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Chocolate Poke Cake

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Chocolate Poke Cake is a delicious dessert made with a simple box cake mix, pudding, chocolate syrup, chocolate chips and a chocolate whipped cream frosting. 

I know I have been posting A LOT of desserts lately but I cannot help it. Spring is here, Easter is coming and we are planning so many warmer weather activities already like grill outs and gatherings. This Chocolate Poke Cake is perfect to make for all these events and also a big hit. 

What is a “poke” cake? 

A poke cake is typically a box cake mix baked in a 13 x 9 inch pan. Once cooled, you poke holes in the cake using the back of a wooden spoon. Whip up a batch of pudding or jello, then pour that over the top of the cake. Let cool and set up and then do a layer of frosting. Voilà. You just made a yourself a truly delicious cake. This chocolate version is so decadent and moist that any chocolate lover will be in love. 

Chocolate Poke Cake

Chocolate Poke Cake is so super chocolatey (that’s a word, right?) with multiple layers of chocolate goodness. My favorite layer is the light whipped cream frosting. Although, still made with chocolate, this frosting layer makes the entire dessert a fluffier and airy. 

How to make the chocolate whipped cream frosting

It only takes 3 ingredients to make this luscious frosting : heavy whipping cream, cocoa powder and confectioners sugar. Before beginning, place the beaters and mixing bowl into the freezer to get nice and cool. Once cooled, remove from freezer and put together your hand or stand mixer with the chilled beaters. Combine all your ingredients into the cold bowl and beat fro 3-5 minutes. The frosting is done when you reach that firm peak where the frosting will stand straight up with a slight curl when the beaters are lifted. 

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Chocolate Poke Cake

Chocolate Poke Cake is a delicious dessert made with a simple box cake mix, pudding, chocolate syrup, chocolate chips and a chocolate whipped cream frosting. 
Course Dessert
Cuisine American
Keyword chocolate
Servings 12 servings
Author Amber

Ingredients

Chocolate Cake

  • 1 box chocolate cake mix
  • 3 eggs
  • 1 cup whole milk
  • 1/2 cup unsalted butter softened

Chocolate Pudding

  • 3.9 ounce chocolate pudding powder
  • 2 cups cold whole milk

Chocolate Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 1/4 cup cocoa powder
  • 1/2 cup confectioners sugar

Garnish

  • 1 cup mini chocolate chips
  • chocolate syrup

Instructions

Chocolate Cake

  • Heat oven to 350 degrees. 
  • Use a hand or stand mixer to beat the softened butter until creamy. Add the remaining cake ingredients (milk, cake mix and eggs) and lightly beat until you have a nice, consistent batter. 
  • Spray the 13 x 9 inch pan with non-stick spray and pour batter into it. 
  • Bake for 28- 30 minutes. 
  • Remove from oven and let cool. 
  • Once cooled,  use the bottom of a wooden spoon to gently poke holes throughout the cake. 
  • Make your pudding. Add a box of chocolate pudding powder to cold milk and stir until it begin to set up. Immediately pour the pudding over cake. Smooth out the top. 
  • Set the cake in fridge for at least 30 minutes to chill. 

Chocolate Whipped Cream Frosting

  • As the cake is chilling, place the beaters and a mixing bowl into freezer. 
  • Once the beaters and bowl are chilled, assemble the hand or stand mixer and start the frosting. Beat the heavy whipping cream, cocoa powder and confectioners sugar for 3-5 minutes. You want a stiff peak to form where when you lift the beaters, the frosting will stand straight up with a slight curl. 

Finishing Touch

  • Frost the cake. 
  • Decorate the top with chocolate syrup and mini chocolate chips. 
  • Cut into 12 portions and serve. Note that you can get more portions out of this to serve more people. 

Notes

You can follow the instructions on your cake box to make the chocolate cake batter if you prefer. 

A family gathering? A birthday party? A pot luck at work? What will you be bringing this decadent Chocolate Poke Cake dessert to this season? Let me know in the comments below. 

 

Easter Bunny Cupcakes

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Easter Bunny Cupcakes are made with white cake mix, a sweet buttercream frosting, sprinkles and an adorable milk chocolate bunny on top.

I know it sounds crazy but Easter is less than a month away! Time to get the kids their Easter outfits, make some brunch plans and enjoy some Easter inspired desserts like these cute cupcakes. They really are the perfect addition to an Easter tablescape or family gathering.

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Easter Bunny Cupcakes, easter recipes, easter dessert, bunny cake, simple cupcakes, holiday dessert, cute easter ideas, easter recipe

Easter Bunny Cupcakes

Easter Bunny Cupcakes start with a box of white cake mix! So easy- just add some milk, butter and eggs to the mix to create a delicious, moist cupcake that tastes like it came from a bakery. The buttercream frosting is a butter/vegetable shortening blend to form a stable, pipable frosting so the “grass” has a lot of dimension and holds up.

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Tips & Tricks 

All About That Buttercream!

A pipable buttercream is very important to make perfect “grass”. The frosting should be stiff but not so much that it hurts your wrist to decorate with. I like to use the combination of butter and vegetable shortening to create that stiffness. Add the vanilla extract and then the confectioners sugar in increments until everything is combined. You should be left with a very thick frosting that will be needed thinning out. 1 teaspoon of water beat into the frosting should do this.

