If you love cake, you’re in good company! Cake is my favorite dessert and I’ve got some great cake recipes that you won’t want to miss!

Why You’ll Love These Watermelon Cupcakes

• Easy to Make – Using a boxed cake mix as the base makes this recipe quick and simple.
• Bright and Fun Colors – The pinkish-red cake paired with green cupcake liners and chocolate chip “seeds” makes these look just like little watermelons.
• Deliciously Fruity Flavor – Watermelon gelatin adds a fun, summery twist to a classic cupcake.
• Perfect for Any Occasion – These cupcakes are great for summer parties, picnics, or just an everyday sweet treat.

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Watermelon Cupcakes Recipe

Difficulty: Easy

Prep Time: 20 minutes

Bake Time: 14-16 minutes

Servings: 24 cupcakes

Ingredients

For the cupcakes:

• 1 box white cake mix
• 1 cup water
• ½ cup oil
• 3 eggs
• 1 (3 oz) package watermelon gelatin

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 (3 oz) package watermelon gelatin
• 2 tablespoons milk
• ¼ cup mini chocolate chips

Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F and line a standard muffin tin with green cupcake liners.
2. In the bowl of a stand mixer, combine the cake mix, water, oil, eggs, and watermelon gelatin.
3. Mix on low to combine, scraping the sides of the bowl as needed.
4. Increase the speed to medium and mix for about one minute until well incorporated.
5. Divide the batter evenly between the cupcake liners, filling each about ⅔ to ¾ full.
6. Bake for 14-16 minutes or until the tops are just golden and the centers are set.
7. Remove from the oven and let the cupcakes cool completely before frosting.

Step 2: Make the Frosting

1. In a stand mixer, combine about half of the powdered sugar, the softened butter, and the watermelon gelatin. Mix on low just until combined.
2. Add the remaining powdered sugar and milk, then mix on low again until combined.
3. Scrape down the sides of the bowl, then increase the speed to medium and beat for about a minute until the frosting is light and fluffy.
4. Transfer the frosting to a piping bag fitted with a large star tip.

Step 3: Decorate the Cupcakes

1. Once the cupcakes are fully cooled, pipe a large swirl of frosting onto each cupcake.
2. Sprinkle mini chocolate chips on top to resemble watermelon seeds.
3. Enjoy your adorable and delicious Watermelon Cupcakes!

Storage Tips For Watermelon Cupcakes

These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. For the best taste and texture, allow them to come to room temperature before serving.

Tips for Success

• Use green cupcake liners to enhance the watermelon look!
• For an extra fun touch, add a drop or two of pink food coloring to the batter to achieve a deeper watermelon color.
• Make ahead – You can bake the cupcakes a day in advance and frost them just before serving for the freshest taste.

Final Thoughts

Watermelon Cupcakes are a delightful and whimsical treat that will brighten up any summer gathering. With their fruity flavor, vibrant colors, and adorable presentation, they’re guaranteed to be a crowd-pleaser. Give this easy recipe a try and bring a little extra fun to your dessert table!

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

What is a Dump Cake?

A dump cake is exactly what it sounds like—simply dump the ingredients into a baking dish, bake, and enjoy! There’s no mixing, no fuss, and no complicated steps. The result is a cross between a cobbler and a cake, with a crisp, buttery topping and a gooey, fruit-filled base.

Why You’ll Love This Recipe For Cherry Dump Cake

• Minimal Ingredients – Only a handful of pantry staples are needed.
• No Mixing Required – Just layer, bake, and serve.
• Customizable – Swap the cherry filling for any fruit you like.
• Perfect for Any Occasion – Great for weeknight treats, holidays, or potlucks.

Ingredients You’ll Need

• 1 can (21 ounces) cherry pie filling (or 4 cups of homemade cherry pie filling)
• 1 box (15.25 ounces) yellow or white cake mix
• ½ cup (1 stick) unsalted butter, melted
• ½ cup brown sugar
• 1 teaspoon vanilla extract (optional)
• Optional toppings: whipped cream or vanilla ice cream

How to Make Cherry Dump Cake

1. Preheat the Oven
Preheat your oven to 350°F (175°C).

2. Prepare the Baking Dish
Grease a 9×13-inch baking dish to prevent sticking.

3. Add the Cherry Filling
Spread the cherry pie filling evenly across the bottom of the prepared baking dish. If using fresh cherries, mix them with a little sugar before adding them.

