Mom’s Dump Cake

Dump Cakes have been around since 1980. This is an easy vintage recipe. A blast from my past. I really think I had this before 1980 but I won’t argue with Google. The recipe first appeared on a brochure from Betty Crocker. The name suits the recipe, just dump in the 5 ingredients and bake. No mixing required. Many of you grew up eating this yummy recipe for dessert. You youngsters that have never had this, you have an easy delicious treat in store for you. This literally take a few minutes to assemble and the outcome is so tasty. Your house will smell amazing. It’s called a cake but it’s kind of like an easy cobbler. There are many versions of dump cakes, this was the original. Sometimes retro/vintage recipes are the best to take you back in time enjoying sweet times with your family and loved ones.

Ingredients:

1 can of cherry pie filling, I used the kind that has more fruit

1 can of crushed pineapple in juice

1 box of yellow cake mix (I used Duncan Hines)

1 cup of pecans, chopped

1 cup of coconut, optional*

1 stick of butter, melted

Vanilla ice cream, never an option for me. A must have!

Preheat oven to 350 degrees. Spray a 13 x 9 pan lightly with nonstick cooking spray.

Spread can of cherry pie filling on the bottom of the casserole dish.

Pour crushed pineapple on top of pie filling and spread to cover the cherries.

Sprinkle the cake mix on top of the pineapple.

Sprinkle chopped pecans on top of cake mix.

Pour melted butter over the nuts.

Bake for one hour. Serve immediately and top with vanilla ice cream. Enjoy!

*My Mom would add coconut to her recipe but my Dad isn’t fond of coconut so I did not add it to this.

Bailey’s Chocolate Chip Cookies

I first saw these Bailey’s Chocolate Chips almost a year ago but they were selling for $140 a bag. That wasn’t happening. However, I was thrilled when I discovered them this fall at Walmart for under $4! These chips are flavored like Bailey’s Irish Cream but don’t not contain any alcohol. However, my recipe does but you can easily not add it to the recipe. I did so to enhance the Bailey’s flavor.

Ingredients:

2 1/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of solid vegetable shortening, I used Crisco

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

3 Tablespoons of Bailey’s Irish Cream, optional

1 12 ounce bag of Bailey’s Chocolate Chips

Sea salt, optional

Preheat oven to 350 degrees.

Add flour, baking soda and salt to a bowl. Whisk together and set aside.

In a mixing bowl, cream Crisco and sugars together. Add eggs, vanilla and Bailey’s Irish Cream snd blend. Stir in Bailey’s Chocolate Chips. Drop by spoonfuls on a cookie sheet. Bake for 9-11 minutes. I preferred adding sea salt to my cookies because I like sweet and salty and without the salt, in my opinion, these were sweet. I added the salt as soon as they came out of the oven. It’s all a matter of preference, so taste one without the salt and see what you think. Cool on cookie sheet for five minutes and continue cooling on a cooling rack. Store in an airtight container when completely cool. Enjoy!

Lemon Cheesecake

I love lemon. Love it year round. It’s light and refreshing. This is a very creamy cheesecake that will not disappoint.

Ingredients:

1 box of lemon flavored vanilla wafers

1 stick of butter, melted

4 8-ounce packages of cream cheese, room temperature

1 1/3 cup sugar

3 eggs, room temperature

1 teaspoon vanilla

2 capfuls lemon extract

2 Tablespoons corn starch

1 cup of four cream

Preheat oven to 325 degrees. In a food processor, crush vanilla wafers until crumb like. In a bowl, mix cookie crumbs and melted butter. Combine. Lightly spray a 10 inch springform pan with nonstick spray. Pat cookie crumbs on the bottom and half way up the sides. Place pan in freezer while you prepare cheesecake. By placing your pan in the freezer, it will set the crumbs.

In your mixing bowl, place 4 blocks of cream cheese. Beat until creamy. Add sugar and extracts and beat until combined. Add corn starch and mix well. Once everything has been combined, turn mixer off and whisk in sour cream. Pour into springform pan and bake for 1 hour 20 minutes. Cheesecake should be almost set when you take it out if the oven. Place on cooling rack and cool for 20. Run a knife around the edge and continue to cool until the cheesecake is room temperature. Once it’s room temperature, place in refrigerator for a minimum of 4 hours before serving or decorating. Enjoy!

Decorations/Garnish

I decorated my cheesecake with homemade whip cream, yellow sugar crystals and a lemon head hard candy. I used lemon curd on the serving plate.

Recipe inspired by Crumbs in my Mustachio.

Gooey Chocolate Bread Pudding

There was not another name I could think of to name this dessert. Soft croissants soak up the egg custard mixture and the three kinds of chocolate chips. So good and ooey gooey chocolaty.

Ingredients:

Nonstick cooking spray

1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes

1 cup milk, I recommend whole milk

1/4 cup sugar

1 cup white chocolate morsels

1/2 cup milk chocolate morsels

1/2 cup semisweet chocolate morsels

4 large eggs beaten, or 1 cup egg substitute

1/4 cup chocolate sauce, warm

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.

Cut croissants into small cubes. Place croissants in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips and milk chocolate chips to warm milk and blend well. Whisk eggs into milk mixture. Sprinkle semisweet chocolate chips on top of croissants.

