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Tag: Dessert

  • I Finally Found the Best Way to Use Leftover Cranberry Sauce

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    Get into the holiday spirit with these delicious cranberry crumb bars. It is my favorite way to use up leftover cranberry sauce. Follow our step-by-step instructions and video to create a festive and tasty dessert that is perfect for any holiday gathering.

    I got fed up last year with leftover cranberry sauce so for months after Thanksgiving I was testing it in all sorts of recipes to find ways to use it. This is how our cranberry sauce muffins came to be! And it’s the same story for this cranberry crumble bars recipe. I’ve been experimenting with this one and this is finally the winning recipe. They are to die for!

    They are the most wonderful combination of creamy cranberry sauce and a chewy sugar cookie, tart shortbread crust!

    a photo of a cranberry bar sitting on a white dessert plate topped with a golden crumble and a white glaze

    Ingredients for Cranberry Sauce Bars

    We will actually make one crust recipe and we will use it for both the base of the bars and the crumble on top! Then we will make a filling to go in the middle. I’ll include the ingredients for an optional glaze too. Here is everything you will need for each component:

    Crust and Topping

    • Wet Ingredients: Butter (softened), Cream Cheese (softened), Brown Sugar, White Sugar, Egg, Vanilla and Almond Extract
    • Dry Ingredients: All Purpose Flour, Cornstarch, Baking Powder, Baking Soda and Salt

    Filling

    • Sour Cream: full fat cream cheese
    • Eggs: binds the filling together
    • Cornstarch: helps thicken the filling
    • Vanilla and Ground Cinnamon: add flavor
    • Cranberry Sauce: homemade is preferred, but store-bought would work fine too, just don’t use the canned cranberry jelly
    • Whole Fresh Cranberries: adds more flavor and texture

    Glaze

    • Powdered Sugar: acts as the base of the glaze and adds all the sweetness
    • Milk: adds richness and creates the glaze
    • Vanilla: adds flavor

    The measurements for each ingredient can be found down below in the recipe card. This is meant to just be an overview of the ingredients you will need.

    a photo of two cranberry crumb bars stacked on each other on a small dessert platea photo of two cranberry crumb bars stacked on each other on a small dessert plate

    How to Make Cranberry Crumb Bars

    Let me walk you through each step of this recipe! It might seem like a lot of steps, but it’s super easy.

    Crust

    1. Prep: Preheat the oven to 350 degrees and line a 9×13 inch baking dish with a piece of parchment. Spray everything with cooking spray.
    2. Beat: Place the butter, cream cheese and both sugar in the bowl of stand mixer fitted with the paddle attachment and beat until fluffy.
    3. Add: Place the rest of the wet ingredients into the bowl and mix until combined.
    4. Combine: Change the speed to low, and add all the dry ingredient. Mix until combined. Set 2 cups of the crust aside to use later as the crumb topping.
    5. Press: Take the remaining crumb mixture and press it evenly into the baking pan.
    6. Bake: Stick the pan into the preheated oven and bake it for 10 minutes and remove it to cool slightly.
    a photo of a cranberry crumb bar sitting on a small dessert plate drizzled with a white glaze and whole cranberries scattered around ita photo of a cranberry crumb bar sitting on a small dessert plate drizzled with a white glaze and whole cranberries scattered around it

    Filling

    1. Whisk: In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined.
    2. Fold: Grab a rubber spatula and fold in the cranberry sauce.
    3. Pour: Spread the cranberry filling mixture over the crust and sprinkle the cranberries over the top.
    4. Dollop: Use the remaining crust mixture and place chunks of it all over the top of the berries.
    5. Bake: Place the pan back into the oven and bake for 40-45 minutes.
    6. Cool: Remove the bars from the oven and let them cool for at least an hour on a wire cooling rack. Drizzle the glaze over if you are using it.
    7. Slice: Using the parchment paper, remove the bars from the pan and then slice into squares and serve with vanilla ice cream or whipped cream.

    Glaze

    1. Whisk: Add everything to a small bowl and whisk together. Drizzle over the top of the cooled bars.

    All of these instructions can also be found in the recipe card at the end of the post. You can save or print the recipe from there as well.

    Optional Glaze

    The glaze on top is totally optional, but I love the little bit of moisture that it adds and it looks so pretty! Do you have to have it? No, but I would make the little extra effort to make it every single time.

    a photo taken over the top of a single square cranberry crumb bar topped with a white glaze drizzle with two whole cranberries on topa photo taken over the top of a single square cranberry crumb bar topped with a white glaze drizzle with two whole cranberries on top

    Recipe Variations

    I haven’t tried any of these variations, but they are all on my list of things to try with these bars. I actually lose sleep at night thinking about all the different twists and turns I can take with my recipes. It’s not healthy…haha! Anyway…

    Adding some toasted pecans or walnuts to the base would be fabulous. Of course, orange always goes will with cranberry, so adding some orange zest to the filling is highly recommended! Ooh and some orange juice to the glaze! Now we are talkin’! My other thought is to add toasted sliced almonds to the topping. Yummy!

    Storage Tips

    These cranberry bars will store at room temperature in an airtight container for 2-3 days. If you want them to last a little longer, you can store them in the refrigerator for up to a week.

    Cranberry sauce bars also freeze really well. Wrap the individual slices with plastic wrap and then store them in an airtight container. They will keep for up to 3 months.

    a photo of a cranberry crumb bar topped with a scoop of vanilla ice cream sitting on a white dessert plate with a fork sitting next to ita photo of a cranberry crumb bar topped with a scoop of vanilla ice cream sitting on a white dessert plate with a fork sitting next to it

    These cranberry crumb bars are the perfect combination of sweet and tart, with a buttery crumb topping that will have you coming back for seconds. Whether it’s Thanksgiving or Christmas, you might have some leftover cranberry sauce to use up and these cranberry crumb bars are your answer!

