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!

Chocolate Cheesecake Bundt Cake

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive! Okay, so you know how everyone has that weird neighbor?

I definitely do.

We’ll call him Plaid Shirt, since that seems to be the only type of shirt he owns.

ANYWAY. Plaid Shirt is weird for many reasons. One, he likes to sometimes park his car on the other block, then walk back home and leave his garage door wide open for hours on end. Why? No idea. My guess? He probably wants it to look like no one’s home so when a burglar comes, he can go all ninja on them and chop them up with a machete. Or something along those lines.

He also loves to drive incredibly slow down the street and wave maniacally at me whenever I’m walking my dogs. Like, not a simple wave. I’m talking arms swinging, fingers fully spread, about to dislocate his shoulder waving, as if I can’t see him or something. Sometimes he even honks, which I loathe completely. And sometimes he’ll roll his window down, say “hiiiiiiiiiii” all weird-like, and wave crazily. The wave is always enthusiastic, always a driving hazard, and always happening.

Then there’s the tidbit about the time he stopped me on my walk to tell me all about his crazy ex-girlfriend. Like I’m talking mega deets about his love life, how she screwed him over, and how now she’s an ex for a reason. Meanwhile I just stood there in my gym shorts and sneakers trying to be like, “well, nice to talking to you but I gotta go. Forever.”

So all of this is fine and dandy (I guess) except for that my dogs literally hate me because every time we walk across the street from his house, my dogs will stop DIRECTLY across the street from his house and will take no less than 12 light-years to finish sniffing, peeing, whatever. It’s always in front of his house when he’s home or secretly home, and sometimes I can see him watching me through his front window even though I pretend not to notice because I’m a passive aggressive loner and don’t want to wave to him.

And I’ll desperately pull on my dogs’ leashes and try to drag them from the grass as if my life depends on it, because let’s face it, it probably does. This is totally the type of dude who would wear a human face mask like in Texas Chainsaw Massacre. Well. Maybe I’m just overly suspicious of people who are way too enthusiastic and who willingly risk dislocation of the shoulder to say hello.

Or maybe I’ve just seen way too many episodes of Forensic Files.

Anywho, let’s talk about cake, because there’s always a reason to celebrate with cake… even if that reason is surviving a walk around the block with your dogs.

This cake is a special one, as it’s filled with a lusciously creamy cheesecake filling. From the outside, you wouldn’t be able to tell this sinfully rich and moist chocolate cake had a special secret. But it does, and it’s oh-so delicious.

Enjoy!!

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive!

Chocolate Cheesecake Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This Chocolate Cheesecake Bundt Cake is extra special! While it may look like a standard chocolate cake on the outside, the inside boasts a creamy and luscious cheesecake filling!
Ingredients
  • 1 box chocolate fudge cake mix
  • ½ cup oil
  • 1 & ¼ cups water
  • 3 eggs
  • 1 small box chocolate pudding mix
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • Chocolate sprinkles, for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Liberally (and I mean LIBERALLY) grease a bundt pan with cooking spray. I like to use the cooking spray that has flour in it. Set aside.
  2. In a large bowl, prepare the cake ingredients: beat together the cake mix, oil, water, 3 eggs, and the package of dry pudding mix for 2 minutes or until combined. Pour ¾ of the batter into the prepared bundt pan. Set aside.
  3. Meanwhile, make your cheesecake filling. In a small bowl, beat together the softened cream cheese, sugar, vanilla and remaining egg until light and creamy. Spoon the cheesecake filling around the middle of the batter in the pan, careful not to let the cheesecake touch the sides or the inner tube of the pan. If it creeps toward the center or the edges, gently use a butter knife to move it back into place.
  4. Spoon the remaining batter over the cheesecake filling and bake for approx. 45-50 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for about 15-20 minutes before carefully inverting onto a plate or wire rack.
  5. Once cake has cooled completely, make your ganache. In a large bowl, microwave the chocolate chips and heavy cream for about 40 seconds. Stir until smooth. Let sit for about 10-15 minutes, then carefully pour over the cake evenly. Sprinkle with chocolate sprinkles, if you'd like. Let set for about 20 minutes before cutting. Store cake in fridge.

