Fantabulosity logo

menu icon
search icon

Fried Pears

Fried Pears

If you've ever had, and loved, old-fashioned fried apples, then you’re going to love fried pears! These are buttery, caramelized, and full of cinnamon flavor. They make a delicious side dish, breakfast topping, or even a simple dessert.

Fried pears sitting in cast iron skillet, on wooden spoon.

Why You'll Love This Recipe

  • Quick & easy: Only a few simple ingredients cook for about 10 minutes.
  • Cozy and nostalgic: Just like fried apples, but with a mellow pear flavor.
  • Perfectly spiced: Cinnamon and butter caramelize together for that irresistible syrupy glaze.
  • Versatile: Great for breakfast, dessert, or as a sweet side dish for dinner!

Ingredients (with Notes)

  • Butter: Unsalted or salted: It adds richness and helps caramelize the pears.
  • White sugar: Sweetens the pears and creates a beautiful, glossy syrup. (You can substitute brown sugar for a deeper flavor.)
  • Ground cinnamon: Adds warm spice and that classic "fried fruit" taste.
  • Vanilla extract: Stir this in after cooking to preserve its sweet, aromatic flavor.
  • Pinch of salt: Balances the sweetness and enhances the buttery flavor. If you use salted butter, give the pears a taste-test to see if you prefer more salt.
  • Pears: Use ripe but firm pears (Bartlett or Anjou are great choices). Peel, core, and slice evenly so they cook consistently.

Instructions

  • Prep the pears: Peel, core, and slice the pears. (I cut 4 sides off each pear, then sliced each side in half again for about 8 slices per pear.)
Sliced and peeled pears on wooden cutting board.
  • Melt the butter: In a large skillet over medium heat, melt the butter until smooth and slightly bubbly.
  • Add sugar and cinnamon: Stir in the sugar and cinnamon. Cook for 2-3 minutes, stirring often, until the mixture looks syrupy and fragrant.
Butter, brown sugar and cinnamon in cast iron skillet.
  • Add salt and pears: Stir in a pinch of salt, if using, then add the sliced pears. Cook for 5-6 minutes, stirring occasionally, until the pears are tender and caramelized to your liking.
Pears added to butter and sugar mixture.
  • Finish with vanilla: Remove the skillet from the heat and stir in the vanilla extract. (Adding it at the end keeps that lovely, rich vanilla aroma intact!)
Fried pears in cast iron skillet.
  • Serve warm: Spoon over pancakes, waffles, or ice cream - or enjoy them all on their own!

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat: Warm gently in a skillet or microwave until heated through.
  • Freeze: Not recommended, as pears can become mushy once thawed.

Serving Suggestions

These fried pears are so versatile! Try them:

  • Over pancakes, waffles, or French toast for a cozy breakfast.
  • With ice cream or whipped cream for a quick dessert.
  • As a side dish with pork chops or roasted chicken - sweet and savory perfection.
  • On top of oatmeal, yogurt, or cottage cheese for a warm and spiced breakfast twist.
Fried pears in small bowl, sitting next to skillet.

Recipe

Wooden spoon holding a serving of fried pears, in a cast iron skillet.
Print Pin
5 from 1 vote

Fried Pears

Fried pears are buttery, cinnamon-spiced fried pears that caramelize beautifully in minutes - just like fried apples, but with a cozy pear twist!
Course Breakfast, Dessert, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 411kcal
Author Jessica Burgess

Ingredients

  • ½ cup butter
  • ½ cup white sugar
  • 1 ½ tablespoons ground cinnamon I used 2 tablespoons for a very dark, heavy cinnamon flavor in the photos
  • pinch of salt
  • 4 pears ripe but not mushy (peeled, cored, and sliced)
  • 1 teaspoon vanilla extract optional but highly recommended

Instructions

  • Make sure pears are peeled, cored and sliced. To give you an idea of the size of the slices: I cut the 4 sides off of each pear, and then sliced each side in half again. Meaning, I cut 8 slices for each pear.
  • In a skillet, melt butter over medium heat.
  • Once butter has melted, add in sugar and cinnamon, for 2-3 minutes, stirring often.
  • Add in sliced pears and a pinch of salt if using, and cook over medium heat for 5-6 minutes or until pears have reached the desired tenderness.
  • If desired, add in vanilla extract, and stir.
  • Serve warm.

Video

Notes

You can use salted or unsalted butter. If using salted, be cautious of adding the additional pinch of salt. Taste test after adding vanilla to see if you prefer the extra salt.

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 55g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 185mg | Potassium: 228mg | Fiber: 7g | Sugar: 43g | Vitamin A: 762IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg

Butter Pecan Cake

This Butter Pecan Cake is one of those desserts that instantly takes you back. It's soft, moist, and loaded with nutty flavor, then topped with a rich brown sugar frosting that sets perfectly on top. Even better? It's baked in a 9×13 pan, making it the perfect crowd-pleasing dessert for holidays, birthdays, or just when you're craving something sweet and homemade.

Butter pecan sheet cake, with a slice of cake missing from the pan.

Why You'll Love This Recipe

  • Nutty & Buttery: Pecans folded into both the cake and frosting give you crunch and flavor in every bite.
  • Crowd-Friendly: Bakes in one pan and easily serves 12 (or more if you slice smaller squares).
  • Simple Pantry Ingredients: No fancy ingredients required. Ingredients like butter, sugar, flour, and pecans.
  • Make-Ahead Friendly: Bake the cake a day early and frost before serving for convenience.

Ingredients (with Notes)

Labeled ingredients for butter pecan sheet cake recipe, sitting on counter.

For the Cake

  • All-Purpose Flour - Creates the structure of the cake.
  • Baking Powder & Baking Soda - Helps the cake rise light and fluffy.
  • Kosher Salt - Balances out the sweetness.
  • Unsalted Butter (softened) - Adds richness and moisture.
  • Light Brown Sugar - Sweetens and adds caramel flavor.
  • Eggs (room temperature) - Helps bind the batter and create structure.
  • Pure Vanilla Extract - Enhances the flavor.
  • Whole Milk (room temperature) - Keeps the cake moist and tender.
  • Chopped Pecans - The star ingredient that brings in warm, nutty flavor. Use any leftover pecans to make this granny cake recipe!

For the Frosting

  • Unsalted Butter - Base of the brown sugar frosting.
  • Light Brown Sugar - Sweetens and deepens the frosting with a caramel note.
  • Powdered Sugar (sifted) - Creates smoothness and structure in the frosting.
  • Heavy Cream - Adds creaminess and helps with spreadability.
  • Pure Vanilla Extract - Enhances the frosting flavor.
  • Chopped Pecans - Folded into the frosting and sprinkled on top for crunch.

Instructions

  • Preheat your oven to 350°F. Grease a 9×13-inch pan or line with parchment for easy removal.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Flour, baking soda, baking powder and salt in mixing bowl.
  • In a large bowl, beat butter and brown sugar until light and fluffy (2-3 minutes).
Brown sugar and butter in mixing bowl.
  • Add eggs one at a time, mixing after each addition.
Eggs added to cake batter in mixing bowl.
  • Stir in the vanilla.
Vanilla added to cake batter in mixing bowl.
  • Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry. Mix just until combined-don't overmix.
Dry ingredients added to cake batter in mixing bowl.
  • Fold in pecans, then spread the batter evenly in the prepared pan.
Milk added to cake batter in mixing bowl.
  • Bake for 30-40 minutes, checking at 25 minutes. A toothpick inserted should come out clean. Cool 10-15 minutes.
Baked butter pecan sheet cake in 9x13 pan.

For the Butter Pecan Frosting:

  • In a saucepan, melt butter over medium heat. Stir in brown sugar and simmer 2 minutes. Reduce heat, stir in vanilla.
Butter and brown sugar in sauce pan.
  • Whisk in powdered sugar until smooth. Stir in heavy cream. Fold in ½ cup pecans.
Pecans added to butter and brown sugar in sauce pan.
  • Spread frosting over the warm cake. Top with remaining pecans. Let set 30 minutes before slicing.
Butter pecan topping poured on to cake.

Tips & Notes

  • Use room temperature ingredients for the best texture.
  • Don't overmix once the flour is added-this keeps the cake soft and tender.
  • If the frosting looks lumpy, keep whisking-the heat will smooth it out.
  • Best served within 24 hours, but will stay moist for 2-3 days covered.

FAQs

How do I store Butter Pecan Sheet Cake?

Store covered at room temperature for up to 24 hours, or refrigerate for 2-3 days. For best texture, frost just before serving if making ahead.

Can I make this cake ahead of time?

Yes! Bake the cake a day early and store unfrosted. Make the frosting fresh and spread before serving.

Can I use toasted pecans instead of raw pecans?

Yes! In fact, toasting the pecans first adds an even deeper, richer flavor. To toast, spread them in a single layer on a baking sheet and bake at 350°F for 6-8 minutes, stirring halfway through. Let them cool before folding them into the batter or frosting. Toasted pecans bring out a warm, buttery nuttiness that really elevates this cake.

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

Storage & Freezing

  • Storage: Keep covered at room temp up to 24 hours, or refrigerate 2-3 days.
  • Freezing: Freeze the unfrosted cake (wrapped tightly) for up to 2 months. Thaw overnight in the fridge, then frost before serving.

Serving Suggestions

  • Pair with coffee or tea for an afternoon treat.
  • Add a scoop of vanilla ice cream for a decadent dessert.
  • Slice into smaller squares for potlucks, bake sales, or holiday trays.

Recipe

A slice of butter pecan cake on a plate.
Print Pin
5 from 1 vote

Butter Pecan Cake

Butter Pecan Sheet Cake - a soft, buttery cake with pecans throughout, topped with a rich brown sugar frosting and extra crunch on top!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices
Calories 855kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¼ cups unsalted butter 2 ½ sticks, softened
  • 1 ½ cups packed light brown sugar
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups whole milk room temperature
  • ½ cup chopped pecans

For the Frosting:

  • 1 ¼ cups unsalted butter 2 and ½ sticks
  • 1 ½ cups packed light brown sugar
  • 2 cups powdered sugar sifted
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ¾ cup chopped pecans ½ cup + ¼ cup, divided

Instructions

  • Preheat your oven to 350°F. Prepare a 9×13-inch baking pan with nonstick cooking spray, or line it with parchment paper for easier removal and cleanup.
  • In a medium mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
  • In a large mixing bowl using a mixer, cream 1 ¼ cup (2 ½ sticks) unsalted butter and 1 ½ cups packed brown sugar on medium speed for 2-3 minutes until light and fluffy.
  • Add 4 large eggs one at a time, mixing after each addition. Mix in 2 teaspoons pure vanilla extract.
  • Gradually add the dry ingredients and 1 ¼ cups whole milk to the egg-butter mixture, alternating between the two. Start and end with the dry ingredients. Mix on low speed just until combined. The batter will be thick but smooth. Don’t overmix.
  • Fold in ½ cup of the chopped pecans, then pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30-40 minutes, checking at 25 minutes. A cake tester or toothpick inserted in the center should come out clean. Allow the cake to cool for 10-15 minutes.
  • While the cake is cooling, make the frosting. Melt 1 ¼ cups unsalted butter in a saucepan over medium heat. Stir in 1 ½ cups packed brown sugar and bring to a simmer, cooking for 2 minutes. Lower the heat to low and stir in 1 teaspoon pure vanilla extract.
  • Gradually whisk in 2 cups of sifted powdered sugar until smooth with no small lumps. Remove from the heat and stir in ¼ cup heavy cream, whisking until fully incorporated and the frosting is thick and spreadable.
  • Fold in ½ cup chopped pecans until the nuts are coated. Pour the frosting over the slightly warm cake, spreading evenly with a spatula. Sprinkle the remaining ¼ cup of pecans on top as a garnish.
  • Allow the frosting to set for at least 30 minutes before slicing. ENJOY!

Video

Nutrition

Serving: 1slice | Calories: 855kcal | Carbohydrates: 97g | Protein: 7g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 165mg | Sodium: 231mg | Potassium: 224mg | Fiber: 2g | Sugar: 75g | Vitamin A: 1382IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 2mg

Pumpkin Cheesecake Cake

This pumpkin cheesecake cake is so easy and is made in as a sheet cake, and is the pumpkin flavor you’re looking for in the fall. Tender pumpkin spice cake is swirled with sweet, slightly tangy cheesecake.

A slice of pumpkin cheesecake sheet cake on round plate.

Why You'll Love This Recipe

  • Easier than cheesecake - no water bath, no springform pan, and different from pumpkin cheesecake bars!
  • Swirled beauty - the cheesecake swirl makes this cake look stunning with minimal effort.
  • Feeds a crowd - perfect for Thanksgiving, potlucks, or holiday parties.
  • Optional topping - serve with or without the creamy Cool Whip topping.

Ingredients (with Notes)

Ingredients on counter, to make pumpkin cheesecake cake.

Ingredients for the Cheesecake Swirl

  • Cream cheese - full-fat works best for structure and flavor.
  • Granulated sugar - keeps the cheesecake layer sweet and smooth.
  • Almond extract - adds a delicate flavor (or swap for vanilla).
  • 1 egg - binds everything together.

For the Pumpkin Cake

  • All-purpose flour - the base of the cake.
  • Pumpkin pie spice + cinnamon - warm, cozy autumn flavors.
  • Salt + baking powder - for balance and lift.
  • Pumpkin puree - make sure it's 100% pumpkin, not pie filling.
  • Granulated & brown sugar - both sweetness and moisture.
  • Salted butter - adds richness.
  • Whole milk - keeps the batter tender.
  • Eggs - provide structure.

For the Topping (Optional)

  • Cool Whip - light, fluffy shortcut topping.
  • Cream cheese - makes the topping extra rich.
  • Granulated sugar - a touch of sweetness.

Instructions

  • Prepare your baking sheet. Preheat oven to 350°F. Spray a 9×13 lipped baking sheet with nonstick spray.
  • Make the cheesecake mixture. In a medium bowl, beat cream cheese, sugar, almond extract, and egg until smooth. Transfer to a piping bag.
Cream cheese, sugar, extract, egg in mixing bowl.
  • Mix the dry ingredients. In a large bowl, whisk flour, pumpkin pie spice, cinnamon, salt, and baking powder.
Dry ingredients like flour, pumpkin pie spice, cinnamon, brown sugar, and baking powder in bowl.
  • Combine the wet ingredients. In another bowl, stir pumpkin puree, sugars, butter, and milk. Beat in eggs until fluffy.
Wet ingredients such as pumpkin puree, butter and more to make pumpkin cake.
  • Mix wet and dry. Fold the wet mixture into the dry until no streaks remain.
Wet ingredients added to dry ingredients in mixing bowl.
  • Layer and swirl. Spread half the cake batter into the pan. Pipe cheesecake mixture in lines and swirls. Top with remaining batter and swirl gently with a skewer.
Pumpkin sheet cake with cheesecake swirl on top for middle layer.
  • Bake. Bake uncovered for 30 minutes or until a toothpick comes out clean.
Pumpkin cheesecake cake, unbaked in 9x13 baking dish.
  • Make the topping. Mix Cool Whip, cream cheese, and sugar until smooth. Refrigerate until ready.
Baked pumpkin cheesecake cake in 9x13 baking dish.
  • Cool & serve. Let the cake cool completely, then serve with topping if desired.
A piece of pumpkin cheesecake cake, lifted up from other pieces of cake in baking dish, so you can see the cheesecake layer.

Tips & Notes

  • Don't over-swirl the cheesecake mixture-less is more for those beautiful ribbons.
  • For a richer topping, use homemade whipped cream instead of Cool Whip.
  • Lightly grease your piping bag before filling-it helps prevent sticking.

FAQs

What does this pumpkin cheesecake cake taste like?

Like a cross between pumpkin pie, cheesecake, and moist pumpkin cake-all in one bite.

Can I make this pumpkin cake ahead of time?

Yes! Bake the cake a day ahead and store it in the fridge. Add the topping just before serving.

Can I freeze pumpkin cheesecake cake?

It's not ideal-cheesecake layers can separate when thawed. Best enjoyed fresh.

Topping Ideas for Pumpkin Cheesecake Cake

  • A drizzle of caramel sauce.
  • Chopped pecans for crunch.
  • Extra cinnamon for bold spice.
  • Raisins for texture.
A slice of pumpkin cheesecake sheet cake on round plate, with a fork taking a bite off of the slice, and the fork resting on plate.

Storage & Freezing

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

Serving Suggestions

This cake is a showstopper for:

  • Thanksgiving dessert tables
  • Potlucks and church gatherings
  • Fall birthday celebrations
  • Cozy weeknight treats

More Pumpkin Recipes

Recipe

A slice of pumpkin cheesecake cake, on a round plate.
Print Pin
Be the first to rate!

Pumpkin Cheesecake Cake

This pumpkin cheesecake sheet cake combines tender pumpkin spice cake with a creamy cheesecake swirl and optional whipped topping-easy, festive, and perfect for fall gatherings.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices
Calories 454kcal
Author Jessica Burgess

Ingredients

For the cheesecake swirl:

  • 8 ounce cream cheese block, softened
  • ½ cup granulated sugar
  • ½ teaspoon almond extract
  • 1 large egg

For the pumpkin cake:

  • 2 ⅓ cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 15 ounces can pumpkin puree (not pumpkin pie filling)
  • 1 ½ cup granulated sugar
  • 1 cup light brown sugar
  • ½ cup salted butter softened
  • ¼ cup whole milk
  • 2 large eggs

For the topping:

  • 18 ounces Cool Whip
  • 4 ounces block cream cheese softened to room temp (very soft)
  • 1 Tablespoon granulated sugar

Instructions

  • Prepare your baking sheet. Preheat your oven to 350°F and spray a 9×13 lipped baking sheet with nonstick cooking spray.
  • Make the cheesecake mixture. In a medium bowl, use a hand or stand mixer to combine the cream cheese with the sugar, almond extract, and egg. Beat until smooth and creamy.
  • Transfer to a piping bag. Transfer the mixture into a piping bag and set it aside. Clean your medium bowl for the cake mix step.
  • Mix the dry ingredients. In a large bowl, stir together the flour, pumpkin pie spice, ground cinnamon, salt, and baking powder, and set aside.
  • Combine the wet ingredients. In your cleaned-out medium bowl, combine the pumpkin puree with the granulated sugar, brown sugar, butter, and whole milk.
  • Beat in the eggs. Add the eggs to the mixture and beat until well mixed and fluffy.
  • Add the wet to the dry. Pour the wet ingredients into the dry ingredients and use a rubber spatula to fold the wet into the dry until well incorporated and there are no dry bits remaining.
  • Add a layer of cake batter to the baking sheet. Pour half of the batter into the prepared baking dish and spread it into an even layer.
  • Pipe in the cheesecake. Use the cream cheese mixture in the piping bag to pipe lines and swirls into the batter.
  • Top with more cake mix. Pour the remaining cake mix into the dish and smooth it out to the edges of the dish.
  • Swirl. Use a skewer or thin spoon handle to swirl the cake mixture around until the cheesecake mix is evenly swirled but not entirely mixed in.
  • Bake. Bake uncovered for 30 minutes or until a toothpick inserted into the center comes out clean.
  • Make the topping. While the cake bakes, make the topping by combining the Cool Whip, cream cheese, and granulated sugar until smooth and placing it in the refrigerator until ready to serve.
  • Cool and serve. Allow the cake to cool before serving with the topping.