Easter Bunny Cupcakes, easter recipes, easter dessert, bunny cake, simple cupcakes, holiday dessert, cute easter ideas, easter recipe

 

Easter Bunny Cupcakes, easter recipes, easter dessert, bunny cake, simple cupcakes, holiday dessert, cute easter ideas, easter recipe
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Easter Bunny Cupcakes

Easter Bunny Cupcakes are made with white cake mix, a sweet buttercream frosting, sprinkles and an adorable milk chocolate bunny on top. 
Course Dessert
Cuisine American
Keyword easter, cupcakes
Prep Time 30 minutes
Cook Time 16 minutes
resting time 10 minutes
Total Time 46 minutes
Servings 24 Cupcakes
Author Amber

Ingredients

Cupcakes

  • 1/2 cup unsalted butter softened
  • 1 box cake mix
  • 1 cup whole milk
  • 3 eggs

Buttercream Frosting

  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners sugar
  • green food dye
  • water

Garnish

  • confetti sprinkles
  • Lindt extra small chocolate bunnies
  • Whopper Robin Egg chocolates

Instructions

  • Heat oven to 350 degrees. 
  • Place 1/2 cup softened butter into mixing bowl, use a hand or stand mixer to beat butter until creamy. 
  • Add cake mix, followed by milk and beat. 
  • Add eggs, one at a time. 
  • Place cupcake liners into muffin pan and fill each 3/4 full of cake batter. 
  • Cook for 15-18 minutes. 
  • Remove cupcakes from oven and let cool. 
  • Begin frosting. Place 1/2 cup butter and 1/2 cup vegetable shortening into a mixing bowl. Use a hand or stand mixer to beat until creamy. 
  • Add 1 teaspoon vanilla extract and the 4 cups of confectioners sugar into bowl in increments until fully blended. 
  • Add green food coloring until at desired color. 
  • Add a pinch of water if the frosting is too thick. Start with a teaspoon of water to thin it out but you want this frosting to be thick and pipable. 
  • Fill a pastry bag with the frosting with a #233 tip for grass. Decorate each cupcake. 
  • Add some confetti sprinkles and a chocolate bunny on each. You can even make some cupcakes with a couple Whopper Robin Eggs int he center instead of a bunny. 

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Caramel Apple Bundt Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ToraniSauceObsession #CollectiveBias

Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans.

‘Tis the season for baking and I have been creating all sorts of goodies lately, including this Caramel Apple Bundt Cake. I was really craving a seasonal dessert and thought of apples. Since caramel apples are a must right now, why not combine apples with caramel in a cake form? Yea, I couldn’t think of a single reason why that wouldn’t be a good idea either and the final product is crazy good!

What really takes this bundt cake from yum to WOW are the toppings. The crunch of the pecans on top of the moist cake alongside the toasty notes of the creamy Torani Caramel just completes this dessert.

My one stop shop for baking this season is my local Walmart for convenience and great prices. Walmart also offers a great selection of Torani Syrups and Sauces. Everyone knows Torani Syrups can be found across coffee shops all across America, but did you know they also have a line of sauces made with real, simple ingredients like pure cane sugar and natural flavors?

Torani is a third generation family owned business that has been creating authentic coffeehouse flavors for over 90 years.  You can say they know a thing or two about crafting amazing drinks and decadent desserts. Some great ways to use Torani Sauces include:

  • Mochas
  • Drizzled on cheesecake and other desserts.
  • Hot Chocolate
  • Cocktails
  • Cappuccinos
  • Whatever your heart desires.

Find Torani Sauces at a store near you by clicking HERE.

Buy One Torani Sauce, Get One For Free !

Available at Walmart. Now through 12/31/18, or while supplies last

How to redeem:

    • Visit your closest Walmart location and purchase two bottles of Torani Sauces – you can choose from Caramel, Dark Chocolate, or White Chocolate flavors!
    • Take a picture of your receipt, then enter the rebate experience to upload your photo.
    • Once your receipt is verified, you’ll receive your money back on the second bottle!

Caramel Apple Bundt Cake

Caramel, cinnamon, and fresh apples. It is okay to do a happy dance thinking about this Caramel Apple Bundt Cake – it is totally worth the little happy foodie cake dance (I know you have one too). Not to mention, this cake is beautiful! It is the type of dessert that you expect to see at grandmas house during the holidays that smells amazing and you just know a lot of love when into baking it. 

RECOMMENDATION

I think you will be pleasantly surprised how easy this cake is to pull together. The one thing I recommend doing is to use a silicone bundt cake pan. I switched to silicone about a year ago and it takes the stress out bundt cakes. You won’t have to cross your fingers when it is time to remove the cake from the pan because it won’t stick with the silicone. Say hello to a perfectly formed bundt cake!

TIPS

I have just a couple tips for creating the perfect Caramel Apple Bundt Cake and that is to squeeze out some of that excess water from the grated apples. That extra moisture can weigh down the cake and make it dense but we want moist, fluffy cake so once those apples are peeled and grated, place the pieces into a kitchen towel and give a squeeze over a sink or a bowl.

