Crazy delicious Apple Pie Coffee Cake has a tender yellow cake base, gooey apple pie filling, crunchy cinnamon streusel topping, and sweet powdered sugar glaze. It's the perfect dessert, breakfast, and coffee break treat. 

If you love easy cake mix recipes, try Cake Mix Apple Cobbler, Pumpkin Bundt Cake, and Red Velvet Brownies next! 

Ingredients

Box of yellow cake mix. Go ahead and ignore the directions on the box. 

Sour cream. Sour cream makes the cake moist and rich. 

Apple pie filling. Two full cans of apple filling create a gooey apple pie layer in the middle of the cake. You can use store-bought canned pie filling or homemade apple pie filling. 

How to Make Coffee Cake Using Cake Mix and Apple Pie Filling

Step 1: In a large bowl, mix the dry cake mix, melted butter, egg, and sour cream with an electric mixer on medium speed for two minutes. The batter will be quite thick and sticky. 

Step 2: Pour the cake batter into a baking dish and spread it into the pan with a metal offset spatula or a silicone spatula sprayed with cooking spray. Bake for 10 minutes.

Step 3: While the cake bakes, combine the flour, brown sugar, ground cinnamon, and salt in a medium bowl. Add the cubed butter and cut it into the mixture using a pastry blender, two knives, or clean hands until you get pea-sized buttery crumbs. 

Step 4: Spoon the apple pie filling on top of the cake. 

Step 5: Sprinkle the cinnamon streusel evenly over the entire surface of the apple layer. 

Step 6: Bake at 350 for 60-65 minutes or until the crumb topping is golden brown and the center of the cake is baked through. Place the cake on a wire baking rack to cool for at least 30 minutes. 

Step 7: Place the powdered sugar and vanilla extract in a small bowl. Add the milk, starting with one tablespoon, adding more until it reaches drizzling consistency. I usually end up adding two tablespoons. 

Step 8: Drizzle the icing on top of the cake. Serve apple coffee cake warm, room temperature, or cold, with a warm cup of coffee and maybe even a big scoop of vanilla ice cream! 

Homemade Apple Pie Filling

Making your own pre-cooked apple pie filling is really easy to do. Once you peel and chop the apples, it only takes about 15 minutes and you're rewarded with the best gooey, caramelly homemade pie filling for all your favorite apple desserts.

Get my recipe here.

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Easy Apple Pie Coffee Cake

Apple Pie Coffee Cake has a tender yellow cake base, gooey apple pie filling, crunchy cinnamon streusel topping, and sweet powdered sugar glaze. Easy cake mix coffee cake recipe that's full of fall flavor -- and the perfect dessert, breakfast, and coffee break treat. 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20

Calories 337kcal

Author Cara Lanz

Ingredients

Apple Coffee Cake

• 1 box yellow cake mix, 15.25 oz.
• ½ cup melted butter
• 1 egg
• 1 cup sour cream
• 2 cans apple pie filling, 21 oz. cans

Cinnamon Streusel Topping

• 1 cup flour
• ⅔ cup brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• ½ cup cold butter cut into cubes

Powdered Sugar Icing

• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Instructions

• Preheat the oven to 350. Grease the bottom of a 9 x 13 pan.
• Make the cake. In a large bowl, mix the cake mix, melted butter, egg, and sour cream for 2 minutes on medium speed.
• Pour the cake batter into the prepared pan and evenly spread it into the pan.

  Bake for 10 minutes.
• Make the streusel topping. While the cake is baking, combine flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cubed butter.

  Cut the butter into the mixture with two knives, a pastry blender, or clean hands until it becomes pea-sized crumbs.
• Spoon the apple pie filling evenly on top of the cake. Sprinkle the streusel over the apples.
• Bake for 60-65 minutes or until the cake is baked through. Place the cake on a wire rack to cool for at least 10 minutes.
• Make the icing. Place the powdered sugar and vanilla in a small bowl. Add the milk one tablespoon at a time until it reaches drizzling consistency, about 2 tablespoons.

  Drizzle the icing over the coffee cake. Serve warm, room temperature, or cold.

Video

Notes

If you accidentally add too much milk to the glaze, just add a little more powdered sugar until it reaches your desired consistency. 

Keep the butter in the refrigerator until it's time to make the streusel. Cold butter keeps the texture crumbly. 

Bake until the top is golden brown and set and no longer appears wet in the center. Internal temperature should be 205-210. 

Nutrition

Calories: 337kcal | Carbohydrates: 56g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 328mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Easy Apple Pie Coffee Cake (Cake Mix Recipe) appeared first on Midwestern HomeLife.

This mint chocolate cake recipe is a spin on a retro creme de menthe cake recipe my mom shared with me.

Maybe you've seen it? It's white cake flavored with creme de menthe and topped with hot fudge sauce and creme de menthe Cool Whip. It's easy, simple, and delicious. 

And yet I messed around with it anyway. 

Revamped Creme de Menthe Cake

Milk, sour cream, and vanilla give the boxed cake mix moisture and homemade flavor. Chopped chocolate adds rich chocolate flavor and a peppermint bonbon ice cream vibe to the cake batter. 

The pretty marble effect looks like you did something ~fancy~ but is so easy to do. Just mix creme de menthe syrup into half of the cake batter and swirl the two together.

The hot fudge and creme de menthe Cool Whip layers stayed the same because they're so simple and goshdarn delicious. 

This revamped chocolate mint cake recipe is perfect for your holiday dessert table or whenever mint chocolate cravings come to call. 

Try these easy cake mix recipes next!

• Pumpkin Cake with Caramel Sauce
• Chocolate Caramel Poke Cake
• Strawberry Brownies
• Red Velvet Cake Mix Cookies

Why You're Going to Love This

• Impressive dessert that's really easy to make
• Super moist cake filled with tons of chocolate
• Delicious flavors mint chip lovers will adore
• Perfect dessert for Christmas, St. Patrick’s Day or anytime

Ingredients

White cake mix. This easy recipe starts with a handy box of white cake mix for a pretty white and green marbled effect. Don't follow the recipe on the box. If you have a homemade white cake recipe you love, by all means, use it. 

Milk. Using milk instead of water is an easy way to make cake mix taste better. 

Vegetable oil. Oil adds moisture and helps create a tender texture, especially in a boxed mix. 

Sour cream. Adding sour cream to white mix helps keep it from becoming dry. 

Egg whites. Egg whites keeps the cake batter white. 

Shaved chocolate or finely chopped chocolate. Finely chopped or shaved chocolate will stay suspended in the batter. Chocolate chips -- even mini chocolate chips -- will sink. Shave one 4 oz. bar of good quality chocolate, like Ghirardelli, with a vegetable peeler or finely chop it with a knife or food processor. Use ¾ cup for the batter and any remaining for topping. 

Creme de menthe syrup. I used creme de menthe syrup, which I found in the ice cream toppings section of the store. You might also find it with coffee syrups. You can also use creme de menthe liqueur. 

Hot fudge. If the hot fudge is too thick to spread over the cake, warm it up just a little bit in the microwave for a few seconds. You don't want it to be hot, it needs to be thick enough that it will stay on top of the cake and not run down the sides. 

Cool Whip. Truwhip is a great alternative to Cool Whip. Whipped cream should also work just fine. 

How to Make Mint Chocolate Chip Cake

Preheat the oven to 350 and spray the bottom of a 9 x 13 pan with nonstick spray. 

Place cake mix, milk, sour cream, oil, egg whites, and vanilla in a large mixing bowl. Mix on low speed with an electric mixer for 30 seconds, then on medium speed for 2 minutes, scraping down the sides of the bowl.

Gently mix in ¾ cup of the shaved chocolate. 

Place ½ of the batter in a medium bowl. Fold in creme de menthe syrup and green food coloring, if desired. 

Drop alternating scoops of white and green batter into the pan. Use a knife to cut through the batter in s-shapes to swirl the batter together. 

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, about 2 hours. 

Spread the hot fudge sauce in an even layer on top of the cake. If the fudge layer is very soft, place the cake in the freezer for about 10 minutes. 