    More Festive Dessert Recipes to Try:

    Watch How These Cranberry Sauce Crumb Bars are Made…

    For the Crust and Topping

    Prevent your screen from going dark

    For the Crust

    • Preheat the oven to 350 degrees.

    • Line a 9×13-inch pan with parchment paper, allowing the paper to overhang on two of the ends for easy removal later.

    • Spray with non-stick baking spray and set aside.

    • In the bowl of a mixer, fitted with the paddle attachment, beat together the butter, cream cheese and both sugars until light and fluffy, about 2-3 minutes.

      1 Cup Butter, 4 Tablespoons Cream Cheese, 1 Cup Brown Sugar, 2/3 Cup White Sugar

    • Add the egg and vanilla and almond extract, mixing again.

      1 Egg, 1 teaspoon Vanilla Extract, 1/2 teaspoon Almond Extract

    • On low speed, add the dry ingredients and mix until combined.

      3 ½ Cups Flour, 1 teaspoon Cornstarch, 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Salt

    • Remove 2 cups and reserve for later use.

    • Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes and remove from the oven.

    For the Filling

    • In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined, about 2 minutes.

      1 ¼ Cups Sour Cream, 2 Eggs, 2 Tablespoons Cornstarch, 2 teaspoons Vanilla Extract, 1/2 teaspoon Ground Cinnamon, 1/4 teaspoon Almond Extract

    • Using a rubber spatula, gently fold in the cranberry sauce.

      1 ¾ Cups Cranberry Sauce

    • Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the cranberries on top.

      1 Cup Whole Cranberries

    • Take the reserved crust and dollop large chunks of it over the top of the berries.

    • Bake for 40-45 minutes, or until the top is firm and golden brown.

    • Remove from the oven and place the pan on a wire cooling rack to cool for at least 1 hour.

    • Carefully remove the bars from the pan and slice into squares. Serve with ice cream or whipped cream.

    For the Glaze

    • Add the ingredients to a small bowl and whisk to combine. Drizzle over the top of the cooled bars.

      3/4 Cup Powdered Sugar, 4 Tablespoons Milk, 1/2 teaspoon Vanilla

    Serving: 1bar, Calories: 605kcal, Carbohydrates: 94g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 411mg, Potassium: 165mg, Fiber: 2g, Sugar: 58g, Vitamin A: 782IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Spiced Cupcakes with Brown Butter Cream Cheese Frosting – Simply Scratch

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    These Spiced Cupcakes with Brown Butter Cream Cheese Frosting taste like fall! Tender brown sugar sour cream cupcakes, spiced with my homemade apple pie spice, ground ginger and clove are topped with a simple brown butter cream cheese frosting. This recipe yields 12 cupcakes.

    Spiced Cupcakes with Brown Butter Cream Cheese Buttercream

    Sometimes I get inspired by the food in books and movies.

    If you’ve been hanging around here the last 15 years you may remember this clementine cake (from The Secret Life of Walter Mitty) or this Christmas fettuccine from The Holiday movie. These spiced cupcakes were inspired by a book I recently read. And although it wasn’t my favorite book that I’ve ever read, I couldn’t stop thinking about a cupcake that was mentioned in the story. It was a spiced cupcake piled high with thick frosting, and for that reason alone, I had to make something similar.

    These brown sugar sour cream cupcakes are spiced with ground ginger and clove along with my homemade apple pie spice which contains a perfect blend of ground cinnamon, nutmeg, cardamom and allspice. And if that doesn’t already sound incredible, imagine them piled high with brown butter cream cheese frosting.

    Spiced Cupcakes with Brown Butter Cream Cheese ButtercreamSpiced Cupcakes with Brown Butter Cream Cheese Buttercream

    The combination is *chef’s kiss*.

    ingredients for Spiced Cupcakesingredients for Spiced Cupcakes

    To Make These Spiced Cupcakes You Will Need:

    for the cupcakes:

    • unbleached all-purpose flour – The base for the cake batter. Can substitute gluten-free 1 for 1 flour.
    • baking powder – Creates a leavening effect that makes the cupcakes rise with a light texture.
    • apple pie spice – I use this homemade recipe.
    • ginger (ground) – Gives a pungent, spicy and sweet flavor.
    • clove (ground) – A pungent warm spice with a distinct and intense flavor and aroma.
    • fine salt – Use either sea salt or pink himalayan.
    • light brown sugar – Sweetens and gives the cupcakes flavor.
    • granulated sugar (white) – A pungent warm spice with a distinct and intense flavor and aroma.
    • eggs – Adds richness and flavor.
    • sour cream – Helps to tenderize the cupcakes and the fat adds moisture and flavor.
    • unsweetened apple sauce – Adds moisture without added fat.
    • vanilla bean paste – Adds warmth and enhances all of the other flavors in this recipe. Or substitute with pure vanilla extract.
    • cinnamon (ground) – For sprinkling on top of frosting. Lends a distinct warm and woodsy flavor.

    for the frosting:

    • cream cheese – Set out to soften to room temperature.
    • brown butter (solidified) – Adds richness and nutty flavor.
    • fine salt – Enhances the flavors in the frosting. Use pink himalayan or sea salt.
    • sifted powdered sugar – Will sweeten and thicken the frosting.

    brown butterbrown butter

    BROWN THE BUTTER FOR THE FROSTING:

    The day before or morning of baking, melt 6 tablespoons in a skillet, stirring often, until the milk solids turn golden brown. Here is a step-by-step post showing you how to make brown butter.

    browned butter in bowlbrowned butter in bowl

    Let it cool completely until the butter solidifies. It’s okay to refrigerate it to speed up the process, but it will need to come back up to room temperature in order for it to blend with the cream cheese.

    preheat oven and line muffin panpreheat oven and line muffin pan

    Preheat your oven to 350°F (or 180°C).

