Fantabulosity logo

menu icon
search icon

Best Dump Cake Recipes (Easy, Crowd-Pleasers)

Best Dump Cake Recipes (Easy, Crowd-Pleasers)

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

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

Image collage of dump cake recipes.

What Is a Dump Cake?

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

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

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

Cherry Pineapple Dump Cake in 9x13 baking dish.

Classic Dump Cake Recipes

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

Apple Dump Cake in a 9x13 baking dish.

Chocolate & Oreo Dump Cakes

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

Fruit Dump Cakes for Every Season

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

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

Bright & Fresh Fruit Dump Cakes

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

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

Warm & Comforting Fruit Dump Cakes

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

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

Seasonal Fall & Holiday Fruit Dump Cakes

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

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

Dump Cakes for Potlucks & Sharing

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

Classic Potluck Dump Cakes

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

Rich & Holiday-Style Dump Cakes

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

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

Crowd-Pleasing Favorites That Disappear Fast

These are the desserts people tend to reach for first.

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

Easy Dump Cake Tips & Variations

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

Using Different Cake Mixes

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

Adding Cream Cheese to Dump Cakes

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

Making a 3-Ingredient Dump Cake

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

Dump Cakes Without Butter

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

Making Dump Cakes for a Crowd

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

Pineapple dump cake recipe

Dump Cake FAQs

Do dump cakes need to be refrigerated?

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

Can dump cake be made ahead of time?

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

Why is my dump cake dry or powdery on top?

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

What cake mix works best for dump cakes?

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

Can dump cakes be frozen?

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

How should dump cake be served?

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

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

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

Oreo Dump Cake

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

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

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

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

Oreos are a crowd favorite, but for a Thanksgiving table I’d bring our pecan pie dump cake.

Why You'll Love This Recipe

  • No mixing bowls or complicated steps
  • Uses whole Oreos for an easy cookie crust
  • Rich, gooey center with a chocolatey topping
  • Perfect for potlucks, holidays, or casual gatherings
  • Easy to scoop and serve with ice cream
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

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

Instructions

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

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

Oreos lined in bottom of 9x13 baking dish.

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

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

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

Cool Whip spread over the top of the sweetened condensed milk in a baking dish.

Sprinkle the chocolate cake mix evenly over the whipped topping. Lightly rake it with a fork to distribute it, but do not stir.

Chocolate cake mix sprinkled over the top of the Cool Whip in 9x13 baking dish.

Slowly pour the melted butter over the cake mix, moving back and forth to cover as much of the surface as possible. If you see any dry spots, drizzle a little extra butter over those areas.

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

Roughly chop some of the remaining Oreos and scatter them evenly over the top.

Pieces of Oreo cookies sprinkled on top of chocolate Oreo dump cake in 9x13 baking dish.

Bake for 35 to 40 minutes, until the top is set and lightly crisp and the edges are bubbling. Let the cake cool for about 10 minutes before serving.

Baked Oreo dump cake in 9x13 baking dish.

Scoop or slice and serve with ice cream or whipped cream, and garnish with extra Oreo pieces if desired. For an even more decadent dessert, serve it in these chocolate waffle cone bowls.

Baked Oreo dump cake with a serving scooped out of the dish, showing the inside of the cake.

Tips & Notes

A glass or light-colored ceramic baking dish works best because it heats gently and helps the layers bake evenly without overbrowning.

Lining the bottom with whole Oreos creates a sturdier base that holds together better when scooping.

Pour the melted butter slowly and evenly to prevent dry, powdery spots in the cake mix. Sometimes I’ll even slightly press down after pouring the butter on to make sure the cake mix soaks in that butter, but don’t mix them.

Serving of Oreo dump cake on a round plate.

FAQs

Can I use a different chocolate cake mix to make Oreo dump cake?

Yes. Chocolate fudge cake mix gives the richest flavor, but any chocolate cake mix can be used.

Why is my dump cake still powdery on top?

This usually happens when the butter was not poured evenly over the cake mix. Make sure all dry spots are moistened so the topping can fully bake.

Can I make Oreo dump cake ahead of time?

Yes. You can bake it earlier in the day and refrigerate it. Let it sit out for about 10 to 15 minutes before serving so the layers soften again.

Storage & Freezing

This Oreo Dump Cake can sit at room temperature for up to 2 hours during serving. After that, refrigerate any leftovers.

Stored in the refrigerator, it will stay fresh for up to 4 days. Cover the pan tightly, and let servings sit out for 10 to 15 minutes before eating so the layers soften again.

Serving Suggestions

Serve warm with vanilla ice cream for a classic pairing, or top with freshly whipped cream for a lighter finish. It's also perfectly acceptable to serve this straight from the pan with a spoon.

If you're looking for more desserts that work well for sharing, you'll find my favorite potluck desserts here.

Recipe

A single serving of Oreo dump cake on a plate, that's topped with a scoop of vanilla ice cream.
Print Pin
5 from 1 vote

Oreo Dump Cake

This Oreo Dump Cake layers whole Oreo cookies, sweetened condensed milk, whipped topping, and chocolate cake mix into an easy, rich dessert that bakes up gooey and chocolatey with almost no effort.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 687kcal
Author Jessica Burgess

Ingredients

  • 24 ounce package Oreo cookies divided
  • 14 ounce can sweetened condensed milk
  • 8 ounce tub frozen whipped topping thawed
  • 15.25 ounce box chocolate fudge cake mix
  • 1 cup unsalted butter 2 sticks, melted

Instructions

  • Preheat oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
  • Open the 24-ounce package of Oreos and line the cookies in a single layer across the bottom of the baking dish, filling the surface with whole cookies edge to edge.
  • Pour the entire 14-ounce can of sweetened condensed milk in slow ribbons over the Oreo layer, covering the cookies as evenly as possible.
  • Spoon the thawed 8-ounce tub of whipped topping over the condensed milk layer, then gently spread it into an even layer without mixing the layers.
  • Sprinkle (1) 15.25-ounce box of chocolate fudge cake mix evenly across the whipped topping layer. Gently rake it with a fork to make sure it is evenly distributed. Do not stir.
  • Pour 1 cup melted unsalted butter over the entire cake mix layer, slowly and evenly, moving back and forth to cover as much of the dry surface as possible. Check the surface for any dry areas of cake mix and drizzle a little extra melted butter over those spots so they can bake evenly and fully absorb.
  • Roughly chop some of the remaining Oreos in the package and scatter them evenly over the top of the melted butter layer.
  • Bake for 35-40 minutes, or until the top is set and lightly crisp, and the edges are bubbly.
  • Cool for 10 minutes to allow the layers to firm up slightly.
  • Scoop or slice into portions. Serve with ice cream or fresh whipped cream and garnish with a few more chopped Oreo cookies. ENJOY!

Video

Notes

To prevent dry cake mix topping after baking: Pour the melted butter slowly and evenly to prevent dry, powdery spots in the cake mix. Sometimes I’ll even slightly press down after pouring the butter on to make sure the cake mix soaks in that butter, but don’t mix them.

Nutrition

Serving: 1serving | Calories: 687kcal | Carbohydrates: 89g | Protein: 8g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 575mg | Potassium: 399mg | Fiber: 3g | Sugar: 58g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 9mg

Cherry Pineapple Dump Cake

Cherry pineapple dump cake is a classic for a reason. The cherries are rich and jammy, the pineapple adds just enough brightness, and the buttery cake mix bakes into that golden topping everyone loves. It's simple, dependable, and perfect for sharing.

You can find this recipe and others like it in my complete dump cake roundup.

Cherry Pineapple dump cake in a plate, topped with vanilla ice cream.

Why You'll Love This Recipe

  • Only 4 ingredients
  • About 5 minutes of prep
  • No mixing bowls or special steps
  • Makes a big pan, great for gatherings
  • Best served warm with ice cream or whipped cream
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

ingredients for cherry pineapple dump cake.
  • Crushed pineapple (with juice)
    This forms the base of the cake and keeps everything moist as it bakes. Don't drain it. The juice is key.
  • Cherry pie filling
    Adds sweetness, color, and that classic cherry flavor just like in this cherry dump cake. Strawberry or blueberry pie filling can be used for a fun variation.
  • Yellow cake mix
    Sprinkled on dry, this becomes the buttery topping as it bakes. White or butter cake mix also works well.
  • Unsalted butter, melted
    Poured over the cake mix, the butter soaks in while baking and creates those golden, bubbly edges. Salted butter works too if that's what you have.

Instructions

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

Pour the crushed pineapple, juice included, directly into the baking dish and spread it into an even layer.

Crushed pineapple in 9x13 baking dish.

Spoon the cherry pie filling over the pineapple, gently spreading it across the top while keeping the layers mostly separate.

Cherry pie filling poured over crushed pineapple in 9x13 baking dish.

Sprinkle the dry cake mix evenly over the fruit, making sure the entire surface is covered. Lightly rake the top with a fork so the cake mix is evenly distributed.

Yellow cake mix sprinkled on top of the cherry pie filling.

Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible. If you notice any dry spots, drizzle a little extra butter over them so they can absorb it while baking.

Melted butter poured over the top of the cake mix.

Bake for 45 to 50 minutes, until the top is golden, the edges are bubbling, and the butter has soaked into the cake mix.

Baked cherry pineapple dump cake.

Let the cake cool for about 10 minutes before scooping and serving warm with vanilla ice cream or fresh whipped cream.

Cherry pineapple dump cake serving on round plate.

Tips & Notes

  • A glass or ceramic 9×13-inch baking dish works best because it heats evenly and helps create those classic golden edges.
  • Once the cake mix is sprinkled on, gently rake it with a fork to spread it evenly.
  • Don't stir the layers. Dump cake is meant to bake in layers, and that's what gives it its signature texture.
  • For added crunch, sprinkle about ½ cup chopped pecans or walnuts over the butter before baking, or use them as a topping when serving.
  • If you see a few dry cake-mix spots after baking, drizzle a little melted butter over them while the cake is still hot. It will melt right in.
  • This dessert is especially good served warm with vanilla ice cream. The contrast balances the sweetness perfectly.
A serving of pineapple cherry dump cake on round plate, topped with vanilla ice cream scoop.

FAQs

Should I stir the layers together?

No. Dump cake works best when the ingredients are layered, not mixed. As it bakes, the fruit bubbles up and the butter soaks into the cake mix, creating the classic dump cake texture.

How do I know when the dump cake is done?

The cake is done when the top looks golden and slightly crisp, and the edges are bubbling with fruit syrup. If you notice dry spots, drizzle a little melted butter over them while the cake is still hot.

Can I add nuts to this cherry pineapple dump cake?

Yes. For a little crunch, sprinkle about ½ cup chopped pecans or walnuts over the butter before baking, or add them on top when serving with ice cream.

How should I store Cherry Pineapple Dump Cake?

You can cover the pan and store it at room temperature for up to 24 hours.
For longer storage, refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for about 15 seconds before serving.

This recipe is part of my collection of potluck dessert ideas that are easy to make and easy to serve.

If you love fruit-based versions like this, you may also enjoy this classic cherry dump cake, which has that perfect balance of sweet and tart.

More Dump Cake Recipes

  • This Pumpkin Dump Cake has a rich and creamy pumpkin layer, and it’s topped with a buttery, golden cake layer that’s soft and just a little crispy around the edges.
  • Pineapple Dump Cake features simple ingredients like canned pineapple, cake mix, and butter, and bakes into a warm, buttery cake with sweet pineapple flavor and a soft, golden topping. 
  • Pecan Pie Dump Cake has the gooey flavor of a Southern pecan pie without the fuss of rolling out pie dough.
  • Apple Snickerdoodle Dump Cake features nostalgic apple pie flavors with a fun snickerdoodle twist.

Recipe

Cherry pineapple dump cake serving on a plate, and topped with a scoop of vanilla ice cream.
Print Pin
5 from 1 vote

Cherry Pineapple Dump Cake

A classic cherry pineapple dump cake made with juicy fruit, yellow cake mix, and melted butter, baked until golden and bubbly and best served warm with vanilla ice cream.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 scoops
Calories 354kcal
Author Jessica Burgess

Ingredients

  • 20 ounce can crushed pineapple undrained
  • 21 ounce can cherry pie filling
  • 15.25 ounce box yellow cake mix
  • 1 cup unsalted butter 2 sticks, melted

Instructions

  • Preheat your oven to 350°F and grab a 9×13-inch baking dish.
  • Pour (1) 20-ounce can crushed pineapple with the juice straight into the dish and spread it evenly across the baking dish.
  • Spoon (1) 21-ounce can cherry pie filling over the pineapple, gently spreading it, keeping the layers mostly separate.
  • Sprinkle (1) 15.25-ounce box of yellow cake mix evenly over the fruit, making sure the entire surface is covered and evenly spread across the top.
  • Slowly drizzle 1 cup (2 sticks) of melted unsalted butter over the cake mix, evenly coating the surface.
  • Check for any dry cake-mix spots and drizzle a small additional amount of melted butter over them so they can absorb it while baking.
  • Bake for 45-50 minutes, or until the top is golden, bubbly along the edges, and the butter has thoroughly soaked into the cake mix.
  • Let it cool for 10 minutes before scooping out warm portions. Serve with ice cream or fresh whipped cream. ENJOY!

Notes

  • A glass or ceramic 9×13-inch baking dish works best because it heats evenly and helps create those classic golden edges.
  • Once the cake mix is sprinkled on, gently rake it with a fork to spread it evenly.
  • If you see a few dry cake-mix spots after baking, drizzle a little melted butter over them while the cake is still hot. It will melt right in.

Nutrition

Serving: 1scoop | Calories: 354kcal | Carbohydrates: 51g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 274mg | Potassium: 132mg | Fiber: 1g | Sugar: 22g | Vitamin A: 598IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg

Chocolate Tres Leches Cake (3 Milks)

This is the kind of dessert you make when you want something impressive but still easy to pull off. Chocolate tres leches cake bakes up as a simple chocolate sheet cake, then gets transformed with a sweet milk soak and a soft chocolate whipped topping that turns every slice into something special.

Chocolate Tres Leches cake in 9x13 baking pan.

Why You'll Love This Recipe

  • Deep chocolate flavor thanks to bloomed cocoa powder
  • Soaked with a sweet chocolate milk mixture for extra richness
  • Soft, tender cake that holds up beautifully to the milks
  • Easy to make ahead and serve chilled
  • Perfect for gatherings, potlucks, and celebrations
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (With Notes)

Labeled ingredients to make chocolate tres leches cake.

Cake

  • Unsweetened cocoa powder - Bloomed with boiling water to deepen the chocolate flavor
  • Boiling water - Activates the cocoa for a richer taste
  • All-purpose flour - Spoon and level for best results
  • Baking powder & baking soda - Helps the cake rise evenly
  • Salt - Balances the sweetness
  • Oil - Keeps the cake moist
  • Granulated sugar - Sweetens and helps create a tender crumb
  • Eggs - Room temperature works best
  • Vanilla extract - Adds warmth to the chocolate flavor
  • Buttermilk - Keeps the cake soft and tender

Milk Mixture

  • Evaporated milk - Adds creaminess without heaviness
  • Sweetened condensed milk - Sweet and rich
  • Chocolate milk - Brings the chocolate flavor into every bite

Chocolate Whipped Cream

  • Heavy whipping cream - Cold for best whipping
  • Powdered sugar - Lightly sweetens
  • Unsweetened cocoa powder - Chocolate flavor without extra sweetness
  • Vanilla extract - Rounds everything out

Instructions

Make the Cake

Preheat your oven to 350°F. In a small heat-safe bowl, whisk together the cocoa powder and boiling water until smooth. Set it aside to bloom.

Cocoa and hot water mixed together in mixing bowl.

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

Flour, baking soda, baking powder, and salt in a mixing bowl.

In a large bowl, use an electric mixer to beat the oil and sugar until fluffy.

Oil and sugar in mixing bowl.

Add the eggs and vanilla and mix just until incorporated. Pour in the bloomed cocoa mixture and mix again.

Cocoa powder in mixing bowl with other ingredients.

Add the dry ingredients and begin mixing.

Dry ingredients added to wet ingredients.

Once the batter thickens, pour in the buttermilk and mix until smooth. The batter should be thick but pourable.

Buttermilk added to dry mixture and chocolate mixture.

Pour the batter into an ungreased 9×13 baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Chocolate tres leches cake batter in 9x13 baking dish.

Once cooled, use a fork to poke holes all over the cake.

Baked chocolate tres leches cake in 9x13 baking dish.

Add the Milks

Whisk together the evaporated milk, sweetened condensed milk, and chocolate milk.

Slowly pour the mixture evenly over the cake.

Chocolate milk, evaporated milk, sweetened condensed milk poured over the top of chocolate cake.

Cover and refrigerate for at least 2 hours, or until the cake has absorbed the milk mixture.

Make the Chocolate Whipped Cream

In a large bowl, beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form. Spread evenly over the chilled cake.

Chocolate Whipped Cream Frosting in mixing bowl.

Dust with extra cocoa powder if desired and serve cold.

Frosted chocolate tres cake in baking pan.

Tips & Notes

  • Blooming the cocoa powder makes a noticeable difference in chocolate flavor, so don't skip that step
  • Do not grease the pan. The cake needs to cling to the sides to absorb the milk properly
  • For homemade chocolate milk, mix whole milk with chocolate syrup to taste
  • Mini chocolate chips or chocolate shavings make a great optional topping
A slice of chocolate tres leches on a spatula above full cake.

FAQs

Do I have to use chocolate milk?

Chocolate milk adds extra flavor, but you can make your own with milk and chocolate syrup if needed.

Can I make this ahead of time?

Yes. This cake is even better after chilling for several hours, making it perfect for make-ahead desserts.

Why does tres leches cake need to be chilled?

Chilling allows the milk mixture to fully soak into the cake and helps the whipped topping set.

Storage & Freezing

Refrigerator:
Cover and store in the fridge for up to 3 days.

Freezer:
For best results, freeze the cake before adding the milk mixture and whipped cream. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight, then add the milks and topping before serving.

A slice of chocolate tres leches cake on a plate, with a fork that has a bite of cake on it.

Serving Suggestions

  • Serve straight from the fridge for the best texture
  • Add fresh berries for a little contrast
  • Pair with coffee or espresso for a perfect dessert moment

Other Delicious Milky Cake Recipes

Recipe

A slice of chocolate Tres Leches cake on a plate, with a fork holding a bite.
Print Pin
5 from 1 vote

Chocolate Tres Leches Cake (3 Milks)

A rich chocolate cake soaked in a sweet chocolate milk mixture and topped with fluffy chocolate whipped cream, served chilled for an easy make-ahead dessert.
Course Dessert
Cuisine American, Mexican
Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 12 slices
Calories 589kcal
Author Jessica Burgess

Ingredients

Cake:

  • ¾ cup unsweetened cocoa powder
  • 1 cup boiling water
  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup oil
  • 1 ⅔ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk

Milks:

  • 12 ounce can evaporated milk
  • 14 ounce can condensed milk
  • 1 cup chocolate milk

Chocolate Whipped Cream:

  • 1 ½ cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract

Instructions

For the Cake:

  • Preheat oven to 350°F. In a small, heat-proof bowl, whisk together the cocoa powder and boiling water until combined. Set aside to let the cocoa powder bloom.
  • In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set the bowl aside.
  • Use an electric mixer to mix the oil in sugar in a large bowl until fluffy. Add the eggs and vanilla extract and mix until the eggs are just incorporated. Mix in the cocoa and water mixture, then pour in the dry ingredients and continue mixing.
  • When the batter starts to get thick, pour in the buttermilk and mix until the batter is smooth. It should be thick and liquid.
  • Pour the batter into a non-greased, 9×13 baking dish or pan and bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
  • Once the cake has cooled, use a fork to prick holes all around the cake.

Milks:

  • Whisk the evaporated milk, condensed milk, and chocolate milk in a large bowl until combined. Pour the mixture over the cake, then cover with plastic wrap. Store in the refrigerator for at least 2 hours or until the milk mixture has been absorbed into the cake completely.

Chocolate Whipped Cream:

  • Beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract in a large bowl until stiff peaks form. Spoon the whipped cream over the cake, and spread it out evenly.
  • Dust the cake with extra cocoa powder, if desired, and serve chilled. Keep in the refrigerator for up to 3 days.

Video

Notes

Note: During testing this cake has baked well in one oven for 30 minutes, and another oven up to 40 minutes. After 30 minutes, check the center of the cake with a toothpick and if it comes out clean, it’s done. 

Nutrition

Serving: 1slice | Calories: 589kcal | Carbohydrates: 77g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 351mg | Potassium: 434mg | Fiber: 3g | Sugar: 58g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 2mg

Supper Cake

This Supper Cake is light, buttery, and kissed with cinnamon, and it's the kind of dessert our grandmothers made without fuss and always kept in their recipe boxes for a reason.

It’s one of those old-fashioned cake recipes seen at potlucks for years.

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

It comes together in minutes, bakes up beautifully, and fills your kitchen with the sweetest, coziest aroma. If you're looking for a dependable "any night of the week" dessert, this one is ready to become a keeper.

If you’re looking for a cake recipe that is vintage yet great for serving a crowd, this Crack Cake recipe is always a hit, and this burnt sugar cake bakes up into a nice 9 x 13-sized cake.

Why You'll Love This Recipe

  • A quick, simple dessert that doesn't require fancy tools
  • Light and tender texture that won't leave you feeling overly full
  • Warm cinnamon flavor that feels nostalgic and comforting
  • Perfect for company or weeknights
  • Easy to customize with nuts or spice blends
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

Ingredients for supper cake recipe.
  • All-purpose flour - Provides the right structure for a soft crumb
  • Ground cinnamon - Divided between the batter and the finishing sprinkle
  • Baking powder - Helps the cake rise and stay fluffy
  • Salt - Balances the sweetness
  • Salted butter - Used in the batter and melted on top
  • Granulated sugar – Adds sweetness
  • Large eggs - Add richness
  • Vanilla extract - Adds warm flavor
  • Whole milk - Creates a smooth batter
  • Powdered sugar - Optional but lovely for presentation

Instructions

  • Prepare your pan. Preheat the oven to 375°F and spray a 9-inch round cake pan with nonstick spray.
  • Mix the dry ingredients. Whisk together the flour, baking powder, ½ tablespoon of cinnamon, and salt in a large bowl.
Dry ingredients in mixing bowl.
  • Cream the butter and sugar. In another bowl, beat 4 tablespoons of softened butter with the sugar until fluffy.
Butter and sugar in mixing bowl.
  • Add the wet ingredients. Mix in the eggs and vanilla, then pour in the milk until the mixture is smooth.
Milk and vanilla added to wet mixture.
  • Combine the wet and dry. Add the dry mixture to the wet one and stir until combined.
Wet ingredients and dry ingredients combined in mixing bowl.
  • Bake. Pour the batter into the prepared pan and bake for about 20-22 minutes or until a toothpick comes out clean.
Cake batter in round cake pan.
  • Finish and serve. Flip the cake onto a serving plate while it's still warm. Spread the remaining 4 tablespoons of butter on top, then sift powdered sugar and the remaining cinnamon (or if that’s too much, sprinkle on only 1 teaspoon) over the surface. Serve warm or at room temperature.
Supper cake in a round cake pan.

Tips & Notes

If you don't have cooking spray, butter the pan and lightly dust it with flour.
This makes a wonderful base recipe for experimenting with different add-ins.
Warm slices pair beautifully with vanilla ice cream.

A slice of supper cake on a plate with a fork taking a bite off of the end.

FAQs

What does a supper cake taste like?

It's lightly spiced, buttery, tender, and just sweet enough. It's the kind of cake that shows up at Sunday supper but is simple enough for a weeknight treat.

Can I freeze it?

Yes. Wrap the cake in plastic wrap and freeze it for up to two months. Thaw when ready and finish with cinnamon and powdered sugar before serving.

What variations can I try for supper cake?

Chopped walnuts or sliced almonds add texture.
Pumpkin pie spice creates a deeper warm spice flavor.
Caramel sauce drizzled on warm slices is always a win.

Storage & Freezing

Leftover cake keeps well on the counter for a day or two. Store in an airtight container in the refrigerator for up to a week. If you prefer to freeze it, wrap the cake tightly, then freeze for up to 2 months.

