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19 Old-Fashioned Dinner Recipes (Classic Comfort Food Favorites)

19 Old-Fashioned Dinner Recipes (Classic Comfort Food Favorites)

There's something special about the kinds of dinners that never seem to go out of style. The recipes that show up in church cookbooks, community potlucks, and handwritten recipe cards passed down through generations.

Old-fashioned dinner recipes collage.

Jump to:

Classic Chicken Comfort Dinners
Old-Fashioned Beef Dinners
Pork & Ham Comfort Meals
Classic Sandwich-Style Dinners
Classic Family Dinner Favorites

These old-fashioned dinner recipes are the kinds of meals families have been making for decades, like hearty casseroles, cozy skillet dinners, comforting sandwiches, and simple family favorites that make everyone feel at home around the table.

Whether you're cooking a weeknight meal or planning a comforting Sunday dinner, these classic comfort food recipes bring back the familiar flavors of home cooking.

Homemade chicken and dumplings in pot.
Chicken and Dumplings

Classic Chicken Comfort Dinners

Chicken has always been at the center of many traditional family dinners. These comforting recipes are simple, satisfying, and perfect for feeding a family.

Chicken and Gravy

Tender bites of chicken simmered in a rich, savory gravy make this dish the definition of comfort food. This Chicken and Gravy recipe is perfect served over mashed potatoes, rice, or noodles for a cozy dinner that feels just like something grandma used to make.

Chicken and Dumplings

Few meals feel more nostalgic than chicken and dumplings. This Chicken and Dumplings recipe combines tender chicken with soft dumplings in a hearty broth for a classic comfort dinner that has been loved for generations.

Chicken and Rice Casserole

A creamy, cozy casserole that's simple to prepare and perfect for busy nights. This Chicken and Rice Casserole is the kind of dish that often appears in vintage community cookbooks because it's easy, filling, and family-friendly.

Chicken Spaghetti

This comforting pasta bake blends chicken, noodles, and creamy sauce into a hearty casserole that families have been serving for decades. Chicken Spaghetti is a classic potluck favorite that's perfect for feeding a crowd.

Doritos Chicken Casserole

Retro casseroles like Doritos Chicken Casserole have been loved by families for years. With creamy chicken, crunchy chips, and plenty of melted cheese, this comforting dinner is always a crowd favorite.

Old-Fashioned Beef Dinners

Ground beef and slow-cooked beef dishes have long been staples of classic American comfort cooking.

Salisbury steak in skillet, covered in gravy.
Salisbury Steak

Cheeseburger Sliders

These Cheeseburger Sliders are a family favorite and perfect for feeding a group. Juicy beef and melty cheese baked into soft rolls make this an easy dinner that everyone loves.

Cheeseburger Macaroni

Homemade Cheeseburger Macaroni in the Instant Pot brings back the nostalgic flavors of the classic boxed dinner many of us grew up eating but made from scratch with simple ingredients.

Hamburger Hashbrown Casserole

Few things say comfort food like a cheesy casserole filled with ground beef and potatoes. This Hamburger Hashbrown Casserole is hearty, simple, and perfect for busy weeknights.

Pot Roast

A Pot Roast is one of the most traditional Sunday dinners you can make. Tender beef, savory gravy, and vegetables create a comforting meal that feels timeless.

Salisbury Steak

Salisbury steak is a classic comfort dinner made with seasoned ground beef patties simmered in a rich onion gravy. Served with mashed potatoes or egg noodles, it's the kind of hearty, old-fashioned meal that has been a staple on family dinner tables for generations.

Pork & Ham Comfort Meals

Pork dishes have always played a big role in traditional comfort cooking, especially in Southern and Midwestern kitchens.

Bowl of ham and beans with spoon inside, and a piece of cornbread on side of bowl.
Ham and Beans

BBQ Pork Steaks

These flavorful BBQ Pork Steaks in the oven are a hearty dinner that's packed with savory flavor and perfect served with classic comfort sides like potatoes or green beans.

Ham and Beans

Simple ingredients come together beautifully in this comforting Ham and Beans recipe. It's a classic budget-friendly dinner that has been served in family kitchens for generations.

Classic Sandwich-Style Dinners

Some of the most comforting dinners are simple sandwiches served warm and hearty with a favorite side dish.

Old fashioned sloppy joes on a bun, sitting on white plate.
Old-Fashioned Sloppy Joes

Maid-Rite Sandwiches

Loose-meat sandwiches like these Maid-Rite Sandwiches have been a Midwest diner favorite for decades. Seasoned ground beef served on soft buns makes a quick and nostalgic dinner.

Old-Fashioned Sloppy Joes

Few sandwiches are as classic as Old-Fashioned Sloppy Joes. This hearty ground beef mixture served on buns has been a weeknight dinner staple for generations.

Hot Ham and Cheese Sandwiches

Warm, melty Hot Ham and Cheese Sandwiches are the kind of simple comfort dinner that never disappoints and come together quickly on busy evenings.

French Dip Sandwiches

Tender beef served on toasted bread with a savory dipping broth makes Instant Pot French Dip Sandwiches a classic diner-style comfort meal.

Classic Family Dinner Favorites

These meals are the kinds of recipes families have been making for decades, that simple, satisfying, and always welcome at the dinner table.

Fried catfish on platter, with hushpuppies and dipping sauce.
Fried Catfish

Fried Catfish

Crispy, golden Fried Catfish is a classic Southern comfort dinner that pairs perfectly with simple sides like coleslaw, potatoes, or cornbread.

Burgers in the Oven

When you need to cook burgers for a family or a group, Burgers in the Oven are one of the easiest ways to get juicy, flavorful results with very little effort.

Tuna Salad

Creamy Tuna Salad has been a staple in family kitchens for decades. Whether served on sandwiches or with crackers, it's an easy comfort meal that never goes out of style.

Why Old-Fashioned Dinners Are Still So Loved

There's a reason these classic comfort meals continue to show up on dinner tables year after year.

They're made with simple ingredients, easy cooking methods, and flavors that families have loved for generations. More importantly, these old-fashioned dinners remind us that some of the best meals are the ones that bring people together around the table.

If you love nostalgic comfort food, these timeless dinner recipes are a great place to start.

Dr. Pepper Baked Beans

Dr. Pepper Baked Beans are a sweet, savory, slightly smoky baked bean recipe with bacon and a subtle kick of heat. This easy Dr. Pepper baked beans recipe is a crowd-favorite side dish for cookouts, potlucks, and backyard barbecues.

A Potluck Side Dish That Always Gets Attention

Some recipes quietly sit on the table. These beans are not one of them, much like the apple pie baked beans recipe I’ve shared with you, too.

Dr. Pepper baked beans have that irresistible sweet-and-savory balance that people associate with great barbecue sides. The Dr. Pepper adds a subtle caramel sweetness that melts into the sauce as the beans bake, while bacon brings smoky depth and just a touch of richness.

A little brown sugar rounds everything out and a tiny pinch of cayenne gives the beans a gentle warmth at the end.

Wooden serving spoon holding a serving of Dr. Pepper Baked Beans.

It's one of those recipes that tastes like you fussed over it all day, even though it comes together quickly and bakes while you focus on the rest of the meal.

They travel well, double easily for a crowd, and fit perfectly alongside burgers, pulled pork, ribs, or grilled chicken.

If you want a real hands-off baked beans recipe, these Crock Pot Baked Beans are ideal.

Frequently Asked Questions

Why do people put Dr. Pepper in baked beans?

Dr. Pepper adds a subtle caramel-like sweetness and depth of flavor to baked beans. As the beans bake, the soda reduces and blends with the brown sugar, mustard, and Worcestershire sauce to create a rich, barbecue-style sauce. It's a simple way to give classic baked beans a slightly sweeter and more complex flavor.

Can I make Dr. Pepper baked beans in the slow cooker?

Yes. Add all of the ingredients to a slow cooker and stir well. Cook on low for about 3 hours or until the beans are hot and the sauce has thickened slightly. This is a great option when you’re making baked beans for a party or cookout.

What kind of baked beans should I use for Dr. Pepper Baked Beans?

Most people use original-style canned baked beans for this recipe because they already have a mild sauce that works well with the added flavors. However, you can also use hickory, brown sugar, or bacon-flavored baked beans if you want a slightly different taste.

Can I make Dr. Pepper baked beans ahead of time?

Yes, these beans are great for making ahead. Prepare and bake the beans, then let them cool and store them in the refrigerator. When you’re ready to serve, reheat them on the stovetop or in the oven until warmed through.

Can I freeze Dr. Pepper baked beans?

Yes. Allow the beans to cool completely, then transfer them to an airtight freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.

Ingredients

  • Salted butter - melted in the skillet to sauté the onions and start building flavor.
  • Sweet onion - diced and cooked until soft and translucent.
  • Brown sugar - adds classic baked-bean sweetness and depth.
  • Worcestershire sauce - brings savory balance to the sauce.
  • Dijon mustard - adds a small tangy note that keeps the sauce from tasting overly sweet.
  • Cayenne pepper - provides a subtle warmth at the end.
  • Original baked beans - the hearty base of the recipe.
  • Dr. Pepper - adds caramel sweetness and helps create the rich sauce.
  • Thick-cut bacon - cooked and crumbled for smoky flavor in every bite.
Ingredients for Dr. Pepper baked beans on kitchen counter.

Instructions

Preheat the oven to 325°F.

In a large oven-safe skillet or cast iron skillet over medium heat, melt the butter and sauté the diced onion until soft and translucent.

Butter and onion in black cast iron skillet.

Stir in the brown sugar, Dijon mustard, Worcestershire sauce, and cayenne pepper until the sugar dissolves and the mixture is well combined.

Brown sugar and condiments in skillet with onions and butter.

Add the baked beans, Dr. Pepper, and crumbled bacon. Stir everything together. The mixture may look slightly thin at first, but it thickens beautifully as it bakes.

Dr. Pepper added to black cast iron skillet that's full of baked beans.

Transfer the skillet to the oven and bake uncovered until the beans are hot and bubbling around the edges.

Serve warm.

Dr. Pepper Baked Beans in black cast iron skillet, surrounded by Dr. Pepper soda cans.

Tips

• If you like extra smoky flavor, add another slice or two of bacon.
• For deeper flavor, use dark brown sugar instead of light.
• A splash of hot sauce can add a little more heat if you enjoy spicy baked beans.
• These beans double easily for large gatherings or potlucks.

More Recipes You’ll Love

If you love fun recipes like this one, you’ll also love these dishes that are great to serve alongside your favorite main dishes…

  • Crack Green Beans features canned green beans, bacon, brown sugar, onion, soy sauce, and a few other simple ingredients.
  • Macaroni and Tomatoes is made with macaroni noodles, canned tomatoes, and herbs for an easy meal that comes together in 30 minutes.
  • Party Potatoes is a comforting and crowd-pleasing cheesy, creamy potato casserole.
  • This Easy Red Skin Potato Salad is big on taste and guaranteed to disappear fast.

Recipe

Dr. Pepper baked beans in a cast iron and wooden spoon spooning out a serving.
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Dr. Pepper Baked Beans

Dr. Pepper baked beans are sweet, smoky, and savory with bits of bacon and a gentle kick of heat. This easy baked bean recipe is perfect for cookouts, potlucks, and backyard barbecues.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 421kcal
Author Jessica Burgess

Ingredients

  • 1 Tablespoon salted butter
  • ½ sweet onion diced
  • ½ cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • ½ teaspoon dijon mustard
  • ⅛ teaspoon cayenne pepper
  • 2 – 28-ounce cans original baked beans
  • ¾ cup Dr.Pepper
  • 8 slices thick-cut bacon cooked and crumbled

Instructions

  • Preheat the oven. Preheat the oven to 325°F.
  • Sauté the onions. In a large heavy-bottomed oven-safe skillet or cast-iron skillet over medium heat, melt the butter and saute the onions until translucent (about 3-4 minutes).
  • Add the beans and seasonings. Add the brown sugar, dijon mustard, Worcestershire sauce, and cayenne pepper to the skillet and stir until well combined and all the sugar has dissolved.
  • Add the beans and bacon. Stir in the beans, Dr. Pepper, and crumbled, cooked bacon. It will appear watery but it will thicken as it cooks.
  • Bake and serve. Bake in the oven uncovered for 45 minutes or until warmed throughout and bubbly on the edges.
  • Serve. Serve warm.

Video

Notes

To reheat Dr. Pepper Baked Beans: place the beans in a skillet on the stovetop over medium heat and cook for about 8-10 minutes, stirring occasionally.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 45g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 816mg | Potassium: 497mg | Fiber: 6g | Sugar: 23g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg

Cherry Yum Yum

Cherry Yum Yum is a classic no-fuss layered dessert made with a buttery pecan graham cracker crust, sweet cream cheese filling, cherry pie topping, and fluffy homemade whipped cream. It's the kind of nostalgic 9×13 dessert that always disappears first at potlucks, holidays, and family dinners.

A Classic Church-Cookbook Dessert That Never Goes Out of Style

Some desserts just have that unmistakable church cookbook energy, and Cherry Yum Yum is one of them. It's simple, familiar, and incredibly dependable, right along with this No-Bake Cherry Pie and this No-Bake Oreo Dessert.

You get a lightly toasted graham cracker-pecan crust, a fluffy cream cheese layer, sweet cherry pie filling, and clouds of homemade whipped cream on top.

A slice of cherry yum yum on a round plate.

It's also one of those desserts that looks impressive when sliced but requires surprisingly little effort. The layers set up beautifully in the refrigerator, making it perfect for make-ahead gatherings like holidays, potlucks, and Sunday dinners. If you grew up around vintage recipe cards and community cookbooks, this dessert probably feels instantly familiar.

FAQs

What is Cherry Yum Yum?

Cherry Yum Yum is a vintage layered dessert made in a 9×13 pan with a graham cracker crust, sweetened cream cheese filling, cherry pie topping, and whipped cream. It's sometimes called a "lush dessert" or "dessert delight."

Can I make Cherry Yum Yum ahead of time?

Yes. In fact, it's better that way. Chilling the dessert overnight allows the layers to fully set, making it easier to slice and serve.

How long does Cherry Yum Yum last in the fridge?

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

Can Cherry Yum Yum be frozen?

It's not recommended. Freezing can change the texture of the whipped cream and cream cheese layer once thawed.

Can I skip the almond extract?

Yes. The dessert will still be delicious with only vanilla extract. The almond extract simply enhances the cherry flavor.

Can I use store-bought graham cracker crumbs?

Absolutely. You'll need about 2 ¼ cups of graham cracker crumbs if using pre-crushed crumbs.

Ingredients

Pecan Graham Cracker Crust

  • Graham cracker sheets – Create the sweet, buttery base of the dessert while also providing structure.
  • Pecans – Add richness, texture, and a lightly toasted nutty flavor to the crust.
  • Granulated sugar – Lightly sweetens the crust and balances the buttery flavor.
  • Salted butter, melted – Binds the crust together while adding classic buttery flavor.
  • Salt (optional) – Only needed if using unsalted butter to balance the sweetness.

Cream Cheese Layer

  • Block cream cheese – Creates a thick, creamy, stable middle layer. Full-fat cream cheese works best for structure.
  • Powdered sugar – Sweetens the layer while keeping the texture smooth and fluffy.
  • Vanilla extract – Adds warmth and depth to the filling.
  • Almond extract – Enhances the cherry flavor beautifully. A little goes a long way.

Cherry Layer

Cherry pie filling – Adds bright color, sweetness, and that classic cherry flavor.

Whipped Cream Topping

  • Heavy whipping cream – Whips into a light, airy topping that balances the richness of the dessert.
  • Powdered sugar – Sweetens and stabilizes the whipped cream.
  • Vanilla extract – Adds a touch of flavor and warmth.

Garnish

Graham cracker crumbs
Sprinkled on top for texture and a hint of crunch.

Ingredients for cherry yum yum on a kitchen counter.

Instructions

Make the crust

Preheat the oven. Pulse the pecans in a food processor until finely chopped. Transfer them to a bowl and set aside.

Pecans in a food processor.

Add the graham crackers to the processor and pulse into crumbs. Return the pecans to the processor along with the sugar. If using unsalted butter, add salt.

Graham crackers added to food processor.

Pulse briefly to combine. Add melted butter and pulse until the mixture comes together.

Butter added to pecans and graham cracker crumbs.

Press the crumb mixture firmly into a 9×13 baking dish to form an even crust. Bake until lightly golden and fragrant.

Pecan and graham cracker crumbs pressed in to 9x13 baking dish.

Allow the crust to cool completely before continuing.

Make the Cream Cheese Layer

In a mixing bowl, beat the cream cheese until completely smooth.

Cream cheese whipped in mixing bowl.

Add powdered sugar, vanilla extract, and almond extract. Beat until well combined.

Vanilla added to cream cheese in mixing bowl.

Increase the mixer speed slightly and beat for several minutes until the mixture becomes light and fluffy.

Spread the cream cheese mixture evenly over the cooled crust, making sure it reaches all the edges of the pan.

Cream cheese mixture spread on top of graham cracker and pecan crust.

Add the Cherry Layer

Spoon the cherry pie filling evenly across the cream cheese layer. Spread gently without pressing down to keep the layers distinct.

Make the Whipped Topping

In a chilled bowl, whip the heavy cream until soft peaks form.

Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form and the whipped cream holds its shape.

Spread the whipped cream evenly over the cherry layer.

Cherry topping and homemade whipped cream spread on top in 9x13 baking pan.

Chill and Serve

Cover and refrigerate for several hours or overnight until fully set.

Just before serving, sprinkle graham cracker crumbs over the top.

Slice, serve, and enjoy.

Graham cracker crumbs sprinkled on top of cherry yum yum in baking dish.

Tips

  • Let the crust cool completely before adding the cream cheese layer so the filling stays thick and smooth. I’ve popped my crust in the freezer to speed things up if needed.
  • Beat the cream cheese thoroughly to remove any lumps before adding other ingredients.
  • Mixing the cream cheese layer for a few extra minutes creates a noticeably lighter, fluffier texture.
  • Chilling overnight produces the cleanest slices and the most defined layers.
  • Wipe your knife clean between cuts for picture-perfect servings.
A half a pan of cherry yum yum, showing the layers in a 9x13 baking dish.

More Vintage Recipes

  • Westhaven Cake is an old-fashioned chocolate cake made with softened dates that’s topped with a warm fudge icing.
  • Cowboy Pasta Salad is hearty and flavor-packed, made with smoky BBQ dressing, sausage, bacon, beans, and cheese.
  • Shoofly Cake is an old-fashioned molasses cake with a tender base and crumbly topping that’s baked in a simple 9×13 pan. 
  • Old Fashioned Salmon Patties are ready in under an hour, using canned salmon.

Recipe

A slice of cherry yum on a round plate.
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Cherry Yum Yum

Cherry Yum Yum is a classic layered dessert made in a 9×13 pan with a buttery pecan graham cracker crust, fluffy cream cheese filling, cherry pie topping, and homemade whipped cream.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 8 minutes
Chilling Time 4 hours
Total Time 4 hours 33 minutes
Servings 12 servings
Calories 622kcal
Author Jessica Burgess

Ingredients

Pecan Graham Cracker Crust

  • 18 graham cracker sheets 2 ¼ cups crumbs 2 packets
  • 1 cup whole pecans
  • ¼ cup granulated sugar
  • ¾ cup salted butter melted
  • **½ teaspoon salt only if using unsalted butter

Cream Cheese Layer

  • 16 ounces block cream cheese softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Cherry Layer

  • 2 – 21 ounce cans of cherry pie filling

Whipped Cream Topping

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

Garnish

  • 2-3 tablespoons graham crackers 1-2 cracker sheets, optional

Instructions

Make the Crust

  • Preheat oven to 350 degrees F.
  • In the bowl of your food processor, add the pecans. Pulse to create finely cut pecans. Place them in a bowl and set aside.
  • Add the graham cracker sheets to the bowl of your food processor. Pulse to create crumbs.
  • Add the pecans back into the bowl of your food processor, followed by the granulated sugar. If using unsalted butter, add ½ teaspoon of salt to the mixture. Pulse to mix together.
  • Add the melted butter, pulsing until the mixture comes together.
  • Turn the crumb mixture into a 9×13 baking dish. Press firmly.
  • Bake for 8-10 minutes until lightly golden and fragrant.
  • Cool completely before heading to the next step. About 45 minutes.

Cream Cheese Layer

  • To a mixing bowl, add the cream cheese. Beat until completely smooth.
  • Add the 1 ½ cups of powdered sugar, 1 teaspoon vanilla extract, and almond extract.
  • Beat until well combined.
  • Set your mixer to medium and beat the mixture for 3 minutes until light and fluffy.
  • Spread evenly over the cooled crust, making sure to touch the edges of the pan.

Cherry Layer

  • Spoon the cherry pie filling evenly over the cream cheese layer. Spreading gently without pressing it down (this helps create clean layers).

Whipped Cream Topping

  • In a chilled bowl, whip the heavy cream to soft peaks.
  • Add the remaining powdered sugar and vanilla extract.
  • Continue to whip to stiff and smooth peaks.
  • Spread evenly over the cherry layer.
  • Cover and refrigerate for at least 4 hours to overnight (recommended).
  • Lightly sprinkle the remaining graham cracker crumbs over the whipped cream layer before serving, if desired.

Video

Notes

  • Mixing the cream cheese layer for a few extra minutes creates a noticeably lighter, fluffier texture.
  • I’ve put my crust in the freezer to speed up the cooling process, if pressed for time.
  • Chilling overnight produces the cleanest slices and the most defined layers.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 47g | Protein: 6g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 376mg | Potassium: 168mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1450IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg

Best Sides for Sliders (Easy Recipes Your Family Will Love)

Sliders are one of those perfect crowd-pleasing main dishes, whether it's game day, a cookout, or a casual family dinner. But the sides are what make the meal feel complete.

These easy side dish recipes pair beautifully with sliders, from light and fresh salads to hearty comfort classics that disappear fast.

A collage of side dish recipes.

Whether you're feeding a crowd or just your crew, this list has something for every occasion.

Classic Comfort Sides

Party Potatoes

Nothing says comfort like cheesy, creamy party potatoes. They're a crowd favorite and bake up beautifully alongside sliders for game day or potlucks.

9x13 baking dish with party potatoes baked inside.
Party Potatoes Recipe

Tuna Pasta Salad

A cool, flavorful tuna macaroni salad balances juicy sliders with a satisfying scoop of carbs and veggies, perfect for picnics or summer meals.

Crockpot Baked Beans

Rich, sweet, and hearty, crockpot baked beans are a slider companion that feeds a crowd with minimal effort.

Baked Fiesta Ranch Potato Wedges

For a slightly spicier and more flavorful potato side, these baked fiesta ranch potato wedges bring crispy edges, soft middles, and bold seasoning that makes every bite of your slider meal feel complete. They're a great alternative to fries or chips.

Baked potato wedges on a plate, sitting next to ranch dressing.
Fiesta Ranch Potato Wedges

Blue Cheese Dip

Serve this bold blue cheese dip alongside your slider platter for guests who love extra tang and richness. It's great with potato wedges, chips, or even to dress up a plate of sliders for dipping.

Crack Green Beans

These savory, buttery crack green beans add a warm veggie side that satisfies even the pickiest eaters, and the salty, rich topping complements beef sliders beautifully. They feel comfort-food elevated, without heaviness.

Instant Pot Mashed Potatoes

Creamy, buttery mashed potatoes are always welcome, especially with a slider and gravy on the side for comfort dinners.

Red Skin Potato Salad

If you want a cool, creamy side that's still hearty enough to stand up to juicy sliders, this red skin potato salad is a perfect match. The tender potatoes, tangy dressing, and tender herbs refresh the palate between bites of beefy sliders.

Doritos Nachos

When you want something fun and snack-style alongside sliders, these Doritos nachos bring crunchy corn chip goodness loaded with melty cheese and toppings, perfect for game day or casual meals where lifting a fork isn't mandatory.

Doritos Nachos on a baking sheet.
Doritos Nachos

Rotel Dip

This Velveeta Rotel Dip uses ground beef but you can leave it out or you can use ground sausage instead too.

KFC Coleslaw Copycat

This classic KFC coleslaw copycat recipe is crisp, creamy, and delicately sweet, a perfect cool counterpoint to warm sliders. Its fine texture and tangy dressing pair especially well with rich proteins or sauced sliders without overwhelming them.

Veggies & Lighter Sides

BEST Side Salad

A basic but wonderfully fresh side salad rounds out heavier slider meals without stealing the show.

Garlic Roasted Broccoli

Oven-roasted broccoli with garlic is simple, flavorful, and pairs especially well with slow-paced dinner sliders at home.

Easy Broccoli Salad

For a side that's both sweet and crisp, this broccoli salad is a flavorful, refreshing addition to a slider spread. The crunch of broccoli, and creamy dressing balance out richer sides and proteins

Broccoli crunch salad in bowl, sitting on fabric napkin on table.
Broccoli Salad

Quick Tips for Serving

  • For a balanced plate, pair one hearty side (like party potatoes) with one fresh side (like a salad).
  • Make crowd favorites ahead and keep warm in the oven or slow cooker.
  • Add condiments and dips on the side (butter, ranch, gravy) to let guests customize.

Sliders are the star, but the sides are what make the meal memorable. These easy, comforting, crowd-ready recipes have stood the test of family dinners, holidays, and potlucks, and they'll make your slider spread feel complete and irresistible.

Slider Recipes

If you love sliders as much as we do, you don’t want to miss some of these other slider recipes…

Sock it to Me Cake

Sock It to Me Cake is a rich, buttery yellow cake with a cinnamon pecan ribbon baked right through the center and finished with a light vanilla glaze. It's a nostalgic Southern classic made even easier in a 9×13 pan.

An Old-School Cake with Bakery-Level Results

This isn't just another retro recipe. This is a properly tested, texture-controlled, butter-forward cake that delivers that signature dense, tender crumb Sock It to Me Cake is known for.

If you've ever had one that turned out too fluffy or slightly underbaked in the center, this version fixes that. The mixing method is intentional. The bake time is dialed in. The glaze is balanced so it complements the cake instead of overpowering it.

Sock-it-to-Me cake in a 9x113 baking pan showing the middle layer.

It's the kind of cake that feels like a church cookbook classic but tastes like you bought it from a specialty bakery.

FAQs

Why don't we cream the butter and sugar until fluffy?

Because we don't want a fluffy cake.
Over-creaming incorporates too much air, which creates a lighter texture and can lead to uneven baking in a cake this rich. Mixing for no more than 60 seconds gives you that slightly dense, pound-cake-like crumb this recipe is known for.

Why do the cold ingredients need to be room temperature?

Room temperature butter, eggs, and sour cream blend smoothly and evenly into the batter. Cold ingredients don't emulsify properly, which can affect both texture and rise.

How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with just a couple crumbs. The edges will lightly brown and begin pulling slightly from the pan.

What flavor does Sock It to Me Cake have?

It's a rich butter cake layered with brown sugar, cinnamon, and pecans in the center, topped with a light vanilla glaze.

What texture should it have?

Dense, moist, and tender. Think somewhere between a butter cake and a pound cake.

Why is it called Sock It to Me Cake?

The phrase "Sock it to me" became popular from the 1960s TV show Rowan & Martin’s Laugh-In. Later, Duncan Hines printed a version of this cake on the back of their butter cake mix boxes. Traditionally baked in a Bundt pan, this sheet pan version keeps all the flavor with easier slicing and serving.

Ingredients

Cake Ingredients

All-purpose flour - Provides structure and stability. Spoon and level for accuracy.
Baking soda - Gives just enough lift without making the crumb too airy.
Salt - Enhances the butter and balances sweetness.
Unsalted butter - Delivers rich flavor and tender texture.
Granulated sugar - Sweetens and helps create a fine crumb.
Eggs - Add structure, richness, and moisture.
Vanilla - Deepens the overall flavor of the cake.
Sour cream - Adds moisture and gives the cake its signature dense texture.

Filling

Chopped pecans - Add texture and nutty flavor. Toasting them first enhances depth.
Brown sugar - Creates that caramel-like sweetness in the center.
Cinnamon - Adds warmth without overpowering.
Flour - Helps keep the filling suspended in the center layer.

Glaze

Powdered sugar - Forms a smooth, sweet glaze. Sifting ensures no lumps.
Whole milk - Loosens the glaze to the perfect pourable consistency.
Vanilla - Ties the glaze flavor back to the cake.

Ingredients to make sock-it-to-me cake, sitting on kitchen counter.

Instructions

Preheat the oven to 325°F and spray a 9×13 baking pan with cooking spray.

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

Flour, baking soda, and salt in mixing bowl.

In a stand mixer or large bowl, cream the butter and sugar on low speed until just combined, no longer than 60 seconds. The mixture should look thick and paste-like rather than light and fluffy. Scrape down the bowl as needed.

Butter and sugar in mixing bowl.

Add the eggs one at a time, mixing on low speed and scraping the bowl between each addition. Mix in the vanilla.

Sugar, butter and eggs in mixing bowl.

Alternate adding the flour mixture and sour cream. Start with about one-third of the flour mixture and mix on low until just combined. Scrape down the bowl, add half of the sour cream, and mix gently. Repeat with another third of the flour, the remaining sour cream, and finish with the last of the flour. Mix only until incorporated.

Flour and sour cream alternating in to mixing bowl with sugar and butter.

In a small bowl, stir together the chopped pecans, brown sugar, cinnamon, and flour to make the filling.

Pecans, brown sugar and cinnamon in mixing bowl for cake filling.

Spread half of the batter evenly into the prepared pan. Sprinkle the filling over the batter. Drop spoonfuls of the remaining batter over the top and gently spread using the back of a fork to fill in gaps.

Cake batter, filling and more cake batter poured in to 9x13 baking pan.

Bake for 45 to 50 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few crumbs.

Baked sock-it-to-me cake in a 9x13 baking pan.

Cool the cake in the pan for about 30 minutes.

In the final few minutes of cooling, whisk together the powdered sugar, milk, and vanilla to make the glaze. Spread evenly over the warm cake and allow it to set for about 10 minutes before serving.

Sock-it-to-me cake with glaze topping.

Tips

  • Mix everything on low speed to avoid incorporating too much air.
  • Cream butter and sugar for no more than 60 seconds.
  • Drop the batter in spoonfuls before spreading for easier coverage.
  • Glaze while the cake is warm but not hot for the best finish.

Recipe Testing Notes

This recipe went through multiple texture adjustments.

Early tests produced a cake that was too light and slightly underbaked in the center. The issue wasn't the ingredients. It was over-creaming the butter and sugar.

Once the mixing time was limited to under 60 seconds on low speed, the crumb became exactly what it should be: dense, moist, and evenly baked.

The glaze was also refined. Too much milk caused pooling. Too little created a frosting instead of a glaze. Two tablespoons of milk created the ideal thin, lightly sweet finish that sets beautifully without overpowering the cake.

High-altitude testers baked this successfully without adjustments, even in a glass pan.

More Vintage Recipes

If you love vintage recipes like this one, then you’ll also love these favorites:

Recipe

A square slice of sock it to me cake on a spatula.
Print Pin
5 from 1 vote

Sock it to Me Cake

A rich butter cake layered with cinnamon pecan filling and topped with a light vanilla glaze, baked in a simple 9×13 pan for easy serving.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 40 minutes
Total Time 1 hour 50 minutes
Servings 15 servings
Calories 475kcal
Author Jessica Burgess

Ingredients

Cake:

  • 3 cups all-purpose flour 375 grams
  • ½ teaspoon baking soda 3 grams
  • ½ teaspoon salt 3 grams
  • 1 cup unsalted butter room temperature (226 grams)
  • 2 ½ cups granulated sugar 500 grams
  • 6 large eggs room temperature
  • 2 teaspoons vanilla 8 grams
  • 1 cup sour cream room temperature (240 grams)

Filling:

  • ¾ cup chopped pecans 93 grams
  • ⅓ cup brown sugar packed (67 grams)
  • 1 ½ teaspoons cinnamon 3 grams
  • 1 ½ teaspoons flour 4 grams

Glaze:

  • 1 cup powdered sugar 120 grams
  • 2 tablespoons whole milk 30 grams
  • 1 teaspoon vanilla 4 grams

Instructions

  • Preheat the oven to 325 degrees fahrenheit. Spray a 9 by 13 pan.
  • In a medium sized bowl, whisk together the 3 cups of flour, baking soda, and salt.
  • In the bowl of a stand mixer (or a large bowl), cream the butter and sugar on medium-low speed until just combined. Mix together no longer than 60 seconds. Mixture should look more like a paste rather than whipped). Scrape down the bowl as needed.
  • Add the eggs one at a time, mixing on low speed and scraping down the bowl between each one. Add vanilla and mix.
  • Alternate adding flour mixture and sour cream to the mixing bowl – Start by adding about ⅓ of the flour mixture (no need to measure) and mix on low speed until just mixed. Scrape down the sides of the bowl and add about half of the sour cream. Continue with another ⅓ of the flour mixture, the other half of the sour cream, and then the remaining flour. Mix on low speed until just mixed and scrape down the bowl between each addition.
  • In a small bowl, mix chopped pecans, brown sugar, cinnamon, and 1 ½ teaspoons flour to make the filling.
  • Place half of the batter in the prepared pan (about 787 grams), spread around the pecan/brown sugar filling, then top with the remaining batter. Use a spatula or the back of a fork to evenly spread each layer of batter.
  • Bake cake for 45-50 minutes until the top is starting to brown and a toothpick in the center comes out clean (or with just a couple crumbs).
  • Cool the cake in the pan for about 30 minutes.
  • When there are a few minutes remaining, start mixing the glaze. In a small bowl, use a hand mixer or whisk to mix the powdered sugar, milk, and vanilla.
  • Spread the glaze evenly over the top of the cake and let it sit for 10 minutes to solidify before eating. Enjoy!