My second tip is to add your toppings right before serving this cake. This moist cake wants to suck in all the delicious sauce you pour over top. To keep the cake looking gorgeous for serving, add the Torani Caramel Sauce and chopped pecans right before cutting.

Let us get baking now!

Caramel Apple Bundt Cake
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#ad, #ToraniSauceObsession, @Walmart, Caramel Apple Bundt Cake, Torani Sauces, Torani Caramel Sauce recipe, Thanksgiving dessert, fresh apple cake

Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans. 

  • non-stick spray to coat pan
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • .5 teaspoon baking soda
  • 1.5 cups brown sugar
  • 1 tablespoon cinnamon, ground
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 4 eggs
  • 3 cups granny smith apples, peeled and grated (I used 6 apples)
  • .5 cup pecans, chopped
  • 1 cup Torani Caramel Sauce
  • Also try a drizzle of Torani White Chocolate Sauce (optional)
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat together the room temperature softened butter with brown sugar. Use a hand or stand mixer to beat until creamy.
  3. Add in the eggs, beat again.
  4. In a medium mixing bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture and beat until the batter is creamy and smooth.
  5. Peel and grate 3 cups of apples.
  6. Place the grated apple into a kitchen towel and squeeze out the excess liquid.
  7. Add the apples to batter and fold them in.
  8. Spray the fluted tube pan. I used a 9.5 inch silicone bundt cake pan.
  9. Cook for 50 minutes are until an inserted toothpick comes out clean.
  10. Let cool for 10 minutes, then flip out the cake pan.
  11. Let cool another 20 minutes minimal. Before serving, drizzle with Torani Caramel Sauce and sprinkle chopped pecans over top. Also try Torani White Chocolate Sauce for extra flavor!

Add the ingredients to your Walmart Shopping List by clicking the items below!

What are your favorite ways to use Torani sauces? Let me know in the comments.

International Delight® Almond Joy™ Cupcakes

International Delight® Almond Joy™ Cupcakes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #SplashOfDelight #CollectiveBias

Almond Joy Cupcakes are a sweet treat made with chocolate cake mix, creamy frosting, shredded coconut and toasted almonds that are bursting in flavor with International Delight® Almond Joy™ baked in.

We are no strangers around here to baking with International Delight® Coffee Creamer. You may remember that scrumptious Peanut Butter Chocolate Bundt Cake from a few months back made with International Delight® REESE’S Peanut Butter Cup as a main ingredient! International Delight® offers so many great coffee creamer flavors that can add instant yum to your desserts in a snap.

My local Walmart is my main stop for International Delight® Coffee Creamer and today I picked up International Delight® Almond Joy™ and  International Delight® HERSHEY’S® Chocolate Caramel to bring that extra goodness to my Almond Joy Cupcakes and my morning cup of coffee. Look for these delicious flavors and others in the refrigerated section next to the dairy products.

Click HERE to see all the amazing flavors available at your Walmart.

 


Grab the above Ibotta offer and look for the in-store Walmart display that includes a tearpad with a recipe and $0.50 coupon valid in April. Put your favorite candy in your coffee today!

Follow International Delight® on social media and visit Pinterest HERE for more seasonal recipe inspiration!

Pinterest | Twitter | Instagram | Facebook | YouTube

International Delight® Almond Joy™ Cupcakes

Chocolate, coconut and almond flavors are mixed all into these Almond Joy Cupcakes reminiscent of one of the best candy bars around. International Delight® Almond Joy™ helps create this tempting flavor combination with simplicity.

Start off by adding butter, eggs, sour cream, a box of cake mix and International Delight® Almond Joy™ coffee creamer into a mixing bowl. Beat with a hand or stand mixer until thoroughly mixed. Pour the batter into your cupcake liners filling each 3/4 full. Bake at 350 degrees for 15 minutes. The house is going to smell crazy good as these cupcakes bake with the smell of coconut and chocolate!

Once the cupcakes are cooled, make the frosting by adding butter, vegetable shortening, confectioners sugar and more International Delight® Almond Joy™ into a mixing bowl. Beat until thick and creamy. Make sure to add in the coffee creamer and confectioners sugar in increments until you have reached a good consistency for frosting because a little less or even a little more coffee creamer may be needed from that 1/3 cup recommendation in the recipe card below.

Talk about a drool worthy dessert for this spring season!

International Delight® Almond Joy™ Cupcakes
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#ad, #DelightfulMoments #SplashOfDelight, Almond Joy Cupcakes, International Delight Coffee Creamer recipe, dessert, coconut recipe,

Almond Joy Cupcakes are a sweet treat made with chocolate cake mix, creamy frosting, shredded coconut and toasted almonds that are bursting in flavor with International Delight® Almond Joy™ baked in.