4. Add the Cake Mix
Evenly sprinkle the dry cake mix over the cherry filling. Do not stir; let it sit on top.

5. Drizzle Butter & Syrup
Pour the melted butter evenly over the cake mix, ensuring as much coverage as possible for even baking.

6. Bake
Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and bubbly. The edges should be slightly crisp.

7. Cool & Serve
Let the cake cool for a few minutes before serving. Top with whipped cream or a scoop of vanilla ice cream for extra indulgence!

Tips for the Best Cherry Dump Cake

• Even Butter Distribution: Pour the melted butter as evenly as possible to avoid dry patches.
• Use Different Cake Mixes: Try vanilla, white, or even chocolate cake mix for a fun twist.
• Add Crunch: Sprinkle chopped pecans or walnuts over the top for added texture.
• Try Other Fruits: Swap the cherry filling for apple, blueberry, or peach for variety.

Try My Other Recipes!

If you loved this Cherry Dump Cake, be sure to check out some of my other easy and delicious recipes:

• Cozy Corn Chowder – A rich, creamy, and comforting soup perfect for chilly days.
• Old-Fashioned Red Velvet Cake – A classic, moist, and flavorful red velvet cake with luscious cream cheese frosting.
• Easy Caramel Corn – Sweet, crunchy, and absolutely irresistible caramel-coated popcorn.
• Chewy Rice Krispie Treats – The ultimate soft and gooey Rice Krispie treat recipe that everyone loves.

Explore these recipes and more to satisfy your sweet tooth and warm your heart!

Final Thoughts

This Cherry Dump Cake is the perfect easy dessert for any occasion. With its rich cherry filling, buttery cake topping, and sweet caramelized edges, it’s hard to resist! Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled, it’s bound to become a favorite in your home.

Give it a try and let me know how it turns out in the comments below!

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

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Easy Cherry Dump Cake

Ingredients

• 1 Can(21 oz) cherry pie filling (or 4 cups of homemade cherry pie filling)
• 1 Box(15.25 ounces) yellow or white cake mix
• 1/2 Cup butter, melted
• 1/2 Cup brown sugar
• 1 tsp 1 teaspoon vanilla extract (optional)

Instructions

• Preheat the Oven

  Preheat your oven to 350°F (175°C).
• Prepare the Baking Dish

  Grease a 9×13-inch baking dish to prevent sticking.
• Add the Cherry Filling

  Spread the cherry pie filling evenly across the bottom of the prepared baking dish. If using fresh cherries, mix them with a little sugar before adding them. Mix vanilla into filling if you're using it.
• Add the Cake Mix

  Evenly sprinkle the dry cake mix over the cherry filling. Do not stir; let it sit on top.
• Drizzle Butter & Syrup

  Pour the melted butter evenly over the cake mix, ensuring as much coverage as possible for even baking.
• Bake

  Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and bubbly. The edges should be slightly crisp.
• Cool & Serve

  Let the cake cool for a few minutes before serving. Top with whipped cream or a scoop of vanilla ice cream for extra indulgence!

Check out my Red Velvet Bundt Cake for another delicious Valentine’s Day dessert!

Why You’ll Love These Valentine’s Cake Pops

• Simple to Make: Using a cake mix and ready-made frosting saves time and effort.
• Customizable: Choose your favorite cake and frosting flavors, then get creative with decorations.
• Perfect for Sharing: These bite-sized Velvet Desserts are ideal for gifting or serving at gatherings.

Let’s dive into my Valentine’s Cake Pops recipe and make your Valentine’s Day extra sweet!

Valentine’s Cake Pops Recipe

Yield: Approximately 20 cake pops
Total Time: 2 hours (including cooling time)

Ingredients:

• 1 cake mix (9×13 inch) — any flavor you like (approximately 3-4 cups crumbled; Red Velvet Cake Mix is a great option)
• 1 tub (15.6 oz) of Betty Crocker ready frosting (any flavor that complements your cake)
• 20 lollipop sticks
• 12 oz white chocolate chips (or melting white chocolate)
• Pink or red food coloring (as needed)
• Heart-shaped chocolates or icing for decoration
• 2 tbsp sprinkles of your choice
• Writing icing (optional)

Valentine’s Cake Pops Instructions:

1. Bake the Cake:

Prepare your cake according to the package instructions or your favorite recipe. For the ultimate Valentine’s touch, use a Red Velvet Cake Mix. Allow the cake to cool completely before moving to the next step.