Notes

  • A light metal pan was used to bake the cake. A glass pan can also be used but may take a few minutes longer.
  • Remember that the sour cream, butter, and eggs should be room temperature before starting.
  • It is really important to always mix the ingredients on low speed – we don't want to add a lot of air to the batter.  This cake has a little bit more of a dense crumb – like a pound cake.
  • The glaze was added to the cake after it had been out of the oven for about 30 minutes. It should be warm to the touch but not super hot.  We want it to help spread the glaze evenly but we don't want a lot of the glaze to melt into the cake.  If you don't want to spread the glaze over the cake, you could drizzle it over the top instead.   

Nutrition

Serving: 1serving | Calories: 475kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 149mg | Potassium: 109mg | Fiber: 1g | Sugar: 47g | Vitamin A: 576IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 2mg

How to Cook Brats in the Oven

Brats in the Oven: Cooking brats in the oven is so easy and a great option and easy way to get dinner on the table quick! Cooking them in the oven is similar to the way we cook Italian sausages in the oven and hot dogs in the oven, too!

We’ve also cooked bratwursts on the stove with onions, and that’s also a delicious option!

How to Cook Brat in the Oven - Brat in bun with mustard

Internal Temperature for Brats

Bratwurst should be cooked to an internal temperature of 160°F. Use a meat thermometer inserted into the center of the sausage to check for doneness.

Even if the outside looks browned, always confirm with temperature for juicy, fully cooked brats.

Why You’ll Love Baking Bratwursts

We absolutely love having brats for lunch or as a fast dinner idea. They’ve even become a staple in our house when we have guests visiting or staying with us.

They’re just one of those things that require very little thought and usually, everyone loves them, so they’re a “no-brainer” when it comes to feeding a large group.

Now, don’t get me wrong… a brat on the grill is superb. But when it’s raining or there’s 10 ft. of snow on the ground, this gal’s not going outside to use the grill, and I prefer oven baked recipes.

Plus, sometimes I just don’t feel like using the grill and the oven sounds like a better idea. Or sometimes, even cooking brats in the air fryer in only 10 minutes is my favorite!

How to Cook Brats in the Oven

Scroll down to the bottom of this post to see the full printable recipe card with ingredients and instructions!

First, you can cook whatever flavor of brats that you prefer! I usually grab a generic brand but I DO love Johnsonville brats! (I tend to use the regular kind if I’m adding it to something like this easy sausage casserole recipe.)

We also love mixing things up and grabbing new flavors from the butcher shop from time to time.

However, I tend to keep brats in the freezer, like these beer brats, below, from Walmart for those unexpected group dinners or when we need something quick and easy.

Raw Brats in the packaging

Grease a Baking Dish

In a baking dish (or even casserole dish) big enough to fit all of the brats you’re planning to bake, grease with non-stick cooking spray. (You can even line your dish with aluminum foil to help keep the mess down, if you prefer.)

Place the brats in the dish, making sure they’re not on top of one another, or preferably, not even touching. (To allow all sides of the brats to cook.)

Raw Bratwursts in the baking pan

How Long to Cook Brats in the Oven

When your oven has preheated, place the baking dish/raw brats in the oven and bake at 400 for 10 minutes. After the 10 minutes, turn the brats over and bake for another 6 minutes.

After the 6 minutes, feel free to turn the oven to broil and allow the brats to sit under the hot heat for about another minute to gain that “grill-like” brat.

How Long to Cook Brats in the Oven

Cooking time depends on oven temperature and whether the brats are fresh or pre-cooked.

At 400°F

  • Fresh brats: 20-25 minutes
  • Pre-cooked brats: 15-20 minutes

At 350°F

  • Fresh brats: 30-35 minutes
  • Pre-cooked brats: 20-25 minutes

At 425°F

  • Fresh brats: 18-22 minutes
  • Pre-cooked brats: 12-15 minutes

Always cook until the internal temperature reaches 160°F.

Cooking Times Can Vary:

I’ve made these in two different ovens, and I’ve found that the cooking time can vary. In my really old oven, it only took 16 minutes to reach the 160 internal temperature.

In my brand-new oven, it took 20-25 minutes to reach the 160degree internal temperature. So cook times can vary!

Baked brats in the oven - in baking pan

Internal Temperature Needs to Reach 160°

When the brats have cooked for 16-17 minutes, check the internal temperature of the brats to make sure they have reached a temperature of 160°.

Baked Brats on bun

Should You Flip Brats in the Oven?

You don't have to flip brats, but turning them halfway through cooking can help them brown more evenly on both sides.

If you're cooking at higher heat like 400°F or 425°F, flipping once can improve browning.

Should You Poke Holes in Brats Before Baking?

No. Avoid poking holes in bratwurst before cooking. Piercing the casing allows juices to escape, which can result in dry brats.

Keep the casing intact to lock in flavor and moisture.

How to Serve

Our favorite: Place oven baked brats on hot dog buns or a hoagie roll!

Other Option: You can definitely eat bratwursts without bread, especially if you’re doing a low-carb diet!

Or, you can cut up the bratwursts in to small slices and add in to your favorite pasta recipe or in a cabbage and sausage dish!

Brat Toppings

There are many different types of toppings you can put on bratwursts but I wanted to share some of our favorites!

Brats in the Oven with toppings
Bratwurst Topping Ideas

I’m going to have a hard time passing up plain ole mustard on a brat. (As you can see below.)

Brats cooked in the Oven and placed on a bun with mustard
Bratwurst with Mustard

BUT… I do love to adventure out at times and try something new. Here are my top favorites and make sure to check out my hot dog topping ideas to get even more ideas for your own brats!

  • Saurkraut
brat with sauerkraut
Bratwurst with sauerkraut
  • BBQ Sauce
Bratwurst with bbq sauce
  • Relish
  • Queso
  • Grilled Peppers
  • Grilled Onions
  • Bell Peppers
  • Red Onions
  • Sour Cream
Bratwurst with onions

TIP: Having a party? Have a “Brat Bar” so everyone can add their own favorite toppings! If needed, you can see our favorite food bar ideas!

Brats in the oven - on bun with mustard

How to Store

If you have leftover brats, store in an airtight container once they’ve cooled and enjoy within 3-4 days!

Simply reheat by re-warming in the oven, in a microwave or in an air fryer.

More Easy Oven Protein Recipes

If you love cooking meat in the oven, you might also enjoy:

These simple methods make weeknight dinners easy and reliable.

What to Serve as a Side Dish with Brats

Keeping it simple? Grab some of these easy side dishes:

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

If you’re looking for another easy oven protein, see our complete guide on how to cook pork chops in the oven.

Recipe

bratwursts on bun with toppings
Print Pin
4.95 from 18 votes

Brats in the Oven

Cooking brats in the oven is SO easy and a great way to have dinner on the table in a flash! Tips for how long to cook, what to serve with them and more!
Course Main Course
Cuisine American
Prep Time 2 minutes
Cook Time 16 minutes
Total Time 18 minutes
Servings 5 brats
Calories 220kcal
Author Jessica Burgess

Equipment

  • oven

Ingredients

  • 5 bratwursts
  • bbq sauce optional, or favorite toppings! See ideas in post!

Instructions

  • Preheat your oven to 400°.
  • Place brats in a greased baking pan, making sure the brats are not overlapping.
  • Bake for 10 minutes and then turn the brats.
  • Bake for 6 more minutes. (Optional… broil for 1 more minute to really give a little crisp/char texture.)
  • When brats are finished, make sure the internal temperature is 160°.
  • Top with your favorite toppings. See ideas below!

Notes

I’ve made these in two different ovens, and I’ve found them to vary in cooking time. In my really old oven, it only took 16 minutes to reach the 160 internal temperature.
In my brand-new oven, it took 20-25 minutes to reach the 160degree internal temperature. So cook times can vary!
Broil the brats for one minute if desired to give it more of a “crisp” outer layer!

Nutrition

Serving: 1brat | Calories: 220kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 558mg | Potassium: 230mg | Calcium: 18mg | Iron: 1mg

Cloud Cake Recipe

Cloud Cake is an old-fashioned, light, airy sponge cake (not a Japanese-style cloud cake or cheesecake) with a delicate crumb and cloud-soft texture. It's simple, elegant, and perfect when you want something sweet that doesn't feel heavy.

If you're looking for that jiggly, cream cheese-based version, that's a different recipe. This one is simple, classic, and perfect with powdered sugar or fresh berries.

Old-Fashioned Comfort That Feels Like a Dream

This is the kind of cake recipe that makes people pause after the first bite. It's soft, gently sweet, and almost melts away as you eat it. No thick frosting needed. Just a dusting of powdered sugar or a handful of fresh berries turns it into something beautiful, much like this angel food cake.

A slice of cloud cake topped with strawberries and blueberries, sitting on round plate.

If you love vintage-style cakes that feel simple but special, this one fits right in. It's perfect for spring gatherings, brunch, baby showers, or a quiet afternoon coffee and cake moment.

FAQs

How do I store leftover cloud cake?

Store the cake covered at room temperature for 1 day or refrigerate for up to 3 days.

Why should I not grease the sides of the pan when making cloud cake?

This cake needs something to grab onto as it bakes. If the sides are greased, it won't climb, and you'll lose that tall, fluffy shape.

Why do I need to cool the cake upside down?

Cloud Cake is delicate. Cooling it upside down keeps it from sinking while it sets.

Why did my cake collapse?

Most often it's one of three things: the egg whites were overwhipped, the cake was underbaked, or it wasn't cooled upside down.

Can I make this cake ahead of time?

Yes. It's best the day it's made, but it will keep covered at room temperature for a day or refrigerated for up to 3 days.

A slice of cloud cake on a plate.

Ingredients

  • Cake flour - Gives the cake its soft, tender crumb and light structure.
  • Baking powder - Helps the cake rise gently and evenly.
  • Salt - Balances the sweetness and enhances the vanilla flavor.
  • Large eggs (separated) - The yolks add richness while the whipped whites create that signature airy texture.
  • Granulated sugar (divided) - Sweetens the cake and stabilizes the egg whites.
  • Canola oil - Keeps the cake moist without weighing it down.
  • Milk (room temperature) - Adds moisture and helps create a smooth batter.
  • Vanilla extract - Brings warm, classic flavor that pairs beautifully with berries or powdered sugar.

Love this flavor but don’t want to make a whole cake? This vanilla mug cake recipe is a single-serving, made in the microwave!

Ingredients to make cloud cake, sitting on counter.

Instructions

Preheat the oven to 325°F. Line just the bottom of an 8-inch round pan with parchment paper. Do not grease the sides. This helps the cake climb upward as it bakes.

Whisk together the cake flour, baking powder, and salt. Set aside.

Cake flour, baking powder and salt in mixing bowls.

In a large bowl, whisk the egg yolks with ½ cup of the sugar until pale and slightly thick. Slowly whisk in the canola oil, then the milk, then the vanilla.

Whisked eggs and sugar in mixing bowl.

Sift the dry ingredients into the yolk mixture. Stir gently just until smooth and lump-free. Do not overmix.

Dry ingredients mixed in to egg and sugar mixture.

In a clean bowl, beat the egg whites until foamy. Gradually add the remaining ¼ cup sugar. Beat until soft, glossy peaks form. The peaks should gently bend, not stand stiff.

Egg whites and sugar in mixing bowl.

Fold one-third of the egg whites into the batter to loosen it. Gently fold in the remaining whites using slow, lifting motions with a wide spatula.

Pour the batter into the prepared pan. Lightly tap the pan on the counter once to release large air bubbles.

Cloud cake batter poured in to round cake pan.

Bake at 325° F for 35 to 45 minutes, or until the top springs back and then a skewer inserted comes out clean. A few moist crumbs are fine.

Baked cloud cake in round cake pan.

IMPORTANT: You can immediately invert the cake pan to help maintain height, but only if you’re confident that the cake is fully baked and the pan sides were not greased. If unsure, cool it right-side up instead.

If confident, immediately invert the pan when you remove the cake from the oven. Leave the pan inverted until the cake is fully cooled. I like to use two small jars and place the pan upside down using the rim of the pan. This way it keeps the cake off any surface to cool.

To cool without inverting: Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and remove to cool completely on a wire rack.

Completely cooled, takes about 1 ½ -2 hours. This will prevent collapse and keep the cake cloud-soft.

Baked cloud cake, upside down on cake platter.

Once fully cooled, run a thin knife around the edges to release the cake. Remove from the pan and peel off the parchment.

Right before serving, dust with powdered sugar and serve with fresh berries if desired.

Cloud cake on cake stand with powdered sugar sprinkled on top.

Tips

  • Let your eggs come to room temperature before starting. They whip better and create more volume.
  • Make sure your bowl and beaters are completely clean before whipping egg whites. Any grease can prevent proper peaks.
  • Stop at soft peaks. They should look glossy and gently droop.
  • Fold slowly. Scoop from the bottom and lift. Don't stir.
  • Tap the pan lightly once to remove large air pockets without deflating the batter.
  • Be patient during cooling. Allowing it to completely cool is what keeps it cloud-soft.
A slice of cloud cake on a round plate, sitting next to cake stand of rest of cake.

Serving Suggestions

  • Serve with fresh strawberries, raspberries, or blueberries.
  • Add lightly sweetened whipped cream for a brunch spread.
  • Pair with coffee for an afternoon treat.
  • Or dress it up with lemon curd for something extra special.

More Vintage Recipes

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

  • Strawberry Bread with Strawberry Icing is a soft, moist quick bread made with strawberry gelatin for bold flavor and a beautiful pink color.
  • Lemon Lush is a cool, creamy layered dessert made with a buttery cookie crust, sweet cream cheese filling, and a bright lemon pudding topping.
  • Peach Cobbler Cheesecake combines a creamy baked cheesecake with sweet peaches and a buttery streusel topping.
  • Westhaven Cake is a rich, old-fashioned chocolate cake made with softened dates and topped with warm fudge icing.

Recipe

A slice of cloud cake, topped with strawberries, sitting on round plate.
Print Pin
3.67 from 3 votes

Cloud Cake (Light & Airy Vanilla Sponge Cake)

This Cloud Cake recipe is an old-fashioned, delicate sponge cake (not a Japanese-style cloud cake or cheesecake) made with whipped egg whites for a light, airy texture. It's simple, elegant, and perfect with powdered sugar and fresh berries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings 8 servings
Calories 231kcal
Author Jessica Burgess

Ingredients

  • 1 cup cake flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs separated
  • ¾ cup sugar divided
  • ¼ cup canola oil
  • ⅓ cup milk room temperature
  • 1 ½ teaspoons vanilla extract

Instructions

  • Pre-heat the oven to 325°F. Line just the bottom of an 8-inch round pan with parchment paper. Do not grease the sides; this helps the cake climb upward.
  • Whisk together the cake flour, baking powder, and salt. Set aside for later.
  • In a large bowl, whisk egg yolks with ½ cup of sugar until pale and slightly thick. Slowly whisk in the canola oil, then milk, and then vanilla.
  • Sift the dry ingredients into the yolk mixture. Stir gently just until smooth and lump-free. The batter should be smooth. (Be sure not to overmix.)
  • In a clean bowl, beat egg whites until foamy. Gradually add the remaining ¼ cup of sugar. Beat until soft, glossy peaks form. Be sure not to overwhip; the peaks should bend slightly.
  • Fold in ⅓ of the egg whites into the batter to loosen it. Gently fold in the remaining whites. Use a wide spatula and go in slow, lifting motions.
  • Pour batter into the pan and tap on the counter once lightly. This will help release large air bubbles.
  • Bake for 35-45 minutes, or until the top springs back and then a toothpick inserted in to the center, comes out clean. A few moist crumbs are okay.
  • You can immediately invert the cake pan to help maintain height, but only if you're confident that the cake is fully baked and the pan sides were not greased. If unsure, cool it right-side up instead.
    If confident, immediately invert the pan when you remove the cake from the oven. Leave the pan inverted until the cake is fully cooled. I like to use two small jars and place the pan upside down using the rim of the pan. This way it keeps the cake off any surface to cool.
    To cool without inverting: Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and remove to cool completely on a wire rack.
    Completely cooled, takes about 1 ½ -2 hours. This will prevent collapse and keep the cake cloud-soft.
  • Once the pan is completely cool, run a thin knife around the edge to release it from the sides of the pan. Remove the cake and peel off the parchment paper.
  • Right before serving, dust the cake with powdered sugar and/or serve with fresh berries.

Notes

  • A dark cake pan can bake the cake differently/faster. Start checking for doneness at 30 minutes just in case. 
  • Let your eggs come to room temperature before starting. They whip better and create more volume.
  • Make sure your bowl and beaters are completely clean before whipping egg whites. Any grease can prevent proper peaks.
  • Stop at soft peaks. They should look glossy and gently droop.
  • Fold slowly. Scoop from the bottom and lift. Don't stir.
  • Tap the pan lightly once to remove large air pockets without deflating the batter.
  • Be patient during cooling. Leaving the cake upside down until completely cool is what keeps it cloud-soft.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 136IU | Calcium: 72mg | Iron: 1mg

Crock Pot Bagel French Toast Casserole

Crock Pot Bagel French Toast Casserole is an easy, no-fuss breakfast bake made right in the slow cooker. It's soft and custardy in the center with golden, caramelized edges and just the right amount of sweetness.

A Cozy Breakfast That Practically Makes Itself

If you love old-fashioned comfort but need modern convenience, this is your recipe. It's perfect for Christmas morning, brunch with friends, or slow Sunday breakfasts when you don't want to stand over the stove. You toss it in the crock pot, walk away, and come back to a warm, bakery-style casserole that feels special but couldn't be a simpler crock pot recipe.

Crock pot bagel French toast cassesrole in slow cooker.

It's reliable, crowd-pleasing, and ideal for feeding a family without the stress.

FAQs About Crock Pot Bagel French Toast Casserole

Can I make this bagel French Toast casserole the night before?

Yes. Assemble everything in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert into the base and cook as directed. This makes it perfect for holidays and early mornings.

Can I use a different type of bagel?

Absolutely. Cinnamon raisin and blueberry bagels are delicious options. Even slightly stale bagels work beautifully because they soak up the custard mixture better.

Why is my French toast casserole soggy?

If it seems too soft, it likely needs a little more cook time. Slow cookers vary. The center should be set but still custardy, not liquid. Cooking on low for the full 3½ to 4 hours usually does the trick.

Can I cook this on high instead of low?

You can, but the texture is best on low. High heat can cause the edges to cook too quickly before the center sets. If you must use high, start checking around 2 to 2½ hours.

How do I know when crockpot French toast casserole is done?

The edges will be golden and slightly pulling away from the sides. The center should be set and no longer wet when gently pressed.

Can I freeze leftover French Toast casserole?

Yes. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

How long does French toast casserole last in the refrigerator?

Store covered in the refrigerator for up to 3 days.

A serving of bagel French toast casserole on a plate, sitting on a wooden table.

Ingredients

  • Plain bagels - Chopped into bite-size pieces. Slightly stale bagels work great because they absorb the custard mixture better.
  • Large eggs - The base of the custard that gives the casserole structure and richness.
  • Whole milk - Creates a creamy texture and balances the sweetness.
  • Brown sugar - Adds warmth and a light caramel flavor that pairs beautifully with bagels.
  • Vanilla extract - Enhances the overall sweetness and adds depth.
  • Ground cinnamon - Classic French toast spice for cozy flavor.
  • Ground nutmeg - A small amount adds subtle warmth and bakery-style flavor.
  • Salt - Balances the sweetness and enhances the spices.
  • Unsalted butter - Adds richness and helps create those golden edges.
Ingredients to make bagel French toast casserole in the slow cooker.

Optional Glaze

  • Powdered sugar - Sweet and smooth base for a simple drizzle.
  • Milk - Thins the glaze to the perfect consistency.
  • Vanilla extract - Adds a hint of warmth to the glaze.

Instructions

  • Lightly grease your slow cooker insert.
  • Place the chopped bagels evenly in the bottom.
Bagel pieces in slow cooker.
  • In a mixing bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until well combined.
Egg mixture in mixing bowl.
  • Pour the mixture evenly over the bagel pieces, pressing them gently to help them soak up the custard.
Egg mixture poured over bagel pieces in crock pot.
  • Cover and cook on low for 3½ to 4 hours, or until set and golden around the edges.
  • Let rest for 10 to 15 minutes before serving.

How to Make Glaze for French Toast Casserole

Whisk the glaze ingredients until smooth and drizzle over the warm casserole just before serving.

Bagel French toast casserole in crock pot with wooden spoon lifting out a serving.

Tips for Best Results

  • Slightly stale bagels absorb the custard better and improve texture.
  • Avoid lifting the lid during cooking to keep heat consistent.
  • If the center looks slightly soft, let it rest uncovered for 10 minutes. It will continue to set.
  • For extra richness, serve with maple syrup or a pat of butter.
  • Tested in a 6-quart slow cooker.

More French Toast Recipes

If you love French Toast recipes, you’ll also love these favorites:

  • Brioche French Toast – features simple ingredients, and just a few minutes yield a sweet, buttery breakfast everyone will love.
  • Stuffed French Toast, filled with luscious cream cheese and strawberry jam, takes your breakfast to a whole new level.
  • The Best French Toast tastes like your favorite restaurant version and is made using simple ingredients.
  • Brown Sugar French Toast takes French toast to a whole new level by combining it with the deliciousness of brown sugar.

Recipe

Bagel French Toast casserole in the crock pot.
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Crock Pot Bagel French Toast Casserole

Crock Pot Bagel French Toast Casserole is a warm, custardy breakfast bake made in the slow cooker with simple pantry ingredients and bakery-style flavor.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 404kcal
Author Jessica Burgess

Equipment

  • slow cooker

Ingredients

  • 5-6 plain bagels chopped into bite-size pieces
  • 6 large eggs
  • 2½ cups whole milk
  • ⅔ cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons melted unsalted butter

Optional glaze

  • ½ cup powdered sugar
  • 1 tablespoon tablespoons milk May need an extra tablespoon
  • Splash of vanilla

Instructions

  • Lightly grease your slow cooker insert.
  • Place chopped bagels evenly in the bottom.
  • In a mixing bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until well combined.
  • Pour the mixture over the bagel pieces, pressing them gently to soak.
  • Cover and cook on low for 3½ to 4 hours, or until set and golden at the edges.
  • Let rest 10-15 minutes before serving. Enjoy!

How to Make Glaze

  • Whisk glaze ingredients until smooth and drizzle over warm casserole just before serving.

Notes

  • Leftovers keep in the fridge for up to 3 days.
  • To make ahead, prep everything the night before and refrigerate the insert. Set it in the base and cook in the morning.
  • Try with cinnamon raisin or blueberry bagels for variation.
  • Tested in a 6-quart Crockpot.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 65g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 506mg | Potassium: 258mg | Fiber: 2g | Sugar: 29g | Vitamin A: 393IU | Vitamin C: 0.01mg | Calcium: 145mg | Iron: 2mg

Condensed Milk Brownies

These condensed milk brownies are rich, fudgy, and ultra-chocolatey with a perfectly shiny, crackly top. Made with an entire can of sweetened condensed milk, they're thick, dense, and irresistibly creamy.

A No-Fuss Brownie That Turns Out Perfect Every Time

If you love brownie recipes that lean toward the fudgy side instead of cakey, this is your recipe. The sweetened condensed milk adds a subtle creaminess and deeper sweetness that makes these brownies feel just a little extra special.

Condensed milk brownies cut and the one in the middle flipped up on the side.

They slice beautifully, stay soft for days, and are the kind of treat that disappears fast at potlucks, family gatherings, or late-night kitchen visits (like when I sleptwalk one night and ate an entire pan of brownies – not kidding). They're also a simple one-bowl batter, which means less mess and more confidence.

FAQs

What makes condensed milk brownies different?

The addition of a full can of sweetened condensed milk creates a slightly denser texture and richer flavor than traditional brownies. It also helps create that shiny, crackly top when whisked well with the sugar and eggs.

How do I get that crackly brownie top?

Whisk the mixture thoroughly after adding the condensed milk, sugar, eggs, and vanilla. Partially dissolving the sugar helps create that signature glossy crust.

How do I know when brownies are done?

The edges should look set, but the center should still be slightly soft. For fudgier brownies, pull them out earlier. For firmer brownies, bake a little longer.

How should I store condensed milk brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Can I freeze condensed milk brownies?

Yes. Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Ingredients

  • Semi-sweet chocolate - Melted into the batter for rich, deep chocolate flavor.
  • Butter - Adds moisture and helps create that classic brownie texture.
  • Sweetened condensed milk - The star ingredient that makes these brownies dense, creamy, and extra indulgent.
  • Granulated sugar - Enhances sweetness and helps create a crackly top.
  • Eggs - Provide structure and richness.
  • Vanilla extract - Rounds out the chocolate flavor.
  • All-purpose flour - Gives the brownies body without making them cakey.
  • Cocoa powder - Intensifies the chocolate flavor.
  • Salt - Balances the sweetness.
  • Chocolate chips - Folded in for melty pockets of chocolate in every bite.
Ingredients to make condensed milk brownies sitting on kitchen counter.

Instructions

  • Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper.
  • In a large microwave-safe bowl, melt the chopped semi-sweet chocolate and butter in 30-second increments, stirring between each until smooth.
Chocolate and butter in clear mixing bowl.
  • Add the entire can of sweetened condensed milk, granulated sugar, eggs, and vanilla. Whisk until well combined.
Sweetened condensed milk and eggs added to chocolate mixture.
  • Stir in the flour, cocoa powder, and salt until just combined. Do not overmix.
Flour and cocoa added to mixing bowl.
  • Fold in the chocolate chips.
Chocolate chips added to chocolate mixture in mixing bowl.
  • Pour the batter into the prepared pan and smooth the top.
Condensed brownie batter poured in to square baking pan.
  • Bake for 25 to 30 minutes, until the edges are set and the center is still slightly soft.
Baked condensed milk brownies in square baking pan.
  • Allow the brownies to cool completely in the pan before lifting out and slicing.
Cut condensed milk brownies on the counter.

Tips for the Best Brownies

  • Whisk thoroughly after adding the condensed milk mixture for that shiny top.
  • Do not overmix once the flour is added. Mix just until no streaks remain.
  • Let the brownies cool fully before slicing for clean edges
  • Dip a large knife in hot water and wipe dry between cuts for neat slices
  • Sprinkle sea salt flakes on top before serving for a sweet-and-salty finish
Condensed milk brownie on plate, topped with chocolate chips.

More Easy Vintage Dessert Recipes

Love easy desserts like this one? Then you’ll also love these favorites:

  • Strawberry Bread with Strawberry Icing is a soft, moist quick bread made with strawberry gelatin for a bold flavor and a beautiful pink color.
  • Lemon Lush is a creamy layered dessert made with a buttery cookie crust, sweet cream cheese filling, and a bright lemon pudding topping.
  • Peach Cobbler Cheesecake combines a creamy baked cheesecake with sweet peaches and a buttery streusel topping.
  • Westhaven Cake is old-fashioned chocolate cake made with softened dates and topped with warm fudge icing.

Recipe

Condensed milk brownies on parchment paper with middle brownie turned up on it's side.
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Condensed Milk Brownies

These condensed milk brownies are thick, fudgy, and ultra-rich with a shiny crackly top. An easy one-bowl dessert that's perfect for chocolate lovers.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 16 brownies
Calories 323kcal
Author Jessica Burgess

Ingredients

  • 4.5 ounces semi-sweet chocolate chopped
  • ½ cup butter cubed
  • 14 ounces sweetened condensed milk
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 350°F/180°c. Line a 9-inch/20cm square baking tin with baking parchment and set aside.
  • Add the chopped semi-sweet chocolate and cubed butter to a large microwave safe mixing bowl. Microwave in 30 second increments, stirring well in between, until melted.
  • Add the entire contents of the can of condensed milk, granulated sugar, eggs and vanilla extract to the melted chocolate mixture, and whisk until well combined.
  • Add the flour, cocoa powder and salt to the mixture and mix until just combined. Fold through the chocolate chips.
  • Pour the batter into the prepared baking tin and smooth the surface. Bake for 25-30 minutes, or until the edges have set and the center is still soft.
  • Allow the brownie to cool completely in the tin before removing and slicing.

Notes

  • Whisk thoroughly after adding the condensed milk mixture for that shiny top.
  • Do not overmix once the flour is added. Mix just until no streaks remain.
  • Let the brownies cool fully before slicing for clean edges

Nutrition

Serving: 1brownie | Calories: 323kcal | Carbohydrates: 44g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 171mg | Potassium: 202mg | Fiber: 2g | Sugar: 33g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

Crock Pot Rice Pudding

Crock Pot Rice Pudding is a creamy, old-fashioned dessert made right in the slow cooker with simple pantry staples. It's an easy, hands-off way to make a cozy classic that tastes just like Grandma used to make, and ranks right up there with this bread pudding.

Old-Fashioned Comfort, Made the Easy Way

This is the kind of dessert that fills your kitchen with the warm scent of cinnamon and vanilla while you go about your day. No standing at the stove. No constant stirring. Just tender rice, creamy milk, and sweet richness that thickens into pure comfort.

Crock Pot rice pudding recipe in a slow cooker.

It's perfect for Sunday supper, potlucks, holidays, or just when you want something simple and nostalgic waiting for you at the end of the day.

Frequently Asked Questions

Can I use a different type of rice?

Long grain white rice works best for this recipe. Avoid instant rice, as it can turn mushy and won't give the same creamy texture.

Can I cook rice pudding on Low instead of High?

Yes. Cook on Low for 4 to 5 hours, stirring occasionally to prevent sticking.

Does rice pudding thicken as it cools?

Yes, it will continue to thicken as it sits and especially after chilling. If it becomes too thick, stir in a splash of milk to loosen it up.

Can I serve rice pudding cold?

Absolutely. It's delicious warm or chilled straight from the fridge.

How do I store leftover rice pudding?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Ingredients

  • Long grain white rice - The base of the pudding that becomes tender and creamy as it cooks low and slow.
  • Whole milk - Adds richness and gives the pudding its smooth, classic texture.
  • Sweetened condensed milk - Sweetens the pudding and makes it extra creamy without needing additional sugar.
  • Vanilla extract - Brings warmth and depth to the overall flavor.
  • Ground cinnamon - Adds that cozy, old-fashioned spice.
  • Raisins (optional) - A traditional mix-in that adds little bursts of sweetness and texture.
Ingredients for crock pot rice pudding sitting on wooden table.

Instructions

  • Spray a 5-quart or larger slow cooker insert with nonstick spray for easier cleanup.
  • Add the rice, whole milk, sweetened condensed milk, vanilla, and cinnamon to the crock pot. Stir well to combine.
Rice, milk, sweetened condensed milk, vanilla, cinnamon and raisins inside of crock pot.
  • Cover and cook on High for 2½ to 3 hours, stirring occasionally to prevent sticking. (Or cook on Low for 4 to 5 hours.)
  • Once the rice is soft and the pudding has thickened, stir in the raisins if using.
  • Serve warm, or let it cool and refrigerate to serve chilled.
Crock pot rice pudding in slow cooker.

Tips for the Best Crock Pot Rice Pudding

  • Stir occasionally during cooking to keep the rice from sticking to the sides.
  • Use whole milk for the creamiest texture.
  • If the pudding thickens too much after chilling, stir in a splash of milk before serving.
  • Try topping with extra cinnamon, a small pat of butter, a drizzle of honey or maple syrup, or a dollop of whipped cream.
A small bowl of rice pudding made in the crock pot.

More Vintage Recipes

If you love vintage recipes like this one, you’ll also love these new favorites:

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Crock Pot rice pudding in small bowl.
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Crock Pot Rice Pudding

This Crock Pot Rice Pudding is a creamy, cinnamon-kissed dessert made with raisins and simple ingredients and cooked low and slow for classic comfort with almost no effort.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 8 servings
Calories 166kcal
Author Jessica Burgess

Ingredients

  • ¾ cup long grain white rice uncooked
  • 4 cups whole milk
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup raisins optional

Instructions

  • Spray your 5 quart or larger slow cooker insert with nonstick spray for easier cleanup.
  • Add the rice, whole milk, sweetened condensed milk, vanilla, and cinnamon to the crockpot. Stir well.
  • Cover and cook on High for 2½ to 3 hours or Low for 4-5 hours, stirring occasionally to prevent sticking.
  • Once the rice is soft and the pudding has thickened, stir in the raisins if using.
  • Serve warm or chilled.

