Living On A Dime

Category: Cakes

  • Easy Cake Mix Recipes – Deliciously Simple Crockpot Desserts!

    Easy Cake Mix Recipes – Deliciously Simple Crockpot Desserts!

    Craving something sweet and simple? These crockpot cake mix recipes make delicious crockpot desserts with minimal effort. Just mix, dump, and let your slow cooker do the work—no oven needed! Perfect for hot days, busy nights, or anytime you need an easy treat.

    Love easy desserts? These crockpot cake mix recipes are just what you need! With minimal prep, you can whip up delicious crockpot desserts that are perfect for any occasion. Simply prepare your crockpot, mix a few ingredients, pour them in, and let it work its magic—no oven required!

    These dump-and-go crockpot desserts are ideal for busy days, especially during the summer when it’s too hot to bake. Great for potlucks, picnics, or an easy weeknight treat, these crockpot cake mix recipes make dessert effortless and fun.

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    Crockpot Lava Cake

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    This easy Crockpot Lava Cake recipe is rich, gooey, and irresistibly delicious! With warm cake on the outside and a melty pudding center, it practically makes itself while you go about your day. My boys snarfed it down before it even had time to cool—it’s that good! Serve it straight from the crockpot with a dollop of whipped cream or a scoop of ice cream for a cozy, crowd-pleasing dessert.

    • Author: Tawra Kellam

    Ingredients

    1 cake mix (any flavor)
    1 box instant pudding mix (any flavor)*

    Instructions

    1. Prepare the cake batter according to the directions on the box.
    2. Lightly spray or butter the inside of your crockpot.
    3. Pour the prepared cake batter into the crockpot.
    4. Prepare the pudding according to package directions.
    5. Pour the pudding directly into the center of the cake batter. Don’t stir it in—just let it sit on top.
    6. Cover and cook on high for 1½ to 2½ hours. 
    7. Test for doneness: Insert a knife near the center. It should come out clean of cake batter—some pudding is fine!
    8. To serve, scoop into bowls and top with whipped cream, ice cream, or your favorite toppings.
     
     

    Notes

    *Want a gooier lava center? Use 2 packages of pudding mix with 3 cups of milk for extra pudding in the middle.

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    Crockpot Chocolate Peanut Butter Cake

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    • Author: Tawra Kellam

    Ingredients

    Cake:

    1 box chocolate cake mix
    1 cup water
    3 eggs
    1/2 cup creamy or crunchy peanut butter
    1/3 cup softened butter or margarine

    Peanut Butter Glaze:

    1/4 cup creamy or crunchy peanut butter
    1 can vanilla or cream cheese frosting OR 1/4 cup milk + 1 cup powdered sugar

    Optional Topping:

    1/4 cup fudge sauce
    Mini peanut butter cups, halved

    Instructions

    1. Spray a 6-quart slow cooker with cooking spray.
    2. In a bowl, mix cake mix, water, eggs, ½ cup peanut butter, and butter with an electric mixer — 30 seconds on low, then 2 minutes on medium.
    3. Pour batter into the slow cooker. Cover and cook on HIGH for 1 hour 45 minutes to 2 hours. (Check at 1 hour 30 minutes if your slow cooker runs hot.)
    4. Let cake cool in the slow cooker (with insert removed) for 15 minutes.
    5. Make the glaze: Mix ¼ cup peanut butter with either frosting or the milk + powdered sugar. Spread over the warm cake.
    6. Drizzle with fudge sauce and top with peanut butter cups if desired.
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    Crockpot Chocolate Spoon Cake

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    • Author: Tawra Kellam

    Ingredients

    1 (15.25 oz.) box chocolate cake mix
    1 (4 oz.) box instant chocolate pudding mix
    2 cups sour cream or greek yogurt
    3/4 cup vegetable or canola oil
    4 large eggs
    1 cup water
    1 cup semi-sweet chocolate chips

    Instructions

    1. Spray the inside of the slow cooker with nonstick cooking spray.
    2. In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, eggs, and water until smooth.
    3. Stir in the chocolate chips.
    4. Pour the batter into the prepared slow cooker.
    5. Cover and cook on LOW for 4–6 hours, or until the center is set and the cake is moist and gooey.

    Notes

    Serving Idea: Scoop warm cake directly from the slow cooker into bowls and top with whipped cream, ice cream, or chocolate sauce.

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    Cake Mix Banana Bread Recipe

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    • Author: Tawra Kellam
    • Yield: 1 large loaf

    Ingredients

    1 (18 oz.) pkg. cake mix (yellow, white, or butter pecan)
    3 eggs
    1/3 cup oil
    1 cup mashed bananas (about 3 medium bananas)
    1 cup chopped nuts (optional)

    Instructions

    To Make In An Oven:

    1. Preheat oven to 350°.
    2. In a large bowl, combine all ingredients and mix for 2 minutes.
    3. Pour batter into a greased 5.25 x 9 x 2.75-inch loaf pan.
    4. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
    5. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

    To Make In A Crockpot

    1. In a large bowl, prepare the cake mix according to the package instructions.
    2. Mash the bananas and stir them into the batter until well combined.
    3. Grease the inside of your crockpot (use cooking spray or butter).
    4. Pour the batter into the crockpot and smooth the top.
    5. Place a clean dishtowel or a few paper towels over the crockpot, then set the lid on top. This helps absorb moisture for a better texture.
    6. Cook on high for 2–3 hours, or until a toothpick inserted in the center comes out clean.
    7. Let cool slightly, then remove from crockpot. Frost if desired once fully cooled.
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    Easy Crockpot Dump Cake

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    • Author: Tawra Kellam

    Ingredients

    2 (21 oz.) cans pie filling (any flavor you like)
    1 (15 oz.) box cake mix
    1/2 cup (1 stick) butter or margarine, melted
    1 Tbsp. water

    Instructions

    1. Spray a 4-quart slow cooker with cooking spray. (If using a 6-quart cooker, reduce cooking time by about 1/3.)
    2. Pour both cans of pie filling into the bottom of the slow cooker.
    3. In a bowl, stir together the cake mix, melted butter, and water until all the dry mix is moistened. The mixture will be crumbly—this is fine.
    4. Sprinkle the crumbly mixture evenly over the pie filling.
    5. Cover and cook:
      -On high for 2–3 hours, or
      -On low for 4–5 hours.
    6. Uncover and cook on high for another 30 minutes to let steam escape. It’s done when the cake topping is set and not gooey to the touch.
    7. Serve warm or at room temperature—right out of the slow cooker!

    Notes

    🍎 Apple Pie Filling

    • Cake Mix Options: Spice cake, yellow cake, or butter pecan

    • Add-ins: Chopped walnuts or pecans, cinnamon, raisins

    🍒 Cherry Pie Filling

    • Cake Mix Options: Chocolate (Black Forest-style), vanilla, or white

    • Add-ins: Mini chocolate chips, almond extract (1/2 tsp), sliced almonds

    🫐 Blueberry Pie Filling

    • Cake Mix Options: Lemon, vanilla, or white

    • Add-ins: Grated lemon zest, shredded coconut, a handful of fresh blueberries

    🍑 Peach Pie Filling

    • Cake Mix Options: Yellow cake, butter pecan, or white

    • Add-ins: Ground ginger or cinnamon, chopped pecans, vanilla extract

    🍓 Strawberry Pie Filling

    • Cake Mix Options: White, vanilla, or strawberry

    • Add-ins: White chocolate chips, cream cheese dollops

    🍍 Pineapple Pie Filling

    • Cake Mix Options: Yellow cake, coconut cake, or angel food cake

    • Add-ins: Shredded coconut, maraschino cherries, rum extract

    🍏 Mixed Berry or Raspberry Filling

    • Cake Mix Options: Chocolate (for a brownie vibe), white, or lemon

    • Add-ins: Dark chocolate chunks, granola topping, mint chocolate chips

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    2 Ingredient Cake Recipe

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    • Author: Tawra Kellam

    Ingredients

    1 box cake mix (any flavor)
    1 cup water
    1 cup yogurt or sour cream

    Instructions

    1. Preheat oven to the temperature listed on the cake mix box.
    2. In a large bowl, mix together the cake mix, water, and yogurt or sour cream until smooth.
    3. Pour into a greased 9×13 inch pan.
    4. Bake according to the time on the box for a 9×13-inch cake.
    5. Let cool, then frost or serve as-is!
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    Crockpot Peach Cobbler Recipe

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    • Author: Tawra Kellam

    Ingredients

    3 (15 oz.) cans of peaches (see notes below)
    1 box yellow cake mix
    1 stick butter, sliced into thin pats
    1 Tbsp. ground cinnamon (optional)

    Instructions

    1. Lightly grease the bottom and sides of your Crockpot.
    2. Pour in the undrained peaches and sprinkle with cinnamon, if desired.
    3. Sprinkle the dry cake mix over the peaches, and spread over the top until the mix is even. Do not stir.
    4. Lay the butter slices evenly across the top of the cake mix.
    5. Cover and cook on high for 2 to 3 hours, or until golden and bubbly.
    6. Serve warm, topped with a scoop of vanilla ice cream, if desired.

    Notes

    For extra gooey cobbler (like the kind from a Southern buffet), don’t drain any peaches.

    For a more cake like consistency – drain 1-2 cans of peaches before adding.

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    Cool Whip Cookies Recipe

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    • Author: Tawra Kellam

    Ingredients

    1 box cake mix (any flavor)
    1 (8 oz.) container Cool Whip, thawed
    1 egg

    Instructions

    1. Preheat oven to 350°.
    2. In a mixing bowl, combine the cake mix, Cool Whip, and egg. The dough will be sticky.
    3. Scoop and roll dough into 1-inch balls.
    4. Roll each ball in powdered sugar, if desired.
    5. Place on a greased or parchment-lined baking sheet.
    6. Bake for 10–12 minutes, until edges are set.
    7. Let cool on the pan for a few minutes before removing.
  • Easy 2 Ingredient Cake Recipes Anyone Can Make in Minutes!

    Easy 2 Ingredient Cake Recipes Anyone Can Make in Minutes!

    These easy 2 ingredient cake recipes are proof that you don’t need a long list of ingredients to make an incredibly moist, delicious homemade dessert! Whether you use soda or ice cream, you’ll have endless flavor combinations and a fresh-from-the-oven cake in just minutes.

    These easy 2 ingredient cake recipes are proof that you don't need a long list of ingredients to make an incredibly moist, delicious homemade dessert! Whether you use soda or ice cream, you'll have endless flavor combinations and a fresh-from-the-oven cake in just minutes.

    2 Ingredient Cake Recipe – The Easiest Cake You’ll Ever Make!

    If you’ve never tried a 2 ingredient cake recipe, you’re in for a treat! These cakes are almost too easy to believe. With just a box of cake mix and one other simple ingredient, you can have a homemade dessert in the oven in just a few minutes.

    These recipes are perfect for busy weeknights, last-minute company, or those days when you’re craving something sweet but don’t want to make a big mess in the kitchen. They’re also great for kids to help make because there are so few ingredients and hardly any cleanup.

    One of our favorite versions uses a pint of softened ice cream mixed right into the cake mix. The ice cream adds all the moisture and flavor the cake needs, and the possibilities are endless! Try chocolate ice cream with chocolate cake, butter pecan ice cream with spice cake, or strawberry ice cream with white cake. Every combination creates a completely different dessert.

    Another favorite is our soda cake, also known as 7-up cake. Just stir one can of soda into a box of cake mix, pour it into a pan, and bake. That’s it! The carbonation helps the cake rise while the soda adds sweetness and flavor. Lemon cake with 7-Up, chocolate cake with Cherry Coke, or white cake with orange soda are all delicious combinations. You can even experiment with your family’s favorite flavors to create your own signature cake.

    Once the cake has cooled, you can enjoy it just as it is or dress it up with frosting, a simple powdered sugar glaze, whipped topping, fresh fruit, sprinkles, or even a scoop of ice cream. These cakes are simple enough for everyday desserts but can easily be made special enough for birthdays, potlucks, and family gatherings.

    In addition to being quick and easy, these recipes are also budget friendly. Instead of buying several baking ingredients, all you need is a cake mix and one inexpensive item from your refrigerator or pantry. They’re also wonderful to keep in mind when you realize you’re out of eggs or oil but still want to bake.

    Don’t be afraid to experiment! Try different cake mixes, different ice cream flavors, and different sodas. You might discover a new family favorite that everyone requests again and again. Sometimes the simplest recipes really are the most delicious.

    This 2 Ingredient Cake Recipe With Ice Cream is the easiest way to make a moist, delicious homemade cake with almost no effort—just stir, bake, and enjoy! Mix and match your favorite ice cream and cake mix flavors to create endless dessert combinations that taste like you spent hours in the kitchen.
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    2 Ingredient Cake Recipe With Ice Cream

    This 2 Ingredient Cake Recipe With Ice Cream is the easiest way to make a moist, delicious homemade cake with almost no effort—just stir, bake, and enjoy! Mix and match your favorite ice cream and cake mix flavors to create endless dessert combinations that taste like you spent hours in the kitchen.
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    This 2 Ingredient Cake Recipe With Ice Cream is the easiest way to make a moist, delicious homemade cake with almost no effort—just stir, bake, and enjoy! Mix and match your favorite ice cream and cake mix flavors to create endless dessert combinations that taste like you spent hours in the kitchen.

    • Author: Tawra Kellam

    Ingredients

    1 pint (2 cups) ice cream, softened until very soft
    1 (15.25 oz.) cake mix, any flavor

    Instructions

    1. Preheat the oven according to the directions on the cake mix box. Grease a 9×13-inch baking pan or the pan size recommended on the box.
    2. Let the ice cream soften until it is very soft but not completely melted.
    3. In a large bowl, stir together the softened ice cream and dry cake mix until no dry streaks remain. Do not overmix.
    4. Spread the batter evenly into the prepared pan.
    5. Bake according to the package directions for your pan size. The cake is done when a toothpick inserted in the center comes out clean.
    6. Let cool completely before frosting or drizzling with your favorite glaze, if desired.

    Notes

    • You can use almost any combination of cake mix and ice cream flavors. Chocolate, vanilla, strawberry, butter pecan, mint chocolate chip, cookies and cream, and birthday cake ice cream all work well.
    • If the batter seems too thick because the ice cream is still cold, let it soften for a few more minutes before mixing.
    • Store leftovers covered at room temperature for up to 3 days.

    Fun flavor ideas:

    • Yellow cake + Vanilla ice cream
    • Chocolate cake + Mint chocolate chip ice cream
    • Strawberry cake + Strawberry ice cream
    • Spice cake + Butter pecan ice cream
    • White cake + Cookies and cream ice cream
    This 2 ingredient cake recipe using soda is unbelievably easy to make and turns out moist, fluffy, and so delicious that no one will guess it only took two ingredients! Mix and match your favorite cake mix and soda flavors to create endless dessert combinations in just minutes.
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    2 Ingredient Cake Recipe Using Soda

    This 2 ingredient cake recipe using soda is unbelievably easy to make and turns out moist, fluffy, and so delicious that no one will guess it only took two ingredients! Mix and match your favorite cake mix and soda flavors to create endless dessert combinations in just minutes.
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    This 2 ingredient cake recipe using soda is unbelievably easy to make and turns out moist, fluffy, and so delicious that no one will guess it only took two ingredients! Mix and match your favorite cake mix and soda flavors to create endless dessert combinations in just minutes.
    • Author: Tawra Kellam

    Ingredients

    1 (15.25 oz.) cake mix, any flavor
    1 (12 oz.) can soda (pop), any flavor

    Instructions

    • Preheat the oven according to the directions on the cake mix box. Grease a 9×13-inch baking pan or the pan size recommended on the package.
    • In a large bowl, combine the dry cake mix and the entire can of soda. Stir just until combined. Do not overmix.
    • Pour the batter into the prepared pan and spread evenly.
    • Bake according to the package directions for your pan size, or until a toothpick inserted into the center comes out clean.
    • Let cool completely before serving. Frost, glaze, or top with whipped topping and fruit if desired.

    Notes

    • You can mix and match almost any cake mix and soda flavor to create your own unique cake.
    • Some favorite combinations include:
      • White cake + 7-Up®
      • Lemon cake + 7-Up®
      • Chocolate cake + Cherry Coke®
      • White cake + Orange soda
      • White cake + Strawberry soda
    • White cake made with orange soda is delicious topped with mandarin oranges and whipped topping.
    • White cake made with strawberry soda is wonderful with fresh strawberries and whipped topping.
    • Diet soda can be substituted if you’d like to reduce the calories. The texture may be slightly different, but the cake still bakes up well.

    This recipe is a fun way to create dozens of different cake flavors using just two simple ingredients!

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  • Homemade Hostess Cupcakes Recipe – Better Than The Original!

    Homemade Hostess Cupcakes Recipe – Better Than The Original!

    This homemade hostess cupcakes recipe makes rich, fluffy cream-filled treats your family will love — for a fraction of the cost of store-bought snack cakes! These easy cupcakes freeze beautifully, making them perfect for lunches, parties, after-school snacks and quick desserts anytime!

    This homemade hostess cupcake filling recipe creates the rich, fluffy cream center that tastes just like the classic snack cakes you loved as a kid — only better and fresher! Perfect for cupcakes, cakes and freezer treats, this easy filling whips up light, sweet and irresistibly creamy every time.

    Homemade Hostess Cupcakes

    Kids and husbands love sweet treats in their lunches, but frosted cupcakes can get messy fast. One easy trick is to slice cupcakes or snack cakes in half horizontally and spread the filling in the middle like a sandwich so nothing sticks to wrappers, lunch boxes or fingers.

    Even better, this recipe from our Dining On A Dime Cookbook Volume 1 shows you how to make delicious cream-filled cupcakes just like the classic chocolate Hostess treats — no heavy frosting needed!

    One of the things I like most about these homemade hostess cupcakes is that they freeze well so you can make a big batch ahead of time and pull out one or two whenever you need a quick dessert or snack.

    They’re perfect for:

    • Birthday parties
    • Football games
    • School lunches
    • Summer treats
    • Bake sales
    • After-school snacks

    They’re especially delicious frozen during hot summer weather! The creamy filling stays soft while the cake turns into an ice-cream-like treat everyone loves!

    If you have leftover filling, freeze it separately and thaw it later for another batch of cupcakes. You can even make a double batch to keep on hand for quick desserts anytime.

    More Ways To Use The Filling

    This homemade hostess cupcake filling recipe isn’t just for cupcakes! You can use this recipe for almost anything that needs a cream filling. Try using it in:

    • Layer cakes
    • Yellow cakes
    • Spice cakes
    • Donuts
    • Creme horns
    • Gingerbread cakes
    • Whoopie pies
    • Homemade snack cakes

    Save Money With Homemade Treats

    Making homemade snack cakes is an easy way to save money while still giving your family fun desserts they enjoy. You get fresher ingredients, better flavor and more filling than most packaged treats — at a much lower cost.

    Our Dining On A Dime Cookbook Volume 1 is packed with easy recipes and money-saving ideas, including this homemade hostess cupcake filling recipe, to help you make delicious meals and treats without spending a fortune.

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    Homemade Hostess Cupcake Filling Recipe

    This homemade hostess cupcake filling recipe creates the rich, fluffy cream center that tastes just like the classic snack cakes you loved as a kid — only better and fresher! Perfect for cupcakes, cakes and freezer treats, this easy filling whips up light, sweet and irresistibly creamy every time.
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    This homemade hostess cupcake filling recipe creates the rich, fluffy cream center that tastes just like the classic snack cakes you loved as a kid — only better and fresher! Perfect for cupcakes, cakes and freezer treats, this easy filling whips up light, sweet and irresistibly creamy every time.

    • Author: Tawra Kellam
    • Yield: Fills 20-24 cupcakes.

    Ingredients

    1/2 cup butter, softened
    1/2 cup shortening
    1 cup sugar
    2/3 cup evaporated milk
    2 tsp. vanilla

    Instructions

    1. Place all ingredients into a large mixing bowl.
    2. Beat with an electric mixer on medium-high speed for 30 minutes without stopping, scraping the bowl occasionally. The long mixing time gives it that classic “Hostess-style” texture.
    3. Spoon the filling into a pastry bag fitted with a long pastry tip.
    4. Insert the tip into the center of each cupcake and gently squeeze in the filling.
    5. Frost cupcakes as desired.

    Notes

    • Kids love to take these cupcakes in lunches.
    • This filling also works great as a layer cake filling.
    • These cupcakes freeze well. Many people love eating them straight from the freezer.
    • For extra smooth filling, make sure the butter is fully softened before mixing.
    • If the filling seems grainy, continue beating a few more minutes until smooth and fluffy.
    This Twinkie filling recipe makes the perfect fluffy marshmallow cream filling that tastes just like the classic snack cakes you grew up loving! Light, creamy and incredibly easy to make, this sweet filling is perfect for cupcakes, cakes, whoopie pies and homemade Twinkies.
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    Twinkie Filling Recipe (Marshmallow Cream Filling)

    This Twinkie filling recipe makes the perfect fluffy marshmallow cream filling that tastes just like the classic snack cakes you grew up loving! Light, creamy and incredibly easy to make, this sweet filling is perfect for cupcakes, cakes, whoopie pies and homemade Twinkies.
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    This Twinkie filling recipe makes the perfect fluffy marshmallow cream filling that tastes just like the classic snack cakes you grew up loving! Light, creamy and incredibly easy to make, this sweet filling is perfect for cupcakes, cakes, whoopie pies and homemade Twinkies.

    • Author: Tawra Kellam

    Ingredients

    1 (7 oz.) container marshmallow creme
    1/2 cup butter, softened
    1 1/2 cups powdered sugar
    1 tsp vanilla
    1 Tbsp. heavy cream or whole milk, room temperature
    1/4 tsp salt

    Instructions

    1. Place all ingredients into a large mixing bowl.
    2. Beat with an electric mixer on medium speed for 3–5 minutes until the filling is light, fluffy and silky smooth.
    3. Use immediately to fill cupcakes, cakes or homemade snack cakes.

    Twinkie Cupcakes

    1. Prepare a yellow cake mix according to the package directions. (For gluten free, use a gluten free cake mix.)
    2. Line muffin tins with cupcake liners and spray with cooking spray. Fill each about 2/3 full.
    3. Bake according to the package directions for cupcakes. Let cool completely.
    4. Using the piping bag fitted with a #230 tip, insert the filling tip into the center of each cupcake and gently squeeze in the marshmallow filling until the cupcake feels slightly full.
    5. Serve immediately or refrigerate until ready to serve.

    Notes

    • For a thicker filling, add a little more powdered sugar.
    • For a softer, creamier filling, add an extra teaspoon of cream.
    • This filling works great in cupcakes, layer cakes, whoopie pies and homemade Twinkies.
    • Store covered in the refrigerator for up to 5 days. Let soften slightly before using.
     
     
  • Red Velvet Cheesecake Recipe – Easy, Delicious & Bakery Quality!

    Red Velvet Cheesecake Recipe – Easy, Delicious & Bakery Quality!

    This easy red velvet cheesecake recipe makes a delicious and decadent dessert that everyone loves! Whether you’re celebrating a special occasion or just in the mood for a sweet treat, this cheesecake is perfect for any event and is sure to be a crowd-pleaser at your next get-together.

    Looking for a delicious dessert to impress your guests? Look no further! This red velvet cheesecake recipe is easy to make and boasts a rich, velvety smooth texture that will leave your taste buds wanting more. Perfect for any occasion, this cheesecake is sure to be a hit at your next get-together.

    Red Velvet Cheesecake Recipe – Easy, Decadent, and Always a Hit!

    This rich and creamy red velvet cheesecake recipe makes the perfect dessert for any occasion—whether you’re celebrating something special or just want to treat yourself! With its velvety texture and beautiful presentation, it’s sure to impress family and friends alike.

    In this post, you’ll find step-by-step instructions, a helpful video tutorial, and tips to make it even easier.

    You can make this recipe from scratch or if you want to save time, you can start with a red velvet cake boxed cake mix and then make the cheesecake starting at step 8 below.

    This crowd-pleasing dessert is simple to make, absolutely delicious, and guaranteed to disappear fast at your next get-together.

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    Red Velvet Cheesecake Recipe

    Looking for a delicious dessert to impress your guests? Look no further! This red velvet cheesecake recipe is easy to make and boasts a rich, velvety smooth texture that will leave your taste buds wanting more. Perfect for any occasion, this cheesecake is sure to be a hit at your next get-together.
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    Looking for a delicious dessert to impress your guests? Look no further! This red velvet cheesecake recipe is easy to make and boasts a rich, velvety smooth texture that will leave your taste buds wanting more. Perfect for any occasion, this cheesecake is sure to be a hit at your next get-together.

