cake mix Archives - Family Dinners Delicious Dinners Families Love Thu, 19 Jan 2023 18:10:58 +0000 en-US hourly 1 https://familydinners.com/wp-content/uploads/2022/08/cropped-favicon-32x32.png cake mix Archives - Family Dinners 32 32 Blackberry Dump Cake With Real Berries https://familydinners.com/blackberry-dump-cake/ https://familydinners.com/blackberry-dump-cake/#comments Thu, 19 Jan 2023 02:35:00 +0000 https://familydinners.com/?p=158 5-10 minute prep to make this easy blackberry dump cake dessert recipe. You don't even need to mix it up!

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]]> Serving dessert with dinner is a great treat for the whole family. This blackberry dump cake with real berries is the perfect weeknight dessert. It takes less than 10 minutes to prep and then bake to perfection in the oven.

In case you’ve never made a dump cake, then tonight is the night to try it. If you are a big fan of berries and cake, then you’ll love this blackberry cake mix cobbler. Similar to a crumble recipe, it taste best topped with a scoop of vanilla ice cream and a dollop of whipped cream.

Blackberry dump cake in a scalloped baking dish with scoops of blackberry and yellow cake scooped out and two scoops of vanilla ice cream on top.

Additionally, you can also use another kind of fruit or berry in this scrumptious recipe. Besides blackberries, raspberries, strawberries or peaches are other great options. This yummy and versatile recipe will soon be your new favorite fruit dessert.

What is a Dump Cake?

It will soon become completely obvious why this is called a dump cake. Spoiler alert! You dump everything into a baking pan or casserole dish and bake! It’s that easy. Even though it’s a terrible name, the result is out of this world delicious.

There are many variations of this simple dessert but this is one of our absolute favorites. You will not be disappointed. The combination of sweet and tart and cake is perfection. Each bite is a burst of flavor because of the delicious combination of simple ingredients.

If you love using boxed cake mix you might love this poke cake because it’s so pretty and delicious.

Fresh blackberry dump cake with ice cream scoops in a baking dish.

Why You’ll Love This

  • Notable: easy to make combination of a berry crumble and cake, it tastes amazing topped with vanilla ice cream
  • Main Ingredients: blackberries, light brown sugar, vanilla extract, ground cinnamon, ground cardamom, yellow cake mix, quick cooking oats, salted butter
  • Cooking Method: oven baked
  • Cooking Time: 10 minutes prep time and 40 minutes baking time
  • Diets: vegetarian
  • Special Equipment Needed: small bowl, 9×13-inch baking dish
Blackberry dump cake in a casserole dish with a scoop taken out.

Ingredients

You may have all of these ingredients for this blackberry dump cake recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy dessert recipe you might want to read the possible variations before deciding on your ingredients.

Easy Blackberry Dump Cake Ingredients

  • 4 cups blackberries (fresh or frozen)
    • ⅔ cup light brown sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1 package yellow cake mix (just the dry cake mix)
  • ½ cup quick-cooking rolled oats
  • 1 cup salted butter (2 sticks, melted)

Optional Garnish

scoop of vanilla ice cream, whipped cream or cool whip

Variations and Substitutions

Berries: Substitute fresh blackberries with frozen ones, however, make sure to add some extra baking time when using frozen fruit. You can also use other fresh berries such as raspberries, blueberries or strawberries. Moreover, a mixed berry dump cake would also be delicious. You could even dry chopped apples or peaches. Ripe and juicy berries and fruit make the best cake mix cobbler. So pick whatever is in season at the farmer’s market.

Cake Mix: We love using yellow cake mix for this easy dump cake recipe, but you can also use vanilla cake mix or chocolate cake mix

Brown Sugar: The blackberries, whether fresh or frozen, will most likely need some sweetener. If you have especially sweet berries you can omit the sugar or decrease the amount of sugar. If you prefer, you can substitute white granulated sugar for the brown sugar or use a sugar substitute.

How To Make Gluten Free

Use a gluten free yellow cake mix and gluten free oats. This is an easy substitution. If you’re eating gluten free but aren’t sensitive to cross contamination you can use regular oats. If you’ve got Celiac Disease you’ll want to look for specifically gluten free oats. More gluten free desserts you might love.

How To Make Dairy Free

Use a butter substitute such as vegan butter (block) or vegetable shortening to make this dairy free.