Combine Cool Whip and 2 tablespoons creme de menthe syrup together in a large bowl. Spread the mint frosting over the hot fudge layer. 

Chill the cake for 2-4 hours. 

Before serving, sprinkle the top of the cake with chopped Andes chocolate mints and any remaining shaved or chopped chocolate. If you still have a stash of Thin Mints in the freezer, they would also be a delicious topping! 

Storage & Freezing

Store leftover mint chocolate cake in an airtight container in the refrigerator for 3-4 days. 

To freeze, place the cake or cake pieces (without the chopped Andes and chocolate topping) in the freezer until firm. Cover in a double layer of plastic wrap and place in a freezer-safe container or wrap in a double layer of foil. Thaw in the refrigerator.

Make it Even Easier!

To make this cake even faster and easier, skip the swirl.

Just add the ¼ cup creme de menthe syrup and green food coloring to the entire cake batter, stir in the chopped chocolate, and bake and frost as directed.  

Success Tips

• If the fudge layer is too soft to easily spread the Cool Whip layer, put the cake in the freezer for a few minutes. 
• Use room temperature hot fudge sauce, not warm. If it's been in the refrigerator, warm it just enough so you can easily spread it without it oozing down the sides of the cake. 
• Shave the chocolate with a vegetable peeler or finely chop it with a knife or food processor.  

FAQs

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Mint Chocolate Cake Recipe

Mint Chocolate Cake, aka Creme de Menthe Cake or Grasshopper Cake, is a super moist, delicious cake with swirls of mint and white cake, flecks of chocolate, creamy hot fudge, and fluffy mint Cool Whip frosting topped with Andes mints. Festive dessert for the holiday season, St. Patrick's Day, or special occasions.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Calories 428kcal

Author Cara Lanz

Ingredients

• 1 box white cake mix, 15.25 oz.
• ¾ cup milk
• ¾ cup sour cream
• ½ cup oil
• 3 egg whites
• 1 teaspoon vanilla extract
• 4 ounces good quality chocolate bar, shaved or finely chopped, divided
• 6 tablespoons creme de menthe syrup, divided
• 4-6 drops green food coloring, optional
• 16 ounces hot fudge sauce
• 8 ounces Cool Whip
• ⅓ cup chopped Andes mints

Instructions

• Preheat the oven to 350. Spray the bottom of a 9 x 13 cake pan with nonstick spray.

  Place cake mix, milk, sour cream, oil, egg whites, and vanilla in a large mixing bowl. Mix on low speed for 30 seconds, then medium speed for 2 minutes.

  Fold in ¾ cup of the shaved chocolate.
• Place ½ of the batter (2 cups) in a medium bowl and add 4 tablespoons creme de menthe syrup and 4-6 drops of green food coloring. Gently fold until completely combined.
• Using measuring cups, alternate dropping scoops of the white and green batter into the cake pan. With a knife or thin spatula, cut through the batter in s-shapes to create swirls.
• Bake the cake for 30 minutes or until a toothpick inserted into the center comes out clean.

  Cool the cake on a wire baking rack until completely cool, about 2 hours.
• Evenly spread the hot fudge sauce on top of the cooled cake.

  If the fudge layer is very soft, chill cake in the freezer on a level surface for about 10 minutes before frosting with Cool Whip.
• Fold the Cool Whip and 2 tablespoons of creme de menthe syrup together until combined.

  Dollop the mint Cool Whip over the hot fudge layer and evenly spread it on top of the cake.

  Chill the cake for 2-4 hours.

  Before serving, sprinkle the top with Andes mints and any of the remaining chopped chocolate.

Video

Notes

Use room temperature hot fudge sauce, not warm. If it's been in the refrigerator, warm it just enough so you can easily spread it without it oozing down the sides of the cake. 

If the fudge layer is too soft to easily spread the Cool Whip layer, put the cake in the freezer for a few minutes. 

Shave the chocolate with a vegetable peeler or finely chop it with a knife or food processor. 

Make it Even Easier!

To make this cake even faster and easier, don't divide and swirl the batter. Just add the ¼ cup creme de menthe syrup and green food coloring to the entire cake batter, stir in the chopped chocolate, and bake as directed. 

Nutrition

Calories: 428kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 354mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 92IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 2mg

The post Easy Mint Chocolate Cake (Grasshopper Cake) appeared first on Midwestern HomeLife.

Pumpkin Cake with Yellow Cake Mix and Caramel Sauce is a moist, delicious cake with warm spices and rich pumpkin flavor, topped with luscious 10-minute caramel sauce. Easy fall dessert for your Thanksgiving dessert table or enjoying with a cup of coffee any time of year. 

Ingredients

Pumpkin Cake

Yellow cake mix. Ignore the instructions on the box of cake mix.

Brown sugar. Brown sugar adds caramelly molasses flavor and offsets the savory pumpkin. You can also use granulated sugar. 

Canned pumpkin. You'll use one cup from a 15 oz. can of pumpkin puree. Make sure you don't grab pumpkin pie filling at the store -- the cans look pretty similar. 

Melted butter. Melted butter instead of oil is a great way to make cake mix taste better. 

Sour cream. The extra fat content of sour cream makes boxed cake mix moist and rich. 

Orange juice. I keep a resealable can of orange juice concentrate in my freezer so I can make small amounts of orange juice anytime. For ¼ cup orange juice, mix 1 tablespoon concentrate and 3 tablespoons water. 

Baking spray. I use baking spray to coat my Bundt pan, which is nonstick cooking spray with flour. Wait to spray the pan until just before you add the batter. Otherwise, the oil will run down and pool in the nooks and crannies. 

Caramel Sauce

Brown sugar. Brown sugar makes it possible to quickly achieve rich, caramel flavor. 

Corn syrup. Corn syrup is a type of invert sugar that prevents crystallization in the caramel sauce.

Evaporated milk. Evaporated milk is thicker and creamier than regular milk. For this recipe, I use a 5 oz. can. The tiny bit that's left over can just be dumped into coffee, tea, or oatmeal. 

Salt. This caramel sauce isn't salty, but feel free to add more for a salted caramel vibe. 

Cinnamon, optional. A little bit of cinnamon warms up the flavor and tastes great with this cake, but it's totally optional. 

How to Make Pumpkin Cake with Yellow Cake Mix 

Step 1: Stir the cake mix and spices together in a large bowl. Add the brown sugar, canned pumpkin, melted butter, sour cream, orange juice, and eggs.

Mix on low speed for 30 seconds, until just combined, then on medium speed for 2 minutes. 

Step 2: Spray the Bundt pan with baking spray. Pour the batter into the prepared pan. 

Step 3: Bake at 350 for 40 minutes or until a toothpick inserted into the center comes out clean, or the internal temperature reaches 205-210.

Place the cake pan upright on a wire baking rack to cool for about 10 minutes. 

Step 4: Run a knife or thin spatula around the pan to loosen the cake around the edges and the center tube. Place the wire rack on top of the pan and flip it over. Lift the cake pan off of the cake. 

Let the cake cool the rest of the way on the baking rack, at least 2 hours. 

Step 5: Make the caramel sauce. Place brown sugar, corn syrup, butter, evaporated milk, and salt in a medium saucepan and turn the burner to medium heat. 

Step 6: Whisk the mixture as it melts together and comes to a full boil. Boil and stir for 2 minutes. Remove from heat and stir in the vanilla and cinnamon.

Pour the caramel sauce into a heat-proof jar or bowl to cool.

Step 7: If desired, sprinkle powdered sugar over the cooled pumpkin Bundt cake. 

Step 8: Serve with warm caramel sauce and a dollop of whipped cream, Cool Whip, or a scoop of vanilla ice cream. Or top the cake with luscious white chocolate cream cheese frosting. 