Serving Suggestions

Serve this cozy old-fashioned dessert recipe after Sunday supper, alongside coffee or tea, or warmed slightly with a scoop of ice cream. A light dusting of cinnamon sugar also makes a beautiful finishing touch.

More Vintage Recipes

Recipe

A slice of supper cake, being removed from rest of cake.
Print Pin
Be the first to rate!

Supper Cake

Supper cake is a light, buttery cinnamon cake that's simple to make and perfect for ending any meal on a cozy note.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Calories 318kcal
Author Jessica Burgess

Ingredients

  • 1 cup all-purpose flour
  • 1 Tablespoon ground cinnamon divided
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 Tablespoons salted butter softened and divided
  • ¾ cup granulated sugar
  • 2 large eggs room temp
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 cup powdered sugar

Instructions

  • Prepare your pan. Preheat your oven to 375°F and spray a 9-inch round cake pan with nonstick cooking spray.
  • Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, ½ Tablespoon cinnamon, and salt.
  • Cream your butter and sugar. In a separate large bowl, use an electric hand mixer to beat together 4 Tablespoons (½ stick) butter and sugar until fluffy.
  • Add your wet ingredients. Beat in the eggs and vanilla before adding the milk.
  • Combine the wet and dry. Add the dry ingredients to the wet and mix until well incorporated.
  • Bake. Pour the batter into the pan and bake uncovered for 20-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Flip, garnish, and serve. Use a serving plate or cake stand to flip the cake out of the pan. While the cake is still warm, spread 4 Tablespoons of butter over the top. Sift powder sugar over the cake and sprinkle with the remaining cinnamon. *See notes. Serve room temperature or slightly warm.

Video

Notes

  • Bake Time: Some have found that baking this cake for 30 minutes is ideal. However I find it’s too dry when it bakes that long. Baking for 21 minutes in my oven is perfect.
  • Cinnamon Topping: You may not need the remaining ½ tablespoon of cinnamon to sprinkle on top. I’ll usually just sprinkle on 1 teaspoon but it’s your preference.

Nutrition

Serving: 1slice | Calories: 318kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 265mg | Potassium: 65mg | Fiber: 1g | Sugar: 34g | Vitamin A: 437IU | Vitamin C: 0.04mg | Calcium: 85mg | Iron: 1mg

Black Forest Poke Cake

If you grew up loving Black Forest Cake with rich chocolate layers, sweet cherries, and fluffy whipped cream, then you are going to adore this easy poke cake version.

If poke cakes are your kind of dessert, this red velvet poke cake deserves a spot on the list too.

A slice of black forest poke cake on a spatula, resting above rest of cake.

It keeps all of that classic nostalgic flavor but transforms it into a simple 9 x 13 dessert that comes together with very little effort. It is chilled, creamy, and perfect for serving after dinner or bringing to a get-together.

This recipe is one of my go-to desserts for a potluck, especially when you need something dependable.

Why You Will Love This Recipe

  • It starts with a boxed cake mix but tastes like it came from a bakery. Like this better than anything cake, which also uses a boxed chocolate cake mix.
  • Chilled and creamy for a refreshing treat.
  • Every bite has chocolate fudge, cherry filling, and whipped cream.
  • Optional Kirsch adds a traditional Black Forest touch.
  • Easy for beginners yet impressive for guests.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients With Notes

Labeled ingredients for black forest poke cake.
  • Chocolate cake mix – Use your favorite brand for the richest flavor.
  • Whole milk – This creates a richer cake than water.
  • Oil – Canola or vegetable oil both work well.
  • Eggs – These help give the cake structure and moisture.
  • Kirsch, optional – Adds authentic cherry aroma.
  • Fudge topping – Pipes easily at room temperature.
  • Cherry pie filling – The classic sweet and tart layer.
  • Heavy whipping cream powdered sugar and vanilla – Whipped together for homemade whipped topping.

Instructions

  • Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
  • Combine the cake mix, milk, oil, and eggs in a large bowl. Mix until the batter is smooth.
Cake mix, oil and egg in mixing bowl.
  • Pour the batter into your baking dish and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Cake batter in baking pan.
  • Use the end of a wooden spoon to poke holes across the cooled cake.
  • Brush Kirsch over the top if you choose to use it.
  • Pipe fudge sauce into each hole until filled.
Baked chocolate cake with holes poked in the top.
  • Spread the cherry pie filling evenly over the cake.
Cherry pie filling poured over the top of a baked chocolate cake.
  • Whip the heavy cream powdered sugar and vanilla until stiff peaks form then spread it over the cherry layer.
Homemade whipped cream in glass mixing bowl.
  • Cover the cake and refrigerate for at least 2 hours.
Homemade whipped cream spread on top of black forest poke cake.
  • Add chocolate shavings or maraschino cherries before serving if you like.
Black Forest Poke Cake topped with cherries, and chocolate shavings.

Tips and Notes

• Room temperature fudge works perfectly for piping.
• Cool Whip can replace the homemade whipped cream for convenience.
• This cake is best served chilled.

FAQs

Can I skip the Kirsch?

Yes. The cake is delicious without it but the Kirsch adds authentic Black Forest flavor.

Can I use water instead of milk?

Yes but milk creates a richer texture.

Can I change the topping?

You can. Extra whipped cream chocolate drizzle or shaved chocolate all work nicely.

A slice of Black forest poke cake on a plate.

Storage and Freezing

  • Refrigerator – Store the finished cake for up to three days.
  • Freezer – Freeze the baked cake layer only before adding toppings. Wrap it well and store for up to three months then thaw overnight before assembling.

Serving Suggestions

This cake is wonderful for potlucks family gatherings, holidays, summer cookouts, and birthdays. Serve it chilled for the best texture and flavor.

More Vintage Recipes

  • Old Fashioned Desserts Everyone Knows and Loves features cake recipes that have been passed down for generations, yet still show up at gatherings today.
  • Blueberry Dump Cake is an easy dessert featuring layers of blueberry filling, cake mix, and butter, then baked until golden and bubbly. 
  • Cherry Dump Cake uses a few simple ingredients, and bakes into a warm, buttery cake with a sweet and slightly tart cherry filling.
  • This Dump Cake Recipe is an old-fashioned recipe that is known for its delicious simplicity and consistent results every time.

Recipe

A slice of black forest poke cake on a plate.
Print Pin
5 from 1 vote

Black Forest Poke Cake

This Black Forest Poke Cake is a rich and creamy chocolate dessert filled with fudge and cherries and topped with homemade whipped cream for the perfect chilled treat.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 slices
Calories 574kcal
Author Jessica Burgess

Ingredients

  • 1 box chocolate cake mix 13.25-ounce
  • 1 cup whole milk
  • ½ cup oil
  • 3 large eggs
  • ¼ cup Kirsch optional
  • 1 cup fudge topping
  • 20 ounce can cherry pie filling
  • 2 cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray and set aside.
  • In a large mixing bowl, combine the chocolate cake mix, milk, oil, and eggs, and use an electric mixer to mix everything together until the cake batter is smooth.
  • Pour the batter into the greased baking dish, and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
  • Once the cake has cooled, use the end of a wooden spoon to poke holes about 1 inch apart around the cake. Brush the Kirsch over the top of the cake, optional.
  • Fill a piping bag with the fudge topping and pipe it into each hole until full, then spread the cherry pie filling on top.
  • In a medium or large mixing bowl, use an electric mixer to mix the heavy whipping cream, powdered sugar, and vanilla extract until stiff. Carefully spread the whipped cream over the cherry pie filling.
  • Cover the cake with plastic wrap and chill for 2 hours. Top with chocolate shavings or maraschino cherries, if desired, and serve chilled.

Video

Notes

Room temperature fudge works perfectly for piping.
Cool Whip can replace the homemade whipped cream for convenience.
This cake is best served chilled.

Nutrition

Serving: 1slice | Calories: 574kcal | Carbohydrates: 63g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 427mg | Potassium: 324mg | Fiber: 2g | Sugar: 30g | Vitamin A: 774IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 2mg

Mom’s Snickerdoodle Cookies

Some recipes just feel like home, and these snickerdoodles will always remind me of my mom's kitchen. Her handwritten recipe card is one I've seen for years, and even though she’s made a couple of tiny updates, like swapping in butter for shortening and adding vanilla, it has only gotten better.

Snickerdoodle cookies on a vintage plate.

These cookies bake up soft, cinnamon-coated, and full of that classic tang you can only get from a true old-fashioned snickerdoodle.

Whether you decide not to chill the dough (flatter cookie), to chill for a couple of hours, or even overnight (puffier cookie), they turn out beautifully every time.

Why You'll Love This Recipe

  • It’s a recipe that my mom has made for years, and she was kind of enough to let me share it with you all.
  • Soft, chewy centers with lightly crisp cinnamon-sugar edges
  • Simple pantry ingredients that come together quickly
  • Dough can chill for 2 hours or overnight – or opt out of chilling and still get a tasty but flatter cookie.
  • Makes about 30 cookies
  • Nostalgic flavor straight from a well-loved recipe card

Ingredients (with Notes)

Here's what goes into my mom's snickerdoodles, and why each ingredient matters:

Labeled ingredients for how to make snickerdoodle cookies.
  • Butter: Using butter gives these cookies a warm, rich flavor that shortening doesn't. It also helps them spread just slightly for that soft-in-the-center texture.
  • Sugar: Granulated sugar sweetens the dough and helps the outside caramelize lightly once rolled in cinnamon sugar.
  • Eggs: These bind the dough and keep the cookies soft as they bake.
  • Vanilla: My little addition! Vanilla adds warmth and rounds out the cinnamon flavor.
  • Flour: All-purpose flour gives the cookies structure.
  • Cream of Tartar: This is what sets a snickerdoodle apart from a regular sugar cookie. It adds that signature tang and helps create the soft, pillowy texture.
  • Baking Soda: Works with the cream of tartar to help the cookies puff up.
  • Salt: Just a little, to balance the sweetness.
  • Cinnamon Sugar Mixture: I use about ¼ cup total, and it coats the cookies perfectly. This gives them their iconic flavor and golden-speckled edges.

Instructions

Here's how the recipe comes together…

  • Cream the butter and sugar until it's light and fluffy.
  • Add the eggs and vanilla and mix until smooth.
Butter, sugar and eggs in mixing bowl.
  • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Flour, baking soda and salt in sifter over mixing bowl.
  • Add the dry ingredients to the wet mixture and stir until a soft dough forms.
Dry ingredients mixed in with wet in mixing bowl.
  • Roll the dough into balls the size of walnuts.
  • Roll each dough ball in the cinnamon-sugar mixture until completely coated.
Snickerdoodle cookie dough ball in cinnamon sugar mixture in bowl.
  • Place the coated dough balls on a tray or plate and chill for at least 2 hours. (Overnight works great too, I've done it both ways!) Actually, you can skip chilling the cookies altogether if you want but do know they’ll turn out flat. I’ve provided photos of both styles below so you can see the difference.
Snickerdoodle cookie dough balls in container.
  • When ready to bake, preheat the oven to 400°F.
  • Place dough balls on an ungreased cookie sheet, leaving space for spreading.
Snickerdoodle cookie dough balls on a baking sheet.
  • Bake 8-10 minutes, or until the edges are just barely golden and the centers look set. My mom and I find that 9 minutes and 30 seconds is the sweet spot.
  • Let cool on the tray for a minute before transferring to a cooling rack.

To Chill or Not to Chill

If you’re in a hurry or you prefer flatter snickerdoodles, you may choose to skip chilling the dough balls. However, if you want a puffier cookie, chilling is best. Here’s an example of not chilling (flatter cookie) and chilling the dough (fluffier cookie).

Two photos, showing a thin snickerdoodle and a puffier snickerdoodle, due to chilling.

In the image below, the cookie on top has been chilled for 2+ hours. The cookie on bottom was baked right after mixing, without chilling.

Two cookies on baking sheet, to show what chilling and not chilling results look like in snickerdoodles.

Tips & Notes

  • If the dough feels too sticky to roll, chill it for 20 minutes first.
  • Slight underbaking keeps them soft; they'll continue to firm up on the baking sheet.
  • Want bigger cookies? Roll larger balls and add an extra minute to the bake time.
Hand holding snickerdoole cookie that has a bite taken out of it.

FAQs

Can I freeze snickerdoodle cookie dough?

Yes! Roll in cinnamon sugar first, freeze on a tray, then store in a freezer bag. Bake from frozen, adding a minute or two.

Is cream of tartar necessary for snickerdoodles?

For a true snickerdoodle, yes. It's what gives them their iconic flavor.

Can I use margarine or shortening instead of butter?

You can. But butter gives the best flavor.

Storage & Freezing

Store in an airtight container for 4 days.
Freeze baked cookies for up to 3 months.
You can also freeze dough balls to bake later.

Serving Suggestions

Serve warm with milk or hot cocoa, or pack them in lunchboxes, cookie tins, or holiday trays. These are the cookies everyone reaches for first.

More Vintage Recipes To Try

  • Old Fashioned Desserts Everyone Knows and Loves features old-fashioned cake recipes that have been passed down for generations and still show up at gatherings today.
  • Blueberry Dump Cake is an easy dessert made by layering blueberry filling, cake mix, and butter, then baking until golden and bubbly. 
  • Cherry Dump Cake uses a few simple ingredients, and bakes into a warm, buttery cake with a sweet and slightly tart cherry filling.
  • This Dump Cake Recipe is an old-fashioned recipe that is known for its simplicity and consistent results every time.

Recipe

Stacked snickerdoodle cookies on a vintage plate.
Print Pin
Be the first to rate!

Mom’s Snickerdoodle Cookies

Soft cinnamon-sugar-coated snickerdoodles made from my mom's handwritten recipe that bake up tender in the center and lightly crisp on the edges.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Optional Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 30 cookies
Calories 140kcal
Author Jessica Burgess

Ingredients

  • 1 cup butter softened
  • 1 ½ cups white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cinnamon sugar mixture: ¼ cup sugar + 1 tablespoon cinnamon

Instructions

  • Cream 1 cup softened butter with 1 ½ cups sugar until the mixture is light and fluffy. Add 2 eggs and 1 teaspoon vanilla and mix again until everything is smooth.
    Butter, sugar and eggs in mixing bowl.
  • In a separate bowl, sift together 2 ¾ cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt.
    Flour, baking soda and salt in sifter over mixing bowl.
  • Add the dry mixture to the butter mixture and stir until a soft cookie dough forms.
    Dry ingredients mixed in with wet in mixing bowl.
  • In a small bowl, mix ¼ cup sugar with 1 tablespoon cinnamon to make the cinnamon sugar.
  • Roll the cookie dough into walnut-sized balls, then roll each ball in the cinnamon sugar until completely coated.
    Snickerdoodle cookie dough ball in cinnamon sugar mixture in bowl.
  • Place the coated dough balls on a plate or tray and chill for at least 2 hours. Overnight chilling also works perfectly. (Or, if you prefer a flatter cookie or don’t have a lot of time, you can skip chilling.)
    Snickerdoodle cookie dough balls in container.
  • When ready to bake, preheat the oven to 400°F.
  • Arrange the chilled dough balls on an ungreased baking sheet, leaving at least 2 inches of space for spreading.
    Snickerdoodle cookie dough balls on a baking sheet.
  • Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers look set. (We find 9 minutes and 30 seconds in the sweet spot.)
  • Allow the cookies to cool on the baking sheet for a minute, then move them to a wire rack to finish cooling.
    Snickerdoodles stacked on plate and cooling on wire rack.

Video

Notes

See the post for examples of a flatter cookie when the dough isn’t chilled. 
I’ve baked the cookies as well, and have frozen them, and they’re still delicious. Just remove from the freezer, and allow time to thaw.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 205IU | Calcium: 5mg | Iron: 1mg

Red Velvet Sheet Cake with Ermine Frosting

This red velvet sheet cake is an old-fashioned, vintage cake recipe that’s one of those easy, no-fuss desserts you can bake for birthdays, holidays, or any occasion. It's soft, velvety, beautifully red, and topped with the dreamiest ermine frosting.

Want these same flavors in a make-ahead version? Try this red velvet poke cake, soaked with sweetened condensed milk and topped with cream cheese frosting.

Ermine frosting is how they made it before cream cheese took over. More classic cakes that never went out of style here.

A slice of red velvet cake, topped with Ermine frosting on a plate.

Why You'll Love This Recipe

  • So moist and tender, thanks to buttermilk and oil
  • Ermine frosting is silky, whipped, and not overly sweet
  • Easy to make in one 9×13 pan
  • Perfect for parties, potlucks, and holidays
  • Even better, the next day

Ingredients (with Notes)

Labeled ingredients on counter to make red velvet sheet cake and ermine frosting.

For the Cake

  • All-purpose flour - Gives structure and softness.
  • Unsweetened cocoa powder - Adds that subtle red velvet flavor.
  • Baking soda - Helps the cake rise.
  • Kosher salt - Balances sweetness.
  • Granulated sugar - Adds sweetness and moisture.
  • Vegetable oil - Keeps the crumb super soft.
  • Large eggs - Room temperature blends best.
  • Pure vanilla extract - Enhances flavor.
  • White vinegar - Reacts with baking soda and boosts the red color.
  • Red food color - 1 ounce of red food coloring liquid, or if using gel, it’s more concentrated so start with 1 teaspoon and see if that gives you a vibrant red. My recipe tester used all of the 1-ounce Wilton red gel icing color and said it turned out great.
    I have used Great Value brand of the red gel tubes, and only used one (.67 ounce tube) and it worked great. It was a darker red but still great.

    Remember that mixing flour, milk, and cocoa in will dilute the color. Adding too much red can make the cake turn dark/black.
  • Buttermilk - Adds tang, richness, and moisture.

For the White Ermine Frosting

  • All-purpose flour - Thickens the cooked milk base.
  • Whole milk - Helps create that pudding-like mixture.
  • Unsalted butter - Softened so it whips up beautifully.
  • Granulated sugar - Sweetens without making the frosting heavy.
  • Vanilla - Adds classic flavor.

Tools & Supplies

  • Measuring cups and spoons
  • 9×13-inch baking pan
  • Cooking spray
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Rubber spatula
  • Saucepan
  • Cooling rack
  • Offset spatula

Instructions

  • Preheat the oven to 350°F and spray a 9×13-inch pan with cooking spray.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Dry ingredients in mixing bowl: flour, cocoa powder baking soda, and kosher salt.
  • In a large bowl, beat the sugar and oil until smooth, about 1 minute. Add the eggs one at a time, mixing fully between each.
Sugar, oil and eggs in mixing bowl.
  • Stir in the vanilla, vinegar, and red food coloring until evenly combined.
Vanilla and red food coloring in cake batter in mixing bowl.
  • Add half the flour mixture, mix lightly, then stir in the buttermilk. Add the remaining flour and mix just until combined. Avoid overmixing.
Dry, flour mixture added to red cake batter in mixing bowl.
Buttermilk added to cake batter in mixing bowl.
  • Pour into the prepared pan and spread evenly.
Red velvet cake batter in 9x13 baking dish.
  • Bake for 35-45 minutes, or until a toothpick comes out clean or with a few crumbs.
  • Cool completely in the pan for 1-2 hours.
Baked red velvet sheet cake in 9x13 baking pan.

How to Make Ermine Frosting

  • In a small saucepan, whisk together the flour and milk over medium heat. Cook, whisking constantly, until thickened to a pudding-like texture, 3-5 minutes.
Ermine white frosting in sauce pan to cook on stove.
  • Transfer to a bowl and let cool completely, 45-60 minutes.
  • In a large bowl, beat the softened butter and sugar for 2-3 minutes until fluffy. Add vanilla.
Vanilla, butter and sugar in mixing bowl for ermine frosting.
  • With the mixer running, add the cooled flour mixture one spoonful at a time.
  • Continue beating until smooth, silky, and whipped.
  • Spread onto the cooled cake. Slice and enjoy.
White ermine frosting piped on to red velvet cake.

Tips & Notes

  • A light-colored aluminum pan bakes this cake most evenly. I also baked in a dark metal pan at 325°F and baked it for 40 minutes.
  • The milk mixture should be thick like smooth pudding.
  • Let the milk mixture cool fully before adding it to the butter.
  • Ermine frosting should feel light, airy, and not overly sweet.
  • The cake actually tastes better the next day.
Red velvet cake topped with ermine frosting and cut in to servings.

FAQs

How do you store red velvet cake with ermine frosting?

Store the cake covered at room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 5 days. Let slices sit at room temp for about 20 minutes before serving.

Can I make this red velvet sheet cake ahead of time?

Yes. The cake can be baked a day in advance. Once cooled, keep it tightly covered. Frost the day of serving for the freshest texture. The assembled cake also keeps beautifully overnight.

Can I freeze this red velvet cake?

You can freeze the unfrosted cake. Wrap tightly and freeze for up to 2 months. Thaw at room temperature, then frost with ermine frosting. Ermine frosting doesn't freeze well on the cake, so freeze the cake only.

Why use ermine frosting instead of cream cheese frosting?

Ermine frosting is lighter, fluffier, and less sweet. It was actually the original frosting used for red velvet cake. If you want a whipped, silky texture without a heavy sugary finish, ermine is perfect.

More Vintage Recipes

Recipe

A slice of red velvet sheet cake topped with Ermine frosting, sitting on a plate.
Print Pin
Be the first to rate!

Red Velvet Sheet Cake with Ermine Frosting

A soft and tender red velvet sheet cake topped with silky and lightly sweet ermine frosting that is perfect for holidays, birthdays, or anytime you want a classic red velvet treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings 12 slices
Calories 642kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¾ cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon distilled white vinegar
  • 1 ounce container red food color See notes for food coloring liquid/gel differences.
  • 1 cup buttermilk room temperature

For the White Ermine Frosting:

  • 5 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup unsalted butter 2 sticks, 16 tablespoons – softened to room temperature
  • 1 ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat your oven to 350°F and spray a 9×13-inch baking pan with nonstick cooking spray.
  • In a medium mixing bowl, whisk together 2 ½ cups all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt until combined. Set aside.
    Dry ingredients in mixing bowl: flour, cocoa powder baking soda, and kosher salt.
  • In a large mixing bowl, beat 1 ¾ cups granulated sugar and 1 cup vegetable oil until smooth, about 1 minute. Mix in 3 large eggs, one at a time, until thoroughly combined.
    Sugar, oil and eggs in mixing bowl.
  • Stir in 1 tablespoon pure vanilla extract, 1 tablespoon white vinegar, and (1) 1-ounce container of red food coloring until the batter is a rich, even red.
    Vanilla and red food coloring in cake batter in mixing bowl.
  • Add half of the flour mixture to the batter, mixing just until mostly combined. Pour in 1 cup room temperature buttermilk and mix gently until incorporated. Add the remaining flour mixture and mix just until the batter is smooth, with no dry streaks remaining. Avoid overmixing the batter.
    Dry, flour mixture added to red cake batter in mixing bowl.
  • Pour the batter into your prepared 9×13 baking pan and spread it out evenly.
    Red velvet cake batter in 9x13 baking dish.
  • Bake for 35-45 minutes, or until a cake tester or toothpick inserted into the center comes out clean or with just a few soft crumbs.
    Baked red velvet sheet cake in 9x13 baking pan.
  • Set the pan on a wire rack and let the cake cool completely in the pan, about 1-2 hours.

For the Ermine Frosting Recipe

  • To make the ermine frosting, whisk 5 tablespoons of all-purpose flour and 1 cup whole milk in a small saucepan over medium heat. Whisk constantly while it cooks until the mixture thickens to a pudding-like consistency, about 3-5 minutes.
    Ermine white frosting in sauce pan to cook on stove.
  • Let the cooked flour and milk mixture cool completely at room temperature, about 45 minutes to 1 hour, until it feels cool to the touch. For quicker cooling, transfer to a shallow bowl and stir occasionally while it sits. Make sure the mixture is completely cool before using it, or the frosting will melt.
  • Once the flour and milk mixture has cooled completely, beat 1 cup (2 sticks) of softened unsalted butter and 1 ¼ cups of granulated sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Add 2 teaspoons pure vanilla extract, then gradually add the cooled milk mixture one spoonful at a time while beating continuously until thoroughly combined and smooth.
    Vanilla, butter and sugar in mixing bowl for ermine frosting.
  • Beat for 2-3 minutes until silky, smooth, and spreadable. The texture should appear whipped, creamy, and light.
    White ermine frosting piped on to red velvet cake.
  • Spread the frosting over the fully cooled red velvet sheet cake with an offset spatula, slice, and ENJOY!
    Red velvet cake topped with ermine frosting and cut in to servings.