    • Author: Tawra Kellam

    Ingredients

    Cake Ingredients

    3/4 cup butter
    2 eggs
    1 1/2 cups sugar
    1 1/2 tsp. cocoa
    1/4 tsp. salt
    1 tsp. baking soda
    2 tsp. vinegar
    2 tsp. vanilla
    1-2 oz. red food coloring
    2 1/2 cups all purpose flour
    1 cup buttermilk

    Cheesecake Filling Ingredients

    2 (8oz.) pkgs. cream cheese
    1 cup whipping cream
    1 cup sugar
    2 Tbsp. powdered sugar
    1/4 cup sour cream
    1 tsp. lemon juice
    1 tsp. vanilla

    Instructions

    1. Preheat oven to 350°.
    2. Cream together butter, eggs and sugar in a bowl.
    3. Add the rest of the ingredients except the flour and buttermilk. Mix well.
    4. Add flour and buttermilk alternately. Beat until all the lumps are out.
    5. Pour into a greased and floured 9×13 inch pan.
    6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
    7. While the cake is baking, place the cheesecake filling ingredients in a large mixing bowl and blend with a blender until smooth.
    8. When the cake is finished, cool.
    9. After the cake has cooled, slice it in half horizontally to make two layers.
    10. Place one cake layer on a cake pan, flat side down.
    11. Spread half of the cheeesecake filling on the cake layer.
    12. Top with the second cake layer.
    13. Spread the remaining cheeesecake filling on the top cake layer and smooth.
  • Chocolate Lava Cake Recipe – Chocolate Hot Fudge Cake!

    Chocolate Lava Cake Recipe – Chocolate Hot Fudge Cake!

    This easy chocolate lava cake recipe is a tasty hot fudge cake that is quick and easy to make and you’ll love it! This is sometimes called chocolate lava cake or molten lava cake. It is easy to bake in the oven, but you can also make it in a single serving mug or as a crockpot lava cake!

    This easy chocolate lava cake recipe is a wonderful hot fudge cake that your family will LOVE! It is so easy to make you will be shocked!

    All of us love this chocolate lava cake recipe! It’s usually gone within about 10 minutes after it’s made because the kids love it so much. You can serve it with whipped cream or ice cream on top. There’s no need for chocolate sauce since it makes its own!

    The mixture of rich tasty cake with the yummy decadent fudge sauce makes it the perfect sweet treat when you’re having a chocolate attack!

    This chocolate lava cake recipe is so easy to make that our older kids sometimes make their own. It’s easy to adapt if you want to make it in a crockpot or in a mug in the microwave!

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    Chocolate Lava Cake Recipe (Hot Fudge Cake)

    This easy chocolate lava cake recipe is a wonderful hot fudge cake that your family will LOVE! It is so easy to make you will be shocked!
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    • Author: Tawra Kellam
    • Yield: 9 servings

    Ingredients

    1 cup all purpose flour
    3/4 cup sugar
    2 Tbsp. cocoa
    2 tsp. baking powder
    1/4 tsp. salt
    1/2 cup milk
    2 Tbsp. butter or margarine, melted
    1 tsp. vanilla
    1/2 cup nuts, optional

    Topping

    3 Tbsp. cocoa
    1/2 cup sugar
    1 cup hot water

    Instructions

    1. Preheat oven to 350°.
    2. Mix all the ingredients.
    3. Pour into a buttered deep casserole dish.
    4. Mix the cocoa and sugar for the topping.
    5. Sprinkle on top of the batter.
    6. Pour hot water over the top and bake 30-35 minutes.

    This has a delicious fudge sauce in the center when baked.

    You can also find our gluten free lava chocolate cake recipe here!

    This easy lava cake recipe is from our Dining On A Dime Cookbook, Volume 1 (where it is called Hot Fudge Cake):

    [dining]

  • 3-Ingredient Mayonnaise Cake Recipe (Super Moist & Easy!)

    3-Ingredient Mayonnaise Cake Recipe (Super Moist & Easy!)

    This easy 3-Ingredient Mayonnaise Cake Recipe is the ultimate no-fail dessert—rich, moist, and made with a surprising everyday ingredient you already have in your kitchen! If you love quick, budget-friendly treats that taste like you spent hours baking, this old-fashioned classic is about to become your new favorite!

    This 3-ingredient mayonnaise cake recipe is the ultimate old-fashioned baking hack—creating an unbelievably moist, fluffy cake using a surprising everyday ingredient! Make it today and discover why this budget-friendly classic from the Great Depression is still one of the easiest and most delicious cake recipes you’ll ever make!

    This Mayonnaise Cake Recipe is Genius!

    If you’ve never tried this 3-Ingredient Mayonnaise Cake Recipe, you’re in for the BEST kind of surprise! This simple, old-fashioned dessert uses one unexpected everyday ingredient to create a cake that’s incredibly moist, rich, and tender. It might sound unusual at first, but once you taste it, you’ll understand why this recipe has stood the test of time!

    This cake actually dates back to the days of the Great Depression, when home cooks had to get creative with limited ingredients. Butter, milk, and even eggs weren’t always easy to come by, so resourceful bakers turned to mayonnaise as a clever substitute. Since mayonnaise is made from oil and eggs, it worked perfectly to add both moisture and structure to cakes—without needing extra ingredients. The result? A soft, fluffy cake with a rich texture that doesn’t taste anything like mayonnaise. This recipe shows exactly why an ingredient may seem to clash with flavor you imagine, but It really doesn’t!

    If you’d like to make the original “scratch” version of this old fashioned recipe from the Great depression, you can find it here: The BEST Chocolate Cake Recipe!

    One of the best things about this mayo cake is how quick and easy it is to make, with an amazing result! With just a box of cake mix, mayonnaise, water, and eggs, you can have a delicious homemade dessert ready for the oven in minutes. It’s perfect for busy days, last-minute gatherings, or anytime you’re craving something sweet without a lot of work. This is my husband’s favorite cake recipe, so I make the chocolate version into a layer cake and frost with chocolate fudge frosting! I usually make the scratch version because it’s really not a lot more difficult.

    This cake is incredibly versatile. You can keep it simple with a dusting of powdered sugar, dress it up with your favorite frosting, or even turn it into a layered celebration cake. No matter how you serve it, you’ll end up with a dessert that tastes like it took far more effort than it actually did.

    If you love easy dessert recipes, budget-friendly baking, and tried-and-true classics, this 3-Ingredient Mayonnaise Cake Recipe is one you’ll want to make again and again. Don’t be surprised if it becomes a new family favorite!

    The scratch version of this mayonnaise cake recipe is in my Dining On A Dime Cookbook, Volume 1:

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    3-Ingredient Mayonnaise Cake Recipe

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    This 3-ingredient mayonnaise cake recipe is the ultimate old-fashioned baking hack—creating an unbelievably moist, fluffy cake using a surprising everyday ingredient! Make it today and discover why this budget-friendly classic from the Great Depression is still one of the easiest and most delicious cake recipes you’ll ever make!

    • Author: Tawra Kellam

    Ingredients

    1 (16.5 oz.) box yellow cake mix
    1 cup real mayonnaise
    1 cup water
    3 eggs

    Instructions

    1. Preheat oven to 350°F (175°C).
    2. Grease and lightly flour two 9-inch round cake pans.
    3. In a large bowl, beat together the cake mix, mayonnaise, water, and eggs on low speed for 30 seconds.
    4. Increase to medium speed and beat for 2 more minutes, scraping down the sides as needed.
    5. Divide batter evenly between the prepared pans.
    6. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
    7. Cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
    8. Dust with powdered sugar or frost as desired.

    Notes

    Tips for Best Results

    • Don’t skip the mayonnaise—it replaces oil and adds incredible moisture without a mayo flavor.
    • For easier slicing, let the cake cool completely before frosting.
    • Use a serrated knife to level layers if needed.
    • For a 9 x 13-inch baking pan, bake 40 minutes.

    This old-fashioned cake uses mayonnaise as a shortcut for oil and eggs, creating a rich, moist crumb with minimal effort—a trick that’s been used since the Great Depression.

  • Cake Mix Recipes – Easy And Delicious Recipes With Boxed Cake Mixes!

    Cake Mix Recipes – Easy And Delicious Recipes With Boxed Cake Mixes!

    Here are 8 easy cake mix recipes you can easily make starting with boxed cake mixes! Cake mixes are cheap and already include a lot of the basic ingredients you use for many kinds of baking, so using them can make a perfect shortcut to make your baking easier!

    Here are 8 easy cake mix recipes you can make starting with boxed cake mixes! A cheap, easy shortcut for cookies, waffles, brownies and more!

    We sometimes hear from readers who avoid boxed cake mixes because they think boxed mixes are somehow too institutional to make great baked goods, but that is far from the truth! Boxed cake mixes include the same basic ingredients necessary to make other baked goods, so they can actually be a great starting point for other delicious recipes. You can use cake mixes to make cookies, waffles, brownies, banana bread, muffins and more!

    Cake Mixes can be found SUPER cheap after the holidays! I usually find them 90% off for $0.15-.$0.30 each. That price is as cheap as just buying flour so I stock up and use them for my everyday baking.

    Here are 8 easy boxed cake mix recipes, along with lots of wonderful variations to help you use all those wonderful cake mixes!

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    2-Ingredient Cake Mix and Soda Recipe

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    This 2-ingredient cake mix and soda recipe is the ultimate quick and easy dessert! With just a box of cake mix and a can of soda, you can whip up a soft, fluffy cake in minutes—no eggs, oil, or milk required. Perfect for busy days, last-minute guests, or when you’re craving something sweet without the fuss. Choose your favorite cake mix and soda combo for endless flavor possibilities!

    • Author: Tawra Kellam

    Ingredients

    1 box cake mix (any flavor – chocolate, vanilla, lemon, red velvet, etc.)
    1 (12 oz. can soda (choose a flavor that complements your cake mix — e.g., Coke with chocolate, Sprite with lemon, cherry soda with vanilla)

    Instructions

    1. Preheat oven to 350°F (175°C).
    2. Mix dry cake mix and soda in a large bowl until smooth (no eggs, no oil, no milk needed!).
    3. Pour batter into a greased 9×13-inch pan or two 8-inch round pans.
    4. Bake according to the cake mix box instructions for the pan size you’re using, usually 25–35 minutes.
    5. Cool before slicing. Add frosting, powdered sugar, or enjoy plain.

    Notes

    For a lighter cake: Use diet soda or flavored sparkling water.
     
    For richer flavor: Add a teaspoon of vanilla extract or a handful of chocolate chips before baking.
     
    For cupcakes: Bake 15–18 minutes instead.
     

    Chocolate Cake Mix Variations

    Chocolate + Coke – Classic rich chocolate flavor.
    Chocolate + Cherry Cola – Black Forest vibes without the fuss.
    Chocolate + Root Beer – Sweet, creamy root beer float taste.
    Chocolate + Dr Pepper – Slight cherry-spice undertone.
    Chocolate + Orange Soda – Tastes like a chocolate orange candy.
     

    Vanilla/White Cake Mix Variations

    Vanilla + Cream Soda – Soft, buttery vanilla cream flavor.
    Vanilla + Orange Soda – Dreamsicle-inspired cake.
    Vanilla + Strawberry Soda – Sweet, fruity twist.
    Vanilla + Grape Soda – Fun purple carnival flavor.
    Vanilla + Lemon-Lime Soda – Light and refreshing.
     

    Lemon/Yellow Cake Mix Variations

    Lemon + Lemon-Lime Soda – Extra bright citrus burst.
    Lemon + Ginger Ale – Mild, refreshing ginger-citrus blend.
    Lemon + Raspberry Soda – Tart and sweet combo.
    Yellow + Cola – Classic old-fashioned “Coke cake” taste.
    Yellow + Pineapple Soda – Tropical summer flavor.
     

    Fun & Specialty Variations

    Red Velvet + Cream Soda – Rich and smooth with a hint of vanilla.
    Red Velvet + Cherry Soda – Bold cherry-chocolate flavor.
    Strawberry + Lemon-Lime Soda – Sweet and tangy summer cake.
    Funfetti + Cream Soda – Birthday cake in minutes.
    Spice Cake + Ginger Ale – Cozy fall flavor with a warm kick.
     
     
    This ridiculously easy 3-ingredient cake recipe is easy to make in minutes and turns out unbelievably moist, rich, and full of fruity flavor every single time. Just mix, bake, and watch everyone think you spent hours in the kitchen!
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    Easy 3-Ingredient Cake Recipe (Foolproof & Fast!)

    This ridiculously easy 3-ingredient cake recipe is easy to make in minutes and turns out unbelievably moist, rich, and full of fruity flavor every single time. Just mix, bake, and watch everyone think you spent hours in the kitchen!
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    This ridiculously easy 3-ingredient cake recipe is easy to make in minutes and turns out unbelievably moist, rich, and full of fruity flavor every single time. Just mix, bake, and watch everyone think you spent hours in the kitchen!

    • Author: Tawra Kellam

    Ingredients

    1 box cake mix (any flavor)
    1 (21 oz.) can pie filling (any flavor)
    3 eggs

    Instructions

    1. Preheat oven according to the cake mix package directions (typically 350°F).
    2. Grease a 9×13-inch baking dish or two 8-inch round pans.
    3. In a large bowl, combine the cake mix, pie filling, and eggs.
    4. Mix until fully blended. The batter will be thick—this is normal.
    5. Spread evenly into the prepared pan.
    6. Bake according to the cake mix package directions (usually 25–35 minutes), or until a toothpick inserted in the center comes out clean.
    7. Let the cake cool completely, then frost as desired. A simple canned frosting, whipped topping, or even a dusting of powdered sugar all work well depending on the flavor combination.
    8. Slice and serve.

    Notes

    Tips for Best Results

    • Do not add the oil or water listed on the cake mix box—just the 3 ingredients above.
    • For extra richness, you can substitute 2 eggs + 1 extra yolk.
    • This cake is very moist—let it cool completely before slicing for clean pieces.

    Easy Flavor Variations

    Chocolate Cake Mix + Cherry Pie Filling – Rich, fudgy, almost like a shortcut Black Forest cake.
    Optional upgrade: Add ½ cup chocolate chips or a dusting of powdered sugar.

    Strawberry Cake Mix + Strawberry Pie Filling – Double strawberry flavor = bright, sweet, and crowd-pleasing. Great topped with whipped cream.

    Yellow Cake Mix + Peach Pie Filling – Tastes like a cross between cake and cobbler. Sprinkle cinnamon sugar on top before baking for extra flavor.

    Pineapple Cake Mix + Pineapple Filling (or Crushed Pineapple) – Light, tropical, and super moist.
    Optional upgrade: Add shredded coconut for a piña colada vibe.

    Spice Cake Mix + Apple Pie Filling – Warm, cozy flavors—perfect for fall!
    Optional: Add chopped nuts or a drizzle of caramel.

    This cake mix cookies recipe makes super easy cookies with just 3 ingredients. If you need a quick cookies recipe for a party or holiday get-together, this recipe is perfect! Cake mixes are cheap and already include many of the ingredients so you can save time and this cake mix cookies recipe is super versatile!
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    Cake Mix Cookies Recipe

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    Ingredients

    1 pkg. cake mix (any flavor)
    ½ cup oil
    2 eggs, slightly beaten

    Instructions

    Preheat oven to 350°. In large bowl, combine all ingredients. Blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10-15 minutes or until set. Cool 1 minute. Remove from cookie sheets.

    Note: Different cake mixes will act differently. Yellow cake mix spreads out more than the other mixes. See suggested variations below.

    High Altitude: Add 2 Tbsp. flour and bake as usual.

    For dozens of amazing and delicious variations to make these cookies extra special, check out the cake mix cookies post here! You’ll find variations like chocolate peanut butter cookies, dreamsicle, tutti frutti, cherry delight and lots more!

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    This delicious cake mix quick bread recipe is a simple cake mix recipe quick and easy to make! With delicious flavor variations like cherry chip loaf, gingerbread, cinnamon swirl and more, it’s one of those cake mix recipes your family and friends will love!
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    Cake Mix Quick Bread Recipe

    This delicious cake mix quick bread recipe is a simple cake mix recipe quick and easy to make! With delicious flavor variations like cherry chip loaf, gingerbread, cinnamon swirl and more, it’s one of those cake mix recipes your family and friends will love!
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    This delicious cake mix quick bread recipe is a simple cake mix recipe quick and easy to make! With delicious flavor variations like cherry chip loaf, gingerbread, cinnamon swirl and more, it’s one of those cake mix recipes your family and friends will love!

    • Author: Tawra Kellam

    Ingredients

    1 box cake mix (any flavor)
    1 cup milk
    1/2 cup oil
    3 eggs

    Instructions

    1. Preheat oven to 350°F. Lightly grease loaf or mini loaf pans.
    2. In a large bowl, mix together the cake mix, milk, oil, and eggs until smooth.
    3. Add add-ins. Stir until mixed.
    4. Pour batter evenly into prepared pans.
    5. Bake for 20–40 minutes, depending on the size of your mini loaf pans, until a knife inserted in the center comes out clean. (About 30-40 minutes for a regular loaf and 18-30 minutes for mini loaf.)
    6. Cool slightly before removing from pans.

    Notes

    • Works with any cake mix flavor—try lemon, spice, chocolate, or Funfetti.
    • For one large loaf, bake closer to the 40-minute mark and check for doneness.
     

    Variations

    • Cherry Chip Loaf – Add 1/2 cup cherry chips
    • Chocolate Cherry Chip Loaf – Add ¼ cup cherry chips and ¼ cup chocolate chips
    • Banana Cherry Bread – Add 2 bananas, mashed, and ½ cup cherry chips
    • Chocolate Chip Bread – Add ½ cup chocolate chips
    • Date Nut Bread – Add 1 cup chopped dates and ½ cup walnuts or pecans
    • Orange Cranberry Walnut Bread – Add zest of 1 orange, ½ cup chopped walnuts, and ½ cup cranberries
    • Gingerbread – Add 1 tsp gingerbread spice and ½ cup molasses or dark corn syrup
    • Eggnog Bread – Use eggnog instead of milk. Add 1 tsp. gingerbread spice, 1/4 tsp. nutmeg, and 1/2 cup chocolate chips (optional)
    • Cinnamon Swirl Bread – Mix ½ cup sugar or brown sugar with 1 tsp cinnamon. Swirl into the batter before baking.
    • Cherry Nut Bread – Add 1 cup chopped candied cherries and ½ cup walnuts
    This 2-Ingredient Angel Food Cake is light, fluffy, and ready in minutes! just two ingredients and a few minutes of prep! Just mix a box of angel food cake mix with your favorite pie filling—cherry, blueberry, or pineapple—and bake. That’s it! Easy, fruity, and crowd-pleasing every time. Perfect for last-minute guests or a quick sweet treat.
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    2 Ingredient Angel Food Cake Mix Recipe

    This 2-Ingredient Angel Food Cake is light, fluffy, and ready in minutes! just two ingredients and a few minutes of prep! Just mix a box of angel food cake mix with your favorite pie filling—cherry, blueberry, or pineapple—and bake. That’s it! Easy, fruity, and crowd-pleasing every time. Perfect for last-minute guests or a quick sweet treat.
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    This 2-Ingredient Angel Food Cake is light, fluffy, and ready in minutes! just two ingredients and a few minutes of prep! Just mix a box of angel food cake mix with your favorite pie filling—cherry, blueberry, or pineapple—and bake. That’s it! Easy, fruity, and crowd-pleasing every time. Perfect for last-minute guests or a quick sweet treat.

    • Author: Tawra Kellam

    Ingredients

    1 box angel food cake mix
    1 (21 oz.) can pie filling (any flavor)*

    Instructions

    1. Preheat oven to 350°.
    2. In a large bowl, stir together the cake mix and pie filling until combined. (Do NOT use any water!)
    3. Pour the batter into a greased 9×13-inch baking dish.
    4. Bake for 25–30 minutes, or until the top is golden.
    5. Cool completely before serving.
    6. Optional: Top with powdered sugar or whipped cream, or a scoop of vanilla ice cream.

    Notes

    *Great Pie Filling Options:

    • Cherry
    • Strawberry
    • Blueberry
    • Blackberry
    • Pumpkin
    • Lemon
     

    *Angel Food Cake Mix Recipe Variations (use one instead of pie filling):

    1 (20 oz.) can crushed pineapple, undrained
    1 (29 oz.) can sliced peaches, chopped
    1 (15 oz.) can mandarin oranges, undrained
    Having a chocolate attack? This mug cake recipe is a super easy way to make a delicious single serving cake in just 2 minutes! With just 2 ingredients, it's so easy, older kids can make it for themselves.
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    Cake Mix Mug Cake Recipe

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    Having a chocolate attack? This mug cake recipe is a super easy way to make a delicious single serving cake in just 2 minutes! With just 2 ingredients, it’s so easy, older kids can make it for themselves.

    Ingredients

    6 Tbsp. Cake Mix
    3 Tbsp. water

    Instructions

    Mix ingredients in a microwave-safe bowl or mug. Microwave 1 1/2 minutes. Cool before frosting.

    This waffles recipe is a quick and easy cake mix recipe you can use to make waffles fast! Found a great deal on cake mixes? This recipe is a great way to use them!
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    Cake Mix Waffles Recipe

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    Ingredients

    1 package white cake mix (16.25 oz.)
    ⅓ cup vegetable oil
    1 cup water
    3 eggs

    Instructions

    Heat waffle iron to medium heat. In a bowl, mix cake mix, oil, water and eggs until smooth. Pour ⅔ cup batter onto the waffle iron. Bake 5 minutes or until the waffle is golden in color. Repeat with remaining batter.

    This cake mix pancakes recipe is a quick and easy cake mix recipe you can use to make pancakes fast!
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    Cake Mix Pancakes Recipe

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    Ingredients

    1 package cake mix (any flavor)
    ½ cup flour
    2 eggs
    2½ cups milk
    ¼ cup oil

    Instructions

    Preheat griddle or pan to medium heat. In a bowl, mix the cake mix, flour, eggs, milk and oil together, until smooth. Grease the griddle with cooking spray or bacon grease. Ladle batter onto the pan and cook until the top of the batter starts to bubble. Flip the pancake and cook for another minute on the other side, until cooked all the way through.

    Did you know you can make brownies starting with a cake mix? This cake mix recipe makes it easy to make decadent brownies with just 4 ingredients! With just 5 minutes prep time, you'll love how easy it is!
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    Cake Mix Brownies Recipe

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    Did you know you can make brownies starting with a cake mix? This cake mix recipe makes it easy to make decadent brownies with just 4 ingredients! With just 5 minutes prep time, you’ll love how easy it is!

    Ingredients

    1 box chocolate cake mix or 1 box white cake mix with ½ cup baking cocoa
    ⅓ cup vegetable oil
    2 eggs
    1 cup chocolate chips or white chocolate chips

    Instructions

    Preheat oven to 350°. Grease an 8 x 8 inch baking pan. Mix cake mix, oil and eggs, until combined. Stir in chocolate chips. Pour into baking pan and bake for 20 minutes. Let cool before cutting.

    If you're craving banana bread, try this easy banana bread cake mix recipe! Requiring just 5 minutes prep time and less than an hour to bake, it's a quick and easy way to have banana bread fast!
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    Cake Mix Banana Bread Recipe

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    If you’re craving banana bread, try this easy banana bread cake mix recipe! Requiring just 5 minutes prep time and less than an hour to bake, it’s a quick and easy way to have banana bread fast!

    Ingredients

    1 box cake mix
    3 eggs
    ⅓ cup vegetable oil
    ¼ cup sour cream or plain yogurt
    3 bananas, mashed

    Instructions

    Preheat oven to 350°. Grease a 9×5 loaf pan OR 2 smaller loaf pans.

    Mash bananas in a large bowl with a masher or the back of a fork. Stir in cake mix, oil, eggs and sour cream. Mix until combined. Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let the bread cool before removing from the pan.

    This Easy Zucchini Bread Recipe starts with a box of spice cake mix and comes out perfectly moist and flavorful every time! With just a few simple ingredients, it’s the perfect way to use up fresh garden zucchini—great for breakfast, snacks, or dessert. No one will believe it started with a mix!
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    Easy Zucchini Bread/Zucchini Cake Recipe (Starting With A Cake Mix)

    This Easy Zucchini Bread Recipe starts with a box of spice cake mix and comes out perfectly moist and flavorful every time! With just a few simple ingredients, it’s the perfect way to use up fresh garden zucchini—great for breakfast, snacks, or dessert. No one will believe it started with a mix!
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    This Easy Zucchini Bread Recipe, also known as Zucchini Cake starts with a simple box of spice cake mix and turns out perfectly moist and delicious every time! With just a few ingredients and minimal prep, you’ll have a delicious zucchini bread that’s perfect for breakfast, snacks, or dessert. It’s a great way to use up fresh zucchini from the garden—and no one will even guess it started with a mix!