Blackberry dump cake ingredients on the counter: bag of yellow cake mix, blackerries, bowls of oats, brown sugar, vanilla extract, ground cinnamon, ground cardamon and a stick of salted butter.

WHAT TO MAKE NEXT: If you loved this blackberry cake with fresh blackberries, try our Apple and Blackberry Crumble. You’ll love it because it’s bursting with sweet and tart flavor. It’s the perfect dessert for summer or fall, and a lighter alternative to cake.

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Baking Dish – Use a 9×13-inch baking dish or similar sized baking pan or casserole dish for this recipe.

Instructions

This section shows how to make blackberry dump cake in the oven, with step-by-step photos and details about the technique. For printable instructions, and nutritional information see the recipe in the recipe card below.

Prep: Grease 9×13 baking pan with butter or nonstick cooking spray. Then preheat the oven to 350°F.

Blackberries in the bottom of a white baking dish.

Step 1: Place fresh blackberries in an even layer on the bottom of a baking dish.

Brown sugar and spices dumped over blackberries in baking dish.

Step 2: Afterwards, add brown sugar, vanilla extract, cinnamon, and cardamom on top of the rinsed blackberries. Then mix together with the berries. Make sure to evenly distribute the mixture at the bottom of the pan.

Cake mix sprinkled on top of blackberry mixture.

Step 3: Sprinkle a box of cake mix evenly on top of the berry mixture.

Rolled oats dumped on top of cake mix in baking dish.

Step 4: Add rolled oats on top of the cake mix.

Mixed cake mix and oats on top of blackberry mixture.

Step 5: Use your hands or a spoon to gently combine the oats and cake mix. Try not to mix the berries into the cake mix.

Melted butter being poured over dump cake ingredients.

Step 6: Afterwards, melt 2 sticks butter and pour over the top of dry cake mix in the cake pan. Make sure it’s evenly distributed and cover as much area as possible. That way you avoid large dry patches.

Butter poured over dump cake mix evenly.

Step 7: Bake for about 45-50 minutes in the preheated 350 degree oven. Make sure to start checking your dump cake at the 45 minute mark. The baking time varies depending on whether you used fresh or frozen fruit.

Fully baked blackberry dump cake in a baking dish.

Step 8: Bake until the blackberry filling is bubbling and the topping is browned and baked through. Let cool for a couple of minutes. Then serve with a scoop of ice cream on top of the fruit cake.

WHAT TO MAKE NEXT: If you love everything blackberry flavored then you’ll love our Blackberry Cocktail. This easy cocktail recipe, with sweetened fruit, a splash of bubbly, and a sprig of thyme, is delicious whether you make it with alcohol or without alcohol.

Stef says….

Dump cake recipes are seriously one of the easiest cakes to assemble. Simply “dump” each layer at a time in a cake pan, then let the oven to do the rest of the work! Besides blackberry, I also love making Strawberry Cheesecake Dump Cake, Lemon Dump Cake and Lemon Pineapple Dump Cake.

Recipe Tips

Follow these tips to make the best blackberry dump cake with real berries.

  • Tip: In order to avoid overly sweet dump cake, adjust the amount of sugar to the sweetness of your berries.
  • Tip: Make sure to cover the cake mixture evenly with the melted butter to avoid dry spots.
  • Tip: Let the cake cool for a couple of minutes before serving. Then top with vanilla ice cream.

More Fruit Dessert Recipes

The easiest desserts are often the most delicious. We love these great recipes with fresh fruit or pie filling because they come together in only minutes and taste absolutely divine:

How To Store

Refrigerate: After the fresh blackberry cake has completely cooled, transfer it to an airtight container or wrap tightly with plastic wrap or aluminum foil. Then store in the refrigerator for up to 3 days.

Freeze: You can freeze any leftover dump cake with blackberries in a freezer safe container or freezer bag for up to 1 month.

Defrosting: Thaw blackberry dump cake leftovers in the fridge or at room temperature.

How To Reheat

You can reheat leftover dump cake in the microwave or eat it cold.

Serving of blackberry dump cake on a plate with two scoops of vanilla ice cream.

Common Questions

Can I use frozen blackberries when fresh aren’t in season?

Of course. Using frozen blackberries may take a bit longer to cook completely. If you defrost first we recommend defrosting in a strainer to get rid of excess moisture.