Video

Nutrition

Serving: 1slice | Calories: 454kcal | Carbohydrates: 75g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 357mg | Potassium: 178mg | Fiber: 2g | Sugar: 53g | Vitamin A: 6075IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg

Apple Butter Pie

If you're looking for a cozy, fall-inspired dessert that's creamy, spiced, and irresistible, this Apple Butter Pie is it. Imagine the custardy richness of pumpkin pie, but with the sweet tang of apples and warm cinnamon spices. It's baked into a flaky crust and topped with a dollop of cinnamon whipped cream. It’s perfect for holidays, potlucks, or simply celebrating apple season.

Spatula holding a piece of apple butter pie, up above the rest of the pie.

Pro tip: If you'd like to make this pie using homemade apple butter, I recommend using my Slow Cooker Apple Butter Recipe for the filling. It's easy, hands-off, and makes this pie even more special.

Why You'll Love This Recipe

  • Apple pie flavor in custard form - creamy, spiced, and rich, but still light.
  • Simple prep - just whisk, pour, and bake in a store-bought or homemade crust.
  • Perfect for fall & holidays - cozy flavors of cinnamon, nutmeg, and ginger.
  • Make-ahead friendly - chill it the night before and it's ready to serve.
  • Customizable - use homemade apple butter, swap in brown sugar, or even top with ice cream instead of whipped cream.

Ingredients (with Notes)

Labeled ingredients on table, for making apple butter pie.

For the Pie:

  • 1 store-bought pie dough - or use you can make this easy homemade pie crust.
  • 1 ½ cups half and half - or equal parts milk + cream.
  • 1 cup apple butter - If you’re able, I love using my Slow Cooker Apple Butter. Homemade adds an extra cozy, fresh apple flavor. But store-bought is just fine, and Musselman’s is recommended.
  • ¾ cup granulated sugar - swap with light brown sugar for a deeper flavor.
  • 2 large eggs - binds the custard filling.
  • 2 Tablespoons flour - helps thicken (use cornstarch if gluten-free).
  • 2 teaspoons vanilla extract - or try maple extract for a cozy twist.
  • 1 teaspoon ground cinnamon - warm, classic spice.
  • ½ teaspoon ground nutmeg - adds depth.
  • ¼ teaspoon ground ginger - a subtle zing that brightens the flavor.

For the Cinnamon Whipped Topping:

  • ¾ cup heavy cream - very cold, whips faster.
  • 2 tablespoons powdered sugar - for sweetness and stability.
  • ½ teaspoon ground cinnamon - warm flavor that ties everything together.

Instructions

  • Preheat the oven to 375°F. Place pie dough into a pie tin.
  • In a large bowl, whisk together half and half, apple butter, sugar, eggs, flour, vanilla, cinnamon, nutmeg, and ginger until smooth.
Half and half, apple butter, eggs, spices in mixing bowl.
  • Pour filling into the pie crust, smoothing the top.
Unbaked apple butter pie batter poured in to unbaked pie shell.
  • Bake 45-55 minutes, until the center is just set and a knife inserted comes out mostly clean. (Cover edges if browning too quickly.)
Baked apple butter pie, in pie dish, surrounded by plates and forks.
  • Cool completely on a wire rack. Refrigerate at least 2 hours before slicing.
Baked apple butter pie in dish, with a slice removed.
  • For topping: whip the heavy cream, powdered sugar, and cinnamon until soft peaks form.
Cinnamon whipped cream in mixing bowl.
  • Slice the pie and serve with a generous dollop of the cinnamon whipped cream.

Serving Suggestions

  • Top with cinnamon whipped cream (as written).
  • Add a drizzle of caramel sauce.
  • Serve with vanilla ice cream.
  • Pair with hot coffee, apple cider, or this apple cider punch recipe for the perfect fall treat.
Slice of apple butter pie topped with cinnamon whipped cream, with a bite taken out.

Tips & Notes

  • Use a pie shield (or foil) to prevent over-browning.
  • Don't skip chilling - it ensures clean, custard-like slices.
  • Cool before refrigerating - prevents soggy crust.
  • Cold cream = best whipped topping - chill bowl and beaters too.

FAQs

Can I use homemade apple butter?

Yes! My Slow Cooker Apple Butter is perfect for this recipe and adds an even fresher, richer flavor.

Can I use a deep-dish pie pan?

This recipe works best in a standard pie tin, not deep dish.

Can I make it ahead of time?

Yes! Bake the day before, refrigerate overnight, and serve chilled.

Can I freeze Apple Butter Pie?

Yes, freeze slices (wrapped well) up to 2 months. Thaw overnight in the fridge.

Storage & Freezing

  • Refrigerator: Store covered up to 4 days.
  • Freezer: Wrap slices tightly and freeze for up to 2 months.
  • Whipped topping: Best fresh, but can be refrigerated up to 24 hours.
  • Leftover apple butter: If you have leftover apple butter and you’re not sure what to do with it, try using it as a sauce for grilling! We made Chipotle apple butter ribs and they turned out delicious!

This Apple Butter Pie is smooth, custardy, and packed with cozy fall spices-all layered into a flaky crust and finished with cinnamon whipped cream. It's the perfect dessert for Thanksgiving, Christmas, or anytime you're craving something warm and nostalgic.

If you’re looking for similar recipes, you’ll also love these recipes:

Recipe

A slice of apple butter pie topped with cinnamon whipped cream, sitting on a round plate.
Print Pin
Be the first to rate!

Apple Butter Pie

Smooth and custardy with warm fall spices, this Apple Butter Pie can be made with store-bought or homemade slow cooker apple butter, baked in a flaky crust, and topped with cinnamon whipped cream for the perfect autumn dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 8 slices
Calories 401kcal
Author Jessica Burgess

Ingredients

Apple Butter Pie:

  • 1 store bought pie dough or make my homemade pie crust recipe
  • 1 ½ cups half and half
  • 1 cup apple butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 Tablespoons flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Cinnamon Whipped Topping:

  • ¾ cup heavy cream very cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 375°F. Place the pie dough into a pie tin.
  • In a large mixing bowl, whisk together the half and half, apple butter, sugar, eggs, flour, vanilla, cinnamon, nutmeg, and ginger until smooth.
  • Pour the filling into the pie crust and smooth the top.
  • Bake for 45-55 minutes or until the center is just set and a knife inserted near the middle comes out mostly clean. Cover the edges of the pie crust if browning too quickly.
  • Cool the pie completely on a wire rack, then refrigerate for at least 2 hours before serving.
  • For the topping, whip the cold heavy cream with powdered sugar and cinnamon until soft peaks form.
  • Slice the chilled pie and serve each piece with a generous dollop of cinnamon whipped topping.

Video

Notes

Check doneness carefully. Insert a knife near the center. It should come out mostly clean, with a slight wobble left in the middle. The pie continues to set as it cools.
Cool completely before chilling. Placing a warm pie in the fridge creates condensation and a soggy crust. Let it come fully to room temperature first.
Chill for clean slices. Two hours in the fridge helps the custardy filling firm up so each slice holds its shape beautifully. Overnight chilling gives the best results.

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 82mg | Sodium: 142mg | Potassium: 156mg | Fiber: 1g | Sugar: 36g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

Slow Cooker Apple Butter

There's just something about apple butter that feels cozy and nostalgic. This slow cooker apple butter is made in the slow cooker, so it's mostly hands-off, and it makes your home smell incredible all day long.

Small bowl full of slow cooker apple butter, next to canned apple butter.

Why You'll Love This Recipe

  • Easy, set-it-and-forget-it: The slow cooker does all the work while you go about your day.
  • Perfectly spiced: Cinnamon, nutmeg, and cloves give it that classic apple butter flavor.
  • Customizable texture: Leave it chunky or blend it smooth with an immersion blender.
  • Different cook time options: Cook on low or high, making it a faster or slower recipe based on your schedule.
  • Great for gifts: Jar it up and share with friends, neighbors, or teachers.
  • Versatile: Spread on biscuits, toast, pancakes, or even swirl into oatmeal or yogurt. You can even use it in other recipes, like this apple butter pie or these apple butter ribs on the grill.

Ingredients (with Notes)

  • Apples (5 pounds, before peeling, cored, and diced): Any variety works, but mixing sweet and tart apples gives the best flavor.
  • Granulated sugar (½ cup): Adds a touch of sweetness without overpowering.
  • Light brown sugar (1 cup, lightly packed): Brings warmth and depth.
  • Ground cinnamon (1 tablespoon): The star spice for apple butter.
  • Salt (⅛ teaspoon): Enhances flavor.
  • Nutmeg (½ teaspoon): Adds a cozy, earthy note.
  • Ground cloves (¼ teaspoon): A little goes a long way for that signature apple butter taste.

Instructions

  • Peel, core and dice your apples in to small pieces. Or, now, I love using my peeler, slicer, and corer to speed up the process and make things easy.
Peeled, cored, diced apples in bowl.
  • In a mixing bowl, stir together both sugars, cinnamon, salt, nutmeg, and cloves.
Sugars and spices in mixing bowl.
  • Place diced apples in your slow cooker.
  • Pour the mixture over the apples and stir to coat.
Sliced apples, sugars and spices in slow cooker pot.

Different Texture Options

You can choose from different textures and cooking times, and I’ve shared the different methods with you so you can decide which will be best for you.

For Smooth Apple Butter

When the apples are tender, you can use an immersion blender or regular blender to create a smooth apple butter, as shown below.

Smooth apple butter spread on top of biscuits.

For More Texture

Skip the blenders, and whisk the apple butter often as it cooks. This helps break the apples down but still leaves texture in the apple butter.

Different Cook Times

Slow Cooked apple butter spread on to a roll, sitting on a vintage plate.
  • Cover and cook on low for 10-12 hours, whisking occasionally.
  • Cover and cook on high for 4-5 hours.

With either timing option, removing the lid at the end of the cook times, and allowing it to cook for about another 30 minutes to a 1 hour, is recommended to help some of the liquid evaporate. This is also based on your preference of your prefered texture/flavor.

Go ahead, give it a taste test at this point, and see what you think!

Examples of Cook Times and Textures

In the image below, I cooked this apple butter for 4 hours, then left the lid off for 1 hour. Then, used my immersion blender to create a smooth apple butter. This made 5 half-pint (8-ounce) jars.

Smooth apple butter in slow cooker pot with wooden spoon.

In the next photo, the apple butter was cooked for 11 hours, then an additional hour with the lid off, and whisked often during that cook time. Cooking it a longer time, created a concentrated (less apple butter), textured (chunkier) apple butter, since I did not use a blender.

Finished apple butter cooked in a slow cooker.

Tips & Notes

  • Cooking time can vary depending on the apple variety. Softer apples (like Gala or Fuji) may need less time, while firmer ones (like Granny Smith) take longer.
  • The longer you cook it, the thicker and more concentrated the flavor becomes. So, a shorter cook time may result in thinner apple butter, and longer cook time, thicker.
  • If you want to blend the apple butter, and don't have an immersion blender, carefully transfer the mixture in batches to a regular blender (but let it cool slightly first).
  • Serving warm or cold. You can enjoy the apple butter right away, warm. Or, my family prefers to allow it to cool, and then be chilled to serve on warm biscuits.

FAQs

Can I use less sugar?

Yes! Apple butter is very forgiving. If your apples are naturally sweet, you can reduce the sugar.

Do I have to peel the apples?

Peeling makes for a smoother apple butter, but if you're blending, you can skip peeling to save time. Just wash them well.

Can I double the recipe?

Yes, as long as your slow cooker is large enough. Just be sure not to fill past the max line.

Homemade slow cooker apple butter in small serving bowl, sitting next to a plate of rolls.

Storage & Freezing

  • Fridge: Store cooled apple butter in jars or airtight containers for up to 2 weeks.
  • Freezer: Freeze in freezer-safe containers for up to 6 months. Thaw overnight in the fridge.
Smooth apple butter in small bowl.

Serving Suggestions

  • Spread on warm biscuits, toast, or English muffins.
  • Use as a filling for cinnamon rolls, hand pies, or cake layers.
  • Swirl into oatmeal, overnight oats, or Greek yogurt.
  • Serve alongside pork chops for a sweet and savory combo.
  • Gift in small jars with a cute ribbon for the holidays!

Recipe

Smooth slow cooker apple butter in small bowl, sitting next to canned jars of apple butter.
Print Pin
Be the first to rate!

Slow Cooker Apple Butter

This slow cooker apple butter is warm, spiced, and perfect for fall! Made with fresh apples, cinnamon, nutmeg, and cloves. It cooks low and slow until smooth and spreadable. Delicious on toast, rolls and biscuits.
Course Breakfast, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 11 hours
Total Time 11 hours 15 minutes
Servings 3 cups
Calories 821kcal
Author Jessica Burgess

Equipment

  • slow cooker

Ingredients

  • 5 pounds apples before peeling, cored and diced in to small pieces
  • ½ cup granulated sugar
  • 1 cup light brown sugar lightly packed
  • 1 tablespoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves

Instructions

  • Peeled, cored and sliced. Add apples to slow cooker.
  • In a mixing bowl, mix together remaining ingredients.
  • Pour over apples and stir to combine.
  • Place lid on slow cooker and cook.
  • Cook on high 4-5 hours, or on low for 10-12 hours, depending on texture/flavor preference. See blog post for examples of different cook times.
  • When apples are tender, you can leave as is for a chunkier apple butter, or you can use an immersion blender to smooth out. See blog post for different examples of textures.

Video

Notes

You can change the amount of sugar, depending on how sweet your apples are. 
The longer the apple butter cooks, the more concentrated it can become. You may prefer to stop the cooking process after 10 hours, or you may prefer a thicker apple butter, cooking it all the way up to 12 hours. 
If desired, allow apple butter to cool and then chill before serving. However, it’s delicious warm as well. 
 

Nutrition

Serving: 1tablespoon | Calories: 821kcal | Carbohydrates: 212g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 126mg | Potassium: 928mg | Fiber: 20g | Sugar: 184g | Vitamin A: 417IU | Vitamin C: 35mg | Calcium: 135mg | Iron: 2mg

Tandy Cake

Inspired by the famous Tastykake version, tandy cake is a homemade treat that’s just as nostalgic: a fluffy vanilla sheet cake topped with a creamy peanut butter layer and finished with smooth milk chocolate. Every bite is pure childhood comfort.

A slice of tandy cake on a round plate, sitting next to sheet cake.

This recipe is a vintage, family favorite for potlucks, holidays, or anytime you want a sweet treat that feels a little old-school. Much like this Milky Way cake, which is also layered with nostalgic goodness.

Why You'll Love This Recipe

  • A bakery-style Tandy Cake you can make right in your kitchen.
  • Perfect balance of tender vanilla cake, creamy peanut butter, and rich chocolate.
  • Great for potlucks, holidays, or a fun weekend baking project.
  • Stores well in the fridge, making it easy to make ahead.

Ingredients (with Notes)

Labeled ingredients to make tandy cake.

For the Cake

  • All-purpose flour - the base of your cake with a tender crumb.
  • Baking powder - ensures the cake rises beautifully.
  • Kosher salt - balances the sweetness.
  • Granulated sugar - sweetens and adds golden color.
  • Eggs - structure and lift.
  • Pure vanilla extract - classic flavor enhancer.
  • Whole milk - warmed to blend smoothly into the batter.
  • Unsalted butter - richness in both the cake and topping.

For the Peanut Butter Layer

  • Creamy peanut butter - stick to creamy (not natural) for best texture.
  • Powdered sugar - sweetens and stabilizes.
  • Unsalted butter - keeps it smooth and spreadable.
  • Heavy cream - creamy texture.
  • Pure vanilla extract - flavor depth.

For the Chocolate Layer

  • Milk chocolate bars - smooth, classic flavor (chopped for easier melting).
  • Unsalted butter - helps melt and spread evenly.

Instructions

  • Preheat oven to 350°F. Grease or line a 9×13-inch pan.
  • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Flour, baking powder and salt in mixing bowl.
  • In a large bowl, beat eggs, sugar, and vanilla. Start on low, then beat on medium for 3 minutes until pale and ribbon-like.
Eggs, sugar and vanilla added to mixing bowl.
  • Warm milk and butter in the microwave until steaming (not boiling).
  • Add dry mixture to wet ingredients; mix on low until smooth.
Dry ingredients being added to wet ingredients in mixing bowl.
  • Pour in warm milk mixture; mix gently until incorporated.
  • Spread batter into prepared pan and bake 25-35 minutes, until golden and a toothpick comes out clean. Cool completely.
Tandy cake batter poured in to a 9x13 baking dish.
  • Make peanut butter layer: beat peanut butter, powdered sugar, softened butter, heavy cream, and vanilla until creamy.
Creamy peanut butter frosting in mixing bowl.
  • Spread frosting over cooled cake. Chill 30 minutes.
Peanut butter frosting spread over the top of a cooled tandy cake.
  • Melt chocolate and butter in microwave in short intervals, stirring until smooth. Let cool slightly, then spread over peanut butter layer.
Chocolate bars broken in to pieces, in mixing bowl with butter.
  • Chill at least 1 hour before slicing. Wipe knife between cuts for neat squares.
Chocolate topping spread on top of peanut butter frosting on Tandy cake.

Tips & Notes

  • Warm (not boiling) milk blends better, giving the cake its tender texture.
  • For a smooth peanut butter layer, pipe it on in rows before spreading.
  • Always chill the peanut butter before adding chocolate, so layers stay distinct.
  • Melt chocolate in short bursts and let cool a bit before spreading-this prevents it from melting the peanut butter.
Tandy cake in baking pan, sliced, with a piece removed.

FAQs

How do I store Tandy Cake?

Store in an airtight container in the refrigerator for up to 4 days. You can also bake the cake a day ahead-chilling actually helps the layers set beautifully.

How do I avoid cracks in the chocolate topping when I cut the cake?