Yields: 24 cupcakes

  • International Delight® Almond Joy™ Cupcakes
  • 15.25 ounce box Devils Food chocolate cake mix
  • 2 eggs with yolk
  • 2 egg whites
  • 3/4 cup International Delight® Almond Joy™
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, room temperature
  • Almond Joy Frosting
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup all-vegetable shortening
  • 4 cups confectioners sugar
  • 1/3 cup International Delight® Almond Joy™
  • Garnish
  • Shredded coconut
  • Sliced toasted almonds
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream 1/2 cup butter with hand or stand mixer. Add the eggs, sour cream, 3/4 cup International Delight® Almond Joy™, and cake mix. Beat until you have a smooth batter.
  3. Place cupcake liners into cupcake pan.
  4. Fill cupcake liners 3/4 the way full with the batter.
  5. Bake 15-17 minutes.
  6. Let cool.
  7. Begin the frosting by beating 4 tablespoons butter with 1/2 cup shortening with a hand or stand mixer. Slowly add in confectioners sugar and International Delight® Almond Joy™. Note that you may not use the entire 1/3 cup International Delight® Almond Joy™ for the frosting. Mix in until it is at the consistency you want- should be creamy but still not budge if held upside down on a spoon.
  8. Place the frosting into a pastry with large decorating tip. Frost each cupcake and sprinkle some coconut on top with a couple almond slices.
  • Preparation time: 20 minutes
  • Cook time: 15 minutes

Which International Delight® Coffee Creamer flavor is your favorite? Let me know in the comments below.

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake is made with cocoa, chocolate chips, basic cake ingredients and sour cream for a moist chocolate treat.

A simple chocolate Bundt cake is a classic, must-have recipe to keep around for all occasions from birthday parties, Mother’s Day, Easter, pot lucks, random chocolate cravings…. the list goes on. This Chocolate Sour Cream Bundt Cake is really simple and a real crowd pleaser. You can even add a chocolate ganache topping or fold in some more chocolate chips to the batter before baking to switch things up a bit.

This recipe is pretty straightforward. You will need a few mixing bowls out so there are more dirty dishes than I would like but it is well worth it. My only tip is to use a silicone Bundt Cake pan. I just recently switched to using a silicone pan for recipes like this one and it makes life so much easier!

Chocolate Sour Cream Bundt Cake
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Chocolate Sour Cream Bundt Cake, chocolate cake, classic bundt cake recipe

Chocolate Sour Cream Bundt Cake is made with cocoa, chocolate chips, basic cake ingredients and sour cream for a moist chocolate treat. Adapted from a Daisy Sour Cream Double Chocolate Bundt Cake recipe.

  • 1 cup cocoa powder
  • 1 cup chocolate chips
  • 3/4 cup boiling water
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 10 tablespoons butter, room temperature
  • 2 cups brown sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 1 1/2 cups Sour Cream
  • powdered sugar
  1. Preheat oven to 350 degrees.
  2. Coat the Bundt cake pan with cooking spray.
  3. Boil the water and add to a large mixing bowl with 1 cup chocolate chips and 1 cup cocoa. Mix well.
  4. In a second mixing bowl, stir together the flour, salt and baking soda.
  5. In a third mixing bowl, use a hand mixer to beat the butter until creamy. Add in the brown sugar and vanilla extract, beat again. Add in the eggs, one at a time, and beat. Fold in the sour cream into the mixture.
  6. Add the second bowl of flour ingredients to the third butter bowl. Beat with hand mixer until creamy. Pour ingredients into the melted chocolate bowl and beat again.
  7. Pour into the Bundt cake pan and bake for 55 minutes or until a toothpick comes out clean when inserted.
  8. Let cool, remove from pan and sprinkle with powdered sugar.

 

Valentine’s Day 7UP® Cake Pops

Valentine’s Day 7UP® Cake Pops

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JustAdd7UP

Valentine’s Day 7UP® Cake Pops are made with 7UP cake, vanilla frosting and coated in white chocolate with fun holiday sprinkles.

7UP is for more than great punches and mixed drinks! You can use your favorite lemon-lime soda for cake too! 7UP gives your cake a really fluffy texture making it the perfect ingredient for baking.

Typically Valentine’s Day in my household is spent with my husband and children. We have a nice dinner and eat treats while watching movies. With the versatility of 7UP I am going to set up a whole Valentine’s Day spread for our movie marathon this year. I have our yummy dessert handled with these 7UP Cake Pops, will set up some pink decorations and make a kid-approved punch with 7UP and pink lemonade.

Let the family Valentine’s Day festivities begin! 

First, a stop to Walmart is in order to pick up decorations and goodies.

Your Walmart shopping list:

  1. Basic cake ingredients : eggs, butter, white cake mix and vanilla frosting. Pink food coloring is optional.
  2. 2 Packs of 12 ounce cans 7UP found on the beverage aisle.
  3. White and pink chocolate melts.
  4. Valentine’s Day decorations and festive sprinkles.
  5. Cake pop sticks and drying stand.
  6. Movies and pink lemonade to make our movie night complete.

Find more inspiration to celebrate with 7UP this Valentine’s Day by clicking HERE. 

Follow 7UP on Social Media 

Instagram | Facebook | Twitter | Pinterest

Valentine’s Day 7UP® Cake Pops

Cake Pops are a fun dessert to make and the kids can even help out a bit. If this is your first time making cake pops, don’t be intimidated! These are easy to make and don’t fret over perfection (mine certainly aren’t perfect) because they will be delicious regardless!

