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Category: Deserts

  • Lemon Pudding Cake

    Lemon Pudding Cake

    This lemon pudding cake is gorgeous, decadent, and delicious! Dusted with powdered sugar and topped with fresh berries, it’s perfect for impressing your guests on any occasion!

    If you are a lemon lover like me, then you are in for a real treat! I have so many delicious lemon desserts that you MUST try! Check out this lemon coconut cake, these scrumptious glazed lemon brownies or this delicious lemon icebox cake!

    Lemon pudding cake in individual ramekins with a lemon slice, raspberry and blueberry on top.

    What is Lemon Pudding Cake?

    If you are looking for a delicious, individual serving of a moist cake that has a delectable lemon pudding flavor, then you have come to the right place! This cake is so delicious, and you will be tempted not to stop at just one! Plus, anything that is made in ramekins (creme brulee, anyone?!) is delicious and is an incredibly elegant way to serve up a dessert.

    This Lemon pudding cake is simple to make yet packs in a lot of flavor. When you dust the top with some powdered sugar and some fresh berries, it really finishes it off and makes it that much more delicious. This lemon pudding cake can be served as a dessert with any meal and will leave your guests heading home completely filled and satisfied.

    Ingredients in Lemon Pudding Cake

    This list of ingredients is incredibly simple, and it uses pantry staple ingredients! It’s so easy to make. It will be your new go-to dessert for any occasion! Check out the recipe card at the bottom of the post for exact measurements.

    • Eggs: I always use large eggs when I am baking. Let these ones sit out and come to room temperature before you mix them in.
    • Milk: I used whole milk for this recipe.
    • Lemon Zest: Fresh lemon zest always takes this recipe over the top and gives it a bright flavor.
    • Lemon Juice: You can use bottled lemon juice or juice from fresh lemons. Fresh lemons will give off more of a lemon flavor. One lemon usually produces about 4 tablespoons of juice, so you will need at least 2 fresh lemons.
    • Butter: I used unsalted butter for this recipe.
    • Salt: You don’t need much salt, but this little bit will enhance all of the flavors.
    • Flour: I used all-purpose flour in this recipe.
    • Granulated Sugar: The sugar will sweeten up the lemon and complement it with a delicious flavor.
    Four process pictures showing how to make the cake batter and then what it looks like after it finished baking in the ramekins.

    How to Make Lemon Pudding Cake

    Now that you have all of your ingredients ready to go then it’s time to bake these individual cakes! They are so delicious that you won’t be able to stop at just one!

    • Prep: Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
    • Whisk: In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
    • Beat Egg Whites: In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter mixture. When no white from the egg whites remains, gently fold in the remaining egg whites.
    • Add Batter: Evenly pour the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with hot water until it is halfway up the sides of the ramekins.
    • Bake: Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
    • Cool: Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with fresh blueberries and raspberries, if desired.
    The top view of lemon pudding cake in 3 ramekins. Each dusted with powdered sugar and topped with berries.

    Baking Tips

    This lemon pudding cake is so delicious, and I want yours to turn out just perfectly! Here are a few tips to make sure that it does.

    • Don’t Over-whip the egg whites: Whip the egg whites until soft peaks form. Any stiffer than that, and they will have a hard time folding evenly into the batter.
    • Fresh Lemon Juice: Use fresh lemon juice for the best flavor! Bottled lemon juice has preservatives in it that will alter the flavor of the cake. It’ll work in a pinch, but fresh is best with this recipe. 
    • Don’t Over Mix the Batter: Once the egg whites are folded into the batter, be very careful not to over-mix. You should fold just until only a few streaks of white remain.

    lemon pudding cake being scooped out with a spoon.

    How to Store Leftovers

    These lemon pudding cakes are best enjoyed fresh. However, if you have a few extra ramekins, then you can store them for about a day.

    • In the Refrigerator: Once your cakes have cooled, then you can store them in an airtight container in your fridge. They will last for 1 day.

    Lemon pudding cake in a ramekin with a bite taken out of it.

    More Lemon Desserts to Try

    I am a lemon lover so I have a lot ore lemon recipes where this came from! Cookies, brownies, bread… you name it and I have it and love it! Check out more of these recipes for delicious ways to use lemons!

    Print

    Lemon Pudding Cake

    This lemon pudding cake is gorgeous, decadent, and delicious! Dusted with powdered sugar and topped with fresh berries, it's perfect for impressing your guests on any occasion! 
    Course Dessert
    Cuisine American
    Keyword lemon pudding cake
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 6 Servings
    Calories 221kcal
    Author Alyssa Rivers

    Ingredients

    • 3 large eggs separated and room temperature
    • 1 cup whole milk
    • 1 tablespoon lemon zest
    • 7 tablespoons lemon juice
    • 2 tablespoons unsalted butter melted
    • ¼ teaspoon salt
    • 6 tablespoons all-purpose flour
    • ¾ cup granulated sugar

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
    • In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
    • In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter. When no white from the egg whites remains, gently fold in the remaining egg whites.
    • Evenly separate the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with water until it is halfway up the sides of the ramekins.
    • Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
    • Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with berries, if desired.

    Nutrition

    Calories: 221kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 149mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 319IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg
  • White Chocolate Raspberry Cheesecake

    White Chocolate Raspberry Cheesecake

    Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal!

    You know that I love cheesecake. It’s safe to say that it is my favorite dessert out there! So I have lots of different cheesecake recipes for you to try including this New York cheesecake, this no-bake key lime cheesecake, and this insanely delicious death by chocolate cheesecake!

    The side view of a full raspberry cheesecake with a slice being removed.

    White Chocolate Raspberry Cheesecake Recipe

    As I said, cheesecake is definitely my favorite. It’s so creamy and delicious, and it comes in just about every flavor. Not to mention that it looks stunning on any tablescape and really elevates any party to the next level. This white chocolate raspberry cheesecake is no exception!

    This recipe is packed with flavor and has a great combination of the sweet cheesecake filling with the slight tang from the raspberries. Those two flavors marry together to make a classic taste and one that will have you coming back for more! Don’t be overwhelmed by the thought of cooking a cheesecake. Once you try out this simple recipe, you will never go back!

    Ingredients in White Chocolate Raspberry Cheesecake

    This white chocolate raspberry cheesecake actually doesn’t have too many ingredients. And most of them you probably already have in your kitchen already! Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Graham Crackers: You will need about 12 graham crackers to make this crust.
    • Sugar: This sweetens up the crust just enough, but it’s not overpowering.
    • Butter: I used unsalted butter in the crust of this cheesecake.
    • Salt: This enhances the flavors in the crust.

    Raspberry Filling

    • Frozen Raspberries: I love using frozen fruits because that means that I can make this all year round and don’t have to wait for them to be in season!
    • Water: Room temperature water works fine for this.
    • Lemon Juice: This adds a delicious flavor to go with the raspberries.
    • Cornstarch: Mix this with the water to thicken up the filling.
    • Granulated Sugar: This balances out the tart lemon and raspberry flavors.

    Cheesecake

    • Cream Cheese: Put this out on your counter and let it soften to room temperature. This helps it mix in easier so that you don’t have any lumps.
    • Sour Cream: This adds to the creamy texture of the cheesecake base.
    • Granulated Sugar: This balances out the tang from the cream cheese
    • Eggs: I always use large eggs when I am baking.
    • Vanilla Extract: A splash of vanilla is the perfect touch to this cheesecake.
    • White Chocolate: Use high-quality white chocolate to really get that flavor immersed into this cheesecake.
    6 pictures showing how to make the filling and mix it with the batter.