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Easy Pumpkin Cake with Yellow Cake Mix

Pumpkin Cake with Yellow Cake Mix and Caramel Sauce is a super moist and delicious cake filled with warm spices and rich pumpkin flavor, topped with the easiest ever homemade caramel sauce. Easy fall dessert, perfect for your Thanksgiving dessert table or enjoying with a cup of coffee. 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 16

Calories 351kcal

Author Cara Lanz

Ingredients

Pumpkin Cake

• 1 box yellow cake mix 15.25 oz.
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon allspice
• ½ cup brown sugar
• 1 cup pumpkin puree
• ⅓ cup melted butter
• ⅓ cup sour cream
• ¼ cup orange juice, apple juice, or water
• 4 eggs
• powdered sugar, for dusting -- optional

Brown Sugar Caramel Sauce

• 1 ½ cup brown sugar
• 3 tablespoons corn syrup
• 6 tablespoons butter
• ½ cup evaporated milk
• ½ teaspoon salt
• 1 teaspoon vanilla
• ¼ teaspoon cinnamon, optional

Instructions

Pumpkin Cake with Yellow Cake Mix

• Preheat the oven to 350.
• Stir the cake mix and spices together in a large bowl.

  Add the brown sugar, pumpkin puree, melted butter, sour cream, orange juice, and eggs. Mix on low speed for 30 seconds, then on medium speed for 2 minutes until completely combined.
• Spray the Bundt pan with baking spray with flour. Pour the batter into the pan and use a spatula to even out the top of the batter.
• Bake for 40 minutes or until a toothpick inserted in the center comes out clean or the internal temperature reaches 205-210.
• Place the Bundt pan upright on a cooling rack for 10 minutes. Run a knife or thin spatula around the pan and center tube to loosen the cake. Place the wire rack on top of the pan and flip it over. Remove the cake pan. Let the cake cool the rest of the way on the baking rack, about 2 hours.

Easy Caramel Sauce

• Whisk and stir the brown sugar, corn syrup, butter, evaporated milk, and salt in a medium saucepan over medium heat until it comes to a full boil. Boil and whisk for 2 minutes or until it reaches 225 degrees.
• Remove from the heat and stir in the vanilla and cinnamon.
• Pour the caramel sauce into a heat-proof jar or bowl to cool.

Seve & Enjoy!

• If desired, sprinkle powdered sugar over the cooled pumpkin cake. Serve the cake with warm caramel sauce.

Notes

You can substitute the spices with pumpkin pie spice. 

Spray the Bundt pan right before filling it with the cake batter. 

Store leftover caramel sauce in the refrigerator. Cool the caramel sauce completely before refrigerating. 

To bake in a 9 x 13 pan, spray the pan with regular nonstick cooking spray and bake for less time. Check every 10-15 minutes for doneness. 

Nutrition

Calories: 351kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 409mg | Potassium: 141mg | Fiber: 1g | Sugar: 46g | Vitamin A: 2750IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 1mg

Recipe inspired by Betty Crocker.

The post Easy Pumpkin Cake with Yellow Cake Mix appeared first on Midwestern HomeLife.

I've always had a thing for angel food cake -- and doctoring up a box of angel food cake mix. 

For proof, look no further than 2-ingredient Orange Angel Food Cake, Chocolate Angel Food Cake, Pumpkin Angel Food Cake, Strawberry Angel Food Cake, and Pumpkin Angel Food Cake Roll with Lemon Filling.

And that's not even all of them. 

What is Heaven on Earth Cake?

If you're an angel food cake fan, you're going to love Heaven on Earth Cake.

It's an easy refrigerator cake made with delicious layers of angel cake, pie filling, creamy pudding, and Cool Whip. 

Some Heaven on Earth Cake recipes call for swirling part of the pie filling on top of the Cool Whip. It's pretty and everything, but I tried it and there wasn't enough filling for inside the cake. I also found the pudding was too diluted with milk and sour cream.  

So I present to you my Heaven on Earth Cake recipe. It's made with plenty of cherry pie filling, layers of moist angel food cake, creamy, flavorful pistachio pudding, Cool Whip, and toasted pistachios. 

It's pretty much a cherry trifle in a 9x13 pan. 

I used cherry pie filling and pistachio pudding because I love the flavor and color combination. Wouldn't it be a pretty dessert for Christmas?

But I think I would equally love blueberry pie filling and lemon pudding, strawberry pie filling and cheesecake pudding, or apple pie filling and French vanilla pudding. 

Why You're Going to Love This Recipe

• Fast and easy recipe with simple ingredients
• Great dessert to modify with your favorite flavors of cake, pie filling, and pudding
• No bake dessert recipe that's a sure crowd pleaser

Ingredients

Angel food cake. You can use a store-bought angel food cake, homemade from your favorite angel food cake recipe, or baked from a box mix. If you bake the cake, be sure to let it cool completely before cutting it. 

Cherry pie filling. Spread one full can of pie filling between the layers of cake to ensure the taste of sweet cherries in every bite. 

Instant pistachio pudding mix. Two 4-serving boxes of instant pudding mixed with milk and sour cream make a thick, rich, creamy pudding with plenty of pistachio flavor. 

Cool Whip. You can also use Truwhip as an alternative. 

Variations

Cake. Try substituting cubes of pound cake or your favorite flavor of cake like white, vanilla, lemon cake, strawberry, or chocolate cake. 

Pudding. Play around with a different flavor of pudding. Creamy vanilla pudding is a classic choice for a heaven on earth cake recipe, but French vanilla, cheesecake, white chocolate, lemon, or chocolate pudding would all be delicious. 

Pie filling. Blueberry pie filling, lemon pie filling, strawberry pie filling, apple pie filling ... all good choices!

Toppings. The sky's the limit here. Add a swirl of extra pie filling to the whipped cream or sprinkle the top of the cake with almond slivers or slices, chopped walnuts or pecans, crushed cookies, chocolate chips, toasted coconut, or toffee bits. 

Serving dish. This colorful layered cake would look stunning in a trifle bowl or large clear bowl with straight sides. 

How to Make Heaven on Earth Cake

1. Cut the angel food cake into 1-inch cubes.

With a serrated knife, use a sawing motion to cut the cake in half vertically. Cut each half horizontally into thirds.

Cut each section into 3 rows, then cut crosswise into cubes.  

2. Make the sour cream pudding mixture. 

In a large bowl, whisk the pudding mix, milk, and sour cream together for 2 minutes until smooth. Let it sit for about 5 minutes. 

3. Assemble the cake. 

Layer half of the cake cubes in a 9 x 13 cake pan. 

Spread the cherry filling evenly over the cake cubes. 

Layer the remaining angel food cake cubes over the pie filling. 

Dollop the pudding on top of the cake and spread it in an even layer. 

4. Top with Cool Whip. 

Evenly spread Cool Whip on top of the pudding layer. 

5. Chill, add pistachios, and enjoy! 

Cover and chill the dessert in the refrigerator for at least 6 hours. Chilling overnight is best to give the layers of angel food cake time to absorb some of the moisture from the pudding and pie filling. 

Before serving, sprinkle the chopped pistachios over the Cool Whip. 

Use a sharp knife to cut the cake into pieces, or serve with a large serving spoon. If desired, serve with fresh berries or fresh fruits. 

Storage

Store leftover cake in the refrigerator in a covered baking dish or airtight container for 3-4 days. 

Make Ahead

Heaven on Earth cake is a great recipe to make ahead of time because it's best served the next day! 

Success Tips

• For easiest cutting, use a knife with a serrated blade to cut the angel food cake. 
• If the soft angel food cake is difficult to cut, pop it in the freezer to firm it up a bit. 
• Give the completed dessert plenty of chilling time, overnight is best.

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Heaven on Earth Cake

Heaven on Earth Cake is a heavenly dessert made with layers of fluffy angel food cake cubes, tart cherry pie filling, creamy pudding, and Cool Whip topped with salty roasted nuts. Easy make ahead icebox cake for holidays or family get-togethers any time of year. 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 24

Calories 185kcal

Author Cara Lanz

Ingredients

• 1 angel food cake baked from a mix, store-bought, or homemade
• 21 ounces cherry pie filling
• 2 boxes instant pistachio pudding 4-serving size boxes
• 2 ½ cups milk
• 1 cup sour cream
• 8 ounces Cool Whip
• ⅓ cup chopped pistachios

Instructions

• Cut the angel food cake into 1" cubes.
• In a large bowl, whisk the pudding mix, milk, and sour cream together for 2 minutes until smooth. Let it sit for about 5 minutes. Set aside.
• Layer ½ of the cubes in a 9 x 13 pan. Spread the cherry pie filling evenly over the cake cubes.
• Layer the rest of the angel food cake over the pie filling.
• Dollop the pudding over the cake and spread it in an even layer.

