Dump cake is my go-to easy dessert and this peach and pineapple combo is my best one yet! It is the kind of recipe that just makes life easier. Keep it on hand for those days when you need dessert without a lot of fuss.

Why You’ll Love This Recipe

• Easy pantry dessert recipe with simple ingredients you can keep stocked for last-minute baking.
• Warm fruit dump cake with buttery topping that tastes like you spent far more time on it than you did.
• Perfect for potlucks, holidays and family gatherings because it serves a crowd and is always a hit.

Ingredients for Peach Pineapple Dump Cake Recipe

• Canned sliced peaches
• Crushed pineapple
• Butter cake mix
• Butter
• Brown sugar

How to Make Peach Pineapple Dump Cake

1. Add the fruit Heat the oven to 350°F. Drain the peaches and spread them evenly into a 9 x 13-inch baking dish. Spoon the crushed pineapple over the peaches and spread into an even layer.
2. Add the topping Sprinkle the dry cake mix evenly over the fruit. Melt the butter and drizzle evenly over the cake mix. Sprinkle brown sugar over the top.
3. Bake Place cake in the oven for 45 to 50 minutes or until the top is golden brown and the fruit is bubbling around the edges.

Serve Cool slightly before serving. Spoon into bowls and serve warm with a scoop of vanilla ice cream or sweetened whipped cream if desired.

This Peach Pineapple Dump Cake is one of those dependable desserts you’ll come back to again and again. It’s quick, simple and always disappears fast. Keep a few cans of fruit and a cake mix in the pantry and dessert is never far away.

If you try this peach pineapple dump cake recipe, leave a comment and star rating below to let others know how it turned out. Tag us on social media, we love seeing your creations!

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Peach Pineapple Dump Cake

Peach Pineapple Dump Cake is the ultimate easy dessert with just 5 ingredients and perfect for ay day of the week.

Course Cakes

Cuisine American

Keyword dump cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 559kcal

Author Milisa

Ingredients

• 1 can Crushed Pineapple 20 oz, do not drain
• 1 can Sliced Peaches in heavy syrup 29 oz, do not drain
• 1 box Yellow Cake Mix
• ½ cup brown sugar
• 1 cup butter melted
• Vanilla Ice Cream for serving if desired

Instructions

• Preheat oven to 375°.
• Pour peaches and crushed pineapple with juice into a 9 x 13 inch baking dish. Mix and spread evenly.
• Sprinkle dry cake mix over fruit in an even layer.
• Melt butter and drizzle all over the top.
• Sprinkle brown sugar over the top.
• Bake for 45 minutes or until filling is bubbly around the edges and the top is golden brown.
• Cool about 20 minutes before serving.
• Top with vanilla ice cream if desired.

Notes

Store cooled cake, covered with plastic wrap 1 – 2 days. Cake may be refrigerated up to 3 days.

Nutrition

Serving: 1g | Calories: 559kcal | Carbohydrates: 83g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 664mg | Potassium: 209mg | Fiber: 3g | Sugar: 56g | Vitamin A: 921IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 2mg

More Dump Cakes to Try

Pineapple Dump Cake

Strawberry Lemon Dump Cake

Blackberry Dump Cake

Apple Dump Cake

The post Peach Pineapple Dump Cake appeared first on Miss in the Kitchen.

This chocolate cake is delicious enough to be served plain but we love to top it with our easy chocolate frosting. This cake delivers the best chocolate flavor without complicated steps or fancy ingredients.

For a long time, I would only use cake mixes for special occasions because the homemade cake recipes I tried were always dry. This recipe is adapted from the iconic recipe on the Hershey’s Cocoa box and it is the best chocolate cake that I’ve ever made.

How to Make Chocolate Cake in a 9 x 13 Pan

1. Prepare the pan
   Grease a 9 x 13 baking pan generously with butter and set aside. Preheat the oven so it’s fully heated when the batter is ready.
2. Mix the dry ingredients
   In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and fine salt until well combined.
3. Add the wet ingredients
   Add buttermilk, vegetable oil, eggs and vanilla to the dry ingredients. Mix until smooth and well blended.
4. Stir in the hot coffee
   Slowly pour in the hot coffee while mixing. The batter will be thin. This is exactly what you want and helps create a moist, tender cake with rich chocolate flavor.

5. Bake
   Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool completely
   Let the cake cool fully in the pan before frosting so the frosting spreads easily and the cake slices cleanly. Add festive sprinkles if desired.

Have you tried this Easy Chocolate Cake recipe? Leave a comment and star rating below to let us know how it turned out.

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Easy Chocolate Cake

This easy chocolate cake baked in a 9 x 13 pan is rich, moist and made from scratch with cocoa powder and hot coffee. A classic dessert for any occasion.

Course Cakes

Cuisine American

Keyword chocolate birthday cake, chocolate cake 9 x 13

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 Servings

Calories 325kcal

Author Milisa

Ingredients

• 2 cups granulated sugar
• 1 ¾ cups all purpose flour
• ¾ cup Cocoa Powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon fine salt
• 1 cup buttermilk
• 2 large eggs
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or boiling water
• easy chocolate frosting

Greasing the Pan

• 1 tablespoon butter for buttering the pan
• 1 tablespoons all purpose flour to flour the pan

Instructions

• Preheat oven to 350°.
• Butter and flour a 9 x 13 pan.
• In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and fine salt until well combined.
• Add buttermilk, vegetable oil, eggs and vanilla to the dry ingredients. Mix with an electric mixer on low just until combined. Raise to medium until smooth and well blended.
• Pour in the hot coffee while mixing. The batter will be thin.
• Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool fully in the pan.
• Spread with easy chocolate frosting.