    How to Make a White Chocolate Raspberry Cheesecake

    Don’t be intimidated by the number of steps in this recipe! They are laid out in simple terms, and anyone can make this cheesecake! Trust me. You don’t want to miss out on this!

    Crust

    1. Prep: Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.
    2. Mix: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
    3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes and then remove from the oven and allow to cool completely.

    Raspberry Filling

    1. Combine: Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.
    2. Heat, Strain, and Cool: Heat over medium heat until it begins to boil and thicken. Remove from the heat and then use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.

    Cheesecake

    1. Beat: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and then beat for a few seconds more.
    2. Mix: Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 more seconds.
    3. Combine: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    4. Mix until Smooth and Runny: Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.
    5. Wrap with Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    6. Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    7. Add Filling, Batter, and Swirl: Add half of the cheesecake batter to the springform pan and then add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.

    Bake

    1. Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.
    2. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    3. Let it Cool IN THE OVEN: Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    4. Remove and Chill: Once the oven and the cheesecake have cooled then remove it from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    5. Serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Serve as is or with fresh raspberries and whipped cream.
    2 pictures showing how to swirl the raspberry filling into the batter.

    Tips for Baking a White Chocolate Raspberry Cheesecake

    This white chocolate raspberry cheesecake is to die for! Follow these baking tips to make sure that yours turns out every time.

    • Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.
    • Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed.
    • Use Heavy Duty Foil: Use 3-4 sheets of 18-inch heavy-duty foil to protect your cheesecake from the water. I panicked when I made this cheesecake because water got through the first two layers of foil, but the last two layers did their job and protected the crust from getting soggy! It’s worth the peace of mind to add all those layers.

    The top view of a white chocolate raspberry cheesecake on a platter.

    Ingredient Tips

    There are a few substitutions and suggestions for ingredients that help this white chocolate raspberry cheesecake cook to perfection.

    • Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! You will love the difference it creates when seeing how velvety smooth it is.
    • Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients (cream cheese, sour cream, eggs, etc.) at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours.
    • Raspberry Jam: You can use raspberry jam for the raspberry filling if you would like to save some time. I prefer the homemade filling, but the jam will taste just fine!

    The side view of a slice of white chocolate raspberry cheesecake on a plate with a fork that cut a bite out.

    How to Store Leftover Cheesecake

    Lucky for you, cheesecake tastes better the next day, and this white chocolate raspberry cheesecake is no exception!

    • In the Refrigerator: Cover any leftover cheesecake with plastic wrap or place it in an airtight container. You can store it in the fridge for up to 5 days.

    More Delicious Cheesecake Recipes

    I can’t get enough of how versatile cheesecake can be. Sweet, tangy, fruity or just plain and it tastes good every single time! These cheesecake recipes knock it out of the park. Good luck choosing a favorite!

    Print

    White Chocolate Raspberry Cheesecake

    Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal! 
    Course Dessert
    Cuisine American
    Keyword white chocolate raspberry cheesecake
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill 6 hours
    Total Time 8 hours 30 minutes
    Servings 12 People
    Calories 590kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cup graham cracker crumbs about 12 crackers
    • ¼ cup sugar
    • ¼ cup butter melted
    • Pinch salt

    Raspberry Filling

    • 1 12- ounce package of frozen raspberries
    • ½ cup water
    • 1 teaspoon lemon juice
    • 1 tablespoon cornstarch
    • 2 tablespoons granulated sugar

    Cheesecake

    • 2 pounds cream cheese softened (4-8oz packages)
    • 8 ounces sour cream
    • ⅔ cup granulated sugar
    • 4 large eggs
    • 2 teaspoons Vanilla extract
    • 8 ounces high quality white chocolate melted and cooled

    Instructions

    Crust

    • Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.
    • Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Remove from the oven and allow to cool completely.

    Raspberry Filling

    • Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.
    • Heat over medium heat until it begins to boil and thicken. Remove from the heat and use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.

    Cheesecake

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for ten more seconds.
    • Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    • Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.
    • Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add half of the cheesecake batter to the springform pan and add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.

    Bake

    • Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Serve as is or with fresh raspberries and whipped cream.

    Nutrition

    Calories: 590kcal | Carbohydrates: 46g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 382mg | Potassium: 266mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1346IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 1mg
  • Chocolate Pound Cake

    Chocolate Pound Cake

    Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion!

    Chocolate desserts are made to eat anywhere, any time, and for any occasion! Try out some more of these delicious ones that are sure to be a hit at any party. The favorites in our family are this chocolate zucchini cake, this amazing death by chocolate cheesecake, or this to-die-for classic chocolate cake!

    A slice of chocolate pound cake with some raspberries next to it, on a plate.

    Chocolate Pound Cake Recipe

    A dessert that keeps me thinking about it for days after is my kind of dessert! And this chocolate pound cake is so delicious that your entire family will be asking for seconds! This chocolate pound cake is made in a bundt pan which gives it that unique shape. It looks stunning, and I actually love serving this at holiday parties because you can decorate it with simple touches of any season!

    This chocolate pound cake is not hard to make but it looks like you spent all day baking in the kitchen! Bundt cakes always look so stunning, and this one is no exception. It has a rich chocolate flavor and is a great recipe that you will want to keep on hand for any occasion!

    Ingredients in Chocolate Pound Cake

    This list of ingredients will surprise you! It’s very simple, and you probably already have most of the ingredients in your pantry! Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Flour: I used all-purpose flour in this recipe.
    • Unsweetened Cocoa Powder: The cocoa powder adds in the chocolate flavor and the chocolate color!
    • Baking Powder: This helps the cake to rise and be soft.
    • Salt: The salt enhances all of the other ingredients in the recipe.
    • Butter: I use unsalted butter in this recipe.
    • Granulated Sugar: This provides a good balance and creates a sweet flavor!
    • Eggs: I always use large eggs when I am cooking. These will mix in better if you let them come down to room temperature before starting!
    • Buttermilk: You can buy this at the store or easily make it at home with this recipe.
    • Sour Cream: This adds moisture to the cake and helps make a soft texture.
    • Vanilla Extract: Add a splash of sweet vanilla flavor to this chocolate pound cake with this extract!

    Let’s Bake a Cake!

    This chocolate pound cake is rich and soft and melts in your mouth with every single bite. Topped with some powdered sugar and berries, this makes the absolute perfect dessert!

    1. Prep: Preheat the oven to 350℉. Grease a 10-inch bundt pan and dust with cocoa powder. Set aside.
    2. Whisk: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    3. Beat: In a separate bowl, beat the butter and sugar together on medium speed with an electric mixer until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.
    4. Combine: Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.
    5. Bake: Pour the cake batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.
    6. Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a cooling rack to finish cooling.
    7. Dust: Dust the chocolate pound cake with powdered sugar and some fresh berries before serving.
    4 pictures showing how to make the cake batter and add it to a bundt pan.

    Easy Tips

    If you have never baked a cake in a bundt pan, then don’t stress! I have all of the tips that you need to make this cake turn out perfect!