Start by baking your cake according to the instructions on the box swapping water for 7UP and swapping oil for butter. Feel free to add in a pinch of pink food coloring for extra wow. Once the cake has cooled, remove any browned edges and crumble the cake in a bowl. This is where the kids can have fun helping you out in the kitchen!

Add the frosting into bowl and thoroughly mix.

Form your balls of cake. I like to use a cookie scoop for consistent sizing and then roll with my hands until a ball is formed. Place the balls onto a parchment covered baking sheet and chill in fridge.

Remove the cake balls from fridge and microwave the white chocolate. To heat up your chocolate, place into a tall glass or mug and heat for 90 seconds, stirring in 30 second intervals. Adding a tablespoon of coconut oil into the chocolate before melting can help thin out the chocolate and make it easier to work with while dipping your cake pops.

Dip each cake pop stick end into the melted chocolate and push into the cake balls.

Time to dip each cake pop. Gently dip each cake pop into the chocolate until fully submerged. Raise the cake pop up while slightly twisting the stick. Place onto the cake pop drying stand. Decorate with sprinkles immediately or wait until the white chocolate is completely dry to add some pink chocolate designs.

Once your Valentine’s Day 7UP Cake Pops completely dry, you can place into a jar or small decorative glass on a table with the great Valentine’s Day décor you found at Walmart. Having a family movie night like us? Mix up with pink lemonade with 7UP in a pitcher and start the movies!

Have extra cake pops? Place your cake pops into a mini box with a bow to gift neighbors, co-workers and friends.

Valentine's Day 7UP® Cake Pops
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Valentine’s Day 7UP Cake Pops are made with 7UP® cake, vanilla frosting and coated in white chocolate with fun holiday sprinkles.

Yields: 26 Cake Pops

  • 7UP® cake
  • 15.25 ounce package white cake mix
  • 3 eggs
  • 1 cup unsalted butter, melted
  • 1 cup 7UP®
  • desired amount of pink food coloring (optional)
  • 7UP® Cake Pops
  • 1 7UP® cake, crumbled
  • 3/4 cup vanilla frosting
  • 12 ounces white chocolate candy melts
  • 1 tablespoon coconut oil
  • Decoration
  • Pink chocolate candy melts
  • Valentine's Day sprinkles
  1. Follow the directions on the back of your favorite cake mix box adding 3 eggs, swapping oil with 1 cup unsalted butter and swapping water for 1 cup 7UP. Add in the food coloring. Bake according to instructions. I baked mine in a 13x 9 pan for 35 minutes on 350 degrees.
  2. Let cake cool.
  3. Once the cake has cooled, remove any browned spots by simply cutting off those areas. Place the cake in a large mixing bowl and crumble.
  4. Add 3/4 cup of your favorite vanilla frosting and mix with cake.
  5. Form the cake balls and place onto a parchment covered baking sheet. I use a cookie scoop to get evenly sized balls.
  6. Place the balls into fridge for a couple hours.
  7. Remove the cake balls from fridge and heat up your chocolate melts in the microwave with a tablespoon of coconut oil. Heat for 90 seconds stirring every 30 seconds. I recommend using a tall glass or mug.
  8. Dip each cake pop stick tip into the chocolate and press into the cake balls.
  9. Now, dip each cake pop. Dip into the chocolate until completely covered. As you bring the cake pop out, turn it slowly and gently and set it upright to dry in a cake pop stand.
  10. Immediately decorate with sprinkles and/or wait to dry and add a swirl of pink chocolate candy melt.
  • Preparation time: 25 minutes
  • Cook time: 35 minutes
  • Total time: 1 hour

How do you spend Valentine’s Day? Do you have a family-friendly night or do you have a romantic dinner with your spouse? Leave a comment below with your plans and tell me how 7UP fits into your special night!

Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake is a deliciously soft, lemon filled cake with lemon zest and a tart peach glaze.

I go through phases every once in awhile where all my favorite recipes all of a sudden seem meh. I either get in the kitchen and start creating at that point or I start digging through cook books and magazines. That’s exactly what I recommend in your own times of meh! Just browse through some foodie magazines or food blogs and see what stands out to you. It is a great way to learn new recipes and also techniques. New or just different techniques is what makes you a better cook so give it a go!

This Lemon Buttermilk Bundt Cake recipe comes from the Bon Appetit January 2017 Special Edition. I chose this specific cake recipe because it has basic ingredients and I rarely make Bundt cakes. Plus, I looooove lemon. This cake is fluffy and moist with the perfect about of lemon flavors and the simple glaze is the perfect touch.

Lemon Buttermilk Bundt CakeLemon Buttermilk Bundt Cake is simple to make. Just make sure the pan is well greased and you get into all those little grooves of the pan. I use a sauce brush to help spread the butter and shake the excess flour out well.

I should also mention the lemon zest. It took me awhile to zest enough lemons to get a half cup. Don’t curse my name while zesting. I promise it is well worth the effort and is seriously the most difficult part of this recipe.

Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake
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Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake is a deliciously soft, lemon filled cake with lemon zest and a tart peach glaze. 