– Let the cake sit at room temperature for 15-20 minutes after chilling before slicing.
– Use a sharp, thin-blade knife.
– Wipe the knife clean between each cut (dip in hot water or wipe, then dry).
– You can even score the chocolate lightly while it's slightly soft (but mostly set) to guide clean cuts.

A slice of tandy cake on plate, with bite taken out.

Storage & Freezing

  • Refrigerate: up to 4 days in an airtight container.
  • Freezing: Slice into squares, wrap individually in plastic wrap, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.

Serving Suggestions

  • Serve chilled for the neatest layers (like the original Tastykake version).
  • Enjoy with a tall glass of milk or hot coffee.
  • Slice into bite-sized squares for party platters or potlucks.
A 9x13 baking dish with tandy cake, sliced in to squares.

Whether you're recreating a childhood favorite or discovering Tandy Cake for the first time, this recipe will win over every sweet tooth at the table.

More Vintage Recipes

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

Recipe

A slice of tandy cake on a round plate, sitting next to the rest of the cake.
Print Pin
Be the first to rate!

Tandy Cake

This homemade Tandy Cake is a nostalgic Pennsylvania Dutch favorite with layers of fluffy vanilla cake, creamy peanut butter, and smooth milk chocolate.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 12 servings
Calories 521kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk
  • ¼ cup unsalted butter

For the Peanut Butter Layer:

  • 1 ¼ cups creamy peanut butter
  • ½ cup powdered sugar
  • ¼ cup unsalted butter softened
  • ¼ cup heavy cream
  • ½ teaspoon pure vanilla extract

For the Chocolate Layer:

  • 6 1.5-ounce bars milk chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

For the Cake

  • Preheat oven to 350°F. Prepare a 9×13-inch baking pan with nonstick cooking spray or line with parchment paper for easier removal and clean up. Set the pan aside.
  • In a medium bowl, whisk together 2 cups all-purpose flour, 1 ¼ teaspoon baking powder, and ¼ teaspoon kosher salt. Set aside.
  • In a large bowl, combine 4 large eggs, 2 cups granular sugar, and 2 teaspoons pure vanilla extract. Start mixing on low speed with a hand mixer just until the ingredients are combined, then increase to medium speed and continue beating for 3 minutes, or until the mixture is pale, thick, and slightly ribbon-like when you lift the beaters. This technique incorporates air evenly without creating large bubbles.
  • In a microwave-safe bowl, combine 1 cup whole milk and ¼ cup unsalted butter. Microwave on high in 30-second intervals until the butter is melted and the milk is steaming. Do not let the milk boil. Set aside.
  • Add the dry ingredients to the egg and sugar mixture and mix on low speed just until smooth, about 1 minute.
  • Pour the warm milk and butter mixture into the batter. Mix on low speed just until the ingredients are incorporated, scraping down the sides of the bowl. Do not overmix the batter.
  • Pour the batter into the prepared pan and smooth the top. Bake 25-35 minutes, or until a cake tester or toothpick inserted in the center comes out clean. The top of the cake will turn golden brown while baking. Allow the cake to cool completely on a wire rack.

Peanut Butter Layer

  • For the peanut butter layer, beat together 1 ¼ cups creamy peanut butter, ½ cup powdered sugar, ¼ cup softened unsalted butter, ¼ cup heavy cream, and ½ teaspoon pure vanilla extract until creamy and smooth. Spread the mixture evenly over the cooled cake. Chill in the refrigerator for 30 minutes to set.

Chocolate Layer

  • For the chocolate layer, melt (6) 1.5-ounce bars of milk chocolate and 2 tablespoons unsalted butter together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly, then spread evenly over the peanut butter layer.
  • Chill the cake for at least 1 hour to set all layers before slicing and serving. ENJOY!

Video

Nutrition

Serving: 1slice | Calories: 521kcal | Carbohydrates: 62g | Protein: 11g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 240mg | Potassium: 234mg | Fiber: 2g | Sugar: 42g | Vitamin A: 480IU | Vitamin C: 0.03mg | Calcium: 81mg | Iron: 2mg

Hot Dog Mummies

Every Halloween party needs a spooky, yet simple treat, and these Hot Dog Mummies are a family favorite! Savory hot dogs are wrapped in buttery crescent roll dough, baked until golden, and finished with silly candy eyeballs.

Hot dogs wrapped in crescent rolls to look like mummies.

They're festive, kid-friendly, and perfect as a quick pre-trick-or-treat dinner or a great Halloween recipe for a party.

Why You'll Love This Recipe

  • Fun & festive - The perfect Halloween food idea for parties or after-school snacks, along with these Mummy Rice Krispie Treats and Mummy Cookies.
  • Quick & easy - Just 25 minutes from start to finish.
  • Kid-friendly - Kids love wrapping the "mummies" and adding the eyes.
  • Crowd-pleaser - Great for serving with dips like ketchup, mustard, or cheese sauce.

Ingredients (with Notes)

Ingredients on counter for making mummy hot dogs.
  • 1 (8-ounce) pack crescent rolls - Convenient and flaky; pizza dough works too, but it's less buttery.
  • 1 (8 count) package bun-length beef hot dogs - Beef holds the dough better, but any type works.
  • ¼ cup salted butter, melted - Margarine can be swapped in a pinch.
  • ½ teaspoon garlic powder - Optional, but adds a "garlic knot" flavor.
  • 16 candy eyes - Or DIY edible eyes with mozzarella and olives. Use any extra candy eyes to make Mummy Oreos, Halloween Snack Mix or Halloween Pretzel Sticks.
  • 1 teaspoon ketchup - Used to "glue" the eyes in place.
  • Serving suggestions - Serve with ketchup or mustard for dipping.

Instructions

  • Preheat & Prepare - Heat oven to 375°F. Line a 9×13 baking sheet with parchment paper.
  • Form the Dough - Pinch the seams of the crescent rolls together to make one large sheet.
Crescent rolls on wooden cutting board, creating one piece of dough.
  • Cut Strips - Slice the dough into 16 thin strips using a knife or pizza cutter. (Leftovers? Roll them into crescent bites!)
Crescent rolls cut in to thin strips, sitting on wooden cutting board.
  • Wrap the Mummies - Wrap 2 strips of dough around each hot dog, leaving a gap near the top for the eyes. Place on prepared sheet, spacing about 2 inches apart.
Hot dogs wrapped in crescent roll strips, made to look like mummies, resting on a baking pan.
  • Brush with Garlic Butter - Mix melted butter and garlic powder, then brush over the dough.
Pastry brush, brushing garlic butter on to crescent rolls, on hot dogs.
  • Bake - Bake 10-15 minutes, until golden brown.
Mummy hot dogs on baking pan.
  • Add Eyes - Let cool 5 minutes, then secure candy eyes with a dot of ketchup.
Mummy hot dogs with candy eyes, sitting on baking pan.
  • Serve - Enjoy warm with ketchup or mustard for dipping.
Mummy hot dog being dipped in to small bowl of ketchup.

Tips & Notes

  • Don't skip leaving a gap for the eyes - it makes them look extra spooky!
  • For extra flavor, tuck a strip of cheese under the dough before wrapping.
  • Want spicy mummies? Drizzle with hot sauce before serving.

FAQs

Can I make these ahead of time?

Yes! Bake, cool, and freeze in a resealable bag for up to 3 months. Reheat before serving.

How do I store leftovers?

Store cooled mummy dogs in an airtight container in the fridge for 3-4 days.

How do I reheat them?

Oven: 350°F for 5-7 minutes
Microwave: 1 minute
Air Fryer: 360°F for 3-5 minutes

Serving Suggestions

More Halloween Recipes

Recipe

Hot Dog Mummies resting on round plate.
Print Pin
Be the first to rate!

Hot Dog Mummies

Savory hot dogs wrapped in buttery crescent dough and topped with candy eyes for the perfect spooky Halloween snack.
Course Appetizer, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 hot dogs
Calories 83kcal
Author Jessica Burgess

Ingredients

  • 8 ounce pack crescent rolls
  • 8 beef hot dogs bun-length
  • ¼ cup salted butter melted
  • ½ teaspoon garlic powder
  • 16 candy eyes
  • 1 teaspoon ketchup
  • Serving suggestions: ketchup and or mustard for dipping

Instructions

  • Preheat and prepare your pan. Preheat your oven to 375°F and line a 9×13 baking sheet with parchment paper.
  • Create 1 sheet of dough. On a flat nonstick surface like a cutting board, pinch the crescent seams together so it's one sheet of dough.
  • Cut the dough into strips. Using a sharp knife or pizza cutter, cut 16 thin strips. You may have leftover dough, that's ok! Roll it up and make crescent bites!
  • Wrap the hot dogs. Carefully wrap 2 strips of dough around each hot dog, making sure to leave a gap in the dough towards the top of the hot dog for the eyes. Overlap the dough as you wrap it, just like a mummy's wrappings, and place each dough-wrapped hot dog on the parchment-lined baking sheet about 2 inches apart.
  • Make garlic butter. In a small bowl, combine the butter with the garlic powder and brush it over the crescent dough with a pastry brush.
  • Bake. Bake uncovered for 10-15 minutes or until the dough has just begun to turn golden brown.
  • Add the eyes. Let them cool for about 5 minutes and then add the eyes to the gap at the top of the mummy's wrappings. Use a dot of ketchup under each eye to secure them.
  • Serve. Serve warm with ketchup or mustard for dipping

Nutrition

Serving: 1hot dog | Calories: 83kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 137mg | Potassium: 13mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.1mg

Sweet Potato Pie Recipe

This Sweet Potato Pie Recipe with Marshmallow Whipped Cream uses fresh sweet potatoes, a refrigerated pie crust (or use my homemade pie crust recipe) and a few simple ingredients to make this delicious classic dessert that’s popular during the holiday season.

Slice of sweet potato pie with marshmallow whipped cream.

This homemade sweet potato pie is one to make for Thanksgiving dinner, and it will look amazing on your dessert table sitting next to this apple punch recipe.

This creamy sweet potato pie filling has a mix between and sweet and savory flavor but topped with the sweet marshmallow whipped cream, it pairs perfectly for a sweet dessert. Sometimes adding a bit of savory or tangy flavor, like in this buttermilk pie recipe, can help complement the sweetness.

Looking for more sweet potato recipes? This sweet potato crunch and sweet potato bread pudding are favorites around here too. Thanksgiving is full of sweet potato recipes, so don’t forget candied yams too!

Overhead look of sweet potato pie in baking dish, with slices cut.

Sweet Potato Pie Highlights

  • Easy to Make: This pie will be ready for serving in about an hour and a half, and is easy enough for a beginner in the kitchen.
  • Thanksgiving Dessert Idea: Although this can be made anytime of year, this is typically made around the Thanksgiving holiday.
  • Make Ahead and Freeze: This pie can be made ahead of time and even frozen to enjoy later. See the tips below for how to freeze a sweet potato pie.

Key Ingredients

Here’s what you need to make this sweet potato pie with the marshmallow whipped cream topping:

Ingredients for homemade sweet potato pie recipe.

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

  • 9 inch deep dish pie crust – If you purchase the box of pie crusts and it has two crusts, use the other to make these pie crust cinnamon cookies. A graham cracker crust would be yummy too.
  • Salted butter – Unsalted would also work, just add an extra pinch of salt to your pie filling.
  • Dark brown sugar – If all you have is light brown sugar, you can use that.
  • Heavy cream – If you wanted to replace the cream in the whipped cream with something already made you could use Cool Whip.
  • Olive oil – Any oil would work here. You could use vegetable, coconut, etc.
  • Vanilla extract – Almond extract would also work, just make sure that you only use half the amount because almond extract is strong. Vanilla bean paste would also be delicious.
  • Cinnamon – You could replace the cinnamon, nutmeg, and clove for pumpkin pie spice. 

How to Make Sweet Potato Pie

Cubed sweet potatoes on baking sheet for roasting for pie.
1. Roast the potatoes.
Pie crust in baking dish with pie weights.
2. Bake your pie crust.

Here is where you can use a pre-made crust or you can make my buttery pie crust recipe and can follow my directions on how to blind-bake a crust if needed.

You can also pour sugar on top of parchment paper, or use something else if you don’t have pie weights to hold the crust down while baking.

Mashed sweet potatoes in glass bowl.
3. Mash sweet potatoes.
Brown sugar, eggs an other ingredients to make sweet potato pie.
4. Flavor the sweet potato pie filling.
Sweet potato pie filling inside of pie crust, ready for baking.
5. Bake the pie filling.
Homemade marshmallow whipped cream in mixing bowl.
6. Make marshmallow whipped cream topping.
Baked sweet potato pie in pie dish.

Serve this delicious pie warm, or at room temperature, and by dolloping the marshmallow whipped cream on top of each slice. (Make sure it’s not too hot so the whipped cream doesn’t melt completely.)

Recipe Tips

  • Homemade Whipped Cream Alternative: You can use a store-bought whipped cream like Cool Whip and fold in the marshmallow fluff to create a similar cream topping. However, make sure to defrost the Cool Whip in the refrigerator overnight or on the counter for at least an hour (until it's completely defrosted). This will make folding in the marshmallow fluff easier.
  • Square Dish Instead of Round: You can use a 9×9 square dish. Something to keep in mind is that the corners can be overcooked easily though. So keep an eye out and if you start to see the edges get a little too brown you can cover them with foil and continue baking. This will ensure that your filling cooks, but your crust doesn't burn. 
  • Boiling Potatoes Instead of Roasting: You can boil them but you'll lose a lot of flavor in the cooking water.  Roasting the sweet potato allows the sugars in the sweet potato to caramelize and brings about a much deeper flavor than you would get if you boiled them. You could microwave or bake the potato instead if you don't want to cube and roast it. Remember that if you're looking to speed things up you can always cut the sweet potatoes into smaller cubes. The smaller the cubes, the faster they will cook. You could also cook your sweet potatoes the day before and keep them in the refrigerator until you're ready to use them. 
Slice of sweet potato pie with homemade marshmallow whipped cream.

Storing Tips

  • Refrigerator – When you're ready to store any leftover sweet potato pie, wrap it in plastic wrap and place in the refrigerator. It will last for 3-4 days refrigerated. To reheat, simply place individual slices onto a microwavable plate and warm on 50% power for 1 minute. To reheat in the oven, preheat your oven to 350°F and heat slices for 10-15 minutes or the whole pie for 25-30 minutes. 
  • Freezer – To make your sweet potato pie ahead of time and freeze it, allow the pie to cool completely on the counter. Once completely cooled, wrap your sweet potato pie in foil and place into a resealable bag. This will keep your pie from getting freezer burn.
  • To reheat – Defrost your pie overnight in the refrigerator and simply place individual slices onto a microwavable plate and warm on 50% power for 1 minute. You can also rewarm your pie as a whole or in individual slices. Preheat your oven to 350°F and heat slices for 10-15 minutes or the whole pie for 25-30 minutes. 

Recipe FAQs

What does sweet potato pie taste like?

Sweet potato pie is the perfect balance between sweet and savory. It's similar to pumpkin pie but leans slightly more savory. A hefty dollop of marshmallow whipped cream rounds out these traditional fall flavors and brings it all together. 

Can I use canned sweet potatoes for sweet potato pie?

I love a good, canned ingredient but for this recipe, I really don't recommend using canned sweet potatoes. This option really throws off the texture of your pie and leaves you with a soggy and pretty messy situation.

Should sweet potato pie be served warm or cold?

This pie tastes great warm or room temperature. It's a great option to set out on a dessert table for the holidays and let people serve themselves. Be sure that the pie is warm and not hot, or your whipped cream will melt and turn into a soupy mess. 

More Thanksgiving Recipes You’ll Love

Recipe

Slice of sweet potato pie recipe on spatula.
Print Pin
Be the first to rate!

Sweet Potato Pie with Marshmallow Whipped Cream

This homemade sweet potato pie recipe uses fresh sweet potatoes, a pre-made pie crust (or homemade) and a few simple ingredients to make this popular holiday dessert.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 582kcal
Author Jessica Burgess

Equipment

  • 9 inch pie dish

Ingredients

  • 2 pounds sweet potatoes peeled and cubed (½ inch cubes)
  • ½ teaspoon salt divided
  • 9-inch pie crust You can make this homemade pie crust recipe
  • ½ cup salted butter softened
  • ⅔ cup dark brown sugar packed
  • 1½ cups heavy cream divided
  • 2 large eggs
  • 2 Tablespoons olive oil or similar type, divided
  • 1½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup marshmallow fluff

Instructions

  • Roast your potatoes. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay out the peeled and cubed 2 pounds sweet potatoes onto the pan and drizzle with 1 Tablespoons olive oil and ¼ teaspoon salt tossing to coat them well. Bake for 25 minutes or until soft. Keep an eye on them as they bake, some might get brown tips and those you want to toss before adding them to your pie. Set aside to cool for at least 10 minutes.
  • Prebake your pie crust. Prebake your 9-inch pie crust according to the recipe or package instructions. Use pie weights or pour sugar over parchment paper to weigh down the crust and make sure the pie keeps its shape. Set aside to let the pie crust cool slightly while making the filling.
  • Mash your sweet potatoes. In a large bowl (or the bowl of a stand mixer) using a hand mixer (or stand mixer fitted with a paddle attachment) add the roasted sweet potatoes and ½ cup salted butter and mash on medium speed. 
  • Flavor your sweet potatoes. Add in the remaining ¼ teaspoon salt, ⅔ cup dark brown sugar, ½ cup heavy cream, 2 large eggs, remaining olive oil, 1½ teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon ground cloves and mix on low speed to start, increasing to medium speed for about 3 minutes or until well combined and silky smooth.
  • Bake. Pour your pie filling into the crust and bake uncovered at 375 degrees F. for 50-60 minutes or until a toothpick inserted into the center comes out clean. Check the pie frequently and if the crust is browning too fast you can cover it with foil to prevent burning. While the pie bakes, whip your cream.
  • Whip the cream. Using a hand (or stand) mixer on medium speed, whip the remaining 1 cup heavy cream until stiff peaks form (about 3-4 minutes) and then mix in ¼ cup marshmallow fluff until combined. Don't over whip your cream or you may end up making butter!
  • Serve. Allow the pie to fully cool and slice and top your pie with whipped cream and serve.

Video

Notes

  • You can use Cool Whip instead of homemade whipped cream if you prefer.
  • I don’t recommend using canned sweet potatoes for this recipe. 

Nutrition

Serving: 1slice | Calories: 582kcal | Carbohydrates: 56g | Protein: 6g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 421mg | Potassium: 493mg | Fiber: 4g | Sugar: 26g | Vitamin A: 17167IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg

Simple Chili Recipe

Simple Chili Recipe: An easy recipe that just may be voted the best chili recipe because it is the perfect base for your favorite chili toppings!