2. Crumble the Cake:

Once cooled, crumble the cake into a large mixing bowl, ensuring there are no large pieces. This is an essential step for perfect Red Velvet Cake Balls.

3. Mix with Frosting:

Add the tub of frosting to the crumbled cake. Mix thoroughly until the mixture forms a dough-like consistency that holds together. This step ensures your Red Velvet Cake Pops will have the perfect texture.

4. Shape the Cake Balls:

• Roll the mixture into small balls, about 1 inch in diameter.
• For a special touch, shape some of the mixture into hearts instead of round balls.
• Place the cake balls on a baking sheet lined with parchment paper.
• Refrigerate for about 30 minutes to firm up.

5. Prepare the Lollipop Sticks:

Melt 1 oz of white chocolate in the microwave. Dip the end of each lollipop stick into the melted chocolate, then insert it into the center of each cake ball. This step helps secure the stick and is key for an Easy Cake Pops Recipe.

6. Chill the Cake Balls:

Place the cake pops back on the baking sheet and refrigerate for 60 minutes to ensure they’re firm.

7. Melt the White Chocolate:

Melt the remaining white chocolate (11 oz) in a microwave-safe bowl, stirring every 30 seconds to prevent burning. Once smooth, divide the chocolate into two bowls.

8. Color the Chocolate:

• Leave one bowl as is for white chocolate.
• Add pink food coloring to the second bowl, mixing until the desired shade is achieved.

9. Dip the Cake Pops:

• Dip half of the cake pops into the white chocolate and the other half into the pink chocolate. Ensure each pop is fully coated.
• Allow excess chocolate to drip off before placing the pops back on the lined baking sheet.

10. Cool the Cake Pops:

Let the dipped cake pops cool completely at room temperature or in the fridge for 15-30 minutes until the chocolate hardens.

11. Decorate:

Once the chocolate is set, it’s time to get creative! Use heart-shaped mini chocolates, sprinkles, or writing icing to personalize your Red Velvet Cake Pops. Add sweet messages or cute designs for an extra festive touch.

12. Serve:

Your Valentine’s Cake Pops are now ready to enjoy! Serve them as a dessert, gift them to loved ones, or share them at a party.

Tips for Success:

• Make Ahead: You can prepare the cake balls up to 2 days in advance. Store them in the refrigerator until you’re ready to dip and decorate.
• Customize: Experiment with different cake and frosting flavors to suit your taste. For example, Red Velvet Cake Balls with cream cheese frosting are a classic combo.
• Storage: Keep the finished cake pops in an airtight container in the refrigerator for up to 5 days.

Valentine’s Cake Pops are a delightful way to celebrate love and create lasting memories. They are easy to make and customizable! These cake pops are perfect for sharing with your loved ones. Whether you’re gifting them to someone special or enjoying them as a treat for yourself, these desserts are sure to bring smiles and sweetness to your Valentine’s Day.

Valentine’s Cake Pops are a fun treat to make with your kids! Get them in the kitchen with you and let them help! They’ll love it.

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

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Valentine’s Cake Pops

Sweeten your Valentine’s Day with easy Red Velvet Cake Pops! Perfect for gifting or sharing.

Total Time 2 hours hours

Servings 20 cake pops

Ingredients

• 1 cake mix any flavor you like (approximately 3-4 cups crumbled)
• 1 tub frosting(any flavor that complements your cake)
• 20 lollipop sticks
• 12 oz white chocolate chips (or melting white chocolate)
• Pink or red food coloring (as needed)
• Heart-shaped chocolates or icing for decoration
• sprinkles of your choice
• writing icing ( optional)

