Oreo Poke Cake

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! A couple of days ago, I got my hair done.

This was because I cannot make the platinum blonde and dark brown roots ‘do look cool, no matter how many times I see it on runway models and in fashion magazines. I just look like an old hag. Also, because I’m going to be promoting and selling my cookbook on QVC this month (!!!!). If you haven’t, mark your calendars for May 11!

ANYWAY.

In the middle of the appointment, my awesome stylist Heather put me under one of those orb heat thingies. This is obviously not a technical term, but can you blame me? I can barely put my hair in a ponytail without looking like a charity case.

And as I sat there reading my magazine, I suddenly fell asleep. This would be fine to anyone else, because no one else had a traumatic past experience of sleeping in front of other people like I did. But when Heather gently woke me up a little later, I nearly leapt out of the seat screaming “I’m awake! I’m awake!” and immediately searched for any cameras in sight.

You see, when I was in the eighth grade, my class went on a field trip to Ashland, Oregon for the Oregon Shakespeare Festival. I was rooming with my three besties and all was well in the world. Well, I’ve never been a night owl and I’ve always had a desire to go to bed early, which makes me a terrible sleepover buddy since I’m always the first to fall asleep.

Unbeknownst to me while I slept peacefully, my friends were taking funny pictures of each other… and of me sleeping. I did not know this until weeks later, when my friend had her film developed and brought the photos to school to show us. And then, as she flipped through the photos, she landed on one of me. There I was, laying on my side, mouth open wide, sound asleep with wet hair looking like a displaced sea creature. All my friends laughed and laughed and told me that I didn’t even wake up when the flash went off and I just sat there mortified. Like, I was more mortified seeing my gaping mouth while I was unconscious than the time I wore Happy Bunny shirts unironically and than the time I was obsessed with a Swedish pop band that no one else seemed to care about.

And then they proceeded to show my crush this awful picture and he laughed and laughed because preteen boys don’t make supportive boyfriends and I felt like I could shrink into the ground or back to the underwater world from which me and my fishy lips came from.

So this has cursed me from falling asleep anywhere public, like on airplanes or in busy hair salons. I’ll rest my eyes, but the second I start to feel sleep coming on, I’ll coax myself out of the impending sleep because I’m afraid I’ll fall asleep for real and everyone will see my gross face and take pictures. UGH.

So yeah, I was traumatized and that’s the story. Aren’t you glad you know this part of my past and current psyche? Don’t answer that.

Anyway, can we talk about this gorgeous Oreo Poke Cake? It is phenomenal. I know I say that about a lot of my desserts, but girlfran’, this stuff rocks.

It starts with a dark chocolate cake that you bake and poke a bajillion holes into with a wooden spoon or skewer. Honestly, either way works, but I prefer using the handle of a wooden spoon because bigger holes = more pockets of gooey goodness. Once your cake is covered in holes, you’ll pour on a delectable mixture of sweetened condensed milk and hot fudge sauce. You can’t see me, but right now I’m making the Macaulay Culkin Home Alone face.

Top off this glorious creation with some cookies & cream whipped cream and some crushed Oreo cookies for good measure. Oh! And then drizzle some chocolate sauce all up in that business, because more chocolate never hurt nobody. The only caveat is that you have to let it set for awhile in the fridge – trust me, it tastes SO much better if you wait! It soaks up all of that glorious sweetened condensed milk/hot fudge mixture and really develops a wonderfully rich chocolaty flavor.

Nothing about this cake is embarrassing, except perhaps the number of slices I consumed. Oops.

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find!

5.0 from 1 reviews
Oreo Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Oreo Poke Cake is to-die for! Rich and chocolaty with delicious cookies & cream flavors. So easy, too!
Ingredients
  • 1 box dark chocolate cake mix, plus ingredients on back of box
  • 1 (3.4 oz) box dry instant Oreo pudding mix (if you cannot find this, simply use instant chocolate pudding mix)
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup hot fudge sauce, at room temperature
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 & ½ cups coarsely chopped/crushed Oreo cookies, divided (I used the Oreo Minis & roughly chopped them)
  • Chocolate syrup
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the chocolate cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the cake batter into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  3. Once cooled, poke holes all over the surface of the cake with the handle of a wooden spoon or a skewer. In a medium bowl, whisk together the condensed milk and hot fudge sauce until smooth. Pour this mixture evenly over the surface of the cake, taking care to fill the holes with the mixture.
  4. Fold ½ cup of the coarsely crushed Oreo cookies into the Cool Whip topping; spread over the entire cake. Top evenly with the remaining coarsely crushed Oreos and drizzle with the chocolate syrup. Refrigerate covered for at LEAST 6 hours, preferably overnight, before cutting into pieces to serve.

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! Super chocolaty and packed with Oreo and delicious cookies & cream flavors, this poke cake is a must-make for any chocolate cookie lover!