Video

Notes

Red food color - 1 ounce of red food coloring liquid or if using gel, it’s more concentrated so start with 1 teaspoon of gel, and see if that gives you a vibrant red. My recipe tester used all of the 1 ounce Wilton red gel icing color and said it turned out great (as seen in images here on recipe).
I have used Great Value brand of the red gel tubes, and only used one (.67 ounce tube) and it worked great. It was a darker red but still great.
Remember that mixing flour, milk, and cocoa in will dilute the color. Adding too much red can make the cake turn dark/black.
Dark Metal Pan: I’ve also tested this cake in a dark, metal pan, and baked it at 325°F for 40 minutes.

Nutrition

Serving: 1slice | Calories: 642kcal | Carbohydrates: 75g | Protein: 6g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 236mg | Potassium: 125mg | Fiber: 1g | Sugar: 52g | Vitamin A: 599IU | Calcium: 65mg | Iron: 2mg

Peanut Butter Fudge with Condensed Milk

Peanut Butter Fudge with Condensed Milk: Using only 3 ingredients, this easy fudge recipe is an easy dessert for the holidays or any time of year!

Quick Overview: Cook this sweet treat on the stovetop or use the microwave, and then simply chill for a couple of hours, similar to how we make this cookie dough fudge!

stack of peanut butter fudge on white plate

Why You’ll Love This Recipe

  • This easy peanut butter fudge recipe only requires 3 ingredients, all of which you can keep on hand for a last-minute easy dessert!
  • This homemade fudge recipe is delicious any time of year but is the perfect holiday treat during the holiday season for a dessert table or charcuterie board, sitting next to this Biscoff fudge and this peanut brittle recipe!
  • If you’re a peanut butter lover, then you’ll adore this great recipe when that sweet tooth hits! Simply grab a small piece and you’ll be set!
[feast_advanced_jump_to]

Ingredients

Three ingredients, that’s it! That’s all that’s required! But feel free to add the sea salt flakes as well for a nice salty and sweet contrast!

ingredients for peanut butter fudge on table

See the full, printable recipe card toward the bottom of this post for full ingredients and instructions all in one place!

  • 14 ounces can of sweetened condensed milk
  • 11 ounces white chocolate (I’ve used 13 ounces as well in the past – if your package comes in 13 ounces, and it turns out great too. However, when I use white chocolate chips, the bags are usually in 11 ounces, and that works great too!)
  • ⅔ cup creamy peanut butter
  • sea salt flakes, optional

Instructions for This 3 Ingredient Fudge

In just a few simple steps, this old-fashioned peanut butter fudge is ready for the refrigerator to cool! You also have a choice of how to melt the ingredients; either by stove-top or with the microwave. See both instructions below!

  1. Grease or line with parchment paper or wax paper, an 8-inch square baking tin.  Set aside.

Stove-Top Method – Preferred Method

I’ve found that in recent years, white chocolate chips aren’t melting as well in the microwave, and I have better luck with the stovetop method.

If you prefer to melt the ingredients on the stovetop, here’s how to do that:

  1. Create a double boiler by placing a mixing bowl over a saucepan with simmering water, ensuring the bottom of the bowl doesn't come into contact with the water. 

    Add in the white chocolate first, melting the chips completely. Then, add the condensed milk, and peanut butter.  Stir (I prefer using a silicone spatula for easy stirring/scraping the sides of the bowl. Stir until melted, then remove from heat.

Microwave Method

If you’d like to melt the ingredients, making microwave peanut butter fudge, here’s how:

  1. Add the condensed milk, white chocolate, and peanut butter to a microwave-safe bowl.  Microwave in 30-second blocks, stirring each time, until the chocolate has melted.
ingredients in bowl for fudge
Put ingredients in bowl.
ingredients melted in bowl
Melted and mixed.
  1. Pour the fudge mixture into the square pan and spread evenly in the bottom of the pan. If desired, sprinkle with the sea salt flakes, and then place in the fridge to set for 2 hours.
Fudge batter in baking dish
Pour in baking pan.
fudge in baking dish
Spread evenly in pan.
  1. Once the fudge has set, slice with a sharp knife and enjoy!
hardened fudge on counter
Hardened fudge.
fudge sliced in to squares
Slice into tiny pieces.
sliced peanut butter fudge on table

Substitutions

  • We used creamy peanut butter for a creamy texture but you can use crunchy peanut butter if you prefer!
  • This creamy peanut butter fudge is best made with a good quality eating chocolate, but white cooking chocolate (such as white chocolate chips) can also be used.

Variations

  • For something different, the creamy fudge could be sprinkled with chopped peanuts before placing in the fridge.
  • Crushed Oreos would also be delicious mixed in, like in my Oreo fudge recipe.
  • You can also add a splash of vanilla extract if you prefer but it’s not necessary!
plate of peanut butter fudge pieces on plate

Storage

If you have leftover fudge, you can store it in an airtight container, a plastic zip top bag or cover with plastic wrap or aluminum foil, and store in the refrigerator for up to 1 week. Then, simply grab a small bite for a delicious treat when you’re ready.

Recipe FAQs

How do you make condensed milk fudge set?

Simply chill in the refrigerator for at least 2 hours.

Why is my condensed milk fudge grainy?

If you have grainy fudge, this could be because the ingredients were not mixed well before chilling or because the chocolate seized. This can happen from overcooking or if water somehow got in to the mixture.

Can you freeze peanut butter fudge?

Yes! Freeze in an airtight container or plastic, sealable bag for up to 2 months.

More Recipes You’ll Love

If you love simple no-bake dessert recipes like this delicious fudge, then you’ll also love our no bake cookies, no bake peanut butter pie, and these no bake peanut butter chocolate bars. Or, if you love baking with condensed milk, this brownie recipe with condensed milk is a great option.

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

Recipe

squares of peanut butter fudge on white plate
Print Pin
5 from 26 votes

Peanut Butter Fudge with Condensed Milk

Peanut Butter Fudge with Condensed Milk: Using only 3 ingredients, this easy fudge recipe is an easy dessert for the holidays or any time of year!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 2 hours
Total Time 2 hours 15 minutes
Servings 36 pieces
Calories 119kcal
Author Jessica Burgess

Ingredients

  • 14 ounces can of sweetened condensed milk
  • 11 ounces white chocolate chips
  • ⅔ cup peanut butter
  • sea salt flakes optional

Instructions

  • Grease or line with parchment paper an 8 inch square baking tin.  Set aside.

Stove Top Method – Preferred

  • I've found this this method works best for me, since white chocolate chips haven't been melting well in the microwave for the last few years.
    Stove-Top Method: place a mixing bowl over a saucepan with simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water.  Add the white chocolate chips and stir constantly (using a silicone spatula works best) until almost all of the chocolate has just melted. Add the condensed milk and peanut butter.  Mix in, and then remove from heat. DO NOT overcook.

Microwave Method

  • Add the condensed milk, white chocolate and peanut butter to a microwave safe bowl.  Microwave in 30 second blocks, stirring each time, until the chocolate has melted.

Chill

  • Pour the melted mixture into the prepared pan. If desired, sprinkle with the sea salt flakes, and then place in the fridge to set for 2 hours.
  • Once the fudge has set, slice with a sharp knife and enjoy!

Video

Notes

The original recipe called for 13 ounces of white chocolate but I’ve found that I prefer using white chocolate chips and those come in 11 ounce bags, so using just one bag of chips works great. 

Nutrition

Serving: 1piece | Calories: 119kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 44mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 0.1mg

Grandma’s Christmas Cookies

My grandma’s Christmas cookies were my absolute favorite thing she made. Now, her egg custard was a close second but there was something about only being able to get these cookies one day of the year.

Cookies made with cherries, dates and walnuts, stacked on a vintage plate.

These cookies are the kind you tuck into holiday tins for friends, enjoy with afternoon coffee, or sneak warm off the cooling rack when no one's looking.

Why You'll Love This Recipe

  • Classic, nostalgic flavor that tastes like Christmas at Grandma's
  • A soft and slightly chewy cookie with pops of cherry and nutty crunch
  • Easy to mix by hand and perfect for holiday gifting
  • Freezer friendly and great for cookie exchanges

Ingredients (with Notes)

  • All-purpose flour - Gives the cookies structure and keeps them soft.
  • White granulated sugar - Sweetens and helps them bake up lightly golden.
  • Baking powder & baking soda - Helps the cookies rise and stay tender.
  • Salt - Balances the sweetness.
  • Shortening - Creates that classic, soft old-fashioned texture.
  • Eggs - Helps bind the dough.
  • Milk - A small amount adds moisture and helps everything come together.
  • Vanilla extract - Adds warmth and depth.
  • Maraschino cherries - Drained and chopped to keep the dough from turning pink while adding sweet, festive bites.
  • Walnuts - Adds crunch and nuttiness.
  • Pitted dates - Chopped for chewy sweetness in every bite.

Instructions

Preheat your oven to 350°F and line your cookie sheets with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the shortening and work it into the dry ingredients using a fork or clean hands until the mixture resembles soft crumbs. Set aside.

Flour, salt, baking powder and soda and shortening in mixing bowl.

In a small bowl, whisk together the eggs, milk, and vanilla.

Eggs, milk, and vanilla in mixing bowl.

Pour the wet mixture into the dry ingredients and stir with a spoon until a thick dough forms.

Cookie dough mixed in mixing bowl.

Stir in the walnuts and chopped dates.

Walnuts and chopped dates in mixing bowl with cookie dough.

Place the drained cherries on a paper towel to remove extra moisture, then chop them into small pieces. Add the cherries to the dough and gently fold them in so the color doesn't smear.

Chopped, drained cherries in cookie dough.

Use a tablespoon of dough or a cookie scoop to form balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.

Cookie dough balls on cookie sheet.

Bake for 9 to 11 minutes or until the bottoms begin to turn golden. (You can see how the cookie below is showing a little golden around the edges. This is perfect.)

Let the cookies rest on the baking sheet for one minute before transferring them to a cooling rack.

Baked Grandma's Christmas cookies on baking sheet.

Tips & Notes

  • Make sure the cherries are well drained to keep the dough from turning pink.
  • Shortening keeps the texture soft and tender, just like Grandma made them.
  • A cookie scoop helps keep the cookies the same size for even baking.

FAQs

Can I use butter instead of shortening?

It will change the texture slightly and make the cookies spread a bit more, but it will still work. Grandma used Crisco, so I use Crisco.

Can I leave out the nuts?

Yes. The cookies will still bake beautifully without walnuts.

Can these be frozen?

Absolutely. Freeze baked cookies or freeze the dough in scoops to bake later.

Cherry, dates, walnuts cookies on vintage plate.

Storage & Freezing

Store the cookies in an airtight container at room temperature for 3 to 5 days. To freeze, place cooled cookies in a freezer bag or airtight container for up to 3 months. Thaw at room temperature when ready to enjoy.

Serving Suggestions

These make wonderful additions to Christmas cookie trays and holiday dessert buffets. Enjoy them with a mug of coffee, hot cocoa, or spiced tea. They're also perfect for gifting in a festive tin lined with parchment paper.

Hand holding Christmas cookie.

More Christmas Recipes

If you need more Christmas recipes, I have so many fun cakes, pies, side dishes, and enough cookies to celebrate “12 Days of Cookies.” Here are recent Christmas recipes you’ll love…

Recipe

Cookies with cherries, dates and walnuts, stacked on vintage plate.
Print Pin
Be the first to rate!

Grandma’s Christmas Cookies

My grandma's christmas cookies were made using dates, maraschino cherries and walnuts! Beautiful for Christmas and easy enough for a big cookie platter.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 30 cookies
Calories 160kcal
Author Jessica Burgess

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup white granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup shortening I used Crisco
  • 2 eggs
  • 2 tablespoons milk I used whole but 2% will work.
  • 1 teaspoon vanilla extract
  • ½ cup maraschino cherries drained & stems removed, then chopped
  • 1 cup walnuts chopped
  • 1 cup pitted dates chopped

Instructions

  • Preheat oven to 350°F and line cookie sheets with parchment paper.
  • In a large mixing bowl, add 2 ½ cups all-purpose flour, 1 cup white granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix together to combine.
  • Add ¾ cup shortening to the dry mixture. Use a fork or clean hands to work it into the mixture until it looks crumbly. Set aside.
    Flour, salt, baking powder and soda and shortening in mixing bowl.
  • In a small mixing bowl, whisk together 2 eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until a thick dough forms.
    Eggs, milk, and vanilla in mixing bowl.
  • Stir in 1 cup chopped walnuts and 1 cup chopped, pitted dates.
    Walnuts and chopped dates in mixing bowl with cookie dough.
  • Place ½ cup maraschino cherries (stems removed and drained) on a paper towel to remove excess moisture, then chop them into small pieces. Gently fold the chopped cherries into the dough, being careful not to smear the color.
    Chopped, drained cherries in cookie dough.
  • Use a cookie scoop or tablespoon to scoop out about 1 tablespoon of dough per cookie. Place dough balls on the prepared baking sheet, leaving about 2 inches between each one.
    Cookie dough balls on cookie sheet.
  • Bake for 9 to 11 minutes, or until the bottoms of the cookies begin to turn golden. Let them rest on the baking sheet for one minute before transferring them to a cooling rack.
    Baked Grandma's cookies on cookie sheet.
  • Store in an airtight container for 3 to 5 days.
    Cherry, dates, walnuts cookies on vintage plate.

Video

Notes

Stirring and mixing with a spoon, rather than a hand mixer, gives these cookies my preferred texture. 

Nutrition

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 77mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

Chocolate Chip Cookie Pie

This Chocolate Chip Cookie Pie feels a little old-fashioned yet it’s completely easy to pull together. It bakes up with a golden, crisp top and a gooey, fudgy center that tastes just like a warm chocolate chip cookie tucked inside a buttery pie crust. If you grew up loving those church cookbook "Toll House pies," this will take you right back.

For a batch of individual cookies with soft, fluffy centers and crisp edges, try Grandma Ann's chocolate chip cookies.

A cake spatula holding a piece of cookie pie above the rest of the pie in the pie plate.

It comes together in one bowl, uses simple pantry ingredients, and is the kind of dessert everyone is excited about when it comes to the table. Serve it warm with a scoop of vanilla ice cream, and you've got a crowd favorite every single time. Or, for all your favorite chocolate chip flavors and then some, this chocolate chip cake is another great alternative. It's topped with a fluffy brown sugar buttercream and finished with a rich chocolate fudge drizzle. Yum!

Why You'll Love This Recipe

  • Tastes like a soft, gooey chocolate chip cookie baked inside a pie crust.
  • Uses simple ingredients you probably already have.
  • Comes together in about 15 minutes before baking.
  • Perfect for holidays, potlucks, and Sunday suppers.
  • Easy to customize with nuts or different chocolate chips.

Ingredients (with Notes)

Labeled ingredients on counter to make chocolate chip cookie pie.
  • Store-bought pie crust - Any brand works. The brand used here was the Bake House Creations crust from Aldi.
  • Salted butter - Melted butter gives the filling its fudgy, cookie-like texture.
  • Granulated sugar - Adds sweetness and helps create that lightly crisp top.
  • Brown sugar - Use light or dark. Dark brown adds a deeper molasses flavor.
  • Egg + yolk - Creates a rich filling. You can use two whole eggs for a firmer texture.
  • Vanilla extract - The classic flavor that makes cookie desserts taste nostalgic.
  • All-purpose flour - Just enough to thicken the batter without making it cakey.
  • Salt - Balances the sweetness.
  • Semisweet chocolate chips - The perfect sweetness level for this already sweet pie.
  • Walnuts (optional) - Add crunch and a slight bitterness that cuts the sweetness. Pecans or almonds also work.

Instructions

  • Preheat your oven to 325°F. Line a 9-inch pie tin with your pie crust.
  • In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar until creamy.
Butter, and sugars in clear mixing bowl.
  • Add the egg, egg yolk, and vanilla. Whisk until smooth.
Eggs added to mixing bowl with sugars and butter.
  • Mix in the flour and salt just until combined.
Flour added to butter and sugar mixture in mixing bowl.
  • Fold in the chocolate chips and walnuts if using.
Chocolate chips and nuts added to pie mixture in mixing bowl.
  • Spread the batter evenly into the pie crust.
Chocolate chip cookie pie batter in pie crust.
  • Bake for 45 to 50 minutes. The top should be golden brown, and a knife inserted halfway between the edge and the center should come out mostly clean.
  • Cool for at least 30 minutes before slicing. Serve warm with ice cream or whipped cream.
Baked chocolate chips pie in pie pan.

Tips & Notes

  • Use melted butter. This is the key to that soft, gooey interior.
  • Don't overmix. Once the flour goes in, stir gently so the pie stays tender.
  • Check doneness carefully. Insert the knife near the edge, not the center. You want moist crumbs, not a dry filling.
  • Let it cool slightly. The pie needs a little time to set so slices hold their shape.
  • Nut-free option. Leave out the walnuts for a smooth cookie-like bite.
  • Dress it up. Drizzle with caramel or warm hot fudge for an extra indulgent touch.
A slice of chocolate chip cookie pie sitting on a plate with a fork.

FAQs

Can I use a deep-dish pie crust?

A standard 9-inch pie tin works best. A deep-dish crust will leave extra empty space.

Can I use unsalted butter instead of salted in this cookie pie?

Yes. Add an extra small pinch of salt.

Can I use milk chocolate or white chocolate chips instead of semi-sweet?

Absolutely. Just keep in mind that milk chocolate or white chocolate will make the pie even sweeter.

What can I use instead of walnuts in chocolate chip pie?

Pecan, almonds, or no nuts at all.

A slice of chocolate chip cookie pie on plate that's topped with hot fudge sauce.

Storage & Freezing

Store leftover cookie pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave or oven until warmed through.

For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Serving Suggestions

Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel or chocolate sauce. It's also delicious plain, especially if you love gooey chocolate chip cookies.

If you love vintage recipes, you’ll also love these vintage recipes…

Recipe

A slice of chocolate chip cookie pie on a plate with a fork.
Print Pin
5 from 1 vote

Chocolate Chip Cookie Pie

This easy Chocolate Chip Cookie Pie tastes like an old-fashioned, gooey chocolate chip cookie baked into a buttery pie crust.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 528kcal
Author Jessica Burgess

Ingredients

  • 1 store bought pie crust
  • ½ cup salted butter, melted 1 stick, 8 tablespoons
  • ½ cup granulated white sugar 100 grams
  • ¼ cup brown sugar 50 grams, packed
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour 62 grams, spooned and leveled
  • ½ teaspoon salt
  • 1 ¼ cups semisweet chocolate chips
  • ½ cup chopped walnuts optional

Instructions

  • Preheat the oven to 325°F. Line a 9 inch pie tin with pie dough.
  • In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar until creamy.
  • Add the egg and egg yolk and vanilla extract and whisk to combine.
  • Mix in the flour and salt until combined.
  • Fold in the chocolate chips and walnuts if using.
  • Spread the batter evenly into the pie crust.
  • Bake for 45-50 minutes or until the top is golden brown and a knife inserted halfway between the edge and center comes out clean.
  • Cool for at least 30 minutes before slicing. Serve warm with ice cream, whipped cream or my hot fudge sauce recipe.

Video

Notes

  • Use melted butter. This is the key to that soft, gooey interior.
  • Don't overmix. Once the flour goes in, stir gently so the pie stays tender.
  • Check doneness carefully. Insert the knife near the edge, not the center. You want moist crumbs, not a dry filling.
  • Let it cool slightly. The pie needs a little time to set so slices hold their shape.

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 51g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 338mg | Potassium: 244mg | Fiber: 3g | Sugar: 30g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg

Cranberry Cake with Butter Sauce

This Cranberry Cake with Butter Sauce is the kind of recipe you'd find at an old church potluck or tucked into a family recipe box.

Cranberries carry it straight from Thanksgiving through Christmas. It sits alongside our other fall and holiday desserts.

A slice of cranberry cake on plate with butter sauce pouring on the top.

Why You'll Love This Recipe

  • Tart cranberries and a rich butter sauce balance each other beautifully.
  • Bakes tall with a soft, dense crumb that stays moist for days.
  • Easy to make with simple pantry staples.
  • The butter sauce is the star of the show and comes together in minutes.
  • A perfect holiday dessert or wintertime treat.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

Ingredients on table that are labeled for cranberry cake with butter sauce.

For the Cranberry Cake

  • Unsalted butter: Gives the cake richness and structure.
  • Granulated sugar: Sweetens and helps create that luxurious, soft crumb.
  • Eggs: Bind the batter and help it rise.
  • Pure vanilla extract: Adds warmth and aroma.
  • Almond extract: Enhances the cranberry flavor without tasting like almonds.
  • All-purpose flour: Provides structure.
  • Baking powder: Helps the cake rise evenly.
  • Kosher salt: Balances the sweetness.
  • Whole milk: Keeps the cake tender and moist.
  • Fresh cranberries: The bright, tart bite that makes this cake special.

For the Butter Sauce

  • Unsalted butter: The base of the sauce.
  • Granulated sugar: Sweetens and thickens slightly as it simmers.
  • Heavy cream: Makes the sauce silky and smooth.
  • Pure vanilla extract: Adds flavor and warmth.
  • Pinch of kosher salt: Rounds out the sweetness.

Instructions

  • Preheat the oven to 350°F and spray a 9×13-inch cake pan with nonstick cooking spray.
  • In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes until pale, thick, and creamy.
Butter and sugar in mixing bowl.
  • Add the eggs one at a time, mixing briefly after each addition just until incorporated. Mix in the vanilla extract and almond extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
Dry ingredients in mixing bowl.
  • Add half of the dry mixture to the batter and mix just until combined. Pour in the milk, mix again, then add the remaining flour mixture and mix until everything comes together.
Dry mixture added in to the wet mixture in mixing bowl.
  • Add half of the cranberries and fold gently with a spatula. Add the remaining cranberries and fold again so they're evenly distributed.
Cranberries added to cake batter in mixing bowl.
  • Spread the batter into the prepared pan, building the sides slightly higher than the center. Smooth gently.
Cranberry cake batter in baking pan.
  • Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • While the cake bakes, make the butter sauce. Melt the butter in a small saucepan over medium heat. Whisk in the sugar and heavy cream, then let it come to a gentle simmer for 1 minute while stirring.
Butter sauce in sauce pan.
  • Remove from the heat. Stir in the vanilla extract and a pinch of salt. Set aside until serving.
  • Slice the cake, spoon warm butter sauce over each piece, and enjoy.
Baked cranberry cake in 9x13 baking pan.

Tips & Notes

  • A light-colored aluminum 9×13 pan gives the most even rise and a beautiful golden crumb.
  • For dark metal pans, bake at 325°F and begin checking early. When I baked in a dark metal, thin pan, it baked for 50 minutes until it was done.
  • For glass or ceramic dishes, bake at 340°F and expect a slightly longer bake time.
  • Fold the cranberries gently to avoid breaking them and tinting the batter.
  • Room-temperature dairy and eggs help the cake bake evenly.
  • The butter sauce should be smooth and pourable. If it thickens, warm it briefly until loosened.
A slice of cranberry cake on a plate, with butter sauce drizzled on top.

FAQs

How do I store my Cranberry Cake with Butter Sauce?

Store the cake (without sauce) covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
When ready to serve, let the cake come to room temperature. Rewarm the butter sauce in a saucepan over low heat or in the microwave in short bursts until smooth and pourable.

What can I use instead of almond extract in cake?

You can replace the almond extract with an equal amount of vanilla extract or use a splash of orange extract for a holiday twist.

Can the cake be made without the butter sauce?

It can, but the butter sauce is what makes this dessert memorable. The cake is lightly sweet on its own, so the sauce balances everything beautifully.