Notes

  • Stir occasionally during cooking to keep the rice from sticking to the sides.
  • Use whole milk for the creamiest texture.
  • If the pudding thickens too much after chilling, stir in a splash of milk before serving.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 280mg | Fiber: 1g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 0.4mg

Mac and Cheese with Ham

Mac and Cheese with Ham is a creamy, cheesy pasta dinner loaded with tender macaroni and smoky bites of ham. It's an easy, family-friendly comfort meal that's ready in about 30 minutes.

The Creamy, Cheesy Dinner Everyone Goes Back For

This is the kind of mac and cheese that doesn't leave leftovers for long. It's rich without being heavy, ultra creamy, and packed with that classic sharp cheddar flavor everyone loves. The Colby Jack melts beautifully for smoothness, while the diced ham adds savory, smoky bites that make it hearty enough for a full meal. Now if you love ham and pasta together like this, you’ll also want to check out this ham casserole recipe!

Mac and cheese with ham in dutch oven and a wooden spoon.

If you have leftover holiday ham sitting in the fridge, this recipe turns it into something that feels completely new. Cozy, dependable, and always a crowd-pleaser.

FAQs

Can I use leftover holiday ham?

Yes. Leftover baked ham works beautifully here. Just dice it into small, even pieces so it warms evenly in the sauce.

Can I bake this instead of serving it on the stovetop?

Yes. Transfer to a buttered baking dish, sprinkle extra shredded cheese on top, and bake at 350°F until bubbly and lightly golden.

How do I reheat leftover mac and cheese without drying it out?

Add a splash of milk before reheating on the stovetop or in the microwave. Stir halfway through for the smoothest texture.

How long does ham mac and cheese last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

A wooden spoon sticking in Mac and Cheese with Ham.

Ingredients

  • Elbow macaroni - The classic pasta shape that holds onto every bit of creamy cheese sauce.
  • Butter - Creates the rich base for the sauce.
  • All-purpose flour - Thickens the sauce for that smooth, velvety texture.
  • Garlic powder - Adds subtle savory depth.
  • Dijon mustard - Enhances the sharpness of the cheddar and balances the richness.
  • Salt and black pepper - Brings all the flavors together.
  • Whole milk - Forms the creamy base of the cheese sauce.
  • Heavy cream - Makes the sauce extra rich and indulgent.
  • Shredded cheddar cheese - Provides that classic bold mac and cheese flavor.
  • Shredded Colby Jack cheese - Melts smoothly and keeps the sauce ultra creamy.
  • Cooked ham - Adds smoky, savory flavor and turns this into a satisfying main dish.
Ingredients for making ham mac and cheese, sitting on kitchen counter.

Instructions

  • Cook the elbow macaroni in salted boiling water according to package directions. Drain and set aside.
Cooked macaroni in a dutch oven.
  • In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it bubbles and thickens.
Butter and flour in dutch oven.
  • Stir in the garlic powder, Dijon mustard, salt, and black pepper.
  • Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens and begins to gently bubble.
Milk and heavy cream added to butter and flour mixture.
  • Reduce heat to low and stir in the cheddar and Colby Jack cheeses until melted and smooth.
Shredded cheese added to milk and cream mixture.
  • Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Cooked macaroni added to cheese and cream mixture.
  • Gently fold in the diced ham and cook just until heated through.
Ham added to dutch oven with cheese and macaroni.
  • Remove from heat and let it sit for a few minutes before serving so the sauce can thicken slightly.
Ham mac and cheese in dutch oven.

Tips

  • Shred your own cheese for the smoothest sauce. Pre-shredded cheese can create a slightly grainy texture.
  • Don't rush the roux. Cooking the butter and flour properly prevents a flour taste.
  • Let the mac and cheese rest before serving so it thickens naturally.
  • For a baked version, top with buttered breadcrumbs and broil briefly for extra texture.
  • Swap Colby Jack for Monterey Jack or use all cheddar for a stronger flavor.
A single serving of mac and cheese with ham.

More Easy Pasta Recipes

Do you love easy pasta recipes like this one? Then you’ll also love these:

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Mac and Cheese with Ham

This Mac and Cheese with Ham is ultra creamy, loaded with sharp cheddar and smoky ham, and ready in just 30 minutes for an easy comfort dinner.
Course Dinner, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 633kcal
Author Jessica Burgess

Ingredients

  • 2 cups elbow macaroni uncooked
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1½ cups whole milk
  • 1 cup heavy cream
  • 1½ cups shredded cheddar cheese
  • 1 cup shredded Colby Jack cheese
  • 1½ cups diced cooked ham

Instructions

  • Cook the elbow macaroni in salted boiling water according to package directions. Drain and set aside.
  • In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1 to 2 minutes until it bubbles and thickens.
  • Stir in garlic powder, Dijon mustard, a pinch of salt, and black pepper.
  • Slowly whisk in the milk and heavy cream. Cook, whisking constantly, until the mixture thickens and starts to bubble, about 5 to 7 minutes.
  • Reduce heat to low and stir in the shredded cheddar and Colby Jack cheeses until fully melted and smooth.
  • Add the cooked macaroni to the cheese sauce and stir until evenly coated.
  • Gently fold in the diced ham and stir to combine. Cook for another 1 to 2 minutes, just until heated through.
  • Remove from heat and let sit for 3 to 5 minutes before serving to allow the sauce to thicken.

Notes

  • Shred your own cheese for the smoothest sauce. Pre-shredded cheese can create a slightly grainy texture.
  • Don't rush the roux. Cooking the butter and flour properly prevents a flour taste.
  • Let the mac and cheese rest before serving so it thickens naturally.
  • For a baked version, top with buttered breadcrumbs and broil briefly for extra texture.

Nutrition

Serving: 1serving | Calories: 633kcal | Carbohydrates: 42g | Protein: 27g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 720mg | Potassium: 373mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1301IU | Vitamin C: 7mg | Calcium: 466mg | Iron: 1mg

Beanie Weenies Recipe

Beanie weenies are a quick, family-friendly dinner made with hot dogs and baked beans in a sweet and savory sauce. This beanie weenies recipe is ready in about 30 minutes and always a hit with kids.

Old-Fashioned Comfort That Still Works

There's just something about beanie weenies that feels like childhood. Tender hot dog coins simmered in warm, slightly sweet baked beans with a smoky, savory sauce. It's simple, filling, and the kind of meal you can throw together on a busy night without a second thought.

Beanie Weenies in skillet with a wooden spoon, spooning out a serving.

If you need a fast dinner that your kids will actually eat, this is it. Add a side of fruit or cornbread, and you've got a cozy, complete meal on the table in no time.

FAQs About Beanie Weenies

What do beanie weenies taste like?

Beanie weenies are warm, nostalgic, and comforting. They're savory and slightly sweet with smoky undertones from the spices and Worcestershire sauce Beanie Weenies.

Can I use different hot dogs?

Yes. All-beef hot dogs are my favorite for flavor, but you can use your favorite brand or even turkey hot dogs if that's what you prefer Beanie Weenies.

Do I have to use canned baked beans?

Canned baked beans save time and make this recipe incredibly easy. You can use original flavor or try hickory or maple varieties. If you have a homemade baked bean recipe you love, you can absolutely use that instead Beanie Weenies.

Can I make beanie weenies ahead of time?

Yes. You can make them ahead and refrigerate for up to 4 days in an airtight container Beanie Weenies. They reheat beautifully on the stovetop or in the microwave.

Can I freeze beanie weenies?

You can freeze them after they've cooled completely. Transfer to a freezer-safe bag, leaving room for expansion, and freeze flat. Thaw overnight in the refrigerator before reheating Beanie Weenies.

A serving of beanie weenies in a bowl, with a spoon, spooning out a bite.

Ingredients

  • Salted butter - Used to brown the hot dogs and build flavor right from the start. You can substitute olive oil, margarine, ghee, or even beef tallow if needed Beanie Weenies.
  • All-beef hot dogs - Sliced into coins for that classic beanie weenies look and texture Beanie Weenies.
  • Light brown sugar - Adds sweetness and helps create that classic sticky, savory sauce. Dark brown sugar works for a deeper molasses flavor Beanie Weenies.
  • Worcestershire sauce - Brings depth and savory richness to balance the sweetness Beanie Weenies.
  • Apple cider vinegar - Adds a slight tang that keeps the dish from tasting too heavy Beanie Weenies.
  • Garlic powder - Gives gentle garlic flavor without overpowering the dish. Fresh minced garlic can be used if preferred Beanie Weenies.
  • Dijon mustard - Adds subtle sharpness. Yellow mustard also works in a pinch Beanie Weenies.
  • Onion powder - Adds depth. You can sauté diced sweet onion if you prefer fresh Beanie Weenies.
  • Chili powder - Adds mild warmth and a hint of smokiness Beanie Weenies.
  • Smoked paprika - Rounds out the sweetness with a smoky finish Beanie Weenies.
  • Baked beans - The heart of the recipe. Original flavor works great, but feel free to experiment Beanie Weenies.
Ingredients to make beanie weenies, sitting on kitchen counter.

Instructions

  • Brown the hot dogs – In a large heavy-bottomed skillet over medium heat, melt the butter. Add the sliced hot dogs and cook, stirring and flipping, until lightly browned on both sides.
Sliced hot dogs browning in skillet, in butter.
  • Add the sauce ingredients – Stir in the brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, Dijon mustard, onion powder, chili powder, and smoked paprika. Cook until everything is well combined and the sugar has dissolved.
Sugars and condiments added to brown hot dogs in a skillet.
  • Stir in the beans – Pour in the baked beans and mix thoroughly. Cook until hot and beginning to bubble. You can raise the heat slightly if needed.
Beans added to seasoned hot dogs in skillet.
  • Cover and simmer – Once bubbling around the edges, cover with a lid, reduce heat to low, and simmer for about 10 to 15 minutes until heated through Beanie Weenies.
Beanie weenies simmering in skillet.
  • Serve hot and enjoy.

Tips for the Best Beanie Weenies

  • Cook and crumble bacon, and stir it in for extra flavor Beanie Weenies.
  • Add a little cayenne if your family likes heat Beanie Weenies.
  • Stir in a spoonful of honey if you prefer it sweeter Beanie Weenies.
  • Try different baked bean flavors to switch things up Beanie Weenies.
  • For a slow cooker version, combine everything and cook on low for about 3 hours, stirring occasionally Beanie Weenies.

More Vintage Recipes

Do you love old classic recipes like this one? Then you’ll also love these vintage favorites:

Recipe

A pan full of beanie weenies with a wooden spoon dishing out a serving.
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Beanie Weenies Recipe

Beanie weenies are a quick and easy dinner made with hot dogs and baked beans simmered in a sweet, smoky sauce. Ready in about 30 minutes and perfect for busy weeknights.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 439kcal
Author Jessica Burgess

Ingredients

  • 1 Tablespoon salted butter
  • 14 ounce package all-beef hot dogs sliced into ½ inch pieces
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 3 16-ounce cans original baked beans

Instructions

  • Brown the hot dogs. In a large heavy-bottomed skillet, over medium heat, melt the butter and then add the cut hot dogs, stirring and flipping them so they're slightly browned on both sides. It should take about 5 minutes.
  • Add the spices. Stir in the light brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, dijon mustard, onion powder, chili powder, and smoked paprika until well combined and the sugar has dissolved completely (about 5 minutes).
  • Stir in the beans. Pour in the baked beans and mix really well. Cook until hot and starting to bubble. You can raise the temperature to medium-high if needed.
  • Cover and simmer. Once it’s starting to bubble around the edges, cover with a lid, turn the heat to low. Let simmer for 10-15 minutes. Serve hot and enjoy!

Notes

  • Cook and crumble bacon, and stir it in for extra flavor Beanie Weenies.
  • Add a little cayenne if your family likes heat Beanie Weenies.
  • Stir in a spoonful of honey if you prefer it sweeter Beanie Weenies.
  • Try different baked bean flavors to switch things up Beanie Weenies.
  • For a slow cooker version, combine everything and cook on low for about 3 hours, stirring occasionally Beanie Weenies.

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 58g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1394mg | Potassium: 747mg | Fiber: 11g | Sugar: 5g | Vitamin A: 231IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 5mg

Strawberry Jello Cake (Easy, Moist Strawberry Cake)

Strawberry Jello Cake is a soft, moist sheet cake made with white cake mix, strawberry gelatin, and fresh strawberries, topped with a fluffy strawberry cream cheese frosting. It's bright, nostalgic, and full of real strawberry flavor.

A Pretty Pink Cake with Classic Strawberry Flavor

This cake is one of those desserts that feels familiar the second you see it. That soft pink color, the sweet strawberry aroma, the creamy frosting on top. It looks like something you'd find on a church potluck table or at a spring family gathering.

If you love simple desserts like this, you'll also enjoy these old-fashioned cake recipes that are perfect for potlucks and family gatherings.

A slice of strawberry jello cake topped with a sliced strawberry, sitting on a plate.

The strawberry gelatin is baked right into the batter, just like this strawberry bread, giving it that classic flavor and beautiful color, while fresh strawberries add texture and natural sweetness. Finished with a light, whipped strawberry cream cheese frosting, this cake is simple, nostalgic, and always a crowd-pleaser. For even more strawberry goodness, this strawberry heaven is a no-bake dessert that is light and creamy.

FAQs

Is this a poke cake?

No. Even though it uses strawberry gelatin, the gelatin is mixed into the batter before baking. Nothing is poured over the top.

Can I use frozen strawberries?

It will likely work, but thaw them completely and drain off excess liquid first so the cake doesn't become too wet.

Should this cake be served cold or at room temperature?

It's best served chilled. The frosting sets up beautifully in the refrigerator and slices more cleanly once cold.

Can I make it ahead of time?

Yes. You can bake the cake a day ahead, refrigerate it, and frost it the next day.

How should I store strawberry jello cake?

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

Why isn’t my frosting thickening?

Make sure your heavy cream is very cold. If needed, continue mixing until stiff peaks form.

A slice of strawberry cake with strawberry cream cheese frosting sitting on plate, next to fork.

Ingredients

Cake

  • White cake mix - A 15.25-ounce box creates a light, tender base. If you love an easy strawberry dessert, you’ll want to try my strawberry brownies next. They start with a cake mix, just like this one.
  • Strawberry gelatin - Adds bold strawberry flavor and that classic pink color.
  • Vegetable oil - Keeps the cake moist, especially since it must be refrigerated but you can also use a different oil if you prefer.
  • Eggs - Room-temperature eggs mix more evenly and create a fluffier texture.
  • Milk - Replaces the usual water for extra richness and moisture.
  • Fresh strawberries - Chopped and folded in for real strawberry flavor and texture.
  • Vanilla extract - Enhances and rounds out the strawberry flavor.

Frosting

  • Cream cheese - Creates a rich, slightly tangy base.
  • Powdered sugar - Sweetens and helps stabilize the frosting.
  • Heavy whipping cream - Whips into a fluffy, spreadable topping.
  • Fresh strawberries - Blended into the cream cheese for natural strawberry flavor.
  • Vanilla extract - Adds warmth and depth.
  • Salt - Balances the sweetness.
Ingredients for strawberry jello cake, sitting on kitchen counter.

Instructions

  • Preheat the oven to 350°F and spray a 9 x 13-inch baking pan with non-stick spray.
  • In a large mixing bowl, whisk together the white cake mix and strawberry gelatin.
White cake mix and strawberry gelatin powder mixed together in mixing bowl.
  • Add the oil, eggs, milk, and vanilla. Mix until smooth and fully combined.
Oil and eggs added to cake mix in mixing bowl.
  • Gently fold in the chopped strawberries.
Chopped strawberries added to strawberry cake mixture batter, sitting in mixing bowl.
  • Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Strawberry jello cake batter poured in to 9x13 baking dish.
  • Place the pan on a wire rack and allow the cake to cool completely before frosting.
Strawberry jello cake baked in a 9x13 baking dish.

Frosting

  • In a stand mixer fitted with a whisk attachment, beat the softened cream cheese and chopped strawberries on high speed until the strawberries are broken down and the mixture is lightly pink.
Cream cheese with chopped strawberries in a mixing bowl.
  • Add the powdered sugar and salt and mix until smooth.
Cream cheese, strawberries and powdered sugar in mixing bowl.
  • With the mixer on medium-low, gradually add the cold heavy cream and vanilla.
Heavy cream and vanilla added to strawberries and cream cheese mixture.
  • Increase speed to high and beat until stiff peaks form.
  • Spread evenly over the cooled cake.
Strawberry cream cheese frosting spread on top of strawberry jello cake.
  • Cover and chill for at least 2 hours before serving.

Tips

  • Use fully softened cream cheese to prevent lumps.
  • Make sure the heavy whipping cream is very cold before whipping.
  • Fold the strawberries gently so they don't break down too much.
  • Oil keeps the cake softer than butter when refrigerated.
  • Chill before slicing for the cleanest cuts.
A slice of strawberry jello cake, topped with a strawberry, sitting on a round plate.

More Vintage Recipes

Do you love old-fashioned desserts like this one? Then you’re also going to love these vintage favorites, especially this chocolate Westhaven Cake made with dates that you may not have heard of.

Recipe

A slice of strawberry jello cake, topped with a strawberry slice, sitting on a round plate.
Print Pin
5 from 2 votes

Strawberry Jello Cake

Strawberry Jello Cake is a moist strawberry sheet cake made with gelatin baked right into the batter and topped with fluffy strawberry cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings 16 servings
Calories 387kcal
Author Jessica Burgess

Ingredients

  • 15.25 ounces box white cake mix I used Duncan Hines
  • 3 ounces box strawberry gelatin I used Jell-O
  • ½ cup vegetable oil
  • 3 large eggs room temperature
  • 1 cup milk
  • ¾ cup chopped fresh strawberries
  • 2 teaspoons pure vanilla extract

Frosting

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 cups cold heavy whipping cream
  • ¼ cup chopped strawberries
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions

  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch cake pan with non-stick spray.
  • In a large mixing bowl, whisk together the white cake mix and strawberry gelatin.
  • Add the vegetable oil, eggs, milk, and vanilla extract. Mix until smooth and well combined.
  • Fold in the chopped strawberries until evenly distributed.
  • Pour the batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely before frosting.

Frosting

  • Add the softened cream cheese and chopped strawberries to the bowl of a stand mixer with a whisk attachment. Beat at a high speed until the strawberries are fully incorporated and broken down. The mixture should be lightly pink.
  • Add the powdered sugar and salt, mix until smooth.
  • With the mixer on medium-low speed, gradually add the heavy whipping cream and vanilla extract.
  • Increase the mixer to high speed and beat for about 1½ minutes*, or until stiff peaks form.
  • Spread the frosting evenly over the cooled cake.
  • Cover the cake and chill for 2 hours before serving.

Video

Notes

  • Use fully softened cream cheese to prevent lumps.
  • Make sure the heavy whipping cream is very cold before whipping.
  • Fold the strawberries gently so they don't break down too much.

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 37g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 301mg | Potassium: 113mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 698IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 1mg

Crockpot Baked Beans

These Crock Pot baked beans with ground beef are hearty, saucy, and packed with sweet and tangy flavor. Perfect as a BBQ side dish or an easy, filling weeknight dinner.

Old-Fashioned Comfort Recipe

This is the kind of recipe that shows up at church potlucks, summer cookouts, and family dinners for a reason. It's rich, satisfying, and made with simple pantry staples. The ground beef makes it hearty enough to serve as a main dish, while the slow cooker gives you that slow-simmered flavor without standing over the stove. It's dependable, crowd-pleasing comfort food that tastes even better the next day.

If you’re a fan of baked beans, this Dr. Pepper baked beans recipe is also hearty enough as a main, though perfect as a side with the best sweet and smoky taste. If you’re feeding kids, they’ll love this Beanie Weenie version of baked beans with hot dogs

Crockpot baked beans in pot with wooden spoon resting inside.

FAQs

Can you put raw ground beef in the crock pot with beans?

It's best to brown the ground beef first. Browning adds flavor and allows you to drain excess grease so the beans don't turn oily.

How do you thicken baked beans in a slow cooker?

If the beans seem thin, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate. You can also switch to high for the final 20 to 30 minutes.

Can I cook baked beans on high instead of low?

Yes. Cook on high for 2 to 3 hours instead of 4 to 6 hours on low. Low and slow gives deeper flavor, but high works when you need it done faster.

How long do baked beans last in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can you freeze baked beans?

Yes. Let them cool completely, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Can you make crock pot baked beans ahead of time?

Yes. The flavor actually improves as it sits. Make them a day in advance, refrigerate, and reheat before serving.

Crockpot baked beans in pot, cooked and ready to serve.

Ingredients

  • Ground beef - Adds hearty, savory flavor and makes these beans filling enough to serve as a main dish.
  • Green bell pepper - Brings fresh flavor and a little texture to balance the richness.
  • Yellow onion - Adds natural sweetness and depth as it cooks with the beef.
  • Minced garlic - Boosts flavor with a subtle savory kick.
  • Red kidney beans (canned, drained and rinsed) - Adds extra protein and hearty texture.
  • Canned baked beans - The saucy base that gives classic sweet and smoky baked bean flavor.
  • Ketchup - Adds tomato richness and a touch of sweetness.
  • Yellow mustard - Balances the sweetness with tangy flavor.
  • Brown sugar - Enhances the sweet and savory balance.
  • Salt and pepper - Brings all the flavors together and enhances the overall taste.
Ingredients to make crockpot baked beans sitting on wooden table.

Instructions

  • In a skillet over medium heat, cook the ground beef with diced onion and bell pepper until the beef is browned and the vegetables are tender, about 7 to 10 minutes. Drain excess grease.
Cooked ground beef with peppers in dutch oven.
  • Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  • Transfer the beef mixture to a 6 quart slow cooker. Add the kidney beans, baked beans, ketchup, mustard, brown sugar, salt, and pepper. Stir until everything is well combined.
Cooked ground beef, beans and condiments in crock pot.
  • Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until thick and bubbling.
Crockpot baked beans with beef and peppers.
  • Stir before serving and adjust seasoning if needed. Serve on its own, over rice, or alongside cornbread.

Tips

  • Brown the beef well for the best flavor.
  • For extra smoky flavor, add cooked crumbled bacon or sliced smoked sausage.
  • If you prefer less sweetness, slightly reduce the brown sugar.
  • Leave the lid off during the final 30 minutes if you want thicker beans.
  • Tested in a 6 quart slow cooker.

What to Serve with Crockpot Baked Beans

If you need main dish ideas to serve with these baked beans, here are just a few you’ll love:

Recipe

Crockpot baked beans cooked with a wooden spoon resting inside.
Print Pin
5 from 1 vote

Crockpot Baked Beans

Crock Pot baked beans with ground beef are sweet, smoky, and tangy with tender beans and hearty beef. An easy slow cooker recipe that works for potlucks, BBQs, or cozy family dinners.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 267kcal
Author Jessica Burgess

Ingredients

  • 1 pound ground beef
  • 1 green bell pepper diced
  • 1 small yellow onion diced
  • 1 tablespoon minced garlic
  • 15 ounces can red kidney beans drained and rinsed
  • 15 ounces can baked beans (like Bush's)
  • ¼ cup ketchup
  • 2 tablespoons yellow mustard
  • ¼ cup brown sugar
  • Salt and pepper to taste

Instructions

  • In a skillet or large pot, cook the ground beef with diced onion and bell pepper over medium heat. Cook until beef is browned and vegetables are tender, about 7 to 10 minutes. Drain excess grease.
  • Stir in the garlic and cook for another 30 seconds until fragrant.
  • Transfer the beef mixture to a slow cooker. Add the kidney beans, baked beans, ketchup, mustard, brown sugar, salt, and pepper. Stir everything together until well combined.
  • Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until thick and bubbling.
  • Stir before serving. Great on its own, over rice, or with cornbread. Enjoy!

Notes

  • If you prefer less sweetness, slightly reduce the brown sugar.
  • Leave the lid off during the final 30 minutes if you want thicker beans.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 30g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 506mg | Potassium: 556mg | Fiber: 6g | Sugar: 10g | Vitamin A: 97IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg

Caramel Sheet Cake with Caramel Frosting

Caramel Sheet Cake is a soft brown sugar cake baked in a 10×15 sheet pan and topped with warm, pourable caramel frosting. It's an easy, old-fashioned recipe that feeds a crowd and never lasts long.

A No-Fuss Dessert That's Always a Hit

If you love the deep, buttery flavor of brown sugar and caramel, similar to this caramel cream pie, this cake is for you. It's simple enough for a weeknight bake but special enough for potlucks, church gatherings, and family get-togethers. The warm caramel frosting gets poured right over the cake while it's still warm, creating that glossy, fudgy layer that feels nostalgic and comforting in the best way.

Caramel sheet cake in pan with one slice being held above with spatula.

This is the kind of dependable sheet cake recipe you'll keep coming back to.

FAQs

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt works beautifully and keeps the cake tender and moist.

Can this be made in a different pan size?

You can bake this in a 9×13-inch pan. The cake will be thicker and may need an additional 5 to 10 minutes of baking time.

How do I know the caramel frosting is cooked correctly?

After boiling for 2 minutes, it should look glossy and smell rich and caramelized, not burnt.

How should I store caramel sheet cake?

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days and bring to room temperature before serving.
The cake can be frozen, frosted or unfrosted, for up to 2 months. Thaw overnight in the refrigerator.

Ingredients

For the Cake

  • Unsalted butter - Adds richness and moisture while allowing you to control the salt level.
  • Dark brown sugar - Provides deep caramel flavor and extra moisture thanks to its higher molasses content.
  • Granulated sugar - Balances sweetness and helps create a tender crumb.
  • Vanilla extract - Enhances the caramel notes and adds warmth.
  • All-purpose flour - Creates structure while keeping the cake soft and tender.
  • Baking powder - Gives the cake lift and ensures an even rise.
  • Baking soda - Reacts with the sour cream for extra tenderness.
  • Salt - Balances sweetness and enhances overall flavor.
  • Sour cream (or Greek yogurt) - Adds moisture and richness while keeping the crumb soft.
  • Eggs - Bind the batter and contribute to structure and moisture.
  • Cool water - Helps regulate batter temperature and creates a smooth, pourable consistency.

For the Frosting

  • Unsalted butter - Forms the rich base of the caramel frosting.
  • Dark brown sugar - Creates the signature caramel flavor and fudgy texture.
  • Heavy cream - Adds richness and helps create a smooth, pourable frosting.
  • Salt - Balances sweetness and deepens the caramel flavor.
  • Vanilla extract - Enhances warmth and rounds out the flavor.
  • Powdered sugar (measured, then sifted) - Thickens the frosting while keeping it smooth and lump-free.
Ingredients for caramel cake with caramel frosting on kitchen counter.

Instructions

Make the Cake

  • Preheat the oven to 350°F. Grease a 10×15-inch sheet pan and line with parchment paper if desired.
  • In a saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar and bring to a gentle boil, stirring constantly until dissolved.
Butter and sugars added to saucepan.
  • Remove from the heat, stir in the vanilla, and allow the mixture to cool slightly.
Vanilla added to saucepan of melted butter and sugars.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Flour, baking powder, baking soda, and salt mixed together.
  • In a medium bowl, stir together the sour cream and eggs.
Eggs and sour cream in mixing bowl.
  • Stir the cool water into the butter and sugar mixture.
  • Combine the butter mixture with the sour cream mixture and stir until smooth.
Water added to sauce pan of melted butter and sugar.
  • Add the wet ingredients to the dry ingredients and stir just until combined.
Wet ingredients added to dry ingredients.
  • Pour the batter into the prepared pan and spread evenly.
Caramel cake batter poured in to sheet pan.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Baked caramel cake in sheet pan.

About 10 minutes into baking, prepare the frosting so it is ready to pour as soon as the cake comes out of the oven.

Make the Frosting

  • In a saucepan over medium heat, melt the butter.
  • Add the brown sugar and bring to a gentle boil. Cook for 2 minutes, stirring constantly.
Melted butter and brown sugar mixed together in saucepan.
  • Remove from the heat and stir in the cream, salt, and vanilla.
Cream added to melted butter and brown sugars.
  • Whisk in the sifted powdered sugar until smooth and pourable.
Powdered sugar added to sauce pan.
  • Immediately pour the frosting over the warm cake and spread quickly.
Powdered sugar added to sauce pan to make stovetop caramel frosting.

Let the cake sit for 20 to 30 minutes before slicing.

Sliced caramel sheet cake.

Tips

  • Prepare the frosting while the cake is baking so it's ready to pour immediately.
  • Measure and sift the powdered sugar before starting the frosting to prevent clumps.
  • Work quickly once the powdered sugar is added, as the frosting sets fast.
  • For a deeper caramel flavor, use dark brown sugar in both the cake and frosting.
  • If the frosting thickens too quickly, stir in 1 to 2 teaspoons of warm cream to loosen it.
  • Let the cake cool slightly before slicing so the frosting fully sets.

Caramel Sheet Cake is a soft brown sugar cake topped with warm caramel frosting that sets into a fudgy, glossy layer. It's simple, crowd-friendly, and full of old-fashioned flavor.

For another vintage-style cake that's always a hit, try this Sock It to Me Cake.

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

Recipe

A slice of caramel cake with caramel frosting on a spatula.
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Caramel Sheet Cake with Caramel Frosting

Caramel Sheet Cake is a soft brown sugar cake topped with warm, fudgy caramel frosting that sets perfectly as it cools.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 20 pieces
Calories 347kcal
Author Jessica Burgess

Ingredients

  • 1 cup unsalted butter
  • 1 cup dark brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream or Greek yogurt
  • 2 large eggs room temperature
  • 1 cup cool water

For the frosting

  • ½ cup unsalted butter
  • 1 cup dark brown sugar packed
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar measured then sifted

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15 inch sheet pan and line with parchment paper if desired (for easy cake removal).
  • In a saucepan over medium heat, melt the unsalted butter. Then add the brown sugar and granulated sugar. Bring the mixture to a gentle boil. Stirring constantly until the sugar dissolves.
  • Remove the mixture from the heat, stir in the vanilla extract. Allow it to cool while you prepare the remaining ingredients.
  • In a large mixing bowl add the all purpose flour, baking powder, baking soda, and salt. Using a whisk, stir to combine. Set aside.
  • In a medium bowl, add the sour cream and eggs. Stir to combine.
  • Add the cool water to the butter sugar mixture in the saucepan to help cool the mixture down, stir to combine.
  • Add the butter, sugar, and water mixture to the bowl with the sour cream and eggs. Stir to combine.
  • Add the wet ingredients to the dry ingredients. Stir until just combined.
  • Pour the batter into the prepared pan and using a spatula, even out the mixture.
  • Transfer to the preheated oven and bake at 350 degrees F for 20-25 minutes, until a toothpick inserted comes out clean.
  • About 10 minutes into the baking process, prepare the frosting.

Make the frosting

  • In a saucepan over medium heat, melt the butter.
  • Add the brown sugar. Bring to a gentle boil and cook for 2 minutes, stirring constantly so the mixture doesn't burn or boil over.
  • Remove from the heat and stir in the cream, salt, and vanilla extract. Stir to combine.
  • Whisk in the powdered sugar until smooth and pourable.
  • Immediately pour frosting over the warm cake and spread quickly.
  • Let it sit for 20-30 minutes before slicing.

Notes

  • Prepare the frosting while the cake is baking so it's ready to pour immediately.
  • Measure and sift the powdered sugar before starting the frosting to prevent clumps.
  • Work quickly once the powdered sugar is added, as the frosting sets fast.
  • If the frosting thickens too quickly, stir in 1 to 2 teaspoons of warm cream to loosen it.

Nutrition

Serving: 1slice | Calories: 347kcal | Carbohydrates: 49g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 194mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 39g | Vitamin A: 529IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg

Milky Way Cake

Milky Way Sheet Cake is a rich, buttery chocolate 9×13 cake made with melted candy bars and topped with a glossy marshmallow fudge frosting. It's an easy, old-fashioned dessert that's perfect for potlucks, holidays, and chocolate lovers and one of our favorite cake recipes!

A No-Fuss Chocolate Cake That Always Gets Talked About

This is the kind of cake that feels like it came straight from a church cookbook. It's sweet, nostalgic, and unapologetically rich. The melted Milky Way bars bake right into the batter, creating a soft chocolate crumb with hints of caramel throughout. Then it's finished with a warm, pourable frosting that sets into a shiny, fudge-like layer on top.

A slice of Milky Way cake sitting on a vintage plate.

It's simple to make, feeds a crowd, and tastes even better the next day.

FAQs

Can I use full-size Milky Way bars instead of fun-size?

Yes. You'll need about 6 to 7 ounces total. Chop them into small pieces so they melt evenly.

Can I freeze Milky Way cake?

Yes. Wrap the unfrosted or frosted cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Can I reduce the sweetness?

You can reduce the powdered sugar in the frosting by about ½ cup without significantly affecting the texture. The cake itself is meant to be sweet.

Why did my cake sink slightly in the middle?

Usually one of three reasons: the oven door was opened too early, the batter was overmixed, or the cake needed a few more minutes in the oven. It's forgiving and still tastes great.

How do you store Milky Way Cake?

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. This cake actually tastes even better the next day.

Do I have to use nuts in this Milky Way cake?