Yields: 12 servings

  • Bundt Cake
  • 1 cup unsalted butter, room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoon salt
  • 2.5 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1/2 cup lemon zest (took about 6 large lemons)
  • A bit of butter and flour needed to grease the pan
  • Glaze
  • 1/4 cup lemon juice
  • 3/4 cup peach preserve
  1. Preheat oven to 350 degrees.
  2. Grease the bundt cake pan (standard size fluted tube pan) with butter and flour.
  3. Whisk the flour, salt and baking powder in a medium bowl.
  4. Zest 1/2 cup with of lemon zest.
  5. In a large mixing bowl, mix sugar and lemon zest. Mix until ingredients are well blended to make a lemon sugar.
  6. Add 1 cup of butter to lemon sugar and use a hand mixer to beat until smooth.
  7. Add the 4 eggs and use the hand mixer to beat until smooth (add eggs one at a time).
  8. Add in some of the dry ingredients and beat, followed by some of the buttermilk. Alternate adding in the dry ingredients and buttermilk and mix until smooth.
  9. Pour into the greased bundt cake pan and place into oven for 60 minutes.
  10. Let cake cool and remove from pan.
  11. On the stovetop, simmer the peach preserves and lemon juice into a reduction. This takes about 5 minutes.
  12. Strain the glaze and immediately pour over cake.
  13. Let glaze cool and serve.
  • Preparation time: 20 minutes
  • Cook time: 65 minutes

Lemon Buttermilk Bundt CakeLemon Buttermilk Bundt Cake

Bubblegum Cupcakes

Bubblegum Cupcakes

Bubblegum Cupcakes made with bubblegum soda, extra bubblegum flavoring, a box white cake mix and a simple frosting with fun sprinkles and a gumball on top!

Every once in awhile, you just need to bake up something extra girly and fun! These Bubblegum Cupcakes would be perfect for a birthday party for a girl of any age. Decorate with really fun sprinkles and a big bright pink gumball on the top and we are ready to PAR-TAY!

You may remember those delicious 7UP Cupcakes from last St. Patrick’s Day (click HERE) made with soda. I love baking with soda for a few reasons.

  1. soda makes your cake super fluffy and moist
  2. soda is just fun to bake with
  3. soda adds lot’s of great flavor
  4. soda makes baking easy!

You can make these cupcakes in any color you wish. The bubblegum soda itself is blue so the cupcakes will come out a blue color, I added a bit of red to turn give them a purple tint. Adding even more color to the cake batter would make these even brighter! The frosting color is completely your choice! Go blue, pink, purple, white… maybe a swirl of two colors.

Bubblegum Cupcakes

Preheat your oven to 350 degrees after letting the unsalted butter sit out a bit to soften. Gather a couple mixing bowls, hand or stand mixer, ingredients from recipe card below, a small plate with sprinkles poured in, the gumballs, muffin pan and cupcake liners. Place cupcake liners into muffin pan and start the cake batter.

Use your mixer to make the butter creamy and add in all other cupcake ingredients in. The bubblegum soda will add flavor but if you want more, add a drop of bubblegum flavoring. Pour the batter into liners filling about 3/4 full. Bake for 18-20 minutes in the oven and let cool.

Time for frosting! Use the hand mixer again to mix the butter and vegetable shortening until creamy. Slowly add in confectioners sugar and a drop of bubblegum flavoring. Pick a color for the frosting and add in desired amount. I have made these Bubble Cupcakes a few times and wish I would have made the color more vibrant this round, however, they are still pretty without the added food dye. Mix until smooth. I did not add any other liquid in todays frosting, normally a couple tablespoons of milk would be necessary but it was at a good thickness without. So, if your frosting is too thick, add a pinch of milk. If the frosting ends up too runny, add in more confectioners sugar. If you want to go big with the frosting, make a bit more frosting than instructions say.

Place your bubblegum frosting into a pastry bag with large tip. Frost each cupcake starting with just a ring around each. Dip each cupcake onto the sprinkle covered plate gently to decorate. Finish frosting each cupcake with a dollop of frosting on top. Add your gumball to complete. This recipe will make about 20 cupcakes.

Bubblegum Cupcakes
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Bubblegum Cupcakes made with bubblegum soda, extra bubblegum flavoring, a box white cake mix and a simple frosting with fun sprinkles and a gumball on top!

  • Bubblegum Cupcakes
  • 1/3 cup unsalted butter, softened
  • 3 egg whites
  • 1 box white cake mix (I used Pillsbury)
  • 1.25 cups bubble gum soda (I found a Meijer brand)
  • drop of bubble gum flavoring (optional for extra bubblegum flavor)
  • Bubblegum Frosting
  • .5 cup unsalted butter, softened
  • .5 cup vegetable shortening
  • 4 cups confectioners sugar
  • food coloring (I used a few drops of pink)
  • drop of bubblegum flavoring
  • sprinkles to garnish
  • gumballs to garnish
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, add 1/3 cup softened, unsalted butter and use the hand or stand mixer to thoroughly mix. Add in the 3 egg whites, box of cake mix and 1.25 cups bubblegum soda. Mix again.
  3. Place cupcake liners into muffin pan.
  4. Fill each liner 3/4 full and bake for 18-20 minutes.
  5. Remove from oven and let cool.
  6. Start the frosting. Use the hand or stand mixer to thoroughly mix .5 cup softened butter and .5 cup vegetable shortening. Slowly add in confectioners sugar, bubble gum flavoring and food coloring to desired amount.
  7. Place frosting in pastry bag with large tip.
  8. Frost a ring around each cupcake and dip into a plate full of sprinkles to decorate.
  9. Finish frosting each cupcake and place a gumball on each.