It’s a classic chili recipe that’s perfect for game day, a large crowd or to serve your family on a weeknight. If you’re in to food bar ideas, make a soup bar, and serve up this chili with this Cowboy Stew and this Buffalo Chicken Soup for an awesome selection!

Easy Chili with cheese, fritos and sour cream

Why You’ll Love This Recipe

We love this chili around here because it can be so versatile, and each person can customize the flavor how they wish, and it’s amazing on top of items like these chili cheese corn dogs.

With this basic chili recipe, that’s made with simple ingredients, you can either add your favorite secret ingredient, or the ingredients that make up your favorite chili recipe.

See additional topping ideas and mix-ins below!

We especially love making Frito Chili Pies with this chili recipe!

How to Make this Easy Homemade Chili Recipe

Grab a large pot and get ready for a hearty chili that will soon become a family favorite.

Easy Chili Recipe in White Dish with Cheese and Corn chips

Ingredients

Not pictured: Optional brown sugar and baking soda. See notes below.

Ingredients for chili recipe

Make sure to scroll down to the full recipe card with ingredients and instructions for this perfect comfort food recipe.

  • chili beans
  • tomato sauce
  • cumin
  • sliced cheese (we prefer thick sliced american cheese from the deli.)
  • ground beef (See our other ground beef dinner ideas!)
  • brown sugar – this is optional and my family loves the touch of sweetness this adds
  • baking soda – adding baking soda and help the acidity of the tomato sauce and we feel this makes the chili less tangy.

The ingredients are something that you can have on hand, or literally grab at the grocery store super quick, and come home and throw together in a pinch, in bulk, for a crowd, making it the perfect last-minute easy dinner recipe too!

Step by Step Instructions

  1. First, cook 1 lb. of ground beef over medium heat, in the pot you’ll be making your chili in. (You can use a separate dish but this saves on having more dirty dishes!)

    Cook for about 7-10 minutes until beef is fully cooked and it is no longer pink.

    If the ground beef you’re cooking has a higher fat content, this could result in a bit of grease in the pot after cooking. For best results, drain the grease and discard grease. (DO NOT DRAIN GREASE IN TO SINK!)
Cooked ground beef in pot
  1. Once the ground beef is full cooked, it’s time to add the chili beans, tomato sauce, cumin and sliced cheese.
chili ingredients in pot
  1. Stir to combine the ingredients, and cook over low-medium heat, let the chick over a gentle simmer, until the chili has cooked through, and the cheese has melted. (Usually about 15 minutes.)
Chili simmering in pot
  1. If desired, serve as is!
Hearty chili in white bowl

Chili Topping Ideas and Mix-Ins

Although this basic chili is amazing as it is, it’s always fun to add additional toppings and spices too! Here are our favorite suggestions:

Spices

  • salt
  • pepper
  • garlic salt
  • garlic powder
  • onion powder
  • paprika
  • oregano

Love spicy chili?

Easily add items like:

  • cayenne pepper
  • chili powder
  • jalapeno peppers
  • hot sauce
  • red bell pepper
  • chopping green onion or white onions

Looking for a sweet chili?

You can add ingredients such as:

  • more brown sugar
  • white granulated sugar
  • honey
  • sweet corn

Garnish and Serve with:

  • shredded cheddar cheese
  • corn chips (or Fritos)
  • a dollop of sour cream
  • tortilla chips
  • saltine crackers
  • oyster crackers
  • chopped white onions
  • chopped red onions
  • sliced avocado
  • peanut butter
Chili with cheese, sour cream and fritos

What to Serve with Chili?

Having a big pot of chili is a meal in itself… but there’s nothing better than serving a delicious sandwich or pairing with a big bowl of chili!

Our favorite side dishes for chili are:

Or have a chili bar, along with a hot dog bar, if hosting a party!

How to Store Leftover Chili

Usually, when making this easy chili recipe, I like to make a double batch so we have leftovers to eat the next day or freeze.

Refrigerate Leftovers:

If you plan to eat leftover chili the next day, simply store the leftovers in an airtight container and place it in the refrigerator. It can be enjoyed for the next 4-5 days.

Freezing Leftovers:

Chili freezes so well, and it’s so great to have premade chili on a day or weeknight when there’s not a lot of time to cook.

Store chili in a freezable container or in plastic zip-top bags.

How to Reheat Chili:

If refrigerated – Simply place in a microwaveable bowl, and cover with a paper towel (to prevent chili from splattering all over the inside of the microwave) and cook for 2-3 minutes or until heated through. If reheating on the stovetop, reheat on medium heat for 5 minutes or until heated through.

If frozen – Thaw a container of chili in hot water and then place in a microwavable dish or small soup pot for the stove. Then follow the above steps for reheating for eating.

If you love chili, you’ll also love this White Chicken Chili Recipe, Vegetarian Chili Recipe, and this Venison Chili Recipe!

Or if you’re just looking for an easy soup recipe in the winter, this ham and beans recipe is so nice to add to the dinner rotation!

Recipe

Homemade chili in small bowl with Fritos and cheese on top.
Print Pin
4.11 from 28 votes

Simple Chili Recipe

Simple Chili Recipe: An easy recipe that just may be voted the best chili recipe because it is the perfect base for your favorite chili toppings!
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 358kcal
Author Jessica Burgess

Ingredients

  • 1 pound ground beef
  • 28 ounces chili beans 2 (14 ounce cans)
  • 14 ounce can tomato sauce
  • 2 tablespoons cumin
  • 3-4 Slices thick American cheese or 8 slices of thin
  • 1 tablespoon brown sugar optional
  • 1 pinch baking soda optional

Instructions

  • First, cook 1 pound of ground beef over medium heat, in the pot you'll be making your chili in.
  • Cook ground beef for about 7-10 minutes until beef is fully cooked and it is no longer pink. If the ground beef you're cooking has a higher fat content, this could result in a bit of grease in the pot after cooking. For best results, drain the grease and discard grease.
  • Reduce to low-medium heat.
  • Add in tomato sauce, chili beans, cumin and sliced cheese and stir to combine.
  • If using, add in baking soda and brown sugar, and stir to combine.
  • Rreduce heat to gentle simmer.
  • Let simmer for about 15 minutes or until heated through. Serve with favorite toppings if desired!

Video

Notes

Chili Topping Ideas and Mix-Ins
Although this basic chili is amazing as it is, it’s always fun to add additional toppings and spices too! Here are our favorite suggestions:
Spices
  • salt
  • pepper
  • garlic salt
  • garlic powder
  • onion powder
  • paprika
  • oregano
Love spicy chili?
Easily add items like:
  • cayenne pepper
  • chili powder
  • jalapeno peppers
  • hot sauce – we love Frank’s
  • red bell pepper
  • chopping green onion or white onions
Looking for a sweet chili?
You can add ingredients such as:
  • a little brown sugar
  • white granulated sugar
  • honey
  • sweet corn
Garnish and Serve with:
  • shredded cheddar cheese
  • corn chips (or Fritos)
  • a dollop of sour cream
  • tortilla chips
  • saltine crackers
  • oyster crackers
  • chopped white onions
  • chopped red onions
  • sliced avocado
  • peanut butter
How to Store Leftover Chili:
Usually when making this easy chili recipe, I like to make a double batch so we have leftovers to eat the next day or freeze.
Refrigerate Leftovers:
If you plan to eat leftover chili the next day, simply store the leftovers in an airtight container and place it in the refrigerator. It can be enjoyed for the next 4-5 days.
Freezing Leftovers:
Chili freezes so well, and it’s so great to have premade chili on a day or weeknight when there’s not a lot of time to cook.
Store chili in a freezable container or in plastic zip-top bags.
How to Reheat Chili:
If refrigerated – Simply place in a microwaveable bowl, and cover with a paper towel (to prevent chili from splattering all over the inside of the microwave) and cook for 2-3 minutes or until heated through. If reheating on the stovetop, reheat on medium heat for 5 minutes or until heated through.
If frozen – Thaw a container of chili in hot water and then place in a microwavable dish or small soup pot for the stove. Then follow the above steps for reheating for eating.
 

Nutrition

Serving: 1serving (¼ recipe) | Calories: 358kcal | Carbohydrates: 2g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 349mg | Potassium: 380mg | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 213mg | Iron: 4.3mg

Fried Chocolate Pies

If you grew up loving those packaged chocolate hand pies at the gas station or fair, you're going to flip for these homemade fried chocolate pies.

Best of all, they're made with shortcut ingredients like refrigerated pie crust and instant pudding mix, so you can have a batch ready in less than 30 minutes.

Fried chocolate pies on plate, with one having a bite taken out of it.

Why You'll Love This Recipe

  • Nostalgic & fun - They taste just like the classic snack pies you loved as a kid.
  • Crispy & gooey - Golden fried crust with a creamy chocolate center.
  • Easy shortcut recipe - Uses store-bought pie crust and pudding mix.
  • Crowd pleaser - Makes 20 mini pies, perfect for sharing.

Ingredients (with Notes)

Ingredients labeled on counter for making fried chocolate pies.
  • Refrigerated pie crusts (14.1 oz, 2-count box) - The easy base for a flaky, golden crust.
  • Instant chocolate pudding mix (3.9 oz) - Gives you a smooth, rich filling.
  • Half and half (1 cup) - Thicker than milk, so the pudding sets up firm enough to fry.
  • Egg + water - Whisked together for an egg wash to seal the edges.
  • Vegetable oil - For frying; canola or peanut oil also work well.
  • Powdered sugar - Base for the glaze.
  • Milk - Thins the glaze to a pourable consistency.
  • Vanilla extract - Adds bakery-style flavor to the glaze.
  • Light corn syrup - Makes the glaze glossy and smooth.

Instructions

  • Unroll pie crusts and let sit at room temp for 10 minutes.
  • In a bowl, whisk pudding mix with half and half. It will look grainy - that's fine. Chill in the fridge while you prep the dough.
Chocolate pudding mix in mixing bowl with half and half.
  • Roll out dough slightly and cut into 3-3.5 inch circles. Re-roll scraps until you have about 20.
Pie crust with circles cut out, sitting on a wooden cutting board.
  • Place 1 tablespoon of thickened pudding in the center of each circle.
Pie crust circles cut out and chocolate pudding in center of each.
  • Beat egg with water, brush around edges, fold dough into half-moons, and crimp edges with a fork.
Pie crusts folding over and sealed, to create hand pies.
  • Place pies on a parchment-lined baking sheet and chill for 5-10 minutes.
  • Heat 1½-2 inches of oil in a deep skillet to 350-365°F. Fry pies 2-3 at a time for 2-3 minutes per side until golden brown.
  • Remove with tongs and drain on a paper towel-lined rack. Cool 10-15 minutes.
Fried chocolate pies on baking sheet.
  • Whisk powdered sugar, milk, vanilla, and corn syrup until smooth and pourable.
  • Dip or spoon glaze over cooled pies. Let set on a wire rack for 15-20 minutes.
Glazed fried chocolate pies sitting on wooden cutting board.

Tips & Notes

  • Only use 1 cup half and half - less than the pudding box calls for - so the filling stays thick.
  • Keep the oil temp steady between 350-365°F for crisp, non-greasy pies.
  • Don't overcrowd the pan; fry in small batches.
  • When re-rolling dough scraps, avoid rolling too thin or the filling may burst out.

FAQs

What supplies will I need?

Rolling pin, round cutter or glass, mixing bowls, whisk, pastry brush, fork, baking sheet, parchment paper, skillet, thermometer, tongs, paper towels, wire rack.

Can I make them ahead?

Yes! Assemble and freeze un-fried pies in a single layer, then store in a zip-top bag. Fry straight from frozen, adding 30-90 seconds.

What's the best way to reheat?

Bake in a 350°F oven for 5-6 minutes to crisp them back up. Avoid microwaving unless you like them soft.

Storage & Freezing

  • Store leftovers in an airtight container at room temperature up to 2 days.
  • Reheat in the oven for best texture.
  • Freeze un-fried pies, then fry straight from frozen.
Chocolate fried pie cut in half, showing the middle filling.

Serving Suggestions

  • Dust with powdered sugar for a simple finish.
  • Pair with coffee, milk, or hot cocoa.
  • Add a scoop of vanilla ice cream for a pie-a-la-mode moment.
  • Drizzle with extra chocolate or caramel for a bakery-style touch.

Similar Recipes

Recipe

Fried Chocolate Pies stacked on a plate.
Print Pin
Be the first to rate!

Fried Chocolate Pies

Flaky fried hand pies filled with rich chocolate pudding and topped with a glossy glaze for a nostalgic, fair-style dessert in under 30 minutes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 20 pies
Author Jessica Burgess

Ingredients

  • 14.1 ounce box premade refrigerated pie crusts 2 crusts
  • 3.9 ounce box instant chocolate pudding mix
  • 1 cup cold half and half
  • 1 egg
  • 1 tablespoon purified water
  • Vegetable oil for frying

For the glaze:

  • 1 cup powdered sugar
  • 1 ½ tablespoons milk or more as needed
  • ½ teaspoon pure vanilla extract
  • ½ tablespoon light corn syrup

Instructions

  • Unroll both pie crusts and let them sit at room temperature for about 10 minutes so they're easier to handle without cracking.
  • In a medium mixing bowl, whisk together (1) 3.9-ounce box instant chocolate pudding mix and 1 cup cold half-and-half. It will look grainy once whisked; it’s okay, as it will set nicely once you fry the pies. Set it in the fridge to firm up while you prepare the crusts.
  • Roll out the pie dough slightly to even it out, then use a 3 to 3.5-inch round cutter (or the top of a glass) to cut out circles. Re-roll the scraps to obtain approximately 20 circles in total.
  • Spoon about 1 tablespoon of thickened pudding into the center of each dough circle. Don't overfill or it'll leak when frying.
  • In a small bowl, beat 1 egg with 1 tablespoon of water to make an egg wash. Brush around the edges of each circle, then fold them over into half-moons. Press the edges to seal, then crimp with a fork.
  • Place the sealed handpies on a parchment-lined baking sheet and refrigerate them for 5-10 minutes to firm up. This helps them hold their shape while frying.
  • While they chill, heat approximately 1½-2 inches of vegetable oil in a deep skillet over medium heat, aiming for an oil temperature of 350-365°F. Use a kitchen thermometer to monitor the oil temperature.
  • Fry the handpies in batches of 2-3, for 2-3 minutes per side, or until they are golden brown and crispy. Don't overcrowd the pan.
  • Transfer to a paper towel-lined wire rack. Let the pies cool for 10-15 minutes before glazing.

For the Fried Pie Glaze

  • Whisk 1 cup powdered sugar, 1 ½ tablespoons milk (or more as needed), ½ teaspoon pure vanilla extract, and ½ tablespoon light corn syrup together in a small bowl until smooth. You want it thick but pourable-like Elmer's glue texture. Add a tiny splash of milk if it's too thick.
  • Once the fried handpies are cool (but not cold), dip the tops or spoon the glaze over.
  • Place them on a wire rack and let the glaze set for 15-20 minutes until it firms up.
  • Once the glaze is set and dry to the touch, go ahead and serve! These handpies are best enjoyed the same day-sweet, flaky, and just the right amount of gooey inside. ENJOY!

Harvest Cake

If you're craving a cozy, old-fashioned dessert that tastes like fall in every bite, this Harvest Cake is for you. Packed with fresh apples, warm spices, and topped with a luscious cream cheese frosting, it's the kind of recipe that's been passed around at potlucks, church gatherings, and family dinners for generations.

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

This cake is full of autumn flavors, and gets even better after a day in the fridge, which makes it perfect for baking ahead of time.

Ingredients (and Why They Matter)

Cake Ingredients:

  • Apples - The star of the show! Fresh apples add moisture, natural sweetness, and texture. I used Gala apples but feel free to use your favorite. Some other recommendations for types of apples when baking in a cake are, Honeycrisp, Granny Smith, and Pink Lady. Of course, there are others as well but these are just a few popular types.
  • White Sugar - Not only sweetens the cake, but also helps draw out the juices from the apples when mixed and left to rest. This creates a natural syrup that keeps the cake moist.
  • Vegetable Oil - Keeps the cake soft and tender. Oil-based cakes also stay fresher longer than butter-based cakes. You can use a different type of oil if you prefer.
  • Eggs - Provide structure and stability while helping the cake rise. They also add richness.
  • All-Purpose Flour - The backbone of the cake, giving it structure. Too much flour can make it dense, so careful measuring is key. Make sure to spoon the flour in to your measuring cup so it’s not packed.
  • Baking Soda - Works with the acidity of the apples to help the cake rise.
  • Salt - Balances the sweetness and enhances the flavor of the spices and apples.
  • Cinnamon & Nutmeg - Warm, cozy spices that pair perfectly with apples and make this a true fall dessert.
  • Vanilla - Adds depth of flavor and enhances the sweetness of the apples.
  • Nuts - Pecans or walnuts add crunch and a nutty flavor that balances the soft, moist cake. Optional, but highly recommended!

Frosting Ingredients:

  • Cream Cheese - The tangy base for the frosting, balancing the sweetness of the cake.
  • Butter - I used unsalted. This adds creaminess and a rich flavor to the frosting.
  • Powdered Sugar - Sweetens the frosting and creates a smooth, fluffy texture.
  • Vanilla Extract - Rounds out the flavor in the frosting.
  • Heavy Cream (optional) - Helps thin the frosting for easier spreading while keeping it silky.

Instructions

Peel and dice the apples.

Apples, peeled and diced on a wooden cutting board.

Stir the apples with sugar in a large bowl. Let the mixture sit for about an hour so the apples release their juices.

Apples in bowl with sugar.

Mix in the oil and eggs.

Diced apples, eggs, and oil in mixing bowl.

Then, in a different mixing bowl, add the flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Stir until combined.

Flour, cinnamon, nutmeg and baking soda in mixing bowl.

Pour dry mixture in to apple mixture and stir with a mixing spoon, until combined.

Dry ingredients and vanilla added in to eggs, oil, and apples in mixing bowl.

Fold in the nuts, if desired.

Pecans added to apple mixture in mixing bowl.

Spread the batter into a greased 9×13 pan and bake at 350°F until golden brown and a toothpick comes out clean.

Unbaked harvest cake in 9x13 baking pan.

Let the cake cool completely before frosting.

Baked harvest cake in 9x13 baking pan.

How to Make Cream Cheese Frosting for Harvest Cake

Beat cream cheese and butter until smooth, then add vanilla.

Cream cheese and butter in mixing bowl.