Instructions

• First, bake a cake according to the package instructions or your favourite recipe. Allow it to cool completely.
• Once the cake is cool, crumble it into a large mixing bowl. Ensure it’s completely crumbled with no large pieces.
• Add the entire tub of Betty Crocker frosting to the crumbled cake. Mix well until everything is combined and you can form a dough that holds together.
• Using your hands, roll the mixture into small balls, about 1-inch in diameter. You should have about 20 balls. For a special touch, take some of the mixture and shape them into heart shapes instead of round balls. Place the heart-shaped and round cake balls on a baking sheet lined with parchment paper. Once formed, refrigerate them for about 30 minutes to firm up. Melt a small amount of white chocolate (about 1 oz) in the microwave. Dip the end of each lollipop stick into the melted chocolate and then insert it into the center of each cake ball. This step helps to secure the stick . Place the heart-shaped and round cake balls on a baking sheet lined with parchment paper. Once formed, refrigerate them for about 60 minutes to firm up.
• In a microwave-safe bowl, melt the remaining white chocolate (11 oz) according to package instructions until smooth. Do this in 30-second intervals, stirring in between to prevent burning.
• Divide the melted white chocolate into two bowls. Leave one bowl as is for white chocolate and add pink food colouring to the second bowl, mixing until you reach your desired shade.
• Dip some cake pops into the bowl of melted white chocolate, ensuring they are fully coated. For other cake pops, dip them into the pink chocolate until fully coated. Allow excess chocolate to drip off.
• Place the dipped cake pops back on the lined baking sheet and let them cool completely at room temperature or in the fridge for about 15-30 minutes until the chocolate hardens.
• Once the chocolate is set, decorate with heart-shaped mini chocolates, sprinkles or use icing to write sweet messages on the pops. Get creative and personalize them!
• Once decorated, your Valentine’s cake pops are ready to be enjoyed. Enjoy sharing them with friends, family, or that special someone!

Notes

Tips: – You can make the cake balls ahead of time and refrigerate them for up to 2 days before dipping and decorating. – Feel free to customize the decoration based on your Valentine’s theme!

This Red Velvet Bundt Cake recipe is easy. It takes less than 90 minutes to prepare, making it a go-to option for special occasions, cozy gatherings, or simply whenever you want to indulge in a delicious homemade dessert. The deep red color and velvety texture make this bundt cake a true standout, especially when topped with a creamy, smooth cream cheese frosting. Optional pink or red sprinkles give it a fun, festive flair, making it a perfect treat for holidays or celebrations like Valentine’s Day.

I’m absolutely obsessed with Red Velvet Cake! If you’re a fan too, you need to try my Grandmother’s Old Fashioned Red Velvet Cake recipe. It’s divine!

Also, check out my delicious strawberry pancakes recipe for a quick Valentine’s Day breakfast!

How to Make the Perfect Red Velvet Bundt Cake

You will need an 9-inch bundt cake pan for this recipe.

Red Velvet Bundt Cake Ingredients:

Cake Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• Red food coloring

Cream Cheese Frosting Ingredients:

• 8 oz cream cheese
• 1/4 cup softened butter
• 1 1/2 cups powdered sugar
• Pink or red sprinkles (optional)

Red Velvet Bundt Cake Instructions:

1. Preheat the oven to 350°F (175°C) and prepare your bundt cake pan by greasing and flouring it. This step ensures your cake comes out perfectly when baked.
2. Mix the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in one bowl. In another, whisk together the wet ingredients (vegetable oil, buttermilk, eggs, and vanilla), then add a few drops of red food coloring to get that signature red velvet look.
3. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and free of lumps.
4. Bake for 45-50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
5. While the cake is cooling, prepare the frosting by mixing cream cheese, softened butter, and powdered sugar until fluffy and smooth.
6. Once the cake has cooled completely, spread the frosting generously over the top and sides. You can even add a sprinkle of pink or red sprinkles for an extra touch of charm.

Storage: Store any leftovers in an airtight container in the refrigerator to keep the cake fresh for a few days.

This Red Velvet Bundt Cake From Scratch is the perfect dessert for any occasion. Whether you’re celebrating a special moment or just craving a delicious treat, this cake will become a favorite in your recipe collection.

There’s something magical about red velvet cake that makes it an ideal dessert for every celebration. The vibrant color, rich flavor, and creamy frosting create a memorable experience with every bite. This Red Velvet Cake Easy Recipe is a great way to enjoy the indulgence of homemade red velvet cake without the hassle, as it’s simple to prepare and yields fantastic results.

The moist texture, made even better by the buttermilk, and the decadent cream cheese frosting are sure to make your Red Velvet Bundt Cake a standout at any event, from birthdays to holiday parties or casual family gatherings. So next time you’re in the mood to bake something special, give this recipe a try—you won’t be disappointed! The love and care you put into baking it will be felt in every slice, making it the perfect dessert to share with loved ones.