    • Author: Tawra Kellam

    Ingredients

    1 box spice cake mix
    1/2 cup vegetable oil
    1/4 cup milk or water
    3 eggs
    2 cups coarsely shredded zucchini (about 2 medium zucchini)

    Instructions

    1. Preheat oven to 350°.
    2. In a large bowl, combine all ingredients. Beat on low speed for 1 minute, scraping the bowl constantly.
    3. Increase to medium speed and beat for 2 more minutes, scraping the bowl occasionally.
    4. Pour the batter into a greased 9×13-inch baking pan.
    5. Bake for about 45 minutes.
    6. Let cool before serving.

    Notes

    Variations

    Banana Zucchini Cake
    Add 2 ripe bananas to the batter.
     
    Snickerdoodle Zucchini Cake
    Sprinkle the top with 1 cup sugar mixed with 1 tsp cinnamon before baking.
     
    Carrot Zucchini Cake
    Stir in ½ to 1 cup shredded carrots.
     
    Pineapple Zucchini Cake
    Add one 18 oz can of crushed pineapple, well-drained.
     
    Chocolate Zucchini Cake
    Use chocolate cake mix instead of spice, and optionally stir in ½ to 1 cup chocolate chips.
    Experience a unique twist on traditional zucchini bread with this no-bake, waffle iron version. This quick and easy no bake zucchini bread recipe combines fresh zucchini with warm spices, creating crispy-on-the-outside, soft-on-the-inside waffle bites. Perfect for a fun breakfast or snack, these zucchini bread waffles are a deliciously convenient way to enjoy a classic favorite without turning on the oven.
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    No-Bake Zucchini Bread Recipe Starting With A Cake Mix

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    Simplify your baking with this easy zucchini bread recipe that starts with a cake mix as a shortcut. By adding freshly grated zucchini and a few simple ingredients to a boxed cake mix, you can quickly whip up a moist, flavorful bread with minimal effort. Perfect for busy days, this recipe delivers a deliciously sweet and spiced treat in no time.

    • Author: Tawra Kellam

    Ingredients

    1 box Yellow Cake Mix
    1 Tbsp cinnamon
    1/2 cup vegetable oil
    1/4 cup milk or water
    3 eggs
    2 cups coarsely shredded zucchini (about 2 medium zucchini)

    Instructions

    1. Mix ingredients in a mixing bowl.
    2. Cook the Zucchini Bread in a waffle iron.

    Notes

    Simplify your baking with this easy zucchini bread recipe that starts with a cake mix as a shortcut. By adding freshly grated zucchini and a few simple ingredients to a boxed cake mix, you can quickly whip up a moist, flavorful bread with minimal effort. Perfect for busy days, this recipe delivers a deliciously sweet and spiced treat in no time.

    I love whoopie pies! If you don't know what they are, they are popular large cream filled soft cookie sandwiches and they are super yummy! You can easily make your own whoopie pies with this easy cake mix recipe! It's a perfect quick treat for kids! If you're feeling extra adventurous, let the kids help you make them!
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    Cake Mix Whoopie Pies Recipe

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    I love whoopie pies! If you don’t know what they are, they are popular large cream filled soft cookie sandwiches and they are super yummy! You can easily make your own whoopie pies with this easy cake mix recipe! It’s a perfect quick treat for kids! If you’re feeling extra adventurous, let the kids help you make them!

    Ingredients

    1 package cake mix
    ⅔ cup water
    ½ cup vegetable oil
    3 large eggs

    Instructions

    Preheat oven 350°. In a bowl, mix with a mixer on medium speed for 2 minutes. Drop 2 tablespoons batter for each cookie onto a greased cookie sheet. Bake 8-9 minutes, until set. To make whoopie pies, frost one cookie with frosting and place a second cookie on top.

    This blueberry cake mix muffins recipe makes incredibly delicious muffins full of juicy blueberries and a sweet crumb topping. Quick, easy, and made in minutes, this blueberry cake mix muffins recipe is perfect when you want homemade flavor while keeping it simple!
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    Blueberry Cake Mix Muffins

    This blueberry cake mix muffins recipe makes incredibly delicious muffins full of juicy blueberries and a sweet crumb topping. Quick, easy, and made in minutes, this blueberry cake mix muffins recipe is perfect when you want homemade flavor while keeping it simple!
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    This blueberry cake mix muffins recipe makes incredibly delicious muffins full of juicy blueberries and a sweet crumb topping. Quick, easy, and made in minutes, this blueberry cake mix muffins recipe is perfect when you want homemade flavor while keeping it simple!

    • Author: Tawra Kellam

    Ingredients

    1 box yellow cake mix
    1 tsp. lemon zest
    2 eggs
    1/2 cup oil
    1/2 cup milk
    1 cup blueberries

    Topping Ingredients:

    1/3 cup flour or dry cake mix
    1/3 cup brown sugar
    1 Tbsp butter, softened

    Instructions

    1. Preheat oven to 350°F and line or grease a muffin tin.
    2. In a large bowl, mix together all muffin ingredients until just combined.
    3. Pour batter evenly into prepared muffin cups.
    4. In a small bowl, mix topping ingredients until crumbly.
    5. Sprinkle topping evenly over each muffin.
    6. Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean.
    7. Let cool slightly, then serve and enjoy!

    Notes

    • Toss blueberries in a little flour before adding to prevent sinking.
    • Frozen blueberries work great—no need to thaw.
    • Don’t overmix the batter or the muffins can turn dense.

    Here's an easy cake mix oatmeal muffins recipe you can make, starting with a boxed cake mix! For lots of flavor variations, try adding nuts, raisins, chocolate chips, chopped apples or any of your favorite dried fruits!
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    Cake Mix Oatmeal Muffins Recipe

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    Here’s an easy cake mix oatmeal muffins recipe you can make, starting with a boxed cake mix! For lots of flavor variations, try adding nuts, raisins, chocolate chips, chopped apples or any of your favorite dried fruits!

    Ingredients

    1 yellow cake mix
    1⅓ cups water
    ⅓ cup canola oil
    2 large eggs
    2 cups oats (quick-cook)
    1½ teaspoons cinnamon
    1 cup raisins (optional)
    ½ cup chopped walnuts(optional)

    Instructions

    Preheat oven to 400°. Mix everything together. Bake for 12-15 minutes.

  • The Best Lemon Pound Cake Recipe! (Easy, Moist & So Delicious!)

    The Best Lemon Pound Cake Recipe! (Easy, Moist & So Delicious!)

    You’ll absolutely adore this best lemon pound cake recipe – soft, moist, and packed with wonderfully bright lemon flavor, it’s made with simple ingredients and takes only a few minutes to prepare! Whether you stick with the classic version or try the rich sour cream variation, these cakes turn out delicious every time. Perfect for busy days, tight budgets, or anytime you need a reliable dessert everyone will love!

    Bright, buttery, and bursting with fresh lemon flavor, this lemon pound cake recipe is unbelievably easy thanks to a simple shortcut that makes it taste bakery-made. Moist, rich, and topped with a sweet-tangy glaze, it’s the kind of no-fail dessert you’ll make again and again!

    If you need an easy classic dessert that always turns out and everyone loves, these lemon pound cake recipes are exactly what you’re looking for! There’s something about bright, fresh lemon flavor paired with a soft, buttery texture that makes every bite feel like a treat. And the best part? Both of these recipes use easy, inexpensive ingredients you probably already have on hand.

    The best lemon pound cake recipe is perfect when you need something quick and foolproof. Using a cake mix and a simple shortcut ingredient, you get a perfectly moist, tender cake every single time. It’s one of those recipes you can throw together in minutes but still proudly serve to guests. Add a simple lemon glaze on top, and it instantly feels like something from a bakery.

    If you want to take things up just a notch, the sour cream version is absolutely worth trying! The sour cream adds richness and creates a softer, more velvety texture, while the lemon zest and extract give it that bold, fresh flavor. It’s still incredibly easy to make, but it has that “wow” factor that makes people think you spent hours in the kitchen.

    Both of these lemon pound cake recipes are perfect for so many occasions. Serve them for a family dessert, bring one to a potluck, or slice it up for a special afternoon treat with coffee or tea. They also make a great option when you need something reliable for holidays or gatherings without blowing your grocery budget.

    You don’t need a long list of ingredients or a lot of time in the kitchen to make a dessert everyone will love! With these recipes, you get amazingly delicious flavor with a small amount of effort—and that’s exactly what makes them keepers!

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    Best Lemon Pound Cake Recipe

    Bright, buttery, and bursting with fresh lemon flavor, this lemon pound cake recipe is unbelievably easy thanks to a simple shortcut that makes it taste bakery-made. Moist, rich, and topped with a sweet-tangy glaze, it’s the kind of no-fail dessert you’ll make again and again!
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    Bright, buttery, and bursting with fresh lemon flavor, this best lemon pound cake recipe is unbelievably easy thanks to a simple shortcut that makes it taste bakery-made. Moist, rich, and topped with a sweet-tangy glaze, it’s the kind of no-fail dessert you’ll make again and again!

    • Author: Tawra Kellam

    Ingredients

    1 box lemon cake mix
    Ingredients listed on cake mix box (water & oil)
    4 large eggs (1 more than box directions)
    1 (3.4 oz) box lemon instant pudding mix

    Instructions

    1. Preheat oven to 350°F (325°F for dark or nonstick pans).

    2. Grease a Bundt pan well with butter or cooking spray to prevent sticking.

    3. In a large bowl, combine cake mix, water, oil, eggs, and dry pudding mix. Beat until smooth.

    4. Pour batter into the prepared Bundt pan.

    5. Bake according to package directions, about 38–43 minutes, or until a toothpick inserted in the center comes out clean.

    6. Let cake rest in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

     

    Optional Glaze

    • Mix powdered sugar with a small amount of milk or lemon juice until smooth and pourable.

    • Drizzle over cooled cake before serving.

    Notes

    Tips for Success

    • For best results, coat the pan with butter or shortening, then lightly dust with flour (or use baking spray with flour). This helps the cake release cleanly.

    • Don’t skip the 10-minute rest time—too short and it sticks, too long and it can sweat and cling to the pan.

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    This 3-ingredient lemon pound cake recipe is unbelievably easy, incredibly moist, and full of delicious lemon flavor—perfect for when you need a quick dessert that tastes amazing!
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    3 Ingredient Lemon Pound Cake Recipe

    This 3-ingredient lemon pound cake recipe is unbelievably easy, incredibly moist, and full of delicious lemon flavor—perfect for when you need a quick dessert that tastes amazing!
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    This 3-ingredient lemon pound cake recipe is unbelievably easy, incredibly moist, and full of delicious, tangy lemon flavor—perfect for when you need a quick dessert that tastes homemade. With just a cake mix, pie filling, and eggs, this shortcut treat comes together in minutes for a rich, homemade flavor with almost no effort!

    • Author: Tawra Kellam
    • Yield: 1 bundt cake

    Ingredients

    1 (15.25 oz.) lemon cake mix
    1 (21 oz.) can lemon pie filling
    3 eggs

    Instructions

    1. Preheat oven to 350°F (or 325°F for a dark pan). Spray a bundt pan liberally with cooking spray.
    2. In a large bowl, combine the cake mix, lemon pie filling, and eggs.
    3. Mix until smooth and fully blended, scraping down the sides as needed.
    4. Pour batter evenly into the prepared pan.

    5. Bake:

      • 35–45 minutes for a light-colored pan
      • 45–50 minutes for a dark pan
        Cake is done when a toothpick inserted in the center comes out clean.
    6. Let cake cool in the pan for 10–15 minutes, then turn out onto a plate. Cool completely before serving.
    7. When cool, drizzle a simple lemon glaze over the top or dust with powdered sugar.

    Notes

    Quick Tips

    • Don’t overmix—just blend until smooth for the best texture.
    • For extra lemon flavor, add 1–2 teaspoons lemon zest (optional).
    • This cake is very moist, so allow it to cool completely before slicing.
    This sour cream lemon pound cake recipe is ultra-moist, rich, and packed with bright lemon flavor thanks to sour cream and a simple shortcut ingredient. With its tender crumb and irresistible sweet-tangy lemon glaze, it’s the kind of show-stopping dessert that has everyone asking for the recipe!
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    Sour Cream Lemon Pound Cake Recipe

    This sour cream lemon pound cake recipe is ultra-moist, rich, and packed with bright lemon flavor thanks to sour cream and a simple shortcut ingredient. With its tender crumb and irresistible sweet-tangy lemon glaze, it’s the kind of show-stopping dessert that has everyone asking for the recipe!
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    This sour cream lemon pound cake recipe is ultra-moist, rich, and packed with bright lemon flavor thanks to sour cream and a simple shortcut ingredient. With its tender crumb and irresistible sweet-tangy lemon glaze, it’s the kind of show-stopping dessert that has everyone asking for the recipe!

    • Author: Tawra Kellam

    Ingredients

    1 (15.25 oz) box yellow cake mix
    1 (3.4 oz) box instant lemon pudding mix
    4 large eggs, room temperature
    1 cup oil
    1/2 cup warm water
    1 cup full-fat sour cream, room temperature
    1 Tbsp lemon zest
    1 tsp lemon extract

    Instructions

    1. Preheat oven to 350°F.
    2. Grease and flour a baking pan well (9×5-inch loaf pan, 2 smaller loaf pans, or a 10–12 cup Bundt pan).
    3. In a large bowl, mix together the cake mix and dry pudding mix.
    4. In a separate bowl, mix eggs, oil, water, sour cream, lemon zest, and lemon extract until smooth.
    5. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
    6. Pour batter into the prepared pan and spread evenly.
    7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
    8. Cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely.
    9. Drizzle with lemon glaze.
     

    Lemon Glaze

    1 cup powdered sugar
    1–2 Tbsp fresh lemon juice
    Optional: 1–2 Tbsp milk (for a thinner glaze)
     
    Mix until smooth and pourable, then drizzle over the cooled cake.

    Notes

    • Use room temperature ingredients for the best texture.
    • Don’t overmix once combined—this keeps the cake soft and tender.
    • For extra lemon flavor, add a little more zest to the glaze.
  • Easy Coconut Cake Recipe (Only 5 Ingredients and So Delicious!)

    Easy Coconut Cake Recipe (Only 5 Ingredients and So Delicious!)

    This easy coconut cake recipe is one of the most delicious desserts you’ll ever make—and it only takes five ingredients! Moist cake, sweet condensed milk, coconut, and whipped topping come together to create a creamy tropical treat that disappears fast.

    This easy coconut cake recipe is unbelievably delicious and only uses 5 simple ingredients! Creamy, fluffy, and packed with coconut flavor, it’s the perfect no-fail dessert for potlucks, summer parties, and family dinners.

    Easy Coconut Cake Recipe (Only 5 Ingredients!)

    This easy coconut cake recipe is one of my favorite quick desserts! It’s a simple coconut poke cake made with sweetened condensed milk and topped with coconut and whipped topping for a light, creamy finish.

    With just five ingredients, this cake is easy to make quickly but tastes like something much more complicated. The sweet coconut flavor and optional pineapple give it a delicious tropical twist.

    Because it’s served cold, this coconut cake is perfect for warm summer days, pool parties, picnics, potlucks, or family dinners any time of year.

    If you love quick, budget-friendly desserts like this easy coconut cake, be sure to check out more recipes in our Dining on a Dime Cookbooks.

    How to Make Coconut Cake

    This coconut cake starts with a boxed cake mix, which keeps it simple and foolproof, even while making a gourmet style cake!

    1. Bake the cake mix according to the package directions in a 9×13 inch baking dish.
    2. As soon as the cake comes out of the oven, poke holes all over the cake using a fork or straw.
    3. Pour the sweetened condensed milk evenly over the cake so it soaks into the holes.
    4. Refrigerate the cake for at least 1 hour so it can absorb the milk and firm up.
    5. While the cake chills, mix the whipped topping, coconut, and optional pineapple together.
    6. Spread the topping over the chilled cake.
    7. Keep refrigerated until ready to serve.

    Serve cold and enjoy! (Full recipe below.)

    Ingredients for Coconut Cake

    Yellow or White Cake Mix
    Either works well. A white cake mix gives a lighter, more delicate texture, while a yellow cake mix tends to be slightly richer and more moist because it contains egg yolks.

    Sweetened Condensed Milk
    Do not confuse this with evaporated milk. Sweetened condensed milk is thick and sweet and is essential for the creamy texture of this poke cake.

    Whipped Topping
    Use one 8-ounce container of whipped topping.

    Flaked Coconut
    One 8-ounce package of sweetened flaked coconut adds great flavor and texture.

    Crushed Pineapple (Optional)
    If you want a tropical twist, add one 15-ounce can of crushed pineapple.

    How to Make a Pineapple Coconut Cake

    If you love pineapple and coconut together, simply add the optional crushed pineapple to the whipped topping mixture.

    This turns the recipe into a delicious pineapple coconut cake with even more tropical flavor.

    Tips to Make the Best Coconut Cake with Cake Mix

    One reason I love this recipe is how easy it is. Still, a few simple tips will help your cake turn out perfectly every time.

    Use clean bowls and utensils
    Greasy residue can affect how well the batter mixes.

    Beat the batter as directed
    Most cake mixes recommend 30 seconds on medium and 2 minutes on high. Skipping this step can result in a dense cake.

    Use baking spray with flour
    This is the easiest way to prevent sticking and saves time when preparing your pan.

    How to Grease and Flour the Pan

    If you don’t have baking spray, you can easily grease and flour the pan yourself.

    1. Spread a thin layer of shortening over the pan using a paper towel.
    2. Add about ¼ cup flour to the pan.
    3. Shake the pan to coat the bottom and sides evenly.
    4. Turn the pan upside down over the sink and tap it to remove excess flour.

    Storing Leftover Coconut Cake

    Does Coconut Cake Need to Be Refrigerated?

    Yes. Because this cake contains sweetened condensed milk and whipped topping, it should always be kept refrigerated.

    Serve it cold and store leftovers in a covered container in the refrigerator.

    Can This Cake Be Frozen?

    Yes, this cake freezes well, just like any other slice of cake.

    For best results:

    • Freeze slices on a cookie sheet first until firm.
    • Wrap each slice in parchment paper.
    • Store in an airtight container or freezer bag.
    • Remove as much air as possible if using zipper bags.

    More Delicious, Easy Cake Recipes to Try!

    Pineapple Upside Down Cake
    A beautiful, classic dessert everyone loves.

    The Best Chocolate Cake Recipes
    Perfect when you need an easy chocolate fix.

    Cake Mix Recipes
    Stock up on cake mixes when they’re on sale and make quick desserts anytime!

    Another Easy Coconut Cake Recipe
    A completely different take on coconut cake using cake mix.

    This Easy Coconut Cake Recipe is from our Dining On a Dime Cookbook, Volume 2!

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    Easy Coconut Cake Recipe

    This easy coconut cake recipe is unbelievably delicious and only uses 5 simple ingredients! Creamy, fluffy, and packed with coconut flavor, it’s the perfect no-fail dessert for potlucks, summer parties, and family dinners.
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    This easy coconut cake recipe is unbelievably delicious and only uses 5 simple ingredients! Creamy, fluffy, and packed with coconut flavor, it’s the perfect no-fail dessert for potlucks, summer parties, and family dinners.

    • Author: Tawra Kellam

    Ingredients

    1 (15 oz.) box yellow or white cake mix (gluten free works too)
    Ingredients needed for the cake mix directions. (usually eggs, water, and oil)
    1 (14 oz.) can sweetened condensed milk
    1 (8 oz.) container whipped topping
    1 (8 oz.) pkg. flaked coconut
    1 (15 oz.) can crushed pineapple (optional)

    Instructions

    1. Bake cake in a 9×13 inch pan according to box instructions.
    2. As soon as the cake comes out of the oven, pierce it all over with a fork.
    3. Pour the sweetened condensed milk over the entire cake.
    4. Chill for at least 1 hour.
    5. Mix coconut (and pineapple, if desired) into the whipped topping.
    6. Spread over top of the chilled cake.
    7. Keep refrigerated until ready to serve.
  • 14 Easy Eggless Dessert Recipes – Egg Free Desserts To Make At Home

    14 Easy Eggless Dessert Recipes – Egg Free Desserts To Make At Home

    Here are 14 easy eggless dessert recipes you can make at home! These super tasty recipes include eggless cake recipes, cookies, fudge, cheesecake and more!

    Here are 14 easy eggless dessert recipes you can make at home! These super tasty recipes include eggless cake recipes, cookies, fudge, cheesecake and more!

    14 Easy Eggless Dessert Recipes

    Are you having trouble finding eggs at the store or did you just find that you’re out of eggs? Or are you simply unable to eat eggs? Here are a bunch of super tasty eggless dessert recipes al in one place. There is a wonderful variety – choose from eggless fudge cake, eggless no bake fudge cookies, super easy eggless chocolate lava cake and more!

    Many of these easy eggless dessert recipes are no-bake recipes. Some of the eggless recipes do contain milk but you can substitute coconut milk or almond milk if you’re avoiding dairy. And it’s OK to substitute sweetened condensed coconut milk in place of sweetened condensed milk in the 2 ingredient fudge recipe – oh YUM!!

    Here Are The Tasty Eggless Dessert Recipes

    This easy eggless no bake fudge cookies recipe is a great recipe to satisfy your kids on those hot summer days! Older kids can easily make this recipe themselves! These eggless fudge cookies are our kids most favorite recipe!

    This easy eggless no bake fudge cookies recipe is a great recipe to satisfy your kids on those hot summer days! Older kids can easily make this recipe themselves! These eggless fudge cookies are our kids most favorite recipe!
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    No Bake Eggless Fudge Cookies Recipe

    This easy no bake fudge cookies recipe is a great recipe that your family and kids will love! Super easy to make and delicious anytime!
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    This no bake eggless fudge cookies recipe is rich and amazingly delicious! These fudge cookies are easy to make in just a few minutes and it’s so simple that older kids can make it themselves! If you’re not a fan of peanut butter, you can leave it out and they are just as wonderful!

    • Author: Tawra Kellam

    Ingredients

    1/2 cup milk
    2 cups sugar
    1/2 cup baking cocoa
    1/2 cup butter or margarine
    1/2 cup peanut butter
    1 tsp. vanilla
    3 cups oatmeal
    1/2 cup nuts (optional)

    Instructions

    1. Before you start, cut about a 20 inch piece of wax paper. Lay it on the counter. This serves as something to drop the cookies on.
    2. In a saucepan, mix milk, sugar, cocoa, and butter.
    3. Bring to a boil.
    4. Boil 1 minute. (For high altitude, let them cook 30 seconds to a minute longer.)
    5. Remove from heat.
    6. Stir in peanut butter, vanilla, and nuts.
    7. Mix until peanut butter is mixed in.
    8. Add oatmeal.
    9. Drop by spoonfuls on the wax paper.
    10. Let cool until set.
    This process must be done a little quickly because the cookies start hardening pretty fast.  If the humidity is high or you don’t boil them the right amount of time, they may not harden. Don’t panic! Just pour the mixture into a container and use as fudge sauce for ice cream. …Although my kids love eating these homemade no bake fudge cookies with spoons if they don’t get hard enough to eat as cookies!

    Are you looking for an easy fudge recipe? This is the #1 most popular recipe on our website. I guarantee you will love it (and hate me) for making it so easy to make!!! We’ve tried all the different variations of these 2 ingredients easy fudge recipe and NONE of them have ever failed.  This is the best easy fudge recipe you will ever make! Enjoy!

    Want an easy fudge recipe? This Eggless 2 Ingredient Fudge Recipe makes rich, creamy, and irresistibly chocolatey fudge—without the need for eggs! It’s super simple to make and delivers perfect, melt-in-your-mouth fudge every time. Try it today!
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    2 Ingredient Eggless Fudge Recipe

    This 2 ingredient fudge recipe is one of our favorite Christmas candies! Who knew rich, creamy chocolate fudge could be so dreamy! Bring this to a family get-together or holiday party and they will think you worked all day perfecting it! Get this and 25 of the best easy Christmas candies all in one place!
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    Want an easy fudge recipe? This Eggless 2 Ingredient Fudge Recipe makes rich, creamy, and irresistibly chocolatey fudge—without the need for eggs! It’s super simple to make and delivers perfect, melt-in-your-mouth fudge every time. Try it today!

    Ingredients

    3 cups chocolate chips*
    1 (14 oz.) can sweetened condensed milk
    2 Tbsp. butter (optional)

    Instructions

    1. Place parchment paper in an 8×8 inch baking pan and spray with cooking spray or grease with butter.
    2. Pour both ingredients into a microwave safe bowl.
    3. Melt in 30 second increments. Stir after each 30 seconds.
    4. When melted, pour into the greased 8×8 inch pan. Let cool in the fridge and then cut into pieces.
    5. Add Nuts as desired.