Notes

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days for longer storage.
• This cake freezes well. Wrap individual slices or the whole cake tightly and freeze for up to 3 months.

This chocolate cake batter works perfectly for cupcakes with just a few simple adjustments.

• Line a standard muffin pan with paper liners.
• Prepare the batter as directed for the 9 x 13 cake.
• Fill each liner about 2/3 full to allow room to rise.
• Bake until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
• Remove from the pan and cool completely before frosting.

Nutrition

Calories: 325kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 426mg | Potassium: 152mg | Fiber: 2g | Sugar: 35g | Vitamin A: 107IU | Calcium: 68mg | Iron: 2mg

More Easy Chocolate Cake Recipes

Texas Sheet Cake

Chocolate Rum Cake

Oreo Sheet Cake

Kahlua Cupcakes

The post Easy Chocolate Cake appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Easy to make ahead with a simple cake mix base.
• Perfect for holidays like Thanksgiving and Christmas.
• Homemade maple cream cheese frosting makes them irresistible.

How to Make Butter Pecan Cupcakes

1. Mix the Cupcake Batter: In a mixing bowl, combine yellow cake mix, melted butter, eggs and milk.

2. In a separate small bowl, toss finely chopped pecans with flour.

3. Fold the pecans into the cake batter until evenly combined.

4. Fill the Cupcake Tins For mini cupcakes, line mini muffin pans with paper liners and fill each about two-thirds full – I used a small cookie scoop for filling the mini cupcake pan. For standard cupcakes, line a regular muffin tin and fill each about three-fourths full.

Step 3: Bake the Cupcakes: Bake mini cupcakes for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. For standard cupcakes, bake 18 to 22 minutes. Allow to cool completely before frosting.

Step 4: Make the Frosting: Add cream cheese, maple syrup, butter and powdered sugar to a mixer bowl. Mix on low just until combined. Raise to medium and beat until fluffy.

Step 5: Frost and Garnish: Spread or pipe frosting onto cooled cupcakes and top with toasted pecans for garnish.

Butter Pecan Cupcakes are full of buttery flavor and sweet maple goodness that everyone will love. Whether you bake them as minis for parties or standard size for dessert tables, they’ll be a hit every time.

Have you tried this butter pecan cupcakes recipe? Leave a comment and star rating below – I love hearing how it turned out for you.

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Butter Pecan Cupcakes

Butter Pecan Cupcakes are rich, buttery, and filled with finely chopped pecans, topped with maple cream cheese frosting. Perfect for holidays or any sweet occasion.

Course Desserts

Cuisine American

Keyword holiday desserts, mini cupcakes, pecan desserts

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 28

Calories 205kcal

Author Milisa

Ingredients

• 2 cups pecans finely chopped (1/2 cup reserved for garnish)
• 2 tablespoons all purpose flour
• 1 13.5 ounce yellow cake mix
• 3 large eggs
• 1 cup milk
• ¼ cup butter softened

• 8 ounces cream cheese softened
• 2 tablespoons butter softened
• ¼ cup maple syrup pure maple syrup, not pancake syrup
• 5 cups powdered sugar

Instructions

• In a mixing bowl, combine yellow cake mix, melted butter, eggs, and milk. In a separate small bowl, toss 1 1/2 cups finely chopped pecans with flour. Fold the pecans into the cake batter until evenly combined.
• For mini cupcakes, line mini muffin pans with paper liners and fill each about two-thirds full. For standard cupcakes, line a regular muffin tin and fill each about three-fourths full.
• Bake mini cupcakes for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. For standard cupcakes, bake 18 to 22 minutes. Allow to cool completely before frosting.
• Add cream cheese, maple syrup, butter and powdered sugar to a mixer bowl. Mix on low just until combined. Raise to medium and beat until fluffy.
• Spread or pipe frosting onto cooled cupcakes and top with reserved toasted pecans for garnish.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.

Freeze unfrosted, for up to 3 months.

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 57mg | Potassium: 68mg | Fiber: 1g | Sugar: 24g | Vitamin A: 231IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.3mg

More Pecan Desserts to Try

Pecan Pound Cake

Pecan Cheesecake Cannolis

Brown Sugar Pecan Pie Bars

Pumpkin Pie Cake

The post Butter Pecan Cupcakes appeared first on Miss in the Kitchen.

Looking for a wonderful fall dessert? There’s nothing better than fresh apple cake. My mom gave me this recipe and I think it has been in her family for many, many years. If you are looking for a shortcut apple dessert, apple dump cake is always a favorite.

What You’ll Love About this Recipe

• No Electric Mixer Required – just stir together and pop it in the oven!
• Few Ingredients – Pantry staples and fresh apples are all you need for a homemade apple cake.
• Moist Crumb – This easy recipe has the best apple flavor with warm spices.