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

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Best Red Velvet Bundt Cake

This Red Velvet Bundt Cake is a showstopper! Moist, flavorful, and topped with creamy frosting—perfect for any occasion

Prep Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Equipment

• 1 9-inch bundt pan

Ingredients

Red Velvet Cake Ingredients

• 2 Cups all-purpose flour
• 1½ Cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 Tbls cocoa powder
• 1 Cup vegetable oil
• 1 Cup buttermilk
• 2 eggs
• 1 tsp vanilla extract
• Red food coloring

Cream Cheese Frosting Ingrediants

• 8 oz cream cheese
• 1/4 Cup softened butter
• 1½ Cups powdered sugar
• Pink or red sprinkles (optional)

Instructions

For the cake:

• Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
• In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well until all the dry ingredients are evenly incorporated.
• In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food coloring to achieve the desired red velvet color. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.
• Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

For the frosting:

• While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
• Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy.
• After the cake has cooled completely, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles to add a touch of love.

Notes

*Storage: Store any leftovers in an airtight container in the refrigerator.

No-bake desserts are a lifesaver, especially for busy holidays. This strawberry no-bake cheesecake is not only easy to prepare but also delivers a stunning presentation that looks like you spent hours in the kitchen. The combination of a buttery cookie crust, velvety cream cheese filling, and vibrant strawberries is a match made in dessert heaven. It’s perfect for impressing your special someone or sharing with a group of loved ones.

Let’s dive into this irresistibly easy recipe!

Strawberry No-Bake Cheesecake

Strawberry No-Bake Cheesecake Ingredients

• Crust:
  • 2 cups (10 oz) crisp cookies of your choice (coconut cookies for a sweet twist or honey graham crackers for a classic flavor)
  • 1/2 cup butter (melted)
• Cheesecake Filling:
  • 1 cup powdered sugar
  • 3 packages (8 oz each) Philadelphia cream cheese (softened)
  • 1 cup heavy whipping cream
  • 1 1/2 cups strawberries (fresh, for topping and garnish)
  • 1 package strawberry gelatin (3 oz / 85g)

Strawberry No-Bake Cheesecake Instructions

Step 1: Make the Crust

1. Place your cookies in a sturdy plastic bag and crush them with a rolling pin until finely ground. (Alternatively, you can use a food processor.)
2. Melt the butter in a small saucepan over low heat. Stir the crushed cookies into the melted butter until well combined.
3. Press the cookie mixture firmly into the bottom of an 8-inch springform pan to create an even crust. Refrigerate for 20 minutes to allow it to set.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, combine the powdered sugar, cream cheese, and heavy whipping cream. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
2. Prepare the strawberry gelatin according to the package instructions. Allow it to cool slightly (but not set), then slowly pour it into the cream cheese mixture. Mix well until fully incorporated and silky smooth.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
2. Top with fresh strawberries. You can leave them whole, slice them, or create a decorative pattern—whatever feels festive!

Step 4: Chill and Serve

1. Refrigerate the cheesecake for at least 4 hours, or until fully set. For best results, let it chill overnight.
2. When ready to serve, carefully remove the springform pan. Slice into wedges and enjoy a creamy, dreamy cheesecake that’s perfect for Valentine’s Day!

Tips for Success

• For an extra burst of strawberry flavor, consider drizzling strawberry syrup over the top before serving.
• If you’re short on time, use store-bought strawberry glaze instead of making gelatin.
• Want to add a festive touch? Sprinkle white chocolate shavings or crushed freeze-dried strawberries over the top.

This strawberry no-bake cheesecake is a simple yet decadent way to celebrate love—whether for Valentine’s Day, anniversaries, or just because. With its creamy filling and sweet strawberry topping, it’s sure to leave everyone asking for seconds.

One of the best things about this strawberry no-bake cheesecake recipe is how customizable it is. Swap the strawberries for raspberries or a mixed berry medley if you want to change things up. Or, experiment with different cookie bases like chocolate or vanilla wafers for a unique twist. No matter how you make it, this dessert is sure to be a crowd-pleaser that you’ll find yourself returning to again and again. Happy no-baking!

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone.

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No-Bake Strawberry Cheesecake: A Sweet Treat Made Simple

Celebrate love with this easy No-Bake Strawberry Cheesecake! Creamy, fruity, & perfect for Valentine’s Day.

Ingredients

• 1 Cups crisp cookies of your choice (coconut cookies for a sweet twist or honey graham crackers for a classic flavor)
• 1/2 Cup butter(melted)
• 1 Cup powdered sugar
• 3 Packages Philadelphia cream cheese (softened) 8oz each
• 1 Cup heavy whipping cream
• 1 ½ Cups strawberries (fresh, for topping and garnish)
• 1 Package strawberry gelatin(3 oz)

Instructions

Step 1: Make the Crust

• Place your cookies in a sturdy plastic bag and crush them with a rolling pin until finely ground. (Alternatively, you can use a food processor.)
• Melt the butter in a small saucepan over low heat. Stir the crushed cookies into the melted butter until well combined.
• Press the cookie mixture firmly into the bottom of an 8-inch springform pan to create an even crust. Refrigerate for 20 minutes to allow it to set.