What other fruit can be substituted?

Any berries make a great substitute. Use less sugar for sweeter berries, like strawberries. You might also consider diced apples mixed in with the blackberries.

How long does it take to make easy blackberry cobbler?

In case you are trying to organize your baking and cooking time for dinner, I recommend putting the ingredients into the dish before starting your dinner. From the time you start gathering your ingredients until it’s ready for the oven is a maximum of 10 minutes. Once you have it in the dish it will take 30-50 minutes to bake. If you’re using fresh berries it will cook on the lower end of the time frame. Consider this when deciding what time to put it into the oven.
Once you remove it from the oven it will take 5-10 minutes to sit and cool enough to serve with a scoop of ice cream.

What is the best way to serve this delicious dessert?

Firstly, let the dish sit for 5-10 minutes to cool slightly and to let the juices thicken up a little more. Then serve the dessert while it’s warm. We recommend pairing with vanilla ice cream or whipped cream though it’s delicious all by itself!
You could even make individual desserts in their own baking cups. Cook them at the same time on a baking sheet. This is a fun way to serve to guests. Just add a scoop of ice cream on top of each of the baking dishes.

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Fresh blackberry dump cake with ice cream scoops in a baking dish.
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Blackberry Dump Cake With Real Berries

10 minute prep to make this easy blackberry dump cake recipe – summer blackberries baked with a cake and oat cobbler-like topping.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword blackberry dessert, blackberry dump cake, blackberry dump cake recipe, dump cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 people
Calories 372kcal
Author Andrea + Stef

Equipment

  • Baking Pan

Ingredients

  • 4 cups blackberries fresh or frozen
  • ⅔ cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1 package yellow cake mix (just the dry cake mix)
  • ½ cup quick-cooking rolled oats
  • 1 cup salted butter melted

Instructions

  • Preheat the oven to 350°F.
  • Combine blackberries, brown sugar, vanilla extract, cinnamon, and cardamom in 9"x13" baking dish.
    blackberry mixture in a baking pan
  • Sprinkle cake mix and rolled oats over the blackberry mixture. Use your fingers or a spoon to lightly combine the cake mix and rolled oats.
    Mixed cake mix and oats on top of blackberry mixture.
  • Pour melted butter evenly over the top of the cake mix/oats.
    Melted butter being poured over dump cake ingredients.
  • Bake about 30-50 minutes until the blackberry filling is bubbling and topping is browned and baked through. ***See note below on cooking time.
    Fully baked blackberry dump cake in a baking dish.
  • Serve warm with ice cream or whipped cream.
    Serving of blackberry dump cake on a plate with two scoops of vanilla ice cream.

Notes

***Wide range in cook time depends on if you are using fresh versus frozen blackberries – a dump cake made with frozen berries will take longer to cook all the way through.
Nutritional value information does not include ice cream or whipped cream added to the dump cake for serving.

Nutrition

Calories: 372kcal | Carbohydrates: 45g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 436mg | Potassium: 229mg | Fiber: 4g | Sugar: 28g | Vitamin A: 575IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 2mg

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]]> https://familydinners.com/blackberry-dump-cake/feed/ 1 Mexican Hot Chocolate Cupcakes https://familydinners.com/mexican-hot-chocolate-cupcakes/ https://familydinners.com/mexican-hot-chocolate-cupcakes/#comments Thu, 18 Aug 2022 10:10:00 +0000 https://familydinners.com/?p=14723 Delicious Mexican hot chocolate cupcakes with just a subtle hint of cinnamon are quick and easy to make and taste simply incredible.

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]]> These fluffy Mexican hot chocolate cupcakes are made with chocolate cake mix but don’t follow the cake mix instructions. Made with milk and butter plus just the right amount of cinnamon and cayenne pepper; the cake batter gives these spicy chocolate cupcakes just the right kick. Add our cinnamon cream cheese frosting for the perfect pair.

Mexican hot chocolate cupcakes with cinnamon frosting

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A generous swirl of cinnamon cream cheese frosting makes these moist cupcakes out of this world yummy. The warming spices make them taste especially good during the colder months. However, they also make a great dessert for a Mexican themed party or dinner all year round.

WHAT ARE MEXICAN HOT CHOCOLATE CUPCAKES?