  Evenly spread the Cool Whip over the pudding layer.
• Cover and chill the dessert in the refrigerator for at least 6 hours, but overnight is best.
• Before serving, sprinkle the chopped pistachios over the Cool Whip.

Video

Notes

For easiest cutting, use a knife with a serrated blade to cut the angel food cake. 

If the soft angel food cake is difficult to cut, pop it in the freezer to firm it up a bit. 

Allow plenty of chilling time, overnight is best.

Nutrition

Calories: 185kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 272mg | Potassium: 134mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 0.2mg

The post *EASY* Heaven on Earth Cake appeared first on Midwestern HomeLife.

Have you tried Paula Deen's pumpkin bar recipe? We did and they're outrageously delicious! 

Soft, moist, and tender with warm pumpkin flavors and the most luscious cream cheese frosting ever. 

They're super easy to make and the perfect recipe for pumpkin season. 

Almost perfect, anyway. I just have two (tiny) things to mention ...   

First: It's really cake. The texture is light and tender and it rises as high as cake. If you make these expecting a firm pumpkin cookie bar-type dessert, just know you're gonna get cake instead. And a darned good one, at that!

Second: The only spice in her recipe is cinnamon. So I added pumpkin pie spice to the cake -- I mean bars -- and frosting to give it the full-on fall flavor I love in pumpkin desserts. 

Nitpicks aside, these are incredibly delicious pumpkin bars and a new fall favorite. 

Five stars. 10/10. Definitely recommend. 

Looking for more classic Paula Deen recipe ideas? Try these next! 

• Paula Deen Corn Casserole
• Paula Deen Sweet Potato Casserole
• Paula Deen's Southern Green Bean Casserole

Why You're Going to Love This Recipe

• Ultimate pumpkin dessert, perfect for fall baking or your Thanksgiving dessert table
• Rich pumpkin with tangy cream cheese = best combination ever!
• Easy fall recipe with simple ingredients

Ingredients

Canned pumpkin puree. Make sure you don't accidentally grab pumpkin pie filling by accident. The cans look pretty similar, but the pumpkin pie filling cans are larger. 

All-purpose flour. Spoon and level the flour in a measuring cup. If you scoop it right out of the bag, it compacts and you end up adding more, which can make the cake dry and dense. 

Baking powder. If it's been a while since you've used your baking powder, test to make sure it's fresh. Stir ½ teaspoon baking powder into a bowl with 3 tablespoons of warm water. If it fizzes, it's fresh. 

Baking soda. Test your baking soda for freshness by mixing ½ teaspoon baking soda with 3 tablespoons vinegar. If it bubbles, it's still good. 

Pumpkin pie spice. Paula Deen's pumpkin bar recipe doesn't call for pumpkin spice, so I added it. I put it in the frosting, too. If you don't have any, get my easy recipe to make your own pumpkin pie spice here. 

Cream cheese. Soften the cream cheese at room temperature so it will blend easily into the frosting. 

Butter. Use softened butter for easy mixing and smooth cream cheese frosting.

Powdered sugar. Sift or whisk the confectioner's sugar to remove any clumps. 

Toppings. For an extra bit of texture and flavor, I added chopped walnuts and a drizzle of caramel sauce.  Toasted coconut or a dusting of cinnamon would also be delicious. 

How to Make Paula Deen's Pumpkin Bars

1. Prep the oven and pan. 

Preheat the oven to 350. Spray a 9 x 13-inch baking pan with nonstick cooking spray. 

2. Make the pumpkin bar batter. 

In a large mixing bowl combine eggs, sugar, oil, and pumpkin with an electric mixer on medium speed until the pumpkin mixture is smooth and creamy. 

In a separate medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. 

On low speed, mix the dry ingredients with the wet ingredients in 3 intervals, stopping to scrape down the sides of the bowl as needed.  Mix until completely combined. 

3. Bake. 

Pour the batter into the pan and bake for 30-35 minutes or until the top springs back when gently pressed and a toothpick inserted into the center comes out clean. 

Place the pan on a wire baking rack and cool completely. 

4. Make the frosting. 

Beat one package cream cheese and ½ cup butter until smooth and creamy. Add the powdered sugar and pumpkin pie spice and mix on low speed until combined. Mix in the vanilla. 

Frost the cooled pumpkin bars with the cream cheese frosting. 

5. Serve and enjoy!

Paula Deen's pumpkin bars are perfect just the way they are.

For a little extra texture and flavor, sprinkle the top of the bars with chopped walnuts, a dusting of cinnamon, or a drizzle of caramel sauce.

To make pumpkin bars exactly the way Paula Deen does, click this link for her recipe. 

Storage 

Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. 

Make Ahead 

Bake the bars, cool completely, and cover tightly. Store in the refrigerator for 1-2 days or freeze for up to 3 months. Thaw at room temperature. 

Make the frosting and serve. 

Freeze frosted bars tightly wrapped for up to 3 months. Thaw in the refrigerator. 

Success Tips

• Softened cream cheese and butter helps make the frosting smooth and creamy.  
• Sifting or whisking the flour breaks up lumps and aerates the flour so it mixes easily with the wet ingredients
• Cool the bars completely before frosting. 
• The cream cheese frosting is soft and perfectly gloopy. For firmer frosting, add more confectioners' sugar until it reaches your desired consistency. 

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Paula Deen Pumpkin Bars

Paula Deen's Pumpkin Bars are so soft and moist with sweet pumpkin, warm fall spices, and the most perfectly fluffy cream cheese frosting. Perfect for fall and holiday baking! 

Course Dessert

Cuisine American

Prep Time 10 days days

Cook Time 30 minutes minutes

Total Time 10 days days 30 minutes minutes

Servings 15

Calories 489kcal

Author Cara Lanz

Ingredients

Pumpkin Bars

• 4 eggs
• 1 ⅔ cup sugar
• 1 cup canola oil
• 15 ounces canned pumpkin
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 2 cups powdered sugar, sifted
• ¼ teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Toppings, optional

• ¼ cup chopped walnuts
• caramel sauce

Instructions

• Preheat the oven to 350. Spray a 9x13 pan with nonstick cooking spray.
• In a large bowl, mix eggs, sugar, oil, and pumpkin with an electric mixer on medium speed until smooth and creamy.
• In a separate bowl, sift or whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda.
• Add the dry ingredients to the wet ingredients in 3 intervals, mixing on low and scraping down the sides, until smooth and completely combined.
• Pour the batter into the pan and bake for 30-35 minutes or until the top springs back when gently pressed and a toothpick inserted into the center comes out clean.

  Place on a wire baking rack and cool completely.

Cream Cheese Frosting

• Beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and pumpkin pie spice and mix on low speed until combined. Mix in the vanilla.

  Spread cream cheese frosting onto the cooled pumpkin bars.
• Sprinkle the top of the bars with chopped walnuts and serve with a drizzle of caramel sauce, optional.

Notes

Sifting or whisking the flour breaks up lumps and aerates the flour so it mixes easily with the wet ingredients

Cool the bars completely before frosting. 

The cream cheese frosting is soft and perfectly gloopy. If you prefer firmer frosting, add more confectioners' sugar until it reaches your desired consistency. 

Nutrition

Calories: 489kcal | Carbohydrates: 55g | Protein: 5g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 400mg | Potassium: 126mg | Fiber: 2g | Sugar: 40g | Vitamin A: 4869IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

The post Paula Deen Pumpkin Bars with Cream Cheese Frosting appeared first on Midwestern HomeLife.

Pineapple lovers, this delightful pineapple dump cake recipe is the perfect dessert for YOU! 

The sweet pineapple filling is perfectly spiced with ginger and cinnamon and the cobbler-like topping is rich and buttery with the right amount of crunch. 

It's the perfect pineapple dessert. And super fast and easy to make.  

