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Cowboy Pasta Salad

Cowboy Pasta Salad

Cowboy pasta salad is a hearty, flavor-packed pasta salad made with smoky BBQ dressing, sausage, bacon, beans, and cheese. It's an easy, crowd-pleasing recipe that works as a side dish or a full meal.

The Kind of Pasta Salad That Steals the Show

This isn't one of those light, forgettable pasta salads that gets pushed to the side of the table. This is the one people go back for.

It's bold, filling, and layered with flavor in a way that feels intentional. You've got smoky BBQ sauce, creamy dressing, crispy bacon, seasoned sausage, and just enough freshness from the vegetables to balance it out. It's the kind of dish that works just as well at a summer cookout as it does for a busy weeknight dinner when you need something already made in the fridge.

Cowboy pasta in bowl with wooden spoon.

And honestly, it's reliable. It holds up, it gets better as it sits, and it feeds a crowd without any stress.

FAQs

What is cowboy pasta salad?

Cowboy pasta salad is a hearty pasta salad made with meat, beans, cheese, and a bold BBQ-style dressing. It's more filling than traditional pasta salad and often served as a main dish or substantial side.

Can I make cowboy pasta salad ahead of time?

Yes, and you should. This is one of those recipes that tastes even better after it sits for a few hours or overnight.

How do you keep pasta salad from drying out?

The pasta absorbs dressing as it sits. If it looks dry the next day, just stir in a little BBQ sauce or mayo to bring it back to life.

How long does cowboy pasta salad last in the fridge?

Stored in an airtight container, it will stay fresh for up to 4 days.

Ingredients

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

Ingredients to make cowboy pasta salad sitting on wooden table.
  • Pasta (bowtie or rotini) - Holds onto the thick dressing and all the mix-ins
  • Ground sausage - Adds rich, savory flavor and makes it feel like a full meal
  • Bacon - Brings that smoky, crispy bite that makes everything better
  • Black beans - Adds texture and helps make it hearty
  • Corn - A little sweetness that balances the BBQ flavors
  • Pepperjack cheese - Creamy with a slight kick
  • Cherry tomatoes - Freshness and acidity to cut through the richness
  • Red onion & bell pepper - Crunch and flavor contrast
  • Parsley - Brightens everything up

For the dressing:

  • BBQ sauce - The base flavor, smoky and slightly sweet
  • Mayonnaise - Creamy and smooth
  • Worcestershire sauce - Adds depth and richness
  • Yellow mustard - Just enough tang to balance
  • Garlic powder & salt - Simple seasoning that works
  • Green chiles - Mild heat and extra flavor

Instructions

  • In a medium bowl, whisk together the BBQ sauce, mayonnaise, Worcestershire sauce, mustard, garlic powder, salt, and green chiles until smooth. Chill until ready to use.
Dressing ingredients in mixing bowl on wooden table.
  • In a large mixing bowl, combine the cooked and cooled pasta, sausage, bacon, black beans, corn, cheese, tomatoes, onion, bell pepper, and parsley.
Pasta and vegetables in mixing bowl, sitting on wooden table.
  • Pour the dressing over the top.
  • Toss gently until everything is evenly coated.
Dressing added to pasta and vegetable for pasta salad in mixing bowl.
  • Cover and refrigerate for at least an hour before serving so the flavors can come together.
Dressing tossed with cowboy pasta salad in glass bowl.

Tips

  • Rinse your pasta with cold water after cooking so it doesn't get sticky or overcooked
  • Let the sausage get a little crispy in the pan for better flavor
  • Drain beans and chiles really well to avoid a watery salad
  • Don't skip the chill time… it makes a big difference
  • If serving the next day, refresh with a little extra dressing before serving

Similar Recipes

If you love pasta salad recipes like this one, you’ll also love these reader favorites:

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Cowboy Pasta Salad in bowl with wooden spoon.
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Cowboy Pasta Salad

This cowboy pasta salad is a hearty BBQ pasta salad loaded with sausage, bacon, beans, and a creamy smoky dressing that makes it perfect for potlucks or easy dinners.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 457kcal
Author Jessica Burgess

Ingredients

Dressing:

  • ¾ cup spicy BBQ sauce or regular BBQ sauce
  • ½ cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 ounces can green chiles

Pasta Salad:

  • 12 ounces box bowtie or rotini pasta cooked and cooled
  • 1 pound ground sausage browned and crumbled
  • 6 strips bacon cooked and crumbled
  • 15 ounces can black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1 cup pepperjack cheese cubed
  • 1 pint cherry tomatoes halved
  • ½ red onion finely diced
  • 1 cup yellow bell pepper diced
  • ¼ cup chopped parsley plus more for optional garnish

Instructions

  • In a medium sized bowl, whisk together the BBQ sauce, mayonnaise, worcestershire sauce, yellow mustard, garlic powder, salt, and green chiles until fully combined to create the dressing. Set aside in the refrigerator until ready to use.
  • In a very large mixing bowl, combine all of the pasta salad ingredients (cooked pasta, browned ground sausage, bacon, black beans, corn, pepperjack cheese, tomatoes, red onion, bell pepper, and parsley).
  • Pour the prepared dressing over the ingredients.
  • Toss the salad gently until everything is evenly coated in the dressing.
  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld before serving.

Notes

  • Rinse the cooked pasta under cold water to stop the cooking process and prevent it from becoming sticky or gummy.
  • Let the pasta cool completely before adding the dressing so it doesn't absorb it too quickly or turn greasy.
  • Make sure the black beans and green chiles are well-drained to avoid a watery salad.
  • This salad gets better as it sits, but the pasta will absorb some of the dressing. If it seems dry the next day, stir in a little extra BBQ sauce or mayonnaise before serving.
  • Bowtie (farfalle) or rotini work best because they hold onto the thick dressing and mix-ins.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 41g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 996mg | Potassium: 521mg | Fiber: 5g | Sugar: 8g | Vitamin A: 478IU | Vitamin C: 37mg | Calcium: 111mg | Iron: 2mg

Shoofly Cake

Shoofly cake is a rich, old-fashioned molasses cake with a tender base and crumbly topping, baked in a simple 9×13 pan. It's a cozy, crowd-pleasing, old-fashioned dessert with deep flavor and just the right amount of spice.

Molasses and spice are hard to beat once the weather turns. Browse the rest of our cozy desserts for the season.

Old-Fashioned Comfort That Still Works

This shoofly cake recipe, much like this burnt sugar cake and this Tandy cake, is one of those recipes that feels like it came straight out of a handwritten church cookbook. It's simple, dependable, and full of flavor that doesn't rely on anything fancy. The molasses gives it that deep, almost caramel-like richness, while the crumb topping adds texture that makes every bite a little different.

A slice of shoofly cake on a vintage plate, next to 9x13 baking pan.

It's the kind of dessert you bring when you want people to ask, "What is this?"… and then come back for a second piece. Perfect for potlucks, holiday tables, or just a quiet night when you want something warm and nostalgic.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

What does shoofly cake taste like?

It's rich, slightly dense, and full of bold molasses flavor with a warm hint of cinnamon. Think somewhere between a spice cake and a crumb cake, but deeper and more old-fashioned.

Do I have to use dark brown sugar?

Dark brown sugar gives the strongest molasses flavor. You can use light brown sugar, but the flavor will be more mild.

Can I make this ahead of time?

Yes, and honestly, it's even better the next day. The flavor deepens and the texture settles beautifully.

Can you freeze shoofly cake?

You can. Let it cool slightly, wrap tightly, and freeze for up to 3 months. It stays moist and thaws well.

How should I store leftovers?

Keep it covered at room temperature for 1-2 days or refrigerate in an airtight container for up to 5 days.

Ingredients

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

Ingredients to make Shoofly cake, sitting on counter.
  • All-purpose flour - The base of the cake and crumb topping. Sifting helps prevent clumps and keeps the texture even.
  • Dark brown sugar - Adds sweetness and deep molasses flavor that defines this cake.
  • Cinnamon - Brings a warm, cozy spice that balances the richness.
  • Salted butter - Creates that soft, crumbly topping and adds richness throughout.
  • Boiling water - Helps dissolve the molasses and activate the baking soda.
  • Molasses - The star ingredient. Bold, rich, and what gives shoofly cake its signature flavor.
  • Baking soda - Reacts with the molasses to help the cake rise properly.
  • Salt - Enhances flavor and balances the sweetness.
  • Eggs - Add structure and help bind everything together.

Instructions

Preheat your oven to 350°F and spray a 9×13 baking dish with nonstick spray.

In a medium bowl, whisk together the boiling water, molasses, baking soda, and salt until smooth. Let this mixture cool for about 10 minutes so it doesn't scramble the eggs. Once cooled, whisk in the eggs until combined.

Molasses, eggs, baking soda and salt in mixing bowl.

In a large bowl, mix together the flour, brown sugar, and cinnamon.

Dry ingredients to make Shoofly cake in mixing bowl.

Add the softened butter and work it in with a fork or your hands until the mixture looks like damp sand.

Dry mixture with softened butter, in mixing bowl.

Set aside 2 cups of this crumb mixture for the topping.

Add the remaining crumb mixture to the molasses mixture and stir until fully combined.

Molasses mixture added to dry mixture in mixing bowl.

Pour the batter into your prepared baking dish.

Shoofly cake batter poured in to 9x13 baking pan.

Sprinkle the reserved crumb mixture evenly over the top.

Buttery crumb mixture poured on top of Shoofly cake batter in 9x13 pan.

Bake uncovered for about 55 minutes, or until the center is set. If it still jiggles, give it a few more minutes so it doesn't fall as it cools.

Baked shoofly cake in 9x13 baking dish.

Let the cake cool completely before slicing and serving.

Tips

  • Make sure the molasses mixture has cooled before adding eggs or you'll end up with scrambled bits
  • Don't skip sifting the flour if it's packed or clumpy
  • Sprinkle the topping evenly instead of dumping it in one spot
  • If the center looks underdone, keep baking a few extra minutes-this cake needs to be fully set
  • This cake slices best once completely cooled
A bite taken off of a slice of shoofly cake.

More Old-Fashioned Cake Recipes

This recipe is one of the old-fashioned cake recipes that is worth bringing back to modern tables. If you love recipes like this, make sure to also try this Granny Cake Recipe and this Ugly Duckling cake recipe that are so fun on a dessert potluck table.

Recipe

A slice of shoofly cake on a vintage plate.
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Shoofly Cake Recipe

Shoofly cake is a rich molasses-based dessert with a soft cake layer and crumb topping, baked in one pan and perfect for sharing. It's simple, nostalgic, and full of bold, old-fashioned flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 538kcal
Author Jessica Burgess

Ingredients

  • 4 cups all-purpose flour sifted
  • 2 ¼ cups dark brown sugar
  • 2 teaspoons cinnamon
  • 1 cup salted butter 2 sticks, softened
  • 2 cups boiling water
  • 1 cup molasses
  • 2 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature

Instructions

  • Preheat your oven and prepare your baking dish. Preheat to 350°F and spray a 9×13 with non-stick cooking spray.
  • Mix the wet ingredients. In a medium bowl, whisk together the boiling water, molasses, baking soda, and salt until the molasses has dissolved completely. Let it cool for about 10 minutes, then whisk in the eggs. If the molasses mix isn't cool enough, the egg will scramble, so make sure you wait. You can stick it into your refrigerator to speed up this process. While it cools, work on the next step (dry ingredients).
  • Make the dry mixture. In a large bowl, combine the flour, brown sugar, and cinnamon. Add the butter and work it into the mixture with a fork or clean hands until it resembles damp sand. Set aside.
  • Set aside the topping and combine the rest with the wet mixture. Set aside 2 cups of the flour mixture and combine the remaining mix with the molasses mixture. Stir until well combined.
  • Top with the crumble and bake. Pour the molasses mixture into the baking dish and then sprinkle the reserved flour mixture evenly over the top. Don't dump it in; sprinkle it evenly. Bake uncovered for 55 minutes or until the center is set and firm. If the center is still jiggly, pop it back in the oven or it will fall once cooled.
  • Cool and serve. Cool completely before serving.

Notes

  • Let the molasses mixture cool before adding eggs to prevent scrambling
  • Sift flour if clumpy to avoid dry pockets in the cake
  • Bake until center is fully set (no jiggle) to prevent sinking after cooling
  • Cool completely before slicing for best texture and clean cuts

Nutrition

Serving: 1slice | Calories: 538kcal | Carbohydrates: 94g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 580mg | Potassium: 527mg | Fiber: 1g | Sugar: 61g | Vitamin A: 520IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 4mg

Old-Fashioned Salmon Patties Recipe

Old-Fashioned Salmon Patties: These classic salmon patties are shallow-fried and are made with Old Bay Seasoning to kick up the flavor a bit. Ready in under an hour, and using canned salmon, these are a great weekly staple dinner recipe.

These show up at more church suppers than you’d think. Here’s my full church supper collection.

Close up of fried salmon patties on green lettuce leaves.

Classics are called that for a reason! Food can take us back to a time or place, and I’m hoping these salmon patties can do that for you like they do for me, sitting at my Grandma’s table. At least once a week, I’d walk in to her house and see a plate just like this (well, the green Corelle pattern instead) sitting there full of fish patties:

Old-Fashioned salmon patties sitting on Corelle plate.

I also love to make an old-fashioned tuna casserole or this hamburger hash brown casserole recipe on occasion. If you want to take a classic old-fashioned dish to pass at a party, nothing beats pea salad!

Now, if you aren’t a fan of frying in oil, you can easily make Air Fryer Salmon Patties as well or even bake lemon pepper salmon.

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Why You’ll Love This Recipe

  • Easy to make gluten-free: I haven’t tried it, but with so many gluten-free cracker and breadcrumb options out there, you should be able to make this fit your diet.
  • Nutritious: Fish, and salmon in particular, provides a lot of nutrients and vitamins. I love to shake up what recipe I am using!
  • Ready in only 40 minutes: Even with the required chill time, this is still a quick meal. You can also mix them up early and let them chill longer and cook quickly when the time comes.