    • Prepare the Bundt Pan: The best pan spray to use for bundt cakes is one that is meant for baking and contains flour in it. This, plus the dusting of cocoa powder, will help ensure your bundt cake releases from the pan in one piece. 
    • Don’t Over-Fill the Pan: If your bundt pan is smaller than 10 cups, only fill it ⅔ of the way full. This will help avoid the bottom of the cake rising too much and spilling over the sides of the pan. 
    • Let it Cool: Resist the urge to remove the cake from the pan before it has cooled enough. It needs time to pull away from the pan. It doesn’t have to be completely cooled, but the bottom of the cake should feel only barely warm to the touch before you give the pan enough of a shake for it to come loose from the pan. 

    The side view of a chocolate pound cake on a cake stand with a slice being taken out.

    How to Store Leftovers

    If you are lucky enough to have a few extra slices of this cake leftover, then you will be glad to know that this stores well! It tastes just as good the next day. All you have to do is store your leftover cake in an airtight container (or covered tightly with plastic wrap) on your counter. It will store well for up to 5 days.

    The top view of a chocolate pound cake on a cake stand with a few pieces sliced.

    More Delicious Bundt Cake Recipes

    Once you see how easy pound cakes are to make then you will go crazy trying other ones! I have a few more recipes that you must try! There are so many flavors and toppings that you can add to them that you will have a hard time choosing what kind is your favorite.

    Print

    Chocolate Pound Cake

    Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion! 
    Prep Time 15 minutes
    Cook Time 1 hour 10 minutes
    Baking Time 1 hour 10 minutes
    Total Time 1 hour 25 minutes
    Servings 12 People
    Calories 554kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups all purpose flour
    • ¾ cups unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups unsalted butter softened
    • 2 ⅔ cups granulated sugar
    • 5 large eggs room temperature
    • 1 cup buttermilk
    • ¼ cup sour cream
    • 2 teaspoons vanilla extract

    Instructions

    • Preheat the oven to 350℉. Grease a 10-inch Bundt pan and dust with cocoa powder. Set aside.
    • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
    • In a large bowl, beat the butter and sugar together on medium-high until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.
    • Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.
    • Pour the batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.
    • Let the cake cool in the pan for 15-20 minutes before inverting onto a cooling rack to finish cooling.
    • Dust with powdered sugar before serving.

    Nutrition

    Calories: 554kcal | Carbohydrates: 73g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 155mg | Potassium: 219mg | Fiber: 3g | Sugar: 46g | Vitamin A: 884IU | Vitamin C: 0.04mg | Calcium: 73mg | Iron: 3mg
  • Mini Cherry Pies

    Mini Cherry Pies

    These mini cherry pies are perfect for any occasion! They have a flaky crust and a delightful cherry center that will definitely make you want to devour more than one!

    I love mini versions of food because they are easy to eat and are perfect for bringing to any gathering or get-together. You should try these mini cheesecakes, these perfect mini pumpkin pies, or these mini key lime pies!

    Mini cherry pies on a cooling rack.

    Mini Cherry Pies Recipe

    These mini pies are insanely delicious and not to mention they look so cute! They are miniature versions of the classic cherry pie that we all know and love… except these are much simpler to make! Because they use refrigerated pie crust dough, these are quick and easy, and… this recipe only uses 3 ingredients!

    My kids love recipes that they can make on their own, and this one is absolutely perfect for them! They love cutting out the pie crust with the cookie cutter and then filling them with some cherry pie filling. Trust me. This will be your go-to dessert that will definitely impress all of your guests.

    Ingredients in Mini Cherry Pies

    Will you even believe it when I tell you that these mini cherry pies only take THREE ingredients to make? Check out the recipe card at the bottom of the post for exact measurements.

    • Pie Crusts: Use pre-made, refrigerated pie crusts.
    • Cherry Pie Filling: You can make this from scratch using this recipe or you can buy some at the store!
    • Whipped Cream Topping: You will add a dollop of this on top of each of your [ies to make them complete!

    Let’s Make Some Mini Pies!

    When you only use three ingredients in a recipe, then you know it’s going to be simple to make! Whip these mini cherry pies up and show them off to all of your family and friends. They will go crazy over them!

    1. Prep: Preheat your oven to 350 degrees Fahrenheit. Then, spray 12 muffin cups with non-stick cooking spray.
    2. Roll and Cut: Roll out a single pie crust on a flat, lightly floured surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press a dough circle into the bottom of a muffin pan. Repeat with remaining dough to fill all 12 muffin tins.
    3. Fill and Bake: Fill each pie with about 1 Tablespoon of the cherry filling mixture. Bake for 25-30 minutes, or until the crust is lightly golden brown.
    4. Cool: Remove and let cool for at least 15 minutes on a wire rack. Then very carefully use a knife to loosen the edges of each of the mini cherry pies and gently lift each pie out. Top with whipped topping and enjoy!
    3 pictures showing how to cut the crust, put them into a muffin tin and add the cherry filling.

    What Size Cookie Cutter do I Need?

    In order to make these mini cherry pies fit perfectly into the muffin tin, you will need a 3 1/2-inch round biscuit cutter to cut the crusts. If you don’t have a cookie cutter that is this size, then you can use a large glass cup that is similar in size and use that to make your pie crusts!

    A mini cherry pie on a cooling rack that has a bite taken out of it.

    How to Store Leftovers

    If you have leftovers or you want to make these mini cherry pies ahead of time so that they are ready to go, then you can totally do that! They are just as delicious the next day.

    In the Refrigerator: Place your mini cherry pies in an airtight container and place them in your fridge. They will last about 2 days. When you are ready to eat them then,z top them with some whipped cream and enjoy!

    More Delicious Cherry Desserts

    Cherry is a classic flavor that you see being used all year long! It’s at Thanksgiving, the Fourth of July and really any large event because people LOVE it! Try out some more of my favorite cherry recipes and mix things up a little bit. Picking your favorite one will be the hardest part!

    Print

    Mini Cherry Pies

    These mini cherry pies are perfect for any occasion! They have a flaky crust and a delightful cherry center that will definitely make you want to devour more than one! 
    Course Dessert
    Cuisine American
    Keyword 3 ingredient dessert, mini cherry pies
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 Pies
    Calories 449kcal
    Author Alyssa Rivers

    Ingredients

    • 2 packages refrigerated pie crusts
    • 2 cans cherry pie filling 21 oz.
    • whipped topping

    Instructions

    • Pre-heat oven to 350F degrees. Spray 12 muffin cups with non-stick cooking spray.
    • Roll out a single pie crust on a flat surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press dough circle into the bottom of a muffin tin. Repeat with remaining dough to fill all 12 muffin tins.
    • Fill each pie with about 1 Tablespoon of cherry pie filling. Bake for 25-30 minutes, or until the crust is lightly golden.
    • Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Top with whipped topping and enjoy!

    Notes

    Originally Posted on June 10, 2016

    Updated on August 19, 2022

    Nutrition

    Calories: 449kcal | Carbohydrates: 63g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Sodium: 318mg | Potassium: 175mg | Fiber: 2g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg
  • Peach Dump Cake

    Peach Dump Cake

    This 5-ingredient peach dump cake is a super easy dessert that is full of warm, cinnamony goodness. Top it off with a scoop of ice cream for a peachy, indulgent dessert the whole family will love.

    Peach is the perfect summer fruit! Take advantage of it being in season right now with a few of my favorite peach recipes. Try these amazing peach scones, peach upside-down cake, or brown sugar grilled peaches next time you crave something fruity and delicious!