    Line a standard muffin pan with parchment liners.

    dry ingredients in bowldry ingredients in bowl

    Make The Cupcakes:

    In a mixing bowl, measure and add in 1¼ cup unbleached all-purpose flour, 1 rounded teaspoon apple pie spice, 1/4 teaspoon ground ginger, 1/8 teaspoon ground clove and 1/2 teaspoon fine salt.

    whisk dry ingredients whisk dry ingredients

    Whisk to combine and set off to the side.

    cream butter and sugarscream butter and sugars

    In the bowl of your stand mixer, fitted with the paddle attachment, cream the unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar on medium-high speed for 2 minutes until light and fluffy.

    add eggs one at a timeadd eggs one at a time

    Scrape the sides and bottom of the bowl and on medium speed, add in the 2 eggs in one at a time.

    scrap bowlscrap bowl

    Scrape the sides and bottom of the bowl.

    add in sour cream, applesauce and vanilla bean pasteadd in sour cream, applesauce and vanilla bean paste

    Add in the 1/2 cup sour cream, 2 tablespoons applesauce and 2 teaspoons vanilla bean paste or pure vanilla extract.

    mix until combinedmix until combined

    Mix until incorporated. Again, scrape down the sides and bottom of the bowl.

    gradually add in dry ingredientsgradually add in dry ingredients

    Gradually add in the dry ingredients, mixing and scraping down the sides and bottom of the bowl as you go.

    mix until incorporated mix until incorporated

    Perfection.

    divide batter into linersdivide batter into liners

    Divide the batter among the liners filling approximately 2/3 of the way full. Bake on the middle rack of your preheated oven for 18 to 20 minutes OR until a toothpick/tester comes out clean with a few crumbs attached, when inserted into the middle.

    baked spiced cupcakesbaked spiced cupcakes

    Once baked, remove from the oven and let cool for 10 minutes.

    remove and let coolremove and let cool

    Then carefully remove each cupcake and place on a wire rack to cool completely.

    cream solidified brown butter and softened cream cheesecream solidified brown butter and softened cream cheese

    Make The Brown Butter Cream Cheese Frosting:

    In the bowl of your stand mixer, fitted with the paddle attachment, add in the 6 tablespoons solidified browned butter, 8 ounces softened cream cheese and a pinch of fine salt. Blend on medium speed for 2 minutes.

    gradually add in powdered sugargradually add in powdered sugar

    Gradually add in 3 to 3½ cups of sifted powdered sugar, mixing on low to medium-low speed to incorporate. Scraping down the sides and bottom of the bowl as you go.

    blend until combined thoroughly blend until combined thoroughly

    SO GOOD.

    Spiced Cupcakes with Brown Butter Cream Cheese Buttercream Spiced Cupcakes with Brown Butter Cream Cheese Buttercream

    Once the cupcakes have cooled completely, fill a pastry bag (with the frosting tip you prefer) with the brown butter cream cheese frosting. Pipe the frosting on top of each cupcake and sprinkle a little cinnamon over top.

    Spiced Cupcakes with Brown Butter Cream Cheese ButtercreamSpiced Cupcakes with Brown Butter Cream Cheese Buttercream

    The perfect cupcake that’s not overly sweet but perfectly spiced topped with a creamy, nutty cream cheese frosting.

    Spiced Cupcakes with Brown Butter Cream Cheese ButtercreamSpiced Cupcakes with Brown Butter Cream Cheese Buttercream

    Keep refrigerated until ready to serve and while storing.

    Click Here For More Cupcake Recipes!

    Spiced Cupcakes with Brown Butter Cream Cheese ButtercreamSpiced Cupcakes with Brown Butter Cream Cheese Buttercream

    Enjoy! And if you give this Spiced Cupcakes with Brown Butter Cream Cheese Frosting recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Spiced Cupcakes with Brown Butter Cream Cheese ButtercreamSpiced Cupcakes with Brown Butter Cream Cheese Buttercream

    Yield: 12 servings

    Spiced Cupcakes with Brown Butter Buttercream

    These Spiced Cupcakes with Brown Butter Cream Cheese Frosting are moist and flavorful! Tender brown sugar cupcakes spiced with apple pie spice, ground ginger and clove are topped with a simple brown butter cream cheese frosting.

    FOR THE BROWN BUTTER:

    • 6 tablespoons unsalted butter, for the frosting

    FOR THE CUPCAKES:

    • 1¼ cup unbleached all-purpose flour, or use Gluten-Free 1 to 1 flour (I like Bob’s Red Mill)
    • 1 teaspoon baking powder
    • 1 rounded teaspoon apple pie spice
    • 1/2 teaspoon fine salt
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground clove
    • 3/4 cup light brown sugar, packed
    • 1/4 cup granulated white sugar
    • 2 large eggs, at room temperature
    • 1/2 cup full-fat sour cream, at room temperature
    • 2 tablespoon unsweetened applesauce
    • 2 teaspoons vanilla bean paste, or pure vanilla extract

    FOR THE FROSTING:

    • brown butter
    • 8 ounces cream cheese, softened to room temperature
    • 1 pinch fine salt, pink himalayan or sea salt
    • 3 to 3½ cups powdered sugar, sifted

    FOR SERVING:

    • ground cinnamon, for sprinkling over frosting
    • coarse sparkling sugar, for sprinkling over frosting (optional)

    BROWN THE BUTTER (for the frosting):

    • The day before or morning of baking, melt 6 tablespoons in a skillet, stirring often, until the milk solids turn golden brown. Here is a step-by-step post showing you how to make brown butter.Let it cool completely until the butter solidifies. It’s okay to refrigerate it to speed up the process, but it will need to come back up to room temperature in order for it to blend with the cream cheese.

    MAKE THE CUPCAKES:

    • Preheat your oven to 350°F (or 180°C).Line a standard muffin pan with parchment liners.

    • In a mixing bowl, measure and add in the unbleached all-purpose flour, apple pie spice, salt, ginger and clove. Whisk to combine and set off to the side.

    • In the bowl of your stand mixer fitted with the paddle attachment, cream the 1/2 cup unsalted butter (not the brown butter) with light brown sugar and granulated sugar on medium-high speed for 2 minutes until light and fluffy.