Ingredients Needed

Here’s what you’ll need to make these salmon patties.

  • Salmon – Use canned salmon. You can use deboned or not, it’s up to you – often there are tiny bones that you are able to just eat for extra nutrition. You may also cook your own salmon and flake apart, but I find canned to be delicious, nutritious, and affordable.
  • Crackers – Saltines are the classic option, but breadcrumbs will also work.
  • Egg – Use one whole egg. If your mixture isn’t sticking together, you can try adding a second yolk.
  • Old Bay Seasoning – Again, this is what was always used and I still find it the best option! It adds just enough heat.
  • Mayo – This is added to help bind the patties together better. It’s an old-fashioned method that grandma used.
  • Frying oil – Vegetable oil is a great option because it has a neutral flavor and high smoke point. You can also use peanut or canola.

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

How to Make Classic Salmon Patties

Frying was popular and made a lot of classic dishes we still eat today. I don’t mind shallow frying on occasion to achieve the perfect crispy crust!

Process images showing the steps for making old fashioned salmon patties.

STEP 1. Combine. Add all ingredients to a large bowl and mix well to combine.

STEP 2. Chill. Let the bowl chill in the fridge for about 30 minutes to soak up all of the moisture.

Cooked salmon patties on white plate, next to lemon slice.

STEP 3. Form patties. Use your hands to gently form patties. Make sure and use enough pressure to stick everything together but not squish too tightly.

STEP 4. Fry patties. Pour oil in pan -the amount of oil will depend on the size of you frying pan. You’ll want enough oil to cover the bottom of the pan, and come up just a tad on the sides of the patties.

You don’t want the patties soaking in the oil. A ⅓ of an inch depth of oil, or so should be just fine.

Fry, in batches if necessary, until golden brown on the outside and heated through.

Recipe Pro Tips

  • Leave time to chill. The resting/chill time is essential! It allows everything to soak in the moisture so that the crackers perform their job of binding everything together.
  • Correct oil. Always use a neutral oil when frying, so it doesn’t impart any other flavors on your dish. Peanut, vegetable, and canola are all good options. Stay away from olive oil for frying.
Salmon patties on plate lined with green lettuce leaves, with one patties cut open to see the inside.

Recipe FAQs

Can I make this ahead of time and freeze it?

You can. Form the salmon mixture into patties and arrange them on a baking sheet lined with parchment paper. Freeze the patties for a couple of hours until firm. Transfer them to an airtight container and store them in the freezer. They will keep for up to 3 months. 

When you are ready to enjoy, allow the salmon patties to thaw in the fridge and fry just as you normally would. 

Help! My patties aren’t sticking together.

Make sure you are letting the mixture rest and chill to allow the crackers to soak up the moisture, otherwise dry cracker crumbles will not be "sticky" enough to hold together. Also, sometimes canned salmon can have a dry texture depending on the brand you purchase. If this is the case you can add an extra egg yolk to help it form better patties. 

Should I eat salmon patties warm or cold?

Salmon patties are best enjoyed warm. If you find yourself with cold leftovers, refer to the “Storage” section below to learn how to reheat them properly. 

What to Serve with Salmon Patties

I’m always up for an amazing side salad! You can also add rolls and a veggie if you aren’t into salad, maybe some candied carrots or roasted broccoli.

Storage

  • To store. Once the salmon patties have cooled down a bit, seal them in an airtight container. They can be kept in the refrigerator for up to 3 days or in the freezer for up to 3 months. 
  • To reheat. Thaw the salmon patties in the refrigerator and then put them in a single layer on a wire rack set over a baking sheet. Bake 350°F for 10-15 minutes or until heated through. Another great option is to reheat them in an air fryer. They maintain the same nice crispy texture in an air fryer on 370 degrees for about 3-5 minutes. You can also microwave a patty or two in 15 second intervals until heated through. 

More Fish Recipes You’ll Love

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

Recipe

Close up of cooked salmon patties on a plate, with fresh parsley sprinkled on top.
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5 from 2 votes

Old-Fashioned Salmon Patties Recipe

Old-fashioned salmon patties made with canned salmon, crushed crackers, and simple seasonings, (and Old Bay for added flavor) that are pan-fried until crispy on the outside and tender inside.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Chill 20 minutes
Total Time 46 minutes
Servings 5 patties
Calories 603kcal
Author Jessica Burgess

Ingredients

  • 15 ounces canned salmon drained and deboned
  • ¾ cup saltine crackers crushed
  • 2 teaspoons minced garlic
  • 1 egg
  • 2 tablespoons mayonnaise
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon Old Bay seasoning
  • ½ tablespoon Italian seasoning
  • 1 cup vegetable oil
  • Parsley for garnish
  • Lemon for serving

Instructions

  • Add salmon, crackers, garlic, egg, pepper, salt, onion powder, old bay, and Italian seasoning to a large mixing bowl and mix until well combined.
  • Cover the bowl of mix and place it into your refrigerator for about 20 minutes. This allows the crushed saltines to soak up the moisture and flavor and help the patties form together instead of crumble.
  • Form the salmon mixture into even-sized patties, about 2 inches wide and ½ inch thick. Place them on a plate as you make them so that you can fry them all at once or in batches.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat. Just enough to line the pan, or a thin layer of oil is needed, or about ⅓ inch of depth in the pan. This will give a crispier edge, instead of "soaking" the patty.
    Fry the salmon patties for 3-4 minutes on each side (flipping with a spatula that's wide enough to support the entire patty) and fry until they are nice and golden brown. ** See notes for tips to prevent crumbling.
    Transfer the salmon patties to a plate lined with paper towels. Do not crowd the oil. Fry in batches if needed.
  • Serve warm garnished with parsley and lemon wedges.

Video

Notes

Note that the salmon patties should be nice and golden brown, before flipping, to reduce the chances of them falling apart. 
  • Nutrition information is calculated as if 2 tablespoons of oil were absorbed during cooking.

Nutrition

Serving: 1patty | Calories: 603kcal | Carbohydrates: 9g | Protein: 22g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 588mg | Potassium: 332mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 264mg | Iron: 2mg

Lemon Blueberry Bread

Lemon Blueberry Bread is a soft, moist quick bread packed with fresh lemon flavor and bursts of juicy blueberries. It's an easy, no-fuss loaf that feels a little special but comes together fast, like a lot of my bread recipes.

A Bright, Bakery-Style Loaf That Actually Works at Home

This is the kind of recipe you make once and keep coming back to, much like the best banana bread recipe. The crumb is tender but not overly delicate, the lemon flavor comes through without being sharp, and the blueberries stay evenly distributed instead of sinking to the bottom. It's reliable for brunch, gifting, or just having something homemade on the counter that feels a little elevated without extra work.

Sliced lemon blueberry bread, with lemon glaze.

FAQs

Can I use frozen blueberries?

Yes. Add them straight from the freezer and toss them in flour before folding into the batter. Do not thaw.

Why did my blueberries sink?

A little sinking is normal in a moist quick bread. Tossing them in flour helps suspend them more evenly throughout the loaf.

Can I make this ahead of time?

Yes, and it's actually better the next day. The lemon flavor deepens and the texture settles nicely.

Do I have to add the glaze?

No, but it adds a soft lemon finish that makes it feel more complete. The bread itself is still delicious without it.

Can I freeze lemon blueberry bread?

Yes. Freeze it unglazed, wrapped tightly, for up to 3 months. Thaw overnight and glaze before serving.

How should I store leftovers?

Wrap tightly and keep at room temperature for up to 2 days, or refrigerate for up to 5 days.

Ingredients

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

Ingredients to make lemon blueberry bread, sitting on counter.
  • All-purpose flour - Gives the bread structure while keeping the crumb soft and tender.
  • Granulated sugar - Adds sweetness and helps create that lightly golden crust.
  • Baking powder - The lift that keeps the loaf from feeling dense.
  • Fine salt - Balances the sweetness and enhances the lemon flavor.
  • Lemon zest - Where most of the real lemon flavor comes from. Fresh zest makes a big difference here.
  • Plain Greek yogurt - Adds moisture and richness without making the bread heavy.
  • Canola oil - Keeps the loaf soft even after it cools.
  • Eggs - Bind everything together and give structure.
  • Fresh lemon juice - Brightens the flavor and balances the sweetness.
  • Vanilla extract - Rounds out the flavor so it doesn't taste overly sharp.
  • Fresh blueberries - Juicy pockets of sweetness throughout the bread.
  • Flour (for tossing blueberries) - Helps keep them from sinking.

Lemon Glaze

  • Powdered sugar - Creates a smooth, pourable glaze.
  • Fresh lemon juice - Adds brightness and thins the glaze.
  • Lemon zest - Boosts the lemon flavor right on top.

Instructions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly combined.

Dry ingredients and lemon zest in mixing bowl with whisk.

In a separate bowl, whisk the Greek yogurt, oil, eggs, lemon juice, and vanilla until smooth.

Eggs, yogurt and oil in clear mixing bowl with whisk.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter will be thick, and that's exactly what you want. Avoid overmixing.

Wet ingredients added to dry ingredients in clear mixing bowl.

Toss the blueberries with a tablespoon of flour.

Blueberries tossed in flour, in mixing bowl.

Then, gently fold the blueberries into the batter.

Blueberries mixed in to lemon blueberry bread batter in mixing bowl.

Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.

Lemon blueberry bread batter in loaf pan.

Let the loaf rest in the pan for about 10 minutes, then lift it out using the parchment and cool completely on a wire rack.

Baked lemon blueberry bread cooling on wire rack.

For the glaze, whisk the powdered sugar, lemon juice, and zest until smooth. Adjust consistency with small amounts of lemon juice if needed.

Powdered sugar, lemon juice and lemon zest.

Drizzle over the cooled loaf and let it set before slicing.

Lemon glazed blueberry lemon bread on wooden cutting board.

Tips

  • Don't overmix once the wet and dry ingredients are combined or the bread can turn dense.
  • Tossing the blueberries in flour really does help keep them from sinking.
  • If using frozen blueberries, fold them in quickly so they don't bleed into the batter.
  • For stronger lemon flavor, brush the warm loaf with a little lemon juice before glazing.
  • Let the bread cool completely before slicing so it holds together cleanly.

More Recipes You’ll Love

If you love the bright flavors of lemon and blueberry, you’ll also love these recipes, using lemons and blueberries:

  • This lemon puppy chow is a fresh spin on the traditional muddy buddies. White chocolate and lemon juice come together for a burst of flavor.
  • If you have extra blueberries sitting around, this blueberry skillet cobbler is such a great idea since it uses simple ingredients that you may even have on hand already.

Recipe

Sliced lemon blueberry bread with lemon glaze.
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Lemon Blueberry Bread

This lemon blueberry bread is soft, moist, and packed with fresh lemon flavor and juicy blueberries, finished with a simple glaze that makes it feel bakery-worthy.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 262kcal
Author Jessica Burgess

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • Zest of 2 lemons
  • ½ cup plain Greek yogurt
  • ⅓ cup canola oil
  • 2 large eggs room temperature
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¼ cups fresh blueberries
  • 1 tablespoon all-purpose flour

Lemon Glaze

  • ¾ cup powdered sugar
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Instructions

  • Pre-heat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper. Ensure that you leave an overhang for easy removal.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until well combined.
  • In a separate bowl, whisk yogurt, oil, eggs, lemon juice, and vanilla until smooth.
  • Pour the wet mixture into the dry mixture and fold gently until it is just combined. Don't overmix. The batter will be thick.
  • Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  • Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the loaf rest in the pan for 10 minutes, then lift it out of the pan and cool completely on a wire rack.

For the Lemon Glaze

  • Whisk the powdered sugar, lemon juice, and zest until smooth. If your glaze is too thick, add ½ teaspoon of lemon juice at a time.
    Start with ½ tablespoon at a time to make sure I get the right consistency of glaze. Drizzle over the cooled loaf and let it set before slicing.

Notes

You can use frozen blueberries for this recipe. Make sure to add them straight from the freezer to the mixture. Do not thaw them.
For an extra lemon flavor, brush the warm loaf with 1-2 tablespoons of lemon juice before adding the glaze once it cools.
Store leftover bread wrapped tightly and at room temperature for up to 2 days or refrigerate up to 5 days.

Nutrition

Serving: 1slice | Calories: 262kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 71mg | Fiber: 1g | Sugar: 26g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

Old-Fashioned Cakes That Still Show Up at Every Potluck

You already know these cakes. Nothing fancy about them. They’re the cakes folks have made for years because they never let you down.

Pair dessert with the main course. I’ve gathered my best church supper dinner recipes.

The classics that Grandma, Louise, and Deloris brought to the church basement each time there was a Sunday dinner.

I’ve sorted the cake recipes by kind below, so you can jump straight to what you’re after.

Old-Fashioned Potluck Cake Recipes in a collage.

Old-Fashioned Sheet Cakes

Strawberry Texas Sheet Cake

Slice of strawberry Texas sheet cake on plate with bite taken off.

Real strawberries, a buttery sheet cake, and icing you pour on while it’s still warm. Set it out and watch how fast it goes.

Try this strawberry Texas sheet cake recipe when you need a crowd-pleaser that disappears before the party’s over.

Texas Sheet Cake

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

This is the chocolate one your grandma made. Thin cake, warm fudge icing, poured right over the top.

Try this Texas sheet cake recipe for the classic chocolate sheet cake that feeds a whole crew.

German Chocolate Sheet Cake

German Chocolate Sheet Cake with a couple of pieces missing from the pan.

That coconut-pecan frosting everybody fights over, spread across an easy sheet cake.

Try this German chocolate sheet cake recipe when you want that coconut-pecan frosting without the layer-cake work.

Caramel Sheet Cake

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

If caramel’s your weakness, start here. The frosting’s made from scratch and poured on warm.

Try this caramel sheet cake recipe for a from-scratch caramel dessert that’s worth every minute.