    Notes

    You can also try these tasty variations for this easy fudge:

    • Cherry Mash: Use cherry chips to make to the fudge. Then pour melted chocolate chips on top with peanuts.
    • Peanut Butter: Use peanut butter chips to make to the fudge. Then top with chocolate or don’t, if you prefer not to.
    • Dark Chocolate: Use dark chocolate chips
    • Mint: Use mint chips, mint pieces or 1 tsp. mint flavoring
    • Chocolate Covered Strawberry: Stir in 2-3 Tbsp. of strawberry jam
    • Rocky Road: Stir in 1/2 cup marshmallows and 1/4 cup chopped almonds
    • Vanilla Fudge: Use White chocolate chips instead
    • Candy Cane: Use white chocolate chips and stir in crushed candy canes
    • M&M: Stir in 1/3 cup of M&M’s
    • Spicy Mexican: Add 1 tsp. cinnamon and 1/4 tsp cayenne pepper
    • Caramel: Swirl on top 1/4 cup caramel sauce
    • Smore: Layer graham crackers on the bottom then put fudge on top and top with marshmallows or marshmallow cream.

    This easy lava cake recipe is a tasty hot fudge cake that is quick and easy to make and you’ll love it! This is sometimes called chocolate lava cake or molten lava cake. It is easy to bake in the oven, but you can also make it in a single serving mug or as a crockpot lava cake!

    This easy eggless lava cake recipe is a tasty hot fudge cake that is quick and easy to make without eggs and you’ll love it! This is sometimes called chocolate lava cake or molten lava cake. It is easy to bake in the oven, but you can also make it in a single serving mug or as a crockpot lava cake!

    All of us love this cake and it’s usually gone within about 10 minutes after it’s made because the kids love it so much. You can serve it with whipped cream or ice cream on top. There’s no need for chocolate sauce since it makes it’s own!

    This lava cake is so easy to make that our older kids sometimes make their own. It’s easy to adapt if you want to make it in a crockpot or in a mug in the microwave!

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    Eggless Chocolate Lava Cake Recipe (Hot Fudge Cake)

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    • Author: Tawra Kellam
    • Yield: 9 servings

    Ingredients

    1 cup all purpose flour
    3/4 cup sugar
    2 Tbsp. cocoa
    2 tsp. baking powder
    1/4 tsp. salt
    1/2 cup milk
    2 Tbsp. butter or margarine, melted
    1 tsp. vanilla
    1/2 cup nuts, optional

    Topping

    3 Tbsp. cocoa
    1/2 cup sugar
    1 cup hot water

    Instructions

    1. Preheat oven to 350°.
    2. Mix all the ingredients.
    3. Pour into a buttered deep casserole dish.
    4. Mix the cocoa and sugar for the topping.
    5. Sprinkle on top of the batter.
    6. Pour hot water over the top and bake 30-35 minutes.

    This has a delicious fudge sauce in the center when baked.

    This easy-to-make eggless triple fudge cake is a chocolate lover’s dream, featuring three kinds of rich, decadent chocolate in every bite! Moist, indulgent, and packed with flavor, it’s the perfect dessert for any occasion.
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    Eggless Triple Fudge Cake Recipe

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    Ingredients

    1 (3 oz.) package chocolate pudding (not instant)
    2 cups milk
    1 chocolate cake mix
    1 heaping cup chocolate chips

    Instructions

    1. Preheat oven to 350°.
    2. Cook pudding according to the directions on the mix.
    3. Pour the dry cake mix into a bowl.
    4. While the pudding is still warm, pour it over the cake mix; Stir. It will be thick.
    5. Pour into a greased 9×13 inch pan.
    6. Sprinkle with chocolate chips.
    7. Bake for 35 minutes.
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    Caramel Fudge Cake Recipe

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    Ingredients

    1 (16 oz. -regular size) chocolate cake mix
    1 (14 oz.) pkg. caramels, unwrapped
    1/2 cup butter or margarine
    1 (14 oz.) can sweetened condensed milk
    1 cup coarsely chopped pecans

    Instructions

    1. Preheat oven to 350°.
    2. Prepare the cake mix as directed on the box.
    3. Pour 2 cups of the batter into a greased 9×13 inch baking pan; Bake 15 minutes.
    4. While the cake is baking, melt the caramels and butter together either in the microwave or in a saucepan; Stir well.
    5. Add the sweetened condensed milk to the caramel mixture.
    6. When 15 minutes has passed, remove the cake from the oven and spread the caramel mixture evenly over the cake.
    7. Spread the remaining cake batter over the caramel mix.
    8. Top with nuts.
    9. Return the cake to the oven. Bake 25 minutes longer or until the cake springs back when lightly touched.
    This Eggless No Bake Energy Bites Recipe is a delicious, protein-packed snack that provides a great energy boost! Made with peanut butter, coconut flakes, flaxseed, chocolate chips, and more, these bite-sized treats are full of fiber and flavor, no eggs required! They’re a perfect alternative to granola bars and other snacks!
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    Eggless No Bake Energy Bites Recipe

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    This Eggless No Bake Energy Bites Recipe is a delicious, protein-packed snack that provides a great energy boost! Made with peanut butter, coconut flakes, flaxseed, chocolate chips, and more, these bite-sized treats are full of fiber and flavor, no eggs required! They’re a perfect alternative to granola bars and other snacks!

    • Author: Tawra Kellam
    • Yield: Makes about 20-25 balls

    Ingredients

    1 cup (dry) oatmeal, any kind
    1 cup toasted coconut flakes
    1/2 cup chocolate chips
    1/2 cup peanut butter
    1/2 cup ground flaxseed
    1/3 cup honey
    1 tsp. vanilla

    Instructions

    1. Mix all ingredients well.
    2. Chill for 30 minutes.
    3. Roll into balls about 1 inch in diameter or whatever size you prefer.
    4. Store in an airtight container and keep refrigerated for up to 1 week.

    This eggless no bake Oreo peanut butter pie recipe is a cool, creamy, and absolutely delicious treat that you can make with no eggs! Our kids can’t get enough of it! The smooth peanut butter and cream cheese filling pairs perfectly with the rich Oreo chocolate crust, making it an irresistible dessert for any occasion—whether it’s a holiday gathering or just a sweet treat anytime!
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    Eggless No Bake Peanut Butter Pie Recipe

    This easy no bake peanut butter pie recipe makes a cool and tasty pie. Our kids absolutely love it! The creamy and smooth peanut butter and cream cheese filling go perfectly with the Oreo chocolate crust! It's great for dessert anytime or for holiday get togethers!
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    This eggless no bake Oreo peanut butter pie recipe is a cool, creamy, and absolutely delicious treat that you can make with no eggs! Our kids can’t get enough of it! The smooth peanut butter and cream cheese filling pairs perfectly with the rich Oreo chocolate crust, making it an irresistible dessert for any occasion—whether it’s a holiday gathering or just a sweet treat anytime!

    • Author: Tawra Kellam

    Ingredients

    Crust*:

    20 Oreo cookies, crushed
    1/4 cup (1/2 stick) butter or margarine

    Filling:

    1 (8 oz.) package cream cheese, softened
    3/4 cup peanut butter
    1 1/2 cups powdered sugar
    1 (8 oz.) container whipped topping

    Instructions

    1. Mix crust ingredients.
    2. Press into a 9×13 inch pan or deep dish pie plate.
    3. Beat cream cheese, peanut butter and powdered sugar.
    4. Fold in whipped topping.
    5. Pour into crust and spread.
    6. Chill for at least 3 hours. You can freeze, but thaw before serving.

    Notes

    *You can use store bought crust if you prefer (but the homemade tastes better).

    Variations:

    • You can add less peanut butter if the flavor is overpowering.
    • Use a graham cracker crust for a less rich dessert.
    • Try making a pretzel crust for a sweet-and-salty twist.
    • Add a Layer of Chocolate: For an extra decadent treat, consider adding a layer of melted chocolate over the crust before adding the peanut butter filling. Simply melt some chocolate chips and spread them over the crust, then refrigerate until set before adding the filling.
    • Add chopped peanuts or walnuts to the filling.
    • Spread more whipped cream over the top of the peanut butter filling.
    • Sprinkle mini chocolate chips or chocolate shavings on top.
    • If desired, add chopped peanuts, walnuts or peanut butter cups for extra garnish.
    • Drizzle with chocolate ice cream topping.
    • Leave out the peanut butter altogether and add a couple tablespoons of cocoa. Then serve with fresh fruit like strawberries, raspberries or bananas.
    • Add chocolate chips along with the peanut butter.
    • Leave out the peanut butter and just use chocolate chips, sprinkles or crushed candies.
    • Peanut Butter Banana Pie: Layer sliced bananas over the crust before adding the peanut butter filling. The bananas add a fresh, fruity contrast to the rich peanut butter.
    • Nutella Swirl Peanut Butter Pie: Swirl in 1/2 cup of Nutella into the peanut butter filling for a delightful chocolate-hazelnut twist.
    • Salted Caramel Peanut Butter Pie: Drizzle salted caramel sauce over the top of the pie before chilling. Sprinkle with a pinch of sea salt for an irresistible sweet-and-salty combination.
    This Eggless No-Bake Peanut Butter Cookie recipe is quick, easy, and requires no baking or eggs! With just a few simple ingredients and minutes of prep, you’ll have delicious, chewy cookies—perfect for kids to help make!
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    Eggless No-Bake Peanut Butter Cookies Recipe

    This no bake peanut butter cookie recipe is easy to make with no baking and just a few minutes' work. Easy enough that the kids can help! You'll also find some other cheap and easy summer treat recipes perfect for kids!
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    This Eggless No-Bake Peanut Butter Cookie recipe is quick, easy, and requires no baking or eggs! With just a few simple ingredients and minutes of prep, you’ll have delicious, chewy cookies—perfect for kids to help make!

    • Author: Jill Cooper

    Ingredients

    Ritz crackers
    Peanut butter
    Chocolate almond bark

    Instructions

    1. Spread peanut butter on a cracker.
    2. Top with a second cracker.
    3. Melt the almond bark in the microwave in a microwave safe bowl.
    4. Dip the crackers in the melted almond bark. Lay each cookie on wax paper and allow the chocolate to harden.

    Notes

    • Try spreading different things that sound good on the crackers, like:
      • marshmallow fluff
      • Nutella
      • fruit flavored jam
      • or a combination of these
    • You can also dip the cookies in other flavors of almond bark, like white almond bark.
    • For a tasty texture, you can use crushed pretzels or coconut and mix into the melted almond bark before dipping.
    • For a fancier presentation, you can also dip the cookies in the almond bark first and then roll in coconut or sprinkles.
    This easy, no-fuss eggless peanut butter cookie dough recipe makes a rich and creamy cookie dough that’s completely gluten-free and sugar-free! Perfect for rolling into bite-sized cookie dough balls, shaping into cookies or bars, or simply enjoying by the spoonful. Whether you're craving a quick snack or a healthier treat, this versatile dough is a must-try for fans of eggless recipes!
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    Eggless Gluten Free, Sugar Free Peanut Butter Dough Cookies

    This easy, no-fuss eggless peanut butter cookie dough recipe makes a rich and creamy cookie dough that’s completely gluten-free and sugar-free! Perfect for rolling into bite-sized cookie dough balls, shaping into cookies or bars, or simply enjoying by the spoonful. Whether you're craving a quick snack or a healthier treat, this versatile dough is a must-try for fans of eggless recipes!
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    This easy, no-fuss eggless peanut butter cookie dough recipe makes a rich and creamy cookie dough that’s completely gluten-free and sugar-free! Perfect for rolling into bite-sized cookie dough balls, shaping into cookies or bars, or simply enjoying by the spoonful. Whether you’re craving a quick snack or a healthier treat, this versatile dough is a must-try for fans of eggless recipes!

    Ingredients

    1/4 cup peanut butter
    1/4 cup plus 3 Tbsp. raisins
    salt to taste (1/8– 1/4 tsp.)
    2 Tbsp. roasted, unsalted peanuts (If you can only find salted, reduce or omit added salt.)
    1/8 tsp. vanilla

    Instructions

    1. Throw everything into your food processor.
    2. Combine until very smooth.
    3. Roll into balls, cookies, bars or just eat it by the spoonful.

    This dough can be stored on the counter, in the fridge, or in the freezer.

    This Eggless No-Bake Cookie Dough Bars recipe turns homemade chocolate chip cookie dough into rich, chewy bars—no eggs, no oven required! With just 5 minutes of prep, you’ll have a delicious treat ready to enjoy in no time!
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    Eggless No Bake Cookie Dough Bars Recipe

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    This Eggless No-Bake Cookie Dough Bars recipe turns homemade chocolate chip cookie dough into rich, chewy bar cookies—no eggs, no oven required! With just 5 minutes of prep, you’ll have a delicious treat ready to enjoy in no time!

    Ingredients

    1 stick (1/2 cup) butter, softened
    3/4 cup brown sugar
    1 tsp. vanilla
    1 (14 oz.) can sweetened condensed milk
    2 cups all purpose flour
    12 oz. chocolate chips, divided
    1/2 cup peanut butter, optional

    Instructions

    1. Mix butter, sugar and vanilla.
    2. Add condensed milk and flour. Mix well.
    3. Fold in 6 oz. or half of the chocolate chips.
    4. Pour into an 8×8 inch pan. (Parchment paper on the bottom of the pan makes it easier to remove from the pan.)
    5. Melt the peanut butter and the remaining chocolate chips together in a pan or in the microwave.
    6. Pour on top of the dough.
    7. Chill, covered, for 3 hours or overnight.

    Notes

    • You can adjust the chocolate chips in this recipe and add more to the dough or when you melt them with the peanut butter.
    • When chocolate chips are expensive, you can add a little less of them than normal and nobody will notice.
    • If you aren’t a fan of peanut butter or can’t eat it you can just top these cookie dough bars with melted chocolate chips.
    • This makes a thick cookie. For a thinner one, you could use a larger pan, like a 9×13 inch pan.
    Try these easy no-bake cookies and desserts recipes! Most of them can be made in 5-10 minutes and they're great for kids, parties or last minute guests!

    Easy No Bake Cheesecake Recipe

    1- 8 oz pkg. cream cheese
    1/3 cup sugar
    2 Tbsp. lemon juice
    1- 8 oz. container whipped topping

    Beat first 3 ingredients together. Fold in whipped topping. Spoon into a graham cracker crust and chill.

    Try these easy no-bake cookies and desserts recipes! Most of them can be made in 5-10 minutes and they're great for kids, parties or last minute guests!

    Easy No Bake Peanut Butter Snacks

    1/4-1/2 cup honey or corn syrup (to taste)
    1 cup dry milk
    1/2 cup peanut butter

    Combine all the ingredients and roll into 1-inch balls. These can then be rolled in coconut, sunflower seeds, granola or nuts. Store in an airtight container. Makes 1 dozen.

    Try these easy no-bake cookies and desserts recipes! Most of them can be made in 5-10 minutes and they're great for kids, parties or last minute guests!

    Homemade Frozen Bananas

    bananas
    skewers (optional)

    Cut the bananas in half crosswise. Insert a skewer in the thicker end. Place the bananas on a tray and place in the freezer. When frozen, move to a plastic bag and keep frozen until ready to use.

    Toppings

    yogurt nuts, finely chopped
    peanut butter applesauce
    melted chocolate coconut
    wheat germ

    Allow the bananas to thaw slightly. Put the toppings in small bowls. Dip the banana before each bite. Eat plain or roll or dip into any of the toppings. Use the wet topping first so the others will stick.

    [dining]

     

  • Easy Banana Cupcakes with Buttercream Frosting!

    Easy Banana Cupcakes with Buttercream Frosting!

    This banana cupcakes recipe is a super delicious treat for the kids or for a nice dessert item! It has always been one of our kids’ favorite recipes. You can use it to make banana cupcakes or banana bread and it’s a perfect way to use very ripe bananas before they go bad. These cupcakes are a nice alternative to plain banana bread or muffins.

    This banana cupcakes recipe is a super delicious treat for the kids or for a nice dessert item! It has always been one of our kids' favorite recipes. You can use it to make banana cupcakes or banana bread and it's a perfect way to use very ripe bananas before they go bad. These cupcakes are a nice alternative to plain banana bread or muffins.

    If you’re looking for a simple dessert that uses up ripe bananas and feels a little more special than traditional banana bread, this easy banana cupcakes recipe is a wonderful option. I’ve been making this recipe for years, and it’s one of those dependable family favorites that never goes out of style. While the batter works perfectly for a classic loaf of banana bread, my favorite way to use it is to turn it into soft, fluffy cupcakes.

    These Banana Cupcakes Are A Family Favorite!

    Whenever I bring these banana cupcakes out, people are always pleasantly surprised. Most people expect banana bread or banana muffins when they see ripe bananas on the counter, but cupcakes feel a little more fun and festive. They’re perfect for family gatherings, church potlucks, bake sales, or just as a sweet treat after dinner. Frost them with a simple buttercream frosting and they instantly become a dessert that looks bakery-worthy but is incredibly easy to make at home.

    This easy banana cupcakes recipe is extra special because it has been in my family for more than 75 years! Recipes that last that long usually do so for a good reason—they work, they taste great, and they’re easy enough that you actually want to keep making them. Over the years I’ve tested plenty of banana bread and banana muffin recipes, but I always come back to this one. It has the perfect balance of banana flavor, sweetness, and moisture.

    Another reason I love this recipe is that I pretty much always have tehe ingredients available. You probably already have most of them in your kitchen. A few very ripe bananas, basic pantry staples, and a quick mix in one bowl are all it takes to get the batter ready for the oven. In less than 20 minutes of baking time, you’ll have warm, tender cupcakes that smell absolutely amazing.

    If you have bananas getting a little too ripe on the counter, this easy banana cupcakes recipe is a great way to turn them into something delicious your whole family will love.

    [dining]

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    Easy Banana Cupcakes Recipe

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    • Author: Tawra Kellam
    • Yield: 12 dozen regular size cupcakes

    Ingredients

    Units

    1 1/2 cups sugar
    1/2 cup solid shortening or margarine
    2 eggs (slightly beaten)
    1 tsp. vanilla
    1/4 cup sour milk
    1 cup bananas (about 3) mashed, very ripe are best
    2 cups all-purpose flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/2–1 cup nuts (optional)

    Instructions

    1. Preheat oven to 350°.
    2. Add each ingredient in order, beating until smooth.
    3. Pour into greased muffin tins or tins lined with cupcake papers.
    4. Bake for 15-20 minutes.
    5. Test by inserting a toothpick in the center. If it comes out clean, it is done.
    6. Frost with buttercream frosting (canned vanilla or homemade).
    This easy buttercream frosting recipe is perfect for frosting cakes, cupcakes, coffee cakes and more! With just 4 ingredients, it's easy to make in 5 minutes!
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    Buttercream Frosting Recipe

    This easy buttercream frosting recipe is one of the best easy frosting recipes. Rich and delicious, it is perfect for frosting cakes, cupcakes, coffee cakes and more! With just 4 ingredients, it's easy to make in 5 minutes!
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    This easy buttercream frosting recipe is one of the best easy frosting recipes! Rich and delicious, it is perfect for frosting cakes, cupcakes, coffee cakes and more! With just 4 ingredients, it’s easy to make in 5 minutes!

    • Author: Tawra Kellam
    • Yield: Frosts one 9×13 inch cake

    Ingredients

    3 cups powdered sugar
    1/3 cup butter or margarine, softened
    1 1/2 tsp. vanilla
    1-2 Tbsp. milk

    Instructions

    1. Mix powdered sugar and butter.
    2. Add vanilla.
    3. Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency.

    Notes

    • This frosts about one 9×13 inch cake, two 8 inch cakes or 1 dozen cupcakes.
    • You can store this frosting in the fridge for several weeks.

    To Make It A Peppermint Frosting Recipe:

    Use peppermint favoring instead of vanilla.

    Tips:

    • When a recipe calls for you to beat the eggs before adding, I usually break the eggs on top of the ingredients that are already in the bowl, whisk slightly with a fork and continue mixing into the other ingredients with the mixer. This prevents you from getting out and dirtying a separate bowl to beat the eggs.
    • If you want to make banana bread with this recipe, bake at 350° for 50-60 minutes.
    • You can add raisins or other dried fruit if you like.
    • This banana cupcakes recipe is a great way to use up ripe bananas.
    • Many people love cream cheese frosting but I prefer vanilla buttercream for this recipe. It gives it a different flavor than the typical cream cheese frosting you find in many places. Cream cheese frosting is also good, but, but buttercream gives a more unique flavor.
  • Gluten Free Carrot Cake Recipe That Tastes Amazingly Delicious!

    Gluten Free Carrot Cake Recipe That Tastes Amazingly Delicious!

    This gluten free carrot cake recipe is moist, delicious, and incredibly easy to make! Packed with warm cinnamon, sweet carrots, and crunchy pecans, it has all the classic carrot cake flavor you love. Top it with rich cream cheese frosting and you have a dessert no one will believe is gluten free!

    This easy Gluten Free Carrot Cake recipe makes a carrot cake that is unbelievably moist, perfectly spiced, and so delicious no one will ever guess it’s gluten free! Made with simple ingredients and topped with rich cream cheese frosting, it’s an easy dessert that proves gluten-free baking can taste just as amazing as the classic!

    If you’ve been looking for a gluten free carrot cake recipe that is moist and delicious, this one is simple to make and tastes just as good as the traditional version. Carrot cake is a longtime favorite for good reason. The combination of warm cinnamon, sweet carrots, and crunchy pecans creates a cake that’s rich in flavor and incredibly moist.

    One of the great things about this gluten free carrot cake recipe is how flexible it is. If you want a quick and easy option, you can start with a gluten free yellow cake mix and simply add cinnamon, shredded carrots, and pecans for that classic carrot cake flavor. It’s a fast way to make a delicious homemade dessert without a lot of extra work.

    At the same time, some people prefer to make everything from scratch. If that’s you, we also have a simple gluten free yellow cake recipe you can use instead of the mix. It’s straightforward to make and doesn’t require complicated substitutions, so you can easily turn it into a homemade gluten free carrot cake recipe from start to finish.

    The carrots help keep the cake soft and moist while adding natural sweetness. The cinnamon gives it that warm spice that makes carrot cake so good, and the pecans add just the right amount of crunch. Together, they create a cake that has all the flavor you expect from a classic carrot cake.

    Of course, the cream cheese frosting really brings it all together! It’s smooth, rich, and perfectly sweet, with chopped pecans and coconut mixed in for extra flavor and texture. Spread it over the cooled cake and you have a dessert that looks beautiful and tastes even better.

    You can bake this gluten free carrot cake recipe in a variety of ways: as a layered cake for special occasions, a 9×13 cake for an easy family dessert, or cupcakes for parties and gatherings. However you make it, this is one of those recipes people will come back to again and again — because it proves that gluten free desserts can still taste amazing.

    [gfdf]

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    Gluten Free Carrot Cake Recipe​

    This easy Gluten Free Carrot Cake recipe makes a carrot cake that is unbelievably moist, perfectly spiced, and so delicious no one will ever guess it’s gluten free! Made with simple ingredients and topped with rich cream cheese frosting, it’s an easy dessert that proves gluten-free baking can taste just as amazing as the classic!
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    This Gluten Free Carrot Cake recipe makes a carrot cake that is unbelievably moist, perfectly spiced, and so delicious no one will ever guess it’s gluten free! Made with simple ingredients and topped with rich cream cheese frosting, it’s an easy dessert that proves gluten-free baking can taste just as amazing as the classic!

    • Author: Tawra Kellam

    Ingredients

    1 gluten free yellow cake mix
    Ingredients listed on the cake mix (usually eggs, oil, and water)
    1 1/2 tsp. cinnamon
    1 1/2 cups shredded carrots
    1/2-1 cup crushed pecans

    Instructions

    1. Preheat oven to 350°F (175°C).
    2. Grease and lightly flour your pans (with gluten-free flour).
    3. Mix the gluten free yellow cake mix according to the package directions.
    4. Add the cinnamon, shredded carrots, and crushed pecans to the yellow cake batter.
    5. Mix until combined.

    6. Bake until a toothpick inserted in the center comes out clean.

      Baking Times

      • Three 8-inch pans: 23–28 minutes

      • Two 9-inch pans: 30–35 minutes

      • 9×13-inch pan: 40–45 minutes

      • 30 cupcakes: 20–25 minutes

    7. Cool completely before frosting. Frost with Italian cream cake frosting.

     

    Italian Cream Cake Frosting Recipe

    8 oz. cream cheese
    ½ cup butter or margarine
    1 tsp. vanilla
    2 cups powdered sugar
    ¼ cup pecans, chopped
    ¼ cup coconut, shredded
     
    1. Beat cream cheese and butter until smooth and fluffy.

    2. Add vanilla.

    3. Gradually beat in the powdered sugar.

    4. Fold in pecans and coconut.
    5. Frost the cooled cake.
    6. Sprinkle additional pecans and coconut on top.
  • Gluten Free Yellow Cake Mix Recipe That Actually Tastes Great!