Serving Suggestions

This cake is wonderful warm, but it's also delicious at room temperature with a fresh drizzle of sauce. Serve it after a holiday dinner, bring it to a potluck, or slice it into squares for a cozy weekend breakfast. A little whipped cream or a scoop of vanilla ice cream makes it even more special.

Warm butter sauce poured over cake is a lost art. Here are more old-fashioned cakes for the holidays.

Recipe

A slice of cranberry cake with butter sauce being poured over the top.
Print Pin
Be the first to rate!

Cranberry Cake with Butter Sauce

A soft, tender cranberry cake filled with bright tart berries and topped with a warm, pourable butter sauce that makes every bite melt in your mouth.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices
Calories 607kcal
Author Jessica Burgess

Ingredients

For the Cranberry Cake:

  • 1 cup unsalted butter (2 sticks, 16 tablespoons) softened
  • 2 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk room temperature
  • 2 cups fresh cranberries rinsed and patted dry

For the Butter Sauce:

  • ½ cup unsalted butter 1 stick (8 tablespoons)
  • 1 cup granulated sugar
  • ¼ cup heavy cream
  • 1 tablespoon pure vanilla extract
  • Pinch of kosher salt

Instructions

  • Preheat the oven to 350°F, then spray a 9×13-inch cake pan with nonstick cooking spray.
  • In a large mixing bowl, use a hand or stand mixer to beat 1 cup (2 sticks) softened unsalted butter and 2 ½ cups granulated sugar on medium speed for 3-4 minutes, until the mixture looks pale, thick, and creamy.
  • Add 4 large eggs, one at a time, mixing for about 10 seconds after each, just until each one disappears into the batter. Mix in 1 tablespoon pure vanilla extract and 1 teaspoon almond extract until combined.
  • In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until combined.
  • Add half of the flour mixture to the batter, mixing just until combined. Pour in 1 cup whole milk, mix again, then add the remaining flour mixture and mix just until everything comes together.
  • Add half of the cranberries to the batter, then fold them gently with a spatula. Add the remaining cranberries and fold again, scraping the bottom of the bowl to make sure they're evenly distributed.
  • Spread the batter into the prepared pan, building the sides slightly higher than the center, smoothing gently.
  • Bake at 350°F for 40-50 minutes, or until a cake tester or toothpick inserted in the center comes out clean or with a few moist crumbs.

Butter Sauce Instructions

  • While the cake bakes, make the butter sauce by melting ½ cup unsalted butter in a small saucepan over medium heat. Whisk in 1 cup granulated sugar and ¼ cup heavy cream, and let it come to a gentle simmer for 1 minute while stirring.
  • Remove the butter sauce from the heat and stir in 1 tablespoon pure vanilla extract and a pinch of kosher salt. Let the sauce rest off the heat until it is time to serve. It should be warm and pourable when served.
  • Slice the cake, spoon the warm butter sauce generously over each piece, and ENJOY!

Video

Notes

  • A light-colored aluminum 9×13 pan gives the most even rise and a beautiful golden crumb.
  • For dark metal pans, bake at 325°F and begin checking early.
  • For glass or ceramic dishes, bake at 340°F and expect a slightly longer bake time.
  • Fold in the cranberries very carefully to avoid breaking them and tinting the batter. Folding them in two additions helps distribute them evenly without crushing them.

Nutrition

Serving: 1slice | Calories: 607kcal | Carbohydrates: 86g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 335mg | Potassium: 114mg | Fiber: 1g | Sugar: 61g | Vitamin A: 905IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg

Eggnog Tres Leches Cake

If there were ever a dessert that tasted like Christmas, this Eggnog Tres Leches Cake would be it. It's rich, creamy, and perfectly spiced.

A slice of eggnog tres leches cake on a round plate, next to a fork.

Whether you're hosting a Christmas party or just craving something festive to enjoy by the tree, this cake is the kind of cozy treat that makes the season feel extra special. If you’re craving chocolate and hankering for a tres leches cake, this chocolate tres leches cake or this Oreo tres leches cake is ideal.

What does Tres Leches mean?

"Tres leches" is Spanish for "three milks," which refers to the trio of milks traditionally used to soak the cake: sweetened condensed milk, evaporated milk, and whole milk or heavy cream. For this holiday, spin, eggnog is used instead of whole milk or heavy cream.

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

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Why You'll Love This Recipe

  • Easy shortcut: Starts with a boxed white cake mix, so it's stress-free and reliable every time.
  • Poke Cake Type of Cake: If you’ve ever had a poke cake, where you poke holes in the top of a baked cake, and cover with a thick liquid to soak in, this is a very similar style.
  • Holiday flavor: Eggnog and nutmeg bring all the cozy Christmas vibes.
  • Perfect texture: Soft, moist, and melt-in-your-mouth from the tres leches soak.
  • Make-ahead friendly: Tastes even better the next day as the flavors deepen.
  • Crowd-pleasing: Light, creamy, and not too sweet - perfect for any holiday table.

Ingredients (with Notes)

Labeled ingredients on counter for eggnog tres leches cake.

For the Cake

  • White cake mix (15.25 oz box): The perfect base for soaking up all that creamy goodness.
  • Eggnog: Adds richness and festive flavor - use your favorite full-fat brand.
  • Vegetable oil: Keeps the cake moist.
  • Eggs: Whole eggs give the cake great structure for the soak.
  • Pure vanilla extract: Balances the sweetness and rounds out the flavor.
  • Ground nutmeg: The classic holiday spice that ties everything together.

For the Tres Leches Soak

  • Eggnog: Keeps the flavor consistent and creamy.
  • Sweetened condensed milk: Adds sweetness and body.
  • Evaporated milk: Thins the mixture just enough for the perfect soak.

Whipped Cream Topping

  • Heavy whipping cream: Cold cream whips up light and fluffy.
  • Powdered sugar: For sweetness and stability.
  • Pure vanilla extract: Adds warmth and balance.

For Garnish

  • Ground cinnamon & nutmeg: A light sprinkle before serving adds that holiday sparkle.

Instructions

  • Prep the pan and preheat.
    Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper.
  • Make the cake batter.
    In a large mixing bowl, combine the white cake mix, eggnog, oil, eggs, vanilla, and nutmeg. Beat with a hand or stand mixer on medium speed for about 2 minutes until smooth. Pour into your prepared pan.
Cake mix, eggs, and spices in mixing bowl for eggnog tres leches cake.
  • Bake the cake.
    Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 15-20 minutes.
Cake batter in 9x13 baking dish.
  • Poke the holes.
    Use a skewer or the handle of a wooden spoon to poke holes all over the cake (about every inch). Let the cake cool completely to room temperature; this helps it soak evenly without turning mushy.
Baked eggnog cake with holes poked in it.
  • Make the tres leches soak.
    In a bowl, whisk together the eggnog, sweetened condensed milk, and evaporated milk. Slowly pour the mixture evenly over the cooled cake, letting it soak in gradually. If it pools, give it time before adding more. Cover and refrigerate for at least 4 hours or overnight.
Milk mixture poured over cake in 9x13 baking pan.
  • Make the whipped cream.
    When ready to serve, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Frost and serve.
    Spread the whipped cream evenly over the chilled cake. Sprinkle with cinnamon and nutmeg right before serving. Slice into squares and enjoy!
Frosted eggnog tres leches cake in 9x13 baking pan.

Tips & Notes

  • Use whole eggs: They help the cake hold up better to the soak and add richness.
  • Cool completely: Pouring the milk mixture onto a warm cake can make it collapse.
  • Small holes = prettier slices: A skewer makes tidier holes than a spoon handle.
  • Try rum extract: A splash gives that classic eggnog flavor without adding alcohol.
  • Make it ahead: The flavor and texture improve after chilling overnight.
Eggnog tres leches cake in 9x13 pan, with a piece of cake missing.

FAQs

Can I use eggnog instead of milk in cake?

Yes! Plus it adds a delicious, warm, holiday flavor to the cake. Eggnog works especially well in cakes that use boxed mixes or recipes that call for whole milk, because the fat and sugar content in eggnog helps keep the cake moist and tender.

Can I substitute different milk products (for dietary reasons or preference) in a tres leches soak?

Yes but be cautious with non-dairy substitutes. The texture may change (less thick, less creamy soak).
If you reduce the fat or thickness of the milk mixture, consider reducing the soak volume slightly to avoid sogginess.

How do I store Eggnog Tres Leches Cake?

Keep it covered and refrigerated. It's best within 3-4 days but ideally you want it to sit at least overnight to really allow the flavors and the soak, to soak in.
For the freshest results, add the whipped cream topping the day you plan to serve it.

Serving Suggestions

Serve chilled with a sprinkle of cinnamon on top, or go festive and add a few sugared cranberries or crushed gingersnaps for texture. It pairs beautifully with a mug of hot coffee, cocoa, or (of course) a glass of eggnog.

More Recipes for Christmas

Recipe

Slice of eggnog tres leches cake on a plate, next to fork.
Print Pin
5 from 1 vote

Eggnog Tres Leches Cake

This Eggnog Tres Leches Cake is the ultimate Christmas dessert. It's rich, creamy, and full of cozy holiday flavor! Made with boxed cake mix, eggnog, and homemade whipped cream, it's a simple yet elegant dessert that gets even better the next day.
Course Dessert
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings 12 servings
Calories 484kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 15.25 ounce box white cake mix
  • 1 cup eggnog
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground nutmeg

For the Tres Leches Soak:

  • 1 cup eggnog
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk

For the homemade whipped cream:

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

For the garnish:

  • Ground cinnamon
  • Ground nutmeg

Instructions

Cake Instructions

  • Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray or line with parchment paper.
  • In a large mixing bowl, mix (1) 15.25 white cake mix, 1 cup eggnog, ½ cup vegetable oil, 4 large eggs, 1 teaspoon pure vanilla extract, and ½ teaspoon ground nutmeg. Beat with a hand or stand mixer on medium speed for 2 minutes until the batter is smooth. Pour the mixture into the prepared baking dish and bake for 20-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let the cake cool for at least 15-20 minutes.
  • Once the cake has cooled for about 15 minutes, use a skewer, a fork, or the handle of a wooden spoon to poke holes all over the cake, about every inch or so. Then allow the cake to cool completely to room temperature. A warm cake absorbs the tres leche too quickly and can collapse or become mushy.

Tres Leches Soak Instructions

  • In a medium mixing bowl, whisk together 1 cup of eggnog, ½ cup of sweetened condensed milk, and ½ cup of evaporated milk. Once blended, slowly pour the tres leche mixture evenly over the cake. If the soak pools on the top, allow the cake to sit for a few minutes before adding more of the soak. Cover the cake and refrigerate for at least 3-4 hours or preferably, overnight.

Frosting Instructions

  • Once the cake has set, prepare the whipped cream. In a large, cold mixing bowl, beat 2 cups of cold heavy cream, ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.
  • Use an offset or rubber spatula to gently spread a thick layer of the homemade whipped cream all over the top of the cake. Then sprinkle a small amount of ground cinnamon and nutmeg over the top of the whipped cream right before serving. Slice into squares and ENJOY!

Video

Notes

Enjoy this cake within the 3-4 days for best results.

Nutrition

Serving: 1serving | Calories: 484kcal | Carbohydrates: 47g | Protein: 8g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 332mg | Potassium: 231mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

Party Potatoes

There's just something about a cheesy, creamy potato casserole that brings people together. Whether it's Sunday dinner, a family reunion, or game day, Party Potatoes are that comforting, crowd-pleasing side dish that always disappears fast.

Building this year’s holiday menu? These party potatoes are right at home in my roundup of easy Thanksgiving side dishes.

These are a natural with sandwiches. See the rest of my sides for sliders.

9x13 baking dish with party potatoes baked inside.

Why You'll Love This Recipe

  • Crowd favorite: Everyone loves cheesy potatoes, especially when they're topped with buttery, crunchy chips.
  • Make-ahead friendly: You can prep it the day before and bake it when needed.
  • Versatile: Perfect for holidays, cookouts, or even as a cozy weeknight side.
  • Simple ingredients: Pantry and fridge staples come together for one seriously comforting dish.

Ingredients (with Notes)

Labeled ingredients for party potatoes.
  • Southern-style hashbrowns: The diced kind work best for a hearty texture, but shredded or even tater tots will do.
  • Green onions: Add a little freshness and mild onion flavor.
  • Sour cream: Keeps everything creamy and rich.
  • Cream of chicken soup: The secret to that nostalgic, casserole-style base.
  • Cheddar cheese: Sharp cheddar melts beautifully and adds flavor but feel free to use white cheddar if you like.
  • Crushed cheddar & sour cream ruffle chips: That crispy, flavorful topping sets this dish apart!
  • Melted butter: Helps the chips get perfectly golden in the oven.

Instructions

  • Preheat your oven to 350°F and spray a 9×13-inch casserole dish with nonstick spray.
  • In a large mixing bowl, combine the hashbrowns, green onions, sour cream, cream of chicken soup, and 1 cup of cheddar cheese.
Party potatoes ingredients in big mixing bowl.
  • Spread potato mixture evenly into your prepared dish.
Unbaked party potatoes in baking dish.
  • In a separate bowl, mix the remaining cheddar cheese, crushed chips, and melted butter. Sprinkle evenly over the top.
Potato casserole with cheddar and sour cream chips topping, unbaked in baking dish.
  • Bake for 45-55 minutes, or until the casserole is golden brown and bubbly.
  • Serve warm and enjoy the compliments that are sure to follow!
Baked party potatoes in baking dish.

Tips & Notes

  • No need to thaw the hashbrowns; just mix them straight from the freezer.
  • If you're adding protein (like diced ham or shredded chicken), stir it in before baking but make sure it’s cooked before adding.
  • For an extra punch of flavor, swap sour cream for French onion dip.

FAQs

How should I store Party Potatoes?

Store leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, warm individual servings in the microwave for 30-45 seconds or reheat a larger portion in the oven at 350°F for 15-20 minutes.
To freeze: Wrap the casserole tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.

What substitutions can I make?

Hashbrowns: Diced potatoes, shredded hashbrowns, or tater tots all work.
Sour cream: Use plain Greek yogurt or French onion dip.
Cream of chicken soup: Use a gluten-free variety if needed.
Cheddar cheese: Try mild, extra-sharp, or white cheddar.
Chips: Use Cheez-Its, cornflakes, crushed Goldfish, or plain cheddar chips.

Can these be prepared ahead of time?

Yes! Assemble the casserole up to the topping step, cover, and refrigerate for 24-48 hours. Add the topping just before baking.

Can I make these in a slow cooker?

Yes! Mix everything except the topping and cook on low for 3-5 hours. Toast the chip mixture separately, then sprinkle it on right before serving.

Serving Suggestions

Serve your Party Potatoes alongside:

If you’re feeding a crowd, these pair perfectly with my easy cheeseburger sliders, which are always a hit at potlucks and family gatherings.

They truly go with everything, and everyone always asks for seconds!

There's a reason these are called "Party Potatoes."
They're rich, cheesy, and absolutely irresistible. They’re the kind of dish that makes every gathering a little warmer and happier.

Recipe

9x13 baking dish with party potatoes inside, and a wooden serving spoon, spooning it out.
Print Pin
Be the first to rate!

Party Potatoes

A creamy, cheesy potato casserole topped with buttery, crunchy chips. These Party Potatoes are the ultimate crowd-pleasing side dish for holidays, potlucks, or weeknight dinners!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 693kcal
Author Jessica Burgess

Ingredients

  • 2 pounds southern-style hashbrowns
  • 4 green onions sliced
  • 16 ounces sour cream
  • 10.5 ounces can cream of chicken soup
  • 2 cups shredded cheddar cheese divided
  • 2 cups crushed cheddar cheese and sour cream ruffle chips
  • ¼ cup melted butter

Instructions

  • Preheat the oven to 350°F and spray a 9 x 13-inch casserole dish with nonstick spray.
  • In a large mixing bowl, combine the hash browns, green onions, sour cream, cream of chicken soup, and 1 cup of cheddar cheese. Spread the mixture evenly into the prepared casserole dish.
  • Mix the remaining cheddar cheese, crushed potato chips, and melted butter in a medium bowl. Spread this mixture over the potatoes.
  • Bake for 45-55 minutes until golden brown and bubbly.

Video

Notes

These can be made ahead of time: Assemble the casserole up to the topping step, cover, and refrigerate for 24-48 hours. Add the topping just before baking.

Nutrition

Serving: 1serving | Calories: 693kcal | Carbohydrates: 51g | Protein: 17g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 863mg | Potassium: 943mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1255IU | Vitamin C: 21mg | Calcium: 379mg | Iron: 3mg

Crock Pot Boneless Turkey Breast and Gravy

This crock pot boneless turkey breast gives you tender, juicy meat and a rich gravy made from the cooking juices. Everything cooks together in one pot, so it's not only delicious but incredibly easy. It's perfect for smaller holiday gatherings or weeknight comfort food.

Turkey doesn’t have to wait for Thanksgiving. Here are more crockpot dinners for the whole family.

Sliced, cooked turkey breast on platter with vegetables.

Why You'll Love This Recipe

  • Hands-off slow cooker recipe with minimal prep
  • Moist, flavorful turkey breast every time
  • Homemade gravy that tastes like it simmered all day
  • A complete meal thanks to the vegetables that cook underneath
  • Ideal for small Thanksgiving dinners or Sunday suppers

Ingredients (with Notes)

Ingredients for crock pot boneless turkey breast sitting on counter.
  • Yellow baby potatoes
    These hold their shape well and make this recipe a true dump-and-go option. You can substitute Yukon gold, red potatoes, or peeled russets.
  • Carrots
    Baby carrots or chopped carrots both work. They add a hint of sweetness to the cooking liquid.
  • Celery
    Adds subtle flavor. Leave it out if it's not your thing.
  • Yellow onion
    Gives depth and savory richness. Red onion or shallots make great substitutes.
  • Garlic
    Smashing the cloves infuses the broth with gentle garlic flavor.
  • Chicken broth
    Keeps everything moist and becomes the base of your gravy. Stock or bone broth works too.
  • Fresh rosemary and thyme
    Flavor the turkey and the cooking liquid beautifully. Use dried herbs if needed.
  • Boneless skinless turkey breast
    A three-pound roast fits perfectly in most slow cookers. If your roast has netting, leave it on while cooking.
  • Olive oil
    Helps the seasoning stick and adds moisture.
  • Sea salt, black pepper, garlic powder, onion powder, smoked paprika
    A simple but flavorful seasoning blend that gives the turkey beautiful color and a hint of smokiness.
  • Cornstarch and chicken broth
    Used to thicken the gravy. Flour can be substituted.

Instructions

To the bowl of your slow cooker, add the potatoes, carrots, celery, onion, garlic, 1 cup of chicken broth, and the rosemary and thyme. Set aside.

Vegetables in crock pot.

Prepare the turkey:
Pat the turkey breast dry with paper towels. If yours includes netting, keep it on. Drizzle the turkey with olive oil and rub it to coat.

Turkey breast patted dry and oiled.

In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle the seasoning mixture over the turkey and rub it in so the breast is well coated.

Boneless turkey breast seasoned and ready for the crock pot.

Place the turkey on top of the vegetables in the slow cooker. Cover and cook on low for 4 to 6 hours, or until the internal temperature reaches 165°F. Cooking on high isn't recommended because it can dry out the meat.

Seasoned turkey breast and vegetables in crock pot.

Once it reaches temperature, transfer the turkey and vegetables to a platter. Cover with foil and let it rest for 15 minutes.

Cooked boneless turkey breast in slow cooker with vegetables.

Make the gravy:
In a small bowl, whisk together the cornstarch and ¼ cup of chicken broth to create a slurry. Strain the cooking liquid through a fine mesh strainer into a saucepan. Stir in the slurry, set over medium heat, and allow it to thicken. Taste and adjust seasoning if needed.

Gravy being spooned over piece of turkey breast.

Transfer the gravy to a gravy boat and serve.

Tips & Notes

  • Keep the netting on the turkey breast while cooking so it holds its shape.
  • Smoked paprika adds a warm, subtle depth of flavor.
  • The vegetables turn out tender and flavorful, soaking up all that savory broth.
  • Don't skip the gravy. It comes together quickly and tastes incredible.

FAQs

How long should I cook a boneless turkey breast in the crock pot?

Cook on low for 4 to 5 hours, or until the internal temperature reaches 165°F. Cooking on high may dry it out.

Can I use a frozen turkey breast?

Yes, but it must be completely thawed before cooking for safe, even results.

Do I need to sear the turkey first?

No, it's not necessary. If you want golden color, you can broil the turkey for a few minutes after slow cooking.

Do I have to add the vegetables?

No, but they make this a complete meal. If you skip them, still include the broth, onion, garlic, and herbs to help flavor the turkey and give you liquid for the gravy.

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months if needed. When reheating, add a splash of broth to keep the turkey moist.

Serving Suggestions

Serve with a simple green salad, homemade yeast rolls, old-fashioned stuffing, or cranberry sauce for a complete mini Thanksgiving dinner. It also pairs well with roasted vegetables, mashed potatoes, or a classic green bean casserole.

More Turkey Recipes

Recipe

Crock Pot Boneless Turkey Breast on plate with vegetables.
Print Pin
Be the first to rate!

Crock Pot Boneless Turkey Breast and Gravy

This crockpot turkey breast cooks up tender, juicy, and full of flavor, with a rich gravy made right from the slow cooker juices. A simple, hands-off holiday or weeknight meal.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 25 minutes
Servings 4 people
Calories 247kcal
Author Jessica Burgess

Equipment

  • slow cooker

Ingredients

For the Turkey

  • 1 ½ pounds yellow baby potatoes
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 1 small yellow onion quartered
  • 3 garlic cloves smashed
  • 1 cup chicken broth
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Boneless skinless turkey breast (about 3 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika

For the gravy (optional)

  • Sauce from the slow cooker
  • 2 tablespoons cornstarch
  • ¼ cup chicken broth

Instructions

  • To the bowl of your slow cooker, add the potatoes, carrots, celery, onion, garlic, 1 cup chicken broth, rosemary, and thyme sprigs. Set aside.

Prepare the turkey

  • Pat the turkey breast dry with paper towels. If the turkey breast contains netting, keep it on; this helps the turkey breast hold its shape while cooking.
  • Drizzle olive oil over the turkey breast so it's fully coated. Set aside.
  • To a small bowl, add the salt, pepper, garlic powder, onion powder, and smoked paprika. Stir to combine.
  • Sprinkle the seasoning mixture over the turkey breast. Using your hands, rub in the spice mixture so it's coated over the turkey breast.
  • Place the turkey breast on top of the vegetables in the slow cooker. Cover and set to low and cook for 4-6 hours or until the turkey breast reaches 165 degrees F. *Cooking on high isn't recommended as it could dry out the turkey breast.
  • Once you get a reading of 165 degrees F from the thickest part of the turkey breast, remove it and the vegetables from the slow cooker and transfer to a platter. Cover with foil and allow it to rest for 15 minutes.

How to Make Gravy

  • Meanwhile, in a small bowl, combine the cornstarch and ¼ cup of reserved chicken broth. Stir to combine.
  • Strain the cooking liquid using a fine mesh strainer and transfer to a saucepan. Add the cornstarch slurry mixture. Set over medium heat and allow it to thicken.
  • Taste test and season with additional salt and pepper if needed. Transfer the gravy to a gravy boat and serve.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 890mg | Potassium: 914mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5383IU | Vitamin C: 39mg | Calcium: 53mg | Iron: 2mg

Cornbread Without Cornmeal

This cornbread doesn't use any cornmeal. Not a spoonful. The corn flavor comes from a can of creamed corn instead, which means these muffins bake up soft and tender instead of crumbly and gritty.

If you grew up on skillet cornbread with a crisp golden crust, this isn't that recipe, and I'd rather tell you now than have you find out at dinner. These are sweeter and softer, closer to a corn muffin than traditional Southern cornbread.

Bake this a day early and use half of it for dressing. Both are in my Thanksgiving side dishes roundup.

Sweet cornbread muffins stacked on vintage plate.