Hummingbird Sheet Cake

A slice of hummingbird cake on a vintage plate.

Banana, pineapple, and pecans under a thick layer of cream cheese frosting. Pure Southern.

Try this hummingbird sheet cake recipe for a Southern classic made simple in one pan.

Coconut Sheet Cake

Slice of coconut sheet cake on a white plate with a bite taken out.

Coconut runs all the way through, from the cake to the frosting on top.

Try this coconut sheet cake recipe when you’re after a soft, coconut-packed cake for a crowd.

Cherry Sheet Cake

A slice of cherry sheet cake resting on spatula.

Little bites of cherry in a tender white cake, finished with almond icing.

Try this cherry sheet cake recipe for an easy, pretty cake that comes together fast.

Red Velvet Sheet Cake

Red velvet cake topped with ermine frosting and cut in to servings.

Red velvet without the layers, topped the old way with cooked ermine frosting.

Try this red velvet sheet cake recipe when you want red velvet without fussing over layers.

Strawberry Shortcake Sheet Cake

Strawberry drizzle being spooned over the top of a slice of strawberry shortcake.

Everything you love about strawberry shortcake, baked into a sheet cake anybody can pull off.

Try this strawberry shortcake sheet cake recipe for all the strawberry shortcake flavor in an easy sheet pan.

Peanut Butter Sheet Cake

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

Peanut butter in the cake and peanut butter in the icing, poured on warm so it soaks in.

Try this peanut butter sheet cake recipe when peanut butter lovers are coming to dinner.

Easy Dump Cakes

Caramel Apple Dump Cake

caramel apple dump cake with vanilla ice cream scoop

Apples, caramel, a box of cake mix, and butter. Dessert doesn’t get easier.

Try this caramel apple dump cake recipe for the easiest fall dessert you’ll make all season.

Pumpkin Dump Cake

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

Tastes like pumpkin pie, but there’s no crust to roll and no fuss to it.

Try this pumpkin dump cake recipe when you want pumpkin pie flavor without the crust.

Pecan Pie Dump Cake

Serving of pecan pie dump cake on a plate, topped with vanilla ice cream and caramel drizzle on top.

Gooey, sweet, and every bit as good as pecan pie with none of the work.

Try this pecan pie dump cake recipe for pecan pie taste with almost no effort.

Cherry Dump Cake

Cherry dump cake in a small bowl.

Two cans, a cake mix, and a stick of butter. That’s the whole recipe.

Try this cherry dump cake recipe when you need dessert in five minutes flat.

Pineapple Dump Cake

Pineapple dump cake in a 9x13 glass baking dish.

Crushed pineapple bubbling up under a golden, buttery crust.

Try this pineapple dump cake recipe for a sweet, buttery cake with just a few pantry cans.

Blueberry Dump Cake

Blueberry dump cake topped with a scoop of vanilla ice cream.

Juicy blueberries baked under a crisp cake topping. Warm with ice cream, it’s perfect.

Try this blueberry dump cake recipe when you want something warm to serve with a scoop of ice cream.

Poke Cakes

Pumpkin Poke Cake

Pumpkin Poke Cake on Plate with bite on fork

Poke it, soak it, and pile on the whipped cream. Fall in one pan.

Try this pumpkin poke cake recipe for a cozy fall cake everyone asks about.

Banana Pudding Poke Cake

Slice of banana pudding poke cake on white plate, with slices of bananas on top, and vanilla wafers.

Two potluck legends in one, banana pudding baked right into the cake.

Try this banana pudding poke cake recipe when you can’t decide between banana pudding and cake.

Red Velvet Poke Cake

Red velvet poke cake slice with cream cheese frosting and white chocolate curls on a plate.

Red velvet cake soaked with sweetened condensed milk and finished with cream cheese frosting. One pan, better the next day.

Try this red velvet poke cake recipe when you want red velvet without frosting a layer cake.

Lemon Poke Cake

Slice of lemon poke cake on white plate, with lemon slice on top.

Tangy lemon soaks into every hole, so there’s flavor in every bite.

Try this lemon poke cake recipe for a bright, tangy cake that’s soaked with flavor.

Boston Cream Pie Poke Cake

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

Vanilla cake, creamy pudding, chocolate on top. Boston cream, made simple.

Try this boston cream pie poke cake recipe when you want Boston cream flavor the easy way.

Coconut Poke Cake

Sliced coconut poke cake in 9x13 baking dish.

Sweet cream of coconut soaks in, then whipped topping goes over. Cool and creamy.

Try this coconut poke cake recipe for a cool, creamy cake that’s perfect made ahead.

Vintage and Church-Cookbook Cakes

Granny Cake

Slice of granny cake on a white plate showing the moist cake and pecan topping.

An old pineapple cake with a warm coconut-pecan topping you pour over the top.

Try this granny cake recipe for an old-fashioned pineapple cake with a warm topping.

Preacher Cake

A slice of preacher cake on a plate, next to a fork.

The story goes you make it when the preacher’s coming by. Pineapple, pecans, cream cheese frosting.

Try this preacher cake recipe when company’s coming, and you want something that always delivers.

Pea Pickin’ Cake

A slice of pea pickin cake on a round plate, sitting next to fork.

Mandarin oranges in the cake and a light pineapple frosting on top. A Southern reunion staple.

Try this pea pickin’ cake recipe for a light, fruity cake made for reunions and hot days.

Sock It To Me Cake

A slice of sock it to me cake on a spatula above rest of cake.

Sour cream cake with a cinnamon-pecan streusel swirled right through the center.

Try this sock it to me cake recipe when you want that cinnamon swirl running through every slice.

Ugly Duckling Cake

fruit cocktail cake with coconut

The name alone gets people talking, but once they try it, they get it. Fruit cocktail, coconut, and pecans with a buttery glaze.

Try this ugly duckling cake recipe for an easy, no-fuss dessert that always surprises people.

Westhaven Cake

a slice of chocolate date Westhaven Cake on a plate, with a fork taking a bite off of the corner.

One of those church-cookbook cakes that’s rich, moist, and always asked for by name.

Try this Westhaven cake recipe for a rich church-cookbook cake folks request by name.

Depression Cake

Slice of depression cake on white plate.

No eggs, no milk, no butter, and somehow still one of the best chocolate cakes around. The 1930s knew what they were doing.

Try this depression cake recipe when you’re out of eggs and butter but still want chocolate cake.

Chocolate Mayonnaise Cake

Slice of chocolate mayonnaise cake with a thick layer of chocolate frosting lifted from the pan.

Mayonnaise in the batter keeps this from-scratch chocolate cake soft and moist. Chocolate buttercream finishes the top, all in one 9×13 pan.

Try this chocolate mayonnaise cake recipe when you want an old-fashioned chocolate cake with a thick layer of frosting.

Sad Cake

Stack of sad cake on a plate.

The name’s a joke. It’s chewy, gooey, and a Texas favorite.

Try this sad cake recipe for a chewy, gooey cake with a name that gets people talking.

Gooey Butter Cake

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

St. Louis gave us this one. Buttery, gooey, and gone before you know it.

Try this gooey butter cake recipe when you want that buttery, gooey St. Louis classic.

Burnt Sugar Cake

A slice of burnt sugar cake on a round, vintage plate, sitting next to a cup of coffee.

Deep caramel flavor that comes from real burnt sugar, the old Southern way.

Try this burnt sugar cake recipe for deep caramel flavor the old Southern way.

Shoofly Cake

A slice of shoofly cake on a round plate.

Molasses and a crumb topping, straight out of an Amish kitchen.

Try this shoofly cake recipe when you’re craving a molasses cake straight from Amish country.

Milky Way Cake

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

Yes, you melt real Milky Way bars right into it. Chocolate and caramel in every slice.

Try this milky way cake recipe for a rich cake made with real candy bars.

Supper Cake

A slice of supper cake being pulled away from the rest of the cake.

Plain, tender, and honest. The kind of cake that’s ended family suppers for generations.

Try this supper cake recipe for a plain, tender cake that’s been passed down for generations.

Coca-Cola Cake

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

Real Coca-Cola goes in the batter and the frosting. About as Southern as cake gets.

Try this Coca-Cola cake recipe when you want that classic Southern soda-pop cake.

Crack Cake

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

One bite of this buttery bundt and the name makes sense.

Try this crack cake recipe for a buttery bundt that lives up to its name.

Harvest Cake

A slice of harvest cake on a plate, next to the baking pan of cake.

Warm spices and a cozy crumb, made for cool weather and a full table.

Try this harvest cake recipe when the weather turns cool and you want something spiced.

Old-Fashioned Fruit and Spice Cakes

Old-Fashioned Carrot Cake

A slice of carrot cake with cream cheese icing on vintage plate.

Spiced, loaded with carrots, and covered in tangy cream cheese frosting. A classic for a reason.

Try this old-fashioned carrot cake recipe for a spiced classic under tangy cream cheese frosting.

Amish Applesauce Cake

Cheesecake slice with caramel topping on white plate, dessert recipe, sweet treats, baked goods, delicious cheesecake.

Soft, spiced, and simple, just like the applesauce cakes from old Amish kitchens.

Try this amish applesauce cake recipe when you want a soft, spiced cake from an old Amish kitchen.

Applesauce Crumb Cake

Slice of applesauce crumb cake on plate with a bite taken out.

Tender applesauce cake with a buttery crumb you’ll want to pick at.

Try this applesauce crumb cake recipe for a tender cake with a buttery crumb topping.

Banana Cake

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

Think banana bread, dressed up with brown butter frosting.

Try this banana cake recipe when your bananas are too ripe to waste.

Butter Pecan Cake

A slice of butter pecan cake on a round plate, with a fork resting next to it.

Toasted pecans and a buttery crumb, right off the church-supper table.

Try this butter pecan cake recipe for that toasted-pecan, church-supper flavor.

Orange Juice Cake

Baked orange juice cake with orange zest glaze.

A sunny bundt soaked in a sweet orange juice glaze.

Try this orange juice cake recipe when you want a bright, sunny bundt cake.

Cranberry Cake with Butter Sauce

A slice of cranberry cake on a plate, with butter sauce drizzled on top.

Tart cranberries and a warm butter sauce you pour over each slice. A holiday must.

Try this cranberry cake with butter sauce recipe for a holiday cake with a warm butter sauce.

Strawberry Jello Cake

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

Made with Jell-O the retro way, pink and moist straight through.

Try this strawberry jello cake recipe when you want that retro pink cake everyone remembers.

Pineapple Sunshine Cake

A slice of pineapple sunshine cake on a round plate.

Light and fruity, with a fluffy pineapple frosting on top.

Try this pineapple sunshine cake recipe for a light, fruity cake that’s easy to love.

Peaches and Cream Cake

Slice of peaches and cream cake on plate.

Sweet peaches and a creamy filling tucked into a tender cake. Summer on a plate.

Try this peaches and cream cake recipe when peaches are in season and you want to show them off.

Angel Food Cake

A slice of angel food cake on a plate, topped with strawberries.

Light as air and made from scratch, exactly like the old cookbooks taught.

Try this angel food cake recipe for a light, from-scratch cake that never goes out of style.

Homemade Marble Cake

A slice of Marble Cake on a round plate.

Chocolate and vanilla swirled together the way they did it before box mixes.

Try this marble cake recipe when you want both chocolate and vanilla in every slice.

Pound Cakes and Bundt Cakes

Easy Pound Cake

Pound cake with powdered sugar sprinkled on top.

Dense, buttery, and tight-crumbed. The pound cake every other recipe is chasing.

Try this pound cake recipe for the buttery pound cake every recipe is chasing.

7UP Pound Cake

A slice of 7up pound cake on a plate.

The soda does the work here, giving it a light, tender crumb. An old church-cookbook trick.

Try this 7up pound cake recipe when you want that light, old-fashioned pound cake.

Strawberry Pound Cake

Strawberry pound cake with strawberry icing, sitting on cake stand.

Real strawberries baked in, sweet strawberry glaze poured over.

Try this strawberry pound cake recipe for real strawberry flavor in a classic pound cake.

Lemon Bundt Cake

Lemon bundt cake sitting on wooden cake stand.

Creamy lemon pound cake, baked in a bundt and glazed with more lemon.

Try this lemon bundt cake recipe when you’re craving a creamy lemon bundt.

Why These Cakes Never Go Out of Style

These aren’t magazine cakes. They’re the ones written on splattered index cards and handed down from a grandmother or a church cookbook. They use what’s already in your pantry, and they taste like home. That’s why they keep showing up, year after year. Pick one, make it this week, and see how fast it goes.

Coconut Poke Cake Recipe

Coconut Cream Poke Cake is a soft, fluffy 9×13 dessert soaked with a rich coconut mixture (coconut milk and sweetened condensed milk) and topped with whipped topping and toasted coconut. It's an easy, no-fuss cake that stays incredibly moist and is perfect for potlucks, holidays, or anytime you need a reliable crowd-pleaser.

Coconut milk and sweetened condensed milk soak right in. This one belongs to a whole collection of potluck cakes.

A Bakery-Style Coconut Cake That's Surprisingly Easy

This is one of those cakes that feels a little special without requiring anything complicated. The texture is what makes it stand out. That coconut soak settles into every bite so you don't end up with dry cake anywhere, and the chilled topping keeps it light instead of heavy.

It's the kind of dessert that works just as well for Easter or summer gatherings as it does for a simple Sunday dinner. And if you've ever had a poke cake that turned out soggy or uneven, this one fixes that with a balanced soak and the right timing.

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

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

What is cream of coconut?

Cream of coconut is thick, sweet, and syrupy. It's usually found near drink mixers. It's not the same as coconut milk or coconut cream, and swapping those will change the flavor and texture.

Can you make coconut poke cake ahead of time?

Yes, and it's actually better that way. Making it the day before gives the coconut mixture time to fully soak in and set.

Does coconut have to be toasted for this coconut cake?