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! Have a super sweet day!

xo, Hayley

 

Lemon Layer Cake

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! If you’re like me, you’re probably frantically planning your Mother’s Day menu.

Frantically because you’re riddled with anxiety like I am, and planning because it has to be perfect.

Or maybe that’s just me?

Either way, Mother’s Day is coming up and of course you want it to be a special affair for your mom, grandma, aunt, sister, BFF, cousin, your pregnant cat Trixie – whatever and whomever is a mama. Actually, please don’t feed Trixie this cake. But I do recommend giving her extra lovins.

ANYWAY. This Lemon Layer Cake is so simple and comes together super quickly which is great since that means you get ample time to spend with your mama. And the star of this cake is a can of Lucky Leaf’s Premium Lemon Fruit Topping & Filling. This stuff is incredible.

It’s very similar to a lemon curd, but I find it’s just perfect – not too sweet, not too tart, and so easy. Just crack open the can and you’re done. I spread the Lemon Filling thickly on each layer before spreading on a creamy cream cheese filling which also has some of the Lemon Filling inside. Then I finished the entire cake off with a beautiful raspberry border which adds a nice pop of color and because lemon + raspberry = BFF. It’s true.

This recipe calls for a cake mix because I’m all about easy shortcuts, but feel free to make your own scratch-made yellow cake mix and flavor it with some lemon zest and lemon juice for that bright lemon flavor. Either way works!

And of course, make sure you serve the special lady in your life a nice, big slice. She deserves it!

Happy (early) Mother’s Day to all you lovely ladies out there!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Lemon Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Lemon Layer Cake is fantastic! Two layers of supremely moist lemon cake filled with a creamy whipped cream cheese filling and lemon filling!
Ingredients
  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 3.4 oz box dry instant lemon pudding mix
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 can Lucky Leaf Premium Lemon Fruit Topping & Filling
  • Zest of one lemon
  • Raspberries for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 2 9” cake pans with cooking spray. Set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry pudding mix to combine. Portion the batter evenly among the pans and bake as directed on the package, about 20 minutes. Cool completely.
  3. Once cool, make your filling. In a large bowl, beat together the cream cheese, sugar and vanilla until creamy and light, about 1 minute. Beat in ⅓ of the Lucky Leaf Lemon Fruit Filling to combine. Fold in the Cool Whip topping and the lemon zest.
  4. Place a cake layer on a pedestal or plate, top side down. Spread the cake with ⅓ of the Lucky Leaf Lemon Fruit Filling, spreading just about to the edges. Top with ½ of the Cool Whip mixture. Place the remaining cake layer on top, top side down. Spread with the remaining Lucky Leaf Lemon Fruit Topping and the remaining Cool Whip mixture. Garnish with raspberries.

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! Bright, sweet, tart and ultra lemon-y, this Lemon Layer Cake will be the star of your Mother’s Day celebrations!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Be sure to connect with Lucky Leaf by visiting their website HERE or connecting with them on Facebook, Twitter & Pinterest for recipe ideas & more!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working as a brand ambassador for Lucky Leaf and was compensated for this post. All opinions are 100% my own. Thank you for supporting the brands that make The Domestic Rebel possible! 

Quick & Easy Pineapple Upside Down Cupcakes

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! I cannot even begin to tell you how EASY these Pineapple Upside Down Cupcakes are. Like, they’re basically foolproof.

And that’s saying something for a dessert that you’re required to flip upside down.

Growing up, we never had pineapple upside down cake. In fact, it wasn’t even on my radar until I was a teenager, and even then I believe I thought Sandra Lee invented it because I saw it on her cooking show that I was weirdly obsessed with. (Your teenage years are very, very odd time).

But little did I realize that my angel in white, Sandra Lee, did not invent the pineapple upside down cake. In fact, I’m not sure who invented it, but that person’s a genius and I want to buy them a pina colada because this is like, my newest favorite thing.

A couple weeks ago I made these Pineapple Upside Down Cheesecake Bars which were phenomenal. Creamy, dreamy and packed with pineapple flavor. What’s not to love? Since then, I’ve been dreaming of this fantabulous cake and all the different ways I could take those same flavors and incorporate them into a different dessert mashup. But then it hit me.

I didn’t even have a pineapple upside down cake on my blog.

Just go ahead and mail me the ‘worst food blogger ever’ award. Thanks.

I knew this had to change at once, 1) because I’ve been craving pineapple upside down cake fortnightly since I made my cheesecake bars, and 2) because I have yet to meet a person who isn’t mesmerized by the combination of bruleed pineapple and cake. I mean, it’s practically wizardry.

So here you go, in all its (SO SIMPLE OMG) glory: Pineapple Upside Down Cupcakes. Just like the cake, but in two-bite morsels that bake up perfectly, take hardly any effort, and are as gorgeous as they are tasty.