    Gluten Free Yellow Cake Mix Recipe That Actually Tastes Great!

    If you’ve been looking for a gluten free yellow cake mix recipe that actually tastes like your favorite “regular” cake recipe, you’re going to love this easy gluten free recipe! It’s soft, fluffy, and perfectly sweet—without the dry or crumbly texture that so many gluten-free cakes have. This easy recipe makes a delicious cake, perfect for birthdays, cupcakes, or anytime you want a classic homemade dessert.

    Soft, fluffy, and perfectly sweet, this Gluten-Free Yellow Cake mix recipe makes a yellow cake that is so good no one will believe it’s gluten free. It’s an easy, classic cake recipe that actually tastes like real yellow cake—perfect for birthdays, cupcakes, or anytime you need a delicious gluten-free dessert!

    Gluten Free Cake That Actually Tastes Good!

    If you’ve ever tried pre-made gluten-free cake, you know it can be a little… disappointing. Dry, crumbly, or with that strange aftertaste that makes you wish you had just skipped dessert altogether. That’s exactly why I worked so hard to create this easy Gluten-Free Yellow Cake recipe that actually tastes like real cake!

    This recipe gives you everything you love about a classic yellow cake — a soft texture, rich buttery flavor, and just the right amount of sweetness. The best part? Most people can’t even tell it’s gluten free. It’s the kind of cake you can confidently serve at birthdays, family gatherings, or potlucks without having to warn everyone first.

    One of the keys to a good gluten-free cake mix recipe is using the right balance of ingredients so the texture turns out soft and tender instead of dry or crumbly. Using a good gluten-free all-purpose flour blend along with xanthan gum helps give the cake structure so it isn’t crumbly. The vinegar and dairy-free milk also work together to keep the cake tender and moist.

    Another thing I love about this gluten free yellow cake recipe is how versatile it is. You can bake it in a 9×13 pan for an easy sheet cake, make two or three round layers for a birthday cake, or turn it into cupcakes for parties and school events. It’s one of those reliable recipes that works for almost any occasion.

    And of course, you can dress up this gluten free yellow cake any way you like. It’s delicious topped with rich chocolate frosting, classic vanilla buttercream, or even a simple dusting of powdered sugar. Add sprinkles for birthdays or keep it simple for an everyday dessert.

    Whether you’re gluten free because of allergies, sensitivities, or you’re baking for someone who is, it’s always exciting to find a recipe that doesn’t feel like a compromise. This cake is soft, fluffy, and full of flavor — proof that gluten-free baking can still be absolutely delicious.

    Once you try it, this will definitely become your go-to gluten-free cake recipe. Enjoy!

    This Gluten Free Yellow Cake Recipe is From My Cookbook:

    [gfdf]

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    Gluten Free Yellow Cake Mix Recipe

    Soft, fluffy, and perfectly sweet, this Gluten-Free Yellow Cake mix recipe makes a yellow cake that is so good no one will believe it’s gluten free. It’s an easy, classic cake recipe that actually tastes like real yellow cake—perfect for birthdays, cupcakes, or anytime you need a delicious gluten-free dessert!
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    Soft, fluffy, and perfectly sweet, this Gluten-Free Yellow Cake mix recipe makes a yellow cake that is so good no one will believe it’s gluten free. It’s an easy, classic cake recipe that actually tastes like real yellow cake—perfect for birthdays, cupcakes, or anytime you need a delicious gluten-free dessert!

    • Author: Tawra Kellam
    • Yield: Serves 18

    Ingredients

    3/4 cup butter flavored shortening, butter, or dairy free butter (if you’re dairy free), softened
    1 1/2 cups sugar
    2 1/2 tsp. vanilla
    3 eggs
    1 1/3 cups milk (or dairy free milk if you’re dairy free) – Rice or soy milk work well.
    1 tsp. vinegar
    1/2 tsp. salt
    3 cups gluten free all purpose flour
    1 tsp. xanthan gum (if it is not already included in your gluten free flour)
    3 tsp. baking powder

    Instructions

    1. Preheat oven to 350°F.
    2. In a large bowl, beat the shortening and sugar together until light and fluffy.
    3. Add the vanilla. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
    4. Add the milk and vinegar and beat well.
    5. Add the salt, flour, xanthan gum, and baking powder; mix well.
    6. Pour the batter into a well-greased pan floured with gluten-free flour.

    7. Bake at 350°F until a toothpick inserted in the center comes out clean.

      Baking Times

      • Three 8-inch pans: 23–28 minutes

      • Two 9-inch pans: 30–35 minutes

      • 9×13-inch pan: 40–45 minutes

      • 30 cupcakes: 20–25 minutes

    8. Cool completely before frosting. Frost with chocolate frosting.
  • Cheeseburger Soup Recipe

    Cheeseburger Soup Recipe

    This cheeseburger soup recipe is a hearty soup and a classic American favorite that your family is sure to love! Perfect for families with picky eaters and hearty appetites, your family will not go away hungry!

    You’ll also find an alternative easy cheeseburger soup recipe along with a tasty spice cake for and caramel frosting for dessert!

    This easy cheeseburger soup recipe is a hearty soup and a classic American favorite that your family is sure to love! Perfect for families with picky eaters and hearty appetites, your family will not go away hungry!
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    Cheeseburger Soup Recipe

    This easy cheeseburger soup recipe is a hearty soup and a classic American favorite that your family is sure to love! Perfect for families with picky eaters and hearty appetites, your family will not go away hungry!
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    • Author: Tawra Kellam

    Ingredients

    1/4 cup butter, divided
    1/2 lb. ground beef
    3/4 cup onion, chopped
    3/4 cup carrots, shredded
    3/4 cup celery, diced
    1 tsp. basil
    1 tsp. dried parsley
    1 3/4 lbs. (about 4 cups) potatoes, peeled and cubed, or about 1 3/4 lbs. frozen cubed potatoes
    3 cups chicken broth
    1/4 cup all purpose flour
    2-3 cups Velveeta processed cheese, cubed or 2-3 cups American Cheese slices, cut into pieces
    1 1/2 cups milk
    3/4 tsp. salt
    1/4-1/2 tsp. pepper
    1/4 cup sour cream

    Instructions

    1. In a saucepan, melt 1 tablespoon butter.
    2. Cook ground beef, onion, carrots, celery, basil and parsley in the butter until cooked through, about 10 minutes.
    3. Add potatoes and broth.
    4. Bring to a boil.
    5. Reduce heat and simmer, covered, until potatoes are tender, about 10-12 minutes.
    6. In a small pan, melt the remaining butter.
    7. Add flour.
    8. Cook and stir until bubbly, 3-5 minutes.
    9. Add to soup.
    10. Bring to a boil.
    11. Cook and stir 2 minutes.
    12. Reduce heat to low. Stir in cheese, milk, salt and pepper.
    13. Cook until cheese melts.
    14. Remove from heat. (To prevent the soup from curdling, remove from the heat before adding sour cream.)
    15. Blend in sour cream.

    Another Easy Cheeseburger Soup Recipe And Meal Plan

    Here is a tasty meal plan to go with this easy cheeseburger soup recipe, along with another recipe that is a little easier than the one above.

    Meal Plan:

    Cheeseburger Soup
    Assorted crackers
    Relish dip
    Glorified Spice Cake

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    Easy Cheeseburger Soup Recipe

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    • Author: Jill Cooper

    Ingredients

    Units
    6 medium potatoes, peeled, cubed and cooked 1/2 lb. ground beef, cooked 2 chicken bouillon cubes 2 slices of bacon, fried and crumbled Salt and pepper, to taste 1 tsp. onion powder, to taste 4 cups milk 8 oz. American cheese 1/4 cup sour cream

    Instructions

    1. Cook the potatoes in a Dutch oven and drain.
    2. Add the rest of the ingredients, except the sour cream, and cook just until heated through. Make sure the bouillon cubes are dissolved and the cheese is melted. Do Not boil.
    3. Remove from the heat and add sour cream.

    Notes

    Whenever I cook bacon, I always fry an extra piece or two. Then I keep it in the freezer in a Ziploc bag so it is handy to use in recipes like this one.

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    Glorified Spice Cake Recipe

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    • Author: Jill Cooper

    Ingredients

    1 (18 1/4 oz.) pkg. spice cake mix 1 (21 oz.) can apple pie filling 2 eggs 2 Tbsp. vegetable oil nuts

    Instructions

    1. Preheat oven to 350°.
    2. Mix everything at medium speed for 2 minutes.
    3. Pour into well greased 9×13 pan.
    4. Bake at 350° for 30-35 minutes or until a toothpick comes out clean when inserted into the center.
    5. Frost with caramel frosting (recipe below) or top with caramel ice cream topping.
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    Caramel Frosting Recipe

    Indulge in the rich, buttery delight of homemade caramel frosting with this easy-to-follow recipe. Perfect for cakes, cupcakes, or any sweet treat, this frosting combines the deep, luscious flavor of caramel with a creamy, smooth texture.
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    Indulge in the rich, buttery delight of homemade caramel frosting with this easy-to-follow recipe. Perfect for cakes, cupcakes, or any sweet treat, this frosting combines the deep, luscious flavor of caramel with a creamy, smooth texture.

    • Author: Tawra Kellam
    • Yield: Frosts one 9×13 inch cake.

    Ingredients

    1/2 cup butter or margarine
    1 cup brown sugar, packed
    1/4 cup milk
    2 cups powdered sugar

    Instructions

    1. Heat the butter over medium heat in a 2-quart saucepan.
    2. When the butter is melted, stir in brown sugar.
    3. Heat to boiling, stirring constantly.
    4. Reduce heat to low and boil 2 minutes longer, still stirring.
    5. Stir in milk and heat to boiling.
    6. Remove from heat and cool.
    7. Slowly stir in the powdered sugar.
    8. Place the saucepan of frosting in a bowl of very cold water and beat until smooth. If the frosting is too stiff, add an additional 1 teaspoon of milk at a time until the frosting is smooth.

    This easy cheeseburger soup recipe is from volume 2 of our cookbook:

    [dining]

    If your family likes this cheeseburger soup recipe, you might also try these recipes:

  • Italian Cream Cake Recipe – Tasty And Decadent!

    Italian Cream Cake Recipe – Tasty And Decadent!

    This Italian cream cake recipe makes a super tasty and decadent cake that’s sure to please! This classic Southern recipe is rich and creamy, just like Grandma used to make! This comfort food dessert is especially great for holidays, parties and family get togethers!

    This Italian cream cake recipe makes a super tasty and decadent cake that's sure to please! This classic Southern recipe is rich and creamy, just like Grandma used to make! It is especially great for holidays, parties and family get togethers!

    I just LOVE this Italian cream cake recipe because it is rich and delicious! Frost with the Italian cream cake frosting recipe, also included in this post!

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    Italian Cream Cake Recipe

    This Italian Cream Cake Recipe is rich, creamy, and irresistibly delicious—just like Grandma used to make! This classic Southern dessert is perfect for holidays, parties, and family gatherings. One bite, and everyone will be coming back for more!
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    This Italian Cream Cake Recipe is rich, creamy, and irresistibly delicious—just like Grandma used to make! This classic Southern dessert is perfect for holidays, parties, and family gatherings. One bite, and everyone will be coming back for more!

    Ingredients

    1 tsp. baking soda
    1 cup buttermilk
    2 cups sugar
    1/2 cup (1 stick) butter or margarine
    1/2 cup shortening
    5 eggs, separated
    2 cups all purpose flour
    1 tsp. vanilla
    1/2 cup pecans, chopped
    1 cup coconut, shredded

    Instructions

    1. Preheat oven to 350°.
    2. Combine baking soda and buttermilk. Let stand a few minutes.
    3. Cream sugar, butter and shortening.
    4. Add egg yolks one at a time beating well after each addition.
    5. Add buttermilk mixture alternately with flour to the creamed sugar mixture.
    6. Stir in vanilla.
    7. Beat egg whites until stiff.
    8. Fold into batter.
    9. Gently stir in pecans and coconut.
    10. Bake 25 minutes in 3 greased and floured 9-inch pans.
    11. Frost with our Italian cream cake frosting.

    Italian Cream Cake Frosting Recipe

    8 oz. cream cheese
    ½ cup butter or margarine
    1 tsp. vanilla
    2 cups powdered sugar
    ¼ cup pecans, chopped
    ¼ cup coconut, shredded
     
    1. Beat frosting ingredients together.
    2. Frost cake.
    3. Sprinkle a few pecans and some coconut on top.

    This Italian cream cake recipe is from Volume 1 of our cookbook:

    [dining]

  • Easy Dump Cake Recipe With Tasty Variations!

    Easy Dump Cake Recipe With Tasty Variations!

    Making a cake has never been easier than this easy dump cake recipe with no mixing required. Just dump, spread, and bake for a fantastic and fast dessert. Try our variations for a completely different dump cake each time.

    This super easy dump cake recipe can be made in 5 minutes with zero mixing. Just dump, spread, & bake for a fast, delicious dessert!

    Our easy dump cake recipe uses pie fillings and cake mix to create a delicious, gooey cake that everyone loves. Plus there is something really fun about knowing you just dumped everything into a pan and it turned out amazing.

    What is a Dump Cake?

    Exactly what it sounds like! For this recipe, you literally dump the ingredients in one at a time and layer them before baking. Nothing could be easier.

    How Does a Dump Cake Recipe Work?

    The magic of this cake is that the liquids absorb into the cake mix from the bottom up and create an amazing crust on top. It’s almost like an upside-down pie, but with cake instead of pie crust. It’s also very similar to a cobbler, but a little bit different.

    Ingredients

    All of the ingredients for this dump cake recipe are store-bought and easy to find. Keep these on hand to use for a quick easy cake any time. I love cakes like this because they come together so fast! No beating the eggs no mixing, no stirring, and no fuss. Hint: I also highly recommend you grab some ice cream.

    Crushed Pineapple, Canned. I love having a can of crushed pineapple in my pantry at all times, because pineapple is a tasty addition to a huge variety of recipes.

    Cherry Pie Filling, Canned. Just regular store-bought cans of pie filling will work.

    Apple Pie Filling, Canned. You can also use home-canned pie filling as long as you have the right amount of ounces.

    Yellow Cake Mix. Any brand of cake mix will work. You can also experiment with different flavors.

    Chopped Nuts. Try chopped walnuts or pecans.

    Butter or Margarine. This adds flavor and fat to the recipe as it melts down into the cake layers.

    How to Make a Dump Cake

    Important: Do not mix this cake! It’s called a dump cake because you dump each ingredient in one at a time and layer them in the pan. This is how it works.

    First, preheat your oven and grease your pan. Next, layer the undrained pineapple in the bottom of your 9 x 13 pan. Repeat this step with each of the pie fillings. After the pie fillings are both spread out, dump the cake mix in and spread it evenly across the pan. Sprinkle crushed walnuts or pecans on top. Finally, slice and spread out the butter all over the cake as evenly as possible.

    How Long to Bake Dump Cake

    Bake for about one hour until it’s a nice golden brown on top.

    You don’t need any frosting, but ice cream or a drizzled caramel sauce would be tasty.

    Can Dump Cake Be Made Ahead?

    While you can save dump cake leftovers, it is best hot and fresh. It’s also really good with ice cream! Just plan to stick it in the oven one hour before you need it, because layering the six ingredients hardly takes any time at all.

    Storing Leftovers

    Keep your leftovers in an airtight container in the refrigerator for 2 or 3 days. Freeze individual slices of dump cake in freezer quality zipper bags for up to one month. Make sure to remove the excess air from each bag. Thaw at room temperature for about one hour before serving from frozen.

    Dump Cake Recipe Variations

    Use lemon, strawberry or spice cake mixes instead.

    Replace the 2 cans of pie filling with 1 can blueberry pie filling, 1 cup coconut and 1 cup pecans.

    Try something new! Play around with a variety of pie fillings and cake mixes to find a new flavor you love.

    Other Cake Recipes

    I’m confident you are going to love our dump cake recipe, but if you are looking for more desserts to try, here are some other great cake recipes.

    Easy Pound Cake. The perfect cake to serve with macerated (softened in sugar) strawberries and whipped cream in Spring.

    Easy Coffee Cake. A delightful cake for breakfast or tea.

    Homemade White Cake Recipe. When you crave white cake this homemade one does not disappoint.

    Italian Cream Cake Recipe. Creamy and tasty and also very impressive for serving company.

    Apple Spice Cake Recipe. A Fall recipe using cake mix to keep it easy.

    This Dump Cake Recipe is from our Dining On a Dime Cookbook, Volume 2.

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    Dump Cake with Variations

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    • Author: Tawra

    Ingredients

    • 1 (20 oz.) can crushed pineapple
    • 1 (21 oz.) can cherry pie filling
    • 1 (21 oz.) can apple pie filling
    • 1 (15 oz.) pkg. yellow cake mix
    • 1/2 cup nuts, chopped
    • 1/2 cup butter or margarine, cut into 16–20 slices

    Instructions

    1. Preheat oven to 350º.
    2. Grease a 9×13 inch cake pan.
    3. Dump in the undrained pineapple and spread over the entire pan.
    4. Do the same with the pie fillings.
    5. Next, dump the cake mix and spread evenly.
    6. Sprinkle nuts on top.
    7. Place the butter or margarine on top of everything in a single layer so as much of the cake mix as possible is covered.
    8. DO NOT MIX.
    9. Bake 1 hour or until golden on top.

    Notes

    • You can use lemon, strawberry, or spice cake mixes.
    • You could also replace the 2 cans of pie filling with 1 can of blueberry pie filling, 1 cup coconut, and 1 cup pecans.
    Chocolate lovers, this Double Chocolate Dump Cake is the kind of easy dessert you'll find yourself making again and again! With rich chocolate flavor in every bite and just a few simple ingredients, it's a quick, crowd-pleasing treat that's perfect for busy days, potlucks, or satisfying a serious chocolate craving!
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    Double Chocolate Dump Cake

    Chocolate lovers, this Double Chocolate Dump Cake is the kind of easy dessert you'll find yourself making again and again! With rich chocolate flavor in every bite and just a few simple ingredients, it's a quick, crowd-pleasing treat that's perfect for busy days, potlucks, or satisfying a serious chocolate craving!
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    Chocolate lovers, this Double Chocolate Dump Cake is the kind of easy dessert you’ll find yourself making again and again! With rich chocolate flavor in every bite and just a few simple ingredients, it’s a quick, crowd-pleasing treat that’s perfect for busy days, potlucks, or satisfying a serious chocolate craving!

    • Author: Tawra Kellam

    Ingredients

    1 box chocolate cake mix
    1 (3.9 oz.) box instant chocolate pudding mix
    2 cups milk
    1/2 cup butter, melted
    1 cup chocolate chips

    Instructions

    1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
    2. Pour the cake mix and pudding mix into the prepared baking pan and stir to combine.
    3. Add the milk and stir until mixed.
    4. Pour the butter evenly over the top.
    5. Sprinkle with the chocolate chips.
    6. Bake for 30-35 minutes, or until the center is set and a knife inserted near the center comes out mostly clean.
    7. Let cool for 10-15 minutes before serving.

    Notes

    • Serve warm with a scoop of ice cream or a dollop of whipped cream for an extra-special dessert.
    • For even more chocolate flavor, use milk chocolate, semi-sweet, or dark chocolate chips.
  • Leftover Eggnog Recipes – 7 Ways to Use Leftover Eggnog

    Leftover Eggnog Recipes – 7 Ways to Use Leftover Eggnog

    What do you do with leftover eggnog?! Here are a bunch of leftover eggnog recipes and tips to help you find ways to use all that extra eggnog!

    What do you do with leftover eggnog?! Here are a bunch of leftover eggnog recipes and tips to help you find ways to use all that leftover eggnog!

    Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes! Here are 7 great ways to use leftover eggnog!

    7 Ways to Use Leftover Eggnog

    I started to post these tips after Christmas but I just realized there will be a lot of eggnog served at Christmas parties over the next week or two. Instead of saving these leftover eggnog tips until after Christmas, here are a couple more ways to use leftover eggnog now:

    • Use leftover eggnog in place of milk in your bread or rice pudding.
    • Use eggnog in your coffee to make an eggnog latte
    • Freeze any extra eggnog and make ice cream if you need more just add some more whole milk.
    • Pour leftover eggnog on hot cereal in place of milk.
    • Use eggnog in place of milk in your favorite pancake mix.
    • Use eggnog in place of milk in a yellow cake for a really nice rich cake.
    • Use in place of milk to make a yummy frosting on ginger cookies or gingersnaps
    • Use in smoothies
    • Use eggnog in place of milk in muffins especially good in spice or that type of muffin.
    • Use eggnog for French toast.

    Leftover Eggnog Recipes

    Here are some yummy recipes you can make with that leftover eggnog so you’ll get a yummy treat and keep from wasting all that eggnog that didn’t get used!

    One great way to use leftover eggnog is to make this delicious eggnog pound cake recipe! It's so good, you might even buy leftover eggnog on clearance just to make it! I hope you enjoy it as much as we did.

    One great way to use leftover eggnog is to make this delicious eggnog pound cake recipe! It’s so good, you might even buy leftover eggnog on clearance just to make it! I hope you enjoy it as much as we did.