You don't have to, but it makes a big difference. Toasting adds flavor and gives a slight crunch that balances the soft cake.

How do I store coconut poke cake?

Keep it covered in the refrigerator for up to 4 days. Serve it cold straight from the fridge.

Can this be frozen?

It can be frozen, but the texture of the whipped topping may change slightly. If freezing, do so before adding the topping for best results.

Ingredients

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

Cake

  • White cake mix (15.25 ounce box) - A light, neutral base that lets the coconut flavor shine
  • Egg whites, oil, and water (from box instructions) - Creates a soft, fluffy texture without heaviness

Coconut Soak

  • Cream of coconut (15 ounce can) - The key ingredient that makes the cake rich, sweet, and ultra moist
  • Sweetened condensed milk (½ cup) - Adds sweetness and helps create that creamy texture throughout
  • Vanilla extract (1 teaspoon) - Rounds out the flavor and keeps it from tasting one-note

Topping

  • Cool Whip (8 ounce, thawed) - Light and airy, balances the richness of the soak
  • Sweetened shredded coconut (1 cup, toasted) - Adds texture and a deeper coconut flavor
Ingredients to make coconut poke cake on counter.

Instructions

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

Prepare the cake mix using the egg whites, oil, and water listed on the box. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean.

White cake batter in 9x13 baking dish.

Let the cake cool for about 10 to 15 minutes. It should still be slightly warm when you move to the next step.

Baked white cake in 9x13 baking dish.

In a bowl, whisk together the cream of coconut, sweetened condensed milk, and vanilla until smooth.

Cream of coconut, and sweetened condensed milk in mixing bowl.

Use the handle of a wooden spoon or a large straw to poke holes all over the cake, spacing them about an inch apart. Go deep, but not all the way through.

Poking holes in white baked cake.

Slowly pour the coconut mixture over the cake, letting it soak into the holes. Don't rush this step or it will sit on top instead of absorbing.

Cream of coconut and sweetened condensed milk poured over baked cake.

Let the cake cool completely, then cover and refrigerate for at least 2 to 3 hours, or overnight for best results.

Spread the thawed whipped topping evenly over the chilled cake.

Frosting spread on top of coconut poke cake.

Sprinkle the toasted coconut over the top and serve cold.

Toasted coconut on coconut poke cake.

Tips

  • Use cream of coconut, not coconut milk. This is what gives the cake its signature flavor
  • Poke the cake while it's still slightly warm so it absorbs evenly
  • Pour the coconut mixture slowly so it soaks in instead of pooling
  • Chill long enough. This is what sets the texture and makes slicing clean
Sliced coconut poke cake in 9x13 baking dish.

More Coconut Recipes

Recipe

A slice of coconut poke cake on a spatula.
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Coconut Poke Cake

This Coconut Cream Poke Cake is a light, ultra-moist dessert soaked with a sweet coconut mixture and topped with fluffy whipped topping and toasted coconut for the perfect balance of texture and flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Chill Time 2 hours
Total Time 2 hours 43 minutes
Servings 15 servings
Calories 327kcal
Author Jessica Burgess

Ingredients

Cake

  • 15.25 ounces white cake mix
  • plus ingredients listed on the box: usually egg whites, oil, and water

Coconut Soak

  • 15 ounce

    can cream of coconut, well stirred


  • ½ cup

    sweetened condensed milk


  • 1 teaspoon vanilla extract

Topping

  • 8 ounces whipped topping like Cool Whip, thawed
  • 1 cup sweetened shredded coconut toasted

Instructions

For the cake

  • Preheat the oven according to the cake mix package directions. Grease a 9×13-inch baking dish.
  • Prepare the white cake mix according to package instructions. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for about 10-15 minutes after removing it from the oven. The cake should still be warm when you poke it.

For the coconut soak

  • In a medium bowl, whisk together the cream of coconut, sweetened condensed milk, and vanilla extract until smooth and fully combined.
  • Using the handle of a wooden spoon or a large straw, poke holes all over the warm cake, spacing them about 1 inch apart. Make sure to poke almost to the bottom without going through the cake completely.
  • Slowly pour the coconut mixture evenly over the cake, allowing it to soak into the holes. Take your time so it absorbs instead of pooling on top.
  • Let the cake cool completely, then cover and refrigerate for at least 2-3 hours (overnight is even better).

Toast the coconut

  • Spread the shredded coconut in an even layer on a baking sheet.
  • Bake at 325°F for 5-8 minutes, stirring every 2 minutes, until golden brown. Watch carefully, it can burn quickly.
  • Let cool completely before using.

Add the topping

  • Once the cake is fully chilled, spread the thawed Cool Whip evenly over the top.
  • Sprinkle the toasted coconut generously over the whipped topping.
  • Slice and serve cold for the best texture.

Notes

Use cream of coconut, not coconut milk or cream. Cream of coconut is thick and sweet, which gives this cake its signature flavor and moisture.
Poke while warm. The cake absorbs the coconut mixture best when it’s still slightly warm but not hot.
Pour slowly. Let the liquid soak in gradually rather than flooding the surface.
Chill thoroughly. This step is essential for the flavors to develop and for clean slices. Overnight chilling gives the best texture.

Nutrition

Serving: 1slice | Calories: 327kcal | Carbohydrates: 55g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 253mg | Potassium: 92mg | Fiber: 2g | Sugar: 43g | Vitamin A: 38IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 1mg

Strawberry Heaven

Strawberry Heaven is an easy no-bake strawberry dessert made with layers of angel food cake, vanilla pudding, and strawberry filling. It's light, creamy, and perfect for potlucks, holidays, or when you need something simple that everyone will love.

Want a strawberry dessert with a flaky crust? Try this classic strawberry pie.

A No-Bake Strawberry Dessert That Always Gets Requested

This is one of those desserts that looks like you spent all afternoon making it, but it comes together with simple ingredients and easy layering. The angel food cake softens just enough as it chills, soaking up the pudding and strawberry filling without turning mushy.

It's similar to a strawberry trifle or layered dessert, but even easier to make with ingredients you can grab at any store. The homemade whipped cream keeps it light and fluffy, while the strawberry layers bring that classic, sweet, nostalgic flavor everyone loves. In this strawberry cheesecake poke cake, nostalgia is mixed with decadent creaminess, with the addition of cream cheese. It’s also a luscious and sweet option.

A slice of strawberry heaven cake on a plate.

This is the kind of dessert that disappears fast at potlucks, family dinners, and summer get-togethers. And once people try it, they'll ask you for the recipe every time.

What is Strawberry Heaven?

Strawberry Heaven is a layered no-bake dessert made with cubes of angel food cake, vanilla pudding, strawberry pie filling, and whipped cream. It's often compared to a strawberry trifle, but it's quicker to assemble and doesn't require any baking.

FAQs

Do I have to use angel food cake?

Angel food cake gives this dessert its light, airy texture. You can swap in pound cake if you want something richer, but it will feel heavier.

Can I make this ahead of time?

Yes, and it actually gets better as it chills. You can make it up to 24 hours in advance.

How do I store leftovers?

Cover and refrigerate for up to 3 days. It's best within the first 24 hours for the best texture.

Can I freeze Strawberry Heaven?

No, freezing isn't recommended. The whipped cream and pudding can separate and become watery once thawed.

Can I use Cool Whip instead of homemade whipped cream?

You can, and it works just fine for convenience. But homemade whipped cream gives a better flavor and texture.

How do I keep it from getting soggy?

Make sure the pudding is thickened before layering, don't overdo the pie filling, and chill it properly before serving.

Ingredients

You only need a handful of simple ingredients to make this no-bake strawberry dessert, and most of them are easy shortcuts that save time.

  • 1 prebaked angel food cake, cut into 1-inch cubes
    Creates a light, airy base that soaks up all the flavor.
  • 1 (5.1 oz) instant vanilla pudding mix
    Adds a creamy layer that holds everything together.
  • 2½ cups 2% milk
    Helps the pudding set thick and smooth.
  • 2 (21 oz) cans strawberry pie filling
    Brings bold strawberry flavor and that classic glossy texture.
  • 2 cups heavy cream
    Whipped to create a light, fluffy topping.
  • ½ cup powdered sugar
    Sweetens the whipped cream without making it grainy.
  • 2 teaspoons vanilla extract
    Adds warmth and depth to the whipped cream.
  • 1 cup chopped fresh strawberries (optional)
    Adds fresh texture and extra strawberry flavor.
  • ¼ cup toasted sliced almonds (optional)
    Gives a little crunch to balance the creamy layers.
Ingredients to make strawberry heaven, sitting on counter.

Instructions

Cut the angel food cake into 1-inch cubes and set aside.

In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until smooth and thickened. Place it in the refrigerator to set while preparing the rest.

Vanilla pudding mixed in mixing bowl.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until medium to medium-stiff peaks form. Refrigerate until ready to use.

Heavy cream and powdered sugar in mixing bowl.

Spread half of the cake cubes evenly into the bottom of a 9×13 dish.

Angel food cake cubed up in 9x13 baking dish.

Layer half of the pudding over the cake, then add about one-third of the strawberry pie filling.

Pudding poured on top of angel food cake cubes.

Repeat the layers with the remaining cake, pudding, and another third of the pie filling.

Strawberry pie filling spread on top of pudding and angel food cake cubes.

Spread the whipped cream over the top.

Whipped cream spread on top of strawberry pie filling and angel food cake.

Add the remaining strawberry pie filling in dollops across the top, then use a knife or skewer to gently swirl it for a marbled look.

Strawberry pie filling swirled on top of whipped cream in 9x13 baking dish.

Sprinkle with toasted almonds and fresh strawberries if using.

Sliced toasted almonds on top of strawberry heaven.

Cover and refrigerate for at least 2 hours, or until chilled and set.

Scoop or slice and serve cold.

A slice of strawberry heaven on a spatula.

Tips

  • Use cold milk and cold cream so everything thickens and whips properly
  • Let the pudding set before layering so it holds its shape
  • Stop whipping the cream at medium-stiff peaks so it stays light and spreadable
  • Don't overload the layers with pie filling or it can get too soft
  • Chill long enough so the layers settle and slice cleanly

More Strawberry Recipes

If you love anything strawberry like I do, then you’ll also love these strawberry recipes:

Recipe

A slice of strawberry heaven cake dessert on a plate.
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Strawberry Heaven

Strawberry Heaven is an easy no-bake strawberry dessert made with angel food cake, pudding, and strawberry filling for a light, creamy treat that's perfect for sharing.
Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 379kcal
Author Jessica Burgess

Ingredients

  • 1 prebaked angel food cake cut into 1 inch cubes
  • 5.1 ounces instant vanilla pudding
  • 2 ½ cups 2% milk
  • 2, 21 ounces can strawberry pie filling
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped fresh strawberries optional
  • ¼ cup toasted almond slices optional

Instructions

  • Cut the premade angel food cake into 1 inch cubes. Set aside.
  • In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until smooth and thickened. Transfer to the fridge while preparing the remaining ingredients.
  • In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until medium to medium-stiff peaks form. Set aside in the refrigerator until ready to assemble.
  • Spread half of the angel food cake cubes in the bottom of a 9×13 dish.
  • Add half of the vanilla pudding over the cubes then ⅓ of the strawberry pie filling over the pudding.
  • Repeat the layers with the remaining angel food cake cubes, vanilla pudding, and ⅓ strawberry pie filling.
  • Top the final layer with whipped cream and add the remaining strawberry pie filling in 6-8 dollops. Using a chopstick swirl the strawberry pie filling in so it's marbled on top.
  • Top with toasted sliced almonds (optional) and freshly chopped strawberries (also optional).
  • Cover and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld and the cake to soften slightly.
  • Slice or scoop and serve this dish chilled. Garnish with more fresh strawberries, extra whipped cream, or more toasted almonds.

Notes

This recipe uses 2 cans of strawberry pie filling to add more strawberry flavor to the dish. You can stick to 1 can of pie filling – If so, do not add any pie filling to the top so you have enough to add into the layers. You may want to add more fresh strawberries to the pie filling if you want more strawberry pieces.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 264mg | Potassium: 174mg | Fiber: 1g | Sugar: 39g | Vitamin A: 667IU | Vitamin C: 19mg | Calcium: 128mg | Iron: 0.4mg

Strawberry Pound Cake with Strawberry Glaze Icing

Strawberry Pound Cake is a rich, buttery cake loaded with real strawberries and finished with a naturally pink strawberry glaze. It's a classic pound cake with a fresh, slightly nostalgic twist that works for spring, summer, or anytime you want something a little special.

Real strawberries give the glaze that pink color, no food coloring needed. See classic pound cakes and more.

A Classic Pound Cake with Real Strawberry Flavor

This is the kind of cake that feels dependable the moment you start making it. It has that traditional pound cake texture, that’s dense but soft, rich without being heavy but the strawberries bring in just enough freshness to keep it from feeling overly sweet.

What makes this one stand out is that it uses both fresh strawberries and freeze-dried strawberries. The fresh berries give you soft, juicy bites throughout the cake, while the freeze-dried strawberries concentrate the flavor into the glaze so it actually tastes like strawberries, not just sugar.

Strawberry pound cake on cake stand.

It's the kind of cake you can serve for guests, take to a gathering, or slice and enjoy with coffee in the afternoon.

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

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

How should strawberry pound cake be stored?

Store the cake covered or in an airtight container at room temperature for 2-3 days, or refrigerate for 4-5 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

How to grease a bundt cake pan?

You have a few options, but not all are equal. Nonstick spray works, but it doesn't always reach every curve of a Bundt pan. A baking spray that includes flour is a better option.
Oils like olive or avocado oil can work if spread evenly with a paper towel. The most reliable method is softened butter with a light coating of flour, this gives you the best release.

Is the icing supposed to fully cover the cake on a bundt cake?

No, this is more of a glaze than a frosting. You pour it over the top and let it run down the sides. It's not meant to fully cover the cake.

How do I know the cake is cool enough to glaze?