Step 2: Prepare the Cheesecake Filling

• In a large mixing bowl, combine the powdered sugar, cream cheese, and heavy whipping cream. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
• Prepare the strawberry gelatin according to the package instructions. Allow it to cool slightly (but not set), then slowly pour it into the cream cheese mixture. Mix well until fully incorporated and silky smooth.

Step 3: Assemble the Cheesecake

• Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
• Top with fresh strawberries. You can leave them whole, slice them, or create a decorative pattern—whatever feels festive!

Step 4: Chill and Serve

• Refrigerate the cheesecake for at least 4 hours, or until fully set. For best results, let it chill overnight.
• When ready to serve, carefully remove the springform pan. Slice into wedges and enjoy a creamy, dreamy cheesecake that’s perfect for Valentine’s Day!

While many people today pair red velvet cake with cream cheese frosting, traditionally, it’s topped with a velvety buttercream known as ermine frosting—and I believe this frosting is the best pairing for the cake. Ermine frosting is rich, smooth, and perfectly complements the cake’s subtle cocoa flavor. Even those who usually shy away from frosting rave about this one!

But this isn’t just any red velvet cake; it’s a slice of nostalgia, a piece of history, and the best red velvet cake recipe I’ve ever tasted. Whether you’re looking to recreate a classic or discover the rich, moist texture and subtle cocoa flavor for the first time, this red velvet cake from scratch is sure to become a staple in your home, just as it has been in mine.

Follow along to learn how to make this old-fashioned red velvet cake, complete with a frosting that will have everyone asking for seconds. This easy red velvet cake recipe is perfect for special occasions or whenever you’re craving a little taste of the past—truly the best red velvet cake you’ll ever make!

Classic Red Velvet Cake Recipe

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 large eggs
• 2 tablespoons cocoa powder
• 2 ounces red food coloring
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup buttermilk*(see note)
• 1 teaspoon vinegar
• 1 1/2 teaspoons baking soda

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Cream the shortening and sugar together in a large mixing bowl until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until the mixture is creamy and smooth.
4. In a small bowl, mix together the cocoa powder, red food coloring, and vanilla extract until it forms a smooth paste. Add this to the creamed mixture and mix until fully incorporated.
5. Sift together the flour and salt. Add this to the creamed mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, and mix just until combined.
6. In a small bowl, combine the vinegar and baking soda. Quickly fold the foaming mixture into the cake batter.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Recipe Note: Making Buttermilk at Home

If you don’t have buttermilk on hand, you can easily make a substitute using ingredients you likely already have in your kitchen. Simply add either lemon juice or white vinegar to regular milk to create a buttermilk alternative.

To make 1 cup of buttermilk:

1. Measure out 1 cup of milk. Use whole milk for the best results, but you can also use 2% or skim milk if needed.
2. Add 1 tablespoon of lemon juice or white vinegar to the milk.
3. Stir well and let the mixture sit for 5-10 minutes. During this time, the milk will curdle slightly, creating a texture and tanginess similar to buttermilk.
4. Use immediately in your recipe as a direct substitute for buttermilk.

Velvety Smooth Ermine Frosting Recipe

Ingredients:

• 1 cup butter (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 6 tablespoons all-purpose flour
• 1 cup milk

Instructions:

1. In a medium saucepan, whisk together the flour and milk over medium heat. Keep stirring constantly to prevent lumps from forming. Cook the mixture until it thickens and you can just see the bottom of the pan when you stir.
2. Strain the mixture through a fine mesh strainer to remove any lumps. Let it cool completely to room temperature.
3. In a large mixing bowl, cream the butter, sugar, and vanilla extract together until light and fluffy.
4. Once the flour mixture is cool, gradually add it to the creamed butter and sugar. Beat on the highest speed possible for about 7 minutes, or until the frosting is light, fluffy, and smooth.
5. Use immediately to frost your cooled red velvet cake.

A Delicious Tradition Worth Sharing

There’s nothing quite like baking a cake that carries with it decades of family memories. This old-fashioned red velvet cake recipe, with its moist, tender crumb and irresistible ermine frosting, is more than just a dessert—it’s a connection to the past and a treat that has stood the test of time. Whether you’re baking it for a special occasion or simply because you’re craving a little taste of history, this cake is sure to impress.