Mexican hot chocolate cupcakes are moist and fluffy chocolate cupcakes with just a hint of cinnamon and cayenne pepper. This subtle addition of spice does not make the cupcakes taste spicy but gives them an extra aromatic flavor. They are then topped with creamy and delicious cinnamon cream cheese frosting.

❤️ WHY YOU’LL LOVE THIS CINNAMON CHOCOLATE CUPCAKE RECIPE

Notable: Delicious chocolate cake with just a hint of cinnamon. This subtle spice is not spicy but just enough to give the chocolate cake a kick.

Main Ingredients: chocolate cake mix, eggs, butter, milk, cinnamon and cayenne pepper

Cooking Method: oven baked

Cooking Time: 15 minutes (plus cooling and frosting time)

Diets: vegetarian

Special Equipment Needed: cupcake pan, cupcake liners, electric mixer, cooling rack

frosted Mexican hot chocolate cupcake with the liner taken off
hot chocolate cupcake with a bite taken out

INGREDIENTS

This section explains how to choose the best ingredients for Mexican hot chocolate cupcakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these spicy chocolate cupcake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

  • Pantry Ingredients: chocolate cake mix
  • Refrigerated/Frozen Ingredients: eggs, unsalted butter, milk
  • Spices: ground cinnamon, ground cayenne pepper
  • Frosting: Cinnamon Cream Cheese Frosting (powdered sugar, cream cheese, butter, cinnamon, vanilla extract, heavy cream)
ingredients for Mexican hot chocolate cupcakes

WHAT TO MAKE NEXT: If you love chocolate desserts then you’ll love our Chocolate Peanut Butter Muffins.

INSTRUCTIONS

This section shows how to cook cinnamon chocolate cupcakes in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Preheat your oven to 375°F and line a cupcake pan with paper liners.

MAKE BATTER: First, combine all the cake ingredients in a bowl, then mix until just combined.

cake ingredients in a bowl
mixed up cake batter

BAKE: Divide the batter into the cupcake pan, filling the liners about ⅔-¾ full. Then bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs on it. Let the cupcakes cool completely on a wire rack.

batter poured into cupcake pan
baked chocolate cupcakes in a cupcake pan

MAKE FROSTING: Meanwhile, using an electric mixer, whip together butter and cream cheese, then add the spices and 1 cup of sugar at a time. Finally, beat the heavy cream into the mixture.

whipped up cinnamon cream cheese frosting
Mexican spice cupcake with cinnamon frosting and a cinnamon stick

FINISH: Decorate the cooled cupcakes with a nice swirl of cinnamon frosting and a cinnamon stick (optional). Serve.

WHAT TO MAKE NEXT: If you love the combination of cream cheese and cinnamon then you’ll love our Pumpkin Cream Cheese Muffins.

Electric Mixer – This recipe requires an electric mixer in order to achieve the desired smoothness and creaminess of the frosting. We do not recommend hand whisking the frosting for this recipe.

HOW TO MAKE AHEAD

You can make these cupcakes up to 3 days ahead of time. Let them cool completely and store in an airtight container in the fridge. Additionally, you can also prepare the frosting 2-3 days in advance and store it in a separate container in the fridge.

Let the cupcakes and frosting come back to room temperature before serving. If the frosting isn’t as fluffy anymore, give it a quick whip with an electric mixer before frosting the cupcakes.

TIPS FOR THE BEST MEXICAN HOT CHOCOLATE CUPCAKES

Follow these tips to make the best spicy chocolate cupcakes.

✔️ Use your favorite cake mix. 

✔️ Don’t overfill the cupcake liners. In order to create nicely domed cupcakes, fill the liners about ⅔-¾ full.

✔️ Cool completely. Allow your cupcakes to cool completely before frosting or the butter in the frosting will melt and make it runny.

✔️ Top with Cinnamon Cream Cheese Frosting. Using our homemade cinnamon frosting will make these cupcakes out of this world delicious.

HOW TO STORE

Refrigerate: Store any leftover cinnamon chocolate cupcakes in an airtight container in the fridge for up to 3 days. Let them come back to room temperature before serving.

Freeze: Store unfrosted cupcakes in a freezer safe container and freeze for up to 3 months.