Touch the surface. If it feels completely cool with no warmth, it's ready. If the cake is still warm, the glaze will soak in instead of sitting on top.

Ingredients

You can also find the full, printable, recipe card below that lists the ingredients and instructions all in one place.

  • 3 cups all-purpose flour - Gives the cake its structure and classic pound cake texture
  • 1 teaspoon baking powder - Adds a slight lift so the cake isn't overly dense
  • ½ teaspoon salt - Balances the sweetness and enhances flavor
  • 1½ cups unsalted butter, room temperature - Creates that rich, buttery base pound cake is known for
  • 3 cups granulated sugar - Sweetens and helps create a tender crumb
  • 5 large eggs - Provide structure and richness
  • 1 cup milk - Keeps the batter smooth and moist
  • 1 teaspoon vanilla extract - Adds warmth and depth of flavor
  • 1 cup diced strawberries - Brings fresh, juicy strawberry flavor throughout the cake
  • ½ cup freeze-dried strawberries - Used for a concentrated strawberry glaze
  • 1 cup powdered sugar - Sweetens and thickens the glaze
  • 3-5 tablespoons heavy cream - Helps create a smooth, pourable glaze
Ingredients to make strawberry pound cake on counter.

What substitutions can I make?

  • All-purpose flour: Use a 1:1 gluten-free flour blend. Add 1 extra egg or ¼ cup buttermilk for better texture.
  • Unsalted butter: If using salted butter, reduce the salt to ¼ teaspoon.
  • Milk: Buttermilk works well for a slightly richer flavor.
  • Vanilla extract: Homemade vanilla can be used.

Instructions

Preheat the oven to 350°F. Grease and flour a Bundt pan so the cake releases easily after baking.

In a medium bowl, whisk together the flour, baking powder, and salt.

Flour, baking powder and salt in mixing bowl.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. This takes about 4 to 6 minutes and is key for getting the right texture.

Butter and sugar in mixing bowl.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Eggs added to butter and sugar mixture in mixing bowl.

Alternate adding the flour mixture and the milk, mixing just until combined. Do not overmix.

Dry ingredients added to wet ingredients in mixing bowl.

Fold in the diced strawberries, making sure they're evenly distributed throughout the batter.

Fresh strawberries, chopped and added to pound cake batter in mixing bowl.

Pour the batter into the prepared Bundt pan and bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.

Strawberry pound cake batter poured in to bundt pan.

Let the cake cool in the pan for 5 to 10 minutes, then transfer it to a cooling rack. Allow it to cool completely before adding the glaze.

Baked strawberry pound cake in bundt pan.

To make the glaze, pulse the freeze-dried strawberries in a food processor until they form a fine powder. In a bowl, whisk together the strawberry powder and powdered sugar.

Powdered sugar, freeze-dried strawberries in mixing bowl, for pound cake icing.

Add the heavy cream one tablespoon at a time until the glaze is smooth and slightly thick.

Strawberry glaze in mixing bowl for pound cake.

Pour the glaze over the cooled cake, letting it naturally run down the sides.

Strawberry glaze, poured on top of strawberry pound cake.

Tips

  • Make sure your butter is fully room temperature so it creams properly with the sugar
  • Don't skip greasing and flouring the Bundt pan. This cake is rich and can stick easily
  • Toss diced strawberries lightly in flour before folding in to help prevent sinking
  • Let the cake cool completely before glazing or the glaze will absorb instead of setting
  • Use freeze-dried strawberries for the glaze! Fresh strawberries won't give the same flavor or texture
Strawberry pound cake with strawberry icing, sitting on cake stand.

If you love beautiful, strawberry recipes like this one, you’ll also love these strawberry favorites:

  • These Strawberry Brownies start with a strawberry cake mix along with a few simple ingredients for the quickest dessert ever.
  • Strawberry Whipped Cream Cake is a sheet cake filled with a creamy, milky filling, and topped with homemade whipped cream and fresh strawberries.
  • Strawberry Crunch Cake is made with a boxed strawberry cake mix, a buttercream frosting, and a strawberry crunch top!
  • Strawberry Sweet Rolls are cinnamon rolls with fresh strawberries in the filling.

Recipe

Strawberry Pound Cake on cake stand.
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Strawberry Pound Cake

This Strawberry Pound Cake is a rich, buttery Bundt cake filled with fresh strawberries and topped with a naturally flavored strawberry glaze for a classic dessert with a fresh twist.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings 8 slices
Calories 965kcal
Author Jessica Burgess

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter room temperature
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries
  • ½ cup freeze-dried strawberries
  • 1 cup powdered sugar
  • 3-5 tablespoons heavy cream

Instructions

  • Preheat the oven to 350°F. Grease and flour a Bundt pan.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In the bowl of your mixer, cream the butter and sugar until light and fluffy, about 4 to 6 minutes. Slowly add the eggs one at a time, mixing well after each addition. Add vanilla extract.
  • Alternately mix in the flour mixture and milk until just combined. Fold in the diced strawberries until evenly distributed.
  • Bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 5 to 10 minutes, then transfer it to a cooling rack. Allow it to cool completely.

For the Strawberry Icing Glaze

  • In a food processor or blender, pulse freeze-dried strawberries until pulverized into a powder. Transfer the strawberry powder to a large mixing bowl with the powdered sugar. Gradually whisk in 1 tablespoon of heavy cream at a time until the glaze is smooth and slightly thickened.
  • Pour the strawberry glaze over the cooled Bundt cake and enjoy.

Notes

  • Make sure your butter is fully room temperature so it creams properly with the sugar
  • Don't skip greasing and flouring the Bundt pan. This cake is rich and can stick easily
  • Toss diced strawberries lightly in flour before folding in to help prevent sinking
  • Let the cake cool completely before glazing or the glaze will absorb instead of setting
  • Use freeze-dried strawberries for the glaze! Fresh strawberries won't give the same flavor or texture

Nutrition

Serving: 1slice | Calories: 965kcal | Carbohydrates: 142g | Protein: 10g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 257mg | Potassium: 377mg | Fiber: 3g | Sugar: 102g | Vitamin A: 1347IU | Vitamin C: 191mg | Calcium: 110mg | Iron: 6mg

How to Cook Pork Chops in the Oven (Bone-In & Boneless Guide)

Cooking pork chops in the oven is one of the easiest ways to get juicy, flavorful results every time. Whether you're using bone-in or boneless chops, this simple method works for busy weeknights or Sunday supper.

Round out Sunday supper with my Sunday Best Mac and Cheese, a rich, creamy baked side with a golden cheese topping.

The No-Stress Way to Make Juicy Pork Chops

If you've ever pulled dry, tough pork chops out of the oven, you're not alone. Pork is lean, and it overcooks quickly. The good news is that once you understand temperature and timing, oven-baked pork chops become one of the most reliable dinners you can make.

Baked boneless pork chop, sliced to show middle, sitting on a plate.

After testing different temperatures, thicknesses, and cuts, this method consistently delivers tender pork chops with great flavor and no guesswork.

Frequently Asked Questions

What is the safe internal temperature for pork chops?

Pork chops are safe to eat at 145°F, followed by a 3-minute rest. Use a meat thermometer inserted into the thickest part of the chop for accuracy.

Should I bake pork chops covered or uncovered?

Bake pork chops uncovered for better browning. If they are thick and you're worried about drying out, you can loosely tent with foil during the last few minutes.

Why are my pork chops dry?

Dry pork chops usually mean they were overcooked. Even a few extra minutes can make a difference. Always cook to temperature, not just time.

Do bone-in and boneless pork chops cook differently?

Yes. Bone-in pork chops typically take slightly longer to cook and often stay a bit juicier because the bone helps retain moisture.

Can I cook pork chops from frozen?

It's best to thaw them first for even cooking. Cooking from frozen can lead to dry outsides and undercooked centers.

Pork chops in the oven cooking time chart at 400 degrees showing thickness and bake times.

Bone-In vs. Boneless Pork Chops

Both work beautifully in the oven, but here's what to expect:

Bone-In Pork Chops

  • Slightly longer cook time
  • Often more flavorful
  • Tend to stay juicier

Boneless Pork Chops

  • Cook faster
  • Easier to slice and serve
  • Great for quick weeknight meals

Either option works with the timing guide below.

What Temperature to Bake Pork Chops

The oven temperature affects both texture and cook time.

350°F - More gentle cooking, slightly longer time
375°F - Balanced option for tenderness and browning
400°F - My preferred temperature for juicy results with good color
425°F - Faster cooking, better browning, watch carefully

If you prefer high, direct heat from above for faster browning, you may also like broiled pork chops.

For most 1-inch thick pork chops, 400°F gives the best combination of tenderness and flavor.

How Long to Bake Pork Chops

Cooking time depends on thickness and oven temperature.

At 400°F:

  • ½-inch thick: 8-12 minutes
  • 1-inch thick: 15-20 minutes
  • 1½-inch thick: 20-25 minutes

Always confirm with a thermometer. Remove from oven at 145°F and let rest 3-5 minutes before serving.

Three baked boneless pork chops in a glass baking dish.

Ingredients

  • Pork chops (bone-in or boneless) - The star of the dish. Choose evenly sized chops for even cooking.
  • Olive oil - Helps the seasoning stick and promotes browning.
  • Salt - Enhances natural flavor and helps retain moisture.
  • Black pepper - Adds simple, classic warmth.
  • Garlic powder - Provides savory depth without overpowering the pork.
  • Paprika - Adds mild smokiness and beautiful color.

You can customize seasoning based on preference, but this simple blend works beautifully.

Instructions

  1. Preheat your oven to 400°F.
  2. Pat pork chops dry with paper towels. This helps them brown instead of steam.
  3. Rub both sides lightly with olive oil.
  4. Season generously with salt, pepper, garlic powder, and paprika.
  5. Place pork chops on a baking sheet or in a baking dish, leaving space between each one.
  6. Bake according to thickness guidelines above.
  7. Remove from oven once internal temperature reaches 145°F.
  8. Rest for 3-5 minutes before serving.

Flavor Variations

Once you've mastered the basic oven method, try one of these reader-favorite versions:

This guide gives you the base method. From there, flavors are endless.

Tips for Perfect Pork Chops

  • Use a thermometer. Guessing leads to dry pork.
  • Let chops come closer to room temperature before baking.
  • Rest after baking to keep juices inside.
  • Avoid overcrowding the pan.
  • Thicker chops stay juicier than very thin ones.

Recipe

A sliced, boneless pork chop that was baked in the oven, sitting on a plate.
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Oven Baked Pork Chops (Bone-In & Boneless)

This easy oven baked pork chop method works for both bone-in and boneless chops. Bake at 400°F until the internal temperature reaches 145°F for juicy, tender results every time.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 241kcal
Author Jessica Burgess

Ingredients

  • 4 pork chops bone-in or boneless, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Instructions

  • Preheat your oven to 400°F.
  • Pat pork chops dry with paper towels. This helps them brown instead of steam.
  • Rub both sides lightly with olive oil.
  • Season generously with salt, pepper, garlic powder, and paprika.
  • Place pork chops on a baking sheet or in a baking dish, leaving space between each one.
  • Bake according to thickness guidelines above.
  • Remove from oven once internal temperature reaches 145°F.
  • Rest for 3-5 minutes before serving.

Notes

This seasoning amount works well for 4 standard pork chops. Adjust slightly if using very large or thick cuts.
  • Cooking time depends on thickness.
At 400°F:
  • ½-inch thick: 8-12 minutes
  • 1-inch thick: 15-20 minutes
  • 1½-inch thick: 20-25 minutes
  • Bone-in chops may take slightly longer.
  • Always cook to 145°F internal temperature and rest 3-5 minutes.
  • See full post above for temperature chart and thickness guide.
 

Nutrition

Serving: 1pork chop | Calories: 241kcal | Carbohydrates: 1g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 646mg | Potassium: 513mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 130IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg

Strawberry Cheesecake Poke Cake

Strawberry Cheesecake Poke Cake is a soft strawberry sheet cake filled with creamy cheesecake pudding, topped with fluffy whipped topping and fresh strawberries. It's a simple, crowd-pleasing dessert recipe that's perfect for potlucks, spring gatherings, and holidays.

A Creamy Strawberry Dessert That Always Gets Attention

If you love strawberry desserts that feel a little special but are still easy to make, this strawberry cheesecake poke cake delivers every time. The strawberry cake bakes up soft and fluffy, then gets filled with a thick, creamy cheesecake pudding mixture that settles into every bite, not too dissimilar to the way the cream cheese filling settles into the strawberry cake batter in this strawberry earthquake cake.

A slice of strawberry cheesecake poke cake on a round plate.

The whipped topping keeps the dessert light, while the fresh strawberries on top add just enough brightness to balance the creamy filling. It's the kind of chilled dessert that people go back for seconds of, especially at potlucks and summer gatherings.

And after testing it a few different ways, adding softened cream cheese to the pudding mixture made a noticeable difference. It deepens the cheesecake flavor and gives the filling a thicker texture so the cake slices beautifully when served.

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

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

Why add cream cheese to the pudding filling?

Adding softened cream cheese gives the filling a richer cheesecake flavor and helps thicken the pudding mixture. During testing, the filling held its shape better and sliced more cleanly when cream cheese was included.
Be sure to mix the pudding with milk first and allow it to thicken before adding the cream cheese. This keeps the filling smooth and prevents it from becoming too loose.

How long should poke cake chill before serving?

This cake needs at least 2 hours in the refrigerator so the cheesecake filling can fully set inside the cake. Chilling also allows the flavors to blend together and gives the best texture when slicing.

How should strawberry cheesecake poke cake be stored?

Store the cake covered in the refrigerator for up to 3 days. Because the filling and topping contain dairy, the cake should remain chilled.

Can you freeze poke cake?

Yes. You can freeze the cake without the fresh strawberries on top for up to 1 month. Wrap tightly with plastic wrap and foil.
Thaw overnight in the refrigerator and add fresh strawberries just before serving.

