered sugar
  • Whipped cream
  • Fresh strawberries
  • Fresh blueberries
Ingredients to make angel food cake.

Instructions

  • Preheat the oven to 375°F. Set aside an ungreased 10-inch tube pan.
  • Place the 1½ cups granulated sugar in a blender or food processor and blend for 2 to 3 minutes until fine and powdery.
Sugar that has been put through food processor in mixing bowl.
  • Remove 1 cup of the sugar and set it aside.
  • Add the 1 cup cake flour to the remaining sugar in the blender and pulse several times until combined and aerated.
Flour added to processed sugar in mixing bowl.
  • In a large mixing bowl, combine the 12 egg whites, 1½ teaspoons vanilla extract, ½ teaspoon salt, and 1½ teaspoons cream of tartar.
Eggs in mixing bowl with vanilla.
  • Using a hand mixer or stand mixer fitted with the whisk attachment, beat until foamy. Gradually add the reserved 1 cup sugar and continue whipping until medium-stiff peaks form.
Stiff peaks formed in mixing bowl.
  • Gently fold the flour mixture into the egg whites about ⅓ cup at a time, being careful not to deflate the batter.
  • Pour the batter into the ungreased tube pan and spread evenly.
Angel food cake batter poured in to tube pan.
  • Bake for 40 to 45 minutes, or until the cake springs back when lightly touched.
Baked angel food cake in pan.
  • Immediately invert the pan and allow the cake to cool upside down for about 3 hours.
  • Once cooled, run a thin knife around the edges and center tube to release the cake.
Baked angel food cake cooling on wire rack.
  • Dust with powdered sugar and serve with whipped cream and fresh berries if desired.
Powdered sugar sprinkled on top of angel food cake, as well as fruit.

Tips for the Best Angel Food Cake

  • Use freshly separated egg whites for the best volume.
  • Make sure no egg yolk gets into the whites.
  • Do not skip the cream of tartar, as it helps stabilize the egg whites.
  • Fold gently to keep as much air in the batter as possible.
  • Never grease the tube pan.
  • Allow the cake to cool completely upside down before removing it from the pan.
  • Cake flour creates the softest, most tender texture.
A slice of angel food cake on a plate, topped with strawberries.

Storage

Store angel food cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing

Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 3 months.

Thaw overnight in the refrigerator and bring to room temperature before serving.

More Cake Recipes You’ll Love

Recipe

Angel food cake on cake stand, that's topped with fruit.
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Angel Food Cake Recipe

This homemade Angel Food Cake is light, fluffy, and perfectly sweet. Serve it with fresh berries, whipped cream, or a simple dusting of powdered sugar for a classic dessert everyone loves.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 14 servings
Calories 130kcal
Author Jessica Burgess

Ingredients

  • 1 cup cake flour
  • 1 ½ cups granulated sugar divided
  • 12 egg whites
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon salt

Optional Toppings:

  • Powdered sugar
  • Whipped cream
  • Fruit of choice such as blueberries and strawberries

Instructions

  • Preheat the oven to 375 degrees fahrenheit and set your tube pan to the side.
  • In a blender or food processor, blend granulated sugar until fine and powdery. About 2-3 minutes. Remove 1 cup of sugar and set aside. To the blender add cake flour and pulse 5-6 times or until the flour and sugar are blended and aerated.
  • In a large bowl using a hand mixer or a stand mixer on low-medium speed, use a whisk attachment to whip the egg whites, vanilla extract, salt and cream of tartar until foamy, about 1-2 minutes. Gradually add the one cup of set aside sugar until the egg white mixture reaches medium stiff peaks.
  • Once the egg white mixture has reached medium stiff peaks, fold in the blended flour and sugar mixture ⅓ cup at a time. Be careful not to over mix. Pour and evenly spread the batter into an ungreased 10-inch tube pan. Gently move the pan from side to side to even out the cake batter.
  • Bake for 40-45 minutes or until the cake springs back when touched. Remove from the oven and cool upside-down on a cooling rack for about 3 hours. Once cooled, run a thin knife along the edges of the pan and gently tap the pan on the counter until the cake releases.
  • Garnish the top of the cake with powdered sugar. Serve with whipped cream and fresh berries if desired.

Notes

  • Do not grease the tube pan.
  • Use cake flour for the best texture.
  • Fold gently to keep the batter airy.
  • Cool completely upside down before removing from the pan.
  • Freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 28g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 126mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 0.2IU | Calcium: 3mg | Iron: 0.1mg

Strawberry Lemonade Bread

This Strawberry Lemonade Bread is soft, moist, and packed with fresh strawberry and lemon flavor. Made with juicy strawberries, lemon zest, Greek yogurt, and a simple lemon glaze, it’s the kind of dessert recipe that feels right at home at a summer brunch, afternoon coffee break, or dessert table.

An Easy Strawberry Bread That Tastes Like Summer

If you’re looking for a simple loaf cake that’s bright, fresh, and easy to make, this Strawberry Lemonade Bread deserves a spot on your baking list.

The combination of sweet strawberries and tangy lemon gives it that classic strawberry lemonade flavor everyone recognizes and loves, in this pink lemonade cake, too!

Sliced strawberry lemonade bread, with a glaze dripped over the top.

It’s pretty enough for a baby shower or brunch table but easy enough to bake on a random Tuesday when you have strawberries that need to be used up.

One of my favorite things about this recipe is that it tastes homemade in the best possible way. No complicated techniques, no fancy ingredients, just a simple loaf packed with fresh flavor.

I already have a classic Strawberry Bread recipe on the site, but this version has a completely different flavor profile. The addition of fresh lemon zest, lemon juice, and a sweet lemon glaze gives it that bright strawberry lemonade flavor that’s perfect for spring and summer.

Baked strawberry lemonade bread, drizzled with lemon glaze.

Frequently Asked Questions

Why do you toss the strawberries with flour?

Coating the chopped strawberries with flour helps keep them suspended throughout the batter instead of sinking to the bottom while baking. It also absorbs a little of the extra moisture from the berries.

Can I use frozen strawberries?

Yes. Use them straight from the freezer without thawing first. Dice them into small pieces and toss them with flour before adding them to the batter.

Can I substitute the Greek yogurt?

Yes. Sour cream works as a one-to-one substitute and gives very similar results.

Can I skip the glaze?

You can, but the glaze is what gives the loaf its lemonade-inspired finish. The extra lemon flavor really complements the strawberries.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. If the center is still wet, bake for another 5 to 10 minutes and check again.

Ingredients

For the bread:

  • 1¾ cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon
  • ¾ cup granulated sugar
  • ½ cup neutral oil, such as vegetable or avocado oil
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • 1¼ cups chopped strawberries
  • ¼ cup sliced strawberries for topping

For the glaze:

  • 1 cup powdered sugar
  • Remaining fresh lemon juice from the lemon (about 1 to 2 tablespoons)
Ingredients on table to make strawberry lemonade bread.

Instructions

  • Preheat your oven to 350°F. Line a loaf pan with parchment paper and lightly coat it with baking spray. Set aside.
  • In a medium bowl, whisk together 1½ cups of the flour, the baking powder, baking soda, and salt.
Flour, baking soda, baking powder, and salt in mixing bowl.
  • In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture feels sandy and fragrant. This helps release the lemon oils and adds more flavor to the bread.
Lemon zest mixed in to the dry ingredients in mixing bowl.
  • Add the oil and stir until combined.
  • Add the eggs one at a time, mixing after each addition.
  • Stir in 2 tablespoons lemon juice and the vanilla extract.
  • Add the Greek yogurt and mix until smooth. Stir in the milk.
Yogurt, oil, eggs, and lemon juice mixed in a bowl.
  • In a small bowl, toss the chopped strawberries with the remaining ¼ cup flour.
  • Add the dry ingredients to the wet ingredients and stir just until combined.
  • Fold in the flour-coated strawberries.
Flour coated strawberries, poured in to wet ingredients.
  • Transfer the batter to the prepared loaf pan and spread evenly. Top with the sliced strawberries.
Strawberries placed on top of bread in loaf pan.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for 10 to 15 minutes before transferring to a wire rack.
Baked strawberry lemonade bread.
  • To make the glaze, whisk together the powdered sugar and remaining lemon juice until smooth.
  • Drizzle the glaze over the cooled bread before slicing and serving.
Lemon glaze poured on top of strawberry bread.

Tips for the Best Strawberry Lemonade Bread

  • Rub the lemon zest into the sugar before mixing. This simple step creates a stronger lemon flavor throughout the loaf.
  • Don’t overmix the batter. Stir only until the flour disappears to keep the bread soft and tender.
  • Use ripe but firm strawberries for the best texture.
  • If the top begins browning too quickly, loosely tent the loaf with foil during the final portion of baking.

Storage

Store covered at room temperature for up to 3 days.

For longer storage, refrigerate in an airtight container for up to 5 days and bring to room temperature before serving.

To freeze, wrap the loaf tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

Sliced piece of strawberry lemonade bread on a plate, next to a fork.

More Recipes You’ll Love

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Sliced strawberry lemonade bread, with a glaze dripping over the top.
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Strawberry Lemonade Bread

This Strawberry Lemonade Bread is a moist loaf cake made with fresh strawberries, lemon zest, and a sweet lemon glaze for an easy spring and summer dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 396kcal
Author Jessica Burgess

Ingredients

  • 1 ¾ cup all purpose flour divided (¼ cup used for the strawberries)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 lemon zested and juiced 3-4 tablespoons of juice separated
  • ¾ cup granulated sugar
  • ½ cup oil vegetable, avocado, or any neutral oil
  • 2 eggs
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • 1 ½ cups strawberries (1 ¼ cup chopped, ¼ cup sliced and separated)
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Line a bread pan with a piece of parchment paper and a small amount of baking spray. Set aside.
  • In a medium-sized mixing bowl combine 1 ½ cups of the all purpose flour, baking powder, baking soda, and salt. Stir to combine and set aside.
  • Then, in a large mixing bowl add the sugar and lemon zest. With your fingers, rub the sugar and lemon zest together to create a sandy texture.
  • Next add the oil. Stir to combine.
  • Add the eggs one at a time, stirring to combine.
  • Add 2 tablespoons of lemon juice and vanilla and stir to combine.
  • Then, add the Greek yogurt stirring to combine then the milk.
  • Next, in a small bowl combine 1 ¼ cups of the chopped strawberries and the reserved ¼ cup of flour. Toss to coat. Set aside.
  • Add the dry ingredients to the wet ingredients. Stirring to just combine.
  • Add the floured strawberries to the batter, and fold those in.
  • Transfer the dough to the prepared bread pan. Top with the remaining strawberries.
  • Bake at 350 degrees F for 50-55 minutes, or until a toothpick comes out clean.
  • Cool for 10-15 minutes.
  • Next, in a bowl combine the powdered sugar and the remaining lemon juice.
  • Drizzle over the top of the bread, serve and enjoy.

Notes

  • Rub the lemon zest into the sugar before mixing. This helps release the lemon oils and creates a stronger lemon flavor throughout the bread.
  • Toss the chopped strawberries with flour before adding them to the batter to help prevent them from sinking.
  • Do not overmix the batter. Stir just until combined for the most tender texture.
  • If the top begins browning too quickly, loosely tent with foil during the last 10-15 minutes of baking.
  • Frozen strawberries can be used, but do not thaw them first. Toss them with flour before folding into the batter.

Nutrition

Serving: 1slice | Calories: 396kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 291mg | Potassium: 135mg | Fiber: 2g | Sugar: 36g | Vitamin A: 79IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 2mg

Banana Cake with Brown Butter Frosting

This Banana Cake with Brown Butter Frosting is a soft, moist banana cake topped with a rich brown butter cream cheese frosting that tastes almost caramel-like. It’s an easy 9×13 cake that’s perfect for using overripe bananas, like for my banana bread recipe too, and has the kind of homemade flavor people remember long after the last slice is gone.

Brown butter frosting takes banana cake somewhere special. Browse more homemade cakes worth baking.

An Easy Banana Cake That Feels Like an Old-Fashioned Favorite

If you love recipes that feel like they came straight from a church potluck dessert table or family reunion, this banana cake belongs on your list. The texture stays soft and tender thanks to ripe bananas and buttermilk, while the brown butter frosting gives it a rich flavor that’s hard to stop thinking about.

Slice of banana cake with brown butter cream cheese frosting.

What makes this recipe work so well is the combination of sweet bananas and nutty brown butter. The frosting melts onto the cake with a creamy texture and adds a depth of flavor you don’t get from a traditional cream cheese frosting. Love more of a cream cheese frosting? You could make the frosting that goes on my hummingbird cake recipe instead!

Whether you’re taking it to a potluck, serving it after Sunday dinner, or setting it out for a family birthday, it’s one of those cakes that never seems to leave leftovers behind.

Brown butter frosting swirled on top of banana cake in 9x13 baking pan.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

FAQs

Does this taste like banana bread?

It has the same comforting banana flavor, but the texture is softer and more cake-like. The brown butter frosting also makes it feel much more like a dessert.

Why brown the butter for the frosting?

Browning the butter creates a rich, nutty flavor that gives the frosting incredible depth and makes it taste almost caramel-like.

Can I use frozen bananas?

Yes. Allow them to thaw completely and drain away any excess liquid before mashing.

Can I add nuts or chocolate chips?

Absolutely. Stir in about ½ cup chopped pecans, walnuts, or chocolate chips before baking.

Can I make this cake ahead of time?

Yes. In fact, many people think the flavor is even better the next day.

How should I store banana cake?

Because the frosting contains cream cheese, the cake should be stored covered in the refrigerator.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Cake

  • 2¾ cups all-purpose flour - Provides the structure for the cake while keeping the crumb soft and tender.
  • 1 teaspoon baking soda - Helps the cake rise and creates a tender texture.
  • 1 teaspoon baking powder - Gives the cake additional lift.
  • ½ teaspoon salt - Balances the sweetness and enhances flavor.
  • ½ cup vegetable oil - Keeps the cake moist for days.
  • 1 cup granulated sugar - Sweetens the cake.
  • ½ cup light brown sugar, packed - Adds moisture and a subtle caramel flavor.
  • 2 large eggs - Provide structure and richness.
  • 1½ cups mashed overripe bananas (about 3-4 medium bananas) - Adds flavor, moisture, and natural sweetness.
  • 1 teaspoon vanilla extract - Enhances the overall flavor.
  • ¾ cup buttermilk - Helps create a soft, tender crumb.

For the Brown Butter Frosting

  • ½ cup salted butter - Browned first to create a rich, nutty flavor.
  • 8 ounces cream cheese, softened - Creates a creamy, tangy frosting.
  • 3-4 cups powdered sugar - Sweetens and thickens the frosting.
  • 1 teaspoon vanilla extract - Adds warmth and flavor.
  • ¼ teaspoon salt - Balances the sweetness.
Ingredients to make banana cake with brown butter frosting.

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan.

Before making the cake, prepare the brown butter for the frosting. Place the ½ cup salted butter in a medium saucepan over medium heat and cook, swirling occasionally, until it turns amber brown and smells nutty, about 5-7 minutes.

Browned butter in saucepan.

Pour the browned butter, including the browned bits, into a bowl and refrigerate until solidified but still soft enough to beat.

In a medium bowl, whisk together the 2¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.

Dry ingredients such as flour and salt in mixing bowl.

In a large mixing bowl, whisk together the ½ cup vegetable oil, 1 cup granulated sugar, and ½ cup packed light brown sugar until combined.

Eggs, oil and brown sugar in mixing bowl.

Add the 2 eggs, 1½ cups mashed bananas, and 1 teaspoon vanilla extract. Mix until fully combined.

Eggs and banana mixture added to mixing bowl.

Gradually add the flour mixture and ¾ cup buttermilk alternately, mixing just until combined. Do not overmix.

Flour mixture added to wet ingredients in mixing bowl for banana cake.

Pour the batter into the prepared baking pan and spread evenly.

Banana cake batter poured in to 9x13 baking dish.

Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely.

Baked banana cake in 9x13 baking pan.

How to Make Brown Butter Frosting

While the cake cools, prepare the frosting.

Place the cooled brown butter and 8 ounces softened cream cheese in a large mixing bowl.

Browned butter and cream cheese in mixing bowl for browned butter frosting.

Beat until smooth and creamy.

Add the 3 cups powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt.

Powdered sugar added to mixing bowl for brown butter frosting.

Beat until light and fluffy. Add additional powdered sugar as needed until you reach your desired consistency.

Spread the frosting evenly over the completely cooled cake.

Brown butter frosting spread on top of banana cake.

Tips

  • Use bananas that are heavily spotted or mostly brown for the best banana flavor.
  • Watch the butter carefully while browning because it can burn quickly.
  • A light-colored saucepan makes it easier to see when the butter reaches the perfect amber color.
  • Allow the brown butter to cool to the consistency of softened butter before making the frosting.
  • Do not overmix the batter or the cake can become dense.
  • Chopped pecans or walnuts make a delicious addition to this recipe.
  • If the frosting becomes too thick, beat in a small splash of milk.
Banana cake with brown butter frosting sliced in 9x13 pan.

Storage

Store the cake covered in the refrigerator for up to 5 days because of the cream cheese frosting.

For the best texture, let a slice sit at room temperature for about 15 to 20 minutes before serving.

Slice of banana cake with brown butter frosting, sitting on round plate, next to bananas.

More Recipes

If you love banana desserts and old-fashioned cake recipes like this one, then you’ll also love these favorites:

Recipe

Slice of banana cake with brown butter cream cheese frosting.
Print Pin
5 from 1 vote

Banana Cake with Brown Butter Frosting

This Banana Cake with Brown Butter Frosting is soft, moist, and topped with a rich, nutty frosting that makes every bite unforgettable.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Calories 573kcal
Author Jessica Burgess

Ingredients

Banana Cake:

  • 2 ¾ cups all-purpose flour spooned and leveled (344 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 1 ½ cups mashed overripe bananas about 3-4 medium sized bananas
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

Brown Butter Frosting:

  • ½ cup salted butter (1 stick)
  • 8 ounces package cream cheese, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Before making the cake, brown the butter for the brown butter frosting. Place the butter in a medium sized pan over medium heat, swirling until it turns amber brown and smells nutty, about 5-7 minutes.
  • Pour the browned butter into a bowl (including the dark bits) and place in the refrigerator to let it cool until solidified but still soft.
  • Preheat your oven to 350 degrees F and grease a 9×13 inch baking pan.
  • In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
  • In a large bowl, whisk together the oil, granulated and brown sugars until combined.
  • Beat in the mashed bananas, eggs, and vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the buttermilk. Do not overmix.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely.
  • To make the frosting, beat the solidified brown butter with the cream cheese until smooth, then add the powdered sugar, vanilla, and salt, whipping until light and fluffy. Add more powdered sugar until you have reached your desired consistency.
  • Spread the frosting evenly over the completely cooled cake.

Video

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
  • Watch the butter closely while browning, as it can go from perfectly browned to burnt quickly.
  • Allow the browned butter to cool until it’s softened but not hard before making the frosting.
  • Do not overmix the batter or the cake may become dense.
  • Let the cake cool completely before frosting.

Nutrition

Serving: 1slice | Calories: 573kcal | Carbohydrates: 84g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 422mg | Potassium: 170mg | Fiber: 1g | Sugar: 59g | Vitamin A: 567IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg

Strawberry Upside Down Cake

This Strawberry Upside Down Cake is an easy dessert made with fresh strawberries, brown sugar, and a simple yellow cake mix, making it semi-homemade, unlike this from-scratch orange upside-down cake. Once flipped, the strawberries create a beautiful topping that’s sweet, buttery, and full of old-fashioned strawberry flavor.

An Easy Strawberry Cake That Feels Like a Springtime Classic

If you love strawberry desserts that look impressive but don’t require a lot of work, this cake is one you’ll want to keep on repeat. The fresh strawberries bake into a jammy topping while the cake stays soft and tender underneath. It’s perfect as a potluck cake recipe, family dinners, church supper gatherings, or anytime strawberries are in season.

A slice of strawberry upside down cake being held above the rest of the cake.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Frequently Asked Questions

Can I use frozen strawberries?

Fresh strawberries work best for this recipe. Frozen strawberries release too much liquid as they thaw and bake, which can make the topping watery and prevent it from setting properly.

Why do I need to flip the cake while it’s still warm?

The brown sugar and butter mixture begins to firm up as it cools. Flipping the cake after about 10 minutes helps ensure the strawberry topping releases cleanly from the pan.

How thick should I slice the strawberries?

Slice the strawberries about ¼ to ½ inch thick. Thin slices tend to soften too much during baking, while thicker slices hold their shape and create a prettier topping.

How many strawberries should I use?