    Top-down view of a scoop of peach dump cake in a white bowl served with ice cream.

    Super Easy Peach Dump Cake Recipe

    If you’ve never tried making dump cake before, it’s going to change your life! Because my family loves peach cobbler, I’ve been on the hunt for an easy way to make it. Just like the name suggests, all you have to do is dump all of the ingredients into a casserole dish and throw it in the oven! The end result is soft, ooey-gooey, and filled with peachy flavor. The texture is somewhere between a cake and a cobbler. I love the combination of warm peaches and buttery crumble surrounding it. Your tastebuds will thank you!

    Peach dump cake is delicious served straight out of the pan or (in my personal opinion) even better when you serve it with a scoop of vanilla ice cream! The cake itself is so warm and ooey gooey, the ice cream just melts beautifully on top. This is such a great dessert, no one will know it only took 10 minutes to throw it together! Dump cakes are a game-changer and perfect for you busy moms out there. You should try my apple and pumpkin dump cake recipes next!

    5 Ingredients to Make It

    Peach dump cake uses simple, inexpensive ingredients! This makes it great for feeding a crowd. It’s the perfect easy dessert recipe for a potluck! If you’re looking for measurements, they can all be found in the recipe card below.

    • Canned Peaches: I used canned sliced peaches for ease, but fresh peaches or peach pie filling work, too! See more on substituting canned peaches below in the tips section.
    • Ground Cinnamon: Cinnamon is a must-add for perfectly spiced baked goods.
    • Ground Nutmeg: Nutmeg adds a delicious warm spice to this peach dump cake.
    • Yellow Cake Mix: Boxed yellow cake mix creates the buttery crumble that surrounds the peaches.
    • Salted Butter: Adding chilled pats of butter to the top of your dump cake gives it the perfect flaky crust!

    How to Make Peach Dump Cake

    I love this recipe because it only takes a few minutes to whip up, then it’s hands-off while it bakes! Once you give it a try and see how easy it is to make, you’re going to want this tasty dessert all the time. The great thing is, you can switch out the fruit for whatever you have on hand, too! It’s definitely a staple to have in your recipe collection.

    1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit and spray an 9×13 baking dish with pan spray.
    2. Peach Layer: Add the can of peaches along with the syrup into the baking dish and sprinkle the ground cinnamon and nutmeg over the top.
    3. Cake Mix Layer: Pour the dry cake mix evenly over the top of the peaches and spices.
    4. Add Butter on Top: Using a cheese grater, grate the cold butter and sprinkle evenly over the top of the cake mix. You can alternatively cut it into thin pats or melt it, but I find grating it yields the most even bake on the cake.
    5. Bake: Bake for 40-45 minutes, until the top of the cake is golden and bubbly.
    6. Cool and Serve: Let cool for 15 minutes or so before serving. Top with whipped cream or vanilla ice cream if desired.
    4-photo collage of cake ingredients being layered in a casserole dish.

    Tips and Tricks for Making Peach Dump Cake

    These are a few extra ways to customize this delicious fruity cake to your liking! This peach dump cake is so irresistible, you won’t be able to get enough! No judgment here if you want to keep the whole cake for yourself.

    • Using Different Kinds of Peaches: You may use peaches in light syrup or juice, though the result may be a little bit softer. You may also substitute the peaches for fresh peaches if desired. Use about 3 whole peaches and toss them with ⅓ cup of granulated sugar and ¼ cup of water to make up for the lack of syrup.
    • Change Cake Type: Feel free to use white cake mix instead of yellow cake mix, if you’d like.
    • Add Nuts: Adding chopped pecans or walnuts to your peach dump cake is a great way to add extra flavor and texture!
    • Use a Dutch Oven: This recipe is great for baking while camping! Line a dutch oven with foil for easy clean-up, add your ingredients as directed in the recipe card (using butter pats may be easiest for less prep), then place the dutch oven on top of 10-12 hot coals. Place the lid on top and add 8-10 hot coals on top. Bake for 45-50 minutes, until the top of the cake is golden brown and the edges are bubbly. 

    Storing Leftovers

    Like a traditional peach cobbler, peach dump cake is great for storing and heating up a couple days later when you get a sweet tooth! Top it with a scoop of ice cream for a little tasty indulgence throughout your day.

    • In the Refrigerator: Store leftovers in an airtight container for 3-4 days. You can serve it as-is or pop it in the microwave for 15-second intervals until warm and gooey.

    Top-down view of an entire peach dump cake with a scoop taken out of it.

    More Peach Desserts

    If you love peach as much as I do, then these recipes are for you. They’re the perfect combination of sweet and fruity! For all of my fellow peach lovers out there, you can find my full list of peach recipes here.

    Print

    Peach Dump Cake

    This 5-ingredient peach dump cake is a super easy dessert that is full of warm, cinnamony goodness. Top it off with a scoop of ice cream for a peachy, indulgent dessert the whole family will love.
    Course Dessert
    Keyword dump cake, peach dump cake, peach dump cake recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 12 People
    Calories 290kcal
    Author Alyssa Rivers

    Ingredients

    • 1 29- ounce can of peaches in heavy syrup
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 box yellow cake mix
    • ¾ cup salted butter chilled

    Instructions

    • Preheat the oven to 350℉ and spray an 9×13 baking dish with pan spray.
    • Add the can of peaches along with the syrup into the baking dish and sprinkle the ground cinnamon and nutmeg over the top.
    • Add the dry cake mix evenly over the top of the peaches and spices.
    • Using a cheese grater, grate the cold butter and sprinkle evenly over the top of the cake mix. You can alternatively cut it into thin pats or melt it, but I find grating it yields the most even bake on the cake.
    • Bake for 40-45 minutes, until the top of the cake is golden and bubbly.
    • Let cool for 15 minutes or so before serving. Top with whipped cream or vanilla ice cream if desired.

    Nutrition

    Calories: 290kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 414mg | Potassium: 111mg | Fiber: 2g | Sugar: 25g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg
  • Sautéed Apples

    Sautéed Apples

    These apples are sautéed in a brown sugar and cinnamon mixture, making them insanely delicious! It’s a match made in heaven when you top them with some vanilla ice cream or whipped cream!

    Apples are made for the fall season, and there are SO many delicious apple recipes out there! I want you to try a few more of the best ones that I have. Start with this apple butter, this gorgeous apple tart and this delicious Irish apple cake!

    A pan filled with sauteed apples in a brown sugar, cinnamon sauce.

    Sautéed Apples Recipe

    Apple season is just about here, and boy am I ready for it! I think apple recipes are the one genre that I never get sick of. I wish that it was apple season all year round! So when it comes to this time of year then, I make as many apple recipes as possible. How can you not when you can make amazing side dishes and desserts with this crispy and delicious fruit?

    This recipe for sautéed cinnamon apples is going to blow you away! They are sauteed in a delicious mixture of butter, brown sugar, and cinnamon. If I haven’t convinced you with those ingredients, then let me tell you about the texture. The apples are just crispy enough that they give off that Autumn vibe and then coated in a delicious sauce. You will not want to stop eating these!