I hope this red velvet cake from scratch brings as much joy to your kitchen as it has to mine over the years. From its deep red hue to its creamy, dreamy frosting, this easy red velvet cake recipe is a timeless classic that deserves a place in your recipe collection. So go ahead, give it a try, and start your own delicious tradition!

Check out my other recipes for more deliciousness!

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Old-Fashioned Red Velvet Cake Recipe

My grandmother clipped this recipe out of the newspaper over 60 years ago and our family has been making it ever since! It's by far the best red velvet cake recipe around!

Ingredients

Old Fashioned Red Velvet Cake Ingredients

• 1/2 Cup shortening
• 1½ Cups sugar
• 2 Large eggs
• 2 Tbsp cocoa powder
• 2 Oz red food coloring
• 1 tsp vanilla extract
• 2½ Cups all-purpose flour
• 1/4 tsp salt
• 1 Cup buttermilk see note
• 1 tsp vinegar
• 1½ tsp baking soda

Velvety Smooth Ermine Frosting Recipe

• 1 Cup butter softened
• 1 Cup granulated sugar
• 1 tsp vanilla extract
• 6 Tbsp all-purpose flour
• 1 Cup whole milk

Instructions

Old Fashioned Red Velvet Cake Instructions

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• Cream the shortening and sugar together in a large mixing bowl until light and fluffy.
• Add the eggs one at a time, beating well after each addition until the mixture is creamy and smooth.
• In a small bowl, mix together the cocoa powder, red food coloring, and vanilla extract until it forms a smooth paste. Add this to the creamed mixture and mix until fully incorporated.
• Sift together the flour and salt. Add this to the creamed mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, and mix just until combined.
• In a small bowl, combine the vinegar and baking soda. Quickly fold the foaming mixture into the cake batter.
• Divide the batter evenly among the prepared cake pans.
• Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Velvety Smooth Ermine Frosting Instructions

• In a medium saucepan, whisk together the flour and milk over medium heat. Keep stirring constantly to prevent lumps from forming. Cook the mixture until it thickens and you can just see the bottom of the pan when you stir.
• Strain the mixture through a fine mesh strainer to remove any lumps. Let it cool completely to room temperature.
• In a large mixing bowl, cream the butter, sugar, and vanilla extract together until light and fluffy.
• Once the flour mixture is cool, gradually add it to the creamed butter and sugar. Beat on the highest speed possible for about 7-10 minutes, or until the frosting is light, fluffy, and smooth.
• Use immediately to frost your cooled red velvet cake.

Notes

Recipe Note: Making Buttermilk at Home

If you don’t have buttermilk on hand, you can easily make a substitute using ingredients you likely already have in your kitchen. Simply add either lemon juice or white vinegar to regular milk to create a buttermilk alternative.

To make 1 cup of buttermilk:

1. Measure out 1 cup of milk. Use whole milk for the best results, but you can also use 2% or skim milk if needed.
2. Add 1 tablespoon of lemon juice or white vinegar to the milk.
3. Stir well and let the mixture sit for 5-10 minutes. During this time, the milk will curdle slightly, creating a texture and tanginess similar to buttermilk.
4. Use immediately in your recipe as a direct substitute for buttermilk.

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Why You’ll Love These Frosted Pumpkin Bars

If you’re looking for a quick and simple recipe to feed a crowd, this one is my go-to for fall. It comes together in no time, and you only need one bowl—no need to dirty a bunch of dishes. The ingredients are basic, and you probably already have everything on hand to whip up a batch of these easy, delicious treats right now. Plus, the combination of pumpkin, warm spices, and luscious cream cheese frosting is truly irresistible. It’s the perfect balance of sweet, spiced, and creamy, making it an instant favorite for anyone who tries them.

This recipe makes a ton! It fills an entire jelly roll pan with frosted goodness, making it perfect for big gatherings. I get requests for this recipe every time I bring these bars somewhere. My family loves them so much that I often make them just for us, and when my waistline can’t handle an entire pan of pumpkin bars, I make plates for friends and neighbors, and my kids deliver them. Do my neighbors love me? I can’t speak for them, but yes, they do. Or, you can keep them all for yourself—no judgment here!

These bars have a perfectly soft and moist texture, thanks to the pumpkin puree, which keeps them tender and flavorful. The spices—cinnamon, nutmeg, and cloves—add a warm, cozy flavor that screams fall in every bite. And let’s not forget the cream cheese frosting: rich, creamy, and just the right amount of sweetness to complement the spiced pumpkin base.