Easy Pineapple Dump Cake Recipe

All you do is layer canned pineapple, brown sugar and spices, dry yellow cake mix, melted butter, and pecans right in the cake pan. No bowl, no mixing, no kidding. 

About an hour later, you're rewarded with a warm, bubbling pan of yumminess that is absolutely delicious served warm with a scoop of ice cream. 

Try these easy dessert recipes next: Red Velvet Cake Mix Brownies, Cake Mix Peach Cobbler, Chocolate Caramel Poke Cake

Why You're Going to Love This Recipe

• Super quick dessert for last-minute cravings or family gatherings
• Easy recipe you make right in the baking pan -- no bowls to dirty!
• Delicious dump cake recipe filled with sweet pineapple flavor
• Simple enough for every day, delicious enough for special occasions

Why Is It Called a Dump Cake?

Dump cake is kind of a strange name for such a tasty sweet treat. But they really do come by their name honestly. 

This simple dessert recipe is made by dumping everything in a cake pan and baking it. There's no need to stir anything together! 

Typical ingredients in dump cake recipes are canned fruit or pie filling, a box of dry cake mix, and cold or melted butter. From there, other ingredients can be added like fresh fruit, flavor extracts, seasonings, and nuts. 

Dump cakes are sometimes referred to as cobblers because the cake mix topping leans more biscuit-like than cake-like. But in actuality, they're really neither cake nor cobbler. 

They're dump cake. 

Ingredients

Please refer to the recipe card at the bottom of the page for the full list of ingredients, exact measurements, and complete instructions.

Canned pineapple. The combination of canned crushed pineapple and pineapple chunks (or tidbits) adds texture and just the right amount of juiciness to the filling. You can use 2 cans of crushed pineapple or 2 cans of pineapple chunks -- just drain one of the cans, adding no more than about ½ cup of liquid. 

Brown sugar. Brown sugar adds a rich caramel flavor to the filling. I use dark brown sugar for the deeper molasses flavor, but light brown sugar will also work well. 

Ground cinnamon and ginger. Warm spices are natural flavor enhancers for the brown sugar pineapple filling. They're optional but please add them if you can. 

Pecans. Nuts are optional, but I love the flavor combination of pecans and pineapple. 

Variations

Fruit. Add maraschino cherries or a can of cherry pie filling for a pineapple upside down cake vibe. Or toss in a handful of frozen or fresh blueberries.

Cake mix. Instead of yellow cake mix, use any flavor of cake mix you love like white cake mix, spice cake mix, or carrot cake mix. If you can find it, pineapple cake mix or coconut cake mix would also be delicious! 

Seasonings. Substitute your favorite warm baking spices like nutmeg, cardamom, or cloves. Or add a splash of vanilla or coconut extract. 

Nuts. Walnuts, almonds, macadamia nuts, or coconut would all be delicious on pineapple dump cake. 

How to Make a Pineapple Dump Cake

Preheat the oven to 350. Spray a 9 x 13 or similar baking dish with nonstick cooking spray. 

Spread undrained crushed pineapple and drained pineapple chunks into the bottom of the baking pan. 

Sprinkle the brown sugar, cinnamon, and ginger evenly over the pineapple. 

Sprinkle the dry cake mix in an even layer on top of the pineapple mixture. 

Slowly drizzle the melted butter on top of the cake mix, coating as much of the cake mix layer as possible. 

Sprinkle the pecans over the cake mix. 

Bake for 50-55 minutes or until golden brown and bubbling around the edges. Let it sit for 20 minutes before serving. 

Best served warm with whipped cream or a big scoop of vanilla ice cream. But, honestly, it's also delicious cold ... or really at any temperature :). 

Storage & Freezing

Cool leftover pineapple dump cake to room temperature, then cover or place in an airtight container and store in the refrigerator for 3-4 days. 

To freeze, place the cooled pineapple dump cake in a freezer-safe container and press a layer of plastic wrap over the top of the cake. Add a second layer of plastic wrap and a layer of aluminum foil or the lid of the container. Thaw in the refrigerator. 

Reheating 

Microwave: Place the pineapple cobbler in a microwave-safe dish. Reheat in 30-second increments until heated through. Be careful not to overheat so you don't cook the topping any further and cause it to become rubbery.

Oven: Preheat the oven to 350. Place the cobbler in an oven-safe dish and heat until the center is warm, about 10-15 minutes for a single serving.

Success Tips

Add the crushed pineapple undrained and the pineapple chunks drained to keep the filling from getting too juicy.

Cover as much of the dry cake mix with the butter as you can to avoid dry spots of cake mix on top of the cake.

Toast the pecans to add even more flavor. 

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Pineapple Dump Cake

Delicious Pineapple Dump Cake with gooey, sweet pineapple filling and buttery cobbler topping is one of the easiest desserts you'll ever make. With just a few minutes and a handful of simple ingredients, you can whip up this delicious cake mix dessert you'll be asked to make again and again. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 392kcal

Author Cara Lanz

Ingredients

• 1 20 oz. can crushed pineapple, undrained
• 1 20 oz. can pineapple chunks (or tidbits), drained
• ½ cup brown sugar
• ½ teaspoon ground cinnamon optional
• ½ teaspoon ground ginger optional
• 1 15.25 oz. box yellow cake mix
• 1 cup melted butter
• ½ cup chopped pecans optional

Instructions

• Preheat the oven to 350. Spray a 9 x 13 or similar baking dish with cooking spray.
• Spread the undrained crushed pineapple and drained pineapple chunks into the bottom of the baking dish.
• Sprinkle the brown sugar, cinnamon, and ginger over the pineapple.

  Sprinkle the dry cake mix in an even layer over the pineapple mixture.
• Slowly drizzle the melted butter over the dry cake mix. Coat as much of it as possible to avoid getting dry spots of cake mix.

  Sprinkle the pecans over the cake mix.
• Bake for 50-55 minutes or until golden brown and bubbling around the edges. Let it sit for 20 minutes before serving.

Video

Notes

Storage & Freezing

Cool leftover pineapple dump cake to room temperature, then cover or place in an airtight container and store in the refrigerator for 3-4 days. 

To freeze, place the cooled pineapple dump cake in a freezer-safe container and press a layer of plastic wrap over the top of the cake. Add a second layer of plastic wrap and a layer of aluminum foil or the lid of the container. Thaw in the refrigerator. 

 

Nutrition

Calories: 392kcal | Carbohydrates: 54g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 387mg | Potassium: 171mg | Fiber: 2g | Sugar: 38g | Vitamin A: 523IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg

The post The BEST Pineapple Dump Cake (Super Easy!) appeared first on Midwestern HomeLife.

Ingredients

Chocolate cake mix. My favorites are Devil's food cake mix or triple chocolate fudge cake mix, but any chocolate boxed cake mix will do. You can also use a homemade chocolate cake.

Oil, eggs, and coffee (or water). Use the amounts of oil and eggs called for in the package directions. I like to use cooled coffee instead of water, but you can definitely use water.

Caramel sauce. I use store-bought caramel topping, but you can use homemade caramel sauce. 

Instant chocolate pudding mix. One 3.9 oz. box (4 servings) of chocolate or chocolate fudge instant pudding drips into the holes and adds a creamy layer between the cake and whipped cream.

Cold milk. Don't use the amount of milk called for in the pudding package instructions. Use 1 ½ cups of cold milk instead of 2.

Cool Whip or Caramel Whipped Cream. Top the cake with Cool Whip, TruWhip, or Caramel whipped cream (see below for ingredients).

Caramel Whipped Cream

Heavy whipping cream. Make sure the carton says heavy whipping cream or heavy cream -- they're the same thing. Whipping cream will still whip, but it will be less sturdy.

Instant pudding mix, optional. One tablespoon of instant pudding mix per cup of heavy cream helps stabilize the whipped cream and keep it from weeping. 

Caramel sauce. Caramel sauce sweetens the whipped cream and adds rich caramel flavor.

Salt. A dash of salt brings out the flavor. For a salted caramel vibe, add a little more.

Step-by-step Instructions

Step 1: Prepare and bake cake in a 9 x 13 pan according to the package instructions. For extra flavor, substitute coffee for the water.

Cool cake at room temperature for 15-20 minutes. While the cake is still slightly warm, use the handle of a wooden spoon or a chopstick to poke holes about an inch apart on the top of the cake.

Step 2: Mix the caramel sauce and sweetened condensed milk together and evenly pour it over the cake.

Use a spatula to spread it over the entire cake and into the holes.

Step 3: Whisk the chocolate pudding mix and milk together for 2 minutes.

Spread the pudding over the cake with a spatula, gently pressing the mixture into the holes. Refrigerate the cake uncovered for 3-4 hours.

Step 4: Before serving, frost the top of the cake with Caramel Whipped Cream or Cool Whip.

Add a drizzle of chocolate sauce and caramel sauce, and a sprinkle of Heath bits and shaved chocolate or chocolate chips. 

How to Make Caramel Whipped Cream

Before you start: Chill a large bowl in the freezer for 15 minutes or refrigerator for 30 minutes. 

Step 1: Whisk pudding mix (if using) in a bowl to remove clumps. Add heavy cream and mix with a hand or stand mixer on medium to medium-high speed until the mixture starts to thicken. Add the caramel sauce, vanilla extract, and salt. Mix until the whipped cream reaches stiff peaks, that is, when you lift the whisk, the cream holds its peak.

Step 2: Immediately spread the caramel whipped cream over the cake.

Add toppings, serve, and enjoy!

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Chocolate Caramel Poke Cake

Chocolate Caramel Poke Cake is the moistest, most decadent chocolate cake on the planet.

Soaked with gooey sweet caramel sauce, layered with chocolate pudding and caramel whipped cream, and topped with Heath bits and chocolate shavings, this chocolate caramel cake will be a huge hit wherever you bring it.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chilling Time 4 hours hours

Total Time 5 hours hours

Servings 24

Calories 234kcal

Author Cara Lanz

Ingredients

Chocolate Caramel Poke Cake

• 1 box chocolate cake mix
• Oil, eggs, and coffee (in place of water), per package instructions
• ½ cup sweetened condensed milk
• ½ cup caramel sauce
• 1 3.9 oz box instant chocolate pudding mix
• 1 ½ cups cold milk

Caramel Whipped Cream

• 1 tablespoon instant vanilla pudding mix
• 1 cup heavy whipping cream
• ¼ cup caramel sauce
• ½ teaspoon vanilla extract
• 1 dash salt or more, to taste

Toppings

• ¼ cup chocolate sauce
• ¼ cup caramel sauce
• 2 tablespoons Heath bits
• 2 tablespoons chocolate shavings or chocolate chips

Instructions

Chocolate Caramel Poke Cake

• Bake the cake in a 9 x 13 pan according to the package directions, substituting coffee for the water, if desired.

  Cool the cake 15-20 minutes.
• Poke holes in the cake about an inch apart with a chopstick or handle of wooden spoon.
• Stir sweetened condensed milk and caramel sauce together. Pour across the cake and spread evenly so it drips into the holes.
• Whisk the chocolate pudding mix and milk together for 2 minutes. Spread the pudding over the cake, gently pressing it into the holes.
• Chill the cake uncovered in the refrigerator for 3-4 hours.
• Before serving, top with Caramel Whipped Cream or Cool Whip.

Caramel Whipped Cream

• Chill a large glass or metal bowl in the refrigerator for 30 minutes or freezer for 15 minutes.
• Quickly whisk the dry instant pudding mix in the bowl to remove clumps. Add the heavy cream and mix with a hand or stand mixer on medium to medium-high speed until the mixture thickens.
• Add the caramel sauce, vanilla extract, and salt.

  Mix until the whipped cream reaches stiff peaks -- the cream holds its peak when the whisk is lifted.
• Immediately spread the caramel whipped cream over the cake.

Toppings

• Top with chocolate sauce, caramel sauce, Heath bits, and chocolate shavings or chocolate chips.

Video

Notes

Make Ahead: Make the cake with the pudding layer up to 24 hours in advance. Wait to whip the cream and add the toppings until just before serving.

For a super saturated cake, use a full can of condensed milk and one cup of caramel sauce.

Store leftover cake in an airtight container for up to 3 days.

Nutrition

Calories: 234kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 215mg | Potassium: 145mg | Fiber: 1g | Sugar: 20g | Vitamin A: 211IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 1mg

The post Chocolate Caramel Poke Cake appeared first on Midwestern HomeLife.

The White Chocolate Cream Cheese Frosting turns this classic favorite into a centerpiece-worthy dessert. 

A version of this old fashioned gingerbread cake has been in the family for generations.

This simple cake recipe came from my Swedish great-great-grandmother, but I tweaked it a bit because it always came out dry when I made it.

This super moist gingerbread bundt cake recipe has a soft and tender crumb and is filled with flavor and warm and cozy holiday spices.

My mom remembers it being served with a smear of butter or peaches and whipped cream. A dusting of powdered sugar would also be perfect.

It really doesn't need much.

But I wanted to turn this family recipe into a centerpiece Christmas cake, so I added White Chocolate Cream Cheese Frosting and dramatic white chocolate shards.

More Delicious Holiday Dessert Recipes

• Chocolate Pudding Pie with Graham Cracker Crust
• No Bake Cheesecake
• Red Velvet Mini Cheesecakes

You're Going to Love This Recipe

This gorgeous gingerbread bundt cake will steal the show on your holiday dessert table

Delicious cake with deep, rich, warm flavors

Easy gingerbread cake recipe with simple ingredients

White chocolate cream cheese frosting adds sweet tanginess

Ingredients

Please refer to the recipe card for the full list of ingredients.

Gingerbread Bundt Cake

Brown sugar. Brown sugar adds rich molasses flavor. I always use dark brown sugar, but light brown sugar also works.

Eggs. Be sure to use room temperature eggs to help the ingredients blend together and create the best texture for your gingerbread bundt cake.

Molasses. I use Grandma’s Original Molasses, which is the mildest version, but still very potent.

All-purpose flour. Measure your flour by spooning it into the measuring cup and leveling off the top. If you scoop it out of the bag or canister, you may end up using too much.

Warm spices. Ground ginger, cinnamon, cloves, and a pinch of black pepper give it that warm, cozy gingerbread flavor.  

Butter. My great-great grandmother’s original recipe called for melted shortening, but I swapped it out for butter because of the flavor.  

Hot coffee. The old fashioned gingerbread recipe card I was working off of called for boiling hot water. I use hot coffee instead and love the flavor it adds. You can absolutely use plain water instead.

White Chocolate Cream Cheese Frosting

Cream cheese. Soften the cream cheese by letting it rest at room temperature for about 30 minutes.

White chocolate. Use good quality white chocolate for the smoothest melting.

Powdered sugar. If you need to thicken the frosting, add more powdered sugar, ¼ cup at a time, until you achieve your desired thickness.

Milk. Use more milk to make the frosting thinner and less milk to make the frosting thicker.

Make the Gingerbread Bundt Cake

1. Preheat the oven to 350. 

Don't spray the bundt ban with cooking spray yet. If you spray it now, the oil can slide down the sides, pool in those little nooks and crannies, and cause the cake to become too moist and stick to the pan. 

2. Combine the wet ingredients.

In a large bowl, cream butter and sugar together. Beat in the eggs. Mix in the molasses. 

3. Mix the dry ingredients.

In a separate bowl, whisk or sift the flour, baking soda, cinnamon, ginger, cloves, salt, and black pepper together.

4. Combine the wet and dry ingredients. Add the coffee.

Alternate adding the flour mixture and the hot coffee into the wet ingredients.

Mix until just combined and there are no lumps. The gingerbread cake batter will be quite loose. 

5. Prepare the pan.

Now spray your pan. I use the baking spray that has flour in it.

Pour batter into your prepared pan. 

6. Bake.

Bake cake for 30 minutes or until a toothpick in the center comes out clean or with moist crumbs, or the internal temperature reaches 195-205 degrees. 

7. Cool the gingerbread bundt cake.

Let the cake rest in the pan on a cooling rack for about ten minutes.

Place the wire rack over the base of the pan and flip it over. Let the cake release out of the pan. Cool the cake completely on the wire rack.