As you know, Milky Ways don’t have nuts but I love the added texture this cake has with nuts. You can absolutely leave them out.

Ingredients

For the Cake

  • Fun-size Milky Way candy bars - Chopped and melted into the batter for chocolate and caramel flavor throughout then use extra for topping if desired.
  • Unsalted butter (divided) - One stick melts with the candy bars, the rest creates a rich, buttery cake base.
  • Granulated sugar - Sweetens the cake and helps create a soft, tender crumb.
  • Large eggs - Add structure and richness.
  • Milk - Keeps the cake moist and smooth.
  • All-purpose flour - Gives the cake its structure.
  • Baking soda - Helps the cake rise properly.
  • Vanilla extract - Rounds out the chocolate flavor.
  • Chopped pecans (optional) - Add texture and a slight nutty crunch.

For the Frosting

  • Unsalted butter - Forms the rich base of the frosting.
  • Semi-sweet chocolate chips - Melt into a smooth, chocolatey layer.
  • Sweetened condensed milk - Makes the frosting creamy and slightly fudgy.
  • Marshmallow cream - Gives that glossy, old-fashioned fudge finish.
  • Powdered sugar - Sweetens and thickens the frosting to the perfect spreadable consistency.
Ingredients to make Milky Way cake on kitchen counter.

Instructions

  • Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan and set aside.
  • In a small saucepan over low heat, melt one stick of butter with the chopped Milky Way bars. Stir constantly until smooth. Remove from heat and let cool.
Butter and chocolate in sauce pan.
  • In a medium bowl, whisk together the flour and baking soda.
Flour and baking soda in mixing bowls.
  • In a large mixing bowl, cream together the remaining butter and sugar until light and fluffy.
Butter and sugar creamed together in mixing bowl, with eggs and vanilla sitting on the side.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Eggs and vanilla added to flour and butter sugar mixture.
  • Add the flour mixture to the batter, alternating with the milk, beginning and ending with the flour. Mix just until combined.
Flour and buttermilk sitting next to cake batter.
  • Stir in the cooled Milky Way mixture until fully incorporated. Fold in the pecans if using.
Pecans and chocolate mixture ready to be added to cake batter.
  • Pour the batter into the prepared pan and spread evenly.
Milky Way cake batter poured in to 9x13 baking pan.
  • Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with moist crumbs and the center springs back lightly when touched.
Baked Milky Way cake in a 9x13 baking pan.
  • Cool completely before frosting.
  • In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth.
Chocolate chips and butter in sauce pan.
  • Stir in the sweetened condensed milk until fully combined.
Melted chocolate mixture with sweetened condensed milk and marshmallow cream sitting next to it.
  • Mix in the marshmallow cream until smooth.
  • Gradually beat in the powdered sugar until the frosting is smooth and pourable.
Powdered sugar sitting next to chocolate frosting mixture in sauce pan.
  • Immediately pour the warm frosting over the cooled cake and spread evenly.
  • Allow the frosting to cool a few minutes if adding more chopped candy bars on top, so they “stick” in the frosting instead of slide off, and so they settle in while the frosting thickens more. Then allow it to set completely before slicing. The top will firm up into a glossy, fudge-like finish.
Melted chocolate frosting poured on top of Milky Way cake.

Tips

  • The frosting may want to run off/out of your baking pan, so pour slowly to make sure it doesn’t overflow. (This will all depend on how deep your 9×13 baking pan is.)
  • Melt the candy bars over low heat to prevent the caramel from scorching.
  • Do not overmix once the flour is added.
  • The cake is done when the toothpick shows moist crumbs, not wet batter.
  • If the frosting thickens too quickly, gently rewarm it over low heat and stir until pourable.
  • This is one of those cakes that tastes even better the next day.
A slice of Milky Way cake on a round plate, topped with Milky Way candy bars.

Milky Way Sheet Cake is a rich chocolate candy bar cake baked in a 9×13 pan and topped with warm marshmallow fudge frosting. It's a nostalgic, crowd-pleasing dessert that's perfect for sharing.

More Cake Recipes

If you love easy cake recipes like this one, then you’ll also love these favorites:

Recipe

A slice of Milky Way Cake, sitting on a vintage plate, topped with caramel and Milky Way candy bars.
Print Pin
5 from 5 votes

Milky Way Sheet Cake

Milky Way Sheet Cake is a rich, buttery chocolate cake made with melted candy bars and topped with a glossy marshmallow fudge frosting that sets perfectly for slicing.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 slices
Calories 1096kcal
Author Jessica Burgess

Ingredients

  • 8 fun-size Milky Way candy bars chopped (more for topping if desired)
  • 1½ cups unsalted butter divided: 1 stick for candy mixture, 2 sticks for batter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 ½ cups milk
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans optional

Frosting ingredients:

  • 1 cup unsalted butter 2 sticks
  • 6 ounces semi-sweet chocolate chips
  • 14 ounce can sweetened condensed milk
  • 1 cup marshmallow cream
  • 2 ½ cups powdered sugar
  • caramel ice cream topping optional, if desired

Instructions

  • Pre-heat the oven to 350°F. Grease and flour a 9×13-inch baking pan. Set aside for later.
  • In a small saucepan over low heat, melt 1 stick of butter and 8 chopped Milky Way fun-size candy bars. Stir constantly until the mixture is smooth. Remove from the heat and let it cool.
  • In a medium bowl, whisk together flour and baking soda. Set aside.
  • In a large bowl, cream together 2 sticks of butter and 2 cups of sugar. Beat until it is light and fluffy.
  • Add in eggs one at a time, mixing well after each one. Stir in vanilla.
  • Add flour mixture to the batter, alternating with milk, beginning and ending with flour. Mix just until combined.
  • Mix in the melted Milky Way mixture and mix just until it's mixed well, then fold in the nuts (if you are using).
  • Pour batter into the prepared pan and spread evenly.
  • Bake for 35-40 minutes, or until the toothpick comes out with moist crumbs and the center springs back lightly when touched.
  • Cool completely before frosting.

Frosting

  • In a saucepan over low heat, melt butter and chocolate chips together, stirring until smooth.
  • Add sweetened condensed milk and stir well. Then mix in the marshmallow cream.
  • Gradually beat in the powdered sugar until smooth and spreadable.
  • Immediately pour the warm, pourable frosting over the cooled cake.
    If topping with more chopped Milky Way candy bars, let the frosting cool just a few minutes before adding. Then, let the frosting cool and set completely before slicing. You can also top with caramel ice cream topping when the frosting fully sets, if desired.

Video

Notes

When pouring on the warm frosting, be careful as it may want to run off/out of your baking pan, so pour slowly to make sure it doesn’t overflow. (This will all depend on how deep your 9×13 baking pan is.)
You may also like more chocolate flavor, and if so, you can top it with my old-fashioned hot fudge sauce recipe. 

Nutrition

Serving: 1slice | Calories: 1096kcal | Carbohydrates: 124g | Protein: 12g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 177mg | Potassium: 481mg | Fiber: 5g | Sugar: 94g | Vitamin A: 1419IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 5mg

Curry Chicken Salad

This Curry Chicken Salad with Grapes is creamy, sweet, savory, and packed with texture. It's an easy make-ahead lunch or light dinner that comes together in minutes and is one of my favorite salad recipes.

A Sweet and Savory Chicken Salad That Feels a Little Fancy

If you love classic chicken salad but want something with a little more personality, this is it. The curry powder adds warmth and depth, the grapes bring fresh sweetness, and the pistachios give just the right crunch. It's simple enough for weekday lunches but pretty enough for baby showers, brunches, or church potlucks.

Curry chicken salad in bowl with spoon sticking out of it.

It's one of those reliable recipes you can make ahead, chill, and know it's going to taste even better after it rests.

FAQs

Is this chicken salad spicy?

No, it's mildly spiced rather than spicy. Curry powder adds warmth and flavor without heat. You can adjust the amount to suit your taste.

Can I substitute the pistachios?

Yes. Chopped almonds, cashews, pecans, or walnuts all work well. For a nut-free version, omit them or use roasted sunflower seeds.

Can I use green grapes instead of red?

Absolutely. Green grapes will give a slightly more tart flavor, while red grapes add more sweetness and color.

How long does curry chicken salad last in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended, as the texture will change.

Ingredients

  • Cooked chicken - Shredded or chopped into bite-sized pieces. Rotisserie chicken works beautifully.
  • Red grapes - Sliced in half (or quartered if large) for even distribution.
  • Celery - Finely diced for a fresh, crisp texture.
  • Roasted salted pistachios - Roughly chopped for crunch and a subtle savory contrast.
  • Green onions - Thinly sliced for mild onion flavor.
  • Mayonnaise - Full-fat gives the creamiest texture and best flavor.
  • Fresh parsley - Adds freshness and a pop of color.
  • Honey - Balances the curry with a gentle sweetness.
  • Curry powder - Provides the signature warm, aromatic flavor.
  • Sea salt and black pepper - Enhance and balance all the flavors.
Ingredients to make curry chicken salad on counter.

Instructions

  • Add the chicken, grapes, celery, pistachios, and green onions to a large mixing bowl. Stir gently until evenly combined.
Chicken, celery, grapes in mixing bowl.
  • In a separate bowl, whisk together the mayonnaise, parsley, honey, curry powder, salt, and pepper until smooth and fully blended.
Mayo, curry, honey and fresh parsley in clear mixing bowl.
  • Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
Dressing poured over chicken, grapes, parsley and celery in mixing bowl.
  • Cover and refrigerate for at least 30 minutes, preferably 1-2 hours, to allow the flavors to develop before serving.
Curry chicken salad mixed together in mixing bowl.

Tips for the Best Texture and Flavor

  • One whole rotisserie chicken typically yields about 4 cups of meat.
  • Two medium green onions will give you about ¼ cup sliced.
  • One medium celery stalk equals about ½ cup diced.
  • Dice everything small so you get balanced bites with a little of everything.
  • If the chicken seems dry, stir in an extra spoonful of mayonnaise before serving.
  • Taste and adjust salt after chilling, since flavors mellow in the refrigerator.

Recipe Substitutions & Variations

  • Grapes: Use green grapes for a tarter flavor, or substitute dried cranberries or raisins for extra sweetness.
  • Celery: Swap for finely diced apple or cucumber for a similar crunch.
  • Pistachios: Try almonds, cashews, pecans, or walnuts. For nut-free, use sunflower seeds or omit.
  • Green Onions: Substitute minced red onion or shallot for a stronger flavor.
  • Mayonnaise: Replace with Greek yogurt for a lighter option. Stir well before serving.
Curry chicken salad on croissant bread.

Serving Ideas

  • Spoon onto croissants for a bakery-style sandwich
  • Serve in lettuce cups for a lighter option
  • Add to a bed of mixed greens
  • Spread onto crackers for an easy appetizer
  • Tuck into mini rolls for showers and parties

More Sandwich Recipes

If you love having your chicken salad on bread as a sandwich, you’ll also love these favorites:

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Curry chicken salad with grapes in a white bowl.
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4.88 from 8 votes

Curry Chicken Salad with Grapes

This Curry Chicken Salad with Grapes is creamy, lightly sweet, and perfectly balanced with warm curry flavor and crunchy pistachios. It's an easy make-ahead favorite for lunches, brunches, and potlucks.
Course Main Course
Cuisine American
Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 771kcal
Author Jessica Burgess

Ingredients

  • 4 cups cooked chicken shredded or chopped
  • 1 cup halved red grapes
  • ½ cup diced celery
  • ½ cup roasted salted pistachios chopped
  • ¼ cup green onions thinly sliced
  • 1 cup mayonnaise
  • ¼ cup chopped fresh parsley
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • Add the chicken, celery, grapes, pistachios, and green onions to a large mixing bowl. Gently stir until the ingredients are evenly distributed.
    Chicken, celery and grapes added to mixing bowl.
  • In a separate bowl, whisk together the mayonnaise, parsley, honey, curry powder, salt, and pepper until smooth and fully combined.
    Mayo, curry, honey and fresh parsley in clear mixing bowl.
  • Pour the dressing over the chicken mixture and gently fold until everything is evenly coated. Refrigerate for 30 minutes before serving, preferably for 1-2 hours.

Nutrition

Serving: 1serving | Calories: 771kcal | Carbohydrates: 22g | Protein: 40g | Fat: 59g | Saturated Fat: 10g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 1058mg | Potassium: 660mg | Fiber: 3g | Sugar: 16g | Vitamin A: 609IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg

Texas Sheet Cake

This Texas sheet cake is an easy, old-fashioned chocolate cake with a rich, fudgy icing and a sprinkle of chopped walnuts. It's a no-fuss dessert that feeds a crowd and delivers big chocolate flavor every single time. For a fruity twist on this Texas sheet cake, this Strawberry Texas Sheet Cake or this Strawberry Shortcake Sheet Cake are greats options. Especially when strawberry season arrives.

A No-Fuss Chocolate Cake That Never Disappoints

This is the kind of cake you make when you need something dependable, comforting, and deeply chocolatey. The cake bakes up thin, tender, and ultra-moist, then gets topped with a warm, poured icing that melts right into the surface. It's humble, nostalgic, and exactly the kind of dessert that disappears first at potlucks and family gatherings.

A slice of Texas Sheet Cake in baking pan, with a piece lifted out with a wooden spoon.

This Texas sheet cake comes together quickly, uses pantry staples, and doesn't require any fancy decorating. Just pour, spread, sprinkle, and serve.

Frequently Asked Questions

What does this Texas sheet cake taste like?

This cake tastes like pure chocolate comfort. The cake itself is soft and tender, while the warm icing sets into a thick, fudge-like layer that melts in your mouth. The walnuts add just enough crunch to balance the richness.

Do I have to use homemade icing, or can I use store-bought?

You can use store-bought chocolate fudge icing if needed. Warm it slightly before spreading so it pours easily. That said, the homemade icing is rich, smooth, and absolutely worth the few extra minutes.

Can I make this ahead of time and freeze it?

Yes. You can bake the cake ahead of time and wrap it tightly in plastic wrap while it's still slightly warm. Freeze it on a sheet pan to prevent cracking. When ready to serve, thaw overnight in the refrigerator, then add the icing and walnuts before serving.

How should I store leftovers?

Texas sheet cake will keep for 1 to 2 days at room temperature or 4 to 5 days in an airtight container in the refrigerator.

Ingredients

  • All-purpose flour – This forms the structure of the cake. Cake flour can be used, but all-purpose gives the classic Texas sheet cake texture.
  • Granulated sugar – Sweetens the cake and helps keep it tender and moist.
  • Baking soda – Reacts with the sour cream to give the cake its soft, spongy lift.
  • Salt – Balances the sweetness and enhances the chocolate flavor.
  • Sour cream – Keeps the cake ultra-moist and tender. Buttermilk can be substituted for a slightly tangier bite.
  • Large eggs – Bind everything together and help create a smooth, cohesive batter. Room temperature eggs work best.
  • Vanilla extract – Adds warmth and depth to the chocolate flavor. Almond extract can be used for a subtle nutty note.
  • Water – Helps dissolve the cocoa and create a smooth, pourable batter.
  • Salted butter
    Adds richness and flavor to both the cake and icing. Unsalted butter or margarine also works.
  • Cocoa powder – Provides the deep chocolate flavor. Regular cocoa powder is perfect for this recipe.
  • Whole milk – Makes the icing rich and creamy. Two percent milk works well too.
  • Powdered sugar – Sweetens and thickens the icing into that classic fudgy texture.
  • Chopped walnuts – Add a bit of crunch and a nostalgic finish. Walnuts or slivered almonds are both great options.
Ingredients for Texas Sheet Cake sitting on kitchen counter.

Instructions:

Start by preheating your oven to 350°F and spraying a 10×15 jelly roll pan with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until everything is evenly combined. This helps prevent pockets of baking soda later on.

Dry ingredients mixed together in a mixing bowl.

Using a hand mixer or stand mixer, beat in the sour cream, eggs and vanilla just until combined. You don't want to overmix here. Set the bowl aside while you prepare the chocolate mixture.

Eggs and sour cream added to Texas Sheet cake dry ingredients in mixing bowl.

In a small skillet over low heat, combine the water, butter, and cocoa powder. Stir occasionally and bring the mixture to a boil. As soon as it starts bubbling, remove it from the heat. This step helps bloom the cocoa and gives the cake its deep chocolate flavor.

Melted butter, water and cocoa in sauce pan.

Let the cocoa mixture cool slightly, and then carefully pour it into the mixing bowl with the rest of the ingredients. Beat until the batter is smooth and fully combined.

Hot cocoa mixture poured over the top of the cake.

Pour the batter into the prepared pan and spread it into an even layer. Bake uncovered for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Baked Texas sheet cake in pan.

While the cake bakes, prepare the icing so it's ready to go while the cake is still warm.

In a large saucepan over medium heat, stir together the butter, milk, and cocoa powder. Once the mixture begins to bubble, remove it from the heat and immediately stir in the powdered sugar and vanilla until smooth and glossy.

Texas Sheet Cake frosting ingredients in sauce pan.

As soon as the cake comes out of the oven, spread the warm icing evenly over the top. Sprinkle with chopped walnuts while the icing is still soft so they settle in nicely.

Texas sheet cake frosting with walnuts.

Let the cake cool slightly before slicing, or serve it warm for an extra fudgy finish.

A slice of Texas sheet cake resting on a wooden spatula, above a pan of the rest of the cake.

Tips for the Best Texas Sheet Cake

  • Use a light-colored metal pan if possible.
    Dark pans can cause the edges to bake faster than the center, which can dry out a thin sheet cake.
  • Don't overmix once the cocoa mixture is added.
    Mix just until the batter is smooth. Overmixing can make the cake dense instead of tender.
  • Pour the icing on while the cake is still warm.
    This allows the frosting to melt slightly into the surface, creating that classic fudgy layer Texas sheet cake is known for.
  • Spread the icing quickly.
    The frosting thickens as it cools, so have a spatula ready and work right away. Be careful, if your cake bakes to the top of your sheet pan, the icing can run off and get messy so add a little, and spread, add a little more, etc.
  • Toast the walnuts for extra flavor.
    Lightly toasting the walnuts before sprinkling them on adds a deeper, nuttier flavor and a little extra crunch.
  • Serve warm for the most nostalgic texture.
    Texas sheet cake is especially good slightly warm, when the icing is soft and almost melt-in-your-mouth.
  • Cut clean slices by wiping the knife between cuts.
    This keeps the icing neat and gives you bakery-style slices.

More Vintage Recipes

For another vintage-style cake that's always a hit, try this Sock It to Me Cake. Or, if you love vintage recipes like this one, you’ll also love these:

Recipe

A slice of Texas sheet cake topped with walnuts, sitting on a wooden spatula, next to the rest of the pan.
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5 from 1 vote

Texas Sheet Cake

This Texas sheet cake is a soft, ultra-moist chocolate cake topped with warm fudgy icing and chopped walnuts, perfect for feeding a crowd with minimal effort.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 slices
Calories 539kcal
Author Jessica Burgess

Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup water
  • 1 cup 2 sticks salted butter, softened
  • ⅓ cup cocoa powder

Icing:

  • ½ cup salted butter 1 stick
  • ⅓ cup whole milk
  • ¼ cup cocoa powder
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Garnish:

  • 1 cup chopped walnuts

Instructions

For the cake:

  • Preheat your oven to 350°F and spray a 10×15 jelly roll pan with non-stick cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt.
    Dry ingredients mixed together in a mixing bowl.
  • With a hand or stand mixer, beat in the sour cream, eggs and vanilla, until just combined and set aside.
    Brown sugar, eggs, and ingredients for sad cake in mixing bowl.
  • In a small skillet over low heat, combine the water, butter, and cocoa powder. Bring to a boil and immediately remove from the heat.
    Melted butter, water and cocoa in sauce pan.
  • Allow the cocoa mixture to cool slightly, before adding it to the mixing bowl with the other ingredients and beat until smooth.
    Chocolate mixture cooling in glass mixing bowl.
  • Pour the batter into the jelly roll pan and bake uncovered for 20 minutes or until a toothpick comes out clean. Set it aside to cool while you make your icing.
    Hot cocoa mixture poured over the top of the cake.

For the icing:

  • In a large saucepan, over medium heat, stir together the butter, milk, and cocoa powder. Once bubbling, remove from heat and stir in the powdered sugar and vanilla until well combined.
    Texas Sheet Cake frosting ingredients in sauce pan.
  • Spread this mixture over the warm cake and sprinkle with walnuts. Serve warm or room temperature. TIP: If your cake has baked to the top of your sheet pan, the icing can run off of the pan and get messy. Add a little, spread, add a little more, spsread, etc.
    Texas sheet cake frosting with walnuts.

Video

Notes

Tip to Keep in Mind:
Spread the icing quickly – the frosting thickens as it cools, so have a spatula ready and work right away.

Nutrition

Serving: 1slice | Calories: 539kcal | Carbohydrates: 75g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 312mg | Potassium: 137mg | Fiber: 2g | Sugar: 59g | Vitamin A: 657IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 2mg

Sad Cake

This easy sad cake is a chewy, old-fashioned dessert made with brown sugar, Bisquick, eggs, coconut, and pecans. It's a simple stir-together cake that bakes into a rich, sticky, comforting treat that feels straight out of a church cookbook.

The Kind of Old-Fashioned Cake That Never Needs Frosting

Sad cake is one of those recipes that doesn't look fancy, doesn't need icing, and doesn't try to impress. And yet, it's always the first thing gone. The brown sugar creates a deep, caramel-like sweetness, while the coconut and pecans add texture and flavor without overwhelming the cake. It's soft in the center, sticky on the bottom, and perfectly satisfying served warm or at room temperature.

Stack of sad cake on a plate.

This is the kind of cake you make when you want something comforting, quick, and dependable. No mixer required. No decorating. Just stir, bake, and slice.

Frequently Asked Questions

Why is it called sad cake?

Sad cake gets its name from its simple, unfrosted appearance. It doesn't look fancy or decorated, but despite the humble look, the cake is rich, chewy, and full of comforting flavor.

Should sad cake be served warm or cold?

Sad cake can be served warm or at room temperature. Many people prefer it slightly warm because it enhances the soft, sticky texture.

Why is my sad cake sticky and thick on the bottom?

This is normal. The brown sugar melts as the cake bakes and creates a sticky, caramel-like bottom layer, which is part of the cake's signature texture.

Ingredients

  • Eggs – Eggs hold the cake together and give it structure while keeping the texture soft and chewy. Room temperature or cold eggs both work just fine.
  • Vanilla extract – Vanilla adds warmth and depth, helping balance the richness of the brown sugar and bringing out the flavor of the coconut and pecans.
  • Brown sugar – Brown sugar is the heart of this cake. It provides moisture, sweetness, and that rich, almost caramel-like flavor. Both light and dark brown sugar work, but dark brown sugar gives the cake a deeper, richer taste.
  • Bisquick mix – Bisquick acts as the dry base of the recipe, providing flour, leavening, and salt all in one step. It keeps this recipe quick and fuss-free while still producing a soft, chewy crumb.
  • Chopped pecans – Pecans add crunch and a nutty flavor that pairs beautifully with brown sugar. They are optional, but highly recommended for texture and classic flavor.
  • Sweetened coconut flakes – Coconut flakes add sweetness and chewiness, giving the cake its signature texture. They also help keep the cake moist and slightly sticky on the bottom.
Ingredients for sad cake on counter.

Supplies

  • 9×13 baking dish or pan
  • Parchment paper (very important for easy removal and slicing)
  • Large mixing bowl
  • Whisk
  • Wooden spoon or silicone spatula

Instructions:

Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper, allowing the sides to hang over the edges. Set aside.

In a large bowl, beat the eggs, vanilla extract, and brown sugar until fully combined.

Brown sugar, eggs, and ingredients for sad cake in mixing bowl.

Mix in the Bisquick until a thick batter forms.

Bisquick added to egg mixture in mixing bowl.

Fold in the chopped pecans and sweetened coconut flakes.

Pecans and coconut added to sad cake ingredients mixture in mixing bowl.

Pour the batter into the prepared pan and spread evenly.

Sad Cake batter poured in to 9x13 baking pan.

Bake for 30 to 35 minutes, or until the top is golden brown.

Baked sad cake in 9x13 baking pan.

Let the cake cool for about 15 minutes. Use the parchment paper to lift the cake from the pan, then slice and serve.

Sliced sad cake on parchment paper.

Substitutions

Sugar: You can use either light or dark brown sugar in this recipe. Dark brown sugar will give a richer flavor, while light brown sugar creates a slightly milder sweetness.

Optional add-ins include chopped walnuts or chocolate chips if you want to change things up while keeping the same base recipe.

Storage Instructions

Counter:
Store the cake in an airtight container on the counter for up to 3 days.

Refrigerator:
Place the cake in an airtight container and store in the refrigerator for up to 6 days. Let it come to room temperature before serving, as it can firm up when chilled.

Freezer:
Store individual slices in a gallon freezer bag for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Baking Tips

Be sure to line your pan with parchment paper, letting the sides hang over the edges. This cake becomes very sticky as it bakes, and parchment paper makes it easy to lift out of the pan and slice cleanly. Even well-greased pans can cause sticking with this recipe.

Texture and Flavor

Texture:
Chewy and soft in the center with a sticky bottom that almost melts into the cake.

Flavor:
Rich brown sugar and vanilla with just enough coconut and pecans to add depth without overpowering the cake.

More Vintage Recipes

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

Recipe

Stack of sad cake pieces on a plate.
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Sad Cake

This easy sad cake is a chewy, brown sugar sheet cake made with Bisquick, coconut, and pecans. It's simple, old-fashioned, and perfect for potlucks or casual desserts.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 slices
Calories 342kcal
Author Jessica Burgess

Ingredients

  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups brown sugar packed
  • 2 cups Bisquick mix
  • 1 cup chopped pecans
  • 1 cup sweetened coconut flakes

Instructions

  • Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper, allowing the sides to come out of the pan, and set aside.
  • Beat the eggs, vanilla extract, and brown sugar in a large bowl until combined. Mix in the Bisquick, then fold in the chopped pecans and coconut flakes.
  • Pour the batter into the parchment-lined pan and bake for 30-35 minutes or until the top is golden brown.
  • Let the cake cool for 15 minutes before removing the cake with the overhanging parchment paper. Slice and serve warm or at room temperature. Store in an airtight container.

Video

Notes

Be sure to line your pan with parchment paper, letting the sides hang over the edges. This cake becomes very sticky as it bakes, and parchment paper makes it easy to lift out of the pan and slice cleanly. Even well-greased pans can cause sticking with this recipe.

Nutrition

Serving: 1slice | Calories: 342kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 307mg | Potassium: 165mg | Fiber: 2g | Sugar: 41g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1mg

Hush Puppies

These easy Southern hush puppies are crispy on the outside, fluffy on the inside, and come together fast with simple pantry ingredients. Lightly sweetened and seasoned just right, they're the kind of side dish that disappears first.

Old-Fashioned Comfort That Belongs on Every Table

This is the kind of recipe that feels familiar in the best way. Golden, crisp hush puppies with a tender center, a touch of sweetness, and just enough seasoning to keep them interesting. They're perfect alongside fried fish, barbecue, or a big Sunday supper, and they fry up quickly with very little prep.

If you've ever had hush puppies that were heavy or greasy, this version fixes that. A blend of cornmeal and flour keeps them light, buttermilk adds tenderness, and a steady oil temperature makes all the difference.

Fried hush puppies on a platter, showing the inside of one hush puppy.

FAQs

What will I need to make this recipe?

You'll need yellow cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, black pepper, Old Bay seasoning, onion powder, an egg, buttermilk, melted butter, honey, and oil for frying.

Can I make hush puppies ahead of time?

They're best served fresh and warm, but leftovers can be stored and reheated.

How do I store and reheat hush puppies?

Place leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer at a low temperature for 4-5 minutes to bring back the crispy exterior.

Can hush puppies be eaten cold?

They can be, but they're at their best served warm, especially with honey butter.

Ingredients

  • Yellow cornmeal - This gives hush puppies their classic texture and corn-forward flavor, creating that crisp exterior everyone expects.
  • All-purpose flour - Helps lighten the batter so the hush puppies aren't dense or heavy once fried.
  • Baking powder - Adds lift and keeps the inside soft and fluffy.
  • Baking soda - Works with the buttermilk to create extra tenderness and a better rise.
  • Sugar - Adds a subtle sweetness that balances the savory seasoning without making them dessert-like.
  • Salt - Enhances all of the flavors and keeps the hush puppies from tasting flat.
  • Black pepper - Adds a mild warmth that rounds out the flavor.
  • Onion powder - Brings in classic savory flavor without the moisture of fresh onion.
  • Old Bay seasoning - Adds depth and a Southern-style seasoning blend that makes these extra flavorful.
  • Egg - Binds the batter together and helps create structure as the hush puppies fry.
  • Buttermilk - Keeps the batter tender and slightly tangy, preventing dryness.
  • Melted butter - Adds richness and flavor to the batter.
  • Honey - Balances the seasoning with a gentle sweetness and pairs perfectly with honey butter.
  • Oil for frying - A neutral oil like vegetable or canola allows the hush puppies to fry evenly without overpowering the flavor.

Instructions

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, pepper, onion powder, and Old Bay until evenly combined.

Cornmeal, flour and seasonings mixed together in a mixing bowl.

In a separate bowl, whisk together the egg, buttermilk, melted butter, and honey until smooth.

Egg and buttermilk mixed together in mixing bowl.

Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. The batter should be similar in consistency to pancake batter. Set aside.

Wet ingredients added to dry ingredients in mixing bowl.

Heat the oil in a large Dutch oven to about 335°F, keeping the temperature steady.

Scoop a tablespoon of batter into the oil as a test hush puppy. Cook for about 90 seconds, flip, and cook for another 90 seconds until deep golden. Remove and let cool slightly, then check the center to ensure it's fully cooked.

Hush puppy batter being scooped out of mixing bowl, ready for frying in oil.

Continue frying the batter in batches of 6-8 hush puppies, adjusting the oil temperature as needed and keeping it below 350°F.

Hush puppies being fried in oil, in pot.

Transfer cooked hush puppies to a cooling rack set over a baking sheet so they stay crisp. Sprinkle lightly with coarse salt while hot.

Cooked hush puppies in strainer spoon, resting above a wire rack where more hush puppies are sitting.

Serve warm with honey butter and an extra drizzle of honey if desired.

Fried hush puppies on wire rack, with one split open showing the cooked inside.

Tips

  • Keep the oil temperature steady to avoid dark outsides with undercooked centers.
  • Always fry a test hush puppy before cooking the full batch.
  • Use a neutral oil like vegetable or canola so the flavor stays clean.

More Vintage Recipes

Recipe

Stack of homemade hush puppies on white plate, with one split open to show the inside.
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Hush Puppies Recipe

These Southern hush puppies are golden and crisp on the outside with a soft, fluffy center, lightly sweetened and perfectly seasoned for a classic comfort-food side.
Course Side Dish
Cuisine American
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 24 puppies
Calories 60kcal
Author Jessica Burgess

Ingredients

  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons sugar
  • ¼ teaspoon black pepper
  • ½ teaspoon onion powder
  • 1 teaspoon Old Bay
  • ½ teaspoon salt or a little extra for your taste preference
  • 1 large egg
  • ¾ cup buttermilk
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • Oil for frying vegetable or canola oil, about 3 cups

Instructions

  • Whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, pepper, onion powder and Old Bay in a large mixing bowl.
  • In a different mixing bowl, whisk together the egg, buttermilk, melted butter and honey until smooth.
  • Pour the buttermilk into the dry ingredients and stir well but do not over-mix. Make sure the dry ingredients are fully combined. Set aside.
  • In a large Dutch oven, heat the frying oil to 335°F. I like to clip on a thermometer to make sure the oil temp stays steady.
  • Using a tablespoon cookie scooper, scoop the batter and drop it into the oil. This will be the tester. Cook for 90 seconds, then flip over and cook for an additional 90 seconds. The color should be a rich golden. Remove and place on a cooling rack with a baking sheet underneath. Wait until the hush puppy has cooled a little bit and slice open. The texture should be fully cooked and even colored.
  • Continue to scoop out the batter and drop into the oil in about 6-8 piece batches. Adjust the oil temperature as necessary, not allowing it to get hotter than 350°F.
  • Place all the hush puppies onto the cooling rack, so they stay crispy. Sprinkle with a little coarse salt while they are still hot.
  • Serve warm and with a side of honey butter and a drizzle of honey over the top.

Video

Notes

Keep the oil temperature steady to avoid dark outsides with undercooked centers.

Nutrition

Serving: 3puppies | Calories: 60kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 0.5mg

Fried Catfish

This fried catfish recipe is crispy on the outside, tender on the inside, and soaked in a buttermilk marinade that keeps every bite flavorful and mild. It's a classic Southern-style fish fry recipe that's simple, reliable, and always a crowd-pleaser. Fried Catfish

This is the kind of recipe that belongs in a collection of old-fashioned family dinners.

A No-Fuss Fish Fry That Always Delivers

This is the kind of fried catfish recipe people come back to again and again. The buttermilk marinade softens the fish and tames any strong flavor, while the cornmeal coating fries up golden and crisp without being heavy or greasy. It's perfect for backyard fish fries, Friday night dinners, or anytime you're craving real comfort food done right.