One pound of strawberries creates approximately two layers of fruit in the pan. This gives the finished cake plenty of strawberry flavor and helps prevent bare spots after flipping.

Can I make this in a 9×13-inch pan?

A 9-inch round cake pan works best. Testing showed that the cake bakes more evenly in a round pan, while larger pans can cause uneven baking and thinner topping coverage.

What should I serve with strawberry upside down cake?

It’s delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even better.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

  • ¼ cup unsalted butter, melted creates the rich base for the strawberry topping.
  • ½ teaspoon salt balances the sweetness and enhances the strawberry flavor.
  • ½ cup light brown sugar melts together with the butter to form a buttery caramel-like layer.
  • 2 teaspoons lemon juice brightens the strawberries and helps bring out their flavor.
  • 1 pound fresh strawberries, sliced thickly create the signature upside-down topping.
  • 1 box yellow cake mix keeps this recipe simple while creating a soft, fluffy cake.
  • 1 cup water helps create the cake batter.
  • ⅓ cup vegetable oil adds moisture and tenderness.
  • 3 large eggs provide structure and richness.
Ingredients to make strawberry upside down cake on counter.

Instructions

  • Preheat the oven to 350°F.
  • Pour the ¼ cup melted butter, ½ teaspoon salt, and ½ cup light brown sugar into a 9-inch round cake pan. Stir together until combined.
Melted butter, salt and brown sugar added to round cake pan.
  • In a bowl, toss the 1 pound thickly sliced strawberries with the 2 teaspoons lemon juice.
  • Arrange the strawberries over the brown sugar mixture, slightly overlapping them as needed. Two layers of strawberries work best for good coverage.
Strawberries added on top of brown sugar mixture in cake pan.
  • In a large mixing bowl, combine the yellow cake mix, 1 cup water, ⅓ cup vegetable oil, and 3 eggs. Mix until smooth and fully combined.
Yellow cake mix, oil and eggs mixed together in mixing bowl.
  • Carefully pour the cake batter over the strawberries. Fill the pan about three-quarters full. Depending on the cake mix brand, you may have a small amount of batter leftover. If so, bake 1 or 2 cupcakes with the extra batter.
Cake batter poured over strawberries in cake pan.
  • Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 10 minutes.
Baked strawberry upside down cake in round pan.
  • Place a serving platter or cake stand over the pan and carefully invert the cake.
Baked strawberry upside down cake on cake stand.
  • Serve warm or cooled. If desired, top with whipped cream before serving.

Tips

  • Use ripe strawberries for the best flavor.
  • Slice strawberries thickly so they hold their shape during baking.
  • Pack the strawberries closely together since they shrink as they bake.
  • Place a baking sheet underneath the cake pan in the oven to catch any bubbling juices.
  • Don’t wait too long to flip the cake or the topping may stick to the pan.
  • For a slightly richer cake, substitute milk for the water in the batter.
A slice of strawberry upside down cake on a round plate with a fork.

Storage

Store the cake covered at room temperature for up to 1 day.

For longer storage, keep it covered in the refrigerator for up to 3 days.

To serve after refrigerating, warm individual slices in the microwave for 10-15 seconds if desired.

Freezing

This cake is not ideal for freezing. The strawberries release moisture after thawing, which can affect both the appearance and texture of the topping.

More Recipes You’ll Love

Recipe

A slice of strawberry upside down cake, being held above round cake.
Print Pin
5 from 1 vote

Strawberry Upside Down Cake

This Strawberry Upside Down Cake features a buttery brown sugar strawberry topping baked over a soft yellow cake for an easy dessert that's perfect for strawberry season.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 8 servings
Calories 225kcal
Author Jessica Burgess

Ingredients

  • ¼ cup unsalted butter melted
  • ½ teaspoon salt
  • ½ cup light brown sugar
  • 2 teaspoons lemon juice
  • 1 pound strawberries sliced thickly
  • yellow cake mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs

Instructions

  • Preheat the oven to 350 degrees F.
  • Add the melted butter, salt and brown sugar to the cake pan. Stir to combine.
  • Add the lemon juice over top of the strawberries and toss to combine.
  • Place the sliced strawberries over the brown sugar mixture. You should end up with about 2 layers of strawberries.
  • In a large mixing bowl add the yellow cake mix, water, vegetable oil, and eggs, stir until well combined.
  • Pour the batter over top until the cake pan is ¾ full of batter. You may have a small amount left, that you can transfer to a cupcake pan (it can make between 1-2 cupcakes).
  • Bake at 350 degrees F for 38-42 minutes or until a toothpick comes out clean from the center of the cake.
  • Allow the cake to cool for 10 minutes.
  • Turn the cake out onto a platter or cake stand, and serve warm or cooled. Optional: serve with some whipped topping.

Notes

  • Use fresh strawberries rather than frozen for the best texture and appearance.
  • Slice the strawberries about ¼ to ½ inch thick so they hold their shape while baking.
  • Arrange the strawberries snugly together, as they will shrink slightly as they bake.
  • Let the cake cool for only about 10 minutes before flipping to help prevent the topping from sticking to the pan.
  • A 9-inch round cake pan works best for even baking and the prettiest presentation.
  • Depending on the brand of cake mix used, you may have a small amount of batter leftover. Bake any extra batter as cupcakes.

Nutrition

Serving: 1slice | Calories: 225kcal | Carbohydrates: 18g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 175mg | Potassium: 131mg | Fiber: 1g | Sugar: 16g | Vitamin A: 273IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg

Strawberry Earthquake Cake

This Strawberry Earthquake Cake is a gooey strawberry dessert that’s filled with pockets of sweet cream cheese, white chocolate chips, and real strawberries.

An Easy Strawberry Dessert That Looks Fancy Without the Work

Made with a simple box cake mix, like this strawberry cream cheese dump cake that uses similar ingredients, this easy dessert bakes into a rich, swirled cake that’s perfect for potlucks, holidays, baby showers, and family gatherings. The best part is that it’s supposed to look imperfect, making it one of the easiest impressive desserts you’ll ever make.

A slice of strawberry earthquake cake on a plate.

If you love old-fashioned cake recipes but have never made an earthquake cake before, make sure you add this one to your recipe box.

Now, don’t worry about getting perfect swirls or a smooth top. The cracks, pockets, and uneven appearance are exactly what give this cake its name.

As the cake bakes, the cream cheese filling settles into the strawberry cake batter, creating creamy cheesecake-like pockets throughout. Combined with melted white chocolate chips and bursts of strawberry flavor, every bite is rich, sweet, and completely irresistible.

Since it starts with a cake mix, it’s also one of those desserts that’s simple enough for beginner bakers but special enough for celebrations.

A baked strawberry earthquake cake.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Frozen strawberries work well in this recipe. Simply chop them if needed and pat them dry before adding them to the filling to remove excess moisture.

Can I skip the almond extract?

Absolutely. The cake will still be delicious without it, although the almond extract adds a subtle bakery-style flavor that pairs beautifully with strawberries.

Why is my cream cheese filling lumpy?

This usually happens if the cream cheese isn’t fully softened. Small lumps are perfectly fine and will melt into the cake while baking.

Can I use a different cake mix flavor?

Yes. White cake mix, vanilla cake mix, or even chocolate cake mix can work well with the cream cheese filling.

How do I know when the cake is done?

The edges should be set and the center should still look slightly underbaked. The center should not be liquid, but it should remain gooey.

Can I add more strawberries?

You can, but too many strawberries may add excess moisture and prevent the cake from setting properly.

Ingredients

You can also find the full list of ingredients and instructions at the bottom of this post inside of the printable recipe card.

Ingredients for strawberry earthquake cake on counter.
  • 1 box (13.25-ounce) strawberry cake mix: Creates the strawberry-flavored base of the cake and keeps this recipe quick and easy.
  • 1 cup water: Helps bring the cake batter together.
  • ¼ cup vegetable oil: Adds moisture and keeps the cake soft and tender.
  • 3 eggs: Provide structure and richness to the cake.
  • 1 cup white chocolate chips: Melt into the cake while baking, creating creamy pockets of sweetness.
  • 8 ounces cream cheese, softened: Creates the rich, tangy filling that makes earthquake cake so irresistible.
  • ½ cup unsalted butter, melted: Adds richness and helps create a smooth filling.
  • ½ teaspoon salt: Balances the sweetness and enhances the flavors.
  • 3 cups powdered sugar: Sweetens and thickens the cream cheese mixture.
  • 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
  • ½ teaspoon almond extract: Gives the filling a subtle bakery-style flavor that pairs beautifully with strawberries.
  • ½ cup chopped strawberries (fresh or frozen, patted dry): Adds fresh strawberry flavor and texture throughout the cake.

Supplies Needed

  • 9×13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Butter knife

Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.

In a large mixing bowl, combine the 13.25-ounce box strawberry cake mix, 1 cup water, ¼ cup vegetable oil, and 3 eggs. Mix until just combined.

Strawberry cake mix, eggs, oil, and water in mixing bowl.

Pour the batter evenly into the prepared baking dish.

Strawberry cake batter poured in to 9x13 baking dish.

Sprinkle 1 cup white chocolate chips evenly over the batter.

White chocolate chips poured on top of cake batter.

In a separate bowl, beat together 8 ounces softened cream cheese and ½ cup melted unsalted butter until combined. The mixture may still have a few small lumps, which is completely fine.

Add 1 teaspoon vanilla extract and ½ teaspoon almond extract and mix until combined.

Gradually add 3 cups powdered sugar and ½ teaspoon salt. Mix until thick and smooth.

Cream cheese mixture in mixing bowl for the strawberry earthquake cake.

Fold in ½ cup chopped strawberries.

Strawberries added to cream cheese mixture in mixing bowl.

Drop spoonfuls of the cream cheese mixture all over the cake batter.

Using a butter knife, gently swirl the cream cheese mixture into the batter. Do not overmix. You want visible pockets and swirls throughout the cake.

Cream cheese mixture added to strawberry cake mix batter in 9x13 baking dish.

Bake for 50 to 55 minutes or until the edges are set and the center is slightly gooey.

Allow the cake to cool for about 1 hour before serving so the filling can set slightly.

Baked strawberry earthquake cake in 9x13 baking dish.

Storage Instructions

Store covered at room temperature for up to 1 day.

For longer storage, cover and refrigerate for up to 5 days.

For the best texture, allow refrigerated slices to come to room temperature before serving or warm them slightly in the microwave.

This cake is not recommended for freezing, as the cream cheese filling and strawberries can become watery after thawing.

Showing inside of earthquake cake, and cream cheese layers.

Recipe Tips

  • The center will not pass a traditional toothpick test, and that’s normal.
  • Avoid overbaking. The center should still be slightly gooey when removed from the oven.
  • Don’t over-swirl the cream cheese mixture into the batter or you’ll lose the signature earthquake effect.
  • Pat strawberries dry before adding them to the filling to prevent excess moisture.
  • Room-temperature cream cheese will give you the smoothest filling.
  • If using frozen strawberries, use them straight from frozen after patting them dry.

More Recipes You’ll Love

Recipe

A slice of strawberry earthquake cake on a plate with fork.
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Strawberry Earthquake Cake

This Strawberry Earthquake Cake is a gooey strawberry dessert made with cake mix, cream cheese filling, white chocolate chips, and fresh strawberries.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 522kcal
Author Jessica Burgess

Ingredients

  • 13.25 ounce box strawberry cake mix
  • 1 cup water
  • ¼ cup vegetable oil
  • 3 eggs
  • 8 ounces cream cheese softened
  • ½ cup unsalted butter melted
  • ½ teaspoon salt
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract adjust to taste
  • 1 cup white chocolate chips
  • ½ cup chopped strawberries fresh or frozen, patted dry

Instructions

  • Grease a 9×13 pan, set aside. Preheat oven to 350 degrees F.
  • In a large bowl, prepare the strawberry cake batter by mixing the cake mix, water, oil, and eggs until just combined.
  • Pour evenly into the prepared pan.
  • Sprinkle white chocolate chips evenly over the batter. Set aside.
  • In a bowl, beat together the softened cream cheese and melted butter. Mix until combined (you will notice it a little lumpy; that is okay).
  • Add the salt, vanilla extract and almond extract. Mix to combine.
  • Slowly add the powdered sugar. Mix until smooth and thick.
  • Add the chopped strawberries and fold them in.
  • Drop spoonfuls of the cream cheese mixture all over the top of the cake batter.
  • Using a butter knife, lightly swirl the cream cheese into the batter, but don't fully mix it in.
  • Bake for 50-55 minutes or until the edges are set and the center is slightly gooey and not fully firm.
  • Cool for 1 hour before serving so the filling can set slightly.

Notes

  • Do not use the toothpick test to determine doneness. The cream cheese filling will keep the center soft and gooey.
  • The cake is done when the edges are set and the center is slightly jiggly but not liquid.
  • Pat strawberries dry before adding them to the filling to prevent excess moisture.
  • Use room-temperature cream cheese for the smoothest filling.
  • Don’t over-swirl the cream cheese mixture into the batter. Leaving larger pockets creates the signature earthquake cake effect.
  • Allow the cake to cool for at least 1 hour before serving so the filling can set properly.
  • If using frozen strawberries, chop and pat them dry before adding them to the filling.
  • Store leftovers in the refrigerator and bring to room temperature before serving for the best texture.
 

Nutrition

Serving: 1slice | Calories: 522kcal | Carbohydrates: 66g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 399mg | Potassium: 96mg | Fiber: 0.1g | Sugar: 55g | Vitamin A: 555IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 1mg

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies made with a Devil’s Food Cake Mix (or any chocolate cake mix you’d like, makes these some of the easiest and best cookie recipes. (Along with this Rocky Road Cookies recipe and these Devil’s Food Chocolate Cookies that use a cake mix too, of course!)

Chocolate Caramel Gooey Butter Cookies

At first, I really didn’t think it could get much better than the original gooey butter cookie. I swore it was the best cookie I ever had.

But now… although those are still amazingly delicious… I bring you the ultimate gooey butter cookie: Chocolate Gooey Butter Cookies.

But then we also took things up a notch for Christmas and made these reindeer cookies!

Ingredients

With only a few ingredients (and ingredients that you more than likely have on hand), these cookies can be made in a jiffy and last-minute!

  • 8-ounce package cream cheese softened
  • ½ cup (1 stick) butter softened
  • ¼ teaspoon vanilla
  • 1 egg
  • 1 devils food box cake mix (we also use this for these turtle cookies!)
  • ¾ cup powdered sugar
  • caramel drizzle for the top if you want a little flair
Ingredients for chocolate caramel gooey butter cookies

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Mix together cream cheese, and butter until well blended.
  3. Add in vanilla, egg, cake mix until combined.
  4. Roll into 1 in. size balls
  5. Roll each ball in powdered sugar
Rolled gooey butter cookies - chocolate caramel
  1. Bake on a greased baking sheet at 350 for 12 minutes.
Baked chocolate gooey butter cookies with caramel. This recipe is easy and delicious
  1. Remove from baking sheet and drizzle each cookie with caramel and additional powdered sugar if desired.
Easy chocolate cookie recipe with cream cheese, cake mix and powdered sugar

Caramel Drizzle Tidbit

Once the cookies have cooled, drizzle on the caramel sauce. (We used ice cream topping to keep things super simple. This didn’t harden, so if you’re looking for something to harden more, melting caramel candies may work better for you!)

After cooled, drizzle more caramel on to the gooey butter cookies

Love caramel in your cookies too? This Twix cookie recipe is definitely one to try.

Mmmm! Chocolate Caramel gooey butter cookie recipe. So easy and delicious!

They won’t last long, and you’ll eat WAY more than you should. As a mom who loves her children unconditionally and would do anything for them… I still hid this batch and ate almost every single one -without sharing!

Let chocolate caramel gooey butter cookies cool on the wire rack

Substitutions

Although the chocolate devil’s food cake mix is absolutely delicious, you can absolutely switch out the cake mix for your favorite!

Try red velvet cookies, or even funfetti cookies with a cake mix!

Oh my WORD! Chocolate Caramel Gooey Butter Cookies! These are so easy, and the caramel drizzle and adding it to the batter takes this original cookie to a whole new level with a chocolate cake mix

More recipes you’ll love:

Thank you so much for coming by, and don’t forget to check out the other fun dessert recipes, such as these caramel cupcakes with a caramel buttercream frosting and this chocolate bread and butter pudding.

Recipe

caramel drizzling on chocolate gooey butter cookie
Print Pin
5 from 4 votes

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies: An easy chocolate cake mix cookie that uses just a few ingredients with cream cheese to give it that gooey texture.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 30 cookies (number may vary depending on size)
Calories 137kcal
Author Jessica Burgess

Ingredients

  • 8 ounce cream cheese softened
  • ½ cup (1 stick) butter softened
  • ¼ teaspoon vanilla
  • 1 egg
  • 1 devils food box cake mix
  • ¾ cup powdered sugar
  • ¾ cup salted caramel ice cream topping if desired for topping

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • Mix together cream cheese, and butter until well blended.
  • Add in vanilla, egg, and cake mix
  • Roll into 1 in. size balls
  • Roll each ball in powdered sugar
  • Bake on a greased baking sheet at 350 for 12 minutes.
  • Remove from baking sheet and drizzle each cookie with remaining caramel and additional powdered sugar if desired.

Video

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 173mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 222IU | Vitamin C: 0.02mg | Calcium: 35mg | Iron: 1mg

Strawberry Shortcake Sheet Cake

This Strawberry Shortcake Sheet Cake combines a soft vanilla cake, fluffy whipped cream frosting, and fresh strawberries into an easy dessert that’s perfect for feeding a crowd. It has all the flavors of classic strawberry shortcake but in a simple 9×13 cake that’s easier to make, transport, and serve.

If you love fresh strawberries and whipped cream, try this homemade strawberry pie next.

Fresh strawberries and whipped cream never need improving. Here are other cakes that show up at every potluck.

Whether you’re making dessert for a summer cookout, baby shower, birthday party, or potluck meal, this cake delivers that nostalgic strawberries-and-cream flavor everyone loves.

An Easy Strawberry Dessert That Feels Like a Classic

If you’ve ever loved traditional strawberry shortcake but wished it were easier to serve for a crowd, this cake is the answer.

A slice of strawberry shortcake sheet cake sitting on a round plate.

Instead of layering biscuits, whipped cream, and strawberries individually, everything comes together in one easy sheet cake. The vanilla cake stays soft and moist thanks to Greek yogurt and buttermilk, while the whipped cream frosting gets extra stability from cream cheese so it slices beautifully.

The fresh strawberries on top give it that classic strawberry shortcake flavor, and if you want even more strawberry goodness, you can toss the berries with a little sugar before adding them to the cake.

It’s the kind of dessert that looks impressive but is surprisingly simple to make.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

FAQs

Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture. Frozen strawberries release quite a bit of liquid as they thaw, which can make the topping watery.

Why add cream cheese to the whipped cream frosting?

The cream cheese helps stabilize the whipped cream so it holds its shape longer and makes the cake easier to slice and serve.

How do I know when the whipped cream has reached stiff peaks?

When you lift the beaters from the bowl, the whipped cream should stand up firmly without collapsing.

Can I make this cake ahead of time?

Yes. The cake can be baked a day in advance. For the freshest results, add the frosting and strawberries the day you plan to serve it.

Does this cake need to stay refrigerated?

Yes. Because of the whipped cream frosting, the cake should be stored in the refrigerator.

Can I use Cool Whip instead of homemade whipped topping?

Yes. However, the homemade whipped frosting gives the cake a fresher flavor and lighter texture that’s much closer to traditional strawberry shortcake.

Can I use sour cream instead of Greek yogurt?

Yes. Full-fat sour cream can be substituted in equal amounts.

Ingredients

See the recipe card below for the printable full recipe, including ingredient amounts and detailed instructions.

Ingredients on kitchen counter to make strawberry shortcake sheet cake.

For the Cake

  • 2¼ cups all-purpose flour - Gives the cake structure while keeping it soft and tender.
  • 1½ teaspoons baking powder - Helps the cake rise.
  • ½ teaspoon baking soda - Works with the buttermilk and Greek yogurt to create a fluffy texture.
  • ½ teaspoon salt - Balances the sweetness and enhances flavor.
  • ½ cup unsalted butter, softened - Adds richness and buttery flavor.
  • 1½ cups granulated sugar - Sweetens the cake and helps keep it moist.
  • 3 eggs, room temperature - Provide structure and stability.
  • 1 tablespoon vanilla extract - Adds warm vanilla flavor throughout the cake.
  • ¾ cup Greek yogurt - Helps create an extra moist crumb.
  • ¾ cup buttermilk - Adds tenderness and a subtle tang.

