Cinnamon Roll Cherry CobblerCategoriesRecipes
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Cinnamon Roll Cherry Cobbler

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES

Ingredients

  • 2 cans (21 oz) cherry pie filling
  • 2 cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

Instructions

Heat oven to 375°F.

Pour cherry pie filling into ungreased 11×7-inch (2-quart) baking dish.

Separate dough into 16 rolls; set icing aside. Place rolls, cinnamon side up, over cherry pie filling.

Bake 35 minutes or until rolls are deep golden brown and cherry pie filling is bubbly.

If the rolls start to brown too much before they are cooked through, you can cover with aluminum foil.

Cool for 5 minutes then spread icing over the warm rolls.

Serve.

fruity_pebbles_cheesecake_barsCategoriesRecipes
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Fruity Pebbles Cookie Cheesecake Bars

PREP TIME 20 mins

COOK TIME 40 mins

TOTAL TIME 1 hr

SERVINGS 12

INGREDIENTS  

  • 1 18 oz roll Refrigerated sugar cookie dough room temperature
  • 8 oz cream cheese softened
  • ½ cup Post Fruity Pebbles
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract

INSTRUCTIONS 

  • Preheat oven to 350 F.
  • Line an 8-inch square baking dish with parchment paper.
  • In a medium bowl, combine softened cookie dough and Fruity Pebbles.
  • Using a hand held mixer, beat cookie dough and Fruity Pebbles until thoroughly combined.
  • Spread a little over half of the sugar cookie dough onto the bottom of the lined baking dish.  Press down to create an even layer.
  • In a separate bowl, beat the cream cheese using a hand held mixer, until light and fluffy.
  • Add sugar and beat until combined.
  • Add the egg and vanilla extract and beat until smooth.
  • Pour the cheesecake filling over the top of the Fruity Pebble sugar cookie dough base.
  • Take the remaining Fruity Pebble sugar cookie dough and crumble over top.
  • Bake for 35-40 minutes.
  • Cool completely before cutting into bars.
  • Store in refrigerator in an air-tight container.
Oreo Poke cakeCategoriesRecipes
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OREO POKE CAKE

yield: 12 SERVINGS 

prep time: 10 MINUTES 

cook time: 30 MINUTES 

chill time: 1 HOUR 15 MINUTES 

total time: 1 HOUR 55 MINUTES

INGREDIENTS

  • 1 box chocolate chocolate cake mix + water, eggs, & oil as called for on the box
  • 1 (4.2 oz) box OREO cookies and cream instant pudding
  • 2 cups milk
  • 1 (8 oz) tub of Cool Whip, thawed
  • 10 OREO cookies

INSTRUCTIONS

  1. Prepare cake mix and bake in a 9 x 13 inch baking pan according to the directions on the box. Allow the cake to cool for 15 minutes after removing it from the oven.
  2. Meanwhile, prepare the pudding mix by whisking it together with the milk until smooth. Set aside.
  3. Using the handle of a wooden spoon, poke holes throughout the top of the cake (roughly 1 inch apart).
  4. Use a spatula to spread the pudding over the cake, gently pushing it down into the holes as much as possible. Place cake in the fridge to chill for at least 1 hour. Place cake in the fridge to chill for at least 1 hour.
  5. Top with an even layer of Cool Whip.
  6. If serving immediately, top with OREOs, slice, and serve. If serving later, cover with plastic wrap and refrigerate until ready to serve. Top with crushed and/or cut OREO cookies just before serving.
CREAM PUFFSCategoriesRecipes
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CREAM PUFFS

Ingredients

  • 1 stick butter (8 Tablespoons)
  • 1 cup water
  • 1 tsp vanilla
  • 4 eggs
  • 1c flour
  • FILLING:
  • 1 pint heavy cream
  • 1 package (3.4 OUNCES) instant vanilla pudding
  • ⅓ cup milk

INSTRUCTIONS

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

No-Bake-Chocolate-Eclair-CakeCategoriesRecipes
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NO BAKE ECLAIR CAKE

yield: 15 SERVINGS 

prep time: 15 MINUTES

 chill time: 6 HOURS

total time: 6 HOURS 15 MINUTES

INGREDIENTS

  • 2 (3.4 oz) packages vanilla instant pudding mix
  • 3 cups milk
  • 1 (8 oz) tub whipped topping, thawed
  • 1 (16 oz) box graham crackers
  • 1 tub chocolate frosting

INSTRUCTIONS

  1. Mix instant pudding and milk together in a large bowl.
  3. Fold in whipped topping, mixing until well combined. Set aside.
  5. Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
  7. Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture.
  9. Add a 3rd and final layer of graham crackers.
  10. Cover with plastic wrap and refrigerate for at least 30 minutes.
  12. Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.
  14. Remove cake from refrigerator and pour over cake and spread into an even layer.
  16. Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