Ingredients Needed for Easy Apple Cake Recipe

• apples (Gala apples, Honeycrisp apples or Granny Smith apples will all work)
• granulated sugar
• vegetable oil
• pecans or walnuts – skip them if preferred
• large eggs
• vanilla extract
• all-purpose flour
• ground cinnamon
• kosher salt
• baking soda
• non-stick cooking spray

How to Make Fresh Apple Cake

1. Peel Apples.
2. Core and dice apples.

3. Mix chopped apples, pecans, sugar, oil, eggs and vanilla together in a large mixing bowl.
4. Add all purpose flour, cinnamon, salt and baking soda to another bowl (or add all at once to mixing bowl).

5. Fold the mixture together using a wooden spoon.
6. Pour into a greased 9″ x 13″ baking dish.

7. Bake for one hour. Remove from oven to a wire rack to cool.
8. Sprinkle with powdered sugar. Slice and serve warm or at room temperature.

If you enjoy apple picking, this apple cake is the best dessert to make with fresh apples and can just be stirred together with minimal effort and a few ingredients. The taste is beyond delicious and it’s a great option for a bake sale or to share with your neighbors.

Everyone loves this apple cake and it is wonderful ending to Thanksgiving or Christmas dinners. This cake is loaded with chunks of sweet apples and rich cinnamon flavor which all together creates a wonderfully moist cake. If you only make one apple dessert this fall, this has to be the one!

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Fresh Apple Cake

Fresh Apple Cake is one of my family's very favorite desserts. It comes together really easy, you don't even need a mixer! Sweet apples and warm cinnamon will fill your house with the best of autumn baking!

Course Desserts

Cuisine American

Keyword apple cake, best apple cake, easy apple cake, fall desserts, no mixer cake recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 456kcal

Author Milisa

Ingredients

Wet Ingredients:

• 3 cups diced apples gala, honey crisp, granny smith
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup pecans or walnuts chopped
• 2 eggs
• 2 teaspoons vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons powdered sugar optional garnish

Instructions

• Preheat oven to 350 degrees.
• Peel, core and dice apples.
• Add apples to a large bowl with sugar, vegetable oil, pecans, eggs and vanilla.
• Mix with a wooden spoon until well combined.
• In a separate large bowl, add flour, cinnamon, baking soda and salt. Whisk together.
• Add dry ingredients into wet ingredients and stir until well combined.
• Spray a 13" x 9" or 10" springform cake pan with non-stick cooking spray.
• Pour in cake batter and bake for fifty minutes to one hour. A toothpick inserted should come out clean when it's done.
• Remove from oven to a wire rack to cool.
• Garnish with powdered sugar if desired. Great warm or at room temperature.

Video

Notes

Cover and refrigerate leftovers for 2-3 days. Cake can be wrapped in a double layer of plastic wrap and foil or placed in a freezer bag and frozen for up to 1 year.

Nutrition

Serving: 1g | Calories: 456kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 22g | Cholesterol: 31mg | Sodium: 294mg | Fiber: 2g | Sugar: 37g

 More Apple Desserts to Try

• I love apple desserts and this Apple Upside Down Cake with walnuts is an easy from scratch dessert. An easy Apple Fritter Cake is perfect to whip up any night of the week.
• My Caramel Apple Pie Cheesecake Shooters are popular all year long and did you see the video for the Easy Apple Cobbler? It’s just like grandma would bake!
• If you have an abundance of apples, this easy Apple Crumb Pie is always a hit. You’ll have to check out my secret ingredient for the most flavorful apple pie ever!

• I’m adding this Slow Cooker Apple Butter to my list this fall and if you need something really simple, this Easy Apple Crisp is a true delight topped with vanilla ice cream!
• See all of my favorite Easy Apple Recipes that includes the best apple desserts, breakfasts and drinks for any fall occasion.
• If you love spice cakes, this Butter Pecan Spice Cake is always a hit. It’s from my husband’s grandma and it’s something special!

The post Fresh Apple Cake appeared first on Miss in the Kitchen.

This is one of those desserts that you simply must try. It’s so easy to make anytime a craving strikes or delicious enough for special occasions. Add a few festive sprinkles and it’s perfect for any celebration or holiday.

PIN IT TO PINTEREST NOW!

How to Make Yellow Sheet Cake

1. MAKE THE BATTER: Combine flour, sugar, baking powder and salt together in a large mixing bowl.
2. Add boiling water and butter to flour and sugar mixture and stir to combine.
3. Next, add beaten eggs, almond extract, vanilla and buttermilk, whisking until well combined. 

4. Pour into a greased 11 x 17 inch sheet pan. 

5. BAKE: Cook for 15- 18 minutes or until a toothpick inserted comes out clean.

6. MAKE THE ICING: Mix icing together by combining softened butter, powdered sugar, almond extract, vanilla and milk.

7. Spread over cooled cake. Top with sprinkles if desired.

Recipe Notes and Variations

• Cupcakes: Make this recipe into 12 cupcakes.
• Storage: Store, covered with plastic wrap at room temperature for 2-3 days or refrigerate for 4-5 days.
• Icing: Easy Chocolate Frosting (made with cocoa powder) is delicious over this yellow cake recipe and makes a great birthday cake.