Are you having a hard time finding canned pumpkin in your local store? I’ve had good luck at Costco and on Amazon. If you’re looking for more simple, delicious recipes you can find my very favorites right here!

Frosted Pumpkin Bars Recipe

Frosted Pumpkin Bars- Ingredients

Frosted Pumpkin Bars:

• 4 Eggs
• 1 2/3 Cups Granulated Sugar
• 1 Cup Vegetable Oil
• 16 oz Can Pumpkin Puree
• 2 Cups White Flour
• 2 tsp. Baking Powder
• 2 tsp. Cinnamon
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 tsp. Nutmeg
• 1/2 tsp. Cloves

Cream Cheese Frosting:

• 8 oz Cream Cheese, Softened
• 1/2 Cup Butter, Softened
• 2 tsp. Vanilla
• 4 Cups Powdered Sugar
• 2 Tbsp Milk

Frosted Pumpkin Bars- Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a jelly roll pan (15×10 inches) or line it with parchment paper. This size is perfect for creating bars that are just the right thickness.
2. Make the Pumpkin Bars: In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin puree until smooth. This step ensures that your bars will have a light and airy texture. Add the flour, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Stir until well combined, but be careful not to overmix—you just want all the ingredients to come together.
3. Bake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan. This part is crucial because if the bars are even slightly warm, the frosting will melt and become runny.
4. Prepare the Frosting: While the bars are cooling, make the frosting. In a medium bowl, beat the cream cheese, butter, and vanilla until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Add milk as needed to reach your desired frosting consistency. You want the frosting to be thick but spreadable, so it glides smoothly over the bars.
5. Frost the Bars: Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top. Use an offset spatula to get a smooth, even layer of frosting. Cut into squares and enjoy!

Frosted Pumpkin Bars Tips and Tricks

• Storage: Store any leftover bars in the refrigerator in an airtight container. They keep well for several days, and I think they taste even better the next day as the flavors continue to meld.
• Make Ahead: These bars freeze beautifully! Make them ahead of time, wrap them tightly in plastic wrap and foil, and freeze them. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight and frost them the day you plan to serve.
• Serving Suggestions: These bars are perfect on their own, but they’re also delicious topped with chopped pecans or a sprinkle of cinnamon for an extra touch of fall flair.
• Customize the Frosting: If you want to switch it up, try adding a little maple extract to the frosting for a hint of fall flavor, or sprinkle the top with crushed graham crackers for added texture.

Conclusion

These frosted pumpkin bars are truly a fall classic that never fails to impress. Whether you’re sharing them with friends, neighbors, or keeping them all to yourself (I won’t judge!), these bars are sure to bring a smile to anyone who takes a bite. They’re soft, moist, and packed with warm spices that make them perfect for the season. The rich cream cheese frosting adds just the right touch of sweetness, making these bars completely irresistible.

So, grab your baking pan and get ready to fill your kitchen with the cozy aroma of cinnamon and nutmeg. Trust me, you’ll be the hit of any party or family gathering with these pumpkin bars. Plus, there’s nothing quite like sharing a homemade treat with those you love—especially when it’s as good as this.

Happy baking, and enjoy the taste of fall!

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Pumpkin Bars

Simple, delicious Frosted Pumpkin Bars. Makes enough to feed a small army.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

Pumpkin Bars

• 4 Eggs
• 1 2/3 Cups Granulated Sugar
• 1 Cup Vegatable Oil
• 16 oz Can Pumpking Puree
• 2 Cups White Flour
• 2 tsp. Baking Powder
• 2 tsp. Cinnamon
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 tsp. Nutmeg
• 1/2 tsp. Cloves

Cream Cheese Frosting

• 8oz Cream Cheese Softened
• 1/2 Cup Butter Softened
• 2 tsp. Vanilla
• 4 Cups Powdered sugar
• 2 Tbl Milk

Instructions

Pumpkin Bars

• Preheat oven to 350. Beat eggs, sugar, pumpkin and oil until combined and fluffy. Stir in dry ingredients and mix until just combined. Spread evenly in greased jelly roll pan and bake for 25-30 minutes. Allow to cool completely before frosting.

Cream Cheese Frosting

• Softened cream cheese and butter. Better together with whisk attachment until combined. Add powdered sugar a little at a time and mix until smooth. Add milk as need to make frosting fluffy and spreadable. Frost cake.