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Cinnamon Roll Poke Cake

PREP TIME 10 mins

COOK TIME 20 mins

COOL TIME 20 mins

TOTAL TIME 50 mins

INGREDIENTS  

For the Cake

  • 1 box white cake mix 

For the Filling

  • 5 tablespoons butter
  • ½ cup light brown sugar packed
  • 3 teaspoons ground cinnamon
  • 2½ teaspoons clear vanilla extract
  • 14 ounce can sweetened condensed milk

For the Frosting

  • 8 ounce bar cream cheese softened
  • ½ cup butter softened
  • 2 teaspoons clear vanilla flavoring 
  • 2 ½ cups powdered sugar
  • 2 teaspoons half and half

INSTRUCTIONS 

  • Preheat the oven to 350*. Spray a 9×13 baking dish with baking spray.
  • Prepare the vanilla cake as directed on the cake box.
  • Some white cake box recipes give the option of 2-3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s personal preference.
  • These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box so keep an eye on them in the oven! After baking, allow the cake to cool until it is still just slightly warm to the touch.
  • Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately a ½ inch apart. I prefer using the end of a silicone spatula and poking holes while the cake is still just slightly warm, the cake slips right off the spatula and doesn’t cause any surface cake rips.
  • In a heat safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract and sweetened condensed milk. Whisk until all the ingredients are combined.
  • Place the bowl in the microwave and heat on high for 1 min, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30 second increments until all lumps are removed.
  • Carefully ladle the butter mixture evenly over the top of the cake slowly.
  • Using a stand mixer, or a handheld mixer and a medium size mixing bowl, on medium to medium-high speed, cream the butter and cream cheese together. Scrape down the sides of the mixing bowl until fully incorporated.
  • Reduce the mixer speed to low, add the clear vanilla flavoring, half and half and the powdered sugar a ½ cup at a time. Don’t rush this process. Return the mixer speed to medium and continue mixing until the frosting is smooth and slightly fluffy.
  • Spoon all of the frosting onto the cake and smooth it out evenly with a silicone spatula or an offset frosting knife. Cake is ready to serve immediately or is also delicious chilled with some ice cream.
Easter-Dirt-CakeCategoriesRecipes
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Easter Dirt Cake

Servings: 12 servings 

Time: 4 hrs 30 mins

Ingredients

  • 19.1 oz Oreos regular stuffed, crushed and divided
  • 8 oz cream cheese softened
  • 8 Tbsp salted butter softened
  • 1 cup powdered sugar aka icing sugar or confectioners sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip thawed
  • 6.8 oz instant vanilla pudding 2 – 3.4 oz boxes
  • 3 cups milk cold

Topping

  • 1/2 cup shredded coconut
  • 15 drops green food coloring or to desired color
  • 9 Bunny Peeps 9-12 peeps
  • 20-25 mini candy eggs Cadbury, M&M, or Hershey’s eggs

Instructions

  • Add Oreos (filling included) to a food processor and blend until they reach a fine crumb. You can also place them in a large zip-top bag and crush them with a rolling pin.
  • Set aside 1/3 (around 9-10 cookies worth) of the Oreo mixture for the top of the cake. Press the remaining Oreo crumbs evenly into the bottom of a 13×9 pan.
  • With a hand mixer, combine the butter and cream cheese, beating until smooth and creamy, about 25-45 seconds.
  • Add the powdered sugar and vanilla extract, mixing to combine on low speed.
  • Fold the cool whip into the cream cheese mixture with a rubber spatula.
  • In a separate bowl, whisk together the milk and instant vanilla pudding until smooth and the mixture begins to slightly thicken. Allow the mixture to set in the refrigerator for about 10 minutes.
  • Fold the cream cheese mixture into the pudding mixture.
  • Pour over the Oreo crust, spreading gently to evenly distribute.
  • Add the remaining Oreo crumbs evenly on top of the dessert.
  • Cover and refrigerate for at minimum 4 hours or overnight.
  • For the topping, mix the shredded coconut with green food coloring to create “grass”. Sprinkle on top of cake.
  • Gently place the Peeps on top of the cake, pressing down slightly to make sure they stick up right.
  • Scatter chocolate eggs near the peeps and throughout any empty spaces.

Expert Tips & FAQs

  • Pop the dessert into the freezer for about an hour before serving for nice clean slices.
  • Switch up the flavor of the pudding to your liking. Chocolate, white chocolate, cheesecake, and even butterscotch pudding are all great options. Sugar-free instant pudding will work just fine as well in this cake.
  • It is truly up to you on how thick you’d like the crust and the top coat of Oreo crumbs to be. There is no wrong way, so eyeball it to your liking. We have made the layers both thin and thick, and it’s delicious either way! The only thing to note is that you’ll want the crust to be a bit thicker than the top coat so the base is fairly sturdy when removing a slice from the pan.
Jello-Poke-CakeCategoriesRecipes
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Lime Poke Cake

Ingredients:

  • 1 box white cake mix
  • 4 large egg whites, room temperature
  • ½ cup vegetable or canola oil
  • 1 cup buttermilk
  • ½ cup cold water
  • 1 small box (3.4 oz) lime gelatin (any flavor will work)
  • 1 cup boiling water

Frosting

  • 1 (8 oz.) tub whipped topping, thawed
  • 1 small box (3.5 oz) instant vanilla pudding mix

Toppings

  • Additional whipped topping
  • Sprinkles
  • Fresh limes

DIRECTIONS:

First, preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray.