    Ingredients in Sautéed Apples

    This recipe only uses six ingredients, so it doesn’t get much easier than that! You can make this recipe all year long. It makes a great after-school snack, and my kids go crazy over them! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Apples: You can us any variety of apple in this recipe! My choice is gala apples or honey crisp apples but I also love the tangy contrast when I use granny smith apples.
    • Butter: Use unsalted butter in this recipe.
    • Cornstarch and Water: You combine these two and then add them to the mixture to thicken it up.
    • Brown Sugar: This caramelizes creating that delicious base for the apple mixture.
    • Cinnamon: No ingredient screams fall more than cinnamon! Well, maybe nutmeg…

    How to Make Sautéed Apples

    These delicious apples only take about 15 minutes from start to finish. Because this is such an easy and versatile recipe, you will be using it all year long!

    1. Slice: Start by coring and slicing your apples ¼ inch thick. In a medium sauce pan over medium high heat add the butter and melt.
    2. Sauté: Add in the apples and sauté for 4-5 minutes over medium heat until they start to soften.
    3. Combine: In a small bowl combine the water and cornstarch. Pour over the apples and add the brown sugar and cinnamon.
    4. Thicken: Stir until the sauce starts to thicken. Serve with vanilla ice cream or whipped cream.
    4 pictures showing how to saute apples and add on the ingredients to make a sauce.

    How to Pick Good Apples

    The key to making any apple recipe turn out well is that you have to start out with good apples. If they are mushy or not ripe, no matter how good of a cook you are, your recipe will not turn out. Including these sautéed apples!

    • Crisp: The first thing (and most important thing, in my opinion) you need to look for in an apple is how crisp it is. If there is any part of the apple that is soft or you can dent it with your finger, put it back! An apple should always be ripe and crisp.
    • Bruising: Look over the apple and make sure that there are no soft spots or bruising.
    • Color: An apple should have glossy, deep-colored skin when it’s ready to eat.

    A close up of sautéed apples.

    How to Store Leftovers

    After your sautéed apples have cooled, place them in an airtight container and put them in your fridge. They will last about four days! When you are ready to eat them, you can serve them cold or warm them up in the microwave or on the stove.

    These apples are sautéed in a owl with vanilla ice cream on top.

    More Apple Desserts to Try

    Once apple season begins, I go crazy with all of my recipes! There are so many delicious ones out there but I have to say, apple desserts take the cake (pun intended)! Try out a few more of these desserts and you will become just as much of an apple lover as I am!

    Print

    Sautéed Apples

    These apples are sautéed in a brown sugar and cinnamon mixture, making them insanely delicious! It's a match made in heaven when you top them with some vanilla ice cream or whipped cream! 
    Course Dessert
    Cuisine American
    Keyword Sauteed apples
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings 4 People
    Calories 327kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large apples (I used gala apples)
    • 1/4 cup butter
    • 1/2 cup water
    • 2 teaspoons cornstarch
    • 1/2 cup brown sugar
    • 1 teaspoon cinnamon

    Instructions

    • Start by coring and slicing your apples ¼ inch thick. In a medium sauce pan over medium high heat add the butter and melt.
    • Add in the apples and sauté for 4-5 minutes until they start to soften.
    • In a small bowl combine the water and cornstarch. Pour over the apples and add the brown sugar and cinnamon.
    • Stir until the sauce starts to thicken. Serve with vanilla ice cream or whipped cream.

    Nutrition

    Calories: 327kcal | Carbohydrates: 59g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 281mg | Fiber: 6g | Sugar: 50g | Vitamin A: 476IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg
  • Chocolate Cake Mix Cookies

    Chocolate Cake Mix Cookies

    Calling all chocolate lovers! These easy chocolate cake mix cookies melt in your mouth and will land on your “must make for every occasion” list! They are so delicious that you may as well come to terms with the fact that you won’t be able to stop at just one!

    Chocolate desserts are a weakness in my household. I put them out on the counter, and BAM! They are gone quicker than you can imagine. Try out some more of our family’s favorites like this chocolate zucchini cake, this amazing death by chocolate cheesecake, and this to-die-for chocolate lava cake!

    A stack of chocolate cake mix cookies on a cooling rack.

    Alright, alright. Where are my parents that love being able to have cookies ready for their kids but don’t have the time to make them from scratch? (Me!) These cookies are for you! They only take a few ingredients, and you can just dump it all into the bowl, mix it up, and voila! You have moist, soft, and delicious cookies!

    Cake mix cookies might actually be one of the best-kept baking shortcuts out there. They are so delicious and are a great recipe to have your kids start with if they love to bake! We can easily change up the flavors (I love these lemon cookies!), and you can always add sprinkles, chocolate chips, or even add a delicious glaze on top. Trust me. You won’t ever go back after you try these chocolate cookies!

    Ingredients in Chocolate Cake Mix Cookies

    This recipe only uses 5 ingredients. It doesn’t get much easier than that! These cookies turn out soft and moist and you will think that they were made entirely from scratch! Check out the recipe card at the bottom of the post for exact measurements.

    • Chocolate Cake Mix: This is the secret ingredient that makes this recipe so chocolatey and easy!
    • Baking Powder: This helps the cookies to rise and have a soft texture.
    • Vegetable Oil: This makes the cookies nice and moist.
    • Eggs: Let your eggs sit out and come to room temperature before you mix them in.  
    • Chocolate Chips: You can use chocolate or semi-sweet. Whichever you like best!

    Let’s Bake Some Cookies!

    I love adding some chocolate chips to this recipe to really take these chocolate cake mix cookies over the top and make them seem like I made them entirely from scratch!

    1. Prep: Preheat the oven to 350℉ and line two baking sheets with parchment paper, and then set it aside.
    2. Combine: In a large bowl, combine the cake mix, baking powder, vegetable oil, and eggs until a thick batter forms. Then, add the chocolate chips and mix until evenly dispersed throughout the batter.
    3. Scoop: Use a cookie scoop to scoop dough into cookie dough balls onto the baking sheets, leaving at least 2 inches between cookies.
    4. Bake: Bake for 8-10 minutes until the edges are set. If using a large cookie scoop, the cookies may need 19-11 minutes for the edges to set. The center of the cookies will look underbaked, but they will continue to cook as they cool. Overbaking will result in crunchy cookies. Remove to a cooling rack and cool completely.
    3 pictures showing how to make the cookie batter and scoop it out onto parchment paper.

    Easy Tips and Variations

    Try making these chocolate cake mix cookies and changing this up every time. Your kids will love them. You will love them… It’s a family recipe that you won’t want to miss!

    • Underbake the Cookies: Bake until the edges are just set. The center will look underbaked, but it will continue to cook as the cookies cool. If you bake the cookies until the centers look baked, they will cool and be hard instead of soft.
    • Mix-ins: Switch up the chocolate chips! This chocolate cookie provides a nice base for all kinds of chips. Try butterscotch or peanut butter chips, white chocolate chips, or even dark chocolate chips! A favorite option at our house is to swap them out for mint chips for a mint chocolate cookie!

    The top view of chocolate cake mix cookies cooked and on a cooling rack.

    How to Store Chocolate Cake Mix Cookies

    These cookies will last for days (assuming you don’t eat them all at once)! I like to bake a few batches at a time so that we can have them all week long!

    • Room Temperature: Once your cookies have cooled then place them in an airtight container. They will last on your counter at room temperature for up to 5 days!

    A stack of four chocolate cake mix cookies. The top one is broken in half so that you can see the soft, chocolate insides.