More Sheet Cake Recipes You Will Love

• Texas Sheet Cake – The classic sheet cake topped with chocolate frosting.
• Pineapple Sheet Cake – A moist and delicious tropical cake with cream cheese icing.
• Peanut Butter Sheet Cake – A rich and delicious cake full of peanut butter flavor and Butterfinger icing.

I found this incredible Buttermilk Sheet Cake recipe from Cookies and Cups and adapted it slightly by adding in almond extract with the vanilla extract. I also whipped the icing and added a few sprinkles. 

If you are looking for a quick and easy dessert, this cake is just the ticket. It’s one that you’ll make again and again. I love that it uses pantry ingredients and it’s ready in just about 30 minutes.

It turns out tender and so flavorful with the almond extract. A great homemade dessert that is just as easy as a cake mix!

If you love this Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!

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Yellow Sheet Cake

Yellow Sheet Cake is a delicious dessert for any occasion. It comes together really quickly and it's one of the best desserts you can make in about 30 minutes!

Course Desserts

Cuisine American

Keyword almond sheet cake, easy dessert, sheet cake, white sheet cake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 servings

Calories 444kcal

Author Milisa

Ingredients

For the Cake

• 2 cups all purpose flour
• 2 cups sugar
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup butter melted
• 1 cup boiling water
• 2 eggs beaten
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup buttermilk

For the Icing

• ½ cup butter softened
• 4 cups powdered sugar
• ¼ cup milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ cup of sprinkles optional

Instructions

• Preheat oven to 400°.
• Add flour, sugar, baking soda and salt together in a mixing bowl and whisk together.
• Add melted butter and boiling water and mix to combine.
• Mix in eggs, vanilla, almond extract and buttermilk.
• Pour into a well greased 11 x 17 inch sheet pan.
• Bake for 15- 18 minutes or until a toothpick inserted comes out clean.
• Remove from oven and place on a wire rack to cool.
• Mix icing together by combining butter, powdered sugar, milk, vanilla and almond extract. Use an electric mixer to whip the icing if desired.
• Spread over cooled cake and top with sprinkles if desried.

Notes

Recipe adapted slightly from Cookies and Cups

• Cupcakes: Make this recipe into 12 cupcakes.
• Storage: Store, covered with plastic wrap at room temperature for 2-3 days or refrigerate for 4-5 days.
• Icing: Easy Chocolate Frosting (made with cocoa powder) is delicious over this yellow cake recipe and makes a great birthday cake.

Nutrition

Serving: 1g | Calories: 444kcal | Carbohydrates: 67g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 270mg | Sugar: 54g

The post Yellow Sheet Cake appeared first on Miss in the Kitchen.

The bright strawberry and lemon flavors baked under a buttery cake topping make this easy dessert completely irresistible. One bite and you will be hooked — it is the perfect dessert for lazy weekends, family dinners or any time you need a little something sweet without the fuss.

We make pineapple dump cake most often and I’ve even mixed in fresh strawberries for a strawberry dump cake but I have to say that this lemon and strawberry combo is my new favorite! I made it for our Sunday cookout and it was gone in a flash!

Ingredients for Strawberry Lemon Dump Cake Recipe

• Lemon pie filling
• Strawberry pie filling
• Lemon cake mix
• Butter
• Sweetened whipped cream or vanilla ice cream – optional for serving

How to Make Strawberry Lemon Dump Cake

1. Spread the lemon pie filling evenly in the bottom of a 9 x 13-inch baking dish.
2. Spoon the strawberry pie filling over the lemon filling, gently swirling with a knife if desired.

3. Sprinkle the dry cake mix evenly over the top of the pie fillings.
4. Drizzle melted butter evenly over the top of the cake mix, covering as much of the surface as possible.

5. Bake uncovered for about 40 minutes, until the top is golden brown and the filling is bubbling.

6. Allow to cool slightly before serving.

7. Top with a dollop of sweetened whipped cream if desired. Fresh berries and lemon slices also make a pretty garnish.

More Dump Cake Recipes You Will Love

• Apple Dump Cake: Warm spiced apples topped with buttery cake crumbs, the ultimate cozy dessert for any day of the week.
• Peach Dump Cake: Sweet, juicy peaches baked into a golden, buttery cake topping — perfect with a scoop of vanilla ice cream.
• Blackberry Dump Cake: Tart, juicy blackberries baked into a sweet, buttery cake for an irresistible dessert any time of year.
• Peach Pineapple Dump Cake: The best flavor combo and always a hit for something easy.

If you make this strawberry lemon dump cake recipe, leave a comment and a rating! It really helps and I love hearing from you!

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Strawberry Lemon Dump Cake

Make this easy Strawberry Lemon Dump Cake for a sweet and tangy dessert everyone will love. A simple recipe perfect for summer gatherings and quick treats!

Course Desserts

Cuisine American

Keyword dump cake, easy dessert

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 643kcal

Author Milisa

Ingredients

• 22 ounces lemon pie filling
• 21 ounces strawberry pie filling
• 1 box lemon cake mix
• 1 cup butter melted (2 sticks)
• sweetened whipped cream optional for garnish

Instructions

• Preheat oven to 375°.
• Spread the lemon pie filling evenly in the bottom of a 9 x 13 inch baking dish.
• Spoon the strawberry pie filling over the lemon filling, gently swirling with a knife if desired.
• Sprinkle the dry lemon cake mix evenly over the top of the pie fillings.
• Drizzle melted butter evenly over the cake mix, covering as much of the surface as possible.
• Bake uncovered for 40–45 minutes, until the top is golden brown and the filling is bubbly.
• Allow to cool slightly before serving.
• Top with sweetened whipped cream if desired.