    • Stop to scrape the sides and bottom of the bowl. Then on medium speed, add in the eggs one at a time. Add in the sour cream, applesauce and vanilla bean paste (or pure vanilla extract). Mix until incorporated. Again, scrape down the sides and bottom of the bowl.

    • Gradually add in the dry ingredients, mixing and stopping to scrape the sides and bottom of the bowl as you go.

    • Divide the batter among the liners filling approximately 2/3 of the way full. Bake on the middle rack of your preheated oven for 18 to 20 minutes OR until a toothpick/tester comes out clean with a few crumbs attached, when inserted into the middle. Once baked, remove from the oven and let cool for 10 minutes. Carefully remove each cupcake and place on a wire rack to cool completely.

    MAKE THE BROWN BUTTER CREAM CHEESE FROSTING:

    • In the bowl of your stand mixer, fitted with the paddle attachment, add in. the solidified browned butter, cream cheese and a pinch of fine salt. Blend on medium speed for 2 minutes.

    • Gradually add in the sifted powdered sugar, mixing on low to medium-low speed to incorporate. Scraping down the sides and bottom of the bowl as you go.

    • Once the cupcakes have cooled completely, fill a pastry bag (with the frosting tip you prefer) with the brown butter cream cheese frosting. Pipe the frosting on top and sprinkle a little cinnamon over top and/or coarse sparkling sugar.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1 cupcake, Calories: 404kcal, Carbohydrates: 65g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 71mg, Sodium: 215mg, Potassium: 86mg, Fiber: 0.4g, Sugar: 54g, Vitamin A: 535IU, Vitamin C: 0.1mg, Calcium: 69mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • Grab some apples and your favorite spices and make this easy cobbler.

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    ❤️WHY WE LOVE THIS RECIPE

    We love a good apple dessert and this one is a great one! It’s simple to make in an iron skillet but you could also make it in an a 2 quart baking dish. This is a versatile dish since we added in some great spices but you could mix it up and make it your own. You can also use any apples you like in this dish.

    SWAPS & ADDITIONS

    We used cinnamon, cloves and nutmeg in this dessert but you can easily switch that up. Add in some allspice or top it with cinnamon sugar if you like. Caramel sauce is always a good addition too! Some people love cheese on apple cobbler, so if you are one of those, then definitely add it to this one.

    Apple CobblerApple Cobbler

    OTHER DELICIOUS APPLE RECIPES

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    Spiced Apple Cobbler

    Judy Yeager

    This spiced apple cobbler has all the wonderful seasonings that go with apples. Made in an iron skillet or a 2 quart baking dish and comes together quickly.

    Prep Time 15 minutes

    Cook Time 45 minutes

    Total Time 1 hour

    Course Cobbler, Dessert

    Cuisine American

    • 6 to 8 cups apples peeled and chopped (I used 8 small Gala apples)
    • 3/4 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon nutmeg

    Topping for chopped apples:

    • 1 1/3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup white granulated sugar
    • 1/2 cup evaporated milk could use regular milk
    • 4 tablespoons butter melted
    • 1 teaspoon vanilla extract
    • 1 egg

    • Whisk together the brown sugar, cinnamon, cloves and nutmeg in a bowl. Toss the chopped apples in the sugar and spice mixture. Add apples to the bottom of a 10 inch iron skillet or 2 quart baking dish.

    • Whisk together the flour, baking powder, salt and sugar in a bowl. Stir in milk, butter, vanilla extract and egg. Spread over apples in dish. Bake in preheated 350 degree oven 45 to 50 minutes until crust is done and brown on top. Serve with ice cream or whipped cream on top.

    I usually sprinkle on some extra cinnamon before cooking just because my family loves it and cannot get enough of it. You could sprinkle some cheese on the apples before adding the topping if you like cheese but we like it as stated above and it is one of our favorites.

    Keyword Spicy Apple Cobbler

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • I Finally Found the Perfect Banana Bundt Cake (And It’s Easier Than You Think)

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.

    With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!

    When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.

    This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.

    A purple plate with a fat slice of banana pudding bundt cake and a smear of cream cheese frosting

    Ingredients for Banana Bundt Cake

    This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:

    For The Cake

    • Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
    • Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
    • Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
    • Eggs: help bind the ingredients and give the cake structure
    • Water: keeps the batter smooth and light
    • Sour Cream: adds tang and makes the cake super moist
    • Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
    • Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)

    For The Frosting

    • Cream Cheese: the base for the luscious frosting
    • Powdered Sugar: sweetens the frosting to perfection
    • Vanilla Extract: gives flavor to the frosting
    • Heavy Cream: makes the frosting extra smooth and creamy

    A Few Notes on The Ingredients

    Carrian CheneyCarrian Cheney

    Sour Cream: Adding too much will make the Bundt cake dense like a pound cake. Our measurements keep it light, tender, and fluffy.

    Bananas: Use very ripe bananas that are heavily spotted but not completely black. Overly dark bananas can be too sweet or slightly bitter, while under-ripe bananas lack the bold flavor that makes this cake shine.

    A dark bundt pan with a beautiful, bright yellow banana pudding bundt cakeA dark bundt pan with a beautiful, bright yellow banana pudding bundt cake

    How to Make Banana Pudding Cake

    This banana bundt cake is such an easy dessert! Here are the basic steps to making the best bundt cake recipe:

    1. Mix: Whisk together the cake mix and instant banana pudding mix in a large bowl.
    2. Combine: Add eggs, water, sour cream, and canola oil. Mix until fully incorporated.
    3. Fold: Gently fold in the mashed bananas into the cake mixture until evenly distributed.
    4. Bake: Pour batter into a prepared pan. Bake until the top is golden and set.
    5. Cool: Let the cake cool in the pan for a few minutes, then carefully flip onto a wire rack. Allow to cool for 15 minutes before fully unmolding.
    6. Frost (Optional): In a separate bowl, make the cream cheese glaze and drizzle over the cooled cake if desired.