Fried catfish on platter, with hushpuppies and dipping sauce.

FAQs

Why marinate catfish in buttermilk?

The buttermilk tenderizes the fish, adds flavor, and helps remove any muddy or fishy taste. The addition of mayonnaise and pickle juice creates a thicker marinade that helps the breading stick beautifully.

How hot should the oil be for frying catfish?

Keep the oil between 350°F and 365°F. Too cool and the fish absorbs oil. Too hot and the coating can burn before the fish cooks through.

Why is my breading falling off?

This usually happens if the fish is too wet or if it goes straight from dredging into the oil. Letting the breaded fillets rest for 10 to 15 minutes helps the coating set so it stays put while frying.

Can I use catfish nuggets instead of fillets?

Yes. Nuggets work great and cook faster. Expect about 4 to 6 minutes of total frying time.

What's the best way to drain fried catfish?

A wire rack is best because it allows air to circulate and prevents soggy bottoms. Paper towels work in a pinch but can trap steam.

Ingredients

  • Catfish fillets. Fresh catfish works great, but properly thawed frozen fillets fry up beautifully too.
  • Buttermilk. Soaking the catfish in buttermilk helps mellow any strong flavor and keeps the fish tender and mild.
  • Mayonnaise. Mixing mayo into the marinade thickens it just enough to cling to the catfish and helps the coating stick better.
  • Dill pickle juice. A splash of pickle juice adds tang and helps tone down any "fishy" taste.
  • Fine-ground yellow cornmeal. Fine cornmeal gives you that classic crunchy crust without tasting gritty.
  • All-purpose flour. A little flour helps the cornmeal coating bind and brown evenly.
  • Old Bay seasoning. Old Bay brings a savory, slightly peppery flavor that's perfect for fish without overpowering it.
  • Seasoned salt. This adds that old-fashioned, well-rounded flavor that makes the crust taste like it came from a true fish fry.
  • Black pepper. Pepper adds a gentle bite, and you can adjust it up or down depending on how much heat you like.
  • Oil for frying. Use a neutral high-heat oil so the fish fries crisp and golden without burning.
Labeled ingredients for how to make the best fried catfish recipe.

Instructions

Whisk the buttermilk, mayonnaise, and pickle juice together in a large bowl until smooth.

Buttermilk, mayonnaise and dill pickle juice in mixing bowl.

Add the catfish fillets and turn to coat evenly. Cover and refrigerate for at least 2 hours and up to 8 hours. Some will also do this when making deer meat recipes, as it can help reduce the gamey flavor.

Uncooked catfish soaking in buttermilk and pickle juice mixture.

In a shallow dish, mix the cornmeal, flour, Old Bay seasoning, seasoned salt, and black pepper until evenly combined.

Cornmeal, flour, seasoned salt, Old Bay seasoning mixed together in shallow dish.

Heat oil in a large heavy skillet to about 350°F, filling the pan to roughly 1½ inches deep.

Remove the catfish from the marinade and let excess liquid drip off. Dredge each fillet in the cornmeal mixture, pressing gently so the coating sticks. Place the breaded fillets on a platter and let them rest for 10 to 15 minutes.

Buttermilk soaked catfish dipped in flour and seasoning mixture in shallow dish.

Fry the catfish in batches, turning once, until golden brown and cooked through. Each side should take about 3 to 4 minutes. The internal temperature should reach 145°F.

Fried catfish fillet being held over hot oil by a spatula.

Transfer the fried catfish to a wire rack set over a sheet pan to drain.

Tips

  • Letting the breaded fish rest before frying makes a big difference in keeping the coating intact.
  • Maintain oil temperature between batches for the crispiest results.
  • Do not overcrowd the skillet or the fish will steam instead of fry.
A bite taken off of a fried catfish filet, sitting on top of plate of fried catfish.

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Fried Catfish on a platter with fresh parsley.
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Fried Catfish Recipe

This fried catfish recipe uses a buttermilk marinade and cornmeal coating to create crispy, golden fish that's tender inside and full of classic Southern flavor.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Marinate Time 2 hours
Total Time 2 hours 40 minutes
Servings 5 people
Calories 543kcal
Author Jessica Burgess

Ingredients

  • 2 pounds catfish fillets thawed
  • 2 cups whole buttermilk
  • ¼ cup mayonnaise
  • 2 tablespoons dill pickle juice
  • 1 ½ cups fine-ground yellow cornmeal
  • ½ cup all-purpose flour
  • 3 teaspoons Old Bay Seasoning
  • 2 teaspoons seasoned salt I used Morton's
  • 1 teaspoon ground black pepper
  • Oil for Frying vegetable, canola, or peanut oil

Instructions

  • In a large bowl, whisk together the buttermilk, mayonnaise, and dill pickle juice until smooth and well combined.
  • Add the catfish fillets to the buttermilk marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to 8 hours for more flavor.
  • In a shallow dish or bowl, combine the cornmeal, flour, Old Bay seasoning, seasoned salt, and black pepper. Mix well so the spices are evenly distributed throughout the mixture.
  • Pour oil into a large, heavy skillet to a depth of about 1 ½ inches. Heat the oil over medium-high heat until it reaches 350 F. The oil should immediately sizzle when a pinch of the breading is dropped in.
  • Remove the catfish from the marinade and transfer it to a strainer, letting the excess liquid drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure the coating adheres well. Add each breaded fillet to a large plate or platter to rest for 10-15 minutes.
  • Carefully place the coated fillets into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork. The internal temperature of the catfish should be 145 F when measured at the thickest part of the fillet.
  • Transfer the fried catfish to a sheet pan with a wire rack to drain.

Video

Notes

  • Letting the breaded fish rest before frying makes a big difference in keeping the coating intact.
  • Maintain oil temperature between batches for the crispiest results.
  • Do not overcrowd the skillet or the fish will steam instead of fry.

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 51g | Protein: 39g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1271mg | Potassium: 962mg | Fiber: 5g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg

Preacher Cake

Preacher cake is a classic Southern sheet cake made with crushed pineapple, coconut, warm spices, and a simple cream cheese frosting. It's an easy, crowd-pleasing dessert that's perfect for potlucks, church suppers, and family gatherings.

An Old-Fashioned Cake That Always Shows Up

This is the kind of cake that's been showing up on folding tables for decades. It’s dependable, comforting, and always welcomed. Preacher cake is stirred together, baked in a 9×13 dish, and frosted once it cools. No fancy steps, no special tools, and no stress.

A slice of preacher cake on a spatula, resting above whole sheet cake.

The crushed pineapple keeps the cake soft and moist, the coconut adds texture, and the warm spices give it that familiar "church dessert" flavor everyone recognizes. It's sweet without being fussy, rich without being heavy, and easy enough to make even when time is tight.

FAQs

How should I store preacher cake?

Store the preacher cake in an airtight container in the refrigerator for up to one week. You can also keep it at room temperature for 1-2 days if your kitchen is cool.

Can I freeze preacher cake?

Yes. Bake the cake but do not frost it. Wrap the pan tightly while the cake is still slightly warm, then freeze for up to two months. Thaw completely before frosting and serving.

What does preacher cake taste like?

It's soft and moist with warm cinnamon flavor, subtle coconut, and gentle tropical sweetness from the pineapple. The cream cheese frosting adds just enough tang to balance everything out.

Why is it called preacher cake?

This cake earned its name because it was often made quickly when a preacher came to visit. It has simple ingredients, no complicated steps, and is enough to feed a crowd.

Ingredients

Ingredients for preacher cake on counter, that are labeled.

Cake

  • All-purpose flour - The base that gives the cake structure.
  • Granulated sugar - Sweetens the cake and helps it bake up tender.
  • Ground cinnamon - Adds that warm, old-fashioned flavor that makes this taste like a church dessert classic.
  • Baking soda - Helps the cake rise and keeps the crumb light.
  • Salt - Balances the sweetness and enhances all the flavors.
  • Ground nutmeg - Adds a little extra warmth and depth.
  • Crushed pineapple with juice - The secret to the cake's ultra-moist texture and signature sweetness.
  • Large eggs - Bind everything together so the cake bakes evenly.
  • Vegetable oil - Keeps the cake soft and moist for days.
  • Sweetened shredded coconut - Adds gentle texture and subtle tropical flavor.
  • Vanilla extract - Rounds out the flavors and adds bakery-style warmth.
  • Chopped pecans - Add crunch and a classic Southern finish.

Frosting

  • Cream cheese - Gives the frosting its rich, tangy flavor.
  • Powdered sugar - Sweetens the frosting while keeping it smooth.
  • Salted butter - Adds creaminess and depth.
  • Salt - Keeps the frosting from tasting overly sweet.
  • Vanilla extract - Adds cozy, homemade flavor.

Garnish

  • Chopped pecans - Sprinkled on top for crunch and a classic potluck look.

Instructions

Preheat your oven and prepare a 9×13 baking dish with baking spray.

In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg until well combined.

Dry ingredients like flour, sugar, cinnamon, baking soda, salt, in mixing bowl.

In a separate bowl, stir together the crushed pineapple with juice, eggs, vegetable oil, coconut, vanilla, and chopped pecans until evenly mixed.

Crushed pineapple, eggs, pecans, and coconut in mixing bowl.

Add the wet ingredients to the dry ingredients and stir until the batter is smooth.

Dry ingredients mixed with wet ingredients for preacher cake.

Pour the batter into the prepared baking dish and bake until the center is set and the top is lightly golden. Remove from the oven and allow the cake to cool completely.

Unbaked preacher cake batter in 9x13 baking dish.

While the cake cools, beat the cream cheese, butter, and powdered sugar until light and fluffy. Add the salt and vanilla and beat briefly until smooth.

Frosting ingredients mixed in mixing bowl.

Once the cake has cooled, spread the frosting evenly over the top, sprinkle with chopped pecans, and serve.

Frosted preacher cake in a 9x113 baking dish, topped with pecans.

Tips

  • Room-temperature eggs mix more smoothly into the batter
  • Pineapple packed in juice or syrup both work well
  • Swap walnuts for pecans if needed
  • Coconut extract can be used in place of vanilla for extra coconut flavor
A slice of preacher cake on a plate, next to a fork.

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A slice of preacher cake on a wooden spatula, resting above the rest of the cake.
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Preacher Cake

This preacher cake is a soft, moist pineapple coconut sheet cake topped with cream cheese frosting and is an easy old fashioned dessert that's perfect for potlucks and gatherings.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 slices
Calories 836kcal
Author Jessica Burgess

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 20 ounce can crushed pineapple, with the juice
  • 3 large eggs room temperature
  • ¾ cup vegetable oil
  • 1 cup sweetened shredded coconut
  • ½ tablespoon vanilla extract
  • ¾ cup chopped pecans

Frosting:

  • 16 ounce packages cream cheese 2, 8-ounce packages, softened
  • 2 cups powdered sugar
  • ½ cup salted butter softened
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract

Garnish:

  • 1 cup chopped pecans

Instructions

  • Prepare your dish. Preheat your oven to 350°F and spray a 9×13 casserole dish with baking spray.
  • Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, ground cinnamon, baking soda, salt, and nutmeg and set aside.
  • Combine the wet ingredients. In a separate large bowl, stir together the crushed pineapple, eggs, vegetable oil, coconut flakes, vanilla extract, and pecans until well combined.
  • Add the wet to the dry. Add the wet ingredients to the dry and stir until smooth.
  • Bake. Transfer to batter to your prepared baking dish and bake uncovered for 45 minutes or until the center is slightly firm and set aside to cool completely.
  • Make your frosting. While the cake cools, you can make the frosting. Add the cream cheese, butter, and powdered sugar to a bowl and beat them with a handheld mixer for 1-2 minutes, until pale and fluffy. Add the salt and vanilla and beat for another 20 seconds until smooth.
  • Frost, garnish, and serve. Once the cake is cooled, spread with icing, sprinkle with chopped pecans, and serve at room temperature.

Video

Nutrition

Serving: 1slice | Calories: 836kcal | Carbohydrates: 93g | Protein: 9g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 617mg | Potassium: 254mg | Fiber: 4g | Sugar: 65g | Vitamin A: 838IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg

Cherry Chocolate Dump Cake

This Chocolate Cherry Dump Cake is an easy, crowd-pleasing dessert made with cherry pie filling, chocolate cake mix, and chocolate chips. It's a classic dump-and-bake recipe that comes together in minutes and bakes into a rich, gooey dessert everyone loves.

The Kind of Potluck Dessert People Ask About

This is the dessert that quietly disappears at church suppers and family get-togethers. It's dependable, familiar, and comforting in the best way, with similar flavors to this black forest poke cake.

Cherry Chocolate Dump Cake being spooned out of baking dish.

FAQs

Can I use a different pie filling?

Yes. Blueberry, blackberry, or raspberry pie filling all work well and keep the same cozy, potluck-style feel.

Can I swap the vanilla extract in a dump cake?

You can. Almond extract pairs especially well with cherries and chocolate and gives the dessert a slightly deeper, bakery-style flavor.

What kind of chocolate chips work best?

Semi-sweet is classic, dark chocolate adds richness, and milk chocolate makes the dessert sweeter.

Can I use a different cake mix?

Devil's food cake mix or fudge cake mix both work well and deepen the chocolate flavor.

How should I store Chocolate Cherry Dump Cake?

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through.

Can this dump cake be frozen?

Yes. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Cherry chocolate dump cake being spooned out of baking dish.

Ingredients

  • Cherry pie filling - A classic pantry staple that bakes into a thick, bubbly fruit layer just like old church potluck desserts, and what’s used in the traditional cherry dump cake recipe.
  • Vanilla extract - Adds a soft, homemade warmth that brings out the cherry and chocolate flavors.
  • Semi-sweet chocolate chips - Melt into the cake for rich pockets of chocolate in every scoop.
  • Chocolate cake mix - The easy shortcut that creates a soft, slightly crisp topping with deep chocolate flavor.
  • Salted butter - Drizzled over the top to help the cake bake evenly while adding that familiar, buttery richness.
Labeled ingredients sitting on counter to make cherry chocolate dump cake.

Instructions

Preheat the oven and grease a 9×13 baking dish.

Add the cherry pie filling and vanilla extract directly to the dish and stir to combine. Spread the mixture evenly across the bottom.

Cherry pie filling and vanilla extract in 9x13 baking dish.

Sprinkle the chocolate chips evenly over the cherry layer.

Chocolate chips sprinkled on top of cherry pie filling in 9x13 baking dish.

Pour the dry chocolate cake mix over the top and gently smooth it into an even layer without mixing it into the fruit.

Chocolate cake mix sprinkled on top of cherry pie filling and chocolate chips for dump cake.

Drizzle the melted butter evenly over the cake mix.

Melted butter poured over the top of the chocolate cake mix for dump cake.

Bake until the top is set, lightly crisp, and the cherries are bubbling around the edges. Let the cake cool slightly before serving.

Cherry Chocolate dump cake in bowl, topped with vanilla ice cream.

Tips

  • Do not mix the layers. Dump cakes bake best when each layer stays right where it belongs.
  • Drizzle the butter as evenly as possible so the cake mix bakes through without dry patches.
  • Smooth the cake mix gently for an even topping without disturbing the fruit underneath.
  • Bubbling fruit around the edges is a reliable sign the cake is ready.
  • Let the cake rest for 10 to 15 minutes so the filling thickens slightly.
  • Serve warm for the best contrast between gooey cherries and soft chocolate cake.
  • A scoop of vanilla ice cream or a dollop of whipped cream makes this dessert extra special.

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Cherry chocolate dump cake being spooned out of baking dish.
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Cherry Chocolate Dump Cake

This Chocolate Cherry Dump Cake is a simple, old-fashioned dessert made with cherry pie filling, chocolate cake mix, and chocolate chips that bakes into a rich, gooey crowd favorite.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 servings
Calories 456kcal
Author Jessica Burgess

Ingredients

  • 2, 21-ounce cans cherry pie filling
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 15.25 ounce box chocolate cake mix
  • 12 tablespoons salted butter, melted (1 ½ sticks)

Instructions

  • Preheat the oven to 350 degrees F and grease a 9×13 inch baking dish.
  • To the pan, add in cherry pie filling and vanilla. Stir to combine.
  • Spread the cherry pie filling across the bottom of the dish.
    Cherry pie filling and vanilla extract in 9x13 baking dish.
  • Sprinkle chocolate chips evenly over the cherry mixture.
    Chocolate chips sprinkled on top of cherry pie filling in 9x13 baking dish.
  • Pour the dry chocolate cake mix over the cherries making sure to smooth over the top.
    Chocolate cake mix sprinkled on top of cherry pie filling and chocolate chips for dump cake.
  • Drizzle the melted butter evenly over the top.
    Melted butter poured over chocolate cake mix.
  • Bake for 35-40 minutes or until the top is set and slightly crisp, and the cherries are bubbly.
    Cherry chocolate dump cake being spooned out of baking dish.
  • Cool slightly before serving.
    Cherry Chocolate dump cake in bowl, topped with vanilla ice cream.

Notes

  • Drizzle the butter as evenly as possible so the cake mix bakes through without dry patches.
  • Smooth the cake mix gently for an even topping without disturbing the fruit underneath.
  • Bubbling fruit around the edges is a reliable sign the cake is ready.
  • Let the cake rest for 10 to 15 minutes so the filling thickens slightly.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 62g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 406mg | Potassium: 312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 562IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 3mg

Crack Cake

Crack Cake is one of those old-fashioned desserts that people beg for after the first bite.

A Potluck-Style Cake That Disappears Fast

It's rich, buttery, and soaked with a warm cinnamon glaze that settles into every inch of the cake. It starts with a cake mix, but once that glaze goes on, it tastes bakery-worthy and always comes home with an empty pan.

This Crack Cake is soft, tender, and soaked with a buttery cinnamon glaze that melts right into the cake. It has that cozy, old-fashioned flavor everyone loves, plus an easy mix-and-pour method that makes it practically foolproof. You bake it in a simple 9×13 pan, poke holes while it's hot, then pour the warm glaze over the top so it soaks in and creates that signature glossy, crackled finish. Trust me, once you set this out, people will be circling back for just one more slice.

Crack cake made in sheet cake form, in a 9x13 baking pan.

Frequently Asked Questions

Why Is It Called Crack Cake?

Because it's incredibly addictive. One slice turns into two, and before you know it, the pan is gone.

Does This Cake Taste Like Alcohol?

No. The wine cooks down and leaves behind a subtle aroma and depth that makes it taste rich and bakery-style, not boozy.

Can I Make Crack Cake Without Wine?

Yes. You can substitute milk or white grape juice if you prefer not to use alcohol. The texture stays the same, but the flavor will be slightly different.

What Makes This Cake So Moist?

The instant pudding mix and the warm glaze poured over the cake while it's still hot are what create that ultra-moist texture.

Can I Make This Cake Ahead of Time?

Absolutely. Many people think this cake tastes even better the next day after the glaze has had time to fully soak in.

How Do I Store Crack Cake?

Cover the cake tightly and store it at room temperature for up to 2 days.
For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Can I Freeze Crack Cake?

Yes. This cake can also be frozen for up to 2 months if wrapped tightly and stored in an airtight container. Thaw while wrapped at room temperature or in the refrigerator.

A slice of crack cake on a spatula, being held above rest of cake.

Ingredients Needed

For the Cake

  • Yellow Cake Mix - This is the base of the cake and keeps it soft and fluffy every time.
  • Instant Vanilla Pudding Mix - Adds moisture and gives the cake that rich, tender texture.
  • Granulated Sugar - Sweetens the cake and helps create that classic crack cake flavor.
  • Ground Cinnamon - Adds a warm, cozy flavor that really makes this cake special.
  • Kosher Salt - Balances out the sweetness.
  • Vegetable Oil - Keeps the cake moist without making it heavy.
  • Water - Helps bring the batter together smoothly.
  • White Wine - Gives the cake its signature aroma and bakery-style taste.
  • Eggs - Help the cake rise and give it structure.

For the Glaze

  • Granulated Sugar - Sweetens the glaze and helps it soak into the cake.
  • Unsalted Butter - Creates that rich, buttery glaze everyone loves.
  • Water - Thins the glaze just enough so it pours easily.
  • Ground Cinnamon - Adds warmth and ties the glaze to the cake flavor.
  • White Wine - Enhances the flavor and helps create the crackled finish.
  • Vanilla Extract - Rounds out the glaze with a smooth, classic flavor.
Labeled ingredients for making a crack sheet cake recipe.

How to Make Crack Cake

Preheat the oven to 350°F (or 325°F for a dark pan) and lightly spray a 9×13-inch baking pan with nonstick spray.

In a large mixing bowl, whisk together the cake mix, pudding mix, sugar, cinnamon, and salt until well combined.

Dry ingredients like cake mix, vanilla pudding mix, and cinnamon in a mixing bowl.

Add the oil, water, and white wine. Mix on low speed until mostly smooth.

Add the eggs one at a time, mixing well after each addition, until the batter is thick and glossy.

Oil, water, wine and eggs added to mix in mixing bowl.

Pour the batter into the prepared pan and smooth the top evenly.

Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cake batter poured in to 9x13 baking dish.

While the cake is baking, prepare the glaze. In a saucepan over medium heat, combine the butter, sugar, water, and cinnamon. Stir often and bring to a gentle simmer until the sugar begins to dissolve.

Sugar, water, wine, butter and cinnamon in saucepan.

Remove the glaze from the heat and stir in the white wine and vanilla extract.

As soon as the cake comes out of the oven, poke holes all over the top using a skewer or fork.

Tip to Make Sure Cake is Ready to Pull Out of the Oven: Lightly press the center. If it leaves an indent, it’s not ready. If it springs back, it’s done.

Baked cake with holes poked all over the cake.

Slowly pour the warm glaze evenly over the hot cake, allowing it to soak into the holes and edges.

Glaze poured on top of baked crack cake.

Let the cake cool completely in the pan for at least one hour before slicing and serving.

Bite taken off of piece of crack cake, sitting on a fork, on plate.

Recipe Tips

Tips for Making Crack Cake

  • Poke the holes while the cake is still hot so the glaze can soak in properly. If the cake cools first, the glaze will sit on top instead of absorbing.
  • Pour the glaze slowly and evenly over the cake. Rushing this step can cause pooling in the center and make the bottom soggy.
  • Bake just until a toothpick comes out with a few moist crumbs. Overbaking can dry out the cake before the glaze goes on.
  • Let the cake cool completely before slicing. This gives the glaze time to set and creates that signature crackled finish.
  • Use a standard yellow cake mix for the best texture. Butter or specialty mixes can change how the glaze absorbs.
  • Four eggs may seem like a lot, but they help the cake rise thicker and hold up to the heavy glaze.
  • If you prefer not to use wine, white grape juice or milk works well, but the classic flavor comes from the wine.

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Crack cake sheet cake, sliced in pan.
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Crack Cake

This Crack Cake is a soft yellow cake soaked with a warm cinnamon butter glaze that melts into every bite, making it rich, moist, and completely irresistible.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices
Calories 446kcal
Author Jessica Burgess

Ingredients

  • 15.25 ounce box yellow cake mix
  • 3.4 ounce box instant vanilla pudding mix
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup vegetable oil
  • ½ cup purified water
  • ½ cup white wine Chardonnay or Pinot Grigio
  • 4 large eggs room temperature

For the Crack Glaze:

  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup purified water
  • ½ teaspoon ground cinnamon
  • ½ cup white wine Chardonnay or Pinot Grigio
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat your oven to 350°F (or 325° F for a dark pan). Lightly spray a 9×13-inch baking pan with nonstick baking spray and set aside.
  • In a large mixing bowl, whisk together (1) 15.25-ounce box yellow cake mix, (1) 3.4-ounce box instant vanilla pudding mix, ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt until evenly combined.
    Dry ingredients like cake mix, vanilla pudding mix, and cinnamon in a mixing bowl.
  • Add ½ cup vegetable oil, ½ cup water, and ½ cup white wine to the bowl, then mix with a hand mixer on low speed until the mixture is mostly smooth with a few small lumps remaining.
    Wine, water, and oil added to dry ingredients.
  • Add 4 large eggs, one at a time, mixing well on low speed after each addition until the batter becomes thick, glossy, and fully combined.
    Oil, water, wine and eggs added to mix in mixing bowl.
  • Pour the batter into the prepared 9×13-inch baking pan and smooth the top with a spatula for even baking.
    Cake batter poured in to 9x13 baking dish.
  • Bake on the center rack for 25-35 minutes (or 35-45 for a dark pan), or until the top springs back, sides pull away from the edges, and/or a cake tester or toothpick inserted into the middle comes out clean with a few moist crumbs. Underbaking can cause the middle to sink.
    Tip to Make Sure Cake is Ready to Pull Out of the Oven: Lightly press the center. If it leaves an indent, it's not ready. If it springs back, it's done.
  • About 5 minutes before the cake finishes baking, make the glaze. In a medium saucepan over medium heat, combine ½ cup unsalted butter, 1 cup granulated sugar, ¼ cup water, and ½ teaspoon ground cinnamon. Cook, stirring often, until the mixture reaches a gentle simmer and the sugar begins to dissolve, about 3 minutes.
    Sugar, water, wine, butter and cinnamon in saucepan.
  • Remove the saucepan from the heat and stir in ½ cup white wine and 1 teaspoon pure vanilla extract. Whisk until fully incorporated. The mixture may bubble slightly.
  • Remove the hot cake from the oven and immediately poke holes all over the surface using a skewer or fork, going about halfway down into the cake.
    Baked cake with holes poked all over the cake.
  • Slowly pour the warm glaze evenly over the entire hot cake, letting it soak into the holes and spread around the edges. Take your time with this step.
    Glaze poured on top of baked crack cake.
  • Cool the cake completely in the pan on a wire rack for at least 1 hour so the glaze can soak, set, and form its signature crackled sheen.
  • Slice into squares and serve slightly warm or at room temperature.
    Crack cake made in sheet cake form, in a 9x13 baking pan.

Video

Notes

If you prefer not to use wine, white grape juice or milk works well, but the classic flavor comes from the wine.
If the center of the cake sinks slightly as it cools, it’s usually because it was just a little underbaked in the middle. For best results, make sure the center is fully set and springs back lightly before removing from the oven. 

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 63g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 434mg | Potassium: 57mg | Fiber: 1g | Sugar: 47g | Vitamin A: 316IU | Vitamin C: 0.01mg | Calcium: 92mg | Iron: 1mg

Caramel Cream Pie

Caramel Cream Pie is an easy, no-fuss dessert made with a buttery cookie crust and a creamy caramel filling. It's perfect for potlucks, holidays, and make-ahead entertaining.

A No-Fuss Dessert That's Always a Hit

This caramel cream pie is the kind of dessert you make when you want something reliable and crowd-pleasing. The filling is smooth and creamy without being heavy, the caramel flavor is rich but balanced, and the cookie crust adds just the right amount of texture. It's simple to prepare, easy to slice, and always disappears fast once it hits the table.

A slice of caramel cream pie on a round plate, sitting on a wooden counter.

It's simple enough for a casual family dinner but special enough for holidays, potlucks, and celebrations. The best part? Most of the work happens in one bowl, and the fridge does the rest. If you love easy desserts with big payoff, this one belongs on your table. Or, if you want that caramel flavor in an easy-to-prepare cake, this caramel sheet cake with caramel frosting fits the bill.

Why You'll Love This Recipe

  • Rich, creamy caramel flavor without being overly sweet
  • Easy make-ahead dessert that chills while you do other things
  • Simple ingredients you can find at any grocery store
  • Perfect for potlucks, holidays, and special occasions
  • No-bake style filling with just a quick baked crust

Ingredients (With Notes)

Labeled ingredients for making caramel cream pie.
  • Golden sandwich cookies – These create a sweet, buttery crust that pairs perfectly with caramel. Graham crackers or shortbread cookies also work well if needed.
  • Salted butter – Adds richness and balances the sweetness. Unsalted butter works too, but just add a tiny pinch of salt.
  • Cream cheese – The base of the filling. Make sure it's fully softened so the filling stays smooth and lump-free.
  • Caramel topping – Look for the thicker caramel topping near ice cream toppings rather than squeeze-bottle sauces. Homemade caramel or dulce de leche also work beautifully.
  • Brown sugar – Adds depth and warmth to the caramel flavor. Granulated sugar can be substituted if needed.
  • Vanilla extract – Rounds out the sweetness and enhances the caramel notes.
  • Salt – A small amount helps balance the sweetness and keeps the pie from tasting flat.
  • Whipped topping – Keeps the filling light and fluffy. Homemade whipped cream is a great alternative.

How to Make Caramel Cream Pie

Preheat the oven to 350°F and set aside a deep-dish pie pan.

Place the golden sandwich cookies and melted butter into a food processor and pulse until fine crumbs form. Press the mixture firmly into the pie pan, making sure the crust is evenly packed along the bottom and sides. Bake for 8 minutes, then allow the crust to cool completely.

Crushed golden cookies in food processor.

In a large mixing bowl, beat the softened cream cheese, caramel topping, brown sugar, vanilla extract, and salt until smooth and creamy. Gently fold in the whipped topping until fully combined and light.

Cool Whip added to other pie ingredients in mixing bowl.

Spoon the filling into the cooled crust and smooth the top with a spatula. Chill for at least 4 hours, or until set.

Caramel cream pie filling poured in to golden Oreo crust in pie plate.

Before serving, top with additional whipped topping and a drizzle of caramel sauce if desired.

Caramel cream pie with caramel drizzle on top and a piece missing from pie plate.

Tips & Notes

  • Let the cream cheese soften fully at room temperature before mixing to avoid lumps.
  • Fold the whipped topping gently to keep the filling light and airy.
  • Make sure the crust is completely cool before adding the filling.
  • For best slicing, chill the pie overnight if time allows.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes! This pie is perfect for making a day in advance. Just wait to add the whipped topping and caramel drizzle until serving.

Can I freeze caramel cream pie?

Yes. Freeze the pie without toppings for up to 2 months. Thaw overnight in the refrigerator, then add toppings before serving.

What's the difference between caramel topping and caramel sauce?

Caramel topping is thicker and works best for this filling. Thinner caramel sauces may affect the texture.

How do I store Caramel Cream Pie?

Store the pie tightly covered in the refrigerator for up to 4 days. For longer storage, freeze without toppings for up to 2 months. Thaw overnight in the refrigerator and add whipped topping and caramel drizzle just before serving.

A spatula holding a piece of caramel cream pie up above rest of pie.

Look for More Caramel Recipes?

Recipe

A slice of caramel cream pie on a round plate, with a fork lying next to it.
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Caramel Cream Pie

This Caramel Cream Pie features a buttery cookie crust filled with a smooth, creamy caramel filling and topped with fluffy whipped topping.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 4 hours
Total Time 4 hours 23 minutes
Servings 8 slices
Calories 499kcal
Author Jessica Burgess

Ingredients

Crust Ingredients

  • 22 golden sandwich cookies
  • 2 tablespoons salted butter melted

Pie Ingredients

  • 16 ounces cream cheese, softened (2, 8-ounce packages)
  • ¾ cup caramel topping
  • ¼ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 8 ounce container whipped topping

Optional Toppings:

  • Additional whipped topping
  • Extra caramel sauce for garnish

Instructions

  • Preheat the oven to 350 degrees F. and set aside a deep dish pie dish.
  • Place golden sandwich cookies and melted butter into a food processor and pulse until you have fine crumbs.
  • Firmly press cookie mixture into your pie pan. Bake for 8 minutes, then cool completely.
  • In a mixing bowl, beat cream cheese, caramel sauce, brown sugar, vanilla, and salt until smooth and creamy.
  • Fold in the whipped topping until fully combined.
  • Spoon the filling into the cookie crust and smooth the top.
  • Chill for at least 4 hours before serving.
  • Spoon on additional whipped topping and a drizzle of caramel sauce before serving, if desired.

Nutrition

Serving: 1slice | Calories: 499kcal | Carbohydrates: 53g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 496mg | Potassium: 160mg | Fiber: 1g | Sugar: 38g | Vitamin A: 918IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 1mg

Easy Potluck Desserts (Simple Recipes That Always Get Asked For)

If you need a dessert that's easy to make, easy to transport, and actually gets eaten at a potluck, these are the ones to make. These recipes are simple, dependable, and built for real-life gatherings, whether it's a church supper, family get-together, or last-minute event where you need something that works.

This collection brings together potluck desserts that are dependable and crowd-friendly. These are the kinds of recipes people recognize, go back for seconds of, and ask for afterward. They're simple, comforting, and meant to be shared.

Image collage of potluck desserts.

What Makes a Good Potluck Dessert?

If you’re not sure what to bring, choosing the right dessert can make things a lot easier. The best potluck desserts depend on how much time you have, how many people you’re feeding, and how well the dessert will hold up during travel.

Want something classic and familiar? Old-fashioned desserts like dump cakes, bread pudding, or simple sheet cakes are always safe choices that people recognize and enjoy.

Need something quick? Go with a dump cake. They're simple to throw together, bake in one pan, and always turn out well.

Need something you can make ahead? No-bake desserts are a great option. They're usually best when made in advance and ready to serve straight from the fridge.