Notes

• Storage: Store covered in the refrigerator up to 3 days. Reheat individual portions in the microwave for 20–30 seconds.
• Variations: Try swapping the strawberry pie filling with raspberry or blueberry for a different fruity twist. You can also use a white or yellow cake mix if you want a milder lemon flavor.
• Serving tip: Best served warm for a gooey texture, or chilled if you prefer a firmer slice.

Nutrition

Calories: 643kcal | Carbohydrates: 101g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 863mg | Potassium: 37mg | Fiber: 2g | Sugar: 66g | Vitamin A: 709IU | Vitamin C: 16mg | Calcium: 161mg | Iron: 2mg

The post Strawberry Lemon Dump Cake appeared first on Miss in the Kitchen.

I’ve been making Pineapple Dump Cake for ages and it’s always a hit for a quick and easy dessert recipe. I decided to try adding strawberries and I’ve also made Peach Pineapple Dump Cake and the whole family loves them. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or just craving a fruit cobbler, this dump cake recipe is sure to be a hit.

Why You’ll Love This Recipe

• Incredibly easy – No mixing, no fuss, just layer and bake this strawberry dump cake made with pantry staples.
• Sweet and fruity – The combination of sliced strawberries and crushed pineapple is irresistible.
• Perfect for any occasion – Great for potlucks, holidays, or a simple weeknight dessert.

Ingredients

• Fresh strawberries (or frozen strawberries or 2 cans of strawberry pie filling)
• Crushed pineapple, a can of pineapple chunks or fresh pineapple tidbits
• Yellow cake mix
• Butter
• Brown sugar
• Vanilla ice cream or whipped cream (optional for serving)

Step-By-Step Instructions

1. Preheat oven – Preheat your oven to 375°F.
2. Prepare the fruit – Slice the fresh strawberries and spread them evenly in a 9×13-inch baking dish. Add the crushed pineapple with its juice.
3. Add dry ingredients – Sprinkle the dry cake mix evenly over the fruit layer, then sprinkle brown sugar on top.

4. Melt butter & drizzle – Melt the butter and pour it evenly over the top of the cake mix, don’t stir.

5. Bake – Bake for 30 minutes or until the top is golden brown and bubbling.

6. Serve – Let it cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe Notes

• Storage – Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
• Reheating – Warm individual portions in the microwave for about 30 seconds, or reheat in the oven at 300°F until heated through.
• Variations – Swap the fruit for your favorites, like peaches, apple pie filling or cherry pie filling for a different twist.

More Strawberry Desserts You’ll Love

• Strawberry Slab Pie – A buttery, flaky crust filled with sweet, fresh strawberries—perfect for feeding a crowd.
• Strawberry Lemon Dump Cake – One of the easiest desserts you will ever make and everyone will be begging for the recipe!
• Strawberry Crisp – Juicy strawberries topped with a crunchy oat and brown sugar topping, best served warm with a scoop of ice cream.
• No-Bake Strawberry Cheesecakes – A creamy, dreamy cheesecake bursting with strawberry flavor, made without turning on the oven.

Make This Easy Strawberry Pineapple Dump Cake Recipe Anytime

This dump cake is the perfect dessert when you need something quick, easy, and absolutely delicious. Whether you’re planning a summer cookout, a family dinner, or just want a comforting dessert on a lazy weekend, this recipe is a guaranteed winner.

Give it a try and let us know what you think—leave a comment and a rating below!

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Strawberry Pineapple Dump Cake

Strawberry Pineapple Dump Cake is the ultimate easy dessert that brings together sweet strawberries, tangy pineapple, and a buttery cake topping. This is one of those effortless recipes that delivers big on flavor with minimal effort—just dump, bake, and enjoy!

Course Desserts

Cuisine American

Keyword dump cake, easy dessert, fresh strawberry dessert

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 572kcal

Author Milisa

Ingredients

• 2 pounds fresh strawberries tops removed and sliced (or use frozen strawberries or 2 cans strawberry pie filling)
• 20 ounces canned crushed pineapple with juice
• 1 box yellow cake mix
• 1 cup butter melted, salted or unsalted (2 sticks)
• ½ cup brown sugar
• vanilla ice cream optional for serving

Instructions

• Preheat your oven to 375°F.
• Spread sliced strawberries evenly in a 9×13-inch baking dish. Add the crushed pineapple with its juice.
• Sprinkle the dry cake mix evenly over the fruit layer, then sprinkle brown sugar on top.
• Melt the butter and pour it evenly over the top of the cake mix, don’t stir.
• Bake for 30 minutes or until the top is golden brown and bubbling.
• Let it cool slightly before serving with a scoop of vanilla ice cream.

Notes

• Storage – Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
• Reheating – Warm individual portions in the microwave for about 30 seconds, or reheat in the oven at 300°F until heated through.
• Variations – Swap the fruit for your favorites, like peaches, apple pie filling or cherry pie filling for a different twist.