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive! This cake is so decadent, rich and utterly divine. You’ll love it!!

Have a super sweet day!

xo, Hayley

Skinny Funfetti Poke Cake

This Skinny Funfetti Poke Cake tastes every bit as sinful as store-bought cake, but with a healthy twist! You'll never guess this light, moist cake is skinny!About 8 years ago, after suffering through a terrible breakup, I went on a diet.

I totally wanted that revenge hot body so I could flaunt it in his face and say ‘BAM, SUCKA.’

Okay, maybe not ‘bam sucka’, but something preferably with expletives. Lots of them. Maybe a crude hand gesture thrown in for good measure.

ANYWAY.

While on my diet I avoided all fried food, only ate salads and chicken sandwiches from fast food joints, and tried to make healthy swaps wherever possible while cooking and baking.

Now at this point, I didn’t have this blog, but I was still cooking and baking on a regular basis for my family… and also because I found it therapeutic. There’s something so poetic about whipping cream into oblivion or punching dough right in its stupid fat face. Or, you know, wielding a zester. Zesting can be dangerous, you know.

And on the reg, my family would request sweet treats which I was happy to oblige… except, I wanted to participate in eating them, too! So I figured out a way to make cake healthy. Well – as ‘healthy’ as it could be. More like, figured out a way to make cake skinnier than your average store-bought cake. With a few simple swaps, no one was the wiser when I presented them with a skinnified cake. And I could indulge too!

So this Skinny Funfetti Poke Cake brings me back to that time in my life when I’m now needing to make those healthy swaps again. And since you guys are *probably* still sticking to your diet resolutions, I figured we could all use some healthy indulgence :)

This cake has two secret ingredients: unsweetened applesauce and egg whites. Okay, they aren’t super secret, but they make this cake out-of-this-world moist and utterly delicious. The applesauce replaces the oil that’s typical in cake baking, and the egg whites bind everything together without the calories of the added yolks.

Bake this cake up, poke a few holes in it when it cools and pour on the delicious nectar of the gods: fat-free sweetened condensed milk. Then slather on Cool Whip and top with sprinkles for a festive and healthified treat that’s sure to make you happy!

This Skinny Funfetti Poke Cake tastes every bit as sinful as store-bought cake, but with a healthy twist! You'll never guess this light, moist cake is skinny!

Skinny Funfetti Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Skinny Funfetti Poke Cake is to-die for! Light, luscious, moist and bursting with flavor and sprinkles, no one will ever know it's lower-cal!
Ingredients
  • 1 box Funfetti cake mix
  • 4 egg whites
  • ½ cup unsweetened applesauce
  • 1 & ¼ cups water
  • 1 small box sugar-free/fat-free instant vanilla pudding mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container Cool Whip Free, thawed
  • About ¼ cup rainbow sprinkles (more or less to suit your tastes)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. Pour the cake mix into a large bowl and reserve one Tablespoon. To the bowl of mix, add the egg whites, applesauce, water and dry pudding mix. Beat with an electric mixer for approx. 2 minutes or until combined. Pour the batter into the prepared baking pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. Once cool, use the handle of a wooden spoon to poke holes throughout the cake, careful not to pierce through to the bottom. Pour on the fat-free sweetened condensed milk.
  4. Combine the reserved Tablespoon of Funfetti cake mix and the Cool Whip, folding gently to combine. Spread evenly over the top of the cake and refrigerate for AT LEAST 4 hours or overnight. Top with the sprinkles and serve!

This Skinny Funfetti Poke Cake tastes every bit as sinful as store-bought cake, but with a healthy twist! You'll never guess this light, moist cake is skinny!Fluffy, light, moist and utterly divine! You’ll love this lower-cal cake!

This Skinny Funfetti Poke Cake tastes every bit as sinful as store-bought cake, but with a healthy twist! You'll never guess this light, moist cake is skinny!

Have a super sweet day!

xo, Hayley

Caramel Apple Spice Cake

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!Pretty pleeeeease tell me it isn’t too late for caramel apples, because if it were up to me, caramel apples would be seasonless.

CARAMEL APPLES FOR LIFE.