For the Frosting

  • 2 cups heavy whipping cream - Creates a light, fluffy frosting.
  • ½ cup powdered sugar - Sweetens and helps stabilize the whipped cream.
  • 2 teaspoons vanilla extract - Adds flavor to the frosting.
  • ½ cup cream cheese, softened - Helps stabilize the frosting while adding a slight tang.

For the Topping

2 cups fresh strawberries, chopped - Add fresh strawberry flavor and the classic shortcake experience.

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish and set aside.

In a large mixing bowl, whisk together the 2¼ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.

Flour, and dry ingredients in mixing bowl.

In a separate mixing bowl, beat together the ½ cup softened unsalted butter and 1½ cups granulated sugar until light and fluffy.

Butter and sugar in mixing bowl.

Add the 3 eggs one at a time, mixing well between each addition.

Eggs added to sugar and butter mixture in mixing bowl.

Mix in the 1 tablespoon vanilla extract and ¾ cup Greek yogurt until fully combined.

Greek yogurt and vanilla added to butter and sugar in mixing bowl.

Alternately add the flour mixture and the ¾ cup buttermilk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

Dry ingredients added to wet mixture in mixing bowl.

Spread the batter evenly into the prepared pan.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Strawberry shortcake sheet cake batter in 9x13 baking dish.

Allow the cake to cool completely, about 1 hour.

While the cake cools, prepare the frosting.

Baked strawberry shortcake in a 9x13 baking dish.

How to Make Frosting for Strawberry Shortcake Cake

In a large mixing bowl, beat the 2 cups heavy whipping cream until it begins to thicken.

Add the ½ cup powdered sugar and 2 teaspoons vanilla extract. Continue beating until stiff peaks form.

Heavy whipping cream and vanilla in mixing bowl.

In a separate bowl, beat the ½ cup softened cream cheese until smooth.

Add a large spoonful of whipped cream to the cream cheese and beat until fully incorporated. This helps thin the cream cheese and prevents lumps.

Cream cheese mixed with whipped cream.

Gently fold the cream cheese mixture into the remaining whipped cream until fully combined.

Spread the frosting over the cooled cake.

Cream cheese whipped cream spread on baked cake.

Top with the 2 cups chopped strawberries.

Strawberry shortcake topped with diced strawberries.

Refrigerate for at least 1 hour before serving to help the frosting set.

Tips

  • Allow the cake to cool completely before adding the frosting.
  • Use room-temperature eggs for a smoother batter.
  • Do not overmix once the flour is added or the cake may become dense.
  • Chill your mixing bowl and beaters before whipping the cream for the best texture.
  • Pat strawberries dry if they’re especially juicy.
  • For even more strawberry flavor, toss the strawberries with ¼ to ⅓ cup granulated sugar and let them sit for 15 minutes before topping the cake.
  • The method of thinning the cream cheese with a spoonful of whipped cream helps create a smooth frosting without lumps.
Strawberry drizzle being spooned over the top of a slice of strawberry shortcake.

Storage

Store the cake covered in the refrigerator for up to 3 days.

The unfrosted cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and thaw overnight before frosting and serving.

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Recipe

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Strawberry Shortcake Sheet Cake

This Strawberry Shortcake Sheet Cake combines a soft, buttery vanilla cake with a light whipped cream frosting and fresh strawberries for an easy crowd-pleasing dessert that's perfect for potlucks, summer parties, and family gatherings.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings 12 servings
Calories 482kcal
Author Jessica Burgess

Ingredients

Cake

  • 2 ¼ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ½ cup granulated sugar
  • 3 eggs room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup greek yogurt
  • ¾ cup buttermilk

Frosting

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 2 teaspoon vanilla extract
  • ½ cup cream cheese softened
  • 2 cups strawberries chopped

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9×13 pan and set aside.
  • In a large mixing bowl combine the all purpose flour, baking powder, baking soda and salt. Set aside.
  • Add the granulated sugar and softened unsalted butter, mix them thoroughly in a mixing bowl.
  • Add the eggs one at a time, fully incorporating the eggs between each addition.
  • Mix in the vanilla extract and the Greek yogurt until well combined.
  • Using a spatula, slowly add the dry ingredients to the wet ingredients by adding about 1 cup at a time followed by a small amount of buttermilk. Repeat this process (finishing with buttermilk) until the flour mixture and the buttermilk is fully combined, avoiding to over mix the batter.
  • Transfer the batter to the prepared 9×13 pan.
  • A toothpick should come out clean in the center of the cake after 25 to 30 minutes of baking at 350 degrees F.
  • Allow to cool for at least 1 hour before topping.
  • To a mixing bowl add the heavy cream, beat until the cream just starts to thicken.
  • Add the powdered sugar and beat until well combined. Add the vanilla extract and beat until stiff peaks form. Set aside.
  • In a mixing bowl add the softened cream cheese beat until fully softened and beaten.
  • Add a heaping spoonful of the whipped cream to the cream cheese. Beat until fully combined.
  • Transfer the cream cheese mixture to the whipped cream and stir to fully combine.
  • Top the fully cooled cake with the whipped topping.
  • Finish off the cake by topping with the chopped strawberries. Transfer the cake to the refrigerator and allow to cool for 1 hour before serving to help firm up the frosting.

Notes

  • Allow the cake to cool completely before frosting. Even slight warmth can cause the whipped cream frosting to melt and slide.
  • To prevent lumps, beat a spoonful of whipped cream into the cream cheese before combining it with the remaining whipped cream. This helps create a smooth, stable frosting.
  • Do not overmix the batter once the flour is added. Overmixing can result in a denser cake.
  • Fresh strawberries are recommended. Frozen strawberries release excess liquid that can make the topping watery.
  • For extra strawberry flavor, toss the chopped strawberries with ¼ to ⅓ cup sugar and let them sit for 15 minutes before topping the cake.
  • Refrigerate the finished cake for at least 1 hour before serving to help the frosting firm up for cleaner slices.

Nutrition

Serving: 1slice | Calories: 482kcal | Carbohydrates: 53g | Protein: 8g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 274mg | Potassium: 171mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 112mg | Iron: 2mg

Cherry Sheet Cake

Cherry Sheet Cake is a soft, buttery 9×13 cake filled with sweet maraschino cherries and topped with a simple almond frosting, similar to this round cherry chip cake recipe. It’s an easy dessert that’s perfect for potlucks, holidays, family gatherings, and anytime you’re craving an old-fashioned cake that feels a little special.

Maraschino cherries and almond frosting feel straight out of a 1970s recipe box. Here are more cakes for a crowd.

A Potluck Cake That Always Gets People Talking

A slice of cherry chip sheet cake on a round plate.

There are certain desserts that disappear long before the meal is over, and this cherry sheet cake is one of them.

Like this cherry blondies recipe, the combination of sweet cherries and almond extract gives it that classic bakery-style flavor people instantly recognize, while the tender cake stays moist for days.

It’s simple enough for a weeknight dessert but pretty enough to bring to a church supper, baby shower, holiday gathering, or family reunion. If you’re a fan of old-fashioned desserts that don’t require complicated ingredients or decorating skills, this is the kind of recipe you’ll want to keep in your recipe box.

A slice of cherry sheet cake resting on spatula.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. You can bake the cake a day ahead, cover it tightly, and frost it the next day before serving.

Can I freeze cherry sheet cake?

Yes. Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

Can I use fresh or frozen cherries?

I don’t recommend it for this recipe. Maraschino cherries and their juice provide the flavor, sweetness, and moisture this cake was developed around.

Do I have to use almond extract?

No, but it’s highly recommended. Almond extract is what gives cherry desserts that classic flavor most people expect.

How do I store leftovers?

Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make cherry sheet cake, sitting on table.

For the Cake

  • 2½ cups all-purpose flour - Gives the cake structure while keeping it soft and tender.
  • 2 teaspoons baking powder - Helps the cake rise.
  • ½ teaspoon baking soda - Works with the dairy ingredients for a light texture.
  • ½ teaspoon salt - Balances the sweetness.
  • ¾ cup unsalted butter, softened - Adds richness and moisture.
  • 1½ cups granulated sugar - Sweetens the cake and creates a tender crumb.
  • 3 large eggs, room temperature - Add structure and richness.
  • ¾ cup buttermilk - Helps create a moist, tender cake.
  • ½ cup Greek yogurt - Adds moisture and richness.
  • 1 teaspoon vanilla extract - Adds warmth and flavor.
  • ½ teaspoon almond extract - Enhances the cherry flavor.
  • 1 (10-ounce) jar maraschino cherries, chopped, with juice reserved - Provides cherry flavor throughout the cake.

For the Frosting

  • ½ cup unsalted butter, softened - Creates a creamy frosting base.
  • 3 cups powdered sugar - Sweetens and thickens the frosting.
  • ½ teaspoon vanilla extract - Adds flavor.
  • ⅛ teaspoon almond extract - Complements the cherry flavor.
  • 2 to 3 tablespoons milk - Thins the frosting to a spreadable consistency.

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray and set aside.
  • In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
Dry ingredients in mixing bowl.
  • In a large mixing bowl, beat the ¾ cup softened butter and 1½ cups granulated sugar until combined.
Sugar and butter in mixing bowl.
  • Add the 3 eggs, one at a time, mixing well after each addition.
Egg added to sugar and butter in mixing bowl.
  • Mix in the ½ cup Greek yogurt, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
Greek yogurt added to sugar, egg and butter mixture in mixing bowl.
  • Stir in about 3 tablespoons of the reserved maraschino cherry juice.
Cherry juice added to cake batter in mixing bowl.
  • Add half of the flour mixture and mix just until combined. Add half of the ¾ cup buttermilk and mix again. Repeat with the remaining flour mixture and remaining buttermilk.
Flour mixture added to cake batter in mixing bowl for cherry cake recipe.
  • Fold in the chopped maraschino cherries.
Cherries added to cherry cake batter in mixing bowl.
  • Spread the batter evenly into the prepared baking dish.
Cherry cake batter poured in to 9x13 baking dish.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely, about 1 hour.
Baked cherry chip sheet cake in 9x13 baking pan.

How to Make Frosting for Cherry Cake

  • For the frosting, beat together the ½ cup softened butter, 3 cups powdered sugar, ½ teaspoon vanilla extract, and ⅛ teaspoon almond extract. Add 2 to 3 tablespoons milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
Powdered sugar and butter in mixing bowl.
  • Spread the frosting evenly over the cooled cake.
  • Garnish with additional maraschino cherries if desired before slicing and serving.
Cherry sheet cake frosted with icing and cherries.

Tips

  • Drain the cherries well before chopping to prevent excess moisture in the cake.
  • Chop the cherries into small pieces so they distribute evenly throughout the batter.
  • Use room-temperature butter, eggs, and yogurt for the smoothest batter.
  • Mix only until the ingredients are combined to keep the cake tender.
  • Start checking for doneness around the 35-minute mark to avoid overbaking.
A slice of cherry cake on a plate, with a bite taken out.

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Cherry Sheet Cake

Cherry Sheet Cake is a soft, buttery 9×13 cake filled with sweet maraschino cherries and topped with a simple almond frosting. It's an easy, old-fashioned dessert that's perfect for potlucks, holidays, and family gatherings.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 550kcal
Author Jessica Burgess

Ingredients

  • 2 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 eggs room temperature
  • ¾ cup buttermilk
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 10 oz jar maraschino cherries cherries chopped and juice separated for later use

Frosting Ingredients

  • ½ cup unsalted butter
  • 3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • 2-3 tablespoons milk

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13 baking dish with some baking spray and set aside.
  • To a mixing bowl, add the all purpose flour, baking powder, baking soda, and salt. Stir to combine and set aside.
  • Add the sugar and softened unsalted butter to a different mixing bowl. Using an electric mixer combine the butter and sugar together just until combined.
  • Next add the eggs one at a time incorporating them well between each addition.
  • Add the Greek yogurt, vanilla extract, and almond extract. Stir to combine.
  • Next, add the reserved maraschino cherry juice (about 3 tablespoons). Stir to combine.
  • Add half of the dry ingredients, stir to combine, then add half of the buttermilk, stir to combine. Repeat this process until the dry ingredients and buttermilk are just combined.
  • Fold in the chopped maraschino cherries.
  • Transfer the batter to the prepared baking dish. Spread the batter out evenly.
  • Bake the cake for 35-40 minutes or until a toothpick comes out clean.
  • Allow the cake to cool for at least 1 hour before frosting the cake.
  • To a mixing bowl, add the ½ cup butter, powdered sugar, vanilla extract, and almond extract, beat to combine, adding in some milk 1 tablespoon at a time to thin out the frosting.
  • Once the cake has cooled, add the frosting to the top of the cake. Using a spatula, spread the frosting out so it's evenly distributed. Optional: top with whole cherries for added decoration.
  • Cut and serve.

Nutrition

Serving: 1slice | Calories: 550kcal | Carbohydrates: 86g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 253mg | Potassium: 92mg | Fiber: 1g | Sugar: 65g | Vitamin A: 691IU | Calcium: 98mg | Iron: 2mg

Cherry Blondies

Cherry Blondies are buttery, chewy dessert bars filled with sweet maraschino cherries and almond flavor. If you grew up loving cherry chip cake, these blondies have that same nostalgic flavor in a rich, easy-to-make dessert that’s perfect for holidays, bake sales, and everyday treats.

Cherry blondies stacked on top of each other.

The Kind of Dessert People Ask You to Bring Again

Some recipes are good.

Some recipes disappear before they’ve even fully cooled.

These cherry blondies fall firmly into the second category.

The combination of maraschino cherries and almond extract creates that classic cherry-almond flavor, like in this cherry sheet cake, that’s been showing up in bakeries, church cookbooks, and family dessert tables for years. It’s sweet, buttery, nostalgic, and somehow manages to taste even better the next day.

Getting the texture right took a little testing. Too much cherry juice made them cakey. Too many cherries added more moisture. After adjusting the balance of butter, sugar, and cherry juice, these blondies landed exactly where they should be: dense, chewy, buttery, and packed with cherry flavor in every bite.

Whether you’re making them for Valentine’s Day, a holiday dessert tray, a bake sale, or simply because you’re craving something different, these are the kind of dessert bars people remember.

Cherry blondies cut in to pieces and arranged on parchment paper.

Frequently Asked Questions

What is a blondie?

A blondie is often described as the vanilla cousin of a brownie. Instead of chocolate, blondies rely on butter, sugar, and vanilla for their flavor and are known for their rich, chewy texture.

Can I make these ahead of time?

Yes. In fact, they’re even better the next day after the flavors have had time to develop.

Why do I need to dry the cherries?

Maraschino cherries contain a lot of liquid. Patting them dry before adding them to the batter helps prevent excess moisture and keeps the blondies from becoming cakey.

How should I store cherry blondies?

Store the blondies in an airtight container at room temperature for up to 3 days.
For a firmer texture, refrigerate them for up to 1 week.

Can I freeze them?

Yes. Freeze sliced blondies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Can I use fresh cherries instead?

This recipe was developed using maraschino cherries. Fresh cherries will change both the flavor and moisture content of the blondies.

Can I add white chocolate chips?

Absolutely. White chocolate pairs beautifully with the cherry-almond flavor combination.

How do I know when they’re done?

The edges should appear set while the center still looks slightly soft. A toothpick inserted in the center should come out with a few moist crumbs attached.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients on counter to make cherry blondies.
  • 1 cup unsalted butter, melted - Creates the rich, buttery flavor and chewy texture that makes these blondies so irresistible.
  • 1½ cups granulated sugar - Sweetens the blondies while helping create a soft, dense texture.
  • 2 large eggs, room temperature - Provide structure and richness while keeping the blondies tender.
  • 1 teaspoon vanilla extract - Adds warmth and depth of flavor.
  • 1 teaspoon almond extract - Gives these blondies their signature cherry-almond flavor.
  • 3 tablespoons maraschino cherry juice - Adds cherry flavor and a touch of color without adding too much moisture.
  • 1¼ cups all-purpose flour - Provides structure while allowing the blondies to remain soft and chewy.
  • ½ teaspoon salt - Balances the sweetness and enhances the flavor.
  • 1 cup chopped maraschino cherries, patted very dry - Adds bursts of sweet cherry flavor throughout every bite.

Instructions

  • Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper.
  • In a large mixing bowl, whisk together 1 cup melted unsalted butter and 1½ cups granulated sugar until smooth and glossy.
Butter and sugar in mixing bowl.
  • Add 2 large eggs, one at a time, whisking well after each addition.
Eggs added to butter and sugar in mixing bowl.
  • Stir in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 3 tablespoons maraschino cherry juice.
Cherry juice, vanilla, extract added to mixing bowl.
  • Add 1¼ cups all-purpose flour and ½ teaspoon salt, stirring just until combined. A slightly lumpy batter is perfectly fine.
Flour added to sugar and butter mixture in mixing bowl.
  • Gently fold in 1 cup chopped maraschino cherries that have been thoroughly patted dry.
Cherries added to butter and sugar mixture for cherry blondies.
  • Spread the batter evenly into the prepared pan.
  • Bake for 45 to 48 minutes, until the edges are set and the center still appears slightly soft.
  • Allow the blondies to cool completely before slicing and serving.
Baked cherry blondies in 8x8 baking pan with spatula holding one blondie.

Tips

  • Pat the cherries very dry before adding them to the batter. This is one of the most important steps for achieving the proper texture.
  • Don’t overmix once the flour is added or the blondies can become more cake-like.
  • Allow the blondies to cool completely before cutting.
  • Slightly underbaking creates a softer, chewier texture.
  • For especially clean slices, refrigerate the blondies for 30 minutes before cutting.
Cherry blondie on plate with fork taking a bite out of the corner.

More Cherry Recipes

If you love cherry recipes, you’ll also love these easy cherry desserts:

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Cherry Blondies stacked on top of one another.
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Cherry Blondies

These Cherry Blondies are buttery, chewy dessert bars packed with sweet maraschino cherries and almond flavor. Easy to make and full of nostalgic cherry chip cake flavor, they're perfect for holidays, bake sales, and everyday desserts.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings
Calories 245kcal
Author Jessica Burgess

Ingredients

  • 1 cup unsalted butter melted
  • 1½ cups sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons maraschino cherry juice
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup chopped maraschino cherries patted dry really well

Instructions

  • Preheat oven to 325 degrees F. Line an 8×8 pan with parchment.
  • In a bowl, whisk melted butter and sugar until glossy and smooth.
  • Add eggs one at a time, whisking well after each addition.
  • Stir in vanilla, almond extract, and cherry juice.
  • Fold in flour and salt just until combined. (the batter being a little lumpy is okay)
  • Gently fold in chopped cherries (make sure they're well dried to avoid excess moisture).
  • Spread batter into the pan.
  • Bake 45-48 minutes, until edges are set and center is slightly soft.
  • Cool completely before slicing.

Notes

  • Pat the maraschino cherries very dry before adding them to the batter. Excess moisture can make the blondies soft or cakey instead of chewy.
  • Don’t overmix after adding the flour. Stir just until combined to keep the blondies tender.
  • Bake until the edges are set and the center still looks slightly soft. Overbaking can dry them out.
  • Let the blondies cool completely before slicing. This helps them set properly and gives you cleaner cuts.
  • For the best texture, use room-temperature eggs. They blend more evenly into the batter and help create a smoother crumb.

Nutrition

Serving: 1blondie | Calories: 245kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 83mg | Potassium: 30mg | Fiber: 1g | Sugar: 25g | Vitamin A: 391IU | Calcium: 16mg | Iron: 1mg

Strawberry Banana Cake

Loaded with ripe bananas and juicy strawberries, this Strawberry Banana Cake bakes up soft, moist, and perfect for everything from brunch to potlucks.

A Soft, Moist Cake That's Perfect for Spring and Summer

If you love banana bread but want something a little lighter, softer, and more dessert-like, this strawberry banana cake is one of those recipes that instantly feels special without being complicated.

Strawberry banana cake topped with drizzle of cream cheese frosting, sitting on wooden cutting board.

The bananas keep the cake incredibly moist while the strawberries add fresh bursts of flavor throughout every slice. And unlike some fruit cakes that end up gummy or heavy, this one stays soft and tender with just the right balance of sweetness.

The cream cheese frosting is what really takes it over the top. This recipe was originally tested with a traditional buttercream frosting, but the flavor just wasn't nearly as good. The slight tanginess from the cream cheese balances the sweetness perfectly and pairs beautifully with both the strawberries and bananas.

A slice of strawberry banana cake on round plate with fork.

This is the kind of cake that works great for gatherings like baby shower or brunch as it does for a casual summer dessert or afternoon coffee cake.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Use them straight from frozen and toss them in flour before adding them to the batter. Do not thaw them first or they can release too much moisture into the cake.

Why toss strawberries in flour for a cake recipe?

Tossing strawberries in flour helps keep them from sinking to the bottom of the cake while baking. It also helps distribute the fruit more evenly throughout the batter.