Nutrition

Calories: 572kcal | Carbohydrates: 87g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 659mg | Potassium: 317mg | Fiber: 4g | Sugar: 57g | Vitamin A: 758IU | Vitamin C: 73mg | Calcium: 184mg | Iron: 2mg

The post Strawberry Pineapple Dump Cake appeared first on Miss in the Kitchen.

My grandma always had something sweet for us like her famous sugar cookies, strawberry pie or this delicious plum cake. I am so excited to have this recipe and if you are looking for a simple and delicious dessert, you have to give it a try.

Why You Will Love This Recipe

• Nostalgic Charm: A heartwarming recipe passed down from my grandma with a few updates with modern ingredients.
• Bursting with Flavor: Pureed purple plums and aromatic spices create a uniquely flavored spiced cake.
• Versatile & Easy: Simple steps and everyday ingredients make it a go-to dessert for any occasion.

Ingredients Needed for Plum Bundt Cake

• Butter – the original recipe used vegetable oil, I am using salted butter, unsalted butter works too.
• Granulated Sugar
• Large Eggs
• Vanilla Extract
• Whole Purple Plums
• All-Purpose Flour
• Baking Powder
• Kosher Salt
• Ground Cinnamon
• Ground Nutmeg
• Toasted Walnuts

How to Make Old Fashioned Plum Cake

1. Prep the Plums: Drain the plums, discarding the syrup. Remove the pits from the and puree them in a food processor until smooth.

2. Cream Butter & Sugar: In a large bowl, beat the butter and granulated sugar with an electric mixer until light and creamy.
3. Mix in Eggs and Vanilla: Add the eggs and vanilla extract, beating until combined.
4. Add the Pureed Plums: Next, add the pureed plums into the batter mixture, until incorporated.

5. Combine Dry Ingredients: With the mix off, add all-purpose flour, baking powder, kosher salt, ground cinnamon and ground nutmeg.
6. Bring It Together: Mix just until combined. Fold in the toasted walnuts.

7. Bake: Grease and flour a 10-cup bundt pan, pour in the cake batter, and smooth out the top. Bake in a preheated oven for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Loosen the cake from the pan and transfer it to a wire rack to cool completely before slicing.

Recipe Notes

• Room Temperature: Wrap the cooled cake tightly in plastic wrap or place in an airtight container. It will keep fresh at room temperature for up to three days or in the refrigerator for 6- 7 days.
• Freezing: For longer storage, wrap the cake in multiple layers of plastic wrap, place it in a freezer bag or foil, and freeze for up to six months. Thaw to room temperature before serving.
• Icing: Dust with powdered sugar or make a quick powdered sugar glaze and pour over the cooled cake.
• Loaf Pan: This recipe makes a small bundt cake and can also be baked in a greased 9 x 5 inch loaf pan. The baking time may be 10- 15 minutes longer, bake until a toothpick inserted in the center, comes out clean. We also love this loaf pan Cinnamon Pound Cake.

More Delicious Bundt Cakes to Try

• Million Dollar Pound Cake: A buttery, decadent dessert that’s delicious plain or with whipped cream and fresh berries—perfect for any celebration.
• Donut Cake: Enjoy the fun twist of a cake that captures the spirit of old fashioned donuts, with a light, fluffy crumb and vanilla glaze.
• Chocolate Rum Cake: A holiday favorite that starts with a cake mix! This easy bundt cake is a show stopper that is impossible to resist.

Whether you’re hosting a family gathering, celebrating a special occasion, or simply craving a slice of sweet nostalgia, this Plum Bundt Cake is sure to impress. Its unique blend of juicy plums, warm spices and crunchy walnuts makes every bite memorable.

Have you tried this delicious Plum Bundt Cake recipe? Leave a comment and rating below. Tag us on instagram, we love seeing your creations!

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Plum Bundt Cake

Step into a sweet slice of history with this nostalgic Plum Bundt Cake, a cherished treasure from my grandma’s 1970s recipe box! Originally made with plum baby food, I’ve updated this classic with pureed plums and it tastes just like Grandma's.

Course Cakes

Cuisine American

Keyword 1970’s plum cake, plum baby cood cake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Calories 661kcal

Author Milisa

Ingredients

• 1 cup butter
• 2 cups granulated sugar
• 3 large eggs
• 2 cups all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 15 ounce whole purple plums drained
• 1 cup walnuts toasted and chopped

Instructions

• Preheat oven to 350°.
• Drain the plums, discarding the syrup. Remove the pits from the and puree them in a food processor until smooth.
• In a large bowl, beat the butter and granulated sugar with an electric mixer until light and creamy.
• Add the eggs and vanilla extract, beating until combined.
• Next, add the pureed plums into the batter mixture, until incorporated.
• With the mix off, add all-purpose flour, baking powder, kosher salt, ground cinnamon and ground nutmeg.
• Mix just until combined. Fold in the walnuts.
• Butter and flour a 10-cup bundt pan, pour in the cake batter, and smooth out the top. Bake in a preheated oven for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
• Loosen the cake from the pan and transfer it to a wire rack to cool completely before slicing.

