EASY CARAMEL APPLE COBBLER DUMP CAKE RECIPE

The perfect fall treat with apples, caramel, and a yellow cake mix is the Simple Caramel Apple Dump Cake recipe. This easy dessert is a kind of a cross between an all in one apple pie, cobbler, and crisp! At Thanksgiving, potlucks, or fall celebrations, cover it with ice cream or whipped cream and serve this simple dump cake. It feeds an overwhelming crowd!

This recipe for Caramel Apple Dump Cake is an oldie, but a goodie! I made this years ago, and because I thought it was time to refresh with additional details, I have made it every now and then. This is one of the BEST ever dump cakes!!

Don’t worry, with just 4 ingredients, it’s still very simple to make.

INGREDIENTS :

– 300 gr.Of Caramel bits.

– 2 large Cans.Of Apple pie filling.

– A Yellowcake Mix, I used one box.

– 1 Cup.Of Melted butter.

DIRECTIONS:

– Step 1: Set the temperature of your oven at 350 degrees to preheat and grease a 9.13-inch baking dish with a non-stick spray.

– Step 2: On the bottom of the prepared platter, you’ll need to spread all cans of apple pie filling.

– Step 3: After that, You should then equally scatter the half of the bag of caramel bits over the pie filling.

– Step 4: And then evenly spread the dry yellow cake mix on top.

– Step 5: Alright, now all you need to do is pour the melted butter over the cake mix in the same direction.

– Step 6: When done, Put the pan in the preheated oven to bake uncovered in the middle rack until the color of the buttery cake mix turns to a light golden brown, it takes around 30 to 40 minutes.

– Step 7: Finally, serve the cobbler warm with vanilla ice cream. But before, please remember to let it cool in the pan for around 20 minutes.

Even if you’ve never tried a dump cake before, this one is the beginning for you, don’t be scared! It’s super easy!!! Just be brave and give it a quick try!!

Butterscotch Cake with Caramel Icing

Mmmmm, when you bit into it, it feels like melting in your mouth !! Just follow the recipe as directed and you’ll have a cake that taste awesome and is a treat to the eyes as well!

INGREDIENTS :

– Caster sugar: 200 g

– Eggs: 4

– Butter: 200 g

– Flour: 240 g

– Baking powder: 1 sachet

– Vanilla flavoring: 2 tablespoons

Salted butter caramel :

– Sugar cubes: 15

– Water: 10 cl

– Salted butter: 30 g

– Sour cream: 4 tablespoons

STEPS TO MAKE IT :

STEP 1 :
To begin with, you should put your oven to preheat to 180 ° c (thermostat 6), then butter and flour a square (or round) mold. And please melt butter.

STEP 2 :
Then you’re going to get a bowl and pour in the sugar and the eggs, and don’t forgrt to whisk until it turns white.

STEP 3 :
You’ll want to add the melted butter, beating for 60 seconds.

STEP 4 :
You can then add the flour / baking powder mixture and beat for about 2 minutes.

STEP 5 :
Once done, pour into a mold and cook for 45 min to 1 hour, or until the tip of the knife comes out dry. After the specified time has passed, unmold on a wire rack and let cool before consuming.

STEP 6 :
Finally, for salted butter caramel, put together the sugar and water in a saucepan over high heat. Remove from heat after the caramelization (dark blond).

STEP 7 :
Make sure to add the salted butter and mix.

STEP 8 :
Alright now, you can return to low heat and add the 4 tablespoons of crème fraîche, mixing until the cream is smooth. As soon as the caramel is ready, you can coat the vanilla cake with it.

BANANA PUDDING POKE CAKE

I have a wonderful dessert, Banana Pudding Poke Cake, to share with you today!! It blends two of my favorite sweets, banana cream pie and pokes cake, making it an unforgettable dessert!

This Banana Pudding Poke Cake, only in a cake shape, has all the tastes of Banana Cream Pie. It is sure to be a success with layers of banana cake, pudding, milk, strawberries, and vanilla wafers!

The trick of having gaps big enough for the pudding to be able to sink into the cake is a nice poke cake. I want to use a rubber spoon handle. It works beautifully.

INGREDIENTS NEEDED:

• 400 gr.Of shortbread cookies.

• 400 gr.Of sugar.

• 80 gr.Of flour.

• 5 eggs, we will need 4 yolks and 5 whites.

• 5 medium ripe bananas.

• 1 Liter.Of milk.

• A pinch Of salt.