Feeding a crowd? Sheet cakes and 9×13 desserts are the easiest to slice and serve for a group.

Want something easy to portion? Bars, brownies, and squares are great for grab-and-go serving without needing utensils.

Bringing dessert to an outdoor potluck? Choose something that holds up well in warmer temperatures, like cookies, bars, or cakes without delicate toppings.

Dump Cakes for Potlucks

Dump cakes are one of the easiest desserts to bring to a potluck. They're simple to put together, bake in one pan, and serve easily for a crowd. They're also forgiving, which makes them a great choice when time is short.

A few potluck-friendly dump cakes include:

  • Pineapple Dump Cake – A classic potluck dessert that's easy to make, easy to serve, and always familiar.
  • Cherry Pineapple Dump Cake – A fruity, crowd-friendly dessert that bakes up well and holds nicely for sharing.
  • Pumpkin Dump Cake – A cozy fall dessert that's especially popular for church suppers and holiday gatherings.
  • Apple Snickerdoodle Dump Cake – A warm, cinnamon-filled dessert that fits right in on any potluck dessert table.
  • Oreo Dump Cake – A rich, cookies-and-cream style dump cake that tends to disappear fast.

If dump cakes are your go-to, you can find all of my dump cake recipes gathered in one place.

Sheet Cakes and Crowd Cakes

Sheet cakes are a potluck classic for a reason. They feed a lot of people, slice easily, and can be made ahead of time. From simple 9×13 cakes to rich Texas-style sheet cakes, these desserts are always a safe choice when you're baking for a group.

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

These are the desserts that are easy to cut, easy to serve, and never feel out of place on a shared table.

Bars, Squares, and Sliceable Desserts

Bars and squares are some of the most practical potluck desserts you can bring. They're easy to portion, don't require serving utensils, and travel well. They also tend to be popular with both kids and adults.

Sliced brownies with cream cheese frosting on counter.
Brownies with Cream Cheese Frosting

If you need something that serves cleanly and holds up well, this is usually a good place to start.

No-Bake Potluck Desserts

No-bake desserts are especially helpful for summer potlucks or last-minute plans. They don't require oven space and are often best made ahead, which takes pressure off the day of the event.

Slice of strawberry cream cheese icebox cake in baking pan.
Strawberry Cream Cheese Icebox Cake

These are great options when it's hot outside or when you need a dessert that's ready to go straight from the fridge.

Old-Fashioned and Church Potluck Desserts

Some desserts just belong at a potluck. These are the old-fashioned favorites that show up again and again, usually with handwritten labels and familiar flavors.

  • Granny Cake – A popular favorite, this old-fashioned favorite that feels right at home at church suppers.
  • Gooey Butter Cake – A St. Louis favorite classic dessert with a soft center that's easy to slice and serve.
  • Buttermilk Pie – This Southern dessert travels well and serves cleanly.
  • Bread Pudding – A nostalgic dessert that works well for potluck-style serving.
  • Sock it to Me Cake – Normally made as a bundt cake, this sheet cake version is easier and shows off that middle layer.
  • Strawberry Jello Cake – Using strawberry gelatin gives this cake that famous pink color on the potluck table.

This is where classic cakes, vintage desserts, and church-supper-style recipes fit best. They may not be flashy, but they're dependable, comforting, and always welcome.

Granny cake cut in to squares, in baking pan.
Granny Cake

Cookies can be hit or miss at potlucks, but the right ones work really well. The best choices are sturdy, familiar, and easy to grab without making a mess. These cookie recipes hold up during transport and fit right in alongside cakes, bars, and other shareable desserts.

Potluck Dessert Tips and FAQs

How far ahead can potluck desserts be made?

Many potluck desserts can be made a day ahead and stored covered at room temperature or in the refrigerator, depending on the recipe.

What desserts travel best?

Bars, sheet cakes, and dump cakes tend to travel well because they're baked in sturdy pans and don't require delicate handling.

What desserts work best for outdoor potlucks?

Desserts that don't need refrigeration or melting toppings usually work best for outdoor events.

How do you keep desserts easy to serve?

Choose desserts that can be sliced or scooped easily and don't require extra garnishes or assembly.

A Few Potluck Desserts to Start With

If you're not sure what to bring, these are always safe, crowd-pleasing choices:

These are the kinds of desserts that fit in anywhere and make potluck baking simple.

Best Dump Cake Recipes (Easy, Crowd-Pleasers)

Dump cakes are the kind of dessert you make when you want something you can count on. These old-fashioned desserts show up at church suppers, family gatherings, and on nights when you don't have the time or energy to fuss over dessert but still want something people will actually enjoy.

This collection brings together my favorite dump cake recipes… the ones readers come back to, the ones that get shared, and the ones that never seem to make it home from a potluck. They're easy, familiar, and perfect when you need a dessert that feels comforting without being complicated.

Image collage of dump cake recipes.

What Is a Dump Cake?

A dump cake recipe is one of the simplest desserts you can make. The name comes from the method. You dump the ingredients into a baking dish, layer by layer, and bake. There are no mixing bowls, no complicated steps, and no pressure to get it just right.

Dump cakes became popular because they are dependable. They use familiar ingredients like cake mix, fruit filling, and butter, and they tend to turn out well even when time is short. That reliability is exactly why they have shown up at potlucks, church suppers, and family gatherings for decades.

They also work especially well for beginners and for feeding a crowd. You do not need baking experience, they are easy to double, and they travel well. It is the kind of dessert people come back to when they want something easy that still feels comforting.

Cherry Pineapple Dump Cake in 9x13 baking dish.

Classic Dump Cake Recipes

These are the classic dump cakes readers reach for again and again.

Apple Dump Cake in a 9x13 baking dish.

Chocolate & Oreo Dump Cakes

If chocolate desserts are usually the first to disappear, these dump cakes are the ones readers reach for most.

Fruit Dump Cakes for Every Season

Fruit dump cakes are especially easy to adapt throughout the year, using flavors that feel right for the season and the occasion.

Lemon Cream Cheese Dump Cake recipe in a 9x13 baking dish.

Bright & Fresh Fruit Dump Cakes

These lighter, fruit-forward dump cakes are especially popular in spring and summer.

  • Pineapple Dump Cake – A bright, sweet dessert that works just as well for summer cookouts as it does for easy family dinners.
  • Cherry Pineapple Dump Cake – This fruity combination bakes up juicy and golden, making it a favorite for holidays, potlucks, and sharing.
  • Lemon Cream Cheese Dump Cake – Light and citrusy, this dump cake is especially popular when a fresh, not-too-heavy dessert sounds best.
  • Blueberry Dump Cake – With fresh blueberries and cinnamon added in, this easy dump cake resembles a more “from scratch” taste.

Warm & Comforting Fruit Dump Cakes

These fruit-based dump cakes are cozy and comforting, making them great for cooler months.

  • Banana Dump Cake – A great way to use ripe bananas, with warm flavors that feel especially comforting in the fall and winter.
  • Caramel Apple Dump Cake – A warm, cozy dessert with tender apples and caramel that feels especially right for fall gatherings and potlucks.

Seasonal Fall & Holiday Fruit Dump Cakes

These dump cakes are especially popular during fall gatherings and holiday seasons.

  • Pumpkin Dump Cake – Perfect for fall get-togethers, this dump cake has all the cozy flavors people expect during the holidays.
  • Apple Snickerdoodle Dump Cake – With cinnamon, apples, and a soft snickerdoodle topping, this dump cake fits right in at autumn and winter gatherings.

Dump Cakes for Potlucks & Sharing

These dump cakes work especially well when you need a dessert that feeds a crowd, travels easily, and feels familiar on a shared table.

Classic Potluck Dump Cakes

These are the kinds of desserts people expect to see at potlucks and church suppers.

Rich & Holiday-Style Dump Cakes

These dump cakes are especially popular for fall gatherings and holiday meals.

  • Pecan Pie Dump Cake – Rich and gooey with big pecan pie flavor, making it a natural fit for holiday dessert tables.
  • Caramel Apple Dump Cake – An easy dessert that combines soft baked apples with caramel flavor, making it a reliable choice when you need something simple and crowd-friendly.
  • Pumpkin Dump Cake – A popular choice during fall and Thanksgiving gatherings when cozy flavors are expected.
  • Apple Snickerdoodle Dump Cake – Cinnamon, apples, and a soft topping make this one feel right at home at church suppers and holiday potlucks.

Crowd-Pleasing Favorites That Disappear Fast

These are the desserts people tend to reach for first.

  • Oreo Dump Cake – A cookies-and-cream style dump cake that is especially popular with kids and chocolate lovers.

Easy Dump Cake Tips & Variations

Dump cakes are forgiving by nature, which makes them easy to adapt based on what you have on hand or how you want to serve them. These simple tips and variations help you get the best results every time and make it easy to customize a recipe for different occasions.

Using Different Cake Mixes

Most dump cake recipes call for yellow or white cake mix, but other flavors work just as well. Chocolate cake mix adds richness to fruit fillings, spice cake mix pairs beautifully with apple or pumpkin, and butter pecan cake mix adds extra flavor without extra effort. Using a different mix is one of the easiest ways to change the feel of a dump cake without changing the method.

Adding Cream Cheese to Dump Cakes

Cream cheese is often added in small spoonfuls or cubes before baking. It creates pockets of creamy texture throughout the cake and works especially well with fruit fillings and chocolate flavors. This is a great option when you want a dump cake to feel a little more special while still keeping things simple.

Making a 3-Ingredient Dump Cake

At its most basic, a dump cake can be made with just three ingredients: fruit filling, cake mix, and butter. This version is perfect when time is short or when you need a dependable dessert without extra steps. Even with so few ingredients, it still bakes up soft, sweet, and satisfying.

Dump Cakes Without Butter

Some dump cake variations use alternatives like soda, melted margarine, or lighter substitutes instead of butter. While butter gives the best flavor and texture, these options can work when you need a dairy-free or lighter alternative. The key is making sure the cake mix is evenly moistened so it bakes properly.

Making Dump Cakes for a Crowd

Dump cakes are easy to scale up. A large baking dish or disposable pan works well for potlucks and gatherings. When doubling a recipe, keep the layers even and allow extra baking time so the center cooks through. Dump cakes also hold well after baking, which makes them a good choice for sharing.

Pineapple dump cake recipe

Dump Cake FAQs

Do dump cakes need to be refrigerated?

Most dump cakes can be kept at room temperature for several hours after baking, especially if they are being served the same day. If a dump cake contains cream cheese or needs to be stored overnight, it is best to cover it and refrigerate it. Leftovers can be refrigerated and reheated gently before serving.

Can dump cake be made ahead of time?

Yes. Dump cakes work well as make-ahead desserts. They can be baked earlier in the day and served at room temperature, or baked the day before and reheated. This makes them especially convenient for potlucks, holidays, and gatherings.

Why is my dump cake dry or powdery on top?

This usually happens when the cake mix is not evenly moistened. Spreading butter evenly over the top or lightly pressing the dry cake mix into the fruit layer before baking helps prevent dry spots and ensures the cake bakes evenly.

What cake mix works best for dump cakes?

Yellow and white cake mixes are the most commonly used because they pair well with fruit fillings. Chocolate, spice, and butter pecan cake mixes also work well and are often used to create seasonal or richer variations.

Can dump cakes be frozen?

Yes. Dump cakes can be frozen after baking. Allow the cake to cool completely, then wrap it tightly before freezing. When ready to serve, thaw in the refrigerator and reheat until warmed through.

How should dump cake be served?

Dump cakes can be served warm or at room temperature. Many people enjoy them with a scoop of vanilla ice cream or a dollop of whipped topping, especially when serving them as a dessert for guests.

If you're new to dump cakes, starting with one of the classics above is always a safe bet. And if you've made them before, this collection gives you plenty of options to mix things up while still sticking with desserts that are easy, familiar, and meant for sharing. These are the kinds of recipes that show up again and again for a reason, and they're the ones you can count on when you need something that works.

If you're not sure which one to try first, these are a few reader favorites to start with:

Oreo Dump Cake

If you need a dessert that feels indulgent without feeling fussy, this Oreo Dump Cake delivers every time. It's simple, and comes out rich, gooey, and completely irresistible.

A serving of Oreo dump cake on a round plate, topped with vanilla ice cream.

If you enjoy this kind of dessert, you'll find more favorites in my dump cake dessert roundup.

Whole Oreo cookies form the base, creating a soft cookie crust as they bake. Sweetened condensed milk and whipped topping melt together into a creamy center, while chocolate cake mix and butter turn into a lightly crisp, fudgy top. It's a classic dump cake with a cookies-and-cream twist that always gets people asking for the recipe.

Why You'll Love This Recipe

  • No mixing bowls or complicated steps
  • Uses whole Oreos for an easy cookie crust
  • Rich, gooey center with a chocolatey topping
  • Perfect for potlucks, holidays, or casual gatherings
  • Easy to scoop and serve with ice cream

Ingredients (with Notes)

Ingredients for Oreo dump cake recipe sitting on counter.
  • Oreo cookies
    These create both the bottom crust and the topping. Using whole cookies on the bottom gives the cake structure and helps it hold together when serving.
  • Sweetened condensed milk
    This adds sweetness and moisture, creating the signature gooey dump cake texture as it bakes.
  • Frozen whipped topping (thawed)
    Forms a creamy middle layer that keeps the cake soft and rich without any mixing.
  • Chocolate fudge cake mix
    Bakes into a tender chocolate topping once the butter is absorbed. Chocolate fudge mix adds extra richness, but any chocolate cake mix will work.
  • Unsalted butter (melted)
    Essential for turning the dry cake mix into a baked, cake-like layer. Pouring it evenly ensures the topping bakes properly.

Instructions

Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.

Open the Oreo package and line whole cookies in a single layer across the bottom of the dish, filling the surface edge to edge.

Oreos lined in bottom of 9x13 baking dish.

Slowly pour the sweetened condensed milk over the Oreo layer, drizzling it as evenly as possible.

Oreos, sweetened condensed milk poured on the top, in 9x13 baking dish.

Spoon the whipped topping over the condensed milk and gently spread it into an even layer without mixing the layers.

Cool Whip spread over the top of the sweetened condensed milk in a baking dish.

Sprinkle the chocolate cake mix evenly over the whipped topping. Lightly rake it with a fork to distribute it, but do not stir.

Chocolate cake mix sprinkled over the top of the Cool Whip in 9x13 baking dish.

Slowly pour the melted butter over the cake mix, moving back and forth to cover as much of the surface as possible. If you see any dry spots, drizzle a little extra butter over those areas.

Melted butter poured over the top of the chocolate cake mix in dump cake.

Roughly chop some of the remaining Oreos and scatter them evenly over the top.

Pieces of Oreo cookies sprinkled on top of chocolate Oreo dump cake in 9x13 baking dish.

Bake for 35 to 40 minutes, until the top is set and lightly crisp and the edges are bubbling. Let the cake cool for about 10 minutes before serving.

Baked Oreo dump cake in 9x13 baking dish.

Scoop or slice and serve with ice cream or whipped cream, and garnish with extra Oreo pieces if desired. For an even more decadent dessert, serve it in these chocolate waffle cone bowls.

Baked Oreo dump cake with a serving scooped out of the dish, showing the inside of the cake.

Tips & Notes

A glass or light-colored ceramic baking dish works best because it heats gently and helps the layers bake evenly without overbrowning.

Lining the bottom with whole Oreos creates a sturdier base that holds together better when scooping.

Pour the melted butter slowly and evenly to prevent dry, powdery spots in the cake mix. Sometimes I’ll even slightly press down after pouring the butter on to make sure the cake mix soaks in that butter, but don’t mix them.

Serving of Oreo dump cake on a round plate.

FAQs

Can I use a different chocolate cake mix to make Oreo dump cake?

Yes. Chocolate fudge cake mix gives the richest flavor, but any chocolate cake mix can be used.

Why is my dump cake still powdery on top?

This usually happens when the butter was not poured evenly over the cake mix. Make sure all dry spots are moistened so the topping can fully bake.

Can I make Oreo dump cake ahead of time?

Yes. You can bake it earlier in the day and refrigerate it. Let it sit out for about 10 to 15 minutes before serving so the layers soften again.

Storage & Freezing

This Oreo Dump Cake can sit at room temperature for up to 2 hours during serving. After that, refrigerate any leftovers.

Stored in the refrigerator, it will stay fresh for up to 4 days. Cover the pan tightly, and let servings sit out for 10 to 15 minutes before eating so the layers soften again.

Serving Suggestions

Serve warm with vanilla ice cream for a classic pairing, or top with freshly whipped cream for a lighter finish. It's also perfectly acceptable to serve this straight from the pan with a spoon.

If you're looking for more desserts that work well for sharing, you'll find my favorite potluck desserts here.

Recipe

A single serving of Oreo dump cake on a plate, that's topped with a scoop of vanilla ice cream.
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5 from 1 vote

Oreo Dump Cake

This Oreo Dump Cake layers whole Oreo cookies, sweetened condensed milk, whipped topping, and chocolate cake mix into an easy, rich dessert that bakes up gooey and chocolatey with almost no effort.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 687kcal
Author Jessica Burgess

Ingredients

  • 24 ounce package Oreo cookies divided
  • 14 ounce can sweetened condensed milk
  • 8 ounce tub frozen whipped topping thawed
  • 15.25 ounce box chocolate fudge cake mix
  • 1 cup unsalted butter 2 sticks, melted

Instructions

  • Preheat oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
  • Open the 24-ounce package of Oreos and line the cookies in a single layer across the bottom of the baking dish, filling the surface with whole cookies edge to edge.
  • Pour the entire 14-ounce can of sweetened condensed milk in slow ribbons over the Oreo layer, covering the cookies as evenly as possible.
  • Spoon the thawed 8-ounce tub of whipped topping over the condensed milk layer, then gently spread it into an even layer without mixing the layers.
  • Sprinkle (1) 15.25-ounce box of chocolate fudge cake mix evenly across the whipped topping layer. Gently rake it with a fork to make sure it is evenly distributed. Do not stir.
  • Pour 1 cup melted unsalted butter over the entire cake mix layer, slowly and evenly, moving back and forth to cover as much of the dry surface as possible. Check the surface for any dry areas of cake mix and drizzle a little extra melted butter over those spots so they can bake evenly and fully absorb.
  • Roughly chop some of the remaining Oreos in the package and scatter them evenly over the top of the melted butter layer.
  • Bake for 35-40 minutes, or until the top is set and lightly crisp, and the edges are bubbly.
  • Cool for 10 minutes to allow the layers to firm up slightly.
  • Scoop or slice into portions. Serve with ice cream or fresh whipped cream and garnish with a few more chopped Oreo cookies. ENJOY!

Video

Notes

To prevent dry cake mix topping after baking: Pour the melted butter slowly and evenly to prevent dry, powdery spots in the cake mix. Sometimes I’ll even slightly press down after pouring the butter on to make sure the cake mix soaks in that butter, but don’t mix them.

Nutrition

Serving: 1serving | Calories: 687kcal | Carbohydrates: 89g | Protein: 8g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 575mg | Potassium: 399mg | Fiber: 3g | Sugar: 58g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 9mg

Cherry Pineapple Dump Cake

Cherry pineapple dump cake is a classic for a reason. The cherries are rich and jammy, the pineapple adds just enough brightness, and the buttery cake mix bakes into that golden topping everyone loves. It's simple, dependable, and perfect for sharing.

You can find this recipe and others like it in my complete dump cake roundup.

Cherry Pineapple dump cake in a plate, topped with vanilla ice cream.

Why You'll Love This Recipe

  • Only 4 ingredients
  • About 5 minutes of prep
  • No mixing bowls or special steps
  • Makes a big pan, great for gatherings
  • Best served warm with ice cream or whipped cream

Ingredients (with Notes)

ingredients for cherry pineapple dump cake.
  • Crushed pineapple (with juice)
    This forms the base of the cake and keeps everything moist as it bakes. Don't drain it. The juice is key.
  • Cherry pie filling
    Adds sweetness, color, and that classic cherry flavor just like in this cherry dump cake. Strawberry or blueberry pie filling can be used for a fun variation.
  • Yellow cake mix
    Sprinkled on dry, this becomes the buttery topping as it bakes. White or butter cake mix also works well.
  • Unsalted butter, melted
    Poured over the cake mix, the butter soaks in while baking and creates those golden, bubbly edges. Salted butter works too if that's what you have.

Instructions

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

Pour the crushed pineapple, juice included, directly into the baking dish and spread it into an even layer.

Crushed pineapple in 9x13 baking dish.

Spoon the cherry pie filling over the pineapple, gently spreading it across the top while keeping the layers mostly separate.

Cherry pie filling poured over crushed pineapple in 9x13 baking dish.

Sprinkle the dry cake mix evenly over the fruit, making sure the entire surface is covered. Lightly rake the top with a fork so the cake mix is evenly distributed.

Yellow cake mix sprinkled on top of the cherry pie filling.

Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible. If you notice any dry spots, drizzle a little extra butter over them so they can absorb it while baking.

Melted butter poured over the top of the cake mix.

Bake for 45 to 50 minutes, until the top is golden, the edges are bubbling, and the butter has soaked into the cake mix.

Baked cherry pineapple dump cake.

Let the cake cool for about 10 minutes before scooping and serving warm with vanilla ice cream or fresh whipped cream.

Cherry pineapple dump cake serving on round plate.

Tips & Notes

  • A glass or ceramic 9×13-inch baking dish works best because it heats evenly and helps create those classic golden edges.
  • Once the cake mix is sprinkled on, gently rake it with a fork to spread it evenly.
  • Don't stir the layers. Dump cake is meant to bake in layers, and that's what gives it its signature texture.
  • For added crunch, sprinkle about ½ cup chopped pecans or walnuts over the butter before baking, or use them as a topping when serving.
  • If you see a few dry cake-mix spots after baking, drizzle a little melted butter over them while the cake is still hot. It will melt right in.
  • This dessert is especially good served warm with vanilla ice cream. The contrast balances the sweetness perfectly.
A serving of pineapple cherry dump cake on round plate, topped with vanilla ice cream scoop.

FAQs

Should I stir the layers together?

No. Dump cake works best when the ingredients are layered, not mixed. As it bakes, the fruit bubbles up and the butter soaks into the cake mix, creating the classic dump cake texture.

How do I know when the dump cake is done?

The cake is done when the top looks golden and slightly crisp, and the edges are bubbling with fruit syrup. If you notice dry spots, drizzle a little melted butter over them while the cake is still hot.

Can I add nuts to this cherry pineapple dump cake?

Yes. For a little crunch, sprinkle about ½ cup chopped pecans or walnuts over the butter before baking, or add them on top when serving with ice cream.

How should I store Cherry Pineapple Dump Cake?

You can cover the pan and store it at room temperature for up to 24 hours.
For longer storage, refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for about 15 seconds before serving.

This recipe is part of my collection of potluck dessert ideas that are easy to make and easy to serve.

If you love fruit-based versions like this, you may also enjoy this classic cherry dump cake, which has that perfect balance of sweet and tart.

More Dump Cake Recipes

  • This Pumpkin Dump Cake has a rich and creamy pumpkin layer, and it’s topped with a buttery, golden cake layer that’s soft and just a little crispy around the edges.
  • Pineapple Dump Cake features simple ingredients like canned pineapple, cake mix, and butter, and bakes into a warm, buttery cake with sweet pineapple flavor and a soft, golden topping. 
  • Pecan Pie Dump Cake has the gooey flavor of a Southern pecan pie without the fuss of rolling out pie dough.
  • Apple Snickerdoodle Dump Cake features nostalgic apple pie flavors with a fun snickerdoodle twist.

Recipe

Cherry pineapple dump cake serving on a plate, and topped with a scoop of vanilla ice cream.
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5 from 1 vote

Cherry Pineapple Dump Cake

A classic cherry pineapple dump cake made with juicy fruit, yellow cake mix, and melted butter, baked until golden and bubbly and best served warm with vanilla ice cream.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 scoops
Calories 354kcal
Author Jessica Burgess

Ingredients

  • 20 ounce can crushed pineapple undrained
  • 21 ounce can cherry pie filling
  • 15.25 ounce box yellow cake mix
  • 1 cup unsalted butter 2 sticks, melted

Instructions

  • Preheat your oven to 350°F and grab a 9×13-inch baking dish.
  • Pour (1) 20-ounce can crushed pineapple with the juice straight into the dish and spread it evenly across the baking dish.
  • Spoon (1) 21-ounce can cherry pie filling over the pineapple, gently spreading it, keeping the layers mostly separate.
  • Sprinkle (1) 15.25-ounce box of yellow cake mix evenly over the fruit, making sure the entire surface is covered and evenly spread across the top.
  • Slowly drizzle 1 cup (2 sticks) of melted unsalted butter over the cake mix, evenly coating the surface.
  • Check for any dry cake-mix spots and drizzle a small additional amount of melted butter over them so they can absorb it while baking.
  • Bake for 45-50 minutes, or until the top is golden, bubbly along the edges, and the butter has thoroughly soaked into the cake mix.
  • Let it cool for 10 minutes before scooping out warm portions. Serve with ice cream or fresh whipped cream. ENJOY!

Notes

  • A glass or ceramic 9×13-inch baking dish works best because it heats evenly and helps create those classic golden edges.
  • Once the cake mix is sprinkled on, gently rake it with a fork to spread it evenly.
  • If you see a few dry cake-mix spots after baking, drizzle a little melted butter over them while the cake is still hot. It will melt right in.

Nutrition

Serving: 1scoop | Calories: 354kcal | Carbohydrates: 51g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 274mg | Potassium: 132mg | Fiber: 1g | Sugar: 22g | Vitamin A: 598IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg

Chocolate Tres Leches Cake (3 Milks)

This is the kind of dessert you make when you want something impressive but still easy to pull off. Chocolate tres leches cake bakes up as a simple chocolate sheet cake, then gets transformed with a sweet milk soak and a soft chocolate whipped topping that turns every slice into something special.

Chocolate Tres Leches cake in 9x13 baking pan.

Why You'll Love This Recipe

  • Deep chocolate flavor thanks to bloomed cocoa powder
  • Soaked with a sweet chocolate milk mixture for extra richness
  • Soft, tender cake that holds up beautifully to the milks
  • Easy to make ahead and serve chilled
  • Perfect for gatherings, potlucks, and celebrations

Ingredients (With Notes)

Labeled ingredients to make chocolate tres leches cake.

Cake

  • Unsweetened cocoa powder - Bloomed with boiling water to deepen the chocolate flavor
  • Boiling water - Activates the cocoa for a richer taste
  • All-purpose flour - Spoon and level for best results
  • Baking powder & baking soda - Helps the cake rise evenly
  • Salt - Balances the sweetness
  • Oil - Keeps the cake moist
  • Granulated sugar - Sweetens and helps create a tender crumb
  • Eggs - Room temperature works best
  • Vanilla extract - Adds warmth to the chocolate flavor
  • Buttermilk - Keeps the cake soft and tender

Milk Mixture

  • Evaporated milk - Adds creaminess without heaviness
  • Sweetened condensed milk - Sweet and rich
  • Chocolate milk - Brings the chocolate flavor into every bite

Chocolate Whipped Cream

  • Heavy whipping cream - Cold for best whipping
  • Powdered sugar - Lightly sweetens
  • Unsweetened cocoa powder - Chocolate flavor without extra sweetness
  • Vanilla extract - Rounds everything out

Instructions

Make the Cake

Preheat your oven to 350°F. In a small heat-safe bowl, whisk together the cocoa powder and boiling water until smooth. Set it aside to bloom.

Cocoa and hot water mixed together in mixing bowl.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Flour, baking soda, baking powder, and salt in a mixing bowl.

In a large bowl, use an electric mixer to beat the oil and sugar until fluffy.

Oil and sugar in mixing bowl.

Add the eggs and vanilla and mix just until incorporated. Pour in the bloomed cocoa mixture and mix again.

Cocoa powder in mixing bowl with other ingredients.

Add the dry ingredients and begin mixing.

Dry ingredients added to wet ingredients.

Once the batter thickens, pour in the buttermilk and mix until smooth. The batter should be thick but pourable.

Buttermilk added to dry mixture and chocolate mixture.

Pour the batter into an ungreased 9×13 baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Chocolate tres leches cake batter in 9x13 baking dish.

Once cooled, use a fork to poke holes all over the cake.

Baked chocolate tres leches cake in 9x13 baking dish.

Add the Milks

Whisk together the evaporated milk, sweetened condensed milk, and chocolate milk.

Slowly pour the mixture evenly over the cake.

Chocolate milk, evaporated milk, sweetened condensed milk poured over the top of chocolate cake.

Cover and refrigerate for at least 2 hours, or until the cake has absorbed the milk mixture.

Make the Chocolate Whipped Cream

In a large bowl, beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form. Spread evenly over the chilled cake.

Chocolate Whipped Cream Frosting in mixing bowl.

Dust with extra cocoa powder if desired and serve cold.

Frosted chocolate tres cake in baking pan.

Tips & Notes

  • Blooming the cocoa powder makes a noticeable difference in chocolate flavor, so don't skip that step
  • Do not grease the pan. The cake needs to cling to the sides to absorb the milk properly
  • For homemade chocolate milk, mix whole milk with chocolate syrup to taste
  • Mini chocolate chips or chocolate shavings make a great optional topping
A slice of chocolate tres leches on a spatula above full cake.

FAQs

Do I have to use chocolate milk?

Chocolate milk adds extra flavor, but you can make your own with milk and chocolate syrup if needed.

Can I make this ahead of time?

Yes. This cake is even better after chilling for several hours, making it perfect for make-ahead desserts.

Why does tres leches cake need to be chilled?

Chilling allows the milk mixture to fully soak into the cake and helps the whipped topping set.

Storage & Freezing

Refrigerator:
Cover and store in the fridge for up to 3 days.

Freezer:
For best results, freeze the cake before adding the milk mixture and whipped cream. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight, then add the milks and topping before serving.

A slice of chocolate tres leches cake on a plate, with a fork that has a bite of cake on it.

Serving Suggestions

  • Serve straight from the fridge for the best texture
  • Add fresh berries for a little contrast
  • Pair with coffee or espresso for a perfect dessert moment

Other Delicious Milky Cake Recipes

Recipe

A slice of chocolate Tres Leches cake on a plate, with a fork holding a bite.
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5 from 1 vote

Chocolate Tres Leches Cake (3 Milks)

A rich chocolate cake soaked in a sweet chocolate milk mixture and topped with fluffy chocolate whipped cream, served chilled for an easy make-ahead dessert.
Course Dessert
Cuisine American, Mexican
Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 12 slices
Calories 589kcal
Author Jessica Burgess

Ingredients

Cake:

  • ¾ cup unsweetened cocoa powder
  • 1 cup boiling water
  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup oil
  • 1 ⅔ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk

Milks:

  • 12 ounce can evaporated milk
  • 14 ounce can condensed milk
  • 1 cup chocolate milk

Chocolate Whipped Cream:

  • 1 ½ cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract

Instructions

For the Cake:

  • Preheat oven to 350°F. In a small, heat-proof bowl, whisk together the cocoa powder and boiling water until combined. Set aside to let the cocoa powder bloom.
  • In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set the bowl aside.
  • Use an electric mixer to mix the oil in sugar in a large bowl until fluffy. Add the eggs and vanilla extract and mix until the eggs are just incorporated. Mix in the cocoa and water mixture, then pour in the dry ingredients and continue mixing.
  • When the batter starts to get thick, pour in the buttermilk and mix until the batter is smooth. It should be thick and liquid.
  • Pour the batter into a non-greased, 9×13 baking dish or pan and bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
  • Once the cake has cooled, use a fork to prick holes all around the cake.

Milks:

  • Whisk the evaporated milk, condensed milk, and chocolate milk in a large bowl until combined. Pour the mixture over the cake, then cover with plastic wrap. Store in the refrigerator for at least 2 hours or until the milk mixture has been absorbed into the cake completely.

Chocolate Whipped Cream:

  • Beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract in a large bowl until stiff peaks form. Spoon the whipped cream over the cake, and spread it out evenly.
  • Dust the cake with extra cocoa powder, if desired, and serve chilled. Keep in the refrigerator for up to 3 days.

Video

Notes

Note: During testing this cake has baked well in one oven for 30 minutes, and another oven up to 40 minutes. After 30 minutes, check the center of the cake with a toothpick and if it comes out clean, it’s done. 

Nutrition

Serving: 1slice | Calories: 589kcal | Carbohydrates: 77g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 351mg | Potassium: 434mg | Fiber: 3g | Sugar: 58g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 2mg

Supper Cake

This Supper Cake is light, buttery, and kissed with cinnamon, and it's the kind of dessert our grandmothers made without fuss and always kept in their recipe boxes for a reason.

It’s one of those old-fashioned cake recipes seen at potlucks for years.

A slice of supper cake being pulled away from the rest of the cake.

It comes together in minutes, bakes up beautifully, and fills your kitchen with the sweetest, coziest aroma. If you're looking for a dependable "any night of the week" dessert, this one is ready to become a keeper.

If you’re looking for a cake recipe that is vintage yet great for serving a crowd, this Crack Cake recipe is always a hit, and this burnt sugar cake bakes up into a nice 9 x 13-sized cake.