Defrosting: Thaw Mexican hot chocolate cupcakes in the refrigerator overnight or let them sit on the counter for a couple of hours.

cinnamon chocolate cupcake with cinnamon frosting with a bite taken out

MORE MEXICAN INSPIRED RECIPES

Are you planning a Mexican themed dinner party? Homemade Guacamole, Loaded Beef Nachos or Fried Fish Tacos are some of our other favorite Mexican recipes.

MORE CHOCOLATE DESSERT RECIPES

If you love chocolate treats as much as we do, you have to try our Double Chocolate Molten Muffins, Chocolate Raspberry Muffins, or No Bake Chocolate Lasagna, for example.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking Mexican hot chocolate cupcakes.

What is Mexican hot chocolate?

Generally, Mexican hot chocolate comes in disk shape and can usually be found in the Mexican food aisle of the supermarket. You can break off pieces and melt it in hot milk. The difference to regular hot chocolate is the added spices. Mexican hot chocolate is flavored with a hint of cinnamon and cayenne pepper for a slight spicy kick.

Does the cayenne pepper make these cupcakes taste spicy?

No, these cupcakes will not burn your mouth. By adding only a ¼ teaspoon of cayenne pepper to the batter you create a slight hint of spiciness within the cupcakes, no overwhelming heat.

frosted Mexican hot chocolate cupcake with the liner taken off
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Mexican Hot Chocolate Cupcakes

Delicious chocolate cake with just a hint of cinnamon, topped with silky cinnamon cream cheese frosting.
Course Dessert
Cuisine American, Mexican, vegetarian
Keyword cinnamon chocolate cupcakes, Mexican hot chocolate cupcakes, spicy chocolate cupcakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 cupcakes
Calories 295kcal
Author Andrea + Stef

Equipment

  • cupcake pan
  • cupcake liners
  • large bowl
  • whisk or cooking spoon
  • cooling rack

Ingredients

  • 1 box chocolate cake mix
  • 3 eggs
  • ½ cup butter melted
  • 1¼ cup milk
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne pepper
  • Cinnamon Cream Cheese Frosting

Instructions

  • Preheat the oven to 375°F. Place cupcake liners in a cupcake pan.
  • In a large mixing bowl, combine chocolate cake mix, 3 eggs, melted butter, milk, cinnamon and cayenne. Mix until just combined.
    cake ingredients in a bowl
  • Pour batter into cupcake liners in the cupcake tin. Batter should fill the liner about ⅔-¾ full. This recipe makes 20-24 cupcakes, depending on how full you fill the liners.
    batter poured into cupcake pan
  • Bake in the oven for 15 minutes until a toothpick is inserted into the center of a cupcake and comes out clean or with crumbs on it. It should not have gooey batter on it.
    baked chocolate cupcakes in a cupcake pan
  • Remove from the cupcake pan and place on a cooling rack.
  • Meanwhile, make the cinnamon cream cheese frosting.
    beaters whipping cinnamon cream cheese frosting
  • Once cupcakes are completely cool, frost with a thick layer of frosting.
    frosted spicy chocolate cupcake

Notes

  • Frost the cupcakes using a knife or a piping bag.
  • Use pieces of cinnamon sticks, shaved chocolate or an additional sprinkle of cinnamon for decoration. 

Nutrition

Calories: 295kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 1mg

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]]> https://familydinners.com/mexican-hot-chocolate-cupcakes/feed/ 1 Pumpkin Bar Recipe https://familydinners.com/pumpkin-bar-recipe/ https://familydinners.com/pumpkin-bar-recipe/#respond Sun, 31 Jul 2022 06:03:59 +0000 https://familydinners.com/?p=14245 These deliciously moist pumpkin bars with cinnamon cream cheese frosting are amazing.

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This pumpkin bar recipe is moist and perfectly seasoned for a subtle and sweet pumpkin flavor. With a cinnamon cream cheese frosting and a pumpkin and yellow cake mix recipe it’s easy to make and not your average pumpkin cake recipe. These easy pumpkin bars are the perfect fall dessert recipe.

Pumpkin bar with frosting on a plate.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

❤️ WHY YOU’LL LOVE THIS PUMPKIN BAR RECIPE

✔️ Notable: Perfectly seasoned pumpkin cake with a cinnamon cream cheese frosting.

✔️ Main Ingredients: pumpkin puree, yellow cake mix, butter, eggs, pumpkin pie spice. This is a quick cake to make. No need for all-purpose flour, sugar, brown sugar, baking powder, baking soda, or salt.