You start with a cake mix – duh. I mean sure, you could make your own scratch-made yellow cake – I’m not one to judge – but I like cake mix because I also like shortcuts. You don’t judge me, I don’t judge you. Capiche?

Flavor it up with the usual suspects: eggs, oil, and the juice from the pineapple you’re using. This adds a nice hint of pineapple to the cake batter without it being super pineapple-y. You can, of course, use the Pineapple cake mix if you can find it for a stronger flavor.

Then before you pour the batter into your muffin cups, you gotta make your brown sugar sawce. Mix melted butter and brown sugar. Ta-da! You are now a saucy genius. Distribute this mixture into greased (!!) muffin cups. Then add in your pineapple chunks (I used 3 per cup) and pour over your batter.

Now here’s where we can debate a little bit: some people like using crushed pineapple because they think there’s more pineapple per surface area and other reasons I’m sure. This is totally cool. I consulted with the pineapple upside down gods and they were like, “for sure dude, that rocks.” So it’s honestly to your preference whether or not you want to use crushed pineapple, pineapple chunks, pineapple tidbits… and whatever other shape they make pineapple in.

And then there’s the cherry debate. Do you bake the cherry in the cake mixture or top off the finished product? For these, I topped the finished product with the cherry so it’d look prettier in photos, and also because I couldn’t fit the plump maraschino cherry in between three pineapple chunks. So it was actually a matter of spacial problems than anything else. Again – do what feels right in your soul. Connect on a deeper level with the cherry. What does it tell you to do? Kumbaya, etc. etc.

And then bake it! It’s really that easy. Once it’s baked, let it set for a few minutes – sing your favorite song, fold a couple articles of clothing, walk your dog – and then very carefully flip it onto a baking sheet, tray, platter, etc. You may need to run a knife around the edge of the cake to help release it, but it’ll come out if you greased the daylights out of it… which you should always do.

Last part: EAT.

Now who wants to make me some?

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing!

Quick & Easy Pineapple Upside Down Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pineapple Upside Down Cupcakes are SO SIMPLE to make and they taste from-scratch and absolutely heavenly! No one will know they started with a box mix!
Ingredients
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 & ¼ cups pineapple juice (reserved from the can - if you cannot extract this much pineapple juice, get as much as you can and add water to make it to 1 & ¼ cups)
  • 1 large can pineapple chunks
  • ⅓ cup melted butter
  • ⅔ cup brown sugar
  • Maraschino cherries
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 24 muffin cups with cooking spray. In a small bowl, whisk together the melted butter and brown sugar until combined. Drop heaping Tablespoonfuls of this brown sugar mixture into the bottoms of the cups. Place three pineapple chunks in a star pattern into the brown sugar mixture.
  2. In a large bowl, beat together the cake mix, eggs, oil and pineapple juice until combined, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approx. 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans for about 5-7 minutes, then very carefully invert onto a baking sheet, serving platter, tray, etc. You may need to run your knife along the edges of the cupcakes before releasing them.
  4. Garnish with cherries and serve warm or room temperature.

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! Buttery, brown sugar-y, and with that bruleed pineapple flavor, these cupcakes are rock star! No wonder they’re a classic!

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! Have a super sweet day!

xo, Hayley

Chocolate Tres Leches Cake

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! As you’re reading this, I’m probably on a plane or standing on a city street in Portland, Oregon.

And I’m probably standing in line for VooDoo Doughnuts.

And that will probably be my fifth doughnut of the day. Or twelfth. Hard to say.

Have you ever thought about a place that you’ve never been but you just get the vibe that you’ll want to move there? Me too. That’s kind of how I’m feeling about Portland. I know nothing except that it’s called ‘PDX’ for short (probably by dorky tourists like me) and that they are known for their fantastic food trucks and doughnuts, hence why I’ve probably eaten nineteen by the time you’ve read this. I know, I eat fast.

But I already get the feeling deep in my stomach that I’ll love it there and want to move ASAP. Maybe it’s because I’ve been lazy apartment hunting for the past few weeks, or maybe it’s because I’m sick of Sacramento (a healthy mixture of both. By the way, ‘lazy apartment hunting’ is that thing when you’re too broke to move out but you want to move out, so you browse Zillow and Forrent.com religiously as if you’re ready to move in next weekend).

Anyway, I’m here for the Indulge Conference which is a fun little food blogging conference in the city. Basically, we’ll spend the entire time chit-chatting and catching up, doing copious amounts of eating, and learning tips & tricks to be better bloggers, bakers, food photographers, and shoppers. Well, maybe not the last one, but I always use a new city as an opportunity to brush up on my shopping game, don’t you?

But while I’m away I’ll be dreaming about seeing my puppies again, sleeping in my own bed, and this Chocolate Tres Leches Cake that’s currently in my fridge.