Why You'll Love This Recipe

  • A quick, simple dessert that doesn't require fancy tools
  • Light and tender texture that won't leave you feeling overly full
  • Warm cinnamon flavor that feels nostalgic and comforting
  • Perfect for company or weeknights
  • Easy to customize with nuts or spice blends

Ingredients (with Notes)

Ingredients for supper cake recipe.
  • All-purpose flour - Provides the right structure for a soft crumb
  • Ground cinnamon - Divided between the batter and the finishing sprinkle
  • Baking powder - Helps the cake rise and stay fluffy
  • Salt - Balances the sweetness
  • Salted butter - Used in the batter and melted on top
  • Granulated sugar – Adds sweetness
  • Large eggs - Add richness
  • Vanilla extract - Adds warm flavor
  • Whole milk - Creates a smooth batter
  • Powdered sugar - Optional but lovely for presentation

Instructions

  • Prepare your pan. Preheat the oven to 375°F and spray a 9-inch round cake pan with nonstick spray.
  • Mix the dry ingredients. Whisk together the flour, baking powder, ½ tablespoon of cinnamon, and salt in a large bowl.
Dry ingredients in mixing bowl.
  • Cream the butter and sugar. In another bowl, beat 4 tablespoons of softened butter with the sugar until fluffy.
Butter and sugar in mixing bowl.
  • Add the wet ingredients. Mix in the eggs and vanilla, then pour in the milk until the mixture is smooth.
Milk and vanilla added to wet mixture.
  • Combine the wet and dry. Add the dry mixture to the wet one and stir until combined.
Wet ingredients and dry ingredients combined in mixing bowl.
  • Bake. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
Cake batter in round cake pan.
  • Finish and serve. Flip the cake onto a serving plate while it's still warm. Spread the remaining 4 tablespoons of butter on top, then sift powdered sugar and the remaining cinnamon (or if that’s too much, sprinkle on only 1 teaspoon) over the surface. Serve warm or at room temperature.
Supper cake in a round cake pan.

Tips & Notes

If you don't have cooking spray, butter the pan and lightly dust it with flour.
This makes a wonderful base recipe for experimenting with different add-ins.
Warm slices pair beautifully with vanilla ice cream.

A slice of supper cake on a plate with a fork taking a bite off of the end.

FAQs

What does a supper cake taste like?

It's lightly spiced, buttery, tender, and just sweet enough. It's the kind of cake that shows up at Sunday supper but is simple enough for a weeknight treat.

Can I freeze it?

Yes. Wrap the cake in plastic wrap and freeze it for up to two months. Thaw when ready and finish with cinnamon and powdered sugar before serving.

What variations can I try for supper cake?

Chopped walnuts or sliced almonds add texture.
Pumpkin pie spice creates a deeper warm spice flavor.
Caramel sauce drizzled on warm slices is always a win.

Storage & Freezing

Leftover cake keeps well on the counter for a day or two. Store in an airtight container in the refrigerator for up to a week. If you prefer to freeze it, wrap the cake tightly, then freeze for up to 2 months.

Serving Suggestions

Serve this cozy old-fashioned dessert recipe after Sunday supper, alongside coffee or tea, or warmed slightly with a scoop of ice cream. A light dusting of cinnamon sugar also makes a beautiful finishing touch.

More Vintage Recipes

Recipe

A slice of supper cake, being removed from rest of cake.
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Supper Cake

Supper cake is a light, buttery cinnamon cake that's simple to make and perfect for ending any meal on a cozy note.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Calories 318kcal
Author Jessica Burgess

Ingredients

  • 1 cup all-purpose flour
  • 1 Tablespoon ground cinnamon divided
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 Tablespoons salted butter softened and divided
  • ¾ cup granulated sugar
  • 2 large eggs room temp
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 cup powdered sugar

Instructions

  • Prepare your pan. Preheat your oven to 375°F and spray a 9-inch round cake pan with nonstick cooking spray.
  • Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, ½ Tablespoon cinnamon, and salt.
  • Cream your butter and sugar. In a separate large bowl, use an electric hand mixer to beat together 4 Tablespoons (½ stick) butter and sugar until fluffy.
  • Add your wet ingredients. Beat in the eggs and vanilla before adding the milk.
  • Combine the wet and dry. Add the dry ingredients to the wet and mix until well incorporated.
  • Bake. Pour the batter into the pan and bake uncovered for 20-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Flip, garnish, and serve. Use a serving plate or cake stand to flip the cake out of the pan. While the cake is still warm, spread 4 Tablespoons of butter over the top. Sift powder sugar over the cake and sprinkle with the remaining cinnamon. *See notes. Serve room temperature or slightly warm.

Video

Notes

  • Bake Time: Some have found that baking this cake for 30 minutes is ideal. However I find it’s too dry when it bakes that long. Baking for 21 minutes in my oven is perfect.
  • Cinnamon Topping: You may not need the remaining ½ tablespoon of cinnamon to sprinkle on top. I’ll usually just sprinkle on 1 teaspoon but it’s your preference.

Nutrition

Serving: 1slice | Calories: 318kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 265mg | Potassium: 65mg | Fiber: 1g | Sugar: 34g | Vitamin A: 437IU | Vitamin C: 0.04mg | Calcium: 85mg | Iron: 1mg

Black Forest Poke Cake

If you grew up loving Black Forest Cake with rich chocolate layers, sweet cherries, and fluffy whipped cream, then you are going to adore this easy poke cake version.

A slice of black forest poke cake on a spatula, resting above rest of cake.

It keeps all of that classic nostalgic flavor but transforms it into a simple 9 x 13 dessert that comes together with very little effort. It is chilled, creamy, and perfect for serving after dinner or bringing to a get-together.

This recipe is one of my go-to desserts for a potluck, especially when you need something dependable.

Why You Will Love This Recipe

  • It starts with a boxed cake mix but tastes like it came from a bakery. Like this better than anything cake, which also uses a boxed chocolate cake mix.
  • Chilled and creamy for a refreshing treat.
  • Every bite has chocolate fudge, cherry filling, and whipped cream.
  • Optional Kirsch adds a traditional Black Forest touch.
  • Easy for beginners yet impressive for guests.

Ingredients With Notes

Labeled ingredients for black forest poke cake.
  • Chocolate cake mix – Use your favorite brand for the richest flavor.
  • Whole milk – This creates a richer cake than water.
  • Oil – Canola or vegetable oil both work well.
  • Eggs – These help give the cake structure and moisture.
  • Kirsch, optional – Adds authentic cherry aroma.
  • Fudge topping – Pipes easily at room temperature.
  • Cherry pie filling – The classic sweet and tart layer.
  • Heavy whipping cream powdered sugar and vanilla – Whipped together for homemade whipped topping.

Instructions

  • Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
  • Combine the cake mix, milk, oil, and eggs in a large bowl. Mix until the batter is smooth.
Cake mix, oil and egg in mixing bowl.
  • Pour the batter into your baking dish and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Cake batter in baking pan.
  • Use the end of a wooden spoon to poke holes across the cooled cake.
  • Brush Kirsch over the top if you choose to use it.
  • Pipe fudge sauce into each hole until filled.
Baked chocolate cake with holes poked in the top.
  • Spread the cherry pie filling evenly over the cake.
Cherry pie filling poured over the top of a baked chocolate cake.
  • Whip the heavy cream powdered sugar and vanilla until stiff peaks form then spread it over the cherry layer.
Homemade whipped cream in glass mixing bowl.
  • Cover the cake and refrigerate for at least 2 hours.
Homemade whipped cream spread on top of black forest poke cake.
  • Add chocolate shavings or maraschino cherries before serving if you like.
Black Forest Poke Cake topped with cherries, and chocolate shavings.

Tips and Notes

• Room temperature fudge works perfectly for piping.
• Cool Whip can replace the homemade whipped cream for convenience.
• This cake is best served chilled.

FAQs

Can I skip the Kirsch?

Yes. The cake is delicious without it but the Kirsch adds authentic Black Forest flavor.

Can I use water instead of milk?

Yes but milk creates a richer texture.

Can I change the topping?

You can. Extra whipped cream chocolate drizzle or shaved chocolate all work nicely.

A slice of Black forest poke cake on a plate.

Storage and Freezing

  • Refrigerator – Store the finished cake for up to three days.
  • Freezer – Freeze the baked cake layer only before adding toppings. Wrap it well and store for up to three months then thaw overnight before assembling.

Serving Suggestions

This cake is wonderful for potlucks family gatherings, holidays, summer cookouts, and birthdays. Serve it chilled for the best texture and flavor.

More Vintage Recipes

  • Old Fashioned Desserts Everyone Knows and Loves features cake recipes that have been passed down for generations, yet still show up at gatherings today.
  • Blueberry Dump Cake is an easy dessert featuring layers of blueberry filling, cake mix, and butter, then baked until golden and bubbly. 
  • Cherry Dump Cake uses a few simple ingredients, and bakes into a warm, buttery cake with a sweet and slightly tart cherry filling.
  • This Dump Cake Recipe is an old-fashioned recipe that is known for its delicious simplicity and consistent results every time.

Recipe

A slice of black forest poke cake on a plate.
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Black Forest Poke Cake

This Black Forest Poke Cake is a rich and creamy chocolate dessert filled with fudge and cherries and topped with homemade whipped cream for the perfect chilled treat.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 slices
Calories 574kcal
Author Jessica Burgess

Ingredients

  • 1 box chocolate cake mix 13.25-ounce
  • 1 cup whole milk
  • ½ cup oil
  • 3 large eggs
  • ¼ cup Kirsch optional
  • 1 cup fudge topping
  • 20 ounce can cherry pie filling
  • 2 cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray and set aside.
  • In a large mixing bowl, combine the chocolate cake mix, milk, oil, and eggs, and use an electric mixer to mix everything together until the cake batter is smooth.
  • Pour the batter into the greased baking dish, and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
  • Once the cake has cooled, use the end of a wooden spoon to poke holes about 1 inch apart around the cake. Brush the Kirsch over the top of the cake, optional.
  • Fill a piping bag with the fudge topping and pipe it into each hole until full, then spread the cherry pie filling on top.
  • In a medium or large mixing bowl, use an electric mixer to mix the heavy whipping cream, powdered sugar, and vanilla extract until stiff. Carefully spread the whipped cream over the cherry pie filling.
  • Cover the cake with plastic wrap and chill for 2 hours. Top with chocolate shavings or maraschino cherries, if desired, and serve chilled.

Video

Notes

Room temperature fudge works perfectly for piping.
Cool Whip can replace the homemade whipped cream for convenience.
This cake is best served chilled.

Nutrition

Serving: 1slice | Calories: 574kcal | Carbohydrates: 63g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 427mg | Potassium: 324mg | Fiber: 2g | Sugar: 30g | Vitamin A: 774IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 2mg

Mom’s Snickerdoodle Cookies

Some recipes just feel like home, and these snickerdoodles will always remind me of my mom's kitchen. Her handwritten recipe card is one I've seen for years, and even though she’s made a couple of tiny updates, like swapping in butter for shortening and adding vanilla, it has only gotten better.

Snickerdoodle cookies on a vintage plate.

These cookies bake up soft, cinnamon-coated, and full of that classic tang you can only get from a true old-fashioned snickerdoodle.

Whether you decide not to chill the dough (flatter cookie), to chill for a couple of hours, or even overnight (puffier cookie), they turn out beautifully every time.

Why You'll Love This Recipe

  • It’s a recipe that my mom has made for years, and she was kind of enough to let me share it with you all.
  • Soft, chewy centers with lightly crisp cinnamon-sugar edges
  • Simple pantry ingredients that come together quickly
  • Dough can chill for 2 hours or overnight – or opt out of chilling and still get a tasty but flatter cookie.
  • Makes about 30 cookies
  • Nostalgic flavor straight from a well-loved recipe card

Ingredients (with Notes)

Here's what goes into my mom's snickerdoodles, and why each ingredient matters:

Labeled ingredients for how to make snickerdoodle cookies.
  • Butter: Using butter gives these cookies a warm, rich flavor that shortening doesn't. It also helps them spread just slightly for that soft-in-the-center texture.
  • Sugar: Granulated sugar sweetens the dough and helps the outside caramelize lightly once rolled in cinnamon sugar.
  • Eggs: These bind the dough and keep the cookies soft as they bake.
  • Vanilla: My little addition! Vanilla adds warmth and rounds out the cinnamon flavor.
  • Flour: All-purpose flour gives the cookies structure.
  • Cream of Tartar: This is what sets a snickerdoodle apart from a regular sugar cookie. It adds that signature tang and helps create the soft, pillowy texture.
  • Baking Soda: Works with the cream of tartar to help the cookies puff up.
  • Salt: Just a little, to balance the sweetness.
  • Cinnamon Sugar Mixture: I use about ¼ cup total, and it coats the cookies perfectly. This gives them their iconic flavor and golden-speckled edges.

Instructions

Here's how the recipe comes together…

  • Cream the butter and sugar until it's light and fluffy.
  • Add the eggs and vanilla and mix until smooth.
Butter, sugar and eggs in mixing bowl.
  • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Flour, baking soda and salt in sifter over mixing bowl.
  • Add the dry ingredients to the wet mixture and stir until a soft dough forms.
Dry ingredients mixed in with wet in mixing bowl.
  • Roll the dough into balls the size of walnuts.
  • Roll each dough ball in the cinnamon-sugar mixture until completely coated.
Snickerdoodle cookie dough ball in cinnamon sugar mixture in bowl.
  • Place the coated dough balls on a tray or plate and chill for at least 2 hours. (Overnight works great too, I've done it both ways!) Actually, you can skip chilling the cookies altogether if you want but do know they’ll turn out flat. I’ve provided photos of both styles below so you can see the difference.
Snickerdoodle cookie dough balls in container.
  • When ready to bake, preheat the oven to 400°F.
  • Place dough balls on an ungreased cookie sheet, leaving space for spreading.
Snickerdoodle cookie dough balls on a baking sheet.
  • Bake 8-10 minutes, or until the edges are just barely golden and the centers look set. My mom and I find that 9 minutes and 30 seconds is the sweet spot.
  • Let cool on the tray for a minute before transferring to a cooling rack.

To Chill or Not to Chill

If you’re in a hurry or you prefer flatter snickerdoodles, you may choose to skip chilling the dough balls. However, if you want a puffier cookie, chilling is best. Here’s an example of not chilling (flatter cookie) and chilling the dough (fluffier cookie).

Two photos, showing a thin snickerdoodle and a puffier snickerdoodle, due to chilling.

In the image below, the cookie on top has been chilled for 2+ hours. The cookie on bottom was baked right after mixing, without chilling.

Two cookies on baking sheet, to show what chilling and not chilling results look like in snickerdoodles.

Tips & Notes

  • If the dough feels too sticky to roll, chill it for 20 minutes first.
  • Slight underbaking keeps them soft; they'll continue to firm up on the baking sheet.
  • Want bigger cookies? Roll larger balls and add an extra minute to the bake time.
Hand holding snickerdoole cookie that has a bite taken out of it.

FAQs

Can I freeze snickerdoodle cookie dough?

Yes! Roll in cinnamon sugar first, freeze on a tray, then store in a freezer bag. Bake from frozen, adding a minute or two.

Is cream of tartar necessary for snickerdoodles?

For a true snickerdoodle, yes. It's what gives them their iconic flavor.

Can I use margarine or shortening instead of butter?

You can. But butter gives the best flavor.

Storage & Freezing

Store in an airtight container for 4 days.
Freeze baked cookies for up to 3 months.
You can also freeze dough balls to bake later.

Serving Suggestions

Serve warm with milk or hot cocoa, or pack them in lunchboxes, cookie tins, or holiday trays. These are the cookies everyone reaches for first.

More Vintage Recipes To Try

  • Old Fashioned Desserts Everyone Knows and Loves features old-fashioned cake recipes that have been passed down for generations and still show up at gatherings today.
  • Blueberry Dump Cake is an easy dessert made by layering blueberry filling, cake mix, and butter, then baking until golden and bubbly. 
  • Cherry Dump Cake uses a few simple ingredients, and bakes into a warm, buttery cake with a sweet and slightly tart cherry filling.
  • This Dump Cake Recipe is an old-fashioned recipe that is known for its simplicity and consistent results every time.

Recipe

Stacked snickerdoodle cookies on a vintage plate.
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Mom’s Snickerdoodle Cookies

Soft cinnamon-sugar-coated snickerdoodles made from my mom's handwritten recipe that bake up tender in the center and lightly crisp on the edges.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Optional Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 30 cookies
Calories 140kcal
Author Jessica Burgess

Ingredients

  • 1 cup butter softened
  • 1 ½ cups white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cinnamon sugar mixture: ¼ cup sugar + 1 tablespoon cinnamon

Instructions

  • Cream 1 cup softened butter with 1 ½ cups sugar until the mixture is light and fluffy. Add 2 eggs and 1 teaspoon vanilla and mix again until everything is smooth.
    Butter, sugar and eggs in mixing bowl.
  • In a separate bowl, sift together 2 ¾ cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt.
    Flour, baking soda and salt in sifter over mixing bowl.
  • Add the dry mixture to the butter mixture and stir until a soft cookie dough forms.
    Dry ingredients mixed in with wet in mixing bowl.
  • In a small bowl, mix ¼ cup sugar with 1 tablespoon cinnamon to make the cinnamon sugar.
  • Roll the cookie dough into walnut-sized balls, then roll each ball in the cinnamon sugar until completely coated.
    Snickerdoodle cookie dough ball in cinnamon sugar mixture in bowl.
  • Place the coated dough balls on a plate or tray and chill for at least 2 hours. Overnight chilling also works perfectly. (Or, if you prefer a flatter cookie or don’t have a lot of time, you can skip chilling.)
    Snickerdoodle cookie dough balls in container.
  • When ready to bake, preheat the oven to 400°F.
  • Arrange the chilled dough balls on an ungreased baking sheet, leaving at least 2 inches of space for spreading.
    Snickerdoodle cookie dough balls on a baking sheet.
  • Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers look set. (We find 9 minutes and 30 seconds in the sweet spot.)
  • Allow the cookies to cool on the baking sheet for a minute, then move them to a wire rack to finish cooling.
    Snickerdoodles stacked on plate and cooling on wire rack.

Video

Notes

See the post for examples of a flatter cookie when the dough isn’t chilled. 
I’ve baked the cookies as well, and have frozen them, and they’re still delicious. Just remove from the freezer, and allow time to thaw.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 205IU | Calcium: 5mg | Iron: 1mg

Red Velvet Sheet Cake with Ermine Frosting

This red velvet sheet cake is an old-fashioned, vintage cake recipe that’s one of those easy, no-fuss desserts you can bake for birthdays, holidays, or any occasion. It's soft, velvety, beautifully red, and topped with the dreamiest ermine frosting.

A slice of red velvet cake, topped with Ermine frosting on a plate.

Why You'll Love This Recipe

  • So moist and tender, thanks to buttermilk and oil
  • Ermine frosting is silky, whipped, and not overly sweet
  • Easy to make in one 9×13 pan
  • Perfect for parties, potlucks, and holidays
  • Even better, the next day

Ingredients (with Notes)

Labeled ingredients on counter to make red velvet sheet cake and ermine frosting.

For the Cake

  • All-purpose flour - Gives structure and softness.
  • Unsweetened cocoa powder - Adds that subtle red velvet flavor.
  • Baking soda - Helps the cake rise.
  • Kosher salt - Balances sweetness.
  • Granulated sugar - Adds sweetness and moisture.
  • Vegetable oil - Keeps the crumb super soft.
  • Large eggs - Room temperature blends best.
  • Pure vanilla extract - Enhances flavor.
  • White vinegar - Reacts with baking soda and boosts the red color.
  • Red food color - 1 ounce of red food coloring liquid, or if using gel, it’s more concentrated so start with 1 teaspoon and see if that gives you a vibrant red. My recipe tester used all of the 1-ounce Wilton red gel icing color and said it turned out great.
    I have used Great Value brand of the red gel tubes, and only used one (.67 ounce tube) and it worked great. It was a darker red but still great.

    Remember that mixing flour, milk, and cocoa in will dilute the color. Adding too much red can make the cake turn dark/black.
  • Buttermilk - Adds tang, richness, and moisture.

For the White Ermine Frosting

  • All-purpose flour - Thickens the cooked milk base.
  • Whole milk - Helps create that pudding-like mixture.
  • Unsalted butter - Softened so it whips up beautifully.
  • Granulated sugar - Sweetens without making the frosting heavy.
  • Vanilla - Adds classic flavor.

Tools & Supplies

  • Measuring cups and spoons
  • 9×13-inch baking pan
  • Cooking spray
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Rubber spatula
  • Saucepan
  • Cooling rack
  • Offset spatula

Instructions

  • Preheat the oven to 350°F and spray a 9×13-inch pan with cooking spray.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Dry ingredients in mixing bowl: flour, cocoa powder baking soda, and kosher salt.
  • In a large bowl, beat the sugar and oil until smooth, about 1 minute. Add the eggs one at a time, mixing fully between each.
Sugar, oil and eggs in mixing bowl.
  • Stir in the vanilla, vinegar, and red food coloring until evenly combined.
Vanilla and red food coloring in cake batter in mixing bowl.
  • Add half the flour mixture, mix lightly, then stir in the buttermilk. Add the remaining flour and mix just until combined. Avoid overmixing.
Dry, flour mixture added to red cake batter in mixing bowl.
Buttermilk added to cake batter in mixing bowl.
  • Pour into the prepared pan and spread evenly.
Red velvet cake batter in 9x13 baking dish.
  • Bake for 35-45 minutes, or until a toothpick comes out clean or with a few crumbs.
  • Cool completely in the pan for 1-2 hours.
Baked red velvet sheet cake in 9x13 baking pan.

How to Make Ermine Frosting

  • In a small saucepan, whisk together the flour and milk over medium heat. Cook, whisking constantly, until thickened to a pudding-like texture, 3-5 minutes.
Ermine white frosting in sauce pan to cook on stove.
  • Transfer to a bowl and let cool completely, 45-60 minutes.
  • In a large bowl, beat the softened butter and sugar for 2-3 minutes until fluffy. Add vanilla.
Vanilla, butter and sugar in mixing bowl for ermine frosting.
  • With the mixer running, add the cooled flour mixture one spoonful at a time.
  • Continue beating until smooth, silky, and whipped.
  • Spread onto the cooled cake. Slice and enjoy.
White ermine frosting piped on to red velvet cake.

Tips & Notes

  • A light-colored aluminum pan bakes this cake most evenly. I also baked in a dark metal pan at 325°F and baked it for 40 minutes.
  • The milk mixture should be thick like smooth pudding.
  • Let the milk mixture cool fully before adding it to the butter.
  • Ermine frosting should feel light, airy, and not overly sweet.
  • The cake actually tastes better the next day.
Red velvet cake topped with ermine frosting and cut in to servings.

FAQs

How do you store red velvet cake with ermine frosting?

Store the cake covered at room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 5 days. Let slices sit at room temp for about 20 minutes before serving.

Can I make this red velvet sheet cake ahead of time?

Yes. The cake can be baked a day in advance. Once cooled, keep it tightly covered. Frost the day of serving for the freshest texture. The assembled cake also keeps beautifully overnight.

Can I freeze this red velvet cake?

You can freeze the unfrosted cake. Wrap tightly and freeze for up to 2 months. Thaw at room temperature, then frost with ermine frosting. Ermine frosting doesn't freeze well on the cake, so freeze the cake only.

Why use ermine frosting instead of cream cheese frosting?

Ermine frosting is lighter, fluffier, and less sweet. It was actually the original frosting used for red velvet cake. If you want a whipped, silky texture without a heavy sugary finish, ermine is perfect.

More Vintage Recipes

Recipe

A slice of red velvet sheet cake topped with Ermine frosting, sitting on a plate.
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Red Velvet Sheet Cake with Ermine Frosting

A soft and tender red velvet sheet cake topped with silky and lightly sweet ermine frosting that is perfect for holidays, birthdays, or anytime you want a classic red velvet treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings 12 slices
Calories 642kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¾ cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon distilled white vinegar
  • 1 ounce container red food color See notes for food coloring liquid/gel differences.
  • 1 cup buttermilk room temperature

For the White Ermine Frosting:

  • 5 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup unsalted butter 2 sticks, 16 tablespoons – softened to room temperature
  • 1 ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat your oven to 350°F and spray a 9×13-inch baking pan with nonstick cooking spray.
  • In a medium mixing bowl, whisk together 2 ½ cups all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt until combined. Set aside.
    Dry ingredients in mixing bowl: flour, cocoa powder baking soda, and kosher salt.
  • In a large mixing bowl, beat 1 ¾ cups granulated sugar and 1 cup vegetable oil until smooth, about 1 minute. Mix in 3 large eggs, one at a time, until thoroughly combined.
    Sugar, oil and eggs in mixing bowl.
  • Stir in 1 tablespoon pure vanilla extract, 1 tablespoon white vinegar, and (1) 1-ounce container of red food coloring until the batter is a rich, even red.
    Vanilla and red food coloring in cake batter in mixing bowl.
  • Add half of the flour mixture to the batter, mixing just until mostly combined. Pour in 1 cup room temperature buttermilk and mix gently until incorporated. Add the remaining flour mixture and mix just until the batter is smooth, with no dry streaks remaining. Avoid overmixing the batter.
    Dry, flour mixture added to red cake batter in mixing bowl.
  • Pour the batter into your prepared 9×13 baking pan and spread it out evenly.
    Red velvet cake batter in 9x13 baking dish.
  • Bake for 35-45 minutes, or until a cake tester or toothpick inserted into the center comes out clean or with just a few soft crumbs.
    Baked red velvet sheet cake in 9x13 baking pan.
  • Set the pan on a wire rack and let the cake cool completely in the pan, about 1-2 hours.

For the Ermine Frosting Recipe

  • To make the ermine frosting, whisk 5 tablespoons of all-purpose flour and 1 cup whole milk in a small saucepan over medium heat. Whisk constantly while it cooks until the mixture thickens to a pudding-like consistency, about 3-5 minutes.
    Ermine white frosting in sauce pan to cook on stove.
  • Let the cooked flour and milk mixture cool completely at room temperature, about 45 minutes to 1 hour, until it feels cool to the touch. For quicker cooling, transfer to a shallow bowl and stir occasionally while it sits. Make sure the mixture is completely cool before using it, or the frosting will melt.
  • Once the flour and milk mixture has cooled completely, beat 1 cup (2 sticks) of softened unsalted butter and 1 ¼ cups of granulated sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Add 2 teaspoons pure vanilla extract, then gradually add the cooled milk mixture one spoonful at a time while beating continuously until thoroughly combined and smooth.
    Vanilla, butter and sugar in mixing bowl for ermine frosting.
  • Beat for 2-3 minutes until silky, smooth, and spreadable. The texture should appear whipped, creamy, and light.
    White ermine frosting piped on to red velvet cake.
  • Spread the frosting over the fully cooled red velvet sheet cake with an offset spatula, slice, and ENJOY!
    Red velvet cake topped with ermine frosting and cut in to servings.

Video

Notes

Red food color - 1 ounce of red food coloring liquid or if using gel, it’s more concentrated so start with 1 teaspoon of gel, and see if that gives you a vibrant red. My recipe tester used all of the 1 ounce Wilton red gel icing color and said it turned out great (as seen in images here on recipe).
I have used Great Value brand of the red gel tubes, and only used one (.67 ounce tube) and it worked great. It was a darker red but still great.
Remember that mixing flour, milk, and cocoa in will dilute the color. Adding too much red can make the cake turn dark/black.
Dark Metal Pan: I’ve also tested this cake in a dark, metal pan, and baked it at 325°F for 40 minutes.

Nutrition

Serving: 1slice | Calories: 642kcal | Carbohydrates: 75g | Protein: 6g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 236mg | Potassium: 125mg | Fiber: 1g | Sugar: 52g | Vitamin A: 599IU | Calcium: 65mg | Iron: 2mg

Peanut Butter Fudge with Condensed Milk

Peanut Butter Fudge with Condensed Milk: Using only 3 ingredients, this easy fudge recipe is an easy dessert for the holidays or any time of year!

Quick Overview: Cook this sweet treat on the stovetop or use the microwave, and then simply chill for a couple of hours, similar to how we make this cookie dough fudge!

stack of peanut butter fudge on white plate

Why You’ll Love This Recipe

  • This easy peanut butter fudge recipe only requires 3 ingredients, all of which you can keep on hand for a last-minute easy dessert!
  • This homemade fudge recipe is delicious any time of year but is the perfect holiday treat during the holiday season for a dessert table or charcuterie board, sitting next to this Biscoff fudge and this peanut brittle recipe!
  • If you’re a peanut butter lover, then you’ll adore this great recipe when that sweet tooth hits! Simply grab a small piece and you’ll be set!
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Ingredients

Three ingredients, that’s it! That’s all that’s required! But feel free to add the sea salt flakes as well for a nice salty and sweet contrast!

ingredients for peanut butter fudge on table

See the full, printable recipe card toward the bottom of this post for full ingredients and instructions all in one place!

  • 14 ounces can of sweetened condensed milk
  • 11 ounces white chocolate (I’ve used 13 ounces as well in the past – if your package comes in 13 ounces, and it turns out great too. However, when I use white chocolate chips, the bags are usually in 11 ounces, and that works great too!)
  • ⅔ cup creamy peanut butter
  • sea salt flakes, optional

Instructions for This 3 Ingredient Fudge

In just a few simple steps, this old-fashioned peanut butter fudge is ready for the refrigerator to cool! You also have a choice of how to melt the ingredients; either by stove-top or with the microwave. See both instructions below!

  1. Grease or line with parchment paper or wax paper, an 8-inch square baking tin.  Set aside.

Stove-Top Method – Preferred Method

I’ve found that in recent years, white chocolate chips aren’t melting as well in the microwave, and I have better luck with the stovetop method.

If you prefer to melt the ingredients on the stovetop, here’s how to do that:

  1. Create a double boiler by placing a mixing bowl over a saucepan with simmering water, ensuring the bottom of the bowl doesn't come into contact with the water. 

    Add in the white chocolate first, melting the chips completely. Then, add the condensed milk, and peanut butter.  Stir (I prefer using a silicone spatula for easy stirring/scraping the sides of the bowl. Stir until melted, then remove from heat.

Microwave Method

If you’d like to melt the ingredients, making microwave peanut butter fudge, here’s how:

  1. Add the condensed milk, white chocolate, and peanut butter to a microwave-safe bowl.  Microwave in 30-second blocks, stirring each time, until the chocolate has melted.
ingredients in bowl for fudge
Put ingredients in bowl.
ingredients melted in bowl
Melted and mixed.
  1. Pour the fudge mixture into the square pan and spread evenly in the bottom of the pan. If desired, sprinkle with the sea salt flakes, and then place in the fridge to set for 2 hours.
Fudge batter in baking dish
Pour in baking pan.
fudge in baking dish
Spread evenly in pan.
  1. Once the fudge has set, slice with a sharp knife and enjoy!
hardened fudge on counter
Hardened fudge.
fudge sliced in to squares
Slice into tiny pieces.
sliced peanut butter fudge on table

Substitutions

  • We used creamy peanut butter for a creamy texture but you can use crunchy peanut butter if you prefer!
  • This creamy peanut butter fudge is best made with a good quality eating chocolate, but white cooking chocolate (such as white chocolate chips) can also be used.

Variations

  • For something different, the creamy fudge could be sprinkled with chopped peanuts before placing in the fridge.
  • Crushed Oreos would also be delicious mixed in, like in my Oreo fudge recipe.
  • You can also add a splash of vanilla extract if you prefer but it’s not necessary!
plate of peanut butter fudge pieces on plate

Storage

If you have leftover fudge, you can store it in an airtight container, a plastic zip top bag or cover with plastic wrap or aluminum foil, and store in the refrigerator for up to 1 week. Then, simply grab a small bite for a delicious treat when you’re ready.

Recipe FAQs

How do you make condensed milk fudge set?

Simply chill in the refrigerator for at least 2 hours.

Why is my condensed milk fudge grainy?

If you have grainy fudge, this could be because the ingredients were not mixed well before chilling or because the chocolate seized. This can happen from overcooking or if water somehow got in to the mixture.

Can you freeze peanut butter fudge?

Yes! Freeze in an airtight container or plastic, sealable bag for up to 2 months.

More Recipes You’ll Love

If you love simple no-bake dessert recipes like this delicious fudge, then you’ll also love our no bake cookies, no bake peanut butter pie, and these no bake peanut butter chocolate bars. Or, if you love baking with condensed milk, this brownie recipe with condensed milk is a great option.

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

squares of peanut butter fudge on white plate
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Peanut Butter Fudge with Condensed Milk

Peanut Butter Fudge with Condensed Milk: Using only 3 ingredients, this easy fudge recipe is an easy dessert for the holidays or any time of year!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 2 hours
Total Time 2 hours 15 minutes
Servings 36 pieces
Calories 119kcal
Author Jessica Burgess

Ingredients

  • 14 ounces can of sweetened condensed milk
  • 11 ounces white chocolate chips
  • ⅔ cup peanut butter
  • sea salt flakes optional

Instructions

  • Grease or line with parchment paper an 8 inch square baking tin.  Set aside.