How These Are Different From Traditional Cornbread

  • Texture: Soft and tender, almost like a muffin. No grit, no crumble.
  • Sweetness: Sweeter than Southern-style cornbread, thanks to the honey and creamed corn.
  • Crust: Soft all the way around. You won't get the crisp edge that cast iron gives you.
  • Corn flavor: It comes from real corn instead of ground cornmeal, so it tastes milder and sweeter.

If that sounds good to you, you'll love these. If you're after the traditional kind, this one won't scratch that itch.

Why You'll Love This Recipe

I consider this a ‘happy accident” recipe because when I made a big ole pot of ham and beans for my family, I went to grab a box of Jiffy mix to make a side of cornbread and realized I didn’t have any.

But… I DID have a can of creamed corn, so I got to experimenting, and now, this is the cornbread recipe I make instead of using a box mix.

  • No cornmeal required - handy when the pantry's bare, or you just don't keep cornmeal on hand.
  • Makes 24 muffins - great for feeding a crowd or freezing for later.
  • Sweet and tender - the honey and creamed corn give it amazing flavor and moisture.
  • Perfect for any meal - enjoy them with soups, stews, ham and beans, or turn them into cornbread dressing for the holidays.
  • Pairs with everything - serve them alongside corn casserole and the rest of the holiday spread.
  • Quick and easy - only a few steps and one bowl for dry ingredients, one for wet!

Ingredients (with Notes)

  • Creamed corn: Adds moisture and sweetness. Don't drain it - that creamy texture makes these muffins irresistible.
  • Eggs: Help the muffins rise and hold their shape.
  • Milk: Regular or 2% works, but whole milk adds extra richness.
  • Butter: Melted unsalted butter gives that perfect buttery flavor in every bite.
  • Honey: Adds natural sweetness and a soft crumb - you can adjust slightly to taste.
  • All-purpose flour: The base that keeps these tender instead of grainy.
  • Baking powder: Gives the muffins a nice lift.
  • Salt: Balances the sweetness and brings out the buttery flavor.

Instructions

  • Preheat the oven to 400°F and grease two 12-cavity muffin pans (this recipe makes 24 muffins).
  • In a medium bowl, whisk together the eggs, honey, milk, and melted butter until smooth.
  • Stir in the creamed corn.
Creamed corn, egg, honey, and milk in a glass mixing bowl.
  • In a large bowl, whisk together the flour, baking powder, and salt.
Flour, baking powder and salt in mixing bowl.
  • Pour the wet mixture into the dry ingredients and stir gently with a spoon until just combined - don't overmix.
Wet corn mixture combined with flour dry mixture.
  • Fill muffin cups about halfway or two-thirds full.
Cornbread batter in muffin pan.
  • Bake for 13-14 minutes, or until a toothpick inserted in the center comes out clean.
Cornbread muffins on wire cooling rack.
  • Cool slightly before removing from the pan and serve warm with butter or honey.

Tips & Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5.
  • Freezing: Wrap tightly and freeze up to 3 months. Reheat in the oven or microwave until warm.
  • Add-ins: For variety, stir in diced jalapeños, shredded cheese, or a pinch of cinnamon for a fun twist!
  • Pan swap: Bake this in a greased 9×13 pan instead. Bump the time to 25 to 30 minutes and check the center with a toothpick.
  • Less sweet: Cut the honey to ⅓ cup if you'd rather serve these with chili than with butter and jam.
Cornbread muffin sliced in half with butter spread on tops.

FAQs

Can you make cornbread without cornmeal?

Yes. Flour takes the place of the cornmeal and canned creamed corn brings the corn flavor. The result is softer and more cake-like than traditional cornbread, without any of the grit.

Can I use canned corn instead of creamed corn to make cornbread?

You can, but drain it first and expect a drier, less sweet muffin. The creamed corn is doing double duty here as both flavor and moisture, so it's worth using.

Can I bake this in a 9×13 pan or a skillet?

A greased 9×13 works well at 400°F for 25 to 30 minutes. Check the middle with a toothpick before pulling it out. Cast iron works too, though you won't get the crisp crust a cornmeal batter gives you.

Why is my cornbread cake-like instead of crumbly?

That's how this one is supposed to turn out. There's no cornmeal in the batter, so there's nothing in there to create that classic crumbly texture.

Can I make cornbread ahead for the holidays?

Definitely. Bake a day or two early, let them cool, and store covered. If you're making dressing, leave them uncovered overnight so they dry out and soak up the broth better.

Serving Suggestions

These sweet cornbread muffins are amazing served warm with butter and honey, or alongside:

More Side Dish Recipes

Recipe

Sweet cornbread muffins stacked on a plate.
Print Pin
3 from 2 votes

Cornbread Without Cornmeal

This sweet, buttery cornbread made with creamed corn and no cornmeal bakes up soft and golden, perfect as a side dish or for using in your favorite cornbread dressing.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 24 muffins
Calories 114kcal
Author Jessica Burgess

Ingredients

  • 15 ounces can creamed corn
  • 2 eggs
  • ½ cup milk
  • 8 tablespoons unsalted butter melted
  • ½ cup honey
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Instructions

  • First, preheat your oven to 400°F. and grease a 12-cavity muffin pan. (Or if you have two, you can grease both now, since this recipe makes 24 cornbread muffins.)
  • In a medium-sized mixing bowl, whisk the eggs, honey, milk and melted butter.
  • Add in the can of cream corn and stir to combine.
  • Next, in a large mixing bowl, add flour, salt and baking powder, and whisk together until combined.
  • Take the wet ingredients and pour them in to the flour mixture and stir with a spoon until evenly combined.
  • Pour cornbread batter in to muffin cavities, until they're about ⅔ or ½ of the way full.
  • Bake in the oven for 13-14 minutes, or until a toothpick inserted in to the center of one of the cornbread muffins, comes out clean.

Video

Notes

For variety, stir in diced jalapeños, shredded cheese, or a pinch of cinnamon for a fun twist!
Serve with my favorite ham and beans recipe, or this crock pot Cherry Coke pulled pork.

Nutrition

Serving: 1muffin | Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 204mg | Potassium: 52mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Old-Fashioned Cornbread Dressing

Sweet cornbread and savory herbs come together with fresh aromatics to make this Cornbread Dressing the talk of your table.

Planning the whole spread? This dressing is one of my 40+ Thanksgiving side dishes.

Cornbread dressing being scooped up out of baking dish with wooden spoon.

Whether you're making it for Thanksgiving or a Sunday family dinner, this recipe is simple, reliable, and full of that nostalgic old-fashioned comfort we all love.

Why You'll Love This Recipe

  • Quick and easy: Just a few simple steps - sauté, mix, bake - and it's on the table in under an hour.
  • Sweet + savory balance: Sweet cornbread meets savory herbs and butter for a perfect flavor harmony.
  • Crowd-pleaser: Makes 8-10 servings, so it's perfect for big family gatherings or potlucks.
  • Make-ahead friendly: You can prep it in advance and warm it up when you're ready to serve.
  • Customizable: Easily add meat, cheese, or veggies for your own flavor twist.

Ingredients (with Notes)

Labeled ingredients on table to make old-fashioned cornbread dressing.
  • ¼ cup salted butter - You can swap for margarine or unsalted butter if needed; just add a pinch of salt.
  • 1 small sweet onion, diced - Sweet onion adds a mellow flavor, but yellow or white onions work, too.
  • 2 stalks celery, diced - Adds that classic dressing crunch and aroma.
  • 4 cups crumbled cornbread - You can use homemade cornbread or a boxed mix (like Jiffy). One Jiffy mix makes about 3 cups.
  • 2 ½ cups chicken broth - Turkey or vegetable broth work well, too.
  • 1 Tablespoon minced roasted garlic - The mild, jarred kind is perfect here, but you can also use 1 teaspoon garlic powder.
  • 1 large egg, lightly beaten - Helps bind everything together.
  • 1 Tablespoon rubbed sage - Brings that traditional holiday flavor.
  • ½ Tablespoon fresh parsley, finely chopped - Adds color and freshness.
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Preheat and prep: Preheat your oven to 350°F and spray a 9×13-inch casserole dish with cooking spray (or lightly butter it).
  • Sauté the flavors: In a large skillet over medium heat, melt the butter. Add onion and celery and cook for about 5 minutes, until soft and fragrant.
Sautee vegetables in butter in skillet.
  • Mix it all together: In a large bowl, combine the sautéed veggies, crumbled cornbread, broth, garlic, egg, sage, parsley, salt, and pepper. Gently stir until everything is evenly moistened.
Cornbread mixed with vegetables in mixing bowl for cornbread dressing.
  • Bake: Transfer to the prepared casserole dish and bake uncovered for 30 minutes, or until the edges are golden brown.
Cornbread dressing in a 9x13 baking dish.
  • Serve warm: Perfect alongside turkey, ham, or your favorite roast.
Baked cornbread dressing in 9x13 baking dish.

Tips & Notes

  • Cornbread texture: Slightly dry cornbread works best. It helps soak up the broth without turning mushy.
  • Make it ahead: Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve.
  • Add-ins: Try cooked sausage, chopped turkey, diced jalapeños, or shredded cheese for a fun twist.
  • Leftover cornbread tip: This recipe is a great way to use up leftover cornbread after the holidays, or you can also make cornbread salad with leftover cornbread.

FAQs

Can I make my own cornbread?

Absolutely! Homemade or boxed both work great as long as you have 4 cups of crumbled cornbread.

Can I make cornbread dressing ahead of time?

Yes! You can prepare it ahead and refrigerate before baking. Or bake it fully, refrigerate, and reheat before serving (see below).

How do I reheat it?

Add ⅓-½ cup of broth to the dish and bake at 350°F for 15-20 minutes. You can also microwave individual portions in 30-second intervals.

Can I freeze cornbread dressing?

Freezing can make it a bit soggy, but you can freeze the cornbread itself (before making the dressing) for up to 2 months.

Can I make this cornbread dressing with sausage?

Absolutely. Add a pound of cooked, browned, and drained, crumbled sausage to the mixture before baking.

A serving of cornbread dressing on a round plate, next to 9x13 baking dish.

Storage & Freezing

Cool leftovers completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat with a splash of broth to keep it moist.

Serving Suggestions

This classic Southern cornbread dressing pairs beautifully with:

This comfort food recipe is a must-have for your Thanksgiving or Christmas table, or really, any time you're craving that warm, homemade flavor that reminds you of grandma's kitchen.

Recipe

Wooden spoon holding a serving of old-fashioned cornbread dressing.
Print Pin
5 from 1 vote

Old-Fashioned Cornbread Dressing

Sweet cornbread and savory herbs come together with buttery veggies and broth to make this easy, no-stress old-fashioned cornbread dressing that everyone will ask for again.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 468kcal
Author Jessica Burgess

Ingredients

  • ¼ cup salted butter
  • 1 small sweet onion diced
  • 2 stalks celery diced
  • 4 cups crumbled cornbread 1 sheet of Jiffy corn bread mix makes 3 cups, or use about 12 of my homemade cornbread muffins
  • 2 ½ cups chicken broth
  • 1 Tablespoon minced roasted garlic
  • 1 large egg lightly beaten
  • 1 Tablespoon rubbed sage
  • ½ Tablespoon fresh parsley finely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Prepare your dish. Preheat the oven to 350°F and spray a 9×13-inch casserole dish with cooking spray before setting it aside.
  • Melt the butter. In a large skillet over medium heat, melt the butter.
  • Sauté your veggies. Add the chopped onion and celery and gently sauté for about 5 minutes until the celery is soft and the onions are translucent, and turn the heat off.
  • Add more flavor. In a large bowl, add the sauteed vegetables and the crumbled cornbread along with the chicken broth, minced roasted garlic, beaten egg, rubbed sage, parsley, salt, and pepper.
  • Bake and serve. Transfer the mixture to the casserole dish and bake for 30 minutes, uncovered, until the edges are a light golden brown. Serve warm.

Video

Notes

Make it ahead: Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve.
If using my homemade cornbread recipe, I like to make it the day ahead, and let it sit out overnight so it’s drier, and so it can soak up the cornbread dressing mixture.
Serving a crowd? Easily double this recipe, using all 24 of these homemade cornbread muffins.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 68g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1329mg | Potassium: 237mg | Fiber: 3g | Sugar: 21g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 3mg

Easy Italian White Bread

Easy Italian White Bread: Baking your own bread is not only easier than you think, but it’s also fun and satisfying. Warm and toasty bread is the perfect comfort food for any time of the year!

Bake it Wednesday and thank yourself Friday when the leftover turkey sandwiches happen. It’s in my Thanksgiving sides roundup.

If you love bread recipes then you’re also going to love this focaccia bread and this cheesy pull-apart bread!

italian white bread on cutting board

Why You’ll Love This Recipe

There’s nothing better than filling your home with the smell of warm fresh, delicious bread in the wintertime. (Especially when it’s these soft pretzels!)

There’s something about the smell, taste, and texture of homemade bread that’s just so comforting! Now, of course, you can get the popular Italian bread at the grocery store, but there’s just something about homemade.

My favorite things to do with this traditional Italian bread is dip it in chicken noodle soup, serve tuna salad on it, use it for bruschetta, or serve it alongside a delicious main dish, like crab legs (you know, for that dripping butter to soak up)! You can also use this bread for a perfect sandwich or use it to make French toast!

[feast_advanced_jump_to]

Ingredients

Traditional Italian White Bread
  • active dry yeast
  • warm water, divided (If the water is too warm, it can lead to your bread not rising properly. If the water is too cool, it can lead to a chance of your bread not rising)
  • granulated sugar (a bit of sugar gives it just a little sweetness but this is not a dessert bread)
  • olive oil (or any vegetable oil)
  • salt
  • unbleached all purpose flour

Egg wash (optional)

  • egg
  • sesame seeds

*see recipe card toward the bottom of this post for quantities

Instructions

DIRECTIONS:

  1. In the bowl of your stand mixer with a dough hook, add ½ cup of warm water, yeast, and granulated sugar.
  2. Once the yeast has bloomed (or foamed), add the remaining water, oil, and salt. Mix slightly 30 seconds.
  3. Add the flour. I like adding the flour in increments, about a ⅓ at a time, and slightly mix in between each on low speed. Add the next ⅓ of the flour once you don't have much loose flour in the bowl.
Traditional Italian White Bread instructions
  1. Once you have added all the flour and all ingredients are incorporated, increase the speed of your mixer to medium and mix for 5 minutes. At one point, the dough will form a ball and separate from the wall of the bowl. Once touching the dough, it is sticky but does not leave your hands covered in dough.

*NOTE* If you are doing this bread without a stand mixer, knead the dough on a floured surface for 5 to 8 minutes until it is no longer sticky and uniform.

Traditional Italian White Bread
bread dough with dough hook
  1. Transfer the dough to a lightly floured surface (about 1 tablespoon of flour) and knead the dough into a ball.
White bread dough on mat
dough on mat
  1. Transfer the dough into a greased bowl. Cover with a plastic film and let it rise for 1 hour or until it doubles. In a warm, draft-free place. I like putting mine in the microwave
  2. Grease (I like using butter) a cookie sheet. You can also line with a parchment paper or silicone mat. Set aside
bread down in bowl, rising
  1. Once the dough has doubled, punch the dough and place it on a working surface. I like to use my pastry mat.
punched bread dough in bowl
  1. Separate the dough into 2 halves.
Split bread dough for two loaves
divide dough in to two
  1. Take one half and flatten it out into a rectangle and roll the rectangle into a log.
  2. Once the dough is a log, roll it to have a 12-inch-long rope.
white bread dough on rolling mat
  1. Place on the prepared cookie sheet
  2. Do the same for the second bread.
  3. Cover and let it rise in a warm, draft-free place for 30 minutes

*NOTE* At the 10-minute mark, make 3 to 4 slashes in the bread and cover with egg wash, and sprinkle some sesame seeds.

**NOTE** Put the bread back into warm, draft-free space for 20 minutes

  1. Preheat the oven to 400 degrees F
  2. Bake in the preheated oven for 15 to 20 minutes or until the internal temperature reaches 190 degrees F. The bread will be golden brown. 
baked white Italian bread on baking sheet

Hint: Adding sesame seeds changes the look and the taste of the bread. When your bread is baking, the sesame seeds will be roasting. So every bite of this loaf of Italian bread will have a moist inside with roasted sesame seeds!

How do you keep homemade bread fresh?

It’s best to store this loaf of Italian bread in an airtight container or plastic bag at room temperature for up to 3 days. Storing homemade bread in the refrigerator causes it to go stale too quickly and heat and/or humidity causes it to mold too quickly.

how to make Traditional Italian White Bread

Is Italian bread the same as French Bread?

French bread tends to be more narrow and longer while Italian bread is shorter and thicker. Italian bread is normally denser and has a harder crust than French bread. Either way, both taste amazing dipped in Italian spices and olive oil!

Sliced white italian bread

What is the best flour for making homemade bread?

Unbleached all-purpose flour is the best type of flour for white bread and other Italian breads. Bread flour is another type of flour that’s used in other bread recipes. Bread flour has a higher amount of protein than unbleached flour which yields a higher rising bread. This recipe calls for unbleached flour and not bread flour!

sliced white italian bread with butter

How to Serve

This easy Italian white bread is the kind of bread that can be served as an appetizer with dipping oil, it’s also a great side dish for those Italian meals or other easy dinner recipes! It would go extremely well with this Swedish meatballs recipe!

You can also serve this bread, fresh and warm with a slab of butter. Or, top with butter, and cheeses such as Monterey jack cheese and even make a garlic cheese toast out of it!

Recipe

how to make Traditional Italian White Bread
Print Pin
5 from 7 votes

Easy Italian White Bread

Baking your own Italian bread is not only easier than you think, but it's also fun and satisfying. Warm and toast bread is the perfect comfort food for any time of the year!
Course Appetizer, Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 15 minutes
rising time 1 hour 30 minutes
Total Time 2 hours
Servings 16 slices
Calories 182kcal
Author Jessica Burgess

Ingredients

  • 3 teaspoons active dry yeast
  • 2 cups warm water, divided (If the water is too warm, it can lead to your bread not rising properly. If the water is too cool, it can lead to a chance of your bread not rising)
  • 1 Tablespoon granulated sugar
  • 2 Tablespoons olive oil (or any vegetable oil)
  • 1 teaspoon salt
  • 5 ½ cups unbleached all purpose flour

Optional Egg Wash & Seeds

  • 1 egg slightly beaten
  • 1 tablespoon sesame seeds

Instructions

  • In the bowl of your stand mixer with a dough hook, add ½ cup of warm water, yeast, and granulated sugar.
  • Once the yeast has bloomed (or foamed), add the remaining water, oil, and salt. Mix slightly 30 seconds.
  • Add the flour. I like adding the flour in increments, about a ⅓ at a time, and slightly mix in between each on low speed. Add the next ⅓ of the flour once you don't have much loose flour in the bowl.
  • Once you've added all the flour and all ingredients are incorporated, increase the speed of your mixer to medium and mix for 5 minutes. At one point, the dough will form a ball and separate from the wall of the bowl. Once touching the dough, it is sticky but does not leave your hands covered in dough.
    NOTE: If you are doing this bread without a stand mixer, knead the dough on afloured surface for 5 to 8 minutes until it is no more sticky and uniform.
  • Transfer the dough to a light flour surface (about 1 tablespoon of flour) and knead the dough into a ball.
  • Transfer the dough into an oiled large mixing bowl. Cover with a plastic film and let it rise for 1 hour or until it doubles. In a warm, draft-free place. I like putting mine in the microwave.
  • Grease (I like using butter) a cookie sheet. You can also line with a parchment paper or silicone mat. Set aside.
  • Once the dough has doubled, punch the dough and place it on a working surface , I like to use my pastry mat.
  • Separate the dough into 2 halves.
  • Take one half and flatten it out into a rectangle and roll the rectangle into a log.
  • Once the dough is a log, roll it to have a 12-inch-long rope.
  • Place on the prepared cookie sheet.
  • Do the same for the second bread.
  • Cover and let it rise in a warm, draft-free place for 30 minutes.

Optional Egg Wash

  • At the 10 minutes mark, make 3 to 4 slashes in the bread and cover with eggwash, andsprinkles some sesame seeds.
    **NOTE** Then put the bread back into warm, draft-free space for 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Baked in the preheated oven for 15 to 20 minutes or until internal temperature reaches 190 degrees F. The bread will be nice and golden. 

Notes

How do you keep homemade bread fresh?
It’s best to store this loaf of Italian bread in an airtight container or plastic bag at room temperature for up to 3 days. Storing homemade bread in the refrigerator causes it to go stale too quickly and heat and/or humidity causes it to mold too quickly.

Nutrition

Serving: 1slice | Calories: 182kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg

Pumpkin Lush

This no-bake pumpkin lush is the ultimate fall dessert. It’s creamy, crunchy, and packed with cozy pumpkin spice flavor.

Want a pumpkin dessert you bake instead? Try this pumpkin dump cake with cake mix.

Feeding a crowd in October? Here’s my whole list of easy Halloween recipes.

Want something warm from the oven instead? Here’s my pumpkin sheet cake with brown butter frosting.

Skipping the oven is a win on a busy week. I’ve rounded up no-bake and easy fall desserts for exactly that.

A slice of pumpkin lush on a round plate, with a fork sitting next to it.

It's a dreamy layered dessert that feels like a mix between cheesecake and pumpkin pie, but with way less effort. With its buttery cinnamon graham cracker crust, fluffy cream cheese layer, spiced pumpkin filling, and whipped topping, this pumpkin lush recipe is the kind of easy, crowd-pleasing treat that disappears fast at every gathering.

Why You'll Love This Pumpkin Lush Recipe

  • No-bake perfection: Skip the oven! This dessert chills its way to greatness.
  • Layered deliciousness: Each bite is creamy, crunchy, and full of fall flavor.
  • Easy to make ahead: Chill it in advance for stress-free entertaining.
  • Perfect for holidays: A pumpkin lush dessert that fits right in with Thanksgiving and Christmas menus.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

Ingredients for pumpkin lush recipe.
  • Cinnamon graham crackers: Add warm spice and crunch. (Honey grahams work too!)
  • Salted butter: Adds flavor and helps the crust set.
  • Full-fat cream cheese: Gives that rich cheesecake-like base.
  • Powdered sugar: Sweetens the creamy layer.
  • Vanilla extract: A little goes a long way.
  • Whipped topping: Light, fluffy, and so easy.
  • Whole milk: Helps blend the pudding layer - any milk works.
  • Instant cheesecake pudding mix: Be sure to grab instant, not cook-and-serve. (You’ll want to use 5.1 ounces of pudding mix, so to get the 5.1 ounces, you’ll want to grab two of the 3.4 ounce boxes and use one box and half of the second box to achieve the 5.1 ounces. Or you can use a 5.1 ounce box of vanilla pudding mix instead.)
  • Pumpkin puree: Just pure pumpkin (not pumpkin pie filling).
  • Pumpkin pie spice: For that classic fall warmth.
  • Chopped pecans: Add crunch and a nutty finish.

Instructions

  • Prepare your dish: Spray a 9×9-inch baking dish with cooking spray and set aside.
  • Crush graham crackers: Use a food processor until you have fine crumbs.
Cinnamon graham crackers in food processor.
  • Make the crust: Combine crumbs with melted butter and press into your dish. Freeze while making the filling.
Butter and graham crackers in baking dish.
  • Cream cheese layer: Beat cream cheese, powdered sugar, and vanilla until smooth.
  • Fold in whipped topping: Add one container and gently fold to keep it light. Spread over crust and freeze briefly.
Cream cheese and powdered sugar layer on graham cracker crust in baking dish.
  • Pumpkin layer: Whisk milk and pudding mix until smooth. Add pumpkin puree and pie spice, then spread over the cream cheese layer. Chill for at least 2 hours.
Pumpkin layer on top of cream cheese layer for pumpkin lush in baking dish.
  • Top it off: Spread with the remaining whipped topping and sprinkle with pecans before serving.
Whipped topping and pecans on top of pumpkin lush in baking dish.

Tips & Notes

  • Want extra crunch? Mix chopped pecans into the pumpkin layer.
  • Caramel drizzle on top adds a beautiful touch of sweetness.
  • Butterscotch pudding gives a fun twist for a pumpkin lush cake vibe.