    More Desserts with 6 Ingredients or Less

    Want some more delicious and easy dessert ideas? You have come to the right place! I’ve rounded up some more delicious desserts that use 5 ingredients or less. They are great to have your kids make on their own. Then you can enjoy the finished product without putting in any work!

    Print

    Chocolate Cake Mix Cookies

    Calling all chocolate lovers! These easy chocolate cake mix cookies melt in your mouth and will land on your "must make for every occasion" list! They are so delicious that you may as well come to terms with the fact that you won't be able to stop at just one!
    Course Dessert
    Cuisine American
    Keyword cake mix cookies, chocolate cake mix cookies
    Prep Time 10 minutes
    Cook Time 11 minutes
    Total Time 21 minutes
    Servings 18 Cookies
    Calories 164kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box chocolate cake mix
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 2 large eggs room temperature
    • 1 cup chocolate chips

    Instructions

    • Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    • In a large bowl, combine the cake mix, baking powder, vegetable oil, and eggs until a thick batter forms. Add the chocolate chips and mix until evenly dispersed throughout the batter.
    • Use a cookie scoop to scoop dough onto the baking sheets, leaving at least 2 inches between cookies.
    • Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 19-11 minutes for the edges to set. The center of the cookies will look under baked, but they will continue to cook as they cool. Overbaking will result in crunchy cookies. Remove to a cooling rack and cool completely.

    Nutrition

    Calories: 164kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 213mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg
  • Peach Upside-Down Cake

    Peach Upside-Down Cake

    Get ready for your mouth to water as I tell you about this amazingly delicious peach upside-down cake! It is juicy, full of sweet flavor from brown sugar crumbles, and the best part… The soft, melt-in-your-mouth cake that combines it all together!

    I LOVE a good upside-down cake. They are not only beautiful to look at, but they are filled with delicious and juicy fruit! Try out some more of my favorites, like this perfect pineapple upside-down cake and this delicious caramel apple upside-down cake!

    A peach upside down cake on a white speckled platter.

    What is an Upside-Down Cake?

    An upside-down cake is exactly like it’s described. When you serve it, instead of all of the ingredients being at the bottom of the cake and the cake part being on top, it’s backward! The fruit is displayed in a beautiful way on top and then topped with delicious brown sugar crumbles (that you will want to eat by themselves!). They are a sight to behold and taste even better!

    This peach upside-down cake is perfect for any occasion. It looks stunning (and impressive!) on the table, but when you cut into it with your fork, that’s where the good stuff really begins! The cake is moist and soft on the bottom, and when you combine that with the delicious taste of fresh, sweetened peaches, well… You don’t have to convince me anymore! Let’s bake a cake!

    Ingredients in Peach Upside-Down Cake

    This cake is simple to make, but it sure looks impressive when it’s done! It’s the perfect recipe for peach season! Check out the recipe card at the bottom of the post for exact measurements.

    Topping

    • Peaches: you don’t want these to be too soft. Make sure they are just barely ripe.
    • Lemon Juice: This adds a bright flavor to the topping.
    • Brown Sugar: This is my favorite ingredient in this cake! It adds in such a deliciously deep, sweet flavor!
    • Butter: I used salted butter in this topping.

    Cake

    • Flour: All-purpose flour works great for this recipe!
    • Baking Powder: This acts as a leavening agent and helps the cake to rise without having to use yeast.
    • Salt: The salt enhances all of the flavors in this cake.
    • Butter: I used unsalted butter in the cake and let it soften to room temperature before mixing it in.
    • Granulated Sugar: Add this in to sweeten up the base of the cake.
    • Brown Sugar: This complements the granulated sugar.
    • Eggs: I always like to use large eggs whenever I bake.
    • Sour Cream: This helps make the cake moist.
    • Milk: I used one percent milk, but you can use whatever you have on hand.

    Let’s Bake an Upside-Down Cake!

    This peach upside-down cake is going to knock your socks off! It tastes so delicious, and the end result of how it looks is so satisfying! You and all of your guests are going to love it.

    1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a deep 9-inch cake pan with pan spray. Set aside.
    2. Add Peaches to Ice Bath: Bring a medium pot of water to boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
    3. Pour: Combine the brown sugar and melted butter in a bowl and pour the brown sugar mixture on the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
    4. Combine: In a medium-sized bowl, combine the flour, baking powder, and salt.
    5. Beat: In a large bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer on a medium speed until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Then, add in the flour mixture and beat until combined.
    6. Bake: Spread the cake batter evenly over the top of the peaches in the cake pan. Bake your peach upside-down cake for 35-40 minutes, until golden brown and a toothpick, comes out clean from the center of the cake.
    7. Cool and Flip: Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.
    6 pictures showing how to make the caramel base, add the peaches and then top it with the cake batter.

    Upside Down Cake Tips

    This peach upside-down cake is the best of the best, and you don’t want to miss out! Try these tips and tricks to make sure that your cake turns out perfectly every time.

    • Can I use canned peaches? If peaches are out of season, then you can replace fresh peaches with 1-2 cans of sliced peaches, fully drained.
    • Add more flavor: For a little variety of flavors, try adding 1 teaspoon of ground cinnamon to the brown sugar/butter syrup.
    • How to release the cake from the pan: If the cake cools too long in the pan, pop it back in the oven for just a couple of minutes to warm up the caramel so it releases.

    A peach upside down cake with a slice being taken out.

    How to Store Leftover Peach Upside-Down Cake

    I love some good leftovers! This peach upside-down cake is best served fresh, but if you do happen to have a few slices that you couldn’t eat, then you can store them for later! Put them in an airtight container and store them in the refrigerator for 2-3 days.

    The side view of a slice of peach upside down cake being taken out with a cake server.

    More Delicious Peach Recipes to Try

    Peach season is here which means its time for allll of the peach recipes to come out! I’ve gatehred up a few of my very favorites that you definitely need to try this year. They are so delicious and you can whip them up for any occasion!

    Print

    Peach Upside Down Cake

    Get ready for your mouth to water as I tell you about this amazingly delicious peach upside-down cake! It is juicy, full of sweet flavor from brown sugar crumbles, and the best part… The soft, melt-in-your-mouth cake that combines it all together! 
    Course Dessert
    Cuisine American
    Keyword peach upside down cake
    Prep Time 45 minutes
    Cook Time 40 minutes
    Total Time 1 hour 25 minutes
    Servings 8 People
    Calories 453kcal
    Author Alyssa Rivers

    Ingredients

    Topping

    • 3 large peaches just barely ripe
    • 1 Tablespoon lemon juice
    • ½ cup brown sugar packed
    • ¼ cup salted butter melted

    Cake

    • 2 cups all-purpose flour
    • 1 ⅕ teaspoon baking powder
    • ¾ teaspoon salt
    • 6 Tablespoons unsalted butter softened
    • ¾ cup granulated sugar
    • 6 Tablespoons brown sugar packed
    • 2 large eggs
    • 6 Tablespoons sour cream
    • ¾ cup milk

    Instructions

    • Preheat the oven to 350℉ and spray a deep 9-inch cake pan with pan spray. Set aside.
    • Bring a medium pot of water to a boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice them in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
    • Combine the brown sugar and melted butter in a bowl and pour onto the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
    • In a medium-sized bowl, combine the flour, baking powder, and salt.
    • In another medium bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Add in the flour mixture and beat until combined.
    • Spread the batter evenly over the top of the peaches in the cake pan. Bake for 35-40 minutes, until golden brown and a toothpick comes out clean from the center of the cake.
    • Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.