Is this cake dense or fluffy?

Honestly? It's somewhere in between. It has the moist texture of banana bread with a softer, more tender cake-like crumb.

Can I make this cake ahead of time?

Yes. The flavor is actually even better the next day after everything settles together. You can bake the cake a day ahead and frost it before serving.

How do you store strawberry banana cake?

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days because of the cream cheese frosting.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make strawberry banana cake sitting on counter.

For the Strawberry Banana Cake

  • 2¼ cups all-purpose flour, divided - Gives the cake structure while still keeping it soft and tender.
  • 1 teaspoon baking soda - Helps the cake rise and keeps the crumb light.
  • 1 teaspoon salt - Balances the sweetness and enhances the fruit flavors.
  • ½ cup unsalted butter, softened - Adds richness and moisture to the cake.
  • 1¼ cups granulated sugar - Sweetens the cake and helps create a soft texture.
  • 1½ cups very ripe bananas, mashed (about 3 large bananas) - Adds moisture, sweetness, and classic banana flavor.
  • 2 large eggs - Help bind the batter together and give structure.
  • ½ cup buttermilk - Creates a tender crumb and adds a slight tanginess.
  • 1 teaspoon vanilla extract - Adds warmth and depth of flavor.
  • ¼ teaspoon almond extract (optional) - Gives the cake a subtle bakery-style flavor that pairs beautifully with strawberries.
  • 1½ cups sliced strawberries - Add juicy bursts of fresh strawberry flavor throughout the cake.

For the Cream Cheese Frosting

  • 4 ounces cream cheese, softened - Creates a rich and tangy frosting base.
  • ¼ cup butter, softened - Helps make the frosting smooth and creamy.
  • 1 teaspoon vanilla extract - Adds extra flavor and warmth.
  • Pinch of salt - Balances the sweetness.
  • 3 cups powdered sugar - Sweetens and thickens the frosting.

Instructions

  • Preheat the oven to 350°F and grease or line a 9-inch square baking pan with parchment paper.
  • In a medium bowl, whisk together 2 cups of the flour, 1 teaspoon baking soda, and 1 teaspoon salt, reserving the remaining ¼ cup flour for the strawberries later.
Dry ingredients in mixing bowl.
  • In a large mixing bowl, beat together ½ cup softened butter and 1¼ cups granulated sugar until combined.
Sugar and butter in mixing bowl.
  • Add the 2 eggs, one at a time, and continue mixing until the mixture becomes lighter and fluffy.
Eggs added in to mixing bowl with butter and sugar.
  • Mix in the 1½ cups mashed bananas, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until combined.
  • Pour in the ½ cup buttermilk and mix until smooth.
Mashed bananas and buttermilk added to cake batter in mixing bowl.
  • Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
Dry ingredients added to wet ingredients for banana strawberry cake.
  • Toss 1¼ cups of the sliced strawberries with the remaining ¼ cup flour, then gently fold them into the batter.
Strawberries coated in flour mixture and added to cake batter.
  • Spread the batter evenly into the prepared baking pan and top with the remaining strawberries if desired.
Strawberry banana cake batter in 8x8 baking dish, with strawberries on top.
  • Bake for 45-50 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
  • Allow the cake to cool completely before frosting.
Baked banana strawberry cake on wooden cutting board.

How to Make Cream Cheese Frosting

  • To make the frosting, beat together the 4 ounces softened cream cheese, ¼ cup softened butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
Cream cheese frosting in mixing bowl.
  • Slowly add the 3 cups powdered sugar and continue mixing until the frosting reaches your desired consistency. If needed, add 1-2 tablespoons milk to thin slightly.
  • Spread or drizzle the frosting over the cooled cake before serving.
Cream cheese frosting drizzled on top of strawberry banana cake.

Tips

  • Use very ripe bananas with lots of brown spots for the best flavor and texture.
  • Don't overmix the batter or the cake can become too dense.
  • Tossing the strawberries in flour helps keep them evenly distributed throughout the cake.
  • If your strawberries are especially juicy, lightly pat them dry before adding them to the batter.
  • Check the cake a few minutes early since fruit-heavy cakes can vary slightly in bake time.
Slice of strawberry banana cake on a wooden spatula.

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A slice of strawberry banana cake with cream cheese frosting drizzled on top.
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Strawberry Banana Cake

This Strawberry Banana Cake is soft, moist, and filled with sweet bananas and juicy strawberries in every bite. Finished with cream cheese frosting, it's an easy homemade cake that's perfect for brunches, potlucks, spring gatherings, or an everyday dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 servings
Calories 611kcal
Author Jessica Burgess

Ingredients

  • 2¼ cups all-purpose flour divided
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter softened (1 stick)
  • 1¼ cups granulated sugar
  • 1½ cups very ripe bananas mashed (about 3 large)
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract optional
  • 1½ cups strawberries sliced

For the frosting

  • 4 oz cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 cups powdered sugar

Instructions

  • Preheat the oven to 350 degrees F. Grease or line a 9 inch square pan with parchment paper.
  • To a medium bowl, add 2 cups of all purpose flour, baking soda, and salt (reserving ¼ cup of flour for later use), stir to combine and set aside.
  • Beat the butter and sugar together until just combined.
  • Add the eggs one at a time and cream together until nice and fluffy.
  • Add the bananas, vanilla, and almond extract. Mix until combined.
  • Then add the buttermilk and mix until combined.
  • Add the dry ingredients to the wet ingredients. Mix until combined.
  • Toss the strawberries (reserving ¼ cup for later) with the remaining ¼ cup of flour. Fold them gently into the batter.
  • Spread the batter evenly into the prepared pan.
  • Top with the remaining sliced strawberries (optional)
  • Bake at 350 degrees for 45-50 minutes, until the center is set and a toothpick comes out clean.

How to Make Frosting

  • Combine the softened cream cheese, softened butter, pinch of salt, and 1 teaspoon of vanilla extract in a mixing bowl. Beat until combined.
  • Slowly add the powdered sugar until you get to your desired consistency. (If it gets too thick, you can thin it out with 1-2 tablespoons of milk.)
  • Cool completely before topping with frosting, then serve.

Notes

  • Use very ripe bananas with lots of brown spots for the best flavor and moisture. Less ripe bananas can make the cake heavier and chunkier.
  • Toss the strawberries in flour before adding them to the batter so they don't sink to the bottom of the cake.
  • Do not overmix the batter once the flour is added or the cake can become dense instead of soft and tender.
  • Let the cake cool completely before frosting or the cream cheese frosting will melt.
  • Check the cake early for doneness since strawberries can add extra moisture and slightly affect bake time.

Nutrition

Serving: 1slice | Calories: 611kcal | Carbohydrates: 101g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 492mg | Potassium: 215mg | Fiber: 2g | Sugar: 72g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg

Strawberry Texas Sheet Cake

This Strawberry Texas Sheet Cake is a soft, buttery strawberry cake baked in a jelly roll pan and topped with a warm strawberry frosting that pours over the cake just like the classic chocolate Texas sheet cake version. It's easy to make, feeds a crowd, and has that nostalgic strawberry flavor everyone loves.

If you’d rather go chocolate with your sheet cake, my old-fashioned chocolate mayonnaise cake is the one my family asks for by name.

Strawberry and buttery cake is a combination that’s been working for decades. Here are more old-fashioned cakes we still make.

An Easy Strawberry Cake That Feels Like an Old-Fashioned Favorite

If you love desserts that feel like they came straight from a church potluck table or family reunion, this strawberry Texas sheet cake belongs on your list. The texture stays soft and tender thanks to Greek yogurt, while strawberry Jell-O and strawberry preserves give it that classic strawberry cake flavor, like in this strawberry bread with strawberry icing recipe and this 9×13 strawberry Jell-O cake.

Slice of strawberry Texas sheet cake on plate with bite taken off.

What makes this recipe work so well is the balance between buttery richness and bright strawberry flavor. The warm frosting melts right into the top of the cake and sets into the glossy layer Texas sheet cakes are known for.

It's the kind of dessert that disappears fast at birthdays, summer gatherings, baby showers, holidays, and potlucks because it's simple, nostalgic, and easy to slice for a crowd. If serving a crowd, they’ll also love this strawberry whipped cream cake. Or, if you’re craving similar flavors but with a soft vanilla cake, fluffy whipped cream frosting, and fresh strawberries, then this strawberry shortcake sheet cake is a must.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

FAQs

Does this taste like classic strawberry cake?

Yes. The strawberry Jell-O and preserves give it that familiar old-fashioned strawberry cake flavor, but the texture is softer and more homemade than many traditional strawberry cakes.

Why is it called a Texas sheet cake?

Texas sheet cakes are traditionally baked in a large jelly roll pan and topped with a warm poured frosting that sets into a thin, glossy layer. This strawberry version follows the same method as the classic chocolate version.

Can I use strawberry jam instead of preserves?

Yes. Either one works well. Preserves may leave small pieces of strawberry throughout the cake and frosting while jam creates a smoother texture.

Can I leave out the almond extract?

Absolutely. The almond extract simply enhances the strawberry flavor and gives it a bakery-style taste, but the cake is still delicious without it.

Can I use sour cream instead of Greek yogurt?

Yes. Full-fat sour cream can be substituted in equal amounts.

Can I make this cake ahead of time?

Yes. In fact, the flavor gets even better once the frosting fully sets and the cake rests for several hours or overnight.

How should I store strawberry Texas sheet cake?

Store tightly covered at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days. Let slices come to room temperature before serving for the softest texture.
You can also freeze slices for up to 2 months if tightly wrapped.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Cake

  • 2 cups all purpose flour - Provides the structure for the cake while still keeping the crumb soft and tender.
  • 2 cups granulated sugar - Sweetens the cake while helping create a moist, soft texture.
  • ½ teaspoon salt - Balances the sweetness and enhances the strawberry flavor.
  • 1 teaspoon baking soda - Helps the cake rise and reacts with the Greek yogurt for a tender crumb.
  • 3 tablespoons strawberry Jell-O powder - Adds concentrated strawberry flavor and the classic pink color.
  • 1 cup unsalted butter - Gives the cake richness and buttery flavor.
  • 1 cup water - Helps create the thin batter traditional Texas sheet cakes are known for.
  • ½ cup Greek yogurt - Adds moisture, softness, and slight tang while keeping the cake tender.
  • 2 eggs, room temperature - Provide structure, richness, and stability to the batter.
  • 1 teaspoon vanilla extract - Enhances and rounds out the strawberry flavor.
  • ¼ teaspoon almond extract - Gives the cake that nostalgic bakery-style strawberry flavor pairing.
  • 2 tablespoons strawberry preserves or jam - Adds concentrated strawberry flavor without adding excess moisture.

For the Frosting

  • ½ cup unsalted butter - Creates the rich base for the frosting and helps it set into the classic Texas sheet cake texture.
  • ¼ cup milk - Helps create a smooth, pourable frosting consistency.
  • ¼ cup strawberry preserves or jam - Adds extra strawberry flavor and a glossy finish.
  • 3 tablespoons strawberry Jell-O powder - Intensifies the strawberry flavor and color.
  • ½ teaspoon vanilla extract - Balances and enhances the sweetness.
  • 3½ cups powdered sugar - Sweetens and thickens the frosting into a smooth icing that sets beautifully over the cake.
Ingredients to make strawberry Texas sheet cake on counter.

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and grease a 13×18-inch jelly roll pan.
  • In a large mixing bowl, whisk together the 2 cups all-purpose flour, 2 cups granulated sugar, ½ teaspoon salt, 1 teaspoon baking soda, and 3 tablespoons strawberry Jell-O powder.
Dry ingredients, including strawberry jello mix, in mixing bowl.
  • In a medium saucepan over medium heat, combine 1 cup unsalted butter and 1 cup water. Heat until the butter melts and the mixture begins to simmer.
Butter in sauce pan.
  • Pour the hot butter mixture into the dry ingredients and whisk until smooth.
Melted butter poured on top of jello and dry ingredients mixture.
  • Stir in the ½ cup Greek yogurt. Add the 2 eggs one at a time, stirring between each addition.
Greek yogurt added to cake batter in mixing bowl.
  • Stir in the 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and 2 tablespoons strawberry preserves until fully combined.
Vanilla and almond extracts added to cake batter in mixing bowl.
  • Pour the batter into the prepared pan and spread evenly.
Strawberry Texas sheet cake batter poured in to sheet pan.
  • Bake for 18 to 22 minutes or until the center springs back lightly and a toothpick inserted in the center comes out clean.
Baked strawberry Texas sheet cake.

How to Make Strawberry Icing

  • While the cake finishes baking, prepare the frosting.
  • In a medium saucepan over medium heat, combine the ½ cup unsalted butter, ¼ cup milk, and ¼ cup strawberry preserves.
  • Heat until the butter melts and the mixture becomes smooth and lightly steamy.
  • Whisk in the 3 tablespoons strawberry Jell-O powder and ½ teaspoon vanilla extract until dissolved.
Strawberry frosting ingredients in saucepan.
  • Remove from heat and gradually whisk in the 3½ cups powdered sugar until smooth and pourable.
Powdered sugar added to saucepan for strawberry Texas sheet cake frosting.
  • Immediately pour the warm frosting over the warm cake and gently spread evenly with an offset spatula.
  • Allow the frosting to fully set before slicing and serving, about 90 minutes.
Strawberry icing on top of strawberry Texas sheet cake.

Tips

  • Use room temperature eggs for a smoother batter and more even baking.
  • Do not overbake the cake or it may lose the soft Texas sheet cake texture.
  • Pour the frosting over the cake while both are still warm so it spreads properly.
  • Almond extract gives the cake a classic bakery-style strawberry flavor, but it can be omitted if preferred.
  • If the frosting thickens too quickly, whisk in a small splash of milk before pouring.
  • Strawberry preserves create a stronger strawberry flavor than fresh berries in this recipe.
A slice of strawberry Texas sheet cake on a wooden spatula, above the rest of the cake.

More Recipes

If you love strawberry recipes like this one, then you’ll also love these strawberry desserts:

Recipe

Slice of strawberry Texas sheet cake on a round plate, with a bite taken out.
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Strawberry Texas Sheet Cake

This Strawberry Texas Sheet Cake is one of those easy desserts that works for almost any gathering. The thin, soft cake paired with the glossy strawberry frosting makes it feel nostalgic, comforting, and easy to serve for birthdays, potlucks, holidays, and summer parties.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 8 minutes
Servings 20 slices
Calories 364kcal
Author Jessica Burgess

Ingredients

For the cake:

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons strawberry Jell-O powder
  • 1 cup unsalted butter
  • 1 cup water
  • ½ cup Greek yogurt
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons strawberry preserves or jam

For the frosting:

  • ½ cup unsalted butter
  • ¼ cup milk
  • ¼ cup strawberry preserves or jam
  • 3 tablespoons Jell-O powder
  • ½ teaspoon vanilla extract
  • 3 ½ cups powdered sugar

Instructions

  • Set the oven temperature to 350 degrees Fahrenheit. Grease a 13×18 jelly roll pan. Set aside.
  • In a large bowl combine the all purpose flour, granulated sugar, salt, baking soda, and strawberry Jell-O powder. Set aside.
  • In a medium saucepan add the unsalted butter and water. Set over medium heat and heat until the butter melts and the mixture begins to simmer.
  • Pour the hot butter mixture into the dry ingredients and whisk until smooth.
  • Add the Greek yogurt, stir to combine. Then add the eggs one at a time, stirring between each addition. Then add the vanilla extract, almond extract, and strawberry preserves. Stir until well combined.
  • Pour the batter into the prepared jelly roll pan and spread the batter out evenly.
  • Bake for 18-22 minutes or until the center springs back lightly and a toothpick inserted in the center comes out clean.
    • Do not overbake the cake or it may lose the soft Texas sheet cake texture.

Strawberry Frosting

  • Prepare the frosting during the last few minutes of baking.
  • In a medium saucepan placed over medium heat combine the unsalted butter, milk, and strawberry preserves.
  • Heat until the butter has melted and the mixture is smooth and lightly steamy.
  • Whisk in the strawberry Jell-O and vanilla extract until dissolved.
  • Remove from heat and gradually whisk in the powdered sugar until smooth and pourable.
    • You can add a bit of milk if the frosting thickens too much.
  • Immediately pour the frosting over the warm cake.
  • Gently spread the frosting with an offset spatula so it's evenly distributed on the cake.
  • Allow the frosting to set fully before slicing and serving. (about 90 minutes)

Notes

Recipe Tips

  • Use room temperature eggs for a smoother batter and more even texture.
  • Pour the frosting over the cake while both the cake and frosting are still warm so the icing spreads easily and sets properly.
  • For the softest texture, allow the frosting to fully set before slicing.
  • Powdered sugar should be spooned into the measuring cup instead of packed for the smoothest frosting consistency.
  • This cake tastes even better the next day after the flavors have had time to develop.

Nutrition

Serving: 1slice | Calories: 364kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 137mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Church Supper Recipes

Church supper recipes are the kinds of meals that show up on long folding tables beside casseroles, slow cookers, sheet cakes, and baskets of rolls.

A lot of these show up at Thanksgiving too. See my Thanksgiving side dishes roundup for the holiday table.

These are dependable, crowd-friendly recipes made with simple ingredients that are easy to serve, easy to share, and comforting enough to bring people back for seconds.

Church supper recipes in a collage.

The Kind of Recipes That Always Show Up First

Church supper recipes became favorites for a reason. They're practical, filling, affordable, and made to feed a group without making cooking feel complicated. Casseroles, creamy chicken dishes, slow-cooked meats, potluck sides, and hearty desserts became staples because they worked well for gatherings and could be counted on to turn out every time.

Even now, these recipes still show up at church suppers, family reunions, holiday gatherings, school events, and neighborhood potlucks because they're familiar, comforting, and easy to make for a crowd.

Many of these recipes are inspired by handwritten recipe cards, community cookbooks, fellowship hall dinners, and the kinds of meals families have shared around tables for generations. They're simple, nostalgic, and exactly the kind of recipes people still look for when they need something dependable to bring and share.

What Makes a Good Church Supper Recipe?

The best church supper recipes usually have a few things in common:

  • Simple, affordable ingredients
  • Easy preparation
  • Recipes that feed a crowd
  • Familiar flavors people recognize
  • Dishes that travel and serve easily
  • Comfort food recipes that work for gatherings and potlucks

These are the kinds of recipes that fit just as well at a weeknight family dinner as they do on a crowded potluck table.

Crowd-Favorite Main Dishes

These hearty main dishes are the kinds of recipes people pile onto their plates first at church suppers, potlucks, and family gatherings.

Dutch Oven Pot Roast

Tender beef cooked low and slow with vegetables until rich, hearty, and fall-apart tender.

Chuck roast in dutch oven, with potatoes and carrots.
Pot Roast Recipe

Dutch Oven Beef Stew

Rich, cozy, and packed with tender beef and vegetables, this is the kind of meal that tastes even better the next day.

Southern Fried Chicken

A comfort food classic that fits right in at church suppers and family gatherings.

Old-Fashioned Tuna Casserole

Creamy, hearty, and made with simple pantry staples, this old-fashioned tuna casserole is a dependable comfort food favorite for gatherings and family dinners alike.

Spoon rested in baking dish where tuna casserole was baked.

Cozy Chicken Dinners

These comforting chicken recipes are warm, creamy, filling, and perfect for feeding a family.

Chicken and Dumplings

A classic comfort food recipe with tender chicken and soft dumplings in a creamy broth.

Chicken and Noodles

One of the easiest old-fashioned comfort dinners made with simple ingredients and cozy flavors.

Chicken Pot Pie Casserole

Everything people love about classic chicken pot pie in an easy casserole form.

Chicken Rice Casserole

This creamy casserole is easy to make for gatherings, potlucks, or busy weeknight dinners.

Old fashioned chicken and rice casserole being scooped out of baking dish.

Chicken Stuffing Bake

The Stove Top Stuffing makes this delicious and hearty casserole so easy and so flavorful.

Chicken and Gravy

An easy comfort food dinner that works well for feeding a crowd.

Hearty Beef Favorites

Rich gravies, tender beef, and cozy flavors make these classic dinners feel timeless.

Salisbury Steak

Seasoned beef patties covered in rich brown gravy for a comforting old-fashioned dinner.

Salisbury steak in skillet, covered in gravy.

Slow Cooker Cube Steak

Tender cube steak cooked low and slow in gravy until fork-tender.

Slow Cooker Goulash

A hearty, comforting pasta and beef dinner that's simple, filling, and crowd-friendly.

Beef Stroganoff

Creamy noodles and savory beef combine for one of the coziest comfort food dinners.

ground beef stroganoff in black skillet
Stovetop Beef Stroganoff

Hamburger Mac and Cheese

Creamy, cheesy, and hearty enough to feed a crowd, this hamburger mac and cheese is the kind of simple comfort food that fits right in at church suppers and family gatherings.