So the idea came to me when I was browsing on Pinterest and happened to scroll past my Best-Ever Tres Leches Cake.  That stuff is the bomb, you guys. I realized how much I loved that cake and that I needed to come up with a different spin on it, and thus the Chocolate version was born.

This starts out the same way as the regular Tres Leches Cake but with dark chocolate fudge cake mix. I love using dark chocolate cake mix because it adds such a richer, more complex chocolate flavor than Devil’s food, but if that’s what you’ve got on hand, by all means – your cake will still be edible. KIDDING. It’ll be DELICIOUS!

Bake it up in your 13×9″ baking pan and let it cool for a hot minute (or five). Then poke holes all over the top and drizzle on the tres leches part of the tres leches cake: evaporated milk, sweetened condensed milk, and heavy cream. (Can you hear me groaning?) Let it set in the fridge for several hours, preferably overnight, to soak in all those juices and get super moist and creamy.

Next, I frosted my cake with an Abuelita Whipped Cream. (Say whaaa?) Abuelita is that yellow package of chocolate typically found on the Hispanic food aisle with the grandma on the front sipping chocolate mischievously. Anyway, it’s authentic Mexican chocolate and it’s SO good.

I whipped up some heavy cream and sugar until it had semi-stiff peaks, then grated in some Abuelita Chocolate – about half of one of the round discs. This gave it a speckled look that’s pretty and was flavored with that rich, warm chocolate. Lastly, I topped the cake slices with a pretty pile of chocolate shavings which I happened to have in my freezer. If you can’t find Abuelita, you may always use your favorite chocolate to shave into the whipped cream and to use for the chocolate curl garnish. I don’t recommend using Abuelita for the chocolate curls, though, as it’s typically used for hot cocoa and won’t strip into neat curls.

So yeah – you could say I’m longing for a slice, even though my diet has been nothing but doughnuts. Until I return, cake. Until I return.

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please!

Chocolate Tres Leches Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Chocolate Tres Leches Cake is phenomenal! Thick, rich chocolate cake is filled with three types of creamy milks and topped with a shaved chocolate whipped cream. A fun twist on a classic cake!
Ingredients
  • 1 box dark chocolate fudge cake mix (or any chocolate cake mix), plus ingredients on the back of the box
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 & ¾ cups heavy cream, divided
  • 1 tsp vanilla extract
  • ½ of a disc of Abuelita Chocolate (found in the Hispanic foods aisle) OR about 1 oz chocolate (such as Baker's, Ghirardelli, etc)
  • 1 Tbsp sugar
  • Chocolate shavings or sprinkles, for garnish
Instructions
  1. Preheat the oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, prepare the cake mix according to package directions. Pour into the prepared pan and bake for about 20-22 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 5-10 minutes.
  3. Once cooled for a little bit, poke holes over the entire cake using the handle of a wooden spoon or spatula. Meanwhile, in a medium bowl, whisk together the sweetened condensed milk, evaporated milk, ¾ cup of the heavy cream and the vanilla together until blended. Pour the mixture over the cake, allowing the mixture to fill the holes in the cake. The mixture may pool around the edges of the cake; this is okay. Refrigerate the cake for 6 hours or overnight.
  4. Once cake has set in the fridge, make your whipped cream. In the bowl of a stand mixer, beat the remaining 1 cup heavy cream and the Tablespoon of sugar together on high speed for about 3 minutes or until it has semi-stiff peaks. Grate in half of a disc of the Abuelita chocolate (or about 1 oz of any other type of good quality chocolate, such as Baker's, Ghirardelli, etc). Continue beating until stiff peaks form.
  5. Spread the whipped cream over the cake in an even layer. Garnish each slice with chocolate shavings/curls, or sprinkles. Store airtight in the fridge.

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! Creamy, moist, and bursting with rich chocolate flavor, this cake is such a unique twist on a classic cake!

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! Have a super sweet day!

xo, Hayley

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Usually I’m not a big fan of spring, but I’ve come around to it this year.

For one, we’ve been blessed with wonderful weather here in California. I love the rain, so I’m welcoming El Nino with open arms. But on the days when it isn’t raining, it’s perfectly sunny and not too warm, not too cool. If it could be like this forever, I’d never leave!

I think my change of heart has to do with the fact that I found an allergy medication that works. Oh, how I love thee, antihistamines.

That, and I have about a bajillion sun dresses that I need to wear ASAP.

Okay, fine. That, and I love spring flavors. There’s something so refreshingly light and tasty about lemon and blueberries – besides the fact that they pair so beautifully together! Lemon just adds the right amount of tartness to any dessert recipe, and the blueberries bring such amazing sweetness and color. Together, this duo is killing it at this whole spring thing!

And that flavor combination is the inspiration for this gorg Lemon Blueberry Cheesecake. I mean… no words, people. I need an excuse to bring this to a springtime brunch or soiree because it’s the perfect sidekick to any party or get-together!