    How to Get a Bundt Cake Out of a Pan

    Carrian CheneyCarrian Cheney

    Cool it on a wire rack: Often, your cake just needs to thoroughly cool. Place it on a cooling rack and walk away.

    Place the Bundt cake in the freezer: Freezing for 2 hours will help the cake firm up and release from the sides of the pan. You may still need to run a thin knife around the edges.

    Bake it again: Let the cake cool for 20 minutes, then place it back in a 250°F oven for a few minutes. This can dry it out slightly to help release it, though it requires close attention.

    Use a knife and rubber spatula: Slide a thin knife around the upper edges and a rubber spatula further down to help release the cake.

    If you’re in the market for a new Bundt pan, we’ve tested plenty, and this Nordic Ware Bundt pan is hands down the best. You’ll find the best price online, so skip the local store trip.

    A yellow banana bundt cake in a bundt panA yellow banana bundt cake in a bundt pan

    Can I Make Banana Cake with Homemade Cake Mix?

    Absolutely! In place of the boxed cake mix, you can use your favorite yellow or white cake mix. Just be sure to add the wet ingredients instructed in the recipe card below and NOT the wet ingredients called for in whatever white or yellow cake recipe you’re using.

    For extra flavor, mix in chocolate chips, walnuts, pecans, or a dash of cinnamon, they pair perfectly with this banana pudding Bundt cake.

    Why Is My Bundt Cake Stuck to the Pan?

    Carrian CheneyCarrian Cheney

    There are a few common reasons your cake might stick:

    Pan buildup: Old spray residue or leftover crumbs can turn into sticky spots that grab onto your cake. Be sure to scrub your pan clean after each use—Nordic Ware’s Bundt Brush is great for this.

    Wrong pan size: If you use a 15-cup Bundt pan instead of a 10-cup, the cake won’t rise as high and may cling to the sides. The extra space means less support for the batter, causing it to stick.

    Not greased well enough: Even nonstick pans need to be greased (and sometimes floured). “Nonstick” doesn’t mean foolproof.

    A slice of banana bundt cake with white creamy frosting on a blue plate.A slice of banana bundt cake with white creamy frosting on a blue plate.

    Do I Have to Use the Instant Pudding Mix?

    Using a pudding box is an essential part of this recipe. Instant pudding contains a high amount of cornstarch, which helps to trap water and make for a moister cake. It also really pushes the dry ingredients to perform like a cake flour, light and fluffy and moist, versus an all-purpose flour, which is heavier and often doesn’t lead to a small, tender crumb.

    We use a banana pudding mix as it really pushes that banana flavor home and gives an extra bit of tang to the recipe that you can’t help but love. We are excited to experiment with a few other pudding flavors, though. I noticed a cheesecake flavor the other day, which could be cool.

    A dark grey platter with a banana pudding bundt cake slathered with cream cheese frostingA dark grey platter with a banana pudding bundt cake slathered with cream cheese frosting

    Can I Freeze Banana Bundt Cake?

    Yes, and it’s super easy! You can freeze the whole banana Bundt cake or slice it into individual servings. Just wrap each piece tightly in plastic wrap and foil or store in an airtight container.

    While you can freeze cream cheese frosting, we recommend freezing the cake unfrosted for the best texture once thawed. You can either freeze the frosting separately or make a fresh batch when you’re ready to serve. When it’s time to enjoy, let the cake thaw at room temperature; you’ll still have that soft, tender cake crumb every time.

    A slice of banana bundt cake with white creamy frosting on a blue plate.A slice of banana bundt cake with white creamy frosting on a blue plate.

    Skip the banana bread and use your brown bananas to make this stunning Banana Bundt Cake instead! Light, fluffy, and full of rich banana flavor. Plus it’s so easy!

    More Delicious Bundt Cake Recipes

    How to Make a Banana Bundt Cake

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    For the Cake

    • Preheat oven to 350℉, with rack on the lower-middle position so the cake isn’t too high in the oven.

    • Grease and flour a bundt pan and set aside.

    • In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.

      1 Box Cake Mix, 3.4 ounces Pudding Powder

    • Add eggs, water, sour cream and oil. Whisk just until incorporated.

      4 Eggs, 1 Cup Water, 3 Tablespoons Sour Cream, ¼ Cup Canola Oil

    • Using rubber spatula, fold in bananas just until combined; don’t over-mix.

      1 Cup Bananas

    • Pour into prepared bundt pan, lightly shaking to even out the batter.

    • Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.

    • Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.

    • Optional, drizzle with cream cheese frosting

    For the Frosting

    • Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.

      4 ounces Cream Cheese, 1 ½ Cups Powdered Sugar, Dash of Vanilla, Dash of Heavy Cream

    *You can use white, yellow or butter cake mix, but we tend to prefer yellow.
    Bundt cake can be frozen for up to 3 months.

    Serving: 1slice, Calories: 361kcal, Carbohydrates: 61g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 66mg, Sodium: 402mg, Potassium: 110mg, Fiber: 1g, Sugar: 41g, Vitamin A: 233IU, Vitamin C: 1mg, Calcium: 117mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • One Surprising Benefit Of Dark Chocolate You Didn't Know About

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    Treat yourself and feel good about it.