DIRECTIONS:

• FIRST STEP: Set the oven at 200 ° C, to preheat.

• SECOND STEP: Boil the milk with 100g of sugar in a saucepan. Peel the bananas and split them into roughly 1 cm slices. Only reserve them.

• THIRD STEP: Separate the whites from the yolks then, before the mixture foams, whip the latter with 150 gram of sugar. Add in the salt, the starch, and the milk to the simmer.

FOURTH STEP: Mix until creamy, then bring it all back in the saucepan and heat until the cream thickens, and remove it from the heat.

FIFTH STEP: Butter the bowl, and then have a sheet of cookies, and then half the milk. Place half of the slices of the banana, then one layer of the cookies, and the other half of the slices of the banana. Cover the second part of the milk with it.

SIXTH STEP: Whip the whites: apply the remaining sugar slowly until they begin to set, and whisk vigorously.

• SEVENTH STEP: Spread the meringue on the plate and stick it in the oven for 20 minutes to color the meringue. To keep it from burning, do not hesitate to place a layer of aluminum foil.

ENJOY IT!

CINNAMON APPLE CAKE

This 5-star cinnamon apple cake is one of the best desserts we’ve ever created and it does not require any time to produce at all. The Greek yogurt in the batter gives the cake a lot of moisture; the cinnamon sugar coating is thick, crumbly, and crunchy.

The cake tastes better when it is warm out of the oven and tends to taste sumptuous for around a week. To the cookie dough, you can add any walnuts or pecans to the batter for an extra nutty crunch.

This cake can be prepared in advance and will hold perfectly for up to a day at room temperature. The cake can last for a couple of days if you keep it wrapped in the freezer. The cake should be permitted to warm slowly at room temperature before serving.

THE APPLE CAKE INGREDIENTS:

– 220 gr.Of Plain flour.

– 150 gr.Of Caster sugar.

– 2 small spoons.Of Baking powder.

– 1/2 small spoon.Of Baking soda.

– 2 large chopped red apples.

– 2 large Eggs.

– 1 small spoon.Of Vanilla extract.

– 1/2 Cup.Of Vegetable oil.

– 1/2 Cup.Of Greek yogurt.

TO MAKE A CINNAMON TOPPING, YOU’LL NEED:

– 50 gr.Of Caster sugar.

– 1 small spoon.Of Ground cinnamon.

– 1 large spoon.Of melted butter.

AND FOR THE SUGAR GLAZE, I JUST USED:

– 30 gr.Of powdered sugar.

– 2 large spoons.Of Milk.

LET’S MAKE IT TOGETHER:

– Step 1: Before beginning, set the temperature of your oven at 180 C= 350 F. And, with baking or parchment paper, grease and line an 8 or 9-inch round cake pan.

– Step 2: Choose a large mixing bowl and mix in the flour, baking powder, sugar, and baking soda. To combine, you’ll add the chopped red apples and stir briefly.

– Step 4: In a different bowl, beat the eggs, with the vanilla extract, vegetable oil, and yogurt, whisking briefly just to break up the egg yolks.

– Step 5: you need then to incorporate wet and dry ingredients together. And when mixed, blend gently with a wooden spoon, being vigilant not to over mix.

– Step 6: Spoon the batter into the prepared pan right away.

– Step 7: You can mix cinnamon, sugar, and butter together for the cinnamon coating and blend until lumpy and sticky, then scatter over the cake batter.

– Step 8: When finished, bake the cake for around 30 to 35 minutes, check with a skewer inserted in the center comes out clean. To cool full, you should then move the cake to a wire rack.

– Step 9: Mix the sugar and 1 tablespoon of milk together for a glaze, stirring until smooth. When the glaze is too heavy, make sure to add additional tablespoons of milk.

Drizzle the glaze all over the cooled cake.

ENJOY IT! IT’S DANGEROUSLY YUMMMMY!!