This cheesecake is so supremely creamy and dreamy, and it’s loaded with tart lemon flavor that adds such a wonderful brightness and lightness. Just before it’s baked, I swirled in some of Lucky Leaf’s Blueberry Fruit Topping, which adds tremendous flavor and a lovely purple-y blue swirl. Then I baked it until it was just about golden and set. I’m a brand ambassador this year for Lucky Leaf and I love their products and know you’ll love them, too.

Once it has time to chill in the fridge, it’s eating time! Just before serving, I highly recommend topping it with a healthy helping of more Lucky Leaf Blueberry Fruit Topping. Have you had the stuff? It’s just divine. Fruity, sweet and sublime. I eat fruit topping on just about anything I can, from pancakes & waffles to cake slices and cheesecake.

Lastly, I serve it up with a dollop of whipped cream and a lemon wedge in case someone wants to impart more of that juicy, bright lemon flavor. Either way you slice it, you’ve got one helluva yummy cheesecake on your hands!

So rejoice in the spring season with me and make this cheesecake!

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert!

Lemon Blueberry Cheesecake
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Lemon Blueberry Cheesecake is phenomenal! Tart, sweet and bursting with juicy lemon and blueberries, it's so easy to make!
Ingredients
  • 2 (8 oz) pkgs cream cheese, softened to room temperature
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup fresh lemon juice
  • 2 eggs
  • ½ cup sour cream
  • Zest of one lemon
  • 1 can Lucky Leaf Premium Blueberry Fruit Topping & Filling, divided
  • 1 graham cracker crust
  • Whipped cream and lemon slices, for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Place the graham cracker crust onto a rimmed baking sheet. Set aside.
  2. In the bowl of a stand mixer, cream together the cream cheese, sugar, vanilla and lemon juice until creamy and smooth, about 2 minutes. Add in the eggs, one at a time, blending well after each addition. Add in the sour cream and lemon zest and beat to combine.
  3. Pour the cheesecake into the graham crust. Top with 5-6 heaping dollops (about 2-3 Tbsp or so) of blueberry fruit topping onto the cheesecake in a circular pattern. Using a clean butter knife, swirl the blueberry fruit topping into the cheesecake.
  4. Bake for approx. 35-40 minutes or until the center is just about set - if it wiggles a little, that's okay. Cool completely, then refrigerate for at least 2 hours to set. Just before serving, top the slices with more blueberry fruit topping and garnish with whipped cream and a lemon wedge.

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Creamy, light, lusciously smooth and bursting with fresh lemon and blueberry flavors, you’ll love this fabulous cheesecake!

Be sure to connect with Lucky Leaf on their website, Facebook, Pinterest, or Twitter!

Have a great day!

xo, Hayley

In the interest of full disclosure, I am working as a blog ambassador for Lucky Leaf. Thank you for supporting the brands that keep my blog business afloat! 

Hummingbird Bundt Cake

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Can you believe this was the first time I’ve tried Hummingbird Cake?!

I know. Me either.

In my defense – and probably in many of yours – I hadn’t really known about Hummingbird Cake until recently. It’s a Southern cake, so if you’re from the South you’re probably way ahead of me. Allow me to catch up!

Most people know about red velvet cake – aka, the most Southern cake there is. But a lot of people overlook this beautiful Hummingbird Cake, which, by the way – I have no idea why they call it that. And no hummingbirds were involved in the making of this cake. Just FYI.

But there’s kinda something magical that happens when you bake up a Hummingbird Cake. First, it’s a spice cake base which automatically makes it awesome. Then you jazz it up with crushed pineapple, mashed banana and pecans. Lastly, I finished this off with a super thick, ultra rich cream cheese glaze, more chopped pecans and a sprinkling of toasted coconut.

JESUS TAKE THE WHEEEEEL.

The result is a supremely moist cake bursting with a bunch of different flavors and textures. You get the sweetness from the pineapple and banana, the crunch from the pecans, and the warmth from the cinnamon, nutmeg and cloves spicing the batter. Then you get the creaminess from that glaze – seriously, pass a straw – and a wonderful nuttiness from the toasted coconut.

And yes, toasting the coconut is mandatory. If you’ve ever had toasted coconut, you’ll know why. It’s only the bestthingever.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! With spring vastly approaching, Easter coming up and Mother’s Day along the way, I highly suggest bookmarking this cake to make for any of those events! It’s so simple – thanks to a cake mix – but is doctored up so much that no one will know you took a shortcut. It’s definitely a cake that wows!

Plus, you can pretend to be Southern when you make it. Accent required, obvi.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time!