FAQs

What does pumpkin lush taste like?

It's like a cross between pumpkin pie and cheesecake - sweet, spiced, and creamy with a buttery, crunchy crust.

How long is pumpkin lush good for?

Wrap tightly in plastic wrap or transfer to an airtight container. Keep refrigerated for up to 4 days.

A slice of pumpkin lush being lifted out of baking dish.

Storage

  • Refrigerator: Store covered for 3-4 days.

Serving Suggestions

  • Serve chilled with a drizzle of caramel or dusting of cinnamon.
  • Add a dollop of whipped cream and extra chopped pecans for a pretty finish.
  • Pair with hot coffee, spiced cider, or your favorite fall beverage.

More Pumpkin Recipes

Whether you call it pumpkin lush, pumpkin lush dessert, or even pumpkin lush cake, this no-bake beauty is a fall must-make. It's simple, impressive, and irresistibly creamy. If you’re a pumpkin love like me, you’ll also love these pumpkin recipes:

Recipe

A slice of pumpkin lush on round plate.
Print Pin
5 from 2 votes

Pumpkin Lush

A creamy, no-bake pumpkin lush dessert with layers of cheesecake, pumpkin, and whipped topping over a buttery cinnamon graham cracker crust that's perfect for fall.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 9 slices
Calories 502kcal
Author Jessica Burgess

Ingredients

  • 18 sheets cinnamon graham crackers
  • ½ cup salted butter melted
  • 16 ounce full-fat cream cheese (2- 8 ounce blocks) softened
  • 2 ¼ cups powder sugar
  • 1 teaspoon vanilla extract
  • 2 – 8-ounce tubs whipped topping such as Cool Whip
  • 2 cups whole milk
  • 5.1 ounces instant cheesecake pudding mix unprepared (This will be 1½ boxes of the 3.4 ounce boxes. Or you can use a 5.1 ounce box of vanilla pudding mix.)
  • 15 ounce can pumpkin puree (not pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 cup chopped pecans

Instructions

  • Prepare your baking dish. Spray a 9×9, high-sided baking dish with cooking spray and set aside.
  • Crush the graham crackers. In a food processor, pulverize the Graham crackers until they reach a coarse crumb.
  • Make the crust. In a large bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of your prepared baking dish and place in the freezer to set while you prepare the filling.
  • Make the cream cheese layer. In a large bowl, combine the cream cheese, powdered sugar, and vanilla with an electric hand mixer until very smooth.
  • Fold in whipped topping. Use a spatula to fold 1 (8-ounce) container of whipped topping, starting from the bottom and swooping up and over the top until completely combined. Spread the cream cheese mixture over the graham cracker crust and pop it back into the freezer until you're ready for the next layer.
  • Mix the pumpkin layer. In a large bowl, using a hand or stand mixer, combine the whole milk and cheesecake pudding mix. Then add the pumpkin puree and pie spice. Blend until well incorporated.
  • Spread the mixture over the cream cheese layer and place it in your refrigerator to chill for at least 2 hours.
  • Cover with whipped topping. Spread the top with the whipped topping and garnish with pecans. Serve chilled.

Video

Notes

You can freeze this and make ahead of time, just leave off the pecans, wrap well, and freeze up to 1 month. Thaw in the fridge for 2 hours before serving.

Nutrition

Serving: 1slice | Calories: 502kcal | Carbohydrates: 63g | Protein: 6g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 326mg | Potassium: 212mg | Fiber: 2g | Sugar: 44g | Vitamin A: 486IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 2mg

School Pizza Recipe

This school lunch pizza recipe is meant to conjure up nostalgic memories of the pizza you may have gotten at the school cafeteria when you were a kid. Hence the name. And boy oh boy does it do the trick. 

School lunch pizza on blue lunch tray, with corn, cookies, and fruit cocktail.

I don’t know about you, but I have fond memories of school lunch pizza! Some of the meals we thought were amazing are definitely not going to taste great as adults. But this? This one does!

For more nostalgia, make the best PB+J ever, or try a fried bologna sandwich. If diner fare is more your style, don’t forget a classic chicken club served with a milkshake.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: Ready made dough is topped with a “cheater” sauce and cheese and you’re good to go.
  • Let the kids help: Stretching pizza dough is a fun tactile activity for them to do on their own.
  • Ready in only 35 minutes: Again, using ready-made ingredients means you can get lunch on the table quick in between sports practices.

Ingredients Needed

Here’s what you’ll need to make this school lunch pizza.

  • Pizza dough – I think the tube or can makes this taste the most like school lunch pizza! You can also use the 1 pound balls of dough from the deli, or even go so far as to make it homemade. If your tube is smaller than 13 oz you may want to pick up 2.
  • Sauce – If you can’t make my sauce recipe, you can buy storebought but sweeter sauces are more similar to school pizza. This is often brands like Contadina, and Ragu homemade style pizza.
  • Sausage – We are using Italian pork sausage here, but feel free to use spicy or sweet if you prefer. You can also use chopped ham or pepperoni.
  • Cheese – Combining mozzarella and cheddar adds to the nostalgia! Feel free to use one or the other on its own, but I promise you want to stick to these and not anything else to get the right taste!

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

How to Make School Lunch Pizza

First steps of how to make school pizza.

STEP 1. Bake crust. Sprinkle cornmeal on a baking sheet, and gently spread out the dough. Dock with a fork and bake according to the package directions.

STEP 2. Prep sausage. brown the sausage until cooked through and drain any excess grease. Season if desired (but I kept it plain!).

Tip: You can adjust this pizza however you like! Swap out the dough, change out the cheese. Whatever you loved as a kid should be what you use now! We are throwing it back and not making a gourmet adult pizza.

STEP 3. Make Sauce. First, mix together the tomato paste and water. Then add seasoning and sugar. Mix again.

School Pizza Sauce recipe in glass mixing bowl with spoon.

STEP 4. Assemble. Spread the sauce over the baked crust, then sprinkle on the sausage. Top with cheese and pop in the oven!

Sliced school pizza on school lunch tray, next to corn, fruit cocktail and cookies.

Recipe Pro Tips

  • Use cornmeal. The cornmeal keeps the crust from sticking to the pan without any excess oil. You can try lining your pan with parchment if you prefer, but I find it too difficult to roll out the crust then.
  • Keep it simple. Use whatever cheese or meat you have on hand. This recipe is perfect for cleaning out the fridge!

Recipe FAQs

What is school pizza made of?

Refrigerated pizza dough, cornmeal (that’s the secret), tomato paste, crushed tomatoes, spices and cheddar and mozzarella cheeses.

How do you cook school pizza?

Preheat the oven to 400°F, then bake the crust for 8 minutes, top with toppings and bake for an additional 10 minutes to melt the cheese.

What size pan do you use to make school pizza?

I used an 18X13 baking sheet. You could use a larger pan if you'd like. If you do, feel free to scale the recipe up. Otherwise, just don't stretch the dough all the way to the corners. Want to use a smaller pan? Scale the recipe down. If you have to use two tubes of dough, just pinch the seams together well.

What to Serve with School Lunch Pizza

Go all in! Try out some frozen corn, canned peaches, and packaged cookies! You can also add a side salad to round things out, and don’t forget a big glass of milk.

Storage

  • To store. Once the pizza has cooled to room temperature, arrange slices in an airtight container, separating any layers with a sheet of parchment paper. You can store the leftover pizza in the fridge for up to 4 days or in the freezer for up to 3 months. 
  • To reheat. Allow the leftover pizza to thaw in the fridge (if applicable) before arranging the slices in a single layer on a baking sheet lined with parchment paper. Bake at 375°F for 10-15 minutes or until the cheese is melty and the pizza is warm. Alternatively, microwave a slice or two in 20-second intervals until heated through. 
  • To freeze. Prepare the recipe from start to finish, allow the pizza to cool, slice it, arrange the slices in a single layer in an airtight container (use parchment paper to separate multiple layers), and freeze for up to 3 months. When you are ready to enjoy, allow the pizza to thaw and refer to the section below titled "Storage" to learn how to reheat your leftovers. 

More Pizza Recipes You’ll Love

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

Recipe

School lunch pizza on blue lunch tray, next to corn.
Print Pin
5 from 1 vote

School Pizza Recipe

This school pizza recipe brings back all the feels of the cafeteria pizza we had in school. The rectangle cut, sausage toppings and delicious cheese and sauce flavors.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 slices
Calories 392kcal
Author Jessica Burgess

Ingredients

  • 1 can refrigerated pizza dough 13.8 oz
  • 3 tablespoons olive oil divided (1 + 2)
  • ¼ cup cornmeal divided (⅛ cup + ⅛ cup)
  • 1 pound Italian sausage
  • 2¼ cups shredded mozzarella cheese divided (¼ cup + 2 cups)
  • 1 cup shredded cheddar cheese

School Pizza Sauce Recipe

  • 6 ounces tomato paste
  • ¾ cup water
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ tablespoon white granulated sugar
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • ½ tablespoon dired rosemary

Instructions

  • Preheat the oven to 475°F, and spray a 18×13 baking pan with nonstick cooking spray, then line with parchment paper. Sprinkle it with about ⅛ of a cup of cornmeal, in an evenly layer.
    Next, this is optional, sprinkle the remaining cornmeal on a work surface (i.e. counter/table), and place pizza dough on cornmeal. (This is so the dough doesn't stick to the surface while rolling. With a rolling pin, roll out the door until it's thin, and it's the shape of the 18×13 pan.)
  • Place the dough on the pan, and stretch the pizza dough so that it reaches the corners and sides of the pan the best you can.
    Brush the dough with 1 tablespoon of olive oil and poke a few holes in it with a fork. Bake for 8 minutes or until it's a light golden brown.
  • Add the sausage to a large heavy bottom skillet and sauté until golden brown and cooked through, breaking it up with a spatula or spoon as you go. Set aside.

School Pizza Sauce

  • In a medium mixing bowl, mix together the tomato paste and water.
    Then add in the garlic powder, salt, pepper, sugar, oregano, dried basil and rosemary. Stir until combined.
  • This is optional but I like to sprinkle ¼ cup of the shredded mozzarella on to the crust before adding the sauce to help prevent it from getting soggy.
  • Spread the sauce over the pizza crust, spreading all of the way to the edges, and then sprinkle the sausage evenly over the pizza, and finally, sprinkle the remaining cheeses evenly over the top.
  • Bake for 11 minutes on middle rack, or until the cheese has melted.

Video

Notes

Can you freeze school pizza? You can. Prepare the recipe from start to finish, allow the pizza to cool, slice it, arrange the slices in a single layer in an airtight container (use parchment paper to separate multiple layers), and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 392kcal | Carbohydrates: 23g | Protein: 16g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 55mg | Sodium: 1012mg | Potassium: 285mg | Fiber: 2g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 2mg

German Chocolate Sheet Cake

There's something so comforting about an old-fashioned German Chocolate Cake. But when you turn it into a sheet cake, it becomes the ultimate crowd-pleaser: easy to bake, easy to serve, and just right for Sunday suppers or potluck tables.

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

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

This German Chocolate Sheet Cake is deeply chocolatey, perfectly moist, and covered in a gooey, nutty frosting that's worth every minute of stirring on the stove. It's a classic recipe that tastes just like something your grandma would've made - and maybe even better.

Turning a layer cake into a sheet cake is the kind of shortcut grandma would’ve approved of. See our other vintage cake recipes.

Why You'll Love This Recipe

  • Easy to serve - Sheet cakes slice beautifully and feed a crowd.
  • Classic flavor - That signature blend of mild chocolate, coconut, and pecans never goes out of style.
  • Make-ahead friendly - Both the cake and frosting can be prepared in advance.
  • Nostalgic and cozy - It's the kind of dessert that makes any gathering feel like home.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

Labeled ingredients sitting on table for German Chocolate Sheet Cake.

For the Cake:

  • Purified water - Helps melt the chocolate smoothly for a silky batter.
  • German sweet baking chocolate - The key to authentic flavor - milder and smoother than dark chocolate.
  • All-purpose flour - Creates a tender crumb.
  • Baking soda + baking powder - Work together for just the right lift.
  • Kosher salt - Balances the sweetness and deepens the chocolate flavor.
  • Unsalted butter - Gives richness and a soft texture.
  • Granulated sugar - Sweetens the cake and helps it stay moist.
  • Eggs - Add structure and richness.
  • Pure vanilla extract - Enhances the flavor in both the cake and frosting.
  • Buttermilk - Adds tang and moisture, creating that perfect soft crumb.

For the Coconut Pecan Frosting:

  • Evaporated milk - The base for the custardy frosting.
  • Granulated sugar - Sweetens and caramelizes slightly as it cooks.
  • Egg yolks - Help thicken the frosting and create that silky texture.
  • Unsalted butter - Adds richness and helps it set.
  • Pure vanilla extract - A warm finishing note.
  • Sweetened shredded coconut - Gives that classic chew.
  • Toasted pecans - Add crunch and flavor (toasting makes all the difference!).

Instructions

  • Preheat the oven to 350°F. Lightly spray a 9×13-inch pan and line it with parchment paper.
  • Melt the chocolate. In a small saucepan, bring 1 cup of water to a simmer. Add the chopped German chocolate and stir until smooth. Set aside to cool slightly.
German baking chocolate in saucepan with water.
  • Whisk the dry ingredients. In a bowl, combine flour, baking soda, baking powder, and salt.
Dry ingredients for German chocolate sheet cake in mixing bowl.
  • Cream the butter and sugar. Beat butter and sugar together until pale and fluffy - about 2-3 minutes.
Butter and sugar mixed together in mixing bowl.
  • Add the eggs and vanilla. Mix in one egg at a time, then add vanilla.
  • Add the chocolate. Pour in the melted chocolate and mix until fully combined.
Melted bakers chocolate mixed in with butter and sugar in mixing bowl.
  • Combine the wet and dry. Mix in half the dry ingredients, then the buttermilk, then the rest of the dry ingredients. Don't overmix.
Flour, dry mixture added to wet mixture in mixing bowl
  • Bake. Spread batter evenly in the pan and bake for 40-45 minutes (start checking at 35). The cake should spring back when touched and pull slightly from the edges.
German chocolate cake batter in 9x13 baking pan.
  • Cool completely. Let it rest on a wire rack before frosting.
Baked German chocolate cake.

To Make the Frosting:

  • In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
  • Cook, stirring constantly, until it thickens and coats the back of a spoon - about 8-10 minutes.
  • Remove from heat and stir in vanilla, coconut, and toasted pecans.
Egg yolks, coconut, nuts vanilla and evaporated milk in sauce pan for German Chocolate Cake topping.
  • Let cool 20-25 minutes until spreadable. It will thicken as it cools.
  • Spread evenly over the cooled cake, slice, and serve!
Frosted German Chocolate Cake in a 9x13 sheet pan.

Tips & Notes

  • For a deeper chocolate flavor, whisk 2 tablespoons of unsweetened cocoa powder into the dry ingredients.
  • If your frosting turns grainy, whisk in a tablespoon of evaporated milk off the heat to smooth it out.
  • Always let the cake cool completely before frosting - otherwise, it'll slide right off!
  • For extra texture, stir in up to ½ cup more coconut or pecans.
A slice of German chocolate cake on a plate, next to a fork.

FAQs

Can I make this German Chocolate Sheet Cake ahead of time?

Yes! Bake the cake a day ahead and store covered at room temp. Make the frosting up to 2 days early and refrigerate - just let it come to room temperature before spreading.

How do I store leftover German Chocolate Cake?

Room temp: Up to 2 days, covered tightly.
Fridge: Up to 5 days. Bring to room temp before serving.
Freezer: Up to 2 months. Wrap slices individually for easy grab-and-go treats.

Serving Suggestions

This German Chocolate Sheet Cake is pure comfort on its own, but it also pairs beautifully with:

  • A scoop of vanilla or coconut ice cream
  • A drizzle of chocolate syrup for extra indulgence
  • Hot coffee or a cold glass of milk (because some things never change!)

More Vintage Recipes You’ll Love

German Chocolate Cake goes back a long time, and if you’re a fan of vintage recipes, you’ll also love these favorites:

Recipe

German Chocolate Sheet Cake in baking dish.
Print Pin
Be the first to rate!

German Chocolate Sheet Cake

This easy German Chocolate Sheet Cake is rich, moist, and topped with a buttery coconut-pecan frosting that tastes just like the classic, without the fuss of layers!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 718kcal
Author Jessica Burgess

Ingredients

For the Cake:

  • 1 cup purified water
  • 4 ounces German sweet baking chocolate roughly chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk room temperature

For the Coconut Pecan frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup 1 stick unsalted butter, cubed
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans toasted

Instructions

  • Preheat your oven to 350°F. Prepare a 9×13-inch baking pan with a light coating of nonstick cooking spray, then line it with parchment paper.
  • In a small saucepan, bring 1 cup purified water to a simmer. Add 4 ounces of chopped German sweet baking chocolate and stir until the chocolate is melted and smooth. Remove from heat, pour into a clean bowl, and let it cool slightly while you prepare the rest of the steps.
  • In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of kosher salt. Set aside.
  • Add 1 cup (2 sticks) of softened unsalted butter and 2 cups of granulated sugar to a large mixing bowl. Beat with a hand mixer on medium speed for 2 to 3 minutes or 1 ½ to 2 minutes with a stand mixer until the mixture is pale, creamy, and fluffy.
    It should look lighter in color and spread like soft frosting, with the sugar no longer appearing gritty. Scrape down the sides and bottom of the bowl once while creaming the butter and sugar to ensure everything is evenly incorporated.
  • Add 4 large eggs, one at a time, mixing well after each addition. Beat in 2 teaspoons pure vanilla extract.
  • Add the melted chocolate mixture and beat until the batter looks smooth and no streaks remain.
  • With the mixer on low speed, add half of the dry ingredients and mix just until combined. Pour in 1 cup of buttermilk and blend gently. Add the remaining dry ingredients and mix on low until the batter is smooth and no streaks of flour remain. Be careful not to overmix.
  • Pour the batter evenly into your prepared pan. Bake for 40-45 minutes. Begin checking the cake for doneness at 35 minutes, as oven temperatures can vary. The cake is ready when the edges pull slightly away from the baking pan, the center springs back when gently touched, and a cake tester or toothpick comes out with a few moist crumbs. If the edges look done but the center needs more time, loosely tent the cake with foil for the last 5 minutes. Cool the cake completely on a wire rack.
  • To make the frosting, place a saucepan over medium heat and whisk together 1 cup of evaporated milk, 1 cup of granulated sugar, 3 large egg yolks, and ½ cup (1 stick) of cubed unsalted butter. Whisk constantly as the mixture cooks over medium heat until the mixture thickens enough to coat the back of a spoon and a path holds when you run your finger through it, about 8 to 10 minutes. If it still appears thin at that point, continue whisking and cooking for an additional 2 to 3 minutes. The mixture often thickens suddenly near the end. As soon as it thickens, remove the pan from the heat immediately to prevent the mixture from curdling.
  • Remove from the heat and stir in 2 teaspoons of pure vanilla extract, 1 ½ cups of coconut, and 1 cup of toasted pecans. Transfer the mixture to a clean bowl and let it sit for 20-25 minutes to thicken, then spread it. It may seem a little loose when hot, but it sets up as it cools.
  • Spread the frosting evenly over the cooled cake. Slice into squares. ENJOY!

Video

Notes

  • If your frosting turns grainy, whisk in a tablespoon of evaporated milk off the heat to smooth it out.
  • Always let the cake cool completely before frosting - otherwise, it'll slide right off!

Nutrition

Serving: 1slice | Calories: 718kcal | Carbohydrates: 79g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 406mg | Potassium: 302mg | Fiber: 4g | Sugar: 59g | Vitamin A: 942IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 4mg

Yeast Rolls Recipe

This yeast rolls recipe is one of my favorites because it's straight from my mom's kitchen. They’re soft, buttery rolls that are ready in about an hour. No fancy equipment, no all-day proofing…just simple ingredients and a little bit of love.

Serving a big group? These rolls belong right alongside my other Thanksgiving side dishes for a crowd.

Baked, homemade yeast rolls in an aluminum baking pan.

There's just something special about baking homemade bread in the oven, isn't there? The smell alone feels like a hug from home. If you've ever been intimidated by yeast dough, don't worry. This version is beginner-friendly and nearly foolproof, even if you've never baked homemade rolls before.

Mom’s Roll Recipe

My mom has been making this yeast roll recipe for years, and come to find out, it was my grandma’s recipe too! So it’s only natural to carry on the tradition in my own home, right? When my mom came to visit a few months ago, she taught me how to make these, and I made sure to get it on video so I could refer back to it to help me know how to make a successful homemade roll recipe. Now, I share that video with you, too! (See below.)

Homemade yeast rolls sitting on vintage Corelle plate.

Why You'll Love This Yeast Rolls Recipe

  • Quick and easy - from start to finish, these rolls are ready in about an hour.
  • Perfect for beginners - no mixer or complicated steps.
  • Soft and fluffy - a tender crumb that melts in your mouth.
  • Versatile - perfect for holidays, weeknight dinners, or sandwich sliders.

Ingredients (with Notes)

Labeled ingredients on table, to make an easy yeast rolls recipe.
  • 2 packets active dry yeast - The star of the show. Make sure your yeast is fresh for the best rise.
  • ¼ cup warm water (105-115°F) - Warm, not hot, to activate the yeast.
  • 3½ cups all-purpose flour - Start with 3 cups, then add more as needed.
  • 1¼ cups milk - Adds richness and softness. Whole milk works best.
  • 3 tablespoons sugar - A touch of sweetness that also feeds the yeast.
  • 2 tablespoons vegetable oil - Keeps the rolls moist and tender.
  • 2 teaspoons salt - Balances flavor.

Instructions

  • Activate the yeast
    Stir the yeast into warm water (around 105-115°F) and let it sit for about 5 minutes, until foamy.
Yeast and water in measuring cup.
  • Warm the milk mixture
    In a large bowl (glass or crock), combine the milk, sugar, oil, and salt. Microwave until warm - again, around 105-115°F - then stir until the sugar is dissolved.
Milk and sugar in glass mixing bowl.
  • Combine the yeast and milk mixtures
    Pour the softened yeast into the milk mixture and stir to combine.
Milk and sugar mixture mixed with yeast mixture.
  • Add the flour
    Stir in 3 cups of flour until fully incorporated. Let the dough rest for 15 minutes because this gives it a head start in rising.
Flour added to yeast mixture and combined to create a roll dough, in mixing bowl.
  • Prepare your pan
    While the dough rests, grease a 9×13 baking dish or pan with shortening, butter, or oil.
  • Form the dough
    Gradually add a little more flour, a little at a time, until the dough comes together and pulls away from the sides of the bowl. You may not need the full amount. You can use the remaining amount for flouring your surface in next step.
Wooden spoon pulling roll dough away from the sides of the mixing bowl, showing that it's ready.
  • Knead
    Turn the dough out onto a floured surface and knead (work the dough with your hands) for about 3-5 minutes, until it's smooth and soft (but not sticky).
Dough on floured surface, showing it's ready for kneading.
  • Shape the rolls
    Pinch off pieces of dough and roll them into smooth balls, about 3 inches across. Arrange them in the greased pan.
Yeast rolls in baking pan, rising for baking.
  • Let rise
    Let the rolls sit for 15-20 minutes while you preheat your oven to 375°F.
    (I will usually try to place these somewhere warmer if possible, such as on top of the oven while it preheats.)
  • Bake
    Bake for 18-20 minutes, uncovered until golden brown. If they brown too quickly, cover loosely with foil.
Baked yeast rolls in aluminum baking pan.
  • Finish with butter – Optional
    Remove from oven and brush or spread the tops of warm rolls with butter if you’d like. You can also sprinkle Maldon salt on top, which takes these up a whole notch!
Butter being spread on top of yeast rolls.

Tips for Success

  • Check your yeast freshness. If it doesn't foam in the warm water, it may be expired.
  • Don't over-flour. Add just enough flour so the dough pulls away from the bowl but stays soft.
  • Let the dough rest in a warm, draft-free spot.
  • For extra flavor, brush with honey butter or add a sprinkle of garlic powder before baking.