Banana Zucchini Pudding Cake

Ingredients

8 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
3/4 cup vanilla or plain Greek yogurt
1 tablespoon vanilla extract
1 cup mashed ripe bananas
1 cup coarsely grated zucchini
1 (3.4-ounce) box instant vanilla pudding mix
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet mini chocolate chips
For the Vanilla Browned Butter Glaze:
4 tablespoons unsalted butter
1 cup confectioners’ sugar
1 tablespoon vanilla extract
1/2 to 1 tablespoon milk


Instructions

Preheat oven to 350F. Butter the bottom and sides of an 8×8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large microwave-safe mixing bowl, melt the butter. Whisk in sugars, egg, yogurt, and vanilla until combined. Add the bananas and zucchini; stir until combined.
Add the dry pudding mix to the banana mixture and stir until combined. Add the flour, baking soda, salt, and stir until just combined (do not over-mix). Fold in the chocolate chips. Pour batter into prepared pan and bake for about 35 to 38 minutes, or until golden and edges have pulled away slightly from sides of the pan. Transfer to a wire rack and allow cake to cool in pan for at least 30 minutes before slicing and serving. While cake is cooling, make the glaze.
To make the glaze, in a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to a large heatproof bowl and allow it to cool for 5 minutes. Add the confectioners’ sugar and vanilla; whisk to combine. Based on desired glaze consistency and taste preference, add the milk 1/2 tablespoon at a time, until desired consistency is reached.
Drizzle glaze over cake and serve.

Homemade Caramel Cake

A cake in a smooth vanilla layer and topped with a simple layer of caramel (no dessert thermometer needed) !

Ooooh, you’ll love this caramel cake. With its layers of tender vanilla cake and butter that perfectly complements the juicy and rich caramel frosting …

Usually I’m a chocolate cake person, but this recipe made me a makeover. Even Zach wanted a second slice, and he had no penchant for sweets at all. It is sweet, but not overly sweet as you might expect. While the icing is definitely very rich, it somehow doesn’t seem overbearing when paired with cake, which is exactly the balance I had hoped for when I started developing this recipe.

The actual cake toppers that I used for this caramel cake recipe are already borrowed from my favorite vanilla cake, made only with the reverse spread method. Let’s talk a little more about that, in case you’ve never used this method before …

  • what do you need :

For the cake;

° All-purpose flour: 2 cups + 2 tablespoons (sifted plus flour to dust the cake trays)

° Salt: 1/4 teaspoon

° Sugar: 2 cups

° Butter: 2 sticks (unsalted)

° Water: 1 cup

° Soda: 1 teaspoon

° Milk: half a cup

° Egg: 2 (large)

° Vanilla: 1 teaspoon

Cream:

° Sugar: 3 cups (granules)

° Butter: 1 stick

° Heavy cream: 1 cup

° a dash of salt

° Vanilla: 2 teaspoons

  • Let’s do it:
  1. First, set the oven temperature to 350, then the butter and flour on two 9 ”cake trays.
  2. In a large bowl, sift 2 cups plus 2 tablespoons of flour and salt.
  1. You’ll want to add sugar and whisk until combined.
  2. Choose a saucepan and mix in the butter and water, then bring it to a boil and pour in the flour and sugar with a whisk until combined.
  3. You can then add soda, yogurt, eggs, vanilla, and blend until well combined and smooth.
  1. Once done, pour it into greased butter and flour baking trays.
  2. Be sure to bake for 20 to 25 minutes, and check the cake after about 15 minutes, or until the tester comes out clean but be careful not to overcook.
  3. Immediately, take the pans out of the oven and let them cool on the rack for 15 minutes. You can then convert the layers into parchment-covered shelves to cool completely.
  1. To make caramel icing (Note: While making this decor you’ll have two pots, so have everything ready to go and have a big hot pad). Choose a large saucepan and put together in 2½ cup sugar, butter, cream, a pinch of salt, then cook over medium heat until almost boiling. Next, be sure to pour the syrup into another skillet.
  2. In a small saucepan, meanwhile, put half a cup of sugar and melt it in a medium until it turns amber, making sure not to stir this sugar, but you will need to shake the pan every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the pot.
  1. Make sure to cook at a medium to medium-high temperature while pouring the syrup, and continue stirring until the softball stage or 232 on the thermometer.
  2. Immediately remove the saucepan from the heat, stir in vanilla, and leave to cool for 15 minutes.
  3. Well now, you’d better go to a large blender and beat at a medium speed. You can also use the hand mixer on medium and whisk for 15-20 minutes, or until the consistency of a icing cream.
  4. Finally, remember to add a little cream if the frosting freezes too quickly or becomes too thick.

ENJOY !

No Bake Blueberry Cheesecake

I’m sharing three recipes this week that contain blueberries. Don’t miss the blueberry pie bars! And this recipe uses the homemade blueberry pie filling I shared a few days ago.

Are you a fan of the classic cherry cheese dessert? If so, you will love this blueberry version!

This recipe begins with a graham cracker crust, topped with a no-bake cheesecake filling and topped with a blueberry pie filling on top.