But seriously, fall’s coming to a close is sad for many reasons. The pretty red leaves will soon be non-existent (and by non-existent, I mean they’ll be all attached to my car like some kind of leaf plague) and in places where it snows, there’ll be white powder all up in everyone’s business.

Oh, and because caramel apples will soon be out of style. HOW and WHY, I’m not sure – again, caramel apples. Why is there an expiration date for this magical concoction?

However, I do like winter, and everytime I say this someone from Illinois or Missouri groans and secretly shoots daggers my way because California winters are extremely mild in temperature and we don’t have to shovel snow ten times a day.

But to that I say, come to California? It’s warm and we have caramel apples forever.

ANYWAY. This cake is in partnership with Lucky Leaf, who I’m proud to be working with for the year. If you don’t know, Lucky Leaf has an amazing line of fruit toppings and pie fillings with amazing flavors like Strawberry Rhubarb, Blueberry, and Caramel Apple. When I spotted the Caramel Apple, I knew I had to make a cake with it… and thus this cake was born!

Very similar to my Peach Snack Cake, this cake uses only a can of pie filling and three eggs to make it. Yep, you read that right: only a can of pie filling and three eggs. Total. That’s it. You with me still?

You beat it together until it’s nice and combined and then spread it in a 13×9″ pan, bake it until it’s purty, and then top it with a generous dollop (or swirl) of whipped cream and caramel sauce… you know, to drive the point home. You could also get super apple on it and serve it with some more apple pie filling on the side – delicious!

But whatever you do, make it! Because this cake is super cozy and will be perfect for the upcoming holiday season. It easily feeds a crowd and it’s a cinch to make. Hello, Thanksgiving dessert alert!

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!

5.0 from 2 reviews
Caramel Apple Spice Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
This Caramel Apple Spice Cake is a cinch to make and feeds a crowd. You don't wanna miss this easy cake recipe!
Ingredients
  • 1 box spice cake mix
  • 1 can Lucky Leaf Premium Caramel Apple Fruit Topping
  • 3 eggs
  • 1 tsp cinnamon
  • Fresh whipped cream
  • Caramel sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, fruit topping, eggs and cinnamon until blended, about 2 minutes. Batter will be thick. Spread into the prepared pan in an even layer.
  3. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Serve with whipped cream and caramel drizzle if you'd like!

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!Bursting with tender apples, a sweet cinnamon-y caramel flavor and topped with a mountain of fresh whipped cream, this cake is the perfect ending to any meal!

For more recipes, tips & tricks and ideas for deliciousness, be sure to visit the Lucky Leaf website. You can also connect with them on Facebook, Twitter & Pinterest!

Have a super sweet day!

xo, Hayley

Apple Cinnamon Crumb Cake

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!One day, I hope to move to New York City.

There’s something so magical about the city. The lights, the energy, the sight-seeing and history, the people-watching, the subway, the amazing food… I just love every single minute I’m there.

…Except for the fact that public restrooms are hard to find. And that thing called humidity.

But to live and breathe in this mystical city, I’d take the humidity any day. And holding it in. Sacrifices, people.

However, whenever I bring this desire to move up to people, everyone has the same thing to say to me, as if I don’t already know.

But it’s so expensive.

 

No, really?! Living in the center of the universe isn’t going to be cheap? You mean to tell me that living in the middle of a city, in the heart of everything, won’t be reasonably priced? Do people think I’m dumb?

And you’ll pay a ton for a closet-sized home.

Well, hello. I didn’t expect to get a penthouse apartment for $1000/month. This isn’t podunk country town where you could get a sprawling mansion fully furnished for $1000/month. I’m well aware that my living space would be somewhat cramped… and I’m okay with that.

It’s like people are flat-out telling me I’m dumb and I can’t afford it. And if I were dumb and couldn’t afford it, maybe that’d be okay. But honestly? I truly believe you can make anything work, so I’m going to do it… one day. When I’m not broke. :)

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!In the meantime, I’ll try to enjoy sunny (and dry) California as much as possible, where we have amazing apple orchards that produced the apples for this very Apple Cinnamon Crumb Cake. This cake is SO amazing, you guys. Fluffy, rich, and PACKED with cinnamon, brown-sugary crumbs. Plus, it’s loaded up with chopped apples for that sweetness.