Gradually mix in powdered sugar.

Powdered sugar added to cream cheese and butter in mixing bowl.

If the frosting is too thick for spreading, you can add in a tablespoon or two of heavy cream.

Cream cheese frosting in mixing bowl.

Spread evenly over the cooled cake. Serve, or ideally, refrigerate a few hours or overnight for the best flavor.

Baked harvest cake with cream cheese frosting.

Tips & Notes

  • Batter will be thick but don't worry, that's normal.
  • Tastes even better the next day as the flavors meld.
  • Store in the fridge up to 5 days or freeze up to 2 months.
  • Pecans are traditional but optional.
  • If you’re looking for a smaller, lighter cake, this supper cake is a light cake that’s so great after dinner.
Harvest cake with a piece of cake removed to see the cake and frosting.

FAQs

Can I use a different baking pan for harvest cake?

This is also traditionally made in a bundt pan and it can be used and baked at 350 degrees F for 45 minutes. However, the frosting may be too much for this type of cake so a powdered sugar drizzle may be more ideal.

Do I have to peel the apples for harvest cake?

Peeling keeps the cake soft, but you can leave skins on if you like texture.

What if I don't have nutmeg?

Swap with extra cinnamon or a pinch of pumpkin pie spice.

Can I skip the frosting?

The cake is sweet and flavorful on its own, but the cream cheese frosting makes it extra special.

How do I fix thick frosting?

Add 1-2 tablespoons of cream or milk until it spreads easily.

A slice of harvest cake on a vintage dessert plate, with a fork resting next to it, holding a bite of cake.

Storage & Freezing

Store the cake covered in the refrigerator for up to 5 days. The frosting helps keep it moist, and the flavors deepen as it rests.

To freeze, wrap the cake (whole or in slices) tightly in plastic wrap, then in foil or an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For best results, frost just before serving if freezing without frosting.

Serving Suggestions

  • Enjoy with this dirty chai latte or tea.
  • Add a drizzle of caramel for a holiday touch.
  • Pair with vanilla ice cream for dessert night.
  • Serve at brunch alongside savory dishes.

More Vintage Recipes

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

Recipe

A slice of Harvest cake, with cream cheese frosting, sitting on vintage dessert plate.
Print Pin
Be the first to rate!

Harvest Cake

This old-fashioned Harvest Cake is made with fresh apples, warm spices, crunchy nuts, and topped with a cream cheese frosting for the perfect cozy fall dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
soaking time 1 hour
Total Time 1 hour 55 minutes
Servings 12 slices
Calories 807kcal
Author Jessica Burgess

Ingredients

  • 4 cups diced apples This was about 4-5 gala apples.
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 3 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 cup nuts chopped – I used pecans but walnuts can be used as well

Frosting:

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

Instructions

  • Preheat oven to 350° degrees F.
  • Spray a 9×13 baking pan with non-stick cooking spray.
  • Peel and dice apples. Place apples in a large mixing bowl with 2 cups sugar. Stir to combine and allow it to sit for an hour.
  • Add in oil and eggs. Stir to combine.
  • Then, in a different mixing bowl, add the flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Stir until combined
  • In a separate mixing bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Stir to combine.
  • Pour the dry ingredients in to the apple sugar mixture and stir to combine. Add in nuts, and stir to combine.
  • Pour in the prepared greased 9×13 pan, and spread in to an even layer.
  • Bake at 350 degrees, for 35-40 minutes, or until the top is golden brown and a toothpick inserted in to the center comes out clean.
  • Allow to cool.

Cream Cheese Frosting

  • When the cake has cooled, prepare the cream cheese frosting.
  • In a large mixing bowl, add the softened cream cheese and softened butter. Add in vanilla extract and mix.
  • Next, gradually add in powdered sugar, and mix with a hand mixer or stand mixer.
  • You may also want to add 1-2 tablespoons of heavy cream to thin it out if desired, for easier spreading.
  • Spread on as an even layer, to the cooled cake.
  • This harvest cake can be served right away but it also tastes great if stored in the refrigerator for a few hours or overnight before serving.

Video

Nutrition

Serving: 1slice | Calories: 807kcal | Carbohydrates: 116g | Protein: 13g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 566mg | Potassium: 275mg | Fiber: 3g | Sugar: 84g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 2mg

Harvest Chicken Salad

This Harvest Chicken Salad (which is chicken salad with grapes and apples) recipe is a creamy savory salad that gives both a soft and some extra crunch, with the added celery and pecans for the crunch and softness of the chicken.

It’s delicious served alone on a bed of lettuce as a salad recipe or even on your favorite bread as a sandwich recipe. (We used pretzel slider buns for these!)

Chicken salad with grapes and apples on slider buns.

A cool and creamy sandwich is fantastic in the summertime but there’s something about enjoying this chicken salad during the fall because it uses apples, pecans, and red grapes… hence why I decided to call it “Harvest Chicken Salad.”

Our readers’ favorite tuna salad recipe is another sandwich that is easy to make and wonderful to switch in and out with this one. Or, this curry chicken salad is a great twist when wanting to mix things up!

Chicken salad with grapes and apples on croissant.
[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Flexible: Some may not like the addition of celery, and although it’s a great way to take the flavor to the next level, you can leave it out and still have the crunchy texture with the apples and pecans.
  • Make-ahead recipe: This chicken apple salad can be made in advance for a great lunch or even a quick dinner idea for an easy meal! However, if serving as sandwiches, it’s best to wait until serving to add it to bread.
  • Ready in only 10 minutes: If you already have the cooked chicken, this chicken grape salad comes together in about 10 minutes! Just a little dicing and mixing is needed and you’re ready to enjoy.
  • Fun flavors: A classic chicken salad may be more creamy (less texture) than this recipe but the fun flavors of the grapes, apples, celery, and pecans can add so much fun to each bite.
  • For an event: Although this is a great option for a meal at home, this chicken waldorf salad (as some call it) can be classy for an event such as a baby shower or even bridal shower.

Ingredients Needed for the BEST Chicken Salad

I’ve highlighted some of the ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic, and you can get most of these at the grocery store, to make the best chicken salad recipe.

Labeled ingredients for chicken salad with grapes and apples.
  • Chicken – Although we baked boneless chicken breast for this recipe, you can use a store-bought rotisserie chicken or even canned chicken. (Tip: I’ve found that canned chicken can resemble the taste of tuna, so for best quality, I opt for making chicken myself or using pre-baked/cooked chicken instead.)You can also cook chicken in advance in the Crock Pot.
  • Lemon Juice – You can choose to leave this out but lemon juice will help prevent the apples from turning and it also helps blend with the mayonnaise.
  • Grapes – It’s recommended to use seedless grapes and also red grapes, instead of green. The juicy grapes add such a wonderful twist to the bite.
  • Apples – Red apples are a great addition and add a sweetness to the chicken salad whereas green apples (like a granny smith apple) add a tartness we prefer red but you may want to try green and that’s ok!
  • Pecans – If you prefer to use walnuts in chicken salad, that’s absolutely fine to use instead of pecans.
  • Mayonnaise – We prefer to use the brand Hellman’s or Best Foods for this recipe and all of our salads like this one. You may choose to use plain Greek yogurt or even a mixture of mayo and sour cream instead and that’s perfectly fine!
  • Bread – If serving as a sandwich, using regular sandwich bread is great! But you can also mix things up by using a croissant (like we used for our egg salad), a bagel or even slider buns, such a pretzel slider buns like we used here.

How to Make Harvest Chicken Salad

This is an easy chicken salad recipe, and it doesn’t require a lot of ingredients or equipment.

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

If you haven’t cooked your chicken yet or haven’t purchased pre-cooked chicken, make sure this chicken is cooked before beginning with step one.

Steps 1-4 of how to make chicken salad with grapes and apples.

STEP 1. Diced items. In a medium-sized bowl, add cooked chicken, celery, grapes, apples, and pecans. (Image 1).

Tip: Make sure you use a bowl that’s big enough to stir and combine the chicken salad, as you’ll be mixing it all together in this first bowl that you use.

STEP 2. Make creamy dressing. In a separate small mixing bowl, whisk together mayonnaise, lemon juice and salt and pepper until evenly combined (Image 2).

STEP 3. Combine. Pour the creamy mixture over the chicken mixture (Image 3).

STEP 4. Mix. Stir together the creamy mixture with the chicken mixture until it is evenly coated (Image 4).

Chicken salad on slider buns.

Chicken Salad Sliders

If you’re making chicken salad sliders, my favorite way is to remove the top buns from the bottom (as one whole piece – slicing will come later).

Then pour the prepared chicken salad on top of the bottom buns, add on leaf lettuce, and top with the top buns. Enjoy!

Pretzel slider buns with chicken salad to make sandwiches.

Recipe Pro Tips

  • Allowing chicken salad to set. Making this chicken salad ahead of time can be done, to enjoy the next day. However, the salt can “soak in” and reduce the saltiness of the recipe after chilling. So you may want to add a bit of salt before serving if you notice it has subsided.
  • Serving chicken salad. Instead of only using bread or topping lettuce with the grape and apple chicken salad, try wrapping in large lettuce leaves for lettuce wraps, dipping with crackers, wrapping in a tortilla, and more!
  • Adding onions. If you love the onion flavor in your sandwiches, you may choose to also add diced red onions or even green onion.
Chicken salad with grapes and apples on croissant.

Recipe FAQs

How to make bland chicken salad taste better?

When adding items such as grapes, apples, celery, and pecans, this can really add a lot more flavor. However, you can also add a splash of pickle juice or mustard (or Dijon mustard) for some zip.

How to make chicken salad more filling?

With the addition of nuts, grapes, and apples, this can help make chicken salad more filling. However, you can also add items such as cooked quinoa as well to help even more.

Does chicken salad with grapes freeze well?

It does freeze well but mayonnaise will separate after freezing so it’s best that when it has thawed, to stir the chicken salad. Note: Some ingredients can cause the chicken salad to be watery after thawed, whereas others may not so it’s best to see which brands work best for you.

What do you Serve with Chicken Salad?

Chicken salad pairs amazingly well with side dishes. This blue cheese dip with some chips, or a hearty soup such as this buffalo chicken soup.

Storage

Leftovers: If you have leftover chicken salad, store this in an airtight container in the refrigerator for 3 days.

Freeze: You can freeze this chicken salad recipe but do note that when thawed, some ingredients can create a watery substance. You can stir to combine it and mix together before serving.

Similar Savory Salad Recipes You’ll Love

If you love sandwich recipes like this one, we think you’ll also love these that are perfect for lunches, easy dinners, and more!

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

Originally published: September 2023
Updated and republished: May 2025

Recipe

Chicken salad with grapes and apples, sitting on bread.
Print Pin
5 from 6 votes

Harvest Chicken Salad

Harvest Chicken Salad has grapes, apples, celery, and pecans, has so many flavors of fall but it's cool enough for an easy summer meal as well.
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 9 sliders
Calories 157kcal
Author Jessica Burgess

Ingredients

  • 2 cups diced cooked chicken
  • ½ cup red, seedless grapes Sliced in half
  • ½ cup diced celery
  • ¼ cup diced red apple
  • ½ cup pecans Broken in to pieces
  • ½ cup mayonnaise We prefer Hellman's brand
  • ½ teaspoon salt
  • 1 teaspoon lemon juice a gentle squeeze of half of a lemon
  • ¼ teaspoon black pepper
  • leaf lettuce optional
  • 9 slider buns or slices of bread, optional

Instructions

  • In a medium sized bowl add the chicken, grapes, celery, and pecans.
  • In a small, separate bowl, mix together the mayo, salt, pepper, lemon juice. Whisk or stir to combine.
  • Pour the mayo mixture over the top of chicken mixture and stir to combine until it is evenly distributed.

If Making Sliders

  • Remove the tops of slider buns, and then pour all of the chicken salad on to bottom buns. Top with lettuce, if desired.
  • Then add top bun, and slice (with a bread knife for ease) on the lines of the buns, in to sliders.

Video

Notes

Leftovers: Store any leftovers in an airtight container, and in the refrigerator for up to 3 days.
Freeze: Place in a freezer container and freeze for up to 3 months.
Thaw: Place in refrigerator and allow to thaw. Depending on some of the ingredients used, water could separate from the chicken salad. If so, simply stir to combine and serve.

Nutrition

Serving: 1slider | Calories: 157kcal | Carbohydrates: 3g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 221mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

No Bake Cherry Cheesecake

No Bake Cherry Cheesecake: This “no bake cherry pie” is a fantastic easy recipe without heating up the oven. It’s creamy, uses only 6 simple ingredients and is a crowd favorite!

Quick Overview: Only minutes to put together and chill for about 4 hours! So make sure to plan ahead for the chill time!

Slice of no bake cherry cheesecake on a plate, next to the rest of the pie.

Desserts like this are classics at church suppers and family gatherings. You can find more potluck dessert ideas here.

Why You’ll Love This Recipe

This no bake cherry cheesecake recipe has creamy cheesecake filling, made with cream cheese, sweetened condensed milk, and a few other ingredients, making this a simple recipe that has incredible flavor! Personally, I prefer it over a baked cheesecake and feel its the perfect way to enjoy a classic dessert like this one! If you’re a pie recipe lover, then it’s similar to a no-bake pie, which is one of our favorites here!

It’s a recipe that you can keep the ingredients on hand for the days you need a dessert without having to run to the store at the last minute! Turn to this perfect dessert for a family gathering, special occasions or when you need an easy dessert idea to take to someone’s house for an after-dinner treat!

But if you’re more of a chocolate fan, then you’ll also want to try this Oreo Nutella cheesecake recipe!

[feast_advanced_jump_to]

Ingredients

We love shortcuts around here so this recipe uses ingredients that help speed things up, and make things easier, but without sacrificing flavor!

ingredients on table to make no bake cherry pie
Ingredients
  • 8 ounce package of cream cheese, softened
  • 14 ounce can sweetened condensed milk
  • ⅓ cup lime juice
  • 1 teaspoon vanilla extract
  • graham cracker crust (storebought or your favorite homemade recipe!)
  • 1 21oz. Can of cherry pie filling

See the recipe card below for full instructions and ingredients all in one convenient place!

Instructions

  1. Place the softened cream cheese, condensed milk, lime juice, and vanilla in a large bowl.
  2. Mix with a hand mixer or electric mixer on medium speed until creamy and smooth. (Until there are no lumps — if the cream cheese is not softened before using, it could result in lumps.)
cream cheese, lime juice, sweetened condensed milk and vanilla in bowl
Mix cream cheese and liquids
Mixed cream cheese with liquids in bowl
Cream cheese mixture
  1. Then, using a rubber spatula, spread the cheesecake filling into the pie crust.
  2. Cover and refrigerate the cheesecake for 2-3 hours.
Cream cheese mixture in pie shell
Pour cream cheese filling in pie crust
Plastic lid covering cheesecake
Cover cheesecake with lid
  1. Remove from the refrigerator and top with the canned pie filling and cover and return to the refrigerator until it all has completely chilled. (About another hour.)
Canned cherry pie filling poured on cheesecake
Top with cherry pie filling
Cover cheesecake with lid
Cover with lid & refrigerate

Serve this cheesecake cold. (We cut it in to about 12, small slices but feel free to make larger slices!)

No bake cherry cheesecake in metal pie pan.
Ready to eat!

Hint: Although I LOVE this recipe, so much, I want you to know if you’re really short on time, they also sell pre-made cheesecake filling at the store! It can be hard to find, and I don’t think it’s near as good as this creamy homemade filling but it is an option if you’re pressed for time, and can find it!

Substitutions & Variations

Want to mix things up or need something switched out? Here are some of our favorite suggestions for this no bake cheesecake recipe.

  • Cheesecake Filling – Although I LOVE this recipe, so much, I want you to know if you’re really short on time, they also sell pre-made cheesecake filling at the store! It can be hard to find, and I don’t think it’s near as good as this creamy homemade filling but it is an option if you’re pressed for time, and can find it!
  • Crust – if you prefer to make a no bake crust using graham crackers and melted butter, that’s absolutely ok to use for this recipe! Or, you can even make a Biscoff cookie crust, like we did in our Biscoff cheesecake if you’re looking to have fun with that!
  • Cherry Topping – although we used cherry pie filling in this recipe, feel free to use blueberry pie filling, or even something fun like apple pie filling!
  • Lemon/Lime Juice – We used lime juice for this recipe but you can absolutely use lemon juice if you need!
  • Cool Whip – Although we feel this no-bake cherry cheesecake recipe doesn’t NEED it… it would be delicious to also add whipped cream. You can buy store bought or make your own using heavy cream and sugar!

If you’re gluten-free, you’ll love this mini cheesecake recipe!

A slice of no bake cherry cheesecake on plate, next to pie plate.
No Bake Cherry Cheesecake

Storage

With it containing cream cheese, it must be stored in the refrigerator but also, cheesecake will not be firm if left out for a period of time. Either place the lid back on and store or you can cover the cheesecake with plastic wrap.

Tip

If desired, you can use another package of cream cheese to make it more “thick” but it could change the flavor a bit.

If you love easy dessert recipes and no bake desserts, then you’re also going to love this oreo dessert, this easy candy cane pie, and this banana cream pie!

Or if you’re a super fan of “cherry” anything, you’ll also want to try this cherry chip cake, these cherry chocolate cookies, this mini pies recipe, and this delicious cherry yum yum where you can use cherry pie filling!

Recipe

A slice of cherry cheesecake on a plate, next to full cheesecake.
Print Pin
5 from 6 votes

No Bake Cherry Cheesecake

No Bake Cherry Cheesecake: This "no bake cherry pie" is a fantastic easy recipe without heating up the oven. It's creamy, uses only 6 simple ingredients and is a crowd favorite!
Course Dessert
Cuisine American
Prep Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 5 minutes
Servings 12 slices
Calories 237kcal
Author Jessica Burgess

Ingredients

  • 8 ounces cream cheese softened
  • 14 ounces can of sweetened condensed milk
  • ⅓ cup lime juice
  • 1 teaspoon vanilla extract
  • 1 graham cracker crust store bought or homemade
  • 21 ounces can cherry pie filling

Instructions

  • Place the softened cream cheese, condensed milk, lime juice, and vanilla in a mixing bowl.
  • Mix with a hand mixer or electric mixer until creamy and smooth. (Until there are no lumps — if the cream cheese is not softened before using, it could result in lumps.)
  • Then, spread the creamy cheesecake filling into the pie crust.
  • Cover and refrigerate the cheesecake for 2-3 hours.
  • Remove from the refrigerator and top with the canned pie filling and return to the refrigerator until it all has completely chilled. (About another hour.) Serve this cheesecake cold.