Blueberry was the version my family liked the most growing up.

  • Ingredients:

° 1 graham cracker pie crust (6 oz)

° 1 package of cream cheese, softened

° 1 can of sweetened condensed milk

° 1/3 cup lemon juice

° 1 teaspoon of vanilla extract

° 1 can blueberry pie filling

  • Instructions :

With a mixer, beat the cream cheese until frothy. Progressively stirring in sweetened condensed milk, beat until soft . Stirring in lemon juice and vanilla. Pour on crust . Refrigerate at least 3 h.

While cooled, decorate with pie filling .

ENJOY !

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Mounds cake

This cake nourishing with the simple ingredients

  • Ingredients:

☞ 1 cake blend
☞ 1/3 cup cocoa
☞ 1/3 cup sugar
☞ 3 cups chocolate chips
☞ 1 cup chocolate syrup
☞ 7 oz. tub Cool Whip
☞ 3 cups Coconut, shredded

  • Directions :

1 – Preheat oven to 350 degrees F. Grease baking dish. Mix cake according to package and add cocoa / sugar; mixed well.
2- Pour cake mixture into prepared baking dish. Spread two cups chocolate chips on top of cake .
3 – Bake about 31 min and remove from the oven . Prod holes in cake with fork.
4 – Pour the warm chocolate syrup over cake . Cover & Cool cake .
5 – Combine whipped cream & coconut together for freeze . Sprinkle on cake; chill cake . ENJOY & SHARE !!

Pineapple upside down cake yummy

5 stars recipe !! I made this super easy last week for my son’s birthday and came out good, my children enjoyed it so definitely a win! 🙂

INGREDIENTS :

  • Pineapple: 1 can (20 oz) (sliced, drained, juice reserved)
  • Yellow cake mix: 1 box
  • Vegetable oil: 1/2 cup
  • Egg: 3
  • Butter: 1/3 cup (melted)
  • Packed brown sugar: 2/3 cup
  • Maraschino cherries: 12 (cut in half)

HOW TO MAKE IT :

  1. In the beginning, set the temperature of the oven to 350°F, then spray 24 regular-size muffin cups with cooking spray.
  2. And please cut each pineapple slice into 4 pieces; set aside. Then beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed for 30 seconds in large bowl.
  3. Make sure to beat on medium speed for 2 minutes, scraping bowl occasionally.
  4. Pick small bowl and stir in together melted butter and brown sugar. You’ll want to spoon 1 1/2 teaspoons butter mixture into each muffin cup and top each with 2 pineapple pieces. At this point, you need to place cherry half, cut side up, in center of pineapple pieces and then spoon 1/4 cup batter into each cup.
  5. Alright now, bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. As always cool for 5 minutes. To finish, run knife around edge of cupcakes to loosen and invert onto cookie sheet. Always serve warm.

Flan Recipe

quick and easy—and delicious dessert !! This impressive flan can be served warm or cold, everyone will love it! It’s a must try recipe! (:

INGREDIENTS:

  • Puff pastry: 1
  • Milk: 1 liter
  • Egg: 3 (large)
  • Sugar: 160 g
  • Cornstarch: 100 g
  • Vanilla sugar: 2 bags
  • Vanilla: 3 small spoons
  • Vanilla powder: ½ small spoon

METHOD :

  1. In the beginning, you should line the mold previously buttered and floured with the dough, prick the bottom and the edges with the tines of a fork. And please refrigeraate when you prepared filling. Alright, set the temperature of your oven to 180 ° C.
  2. In a salad bowl, beat together the eggs with the cornstarch, vanilla extract and 125 ml of milk (taken from the liter of milk in the recipe) with an electric whisk.
  3. Make sure to pour the remaining milk into a saucepan together with the vanilla sugar, sugar, vanilla powder (or the vanilla bean split in half lengthwise and scraped). And please bring to a boil. While beating (electric whisk), you may want to pour the boiling sweet vanilla milk over the egg mixture. You’ll want to return everything to the saucepan, return to very low heat and keep stirring with a wooden spatula. Simmer for a few seconds, no more, the preparation should be slightly thickened.
  4. Okay now, pour the preparation on the dough (removing the vanilla pod if you have put one) stuck in the mold. Immediately bake for about 40 minutes at 180 ° C. If necessary, you may cover with foil for the last 5 minutes. The last thing to do is to allow to cool completely before unmolding, cutting and eating. Keep refrigerated.