Potluck Favorites

These simple meals prove comfort food doesn't have to be expensive to be satisfying.

Maid Rite Sandwiches

Loose meat sandwiches with simple seasoning that feel straight out of an old diner menu.

Close up of maid rite sandwich sitting on white plate.

Ham and Beans

A hearty, cozy dinner made with simple ingredients and classic flavor.

Beanie Weenies

An old-fashioned comfort food favorite that's simple, nostalgic, and surprisingly satisfying.

Hamburger Hashbrown Casserole

Creamy, cheesy, and hearty enough for a busy weeknight dinner.

Ladle holding hamburger hashbrown casserole above the baking dish.

Stove Top Stuffing Meatloaf

A shortcut comfort food dinner that still delivers classic meatloaf flavor and texture.

Salmon Patties

Crispy on the outside and tender inside, these old-fashioned salmon patties are made with canned salmon and simple ingredients for an easy, budget-friendly dinner.

More Church Supper Recipes Coming Soon

This collection will continue growing with more classic comfort food recipes like:

  • Swiss Steak
  • Beef Tips and Gravy
  • Creamed Chicken and Biscuits

If you love nostalgic comfort food recipes made with simple ingredients, be sure to bookmark this page and check back often for new additions.

More Comfort Food Recipes You May Love

If you love nostalgic comfort food, potluck recipes, and old-fashioned favorites, these collections are worth browsing too:

Cherry Bread with Cherry Glaze

This cherry bread recipe is soft, moist, and full of sweet maraschino cherries with a simple cherry glaze on top. If you love old-fashioned cherry desserts with that classic cherry-almond flavor, this is one of those recipes you'll want to make again and again.

The Kind of Sweet Bread That Disappears Fast

People usually think of cherry bread as just another sweet loaf recipe until they cut that first slice. Then, somehow, everyone keeps walking back through the kitchen for "just one more piece" before it's even fully cooled.

Cherry bread with cherry icing on wooden cutting board.

The almond extract paired with the cherries gives it that old-fashioned bakery flavor that tastes nostalgic in the best way.. Honestly, don't skip the almond extract. It's what makes this taste like a true cherry dessert instead of just a basic sweet bread. I also paired almond extract with maraschino cherries in these cherry blondies and this cherry sheet cake, as I adore this combination of flavors.

This recipe was tested with both finely chopped cherries and bigger chunks, and the bigger pieces definitely won in our house because you get more bites of cherry throughout the bread. The glaze on top also adds just enough sweetness without making the loaf overly rich.

This is perfect for brunches, baby showers, holidays, or honestly just with coffee in the afternoon.

Sliced cherry bread on table.

Frequently Asked Questions

Can cherry bread be frozen?

Yes. I actually recommend freezing it without the glaze if possible, then adding the glaze after thawing for the best texture and appearance.
Wrap the loaf tightly and freeze for up to 2 months.

Do I have to use maraschino cherries?

For this recipe, yes, I really recommend them.
The cherry juice is part of what flavors both the bread and glaze, so using fresh cherries will change both the flavor and sweetness quite a bit.

Why use both Greek yogurt and buttermilk?

The combination gives this bread a really soft texture without making it heavy.
The yogurt adds richness while the buttermilk helps keep the crumb tender.

Why did my cherry bread turn out dense?

Usually, this happens from overmixing the batter or adding too much flour.
Once the dry ingredients are added, stir just until combined. The batter doesn't need to be perfectly smooth.

Does almond extract really matter in Cherry Bread?

Yes. This is one of those recipes where a small amount completely changes the flavor.
It gives the bread that classic cherry bakery taste people recognize immediately.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Key Ingredient Notes

  • Greek yogurt: Helps keep the bread soft and moist without making it heavy.
  • Buttermilk: Gives the loaf a tender texture and works with the baking soda for rise.
  • Almond extract: The ingredient that gives this bread that classic cherry bakery flavor.
  • Cherry juice: Don't throw it away. It flavors both the bread and glaze.
  • Oil instead of butter: Using oil instead of butter also helps keep the loaf softer for longer, which makes this a great make-ahead recipe.
Ingredients to make cherry bread, sitting on counter.

Instructions

  • Preheat the oven to 350 degrees and grease or line a 9×5-inch loaf pan.
  • Drain the cherries, reserving the juice, and chop the cherries.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Dry ingredients for cherry bread in mixing bowl.
  • In a large bowl, whisk together the sugar and oil until smooth.
  • Add the eggs one at a time, mixing between each addition.
Egg added in to sugar and oil in mixing bowl for cherry bread recipe.
  • Stir in the Greek yogurt, buttermilk, vanilla extract, almond extract, and cherry juice.
Greek yogurt, buttermilk, vanilla and almond extract added to sugar and oil mixture.
  • Add the dry ingredients into the wet ingredients and stir just until combined.
Dry ingredients added to cherry juice and sugar mixture.
  • Fold in the chopped cherries.
Chopped cherries added to cherry bread batter.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake until a toothpick inserted in the center comes out clean.
Baked cherry bread in loaf pan.
  • Let the bread cool for about 10 minutes before removing from the pan.
  • Whisk together the powdered sugar, remaining cherry juice, and a splash of extract to make the glaze.
Cherry juice glaze in mixing bowl.
  • Drizzle over the cooled bread and serve.
Cherry icing drizzled over the top of cherry bread.

Tips

  • Don't overmix the batter or the bread can become dense.
  • Coarsely chopped cherries give better bites of cherry throughout the loaf.
  • If the top starts browning too quickly, loosely tent with foil near the end of baking.
  • Let the loaf cool before glazing or the glaze can melt right off.
A slice of cherry bread resting on a plate, next to a fork.

If you love easy bread recipes like this one, you’ll also love this strawberry bread recipe, this pineapple bread, and this banana bread recipe.

Recipe

Cherry bread with cherry icing on wooden cutting board.
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Cherry Bread Recipe

This cherry bread is soft, moist, and packed with sweet maraschino cherries and classic cherry-almond flavor. Finished with a simple cherry glaze, it's an easy quick bread recipe perfect for brunches, holidays, or afternoon coffee.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 354kcal
Author Jessica Burgess

Ingredients

  • 10 ounce jar of maraschino cherries without stems, chopped, and juice reserved
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup neutral oil vegetable or avocado oil
  • 2 large eggs room temperature
  • ¾ cup Greek yogurt
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup powdered sugar
  • Splash of vanilla or almond extract

Instructions

  • Preheat the oven to 350 degrees. Line or grease a 9 x 5-inch loaf pan. Set aside.
  • Drain and chop cherries, reserving the juice for the bread and the glaze.
  • In a bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
  • In a large bowl, whisk the sugar and oil until smooth.
  • Add the eggs one at a time, mixing between each addition. Then mix in the Greek yogurt.
  • Next add the buttermilk, vanilla extract, and almond extract. Mix until combined.
  • Add 3 tablespoons of the reserved cherry juice to the batter (reserve the remaining for the glaze). Stir until combined.
  • Add dry ingredients to wet and stir just until combined. Do not overmix.
  • Gently fold in chopped cherries.
  • Smooth the top after pouring it into the prepared pan. A toothpick should come out clean after 50 to 55 minutes of baking.
  • Let the pan cool for ten minutes, then transfer to a wire rack.
  • In a small mixing bowl, combine the remaining 2 tablespoons of cherry juice, powdered sugar and a splash of vanilla extract (or almond). Stir to combine.
  • Drizzle over the top and enjoy.

Notes

  • Don't skip the almond extract. It gives the bread that classic cherry bakery flavor.
  • Stir the batter just until combined to keep the bread soft and tender.
  • Coarsely chopped cherries give better bites of cherry throughout the loaf.
  • If the top starts browning too quickly, loosely tent with foil during the last 10-15 minutes of baking.
  • Let the bread cool before glazing or the glaze can melt right off.
  • For best results, use full-fat Greek yogurt for a richer texture.
  • Oil helps keep this bread softer longer than butter-based quick breads.
  • Freeze without the glaze for the best texture after thawing.

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 57g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 240mg | Potassium: 72mg | Fiber: 1g | Sugar: 39g | Vitamin A: 71IU | Calcium: 71mg | Iron: 1mg

Old-Fashioned Desserts Everyone Knows and Loves

Old-fashioned desserts are the kind of recipes that never really go out of style. They're simple, comforting, and almost always tied to a memory, church potlucks, family dinners, or handwritten recipe cards passed down over time.

These are the desserts everyone recognizes. The ones that show up again and again because they work. No complicated steps, no trendy ingredients, just reliable, crowd-pleasing favorites that people actually want to eat.

Old-Fashioned Dessert Recipes collage.

The Kind of Desserts People Always Come Back For

Old-fashioned recipes, usually aren’t fancy, but they're memorable, and they’re the recipes written on stained recipe cards. The recipes that someone's grandma always brought to holidays.

And honestly? Those are usually the best recipes anyway.

Whether you're baking for a potluck, family dinner, holiday gathering, or just because you're craving something comforting, these classic desserts still deserve a place at the table. If you’re looking for cool-weather-inspired desserts, this collection of easy fall desserts has 38 cozy options.

Frequently Asked Questions About Old-Fashioned Desserts

What are old-fashioned desserts?

Old-fashioned desserts are classic recipes that have been passed down through generations. They're typically made with simple pantry ingredients and are known for being easy, reliable, and perfect for sharing at gatherings like potlucks or family dinners.

What desserts were popular in the 1950s and 1960s?

Many desserts from the 1950s and 1960s are still popular today, especially at potlucks and holidays. Some of the most well-known include dump cakes, bread pudding, pineapple desserts, Jello-based layered desserts, and simple sheet cakes.

What is the most popular old-fashioned dessert?

Some of the most popular old-fashioned desserts include bread pudding, cherry dump cake, peach cobbler, lemon lush desserts, and classic 9×13 cakes.

Why are old-fashioned desserts still popular?

Old-fashioned desserts are still popular because they're simple and dependable. They don't rely on complicated techniques or hard-to-find ingredients, and they consistently turn out well.

What is a good old-fashioned dessert for a potluck?

The best old-fashioned desserts for a potluck are ones that are easy to transport and serve, such as dump cakes, 9×13 sheet cakes, cobblers, and no-bake layered desserts.

Old-Fashioned Cake Recipes

Old-fashioned cake recipes are the kinds of desserts that feel like they came straight from a church basement table. They're simple, dependable, and always a good choice when you need a dessert people instantly recognize.

Hummingbird cake topped with frosting in 9x13 baking dish.
Hummingbird Cake

Cozy Everyday Bakes

Not every old-fashioned dessert was made for a giant potluck table. Some of the best vintage recipes are the simple everyday bakes people made for family dinners, weekend guests, or an afternoon cup of coffee.

These comforting desserts feel homey, familiar, and easy to make without a lot of fuss. They're the kinds of recipes that make the kitchen smell incredible and somehow feel special even on an ordinary day.

  • Bread Pudding – Warm, soft, and rich with comforting flavor, bread pudding is one of those timeless desserts that never really disappears. It's simple, nostalgic, and especially good served warm with vanilla sauce.
  • Cinnamon Coffee Cake – Classic cinnamon coffee cake is the kind of recipe that belongs beside a hot cup of coffee and a slow morning. With its buttery crumb and cinnamon flavor, it feels like something straight from an old handwritten recipe card.
  • Supper Cake – Simple cakes like supper cake are part of what makes old-fashioned desserts so comforting. Baked in a round pan and meant for casual gatherings or weeknight desserts, this kind of cake feels cozy, practical, and deeply nostalgic in the best way.
Bread pudding in 8x8 baking dish.
Bread Pudding

Classic 9×13 Potluck Desserts

If there's one thing that defines old-fashioned desserts, it's the classic 9×13 pan. They show up in glass baking dishes, get carried into potlucks with foil over the top, and disappear before dinner is even over.

  • Chocolate Depression Cake – made with vinegar instead of eggs, to create a delicious, moist cake, with chocolate frosting.
  • Dump Cake Recipes – easy, buttery desserts with fruit fillings and cake mix toppings that have become potluck staples for generations.
  • Lemon Lush Dessert – a creamy layered dessert with bright lemon flavor that's been a favorite at potlucks and family gatherings for decades.

Favorite Dump Cake Recipes

If there's one category that truly defines old-fashioned, practical desserts, it's dump cakes. These are the recipes people rely on when they need something fast, but still homemade and comforting.

They're simple, layered desserts with buttery toppings and sweet fruit fillings that come together with very little effort.

Cherry dump cake in a small bowl.
Cherry Dump Cake

No-Bake & Chilled Classics

Old-fashioned doesn't always mean baked. Some of the most loved desserts come straight from the fridge.

These chilled desserts are especially popular in the warmer months and are often layered, creamy, and easy to make ahead.

See more of my favorite no-bake dessert recipes.

No Bake Oreo Pudding Dessert on a plate
No Bake Oreo Dessert

Dessert Sauces That Make Everything Better

Sometimes it's the simple extras that make old-fashioned desserts feel even more special. These simple homemade sauces are the kinds of recipes that get passed down quietly but used for years. They turn simple desserts into something that feels extra comforting and nostalgic.

Hot fudge being dripped from spoon back in to bowl.
Hot Fudge Sauce

Tips for Making Old-Fashioned Desserts Turn Out Right

  • Use simple ingredients – these recipes are designed for basics
  • Don't overthink it – most of these are meant to be easy and forgiving
  • Let desserts rest when needed, especially bread pudding and dump cakes

Why Old-Fashioned Desserts Still Work

Old-fashioned desserts aren't about being fancy. They're about being reliable.

They're made with ingredients people already have. They're easy enough for busy days. And they're the kind of recipes people actually come back for seconds.

That's why they've lasted, and why they still belong on your table today.

More Desserts You'll Love

If you love these kinds of recipes, you'll also want to check out my Easy Potluck Desserts that are great for so many occasions.

Image collage of potluck desserts.

Blueberry Dump Cake (Easy, Buttery Dessert with Fresh Berries)

Blueberry dump cake is one of those old-fashioned desserts that feels simple but a little more elevated at the same time. It has that classic buttery topping you expect, but the juicy blueberries and hint of cinnamon give it a richer, slightly more homemade flavor.

Buttery topping over fresh berries is hard to improve on. See more old-fashioned desserts in cake form.

It's still just as easy as any dump cake, but the added fresh berries and warm flavor make it perfect when you want something a little more than the basics.

The Kind of Dessert That Feels Just a Little Extra Special

A serving of blueberry dump cake topped with vanilla ice cream, on a plate.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

FAQs

What is blueberry dump cake?

Blueberry dump cake is an easy dessert made by layering blueberry filling, cake mix, and butter, then baking until golden and bubbly. This version adds fresh blueberries and a little flavor boost for extra texture.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. No need to thaw them first-just add them straight in.

Why is my dump cake powdery on top?

This usually means the butter didn't fully cover the cake mix. Use the tilt method (see tips below) or add a little more melted butter to dry spots.

How do you store blueberry dump cake?

Store leftovers covered in the refrigerator for 3-4 days. Reheat before serving for best texture.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

  • Blueberry pie filling - The base of the recipe, giving it a rich, sweet blueberry flavor.
  • Fresh blueberries - Add extra texture and a more natural berry flavor.
  • Yellow cake mix - Creates the buttery, crumbly topping.
  • Butter - Helps the topping bake evenly and adds richness.
  • Cinnamon - Adds a subtle warmth that pairs really well with blueberries.
  • Vanilla extract - Enhances the flavor and gives it a more homemade taste.
Blueberry dump cake ingredients sitting on kitchen counter.

Instructions

  • Preheat the oven and lightly grease a baking dish.
  • Spread the blueberry pie filling evenly across the bottom of the dish.
  • Stir in the vanilla extract and cinnamon directly into the filling.
Canned blueberry pie filling spread in bottom of 9x13 baking dish.
  • Sprinkle the fresh blueberries evenly over the top.
Fresh blueberries sprinkled on top of blueberry pie filling.
  • Add the dry cake mix evenly across the surface. Do not stir.
Cake mix sprinkled on top of blueberry pie filling in 9x13 baking dish.
  • Place thin slices of butter over the cake mix, covering as much of the surface as possible.
Slices of butter on top of cake mix for blueberry dump cake.
  • Bake until the top is golden and the blueberry filling is bubbling around the edges.
Baked blueberry dump cake in 9x13 baking dish.
  • Let cool slightly before serving warm.

Tips

  • Use the tilt method for even butter coverage. You can lightly smooth peaks with a fork to help the butter settle evenly.
  • Don't skip the fresh blueberries. They add texture and make the dessert feel less like a shortcut recipe and more like something made from scratch.
  • Cold butter works well here. Thin slices help create a more crumbly, cobbler-like topping. You can also melt the butter and pour it on like I do in most of my dump cake recipes. (This is just a preference on what you find easier.)
  • Watch for bubbling edges. That's the best sign the filling is fully cooked.
  • Let it rest before serving. About 15 minutes helps everything set so it's easier to scoop.

Why Blueberry Works So Well

Blueberries have a slightly tart flavor that balances really well with the sweet cake topping. When baked, they soften and release juices that blend with the filling, creating a richer, more layered flavor than some other dump cake variations.

Adding fresh berries on top of the filling also gives you little pockets of texture, which is what makes this version stand out.

Blueberry dump cake topped with a scoop of vanilla ice cream.

If you love easy desserts like this, you may also enjoy:

Recipe

Blueberry dump cake, with serving spoon resting in pan.
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Blueberry Dump Cake

This blueberry dump cake is a buttery, easy dessert made with pie filling and fresh blueberries, creating a rich, slightly tart flavor with a golden, crumbly topping.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Author Jessica Burgess

Ingredients

  • 42 ounces canned blueberry pie filling 21 ounces each
  • 1 box yellow cake mix
  • ½ cup unsalted butter 1 stick – 8 tablespoons, cold
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set it aside for later use.
  • Spread blueberry pie filling evenly in the bottom of the baking dish. Use a spatula to spread it evenly across the bottom.
  • Stir in vanilla extract and cinnamon directly into the filling until well combined.
  • Evenly sprinkle the fresh blueberries over the filling.
  • Sprinkle the dry cake mix evenly over the top of the blueberry filling. Do not mix; this is what creates the dump cake texture.
  • Cut the cold butter into thin slices or small pats and place them evenly over the cake mix. Try to cover as much surface area as possible so the topping bakes evenly.
  • Bake for 45-50 minutes, or until the top is golden and the filling is bubbling around the edges.
  • Let the cake sit for 15-20 minutes after removing from the oven. This allows the filling to thicken slightly, making serving easier.

Cherry Dump Cake (Easy 3-Ingredient Dessert)

This cherry dump cake layers cherry pie filling, dry yellow cake mix, and melted butter in a 9×13-inch baking dish. The cherries stay soft underneath a golden, buttery topping. It's one of those easy old-fashioned desserts to scoop into bowls and serve warm.

For more simple desserts like this, browse the rest of my old-fashioned cakes.

Cherry dump cake, topped with whipped cream, in a vintage bowl.

A Classic Dessert That's Sweet, Simple, and Always a Favorite

This cherry dump cake is the kind of recipe that works for just about anything, as a potluck dessert recipe, holidays, or those nights when you need something quick but still homemade.

If you want to see how this method works with different fruit options, check out this easy dump cake recipe that uses the same simple approach. Or, for more cherry dump cake goodness, try this cheesecake cherry dump cake.

Or, if you're looking for more ideas, you can see all of my dump cake recipes.

Baked cherry dump cake in a 9x13 baking dish.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

FAQs

What is cherry dump cake?

Cherry dump cake is a simple dessert made by layering cherry pie filling, dry cake mix, and butter, then baking until golden and bubbly. There's no mixing required.

Can I use fresh cherries instead of pie filling?

This recipe is written for canned cherry pie filling, which is already sweetened and thickened. Fresh cherries are not a direct substitute. Use the canned filling for the amounts and baking time given here.

Can you make cherry dump cake ahead of time?

Yes, it can be made ahead and reheated. It's best served warm.

How do you store cherry dump cake?

Store leftovers covered in the refrigerator for up to 3-4 days. Reheat before serving.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

  • Cherry pie filling - Use two 21-ounce cans. Spread all of the filling across the bottom of the baking dish.
  • Yellow cake mix - Use a 15.25-ounce box of dry mix. Check the package size, and don't add the eggs, oil, or water listed in the box directions.
  • Butter - Melt 1 cup (2 sticks) of unsalted butter. Drizzle it evenly so it moistens the dry cake mix.
Yellow cake mix, cherry pie filling, and butter on the counter.

Instructions

  • Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
  • Pour the cherry pie filling into the dish and spread it evenly across the bottom.
Cherry pie filling poured in 9x13 baking dish.
  • Sprinkle the dry cake mix evenly over the cherries, making sure to cover the entire surface. Do not stir.
Yellow cake mix sprinkled on top of cherry pie filling.
  • Drizzle the melted butter evenly over the cake mix. Gently tilt the pan to help cover dry patches, without stirring the layers together.
Melted butter poured on top of cake mix in baking pan.
  • Bake at 350°F for about 45 minutes, until the topping is golden and the cherry filling is bubbling around the edges. Let rest for 10-15 minutes before scooping and serving warm.
Cherry dump cake served in small serving bowl, sitting next to 9x13 baking dish.

Tips

  • Use the tilt method for even butter coverage. After pouring melted butter, gently tilt the pan so it spreads across the surface. If you see dry spots or mounds of cake mix, lightly smooth them with a fork, then tilt again so the butter settles into those areas.
  • Don't stir the layers. This is what gives dump cake its signature texture with a soft fruit base and buttery topping.
  • Melted butter works best. It helps cover the cake mix more evenly and prevents dry patches.
  • Watch for bubbling edges. The fruit should be bubbling around the edges when it's done.
  • Let it rest before serving. About 10-15 minutes helps it set and makes it easier to scoop.
A serving of cherry dump cake in a bowl, with whipped cream spooned on top.
A bite-size of dump cake being held by spoon, above bowl.

If you love easy desserts like this, you may also enjoy:

  • Chocolate Cherry Dump Cake – A rich, chocolatey twist with sweet cherry filling that turns this simple dessert into something a little more indulgent.
  • Strawberry Cheesecake Dump Cake – Creamy and fruity, this version adds a cheesecake layer that makes it feel extra special without much extra effort.
  • Caramel Apple Dump Cake – A cozy favorite with tender apples and a warm caramel flavor that's perfect for fall or holiday gatherings.
  • Pecan Pie Dump Cake – A buttery, nutty dessert inspired by classic pecan pie, with a soft center and a slightly crisp topping.
  • Chocolate Peanut Butter Dump Cake – A decadent combination of chocolate and peanut butter that's perfect when you're craving something rich and satisfying.
  • Pumpkin Dump Cake – Full of warm spices and pumpkin flavor, this one has all the comfort of pumpkin pie with an easy cake-style topping.
  • Banana Dump Cake – A great way to use ripe bananas, with a soft, cake-like texture and a flavor similar to banana bread.
  • Oreo Dump Cake – A fun, cookies-and-cream-inspired dessert that's rich, chocolatey, and especially popular with kids.

Recipe

Cherry dump cake topped with homemade whipped cream, served in a dessert bowl.
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Cherry Dump Cake

This easy cherry dump cake is a classic 3-ingredient dessert made with cherry pie filling, cake mix, and butter for a warm, buttery, crowd-pleasing treat.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10 servings
Calories 490kcal
Author Jessica Burgess

Ingredients

  • 2 – 21-ounce cans cherry pie filling
  • 1 cup unsalted butter melted
  • 15.25 ounce box yellow cake mix

Instructions

  • Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
  • Pour the cherry pie filling into the dish and spread it evenly across the bottom.
  • Sprinkle the dry cake mix evenly over the cherries, making sure to cover the entire surface. Do not stir or add the eggs, oil, or water listed on the cake mix box.
  • Drizzle the melted butter evenly over the cake mix. Gently tilt the pan to help cover dry patches, without stirring the layers together.
  • Bake at 350°F for about 45 minutes, until the topping is golden and the cherry filling is bubbling around the edges.
  • Let rest for 10-15 minutes before scooping and serving warm.

Video

Notes

  • More cherry flavor. If you love a stronger cherry flavor, you can add a little extra pie filling before baking.
  • Use the tilt method for even butter coverage. After pouring melted butter, gently tilt the pan so it spreads across the surface. If you see dry spots or mounds of cake mix, lightly smooth them with a fork, then tilt again so the butter settles into those areas.
  • Don't stir the layers. This is what gives dump cake its signature texture with a soft fruit base and buttery topping.
  • Melted butter works best. It helps cover the cake mix more evenly and prevents dry patches.
  • Watch for bubbling edges. The fruit should be bubbling around the edges when it's done.
  • Let it rest before serving. About 10-15 minutes helps it set and makes it easier to scoop.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 76g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 400mg | Potassium: 155mg | Fiber: 1g | Sugar: 22g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 1mg

Dump Cake Recipe (Easy 3-Ingredient Dessert That Always Works)

This dump cake recipe is one of the easiest desserts you can make, using just a few simple ingredients layered and baked into a warm, buttery cake. It's simple, reliable, and turns out every time.

Once fall hits, try the pumpkin version, with a spiced pumpkin layer under the cake mix.

Serve it warm with a drizzle of my vanilla sauce recipe.

Once you’ve got the basic method down, there’s a pecan pie version that’s just as easy.

This old-fashioned dump cake recipe is known for its simplicity, no mixing, no complicated steps, and consistent results every time.

A No-Fuss Dessert That Always Works

This version uses cherry pie filling as a classic option, but the beauty of a dump cake recipe is how flexible it is. You can easily swap in peach, apple, blueberry, or whatever you have on hand and still get the same easy, crowd-pleasing result. For more variations and flavor ideas, browse 12 more dump cake flavors here.

A serving of dump cake in a bowl, topped with a dollop of homemade whipped cream.

If you're looking for more easy desserts, you may also enjoy my strawberry cheesecake dump cake or peach cobbler with canned peaches.

Table of Contents

FAQs

What is dump cake?

Dump cake is a simple dessert made by layering fruit filling, dry cake mix, and butter, then baking it until the top is golden and the filling is bubbly. There's no mixing involved, which is where the name comes from.

Do you stir dump cake?

No, you don't stir dump cake. The layers stay separate as they bake, creating a soft fruit layer on the bottom and a crumbly, buttery topping on top.

What is the best fruit for dump cake?

Cherry is the most traditional, but peach, apple, blueberry, and even pineapple all work well. This dump cake recipe is designed to be flexible depending on what you have.

Can you make dump cake ahead of time?

Yes, dump cake can be made ahead and reheated before serving. It's best served warm, but it will still taste great the next day.

How do you store dump cake?

Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through before serving.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

  • Fruit pie filling (such as cherry) - Adds sweetness and flavor. Cherry is a classic choice, but peach, apple, or blueberry all work well.
  • Boxed cake mix - Creates that buttery, crumbly topping. Yellow cake mix is the most traditional choice.
  • Butter - Adds richness and helps the topping bake evenly.
Ingredients to make a 3-ingredient dump cake, cake mix, canned pie filling and butter.

Instructions

  • Preheat the oven and lightly grease a baking dish.
  • Pour the cherry pie filling into the dish and spread evenly.
Cherry pie filling poured in to 9x13 baking dish.
  • Sprinkle the dry cake mix evenly over the fruit but do not stir.
Yellow cake mix sprinkled and spread on as an even layer on top of pie filling.
  • Add butter on top, either sliced or melted and drizzled evenly.
Melted butter poured on top of cake mix for dump cake.
  • Bake until the top is golden and the filling is bubbling.
Baked dump cake in 9x13 baking pan.
  • Let cool slightly, then serve warm.

Dump Cake Variations

This dump cake recipe is easy to customize using different fruit fillings and flavors. Here are a few simple variations to try depending on what you have on hand or the season:

  • Peach Dump Cake – Use canned peaches for a softer, sweeter version.
  • Apple Dump Cake – A classic dump cake recipe variation that's perfect for fall, especially with cinnamon added.
  • Cherry Pineapple Dump Cake – Now 4 ingredients since it’s cherry and pineapple, but still super easy.
  • Blueberry Dump Cake – A slightly more tart option with a rich color.
  • Strawberry Dump Cake – Another bright red version of this 3-ingredient dump cake recipe.
  • Pear Dump Cake – Canned pears (drained) are a lovely touch in this recipe as well.
  • Berry Dump Cake - Combine blueberry and strawberry pie filling for a mixed berry version.
A serving of dump cake in a vintage bowl.

Tips for the Best Dump Cake

  • Use the tilt method for even butter coverage. After pouring melted butter, gently tilt the pan so it spreads across the surface. If you see dry spots or mounds of cake mix, lightly smooth them with a fork, then tilt again so the butter settles into those areas.
  • Don't stir the layers. Dump cake works by layering the ingredients, which creates a soft fruit base and a buttery, crumbly topping as it bakes.
  • Melted butter works better than slices. While sliced butter can work, melted butter helps cover the cake mix more evenly and reduces the chance of dry patches.
  • Watch for bubbling edges. The top may look done before the inside is ready. Look for the fruit filling bubbling around the edges to know it's fully baked.
  • Check for dry spots before removing. If you see any powdery areas on top, it likely needs a few more minutes in the oven or a little more butter.
  • Let it rest before serving. Giving it 10-15 minutes to cool helps it set and makes it easier to scoop without falling apart.
  • Serve it warm for best texture. Dump cake is at its best when warm, especially with a scoop of vanilla ice cream or whipped cream.
A bite-size of dump cake being held by spoon, above bowl.

Related Recipes

Looking for more dump cake recipes and easy fruit desserts? Here are a few reader favorites to try next:

  • Caramel Apple Dump Cake - A cozy, fall-inspired version with tender apples, warm spices, and a rich caramel flavor that feels perfect for holidays and gatherings.
  • Chocolate Cherry Dump Cake - A richer twist on the classic, combining chocolate cake mix with cherry filling for a dessert that feels a little more indulgent.
  • Pumpkin Dump Cake - A cozy, fall-inspired version with warm spices and a soft, creamy texture that feels like pumpkin pie meets cake.
  • Pineapple Dump Cake - Bright and buttery with a sweet, tropical flavor that's especially good served warm with whipped cream or ice cream.
  • Banana Dump Cake - A softer, sweet variation that's perfect for using ripe bananas and has a flavor similar to banana bread in dessert form.

Recipe

A serving of 3-ingredient dump cake in a bowl with a dollop of homemade whipped cream.
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5 from 1 vote

Dump Cake Recipe

This easy dump cake recipe is a classic 3-ingredient dessert made with fruit filling, cake mix, and butter, creating a warm, buttery topping with minimal effort.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10 servings
Calories 322kcal
Author Jessica Burgess

Ingredients

  • 2 – 21 ounce cans cherry pie filling or peach, apple, or other fruit fillings.
  • 15.25 ounces box yellow cake mix
  • 1 cup unsalted butter 2 sticks, sliced thin or melted for drizzle option

Instructions

  • Preheat oven to 350°F and lightly grease a 9×13 baking dish
  • Pour both cans of the cherry pie filling into the dish and spread evenly
  • Sprinkle the dry cake mix evenly over the top. (Tip: smoothing cake mix out with a fork is a great way to make this even.) DO NOT STIR.
  • Add butter: You can lay the thin slices across the top or you can drizzle the melted butter over the top.
    TIP: After adding the melted butter, gently tilt the baking dish to help it spread across the cake mix. If you notice dry spots, use a fork to lightly smooth the surface, then tilt again so the butter settles into those areas.
  • Bake at 350°F for 45-50 minutes, until the top is golden and the filling is bubbling.
  • Let cool slightly and serve warm, topped with ice cream if desired.

Video

Notes

For best results, bake until the fruit filling is bubbling around the edges. This ensures the cake mix has fully absorbed moisture and the topping is properly baked.
Do not stir the layers. Dump cake is designed to bake in layers, creating a soft fruit base and a buttery topping.
Use the tilt method for even butter coverage. After pouring melted butter, gently tilt the pan so it runs across the surface. If you see dry patches or mounds of cake mix, lightly smooth them with a fork, then tilt again so the butter settles into those areas. This helps prevent dry or powdery spots after baking.
Check for doneness before removing. The top may look golden before the inside is fully baked. Lift a small section to make sure there are no dry or powdery patches.
Let it rest before serving. Allow the dump cake to cool for 10–15 minutes so it sets and is easier to scoop.
This recipe uses cherry pie filling as a classic option, but you can easily substitute peach, apple, blueberry, or other fruit fillings.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 317mg | Potassium: 26mg | Fiber: 1g | Sugar: 19g | Vitamin A: 568IU | Vitamin C: 0.01mg | Calcium: 97mg | Iron: 1mg
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Orange Upside Down Cake

Orange Upside Down Cake is a soft, citrusy cake baked over caramelized orange slices that turn into a glossy, beautiful topping when flipped. It's an easy, from-scratch dessert that looks impressive but is surprisingly simple to make.

A Bright, Old-Fashioned Cake That Feels Special Every Time

This is the kind of dessert that feels like it came straight from a vintage church cookbook (like this Pea Pickin’ Cake made with mandarin oranges) but still works perfectly today.

A whole orange upside down cake on wooden cutting board.

The oranges soften as they bake, creating a lightly caramelized layer that pairs perfectly with the moist, tender cake underneath. It's simple, reliable, and one of those cakes that always gets attention when you turn it out onto a plate. Much like this strawberry upside down cake, once flipped, the strawberries create a beautiful topping that's sweet, buttery, and full of old-fashioned strawberry flavor.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

FAQs

Can I use different types of oranges?

Yes, and it's a great way to change both flavor and color.
Navel oranges are mild and classic
Cara Cara oranges are sweeter with a slight pink hue
Blood oranges give a deeper color and slightly richer flavor
Mandarins or Cuties are smaller and sweeter

Why does my orange upside-down cake taste bitter?

Bitterness usually comes from the white pith on the oranges.
Slice oranges thin. Trim off excess pith when possible
The sugar helps balance it, but removing the pith makes the biggest difference.

How do you keep an upside down cake from sticking?

The butter layer acts as a natural release
Do not skip the butter and sugar layer
Let the cake cool about 30 minutes before flipping
Run a knife around the edge if needed

When should I flip an upside-down cake?

Let it cool for about 30 minutes, then flip while still slightly warm.
Too hot and it can fall apart
Too cool and the topping can stick

Can I make this cake ahead of time?

Yes. This cake holds up well and can be made the day before serving.
Store it covered at room temperature, and the flavor actually deepens slightly.

Why is my upside down cake soggy?

This usually happens when:
Orange slices are too thick
There is too much moisture from the fruit
The cake isn't baked long enough
Thin slices and a fully baked center prevent this.

Can I use a cake mix instead?

You can use a yellow or white cake mix, but adding orange zest and a little juice will help bring back that fresh citrus flavor.

How do I store orange upside down cake?

Room Temperature: Covered for up to 3 days
Refrigerator: Up to 5 days
Freezer: Up to 2 months (thaw overnight in fridge)

What does orange upside down cake taste like?

Texture: Soft, moist cake with tender orange slices
Flavor: Sweet citrus with a light tang and buttery finish

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients for orange upside down cake.

Orange Topping

  • 5 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 16-20 orange slices (about ⅛ to ¼ inch thick)

Orange Cake

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • ¼ cup sour cream
  • ¾ cup milk

Instructions

  • Preheat the oven to 350°F. Pour melted butter into a 9-inch round cake pan.
  • Sprinkle sugar evenly over the butter.
  • Arrange orange slices in a slightly overlapping layer across the bottom.
Oranges, butter and sugar in bottom of cake pan.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
Flour and dry ingredients in mixing bowl.
  • In a separate bowl, beat sugar and oil until combined.
  • Add eggs, orange juice, and zest, mixing until smooth.
Eggs, sugar, orange juice, orange zest, and oil in mixing bowl.
  • Mix in the sour cream.
Sour cream added to mixing bowl with orange zest, eggs and sugar.
  • Add dry ingredients and mix until thick.
Dry ingredients added to wet ingredients.
  • Pour in milk and mix until batter is smooth.
Milk added to orange cake batter.
  • Carefully pour batter over orange slices.
Orange cake batter poured in to round cake pan.
  • Bake for 45-50 minutes, until golden and a toothpick comes out clean.
Baked orange upside down cake.
  • Cool for 30 minutes, then invert onto a serving plate. Slice and enjoy!
Round, orange upside down cake.

Tips

  • Slice the oranges thinly for the best texture
  • Remove excess pith to reduce bitterness
  • Let the cake rest before flipping so the topping stays intact
  • Use room temperature ingredients for even baking
  • Bake until the center is fully set to avoid sogginess
  • Serve this cake with this orange punch recipe at a baby shower or party that has an orange theme. Or try this orange juice cake, it’s a great make-ahead option.
A spatula holding a piece of orange upside down cake.

More Recipes You'll Love

Recipe

Orange upside down cake sliced on spatula.
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Orange Upside Down Cake

This orange upside down cake is a soft, citrus-forward dessert topped with caramelized orange slices that create a beautiful, glossy finish.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 451kcal
Author Jessica Burgess

Ingredients

Orange Topping:

  • 5 tablespoons unsalted butter melted
  • ¼ cup sugar
  • 16-20 orange slices about ⅛ to ¼ inch thick

Orange Cake:

  • 1 ½ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup oil
  • 2 large eggs room temperature
  • 2 tablespoons fresh-squeezed orange juice
  • 1 tablespoon orange zest
  • ¼ cup sour cream
  • ¾ cup milk

Instructions

  • Preheat oven to 350°F. Pour the melted butter into a 9-inch round cake pan. Sprinkle the sugar over the butter, then layer the orange slices so that they overlap a little bit. Set the pan aside.
    Oranges and sugar in bottom of round cake pan.
  • Whisk the flour, baking powder, baking soda, and salt together in a small bowl.
    Flour and dry ingredients in mixing bowl.
  • In a separate large bowl, use an electric mixer to beat the sugar and oil together. Add the eggs, orange juice, and zest, and mix until combined.
    Eggs, sugar and oil in mixing bowl.
  • Mix in the sour cream.
  • Add the dry ingredients and mix until the batter becomes thick and dry. Then pour in the milk and mix until well combined.
  • Carefully pour the batter into the cake pan over the orange slices.
    Orange upside down cake poured in to round cake pan.
  • Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
    Baked orange upside down cake.
  • Let the cake cool in the pan for 30 minutes before inverting it onto a cake stand or platter to finish colling.
  • Slice and serve at room temperature.

Notes

  • Slice the oranges thin for best texture
  • Remove excess pith to reduce bitterness
  • Let the cake rest before flipping so topping stays intact
  • Use room temperature ingredients for even baking
  • Bake until the center is fully set to avoid sogginess

Nutrition

Serving: 1slice | Calories: 451kcal | Carbohydrates: 54g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 363mg | Potassium: 144mg | Fiber: 1g | Sugar: 35g | Vitamin A: 431IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 1mg

Hot Fudge Sauce Recipe

This hot fudge sauce recipe is rich, smooth, and made with simple pantry ingredients. It's an easy homemade chocolate sauce that comes together on the stovetop in minutes, just as lovely as this Vanilla Sauce recipe.

A No-Fuss Dessert Sauce That Always Hits

This is the kind of recipe you make once and never need another version again. It's simple, reliable, uses only a few ingredients, and has that old-fashioned flavor that feels like something you'd find in a church cookbook or at a family gathering. No complicated steps, no special tools, just a creamy chocolate sauce that turns any scoop of ice cream into something extra special.

Hot fudge being dripped from spoon back in to bowl.

FAQs

Can I store homemade hot fudge sauce?

Yes. Store it in an airtight container in the refrigerator for up to one week.

How do I reheat hot fudge sauce?

Warm it in the microwave in short intervals, stirring in between, or heat it gently on the stovetop until smooth.

Does hot fudge sauce thicken as it cools?

Yes. It will thicken quite a bit as it cools, which is exactly what gives it that classic hot fudge texture.

Can I freeze hot fudge sauce?

You can, but the texture may change slightly after thawing. For best results, store in the refrigerator and use within a week.

What's the difference between chocolate sauce and hot fudge?

Hot fudge is thicker and richer, while chocolate sauce is usually thinner and more pourable.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make hot fudge sauce on counter.
  • ½ cup butter - Adds richness and helps create that smooth, creamy texture
  • 1 cup chocolate chips - The base chocolate flavor that melts into the sauce. I have used milk chocolate and semi-sweet, and have even combined the two and each time it works out great. I’ve also used chocolate chunks. The key for the best hot fudge is to use quality chocolate.
  • 2 cups powdered sugar - Sweetens the sauce and helps give it that classic fudge consistency
  • 12 ounces evaporated milk - Makes the sauce silky and helps everything blend together

Instructions

  • In a medium saucepan, combine butter, chocolate chips, powdered sugar, and evaporated milk
Butter, powdered sugar, evaporated milk and chocolate chips in sauce pan for hot fudge recipe.
  • Place over medium heat and stir constantly as everything melts together
Hot fudge sauce in saucepan with wooden spoon.
  • Bring the mixture to a gentle boil
  • Continue cooking and stirring for 8 to 10 minutes until thickened
  • Remove from heat and allow it to cool slightly
Hot fudge sauce in small glass container.
Hot fudge sauce drizzled over chocolate chip cookie pie.