Peanut Butter Chocolate Bundt Cake

Peanut Butter Chocolate Bundt Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

Peanut Butter Chocolate Bundt Cake is a moist, decadent dessert with the perfect mix of peanut butter and chocolate. This chocolate cake is a basic recipe with one little twist- International Delight® REESE’S Peanut Butter Cup is a main ingredient!

There are so many reasons to love the Fall season…

the bonfires….

the cool breeze….

the stylish clothes….

the football games….

the slow cooked comfort meals….

but most importantly… Autumn inspired ingredients like International Delight® Seasonal Creamers!

RUN, don’t walk to your local Walmart to snag up International Delight® REESE’S Peanut Butter Cup and International Delight® Sugar-Free Pumpkin Pie Spice this season. You can found these delicious coffee creamers on the dairy aisle next to your other favorite International Delight® flavors.

Peanut Butter Chocolate Bundt Cake, #ad #DelightfulMoments #CollectiveBias, Dessert, #dessert

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International Delight® REESE’S Peanut Butter Cup and International Delight® Sugar-Free Pumpkin Pie Spice  are ahhh-mazing in a cup of coffee but today, we are baking with coffee creamer!

What does coffee creamer add to a baking recipe?

I find using a fantastic coffee creamer is a simple way to add an extra depth of flavor. You have a great chocolate cake with a hint of flavoring from the coffee creamer, which is why the International Delight® REESE’S Peanut Butter Cup works amazingly for todays recipe!

Peanut Butter Chocolate Bundt Cake

Peanut Butter Chocolate Bundt Cake is a moist, chocolate dessert rich in flavor with a layer of peanut butter within and topped with a delicious chocolate icing. What really makes this cake special is the added peanut butter flavors throughout with International Delight® REESE’S Peanut Butter Cup in the cake mix and the icing to give that perfect balance of peanut butter and chocolate.

Let’s begin baking! Preheat your oven to 350 degrees prepare your fluted cake pan with grease and flour. With this type pf cake, you will want to grease the pan well to prevent sticking. I use a barbeque sauce brush to get the oil into all the grooves and coat with flour.

Grab two mixing bowls for the cake. One will be for dry ingredients and one for the wet ingredients. Use a hand or stand mixer to mix the wet ingredients well and then add in the dry ingredients. Pour half the cake batter into your pan.

This Peanut Butter Chocolate Bundt Cake has a delicious layer of peanut butter filling which is prepared next. Combine the cream cheese and creamy peanut butter with eggs and sugar. Mix well and spoonful over the center of cake. Pour the remaining cake batter over top. Note that the cream cheese should be close to room temperature. It won’t cook perfectly if it is too cold.

Bake the cake for 55-65 minutes. You should be able to insert a toothpick in the center and have it come out clean. This means your cake is done.

Let the cake cool down and mix up the peanut butter chocolate icing. The icing may be my favorite part of the whole cake. I am a fan of toppings from icing to frosting to drizzles. Icing will just complete your dessert. Some cocoa combined with confectioners sugar mixed with International Delight® REESE’S Peanut Butter Cup makes a crazy good icing. Sprinkle some REESE’S Peanut Butter Cups on top to garnish and serve.

Pour yourself an ice-cold glass of milk or a freshly brewed coffee and enjoy every sweet, decadent bite.

Peanut Butter Chocolate Bundt Cake
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Peanut Butter Chocolate Bundt Cake, #ad #DelightfulMoments #CollectiveBias, Dessert, #dessert
  • Chocolate Cake
  • 4.5 cups all purpose flour
  • 2.5 cups granulated sugar
  • .5 cup dark cocoa powder
  • 1 tablespoon baking soda
  • .5 teaspoon salt
  • 1 cup vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla extract
  • 1 cup warm water
  • 2 cups International Delight® REESE'S Peanut Butter Cup
  • Peanut Butter Filling
  • 4 ounces cream cheese
  • .5 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 egg
  • Peanut Butter Chocolate Icing
  • 1/4 cup dark cocoa powder
  • 1 cup confectioners sugar
  • 3 tablespoons International Delight® REESE'S Peanut Butter Cup
  • 5 REESE’S Peanut Butter Cups
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, add flour, 2.5 cups sugar, .5 cups cocoa, baking soda and salt. Whisk ingredients together.
  3. In a separate bowl, add in vegetable oil, vinegar, vanilla extract, warm water water and 2 cups International Delight® REESE'S Peanut Butter Cup. Use a hand or stand mixer to thoroughly mix.
  4. Slowly add in the dry ingredients bowl to your wet ingredients bowl using the hand or stand mixer to mix together.
  5. Grease and flour a fluted tube pan. I used a 12.5 cup capacity Bundt cake pan.
  6. Pour half the cake mix into pan.
  7. Mix up your peanut butter filling. With a hand mixer, mix cream cheese and creamy peanut butter until smooth. Add in 1/4 cup sugar and egg. Mix again.
  8. Spoon peanut butter mix into the center of the cake pan.
  9. Pour the remainder of the cake mix into pan.
  10. Bake for 55-65 minutes, until a toothpick inserted comes out clean.
  11. Let cool. I like to add my icing when the cake is still a bit warm so it cascades and melts over the top.
  12. To make the peanut butter chocolate icing, whisk 1/4 cup cocoa, confectioners sugar and 3 tablespoons International Delight® REESE'S Peanut Butter Cup in a small bowl and cover cake.
  13. Chop 5 REESE’S Peanut Butter Cups and sprinkle over top.
  14. Serve with a glass of milk or cup of coffee.