Transfer the cake to a cake plate and top it with powdered sugar, whipped cream, or white chocolate cream cheese frosting.

Make the White Chocolate Cream Cheese Frosting

1. Whip the cream cheese.

Use an electric mixer to whip the softened cream cheese until it is soft and fluffy. Be careful not to over-beat the cream cheese or it can become runny.

2. Melt the white chocolate.

In a microwave-safe bowl, melt the white chocolate chips on high in 15-second intervals, stirring in between, until it is smooth and creamy.

3. Mix in the white chocolate.

Add the white chocolate to the cream cheese and mix until just combined.

4. Add the powdered sugar and milk.

Gradually add the powdered sugar and mix on low until it is incorporated, then on high until the frosting is smooth and creamy.

Add the milk, one tablespoon at a time, until it reaches your desired consistency. I use 4-5 tablespoons.

5. Frost, chill, and serve.

Immediately frost the cake.

Make it extra special and top it with white chocolate shards. Add the chocolate shards or any other sprinkles or decorations before the frosting has set.

Place the cake in the refrigerator to allow the frosting to set.

Storage

Gingerbread Bundt Cake

Store frosted gingerbread bundt cake in the refrigerator for up to 5-6 days. 

Freeze unfrosted gingerbread cake tightly wrapped in plastic and a layer of foil for up to 2 months.

White Chocolate Cream Cheese Frosting

Depending on how thick you make your glaze and how much you like on your cake, you may have some left over. You can put any leftovers in a zip-top bag and freeze it. It freezes beautifully. Thaw in the refrigerator.

Expert Tips

Wait to grease the pan until just before you pour in the cake batter.

Use room temperature butter, eggs, and cream cheese.

Let the cake cool upright in the pan for 10 minutes before inverting it onto a cooling rack.

FAQs

Easy Christmas Goodie Recipes

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Gingerbread Bundt Cake + White Chocolate Cream Cheese Frosting

Gingerbread Bundt Cake is an old fashioned gingerbread recipe you’ll make again and again over the holidays. It’s sweet and spicy and will make your house smell amazing. The White Chocolate Cream Cheese Frosting turns this classic favorite into a centerpiece-worthy dessert.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 472kcal

Author Cara Lanz

Ingredients

Gingerbread Bundt Cake

• 1 stick softened butter
• 1 cup brown sugar
• 2 eggs, room temperature
• ½ cup molasses
• 2 ½ cups flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• ½ teaspoon cloves
• 1 pinch black pepper
• ½ teaspoon salt
• 1 cup hot coffee

White Chocolate Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ¾ cup white chocolate chips
• 1 cup powdered sugar
• 4-5 tablespoons milk

Make it Fancy!

• White Chocolate Shards

Instructions

Gingerbread Bundt Cake

• Preheat the oven to 350.
• Cream the butter and sugar together. Beat in the eggs. Mix in the molasses.
• In a separate bowl, whisk or sift the flour, baking soda, cinnamon, ginger, cloves, salt, and black pepper together.

  Alternate adding the flour mixture and the hot coffee into the cake batter.
• Mix until just combined and there are no lumps. The batter will be quite loose.
• Spray your pan with cooking spray. I use the kind with flour in it for bundt cakes.
• Bake for 30 minutes or until a toothpick in the center comes out clean or the internal temperature reaches 195-205 degrees.
• Let the cake rest in the pan for about ten minutes, then turn it out onto a wire rack to cool completely.

White Chocolate Cream Cheese Frosting

• Whip the cream cheese until soft and fluffy.
• Melt the white chocolate chips in the microwave in 15-second increments, stirring in between.
• Add the white chocolate to the cream cheese and mix until just combined.
• Gradually add 1 cup of powdered sugar. Mix on low speed until incorporated, then on high until smooth and creamy.
• Add milk, one tablespoon at a time, until it reaches your desired drizzling consistency. I use 4-5 tablespoons.
• Immediately frost or glaze your cake. Add white chocolate shards or any decorations immediately after frosting. Place the cake in the refrigerator to allow the frosting to set.

Storage

• Store cakes frosted with white chocolate cream cheese frosting or glaze in the refrigerator for up to 5-6 days.

Notes

Wait to grease the pan until just before you pour in the cake batter.

Use room temperature butter, eggs, and cream cheese.

Let the cake cool upright in the pan for 10 minutes before inverting it onto a cooling rack.

Nutrition

Calories: 472kcal | Carbohydrates: 72g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 353mg | Potassium: 451mg | Fiber: 1g | Sugar: 51g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg

The post Gingerbread Bundt Cake appeared first on Midwestern HomeLife.

Why You're Going to Love This Recipe

• Easy pumpkin cake bars with simple ingredients
• Great way to use up the rest of a can of pumpkin
• Perfect fall dessert with all the warm and cozy flavors of pumpkin season
• Decadent pumpkin dessert bars with layers and layers of delicious things!

Ingredients

Please refer to the recipe card for the full list and quantity of ingredients.

How to Make Pumpkin Bars with Cake Mix: Step-by-Step Instructions

Before you get started: Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray.

Step 1: In a large bowl, stir together the dry cake mix and 3 teaspoons of pumpkin spice. Add the softened butter and egg. Mix with an electric mixer on medium-low to medium speed until it forms a soft dough.

Step 2: Use wet fingers or a silicone spatula to evenly press the dough into the prepared pan.

Step 3: In a medium bowl, whisk together the sweetened condensed milk, pumpkin puree, and 1 teaspoon of pumpkin pie spice. Pour the pumpkin mixture over the cake layer.

Step 4: Add the toppings in this order: pecans, dried cranberries, white chocolate chips, dark chocolate chips, and coconut.

Step 5: With a fork, gently press the coconut layer down into the sweetened condensed milk. This will help adhere all the layers together.

Step 6: Bake for 35-40 minutes or until a toothpick in the center comes out clean, and the coconut is dark golden brown and toasted.

Cool on a wire rack for at least 20 minutes. Cut into small squares.

Pumpkin bars with cake mix are equally good warm, at room temperature, or cold.

Recipe FAQs

Our Favorite Pumpkin Desserts

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Pumpkin Bars with Cake Mix

Pumpkin Bars with cake mix are soft and chewy with layers of gooey pumpkin-spiced sweetened condensed milk, pecans, cranberries, white and dark chocolate chips, and flaky coconut. Delicious fall dessert for pumpkin season or any time of year! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 24

Calories 271kcal

Author Cara Lanz

Ingredients

• 1 box yellow cake mix
• 1 egg
• 1 stick butter, softened
• 1 can sweetened condensed milk
• 1 cup pumpkin puree
• 4 teaspoons pumpkin pie spice, divided
• 1 cup pecan pieces
• ½ cup dried cranberries
• ½ cup white chocolate chips
• ½ cup dark chocolate chips
• 1 ½ cups coconut

Instructions

• Preheat the oven to 350. Spray a 9x13 pan with cooking spray.
• In a large bowl, stir the yellow cake mix and 3 teaspoons of pumpkin pie spice together. Add the softened butter and egg and mix with an electric mixer until it comes together into a stiff dough, almost like cookie dough.
• Using wet fingers or a silicone spatula, evenly press the dough into the pan.
• In a medium bowl, whisk the sweetened condensed milk, 1 cup of pumpkin puree, and 1 teaspoon of pumpkin spice together until smooth.
• Pour the pumpkin sweetened condensed milk mixture over the cake layer.
• Add the layers of nuts, chocolate chips, cranberries, and coconut in this order: pecans, dried cranberries, white chocolate chips, dark chocolate chips, and coconut.
• Use a fork to lightly press the coconut layer down into the sweetened condensed milk. This will help the toppings adhere together during baking.
• Bake for 35-40 minutes or until the coconut is dark golden brown, the center is firm. It takes exactly 40 minutes in my oven, but yours may be different so start checking it a bit early.
• Place the pan on a wire rack to cool for at least 20 minutes before cutting. They are exceptional when warm — and still gooey and delicious when cool.

Storage & Freezing

• Store pumpkin bars with cake mix in an airtight container in the refrigerator. You can also freeze these bars in a freezer-safe container or ziptop freezer bag.