Video

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 118mg | Potassium: 199mg | Fiber: 1g | Sugar: 21g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 1mg

Pea Pickin’ Cake

I'm a sucker for those vintage, potluck-style desserts that our moms, grandmas, and church ladies made famous. This Pea Pickin' Cake is exactly that. Light, fruity, creamy, and oh-so nostalgic. It's one of those "everybody has a story about it" kind of cakes - whether it showed up during the holidays, on a picnic table, or at the neighbor's potluck spread.

A slice of pea pickin' cake on a round plate, sitting next to a baking dish.

Why You'll Love This Recipe

  • A true vintage dessert that never goes out of style, much like upside-down cakes.
  • Semi-homemade but tastes completely from scratch.
  • Light, refreshing flavors of mandarin oranges and pineapple.
  • Make-ahead friendly - it actually tastes better chilled overnight.

Ingredients You'll Need

Ingredients for making pea pickin cake on counter.
  • Butter cake mix - creates a rich, flavorful base for the cake. A yellow cake mix can be used instead, though the flavor will be slightly different.
  • Mandarin oranges - add sweetness and lightness to the cake batter. Use canned oranges, drained, with just a little juice reserved for mixing.
  • Eggs - help the cake rise and give it structure.
  • Butter - melted butter provides richness and moisture.
  • Vanilla pudding mix - gives the frosting its stability and creamy texture when combined with pineapple and whipped topping.
  • Crushed pineapple - adds natural sweetness and tang to the frosting. Be sure to include the juice for the right consistency.
  • Whipped topping - makes the frosting fluffy and light. Homemade whipped cream can work, but the texture may be less stable.

Instructions

  • Preheat the oven - Heat to 325°F and prepare a 9×13-inch baking pan with cooking spray or parchment paper.
  • Mix the batter - In a large bowl, combine the cake mix, eggs, melted butter, drained mandarin oranges, and a small amount of reserved juice. Mix on low just until combined - don't overmix.
Cake mix, eggs, oranges, all added in a mixing bowl.
  • Bake the cake - Pour the batter into the prepared pan, spread evenly, and bake for about 30-35 minutes. Start checking at 25 minutes. If the top is browning too quickly, tent loosely with foil.
Cake batter poured in to 9x13 baking pan.
  • Cool completely - Place the pan on a wire rack and let the cake cool completely before frosting.
Baked pea pickin' cake in 9x13 baking dish.
  • Make the frosting - Stir the pudding mix and crushed pineapple (juice included) together until combined. Fold in the whipped topping until light and fluffy.
Crushed pineapple, pudding and Cool Whip in mixing bowl.
  • Frost & chill - Spread the frosting over the cooled cake, then cover and refrigerate for at least 1 hour, or ideally overnight, to let the flavors develop.
Pea pickin cake frosted with pineapple frosting.
  • Slice & serve - If desired, top with more mandarin oranges for decoration. Cut into squares and enjoy cold from the fridge.
Mandarin orange slices placed on top of frosted pea pickin cake.

Recipe Notes

  • Be gentle when mixing the cake batter - overmixing can make the cake rubbery.
  • Drain the oranges but reserve a small amount of juice for flavor and moisture.
  • Baking at a slightly lower temperature helps the cake bake evenly without over-browning.
  • A metal pan works best for even baking.
  • Always cool the cake completely before frosting to prevent the topping from becoming runny.
  • The frosting sets best when chilled for several hours or overnight.
  • Store covered in the refrigerator for 3-4 days.
A slice of pea pickin cake on a round plate, sitting next to fork.

FAQs

Can I make pea pickin cake ahead of time?

Yes! This is one of those recipes that actually gets better the longer it chills. Make it the day before, cover it, and let the flavors meld overnight.

Can I use fresh oranges instead of canned oranges?

For this recipe, canned fruit works best. The juice from the oranges and pineapple is what gives the batter and frosting the right texture.

Can I substitute the whipped topping?

Homemade whipped cream can be used, but the frosting may not hold up as well over time. Whipped topping is recommended for stability.

Final Thoughts

Pea Pickin' Cake is a nostalgic, crowd-pleasing dessert that's stood the test of time. It's easy to make, feeds a group, and always gets rave reviews at gatherings. If you've never tried this vintage classic before, you're in for a treat.

Other Similar Recipes

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

Recipe

Slice of pea pickin cake on a plate, with mandarin oranges.
Print Pin
5 from 1 vote

Pea Pickin Cake

Pea pickin cake is a light and refreshing Southern sheet cake made with mandarin oranges, pineapple, and a fluffy whipped topping frosting - perfect for potlucks, holidays, or summer gatherings.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 373kcal
Author Jessica Burgess

Ingredients

For the cake:

  • 15.25 ounce box butter cake mix
  • 15 ounce can mandarin oranges drained, but reserve 2 tablespoons juice
  • 3 large eggs
  • ½ cup unsalted butter melted (1 stick)

For the frosting:

  • 3.4 ounce box instant vanilla pudding
  • 20 ounce can crushed pineapple, juice included
  • 16 ounces whipped topping 2 tubs of Cool Whip

Instructions

  • Preheat your oven to 325°F. Prepare a 9×13-inch metal baking pan with nonstick cooking spray or parchment paper and set aside.
  • In a large mixing bowl, combine (1) 15.25-ounce butter cake mix, 3 large eggs, ½ cup melted unsalted butter, (1) 15-ounce can of drained mandarin oranges, and the reserved 2 tablespoons of juice. Use a hand mixer on low speed to mix the batter just until smooth, about 1-2 minutes. Avoid overmixing to prevent the cake from becoming rubbery.
    Cake mix, eggs, oranges, all added in a mixing bowl.
  • Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
    Cake batter poured in to 9x13 baking pan.
  • Bake on the center rack for 30-35 minutes. Check for doneness around the 25-minute mark by inserting a cake tester or toothpick into the center; it should come out clean or with just a few crumbs. Tent with foil for the last 5-10 minutes if the top starts to brown too quickly.
    Baked pea pickin' cake in 9x13 baking dish.
  • Allow the cake to cool completely in the pan on a wire rack before frosting.
  • To make the frosting, in a medium bowl, combine (1) 3.4-ounce box of instant vanilla pudding and (1) 20-ounce can of crushed pineapple, including the juice. Once combined, add (2) 8-ounce tubs of whipped topping and fold gently until thoroughly combined.
    Crushed pineapple, pudding and Cool Whip in mixing bowl.
  • Spread the frosting evenly over the cooled cake. Chill the frosted cake in the refrigerator for at least 1 hour before serving. For best results, allow it to chill for 3-4 hours or overnight, so the frosting sets properly and the flavors can meld. Keep it covered with a lid or plastic wrap while chilling.
    Pea pickin cake frosted with pineapple frosting.
  • If desired, top with slices of more mandarin oranges. Slice into equal squares and ENJOY!
    Mandarin orange slices placed on top of frosted pea pickin cake.

Video

Notes

Store covered in the refrigerator for 3-4 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 359mg | Potassium: 181mg | Fiber: 2g | Sugar: 41g | Vitamin A: 812IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 1mg

Monkey Bread Made with Cinnamon Rolls

This cinnamon roll monkey bread is soft on the inside with crispy cinnamon edges and a sweet and creamy drizzle on top.

Monkey bread made with cinnamon rolls and a glaze, sitting on platter.

With just 10 minutes of prep time, you'll have a warm, gooey cinnamon treat that's perfect for breakfast, brunch, holidays, or an anytime snack. The best part? Your kitchen will smell like pure cinnamon roll heaven while it bakes.

Why You'll Love This Easy Monkey Bread Recipe

  • Quick & Simple - Just 10 minutes of hands-on prep.
  • Crowd-Pleasing Flavor - Gooey cinnamon-sugar center with caramelized edges.
  • Perfect for Gatherings - Bundt pan presentation makes it a showstopper.
  • Kid-Friendly - Easy to pull apart and fun to eat.

Ingredients You'll Need

Ingredients for cinnamon roll monkey bread sitting on a table.

Here's what you'll need for this recipe, plus some helpful tips and substitutions:

  • Refrigerated cinnamon roll dough - Use the kind that comes with icing included. If you can't find it, you can make a quick icing with powdered sugar and milk. Homemade cinnamon rolls work too-about 24 ounces of dough is perfect.
  • Granulated sugar - Used to coat the dough pieces with cinnamon for that classic flavor.
  • Ground cinnamon - Adjust to your preference. Less for mild, more for bold cinnamon flavor.
  • Dark brown sugar - Creates a rich, caramel-like sauce. Light brown sugar can be swapped in for a milder taste.
  • Salted butter - Gives richness and flavor. Unsalted butter or margarine will also work.
  • Vanilla extract - Optional, but adds warmth and depth to the sauce.
  • Icing from the cinnamon rolls - Don't toss this! You'll mix it with cream cheese for a creamy drizzle.
  • Cream cheese - Full-fat has the best texture, but reduced-fat or fat-free will also work.

Supplies You'll Need

A few basic kitchen tools will make this recipe easy to put together:

  • 12-cup bundt pan - Creates the classic monkey bread shape and makes it easy to pull apart.
  • Non-stick baking spray - Helps ensure the bread releases from the pan cleanly.
  • Large bowl - For tossing the dough pieces with the cinnamon sugar.
  • Knife - To cut each cinnamon roll into pieces.
  • Saucepan - For melting the butter and mixing in the brown sugar and vanilla.
  • Plate - For flipping the monkey bread out of the bundt pan.
  • Heat-safe bowl - For warming the cream cheese and mixing with the icing.

How to Make Cinnamon Roll Monkey Bread

Step 1. Prepare your pan.
Preheat oven to 350°F and spray a 12-cup bundt pan with non-stick spray.

Step 2. Mix cinnamon sugar.
In a large bowl, combine granulated sugar and cinnamon.

Sugar and cinnamon in mixing bowl.

Step 3. Cut cinnamon rolls.
Separate rolls and cut each into 4 pieces.

Cinnamon rolls cut up in to pieces, and sitting on a cutting board.

Step 4. Coat with cinnamon sugar.
Toss dough pieces in the sugar mixture, working in small batches.

Small pieces of cinnamon rolls sitting in sugar cinnamon mixture in mixing bowl.

Step 5. Fill bundt pan.
Arrange coated pieces evenly in the prepared pan.

Cinnamon roll pieces added to bundt pan.

Step 6. Make sauce.
Melt butter in a saucepan, stir in brown sugar and vanilla, then pour over dough.

Butter and brown sugar melted in pan, pouring over cinnamon roll pieces.

Step 7. Bake.
Bake uncovered for 45 minutes until golden and baked through.

Baked monkey bread sitting in bundt pan.

Step 8. Flip.
Cool for 10 minutes, then place a plate over the bundt pan, flip, and remove pan.

Baked monkey bread made with cinnamon rolls.

Step 9. Make drizzle.
Microwave cream cheese until softened, stir in icing until smooth.

Cream cheese glaze being drizzled over monkey bread with a spoon.

Step 10. Drizzle & serve.
Pour over warm monkey bread and enjoy!

Storage Instructions

  • Refrigerator: Store cooled monkey bread in an airtight container for 3-4 days.
  • Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then add the drizzle before serving.
Fork taking pieces off of monkey bread.

How to Reheat

  • Microwave: Reheat individual slices for about 1 minute at 50% power. This helps warm it evenly without overheating or drying out.
  • Room temperature: You can also enjoy it without reheating-it's delicious either way!

Frequently Asked Questions

What does cinnamon roll monkey bread taste like?

It's like a mash-up of gooey cinnamon rolls and sticky buns-soft and fluffy in the center with caramelized edges and a creamy drizzle on top.

Can I make this ahead of time?

Yes! Bake and freeze up to 3 months in advance. Thaw overnight and add the cream cheese drizzle before serving.

What if I can't find cinnamon rolls with icing included?

No problem! You can make a quick drizzle with ½ cup powdered sugar and 2-3 tablespoons of milk or heavy cream.

Can I use homemade cinnamon rolls instead of refrigerated dough?

Absolutely. You'll need about 24 ounces of dough. I’ve even thought about trying this with my strawberry cinnamon rolls recipe too!

Flavor Variations & Extra Tips

  • Add chopped walnuts or pecans to the brown sugar mixture for crunch.
  • Sprinkle in a pinch of nutmeg for a holiday vibe.
  • Try using orange-flavored cinnamon rolls for a citrus twist.
  • Add small dollops of softened cream cheese between layers of dough for an extra surprise inside.
Fork sticking in to cinnamon sugar monkey bread.

Why This Recipe Works

  • Faster than Homemade Cinnamon Rolls - No kneading or rising time needed.
  • Pull-Apart Fun - Guests can serve themselves easily.
  • Great for Any Season - Cozy on a chilly morning or fun for a summer sleepover.
  • Budget-Friendly Ingredients - Simple items you can find at any grocery store.

If you're looking for the ultimate easy cinnamon roll monkey bread recipe, this one is a guaranteed crowd-pleaser. Serve it as a Christmas recipe, at brunch with friends, or whenever you need a warm and gooey cinnamon treat.

Similar Recipes to Make

Recipe

Monkey bread made with cinnamon rolls.
Print Pin
Be the first to rate!

Monkey Bread Made with Cinnamon Rolls

This cinnamon roll monkey bread is gooey, golden, and drizzled with creamy icing for an easy pull-apart treat that's perfect for breakfast, brunch, or dessert.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Cool Time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 332kcal
Author Jessica Burgess

Ingredients

  • 3 cans refrigerated cinnamon roll dough the 8-count cans
  • ¾ cup granulated sugar
  • ½ Tablespoon ground cinnamon
  • 1 cup dark brown sugar
  • ½ cup 1 stick salted butter
  • 1 teaspoon vanilla extract
  • The icing from your cinnamon rolls should be 3 containers
  • 4 ounces full-fat cream cheese softened

Instructions

  • Prepare your pan. Preheat your oven to 350°F and spray a 12-cup bundt pan with non-stick baking spray.
  • Mix the cinnamon and sugar. In a large bowl, combine the sugar and cinnamon and set aside.
    Cinnamon and sugar in mixing bowl.
  • Cut the cinnamon rolls. Separate the cinnamon rolls and cut each roll equally into 4 pieces.
    Cinnamon rolls cut up in to pieces, and sitting on a cutting board.
  • Toss to coat in the sugar. Add the pieces to the bowl with the cinnamon and sugar and toss gently to coat them all in the sugar mixture. Work in small batches for best results.
    Small pieces of cinnamon rolls sitting in sugar cinnamon mixture in mixing bowl.
  • Add to the pan. Arrange the coated cinnamon roll pieces in the bunt pan, making sure there are no large gaps.
    Cinnamon roll pieces added to bundt pan.
  • Make the sauce. In a small saucepan over medium heat, melt the butter and stir in the brown sugar and vanilla until smooth. While it's still warm, pour the butter mixture over the cinnamon roll pieces.
    Butter and brown sugar pouring over cinnamon rolls.
  • Bake. Bake uncovered for 45 minutes or until completely baked through.
    Baked monkey bread made with cinnamon rolls.
  • Flip. Once baked, allow the monkey bread to cool slightly (about 10 minutes). Place a flat plate over the bundt pan and flip it over. Remove the pan from the top of your monkey bread and set it aside.
    Baked monkey bread made with cinnamon rolls.
  • Make the topping. In a small heat-safe bowl, melt the cream cheese in the microwave 10 seconds at a time on 50% power and stir in the icing that came with your cinnamon rolls until there are no longer any lumps.
  • Drizzle and serve. Drizzle the cream cheese mixture over the cinnamon roll monkey bread and serve.
    Cream cheese glaze being drizzled over monkey bread with a spoon.

Video

Notes

Storage:
Refrigerator – Store cooled monkey bread in an airtight container for 3–4 days.
Freezer – Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then add the drizzle before serving.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 47g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 146mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 46g | Vitamin A: 546IU | Vitamin C: 0.02mg | Calcium: 45mg | Iron: 0.3mg

Pumpkin Cheese Ball

Looking for a show-stopping fall appetizer that's as fun as it is delicious? This pumpkin cheese ball recipe is the perfect party starter for Halloween, Thanksgiving, or any autumn gathering.

Pumpkin cheese ball on a plate, surrounded by crackers, and a bite taken out to show the inside of the cheese ball.

With smooth cream cheese, sharp cheddar, smoky bacon, and cozy spices, this festive cheese ball looks like a pumpkin but tastes like the ultimate savory dip.

Why This Pumpkin Cheese Ball is Perfect for Fall

When it comes to fall entertaining, you need recipes that are:

  • Festive and eye-catching - It looks like a pumpkin, complete with a pepper stem on top to make a cute little stem.
  • Quick and easy - About 15 minutes of prep and the fridge does the rest.
  • Crowd-pleasing - Cheesy, creamy, and full of bacon flavor – flavors that guests love.
  • Make-ahead friendly - Chill overnight, and it's ready when guests arrive.

Whether you're planning a Halloween party appetizer or a Thanksgiving snack board, this pumpkin cheese ball fits right in.

Pumpkin cheese ball sitting on plate, with round crackers.

Ingredients for Pumpkin Cheese Ball

Here's what you'll need for this recipe:

Ingredients to make pumpkin cheese ball on table.
  • Cream cheese - Full-fat works best for shaping.
  • Cheddar cheese - Shredded, sharp or mild.
  • Crispy bacon - Crumbled, or use bacon bits.
  • Onion powder + garlic powder - Adds flavor depth.
  • Dijon mustard - Or swap for yellow or honey mustard.
  • Worcestershire sauce - For that savory flavor.
  • Cheddar cheese powder - The secret to the pumpkin look! (Grab from a mac and cheese box or order online.)
  • Bell pepper stem - Makes the pumpkin "stem."
  • Crackers, pretzels, breadsticks - For serving and dipping.

How to Make a Pumpkin Cheese Ball

Step 1: Make the cheese mixture

In a large bowl, beat softened cream cheese, shredded cheddar, crumbled bacon, onion powder, garlic powder, Dijon mustard, and Worcestershire sauce. The mixture should be creamy but moldable.

Cream cheese, bacon, cheese, and spices in mixing bowl.

Step 2: Shape the ball

On parchment paper, form into a ball. Lightly flatten the top and bottom.

Cheese ball shaped in to a ball, sitting on a wooden cutting board.

Step 3: Create the pumpkin ridges

Wrap tightly in plastic wrap. Use twine or rubber bands to tie around the ball, pulling tight to form pumpkin ridges. Refrigerate for at least 6 hours (overnight is best).

Cheese ball wrapped in plastic wrap and baking twine to create ridges.

Step 4: Coat with cheese

Remove the wrap and strings. Roll in cheddar cheese powder until coated.