Combine cake mix, eggs, water, and oil until smooth.

Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes. Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.

Using a wooden skewer or large fork, poke holes into cake about every ½ inch.  Carefully pour gelatin over the cake.

Place in refrigerator at least 3 hours or overnight. 

Now, it is time to make the frosting. 

In a mixing bowl, combine whipped topping with pudding mix until completely smooth. Spread over cake.

Store in refrigerator until ready to serve. Serve with sprinkles or fresh limes

If you have leftovers, store in refrigerator covered with plastic wrap.

Banana Upside Down CakeCategoriesRecipes
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Banana Upside Down Cake

Prep Time: 25 minutes

Cook Time: 60 minutes

Category: Dessert

Method: Oven

Ingredients

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas sliced into 1/4–1/3 inch rounds

For the cake batter:

  • 1/3 cup unsalted butter-softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas-mashed (about 1 cup)
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • ½ teaspoon ground cinnamon

For Caramel Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 Tablespoons unsalted butter
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
  2. Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp).
  3. Place the pan in the oven for 5-7 minutes (until butter has melted).
  4. Remove from the oven and stir butter and sugar and spread evenly on the bottom.
  5. Arrange sliced bananas to cover the bottom. Set Aside.
  6. To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
  7. In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
  8. Turn your mixer on low and add dry ingredients mixture. Mix just to combine.
  9. Pour the batter over bananas, smooth the top and bake.
  10. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
  11. Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate.
  12. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

To make caramel glaze:

  1. In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly.
  2. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes.
  3. Pour 2/3 of the glaze over the banana layer.
  4. Reserve leftovers of the caramel glaze for serving.
  5. The glaze thickens as it cools and pale in colors!!!
  6. When serving reheat the leftovers of the glaze and drizzle on each slice.
  7. Sprinkle with toasted chopped pecans if desired.
  8. You can also top each slice with a scoop of vanilla ice cream or whipped cream.
banana pudding cakeCategoriesRecipes
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Banana Pudding Cake

INGREDIENTS

For the cake:

Cooking spray

1 cup full-fat sour cream

1/2 cup whole milk

1/3 cup vegetable oil

3 large eggs

1 (15.25-ounce) box vanilla or white cake mix

1 (3-ounce) box cook and serve banana cream pudding mix (not instant)

For the frosting:

8 ounces full-fat cream cheese, at room temperature

1 1/4 cups cups powdered sugar

2 teaspoons vanilla extract

3 cups cold heavy cream

For assembly:

1 (11-ounce) box Nilla Wafers, divided

2 medium ripe (but not spotty) bananas

INSTRUCTIONS

Make the cake:

Place the 8 ounces cream cheese for the frosting in the bowl of a stand mixer and let it sit out at room temperature while you make the cake. (Alternatively, use an electric hand mixer and large bowl.)

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms with rounds of parchment paper.

Place 1 cup full-fat sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil, and 3 large eggs in a large bowl and whisk until smooth.

Add 1 box cake mix and 1 box banana cream pudding mix and whisk until smooth.

Evenly divide the batter between the prepared baking pans.

Bake until the cakes are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Place the pans on a wire rack and cool completely.

Make the frosting:

Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese.

Beat with the whisk attachment on medium speed until smooth, 3 to 4 minutes.

Reduce the mixer speed to low and gradually pour in 3 cups cold heavy cream.

Continue beating until the mixture thickens and is smooth, 4 minutes.

Increase the speed to medium and beat until the frosting is light, fluffy, and doubled in volume, 1 to 2 minutes.

Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake:

Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag.

Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs.

Peel and thinly slice 2 medium ripe (but not spotty) bananas.

Remove the cakes from the pans. Using a serrated knife, trim the rounded tops off of each cake.

Place one cake layer, cut-side down, onto a serving platter or cake stand.

Dollop with 1 cup of the frosting and smooth into a thin layer from edge to edge with an offset spatula.

Top with the sliced bananas, then 1 cup of the crushed Nilla Wafers in an even layer.

Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting.

Cover the sides of the cake with the remaining crushed Nilla Wafers by taking a handful of the crushed cookies and gently pressing them against the side of the cake (start at the bottom and work your way up) so they stick to the frosting.

Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides are completely covered.

Snip off one bottom corner of the bag of frosting. Pipe small decorative mounds of the frosting around the top of the cake.

Insert a whole Nilla Wafer between each mound of frosting.