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    Eggnog Pound Cake Recipe

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    • Author: Tawra Kellam

    Ingredients

    Topping:

    2 Tbsp. butter or margarine
    2/3 cup sliced almonds

    Cake:

    1 package yellow cake mix
    3 Tbsp. butter or margarine, melted
    1 1/2 cups eggnog
    2 eggs
    1/8 tsp. nutmeg

    Instructions

    1. Grease a Bundt or tube pan with butter and press almonds into the sides and bottom.
    2. Preheat oven to 350°.
    3. Beat the remaining ingredients together until smooth.
    4. Pour into a prepared pan.
    5. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean.
    6. Cool on a wire rack.
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    Eggnog French Toast Recipe

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    Ingredients

    3 1/2 cups cubed bread (gluten free or french bread or just plain dried out sandwich bread works)
    2 cups eggnog
    3 large eggs
    2 tsp. vanilla extract

    Topping:

    1/4 cup all-purpose flour (or gluten free flour)
    1/4 cup brown sugar, packed
    1/4 cup butter, melted
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    Pinch of salt

    Instructions

    1. Grease an 8×8 inch baking dish.
    2. Place bread cubes evenly into the baking dish.
    3. Whisk together the eggnog, eggs and vanilla.
    4. Pour the mixture evenly over the bread cubes.
    5. Cover and place in the refrigerator for at least 1 hour or overnight.
    6. Preheat oven to 350°.
    7. Combine the flour, brown sugar, butter, cinnamon, nutmeg and salt until it resembles coarse crumbs.
    8. Sprinkle the crumb topping evenly over the bread cubes.
    9. Bake for 40-45 minutes, or until golden brown.
    10. Serve immediately with syrup. Flavored syrups such as blueberry and strawberry taste great!
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    Eggnog Muffins Recipe

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    • Yield: Makes 1 dozen

    Ingredients

    1 egg
    1/2 cup eggnog
    1/4 cup vegetable oil
    1/2 cup sugar
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. baking soda
    1 1/2 cups all-purpose flour

    Instructions

    1. Preheat oven to 400°.
    2. Mix all the ingredients in a bowl. The batter will be slightly lumpy.
    3. Place the batter 2/3 full into greased muffin tins or muffin tins lined with papers.
    4. Bake for 15-20 minutes.
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    Eggnog Coffee Cake Recipe

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    • Yield: Serves 9

    Ingredients

    2 cups all-purpose flour
    2 tsp. baking powder
    1 tsp. salt
    3/4 cup sugar
    2 rounded Tbsp. shortening
    1 cup eggnog

    Coffee Cake Topping

    2 Tbsp. butter
    1/2 tsp cinnamon
    3 Tbsp. brown sugar

    Instructions

    1. Preheat oven to 350°.
    2. In a bowl, mix the flour, baking powder, salt, sugar and shortening.
    3. Set aside 3/4 cup of the mixture for the topping (see below).
    4. Add eggnog to the remainder of the flour mixture and mix until smooth.
    5. Pour the batter into an 8×8 inch buttered pan.
    6. Sprinkle the topping over the top.
    7. Combine all of the ingredients for the topping with the flour mixture that was set aside; Mix well.
    8. Bake for 30 minutes.
    This Starbucks eggnog latte recipe is an easy and tasty homemade version of a Starbucks latte you can make with your leftover eggnog!
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    Starbucks Eggnog Latte Recipe Copycat

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    Ingredients

    4 Tbsp. sugar
    2/3 cup milk
    1 1/3 cups eggnog
    1 cup prepared unflavored coffee at double concentration or 2 shots espresso
    Pinch of ground nutmeg, optional

    Instructions

    1. Pour the milk, eggnog and sugar into a microwave-safe jar or cup.
    2. Using either a stick blender or your hands, shake/mix the milk mixture vigorously for 30-45 seconds. Stop when the mixture appears to have doubled in volume due to air bubbles.
    3. Place the mixture into the microwave; Heat on high for 30-45 seconds, or until the mixture starts to bubble up almost to the top of the jar. Do not let the milk overflow the jar or bubble too much and then fall flat.
    4. Repeat these two steps a second time until the milk is frothy.
    5. Pour the hot prepared coffee (or espresso) into the bottom of a deep mug.
    6. Holding back the milk foam with a spoon, carefully pour the milk mixture into the coffee. Do not stir.
    7. Gently spoon the foam over the top.
    8. Sprinkle with some freshly grated (or ground) nutmeg if desired.
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    Coconut Eggnog Pie Recipe

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    Ingredients

    2 eggs
    1 1/4 cups brown sugar, packed
    3/4 cup eggnog
    1/2 cup butter, melted
    2 Tbsp. all purpose flour
    1 tsp. ground cinnamon
    Dash salt
    2 1/2 cups sweetened shredded coconut, divided
    1 graham cracker crust
    1/4 cup chopped walnuts or pecans

    Instructions

    1. Preheat oven to 425°.
    2. In a large bowl, beat the first seven ingredients until blended.
    3. Stir in 2 cups of the coconut.
    4. Pour into the crust.
    5. Sprinkle with walnuts and the remaining coconut.
    6. Bake on a lower oven rack 10 minutes.
    7. Reduce oven setting to 325°.
    8. Cover the top loosely with foil.
    9. Bake 45-50 minutes longer or until the filling is set.
    10. Cool on a wire rack. Refrigerate any leftovers.
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    Leftover Eggnog Cookies

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    • Yield: Makes about 7 dozen cookies

    Ingredients

    1 cup butter, softened
    2 cups sugar
    1 cup eggnog
    1 tsp. baking soda
    1/2 tsp. nutmeg
    5 1/2 cups all purpose flour
    1 egg white, lightly beaten
    Colored sugar

    Instructions

    1. Cream butter and sugar.
    2. Beat in eggnog, baking soda and nutmeg.
    3. Gradually add flour and mix well.
    4. Cover and chill 1 hour.
    5. Preheat oven to 350°.
    6. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness.
    7. Using floured 3 1/2 inch cookie cutters, cut into desired shapes.
    8. Place on ungreased baking sheets.
    9. Repeat with the remaining dough.
    10. Brush with egg white.
    11. Sprinkle with colored sugar.
    12. Bake until the edges are lightly browned, about 6-8 minutes.
    13. Cool on wire racks.
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    Double Eggnog Cookies

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    • Yield: Makes 4 dozen cookies

    Ingredients

    1 1/3 cups butter, softened
    1 cup brown sugar, packed
    4 egg yolks
    2 Tbsp. eggnog
    1/2 tsp. rum extract
    3 cups all purpose flour

    Eggnog Frosting:

    4 1/2 cups confectioners sugar
    3/4 cup butter, softened
    1 1/2 tsp. rum extract
    1/2 tsp. ground nutmeg
    1/4 tsp. ground cinnamon
    2 to 3 Tbsp. eggnog
    Ground nutmeg

    Instructions

    1. In a large bowl, cream the butter and brown sugar until light and fluffy.
    2. Beat in the egg yolks, eggnog and rum extract.
    3. Gradually beat in flour.
    4. Refrigerate, covered, for at least 2 hours.
    5. Preheat oven to 325°.
    6. Shape into 1 inch balls.
    7. Place 2 inches apart on ungreased baking sheets.
    8. Bake for 13-16 minutes or until the bottoms are brown.
    9. Remove to wire racks to cool completely.
    10. In a large bowl, beat the first five frosting ingredients until blended.
    11. Beat in enough eggnog to reach the desired consistency.
    12. Spread the frosting over the cookies.
    13. Sprinkle with additional nutmeg.
    14. Let stand until set.
    15. Store in airtight containers.
    This eggnog fruitcake bread recipe is a great way to use leftover Christmas eggnog and is a tasty bread that is very much like homemade fruitcake! Try it and I'm sure you'll love it!
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    Eggnog Fruitcake Bread Recipe

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    (Eggnog AND fruitcake! My two FAVORITE Christmas foods together!)

    • Yield: Makes 1 loaf (16 slices)

    Ingredients

    1 egg
    1 cup sugar
    1 tsp. vanilla
    1 stick (1/2 cup) butter, softened
    2 cups all-purpose flour
    1/2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    1 cup eggnog
    1/2 cup chopped red and green candied cherries
    1/2 cup chopped pecans
    1/2 cup raisins

    Instructions

    1. Preheat oven to 350°.
    2. Grease a 8×4 inch loaf pan.
    3. In a large bowl, beat the egg, sugar, vanilla and softened butter until well blended.
    4. In another bowl, whisk the flour, baking powder, baking soda and salt.
    5. Beat into the egg mixture alternately with eggnog, beating well after each addition.
    6. Fold in the cherries, pecans and raisins.
    7. Transfer to the greased loaf pan.
    8. Bake 50-60 minutes or until a toothpick inserted in center comes out clean.
    9. Cool in the pan 10 minutes before removing to a wire rack to cool.
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    Mocha Eggnog

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    • Author: Tawra Kellam

    Ingredients

    5 cups chocolate milk
    4 cups eggnog
    1 cup whipping cream, divided
    2 Tbsp. instant coffee granules
    2 1/2 tsp. vanilla extract
    1 tsp. rum extract

    Instructions

    1. In a large saucepan, combine the milk, eggnog, 1/2 cup cream and the coffee granules.
    2. Heat through.
    3. Remove from the heat. Stir in extracts.
    4. In a small mixing bowl, beat the remaining cream until stiff peaks form. Dollop over the eggnog.
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    Easy Eggnog Fudge

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    • Author: Tawra Kellam
    • Yield: 3 1/4 pounds

    Ingredients

    1 Tbsp. plus 3/4 cup butter, softened and divided
    3 cups sugar
    2/3 cup eggnog
    2 Tbsp. heavy whipping cream
    1 (10 to 12 oz.) pkg. vanilla or white chips
    1 cup marshmallow creme
    1 cup finely chopped walnuts
    2 tsp. vanilla extract

    Instructions

    1. Line a 9×13 inch inch pan with parchment paper and grease with 1 tablespoon butter. Set aside.
    2. In a large saucepan, combine the sugar, eggnog, whipping cream and remaining butter.
    3. Bring to a boil over medium heat, stirring constantly. Reduce heat.
    4. Cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
    5. Remove from the heat. Stir in the chips until melted.
    6. Stir in the marshmallow creme, walnuts and vanilla.
    7. Spread into the prepared pan.
    8. Cool to room temperature.
    9. Using the parchment, lift the fudge out of the pan.
    10. Cut the fudge into 1 inch squares.
    11. Store in an airtight container in the refrigerator.
    This eggnog banana bread recipe is a delicious way to use leftover eggnog and gives your banana bread a little extra kick!
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    Eggnog Banana Bread Recipe

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    Ingredients

    1 cup sugar
    1 stick (1/2 cup) butter, softened
    1 egg
    1 tsp. vanilla
    1/2 cup eggnog
    2 overripe bananas, mashed
    2 cups all-purpose flour
    1/2 tsp. salt
    1/2 tsp. baking powder
    1 tsp. baking soda
    1 tsp. cinnamon

    Crumb Topping:

    1/2 cup powdered sugar
    1/2 cup flour
    4 Tbsp. butter, melted
    1/2 tsp. cinnamon
    pinch of salt

    Instructions

    1. Preheat oven to 350°.
    2. Beat together the sugar, butter, egg and vanilla.
    3. Add eggnog and bananas.
    4. Mix all the dry ingredients together.
    5. Add to the wet ingredients.
    6. Pour the batter into a greased loaf pan. Fill within 2 inches of the top.
    7. Using your hands, mix all of the crumb ingredients together.
    8. Crumble the mixture over the batter in the pan.
    9. Bake for 45-50 minutes or until a toothpick comes out clean.
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    Eggnog Mousse

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    • Author: Tawra Kellam
    • Yield: 4 servings

    Ingredients

    2 tsp. unflavored gelatin
    2 cups eggnog
    2 Tbsp. sugar
    1/8 tsp. cinnamon
    1/8 tsp. ground nutmeg
    1/2 tsp. vanilla
    1 cup whipped cream or topping, divided
    Additional ground nutmeg, optional

    Instructions

    1. In a small saucepan, sprinkle the gelatin over the eggnog. Let stand for 1 minute.
    2. Heat over low heat, stirring until the gelatin is completely dissolved.
    3. Stir in the sugar, cinnamon and nutmeg until the sugar is dissolved.
    4. Transfer to a small bowl. Stir in the vanilla.
    5. Refrigerate until the mixture begins to thicken.
    6. Beat the mixture until light and fluffy.
    7. Beat in 3/4 cup whipped topping.
    8. Divide among four dessert dishes.
    9. Refrigerate until firm.
    10. Garnish with the remaining whipped topping and sprinkle with additional nutmeg, if desired.
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    Overnight Eggnog Coffee Cake Recipe

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    • Author: Tawra Kellam

    Ingredients

    Streusel Topping

    1/3 cup sugar
    1 Tbsp. all-purpose flour
    1 Tbsp. butter or margarine, softened
    1/2 tsp. ground nutmeg

    Coffee Cake

    1 cup sugar
    1/2 cup butter or margarine, softened
    1 cup eggnog
    1 cup (8 oz.) sour cream
    1 tsp. rum extract or vanilla extract
    2 eggs
    2 1/2 cups all-purpose flour
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt

    Eggnog Glaze

    1/2 cup powdered sugar
    1 – 2 Tbsp. eggnog

    Instructions

    1. Grease only the bottom of a 9×13 inch baking pan.
    2. In a small bowl, mix all Streusel Topping ingredients with a fork until crumbly. Set aside.
    3. In large bowl, beat the sugar and butter with an electric mixer on medium speed, or mix with a spoon.
    4. Beat in the eggnog, sour cream, rum extract and eggs until blended.
    5. Stir in the flour, baking powder, baking soda and salt.
    6. Spread in the pan.
    7. Sprinkle the streusel topping over the batter.
    8. Cover and refrigerate at least 8 hours.
    9. Preheat oven to 350°.
    10. Bake 35 to 40 minutes, uncovered, or a until toothpick inserted in the center comes out clean.
    11. Cool 20 minutes.
    12. In small bowl, mix all eggnog glaze ingredients until smooth and thin enough to drizzle.
    13. Drizzle over the coffee cake.

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  • 8 Of The BEST Homemade Gingerbread Recipes

    8 Of The BEST Homemade Gingerbread Recipes

    Here are 8 Of The BEST Homemade Gingerbread Recipes all in one place! Gingerbread is a yummy treat for all occasions, but especially for holidays like Christmas and Thanksgiving!

    Your family and friends will love these easy gingerbread recipes! Whether you’re craving gingerbread cookies, gingerbread cake or a sumptuous gingerbread hot chocolate, you’ll find it here!

    Here are 8 Of The BEST Homemade Gingerbread Recipes all in one place! Gingerbread is a yummy treat for all occasions, but especially for holidays like Christmas and Thanksgiving! Your family and friends will love these easy gingerbread recipes! Whether you're craving gingerbread cookies, gingerbread cake or a sumptuous gingerbread hot chocolate, you'll find it here!

    8 Of The BEST Homemade Gingerbread Recipes

    This basic homemade gingerbread recipe is in Volume 1 of our Dining On A Dime Cookbook. Gingerbread is one of my favorite fall desserts! Nothing says fall like pumpkin and gingerbread and this is a long time family favorite!

    • If you don’t have whipped topping for your gingerbread, you can use some vanilla frosting on it.
    • This gingerbread recipe can be made ahead of time and frozen after it is baked.
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    Easy Homemade Gingerbread Recipe

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    • Author: Tawra Kellam
    • Yield: 9 servings

    Ingredients

    1/2 cup butter
    1/2 cup sugar
    1 cup molasses
    1 cup sour milk or buttermilk
    1 3/4 tsp. soda
    2 1/4 cups flour
    2 tsp. ginger
    1 tsp. cinnamon
    1/4 tsp. ground cloves
    1/2 tsp. salt

    Instructions

    1. Preheat oven to 350°.
    2. Mix everything in a bowl until smooth.
    3. Pour in a greased 9×9 inch pan.
    4. Bake for 30-35 minutes.
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    Honey Spice Snaps

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    I absolutely adore this Honey Spice Snaps recipe! It’s got that classic gingerbread taste, but without the overpowering molasses flavor. In fact, my family is not a big fan of molasses, so I make this recipe any time the kids want gingerbread! Every time I make it, they can’t get enough!

    • Author: Tawra Kellam
    • Yield: 2 dozen

    Ingredients

    1 cup brown sugar, packed
    3/4 cup shortening
    1 egg
    1/4 cup honey or dark corn syrup
    1 tsp. ginger
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1/4 tsp. cloves
    1 1/2 tsp. baking soda
    2 1/4 cups all purpose four

    Instructions

    1. Preheat oven to 350°.
    2. Cream brown sugar and shortening in a mixing bowl.
    3. Add the egg and honey or corn syrup and mix well.
    4. Mix all the dry ingredients in a bowl.
    5. Stir into the sugar mixture until well blended.
    6. Shape into balls.
    7. Dip half the ball in water, then in sugar.
    8. Place sugar side up.
    9. Bake on an ungreased cookie sheet for 12-15 minutes.
    Looking for a gingerbread recipe that's both fail-proof and easy to make? Look no further than this homemade gingerbread recipe! The best part? You can even make it ahead of time and freeze it before baking.
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    Never Fail Freezer Gingerbread Recipe

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    Looking for a gingerbread recipe that’s both fail-proof and easy to make? Look no further than this homemade gingerbread recipe! The best part? You can even make it ahead of time and freeze it before baking. While the ingredient list may look long, don’t let that intimidate you – most of it is just spices. In fact, this recipe is incredibly easy to mix together, so you’ll be enjoying delicious gingerbread in no time!

    • Author: Tawra Kellam

    Ingredients

    1/2 cup boiling water
    1/2 cup shortening
    1/2 cup brown sugar
    1/2 cup molasses
    1 egg, slightly beaten
    1 1/2 cups all purpose flour
    1/2 tsp. salt
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    3/4 tsp. ginger
    3/4 tsp. cinnamon
    1/4 tsp. cloves

    Instructions

    1. Preheat oven to 350°.
    2. Pour boiling water over shortening.
    3. Add sugar, molasses and egg.
    4. Mix the remaining ingredients together.
    5. Add to the liquids.
    6. Beat with an electric mixer.
    7. Pour into a greased 8×8 inch pan.
    8. Bake for 35 minutes or until a toothpick comes out clean.
     
     

    Notes

    If you want to Freeze the Gingerbread Dough for later:

    After mixing the gingerbread dough and placing it in the pan, freeze it. Then when you’re ready to use it, place it in a cold oven. Bake at 350° for about 45 minutes or until toothpick comes out clean.
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    Soft and Chewy Gingerbread Bars

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    Ingredients

    1/2 cup butter, softened
    1/2 cup sugar
    1/2 cup packed brown sugar
    1 egg
    1 tsp. vanilla
    1/4 cup molasses
    1/2 tsp. cinnamon
    1/2 tsp. ground ginger
    1/2 tsp. salt
    1/8 tsp. cloves
    1/8 tsp. nutmeg
    1 tsp. baking soda
    2 cups all purpose flour

    Instructions

    1. Preheat oven to 325°.
    2. Mix butter and sugars until fluffy.
    3. Add egg, vanilla, and molasses
    4. Beat 1-2 minutes until lighter brown.
    5. Add the rest of the ingredients and mix well. The batter will be very thick.
    6. Pour into a 9×13 inch pan or an 8×8 inch pan* lined with parchment paper or foil and sprayed with cooking spray. Because the batter is think, you may have to pat it into the pan.
    7. Bake until it starts to turn a little brown on the edges.
    *If you want a thinner bar, use a 9×13 inch pan and bake for 20-22 minutes. For a thicker bar use the 8×8 inch pan and add 2-3 minutes of baking time.

    Frosting

    4 oz. cream cheese, softened
    1/4 cup butter, softened (1/2 stick)
    1 cup powdered sugar
    1/2 tsp. vanilla
    1. Beat all ingredients together.
    2. Frost bars when cool.

    Indulge in a warm and cozy cup of hot chocolate with a delightful twist of gingerbread. These Gingerbread Hot Chocolate and White Chocolate recipes are not only incredibly delicious, but they’re also perfect for cold winter days and holiday gatherings. With a blend of rich cocoa, fragrant spices, and creamy white chocolate, you’ll surely fall in love with this festive treat. Give it a try and let your taste buds take a ride to a winter wonderland!

    Indulge in a warm and cozy cup of hot chocolate with a delightful twist of gingerbread. These Gingerbread Hot Chocolate and White Chocolate recipes are not only incredibly delicious, but they're also perfect for cold winter days and holiday gatherings.
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    Gingerbread Hot Chocolate Recipe

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    Indulge in a warm and cozy cup of hot chocolate with a delightful twist of gingerbread. These Gingerbread Hot Chocolate and White Chocolate recipes are not only incredibly delicious, but they’re also perfect for cold winter days and holiday gatherings.

    Ingredients

    Units
    1/4 cup brown sugar
    1 Tbsp. molasses
    1/4 cup cocoa powder
    1 1/2 tsp. ground cinnamon
    1 1/2 tsp. ground ginger
    1/4 tsp. nutmeg (optional)
    1 tsp. vanilla 1/2 teaspoon salt 3 cups milk

    Instructions

    1. Combine everything but the milk in a saucepan over low heat.
    2. Then add the milk.
    3. Heat, whisking, until hot.
    4. Serve with whipped cream and sprinkle with cinnamon.
    5. Add a gingerbread cookie on the side.
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    Hot Gingerbread White Chocolate

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    Ingredients

    1 1/2 cups milk
    1/2 cup white chocolate chips
    2 tsp. molasses
    1/2 teaspoon apple pie spice (mix of cinnamon, ginger, nutmeg, allspice and cardamom)

    Instructions

    1. Mix all ingredients.
    2. Heat either on the stove or in the microwave.
    3. Top with whipped topping.

    White Chocolate Gingerbread Cookies

    It doesn’t get much better than walking in the door to the smell of gingerbread! This gingerbread cookies recipe tastes great any time of year but these cookies can really start getting you in the mood for the holidays now!

    This gingerbread cookies recipe is great if you have a hurried schedule and have to get things done with just a few moments here and there. If you need to, you can make the dough ahead of time and let it set in the fridge for a few days before baking. You could also mix the batter in the morning and then bake a few cookies when the kids are arriving home from school.

    If you don’t have white chocolate chips on hand, make some vanilla frosting or open a can of vanilla frosting to use on these instead. These cookies are fun to serve at a tea too with a dollop of whipped topping like a small tea cake or just sit down and eat some at the end of a long cold day with a hot cup of tea or coffee.

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    White Chocolate Topped Gingerbread Cookies Recipe

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    Ingredients

    3/4 cup (1 1/2 sticks) butter, at room temperature
    3/4 cup brown sugar, packed
    1/2 cup molasses
    1 egg
    1 tsp. vanilla
    3 cups all purpose flour
    2 tsp. ginger
    1 tsp. cinnamon
    1 tsp. baking soda
    1/4 tsp. nutmeg
    1/4 tsp. salt
    1/4 cup sugar
    1 cup white chocolate chips

    Instructions

    1. Beat the butter and brown sugar together until light and fluffy.
    2. Add molasses, egg and vanilla; beat well.
    3. Add flour, ginger, cinnamon, baking soda, nutmeg and salt and mix to make a dough.
    4. Press dough into a flat disk.
    5. Wrap in plastic wrap and chill 4 hours or overnight.
    6. Preheat oven to 350°.
    7. Shape the dough into 1-inch balls.
    8. Roll in granulated sugar.
    9. Place 2 inches apart on ungreased baking sheets.
    10. Bake 8 to 10 minutes or until the edges of the cookies just begin to brown.
    11. Immediately press about 5-6 white chocolate chips into the center of each cookie.
    12. Remove to wire racks; cool completely.
    13. Store cookies in airtight container up to 5 days.

    White Gingerbread Cake

    Our readers are such great cooks and give us some of the best recipes. Here is a white gingerbread cake recipe from Bea that sounded different and interesting. If you don’t like the molasses flavor in regular gingerbread, this recipe may be for you because it has no molasses. It is like a spice cake.

    I think it would be delicious for breakfast, dessert or snack and might be good drizzled with a little vanilla or caramel frosting.

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    White Gingerbread Cake Recipe

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    • Author: Bea

    Ingredients

    Topping:
    2 cups all purpose flour
    1 cup sugar
    1/2 cup butter, cut up
    Mix and reserve 1 cup.
    Add:
    1 tsp. cinnamon
    1/2 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. ginger
    1/4 tsp. salt
    1/4 tsp. mace
    1 egg
    1/2 cup buttermilk

    Instructions

    1. Preheat oven to 350°.
    2. Mix all ingredients into the flour mixture.
    3. Put 1/2 cup of the reserved topping on the bottom of a greased baking pan.
    4. Pour the batter on top.
    5. Sprinkle the other 1/2 cup topping over the top.
    6. Bake for about 35 minutes or until a toothpick pushed in the center comes out clean.
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    Gingerbread Milkshake Recipe

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    Ingredients

    1 cup vanilla ice cream
    1/4 cup milk
    1/2 tsp. vanilla
    1/2 tsp. ground cinnamon
    1/4 tsp. ginger
    1/2 Tbsp. molasses

    Instructions

    1. Blend all ingredients in a blender.
    2. Garnish with some whipped topping.
    3. Add a little cinnamon.
    For the last 25 years mom has made these cute gingerbread men for Christmas. The best part is that they taste even better than they look!

    For the last 25 years mom has made these cute gingerbread men for Christmas. She just sells them to friends and family but has made up to 500 dozen of the little ones (yes, that 5,000-7,000 gingerbread men) in November and December. She packages them by the dozen in cellophane bags tied with a piece of red curly ribbon.

    A few years ago she came up with the big ones (at the top). They are about 12 inches tall and the kids just loved them. She gives one to each of the grandkids each Thanksgiving and most of it’s gone by the next morning! LOL

    The best part is that they taste even better than they look! She found a great recipe years ago in an old cookbook and has used it ever since. (Sorry, we can’t give it out. When we are done with the book business we will go into the gingerbread men business. 🙂

    I thought I would share a picture since everyone is always asking about them.

    Tawra

    [dining]

  • How To Make Homemade Fruitcake – Recipes and Tips

    How To Make Homemade Fruitcake – Recipes and Tips

    Make the perfect fruitcake with these easy homemade fruitcake recipes and basic “how-to” tips to help you make better fruitcake and avoid common mistakes!

    Make the perfect fruitcake with these easy homemade fruitcake recipes and basic "how-to" tips to help you make better fruitcake and avoid common mistakes!

    How To Make Homemade Fruitcake – Recipes and Ideas

    I have always loved fruitcake – All of those delicious fruit chunks and nuts in the delicious sweet cake! My family hasn’t been as enthusiastic as me so I only had occasional opportunities to indulge in this luscious Christmas dessert!

    I know that Fruitcake has a bad reputation with some people! You either love fruitcake or you hate it. If you make it right, it is a heavenly experience. I tried many different recipes when I was younger and had a lot of mixed results, but I finally figured our how to make delicious fruitcake every time! If you’re a beginner, I suggest trying the Never Fail Fruitcake recipe below!

    In this post, you’ll find several different easy homemade fruitcake recipes, along with other similar recipes like German Stollen Christmas Sweet Bread, Fruitcake Fudge and Fruitcake cookies!

    For a quick start, watch my video below and you can see the process from start to finish so you have a better idea what to expect.

    Fruitcake Tips:

    Here are some fruitcake tips to refine your fruitcake skills. These tips are helpful, and they’re goot to keep in mind, but don’t be so obsessive that you get overwhelmed.