FAQs

Can I make yeast rolls ahead of time?

Yes. You can make and shape the rolls a few hours ahead, cover them tightly, and refrigerate until ready to bake. Let them come to room temperature before baking though.

Can I freeze homemade rolls?

Absolutely. Once baked and cooled, wrap the rolls tightly and freeze for up to two months. Reheat in a 300°F oven for about 10 minutes.

Why are my rolls dense?

Most often, dense rolls mean too much flour was added or the dough didn't have enough time to rest and rise.

Hand holding yeast roll.

Serving Ideas

These homemade yeast rolls are perfect with:

Yeast roll, sliced in half, and topped with butter and apple butter, sitting on vintage plate.

If you try them, let me know how they turn out, and be sure to check out the original; my mom's original yeast rolls recipe here.

Other Vintage Recipes You’ll Love

This yeast rolls recipe is one of those vintage, tried-and-true treasures that never fails. Whether you're making them for a special occasion or just because it's a cozy Sunday afternoon, they'll fill your kitchen with that nostalgic, home-baked smell that's impossible to beat. Here are more vintage recipes you’ll also enjoy:

Recipe

Yeast rolls in baking pan.
Print Pin
Be the first to rate!

Yeast Rolls Recipe – Ready in an Hour!

An easy, one-hour yeast rolls recipe that bakes up soft, fluffy, and full of homemade flavor.
Course Appetizer, Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 rolls
Calories 180kcal
Author Jessica Burgess

Ingredients

  • 2 packages active dry yeast (Two, ¼ ounce packages)
  • ¼ cup warm water 105-115°F
  • 3 ½ cups all-purpose flour
  • 1 ¼ cup milk
  • 3 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt

Instructions

  • Activate the yeast. Stir the yeast into warm water (water should be around 105-115°F) and let it sit for about 5 minutes, until foamy.
  • Warm the milk mixture. In a large bowl, combine the milk, sugar, oil, and salt. Microwave until warm - again, around 105-115°F - then stir until the sugar is dissolved.
  • Combine yeast and milk mixtures. Pour the softened yeast into the milk mixture and stir to combine.
  • Add the flour. Stir in 3 cups of flour until fully incorporated. Let the dough rest for 15 minutes - this gives it a head start in rising.
  • Prepare your pan. While the dough rests, grease a baking dish or pan with shortening, butter, or oil. (I use a 9×13 baking pan.)
  • Form the dough. Gradually add a little more of the remaining flour, a little at a time, until the dough comes together and pulls away from the sides of the bowl. You may not need the full amount, and can use extra for sprinkling on the surface in next step.
  • Knead. Turn the dough out onto a floured surface and knead for about 3-5 minutes, until it's smooth and soft (but not sticky).
  • Shape the rolls. Pinch off pieces of dough and roll them into smooth balls, about 3 inches across. Arrange them in the greased pan. (This should make about 12 rolls.)
  • Preheat. Now is a good time to preheat your oven to 375°F.
  • Let rise. Let the rolls sit for 15-20 minutes while you preheat your oven to 375°F. I like to place these in a warmer spot (perhaps on top of the oven while preheating.)
  • Bake. Bake for 18-20 minutes, until golden brown. If they brown too quickly, cover loosely with foil.
  • Finish with butter. Remove from oven and if desired, brush warm rolls with melted butter or use stick butter and turn on the tops of rolls to watch the butter melt down the sides. Then, you can also sprinkle with Maldon salt if desired for a touch of saltiness.

Video

Notes

  • Check your yeast freshness. If it doesn't foam in the warm water, it may be expired.
  • Don't over-flour. Add just enough flour so the dough pulls away from the bowl but stays soft.

Nutrition

Serving: 1roll | Calories: 180kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 398mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 42IU | Vitamin C: 0.001mg | Calcium: 37mg | Iron: 2mg

Pecan Pie Dump Cake

If you've ever wished you could capture the rich, gooey flavor of a Southern pecan pie without the fuss of rolling out pie dough, this pecan pie dump cake is your dream come true. It's sweet, nutty, buttery, and ridiculously easy to make, and the perfect shortcut dessert for busy home cooks who still want that made-from-scratch taste.

If you like this one, my pumpkin dump cake is just as easy and made for Thanksgiving.

For another easy fall dessert, take a look at my pumpkin lush recipe.

Short on time and long on company? I put together a whole roundup of fall desserts built the same easy way.

For more simple desserts like this one, you can browse my full dump cake recipes here.

A serving of pecan pie dump cake on a plate, topped with vanilla ice cream.

Why You'll Love This Recipe

  • All the flavor of classic pecan pie without the work of making a crust.
  • Perfectly gooey center and buttery, golden cake topping.
  • Feeds a crowd - ideal for Thanksgiving, Friendsgiving, Christmas, or any potluck.
  • Simple ingredients you likely already have in your pantry, similar to those in this butter pecan cake.
  • Freezes beautifully, so you can make it ahead for stress-free entertaining.

Ingredients (with Notes)

Labeled ingredients for pecan pie dump cake.
  • Dark brown sugar - Adds deep molasses flavor; light brown sugar works too.
  • Dark corn syrup - Keeps that signature pecan pie gooey texture.
  • Large eggs - Bind everything together for a rich, custard-like layer.
  • Salted butter - Adds flavor depth; margarine works if preferred.
  • Vanilla extract - Or try almond extract for a nuttier twist.
  • Salt - Balances the sweetness.
  • Chopped pecans - The heart of this dessert; toasty, rich, and crunchy.
  • Yellow cake mix - The easy-button topping that gives it the "dump cake" magic.
  • Ground cinnamon & nutmeg - Add warmth and cozy fall flavor.
  • Pecan halves - For extra crunch and a pretty finish.
  • Caramel topping - The final drizzle that makes it absolutely irresistible.

Instructions

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

All the flavor of pecan pie without touching a rolling pin. See our favorite vintage cakes.

2. Mix the pecan pie layer.
In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans until evenly coated, then pour into your prepared baking dish.

Sugar, corn syrup, butter, eggs and pecans mixed together and poured in to baking dish.

3. Make the cake topping.
In another bowl, mix the cake mix with cinnamon and nutmeg. Cut in the softened butter with a fork until it resembles wet sand.

Make sure there isn’t any cake mix left thats not mixed with butter. It should all be a dark tan, not a powdery white. (This will result in a dry, top.) Sprinkle evenly over the pecan mixture. It should look like the image below…

Wet, sandy cake mix and butter mixture on dump cake.

PRO TIP: Gently press cake mixture down in to wet mixture, just a little bit. Do not stir or mix in. Just pressing down gently will help the topping get a little more moisture.

4. Add the final touch.
Top with pecan halves for crunch and beauty. Bake uncovered for 45-50 minutes, or until the center is almost set. If the edges are browning too quickly, you can cover with foil for the remainder of the cooking time.

Unbaked pecan pie dump cake.

5. Cool and drizzle.
Let cool slightly before drizzling with caramel topping. Serve warm with vanilla or butter pecan ice cream - it's heavenly!

Baked pecan pie dump cake with caramel drizzle on top.

Tips & Notes

  • Use dark brown sugar and dark corn syrup for that deep, authentic pecan pie flavor.
  • Make sure your butter is softened, not melted, for the best crumble topping texture. The cake mix and butter mixture should not have any white/light, dry cake mix showing. It should all be crumbly and dark tan like a wet sand mixture.
  • Cake browning before rest of cake is done baking? Cover with foil until cake finishes baking.
  • Want to make it a Southern pecan pie dump cake? Add a splash of bourbon or a pinch of cayenne for a little Southern flair.
  • Let the cake rest at least 15 minutes before cutting - it sets up beautifully as it cools.

FAQs

What does pecan pie dump cake taste like?

It's the best of both worlds: a gooey pecan pie meets buttery yellow cake, all in one decadent bite.

Can I make this ahead of time?

Yes! You can bake, cool, and refrigerate it for up to 3-4 days. Reheat individual servings in the microwave for 15-20 seconds before serving.

Can I freeze pecan pie dump cake?

Absolutely. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use a different cake mix for this dump cake?

Try swapping yellow cake for butter pecan cake mix, or sprinkle a few chopped walnuts into the topping for a fun twist.

What cake mix works best for pecan pie dump cake?

Yellow cake mix is the classic choice. It bakes up buttery and golden and lets the pecan filling shine. A butter pecan cake mix works too if you want to lean into the nutty flavor. Either way, sprinkle it on dry and don’t stir it in.

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

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 15-second bursts until warm. It also tastes amazing cold, right from the fridge - no judgment here!

Serving Suggestions

Serve this cozy pecan dump cake warm with:

  • A scoop of vanilla or butter pecan ice cream
  • A dollop of whipped cream
  • A drizzle of extra caramel sauce or maple syrup

Perfect for holidays, potlucks, or Sunday suppers, this pecan pie cake will steal the show every single time and may just be added to your list of favorite old-fashioned dessert recipes.

More Dump Cake Recipes

Recipe

One serving of pecan pie dump cake on a plate topped with vanilla ice cream and caramel drizzle.
Print Pin
4.20 from 5 votes

Pecan Pie Dump Cake

This easy pecan pie dump cake has all the gooey, buttery flavor of classic pecan pie combined with the style of a dump cake.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Calories 705kcal
Author Jessica Burgess

Ingredients

  • 1 ½ cups dark brown sugar packed
  • ⅔ cup dark corn syrup
  • 4 large eggs lightly beaten
  • ½ cup salted butter, melted (1 stick, 8 tablespoons)
  • 2 Tablespoons vanilla extract
  • 1 teaspoon salt
  • 2 cups chopped pecans

Topping

  • 15 ounce box yellow cake mix
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup salted butter, softened one and a half sticks, so 12 tablespoons
  • 1 cup pecan halves
  • 1 cup caramel topping

Instructions

  • Prepare. Preheat your oven to 350°F and spray a 9×13 casserole dish with nonstick cooking or baking spray.
  • Mix the pecan pie layer. In a large bowl, combine brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until well mixed.
  • Stir in the pecans. Add the chopped pecans and stir really well until they're evenly distributed throughout the batter.
  • Transfer to the baking dish. Pour into the baking dish and use a rubber spatula to spread evenly.
  • Flavor the cake mix. In another large bowl, stir together the cake mix with the cinnamon and nutmeg.
  • Make the topping. Add the softened butter and use a fork to work the butter into the cake mix until you have a wet sand texture. **Make sure all of the cake mix is incorporated with butter. (It should be a dark tan color, not a white/light color, or this could make the cake topping dry.)
    Sprinkle the mixture over the baking dish until evenly layered and covering the sugar mixture.
    PRO TIP: Gently press down the butter/cake mix mixture in to the wet. Do not mix, or stir. Pressing it down, gives the cake mix more moisture.
  • Add pecan halves for extra crunch. Sprinkle halved pecans over the cake mixture and bake for 45-50 minutes or until golden brown.
    TIP: Check after about 30 minutes, and if the cake is getting to brown around the edges, before the baking is done, cover with foil until cake is finished baking.
  • Cool and drizzle with caramel. Once baked, allow the cake to cool slightly before drizzling with caramel and serving. Great served with vanilla or butter pecan ice cream!

Video

Notes

Let the cake rest at least 15 minutes before cutting - it sets up beautifully as it cools.
You can also freeze this cake if you prefer.

Nutrition

Serving: 1slice | Calories: 705kcal | Carbohydrates: 92g | Protein: 6g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 751mg | Potassium: 216mg | Fiber: 3g | Sugar: 72g | Vitamin A: 585IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 2mg
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

White Gravy Recipe

This White Gravy Recipe is so easy, made in just a few minutes, and is delicious served over 3 ingredient biscuits, on top of southern country-fried steak, or used to dip these breakfast pigs in a blanket in to.

Good on these sour cream mashed potatoes and biscuits both. You’ll find both in my Thanksgiving side dishes roundup.

If you’ve been intimidated by making gravy, don’t be! We’ll show you the step-by-step process and no-fail method for a perfect Southern gravy recipe each time.

White gravy poured across biscuits, sitting on white plate.

This easy white gravy recipe is a classic, old-fashioned favorite to serve over biscuits or over Instant Pot mashed potatoes, making this a great recipe for breakfast or even a country-style dinner. Or if you prefer a sausage gravy, this chorizo sausage gravy is one of our favorites that provides a meaty, heated, flavor. Or, fire up those tastebuds with this jalapeno gravy!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Classic: This classic white gravy recipe is the old-fashioned favorite, that uses simple, basic ingredients.
  • Only a few ingredients: You don’t need a lot to make this homemade white country-style gravy! Actually, you may already have the ingredients on hand and can whip this up right away!
  • Ready in only 10 minutes: It doesn’t take long to make this creamy white gravy recipe, so it can be made while you cook biscuits in the air fryer!
  • Familiar favorites: Also called a southern gravy, white pepper gravy, or a sawmill gravy, this delicious white gravy is called many things but the bases are similar; flour, milk, fat, salt, and pepper.

Ingredients Needed

This easy homemade white gravy recipe uses simple ingredients! However, there are some substitutions that can be made, and more details about some of the ingredients are below.

Labeled ingredients for white gravy recipe, sitting on kitchen counter.
  • Bacon grease – We love using bacon grease for this recipe. It adds a hint of flavor and saltiness.
  • All purpose flour – We say 2 “heaping” tablespoons of flour, meaning we use a big serving tablespoon, and dip it in the flour, creating a “mountain” of flour on top of the spoon. This is flexible but is similar to about ¼ cup of flour (not packed), or so.
  • Black pepper – Adding black pepper to the gravy is key, in our opinion. Some even prefer a lot of black pepper, some more than others, so that’s why we suggest adding it to your taste preference.
  • Salt – The amount can differ, due to the saltiness of the bacon grease you use. So we say to add the amount of salt to your taste preference. Remember, you can always add but it’s harder to take it away if you add too much.

Substitutions

If you’ve found that you’re out of some of the ingredients needed for this recipe, or prefer to use something different, here are some suggestions:

  • Bacon grease – you can also use melted butter instead of grease, or you can use sausage grease, or other meat drippings.
  • Milk – although we prefer using whole milk for white gravy, you can use 2% if that’s what you prefer. Skim milk, or different types of milk may cause the recipe to vary in results.

Equipment

A large skillet is used for this recipe, and a cast-iron skillet is preferred for this southern classic if available.

How to Make White Gravy

Making this gravy recipe is easy but there are some crucial things to keep in mind while making it for best results, so it doesn’t turn out clumpy, it thickens perfectly, and more.

We suggest making the gravy right before ready to serve, so if making a big breakfast, save the gravy for last.

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

Steps 1-4 showing how to make white gravy.

STEP 1. Melt or warm the bacon grease. Over low, simmering, heat, add bacon grease to the skillet and allow it to warm through. (Image 1).

Tip: If the skillet is too hot before step 2, clumps will develop. Make sure the pan is gently warm, and not too hot.

Update to Step 2: (See notes below)

OLD METHOD STEP 2. Milk & flour. In a jar, or small mixing bowl, add in the 2 heaping tablespoons of flour and about 1 cup of the milk. Tighten lid, and shake vigorously for about 2-3 minutes or until the mixture looks free of clumps. (Image 2). Or, if mixing in a bowl, use a whisk and mix to make sure the mixture is smooth.

Add to skillet. Once the milk and flour mixture is smooth and evenly mixed, pour in to the warmed bacon grease and whisk to combine.

Add milk. When the milk and flour mixture is heated through with the bacon grease, add the remaining cold milk, salt, and pepper, and then turn the heat up to medium-high heat, constantly whisking. The gravy will begin to thicken and you’ll want it to cook for at least another 5 minutes to let the flour cook.

NEW METHOD STEP 2. If you want to skip the jar/bowl method, I’ve found it just as easy as to sprinkle the 2 heaping tablespoons of flour in to the bacon grease and let it cook for just a few minutes, and then just add all of the milk in at once and whisk.

Continue whisking, add salt, and pepper, and then turn the heat up to medium-high heat, constantly whisking. The gravy will begin to thicken and once thickened to your preference, serve.

Tip: If you notice the gravy thickening too fast, or too much before the 5+ minutes are up, turn the heat down, still whisking. You want the gravy to thicken but you don’t want it too hot, or it will get too thick and possibly scorch.

White gravy in a cast iron pan, with a spoon resting inside.

Once the gravy has thickened, and has cooked through for about 5 minutes, taste test the gravy to see if you should add more salt and or pepper. Serve!

Spoon scooping up serving of white gravy, out of skillet.

Recipe Pro Tips

  • If you have clumps. If your skillet was too hot when adding the milk/flour mixture, it’s ok! It may just take a little more whisking, and as it thickens, the lumps can sometimes be thinned out. Whisk vigorously (my favorite is using a flat whisk for this) until the clumps break up. If the clumps are too big or there are too many and the whisk isn’t working, you can also use a hand blender or regular blender in a last effort, or even strain it!
  • Bacon grease. We know that you may not always feel like making bacon just for your milk gravy. If you do love using bacon grease, save the bacon grease when you make, say, air fryer bacon, and freeze the cooled, leftover bacon grease in to ice cube trays, so you can pull 1-2 cubes out when it’s time to make gravy.
Two biscuits sitting on white plate with white country gravy spooned over the top.

Recipe FAQs

What is white gravy made of?

Flour, milk, bacon grease, salt and pepper.

Why is my gravy lumpy?

If the pan is too hot when adding flour, or if the pan is too hot and the gravy sits too long without being stirred, the flour can form in to lumps.

Why does my white gravy taste like flour?

Because simmering for at least 5 minutes is important for the flour to cook, and blend with the other ingredients. If not, the gravy can taste doughy or have a raw flour taste.

Can you freeze white gravy?

Yes! Allow it to cool and store in an airtight, freezer-safe container, or in a freezer bag, and place in the freezer for up to 3-6 months.

What to Serve with White Gravy

Gravy is delicious served with so many things! Here are some of our favorites:

Bite of biscuits and gravy on fork, holding above plate.

Storage

If you have leftover gravy, allow it to cool and place it in an airtight container and store in the refrigerator for up to 3 days.

Or if freezing, it can be frozen for 3-6 months.

More Country-Style Recipes You’ll Love

Love old-fashioned recipes like this one? We think you’ll also love:

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

Have you tried our biscuit and gravy casserole? It’s a must, after this one!

Recipe

White gravy recipe on top of biscuits next to bacon on a vintage plate.
Print Pin
5 from 5 votes

White Gravy Recipe

A classic white gravy recipe, made of flour, milk, bacon grease and salt and pepper! Perfect served over biscuits, or your favorite southern dishes.
Course Breakfast, Dinner, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 238kcal
Author Jessica Burgess

Equipment

  • skillet

Ingredients

  • ¼ cup bacon grease or a little more/less is fine!
  • 2 tablespoons all-purpose flour heaping tablespoons
  • 2½ cups whole milk divided
  • salt to taste
  • black pepper to taste

Instructions

  • Over low, simmering, heat, add bacon grease to the skillet and allow it to warm through.
  • Note: I have updated my original method to make it even easier. I will provide both below so you can choose your favorite:
    New method: Sprinkle 2 heaping tablespoons of flour in to the heated bacon grease and whisk for 2-3 minutes. Once the flour has cooked and browned a bit, add in the 2 ½ cups of milk, and increase heat to med-high heat, constantly whisking until thickened. Add salt/pepper and serve.
  • Old method: In a jar, or small mixing bowl, add in the 2 heaping tablespoons of flour and about 1 cup of the milk. Tighten lid, and shake vigorously for about 2-3 minutes or until the mixture looks free of clumps. Or, if mixing in a bowl, use a whisk and mix to make sure the mixture is smooth.
    Once the milk and flour mixture is smooth and evenly mixed, pour in to the warmed bacon grease and whisk to combine.
    When the milk and flour mixture is heated through with the bacon grease, (this is cooking the flour, to get the "raw" taste out) add the remaining milk, salt, and pepper, and then turn the heat up to medium-high heat, constantly whisking. The gravy will begin to thicken and you'll want it to cook for at least another 5 minutes to "cook" the flour in the gravy.
    Once the gravy has thickened, and has cooked through for about 5 minutes, taste test the gravy to see if you should add more salt and or pepper. Serve!

Video

Notes

Tip to prevent clumps: If the skillet is too hot before step 2, clumps will develop. Make sure the pan is gently warm, and not too hot. If you have lumps, whisk vigorously until the clumps break up. If the clumps are too big or there are too many and the whisk isn’t working, you can also use a hand blender or regular blender in a last effort, or even strain it!

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 10g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 80mg | Potassium: 233mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 247IU | Calcium: 188mg | Iron: 0.2mg

Amish Applesauce Cake

There's something so cozy about a rustic, old-fashioned cake, especially one that fills your kitchen with the warm scent of cinnamon and nutmeg. This Amish Applesauce Cake is just that kind of recipe. Moist, spiced just right, and incredibly simple to make, it's perfect for breakfast, dessert, or an afternoon snack with coffee.

Applesauce keeps it tender for days. Here are more old-fashioned desserts for fall in the same spirit.

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

Why You'll Love This Amish Applesauce Cake

Simple, from-scratch flavor. No fancy ingredients or mixers needed, just basic pantry staples.
Soft, moist texture. Thanks to the applesauce, this cake stays tender and never dries out.
Perfectly spiced. Cinnamon, nutmeg, and allspice give this cake that signature autumn warmth.
Great for gatherings. Easy enough to bake for a crowd, this easy applesauce cake is a hit at family get-togethers or potlucks. This Crack Cake is also a fun cake for serving a crowd.
Make-ahead friendly. It freezes beautifully, so you can enjoy it anytime the craving strikes.
Old-Fashioned flavor. This, along with this supper cake recipe, is one of those that tastes just like it came out of a church cookbook!

Applesauce cakes have been stretching pantry ingredients for generations. See more rustic, old-fashioned cakes.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

Labeled ingredients for Amish applesauce cake on a counter.
  • All-purpose flour - Keeps the crumb light and tender.
  • Ground cinnamon - The star spice that brings cozy warmth.
  • Baking soda - Helps the cake rise.
  • Ground nutmeg & allspice - Add that unmistakable fall spice blend.
  • Salt - Balances the sweetness.
  • Applesauce - Sweetened or unsweetened both work; homemade applesauce adds extra charm.
  • Dark brown sugar & granulated sugar - A mix for depth of flavor and perfect sweetness.
  • Salted butter - Adds richness and that classic buttery taste.
  • Large eggs - Room temperature helps everything blend smoothly.
  • Vanilla extract - Enhances the overall flavor.
  • Chopped walnuts - Give a nice crunch (optional, but delicious).

Optional glaze: 2 tablespoons butter and 1 tablespoon dark brown sugar

(See the full recipe card below for exact measurements.)

Instructions

  • Preheat the oven. Set your oven to 350°F and spray a 9×13 lipped baking sheet with nonstick spray.
  • Combine the dry ingredients. In a large bowl, whisk together flour, cinnamon, baking soda, nutmeg, salt, and allspice.
Dry ingredients in mixing bowl.
  • Mix the wet ingredients. In a separate bowl, stir together applesauce, brown sugar, granulated sugar, butter, eggs, and vanilla extract. Don't worry if the butter doesn't fully blend in.
Wet ingredients in mixing bowl.
  • Combine and mix. Add the wet ingredients to the dry mixture and stir until smooth-but don't overmix.
Dry ingredients combined with wet ingredients in mixing bowl.
  • Add walnuts. Stir in the chopped walnuts for a little crunch.
Walnuts added to cake batter in mixing bowl.
  • Bake. Pour into your prepared dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Unbaked amish applesauce cake in 9x13 baking dish.
  • Cool and serve. Let it cool completely before slicing.
Baked amish applesauce cake in baking dish.
  • Optional Glaze (so good!). Melt 2 tablespoons of butter with 1 tablespoon dark brown sugar in the microwave for 1 minute, stir, and brush over the top before serving.

Storage & Freezing Tips

Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Reheat: Pop a slice in the microwave for about 20 seconds to bring back that fresh-from-the-oven warmth.