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!If you’re someone who likes the crumb, you’ll love this cake!

Now make it!

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!*adapted from my New York Crumb Cake recipe

5.0 from 2 reviews
Apple Cinnamon Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Apple Cinnamon Crumb Cake is fantastic! Chunky, soft bits of apples are studded throughout this light and fluffy cake, piled with delicious crumb!
Ingredients
  • FOR CRUMB:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • Pinch salt
  • 1 cup (2 sticks) butter, melted
  • FOR CAKE:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • Pinch salt
  • About 2 cups Granny Smith apples, peeled and chopped into bite-sized pieces
  • FOR GLAZE:
  • 1 Tbsp apple cider
  • About 2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9-10" springform pan with cooking spray and set aside.
  2. First, make your crumb. In a large bowl, whisk together the brown sugar, flour, salt and cinnamon until blended. Pour in the melted butter and stir to combine until moist, large clumps form. Set aside.
  3. Meanwhile for the cake, in the bowl of a stand mixer, cream together the butter and sugar for about 2 minutes or until light and fluffy. Add in the eggs, one at a time, then add in the vanilla and sour cream. Lastly, add in the flour, baking powder, baking soda, nutmeg and salt until a soft, thick batter forms.
  4. Spread HALF of the batter into the prepared pan. Batter will be thick, so work with it to spread it out. It'll only be a thin layer. Top with the chopped apples and HALF of the crumb mixture. Top with the remaining cake batter and finish with the remaining crumb mixture.
  5. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before glazing, then cut into slices.

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!This coffee cake is packed with so much amazing flavor. The cake batter itself is buttery, light and scented with nutmeg for that bakery taste. The crumb is huge and plentiful, spiced with cinnamon and brown sugar. And the apples are soft, tender and sweet, adding just the right texture to this beautiful cake. I know you’ll love it – my family did!

Have a sweet day!

xo, Hayley

New York Crumb Cake

This New York Super Crumb Cake is AWESOME. Buttery, packed with cinnamon and brown sugar, moist and tender. You'll love this easy breakfast favorite!So I’m thinking I may need a Facebook break.

Right now, all my friends on there are posting way too many pictures of their kids, posting WAY too much about the upcoming election, and sharing way too many articles about hot button issues that I disagree with or don’t care about.

Guys, welcome to election season. Where intolerable Facebook becomes even more miserable.

And again, I get that Facebook is personalized and people have every right to share one thousand pictures of their children, but it’s getting annoying to me – probably because kids don’t interest me at all – and I think I need a major break.

Especially when people are breaking out the quotes from certain presidential candidates who wear toupees… if you catch my drift. I can’t even with that guy.

ANYWHO.

Let’s talk about things that aren’t being annoying, okay? First things first: the cooler temps. Definitely welcome in my book since Sacramento is still in the high 90s. We had a brief cooling off period and man, it was nice and welcome. And two, this New York Crumb Cake is high up on my list because um, who doesn’t love crumb cake!?

This comes from the cookbook Sticky, Chewy, Messy, Gooey Treats for Kids. It’s such an easy recipe to follow and produces such a moist, tender, soft and crumbly bar with a HUGE crumb to cake ratio, similar to New York-style crumb cakes. You guys – this is amazing with coffee, tea, milk, or just on its own.

I highly recommend you hit the like button on this one!

This New York Super Crumb Cake is AWESOME. Buttery, packed with cinnamon and brown sugar, moist and tender. You'll love this easy breakfast favorite!

5.0 from 1 reviews
New York Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Super Crumb Cake is loaded with buttery, brown sugary crumbs and an amazing, vanilla-scented cake. You'll fall in love with this new favorite breakfast treat!
Ingredients
  • FOR CRUMBLE:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • Pinch salt
  • 1 cup melted butter (I used unsalted butter. If using salted, omit the salt from this crumble recipe)
  • FOR CAKE:
  • ¾ cup (1 & ½ sticks) butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • Powdered sugar, for dusting on top (optional)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. For the crumble, in a medium bowl, stir together the brown sugar, flour, cinnamon, and melted butter together until large clumps form and butter has completely combined with the mixture. Set aside.
  3. For the batter, in the bowl of a stand mixer, beat together the butter and sugar on medium-high speed until fluffy and light, about 3 minutes. Add in the eggs, one at a time, beating until just combined. Add in the vanilla and sour cream, then stir in the flour, baking powder, baking soda, and salt. Be careful not to overmix.
  4. Spread the batter into the prepared pan evenly, then, using your hands, clump and crumble the crumb topping over the mixture, taking care to cover the batter below. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool 10-15 minutes before cutting into squares, then dust with powdered sugar if using.