    • If you plan to make homemade fruitcake for Christmas, it is to make it now, this week, because most fruitcake is best if it seasons for at least a month and some are even better if you can let them set longer. (Don’t worry if you’re short on time. I made the no-fail homemade fruitcake recipe in the video above and it tasted great, even the next day, but longer is even better!)
    • I know some of you would love to give fruitcake as gifts, but I suggest starting small until you have some success with it. The ingredients for homemade fruitcake can be expensive. If you buy a ton of ingredients and make several batches that subsequently flop you can be out a lot of money, so it’s best to make one at a time until you’re confident of your fruitcake skills.
    • Be sure to allow you fruitcake to age for at least a month before you put it in the freezer. Freezing stops the aging (or seasoning) process.
    • Always bake at low temperatures: 250° – 300° is best, but some recipes do go a little higher depending on their ingredients.
    • Because fruitcakes take so long to bake, line the pan with 1-3 layers of parchment paper or brown paper to prevent them from getting too brown and drying out. Make sure the paper comes up a couple of inches past the top of the pan.
    • Fill the pan only 2/3 full with batter.
    • To help prevent the fruitcake from drying out, place a pan of hot water on a lower rack in the oven while it is baking.
    • To test whether it is done, insert a toothpick. If it comes out moist but not gooey, it is done.
    • Let fruitcake cool on a cooling rack before taking it out of the pan. When cool, dump it out of the pan and peel off the paper.
    • You can bake your homemade fruitcake in muffin pans or mini loaf pans, but be sure to adjust the baking time. It will be shorter.
    • Don’t store fruitcake in a plastic container. The fruitcake will absorb old flavors that have been left behind in the plastic. Wrap in plastic wrap; then foil. Do not wrap with the foil touching the fruitcake because in some cases it can cause a chemical reaction.
    • You can take any basic fruitcake recipe and change what you put in it as far as the fruits and nuts are concerned. Just be sure you use the same amounts. For example if it calls for one cup of dried pineapple, you can replace it with mango as long as you use one cup.
    • Always mix the fruit and nuts with some or all of the flour for the recipe before you put it in. This keeps all these things from sinking to the bottom. Do this with any recipe that calls for fruit or nuts.
    • As with any recipe, read the fruitcake recipe from start to finish before you begin!

    Homemade Fruitcake Recipes:

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    Never Fail Fruitcake

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    This is a big fruitcake recipe but you can easily half it. Using half, you can make 22 cupcakes. If you do make cupcakes, only bake them for 40 minutes.

    Ingredients

    1 lb. candied cherries, chopped
    1 lb. dates, pitted and chopped
    1 lb. candied pineapple, chopped
    1 lb. pecans, chopped
    4 (8 oz.) pkgs. coconut
    3 Tbsp. flour
    2 (14 oz.) cans sweetened condensed milk

    Instructions

    1. Preheat oven to 300°.
    2. Grease two 9×5 pans.
    3. Line with brown paper or parchment paper.
    4. Mix everything very well.
    5. Press into pans.
    6. Bake 1 1/2 hours.
    7. Cool and remove from pan.

    This fruitcake can be served right away, but is better if you let it sit in the refrigerator for several days to a week to allow the flavors to meld.

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    Christmas Wreath Traditional Fruitcake Recipe

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    (You can take out anything like the dates or fruits and replace them with equal amounts of something you prefer.)

    Ingredients

    1 1/2 cups raisins
    1 cup red and green cherries
    3/4 cup dates, pitted and chopped
    3/4 cup candied pineapple, diced
    1/2 cup coconut
    3 cups flour
    1 tsp. baking powder
    1/2 tsp. salt
    1 cup butter
    1 1/4 cups white sugar
    1 tsp. lemon zest
    4 eggs
    2 tsp. lemon juice

    Instructions

    1. Preheat oven to 300°.
    2. Grease one tube pan.
    3. Line with parchment paper.
    4. Grease the parchment paper.
    5. Mix first 8 ingredients.
    6. In separate bowl cream butter, sugar and add lemon zest, eggs and lemon juice.
    7. Mix into flour mixture.
    8. Bake for 2 hours.

    This fruitcake can be served right away, but is better if you let it sit in the refrigerator for several days to a week to allow the flavors to meld.

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    No Bake Fruitcake Recipe

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    Ingredients

    1 (14 oz.) can sweetened condensed milk
    2 cups raisins
    2 cups mini marshmallows
    2 cups candied pineapple chunks
    2 cups dates, pitted and chopped
    1 cup dried currants
    1 cup walnuts, chopped
    2 cups almonds, chopped
    1/4 cup candied cherries
    1/2 tsp. each nutmeg, cinnamon, allspice, cloves, salt
    4 cups graham cracker crumbs

    Instructions

    1. Grease a 9×5 loaf pan.
    2. Mix everything well and pour into the pan.
    3. Cover and let stand in a refrigerator for 1 week to age.
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    Poor Man’s Fruitcake Recipe

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    Ingredients

    4 cups all purpose flour
    1 tsp. cinnamon
    1/4 tsp. cloves
    1/4 tsp. nutmeg
    1/4 tsp. salt
    16 oz. gum drops, no black ones
    3 cups raisins
    1 cup pecans
    1 cup butter or margarine
    1 cup sugar
    1 cup brown sugar
    2 eggs, beaten well
    1 1/2 cups applesauce
    1 tsp. baking soda
    1 Tbsp. hot water
    1 tsp. vanilla

    Instructions

    1. Preheat oven to 325°.
    2. Grease two 9×5 loaf pans and line with parchment paper.
    3. Sift flour and spices.
    4. Cut gum drops into fourths, and mix those, the raisins and nuts with half of the flour mix.
    5. Cream together butter, sugars and eggs.
    6. Alternately, add the flour mix without gum drops and then applesauce.
    7. Add the baking soda to the hot water and mix it into the batter.
    8. Add the vanilla.
    9. Add the gumdrops, raisins, and nuts portion of the flour mixture.
    10. Bake for 2 hours. If you use a tube pan instead of loaf pans bake 30-40 minutes longer.

    This fruitcake can be served right away, but is better if you let it sit in the refrigerator for several days to a week to allow the flavors to meld.

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    Fruitcake Fudge Recipe

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    • Author: Tawra Kellam

    Ingredients

    12 oz. white chocolate chips
    1 (14 oz.) can sweetened condensed milk
    1/2-1 cup fruitcake fruit (any type you like)
    1/2-1 cup pecans ( or other nuts)

    Instructions

    1. Melt chocolate chips and sweetened condensed milk stirring every 30 seconds until combined.
    2. Stir in fruit and nuts.
    3. Pour into a greased 8×8 pan.
    4. Refrigerate until set up. Cut into pieces.
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    German Stollen Christmas Sweet Bread

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    • Author: Tawra Kellam

    Ingredients

    2 pkgs. or 2 Tbsp yeast
    1 Tbsp. granulated sugar
    1 tsp. salt
    1 cup water, warmed (110º – 115º)
    1 cup milk
    6 Tbsp. butter or margarine
    1/2 cup granulated sugar
    3 eggs, well beaten
    7 cups all purpose flour
    1 tsp. vanilla
    3/4 tsp cardamon
    1 tsp cinnamon
    1/2 tsp nutmeg
    8-12 oz fruit cake fruit (as desired)
    8-16 oz pecans (as desired)
    1 cup raisins soaked in orange juice (drain juice before adding to dough)
    powdered sugar or vanilla glaze

    Instructions

    1. Dissolve yeast, 1 tablespoon granulated sugar and salt in warm water.
    2. Add milk, 6 tablespoons butter and ½ cup granulated sugar. Cool.
    3. Add eggs.
    4. Add 2 cups flour and beat until smooth.
    5. Stir in remaining flour.
    6. Add cardamon, cinnamon, nutmeg, fruitcake fruit, pecans and raisins.
    7. Knead to make a smooth dough.
    8. Place dough into a greased bowl.
    9. Divide the dough into two parts and form each into a loaf.
    10. Place on the prepared cookie sheet and allow to rise until doubled in size.
    11. Once risen, Preheat oven to 350°.
    12. Bake for 40-60 minutes, until golden brown and sounds hollow in the center. A meat thermometer inserted in the center should read 190° or higher.
    13. Cool and sprinkle with powdered sugar or frost with vanilla glaze.
    14. Slice and serve.
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    Fruitcake Bark Candy

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    • Author: Tawra Kellam

    Ingredients

    1 pkg almond bark or melting wafers, melted
    1/2 to 1 cup fruit cake fruit
    1/2 to 1 cup pecans

    Instructions

    1. Stir fruit and nuts into melted almond bark or wafers.
    2. Spread on parchment paper. Let harden and break into pieces.
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    Easy Fruitcake Cookies Recipe

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    • Author: Tawra Kellam

    Ingredients

    1 pkg. cake mix (any flavor)
    1/2 cup oil
    2 eggs, slightly beaten
    1 cup pecans
    1 cup fruit cake fruit (as desired)

    Instructions

    1. Preheat oven to 350°.
    2. In large bowl, combine all ingredients. Blend well.
    3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
    4. Bake 10-15 minutes or until set.
    5. Cool 1 minute. Remove from cookie sheets.

    Notes

    Note: Different cake mixes will act differently. Yellow cake mix spreads out more than the other mixes. 

    High Altitude: Add 2 Tbsp. flour and bake as usual.

    [dining]

  • Chocolate Whoopie Pies Recipe!

    Chocolate Whoopie Pies Recipe!

    This chocolate whoopie pies recipe makes easy homemade whoopie pies that are sure to satisfy your chocolate loving family and friends! These are the classic whoopie pies, with sweet, creamy filling sandwiched between two soft chocolatey cookies!

    This chocolate whoopie pies recipe makes easy homemade whoopie pies that are sure to satisfy your chocolate loving family and friends! These are the classic whoopie pies, with sweet, creamy filling sandwiched between two soft chocolatey cookies!
    Print

    Chocolate Whoopie Pies Recipe

    This chocolate whoopie pies recipe makes easy homemade whoopie pies that are sure to satisfy your chocolate loving family and friends! These are the classic whoopie pies, with sweet, creamy filling sandwiched between two soft chocolatey cookies!
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    This chocolate whoopie pies recipe is super easy to make yourself, so the next time your kids have friends over or you just have a craving for a decadent creamy chocolate dessert, pop these in the oven and you’ll have a terrific sweet treat! It’s quick and easy with just 5 minutes work!

    • Author: Jill Cooper

    Ingredients

    1/2 cup sugar
    1/4 cup shortening
    1/2 cup dark corn syrup
    1 egg
    1/2 cup cocoa
    1/2 cup sour milk
    1/2 tsp. baking soda
    1 tsp. salt
    1 tsp. vanilla
    2 cups all purpose flour
    nuts (optional)

    Whoopie Pie Filling

    2 3/4 cups powdered sugar
    1/4 cup half and half
    1/4 tsp. salt

    Instructions

    1. Preheat oven to 350°.
    2. Mix all the ingredients together in a bowl.
    3. Using a ¼ cup ice cream scoop, drop onto a greased cookie sheet.
    4. Bake 5-10 minutes.
    5. When cool, mix filling ingredients.
    6. Spread on half of the cookies.
    7. Then top with the other half of the cookies.

    Notes

    Whoopie Pie Variations

    • Mint Chocolate: Add ¼ tsp. peppermint extract and a few drops green food coloring in the filling.
    • Marshmallow: Use marshmallow creme for filling.
    • Peanut Butter: Add 2 Tbsp. peanut butter to filling.
    • Chocolate: Add 1-2 Tbsp. baking cocoa to filling.
    • Cherry: Add 1 Tbsp. cherry gelatin powder to filling.
    • Strawberry: Add 1 Tbsp. cherry gelatin powder to filling.
    • Cheesecake: Add 3 Tbsp. cream cheese to filling.

    This Chocolate Whoopie Pies Recipe is from volume 2 of our cookbook:

    [dining]

  • Homemade White Cake Recipe

    Homemade White Cake Recipe

    If you need an easy basic homemade white cake recipe that tastes delicious, this is the one! It’s easy to make, tastes just like Grandma’s white cake and can be used for any occasion! It makes a great birthday cake, wedding cake or just an I love you cake!

    You can find this recipe in volume 1 of our Dining On A Dime Cookbook.

    If you need an easy basic homemade white cake recipe that tastes delicious, this is the one! It's easy to make, tastes just like Grandma's white cake and can be used for any occasion! It makes a great birthday cake, wedding cake or just an I love you cake!

    This white cake recipe uses just egg whites so that it stays really white but you can save the egg yolks and use them in scrambled eggs so nothing goes to waste.

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    Homemade White Cake Recipe

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    5 from 1 review

    • Author: Tawra Kellam
    • Yield: 18 servings

    Ingredients

    2 2/3 cups all purpose flour
    1 1/2 cups sugar
    3 tsp. baking powder
    1/2 tsp. salt
    1 cup milk
    1/2 cup shortening
    1 tsp. vanilla
    4 egg whites

    Instructions

    1. Preheat oven to 350°.
    2. Mix all the ingredients together in a bowl except the egg whites.
    3. Beat on low for 30 seconds, scraping the bowl.
    4. Beat on high for 2 minutes until smooth.
    5. Add egg whites.
    6. Beat on high for 2 additional minutes, scraping the bowl occasionally.
    7. Pour into 1 greased and floured 9×13 baking pan or three 8-inch or two 9-inch pans.
    8. Bake at 350° for the times listed below.
    9. The white cake is done when a toothpick inserted into the center comes out clean. Cool completely.
    10. Frost with chocolate frosting.

    Baking Times:

    • 8-inch pan – 23-28 minutes
    • 9-inch pan – 30-35 minutes
    • 9×13 inch – 40-45 minutes
    • 30 cupcakes – 20-25 minutes
    Print

    Easy Chocolate Frosting Recipe

    This easy chocolate frosting recipe is a standard chocolate frosting you can use to frost virtually any cake or cupcakes. You can easily make it in just a few minutes with ingredients you already have. When you make it, you will wonder why you ever used store-bought frosting!
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    This easy chocolate frosting recipe is a standard chocolate frosting you can use to frost virtually any cake or cupcakes. You can easily make it in just a few minutes with ingredients you already have. When you make it, you will wonder why you ever used store-bought frosting!

    • Author: Tawra Kellam
    • Yield: Frosts one 9×13 inch cake

    Ingredients

    1/4 cup butter or margarine, melted
    1/4 tsp. salt
    1/2 cup baking cocoa
    1/4 cup milk
    1 1/2 tsp. vanilla
    3 1/2 cups powdered sugar

    Instructions

    1. Put all the ingredients into a bowl.
    2. Beat until smooth. Frosts one 9×13 inch cake.

    Notes

    For A Vanilla Frosting Recipe

    Make the chocolate frosting recipe above, but leave out the cocoa and only use 2-3 Tbsp. milk.

    This easy homemade white cake recipe is from volume 1 of our cookbook:

    [dining]

  • Grandma’s Easy Apple Cake Recipe And 10 Tips For Using Apples!

    Grandma’s Easy Apple Cake Recipe And 10 Tips For Using Apples!

    Here is an easy apple cake recipe for a delicious coffee cake that reminds you of grandma’s house! You’ll also find 10 tips for using apples, including tips on which apples are best for which purposes, how to use apples so they don’t go bad, and ideas for using apples in various foods!

    This easy apple cake recipe makes a great snack cake that reminds you of grandma’s house! It is similar to a coffee cake, with a yummy apple flavor and makes a good cake for fall! It’s a great way to use extra fresh apples.

    Easy Apple Cake Recipe: A Simple, Delicious Treat for Any Occasion!

    If you’re looking for a delicious and easy apple cake recipe, this is it! Bursting with juicy apples and topped with a delightful crunchy, crumbly texture, this cake is perfect for any occasion. Whether you want to enjoy it with your morning coffee, serve it as an afternoon snack, or bring it to a gathering, this apple cake is guaranteed to impress. With a soft, moist interior full of tender apples and a crisp coffee cake-like texture, every bite delivers a mouthwatering contrast of textures and flavors.

    What Makes This Apple Cake Special?

    One of the best parts about this recipe is just how simple it is to make. You don’t need any fancy equipment or complicated steps—just a few basic ingredients and some apples. Despite its simplicity, the result is anything but ordinary. The apples add natural sweetness and moisture, while the crumbly texture gives it that irresistible bakery-quality feel.

    The combination of tender apples throughout the cake with the golden, crunchy top creates a delightful experience with every bite. The cake itself is soft and fluffy, with the apples melting into the batter to create pockets of fruity sweetness. Meanwhile, the crunchy top layer adds a satisfying contrast, reminiscent of a classic coffee cake crumble.

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    Grandma’s Easy Apple Cake Recipe

    This easy apple cake recipe makes a great snack cake that reminds you of grandma’s house! It is similar to a coffee cake, with a yummy apple flavor and makes a good cake for fall! It’s a great way to use extra fresh apples.
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    This easy apple cake recipe makes a great snack cake that reminds you of grandma’s house! It is similar to a coffee cake, with a yummy apple flavor and makes a good cake for fall! It’s a great way to use extra fresh apples. Try it to bring some warm fuzzy feelings to your family.

    • Author: Berna Tatum

    Ingredients

    2 cups sugar
    1 tsp. salt
    1 tsp. baking soda
    1 Tbsp. baking powder
    2 1/2 cups all purpose flour
    1 1/4 cups vegetable oil
    2 eggs
    3 cups chopped raw apples
    1 cup nuts (optional)

    Instructions

    1. Preheat oven to 350°.
    2. Place all ingredients in a mixing bowl and mix well.
    3. Pour into a greased 9×13 inch baking pan.
    4. Bake 1 hour, until a knife inserted in the middle comes out clean.

    This easy apple cake recipe is from Volume 1 of our cookbook:

    [dining]

    Here is an easy apple cake recipe for a delicious coffee cake that reminds you of grandma’s house! You’ll also find 10 tips for using apples, including tips on which apples are best for which purposes, how to use apples so they don’t go bad, and ideas for using apples in various foods!

    10 Tips for Ways To Use Apples

    Here are some useful ways to use apples:

    • Baking apples include Granny Smith, McIntosh and Rome. These tend to be great for baking but not so good for eating unbaked. I like to keep apples like Gala, Jonathan and Golden Delicious on hand because you can eat them or bake with them.
    • Red Delicious Apples are usually used for eating, but I have used them in a pinch in baking. Red Delicious apples become much softer when cooked, but since I like my apples sweet and very soft when cooked, that doesn’t bother me.
    • When you have a partially eaten apple, save the good part and chop it into pieces. Place in a microwave safe dish. Blend together 1 tsp. each brown sugar, flour, oatmeal and margarine and a dash of cinnamon. Top the apple with the topping and microwave until tender.
    • When making baked apples, you can put all kinds of things in the center, including candied pineapple, orange peel, ginger, peaches, berries, raisins, honey, corn syrup and even marshmallows.
    • Core and slice apples very thin. Dehydrate and use in granola, eat alone or soften in warm water to use in recipes.
    • Slice apples and use in Pancakes or waffles.
    • To freeze apples: Peel, slice and core. Then store in 2 cup portions in freezer bags.
    • Use soft apples in cooking. Just because they’re not crisp enough to be desirable doesn’t man they’re bad.
    • Cut apples into small pieces and add to salads with a fruit based dressing.
    • To keep apples crisp, keep them in the fridge to help them stay crisp.
    • When you can, eat the peel on your apple. That is where 2/3 of the fiber is found.
    • When making baked apples, you can put all kinds of things in the center, including candied pineapple, orange peel, ginger, peaches, berries, raisins, honey, corn syrup and even marshmallows.
  • Best Banana Cake Recipe – Easy Banana Cake From Scratch

    Best Banana Cake Recipe – Easy Banana Cake From Scratch

    This is the BEST banana cake recipe in the world!! It’s moist, delicious and it’s a great way to use up those bananas that are starting to turn! I have taken this easy banana cake to get togethers and it is gone in 5 minutes!

    You can find this easy banana cake recipe in our Dining On A Dime Cookbook, Volume 1.

    This is the BEST banana cake recipe in the world!! It's moist, delicious and it's a great way to use up those bananas that are starting to turn! I have taken this easy banana cake to get togethers and it is gone in 5 minutes!
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    The Best Banana Cake Recipe

    This is the BEST banana cake recipe in the world!! It's moist, delicious and it's a great way to use up those bananas that are starting to turn! I have taken this easy banana cake to get togethers and it is gone in 5 minutes!
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    • Author: Tawra Kellam
    • Yield: 18 servings

    Ingredients

    Units
    1/2 cup shortening 3/4 cup brown sugar, packed 1/2 cup sugar 2 eggs 1 cup ripe bananas, (2-3 medium) mashed 1 tsp. vanilla 2 cups flour or whole wheat flour 1 tsp. baking soda 1 tsp. salt 1/2 cup buttermilk 1/2 cup nuts, chopped (optional)

    Instructions

    1. Preheat oven to 350°.
    2. In a bowl, cream shortening and sugars.
    3. Add eggs, one at a time, beating well after each addition.
    4. Beat in bananas and vanilla.
    5. Combine flour, baking soda and salt.
    6. Add to creamed mixture alternately with buttermilk.
    7. Stir in nuts.
    8. Pour into a greased 9×13 inch pan.
    9. Bake for 25-30 minutes or until a toothpick put in the center of the cake tests clean.
    10. Cool and frost this banana cake with Buttercream Frosting or Caramel Frosting.

    This easy buttercream frosting recipe is perfect for the best banana cake recipe above or for banana cupcakes!

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    Buttercream Frosting Recipe

    This easy buttercream frosting recipe is one of the best easy frosting recipes. Rich and delicious, it is perfect for frosting cakes, cupcakes, coffee cakes and more! With just 4 ingredients, it's easy to make in 5 minutes!
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    This easy buttercream frosting recipe is one of the best easy frosting recipes! Rich and delicious, it is perfect for frosting cakes, cupcakes, coffee cakes and more! With just 4 ingredients, it’s easy to make in 5 minutes!

    • Author: Tawra Kellam
    • Yield: Frosts one 9×13 inch cake

    Ingredients

    3 cups powdered sugar
    1/3 cup butter or margarine, softened
    1 1/2 tsp. vanilla
    1-2 Tbsp. milk

    Instructions

    1. Mix powdered sugar and butter.
    2. Add vanilla.
    3. Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency.

    Notes

    • This frosts about one 9×13 inch cake, two 8 inch cakes or 1 dozen cupcakes.
    • You can store this frosting in the fridge for several weeks.

    To Make It A Peppermint Frosting Recipe:

    Use peppermint favoring instead of vanilla.

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    Caramel Frosting Recipe

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    • Author: Tawra Kellam

    Ingredients

    Units
    1/2 cup butter or margarine 1 cup brown sugar, packed 1/4 cup milk 2 cups powdered sugar

    Instructions

    1. Heat butter over medium heat in a 2-quart saucepan.
    2. When the butter is melted, stir in brown sugar.
    3. Heat to boiling, stirring constantly.
    4. Reduce heat to low and boil 2 minutes longer, still stirring.
    5. Stir in milk and heat to boiling.
    6. Remove from heat and cool.
    7. Slowly stir in powdered sugar.
    8. Place saucepan of frosting in a bowl of very cold water and beat frosting until smooth. If frosting is too stiff, add an additional 1 teaspoon of milk at a time until frosting is smooth.

    Frosts one 9×13 inch cake.

    This best banana cake recipe is from volume 1 of our cookbook:

    [dining]

  • 20 Of The BEST Pumpkin Recipes! Easy Fall Desserts You’ll Love!

    20 Of The BEST Pumpkin Recipes! Easy Fall Desserts You’ll Love!

    Fall is officially here, and this collection of 20 of the BEST pumpkin recipes features everything from tasty pumpkin cheesecake and fudge to creamy pies and no-bake treats. Whether you’re baking for a crowd or looking for a quick, cozy dessert, there’s sure to be a pumpkin recipe here that hits the spot!

    Fall is officially here, and this collection of 20 of the BEST pumpkin recipes features everything from tasty pumpkin cheesecake and fudge to creamy pies and no-bake treats. Whether you’re baking for a crowd or looking for a quick, cozy dessert, there’s sure to be a pumpkin recipe here that hits the spot!

    If you’re craving all things pumpkin spice this season, you’ll love this collection of our 20 best pumpkin recipes! From quick mug cakes and moist pumpkin breads to creamy pies and easy no-bake desserts, there’s something here for every craving and every occasion. These recipes are simple, budget-friendly, and perfect for bringing that cozy fall flavor into your kitchen—whether you’re baking for your family, hosting a get-together, or just want a sweet treat with your coffee. No matter how you enjoy pumpkin, you’ll find a new favorite in this post!

    Some of these recipes are from our Dining On A Dime Cookbook, Volume 1 so if you love them a much as we do, grab a copy so you can have them all the time!

    This easy pumpkin bars recipe makes super delicious spice bars with a cake like consistency! It's a wonderful treat and a great way to use pumpkin!
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    Easy Pumpkin Bars Recipe

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    This easy pumpkin bars recipe makes super delicious spice bars with a cake like consistency! It’s a wonderful treat and a great way to use pumpkin!