Notes

• Room Temperature: Wrap the cooled cake tightly in plastic wrap or place in an airtight container. It will keep fresh at room temperature for up to three days or in the refrigerator for 6- 7 days.
• Freezing: For longer storage, wrap the cake in multiple layers of plastic wrap, place it in a freezer bag or foil, and freeze for up to six months. Thaw to room temperature before serving.
• Icing: Dust with powdered sugar or make a quick powdered sugar glaze and pour over the cooled cake.
• Loaf Pan: This recipe makes a small bundt cake and can also be baked in a greased 9 x 5 inch loaf pan. The baking time may be 10- 15 minutes longer, bake until a toothpick inserted in the center, comes out clean.

Nutrition

Calories: 661kcal | Carbohydrates: 83g | Protein: 8g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 660mg | Potassium: 221mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 3mg

The post Plum Bundt Cake appeared first on Miss in the Kitchen.

If you love pineapple desserts like the classic Pineapple Dump Cake, or this Lemon-Pineapple Poke Cake or Pineapple No Bake Cheesecake, this upside down cake is a surefire winner. We also love this easy Strawberry Pineapple Dump Cake for a delicious dessert.

Simple & Homemade – Made from scratch with basic pantry ingredients for a deliciously easy dessert.Classic & Delicious – Buttery caramelized pineapple and cherries create the perfect sweet and nostalgic flavor.Moist & Crowd-Pleasing – Soft, fluffy cake with a rich, fruity topping that’s always a hit!

Ingredients for Easy Pineapple Upside Down Cake Recipe

• butter
• brown sugar
• can sliced pineapple
• eggs
• sugar
• vanilla extract
• all purpose flour
• baking powder
• kosher salt
• maraschino cherries

I adapted this recipe from the Taste of Home upside down cake and it is the easiest version I’ve ever made.

How to Make Pineapple Upside Down Cake

1. Pour melted butter into a 9 x 9 inch baking dish.

2. Top with brown sugar.

3. Drain pineapple slices, reserving the juice.
4. Layer 9 pineapple rings over brown sugar and set aside.

5. In a mixer bowl, beat the egg whites with an electric mixer until stiff peaks form, set aside.

6. In another large bowl, combine egg yolks with sugar, vanilla and 1/3 cup pineapple juice using a whisk or wooden spoon.

7. Add flour, baking powder and salt.

8. Stir just until combined.

9. Add whipped egg whites to the mixture.

10. Fold in egg whites until incorporated.

11. Pour cake batter over pineapple and smooth evenly.

12. Bake for 30- 35 minutes or until a toothpick inserted near the center comes out clean.
13. Remove from oven and set on a wire rack to cool 10 minutes.

14. Drain cherries on a paper towel to remove excess juice and set aside.

15. Invert onto a serving platter by laying the plate over the cake pan and then flipping it over.

16. Place a cherry into the center of each pineapple ring.

Slice and serve warm or at room temperature.

Recipe Variations

• Cast Iron Directions: This cake can also be made in a 10 inch cast iron skillet, but can reduce cooking time. Check for doneness at about 25 minutes.
• Round Cake Pan: You can also bake it in a 9 inch round cake pan or a deep pie dish.
• Nuts: f you would like to add pecans to the brown sugar topping, sprinkle 1/2 cup chopped pecans over brown sugar before adding the batter.

How to Store

• Storage: Store covered in plastic wrap in the refrigerator for up to 3 days. Serve chilled or at room temperature.
• Freezing: Pineapple Upside Down Cake can be frozen up to 30 days. Wrap in several layers of plastic wrap plus a layer of foil.

Easy cakes that don’t require any fancy decoration skills are my favorite. This homemade pineapple upside down cake recipe is one of the easiest and most delicious desserts that I’ve ever made. Add it to your baking list and give it a try this week!

This Easy Pineapple Upside Down Cake is a timeless dessert that’s as beautiful as it is delicious! With its buttery caramelized topping and soft, fluffy cake, it’s guaranteed to be a crowd-pleaser for any occasion. Don’t wait—gather your ingredients and bake this irresistible treat today!

Have you tried this Pineapple Upside Down Cake Recipe? Leave a comment and rating below and let me know what you think!

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Easy Pineapple Upside Down Cake

Pineapple Upside Down Cake is a classic dessert that is so simple to make from scratch.

Course Cakes

Cuisine American

Keyword pineapple cake, pineapple upside down cake from scratch, upside down cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 9 servings

Calories 546kcal

Author Milisa

Ingredients

• ⅓ cup melted butter
• ⅔ cup brown sugar
• 20 oz can sliced pineapple juice reserved
• 3 large eggs separated
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 9 maraschino cherries

Instructions

• Preheat oven to 375°.
• Pour melted butter into a 9 x 9 inch baking dish.
• Top with brown sugar.
• Drain pineapple, reserving the juice.
• Layer 9 pineapple rings over brown sugar and set aside.
• In a mixer bowl, beat the egg whites until stiff peaks form, set aside.
• In another bowl, combine egg yolks with sugar, vanilla and 1/3 cup reserved pineapple juice using a whisk or wooden spoon.
• Add flour, baking powder and salt.
• Stir just until combined.
• Fold in whipped egg whites. 
• Pour over pineapple and smooth evenly.
• Bake for 30- 35 minutes or until a toothpick inserted near the center comes out clean.
• Remove from oven and set on a wire rack to cool 10 minutes.
• Drain cherries on a paper towel to remove excess juice and set aside.
• Invert onto a serving plate by laying the plate over the cake pan and then flipping it over.
  Place a cherry into the center of each pineapple ring. 
• Serve warm or at room temperature.