Hummingbird Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Hummingbird Bundt Cake is filled with delicious flavors like pineapple, banana and pecans, then topped with a luscious cream cheese glaze and toasted coconut.
Ingredients
  • 1 box spice cake mix
  • 3 eggs
  • 1 cup buttermilk
  • ½ cup oil
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 small box instant banana pudding mix (just the dry mix)
  • 1 cup mashed banana (about 2 medium bananas)
  • 1 (8 oz) can crushed pineapple
  • 1 & ½ cups chopped pecans, divided
  • FOR GLAZE & TOPPING:
  • 4 oz cream cheese, softened to room temp
  • 2 Tbsp butter, softened
  • 1 tsp vanilla extract
  • ¼ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
  2. In a large bowl, beat the cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, cloves and dry pudding mix with an electric mixer for about 2 minutes or until combined. Fold in the mashed banana, crushed pineapple and one (1) cup of the chopped pecans.
  3. Pour the batter evenly into the prepared pan and bake for approx. 50-60 minutes, or until a toothpick or skewer inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting onto a wire rack.
  4. Once cool, make your glaze. In a medium bowl, beat together the cream cheese, butter, vanilla and heavy cream until combined. Add in the powdered sugar, beating until smooth and pourable. Pour the mixture over the cake, allowing it to drip down the sides. Immediately sprinkle with the remaining chopped pecans and the toasted coconut.
  5. Store leftovers covered in the fridge.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Rich, moist, flavorful deliciousness all up in here!

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Have a super sweet day!

xo, Hayley

 

Chocolate Chip Crumb Cake with Vanilla Bean Glaze

This Chocolate Chip Crumb Cake with Vanilla Bean Glaze is out of this world! No one will know it started with a mix. Perfect for weekend brunch! I cannot believe that we’re celebrating two major holidays in one month this year!

St. Patrick’s Day one week and Easter two weeks later? Craziness.

I mean, who decides how the calendar plays out? Who decided it’d be a grand idea to put Easter two weeks after St. Patrick’s Day? Did they not think about how you’d appropriately decorate your house for both holidays? Clearly this person wasn’t festive.

But anyway, Easter is coming and that means you’re probably contemplating what kinds of things to serve on the menu. Do you typically serve the same Easter meal year after year, or do you try something new each time?

We have the same meal year after year – typically ham and scalloped potatoes. I’m not a fan of either, if we’re being honest, so it’s usually the day I make a PB&J before dinner. You win some, you lose some.

But for those of you who are looking for some new menu items – preferably of the brunch variety – I have one for you! This Chocolate Chip Crumb Cake with Vanilla Bean Glaze is perfect for Easter brunch! It starts with my favorite Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix. I doctored up the recipe to include chocolate chips, and I baked it in a 9″ springform pan – like the kind you make cheesecake in. Once it has baked to perfection, I glazed the entire crumb topping with a luscious homemade vanilla bean glaze.

This Chocolate Chip Crumb Cake with Vanilla Bean Glaze is out of this world! No one will know it started with a mix. Perfect for weekend brunch! I mean… out of this world, y’all.

Of course, you can use Krusteaz’s Chocolate Swirl Crumb Cake & Muffin Mix if you have that on hand, but I love the combination of rich, warm cinnamon studded with fudgy chocolate chips. The combo is simply irresistible.

Want the recipe? Click over to Krusteaz’s website to GET THE RECIPE!

Have a super sweet day!

xo, Hayley

Bailey’s Irish Cream Chocolate Cake

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe! This Bailey’s Irish Cream Chocolate Cake is allllll kinds of decadent, y’all.

So can we talk about TV shows and how sometimes, there comes a time in a person’s life when they outgrow a TV show?

That is me right now.

I used to love watching Pretty Little Liars and The Walking Dead. Like, wouldn’t miss an episode for the world and was so excited to watch them from my DVR. But now? I can’t even think about watching an episode without wanting to roll my eyes and let out a dramatic sigh.

Like okay, PLL. When are they going to give up this A business? A is dead. Done. Finito. Unless this is a supernatural world, A cannot come back and torment these (now adult) women who for whatever reason, never thought to report any of this nonsense to their parents or the cops. And now there’s a new A? Why can’t the girls just get new numbers and go back to their new lives? Why are they still friends with that trashbag, Ali? I just can’t deal with the terrible acting and obnoxious plot anymore.

And then there’s The Walking Dead. How many times do we have to overtake a new community, deal with a little drama, and somehow come out unscathed? I get that walkers are unpredictable, but how come we can’t predict walkers’ whereabouts and shenanigans ahead of time or even as they’re happening? And HOW IN THE WORLD IS CARL STILL ALIVE. He’s like the worst actor there is. Actually, he could be dead for all I know – I stopped watching last season because I just couldn’t deal with it any more. If there’s an apocalypse, I’m taking the easy way out so I can bypass all the craziness of rolling with Rick’s entourage.