Tips

  • Stir constantly to prevent the chocolate from scorching
  • Don't rush the boiling step, this is what thickens the sauce
  • If it gets too thick after cooling, just reheat and stir until smooth
  • Use good-quality chocolate chips for the best flavor

What to Serve Hot Fudge Sauce With

Hot fudge sauce drizzled over vanilla ice cream in serving dish.

If you love classic, old-fashioned dessert recipes, you’ll also love these favorites…

Recipe

Hot fudge sauce dripping from spoon in to bowl.
Print Pin
5 from 1 vote

Hot Fudge Sauce Recipe (Easy Homemade Chocolate Sauce)

This rich, homemade hot fudge sauce is made with simple pantry ingredients and comes together on the stovetop in minutes for a smooth, chocolatey topping that thickens as it cools.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 servings
Calories 130kcal
Author Jessica Burgess

Ingredients

  • ½ cup unsalted butter
  • 1 cup chocolate chips
  • 2 cups powdered sugar
  • 12 ounces evaporated milk about 1½ cups

Instructions

  • In a medium saucepan, combine butter, chocolate chips, powdered sugar, and evaporated milk
    Butter, powdered sugar, evaporated milk and chocolate chips in sauce pan for hot fudge recipe.
  • Place over medium heat and stir constantly as everything melts together
    Hot fudge sauce in saucepan with wooden spoon.
  • Bring the mixture to a gentle boil
  • Continue cooking and stirring for 8 to 10 minutes until thickened
  • Remove from heat and allow it to cool slightly
  • Serve warm over ice cream or your favorite dessert
    Hot fudge sauce drizzled over vanilla ice cream in serving dish.

Video

Notes

This yields about 3 cups.
  • Stir constantly to prevent the chocolate from scorching
  • Don't rush the boiling step, this is what thickens the sauce
  • If it gets too thick after cooling, just reheat and stir until smooth
  • Use good-quality chocolate chips for the best flavor

Nutrition

Serving: 2tablespoons | Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 169IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 0.1mg

Baseball Snack Ideas for Kids (Easy + Team Snack Ideas Moms Love)

Easy baseball snack ideas for kids and simple team snack ideas that are mess-free, packable, and perfect for busy game days.

A whicker basket full of baseball snack ideas.

If you’ve ever been on snack duty for your kid’s baseball team and wondered what in the world to bring, you’re not alone. Between games, practices, and busy weeknights, having a few easy, no-mess snack ideas makes everything feel a little less chaotic.

These baseball snack ideas also work perfectly when you need baseball team snack ideas for rotating snack duty or planning what to bring for the whole team.

Whether you’re bringing snacks for your own kids or the whole team, these baseball snack ideas are practical, easy to pack, and simple to hand out so you’re not trying to organize food while kids are running all over the field after the game.

Most of the time, simple really is best. Kids are usually just excited to get a snack, and having something ready to go makes everything run smoother.

What Makes a Good Baseball Snack?

When you’re packing snacks for a game or practice, a few simple things make a big difference.

  • easy to pack
  • not messy
  • holds up in a bag or cooler
  • quick to eat between innings
  • filling enough to hold them over

Baseball Team Snack Ideas (Easy Snack Ideas for Baseball Teams)

If you’re responsible for bringing snacks for the whole team, these are the easiest options that parents actually rely on.

Individual or Packaged Snacks (Best for Teams)

  • applesauce pouches
  • granola bars
  • pre-packaged crackers
  • bananas
  • apples
  • clementines or cuties

    Why:
  • easy to hand out
  • parent-approved

Easy Store-Bought Team Snacks (Quick Grab Ideas)

If you don't have time to prep anything, store-bought snacks are usually the easiest option for team snack days. These are the kinds of things parents grab all the time because they're quick, affordable, and easy to hand out.

  • mini muffins
  • Goldfish crackers or Cheez-Its
  • pretzels
  • granola bars
  • Skinny Pop popcorn
  • applesauce pouches
  • string cheese
  • Slim Jims or beef sticks
  • snack-size chip bags

These aren't fancy, but they get the job done, and most kids are just excited to get something after the game.

Goldfish cracker packs, applesauce pouches and clementines sitting on table for baseball snacks.

Homemade Team Snack Ideas

If bringing homemade snacks, individually wrapping or portioning them ahead of time makes it much easier to pass out after the game.

Baseball Snack Bag Ideas (Easy Grab-and-Go Options)

If you're putting together snacks for the whole team, these baseball snack bag ideas make it easy to prep everything ahead of time and hand them out quickly after the game.

  • applesauce pouch
  • granola bar
  • juice box goldfish
  • fruit snacks
  • mini cookies
  • orange slices
  • string cheese
  • crackers
  • yogurt tube (frozen)
  • snack bar
  • mini muffins
  • apple slices (tip: soak in lemon juice ahead of time to prevent browning)
  • water bottle

What to Avoid for Team Snacks

  • peanut products (allergies)
  • messy or sticky desserts
  • chocolate (melts)
  • anything requiring utensils

If your team rotates snack duty, keeping it simple is always the best approach. Most teams just need something quick and easy to hand out, nothing fancy required.

Fun Baseball-Themed Snacks (Optional Ideas)

If you want to make snacks a little more fun, you can add a few simple baseball-themed touches. This is completely optional, but it can be fun for special games or the first or last game of the season.

A few easy ideas:

  • sugar cookies decorated like baseballs
  • cupcakes with simple baseball stitching
  • donuts decorated like baseballs
  • string cheese or bananas with drawn-on "laces"
  • Rice Krispies treats shaped into balls
  • popcorn balls in baseball wrapper (plastic wrap with baseball stitching)
  • Happy meals or kids meals if a lunch time game
  • pizza if it’s a tournament and they’re hanging around (Tip: Have the restaurant cut them into party-size slices)

These can be fun for occasional treats, but for most games, simple and easy snacks are usually the best option.

Fun End-of-Season or Game Day Treat Ideas

If you want to do something a little more fun for the last game of the season or a special game day, adding a small treat can be a fun way to celebrate. This isn't something most teams do every week, but it can be a nice surprise every once in a while.

  • baseball-themed ring pops
  • Big League Chew Gum
  • baseball-shaped suckers
  • or fill baseball-themed treat bags with candy/snacks

Easy Baseball Snacks for Kids (Mess-Free + Packable)

Fresh and Simple

  • grapes (washed and portioned)
  • apple slices (tossed in lemon juice)
  • oranges or clementines
  • banana halves
  • strawberries (whole or halved)

Protein Snacks

Crunchy Snacks

Sweet Treats

Grab-and-Go Favorites

  • granola bars
  • applesauce pouches
  • yogurt tubes (freeze ahead = ice pack too)
  • juice boxes

Snacks That Hold Up in a Cooler

Baseball snacks in a basket.

Last-Minute Baseball Snacks (5-Minute Ideas)

Easy Drinks for Baseball Games

Drinks are usually just as important as the snacks, especially during warm games. Keeping it simple and easy to hand out is usually the best approach.

A cooler full of sports drinks and bottled water.

Easy drink ideas for teams:

  • bottled water
  • juice boxes or juice pouches (Capri Suns, apple juice boxes, etc.)
  • sports drinks like Gatorade, Bodyarmor (for longer or hotter games)

Quick tips for drinks:

  • stick with individual bottles or boxes so they're easy to pass out
  • avoid anything that needs cups or pouring
  • keep drinks cold in a small cooler or insulated bag

Most teams keep drinks simple, and water is always a safe choice if you’re not sure what to bring.

Tips for Packing Baseball Snacks

A little prep ahead of time can make game days a lot less stressful, especially when you know you'll need snacks more than once during the week.

  • use small containers or baggies
  • freeze items to keep them cold
  • keep it simple
  • prep a few ahead for the week

FAQs About Baseball Team Snacks

What should I bring for baseball team snacks?

The best team snacks are simple, individually portioned, and easy to hand out. Things like orange slices, applesauce pouches, granola bars, crackers, and juice boxes are popular because they're mess-free and quick for kids to grab after a game.

How many snacks should I bring for a team?

Plan to bring one for each player, plus a couple extras. There's almost always an extra sibling or friend hanging around, and it's nice to have a few backups so no one gets left out.

Do baseball team snacks need to be healthy?

They don't have to be perfect but just balanced and practical. Many parents aim for a mix of something fresh (like fruit) and something filling (like crackers or a granola bar) to help kids refuel after playing.

Are homemade snacks okay for team snacks?

Homemade snacks can be great, but it's best to keep them simple and individually portioned. Muffins, cookies, or bars work well when wrapped or placed in small bags. Always be mindful of allergies when bringing homemade items.

What snacks should I avoid bringing to a baseball game?

Try to avoid anything messy, sticky, or that melts easily. Chocolate, frosted treats, and foods that require utensils can be difficult to manage on the field. It's also best to avoid common allergens like peanuts unless you know it's allowed.

What drinks should I bring for team snacks?

Water bottles are always a safe and easy choice. Juice boxes or sports drinks can also be included, especially for longer or hotter games, but keeping it simple is usually best.

Can I bring the same snack every time it's my turn?

Absolutely. Most teams appreciate consistency, and kids usually love familiar snacks. There's no need to overthink it! Simple and reliable is always a win.

Strawberry Bread with Strawberry Icing

This strawberry bread is a soft, moist quick bread made with strawberry gelatin for bold flavor and a beautiful pink color. Topped with a simple strawberry icing, it's an easy, nostalgic treat that feels a little extra special, much like this strawberry jello cake that’s so popular.

A No-Fuss Strawberry Treat That Always Works

This is one of those recipes that surprises people in the best way, maybe as much as my strawberry brownies recipe. It's simple, dependable, and gives you that old-fashioned quick bread texture with a fun strawberry twist. The crumb is dense but soft, the flavor is balanced, and it slices beautifully for sharing. If you’re looking for a strawberry bread with a twist, this strawberry lemonade bread has a bright, sweet, yet tart flavor.

Sliced strawberry bread with strawberry icing, with strawberry topping.

It's perfect for spring gatherings, baby showers, brunch tables, or just a "something sweet on the counter" kind of day. And if you're used to quick breads turning out dry or bland, this one fixes that. The yogurt and oil combo keeps it tender every single time, just like in this cherry bread recipe.

FAQs

How do you store strawberry bread?

Store tightly covered at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days.

Can you freeze strawberry bread?

Yes. Wrap the whole loaf tightly in plastic wrap and foil, or freeze individual slices. Freeze for up to 3 months and thaw at room temperature. Add glaze after thawing for best results.

Can I use butter instead of oil?

You can, but oil gives a softer, more moist texture. Butter adds flavor but creates a slightly firmer crumb.

Can I use milk instead of buttermilk?

Yes. For a similar result, add 1 tablespoon of lemon juice or vinegar to milk and let it sit for 5 minutes before using.

Can I add fresh strawberries?

Yes. Add about ½ cup finely chopped strawberries, patted dry, and gently fold them in at the end.

Why did my bread sink in the middle?

This usually means it needed more bake time or the batter had too much moisture. Always check doneness with a toothpick before removing from the oven.

Ingredients

See the recipe card below that has the printable, full ingredient list, and instructions.

  • All-purpose flour (1 ¾ cups) - gives the bread structure
  • Baking powder (1 teaspoon) - helps it rise
  • Baking soda (½ teaspoon) - adds tenderness and lift
  • Salt (½ teaspoon) - balances the sweetness
  • Oil (½ cup) - keeps the bread moist and soft
  • Granulated sugar (¾ cup) - sweetens and helps with texture
  • Eggs (2, room temperature) - bind everything together
  • Greek yogurt (¾ cup) - adds richness and keeps the crumb tender
  • Buttermilk (¼ cup) - adds moisture and slight tang
  • Vanilla extract (1 teaspoon) - adds warmth
  • Almond extract (¼ teaspoon) - enhances the strawberry flavor
  • Strawberry Jello powder (1 box, divided) - provides flavor and color
  • Powdered sugar (1 cup) - creates a smooth glaze
  • Reserved strawberry Jello powder (1 tablespoon) - adds color and flavor
  • Milk (1-2 tablespoons) - thins the glaze to desired consistency
Ingredients to make strawberry bread loaf recipe.

Instructions

  • Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
  • Set aside 1 tablespoon of strawberry Jello powder for the glaze.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Dry ingredients mixed together in mixing bowl for strawberry bread.
  • In a large bowl, whisk oil, sugar, and eggs until smooth and slightly thickened.
Eggs, sugar, and oil mixed together in mixing bowl for strawberry bread.
  • Add Greek yogurt, buttermilk, vanilla, and almond extract. Mix until smooth.
Yogurt, buttermilk and vanilla added to egg and sugar mixture for strawberry bread.
  • Stir in remaining strawberry Jello powder until fully combined.
Strawberry jello powder added to strawberry bread batter.
  • Gently fold dry ingredients into wet ingredients in batches. Do not overmix.
Dry ingredients added to wet, jello batter for strawberry bread.
  • Pour batter into prepared pan.
Strawberry bread batter in loaf pan.
  • Bake for 55-60 minutes, until a toothpick comes out clean.
  • Let sit in pan 10-15 minutes, then transfer to a wire rack to cool.
Strawberry bread loaf on cooling rack.
  • For the glaze, whisk powdered sugar with reserved Jello powder. Add milk slowly until desired consistency is reached.
Strawberry icing for strawberry loaf bread.
  • Drizzle or pipe glaze over cooled bread, then slice and serve.
Strawberry icing poured on top of strawberry bread.

Tips

  • Don't skip the almond extract. It quietly makes the strawberry flavor pop.
  • Use full-fat Greek yogurt for the best texture.
  • The pink color can trick you. Always rely on a toothpick test for doneness.
  • Avoid overmixing to keep the bread tender.
  • Fluff powdered sugar before measuring for a smoother glaze.
Strawberry bread loaf, with strawberry glaze on the top.

More Recipes You'll Love

If you love this soft, nostalgic dessert, these are perfect to try next:

Recipe

Strawberry Bread loaf with Strawberry Icing, dripping down the side.
Print Pin
5 from 1 vote

Strawberry Bread Recipe

A soft, moist strawberry quick bread made with strawberry gelatin for bold flavor and a beautiful color, finished with a simple strawberry icing for the perfect sweet touch.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 433kcal
Author Jessica Burgess

Ingredients

  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup oil neutral flavor like vegetable or avocado oil
  • ¾ cup sugar
  • 2 eggs room temperature
  • ¾ cup Greek yogurt
  • ¼ cup buttermilk or milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 ounces box strawberry Jello powder, divided

Optional Glaze

  • 1 cup powdered sugar
  • 1 tablespoon reserved strawberry Jello powder
  • 1-2 tablespoons milk

Instructions

  • Preheat oven to 350 degrees F. Grease and line a loaf pan with parchment paper, set aside.
  • Set aside 1 tablespoon of the strawberry Jello powder for the glaze.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl, whisk together oil, sugar, and eggs until smooth and slightly thickened.
  • Whisk in Greek yogurt, buttermilk, vanilla extract, and almond extract until smooth.
  • Stir in the remaining strawberry Jello powder until fully incorporated and evenly colored.
  • Gently fold dry ingredients into the wet mixture in batches until just combined. Do not overmix.
  • After filling the pan with batter, bake it for 55 to 60 minutes, or until a toothpick comes out clean.
  • Before glazing, let the pan sit for ten to fifteen minutes before moving it to a wire rack to cool for a further fifteen to twenty minutes.
  • Whisk together powdered sugar and reserved Jello powder. Add milk slowly until the desired consistency is reached.
  • Pipe or drizzle glaze over cooled bread. Slice and serve.

Video

Notes

  • Don't skip the almond extract. It doesn't make the bread taste like almond but it really brings out the strawberry flavor.
  • Use full-fat Greek yogurt for the best texture. It keeps the bread soft and rich instead of dry.
  • Mix the batter just until everything is combined. Overmixing can make the bread dense and tough.
  • The pink color can make it tricky to tell when it's done. Always check the center with a toothpick before removing from the oven.
  • If the top starts browning too quickly, loosely cover it with foil during the last part of baking.
  • Let the bread cool before adding the glaze so it doesn't melt and run off.
  • For a thicker glaze, use less milk. For a thinner drizzle, add a little more milk until it reaches the consistency you like.
  • Fluff the powdered sugar before measuring to help prevent lumps in the glaze.
  • If you want to add fresh strawberries, fold in about ½ cup of finely chopped berries after the batter is mixed. Pat them dry first.
  • If freezing, wait to add the glaze until after thawing for the best texture and appearance.

Nutrition

Serving: 1slice | Calories: 433kcal | Carbohydrates: 66g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 352mg | Potassium: 86mg | Fiber: 1g | Sugar: 45g | Vitamin A: 76IU | Calcium: 72mg | Iron: 2mg

Lemon Lush (Easy Layered Lemon Delight Dessert)

This lemon lush is a cool, creamy layered dessert made with a buttery cookie crust, sweet cream cheese filling, and a bright lemon pudding topping. It's an easy, no-fuss recipe that's perfect for potlucks, holidays, or anytime you need a make-ahead dessert, and similar to this popular Oreo dessert recipe.

If you love a layered lush dessert, you’ve got to try the fall version: my pumpkin lush.

The Kind of Dessert That Always Shows Up First

If you've ever flipped through an old church cookbook or stood in line at a potluck table, you've seen something like this no-bake dessert recipe.

Lemon lush, sometimes called lemon delight or a layered lemon dessert, is one of those tried-and-true old-fashioned dessert recipes that just works. It's light but still rich, sweet with just the right amount of tang, and it feeds a crowd without a lot of effort.

A slice of lemon lush on a plate, with a fork taking a bite off.

This version keeps things simple with a shortbread cookie crust and pantry staples, giving you that same nostalgic flavor without any complicated steps.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

FAQs

Do I have to bake the crust?

Yes, just a quick bake helps the crust set so it holds together when sliced. It only takes a few minutes and makes a big difference.

Can I make this ahead of time?

Absolutely. This dessert is actually better when made ahead since it needs several hours to chill and set properly.

How do I store lemon lush?

Cover and store in the refrigerator for up to 3-4 days.

Can I freeze it?

Yes. You can freeze it for easier slicing or longer storage. Let it sit at room temperature for a few minutes before serving.

Can I use a different crust?

You can swap the shortbread cookies for graham cracker crumbs if you prefer.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients on counter to make lemon lush recipe.
  • 3 (5.5-ounce) bags shortbread cookies, crushed (about 3 cups): Make a buttery, slightly crisp crust that gives this dessert its sturdy base
  • 8 tablespoons unsalted butter, melted: Helps bind the cookie crumbs together so the crust holds its shape
  • 8 ounces cream cheese, softened: Creates that rich, creamy layer that gives lemon lush its classic flavor and texture
  • 1 cup powdered sugar: Sweetens the cream cheese layer and keeps it smooth
  • 1 teaspoon vanilla extract: Adds a little warmth and rounds out the tangy cream cheese flavor
  • 16 ounces frozen whipped topping, thawed and divided: Lightens the filling and finishes the top with that signature fluffy layer
  • 2 (3.4-ounce) packages lemon instant pudding mix: Give the dessert its bright lemon flavor and create the creamy center layer
  • 3 cups whole milk, cold: Whisk with the pudding mix to make the lemon layer smooth and thick
  • Fresh lemon zest, for topping: Adds fresh citrus flavor and a pretty finish

Instructions

  • Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
  • Crush the shortbread cookies into fine crumbs. Set aside a small amount for topping, then mix the remaining crumbs with melted butter until evenly combined.
Shortbread cookie crumbs and butter in mixing bowl.
  • Press the crumb mixture firmly into the bottom of the prepared baking dish. Bake for about 8 minutes, then remove and let cool completely.
Graham cracker crust pressed in baking pan.
  • In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
  • Fold in half of the whipped topping until light and combined. Spread this mixture evenly over the cooled crust.
Cream cheese mixture layered on top of graham cracker crust in baking pan for lemon lush.
  • In a separate bowl, whisk together the pudding mix and cold milk until smooth. Let it sit briefly to thicken, then spread evenly over the cream cheese layer.
Lemon pudding mix layered on top of cream cheese mixture in pan.
  • Spread the remaining whipped topping over the pudding layer.
  • Sprinkle with lemon zest and the reserved cookie crumbs.
Cool Whip spread on top of lemon layer and lemon zest sprinkled on top for no-bake lemon dessert.
  • Cover and refrigerate for at least 4 hours, or overnight, until fully set before slicing and serving.
A slice of lemon lush on a spatula.