    • Author: Tawra Kellam

    Ingredients

    1/3 cup sugar
    1/3 cup oil
    1 (15 oz.) can pumpkin
    3 eggs
    1 (15 oz.) yellow cake mix
    3 tsp. pumpkin pie spice
    1/2 cup walnuts or pecans (optional)
    1 can vanilla frosting
    3 oz. cream cheese, softened

    Instructions

    1. Preheat oven to 350°.
    2. Grease and flour a 15x10x1 inch jelly roll pan.
    3. Combine sugar, oil, pumpkin and eggs.
    4. Beat on high for 1 minute.
    5. Add cake mix and pumpkin pie spice.
    6. Mix 2 minutes on high speed.
    7. Fold in nuts, if desired.
    8. Pour into the pan.
    9. Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.
    10. Combine the frosting and cream cheese until smooth.
    11. Frost cooled bars.
    12. Store in the refrigerator.
    This No Bake Pumpkin Cheesecake recipe makes a rich and creamy cheesecake, full of warm fall flavor, without the hassle of the oven. With a spiced cookie crust and smooth pumpkin cheesecake filling, it’s the perfect make-ahead dessert for holidays or cozy gatherings!
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    No Bake Pumpkin Cheesecake

    This No Bake Pumpkin Cheesecake recipe makes a rich and creamy cheesecake, full of warm fall flavor, without the hassle of the oven. With a spiced cookie crust and smooth pumpkin cheesecake filling, it’s the perfect make-ahead dessert for holidays or cozy gatherings!
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    This No Bake Pumpkin Cheesecake recipe makes a rich and creamy cheesecake, full of warm fall flavor, without the hassle of the oven. With a spiced cookie crust and smooth pumpkin cheesecake filling, it’s the perfect make-ahead dessert for holidays or cozy gatherings!

    • Author: Tawra Kellam

    Ingredients

    Cookie Crust:

    2 cups cookie crumbs (gingersnaps add to the spice flavor)
    1/4 tsp. ground ginger
    1/4 tsp. cinnamon
    6 Tbsp. butter, melted
    1/4 cup granulated sugar or brown sugar, packed

    Cheesecake Filling:

    2 (8 oz.) blocks full-fat cream cheese, softened to room temperature
    1 cup pumpkin puree*
    3/4 cup confectioners’ sugar
    1/4 cup brown sugar
    1 tsp. pure vanilla extract
    2 tsp. pumpkin pie spice*
    1/2 tsp. cinnamon
    1/8 tsp. salt
    1 container whipped topping

    Optional Toppings:

    Additional whipped cream
    Salted caramel sauce

    Instructions

    1. In a medium bowl, combine cookie crumbs, ginger, cinnamon, sugar, and melted butter. Stir until evenly moistened.
    2. Press the mixture firmly into the bottom of a 9- or 10-inch springform pan. Use the bottom of a measuring cup to pack it tightly.
    3. Freeze for 10–20 minutes while you make the filling.
    4. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, scraping down the sides as needed.
    5. Add the pumpkin puree, powdered sugar, and brown sugar. Beat on medium-high until fully combined and smooth.
    6. Mix in vanilla, pumpkin pie spice, cinnamon, and salt. Beat until no lumps remain.
    7. Gently fold in the whipped topping until the mixture is light and fluffy. Be careful not to deflate it.
    8. Remove the crust from the freezer. Spread the filling evenly over the crust using an offset spatula.
    9. Smooth the top and cover tightly with plastic wrap or aluminum foil.
    10. Refrigerate for at least 8 hours, preferably 12 hours or overnight, to allow the cheesecake to set.
    11. Run a knife along the edges of the springform pan before removing the rim. Slice with a sharp knife, wiping it clean between cuts for neat slices.
    12. Top with extra whipped cream or drizzle with salted caramel sauce, if desired.

    Notes

    • For extra flavor in the crust, toast the cookie crumbs lightly before mixing.
    • Make-ahead friendly: Cheesecake can be refrigerated up to 2 days before serving.
    This creamy Pumpkin Spice Fudge makes the perfect fall treat, blending sweet white chocolate with warm pumpkin and cozy spices. Easy to make and irresistibly festive, it’s a crowd-pleaser for parties, gifts, or just a little seasonal indulgence!
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    Pumpkin Spice Fudge Recipe

    This creamy Pumpkin Spice Fudge makes the perfect fall treat, blending sweet white chocolate with warm pumpkin and cozy spices. Easy to make and irresistibly festive, it’s a crowd-pleaser for parties, gifts, or just a little seasonal indulgence!
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    This creamy Pumpkin Spice Fudge makes the perfect fall treat, blending sweet white chocolate with warm pumpkin and cozy spices. Easy to make and irresistibly festive, it’s a crowd-pleaser for parties, gifts, or just a little seasonal indulgence!

    • Author: Tawra Kellam

    Ingredients

    4 cups white chocolate chips, (24 oz., weight not liquid)
    1 cup sweetened condensed milk
    2 1/2 Tbsp. pumpkin puree
    1 tsp. vanilla
    1 1/2 tsp. pumpkin spice
    1/2–1 cup ground pecans or walnuts (optional)

    Instructions

    1. Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal. Set aside.
    2. In a medium saucepan over low heat, stir together the white chocolate chips and sweetened condensed milk until melted and smooth. (Stir often to prevent scorching.)
      Alternatively, melt in the microwave: Combine the chips and condensed milk in a large microwave-safe bowl. Heat for 30 seconds, stir well, then continue microwaving in 30-second bursts, stirring thoroughly each time, until just melted and combined. The mixture will be very thick.
    3. Stir in the pumpkin, vanilla, pumpkin pie spice, and nuts, if desired.
    4. Pour the mixture into the prepared pan, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until firm.
    5. Lift the fudge out using the parchment paper, cut into squares, and enjoy!

    Notes

    Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.

    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!
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    Starbucks Copycat Pumpkin Latte Recipe

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    • Yield: 1 serving

    Ingredients

    1 cup milk (any % is fine or even 1/2 milk and 1/2 half and half)
    2 Tbsp. pumpkin puree
    1 Tbsp. sugar (white or brown)
    1 tsp. vanilla
    1/4 teaspoon pumpkin pie spice (or 1/8 tsp. cinnamon, tiny pinch nutmeg, tiny pinch cloves)
    1/4 cup strong coffee or espresso
    whipped cream

    Instructions

    1. Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small saucepan.
    2. Heat over medium-high heat; Bring almost to a boil. (Or you can microwave it until very hot but not boiling.)
    3. Remove from heat and add to a blender.
    4. Blend on high until the milk begins to froth, about 2 minutes. (A hand blender works great for this.)
    5. Divide the milk mixture between two mugs.
    6. Add the coffee slowly down the side so you don’t disturb the milk froth.
    7. Add a squirt of whipped cream.
    8. Top with a pinch of pumpkin pie spice and whipped cream.

    Notes

    You can double or triple this recipe to serve more people.

    Add a touch of cozy autumn flavor to your morning coffee with this homemade Pumpkin Spice Creamer. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and a hint of vanilla, this creamy delight will make every sip taste like fall. Perfectly sweetened and easy to make, it’s a delicious, seasonal twist to your daily brew!
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    Pumpkin Spice Creamer Recipe

    Add a touch of cozy autumn flavor to your morning coffee with this homemade Pumpkin Spice Creamer. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and a hint of vanilla, this creamy delight will make every sip taste like fall. Perfectly sweetened and easy to make, it’s a delicious, seasonal twist to your daily brew!
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    Add a touch of cozy autumn flavor to your morning coffee with this homemade Pumpkin Spice Creamer recipe. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and a hint of vanilla, this creamy delight will make every sip taste like fall. Perfectly sweetened and easy to make, it’s a delicious, seasonal twist to your daily brew!

    • Author: Tawra Kellam

    Ingredients

    1 1/2 cups milk or half and half
    2 Tbsp. pumpkin puree
    1 tsp. Pumpkin Spice (recipe here)
    2 Tbsp. sugar
    1 tsp. vanilla

    Instructions

    1. Add all ingredients to a jar.
    2. Whisk together or blend with an immersion blender/stick blender.
    3. Cover and store in the refrigerator.
    4. Add to coffee for a pumpkin spice flavor at a fraction of the cost!
    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!
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    The Best Homemade Pumpkin Pie

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    • Yield: 1 pie

    Ingredients

    1 pie crust
    2 eggs
    1 (15 oz.) can pumpkin
    3/4 cup sugar
    1/2 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. ground cloves
    1 (12 oz.) can evaporated milk

    Instructions

    1. Prelheat oven to 350°.
    2. Bake the pie crust for 1-2 minutes, until the crust starts to puff with small bubbles. Watch carefully.
    3. Remove from the oven.
    4. Blend all of the remaining ingredients together in a bowl.
    5. Pour into the pie crust and bake at 425° for 15 minutes.
    6. Then turn the oven down to 350° for 45 minutes.
    7. The pie is done when a knife is inserted into the center of the pie and comes out clean.
    This homemade pumpkin pie spice recipe is the perfect blend of warm and cozy fall flavors. With just a few simple ingredients, you can create a delicious mixture perfect for pumpkin pies, lattes, and other fall treats. It's easy to make at home in minutes and costs a lot less than the pre-made kind!
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    Pumpkin Pie Spice Recipe

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    This homemade pumpkin pie spice recipe is the perfect blend of warm and cozy fall flavors. With just a few simple ingredients, you can create a delicious mixture perfect for pumpkin pies, lattes, and other fall treats. It’s easy to make at home in minutes and costs a lot less than the pre-made kind!

    Ingredients

    1 tsp. ground cinnamon
    1/4 tsp. ground nutmeg
    1/4 tsp. ground ginger
    1/8 tsp. ground cloves

    Instructions

    1. Mix the ingredients together.
    2. Store in an airtight container.
    This easy 2 ingredient pumpkin muffins recipe makes moist and delicious muffins your family will love, starting with a cake mix! It's a quick and easy treat especially great in the fall when pumpkin is on sale.
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    2 Ingredient Pumpkin Muffins Recipe

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    This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!

    • Author: Sarah D.

    Ingredients

    1 cake mix (any flavor works, but chocolate is our hands down favorite!)
    1 can pumpkin or 2 cups mashed cooked pumpkin
    1 cup mini chocolate chips (optional)

    Instructions

    1. Preheat oven to 350°.
    2. Beat the ingredients together with an electric mixer until smooth. (It will be really thick.)
    3. Add 1 cup mini chocolate chips and stir.
    4. Line muffin tins with paper muffin cups and spray with non-stick spray.
    5. Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.)
    6. Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
    7. Cool and frost if desired.

    Notes

    • My family likes these muffins just as they are when they are hot from the oven.
    • Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.
    • I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.
    • This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.
    This easy pumpkin roll recipe is super delicious! It has been a favorite for more than 40 years in our family and yours will love it too! This is my #1 most favorite, the best pumpkin recipe in the ENTIRE world!!!!
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    Homemade Pumpkin Roll Recipe

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    Ingredients

    Units

    3 eggs
    1 cup granulated sugar
    2/3 cup canned pumpkin
    3/4 cup all-purpose flour
    1/2 tsp. cinnamon
    1 tsp. baking soda
    1/2 cup walnuts, chopped
    powdered (confectioners) sugar for dusting
    1 cup confectioners sugar
    3/4 tsp. vanilla
    2 Tbsp. butter, softened
    8 oz. cream cheese

    Instructions

    1. Preheat oven to 375°.
    2. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper well.
    3. In a large bowl, beat the eggs on high for five minutes.
    4. Gradually add the granulated sugar and pumpkin.
    5. Add flour, cinnamon, and baking soda.
    6. Spread batter evenly in pan.
    7. Sprinkle walnuts evenly on top.
    8. Bake for 15 minutes or until the cake springs back when lightly touched.
    9. Immediately turn out onto a linen towel dusted with confectioners sugar. This works best by placing the towel on top of the cake and holding it taught while turning the cake over.
    10. Peel off the paper and roll the cake up in the towel, starting with the short end.
    11. Cool.
    12. To Make The Filling For This Pumpkin Roll Recipe, mix the powdered sugar, vanilla, butter or margarine, and cream cheese together until smooth.
    13. Carefully unroll the cake.
    14. Spread the filling over the cake to within 1 inch of the edges.
    15. Roll up again.
    16. Cover and chill until serving.
    17. Dust with additional confectioners sugar, if desired.
    This traditional pumpkin bread recipe is an easy to make quick bread everyone loves. Make sure you serve it with honey butter! Your family will love it!
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    Best Ever Pumpkin Bread Recipe

    This traditional pumpkin bread recipe is an easy to make quick bread everyone loves. Make sure you serve it with honey butter! Your family will love it!
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    5 from 8 reviews

    This traditional pumpkin bread recipe is an easy to make quick bread and everyone loves it! It’s one of my favorite quick bread recipes because it is not only delicious, it brings about a wonderful fall nostalgia this time of year! Make sure you serve it with Honey Butter! Your family will love it!

    • Author: Tawra Kellam
    • Yield: Makes 1 loaf.

    Ingredients

    1 1/2 cups sugar
    2 eggs, slightly beaten
    1/2 cup oil
    1 cup pumpkin
    1 3/4 cups all-purpose flour
    1 tsp. baking soda
    1/4 tsp. baking powder
    1 tsp. salt
    1/2 tsp. cinnamon
    1/2 tsp. cloves
    1/2 tsp. nutmeg
    1/4 tsp. allspice
    1/3 cup water
    1/2 cup walnuts or pecans
    1/2 cup raisins (optional)

    Instructions

    1. Preheat oven to 350°.
    2. Grease and flour a loaf pan.
    3. Mix the sugar, eggs, oil and pumpkin in a bowl.
    4. Add the dry ingredients and water in the order given. Mix well.
    5. Stir in nuts and raisins, if desired.
    6. Pour into the loaf pan and bake for 1 hour or longer if needed. To test doneness put a knife in the center of the bread. If it comes out clean it is finished.
    7. Serve with Honey Butter.

    Notes

    This pumpkin bread recipes is one of the easiest quick breads to make. If you need more tips on making quick breads, check these out.

    Discover a delightful twist on the classic pumpkin pie with this Pumpkin Frosting Pie recipe! Combining rich, creamy frosting with unexpected ingredients, this pie brings a new level of sweetness and texture to your fall desserts. The smooth filling is perfectly balanced with a subtle tang, creating a unique and nostalgic flavor that’s perfect for any autumn gathering.
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    Pumpkin Frosting Pie Recipe

    Discover a delightful twist on the classic pumpkin pie with this Pumpkin Frosting Pie recipe! Combining rich, creamy frosting with unexpected ingredients, this pie brings a new level of sweetness and texture to your fall desserts. The smooth filling is perfectly balanced with a subtle tang, creating a unique and nostalgic flavor that’s perfect for any autumn gathering.
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    Discover a delightful twist on the classic pumpkin pie with this Pumpkin Frosting Pie recipe! Combining rich, creamy frosting with unexpected ingredients, this pie brings a new level of sweetness and texture to your fall desserts. The smooth filling is perfectly balanced with a subtle tang, creating a unique and nostalgic flavor that’s perfect for any autumn gathering.

    Ingredients

    1 can vanilla frosting
    1 (15 oz.) can pumpkin
    1 cup sour cream
    1 tsp. cinnamon
    1/2 tsp. ginger
    1/4 tsp. cloves
    1 small carton of whipped topping
    1 graham cracker crust that has a little cinnamon and nutmeg added to it

    Instructions

    1. Mix everything but whipped topping and crust in a mixing bowl.
    2. Fold in the topping.
    3. Pour into the crust.
    4. Chill.
    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!
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    Pumpkin Pie Dip Recipe

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    Ingredients

    1 (8 oz.) package cream cheese, softened
    2 cups powdered sugar
    1 cup canned pumpkin
    1/2 cup sour cream
    1 tsp. cinnamon
    2 tsp. pumpkin pie spice
    1/2 tsp. ginger
    1/2 container of frozen whipped topping, thawed

    Instructions

    1. Beat cream cheese and powdered sugar until smooth.
    2. Add pumpkin, sour cream, and spices. Mix.
    3. Fold in the whipped topping.
    4. Store in the refrigerator.
    5. Serve with cinnamon graham crackers, apples or gingersnaps.
    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!
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    Pumpkin Cookies

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    Ingredients

    1/2 cup shortening
    1 cup sugar
    1 cup pumpkin
    1 cup raisins
    1/2 cup nuts
    1 tsp. vanilla
    1 tsp. soda
    1 tsp. brown sugar
    1 tsp. cinnamon
    2 cups all-purpose flour
    milk (to brush the tops)

    Instructions

    1. Preheat oven to 375°.
    2. Cream shortening, sugar and pumpkin in a bowl.
    3. Add the rest of the ingredients and mix well.
    4. Drop by small spoonfuls onto an ungreased cookie sheet.
    5. Brush the tops with milk.
    6. Bake for 8 minutes.
    7. Top with pumpkin cookies frosting (below).
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    Pumpkin Cookies Frosting

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    Ingredients

    2 Tbsp. butter
    1 1/4 cup powdered sugar
    1/2 tsp. vanilla
    4-5 tsp. milk

    Instructions

    1. Melt butter.
    2. Blend in powdered sugar.
    3. Add vanilla and 4 tsp. milk. Stir until well blended.
    4. Add one more teaspoon of milk, if needed, to make it smooth.
    This easy Pumpkin Crunch recipe is the perfect fall dessert with layers of creamy pumpkin, buttery cake topping, and crunchy nuts. Made with simple ingredients, it’s a crowd-pleasing cake mix recipe that’s great for holidays, potlucks, or anytime you’re craving a cozy treat.
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    Easy Pumpkin Crunch Recipe

    This easy Pumpkin Crunch recipe is the perfect fall dessert with layers of creamy pumpkin, buttery cake topping, and crunchy nuts. Made with simple ingredients, it’s a crowd-pleasing cake mix recipe that’s great for holidays, potlucks, or anytime you’re craving a cozy treat.
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    This Pumpkin Crunch recipe is a fall favorite that’s part pumpkin pie, and completely irresistible! With a creamy spiced pumpkin base, a buttery cake mix topping, crunchy nuts, and a drizzle of melted butter, every bite has the perfect mix of smooth and crunchy textures. Serve it chilled with a dollop of whipped cream, and you’ve got a crowd-pleasing dessert that’s simple to make but tastes like it came straight from a bakery.

    • Author: Tawra Kellam

    Ingredients

    1 (15 oz.) can pumpkin puree (solid pack)
    1 (12 oz.) can evaporated milk
    3 large eggs
    1 1/2 cups sugar
    1 tsp. cinnamon
    1 tsp. salt
    1 box Yellow cake mix
    1/2 cup chopped nuts (pecans or walnuts work best)
    1 cup butter, melted

    Instructions

    1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
    2. In a large bowl, mix the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
    3. Pour the mixture evenly into the baking pan.
    4. Sprinkle the dry cake mix evenly over the pumpkin mixture.
    5. Top with chopped nuts, then drizzle the melted butter evenly over everything.
    6. Bake for 50–55 minutes, or until the top is golden brown and the edges are set.
    7. Let cool completely, then refrigerate until chilled.
    8. Serve cold with whipped cream or whipped topping.

    Notes

    For extra flavor, add a pinch of nutmeg or pumpkin pie spice to the pumpkin mixture before baking.

    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!
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    Creamy Pumpkin Cupcakes Recipe

    This Creamy Pumpkin Cupcakes recipe is an easy and delicious cake mix recipe that brings together the perfect blend of cozy fall flavors and rich creaminess. It's easy enough for a weeknight treat but special enough for the holidays, this recipe is sure to be a new family favorite!
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    This Creamy Pumpkin Cupcakes recipe is an easy and delicious cake mix recipe that brings together the perfect blend of cozy fall flavors and rich creaminess. Made with a spiced pumpkin cake base and filled with a sweet cream cheese swirl, they bake up moist, fluffy, and irresistible. Easy enough for a weeknight treat but special enough for the holidays, this recipe is sure to be a new family favorite!

    Ingredients

    1 box spice cake mix
    1 (3.4 oz.) pkg. vanilla instant pudding mix
    1 cup canned pumpkin puree
    1 (8 oz.) pkg. cream cheese, softened
    1/4 cup sugar
    1 egg

    Instructions

    1. Preheat oven to 350°F. Line 24 muffin cups with paper liners.
    2. Prepare the cake mix according to the package directions.
    3. Stir in the dry pudding mix and pumpkin until well blended.
    4. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
    5. In a medium bowl, beat together the cream cheese, sugar, and egg until smooth.
    6. Drop about 1 tablespoon of the cream cheese mixture into the center of each cupcake. Use a spoon to gently swirl it into the batter.
    7. Bake for 18-21 minutes; Cool.

    Notes

    For an extra touch, dust the cooled cupcakes with a little cinnamon sugar or top with whipped cream before serving.

    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!
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    Roasted Pumpkin Seeds

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    Ingredients

    pumpkin seeds*
    salt or seasoned salt

    Instructions

    1. Preheat oven to 250°.
    2. Boil the pumpkin seeds in water for 5 minutes.
    3. Drain well.
    4. Sprinkle with salt or seasoned salt.
    5. Place a thin layer on a cookie sheet.
    6. Bake.
    7. Stir after 30 minutes.
    8. Bake 1/2-1 hour more or until crunchy.

    Notes

    *If you like, you can also use squash seeds instead of pumpkin seeds.

    Start your day with the warm, cozy flavors of fall! These pumpkin pancakes are made with real pumpkin purée, cinnamon, nutmeg, and a touch of vanilla for a deliciously spiced breakfast treat!
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    Pumpkin Pancakes Recipe

    Start your day with the warm, cozy flavors of fall! These pumpkin pancakes are made with real pumpkin purée, cinnamon, nutmeg, and a touch of vanilla for a deliciously spiced breakfast treat!
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    Start your day with the warm, cozy flavors of fall! These pumpkin pancakes are made with real pumpkin purée, cinnamon, nutmeg, and a touch of vanilla for a deliciously spiced breakfast treat!

    • Author: Tawra Kellam

    Ingredients

    2 cups all-purpose flour
    2 Tbsp. brown sugar, packed
    1 Tbsp. baking powder
    1 1/4 tsp. pumpkin pie spice
    1 tsp. salt
    1/2 cup pumpkin (canned or puréed)
    1 large egg
    2 Tbsp. vegetable oil
    1 cup milk
    1/2 cup nuts, chopped (optional)

    Instructions

    1. Combine all of the ingredients. Stir just until moistened; the batter may be lumpy.
    2. Heat a griddle or skillet over medium heat; brush lightly with vegetable oil.
    3. Pour 1/4 cup of the batter onto the hot griddle.
    4. Cook until bubbles begin to burst.
    5. Turn and continue cooking 1 to 2 minutes.
    6. Serve with Pumpkin Maple Syrup (below) and nuts.

    Notes

    If you prefer, you can also serve them with regular maple syrup, whipped cream, or a sprinkle of pecans instead of or in addition to our pumpkin maple syrup.

    This pumpkin maple syrup recipe makes a tasty syrup perfect for adding the delicious flavor of fall! With the perfect blend of maple syrup, pumpkin pie spice, and real pumpkin, it makes an ideal topping for pumpkin pancakes. For a subtle touch of fall, drizzle it over regular pancakes too!
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    Pumpkin Maple Syrup Recipe

    This pumpkin maple syrup recipe makes a tasty syrup perfect for adding the delicious flavor of fall! With the perfect blend of maple syrup, pumpkin pie spice, and real pumpkin, it makes an ideal topping for pumpkin pancakes. For a subtle touch of fall, drizzle it over regular pancakes too!
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    This pumpkin maple syrup recipe makes a tasty syrup perfect for adding the delicious flavor of fall! With the perfect blend of maple syrup, pumpkin pie spice, and real pumpkin, it makes an ideal topping for pumpkin pancakes. For a subtle touch of fall, drizzle it over regular pancakes too!

    • Author: Tawra Kellam

    Ingredients

    1 cup maple syrup
    1 1/4 cups pumpkin
    1/4 tsp. cinnamon or pumpkin pie spice

    Instructions

    Mix the ingredients together until well blended.

    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!

    How To Roast A Pumpkin

    You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

    To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

    To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

    To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

    A 5 lb pumpkin makes about 4 1/2 cups of mashed (pureed) pumpkin.
    a 15-16 oz can of pumpkin equals about 2 cups of mashed pumpkin.
    So if the recipe calls for a 15-16 oz can of pumpkin use 2 cups.

    Here are 16 of the BEST pumpkin recipes! I'm one of those people who loves pumpkin so much that I will eat it all year, but I especially love fall because pumpkin is so cheap I can have as much as I want! Get these awesome recipes here!
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    Pumpkin Smoothies Recipe

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    • Yield: Serves 2-3.

    Ingredients

    1/2 cup pumpkin
    3/4 cup milk or vanilla yogurt
    1/4 tsp. cinnamon
    1/8 tsp. nutmeg
    2 tsp. brown sugar
    4 ice cubes
    whipped cream (optional)
    sprinkles (optional)

    Instructions

    1. Place all of the ingredients in a blender.
    2. Blend until smooth.
    3. Pour into 2-3 glasses.
    4. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like.

    [dining]