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  • Iced Lemon Pound Cake

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    Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

    There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

    I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

    Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

    a photo of a loaf of lemon pound cake cut into thin slices sitting on a wire cooling rack

    Ingredients for Making Lemon Pound Cake

    Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

    Pound Cake

    • Butter: unsalted and softened
    • Sugar: regular white granulated sugar
    • Eggs: gives structure to the cake
    • Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
      • PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
    • Lemon Extract: boosts the lemon flavor
    • Almond Extract: adds flavor
    • Flour: just regular all purpose flour is all you need
    • Baking Powder: give rise and fluffiness to the cake
    • Salt: adds flavor and enhances all the other flavors
    • Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor
    a photo of all the ingredients for lemon pound cake including fresh lemons, eggs, flour, sugar, etca photo of all the ingredients for lemon pound cake including fresh lemons, eggs, flour, sugar, etc

    Simple Syrup

    • Water: combines with the sugar to make a simple syrup
    • Sugar: adds sweetness to the syrup
    • Fresh Lemon Juice: adds natural lemon flavor to the syrup

    Glaze

    • Powdered Sugar: adds sweetness and structure to the glaze
    • Fresh Lemon Juice: adds fresh and bright lemon flavor
    • Milk: adds creaminess to the glaze

    The measurements for all the ingredients can be found in the recipe card at the end of the post.

    a photo of lemon pound cake batter in a mixing bowla photo of lemon pound cake batter in a mixing bowl

    How to Make Moist Lemon Pound Cake

    This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:

    1. Prep: Preheat the oven to 350 degrees F and grease a bread pan.
    2. Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavorings and mix to combine thoroughly.
    3. Add: Mix in 1 cup of flour.
    4. Beat: In a separate bowl, add the egg whites and beat until peaks form, Then fold the egg whites into the cake batter.
    5. Dry Ingredients: Add the remaining ingredients for the cake and mix until just combined.
    6. Bake: Pour the batter into the prepared pan and bake for 65-70 minutes. Let the cake cool in the pan for about 10 minutes and then turn it out onto a cooling rack. Let it cook for about an hour then make the syrup.

    Syrup

    1. Boil: Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
    2. Brush: When the cakes are cool, brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.

    Glaze

    1. Whisk: Add the ingredients for the glaze to a small bowl and whisk to combine. Spoon the glaze over the top of a completely cooled loaf.

    All of these instructions can also be found in the recipe card at the end of the post so keep scrolling down for all the details.

    a photo of lemon pound cake sliced into thin slices laying on each other sitting on a wire cooling rack with a knife sitting next to ita photo of lemon pound cake sliced into thin slices laying on each other sitting on a wire cooling rack with a knife sitting next to it

    How Many Lemons Will I Need?

    For this recipe, you’ll need a total of a little less than 4 tablespoons of lemon juice and 2 tablespoons of lemon zest. On average, a lemon will give you 2-3 teaspoons of lemon zest and 3 tablespoons of lemon juice. So for this cake, you’ll need 2 lemons, zested and juiced.

    If you end up with extra lemons, try our Panko crusted chicken lemon sauce or our garlic butter chicken with lemon rice. I love that lemon can be used in both sweet and savory recipes!

    a photo of two slices of glazed lemon pound cakea photo of two slices of glazed lemon pound cake

    Tips for the Best Lemon Pound Cake

    When you need both lemon zest and juice, zest lemon before juicing. It is much easier to zest a lemon before it is juiced.

    Set all the refrigerated ingredients (butter, eggs, sour cream) out to come to room temperature before starting to make this cake. They will blend and cream together better for the best texture.

    When you combine the wet and dry ingredients, don’t overmix the batter. Once everything is combined, stop mixing. It’s ok if a few streaks of flour remain. This helps ensure that the cake is moist when it bakes.

    Measure the flour correctly. We have a whole post on how to measure flour. If too much flour is added, you’ll end up with dry cake.

    When it comes to baking the cake, be careful not to overbake it. Test the cake with a toothpick or cake tester when there is 10 minutes remaining to check the doneness. You want the toothpick to come out clean with just a few moist crumbs on it.

    a photo of lemon loaf cake cut into thin slices laying on each other on a wire cooling racka photo of lemon loaf cake cut into thin slices laying on each other on a wire cooling rack

    Storage Tips

    Leftovers should be stored in an airtight container and kept at room temperature. They will keep for up to 4 days.

    This lemon loaf cake will also freeze really well. Wrap the loaf in plastic wrap, then in aluminum foil. I like to put that into a ziploc bag for an extra layer of protection. It can be frozen as a whole loaf or as individual slices. It will keep in the freezer for up to 3 months.

    a photo of slice of moist dense lemon pound cake topped with a white glazea photo of slice of moist dense lemon pound cake topped with a white glaze

    Indulge in the deliciousness of a freshly baked lemon pound cake. With its moist texture and tangy flavor, this recipe is sure to satisfy your sweet tooth.

    More Lemon Desserts:

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    Pound Cake

    • Preheat oven to 350 degrees F. Generously grease a loaf pan. Place on a baking sheet.

    • Add the butter and sugar to the bowl of stand mixer and cream together. Add the egg yolks one at a time, incorporating thoroughly between each yolk.

      1 Cup Butter, 1 ½ Cups Sugar, 4 Eggs

    • Add sour cream, mix well. Add flavorings and mix well.

      1/2 Cup Sour Cream, 1 teaspoon Lemon Extract, 1/4 teaspoon Almond Extract

    • Mix in 1 cup flour.

      2 ½ Cups Flour

    • Beat egg whites until they form peaks and then fold into the mixture.

      4 Eggs

    • Add remaining dry ingredients. Pour into prepared pan.

      2 ½ Cups Flour, 2 ¼ teaspoons Baking Powder, 3/4 teaspoon Salt, 2 Tablespoons Lemon Zest, 2 Tablespoons Lemon Juice

    • Bake 65-70 minutes. Cool cake for about 10 minutes in the pan and then turn it out onto a cooling rack. Let it cool for about an hour then when the cake is almost cool, make the syrup.

    Syrup

    • Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

      2 Tablespoons Water, 2 Tablespoons Sugar, 2 teaspoons Lemon Juice

    • When the cakes are cool, brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.

    Glaze

    • Whisk together the glaze and spoon over the top of the totally cooled cake.

      1 Cup Powdered Sugar, 1 Tablespoon Lemon Juice, 2 teaspoons Milk

    Serving: 1piece, Calories: 416kcal, Carbohydrates: 58g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 292mg, Potassium: 149mg, Fiber: 1g, Sugar: 37g, Vitamin A: 612IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Apples, plus pecans and brown sugar.. put on the brakes now!