✔️ Cooking Method: oven baked

✔️ Cooking Time: 20 minutes. Plus cool time and frosting time.

✔️ Diets: vegetarian

✔️ Special Equipment Needed: sheet pan

Sheet pan with pumpkin bars cut into pieces.
Slice of pumpkin cake with cinnamon frosting.

INGREDIENTS

You may have all of these pumpkin bar ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

  • Pantry or Dry Ingredients: Yellow cake mix, canned pumpkin puree.
  • Refrigerated Ingredients: Eggs, butter
  • Spices: Pumpkin pie spice (or make your own with cinnamon, nutmeg and cloves)
  • Frosting: Cinnamon Cream Cheese Frosting (powdered sugar, cream cheese, butter, cinnamon, vanilla extract, heavy cream)
Cake mix package, stick of butter, pumpkin puree, eggs and pumpkin spice.

WHAT TO MAKE NEXT: If you love pumpkin spice bars then you’ll love our Pumpkin Cream Cheese Muffins.

INSTRUCTIONS

This section shows how to cook pumpkin sheet cake bars. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

Prep: Preheat your oven to 350°F and grease your half sheet pan (18 x 13 inch jelly roll pan). See baking pan notes in the recipe card for thinner cake bars.

Make The Cake: In a large bowl or the bowl of an electric mixer, stir to combine cake mix and pumpkin pie spice with the wet ingredients: eggs, butter, pumpkin puree. Do not overmix. Pour pumpkin mixture evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted comes out cleanly or with small dry crumbs on it. Allow to cool completely.

Frost Cake: Make our cinnamon cream cheese frosting or buy prepared cream cheese frosting. Frost the tops of the cake. Cut into squares and serve.

Pumpkin bar batter in a sheet pan.
Knife frosting pumpkin bars.

WHAT TO MAKE NEXT: If you love pumpkin then you’ll love our Mini Pumpkin Pie Cupcakes.

TIPS FOR THE BEST PUMPKIN BARS

Follow these tips to make the best pumpkin and yellow cake mix bars.

✔️ Use pumpkin puree. Make sure you have pumpkin puree, not canned pumpkin pie filling.

✔️ Make them thinner. For thinner bars, use 2 half sheet pans (or a full sheet pan if that fits into your oven). pour half the batter into each. Adjust bake time accordingly.

✔️ Cool completely. Allow your cake to cool completely before frosting. If you try frosting warm pumpkin cake it will stick to your knife.

✔️ Frosting. Use our Cinnamon Cream Cheese Frosting recipe for the best frosting!

✔️ Nuts and chocolate. Add a little something extra by adding your favorite nuts or chocolate chips to the batter before baking.

HOW TO STORE

Store leftovers, covered in the fridge, for up to 5 days or freeze in a freezer safe airtight container for up to 1 month.

Spatula lifting one slice of pumpkin cake bars.

MORE FALL DESSERT RECIPES

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about baking this pumpkin and yellow cake mix recipe.

Is there a difference between pumpkin pie filling and pumpkin puree?

Yes! Pumpkin pie filling and pumpkin puree are very different. For this recipe you need pumpkin puree.

How many calories in a pumpkin bar?

These pumpkin bars have 251 calories each.

Should you refrigerate pumpkin bars?

Yes, you should refrigerate your pumpkin bars. The cream cheese frosting needs to be refrigerated. You can refrigerate for up to 5 days in an airtight container.

Pumpkin pie bar with cinnamon cream cheese frosting.
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Pumpkin Bars

These deliciously moist pumpkin bars with cinnamon cream cheese frosting are amazing. This easy fall dessert is a crowd pleaser. This pumpkin bar recipe uses yellow cake mix and some add-ins to give it an extra flavor boost.
Course Dessert
Cuisine American
Keyword cake, frosting, pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Frosting Time 5 minutes
Total Time 35 minutes
Servings 20 pieces
Calories 251kcal
Author Andrea + Stef

Ingredients

  • 1 yellow cake mix
  • 2 eggs room temperature
  • ½ cup butter softened
  • 15 ounce canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 2 cups Cinnamon Cream Cheese Frosting (or any cream cheese frosting)