Cheeseball in bowl, sitting in cheddar cheese powder.

Step 5: Place the stem

Finally, place the bell pepper stem on top. Serve with crackers or breadsticks.

Finished pumpkin cheese ball sitting on plate, surrounded by crackers.

Pumpkin Cheese Ball for Halloween

Want to make your Halloween party table unforgettable? This cheese ball fits right in with spooky treats while still being savory. Place it on a board surrounded by pretzel sticks, black crackers, or even veggie "witch fingers" for a themed touch.

Pumpkin Cheese Ball for Thanksgiving

Need an appetizer that's easy but impressive for Thanksgiving? This pumpkin cheese ball is a stress-free option. You can make it the day before, refrigerate, and then pull it out when guests arrive. It pairs beautifully with a Thanksgiving charcuterie board.

Pumpkin cheeseball with a bite taken out of it with a cracker.

Storage Instructions

Store leftovers tightly wrapped or in an airtight container in the fridge for 3-4 days. I don't recommend freezing, as thawing will ruin the texture and make the coating soggy.

Pumpkin Cheese Ball Variations

Here are a few ways you can switch things up:

  • Cheesy coating swap - Use crushed Cheez-Its, Cheetos, or Goldfish instead of cheddar powder.
  • Spicy version - Add ½ teaspoon red pepper flakes to the cream cheese mix.
  • Extra flavor - Stir in 1 tablespoon diced green onion.
  • Classic cheese ball - Skip the pumpkin shaping and serve as a traditional round cheese ball.

FAQs

What does this pumpkin cheese ball taste like?

Savory, creamy, and cheesy with a smoky bacon finish and sharp cheddar kick.

Can I make it ahead of time?

Yes - this recipe is best when chilled at least 6 hours, so making it the day before is ideal.

What can I use instead of cheddar cheese powder?

Crushed Cheez-Its, Goldfish, or even Doritos make a fun (and tasty) coating.

Can I freeze it?

No - the cheese mixture will lose its creamy texture, and the coating won't hold up.

More Fall Recipes You'll Love

Recipe

Pumpkin cheese ball on plate surrounded by crackers.
Print Pin
Be the first to rate!

Pumpkin Cheese Ball

This festive pumpkin cheese ball is a savory blend of cream cheese, cheddar, and bacon, shaped into a pumpkin for the perfect Halloween or Thanksgiving appetizer.
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 170kcal
Author Jessica Burgess

Ingredients

  • 8 ounces block cream cheese softened (do not use fat-free, the full fat helps hold the ball together)
  • 1 cup finely shredded cheddar cheese
  • 8 strips crispy bacon crumbled
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 1 cup cheddar cheese powder
  • 1 top of a bell pepper just the stem
  • Crackers pretzels, bread, and other dipping snacks

Instructions

  • Make the cheese mixture. In a large bowl, use a hand or stand mixer to combine the cream cheese, cheddar cheese, crumbled bacon, onion powder, garlic powder, Dijon mustard, and Worcestershire sauce.
    Mix until creamy and smooth, but it should have a firm dough texture and be moldable. If it isn’t, the cream cheese has gotten too warm and soft, so put the bowl in your refrigerator, covered, for about 10 minutes or until it has become moldable.
    Cream cheese, bacon, cheese, and spices in mixing bowl.
  • Mold the ball. On a nonstick surface like a cutting board or parchment paper, roll and mold your cheese into a ball. Press the ball on the flat surface slightly to give it a flat bottom and slightly flattened top.
    Cheese ball shaped in to a ball, sitting on a wooden cutting board.
  • Make the ridges of the pumpkin. Wrap the ball in plastic wrap tightly. Using baking twine or rubber bands, tie 4 pieces of string around the ball evenly. Pull the string tight to create vertical line indents in the ball. Refrigerate overnight (6-8 hours) for at least 4 hours.
    Cheese ball wrapped in plastic wrap and baking twine to create ridges.
  • Cover in cheese powder. Unwrap the ball and cut the string to reveal a pumpkin shape, and cover it in the cheese powder. Shake off the excess powder and place the pepper stem on top of the pumpkin. Serve chilled with crackers or other dippers.
    Cheeseball in bowl, sitting in cheddar cheese powder.

Notes

Store leftovers tightly wrapped or in an airtight container in the fridge for 3-4 days. I don't recommend freezing, as thawing will ruin the texture and make the coating soggy.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 4g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 579mg | Potassium: 187mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 0.2mg | Calcium: 269mg | Iron: 0.3mg

Peanut Pie

If you love classic Southern desserts, then this Peanut Pie is going to be your new favorite! It's rich, sweet, nutty, and baked in a flaky pie crust that makes every bite irresistible. Think of it like a pecan pie's cousin but with roasted, salted peanuts for a unique and crave-worthy twist.

A slice of peanut pie on a small Corelle plate, sitting next to rest of pie.

Whether you're making this for the holidays, Sunday dinner, or just because you're craving something cozy, this recipe comes together quickly with simple pantry staples. Pair it with this chocolate chip pie, and your dessert table will be far from boring!

Why You'll Love This Peanut Pie

  • Simple ingredients - All of the ingredients can commonly be found in almost all grocery stores.
  • Nutty & sweet - The roasted salted peanuts balance the sweetness perfectly.
  • Great for gatherings - Just like pecan pie, this dessert slices beautifully and makes a perfect potluck or holiday treat.

Ingredients

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

Ingredients to make peanut pie, sitting on kitchen table.
  • eggs
  • white granulated sugar
  • all-purpose flour
  • salt
  • dark corn syrup
  • melted butter – salted or unsalted will work
  • roasted peanuts (salted)
  • unbaked pie shell, or you can make your own homemade pie crust

Instructions

  • Preheat oven to 350°F.
  • Place unbaked pie crust in pie plate.
Unbaked pie crust in pie plate.
  • In a large bowl, beat the eggs until well blended.
Beaten eggs in mixing bowl.
  • Add in the sugar, flour, salt, corn syrup, and melted butter. Mix until smooth.
Flour, sugar, salt, butter and corn syrup added to eggs.
  • Stir in the roasted peanuts.
Peanuts added to egg mixture in mixing bowl.
  • Pour the mixture into the unbaked pie shell.
Peanut pie mixture sitting in unbaked pie crust.
  • Bake for about 40 minutes, or until the center is set and the top is golden brown.

TIP: After about 30 minutes of baking, check to see if the crust is turning too brown. If so, you can cover the crust edges with aluminum foil, or use a pie shield like I used below.

Baked peanut pie, with pie crust shield wrapped around pie crust.
  • Cool before slicing and serving.
Baked peanut pie in pie plate.

Tips for the Best Peanut Pie

  • Use roasted salted peanuts - They add that salty-sweet balance that makes this pie extra good.
  • Don't overbake - The filling should be set but still a little soft in the center. It will firm up as it cools.
  • Serve it up - This pie is delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it over the top!
A slice of peanut pie sitting on Corelle plate, next to remaining pie.

Storing Leftovers

Cover the cooled pie with plastic wrap or foil and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze slices (tightly wrapped) for up to 2 months. Just thaw and enjoy when the craving hits.

Bite taken off of piece of peanut pie, with fork resting on plate.

More Classic Dessert Recipes

If you love this Peanut Pie, you'll also enjoy these sweet treats:

Recipe

A slice of peanut pie on small Corelle Gold Butterfly plate.
Print Pin
Be the first to rate!

Peanut Pie

A rich and nutty Southern-style dessert, this easy Peanut Pie combines roasted peanuts with a sweet, gooey filling in a flaky pie crust.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Calories 440kcal
Author Jessica Burgess

Ingredients

  • 4 eggs
  • ½ cup sugar
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • 1 cup dark corn syrup
  • 2 tablespoons melted butter
  • 1 cup roasted peanuts – salted
  • 1 uncooked pie crust

Instructions

  • Place the unbaked pie crust in to a pie plate and press in to the pie plate.
  • In a large mixing bowl, beat the eggs.
  • Next, add sugar, flour, salt, corn syrup and melted butter. Blend well with and hand mixer or stand mixer.
  • Add in the peanuts and stir them in in.
  • Pour the mixture in to the unbaked pie shell. Bake for 40 minutes at 350 F.
  • Remove from oven (pie should not jiggle) and allow to cool. Slice and serve.

Video

Nutrition

Serving: 1slice | Calories: 440kcal | Carbohydrates: 61g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 359mg | Potassium: 215mg | Fiber: 2g | Sugar: 46g | Vitamin A: 206IU | Calcium: 44mg | Iron: 2mg

Root Beer Float Pie

This Root Beer Float Pie is everything you remember about that creamy, fizzy classic-but in pie form! With a buttery cinnamon graham cracker crust, a cool and creamy root beer filling, and fluffy whipped topping with a cherry on top, it's a fun, no-bake dessert that feels like a trip down memory lane.

Slice of root beer float pie on plate, with fork resting near it.

This is the perfect pie to bring to cookouts, potlucks, or just as a special treat for the family. Plus-it's quick to throw together and can be made ahead of time.

Why You'll Love This Recipe

✔️ No-bake dessert - no oven required, just chill and serve.
✔️ Nostalgic and fun - tastes just like the root beer floats you loved as a kid.
✔️ Make-ahead - prepare it the night before and let the flavors meld.
✔️ Crowd-pleaser - unique, refreshing, and a conversation starter.

Ingredients You'll Need

Here's your quick shopping list for this dreamy no-bake pie:

  • Cinnamon graham crackers
  • Salted butter
  • Root beer
  • Whole milk
  • Root beer extract
  • Cool Whip
  • Powdered sugar
  • Instant vanilla pudding mix (not cook and serve)
  • Maraschino cherries

(Full measurements and instructions in the recipe card below!)

Step-by-Step Instructions

1. Make the crust

Pulverize your graham crackers in a food processor (or crush them in a bag with a rolling pin) until fine.

Cinnamon graham crackers in food processor.

Mix with melted butter until it looks like wet sand, then press firmly into the bottom and sides of a 9-inch pie pan. Chill in the freezer while you make the filling.

Cinnamon graham cracker crust placed in pie plate.

2. Mix the filling

In a large bowl, whisk together root beer, milk, and root beer extract. Stir in the pudding mix and let it set in the fridge for at least 30 minutes.

Root beer, root beer extract and milk in mixing bowl.
Vanilla pudding mix added to root beer mixture in mixing bowl.

3. Fold it together

Whip Cool Whip with powdered sugar in another bowl, then gently fold into the pudding mixture once it's set.

Root beer pudding mixture added to Cool Whip mixture in mixing bowl.

4. Chill

Spread the filling into your pie crust, cover, and freeze overnight. ** You can store in the refrigerator and even serve this after only 4 hours. However, it won’t have that clean cut look to it like in the photos. It will be more smooth, and have a “messy” look to it but still delicious.

Root beer float pie mixture poured in to graham cracker crust.

5. Garnish & serve

Top with extra Cool Whip, a few maraschino cherries, and serve chilled.

Root Beer Float pie topped with whipped cream and maraschino cherries.

Storage & Make Ahead Tips

  • Fridge: Store covered in the refrigerator for up to 3 days.
  • Freezer: Freeze assembled (without toppings) for up to 3-4 months. Thaw in the fridge overnight before serving.

Recipe FAQs

What does root beer float pie taste like?

Creamy, cool, and a little bit fizzy with that classic root beer float flavor. The cinnamon graham cracker crust adds a cozy warmth that balances the sweetness.

Can I use a different soda?

Yes! Dr Pepper, orange soda, or lemon lime soda all make fun variations.

Can I make it without Cool Whip?

Absolutely. You can whip heavy cream with powdered sugar instead.

What else can I add?

  • A splash of vanilla extract for extra depth
  • Chocolate sprinkles on top
  • Crushed cookies for garnish
Slice of root beer float pie being held on spatula next to pie.

More No-Bake Recipes You'll Love

Whether you're reliving childhood memories or making new ones, this Root Beer Float Pie is a sweet, creamy, and easy dessert that everyone will remember.

Recipe

A slice of root beer float pie on a plate with fork.
Print Pin
4.50 from 2 votes

Root Beer Float Pie

This no-bake Root Beer Float Pie combines a cinnamon graham cracker crust with a creamy root beer filling, fluffy whipped topping, and a cherry on top for a nostalgic, make-ahead dessert.
Course Dessert
Cuisine American
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 slices
Calories 347kcal
Author Jessica Burgess

Ingredients

Crust:

  • 16 sheets of cinnamon Graham crackers 2 sleeves
  • ½ cup 1 stick salted butter, melted

Filling:

  • ½ cup root beer chilled
  • ¼ cup whole milk chilled
  • 2 Tablespoons root beer extract
  • 8 ounces Cool Whip thawed
  • ⅛ cup powdered sugar
  • 3.4 ounce package instant vanilla pudding mix (not heat and serve)

Topping:

  • 4 ounces Cool Whip half a tub (or use Reddi Wip)
  • Maraschino cherries for garnish

Instructions

  • Pulverize the graham crackers. Into your food processor or blender, add the graham crackers and pulse until they resemble fine sand.
  • Make the crust. In a large bowl, combine the graham cracker crumbs with the butter until all of the crumbs are coated and it looks like the texture of wet sand.
  • Press into the pie dish. Press the crumbles into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup or other flat-bottom cup and chill in the freezer while you make the filling.
  • Make the filling. In another large bowl, combine the root beer, whole milk, and root beer extract.
  • Add the pudding and chill. Add the pudding mix and stir well before chilling it in the fridge for at least 30 minutes. The longer the filling sets, the better it gets.
  • Fold in the Cool Whip. In a separate large bowl, combine the Cool Whip with the powdered sugar. Once the pudding is set, fold the Cool Whip into the root beer mixture.
  • Chill/Freeze. Add the mixture to the chilled pie plate, cover, and freeze overnight. *See notes regarding less time.
  • Garnish and serve chilled. When ready to serve, top with additional Cool Whip and maraschino cherries and serve chilled. You can either spread the Cool Whip over the entire top or dollop it on individual servings.

Video

Notes

*You CAN serve this pie after 4 hours of chilling/freezing but it won’t cut as clean as the photos. I prefer freezing overnight, so it cuts better, cleaner, and has that cold bite to it, like a Root Beer Float.

Nutrition

Serving: 1slice | Calories: 347kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 388mg | Potassium: 113mg | Fiber: 1g | Sugar: 27g | Vitamin A: 441IU | Calcium: 82mg | Iron: 1mg

Pumpkin Fluff

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

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

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

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

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

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

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

[feast_advanced_jump_to]

Ingredients

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

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

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

Instructions

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

What to Eat with Creamy Pumpkin Fluff Dip

Dipping items in to it, such as:

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

… are definitely favorites!

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

How to Store Pumpkin Dip

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

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

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

Substitutions

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

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

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

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

Yes.  Just substitute the same amount.

Can I substitute whipped cream in place of Cool Whip?

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

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

Serve on a beautiful platter with crackers and cookies

Here for the Old Pumpkin Fluff Recipe?

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

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

Ingredients for OLD Recipe:

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

Instructions for OLD Recipe:

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

Recipe

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

Pumpkin Fluff

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Wilted Lettuce

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

A bowl of lettuce with bacon grease dressing on top.

What Is Wilted Lettuce?

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

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

Ingredients You'll Need

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

Additional Optional Ingredients

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

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

How to Make Old-Fashioned Wilted Lettuce

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

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

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

Tips & Variations

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

Why We Love This Recipe

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

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

More Old-Fashioned Recipes

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

Recipe

A bowl of wilted lettuce, that's leaf lettuce with bacon grease and salt.
Print Pin
5 from 1 vote

Wilted Lettuce Recipe

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

Ingredients

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

Instructions

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

Video

Notes

The measurements are suggestions, flexible, and approximate. 

Nutrition

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

Chicken and Dumplings

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

Ready in about an hour, this Southern classic recipe is ready for dinner, a Sunday lunch, or great to take to a potluck. If nostalgic comfort food is your thing, take a look at these old-fashioned dinner ideas.

Homemade chicken and dumplings in pot.

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

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

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

Chicken and dumplings soup in bowl with spoon.

Chicken and Dumplings Highlights

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

Key Ingredients

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

Ingredients to make chicken and dumplings.

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

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

How to Make Chicken and Dumplings

Full instructions can be found in the recipe card below.

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

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

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

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

Recipe Tips

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

Recipe FAQs

What do you need to make southern chicken and dumplings?

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

What are one-pot chicken and dumplings?

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

What type of chicken to use for chicken and dumplings?

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

Storing Tips

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

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

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

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

What to Serve with Chicken and Dumplings

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

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

More Vintage Recipes

Recipe

Southern chicken and dumplings in bowl.
Print Pin
5 from 2 votes

Chicken and Dumplings

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Hummingbird Sheet Cake

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

If you need desserts that slice easily and feed a crowd, take a look at my potluck desserts collection, where you’ll also find this similar Preacher’s Cake that is a lot like this one but it’s made without banana.

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

What is a Hummingbird Cake?

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

Why You'll Love This Hummingbird Sheet Cake

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

Recipe Breakdown

Notes About Key Ingredients:

Ingredients for hummingbird sheet cake.

See the full ingredients list in the recipe card below:

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

Directions:

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

A Few Tips for Perfection

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

FAQs About Hummingbird Sheet Cake

Can I skip the nuts?

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

How do I store leftovers?

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

Can I freeze this cake?

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

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

Why This Hummingbird Sheet Cake is a Must-Make

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

Curious About Other Tropical Cake Recipes?

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

Recipe

Slice of hummingbird sheet cake on plate.
Print Pin
5 from 3 votes

Hummingbird Sheet Cake

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

Ingredients

For the cake:

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

For the cream cheese frosting:

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

Instructions

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

For the Hummingbird Cake

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

For the Cream Cheese Frosting

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

Video

Notes

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

Nutrition

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

Apple Snickerdoodle Dump Cake

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

This dessert is part of my growing dump cake recipe collection, all gathered in one place.

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

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

Why You’ll Love This Apple Snickerdoodle Dump Cake

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

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

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

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

Recipe Breakdown

Ingredients:

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

Directions:

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

A Few Tips for Perfection

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

FAQs About Apple Snickerdoodle Dump Cake

Can I make this ahead of time?

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

What if I don't have salted butter?

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

Can I add other flavors to this dump cake?

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

How do I store leftovers?

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

Serving of snickerdoodle apple dump cake on a round plate.

Why This Dump Cake Is Perfect for Any Occasion

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

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

Cakes like this are always popular at gatherings, and you'll find more potluck dessert ideas here.