Tips

  • Make sure the crust is completely cooled before adding layers, so it doesn't soften
  • Use softened cream cheese to avoid lumps in the filling
  • Let the pudding thicken slightly before spreading for clean layers
  • Chill long enough so the slices hold their shape when serving
  • For cleaner cuts, chill or freeze briefly before slicing

More Easy Lemon Desserts You'll Love

If you love this lemon lush, you'll also love these easy old-fashioned potluck favorites that are just as simple to make.

  • Lemon Poke Cake – A soft, ultra-moist lemon cake that's filled and topped for that same cool, creamy texture everyone loves.
  • Lemon Dump Cake – An easy, no-fuss lemon dessert that comes together quickly and is perfect for feeding a crowd.
  • Lemon Cake Mix Brownies – A simple, pantry-friendly dessert with a soft, chewy texture and bright lemon flavor.
  • Lemon Blondies – A buttery, dense lemon dessert bar with a slightly richer texture but just as much fresh citrus flavor.

Recipe

A slice of lemon lush sitting on a clear plate, with a fork bite taken out.
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Lemon Lush

A layered lemon lush dessert with a buttery cookie crust, creamy cheesecake-style filling, and smooth lemon pudding, topped with whipped topping for an easy, crowd-pleasing favorite.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 5 hours
Total Time 5 hours 18 minutes
Servings 9 servings
Calories 395kcal
Author Jessica Burgess

Ingredients

  • 3 – 5.5 ounce bags shortbread cookies About 3 cups when crushed (We used Pepperidge Farms Dublin)
  • 8 tablespoons unsalted butter melted
  • 8 ounce package cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 16 ounce package frozen whipped topping thawed, divided (i.e. Cool Whip)
  • 2 – 3.4 ounce packages lemon instant pudding mix
  • 3 cups whole milk cold
  • Fresh lemon zest for topping

Instructions

  • Preheat oven to 350 degrees F, then lightly grease a 9×13 baking dish.
  • Crush cookies into fine crumbs then reserve 1-2 tablespoons for topping and add the rest to a mixing bowl and mix with melted butter, then press firmly into the prepared baking dish.
  • Bake crust for 8 minutes, then set aside to cool.
  • Add cream cheese, powdered sugar, and vanilla extract to a mixing bowl, then beat until creamy, about 2 minutes.
  • Fold in ½ of the thawed whipped topping.
  • Spread in an even layer over the cooled crust.
  • Add pudding mix and milk to a large mixing bowl and whisk until combined, let sit for 2 minutes to thicken, then spread evenly over cream cheese layer.
  • Spread remaining thawed whipped topping over lemon layer, then sprinkle with lemon zest and reserved cookie crumbs.
  • Cover and refrigerate for 4 hours to overnight, then serve.
  • Optionally, freeze for 20 minutes in order to be able to cut into squares or rectangles to serve.

Notes

  • Make sure the crust is fully cooled before adding the cream cheese layer to prevent it from softening.
  • Use softened cream cheese so the filling mixes smooth and doesn't leave lumps.
  • Let the pudding sit for a couple of minutes after mixing so it thickens before spreading.
  • Spread each layer gently to keep the layers distinct and even.
  • For cleaner cuts, chill longer or place in the freezer for 15-20 minutes before slicing.
  • Store covered in the refrigerator for up to 3-4 days.
  • You can substitute graham cracker crumbs for the shortbread cookie crust if preferred.

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 31g | Protein: 6g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 150mg | Potassium: 210mg | Fiber: 0.004g | Sugar: 30g | Vitamin A: 819IU | Calcium: 163mg | Iron: 0.1mg

Peach Cobbler Cheesecake (Easy Baked Recipe with Streusel Topping)

This peach cobbler cheesecake recipe combines a creamy baked cheesecake with sweet peaches and a buttery streusel topping. It's an easy, old-fashioned style dessert that feels special but is simple to make.

A Bakery-Worthy Dessert That Still Feels Like Home

This is the kind of dessert that turns heads at a potluck or holiday table. You get the richness of cheesecake, the comfort of peach cobbler, and that crumbly topping that makes people go back for seconds. It looks impressive, but it's surprisingly simple to make, so much like my coconut cheesecake recipe.

This is a slice of peach cobbler cheesecake being pulled out from rest of cheesecake.

This peach cobbler cheesecake recipe is perfect for potlucks, holidays, or anytime you want an easy dessert that feels a little special. Similar in flavor and ease of preparation, this peaches and cream cake uses fresh peaches for a summer dessert that’s hard to resist.

It's reliable, uses simple ingredients, and has that nostalgic, cozy flavor your audience already loves. If they like dump cakes, cobblers, and layered desserts, this one fits right in.

A slice of peach cobbler cheesecake on a plate with fork.

FAQs

Do I have to use a water bath?

Yes, for best results. It helps the cheesecake bake evenly and prevents cracking.

Can I use fresh peaches instead of canned peach pie filling?

You can, but they'll need to be softened and thickened slightly so they don't release too much liquid.

How do I know when cheesecake is done?

The edges should be set, and the center should have a slight wobble when gently shaken.

How to Store Cheesecake

Store tightly covered in the refrigerator for up to 5 days.

Can I freeze cheesecake?

Yes. Freeze without toppings for up to 2 months, then thaw overnight in the fridge.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients to make peach cobbler cheesecake on wooden table

Crust

  • 1 sleeve honey graham crackers - creates that classic, slightly sweet base
  • 6 tablespoons salted butter, melted - binds the crust and adds richness
  • 2 tablespoons brown sugar, packed - deepens the flavor with a hint of molasses

Cheesecake Filling

  • 3 (8 ounce) packages cream cheese, softened - gives the cheesecake its smooth, creamy texture
  • ¾ cup granulated sugar - sweetens without overpowering
  • 1 teaspoon vanilla extract - adds warm, classic flavor
  • 4 large eggs, room temperature - helps set the cheesecake structure
  • ¾ cup sour cream, room temperature - adds tang and keeps it creamy
  • 1 (21 ounce) can peach pie filling, roughly chopped and divided - brings that cobbler-style fruit layer

Streusel Topping

  • ½ cup all-purpose flour - forms the crumb base
  • ½ cup brown sugar, packed - adds sweetness and texture
  • ½ teaspoon ground cinnamon - gives that cobbler warmth
  • 4 tablespoons salted butter, chilled and cubed - creates a crumbly topping

Instructions

Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with foil or a roasting bag.

Pulse the graham crackers, melted butter, and brown sugar until crumbly. Press into the bottom and slightly up the sides of the pan. Bake until lightly golden, then let cool and reduce oven temperature.

graham cracker crust mixture in food processor for cheesecake

Beat the cream cheese, sugar, and vanilla until smooth. Add eggs one at a time on low speed, then mix in the sour cream just until combined.

Cream cheese, vanilla, sugar in mixing bowl.

In a separate bowl, combine flour, brown sugar, cinnamon, and butter. Cut the butter in until the mixture looks crumbly.

Sugar, cinnamon and butter in mixing bowl for streusel topping.

Pour half the cheesecake batter into the crust. Spoon half the peach filling over the batter, then sprinkle with some streusel.

Half of the cheesecake batter poured in to baked crust, topped with peach mixture and topping.

Add the remaining cheesecake batter and smooth the top. Finish with the rest of the peaches and remaining streusel.

Remaining cheesecake batter poured in to spring pan, topped with peaches and topping.

Place the cheesecake in a roasting pan and carefully add hot water around it.

Spring pan sitting in roasting pan, and wrapped.

Bake until the edges are set and the center has a slight wobble. Turn off the oven and let it sit with the door slightly open, then cool at room temperature before refrigerating until fully set.

Baked peach cobbler cheesecake in spring form pan.

Recipe Tips

  • Don't skip wrapping the pan well. Water leaks are the #1 cheesecake issue.
  • Mix on low speed to avoid adding too much air
  • Spoon peach filling gently so it layers instead of mixing in
  • Let it cool slowly to prevent cracks
  • Chill completely before slicing
  • Use a warm knife and wipe between cuts for clean slices
A slice of peach cobbler cheesecake on a spatula, next to rest of cheesecake.

More Desserts Like This

If you love this peach cobbler cheesecake, here are a few more easy, old-fashioned desserts that are just as reliable and perfect for sharing.

  • Peach Cobbler with Canned Peaches - This is one of the easiest peach desserts you can make, with just a few ingredients and that same cozy cobbler flavor everyone loves.
  • Cherry Cheesecake (No-Bake) - A simple, creamy cheesecake with a fruit topping that's perfect when you don't want to turn on the oven.
  • Strawberry Jello Cake - Light, moist, and always a crowd favorite, especially for spring and summer gatherings.
  • Skillet Blueberry Cobbler - A soft, sweet cobbler with juicy blueberries and a golden topping that's hard to beat.

Recipe

A slice of peach cobbler cheesecake sitting on a plate next to a fork.
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5 from 1 vote

Peach Cobbler Cheesecake

This peach cobbler cheesecake blends creamy cheesecake, sweet peaches, and buttery streusel into one easy, crowd-pleasing dessert.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 6 hours
Total Time 7 hours 45 minutes
Servings 12 slices
Calories 492kcal
Author Jessica Burgess

Ingredients

Crust:

  • 1 sleeve honey graham crackers usually 9 graham crackers
  • 6 Tablespoons salted butter melted
  • 2 Tablespoons brown sugar packed

Cheesecake:

  • 24 ounces cream cheese, softened 3, 8-ounce packages, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • ¾ cup sour cream room temperature
  • 21 ounces can peach pie filling roughly chopped and divided in half

Streusel Topping:

  • ½ cup all purpose flour spooned and leveled
  • ½ cup brown sugar packed
  • ½ teaspoon ground cinnamon
  • 4 tablespoons ½ stick salted butter, chilled and cubed

Instructions

Graham Cracker Crust

  • Preheat the oven to 350 degrees F° and line the outside of a 9 inch springform pan with aluminum foil and/or a plastic roasting bag.
  • Add the graham crackers, melted butter, and sugar into a food processor or blender and pulse until it reaches a fine, crumbly mixture. Press into the bottom and up the sides of the springform pan.
    Graham crackers and butter in food processor.
  • Bake in the oven for 10 minutes or until lightly golden. Set aside to cool and turn the oven down to 325 degrees F.

Cheesecake Filling

  • In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth.
    Cream cheese, vanilla, sugar in mixing bowl.
  • Mix in the eggs one at a time on low. Do not overmix.
  • Stir in sour cream until just combined.
  • Set aside and prepare the streusel topping by adding the flour, ½ cup brown sugar, cinnamon, and butter into a medium sized bowl.
    Butter, flour, cinnamon and brown sugar in mixing bowl for cheesecake crumble.
  • Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal.
  • Pour half of the cheesecake batter into the cooled crust.
  • Spoon half peach pie filling evenly over the batter followed by ⅓ of the topping.
    Half of the cheesecake batter poured in to baked crust, topped with peach mixture and topping.
  • Slowly add remaining cheesecake batter and smooth the top.
  • Add on the remaining half of the peach pie filling and ⅔ of the streusel topping.
    Remaining cheesecake batter poured in to spring pan, topped with peaches and topping.
  • Place cheesecake into a roast pan or large oven safe pan and carefully pour hot water into the roast pan until it reaches halfway up the sides of the pan.
    Cheesecake in roasting pan with wrapped springform pan.
  • Bake for 75-85 minutes or until set with a slight wobble in the center.
  • Turn off the oven and prop the oven door open with a wooden spoon for 1 hour.
    Baked peach cobbler cheesecake in springform pan
  • Take out of the oven and place on the countertop and cool for an additional 1 hour before placing in the refrigerator for 4-6 hours or overnight until set.

Notes

  • Wrap the springform pan tightly to prevent water leaks
  • Bake until center slightly jiggles, not fully firm
  • Cool gradually in oven to avoid cracks
  • Chill at least 6 hours before slicing
  • Use canned peach filling for consistency and ease

Nutrition

Serving: 1slice | Calories: 492kcal | Carbohydrates: 44g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 306mg | Potassium: 160mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1234IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

Westhaven Cake

Westhaven cake is a rich, old-fashioned chocolate cake made with softened dates and topped with warm fudge icing. It's baked in a simple 9×13 pan and known for its ultra-moist texture and deep, nostalgic flavor.

An Old-Fashioned Cake That Still Deserves a Spot on the Table

This is the kind of recipe that feels like it came from a handwritten card tucked in a church cookbook.

It's not flashy. It's not trendy. But it's the one people ask about after the first bite, like so many of these old-fashioned potluck cakes.

A slice of chocolate date Westhaven cake on a round plate with a fork taking a bite off of the corner.

The dates melt right into the batter, giving the cake a soft, almost velvety texture and a rich flavor that leans more caramel than chocolate. Then that warm fudge icing gets poured right over the top while everything is still warm, settling into the surface just enough to create that signature soft, chocolatey layer.

It's dependable. It travels well. And it's exactly the kind of cake that disappears first at a potluck, just like this chocolate depression cake recipe and this sock it to me cake.

Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

Why Is It Called Westhaven Cake?

Like a lot of old-fashioned recipes, the exact origin of Westhaven cake isn't perfectly documented, and that's part of its charm.

The name "Westhaven" is widely believed to reflect the idea of a haven… a place of comfort, warmth, and familiarity.

And that lines up exactly with the kind of cake this is.

It's simple to make, made with pantry staples, and designed to feed a group. The dates keep it incredibly soft, the chocolate gives it richness, and that warm icing poured over the top turns it into something that feels just a little extra special without being complicated.

This is the kind of cake that shows up at potlucks, sits on kitchen counters during family visits, and gets passed from one home cook to another.

Not because it's trendy… but because it works.

And because it feels like home.

FAQs

What is Westhaven cake?

Westhaven cake is an old-fashioned chocolate date cake made from scratch. It's known for its soft texture, rich flavor, and warm fudge icing poured over the top.

Can you taste the dates in Westhaven cake?

Not strongly. The dates melt into the batter and create a deep, almost caramel-like flavor rather than a distinct fruit taste.

Why are dates used in this cake?

Dates add moisture and richness, giving the cake its signature soft crumb.

Can I skip the dates?

No, they're essential to both the texture and flavor. If you’re looking for an old-fashioned chocolate cake without dates, you can try my depression cake.

Does the icing harden?

It sets softly. Think more like a fudgy layer than a firm frosting.

Can this cake be made ahead of time?

Yes, and it's even better the next day as the flavor deepens.

How should I store it?

Store Westhaven Cake at room temperature for up to 2 days, in the refrigerator for 4-5 days or the freezer for 2-3 months.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Date Mixture

  • 1 cup finely chopped pitted dates - soften and melt into the cake for moisture and flavor
  • 1 cup boiling water - helps break down the dates
  • 1 teaspoon baking soda - softens the dates and creates a tender crumb

Cake Batter

  • 1 ¾ cups all-purpose flour - provides structure
  • 1 ¾ cups granulated sugar - sweetens and balances the cocoa (you can reduce slightly if preferred)
  • ⅓ cup unsweetened cocoa powder - adds rich chocolate flavor
  • 1 teaspoon baking powder - helps the cake rise
  • ½ teaspoon salt - enhances flavor
  • 2 large eggs - bind everything together
  • ½ cup vegetable oil - keeps the cake moist
  • 1 cup buttermilk - adds tenderness and a slight tang
  • 2 teaspoons vanilla extract - rounds out the flavor

Fudge Icing

  • ½ cup (1 stick) unsalted butter - creates a rich base
  • ¼ cup cocoa powder - deepens the chocolate flavor
  • ⅓ cup milk - helps create a smooth, pourable icing
  • 3 ½ cups powdered sugar - sweetens and thickens
  • 1 teaspoon vanilla extract - adds warmth
  • Pinch of salt - balances sweetness
  • 1 cup chopped pecans (optional) - adds texture and an old-fashioned touch
Ingredients on kitchen counter to make Westhaven Cake.

Instructions

  • Combine the chopped dates, boiling water, and baking soda in a bowl, then let it sit for 10 to 15 minutes until softened and slightly thickened
Dates, hot water and sugar, sitting in bowls and glasses.
  • Preheat the oven to 350°F and grease a 9×13 baking dish (line with parchment if you want easier removal)
  • Whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined
Flour, sugar, cocoa, baking powder and salt in clear mixing bowl.
  • Add the eggs, oil, buttermilk, and vanilla, mixing just until smooth
eggs, oil, buttermilk, and vanilla added to chocolate cake batter for Westhaven Cake
  • Let the date mixture cool slightly so it's warm but not piping hot, then stir it into the batter
date mixture added to chocolate cake batter for Westhaven Cake.
  • Pour the batter into the prepared pan and spread it evenly
Chocolate date Westhaven Cake batter poured in to 9x13 baking pan
  • Bake for 30 to 35 minutes, until the center is set and a toothpick comes out with moist crumbs (not wet batter)
Baked Westhaven Cake in 9x13 baking pan
  • While the cake is finishing, melt the butter in a saucepan, then whisk in the cocoa powder and milk and heat just until it begins to bubble
  • Remove from heat and whisk in the powdered sugar, vanilla, and salt until smooth, then stir in pecans if using
Cooked chocolate icing for Westhaven Cake in saucepan
  • Pour the warm icing over the warm cake and gently spread it across the top
  • Let the cake cool for about 30 to 45 minutes before slicing so the icing can set
Nutty, chocolate stove-top icing poured and spread on top of chocolate Westhaven cake.

Recipe Tips

  • Chop the dates small so they soften evenly
  • Don't skip the baking soda in the date mixture, it's key for texture
  • Let the date mixture cool slightly before adding to avoid affecting the batter
  • Pour icing over the cake while both are warm for that classic fudgy layer
  • If your oven runs hot, bake closer to 335-340°F to prevent overbaking
  • Pull the cake when just set, overbaking can make it dense
a slice of chocolate date Westhaven Cake on a plate, with a fork taking a bite off of the corner.

More Old-Fashioned Desserts to Try

If you love simple, nostalgic desserts like this Westhaven Cake, here are a few more that bring that same old-fashioned comfort to the table:

  • No-Bake Cherry Cheesecake - A simple, creamy dessert that's been showing up at family tables for decades.
  • Old-Fashioned Bread Pudding - Warm, soft, and made with simple pantry ingredients, this is one of those desserts that feels like it came straight from grandma's kitchen.
  • Easy Dump Cake Recipes - Just layer, bake, and serve. These are some of the easiest crowd-pleasing desserts you can make for potlucks and gatherings.
  • Strawberry Jello Cake - Light, moist, and perfect for spring or summer gatherings with that familiar retro flavor everyone recognizes.

Recipe

A slice of Westhaven cake on a round plate.
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Westhaven Cake Recipe

An old-fashioned Westhaven cake made from scratch with dates and cocoa, topped with warm fudge icing that melts slightly into the cake for a soft, rich finish.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 594kcal
Author Jessica Burgess

Ingredients

Date Mixture:

  • 1 cup pitted dates finely chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda

Cake Batter:

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoon vanilla extract

Fudge Icing

  • ½ cup unsalted butter 1 stick, 8 tablespoons
  • ¼ cup cocoa powder
  • ⅓ cup milk
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup pecans chopped, optional

Instructions

  • In a small bowl, combine the chopped dates, boiling water, and baking soda. Let sit for 10 to 15 minutes until softened and slightly thickened.
  • Preheat the oven to 350°F. Grease a 9×13 baking dish and line with parchment if desired.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  • Add the eggs, oil, buttermilk, and vanilla. Mix until smooth.
  • Let the date mixture cool slightly so it's warm but not piping hot, then stir it into the batter.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs, not wet batter.

Frosting Instructions

  • Near the end of baking, melt the butter in a saucepan over medium heat. Whisk in the cocoa powder and milk, heating just until it begins to bubble.
  • Remove from heat and whisk in powdered sugar, vanilla, and salt until smooth. Stir in pecans if using.
  • Pour the warm icing over the warm cake and gently spread.
  • Let cool for 30 to 45 minutes before slicing so the icing can set.

Notes

  • Finely chop the dates so they soften properly and blend into the cake. Large pieces can stay firm and affect texture.
  • Let the date mixture cool slightly before adding so it doesn't affect the batter.
  • Do not skip the baking soda in the date mixture. This step is key for the soft, tender crumb.
  • Bake just until the center is set. Overbaking can make the cake dense instead of moist.
  • If your oven runs hot, reduce the temperature slightly to prevent the edges from overbaking.
  • Pour the icing over the cake while both are still warm so it melts slightly into the top.
  • This cake tastes even better the next day as the flavor deepens.

Nutrition

Serving: 1slice | Calories: 594kcal | Carbohydrates: 92g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 262mg | Potassium: 250mg | Fiber: 4g | Sugar: 73g | Vitamin A: 326IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 2mg