Ingredients

  • Strawberry cake mix - A boxed strawberry cake mix creates a soft, fluffy base with bright strawberry flavor and a beautiful pink color.
  • Eggs - Help bind the cake together while adding richness and structure.
  • Vegetable oil - Keeps the cake moist and tender. Any neutral oil works well.
  • Water - Combines with the cake mix to create a smooth batter and light texture.
  • Instant cheesecake pudding mix - Adds sweet cheesecake flavor and creates a thick filling that sets nicely inside the cake.
  • Milk - Activates the pudding mixture and helps it thicken into a creamy filling.
  • Cream cheese - Adds richness and a true cheesecake flavor while thickening the pudding filling.
  • Whipped topping - Creates a light, fluffy layer that balances the rich cheesecake filling.
  • Fresh strawberries - Provide freshness, natural sweetness, and a beautiful finishing touch.
Ingredients to make a strawberry cheesecake poke cake on a kitchen counter.

Instructions

Bake the cake

Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and lightly spray with baking spray.

In a large mixing bowl, combine the strawberry cake mix with the eggs, vegetable oil, and water according to the package directions. Stir until smooth.

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

Pour the batter into the prepared baking dish and bake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Strawberry cake batter in 9x13 baking pan.

Allow the cake to cool for about 10 to 15 minutes until warm but not hot.

Using the handle of a wooden spoon or a large straw, poke holes evenly across the cake. Push the holes most of the way down into the cake but not through the bottom.

Make the cheesecake filling

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

In a separate bowl, whisk together the cheesecake pudding mix and cold milk until thick and creamy.

Once the pudding has thickened, add the softened cream cheese and mix until fully combined and smooth.

Pudding and cream cheese together in mixing bowl.

Fill the cake

Transfer the cheesecake filling to a piping bag or zip-top bag. Cut a small opening and pipe the filling into each hole in the cake.

Holes in cake filled with pudding and cream cheese mixture.

Spread the remaining pudding mixture evenly across the top of the cake.

Pudding mixture spread on top of the cake.

Chill

Refrigerate the cake for at least 2 hours so the filling can fully set.

Add the topping

Allow the whipped topping to thaw for about 30 minutes until spreadable.

Spread an even layer of whipped topping over the chilled cake. Sprinkle the chopped strawberries evenly across the top.

Diced strawberries sprinkled on top of Cool Whip topping on cake.

Slice and serve chilled.

Tips

• Mix the pudding with milk first before adding the cream cheese for the smoothest filling.
• Poking holes while the cake is still warm helps the filling settle into the cake more easily.
• A piping bag makes filling the holes quicker and cleaner than pouring the mixture.
• Add fresh strawberries within a few hours of serving so they stay fresh and bright.

More Strawberry Recipes You’ll Love

  • 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.
  • Strawberry Brownies are made with a strawberry cake mix and just a few simple ingredients for the perfect dessert.
  • Strawberry Whipped Cream Cake has a milky filling and is topped with creamy homemade whipped cream and fresh sliced strawberries.

Recipe

A slice of strawberry cheesecake poke cake on a round plate.
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Strawberry Cheesecake Poke Cake

This strawberry cheesecake poke cake combines soft strawberry cake, creamy cheesecake pudding filling, and fresh strawberries for a chilled dessert that's perfect for potlucks and spring gatherings.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 32 minutes
Chill Time 2 hours
Total Time 2 hours 52 minutes
Servings 12 servings
Calories 404kcal
Author Jessica Burgess

Ingredients

  • 15.25 ounces Strawberry cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup water
  • 3.4 ounces cheesecake instant pudding
  • 2 cups cold 2% milk
  • 8 ounces cream cheese softened
  • 8 ounces whipped topping softened enough to spread
  • 1 cup chopped strawberries between 8-10, depending on the size of strawberries

Instructions

Bake the cake

  • Preheat the oven to 350 degrees. Line a 9×13 baking dish with a piece of parchment paper and lightly spray with baking spray. Set aside.
  • In a large mixing bowl add the strawberry cake mix and follow the instructions on the box by adding the eggs, oil, and water. Stir to combine.
  • Transfer the cake batter to the prepared baking dish. Bake the cake for 32-35 minutes or until a toothpick comes out clean in the center. Allow the cake to cool for 10-15 minutes, until warm but not hot.
  • Using the handle of a wooden spoon or a large straw, poke holes evenly across the cake, going most of the way down but not through the bottom.

Make the cheesecake filling

  • In a mixing bowl, beat the softened cream cheese until smooth. Set aside.
  • In a separate mixing bowl, add the instant cheesecake pudding mix and cold milk. Mix until thick and creamy. Once thickened, add the softened cream cheese and mix to combine.

Fill the cake

  • Add the cheesecake filling to a piping bag or a zip bag, cut the tip or a corner of the bag and pipe the cheesecake filling into each hole. Evenly distribute the leftover pudding on top of the cake.

Chill

  • Put the cake in the fridge for at least two hours to allow the filling to fully set.
  • Allow the whipped topping to thaw for about 30 minutes.
  • Spread an even layer of whipped topping over the chilled cake.
  • Top with chopped fresh strawberries. Slice and serve chilled.

Notes

Store covered in the refrigerator for up to 3 days. Because of the dairy-based filling and topping, this cake must remain chilled.
This cake is best made 1 day in advance.
You can bake and fill the cake the night before, then add whipped topping and strawberries the next day for the freshest look.
Add fresh strawberries within 6-8 hours of serving for the best texture.

Nutrition

Serving: 1slice | Calories: 404kcal | Carbohydrates: 44g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 672mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 1mg

Meatball Casserole

Meatball Casserole is a simple baked pasta dinner made with rotini, marinara sauce, tender meatballs, and melted mozzarella cheese. It's an easy, family-friendly casserole recipe that comes together in one dish and bakes into a hearty, comforting meal.

An Easy Weeknight Casserole the Whole Family Loves

Some nights just call for a dinner that's simple, filling, and guaranteed to make everyone happy at the table. This meatball casserole is exactly that kind of recipe. Everything goes straight into the baking dish… the pasta, sauce, broth, milk, and meatballs… and the oven does the rest of the work.

As it bakes, the pasta absorbs the rich marinara and broth, creating a saucy, flavorful casserole. The meatballs warm through and soak up the sauce, and the final layer of melted mozzarella brings everything together into a cozy, satisfying dinner that tastes like classic baked pasta but takes almost no effort.

Meatball casserole in a baking dish, with wooden spoon pulling casserole out.

It's perfect for busy weeknights, feeding a crowd, or anytime you want a warm, comforting dinner without standing over the stove. If you love meatball dishes, then you’ll also want to see these fun Meatball Stuffed Peppers recipe.

FAQs

Can I use frozen meatballs?

Yes. If using frozen meatballs, allow them to thaw first so they heat evenly while the pasta cooks.

Can I substitute the beef broth?

You can easily swap the beef broth for chicken broth or even water. The broth simply adds extra flavor to the sauce while the pasta cooks.

Can I make this casserole ahead of time?

You can assemble the casserole a few hours in advance and store it covered in the refrigerator until ready to bake. Add a few extra minutes to the bake time if starting cold.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Can this casserole be frozen?

Yes. Let the casserole cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.

Ingredients

  • Rotini pasta - The spiral shape holds onto the sauce well and cooks perfectly right in the casserole.
  • Marinara sauce - Adds rich tomato flavor and forms the base of the sauce for the pasta.
  • Beef broth - Helps cook the pasta in the oven while adding depth and savory flavor.
  • Milk - Balances the acidity of the tomato sauce and creates a slightly creamy texture.
  • Fully cooked meatballs - Makes this recipe incredibly quick and easy while still hearty and satisfying.
  • Sea salt - Enhances the overall flavor of the casserole.
  • Ground black pepper - Adds a mild warmth that complements the marinara sauce.
  • Mozzarella cheese - Melts into a gooey, cheesy topping that brings everything together.

Optional garnish

  • Fresh basil - Adds a fresh, bright finish.
  • Italian seasoning - Gives the casserole a classic Italian flavor.
Ingredients for meatball casserole on wooden table.

Instructions

Preheat the oven to 425°F and spray a 9×13-inch baking dish with non-stick cooking spray.

Add the rotini pasta, marinara sauce, beef broth, milk, salt, and pepper to the prepared baking dish. Stir everything together until evenly combined.

Noodles, broth, and sauce in baking dish.

Place the meatballs evenly over the top of the pasta mixture.

Meatballs placed on top of noodles.

Cover the casserole tightly with aluminum foil and bake for about 35 minutes.

Carefully remove the casserole from the oven and check the pasta. It should be al dente and nearly tender.

Baked meatballs and cooked pasta in 9x13 baking dish.

Sprinkle the freshly shredded mozzarella evenly over the top.

Return the casserole to the oven uncovered and bake until the cheese is melted and the pasta is fully tender, about 5-10 minutes more.

Cheese melted on top of meatball casserole in 9x13 baking dish.

Garnish with fresh basil and a sprinkle of Italian seasoning if desired. Serve warm.

Tips

  • Freshly shredded mozzarella melts smoother than pre-shredded cheese.
  • If you like a little heat, add a pinch of red pepper flakes to the pasta mixture before baking.
  • Make sure the casserole is covered tightly with foil so the pasta cooks properly.
  • Stir the pasta mixture well before baking so the noodles cook evenly in the liquid.
A serving of meatball casserole on a round plate, with a fork.

More Comforting Recipes

Recipe

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Meatball Casserole

This easy meatball casserole combines pasta, marinara sauce, tender meatballs, and melted mozzarella cheese into a simple baked dinner that's hearty, comforting, and perfect for busy nights.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 322kcal
Author Jessica Burgess

Ingredients

  • 14.5 ounces package uncooked rotini pasta
  • 24 ounce jar marinara sauce
  • 2 cups beef broth
  • 1 cup milk
  • 16 ounce package fully-cooked meatballs thawed
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 cups shredded mozzarella cheese freshly shredded

Optional garnish:

  • fresh basil chopped
  • ¼ teaspoon Italian seasoning

Instructions

  • Preheat the oven to 425 degrees fahrenheit. Spray a 9×13-inch baking dish with non-stick cooking spray.
  • In the prepared dish, add in the pasta, marinara, beef broth, milk, salt and pepper. Stir to combine. Next, add meatballs to the top of the mixture.
  • Cover the casserole tightly with aluminum foil and bake for 35 minutes.
  • Carefully remove the casserole and check the pasta for doneness. The pasta should be el dente. Sprinkle freshly shredded mozzarella cheese evenly over the top.
  • Bake uncovered until the cheese is melted and the pasta is tender, about 5-10 more minutes.
  • Garnish with fresh basil and a dash of italian seasoning. Serve warm and enjoy.

Notes

Add a pinch of red pepper flakes for additional heat.
You can replace beef broth with chicken broth or water.
Store in the refrigerator in an airtight container for up to 5 days.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 45g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 963mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 6mg | Calcium: 207mg | Iron: 2mg

Burnt Sugar Cake

Burnt Sugar Sheet Cake is a classic old-fashioned dessert made with deep caramelized burnt sugar syrup baked into a soft, fluffy 9×13 cake and finished with a rich brown sugar icing. If you love vintage church-cookbook cakes, this one has that unmistakable nostalgic flavor that people remember from Grandma's table.

Church cookbook cakes like this one show up all season. Here are the other vintage desserts we make every fall.

A Deeply Caramelized Cake That Feels Like a True Vintage Classic

Burnt sugar cake is one of those recipes that feels like it belongs in a well-worn church cookbook, and on a potluck dessert table. The flavor comes from real burnt sugar syrup, where granulated sugar is cooked until dark amber and slightly smoky before being turned into a syrup.

Caramelized sugar syrup is the old way of doing it, and still the best. More cakes from the church cookbook here.

That syrup gives the cake its signature color and deep caramel flavor. It's richer and more complex than a typical caramel cake, and when paired with the boiled brown sugar icing on top, it creates a dessert that tastes unmistakably old-fashioned in the best way.

A slice of burnt sugar cake on a round, vintage plate, sitting next to a cup of coffee.

This version is baked as a simple 9×13 sheet cake, so you get all the traditional flavor without fussing with cake layers. It's soft, fluffy, and even better the next day, making it perfect for potlucks, holidays, or make-ahead desserts.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

What does burnt sugar cake taste like?

Burnt sugar cake has a deep caramel flavor that's slightly smoky and less sweet than typical caramel cake. The burnt sugar syrup creates a richer, more complex flavor than standard caramel.

Is burnt sugar cake the same as caramel cake?

They're similar, but not the same. Caramel cake typically uses caramel made with butter and sugar, while burnt sugar cake uses sugar cooked until very dark before turning it into a syrup, giving the cake a deeper flavor.

Can I make burnt sugar cake ahead of time?

Yes. This cake actually tastes even better the next day. As it sits, the caramelized sugar flavor becomes deeper and more pronounced.

Why does the sugar seize when making burnt sugar syrup?

This can happen when the hot water hits the caramelized sugar. Simply return the mixture to low heat and stir until the hardened sugar dissolves again.

How do I know when the sugar is burnt enough?

The sugar should be very dark amber with a slightly smoky aroma. If it turns black, it has burned too far and will taste bitter.

Ingredients

Burnt Sugar Syrup

  • Granulated sugar - Melted until very dark amber to create the signature burnt sugar flavor.
  • Boiling hot water - Carefully added to turn the caramelized sugar into a smooth syrup used in the cake and icing.

Burnt Sugar Sheet Cake

  • Unsalted butter - Adds richness and helps create a soft crumb.
  • Granulated sugar - Sweetens the cake and helps the butter cream into a light base.
  • Eggs - Provide structure and help the cake bake up fluffy.
  • Burnt sugar syrup - The key ingredient that gives the cake its deep caramel flavor and color.
  • All-purpose flour - Provides the structure for the sheet cake.
  • Baking powder - Helps the cake rise and stay light.
  • Baking soda - Works with the buttermilk for extra lift.
  • Salt - Balances the sweetness and enhances the caramel flavor.
  • Buttermilk - Adds moisture and a slight tang that balances the rich sugar syrup.
  • Vanilla extract - Rounds out the caramel notes with warm flavor.
Ingredients to make burnt sugar cake, sitting on kitchen counter.