Notes

To make a small batch of pumpkin spice for this recipe, stir together 2 ¼ teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon cloves, and ¼ teaspoon nutmeg. You can get my easy homemade pumpkin pie spice recipe here. 

Wet your fingertips to make pressing the cake mixture into the pan super easy.

Gently press the coconut into the sweetened condensed milk layer to adhere the layers together.

Nutrition

Calories: 271kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 220mg | Potassium: 170mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1765IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

The post Pumpkin Bars with Cake Mix appeared first on Midwestern HomeLife.

Delicious and simple pumpkin cake that’s perfect for potlucks or holiday parties. 

Pumpkin Angel Food Cake is one of the easiest cakes you'll ever make.

This easy pumpkin angel food cake recipe starts with a simple box of angel food cake mix, made over with a few simple ingredients to transform it into a moist and flavorful cake you'll want to bring to every party and holiday gathering you're invited to.

I do -- usually because it's requested. Other times because it's so easy to make and turns out perfectly every time.

This airy angel food cake has just enough pumpkin to add moisture and warm earthy flavor, while still keeping the cake light and fluffy.

Pumpkin spice and orange juice amp up the flavor even more and the cinnamon drizzle is the perfect finishing touch.

Check out more of my easy angel food cake mix recipes

• 2-Ingredient Orange Angel Food Cake
• Strawberry Angel Food Cake with Cream Cheese Glaze
• Chocolate Angel Food Cake
• Pumpkin Angel Food Cake Roll with Lemon Cream Filling

You’re going to love this. 

Easy fall dessert. Easy Thanksgiving dessert you can mix up in just a few minutes with simple pantry ingredients.

Cake mix makeover. A handy cake mix turns a classic angel food cake into a rich and flavorful pumpkin angel food cake.

Super flavorful. This cake is light and fluffy with all the warm and cozy flavors you crave during pumpkin season.

Ingredients

Angel food cake mix. A handy cake mix means there's no need to separate a dozen eggs.

Pumpkin pie spice. If you don't have this spice mix in your cabinet, you can make your own with 1 ⅛ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. You can mix up a full jar of your own pumpkin pie spice with my recipe here.

Pumpkin puree. Canned pumpkin adds moisture and rich flavor. Make sure you don't grab a can of pumpkin pie filling by accident -- it has sweeteners and spices already added.

Orange juice. Orange juice adds a sweet, tart flavor to the cake mix and the icing.

Powdered sugar. A simple powdered sugar icing is really all this cake needs.

Cinnamon. Ground cinnamon warms up the flavor of the powdered sugar icing. If you prefer, you can use pumpkin pie spice instead.

Step-by-Step Instructions

Step 1

Move your oven rack to the lowest position. Heat oven to 350. 

Step 2

In a large bowl combine angel food mix, flour, pumpkin pie spice, pumpkin puree, and orange juice. 

Tip: Always use an extra-large glass or metal bowl when making angel food cakes. Plastic bowls can hold onto traces of fat that will keep egg whites from getting fluffy.

Mix on low speed for one minute then on medium speed for one minute. 

Step 3

Pour batter into an ungreased tube pan. Run a thin knife through the cake batter to deflate any bubbles.

Step 4

Place the angel food cake pan on the lowest oven rack.

Bake for 35-45 minutes or until the top of cake is golden brown and the cracks are dry. 

Step 5

Immediately invert pan onto a wire rack or a glass bottle and let it cool completely, about 2 hours.

Step 6

Remove the cake from the pan and place it on a rack over a baking sheet to catch any extra icing.  

Make the cinnamon drizzle. Mix the powdered sugar, cinnamon, and the orange juice — one tablespoon at a time — until the glaze reaches a drizzling consistency. Spoon the glaze over the cake. 

Carefully cut cake with a long serrated knife, using a sawing motion so you don't flatten the cake.

Serve just the way it is or with whipped cream or a dollop of Cool Whip.

How to Store Angel Food Cake

Store angel food cake in an airtight container or wrapped in plastic at room temperature for up to 4 days.

You can also freeze angel food cake. Gently wrap a whole angel food cake in plastic wrap and again in aluminum foil and freeze for up to 3 months. Freeze individual slices in freezer bags.

How to Tell When Angel Food Cake is Done

There are a few ways to tell when angel food cake is done.

• The top is deeply golden brown
• Cracks on the top of the cake are dry with no wet batter
• The top springs back when you gently press on it.
• The internal temperature is 205

How to Use an Angel Food Cake Pan with Removable Bottom

Making an angel food cake in a pan with a removable bottom makes it super easy to remove the cake. Here's how:

1. Make sure the cake has cooled completely.
2. Run a thin knife between the cake and the sides of the pan.
3. Hold onto the center tube and pull the bottom of the pan (with the cake still attached) out of the outer pan.
4. Run the knife around the bottom of the cake and around the center hole -- the cake should be completely loosened now.
5. Lift the cake out and place it on a serving plate.

Why do you have to turn an angel food cake pan upside down?

It seems a little weird to turn a cake upside down to cool, and yet, that's exactly what an angel food cake needs to get that light as air texture we love so much.

While it's still warm, the fluffy structure hasn't set, so if you let it cool right-side up, it would eventually give into gravity and fall.

Letting angel food cake cool upside down sets the structure to ensure that all that loft will still be there when you flip it back over.

Expert Tips

• Mix angel food cake batter in a glass or metal bowl. Plastic bowls can have traces of fat from previous uses that can deflate the whipped egg whites.
• Before placing the angel food cake pan in the oven, run a knife through the batter to remove any air bubbles.
• Let the cake cool upside down until it's completely cool, about 2 hours.
• A serrated knife works best for cutting angel food cake without smashing it.

Recipe FAQs

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📖 Recipe

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Pumpkin Angel Food Cake with Cinnamon Drizzle

This Pumpkin Angel Food Cake recipe just might become your new go-to dessert. It’s an easy cake mix recipe that’s dressed up with warm fall flavors and drizzled with a citrus cinnamon glaze. Delicious and simple pumpkin cake that’s perfect for potlucks or holiday parties.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 197kcal

Author Cara Lanz

Ingredients

Cake

• 1 box angel food cake mix
• 1 tablespoon flour
• 2 teaspoons pumpkin pie spice
• ¾ cup pumpkin puree
• 1 cup orange juice

Cinnamon Glaze

• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 2-3 tablespoons orange juice

Instructions

• Move your oven rack to the lowest position. Heat the oven to 350.
• In a large glass or metal bowl, combine angel food cake mix, flour, pumpkin pie spice, pumpkin puree, and orange juice.
• Mix on low for 30 seconds then on medium for one minute.
• Pour mixture into angel food cake pan. Run a thin knife through the batter to break up any air bubbles.

  Bake for 35-45 minutes or until the top is brown and the cracks are dry.
• Immediately turn the pan upside down on a rack or a glass bottle and let it cool completely, about 2 hours.

  Remove the cake from the pan and invert the cake onto a rack over a baking sheet to catch any drips from the cinnamon drizzle.
• Make the cinnamon drizzle. Mix the powdered sugar, cinnamon, and the orange juice — one tablespoon at a time — until the glaze reaches a drizzling consistency. Spoon the glaze over the cake.
• Carefully cut cake with a long serrated knife, using a sawing motion so you don't flatten the cake. Serve just the way it is or with whipped cream.
• Store your pumpkin angel food cake tightly covered at room temperature for up to 4 days.

Notes

Make angel food cake in a glass or metal bowl. Plastic bowls can have traces of fat from previous uses that can deflate the whipped egg whites.

Before placing the angel food cake pan in the oven, run a knife through the batter to remove any air bubbles.

Let the cake cool upside down until it's completely cool, about 2 hours.

A serrated knife works best for cutting angel food cake without smashing it.

Nutrition

Calories: 197kcal | Carbohydrates: 47g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 312mg | Potassium: 117mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2431IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 1mg

Inspired by Betty Crocker.

The post Pumpkin Angel Food Cake with Cinnamon Drizzle appeared first on Midwestern HomeLife.