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

Recipe

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

Snickerdoodle Apple Dump Cake

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Boston Cream Pie Poke Cake

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

This is the kind of dessert people expect to see at a potluck, and you'll find more potluck dessert ideas here.

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

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

Why You'll Love This Cake

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

Ingredients You'll Need:

Ingredients for Boston cream poke cake on kitchen counter.

For the Cake:

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

For the Cake Assembly:

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

How to Make Boston Cream Pie Poke Cake

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

Assembly:

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

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

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

Tips for Success

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

FAQ

Can I use a different pudding flavor?

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

How should I store Boston Cream Pie Poke Cake?

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

Can I freeze the cake?

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

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

Why You'll Love This Cake

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

More Similar Recipes

Recipe

A slice of Boston Cream Pie Poke Cake on a spatula, resting above baking pan.
Print Pin
Be the first to rate!

Boston Cream Pie Poke Cake

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

Ingredients

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

Instructions

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

Assembly:

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

Video

Nutrition

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

Stick of Butter Rice

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

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

Why You'll Love This Recipe

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

Ingredients You'll Need

Ingredients for stick of butter rice sitting on the counter.

For the Rice:

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

What Tools Will I Need?

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

How to Make Stick of Butter Rice

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

Tips for Success

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

Substitution Ideas:

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

Troubleshooting:

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

Why This Recipe Works

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

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

More Rice Dishes You’ll Love:

Recipe

A spoonful of stick of butter rice, in dish.
Print Pin
Be the first to rate!

Stick of Butter Rice

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Oreo Cookie Dough Chocolate Sheet Cake

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

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

Desserts like this are classics at church suppers and family gatherings. You can find more potluck desserts here.

Why You’ll Love This Cake

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

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

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

Instructions:

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

Tips for the Best Oreo Cookie Dough Sheet Cake:

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

FAQs:

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

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

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

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

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

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

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

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

Recipe

One slice of chocolate cake with Oreo cookie dough frosting on top.
Print Pin
Be the first to rate!

Oreo Cookie Dough Chocolate Sheet Cake

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

Ingredients

For the Cake:

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

For the Frosting:

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

Instructions

For the Cake

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

For the Frosting

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

Video

Nutrition

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

Pumpkin Dump Cake

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

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

I've put together a list of easy dump cake recipes that work well for sharing and gatherings.

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

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

Why You'll Love This Pumpkin Dump Cake Recipe

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

Ingredients

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

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

Tools You'll Need

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

Instructions

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

Helpful Tips

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

FAQs

Can I make pumpkin dump cake ahead of time?

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

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

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

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

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

Is pumpkin dump cake more like a cake or pie?

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

Can I freeze dump cake?

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

How should I store leftover dump cake?

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

How to Serve Pumpkin Dump Cake

Top each slice with:

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

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

More Dump Cakes to Try

If you're baking for a group, you might also like these desserts for a potluck. Or, this is the kind of easy dessert that belongs right alongside other old-fashioned cake recipes that never go out of style.

Love easy desserts like this one? Make sure to check out:

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

More Dessert Recipes

Recipe

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

Pumpkin Dump Cake

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

Ingredients

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

Instructions

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

Video

Nutrition

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

Coconut Sheet Cake

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

Coconut sheet cake with coconut frosting in baking pan.

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

Why You'll Love This Recipe

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

Ingredients for Coconut Sheet Cake

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

Ingredients on table, to make coconut sheet cake.

For the cake:

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

For the coconut cream cheese frosting:

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

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

How to Make Coconut Sheet Cake

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

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

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

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

FAQs About Coconut Sheet Cake

What makes this cake so moist?

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

Can I make it ahead of time?

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

How should I store it?

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

What You'll Need

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

More Coconut Recipes You'll Love

Let's Bake!

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

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

Recipe

Slice of coconut sheet cake on a plate, next to other plate with cake.
Print Pin
5 from 3 votes

Coconut Sheet Cake

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

Ingredients

For the cake:

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

For the coconut frosting:

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

Instructions

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

Notes

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

Nutrition

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

Lemon Dump Cake

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

Slice of lemon dump cake on round plate.

This recipe is part of my full collection of dump cake recipes that are simple to make and meant for sharing.

With layers of lemon Oreo cookie crust, rich cream cheese filling, vibrant lemon pie filling, and a buttery cake mix crumble on top, it's the kind of dish that gets wiped clean at potlucks and family gatherings. It's loaded with citrusy flavor, but comes together in just minutes-making it perfect for busy days when you still want to impress. This lemon lush also offers layers of flavors and creamy textures. And, if you’re looking for another option, this lemon blueberry bread is packed with fresh lemon flavor and has juicy blueberries.

Why You'll Love This Recipe

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

Ingredients You'll Need

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

Optional Garnishes:

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

How to Make Lemon Dump Cake

1. Prep the Pan

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

NOTE: This is a full, layered dessert and will bubble as it bakes. Be sure to use a deep 9×13-inch baking dish and avoid overfilling. If your pan is on the shallow side, place it on a baking sheet to catch any drips or overflow.

2. Make the Crust

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

Lemon Oreo cookie crust for lemon dump cake.

3. Make the Cheesecake Filling

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

Cream cheese and powdered sugar in mixing bowl.

4. Add the Lemon Layer

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

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

5. Make the Crumb Topping

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

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

6. Bake

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

Baked lemon dump cake in baking dish.

7. Cool, Garnish & Serve

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

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

Jessica's Tips & Tricks

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

FAQ

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

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

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

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

What tools do I need?

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

More Easy Lemon Desserts to Love:

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

Recipe

Slice of lemon dump cake on round plate, next to fork.
Print Pin
4 from 2 votes

Lemon Dump Cake

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

Ingredients

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

Optional garnishes:

  • Lemon slices
  • Whipped topping

Instructions

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

Video

Nutrition

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

Pina Colada Cake

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

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

This easy sheet cake starts with a box of yellow cake mix, gets drenched in a creamy coconut-pineapple soak, and finishes with the dreamiest whipped coconut frosting. It's the ultimate make-ahead dessert for summer cookouts, luau-themed parties, or just a fun twist on your everyday cake. If you love coconut desserts as much as I do, this coconut poke cake is a good option.

Why You'll Love This Recipe

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

Ingredients You'll Need

Labeled ingredients for pina colada cake sitting on counter.

For the Cake:

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

For the Soak:

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

For the Frosting:

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

Optional Toppings:

  • Toasted shredded coconut
  • Maraschino cherries

How to Make Piña Colada Sheet Cake

1. Bake the Cake

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

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

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

Pina colada cake baked in baking pan.

2. Prepare the Soak

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

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

3. Soak the Cake

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

Cream of coconut mixture poured over baked cake.

4. Make the Whipped Frosting

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

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

5. Frost & Chill

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

Frosting spread on top of baked pina colada cake.

6. Garnish & Serve

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

Frosted pina colada cake, topped with cherries.

Jessica's Pro Tips

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

FAQ

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

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

Can I make this cake ahead of time?

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

How should I store leftovers?

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

Do I need rum to make this?

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

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

Tools You'll Need

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

More Recipes

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

You’ll also love these pineapple and coconut desserts:

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

Recipe

Slice of Pina Colada sheet cake on a plate.
Print Pin
5 from 1 vote

Pina Colada Cake

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

Equipment

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

Ingredients

For the Cake

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

For the Soak

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

For the Frosting

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

Optional Toppings

  • toasted shredded coconut
  • Maraschino cherries

Instructions

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

For the Cake

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

For the Soak

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

For the Frosting

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

Video

Notes

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

Nutrition

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

Pink Lemonade Cake

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

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

With bold lemon flavor, a tender crumb, and the most luscious pink lemonade frosting, this sheet cake is perfect for potlucks, birthdays, or just because you need a little citrusy sunshine on your plate. And if you want to take it up a notch, pair it with one of these “clink clink” pink drink ideas.

Why You'll Love This Sheet Cake

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

Ingredients You'll Need

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

For the Cake:

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

For the Frosting:

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

What tools will I need?

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

How to Make Pink Lemonade Sheet Cake

1. Prep

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

2. Mix Dry Ingredients

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

Dry ingredients in mixing bowl, sitting on counter.

3. Cream Butter & Sugar

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

Creamed butter and sugar in mixing bowl.

4. Add Eggs & Flavorings

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

Butter, sugar, eggs, extracts in mixing bowl.

5. Combine Wet & Dry

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

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

6. Bake

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

Pink lemonade cake batter in cake pan before baking.

7. Make the Frosting

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

Pink lemonade frosting in mixing bowl.

8. Frost & Serve

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

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

Jessica's Pro Tips

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

FAQ

Can I use pink lemonade concentrate in the cake batter?

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

How should I store it?

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

More Cakes You'll Love

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

Recipe

Slice of pink lemonade cake, with pink and white striped straw sticking out the top.
Print Pin
5 from 1 vote

Pink Lemonade Cake

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

Equipment

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

Ingredients

For the Cake

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

For the Frosting

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

Instructions

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

Video

Notes

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

Nutrition

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

Peaches and Cream Cake

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

Why You'll Love This Peaches and Cream Cake

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

Ingredients

Ingredients for peaches and cream cake.

For the cake

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

For the peach filling

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

Topping 

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

Garnish

  • Peach slices 
  • mint, if desired

How to Make This Peach Sheet Cake

For the cake

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

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

For the peach filling

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

Peaches in food processor and in saucepan with sugar.

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

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

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

For the topping

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

Frosting in mixing bowl and it being spread on cake.

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

Slice of peaches and cream cake on plate.

Make-Ahead and Storage

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

More Peach Recipes

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

Recipe

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

Peaches and Cream Cake

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

Ingredients

For the cake

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

For the peach filling

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

Topping

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

Garnishes

  • Peach slices
  • mint if desired

Instructions

For the cake

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

For the peach filling

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

For the topping

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

Video

Nutrition

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

Banana Dump Cake

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

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

I've gathered all of my favorite dump cake desserts in one place if you're looking for more ideas.

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

A SIMPLE WAY TO USE UP RIPE BANANAS

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

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

WHAT DOES A BANANA DUMP CAKE TASTE LIKE?

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

It's one of those desserts impressive enough for guests but easy enough to whip up on a weeknight just because you feel like it. This strawberry cream cheese dump cake is also a way to impress your guests with sweetened cream cheese bites throughout the cake and a buttery golden, crumbly top that everyone digs into first.

CAN I ADD ANYTHING TO IT?

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

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

Important Ingredient Notes

Labeled ingredients on counter, to make banana dump cake.

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

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

How to Make Banana Dump Cake

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

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

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

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

Pour mixture in to baking dish, and add pecans.

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

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

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

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

Make homemade caramel sauce.

Bake the banana dump cake for 45-50 minutes.

Baked banana dump cake in baking dish.

Frequently Asked Questions

Can I use frozen bananas?

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

Do I need to mash the bananas first?

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

How should I store leftovers?

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

Can I make this ahead of time?

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

Serving of banana dump cake on plate with sliced bananas.

Recipe Tips

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

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

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

More Iconic Cake Recipes To Try

  • Westhaven Cake – is an old-fashioned chocolate cake made with softened dates and topped with warm fudge icing.
  • Shoofly Cake –  rich, vintage molasses cake with a tender base and crumbly topping.
  • Old Fashioned Cakes – these retro cake recipes have been passed down for generations and still show up at gatherings today.
  • Coconut Poke Cake – features a rich coconut mixture topped with whipped topping and toasted coconut. 

Recipe

A serving of banana dump cake in a small ramekin with caramel sauce and sliced bananas.
Print Pin
Be the first to rate!

Banana Dump Cake

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

Ingredients

Dump Cake

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

Homemade Caramel Sauce

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

Instructions

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

Video

Nutrition

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

Creamy Lemon Pound Cake (Bundt Cake)

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

Lemon bundt cake recipe

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

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

[feast_advanced_jump_to]

Why You’ll Love This Recipe

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

What is Bundt Cake?

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

super lemon bundt cake

Bundt Cake Ingredients Checklist:

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

Glaze Ingredients:

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

Step by Step Directions:

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

Why is a Bundt Cake so Moist?

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

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

Lemon bundt cake recipe

Expert Tips and FAQs

Should I soften my cream cheese?

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

How long should I let my lemon pound cake cool?

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

How do you know when a bundt cake is done?

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

Lemon Bundt Cake Recipe

Do you Have to Refrigerate Lemon Bundt Cake?

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

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

Super Lemon Pound Cake

Do I Need to Grease my Bundt Pan?

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

Moist lemon bundt cake recipe

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

More Lemon Desserts

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

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

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

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

Recipe

lemon bundt cake on wood stand
Print Pin
5 from 10 votes

Creamy Lemon Bundt Cake with Glaze

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

Ingredients

Lemon Bundt Cake

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

Lemon Glaze

  • 2 cups powdered sugar
  • juice of one lemon

Instructions

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

Video

Notes

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

Nutrition

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

Peanut Butter Chocolate Brownies Recipe

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

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

A pile of chocolate peanut butter brownies.

If you're looking for more desserts that work well for sharing, you'll find my favorite potluck desserts here.

What You’ll Love About These

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

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

[feast_advanced_jump_to]

Ingredients for this Peanut Butter Chocolate Brownies Recipe

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

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

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

Fudgy Brownie Base Layer

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

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

Peanut Butter Layer

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

Chocolate Layer

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

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

How to Make this Gooey Peanut Butter Brownie

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

Brownie Directions

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

Peanut Butter Layer Directions

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

Chocolate Layer Directions

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

Substitutions & Variations

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

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

Storage

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

Can you freeze brownies?

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

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

Expert Tips and FAQs

How do I keep the peanut butter layer from melting?

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

The chocolate layer isn’t spreading well. Why?

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

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

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

Should I eat these warm or chilled?

These brownies can be eaten chilled or at room temperature!

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

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

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

Recipe

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

Peanut Butter Chocolate Brownies Recipe

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

Ingredients

Brownie Layer

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

Peanut Butter Layer

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

Chocolate Layer

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

Instructions

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

Brownie Directions

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

Peanut Butter Layer Directions

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

Chocolate Layer Directions

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

Video

Notes

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

Nutrition

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

Carrot Cake Poke Cake

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

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

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

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

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

Why You’ll Love This Carrot Walnut Cake Recipe

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

[feast_advanced_jump_to]

Ingredients

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

Pudding

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

Frosting

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

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

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

Instructions

How to make carrot walnut cake

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

Making the Pudding Mix

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

Making the Frosting

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

Substitutions

Need to make a substitution? Here are my suggestions…

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

Variations

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

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

Storage

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

Expert tips and FAQs

Can I freeze carrot poke cake?

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

Can I use butter instead of oil in this recipe?

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

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

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

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

Recipe

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

Carrot Cake Poke Cake

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

Ingredients

Cake

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

Pudding

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

Frosting

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar

Instructions

Cake

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

Pudding

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

Frosting

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

Video

Notes

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

Nutrition

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

Coconut Cheesecake

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

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

A close up of a coconut cheesecake.
Coconut Cheesecake

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

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

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

[feast_advanced_jump_to]

Ingredients for coconut cheesecake

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

Coconut Cheesecake Ingredients
Ingredients

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

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

Instructions

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

Step 1: Heat oven to 350 degrees Fahrenheit. 

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

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

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

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

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

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

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

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

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

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

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

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

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

What is the secret to making good cheesecake?

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

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

Substitutions

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

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

Variations

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

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

Equipment

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

slice of coconut cheesecake on wooden spatula
Coconut Cheesecake Slice

Storage

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

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

Expert Tips and FAQs

Does cheesecake have to be cooked in a water bath?

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

Why is my cheesecake dry?

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

What is the best cream cheese for cheesecake?

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

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

Originally published: May 2022
Updated and republished: May 2025

Recipe

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

Coconut Cheesecake

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

Equipment

  • 10 inch springform pan

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Pretzel Cheese Dip

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

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

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

Why You’ll Love This Recipe

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

[feast_advanced_jump_to]

Ingredients

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

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

How to Make This Creamy Pretzel Cheese Dip

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

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

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

Storage

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

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

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

Soft pretzel being dipped in to cheese sauce.

Expert Tips and FAQs

How do you keep cheese dip creamy?

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

Why didn’t my cheese sauce thicken?

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

Can I add other spices into the cheese sauce?

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

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

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

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

Recipe

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

Pretzel Cheese Dip

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Granny Cake

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

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

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

What is a Granny Cake?

Granny Cake is a classic Southern-style dessert that has been passed down through generations. It's sometimes called “Old-Fashioned Pineapple Cake” or even “Poor Man's Cake,” but no matter what you want to call it, it has a rich flavor in the simplest way possible. The ingredients are pantry staples, yet the result tastes anything but basic. This shoofly cake is also a rich, old fashioned cake that never disappoints and comes together with everyday ingredients.

Why You’ll Love This Old-Fashioned Cake Recipe

  • Basic ingredients: No fancy tools or specialty items required.
  • Moist: Thanks to crushed pineapple baked right into the batter.
  • Perfectly sweet: A brown sugar and pecan topping adds crunch and caramel flavor.
  • Crowd favorite: Ideal for potlucks, family gatherings, holidays, or just because. If you need two cakes, this vintage crack cake recipe is also a crowd favorite.

Ingredients for Granny Cake

Labeled ingredients for granny cake on kitchen counter.

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

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

How to Make Granny Cake

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

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

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

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

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


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

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

Caramel Topping

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

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

Cake in baking pan, with toppings added.

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

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

Granny cake cut in to squares, in baking pan.

Slice into squares and ENJOY!

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

Recipe Notes and Tips

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

How to Store Granny Cake

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

This is one of those classic desserts that fits right in with other old-fashioned cake recipes that have been passed down for years.

Recipe

A piece of granny cake on a small plate.
Print Pin
5 from 3 votes

Granny Cake

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

Equipment

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

Ingredients

Granny Cake Ingredients

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

Granny Cake Topping Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Possum Pie

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

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

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

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

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

[feast_advanced_jump_to]

Why You’ll Love This Possum Pie Recipe

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

Possum Pie Ingredients

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

Labeled ingredients for possum pie.

Ingredient Notes:

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

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

Substitutions

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

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

Equipment

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

How to Make Possum Pie

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

No bake possum pie steps 12-14.

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

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

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

Recipe Pro Tip

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

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

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

Recipe FAQs

What is possum pie made of?

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

What do I do if my crust is too crumbly?

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

Can I use homemade whipped cream instead of Cool Whip?

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

Storage

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

More No-Bake Dessert Recipes You’ll Love

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

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

Originally published: April 2023
Updated and republished with video: May 2025

Recipe

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

Possum Pie

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

Ingredients

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

Instructions

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

Video

Nutrition

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