Notes

How to Store:

Store covered in plastic wrap in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Freeze up to 30 days. Wrap in several layers of plastic wrap plus a layer of foil. 

Nutrition

Serving: 1g | Calories: 546kcal | Carbohydrates: 118g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 200mg | Fiber: 8g | Sugar: 90g

The post Easy Pineapple Upside Down Cake appeared first on Miss in the Kitchen.

Cake makes any occasion something special and if I’m baking a cake, it’s got to be simple from scratch recipe like this easy Chocolate Cake, Texas Sheet Cake or this Million Dollar Pound Cake. 

This cake mix recipe is based on the classic dessert from the 70’s and it is one of these cakes that everyone needs to try! I have had this recipe bookmarked for at least 10 years, probably longer. Ingredients have changed a bit so I’ve added my own twist and now I am wondering why I waited so long to try this decadent chocolate cake! 

Ingredients for Chocolate Rum Cake

• Chocolate Cake Mix
• Instant Chocolate Pudding Mix
• Butter
• Large Eggs
• Black Spiced Rum
• Water

For the Sauce

• Butter
• Sugar
• Black Spiced Rum
• Water

We are using Captain Morgan Black Spiced Rum but any dark Caribbean rum will do the trick, just don’t skip the butter rum sauce!

How to Make Chocolate Rum Cake

1. Add chocolate cake mix, pudding mix, softened butter, eggs, rum and water to a mixer bowl.
2. Beat at low speed until just combined, raise to medium speed and beat about 2 minutes. 

3. Scrape down sides if needed and continue to mix 30 seconds. 

4. Butter a bundt pan really well. 

5. Pour batter into the prepared bundt pan and smooth to an even layer. 

6. Bake for 45 to 50 minutes or until a cake tester comes out clean.

7. Make the sauce by combining butter, sugar, rum and water in a small saucepan. 

8. Cook rum syrup over medium heat and whisk to combine. Bring the mixture to a boil, whisking occasionally. Remove from heat. 

9. Use a sharp knife to loosen the cake from the pan. 
10. Invert cake onto a serving plate.

11. Spoon sauce over warm cake. 
12. Serve warm or at room temperature. 

Recipe Notes

• Storage: Let the cake cool completely and cover with plastic wrap. Store up to 3 days at room temperature. Refrigerate for up to 5 days. 

I might be the worst cake decorator on the planet, so I love bundt cakes that turn out beautifully without agonizing over icing bags and decorator tips. The butter rum glaze is so delicious that I am likely going to making it just to eat over ice cream.

More Delicious Cakes to Try

• This chocolate rum cake would be great for birthdays and special celebrations and it’s seriously easy to make. I also love this Amaretto Pound Cake for all of the same reasons.
• We also love this quick and easy Cinnamon Coffee Cake and the classic Honey Bun Cake that start with a cake mix. Great for any day of the week.

This Chocolate Rum Cake is rich, moist, and full of delicious buttery rum flavor—perfect for any occasion! With the convenience of a cake mix and a luscious homemade butter rum glaze, it’s an easy dessert that tastes like it came from a fancy bakery. Serve it up for holidays, birthdays, or whenever you’re craving a little indulgence.

Have you tried this Chocolate Rum Cake Recipe? Leave a comment and rating below and tag us on socials!

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Chocolate Rum Cake

Chocolate bundt cake soaked in a butter rum sauce for holidays and special celebrations.

Course Cakes

Cuisine American

Keyword Bacardi Chocolate Rum Cake, bundt cake, chocolate bundt cake. rum cake, Christmas Cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 424kcal

Author Milisa

Ingredients

• 15.25 ounce Chocolate Cake Mix
• 5.9 ounce box Instant Chocolate Pudding
• ½ cup softened butter plus more to butter the pan
• 4 eggs
• ½ cup Black Spiced Rum
• ¼ cup water

for the sauce:

• ½ cup butter
• 1 cup sugar
• ¼ cup Black Spiced Rum
• ¼ cup water

Instructions

• Preheat oven to 350°.
• Butter the bundt pan, coating it very well, set aside.
• Place cake mix, pudding mix, 1/2 cup softened butter, eggs, 1/2 cup rum, 1/4 cup water into a mixer bowl.
• Beat at low speed just until combined, raise to medium speed and beat 2 minutes. Scrape down the bowl and beat another 30 seconds.
• Pour into prepared pan and bake for 45- 50 minutes or until a toothpick inserted into center comes out clean.
• Make the sauce: Add 1/2 cup butter, sugar, 1/4 cup rum, 1/4 cup water to a small pan and bring mixture to a boil, whisking often.
• Loosen cake from pan with a sharp knife.
• Invert onto a serving plate and top with sauce.
• Serve warm or at room temperature.

Notes

Store leftover cake at room temperature covered with plastic wrap up to 3 days or refrigerated up to 6 days.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 49g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 480mg | Fiber: 1g | Sugar: 31g

The post Chocolate Rum Cake appeared first on Miss in the Kitchen.