    Nutrition

    Calories: 453kcal | Carbohydrates: 72g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 304mg | Potassium: 249mg | Fiber: 2g | Sugar: 47g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
  • Dutch Caramel Apple Pie Bars

    Dutch Caramel Apple Pie Bars

    These dutch caramel apple pie bars have a flaky pie crust base with spiced apples and a buttery crumb topping. Drizzled with some homemade caramel, these will be one of the best desserts that you make this fall!

    I love fall desserts, and using apples is one of the best ways to capture that seasonal taste! Try out some more apple recipes like this apple tart, this classic apple cider vinaigrette and these delicious apple hand pies!

    A stack of 2 apple pie bars on a plate with some granny smith apples in the background.

    Dutch Caramel Apple Pie Bars Recipe

    Let’s just cut to the chase on this one and say that these will be one of the best desserts that you make this fall. I absolutely love anything that is made with apples, and I especially love dutch apple pie. The buttery crumbs on top of tender spiced apples are my favorite!

    I love that these bars have everything that you love about a dutch apple pie. They are easy to cut up and serve to a crowd. They have an easy, flaky, melt-in-your-mouth pie crust base. Followed by spiced tender apples and a buttery crisp. But you can’t forget one of the best parts of this dessert! The drizzled homemade caramel on top! It’s so good that you may be tempted to eat it plain!

    Ingredients in Dutch Caramel Apple Pie Bars

    This recipe is so delicious and sweet. It really captures what I really love about fall… Apple recipes! Put these delicious bars on your fall baking list. You won’t regret it! Check out the recipe card at the bottom of the post for exact measurements.

    Crust Ingredients

    • Flour: I used all-purpose flour for this crust.
    • Salt: The salt enhances the ingredients in the crust and gives it some flavor.
    • Butter: I always use unsalted butter in my pie crusts.
    • Egg: I like to use large eggs whenever I make any recipes!
    • Water: Use cold water when you mix this into your crust.

    Apple Filling Ingredients

    • Flour: Use unbleached, all-purpose flour.
    • Sugar: This will sweeten up the filling!
    • Nutmeg: I LOVE this fall flavor!!
    • Cinnamon: When you mix cinnamon and nutmeg, you get that delicious, classic flavor.
    • Salt: Enhance the flavor with some salt.
    • Apples: I used Granny Smith apples and dices them up.
    • Vanilla Extract: I love adding a splash of vanilla to the flavor!
    • Heavy Cream: You don’t need much cream to make this extra delightful!

    Crumb Topping Ingredients

    • Flour: I used unbleached all-purpose flour for this crumb topping as well as the filling and crust for these dutch caramel apple pie bars.
    • Sugar: Granulated sugar is perfect for sweetening this up.
    • Salt: Just a pinch of salt is all that you need.
    • Cinnamon: This complements the filling flavor so nicely.
    • Butter: The butter is melted and mixed with the other ingredients to make that delicious crumb texture.
    • Vanilla Extract: Add in a little bit of flavor with some flavor!

    Caramel Topping

    • Brown Sugar: This sweetener adds the BEST flavor to the topping!
    • Butter: Unsalted butter is what I used in this caramel.
    • Half and Half: You can buy this at the store or easily make some at home using this recipe!
    • Vanilla: You will finish this off by using this in the topping as well!
    • Salt: A pinch of salt is used to add a bit of flavor.
    6 pictures showing how to make the crust, filling and crumb and caramel topping.

    How to Make Dutch Caramel Apple Pie Bars

    These caramel apple pie bars are the best because it’s like an apple pie but less work and… you can eat it on the go with your hands! It doesn’t get much better than that!

    Crust

    1. Prep: Preheat the oven to 425 degrees and lightly grease a 13×9 inch pan.
    2. Whisk: In a medium-sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
    3. Roll Dough: Add the cold water 1 tablespoon at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. Place the dough in the pan and prick it all over with a fork; bake it for 10-12 minutes until it is set and barely starting to harden.

    Filling

    1. Whisk: Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, and spread the filling over the dutch caramel apple pie bars crust.

    Topping

    1. Whisk: In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
    2. Combine: In another bowl, combine the melted butter and extracts; pour over the flour mixture.
    3. Stir: Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
    4. Bake: Bake for 15 minutes; decrease the temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
    5. Cool: Remove from the oven and cool on a rack; let them cool to lukewarm before cutting.

    Caramel

    1. Mix and Drizzle: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off the heat. Serve warm or refrigerate until cold. Drizzle on top of dutch caramel apple pie bars.
    The top view of dutch caramel apple bir bars in a baking dish, waiting to be cut.

    How to Store Leftover Dutch Caramel Apple Pie Bars

    These dutch caramel apple pie bars are so easy to make ahead of time and store for any occasion!

    • In the Fridge: Once your bars have cooled then, you can place them in an airtight container in the fridge for up to 3 days.
    • In the Freezer: You can freeze these bars and save them for later! Just wait to add on the caramel drizzle until just before serving. Store your bars in an airtight container and label them with the date. These will last about 3 months in the freezer. When you are ready to eat them, let them thaw overnight in your fridge. Drizzle on some fresh caramel, and you will be all set!

    A caramel apple pie bar being taken out and served from the baking dish.

    More Delicious Apple Desserts

    Apple season is in the air and it’s time to bust out all of the delicious desserts! You can’t just have one on hand, you need to have a few because, well, they are just too good to miss out on! Check out some more of these favorites that our entire family loves!

    Print

    Dutch Caramel Apple Pie Bars

    These dutch caramel apple pie bars have a flaky pie crust base with spiced apples and a buttery crumb topping. Drizzled with some homemade caramel, these will be one of the best desserts that you make this fall!
    Course Dessert, Snack
    Cuisine American
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 24 Bars
    Calories 251kcal
    Author Alyssa Rivers

    Ingredients

    Crust Ingredients:

    • 1 1/2 cups all-purpose flour
    • 3/4 teaspoon salt
    • 1/2 cup unsalted butter
    • 1 large egg beaten
    • 2 tablespoons cold water

    Apple Filling Ingredients:

    • 2 tablespoons unbleached all-purpose flour
    • 1/2-3/4 cup sugar
    • 1/8 teaspoon nutmeg
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 5 -6 cups peeled cored diced apples I used Granny Smith
    • 2 teaspoons vanilla extract
    • 1/2 cup heavy cream

    Crumb Topping Ingredients:

    • 1 1/2 cups unbleached all-purpose flour
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 cup unsalted butter melted
    • 1 teaspoon vanilla extract

    Caramel Topping:

    • 1 cup Brown Sugar
    • 4 Tablespoons butter
    • ½ cup Half-and-half
    • 1 Tablespoon Vanilla
    • Pinch Of Salt

    Instructions

    To Make the Crust

    • Preheat the oven to 425 degrees and lightly grease a 13×9 inch pan.
    • In a medium-sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
    • Add the cold water 1 tablespoon at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. Place the dough in the pan and prick it all over with a fork; bake it for 10-12 minutes until it is set and barely starting to harden.

    To Make the Filling

    • Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, and spread the filling over the crust.

    To Make the Topping

    • In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
    • In another bowl, combine the melted butter and extracts; pour over the flour mixture.
    • Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
    • Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
    • Remove from oven and cool on a rack; let them cool to lukewarm before cutting.