Instructions

  • Preheat the oven to 350°F. Grease a half sheet pan and set aside.
  • In the medium bowl of a standing mixer, or using a large bowl and hand mixer, beat together all of the ingredients: cake mix, eggs, butter, pumpkin, and pumpkin pie spice.  Scrape down the sides of the bowl several times to be sure you incorporate all of the cake mix into the batter.  The batter will be thick.
    Pumpkin bar ingredients in a bowl.
  • Spread the batter evenly in the prepared pan.
    Pumpkin bar batter in a sheet pan.
  • Bake for 20-25 minutes or until just a few crumbs remain when tested with a toothpick.
    Baked pumpkin cake in a sheet pan.
  • Cool completely before frosting.
  • Spread cream cheese frosting in a thick layer on top of the pumpkin cake base.
    Knife frosting pumpkin bars.
  • Cut into squares and serve.
    Pumpkin bars cut into squares.

Notes

Storage:
Store any leftovers, covered in the refrigerator, for up to 5 days or freeze for up to 1 month.
Tips:
  • Use pumpkin puree, not canned pumpkin pie filling.
  • For thinner bars, use 2 half sheet pans and pour half the batter in each.
  • Allow the cake to cool completely before frosting. Trying to frost warm pumpkin bars will make them crumble and stick to your knife.
  • Use cinnamon cream cheese frosting or plain cream cheese frosting.
 

Nutrition

Calories: 251kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 257mg | Potassium: 142mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3344IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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]]> https://familydinners.com/pumpkin-bar-recipe/feed/ 0 Pineapple Upside Down Mini Cake https://familydinners.com/pineapple-upside-down-mini-cake/ https://familydinners.com/pineapple-upside-down-mini-cake/#respond Sun, 17 Jan 2021 19:49:40 +0000 https://familydinners.com/?p=843 Easy dessert recipe! The best pineapple upside down mini cake recipe every loves! Pineapple and maraschino cherries. Yum!

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If you love sweet and sour these pineapple upside down mini cakes are for you. They’re cute and easy to make. These use a cake mix so they couldn’t be easier!!

A traditional pineapple upside down cake is a buttery cake with a layer of sugary pineapples and cherries. It’s called an upside down cake because after it’s baked you turn it over so the pineapples and cherries are on top.

pineapple upside down mini cakes process photos

Upside down fruit cakes were first created centuries ago when people cooked with cast iron skillets over open fires. They’d put the fruit on the bottom and top with the cake and when it was cooked the’d flip the cake over. The fruit sugars and juices run down into the cake.

In 1911 Dole created a machine to cut pineapple rings. That’s when sliced pineapple became popular. Recipe cookbooks and catalogues began featuring the pineapple upside down cake in the 1920’s.

pineapple upside down mini cakes on a white plate

Make it a Meal!

Turn pineapple upside down mini cakes into a whole meal! It pairs well with:

  • Main Dish: Pot Roast – This is another American classic! This recipe is the only one you’ll ever need.
  • Side Dish: Roasted Brussels Sprouts – If you love brussels sprouts you’ll love them cooked this way.
  • Bread: Garlic French Bread – Easy! Make this with a store bought loaf of french bread.
  • Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
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pineapple upside down mini cakes on a white plate

Ways to Use Pineapple Upside Down Mini Cakes

  • After dinner dessert: These are quick and easy to make for an after dinner dessert.
  • Freeze for later: Whether you need desserts for unexpected guests or just want to eat them later, you can freeze these for later. This recipe makes enough to save time at a later date!
mini pineapple upside down cake on a white plate with a red cherry

Ingredients:

  • salted butter, melted
  • packed light brown sugar
  • canned pineapple chunks, reserve the liquid
  • maraschino cherries
  • yellow cake mix
  • eggs
  • vegetable oil
  • cup sour cream
How To Make Pineapple Upside Down Mini Cakes Ingredients

Possible Pineapple Upside Down Cake Variations

  • Salted Caramel Pineapple Upside Down Cake: YUM-O! Combine 2 Tablespoons of chopped pecans with ½ cup of salted caramel sauce. Add this in the pan before the pineapple. Omit the cherries.
  • Blueberries: Substitute the cherries for fresh large blueberries.
  • Chocolate: Use a chocolate cake mix instead of a yellow cake mix.
pineapple upside down mini cakes on a white plate

Frequently Asked Questions

Q. How long can you store pineapple upside down cake in the refrigerator?

A. Allow the cakes to fully cool. Wrap the pineapple upside down mini cakes in plastic wrap or store in a container with a lid for up to 3 days.