This New York Super Crumb Cake is AWESOME. Buttery, packed with cinnamon and brown sugar, moist and tender. You'll love this easy breakfast favorite!This Crumb Cake is amazing… and I think you’ll agree!

Have a sweet day!

xo, Hayley

Pumpkin Spice Sheet Cake

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd! By the time you’re reading this, I’ll have just come home from a B-52’s concert in Los Angeles.

The concert was awesome! I definitely loved seeing them perform ‘Rock Lobster’ live. Who doesn’t love that song?

Anywho, if you don’t know, I live in Sacramento, which is about 6-8 hours away from LA. And we drove down Saturday morning and drove back Sunday morning, leaving a very small window of being in LA.

And I have to say, I loathe road trips. Absolutely detest them.

Road trips are the most awful of all travel. I hate seeing the open road, I hate not being able to read, and I loathe sitting around in a cramped seat.

I’d much rather fly since it’s faster to your destination AND since you get peanuts or pretzels. I mean yeah, I could totally buy my own pretzels for the car but where’s the fun in that? And seeing the flight attendants perform their millionth demonstration of how to fasten a seatbelt… priceless.

On a side note, who doesn’t know how to fasten those seatbelts? I mean, seriously. Insert the metal tip into the buckle. It isn’t rocket science. Maybe that’s why they charge so much for airfare – because of people’s stupidity.

And I almost – almost – sprang for us all to fly down to LA; a measly one hour flight. But then I wouldn’t have money for spending on delicious Mexican food and margaritas while I was down there. Priorities.

Anywho, when we came back from our quick jaunt we *thankfully* still had some of this Pumpkin Spice Sheet Cake leftover… mostly in part because my dad detests pumpkin. Bad for him, good for us. And by good, I mean great. 

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd! This sheet cake is so moist, delicious and packed with spicy pumpkin flavor. Scented with vanilla, cinnamon, ginger, cloves and allspice – or as I like to use, pumpkin pie spice – it’s absolutely heavenly and tastes even better when topped with a light-as-air cream cheese frosting.

You guys. Make this cake! It’s worth it…even if you have to somehow road trip to get it.

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd! *adapted from Taste of Home recipes

Pumpkin Spice Sheet Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
This Pumpkin Spice Sheet Cake is absolute heaven on a plate! Smothered in cream cheese icing, it's delightful and so easy to make!
Ingredients
  • 1 & ½ cups sugar
  • 1 (15 oz) can pumpkin puree (make sure you don't buy pumpkin pie filling)
  • 1 cup oil
  • 1 tsp vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Pinch salt
  • FOR CREAM CHEESE ICING:
  • 1 stick butter, softened
  • 1 (8 oz) pkg cream cheese, softened
  • 1 tsp vanilla extract
  • 2-3 Tbsp heavy cream, as needed
  • About 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 15x10" jelly roll pan. Set aside.
  2. In a bowl of a stand mixer, beat together the sugar, pumpkin, oil, vanilla and eggs until blended. Gradually add in the flour, baking powder and soda, and spices and beat to combine. Pour the mixture into the prepared baking pan.
  3. Bake for approx. 20-25 minutes or until cake springs back lightly when touched and a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. Once cake has cooled, prepare your icing. In a large bowl of a stand mixer, cream together the butter, cream cheese and vanilla until creamy and blended. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. You may need to use the cream to thin out the frosting a little.
  5. Spread the frosting onto the cooled cake, cut into slices and serve. Store leftovers covered in the fridge.

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd! Heaven on a plate, people! So moist, rich, pumpkin-y and perfectly spiced with those heartwarming spices. You and your family will love this cake!