Flavor Variations & Add-Ins

  • Add ½ teaspoon ground cloves for extra spice.
  • Swap in pecans for or alongside walnuts.
  • Try cinnamon or peach applesauce for a fun twist.
  • Drizzle with caramel sauce for a caramel-apple-inspired treat.
  • Dust with powdered sugar for a pretty, rustic finish.
Amish applesauce cake with a slice cut out and lifted out.

FAQs

What does Amish applesauce cake taste like?

It's soft, and filled with cozy spice. The applesauce keeps it tender while the spices make every bite feel like fall.

Can I make this cake without nuts?

Yes! It's just as good without walnuts. You can also add raisins or dried cranberries instead.

Can I use homemade applesauce?

Absolutely-it adds a lovely homemade touch and extra apple flavor.

Is this an Amish recipe?

This cake is inspired by traditional Amish recipes that use simple, wholesome ingredients to create flavorful, comforting desserts.

Serving Suggestions

This spiced applesauce cake is wonderful served plain, but here are a few fun ways to enjoy it:

  • With a scoop of vanilla ice cream
  • Topped with whipped cream and a sprinkle of cinnamon
  • Warm with your morning coffee
  • Served alongside fresh fruit for brunch

Whether you call it Amish Applesauce Cake, Easy Applesauce Cake, or Walnut Applesauce Cake, one thing's for sure-this simple dessert has old-fashioned charm baked right in. It's the kind of cake that makes your kitchen smell amazing and your family gather around the table for "just one more slice."

More Vintage Recipes

Recipe

A slice of Amish applesauce cake on plate with fork.
Print Pin
5 from 1 vote

Amish Applesauce Cake

This Amish Applesauce Cake is an easy dessert, the perfect blend of cinnamon, nutmeg, and sweet applesauce.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices
Calories 309kcal
Author Jessica Burgess

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ⅛ teaspoon allspice
  • 1 ¾ cup applesauce
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • ½ cup 1 stick salted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup chopped walnuts

Optional Glaze:

  • 2 tablespoons salted butter
  • 1 tablespoon dark brown sugar

Instructions

  • Prepare the oven. Preheat your oven to 350°F and spray a 9×13 lipped baking sheet with nonstick baking spray.
  • Combine the dry ingredients. In a large bowl, combine the all-purpose flour, cinnamon, baking soda, ground nutmeg, salt, and allspice and set aside.
  • Mix the wet ingredients. In a medium bowl, mix together the applesauce, brown sugar, granulated sugar, butter, eggs, and vanilla extract. It's ok if the butter doesn't completely blend in.
  • Add the wet to the dry. Add the wet ingredients to the bowl with the dry ingredients and stir together until smooth, but do not overmix.
  • Toss in walnuts for crunch. Add the walnuts to the mixture.
  • Transfer to your baking dish. Pour the batter into the baking dish and bake uncovered for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool and serve. Cool completely before slicing and serving.

Optional Glaze

  • While waiting for your cake to cool, heat 2 tablespoons of butter and 1 tablespoon dark brown sugar in a small microwave-safe bowl for 1 minute. Stir until the brown sugar has dissolved and brush over the cake before slicing.

Video

Notes

You can make this cake without nuts if desired. 

Nutrition

Serving: 1slice | Calories: 309kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 280mg | Potassium: 105mg | Fiber: 1g | Sugar: 26g | Vitamin A: 347IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg

3-Ingredient Biscuits

If you've ever wished for a biscuit recipe that's quick, buttery, and foolproof, this is the one. These 3-ingredient biscuits are now my absolute go-to. They’re soft and fluffy inside, golden and crisp on the outside, with just the right buttery flavor.

Worth keeping in your back pocket for the year the holiday timeline gets away from you. More in my Thanksgiving side dishes roundup.

They're perfect for biscuits and old-fashioned white gravy, building a breakfast sandwich after cooking sausage patties in the oven, enjoying warm with butter or apple butter, or honestly… straight out of the pan.

Why You'll Love This Recipe

  • Only 3 ingredients - no fuss, no fancy tools.
  • Fluffy centers + crispy tops (the dream combo!).
  • Perfect for any occasion - breakfast, brunch, or a side dish for dinner.
  • The buttery, slightly salty flavor is pure Southern comfort.

Ingredients (with Notes)

  • Salted butter - Use ¼ cup (4 tablespoons) plus 3 more tablespoons, divided. You’ll be using the ¼ cup to mix in for dough, and the 3 other tablespoons for greasing your skillet, and brushing on the tops of the biscuits.
  • Self-rising flour - You'll need 2 cups, plus a little extra for dusting the counter and dough as you work it. Make sure your flour is fresh for the best rise.
  • Cold buttermilk - The chill helps create those tender, flaky layers while adding tangy flavor.

Instructions

  • Preheat. Preheat the oven to 475 degrees F.
  • Freeze the butter. Stick ¼ cup (4 tablespoons) of salted butter in the freezer for about 5 minutes.
  • Prep your dry ingredients. Sift 2 cups of self-rising flour into a medium mixing bowl.
  • Grate the butter. Using the large holes of a grater, grate your cold butter right into the flour.
Sifted flour with grated butter in mixing bowl.
  • Mix gently. Use your hands to lightly combine the butter and flour - don't overmix!
  • Add buttermilk. Create a small well in the center and pour in 1 cup of cold buttermilk. Mix gently with your hands just until it comes together.
Sifted self-rising flour in mixing bowl, with buttermilk in middle of well.
  • Form the dough. Sprinkle a little extra flour on your counter or table. Turn the dough out onto it, and sprinkle a bit more flour on top of the dough so it's not sticky.
  • Fold the dough. With floured hands, fold the dough over 3-4 times. Sprinkle a touch more flour if it feels sticky, then pat it out to about ¾-inch thick.
Biscuit dough on table that's covered in flour.
  • Prep the pan. Grease your cast-iron skillet with 1 tablespoon of softened butter. ** If you don’t have a cast-iron skillet, that’s ok! I’ve baked these on parchment lined baking sheets and they work just fine. But do watch the bake times. I find that I only baked biscuits on the baking sheet for about 13 minutes. Different pans can vary.
Cast iron skillet covered in salted butter.
  • Cut the biscuits. Flour your biscuit cutter (I used a 3½-inch cutter) and cut out about 5 biscuits. Press straight down - don't twist the cutter! Twisting seals the edges and keeps the biscuits from rising tall and fluffy.
  • Place. Place each biscuit in the cast iron skillet, making sure the sides touch one another.
  • Bake. Brush the tops of the biscuits with 1 tablespoon of melted butter and bake at 475°F for 15-16 minutes, or until the tops are beautifully golden brown.
Unbaked biscuits in cast iron skillet, with melted butter brushed on top.
  • Finish. Brush on another tablespoon of melted butter right after baking. If you'd like, sprinkle a touch of Maldon salt on top (totally optional, but lovely).
Baked 3-ingredient biscuits in cast iron skillet, with melted butter being brushed on top.

Tips & Notes

  • Cold ingredients = flaky biscuits. Don't skip chilling your butter - it makes all the difference.
  • Add flour as needed. Lightly dust your hands, counter, and dough while working to prevent sticking - but avoid adding too much, or the biscuits will lose their tenderness.
  • No twisting! Always press your cutter straight down so the biscuits rise evenly and get that perfect fluffy texture.

Serving Suggestions

Serve these warm from the skillet with:

For more ways to top your biscuits, browse my homemade sauces, gravies, and spreads, including flavored butter, apple butter, and jam.

Butter spread on to split 3-ingredient biscuit on plate.

Storage & Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat in the oven or air fryer for that fresh-from-the-oven crispiness.

FAQs

Can I use all-purpose flour instead of self-rising flour?

You can! For every cup of self-rising flour, use 1 cup of all-purpose flour + 1½ teaspoons of baking powder + ¼ teaspoon of salt.

What if I don't have buttermilk?

Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let it sit for 5 minutes before using. It won't be quite as rich, but it still works beautifully. I use this same method for the buttermilk substitute in the Fantabulosity banana bread recipe.

Do I have to use a cast-iron skillet?

Not at all! Cast iron gives the best crispy bottoms, but you can also bake these on a parchment-lined baking sheet. Just keep an eye on them near the end - every pan browns a little differently.

How do I keep my biscuits from turning out dense?

The biggest culprits are overmixing the dough or twisting the cutter. Handle the dough as little as possible and always press straight down when cutting.

Can I make these ahead of time?

Yes! You can cut out your biscuits, place them on a baking sheet, and freeze them unbaked. Once frozen, transfer them to a freezer bag. When ready to bake, place them (still frozen) on a buttered skillet and add about 2 extra minutes to the baking time.

These 3-ingredient biscuits truly deliver - buttery, tender, and comforting every single time. I've made them so many times now that I can honestly say: this recipe is the one I'll be keeping forever.

If you loved this recipe, you’ll also love these other similar recipes…

Recipe

3-ingredient biscuits stacked on vintage plate.
Print Pin
5 from 1 vote

3-Ingredient Biscuits

These 3-ingredient biscuits are buttery, fluffy, and perfectly golden. So easy to make with self-rising flour, cold butter, and buttermilk for a soft, flaky biscuit every time.
Course Breakfast, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 biscuits
Calories 351kcal
Author Jessica Burgess

Ingredients

  • 7 tablespoons salted butter divided
  • 2 cups self-rising flour
  • 1 cup buttermilk

Instructions

  • Freeze the butter. Stick ¼ cup (4 tablespoons) of salted butter in the freezer for about 5 minutes.
  • Prep your dry ingredients. Sift 2 cups of self-rising flour into a medium mixing bowl.
  • Grate the butter. Using the large holes of a grater, grate your cold butter right into the flour. ** I like to dip the butter in to the flour first before grating but that's optional.
  • Mix gently. Use your hands to lightly combine the butter and flour - don't overmix!
  • Add buttermilk. Create a small well in the center and pour in 1 cup of cold buttermilk. Mix gently with your hands just until it comes together.
  • Form the dough. Sprinkle a little extra flour on your counter or table. Turn the dough out onto it, and sprinkle a bit more flour on top of the dough so it's not sticky.
  • Fold the dough. With floured hands, fold the dough over 3-4 times. Sprinkle a touch more flour if it feels sticky, then pat it out to about ¾-inch thick.
  • Prep the pan. Grease your cast-iron skillet with 1 tablespoon of softened butter. **If you don't have cast-iron skillet, see notes below.
  • Cut the biscuits. Flour your biscuit cutter (I used a 3½-inch cutter) and cut out about 5 biscuits. Press straight down - don't twist the cutter! Twisting seals the edges and keeps the biscuits from rising tall and fluffy.
  • Place. Place each biscuit in the cast iron skillet, making sure the sides of the biscuits touch one another.
  • Bake. Brush the tops of the biscuits with 1 tablespoon of melted butter and bake at 475°F for 15-16 minutes, or until the tops are beautifully golden brown.
  • Finish. Brush on another tablespoon of melted butter right after baking. If you'd like, sprinkle a touch of Maldon salt on top (totally optional, but lovely).

Video

Notes

  • Cold ingredients = flaky biscuits. Don't skip chilling your butter - it makes all the difference.
  • Add flour as needed. Lightly dust your hands, counter, and dough while working to prevent sticking - but avoid adding too much, or the biscuits will lose their tenderness.
  • ** If you don’t have a cast-iron skillet, that’s ok! I’ve baked these on parchment-lined baking sheets, and they work just fine. But do watch the bake times. I find that I only baked biscuits on the baking sheet for about 13 minutes. Different pans can vary.

Nutrition

Serving: 1biscuit | Calories: 351kcal | Carbohydrates: 39g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 177mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 570IU | Calcium: 67mg | Iron: 0.5mg

Applesauce Crumb Cake

This Applesauce Crumb Cake is the kind of recipe that brings that same comfort to the table. It's tender, buttery, and full of warm spice, topped with a sweet crumb layer and a simple vanilla glaze that finishes it just right.

If you love soft, spiced cakes like this, you'll want to check out these nostalgic cake recipes for more ideas.

Slice of applesauce crumb cake on spatula, resting above rest of cake.
A pinterest comment screenshot reviewing applesauce crumb cake.
Screenshot

It's the kind of cake you can picture on Grandma's table, the one that gets sliced up before it's even cooled all the way. Whether you serve it for brunch, dessert, or with a quiet afternoon cup of coffee, this cozy bake is one you'll come back to again and again.

Crumb topping and warm spice are what I want in October. Get more spiced fall baking ideas here.

Why You'll Love This Recipe

  • Similar to a coffee cake recipe, an old-fashioned recipe that’s delicious any time of day.
  • The applesauce keeps the cake extra moist without making it too sweet.
  • Alternating dry ingredients and applesauce creates that soft, bakery-style crumb.
  • It's the perfect companion for a cup of coffee or tea.
  • The flavor gets even better the next day, making it great for gatherings or gifting.
Cakes for the Potluck Table cookbook by Jessica Burgess, cover and open recipe spread

My cookbook · Coming this spring

Cakes for the
Potluck Table

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

Send me the six cakes

Ingredients (with Notes)

Labeled ingredients on counter to make applesauce crumb cake.

Crumb Topping

  • All-purpose flour: Creates the base for the crumb texture.
  • Brown sugar and granulated sugar: A mix that gives both sweetness and a little crunch.
  • Ground cinnamon: Adds that warm, cozy flavor that ties everything together.
  • Unsalted butter: Melted and cooled so it forms perfect crumb clusters.

Cake

  • All-purpose flour: Provides structure while keeping the cake light.
  • Baking powder and baking soda: Help the cake rise and stay tender.
  • Kosher salt: Balances the sweetness.
  • Cinnamon and nutmeg: Add that bakery-style warmth.
  • Butter and vegetable oil: A combination that keeps the crumb soft and flavorful.
  • Granulated and brown sugar: For sweetness and a touch of caramel flavor.
  • Eggs: Add richness and help the batter come together.
  • Pure vanilla extract: Enhances every flavor in the cake.
  • Unsweetened applesauce: Adds moisture and gentle apple flavor without extra sugar.

Glaze

  • Powdered sugar: Gives a smooth, sweet drizzle.
  • Heavy cream: Creates a rich, silky consistency.
  • Vanilla extract and cinnamon: Optional, but add a lovely finishing touch.

Instructions

  • Prepare the pan:
    Preheat the oven to 350°F if using a metal pan, or 325°F for porcelain or ceramic. Spray an 8×8-inch pan with nonstick spray and line it with parchment paper so you can lift the cake out easily later.
  • Make the crumb topping:
    In a bowl, combine the flour, sugars, cinnamon, and salt. Stir in melted butter with a fork until clumps form, then place it in the fridge while you make the batter. Chilling helps those crumbs hold together as they bake.
Crumb topping mixture in mixing bowl.
  • Mix dry ingredients:
    In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Flour and spices in mixing bowl.
  • Cream butter and sugars:
    In a large mixing bowl, beat the butter, oil, and both sugars with a hand or stand mixer for about two minutes, until light and fluffy.
Butter and sugars in mixing bowl.
  • Add eggs and vanilla:
    Beat in the eggs one at a time. Mix in the vanilla until smooth.
Eggs and vanilla added to butter and sugar mixture in mixing bowl.
  • Combine dry ingredients and applesauce:
    With the mixer on low, add half of the dry mixture, then the applesauce, and finish with the remaining dry ingredients. Stop mixing once everything is mostly combined, then use a spatula to gently fold the batter until smooth.
Applesauce and dry ingredient mixture added to butter and sugar in mixing bowl.
  • Assemble and bake:
    Spread the batter evenly into the pan. Sprinkle the chilled crumb topping over the surface. Bake for 50 to 55 minutes if using a metal pan, or 55 to 65 minutes for porcelain or ceramic. The cake is done when a toothpick comes out with a few moist crumbs.
Unbaked applesauce crumb cake with crumb topping in square baking dish.
  • Cool and glaze:
    Let the cake cool in the pan on a wire rack for 30 minutes. Lift it out using the parchment paper and let it cool another 20 to 30 minutes. Whisk together the powdered sugar, cream, vanilla, and cinnamon for the glaze, then drizzle it over the cooled cake. Let it set before slicing.
Baked, applesauce crumb cake with glaze drizzled on top.

Tips & Notes

  • Chill the crumb topping before baking so the clusters stay crisp and defined.
  • If the top starts to brown too quickly, loosely cover the cake with foil near the end of baking.
  • Gently fold the batter at the end instead of overmixing to keep the crumb soft and tender.
  • Ceramic and porcelain pans hold heat longer, so bake them at a slightly lower temperature for best results.
Applesauce crumb cake sliced in baking pan.

FAQs

What kind of applesauce should I use?

Unsweetened applesauce works best. Sweetened versions can make the cake too sugary.

Can I make this cake ahead of time?

Yes! The flavor actually improves overnight. Store it at room temperature in an airtight container or refrigerate it and bring to room temperature before serving.

Can I freeze it?

You can. Freeze the unglazed cake wrapped tightly in plastic and foil for up to two months. Thaw it in the refrigerator overnight and glaze before serving.

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

Storage & Freezing

  • Store the cooled cake in an airtight container at room temperature for up to three days.
  • Refrigerate for up to five days if needed. Let slices come to room temperature before serving.
  • Freeze (without glaze) for up to two months. Thaw overnight before glazing or serving.

Serving Suggestions

This cake is lovely served slightly warm with a cup of coffee or tea. It's also delicious with a spoonful of whipped cream or a scoop of vanilla ice cream. For brunch, try it with fresh fruit and a sprinkle of powdered sugar for a simple but beautiful presentation.

Recipe

A slice of applesauce crumb cake on spatula, being held above pan.
Print Pin
Be the first to rate!

Applesauce Crumb Cake

Simple and sweet, this Applesauce Crumb Cake bakes up soft, spiced, and full of cozy flavor, just like something Grandma would make.
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 464kcal
Author Jessica Burgess

Ingredients

For the Crumb Topping

  • ¾ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter (½ stick of butter) melted and cooled slightly

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 7 tablespoons unsalted butter softened
  • 3 tablespoons vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened applesauce room temperature

For the Glaze:

  • ½ cup powdered sugar
  • 2 tablespoons heavy cream
  • ¼ teaspoon pure vanilla extract
  • Pinch of ground cinnamon optional

Instructions

  • Preheat your oven to 350°F if you are using a light-colored metal pan. If you are using a porcelain or ceramic baking dish, lower the oven temperature to 325°F. Spray a light amount of nonstick cooking spray in an 8×8-inch baking pan, then line it with parchment paper, leaving a slight overhang of paper for easy removal.
  • In a medium mixing bowl, whisk together ¾ cup all-purpose flour, ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, ¾ teaspoon ground cinnamon, and ¼ teaspoon kosher salt until combined. Pour in 4 tablespoons of melted unsalted butter and mix with a fork until clumps form. Place the bowl in the refrigerator while you are preparing the cake batter.
  • In a separate medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg until well combined. Set the dry ingredients aside.
  • In a large mixing bowl, beat 7 tablespoons of softened unsalted butter, 3 tablespoons of vegetable oil, ¾ cup of granulated sugar, and ¼ cup of packed light brown sugar with a hand or stand mixer on medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl.
  • Add 2 large eggs, one at a time, mixing until smooth. Beat in 2 teaspoons of pure vanilla extract until combined.
  • With the mixer on low, add half of the dry ingredients, then mix in 1 cup of applesauce, and finish with the remaining dry ingredients. Stop mixing the batter as soon as the flour is almost blended in. Then, switch to a spatula and scrape down the sides, gently folding until the batter is smooth. Avoid overmixing.
  • Spread the batter evenly into your prepared 8×8-inch pan. Sprinkle the chilled crumb topping evenly over the surface. It's okay if you have some of the crumb mixture left over.
  • If you are baking in a metal pan at 350°F, bake for 50-55 minutes. If you are using a porcelain or ceramic dish at 325°F, bake for 55-65 minutes. The cake is ready when the edges look set, the center springs back when lightly touched, and a cake tester or toothpick in the middle comes out with just a few moist crumbs. If the crumbs start to brown too quickly, loosely cover the top with foil near the end of baking.
  • Cool the cake in the pan on a wire rack for 30 minutes, then carefully lift it out of the pan using the parchment paper. Let cool another 20-30 minutes before glazing.
  • To make the glaze, whisk ½ cup powdered sugar, 2 tablespoons heavy cream, ¼ teaspoon pure vanilla extract, and a pinch of ground cinnamon (if using) in a small bowl until smooth and well combined. Drizzle the glaze lightly over the cooled cake with a piping bag or spoon and let it set for about 10 minutes before slicing. ENJOY!

Video

Notes

  • Chill crumb topping before baking so the clusters stay crisp.
  • If crumbs brown too quickly, tent lightly with foil near the end.
  • Gently fold the batter to keep the cake tender.
  • Bake at 325°F if using a porcelain or ceramic dish.
  • Use unsweetened applesauce for best flavor and texture.
  • Flavor improves after a day, so this cake is great for making ahead.

Nutrition

Serving: 1slice | Calories: 464kcal | Carbohydrates: 65g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 293mg | Potassium: 94mg | Fiber: 1g | Sugar: 41g | Vitamin A: 539IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 2mg

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.

An old-fashioned side most people have never had on their holiday table. Find it in my Thanksgiving sides roundup.

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.

Brown sugar frosting and pecans taste like somebody’s grandma made it. It fits right in with my nostalgic fall desserts and the rest of my grandma-style cakes.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

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
4.67 from 3 votes

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

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.

Looking for more apple desserts? This old-fashioned apple cake bakes in a 9×13 and gets a warm caramel glaze.

Apple butter gives it that deep, spiced flavor fall calls for. Take a look at our other cozy fall pies and cakes.

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.

Make a batch to spread on the dinner rolls. Both are in my Thanksgiving side dishes roundup.

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.

What Apples Are Best for Apple Butter?

Any apple will work here. This cooks for 10 to 12 hours, so the variety matters a lot less than it would in a pie where the slices need to hold their shape. Everything breaks down into the same smooth butter in the end.

What does make a difference is the balance of sweet and tart. A mix of both gives you the most flavor. If you use all sweet apples the butter can taste flat, and all tart can leave it sharp.

Tart apples

  • Granny Smith is the easiest to find and the most reliably tart
  • Jonathan and Jonagold if you can get them, especially at an orchard
  • Braeburn falls somewhere in the middle and works on its own

Sweet apples

  • Gala and Fuji are in every grocery store and break down beautifully
  • Honeycrisp makes a slightly thicker butter
  • Golden Delicious is soft and cooks down fast
  • McIntosh turns to sauce almost immediately, which is fine here

What I usually do

Half tart and half sweet, whatever the store has. Granny Smith with Gala or Fuji is my standard. If you are picking at an orchard, grab a few varieties and mix them. That is how the best batches happen.

A note on sugar

Sweeter apples mean you may want to cut the sugar back a little, and tart apples may need a bit more. Taste around the 8 hour mark and adjust before it finishes cooking.

Does it matter for cook time?

A little. Softer apples like McIntosh and Golden Delicious break down faster, so your butter may thicken sooner. Firmer apples like Granny Smith can take the full 12 hours. Go by how it looks rather than the clock.

Do I have to peel them?

Yes, for smooth apple butter. The peels do not break down and you will end up with bits of skin all through it. If you would rather skip the peeling, cook the apples with the skins on and run the whole thing through a food mill or blender at the end.

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 on high 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 on low 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.

Looking for another sheet cake you can make from pantry staples? Try my chocolate cake made with mayonnaise. It sounds strange and the crumb is unbelievably tender.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

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.

Need supper before trick-or-treating? Here’s my whole list of Halloween dinner ideas and treats.

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!

In the mood for more bowls like this? Here’s my whole collection of cozy soup recipes.

Chili is what we eat before trick-or-treating. Here’s the rest of my Halloween food ideas.

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.

If you love a spiced fall cake like this one, you’ll want this pumpkin sheet cake too.

Fresh apples and cream cheese frosting are a hard combination to top. Browse cozy apple desserts and more.

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.

Cream cheese frosting on a spiced apple cake is a combination worth keeping. Here are more cozy old-fashioned cakes.

Ingredients (and Why They Matter)

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes

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.

Vintage potluck desserts like this one deserve to stay in rotation. Browse more vintage potluck desserts.

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

This cake is in my cookbook

Cakes for the
Potluck Table

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

Send me the six cakes