Burnt Sugar Icing

  • Unsalted butter - Forms the base of the rich boiled icing.
  • Brown sugar - Adds a warm molasses flavor that pairs beautifully with the burnt sugar syrup.
  • Burnt sugar syrup - Boosts the caramel flavor in the icing.
  • Milk - Helps create a smooth, pourable icing texture.
  • Powdered sugar - Thickens the icing so it spreads easily and sets as it cools.
  • Vanilla extract - Adds warmth and depth to the icing.
Burnt sugar cake frosting ingredients sitting on kitchen counter.

Instructions

How to Make Burnt Sugar Syrup

Place sugar in a heavy saucepan over medium heat. Allow the sugar to melt without stirring. As it melts, the color will deepen.

Continue cooking until the sugar becomes a very dark amber color with a lightly smoky aroma. Watch closely, as sugar can burn quickly at this stage.

Sugar burnt in saucepan.

Remove the pan from heat and very slowly pour the boiling hot water into the sugar, stirring with a wooden spoon. Wear oven mitts while doing this, as the mixture will bubble and steam vigorously.

Sugar and water bubbling in saucepan.

If the sugar seizes and hardens, return the pan to medium-low heat and stir until the mixture becomes smooth again.

Remove from heat and allow the syrup to cool completely to room temperature before using in the cake.

Burnt sugar in saucepan.

Make the Burnt Sugar Sheet Cake

Preheat the oven to 350°F. Grease and line a 9×13-inch metal baking pan with parchment paper.

In a large mixing bowl, cream the butter and sugar together until very light and fluffy, about 3 to 4 minutes.

Butter and sugar in mixing bowl.

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

Eggs added to butter and sugar in mixing bowl.

Mix in the burnt sugar syrup and vanilla extract until fully incorporated. The batter may look loose, which is normal.

Burnt sugar and vanilla added to sugar and butter mixture.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Dry ingredients in mixing bowl.

Add the dry ingredients to the batter in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.

Dry ingredients added to butter and sugar.

Spread the batter evenly into the prepared pan.

Burnt sugar cake batter poured in to 9x13 baking dish.

Bake for 35 to 40 minutes, or until the center springs back lightly and a toothpick inserted comes out clean.

Baked burnt sugar cake in 9x13 baking pan.

Allow the cake to cool slightly before adding the icing.

Make the Burnt Sugar Icing

Melt the butter in a saucepan over medium heat.

Melted butter in sauce pan.

Stir in the brown sugar, burnt sugar syrup, and milk. Bring the mixture to a gentle boil while stirring constantly.

Brown sugar added to melted butter.

Boil for 2 minutes, then remove from heat.

Allow the mixture to cool for about 5 minutes, then whisk in the powdered sugar until thick but spreadable.

Burnt sugar frosting in sauce pan with powdered sugar added.

Stir in the vanilla extract.

Spread the icing over the warm cake, allowing it to smooth out and set as it cools.

Burnt sugar cake, frosted, sitting on wooden cutting board.

Let the cake sit for at least 30 minutes before serving.

Tips

  • Use a heavy saucepan when making burnt sugar syrup to prevent scorching.
  • Watch the sugar closely once it begins melting because it can go from amber to burnt quickly.
  • Pour the boiling water very slowly into the caramelized sugar to avoid splattering.
  • This cake actually tastes better the next day, making it perfect for preparing ahead of time.
  • The icing will thicken as it cools, so spread it on the cake while it is still warm and pourable.

A True Old-Fashioned Caramel Cake Experience

A slice of burnt sugar cake, sitting on a vintage plate, with a bite taken off.

Burnt Sugar Sheet Cake is a nostalgic dessert with deep caramel flavor, soft fluffy texture, and a rich brown sugar icing that sets beautifully on top. It's the kind of cake that feels right at home at potlucks, Sunday dinners, and holiday tables.

More Vintage Recipes

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

  • Westhaven Cake is a rich, old-fashioned chocolate cake made with softened dates and topped with warm fudge icing.
  • Cowboy Pasta Salad – is a hearty, flavor-packed pasta salad made with smoky BBQ dressing, sausage, bacon, beans, and cheese.
  • Shoofly Cake – is a rich, old-fashioned molasses cake with a tender base and crumbly topping, baked in a simple 9×13 pan.
  • Old Fashioned Salmon Patties Recipe – made with Old Bay seasoning to kick up the flavor, are shallow-fried to crispy perfection.

Recipe

A slice of burnt sugar cake on a round, vintage plate.
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Burnt Sugar Cake

This Burnt Sugar Sheet Cake is a soft, fluffy old-fashioned cake made with homemade burnt sugar syrup and topped with a rich brown sugar icing that sets beautifully as it cools. The deep caramel flavor makes it a nostalgic dessert that's perfect for potlucks, holidays, or make-ahead gatherings.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 15 slices
Calories 677kcal
Author Jessica Burgess

Ingredients

Burnt Sugar Ingredients:

  • 1 ½ cups granulated sugar
  • 1 ½ cups boiling hot water

Burnt Sugar Sheet Cake Ingredients

  • ¾ cups unsalted butter, softened 12 tablespoons
  • 1 ½ cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup burnt sugar syrup
  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 ½ teaspoons vanilla extract

Burnt Sugar Icing Ingredients:

  • ¾ cup unsalted butter 12 tablespoons
  • 1 ½ cups packed brown sugar
  • ¼ cup burnt sugar syrup
  • ⅓ cup milk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

How to Make Burnt Sugar Syrup

  • Place sugar in a heavy saucepan over medium heat. Allow the sugar to melt without stirring. As it liquefies, the color will deepen. Continue cooking until the sugar reaches a very dark amber with a lightly smoky aroma. Keep a close eye on the sugar, as it will melt quickly.
  • Remove the saucepan from the heat and immediately, very slowly, pour the boiling hot water into the mixture. Stir with a wooden spoon as you add the boiling hot water. You will want to wear oven mitts while pouring and stirring the boiling hot water. The mixture will bubble and steam vigorously, and the sugar may seize and harden slightly.
  • Add the saucepan back to the stove over medium-low heat if the sugar has seized. Continue stirring until any hardened sugar has completely dissolved and the mixture is smooth.
  • Remove the saucepan from the stove and allow the syrup to cool completely to room temperature before using it in the cake recipe.

How to Make Burnt Sugar Cake

  • Preheat the oven to 350°F. Grease and line a 9×13 metal baking pan with parchment paper.
  • In a large mixing bowl of a stand mixer, cream the butter and sugar together until very light and fluffy, around 3-4 minutes. Add the eggs one at a time, mixing well after each. Mix in the burnt sugar syrup and vanilla extract until fully incorporated ( the batter may look loose, this is normal.). Scrape down the sides of the bowl with a rubber spatula as often as needed.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Spread the batter evenly in the prepared pan. Bake for 35-40 minutes, or until the center springs back lightly and a toothpick inserted comes out clean. Let the cake cool slightly before icing.

How to Make Burnt Sugar Cake Frosting

  • Melt the butter in a saucepan over medium heat. Stir in the brown sugar, burnt sugar syrup, and milk. Bring to a gentle boil, stirring constantly. Boil for 2 minutes, then remove from the heat.
  • Allow the mixture to cool for about 5 minutes, then whisk in the powdered sugar until thick but spreadable. Stir in the vanilla extract. Spread icing over the warm cake, allowing it to smooth and set as it cools.
  • Let the cake set for at least 30 minutes before serving. The longer it sits the better the cake will be, making it great for a make ahead dessert.

Notes

  • Use a heavy saucepan when making burnt sugar syrup to prevent scorching.
  • Watch the sugar closely once it begins melting because it can go from amber to burnt quickly.
  • Pour the boiling water very slowly into the caramelized sugar to avoid splattering.
  • This cake actually tastes better the next day, making it perfect for preparing ahead of time.
  • The icing will thicken as it cools, so spread it on the cake while it is still warm and pourable.

Nutrition

Serving: 1slice | Calories: 677kcal | Carbohydrates: 122g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 266mg | Potassium: 106mg | Fiber: 1g | Sugar: 103g | Vitamin A: 650IU | Calcium: 98mg | Iron: 2mg

Chocolate Peanut Butter Dump Cake

Chocolate Peanut Butter Dump Cake is an easy, rich dessert layered with chocolate pudding, creamy peanut butter pockets, chocolate cake mix, and melty chocolate and peanut butter chips. It's a simple 9×13 dessert that feels indulgent but takes only minutes to assemble.

For something nuttier and less chocolate-forward, the pecan pie dump cake recipe is worth a look.

A Chocolate and Peanut Butter Dessert That's Almost Impossible to Mess Up

If you love the classic chocolate and peanut butter combination, this dump cake delivers everything you want in a dessert: warm, gooey layers, creamy peanut butter bites, and a buttery chocolate topping that forms as it bakes. It's one of those desserts that looks impressive when served but secretly comes together with almost no effort.

A slice of chocolate peanut butter dump cake on a plate.

Because the pudding layer bakes underneath the cake mix, the center stays soft and rich while the top turns slightly crisp and crumbly. It's the kind of dessert that disappears quickly at potlucks, family gatherings, or anytime a chocolate craving hits.

And just like many of the dump cake recipes that readers love on Fantabulosity, it's simple, reliable, and made with pantry-friendly ingredients.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

Can I use a different cake mix instead of chocolate cake mix?

Yes. Devil's food cake mix or dark chocolate cake mix both work beautifully and will give the dessert an even deeper chocolate flavor.

Why does my cake sometimes have powdery spots on top after baking?

This happens when the melted butter doesn't fully moisten the cake mix. Simply drizzle 1-2 tablespoons of melted butter over the dry spots and return the cake to the oven for about 5 minutes.

Can I use crunchy peanut butter instead of creamy peanut butter?

You can, but creamy peanut butter creates smoother peanut butter pockets throughout the cake. Crunchy peanut butter will add texture but won't melt as smoothly.

Can I make this dump cake ahead of time?

Yes. You can assemble the layers a few hours ahead and bake when ready. You can also bake it completely and gently reheat before serving.

How should I store leftovers?

Cover and refrigerate leftovers for up to 3 days. Reheat individual servings in the microwave until warm.

Ingredients

  • Instant chocolate pudding mix - This forms the rich, soft base layer that keeps the dessert extra gooey and chocolatey.
  • Cold milk - Whisked with the pudding mix to create the creamy bottom layer.
  • Creamy peanut butter - Creates pockets of peanut butter flavor throughout the cake.
  • Powdered sugar - Slightly sweetens the peanut butter mixture and helps it blend smoothly.
  • Vanilla extract - Adds warmth and depth to the peanut butter filling.
  • Chocolate cake mix - The classic shortcut topping that turns buttery and crumbly as it bakes.
  • Unsalted butter - Drizzled over the cake mix to help it bake into that golden, crisp topping.
  • Semi-sweet chocolate chips - Add extra chocolate richness throughout the top layer.
  • Peanut butter chips - Bring even more peanut butter flavor to balance the chocolate.
Ingredients on kitchen counter to make chocolate peanut butter dump cake.

Instructions

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

In a large bowl, whisk the instant chocolate pudding mixes with cold milk until smooth and thickened.

Chocolate pudding mix and milk in glass mixing bowl.

Pour the pudding evenly into the prepared baking dish.

Chocolate pudding poured in to 9x13 baking pan for dump cake.

In a small bowl, stir together the peanut butter, powdered sugar, and vanilla extract until smooth and creamy.

Peanut butter and powdered sugar in clear mixing bowl.

Dollop spoonfuls of the peanut butter mixture evenly across the pudding layer. Leave the spoonfuls as they are and do not mix them into the pudding.

Peanut butter dollops on top of chocolate pudding.

Sprinkle the dry chocolate cake mix evenly over the top of the filling, covering the entire surface.

Chocolate cake mix sprinkled on top of peanut butter layer.

Drizzle the melted butter slowly and evenly over the cake mix.

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

Sprinkle the semi-sweet chocolate chips and peanut butter chips across the top.

Chocolate chips and peanut butter chips on top of cake mix in 9x13 baking pan.

Bake uncovered until the top is set and the edges are bubbling.

Let the cake cool for about 10-15 minutes before serving so the layers can set slightly.

Baked peanut butter dump cake in a 9x13 baking pan.

Tips

  • Do not stir the layers after assembling. Keeping them separate helps create the classic dump cake texture.
  • Drizzle the butter slowly and evenly to moisten as much of the cake mix as possible. I’ll even tilt the pan a little sometimes, to try and cover as much of the cake mix as possible with the melted butter.
  • If small dry patches remain after baking, drizzle with a little melted butter and bake a few minutes longer.
  • Letting the cake rest for several minutes after baking helps the pudding layer thicken slightly for easier serving.
  • Serve with a scoop of ice cream if desired.

More Dump Cake Recipes

If you love dump cake recipes, make sure to check out these other popular dump cakes…

Recipe

A slice of chocolate peanut butter dump cake on a round plate.
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Chocolate Peanut Butter Dump Cake

Chocolate Peanut Butter Dump Cake is a rich layered dessert made with chocolate pudding, creamy peanut butter pockets, chocolate cake mix, and melty chocolate and peanut butter chips.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 302kcal
Author Jessica Burgess

Ingredients

  • 2 boxes 3.9 ounces each instant chocolate pudding mix
  • 2 ½ cups cold milk
  • ½ cup creamy peanut butter
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 box 15.25 ounces chocolate cake mix
  • ¾ cup 12 tablespoons unsalted butter, melted
  • ½ cup semi-sweet chocolate chips
  • ½ cup peanut butter chips

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
  • In a large bowl, whisk the pudding mixes with cold milk until smooth and thickened. Pour evenly into the prepared baking dish.
  • In a small bowl, stir together the peanut butter, powdered sugar, and vanilla extract until smooth.
  • Dollop the peanut butter mixture across the pudding layer, spacing spoonfuls evenly over the top of the pudding. Don't mix into the pudding layer or spread.
  • Sprinkle the dry cake mix evenly over the top, covering the filling completely.
  • Drizzle the melted butter slowly and evenly over the cake mix.
  • Sprinkle semi-sweet chocolate chips and peanut butter chips evenly over the cake mix.
  • Bake uncovered for 45-50 minutes, or until the top is set and the edges are bubbling.
  • Let the cake cool for 10-15 minutes before serving to allow the layers to firm up.