Have a sweet day!

xo, Hayley

 

Blueberry Pancake Cake

This Blueberry Pancake Cake takes the work out of making pancakes! Fluffy, sweet, maple-y and studded with fresh blueberries, this cake will soon become a family favorite!My family and I LOVE having breakfast for dinner. It’s one of our favorites!

But for the longest time, that wouldn’t include pancakes.

Why, you ask, would breakfast night be sans pancakes? Aka, the ultimate breakfast food!?

Because all of our pans are warped. Like, majorly warped. Like, I’m not even sure how everything is evenly cooking on these things-warped.

And this became very apparent when you’d cook pancakes and the oil would pool in the corners of the pans, thus causing the pancakes to stick everywhere and create a big, disastrous mess.

So no pancakes. Or they’d be the saddest, ripped-to-shreds pancakes you’d ever seen.

Needless to say, I was in need of a fast fix for this whole no-pancake business. And thankfully I have one now, with this Blueberry Pancake Cake

This Blueberry Pancake Cake takes the work out of making pancakes! Fluffy, sweet, maple-y and studded with fresh blueberries, this cake will soon become a family favorite!This pancake cake takes the work out of making pancakes individually. You simply mix together the ingredients, pour it into a greased 13×9″ baking pan, and bake it until it’s set. Easy as pie, people. This Blueberry Pancake Cake is simply bursting with fresh blueberries, cinnamon spice and a wonderful, warm maple flavor. You and your family will flip for my special version of pancakes!

Don’t like blueberries? Simply sub in another fruit (chopped strawberries would be great, or raspberries!) or add chocolate chips, nuts, raisins… the mix-in possibilities are endless!

This Blueberry Pancake Cake takes the work out of making pancakes! Fluffy, sweet, maple-y and studded with fresh blueberries, this cake will soon become a family favorite!GET THE RECIPE HERE on the Krusteaz website, where I’m part of their Bakers Dozen program. Enjoy!!

Have a sweet day!

xo, Hayley

Boston Cream Pie Poke Cake

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! My brother has an issue with me.

He doesn’t like that I work in silence.

In my defense, I don’t even notice the silence. You know the feeling, right? Where it just feels… right? Where you’ve got your icy cold soda, your comfy chair, your fan going, and all is right in the world? That’s me when I’m working.

But he can’t even do the dishes without having music blasting. I get it – music is nice. Music is fine. I have no qualms with music. It’s just that I rarely listen to it outside of the car and the occasional baking sesh. I like working in quiet – it keeps me focused. Music makes me want to move and do things, like not work. Plus, I get so distracted tapping my fingers along to the beat and singing along that precious minutes of work just roll by while I’m knee-deep in the chorus.

And every time, without fail, he’ll complain that it’s “too quiet.” Too quiet? No comprende, homeboy. Not quiet enough. When everyone’s home, the TV is blaring and people are talking and I can hear the TV shows I want to be watching instead of working and it’s all downhill. And the dogs bark and the phone rings and all this noiiiiiiise. WHY CAN’T I JUST LIVE MY LIFE?!

Anywho. What we don’t bicker over is cake. We love the stuff in this household, and this Boston Cream Pie Poke Cake was a real winner in this house.

It starts with yellow cake mix. Throw it in a pan and bake it up like you normally would. Then, once it’s cooled down some, poke holes alllllll up in that biznass. Then spread some prepared pudding over the top, pop it in the fridge for a beat, then pour on the frosting. It’s so impossibly easy, you could do it in your sleep. But you’ll want to be awake for the eating part – it’s remarkable.

Playing music optional.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! *from this recipe

4.5 from 2 reviews
Boston Cream Pie Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Boston Cream Pie Poke Cake is a real winner! Layers of yellow cake, vanilla cream filling and chocolate icing come together for this magical spin on a classic dessert.
Ingredients
  • 1 box yellow cake mix, plus ingredients on back of box
  • 2 cups milk
  • 1 (3.4 oz) box instant vanilla pudding
  • 1 can prepared chocolate frosting
Instructions
  1. Prepare the cake batter according to package directions. Pour into a greased 13x9" baking dish and bake at 350 according to package directions, about 30 minutes. Cool completely.
  2. Once cake has cooled, poke holes all over the surface, careful not to penetrate through the bottom, with a handle of a wooden spoon. Set aside. Meanwhile, prepare the pudding by whisking together the pudding mix and milk until combined. Pour the pudding mixture over the cake, taking care to fill the holes in the cake.
  3. Refrigerate for about 30 minutes or until pudding is firm. Then, remove the foil and cap of the frosting and microwave the frosting for about 45 seconds, stirring after about 15 seconds or until the frosting is pourable. Pour the frosting over the cake and spread out to the edges in an even layer. Refrigerate for about 2 hours or longer until set.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! Easy, fast and delicious. You’ll be eating this cake in no time!