Is there a REESE’s Peanut Butter cup in your mug?

There should be.

Simple Cake Cups

This is a sponsored conversation written by me on behalf of Pillsbury™. The opinions and text are all mine. #DoughboySurprise

Simple Cake Cups made with white cake colored to purple perfection and layered with delicious cream cheese frosting from the New Pillsbury™ Filled Pastry Bag. Topped with a beautiful, edible butterfly.

While doing my weekly grocery shopping at my neighborhood Meijer, I stumbled upon these Pastry Bags on the baking aisle. I immediately had an idea pop in my head for these gorgeous miniature layered cakes in a cup.  Pillsbury Filled Pastry Bag flavors include Vanilla, Chocolate and Cream Cheese. I happen to have a serious weakness for cream cheese frosting and I love that I can make a cake in a snap with the help of these Pastry Bags.

You can make this Cake Cup in any color you want. I had these cute edible butterflies laying around that I have been dying to use and this was my chance! I went with a vibrant violet coloring for the cake but get creative. Try blue, green, red, pink or keep it white. Garnish with sprinkles,  fresh fruit or whatever you happen to find at Meijer. These butterflies give my Cake Cups a little bit of a light, airy touch like perhaps I am holding on to this amazing weather we have been having here in Cincinnati lately.

Begin by baking your cake. I used a box cake today. Swap butter for the oil and milk for water and mix well. Have a favorite go-to recipe for white cake? That works too! Add the food coloring to desired amount. You will want to use a large pan for baking because we want thin cake layers. I used a 14.5 x 11 x 2. A jelly roll pan may also be used. Use nonstick spray on the pan and bake on 350 degrees for 30 minutes.

Let the cake cool once you have removed it from the oven. I used some wine glasses today as my cups but jam mason jars or any glass with a straight side will work. Since my glasses have a slight curve, I used a round cookie cutter to get my cake cutouts. Just make sure the cookie cutter will fit into the glass being used. If you are using a glass with straight sides, you can use the glass as your cookie cutter for a perfect fit.

Some of the top or bottom of your cake may have some brown spots. You can easily remove these spots using a knife. Place your first layer of cake into each cup and start the frosting.

You will have some cake scraps left over but you don’t need to toss them into the garbage! Freeze them and use them in cake pops later on.

Decorate Your Cake Cups

Time for my favorite part! The decorating.

Remove your Pastry Bag from the box and remove the plastic towards the tip. This frosting comes with a star tip that works perfectly for rosette style frosted top but you can certainly frost however you please. Squeeze all the frosting towards the tip and begin in the center for a rosette design. Apply a light and continuous squeeze to the bag while you work all the way around the cake cutout finishing on the edges.

Continue to layer your Cake Cups with the frosting and cake cutouts until all are completed. Place your garnish or decorations on top and serve!

New Pillsbury Filled Pastry Bags will go beyond these Simple Cake Cups. I am dreaming up all the possibilities for my holiday baking that is fast approaching. Some spooky Halloween cupcakes, red velvet cake roll for Christmas, or to decorate a fun Thanksgiving cheesecake. Oh my!

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Save $1 on any Pillsbury Filled Pastry Bag with this mPerks Digital Coupon.

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Simple Cake Cups
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Simple Cake Cups, layered cake, mini cake, premade frosting, cream cheese frosting, #ad #DoughboySurprise

Yields: 6 Cake Cups

  • 16 ounce Cream Cheese Pillsbury Filled Pastry Bag
  • 1 box white Pillsbury cake mix
  • 3 eggs
  • 1 cup unsalted butter, room temperature
  • 1 cup milk
  • purple food coloring
  • garnish with something fun
  1. Pre heat oven to 350 degrees.
  2. In a medium bowl, add 3 eggs, 1 cup unsalted butter at room temperature and 1 cup milk. Use a hand mixer to thoroughly mix.
  3. Add in cake mix and continue to blend.
  4. Blend in the desired amount of food coloring.
  5. Spray a 14.5 x 11 x 2 pan and pour cake mix evenly onto the pan.
  6. Bake 30 minutes.
  7. Remove from oven and let cool.
  8. Cutout the cake using a cookie cutter or the top of a glass. Remember to make sure your cookie cutter will fit into the cups being used.
  9. Remove any brown spots using a knife.
  10. Place a layer of cake into each cup.
  11. Remove your frosting bag from box and the plastic tip.
  12. Frost a layer and place another layer of cake. Repeat for 3 layers.
  13. Decorate with an edible butterfly or any fun garnish you find!
  • Preparation time: 25 minutes
  • Cook time: 30 minutes