Q. How long can you store pineapple upside down cake in the freezer?

A. Allow the cakes to fully cool. Wrap in aluminum foil wrap. Freeze for up to 3 months. Defrost in the refrigerator.

Q. Can you make pineapple upside down mini cakes be made gluten free?

A. Use a gluten free cake mix to make these cakes gluten free. Make sure your spray you use to grease your pan is gluten free. Some pan sprays contain gluten.

Q. Can you make pineapple upside down mini cakes dairy free?

A. To make your cakes dairy free just substitute the sour cream for a dairy free option. I prefer this Non-Dairy Yogurt Sour Cream as the best substitute when baking.

Q. Can you make pineapple upside down mini cakes vegan?

A. Follow instructions to make it dairy free, substitute your favorite vegan egg substitute and omit the maraschino cherries.

pineapple upside down mini cakes on a white plate

How to Make Pineapple Upside Down Mini Cakes:

Step 1: Preheat oven to 350°F.

Step 2: Spray two 12-cup muffin tins with non-stick cooking spray or grease with butter and set aside. Note: If you’re making these gluten free make sure your cooking spray is gluten free.

sugar and ingredients mixed in white bowl

Step 3: Stir together melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin tin cup. It should spread to coat the bottom of each cup.

Step 4: Slice pineapple chunks in half if the brand you have is particularly chunky (about ¼″ thickness is good). Arrange four pieces of pineapple chunks and one maraschino cherry in the bottom of each muffin cup. (Do not discard the juice from the can of pineapple chunks – it will be used in the cupcake batter).

pineapple upside down mini cakes in a muffin tin

Step 5: In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid.

Step 6: Beat for 2 minutes on medium speed until the batter is thick and fluffy.

process photos, mixing cake batter in bowl

Step 7: Divide batter between the 24 muffin tin cups. Make sure not to disturb the pineapple/cherry pattern when you add the batter.

Step 8: Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (a few crumbs are fine).

pineapple upside down cake in muffin tins

Step 9: Allow cakes to cool in the muffin tins for a few minutes before inverting onto a cooling rack to cool. If any of the pineapple chunks stick in the muffin tin, simply use a fork or spatula to scoop them out of the muffin cup and put them back into their place on the mini cake.

small pineapple upside down cakes on a plate
pineapple upside down mini cakes on a white plate. Red cherry on top.
Print

Pineapple Upside Down Mini Cakes

Delicious little pineapple upside down mini cakes with a cherry on top. Quick and easy to make.
Course Dessert
Cuisine American
Keyword pineapple upside down cupcakes, pineapple upside down mini cakes
Prep Time 30 minutes
Cook Time 25 minutes
Servings 24
Calories 221kcal
Author Andrea + Stef

Ingredients

  • ½ cup salted butter melted
  • ¾ cup packed light brown sugar
  • 20 oz. can of pineapple chunks reserve the liquid
  • 24 maraschino cherries
  • 1 box yellow cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup pineapple juice (use reserved liquid from the can of pineapple chunks)
  • ½ cup sour cream

Instructions

  • Preheat oven to 350°F.
  • Spray 2 12-cup muffin tins with non-stick cooking spray or grease with butter and set aside.
  • Stir together melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin tin cup. It should spread to coat the bottom of each cup.
  • Slice pineapple chunks in half if the brand you have is particularly chunky (about ¼" thickness is good). Arrange four pieces of pineapple chunks and one maraschino cherry in the bottom of each muffin cup. (Do not discard the juice from the can of pineapple chunks – it will be used in the cupcake batter).
  • In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid.
  • Beat for 2 minutes on medium speed until the batter is thick and fluffy.
  • Divide batter between the 24 muffin tin cups, making sure not to disturb the pineapple/cherry pattern when you add the batter.
  • Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (a few crumbs are fine).
  • Allow cakes to cool in the muffin tins for a few minutes before inverting onto a cooling rack to cool. If any of the pineapple chunks stick in the muffin tin, simply use a fork or spatula to scoop them out of the muffin cup and put them back into their place on the mini cake.

Notes

There is enough batter to make 24 cupcakes or you can make 12 cupcakes and 1 round Pineapple Upside Down Cake (Girl Inspired link).

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

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