Notes

Avoid stirring the layers to maintain proper texture.
I’ll tilt the pan a little sometimes, to try and cover as much of the cake mix as possible with the melted butter.
​If small dry patches remain after baking, drizzle with 1-2 tablespoons melted butter and return to the oven for about 5 minutes.

Nutrition

Serving: 1slice | Calories: 302kcal | Carbohydrates: 14g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 84mg | Potassium: 227mg | Fiber: 1g | Sugar: 11g | Vitamin A: 529IU | Vitamin C: 0.04mg | Calcium: 91mg | Iron: 1mg

Strawberry Cream Cheese Dump Cake

Strawberry Cream Cheese Dump Cake is an easy, crowd-pleasing dessert made with sweet strawberry pie filling, creamy pockets of cheesecake goodness, and a buttery golden cake topping. It's a simple dump cake that's perfect for potlucks, holidays, or when you need a quick dessert everyone will love.

If you love easy desserts like this one, be sure to check out my other dump cake recipes, which are some of the most popular desserts on Fantabulosity.

A Sweet, Creamy Dump Cake That Everyone Asks For

If you love classic dump cakes but want something that feels just a little more indulgent, this strawberry dump cake with cream cheese delivers every time. The strawberry pie filling becomes warm and jammy as it bakes, while the dollops of sweetened cream cheese create creamy bites throughout the cake, much like in this strawberry earthquake cake. On top, the buttery cake mix bakes into that golden, crumbly layer everyone digs into first.

Come fall, I swap the strawberries for a buttery pecan pie dump cake and nobody complains.

Strawberry Cream Cheese Dump Cake on round plate.

It's the kind of dessert that's almost impossible to mess up, just like this cherry cheesecake dump cake version made with cherry pie filling. Everything layers right in the baking dish; there's no complicated mixing, and the oven does the rest. That's exactly why dump cakes like this have stayed popular at potlucks and family gatherings for decades.

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

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

Can I use a different cake mix instead of yellow cake mix?

Yes. White cake mix or vanilla cake mix both work well with this recipe. Yellow cake mix simply adds a slightly richer, buttery flavor.

Can I use fresh strawberries instead of pie filling?

Pie filling works best because it already contains the sugar and thickened syrup needed for the proper texture. Fresh strawberries release more liquid and would require additional sugar and thickener.

Why is my dump cake powdery on top?

This usually means some of the cake mix didn't get enough butter. Simply drizzle an extra tablespoon or two of melted butter over the dry spots and bake for about five more minutes.

Can this dump cake be made ahead of time?

Yes. You can assemble the layers a few hours ahead of time and bake when ready. You can also bake it completely and gently reheat before serving.

How should leftovers be stored?

Cover the pan or transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave.

Ingredients

  • Strawberry pie filling – This creates the sweet, jammy base of the cake and gives the dessert its bold strawberry flavor.
  • Cream cheese – Adds creamy pockets throughout the dessert that taste almost like cheesecake baked into the cake.
  • Granulated sugar – Sweetens the cream cheese mixture and helps it blend smoothly.
  • Vanilla extract – Adds warmth and flavor to the cream cheese mixture.
  • Yellow cake mix – The dry cake mix forms the classic buttery topping that makes dump cakes so easy.
  • Unsalted butter – Melted butter moistens the cake mix and helps it bake into a golden, slightly crisp topping.
Ingredients to make Strawberry Cream Cheese Dump Cake recipe.

Instructions

Preheat the oven and prepare the baking dish. Lightly grease a 9×13 baking dish and set it aside.

Spread the strawberry pie filling evenly across the bottom of the dish to create the base layer.

Strawberry pie filling spread on the bottom of a 9x13 baking dish.

In a bowl, beat the softened cream cheese with the sugar and vanilla until smooth and creamy.

Cream cheese, sugar and vanilla mixed in glass mixing bowl.

Dollop the cream cheese mixture evenly over the strawberry filling. Small spoonfuls work best and should not be spread out.

Cream cheese mixture dropped in spoonfuls on top of strawberry pie filling in 9x13 baking dish.

Sprinkle the dry cake mix evenly across the entire dish, covering the filling completely.

Cake mix sprinkled on top of cream cheese mixture.

Slowly drizzle the melted butter over the cake mix so most of the dry mix becomes moistened.

Melted butter drizzled on top of cake mix in 9x13 baking dish.

Bake uncovered until the top becomes golden and the edges are bubbling.

Baked strawberry cream cheese dump cake.

Allow the cake to cool slightly before serving so the filling can set.

Tips

• Don't stir the layers. Dump cakes bake best when the ingredients are simply layered in the dish.
• Dollop the cream cheese rather than spreading it so you get creamy bites throughout the cake.
• Drizzle butter slowly and evenly, paying attention to the corners where dry spots often occur.
• If a few dry cake mix spots remain after baking, drizzle a little extra melted butter on top and bake a few minutes longer.
• Let the cake rest for about 15-20 minutes before serving so the filling thickens slightly.

Strawberry Cream Cheese Dump Cake serving on round plate.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Garnish with fresh strawberries for an extra burst of color and flavor.

For a fun finishing touch, drizzle slices with white chocolate or strawberry sauce.

More Vintage Recipes

If you love vintage recipes like this strawberry dump cake, you’ll also love these other old-fashioned recipes:

  • Cherry Dump Cake – A traditional dump cake recipe, this 3-ingredient cake uses cherry pie filling.
  • Westhaven Cake – a rich, old-fashioned chocolate cake that’s made with softened dates and topped with a warm fudge icing.
  • Cowboy Pasta Salad is an easy, crowd-pleasing vintage recipe that works as a side dish or a full meal.
  • Old Fashioned Salmon Patties are a tried and true classic that are shallow-fried and made with Old Bay Seasoning to kick up the flavor a bit.

Recipe

Strawberry Cream Cheese Dump Cake serving on a round plate.
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Strawberry Cream Cheese Dump Cake

This Strawberry Cream Cheese Dump Cake is an easy layered dessert made with strawberry pie filling, sweetened cream cheese dollops, and a buttery cake mix topping baked until golden and bubbly.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 477kcal
Author Jessica Burgess

Ingredients

  • 2 – 21-ounce cans strawberry pie filling
  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 15.25 ounce box of yellow cake mix
  • ¾ cup unsalted butter which is 12 tablespoons, melted

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
  • Spread the strawberry pie filling evenly across the bottom of your 9×13 baking dish.
  • In a small bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
  • Dollop the cream cheese evenly over the strawberry filling. Small spoonfuls work the best, but do not spread.
  • Sprinkle the dry cake mix evenly over the entire dish, covering the filling completely.
  • Drizzle the melted butter evenly over the cake mix, making sure most of the dry cake mix is moistened.
  • Bake uncovered for 45-50 minutes, or until the top is golden and the edges are bubbling.
  • Let the cake cool slightly before serving. The cake will set up as it cools.

Notes

  • Don't stir when adding layers. Dump cakes work the best when layered.
  • Optional: Take a fork and gently spread the cake mix in to an even layer to help prevent dry spots.
  • If dry cake mix spots still remain after baking, drizzle with 1-2 tablespoons of melted butter and return to the oven for 5 minutes.
  • Dollop the cream cheese, don't spread it. This will create creamy bites throughout instead of a solid layer.
  • Drizzle butter slowly and evenly. Make sure to pay attention to the corners and edges where dry spots tend to form.
  • After taking the cake out of the oven, let it rest before serving. Cooling for 15-20 minutes will help the filling set and make scooping out of the pan for serving easier.

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 52g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 485mg | Potassium: 69mg | Fiber: 1g | Sugar: 31g | Vitamin A: 913IU | Vitamin C: 0.1mg | Calcium: 147mg | Iron: 1mg

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.

Building a holiday menu instead of a weeknight one? Start with my Thanksgiving side dishes.

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

This Cherry Yum Yum recipe layers sweetened cream cheese, cherry pie filling, and homemade whipped cream over a buttery pecan graham cracker crust. It makes a 9×13 pan to chill ahead for a potluck or family gathering.

A Creamy Cherry Dessert with a Baked Pecan Crust

The pecans give the graham cracker crust a nutty flavor, and a quick bake helps it hold together beneath the creamy layers. Bake the crust for 8-10 minutes, then let it cool completely before adding the filling. The filling and topping do not need baking.

For a dessert that skips the oven altogether, try my No-Bake Cherry Pie or No-Bake Oreo Dessert.

A slice of cherry yum yum on a round plate.

Give yourself time for the crust to cool, about 45 minutes, and for the assembled dessert to chill for at least 4 hours. Making it the night before lets the layers set while you get the rest of the meal ready. Keep it refrigerated until serving.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

What is Cherry Yum Yum?

Cherry Yum Yum is a layered cherry dessert with a crumb crust, sweetened cream cheese, cherry pie filling, and whipped cream. This 9×13 version uses a pecan graham cracker crust that bakes for 8-10 minutes before cooling. The assembled dessert chills in the refrigerator.

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 to 350°F. 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 for 8-10 minutes, until lightly golden and fragrant.

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

Allow the crust to cool completely, about 45 minutes, before adding the cream cheese layer.

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.

Beat on medium speed for 3 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 at least 4 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.

Cinnamon and pecans make this one feel like sweater weather. It’s right at home with our other old-fashioned fall desserts.

An Old-School Cake with Bakery-Level Results

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

Why is it called Sock It To Me Cake?

That cinnamon pecan ribbon is worth the extra bowl. Here are the old-fashioned cakes I keep coming back to.

Because in the late ’60s, you couldn’t get away from the phrase.

“Sock it to me” had been around in some form since the 1800s, when it meant something closer to “give it to me straight.” But the phrase took on new life in the late 1960s and became closely associated with Black American popular culture after Aretha Franklin’s recording of Respect.

Aretha Franklin and her sister, Carolyn Franklin, famously added the line to Respect in 1967 and it wasn’t part of Otis Redding’s original recording. Aretha later said she heard the expression from kids in her Detroit neighborhood before it appeared in “Respect.“

The phrase became a national catchphrase after it appeared on Rowan & Martin’s Laugh-In, and by the 1970s it had found its way into the name of this cinnamon-pecan Bundt cake, thanks in large part to Duncan Hines printing the recipe on its cake mix boxes.

Today, Sock It To Me Cake is a Southern potluck favorite known for its ribbon of cinnamon, brown sugar, and pecans tucked inside a buttery sour cream cake.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

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.

A slice of sock it to me cake on a spatula above rest of cake.

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.

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

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.

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

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

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.

Video

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.

Looking for more pasta comfort food? Don’t miss my Rotel chicken spaghetti bake. For a rich baked side for Sunday supper or a holiday meal, try my Sunday Best Mac and Cheese.

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.

Looking for more simple dishes that feed a bunch? Try my potluck supper recipes.

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:

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

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.

Beans and sliders belong together. Here’s my full list of slider side dish ideas.

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.

Want more cozy fall desserts? Here you go: my no-bake pumpkin lush.

Sheet cakes feed a crowd, which makes them fall potluck gold. See the full fall dessert lineup.

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.

Pourable caramel frosting is worth the extra step every time. Find more old-fashioned cake recipes here.

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

This, and this peanut butter cake, are the kind of dependable sheet cake recipes you'll keep coming back to.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

Can I 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!

Melted candy bars in the batter is a trick worth stealing. Here are old-fashioned sheet cakes and more.

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.

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

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

FAQs

Can I use 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.
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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:

Recipe

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.

If a 9×13 chocolate cake is your thing, my chocolate mayonnaise sheet cake is worth a try too.

Want the fall version of this same poured-frosting method? Try my pumpkin sheet cake with brown butter frosting.

If you love an easy cake, you’ve got to try my cloud cake.

This one’s been on potluck tables longer than most of us have been alive. Browse more classic potluck cakes.

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, just like in this Cake with Coca Cola. 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.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

Frequently Asked Questions

What 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 this peanut butter 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.

Bisquick, brown sugar, and pecans stirred in one bowl. Here are more simple old-fashioned cakes.

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.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

Frequently Asked Questions

Why is it called 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.

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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.

Pineapple, coconut, and cream cheese frosting made this a Sunday staple. More church cookbook cakes here.

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.

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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.

Not in a chocolate mood? A gooey pecan pie dump cake hits a completely different note.

Cherry Chocolate Dump Cake being spooned out of baking dish.
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Cakes for the
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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.

Video

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.

People really do beg for this one. Here are the other cakes people beg you to bring.

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

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Cakes for the
Potluck Table

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

Send me the six cakes

Frequently Asked Questions

Why Is It Called 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.

Looking for More Vintage Recipes

Recipe

Crack cake sheet cake, sliced in pan.
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5 from 1 vote

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.

For something fruity, try this fresh strawberry pie recipe with a homemade berry glaze.

Caramel and a cookie crust feel especially good once the weather cools off, so I added it to our cozy fall dessert list.

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.

If you’re bringing dessert and a side, here’s my Thanksgiving side dishes roundup too.

Need the dinner half too? Here are my recipes for church potlucks.

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.
  • Fresh Strawberry Pie – An old-fashioned summer pie with no Jell-O. Bring the whipped cream separately and add it right before serving.
  • 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.

Square of granny cake with brown sugar pecan topping being lifted from the 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.