Stove Top Method – Preferred

  • I've found this this method works best for me, since white chocolate chips haven't been melting well in the microwave for the last few years.
    Stove-Top Method: place a mixing bowl over a saucepan with simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water.  Add the white chocolate chips and stir constantly (using a silicone spatula works best) until almost all of the chocolate has just melted. Add the condensed milk and peanut butter.  Mix in, and then remove from heat. DO NOT overcook.

Microwave Method

  • Add the condensed milk, white chocolate and peanut butter to a microwave safe bowl.  Microwave in 30 second blocks, stirring each time, until the chocolate has melted.

Chill

  • Pour the melted mixture into the prepared pan. If desired, sprinkle with the sea salt flakes, and then place in the fridge to set for 2 hours.
  • Once the fudge has set, slice with a sharp knife and enjoy!

Video

Notes

The original recipe called for 13 ounces of white chocolate but I’ve found that I prefer using white chocolate chips and those come in 11 ounce bags, so using just one bag of chips works great. 

Nutrition

Serving: 1piece | Calories: 119kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 44mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 0.1mg

Grandma’s Christmas Cookies

My grandma’s Christmas cookies were my absolute favorite thing she made. Now, her egg custard was a close second but there was something about only being able to get these cookies one day of the year.

Cookies made with cherries, dates and walnuts, stacked on a vintage plate.

These cookies are the kind you tuck into holiday tins for friends, enjoy with afternoon coffee, or sneak warm off the cooling rack when no one's looking.

Why You'll Love This Recipe

  • Classic, nostalgic flavor that tastes like Christmas at Grandma's
  • A soft and slightly chewy cookie with pops of cherry and nutty crunch
  • Easy to mix by hand and perfect for holiday gifting
  • Freezer friendly and great for cookie exchanges

Ingredients (with Notes)

  • All-purpose flour - Gives the cookies structure and keeps them soft.
  • White granulated sugar - Sweetens and helps them bake up lightly golden.
  • Baking powder & baking soda - Helps the cookies rise and stay tender.
  • Salt - Balances the sweetness.
  • Shortening - Creates that classic, soft old-fashioned texture.
  • Eggs - Helps bind the dough.
  • Milk - A small amount adds moisture and helps everything come together.
  • Vanilla extract - Adds warmth and depth.
  • Maraschino cherries - Drained and chopped to keep the dough from turning pink while adding sweet, festive bites.
  • Walnuts - Adds crunch and nuttiness.
  • Pitted dates - Chopped for chewy sweetness in every bite.

Instructions

Preheat your oven to 350°F and line your cookie sheets with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the shortening and work it into the dry ingredients using a fork or clean hands until the mixture resembles soft crumbs. Set aside.

Flour, salt, baking powder and soda and shortening in mixing bowl.

In a small bowl, whisk together the eggs, milk, and vanilla.

Eggs, milk, and vanilla in mixing bowl.

Pour the wet mixture into the dry ingredients and stir with a spoon until a thick dough forms.

Cookie dough mixed in mixing bowl.

Stir in the walnuts and chopped dates.

Walnuts and chopped dates in mixing bowl with cookie dough.

Place the drained cherries on a paper towel to remove extra moisture, then chop them into small pieces. Add the cherries to the dough and gently fold them in so the color doesn't smear.

Chopped, drained cherries in cookie dough.

Use a tablespoon of dough or a cookie scoop to form balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.

Cookie dough balls on cookie sheet.

Bake for 9 to 11 minutes or until the bottoms begin to turn golden. (You can see how the cookie below is showing a little golden around the edges. This is perfect.)

Let the cookies rest on the baking sheet for one minute before transferring them to a cooling rack.

Baked Grandma's Christmas cookies on baking sheet.

Tips & Notes

  • Make sure the cherries are well drained to keep the dough from turning pink.
  • Shortening keeps the texture soft and tender, just like Grandma made them.
  • A cookie scoop helps keep the cookies the same size for even baking.

FAQs

Can I use butter instead of shortening?

It will change the texture slightly and make the cookies spread a bit more, but it will still work. Grandma used Crisco, so I use Crisco.

Can I leave out the nuts?

Yes. The cookies will still bake beautifully without walnuts.

Can these be frozen?

Absolutely. Freeze baked cookies or freeze the dough in scoops to bake later.

Cherry, dates, walnuts cookies on vintage plate.

Storage & Freezing

Store the cookies in an airtight container at room temperature for 3 to 5 days. To freeze, place cooled cookies in a freezer bag or airtight container for up to 3 months. Thaw at room temperature when ready to enjoy.

Serving Suggestions

These make wonderful additions to Christmas cookie trays and holiday dessert buffets. Enjoy them with a mug of coffee, hot cocoa, or spiced tea. They're also perfect for gifting in a festive tin lined with parchment paper.

Hand holding Christmas cookie.

More Christmas Recipes

If you need more Christmas recipes, I have so many fun cakes, pies, side dishes, and enough cookies to celebrate “12 Days of Cookies.” Here are recent Christmas recipes you’ll love…

Recipe

Cookies with cherries, dates and walnuts, stacked on vintage plate.
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Grandma’s Christmas Cookies

My grandma's christmas cookies were made using dates, maraschino cherries and walnuts! Beautiful for Christmas and easy enough for a big cookie platter.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 30 cookies
Calories 160kcal
Author Jessica Burgess

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup white granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup shortening I used Crisco
  • 2 eggs
  • 2 tablespoons milk I used whole but 2% will work.
  • 1 teaspoon vanilla extract
  • ½ cup maraschino cherries drained & stems removed, then chopped
  • 1 cup walnuts chopped
  • 1 cup pitted dates chopped

Instructions

  • Preheat oven to 350°F and line cookie sheets with parchment paper.
  • In a large mixing bowl, add 2 ½ cups all-purpose flour, 1 cup white granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix together to combine.
  • Add ¾ cup shortening to the dry mixture. Use a fork or clean hands to work it into the mixture until it looks crumbly. Set aside.
    Flour, salt, baking powder and soda and shortening in mixing bowl.
  • In a small mixing bowl, whisk together 2 eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until a thick dough forms.
    Eggs, milk, and vanilla in mixing bowl.
  • Stir in 1 cup chopped walnuts and 1 cup chopped, pitted dates.
    Walnuts and chopped dates in mixing bowl with cookie dough.
  • Place ½ cup maraschino cherries (stems removed and drained) on a paper towel to remove excess moisture, then chop them into small pieces. Gently fold the chopped cherries into the dough, being careful not to smear the color.
    Chopped, drained cherries in cookie dough.
  • Use a cookie scoop or tablespoon to scoop out about 1 tablespoon of dough per cookie. Place dough balls on the prepared baking sheet, leaving about 2 inches between each one.
    Cookie dough balls on cookie sheet.
  • Bake for 9 to 11 minutes, or until the bottoms of the cookies begin to turn golden. Let them rest on the baking sheet for one minute before transferring them to a cooling rack.
    Baked Grandma's cookies on cookie sheet.
  • Store in an airtight container for 3 to 5 days.
    Cherry, dates, walnuts cookies on vintage plate.

Video

Notes

Stirring and mixing with a spoon, rather than a hand mixer, gives these cookies my preferred texture. 

Nutrition

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 77mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

Chocolate Chip Cookie Pie

This Chocolate Chip Cookie Pie feels a little old-fashioned yet it’s completely easy to pull together. It bakes up with a golden, crisp top and a gooey, fudgy center that tastes just like a warm chocolate chip cookie tucked inside a buttery pie crust. If you grew up loving those church cookbook "Toll House pies," this will take you right back.

A cake spatula holding a piece of cookie pie above the rest of the pie in the pie plate.

It comes together in one bowl, uses simple pantry ingredients, and is the kind of dessert everyone is excited about when it comes to the table. Serve it warm with a scoop of vanilla ice cream, and you've got a crowd favorite every single time. Or, for all your favorite chocolate chip flavors and then some, this chocolate chip cake is another great alternative. It's topped with a fluffy brown sugar buttercream and finished with a rich chocolate fudge drizzle. Yum!

Why You'll Love This Recipe

  • Tastes like a soft, gooey chocolate chip cookie baked inside a pie crust.
  • Uses simple ingredients you probably already have.
  • Comes together in about 15 minutes before baking.
  • Perfect for holidays, potlucks, and Sunday suppers.
  • Easy to customize with nuts or different chocolate chips.

Ingredients (with Notes)

Labeled ingredients on counter to make chocolate chip cookie pie.
  • Store-bought pie crust - Any brand works. The brand used here was the Bake House Creations crust from Aldi.
  • Salted butter - Melted butter gives the filling its fudgy, cookie-like texture.
  • Granulated sugar - Adds sweetness and helps create that lightly crisp top.
  • Brown sugar - Use light or dark. Dark brown adds a deeper molasses flavor.
  • Egg + yolk - Creates a rich filling. You can use two whole eggs for a firmer texture.
  • Vanilla extract - The classic flavor that makes cookie desserts taste nostalgic.
  • All-purpose flour - Just enough to thicken the batter without making it cakey.
  • Salt - Balances the sweetness.
  • Semisweet chocolate chips - The perfect sweetness level for this already sweet pie.
  • Walnuts (optional) - Add crunch and a slight bitterness that cuts the sweetness. Pecans or almonds also work.

Instructions

  • Preheat your oven to 325°F. Line a 9-inch pie tin with your pie crust.
  • In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar until creamy.
Butter, and sugars in clear mixing bowl.
  • Add the egg, egg yolk, and vanilla. Whisk until smooth.
Eggs added to mixing bowl with sugars and butter.
  • Mix in the flour and salt just until combined.
Flour added to butter and sugar mixture in mixing bowl.
  • Fold in the chocolate chips and walnuts if using.
Chocolate chips and nuts added to pie mixture in mixing bowl.
  • Spread the batter evenly into the pie crust.
Chocolate chip cookie pie batter in pie crust.
  • Bake for 45 to 50 minutes. The top should be golden brown, and a knife inserted halfway between the edge and the center should come out mostly clean.
  • Cool for at least 30 minutes before slicing. Serve warm with ice cream or whipped cream.
Baked chocolate chips pie in pie pan.

Tips & Notes

  • Use melted butter. This is the key to that soft, gooey interior.
  • Don't overmix. Once the flour goes in, stir gently so the pie stays tender.
  • Check doneness carefully. Insert the knife near the edge, not the center. You want moist crumbs, not a dry filling.
  • Let it cool slightly. The pie needs a little time to set so slices hold their shape.
  • Nut-free option. Leave out the walnuts for a smooth cookie-like bite.
  • Dress it up. Drizzle with caramel or warm hot fudge for an extra indulgent touch.
A slice of chocolate chip cookie pie sitting on a plate with a fork.

FAQs

Can I use a deep-dish pie crust?

A standard 9-inch pie tin works best. A deep-dish crust will leave extra empty space.

Can I use unsalted butter instead of salted in this cookie pie?

Yes. Add an extra small pinch of salt.

Can I use milk chocolate or white chocolate chips instead of semi-sweet?

Absolutely. Just keep in mind that milk chocolate or white chocolate will make the pie even sweeter.

What can I use instead of walnuts in chocolate chip pie?

Pecan, almonds, or no nuts at all.

A slice of chocolate chip cookie pie on plate that's topped with hot fudge sauce.

Storage & Freezing

Store leftover cookie pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave or oven until warmed through.

For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Serving Suggestions

Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel or chocolate sauce. It's also delicious plain, especially if you love gooey chocolate chip cookies.

If you love vintage recipes, you’ll also love these vintage recipes…

Recipe

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5 from 1 vote

Chocolate Chip Cookie Pie

This easy Chocolate Chip Cookie Pie tastes like an old-fashioned, gooey chocolate chip cookie baked into a buttery pie crust.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 528kcal
Author Jessica Burgess

Ingredients

  • 1 store bought pie crust
  • ½ cup salted butter, melted 1 stick, 8 tablespoons
  • ½ cup granulated white sugar 100 grams
  • ¼ cup brown sugar 50 grams, packed
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour 62 grams, spooned and leveled
  • ½ teaspoon salt
  • 1 ¼ cups semisweet chocolate chips
  • ½ cup chopped walnuts optional

Instructions

  • Preheat the oven to 325°F. Line a 9 inch pie tin with pie dough.
  • In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar until creamy.
  • Add the egg and egg yolk and vanilla extract and whisk to combine.
  • Mix in the flour and salt until combined.
  • Fold in the chocolate chips and walnuts if using.
  • Spread the batter evenly into the pie crust.
  • Bake for 45-50 minutes or until the top is golden brown and a knife inserted halfway between the edge and center comes out clean.
  • Cool for at least 30 minutes before slicing. Serve warm with ice cream, whipped cream or my hot fudge sauce recipe.

Video

Notes

  • Use melted butter. This is the key to that soft, gooey interior.
  • Don't overmix. Once the flour goes in, stir gently so the pie stays tender.
  • Check doneness carefully. Insert the knife near the edge, not the center. You want moist crumbs, not a dry filling.
  • Let it cool slightly. The pie needs a little time to set so slices hold their shape.

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 51g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 338mg | Potassium: 244mg | Fiber: 3g | Sugar: 30g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg

Cranberry Cake with Butter Sauce

This Cranberry Cake with Butter Sauce is the kind of recipe you'd find at an old church potluck or tucked into a family recipe box.

A slice of cranberry cake on plate with butter sauce pouring on the top.

Why You'll Love This Recipe

  • Tart cranberries and a rich butter sauce balance each other beautifully.
  • Bakes tall with a soft, dense crumb that stays moist for days.
  • Easy to make with simple pantry staples.
  • The butter sauce is the star of the show and comes together in minutes.
  • A perfect holiday dessert or wintertime treat.

Ingredients (with Notes)

Ingredients on table that are labeled for cranberry cake with butter sauce.

For the Cranberry Cake

  • Unsalted butter: Gives the cake richness and structure.
  • Granulated sugar: Sweetens and helps create that luxurious, soft crumb.
  • Eggs: Bind the batter and help it rise.
  • Pure vanilla extract: Adds warmth and aroma.
  • Almond extract: Enhances the cranberry flavor without tasting like almonds.
  • All-purpose flour: Provides structure.
  • Baking powder: Helps the cake rise evenly.
  • Kosher salt: Balances the sweetness.
  • Whole milk: Keeps the cake tender and moist.
  • Fresh cranberries: The bright, tart bite that makes this cake special.

For the Butter Sauce

  • Unsalted butter: The base of the sauce.
  • Granulated sugar: Sweetens and thickens slightly as it simmers.
  • Heavy cream: Makes the sauce silky and smooth.
  • Pure vanilla extract: Adds flavor and warmth.
  • Pinch of kosher salt: Rounds out the sweetness.

Instructions

  • Preheat the oven to 350°F and spray a 9×13-inch cake pan with nonstick cooking spray.
  • In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes until pale, thick, and creamy.
Butter and sugar in mixing bowl.
  • Add the eggs one at a time, mixing briefly after each addition just until incorporated. Mix in the vanilla extract and almond extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
Dry ingredients in mixing bowl.
  • Add half of the dry mixture to the batter and mix just until combined. Pour in the milk, mix again, then add the remaining flour mixture and mix until everything comes together.
Dry mixture added in to the wet mixture in mixing bowl.
  • Add half of the cranberries and fold gently with a spatula. Add the remaining cranberries and fold again so they're evenly distributed.
Cranberries added to cake batter in mixing bowl.
  • Spread the batter into the prepared pan, building the sides slightly higher than the center. Smooth gently.
Cranberry cake batter in baking pan.
  • Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • While the cake bakes, make the butter sauce. Melt the butter in a small saucepan over medium heat. Whisk in the sugar and heavy cream, then let it come to a gentle simmer for 1 minute while stirring.
Butter sauce in sauce pan.
  • Remove from the heat. Stir in the vanilla extract and a pinch of salt. Set aside until serving.
  • Slice the cake, spoon warm butter sauce over each piece, and enjoy.
Baked cranberry cake in 9x13 baking pan.

Tips & Notes

  • A light-colored aluminum 9×13 pan gives the most even rise and a beautiful golden crumb.
  • For dark metal pans, bake at 325°F and begin checking early. When I baked in a dark metal, thin pan, it baked for 50 minutes until it was done.
  • For glass or ceramic dishes, bake at 340°F and expect a slightly longer bake time.
  • Fold the cranberries gently to avoid breaking them and tinting the batter.
  • Room-temperature dairy and eggs help the cake bake evenly.
  • The butter sauce should be smooth and pourable. If it thickens, warm it briefly until loosened.
A slice of cranberry cake on a plate, with butter sauce drizzled on top.

FAQs

How do I store my Cranberry Cake with Butter Sauce?

Store the cake (without sauce) covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
When ready to serve, let the cake come to room temperature. Rewarm the butter sauce in a saucepan over low heat or in the microwave in short bursts until smooth and pourable.

What can I use instead of almond extract in cake?

You can replace the almond extract with an equal amount of vanilla extract or use a splash of orange extract for a holiday twist.

Can the cake be made without the butter sauce?

It can, but the butter sauce is what makes this dessert memorable. The cake is lightly sweet on its own, so the sauce balances everything beautifully.

Serving Suggestions

This cake is wonderful warm, but it's also delicious at room temperature with a fresh drizzle of sauce. Serve it after a holiday dinner, bring it to a potluck, or slice it into squares for a cozy weekend breakfast. A little whipped cream or a scoop of vanilla ice cream makes it even more special.

Recipe

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Cranberry Cake with Butter Sauce

A soft, tender cranberry cake filled with bright tart berries and topped with a warm, pourable butter sauce that makes every bite melt in your mouth.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices
Calories 607kcal
Author Jessica Burgess

Ingredients

For the Cranberry Cake:

  • 1 cup unsalted butter (2 sticks, 16 tablespoons) softened
  • 2 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk room temperature
  • 2 cups fresh cranberries rinsed and patted dry

For the Butter Sauce:

  • ½ cup unsalted butter 1 stick (8 tablespoons)
  • 1 cup granulated sugar
  • ¼ cup heavy cream
  • 1 tablespoon pure vanilla extract
  • Pinch of kosher salt

Instructions

  • Preheat the oven to 350°F, then spray a 9×13-inch cake pan with nonstick cooking spray.
  • In a large mixing bowl, use a hand or stand mixer to beat 1 cup (2 sticks) softened unsalted butter and 2 ½ cups granulated sugar on medium speed for 3-4 minutes, until the mixture looks pale, thick, and creamy.
  • Add 4 large eggs, one at a time, mixing for about 10 seconds after each, just until each one disappears into the batter. Mix in 1 tablespoon pure vanilla extract and 1 teaspoon almond extract until combined.
  • In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until combined.
  • Add half of the flour mixture to the batter, mixing just until combined. Pour in 1 cup whole milk, mix again, then add the remaining flour mixture and mix just until everything comes together.
  • Add half of the cranberries to the batter, then fold them gently with a spatula. Add the remaining cranberries and fold again, scraping the bottom of the bowl to make sure they're evenly distributed.
  • Spread the batter into the prepared pan, building the sides slightly higher than the center, smoothing gently.
  • Bake at 350°F for 40-50 minutes, or until a cake tester or toothpick inserted in the center comes out clean or with a few moist crumbs.

Butter Sauce Instructions

  • While the cake bakes, make the butter sauce by melting ½ cup unsalted butter in a small saucepan over medium heat. Whisk in 1 cup granulated sugar and ¼ cup heavy cream, and let it come to a gentle simmer for 1 minute while stirring.
  • Remove the butter sauce from the heat and stir in 1 tablespoon pure vanilla extract and a pinch of kosher salt. Let the sauce rest off the heat until it is time to serve. It should be warm and pourable when served.
  • Slice the cake, spoon the warm butter sauce generously over each piece, and ENJOY!

Video

Notes

  • A light-colored aluminum 9×13 pan gives the most even rise and a beautiful golden crumb.
  • For dark metal pans, bake at 325°F and begin checking early.
  • For glass or ceramic dishes, bake at 340°F and expect a slightly longer bake time.
  • Fold in the cranberries very carefully to avoid breaking them and tinting the batter. Folding them in two additions helps distribute them evenly without crushing them.

Nutrition

Serving: 1slice | Calories: 607kcal | Carbohydrates: 86g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 335mg | Potassium: 114mg | Fiber: 1g | Sugar: 61g | Vitamin A: 905IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg

Eggnog Tres Leches Cake

If there were ever a dessert that tasted like Christmas, this Eggnog Tres Leches Cake would be it. It's rich, creamy, and perfectly spiced.

A slice of eggnog tres leches cake on a round plate, next to a fork.

Whether you're hosting a Christmas party or just craving something festive to enjoy by the tree, this cake is the kind of cozy treat that makes the season feel extra special. If you’re craving chocolate and hankering for a tres leches cake, this chocolate tres leches cake is ideal.

What does Tres Leches mean?

"Tres leches" is Spanish for "three milks," which refers to the trio of milks traditionally used to soak the cake: sweetened condensed milk, evaporated milk, and whole milk or heavy cream. For this holiday, spin, eggnog is used instead of whole milk or heavy cream.

Why You'll Love This Recipe

  • Easy shortcut: Starts with a boxed white cake mix, so it's stress-free and reliable every time.
  • Poke Cake Type of Cake: If you’ve ever had a poke cake, where you poke holes in the top of a baked cake, and cover with a thick liquid to soak in, this is a very similar style.
  • Holiday flavor: Eggnog and nutmeg bring all the cozy Christmas vibes.
  • Perfect texture: Soft, moist, and melt-in-your-mouth from the tres leches soak.
  • Make-ahead friendly: Tastes even better the next day as the flavors deepen.
  • Crowd-pleasing: Light, creamy, and not too sweet - perfect for any holiday table.

Ingredients (with Notes)

Labeled ingredients on counter for eggnog tres leches cake.

For the Cake

  • White cake mix (15.25 oz box): The perfect base for soaking up all that creamy goodness.
  • Eggnog: Adds richness and festive flavor - use your favorite full-fat brand.
  • Vegetable oil: Keeps the cake moist.
  • Eggs: Whole eggs give the cake great structure for the soak.
  • Pure vanilla extract: Balances the sweetness and rounds out the flavor.
  • Ground nutmeg: The classic holiday spice that ties everything together.

For the Tres Leches Soak

  • Eggnog: Keeps the flavor consistent and creamy.
  • Sweetened condensed milk: Adds sweetness and body.
  • Evaporated milk: Thins the mixture just enough for the perfect soak.

Whipped Cream Topping

  • Heavy whipping cream: Cold cream whips up light and fluffy.
  • Powdered sugar: For sweetness and stability.
  • Pure vanilla extract: Adds warmth and balance.

For Garnish

  • Ground cinnamon & nutmeg: A light sprinkle before serving adds that holiday sparkle.

Instructions

  • Prep the pan and preheat.
    Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper.
  • Make the cake batter.
    In a large mixing bowl, combine the white cake mix, eggnog, oil, eggs, vanilla, and nutmeg. Beat with a hand or stand mixer on medium speed for about 2 minutes until smooth. Pour into your prepared pan.
Cake mix, eggs, and spices in mixing bowl for eggnog tres leches cake.
  • Bake the cake.
    Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 15-20 minutes.
Cake batter in 9x13 baking dish.
  • Poke the holes.
    Use a skewer or the handle of a wooden spoon to poke holes all over the cake (about every inch). Let the cake cool completely to room temperature; this helps it soak evenly without turning mushy.
Baked eggnog cake with holes poked in it.
  • Make the tres leches soak.
    In a bowl, whisk together the eggnog, sweetened condensed milk, and evaporated milk. Slowly pour the mixture evenly over the cooled cake, letting it soak in gradually. If it pools, give it time before adding more. Cover and refrigerate for at least 4 hours or overnight.
Milk mixture poured over cake in 9x13 baking pan.
  • Make the whipped cream.
    When ready to serve, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Frost and serve.
    Spread the whipped cream evenly over the chilled cake. Sprinkle with cinnamon and nutmeg right before serving. Slice into squares and enjoy!
Frosted eggnog tres leches cake in 9x13 baking pan.

Tips & Notes

  • Use whole eggs: They help the cake hold up better to the soak and add richness.
  • Cool completely: Pouring the milk mixture onto a warm cake can make it collapse.
  • Small holes = prettier slices: A skewer makes tidier holes than a spoon handle.
  • Try rum extract: A splash gives that classic eggnog flavor without adding alcohol.
  • Make it ahead: The flavor and texture improve after chilling overnight.
Eggnog tres leches cake in 9x13 pan, with a piece of cake missing.

FAQs

Can I use eggnog instead of milk in cake?

Yes! Plus it adds a delicious, warm, holiday flavor to the cake. Eggnog works especially well in cakes that use boxed mixes or recipes that call for whole milk, because the fat and sugar content in eggnog helps keep the cake moist and tender.

Can I substitute different milk products (for dietary reasons or preference) in a tres leches soak?

Yes but be cautious with non-dairy substitutes. The texture may change (less thick, less creamy soak).
If you reduce the fat or thickness of the milk mixture, consider reducing the soak volume slightly to avoid sogginess.

How do I store Eggnog Tres Leches Cake?

Keep it covered and refrigerated. It's best within 3-4 days but ideally you want it to sit at least overnight to really allow the flavors and the soak, to soak in.
For the freshest results, add the whipped cream topping the day you plan to serve it.

Serving Suggestions

Serve chilled with a sprinkle of cinnamon on top, or go festive and add a few sugared cranberries or crushed gingersnaps for texture. It pairs beautifully with a mug of hot coffee, cocoa, or (of course) a glass of eggnog.

More Recipes for Christmas

Recipe

Slice of eggnog tres leches cake on a plate, next to fork.
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5 from 1 vote

Eggnog Tres Leches Cake

This Eggnog Tres Leches Cake is the ultimate Christmas dessert. It's rich, creamy, and full of cozy holiday flavor! Made with boxed cake mix, eggnog, and homemade whipped cream, it's a simple yet elegant dessert that gets even better the next day.
Course Dessert
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings 12 servings
Calories 484kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 15.25 ounce box white cake mix
  • 1 cup eggnog
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground nutmeg

For the Tres Leches Soak:

  • 1 cup eggnog
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk

For the homemade whipped cream:

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

For the garnish:

  • Ground cinnamon
  • Ground nutmeg

Instructions

Cake Instructions

  • Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray or line with parchment paper.
  • In a large mixing bowl, mix (1) 15.25 white cake mix, 1 cup eggnog, ½ cup vegetable oil, 4 large eggs, 1 teaspoon pure vanilla extract, and ½ teaspoon ground nutmeg. Beat with a hand or stand mixer on medium speed for 2 minutes until the batter is smooth. Pour the mixture into the prepared baking dish and bake for 20-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let the cake cool for at least 15-20 minutes.
  • Once the cake has cooled for about 15 minutes, use a skewer, a fork, or the handle of a wooden spoon to poke holes all over the cake, about every inch or so. Then allow the cake to cool completely to room temperature. A warm cake absorbs the tres leche too quickly and can collapse or become mushy.

Tres Leches Soak Instructions

  • In a medium mixing bowl, whisk together 1 cup of eggnog, ½ cup of sweetened condensed milk, and ½ cup of evaporated milk. Once blended, slowly pour the tres leche mixture evenly over the cake. If the soak pools on the top, allow the cake to sit for a few minutes before adding more of the soak. Cover the cake and refrigerate for at least 3-4 hours or preferably, overnight.

Frosting Instructions

  • Once the cake has set, prepare the whipped cream. In a large, cold mixing bowl, beat 2 cups of cold heavy cream, ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.
  • Use an offset or rubber spatula to gently spread a thick layer of the homemade whipped cream all over the top of the cake. Then sprinkle a small amount of ground cinnamon and nutmeg over the top of the whipped cream right before serving. Slice into squares and ENJOY!

Video

Notes

Enjoy this cake within the 3-4 days for best results.

Nutrition

Serving: 1serving | Calories: 484kcal | Carbohydrates: 47g | Protein: 8g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 332mg | Potassium: 231mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

Party Potatoes

There's just something about a cheesy, creamy potato casserole that brings people together. Whether it's Sunday dinner, a family reunion, or game day, Party Potatoes are that comforting, crowd-pleasing side dish that always disappears fast.

9x13 baking dish with party potatoes baked inside.

Why You'll Love This Recipe

  • Crowd favorite: Everyone loves cheesy potatoes, especially when they're topped with buttery, crunchy chips.
  • Make-ahead friendly: You can prep it the day before and bake it when needed.
  • Versatile: Perfect for holidays, cookouts, or even as a cozy weeknight side.
  • Simple ingredients: Pantry and fridge staples come together for one seriously comforting dish.

Ingredients (with Notes)

Labeled ingredients for party potatoes.
  • Southern-style hashbrowns: The diced kind work best for a hearty texture, but shredded or even tater tots will do.
  • Green onions: Add a little freshness and mild onion flavor.
  • Sour cream: Keeps everything creamy and rich.
  • Cream of chicken soup: The secret to that nostalgic, casserole-style base.
  • Cheddar cheese: Sharp cheddar melts beautifully and adds flavor but feel free to use white cheddar if you like.
  • Crushed cheddar & sour cream ruffle chips: That crispy, flavorful topping sets this dish apart!
  • Melted butter: Helps the chips get perfectly golden in the oven.

Instructions

  • Preheat your oven to 350°F and spray a 9×13-inch casserole dish with nonstick spray.
  • In a large mixing bowl, combine the hashbrowns, green onions, sour cream, cream of chicken soup, and 1 cup of cheddar cheese.
Party potatoes ingredients in big mixing bowl.
  • Spread potato mixture evenly into your prepared dish.
Unbaked party potatoes in baking dish.
  • In a separate bowl, mix the remaining cheddar cheese, crushed chips, and melted butter. Sprinkle evenly over the top.
Potato casserole with cheddar and sour cream chips topping, unbaked in baking dish.
  • Bake for 45-55 minutes, or until the casserole is golden brown and bubbly.
  • Serve warm and enjoy the compliments that are sure to follow!
Baked party potatoes in baking dish.

Tips & Notes

  • No need to thaw the hashbrowns; just mix them straight from the freezer.
  • If you're adding protein (like diced ham or shredded chicken), stir it in before baking but make sure it’s cooked before adding.
  • For an extra punch of flavor, swap sour cream for French onion dip.

FAQs

How should I store Party Potatoes?

Store leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, warm individual servings in the microwave for 30-45 seconds or reheat a larger portion in the oven at 350°F for 15-20 minutes.
To freeze: Wrap the casserole tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.

What substitutions can I make?

Hashbrowns: Diced potatoes, shredded hashbrowns, or tater tots all work.
Sour cream: Use plain Greek yogurt or French onion dip.
Cream of chicken soup: Use a gluten-free variety if needed.
Cheddar cheese: Try mild, extra-sharp, or white cheddar.
Chips: Use Cheez-Its, cornflakes, crushed Goldfish, or plain cheddar chips.

Can these be prepared ahead of time?

Yes! Assemble the casserole up to the topping step, cover, and refrigerate for 24-48 hours. Add the topping just before baking.

Can I make these in a slow cooker?

Yes! Mix everything except the topping and cook on low for 3-5 hours. Toast the chip mixture separately, then sprinkle it on right before serving.

Serving Suggestions

Serve your Party Potatoes alongside:

If you’re feeding a crowd, these pair perfectly with my easy cheeseburger sliders, which are always a hit at potlucks and family gatherings.

They truly go with everything, and everyone always asks for seconds!

There's a reason these are called "Party Potatoes."
They're rich, cheesy, and absolutely irresistible. They’re the kind of dish that makes every gathering a little warmer and happier.

Recipe

9x13 baking dish with party potatoes inside, and a wooden serving spoon, spooning it out.
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Party Potatoes

A creamy, cheesy potato casserole topped with buttery, crunchy chips. These Party Potatoes are the ultimate crowd-pleasing side dish for holidays, potlucks, or weeknight dinners!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 693kcal
Author Jessica Burgess

Ingredients

  • 2 pounds southern-style hashbrowns
  • 4 green onions sliced
  • 16 ounces sour cream
  • 10.5 ounces can cream of chicken soup
  • 2 cups shredded cheddar cheese divided
  • 2 cups crushed cheddar cheese and sour cream ruffle chips
  • ¼ cup melted butter

Instructions

  • Preheat the oven to 350°F and spray a 9 x 13-inch casserole dish with nonstick spray.
  • In a large mixing bowl, combine the hash browns, green onions, sour cream, cream of chicken soup, and 1 cup of cheddar cheese. Spread the mixture evenly into the prepared casserole dish.
  • Mix the remaining cheddar cheese, crushed potato chips, and melted butter in a medium bowl. Spread this mixture over the potatoes.
  • Bake for 45-55 minutes until golden brown and bubbly.

Video

Notes

These can be made ahead of time: Assemble the casserole up to the topping step, cover, and refrigerate for 24-48 hours. Add the topping just before baking.

Nutrition

Serving: 1serving | Calories: 693kcal | Carbohydrates: 51g | Protein: 17g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 863mg | Potassium: 943mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1255IU | Vitamin C: 21mg | Calcium: 379mg | Iron: 3mg