Pour into the prepared baking dish. Sprinkle semisweet chocolate chips on top of croissants. Bake 40-45 minutes until liquid is absorbed and custard is not runny. Drizzle with warm chocolate sauce right after the bread pudding comes out of the oven. Cut, serve and enjoy! Can be served with whipped cream or ice cream. Or both! 😉.

Pink Lemonade Cupcakes

My friend Lizz, usually comes to Tampa to visit in July. When she does, I always celebrate her birthday. This year I threw her a flamingo party. She had no idea, I just told her to wear something flamingos. I created these Pink Lemonade Cupcakes to celebrate this year. The frosting had to be pink to match the flamingos. These cupcakes are super moist, light flavored with lemon, they are not pungent. The cream cheese frosting adds a light creamy taste to these wonderful cupcakes.

Ingredients:

1 1/4 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 egg

1 Tablespoon vanilla extract

1 teaspoon lemon extract

1/2 cup water

Lemon curd, jar or homemade

Preheat oven to 350 degrees. Line a cupcake pan with liners.

Combine flour, sugar, baking powder and salt. Whisk until combined.

In a separate bowl, add buttermilk, oil, egg and vanilla extract and lemon extract. Combine liquids. Combine wet ingredients (except the water) to the dry ingredients and mix till combined. On low speed, slowly add the water to the batter. Scrape your mixing bowl to make sure everything is combined. Batter is thin but that’s what makes it so moist and yummy. Fill cupcake liners to about half full. Bake 16 minutes or until toothpick comes out with crumbs. Do not overbake. Cool completely to fill and frost.

I am going to be honest, I used store bought lemon curd in the jar. I have made it before and since this recipe uses so little jar is just fine. I found jar lemon curd in the jam/jelly section of the grocery store.

To fill cupcakes, I used a piping tip to make a hole. I filled the hole with the lemon curd and covered the hole with the top I cut out of the cupcake. It doesn’t have to be pretty because you are going to frost the top of the cupcake.

Cream Cheese Frosting:

1 8 ounce block cream cheese, chilled

1 stick butter, room temperature

2 teaspoons vanilla extract

Red or pink food coloring, optional

1 pound of powdered sugar

Combine cold cream cheese and room temperature butter. I use cold cream cheese to keep the frosting stiff for the cupcakes. The frosting gets very soft when adding drops of food coloring. However, if you choose not to add food coloring, you would have lemonade cupcakes which is just as delicious. Combine with one pound powdered sugar. I used a 1M tip to pipe the cupcakes. Yields 12-13 cupcakes, recipe can be doubled. Enjoy!

Key Lime Pound Cake

I love key lime anything. It was only a matter of time before I made a Key Lime Pound Cake to my blog. I never use bottled key lime juice but I know a lot of people cannot get their hands on key limes. There is a difference between key limes and regular limes.

Ingredients:

2 sticks of butter, room temperature

1 teaspoon vanilla

1 1/2 teaspoons key lime extract (Available through Amazon)

1/4 cup key lime juice, fresh or bottled

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

3 cups sugar

6 eggs, room temperature

1 cup sour cream

Zest of 2 limes optional (I used zest in the glaze)

Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick and flour combination.

In a separate bowl, whisk together flour, salt and baking powder.

In a mixing bowl, beat butter, eggs, sugar and extracts. Once combined add juice and zest if you are adding zest to your cake batter. Add eggs one at a time. Add one half of the flour mixture, next add sour cream, ending with the remaining flour. Pour into your bundt pan and bake 60-70 minutes until a cake tester comes out clean. Cool in bundt pan for 25 minutes. Remove from pan and cool on a cooling rack until cake is completely cooled before adding glaze.

Glaze:

1 cup powdered sugar

1/2 teaspoon key lime extract

2-3 Tablespoons milk or half and half

Lime zest, optional

Mix well and pour over cooked cake

Strawberry White Chocolate Bread Pudding

Sometimes when you are grocery shopping, a nice lady will hand you a sample of a new recipe the stores chefs have made. This is the story behind this delicious recipe. I sampled this recipe while shopping at my local Publix grocery store. This recipe was so good, I had to remake it and share with you. I made this for my Dad. He absolutely loved it and he is a bread pudding snob. It has to be really good, or he won’t eat it. Knowing this, I have never made him bread pudding until this recipe. This was a huge success!

Ingredients:

Nonstick cooking spray

1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes

2 cups of fresh strawberries, roughly chopped

1 cup milk, I recommend whole milk

1/4 cup sugar

1 cup white chocolate morsels

4 large eggs beaten, or 1 cup egg substitute

1/4 cup caramel sauce, I used salted caramel sauce

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.

Cut croissants into small cubes. Rough chop the strawberries. Place croissants and strawberries in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips to warm milk and blend well. Whisk eggs into milk mixture.

Add liquid mixture to croissants and berries in the bowl. Stir until all croissants are wet with the milk mixture. Pour into the prepared baking dish. Bake 40-45 minutes until the liquid is absorbed and the custard is not runny. Drizzle with caramel sauce right after you take baking dish out of the oven. Enjoy!

This bread pudding is also delicious topped with whipped cream.

*Recipe courtesy of Publix Aprons.