Have a super sweet day!

xo, Hayley

Easy Texas Sheet Cake

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! A couple of days ago I went to get a massage.

I went to a new place close to my house because I don’t really have a place near me that I’ve been loyal to. In fact, I don’t get massages often at all (and certainly not as often as I’d like!), so I randomly decided to show up at this place.

When I went in, I told the therapist I wanted a deep pressure since I’ve found most pressures are too light for me. So you can imagine my grimace when the therapist tore into me. I mean, homeboy was basically massaging my skeleton (and I’m no skinny girl) he was so deep. I could actually feel my muscles screaming.

So of course, I asked him to go lighter. But he didn’t speak English very well and instead he said “deep pressure today, lighter pressure next time.” Um?

So the entire time I laid there grimacing in pain while he worked out the gigantic knots underneath my skin. It wasn’t even a “hurts so good” pain – it just hurt. And a couple times as he tried to navigate my ponytail, he pulled my hair. It felt like what I used to do to my Barbie dolls: hold them by the hair and spin them around and around, launching them into the wall or a tree trunk. I was an evil Barbie player.

After emerging from the room with my hair mussed and my muscles sorer than if I’d just fought an MMA fighter, it was time to pay. Except I made the mistake of going to one of those places that has monthly subscription services and thus began being berated by a very passionate receptionist about purchasing a program. It was one of those situations where I suddenly felt more anxious than I had when I walked through the door in the first place.

All in all? I probably won’t return, and I feel like I just drove my upper body into a brick wall which is not the serenity I was hoping for. Actually, it was the exact opposite of what I was hoping for. And now I need another massage already.

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! Anywho. It was all okay in the end because I was able to come home and eat my pain away via this Best Ever Texas Sheetcake. This stuff is insanely good! Super chocolaty, packed with flavor, moist and buttery. Plus, the sheetcake frosting is AMAZING. You guys will want to shovel it in with a spork, I tell ya.

Make it. And then get yourself a massage as a reward for making it.

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! *very slightly adapted from Allrecipes

4.7 from 3 reviews
Easy Texas Sheet Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
This Sheet Cake is a real crowd-pleaser! Serve it up family-style and enjoy the rich, chocolaty flavor and amazing texture!
Ingredients
  • FOR THE CAKE:
  • 1 cup butter, cut into pieces
  • 1 cup water
  • ¼ cup cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs
  • ½ cup sour cream (I used full-fat)
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • Pinch salt
  • FOR FROSTING:
  • ½ cup butter
  • 5 Tbsp cocoa powder
  • 5 Tbsp milk
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • About 1 cup chopped pecans
Instructions
  1. Preheat oven to 375 degrees F. Liberally grease a 15x10" jelly roll pan with cooking spray. Set aside.
  2. Bring butter, water and cocoa powder to a boil in a large saucepan over medium-high heat, stirring until melted and smooth. Remove from heat and add in the sugar and flour, mixing well. Lastly, add in the remaining cake ingredients until blended. Do not over-mix.
  3. Pour the mixture 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 crumbs. Set aside.
  4. Meanwhile, while cake partially cools, prepare your frosting. In another large saucepan, melt together the butter, cocoa powder and milk. Bring to a boil, stirring constantly, then remove from heat and add in the powdered sugar, vanilla and chopped pecans. Working quickly, pour the frosting over top of the warm cake, spreading into an even layer. Allow the frosting and cake to cool before cutting into slices.

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! This cake is so moist, rich and chocolaty, and it’s a real crowd-pleaser for sure. Make this for potlucks or family get-togethers for an easy, impressive dessert. So delicious!

Have a sweet day!

xo, Hayley

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