ANYWAY. Are there any shows you’re loving that I can start watching in place of these? Right now I’m really digging Better Call Saul, which is a prequel to Breaking Bad – an amazing show. And per usual, I’m still a fangirl of Criminal Minds. I also just started watching 11/22/63 which is really intriguing. If you have any suggestions, leave ’em below!

In the meantime, let’s talk cake. This is the fudgiest cake there ever was and it has a delectable Irish cream filling that’s outta this world. I topped the whole thing with chocolate ganache – rich, sinful and indulgent, it adds just the right amount of sweetness and decadence to this anything-but-ordinary chocolate cake.

Plus, it’s perfect for St. Patrick’s Day… or Wednesday March 2nd.

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe!

5.0 from 1 reviews
Bailey's Irish Cream Chocolate Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Bailey's Irish Cream Chocolate Cake is ultra decadent and perfect for St. Patrick's Day... or any occasion, really. No one will know that this sinful cake came from a box!
Ingredients
  • 1 box chocolate cake mix
  • 1 & ¼ cups buttermilk
  • ½ cup oil
  • 4 eggs
  • 1 small box instant chocolate pudding mix (just the dry mix)
  • FOR BAILEY'S BUTTERCREAM:
  • ½ cup butter, softened to room temperature
  • ⅓ cup Bailey's or any other Irish cream liqueur
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • FOR GANACHE:
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream
  • Chocolate sprinkles, for decoration
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray. Set aside.
  2. In a large bowl, beat the cake mix, buttermilk, oil, eggs and dry pudding mix with an electric mixer for 2 minutes or until blended. Pour the mixture evenly among the cake pans. Bake for approximately 20-25 minutes or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean. Cool completely.
  3. To make the buttercream: In the bowl of a stand mixer, cream together the butter, Bailey's and vanilla until creamy, about 1 minute. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. You may not use all of the powdered sugar.
  4. To assemble the cake, place one cake layer top-side down onto a plate. Spread with ¾th of the Bailey's buttercream, spreading out to the edges. Top with the second cake layer, top side down and even out the filling to compensate for the gap between layers.
  5. In a medium bowl, microwave the chocolate chips and heavy cream on HIGH heat for about 45 seconds. Stir until completely smooth and pour the mixture over the top of the cake, spreading out to the edges so it drips over. Let set for about 5 minutes.
  6. Pipe the remaining Bailey's buttercream around the perimeter of the cake and sprinkle on the chocolate sprinkles, if desired. Store cake covered at room temperature or in the fridge.

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe! I love the fudgy chocolate cake layers mixed with that creamy Bailey’s buttercream, topped with the sinfully rich chocolate ganache. This cake is to-die for!

Have a super sweet day!

xo, Hayley

Cherry Almond Cupcakes

These Cherry Almond Cupcakes are sweet, light and luscious and so easy to prepare! No one will know this easy recipe came from a box! I am the worst music-listener ever.

First, I listen to the same songs over and over and over. Like, if we still used records, my records would be tore up. Seriously, it’s like the songs are going away tomorrow and I have to listen to them repeatedly in order to preserve them in my memory forever.

Second, I hate finding new music to listen to. It’s one of my least favorite tasks, up there with putting socks on damp feet and emptying the dishwasher. I just feel like, if I find a new artist or album and listen to the whole thing and hate it, it would be a huge waste of time, you know? And right now, my time is money… writing a cookbook is taking up every last second of free-time (and non-free-time), so I just don’t have the energy to seek out a new artist.

But why don’t you play a new album while you’re baking, you ask? Because if I don’t know what to expect, I’m way off my game. I’ll start burning stuff, under-beating batter, and tripping all over myself because of this new ambiance that I’m not used to. It’s like I have to bake to what I know in order to be in my “element.” (Also things in my “element”: a stack of magazines, joggers, and powdered sugar in every crevice).

And third, I always fall victim to the latest hits, anyway. I only had to hear Fifth Harmony’s ‘Worth It’ one time before that song permanently etched itself into my brain. So if it’s catchy, poppy, and plays in Hershey’s commercials, you know I’m guaranteed to listen to it really loud while no one’s home. And maybe imitate the choreography. Maybe.

Anyway, let’s talk about these spectacular Cherry Almond Cupcakes. I happen to love the combination of cherry and almond together – it’s sweet, fruity, and totally delicious. These cupcakes start with a cherry chip cake mix – a flavor I often forget about, admittedly – which gives a great cherry base to these cupcakes. Then the frosting is where the almond comes into play – thick, light, luscious sweet almond flavor. Top it off with a maraschino cherry and voila! Instant happiness.

While these cupcakes are perfect year-round, they would be especially great for Valentine’s Day! Top it with festive sprinkles or a drizzle of chocolate sauce to complete the look.

Enjoy!!

These Cherry Almond Cupcakes are sweet, light and luscious and so easy to prepare! No one will know this easy recipe came from a box!

Cherry Almond Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Cherry Almond Cupcakes are sweet, fruity and utterly delicious!
Ingredients
  • 1 box cherry chip cake mix
  • 1 cup buttermilk
  • ½ cup oil
  • 3 eggs
  • 1 small box instant dry vanilla pudding mix
  • ¼ cup maraschino cherry juice
  • FOR FROSTING:
  • ½ cup (1 stick) butter, softened to room temperature
  • ⅓ cup heavy cream
  • 1 tsp vanilla
  • 1-2 tsp almond extract (more or less depending on your preferences)
  • About 4 cups powdered sugar
  • Maraschino cherries, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, buttermilk, oil, eggs, pudding mix and maraschino cherry juice with an electric mixer for 2 minutes, or until combined. Portion evenly among muffin cups, filling about ¾ full.
  3. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. For the frosting, beat together the butter, vanilla, and almond extract until creamy. Alternate adding one cup of the powdered sugar and a little of the heavy cream until frosting is light and fluffy.
  5. Pipe or spread frosting onto cooled cupcakes (if piping, you may want to double the frosting batch). Top with a maraschino cherry. Serve!

These Cherry Almond Cupcakes are sweet, light and luscious and so easy to prepare! No one will know this easy recipe came from a box! Sweet, light, and perfect for any day, you’ll love these cupcakes!

Have a super sweet day!

xo, Hayley

Strawberry Shortcake Fluff

This Strawberry Shortcake Fluff is so simple to make - only 5 ingredients that you probably have on hand! Light, refreshing, no-bake and made in minutes, you'll love this easy recipe any time of year! I’m so excited to bring this Strawberry Shortcake Fluff recipe to you guys today! It’s in partnership with Lucky Leaf – I’m a brand ambassador for them this year and I am so stoked!

Lucky Leaf is all about celebrating everyday, and this fluff is all about that life, too. It comes together in minutes, only needs an hour to chill, and starts off with a can of Lucky Leaf’s Strawberry Premium Fruit Filling & Topping… which happens to be one of my favorite flavors in their line-up.

This idea came to me because my Grandma Pat, whom I lovingly call “Grammie”, always makes fluff salads of some kind for holiday dinners and parties. Her usual staple is a classic fruit cocktail fluff, but sometimes she’ll jazz things up with a mandarin orange fluff or even pistachio fluff.

And if you haven’t been invited to one of Grammie’s parties, or you just haven’t had an older lady make you a fluff salad, it basically consists of fruit (canned, fruit topping, fresh), Cool Whip, and sweetened condensed milk all whisked together, and usually with added ingredients. Today’s fluff salad features strawberry fruit filling & topping, sweetened condensed milk, Cool Whip, miniature marshmallows, and pound cake pieces for that irresistible, unmistakable strawberry shortcake flavor!

Plus, I heard Valentine’s Day was quickly approaching, and this would be a nice alternative to a box of chocolates. Just sayin’.

And if you have kiddos at home, this would be such a fun dessert to make with them! Have them get involved in folding together the ingredients… or sampling every component for quality control 🙂

Either way, you guys have to give this fluff salad a try. (Oh, and bee tee dubs, I have NO idea why it’s called a ‘salad.’ Except that it’s the bestsaladever because it doesn’t have lettuce.)

This Strawberry Shortcake Fluff is so simple to make - only 5 ingredients that you probably have on hand! Light, refreshing, no-bake and made in minutes, you'll love this easy recipe any time of year!

Strawberry Shortcake Fluff
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 8-10
 
This Strawberry Shortcake Fluff Salad is a delightful no-bake treat that comes together in minutes and tastes fantastic!! Perfect for any day, any time of year!
Ingredients
  • 1 can (21 oz) Lucky Leaf Premium Strawberry Fruit Filling & Topping
  • 1 can (14 oz) sweetened condensed milk
  • 1 pkg (8 oz) Cool Whip, thawed
  • ½ loaf (about 2 cups) frozen pound cake, cut into bite-sized cubes
  • 1 cup miniature marshmallows
  • Sprinkles, for topping (optional)
Instructions
  1. In a large bowl, fold together the Lucky Leaf Strawberry Fruit Topping, the condensed milk, and the Cool Whip until combined. Fold in the pound cake cubes and the miniature marshmallows.
  2. Cover and refrigerate the mixture for about an hour to set up.
  3. Dish it up and serve! Garnish with sprinkles if desired.

This Strawberry Shortcake Fluff is so simple to make - only 5 ingredients that you probably have on hand! Light, refreshing, no-bake and made in minutes, you'll love this easy recipe any time of year! Be sure to connect with Lucky Leaf on Facebook, Twitter, and Pinterest, and stay tuned for more delicious recipes with them! And for more recipes, check out their website!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Lucky Leaf this year. I was compensated for this post, but all opinions are 100% my own. Thank you for supporting the brands that support my blog!

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