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    These Apple Pecan Squares are a simple dessert and perfect for just a few people. Add the caramel sauce for a real treat!

    ❤️WHY WE LOVE THIS RECIPE

    We’ve received several requests for smaller desserts suitable for just a few people! This is the perfect recipe for just that! It’s made in an 8X8, and it’s a great way to enjoy apples. We added a little caramel sauce to the end product for a little extra sweetness. We love apple recipes and this one was also a winner. We werent sure what to name it, we thought about Apple Pecan Blondies but they aren’t the exact consistency of a blondie and it’s not exactly cake either. So squares it is!

    SWAPS

    This is a very versatile recipe, you can switch out the spices to any that you like. If you prefer allspice, add it, don’t like nutmeg, simple leave it out. You could also use almond extract instead of vanilla. Also, we added a simple caramel sauce to the finished product but it’s not necessary. You could also add a basic powdered sugar glaze.

    Apple Pecan SquaresApple Pecan Squares

    ⭐TIP

    If you don’t let them cool before slicing they will crumble a little. Also you can use any apples you like! We used Cosmic apples.

    OTHER DELICIOUS SMALL DESSERTS

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    Apple Pecan Squares

    Anne Walkup

    These are so easy to make and the perfect treat! They are made in an 8X8 so it perfect for a small group.

    Prep Time 20 minutes

    Cook Time 45 minutes

    Total Time 1 hour 5 minutes

    Course Dessert

    Cuisine American

    • 1 stick or 8 tablespoons of butter melted
    • 1/4 cup of white granulated sugar
    • 1/2 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 1 egg
    • 1 cup self-rising flour
    • 1 medium apple peeled, cored, diced (I used honey crisp. Could use any apple)
    • 3/4 cup pecans chopped (could use walnuts)
    • 1 cup caramel sauce (optional) we used store bought

    • Whisk together butter, white sugar, brown sugar, cinnamon, salt, nutmeg and vanilla extract in a bowl.

    • Stir in egg and flour. Mix well with spoon. Fold in diced apple and chopped pecans.

    • Spray an 8 x 8 or 9 x 9 baking pan with cooking spray and spread batter in pan.

    • Can add extra chopped pecans on top.

    • Bake in a preheated 325 degree oven 40 to 50 minutes until golden brown on top. Let cool. Top with caramel sauce.

    Keyword Apple Pecan Blondies

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • I Ate This “Coffee Crunch” Coffee Cake for Breakfast AND Dessert All Week (It’s the Best I’ve Ever Had)

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    Andrea Rivera WawrzynAssociate Food Editor at The Kitchn

    I’ve worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

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    Andrea Rivera Wawrzyn

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  • This recipe screams Christmas!

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    This easy no-bake dessert is layers of delicious angel food cake with cherry pie filling. Add this Cherris in the Snow to your holiday dessert list.

    ❤️WHY WE LOVE THIS RECIPE

    We love holiday recipes and we love them even more when they are super easy! This is one of those and it’s delicious. It’s no bake, takes absolutely no time to put together. The longest part of the process is letting it chill in the fridge for an hour. I think the longer this is in the refrigerator the better it is!

    SWAPS & ADDITIONS

    You can switch out the whipping cream with whole milk. You can switch out the pie filling, many people love this recipe with blueberry. If you are not a fan of angel food cake, you can make a white cake (with a mix) and cut it into squares. You could sprinkle coconut on top!

    QUESTIONS AND OTHER VARIATIONS

    Yes, you can make this in advance. It’s better the next day. You can also make this with low-fat cream cheese, low-fat Cool Whip, and low-fat pie filling (or sugar-free).

    Want to make this a display piece for your holiday? Make it in a trifle bowl and layer the angel food cake and the pie filling. You can also serve this in individual parfait glasses or cute holiday mugs.

    Cherries in the SnowCherries in the Snow

    OTHER DELICIOUS HOLIDAY DESSERTS

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    ✔️ 3 more to come
    All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!

    Cherries in the Snow

    Leigh Walkup

    This no bake dessert is perfect for the holiday season! It comes together really quickly and only has to chill an hour. This is a winner!

    Prep Time 15 minutes

    1 hour

    Total Time 1 hour 10 minutes

    Course Dessert

    Cuisine American

    • 1 9- inch Angel Food Cake
    • 8 ounces of cream cheese softened
    • 1 cup of powdered sugar
    • 1 cup of heavy whipping cream
    • 1 teaspoon of Vanilla extract
    • 1 8-ounce container Cool Whip

    • Cut angel food cake into 1-inch squares and set aside.

    • In a large mixing bowl, mix cream cheese, sugar, cream, and vanilla with a mixer. Mix for 3-4 minutes or until it starts to get a little thick.

    • Stir in Cool Whip. Fold in angel food cake pieces and make sure it’s all combined. Spread cake mixture into a 9X13 pan.

    • Spoon cherry pie filling over the top and spread evenly. Place in refrigerator for at least 1 hour to allow the flavors to meld and the dessert to set. Serve cold.

    Keyword Cherries in the Snow

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • “Dubai Chocolate Mousse” Is the No-Bake Dessert All My Friends Are Making

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    This Dubai Chocolate-inspired mousse is for a luxurious, texture-packed twist on classic chocolate mousse. It layers silky, rich chocolate with a crunchy kataifi-pistachio mixture for a deeply satisfying contrast of flavors and textures. The kataifi mixture alone — buttery, crunchy, and salty-sweet— is reason enough to give it a go. 

    The easy chocolate mousse is foolproof; it leans on chocolate chips (or chopped chocolate) and whipped cream for a silky, stable base. It’s an elegant make-ahead dessert for dinner parties, or a cozy treat to savor alone. Want to mix things up? Try swapping in fudgy halva for the pistachio cream, or topping with rose petals and toasted sesame seeds for a showier finish.

    Key Ingredients in Dubai Chocolate Mousse

    How to Make Dubai Chocolate Mousse

    For more assertive chocolate flavor, use bittersweet chocolate instead. 

    Tips from Our Recipe Tester

    My entire family liked this recipe. It was our first experience tasting Dubai chocolate, and this composed dessert version of the viral social media sensation did not disappoint. The kataifi mixture added a crispy, buttery, nutty foil to the rich and creamy chocolate mousse. The mousse itself had a rich, deeply chocolaty flavor. After chilling for 1 hour, the mousse was light and creamy and just set, and the kataifi mixture was very crispy-crunchy. After chilling overnight, the mousse had turned noticeably firmer, and the kataifi mixture was still crunchy. —Sandra, September 2025

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    Dawn Perry

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  • My Apple Pudding Cake Is So Melt-in-Your-Mouth Delicious, It’s Always Devoured in Minutes

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    Christine GallarySenior Recipe Editor

    After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

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    Ann Taylor Pittman

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  • This “Pumpkin Mug Cake” Is the 2-Minute Dessert I’m Making (Almost) Every Day

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    It’s ready in 15 minutes.
    READ MORE…

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    Patty Catalano

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  • This $3 Aldi Apple Dessert Tastes Like It’s Homemade (I’m Bringing It to Thanksgiving!)

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    “I’m seriously considering a garage freezer to keep more.”
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    Alexandra Foster

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  • This Amish dessert is a winner!

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    This Amish Brown Sugar Dumpling recipe is one your family will love. It’s a wonderful dessert!

    ❤️WHY WE LOVE THIS RECIPE

    This recipe for Amish Brown Sugar Dumplings is adapted from a recipe in a very old Amish cookbook I’ve had for years. I have added a few ingredients and used a little less sugar. It’s delicious and a wonderful dessert. We love it topped with ice cream, but whipped cream would be great too.

    SWAPS & ADDITIONS

    The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family. If you are not a fan of raisins, leave those out, too, or use craisins instead. Switch up the pecans for walnuts.

    Amish Brown Sugar Dumplings Amish Brown Sugar Dumplings

    ⭐TIP

    These dumplings are great reheated in the microwave or even served cold. If you like brown sugar you will love this delicious dessert.

    OTHER DELICIOUS AMISH RECIPES

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    Amish Brown Sugar Dumplings

    Anne Walkup

    This is an Amish recipe that my family loves. Perfect dessert for any occasion.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    Course Dessert

    Cuisine American

    Batter Ingredients:

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 cup white granulated sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup chopped pecans or walnuts
    • 1 cup raisins
    • 2 tablespoons butter softened
    • 1 cup milk

    Syrup Ingredients:

    • 1 1/2 cups brown sugar
    • 2 cups water
    • 1 tablespoon butter
    • 1 teaspoon vanilla extract

    • In a large mixing bowl whisk together the flour, baking powder, sugar and cinnamon. Stir in the nuts and raisins. Cut in the softened butter. Add milk and stir. The dough should come together in kind of a large ball. It should all be wet but not real sticky.

    • Next, combine the syrup ingredients except for the vanilla extract in a pot on top of the stove and bring to a boil. Remove the syrup, stir in the vanilla extract and pour into a 9 x 13 baking dish.

    • Drop spoonfuls of the batter on top of the hot syrup. Bake in a preheated 350 degree oven 30 to 35 minutes until the batter is done on top

    The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family.

    Keyword Amish Brown Sugar Dumplings

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • My “Maple Crinkle Cake” Is the Dessert That Will Disappear Fast (Everyone Eats Two Slices)

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    You’ve never tried anything like it.
    READ MORE…

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    Patty Catalano

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  • The No-Bake Pumpkin Dessert You Should Make for Every Fall Gathering (I Dream About It All Year!)

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    Kelli FosterCulinary Producer

    I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

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    Kelli Foster

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  • I Tried 6 Famous Birthday Cakes (Including THE Funfetti Box) and the Flawless Winner Will Be the Recipe I Use Forever

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    4. The One for Fans of Cream Cheese Frosting: Claire Saffitz’s Confetti Cake

    Overall rating: 9/10
    Get the recipe: Claire Saffitz’s Confetti Cake

    This recipe uses the reverse creaming method, where you combine all the dry ingredients (featuring cake flour here) and then add softened butter, buttermilk, and oil — no separate step of creaming together butter and sugar first. Then you quickly whisk whole eggs, egg whites, vanilla extract, and almond extract (optional, but I used it), and this mixture then goes into the batter before folding in sprinkles. The batter was very thick, and it went into 3 (9-inch) cake pans to bake. 

    Unlike all of the other recipes, this one used cream cheese frosting. You’re instructed to beat cream cheese and butter together until smooth, then add a full pound of powdered sugar at once and mix on low speed until incorporated. I didn’t read this closely enough, so I first made it by gradually adding the powdered sugar to the butter and cream cheese mixture; it was soupy. I then re-read the instructions (thankfully I had extra ingredients on hand) and remade the frosting the right way. It was creamy and swoopy the second time around.

    The assembled cake was lovely. The layers had a dense, velvety crumb reminiscent of pound cake, and despite having 3 whole eggs in it, the color was very white. The frosting was an excellent choice, as the tang from the cream cheese complemented the sweet vanilla cake. I loved this cake and would be happy to make and eat it again. The two cakes that ranked higher just stood out a little more.

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    Ann Taylor Pittman

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  • The Easy Dessert I Make Every Apple Season (Everyone Says It’s Better Than Pie!)

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    Kristina RazonDeputy Food Editor

    I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.

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    Janette Zepeda

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  • These “Delicious” Mini Cakes Are So Good, I Buy 30 at a Time

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    They’re a big part of tradition.
    READ MORE…

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    Taffeta Chime

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  • Why Dark Chocolate Might Be The Sweetest Way To Lower Diabetes Risk

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    Plus, 4 oh-so-delicious chocolate recipes.

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