    To Make the Caramel

    • Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off the heat. Serve warm or refrigerate until cold. Drizzle on top of dutch caramel apple pie bars.

    Notes

    Originally Posted on October 25, 2015

    Updated on August 10, 2022

    Nutrition

    Serving: 1Bar | Calories: 251kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 399IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg
  • Swig Sugar Cookies

    Swig Sugar Cookies

    Look no more; this is the best copycat recipe out there for the famous Swig sugar cookie! These Swig sugar cookies are perfectly soft and topped with the most delightfully sweet frosting that you will ever try. You will definitely not be able to stop at just one!

    These cookies are perfection. Well, So are these classic chocolate chip cookies. Or these oatmeal cookies. Or how about these no-bake cookies?! Ok, ok, So I like cookies… try them all, and you’ll be one happy camper!

    Sugar cookies with pink frosting on parchment paper and a cooling rack.

    Sugar cookies are always a favorite of mine but have you had a Swig cookie or even heard of them? Well, they are pretty much the best sugar cookie in town and this is a copycat from the fun soda shop. I drove five hours just to get one and waited in line for 30 minutes just to eat one! And let me tell you, it was worth every second!! It is a soft and delicious cookie with its signature rough edge. The best part to me is the frosting.

    I was so excited to make this copycat recipe and see if it was just as good as the Swig cookie that I drove five hours for! It was perfect. Just as soft and delicious as I remember, and the frosting was the bomb! I couldn’t get enough, and now I am so happy to say that you can have them in the comfort of your own home. No driving to get them!

    Ingredients in Swig Sugar Cookies

    The best part about these cookies is how easy they are! And I bet that you already have all of these ingredients in your kitchen. Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: I used unslated butter and let it sit out on my counter so that it could soften before I mixed it in!
    • Vegetable Oil: This is what will make your cookies nice and soft!
    • Sugar: You MUST use sugar in sugar cookies!
    • Powdered Sugar: The powdered sugar is ultra sweet and adds in some extra flavor.
    • Water: I used cold water for the cookies.
    • Eggs: I like to use large eggs whenever I am baking!
    • Baking Soda: The baking soad will act as a leavening agent and help your cookies rise and get nice and soft.
    • Cream of Tartar: This prevents the sugar from crystalizing.
    • Salt: The salt enhances all of the flavors in the sugar cookies.
    • Flour: I used all purpose flour for these cookies and they turned out great!

    Frosting:

    • Butter: Use unslated butter that is softened to room temperature.
    • Sour Cream: This is the secret ingredient in this delicious frosting!
    • Powdered Sugar: This adds a sweet taste and dissolves easily making the frosting smooth and creamy.
    • Salt: A pinch of salt brings out all of the delicious flavors of the cookies!
    • Milk: I used one percent milk but you can use whatever you have on hand.
    • Food Coloring: Red or pink food coloring will make these cookie exactly like the ones from Swig!

    How to Make Swig Sugar Cookies

    Trust me when I say that these will be one of the best sugar cookies that you will ever eat! Why else would I drive so far to get one? They are insanely delicious.

    1. Prep and Mix Dry Ingredients: Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
    2. Cream Wet Ingredients: In a large mixing bowl, cream together butter, vegetable oil, sugar (1 ¼ C), powdered sugar, and water. Add in eggs.
    3. Combine: Slowly add in flour mixture until combined. Roll the cookie dough into golf sized balls and roll in the reserved ½ cup of sugar before place onto a non stick cookie sheet.
    4. Press Cookies: To give the cookies their signature rough edge, dip the bottom of a glass or flat measuring cup into the remaining sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them too thin.
    5. Bake: Bake for 8-10 minutes or until the bottom is lightly brown. The centers should be just barely baked as they will continue to bake while they cool. Don’t overbake, or your cookies won’t be nice and soft!

    To Make the Frosting 

    1. Mix and Frost: Cream together butter, sour cream, and salt. Add the powdered sugar and then add in the milk to the desired consistency. Add a drop of red food coloring to make the perfect pink frosting! Spread over cooled cookies.
    4 pictures showing how to make sugar cookie dough.

    Sugar Cookie Baking Tips

    I love copycat recipes. Having delicious food that I can make from my own house and have it taste equally delicious as the restaurant (or better!) is the best. Here are a few tips to help this Swig sugar cookie recipe turn out just right.

    • Room temperature ingredients: Before mixing up your dough, take the time to set your ingredients out so that they can soften up. Room temperature ingredients mix up SO much better, and your dough and frosting will be so smooth with no lumps!
    • Don’t open the oven: So many people are tempted to open the oven to check out how their cookies are doing. Don’t do it! This causes the hot air to be released and can result in your cookies being baked unevenly. Use the oven light instead!
    • Do I have to chill the dough? Nope! Not with these cookies. All the more reason to make them right now!

    The top view of Swig sugar cookies on a cooling rack, ready to eat.

    How to Store Leftover Swig Sugar Cookies

    Once you have frosted your Swig sugar cookies then you can store them in an airtight container on your counter. Just make sure to use a piece of parchment paper in between layers so that the frosting doesn’t stick to them all. The cookies will last about 3-5 days.

    A stack of sugar cookies with a bite taken out of the top one.

    More Delicious Frosted Cookies

    I’ll be honest, I am one of those people that loves the frosting almost more than the cookie itself! That’s why these Swig sugar cookies are so delicious! Try out a few more of my cookie recipes that use frosting. They are all SO good!

    Print

    Swig Sugar Cookies

    Look no more; this is the best copycat recipe out there for the famous Swig sugar cookie! These Swig sugar cookies are perfectly soft and topped with the most delightfully sweet frosting that you will ever try. You will definitely not be able to stop at just one! 
    Course Dessert
    Cuisine American
    Keyword cookies, sugar cookie recipes, sugar cookies, swig sugar cookie
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 24 Servings
    Calories 363kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup butter softened
    • 3/4 cup vegetable oil
    • 1 3/4 cup sugar (reserve ½ cup)
    • 3/4 cup powdered sugar
    • 2 tablespoons water
    • 2 eggs
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1 teaspoon Salt
    • 5 1/2 cup Flour

    Frosting:

    • 1/2 cup butter softened
    • 2 tablespoons sour cream
    • 4 cups powdered sugar
    • 1 teaspoon salt
    • 3-4 tablespoons milk
    • red or pink food coloring

    Instructions

    • Preheat the oven to 350 degrees. In a medium-sized mixing bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.
    • In a large mixing bowl, cream together butter, vegetable oil, sugar (1 ¼ C), powdered sugar, and water. Add in eggs.
    • Slowly add in flour mixture until combined. Roll the dough into golf sized balls and roll in the reserved ½ cup of sugar before place onto a non stick cookie sheet.
    • To give the cookies their signature rough edge, dip the bottom of a glass or flat measuring cup into the remaining sugar and press it onto the cookie ball to flatten the cookie. You still want the cookie to be thicker, so don't press them too thin.
    • Bake for 8-10 minutes or until the bottom is lightly brown. The centers should be just barely baked as they will continue to bake while they cool. Don't overbake, or your cookies won't be nice and soft!

    To Make the Frosting

    • Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

    Notes

    Originally Posted on June 23, 2014

    Updated on August 8, 2022

    Nutrition

    Calories: 363kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 316mg | Potassium: 44mg | Fiber: 1g | Sugar: 38g | Vitamin A: 384IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg