Showing posts with label Erica. Show all posts
Showing posts with label Erica. Show all posts

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!
is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is a dessert lover's dream!

Imagine taking everything you love about chocolate, cookie dough, ice cream sandwiches, and cake and turning it all into this mashed-up No-Bake Cookie Dough Ice Cream Cake masterpiece every summer birthday party deserves.

You'd have a recipe like this one - a recipe that will be requested from everybody from the youngest to the oldest. Because honestly...who doesn't love a big slice of ice cream cake on a hot day?

When you add cookie dough to the mix, things get a little crazy. Everyone remembers sneaking bites from the bowl of cookie dough as a kid (and some of us still do it as adults) and never thinking twice about it.

is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream CakeSome genius somewhere one day decided that edible cookie dough (meaning egg-free and totally safe to eat) needed to be a thing - and now here we are, using it as layers in a cake. If you've never tried edible cookie dough on its own, I highly recommend it!

By the way, hi! I'm Erica from The Crumby Kitchen and I'm a new contributor here on TSRI. You'll see me right here once a month, sharing some of my favorite party-style recipes, everything from desserts to main dishes! I'm excited to show off my stuff, and I hope you'll stop by my blog later on for even more delicious recipes.

If you're not a fan of chocolate ice cream, you're missing out. But the good news is...well, this is your cake! You can substitute absolutely any ice cream or frozen yogurt flavor you want!

My favorite options include plain old vanilla ice cream, coffee ice cream, dulce de leche ice cream, or butter pecan ice cream.

is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake



WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make No-Bake Cookie Dough Ice Cream Cake:

  • The edible cookie dough layers are egg-free, but to avoid any possibility of E. Coli contamination, toast your flour before using it in the recipe. Spread your flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely, then use as directed. You can also microwave the flour instead - just make sure it comes to 165° F before using it.
  • Set aside about 1 cup of the cookie dough before making your layers to use as garnish! The cute little cookie dough balls on top of the cake are quick and easy to roll while the ice cream sets. Place the balls on a parchment-lined plate and chill, then garnish your cake with them before serving.
  • A springform pan makes creating this cake a breeze. It holds its shape while you press in the soft ice cream, freezes into a perfect round, then releases it all with no fuss. Line the pan generously with plastic wrap before molding your first layer of cookie dough to make removal even easier.
  • Soften your ice cream before attempting to layer it in the pan. It's much easier to handle and you won't get your hands nearly as dirty.
  • Press your top layer of cookie dough in a separate cake pan (the same size as your springform.) The cookie dough is very soft when it's fresh, and will be difficult to press into the softened ice cream. Freeze them separately, then layer the hardened cookie dough over the ice cream layer before decorating.
  • Run the knife under a steady stream of hot water until the blade is warm, then slice up your cake, reheating the blade between slices. It goes in and out like buttah.
  • Use this easy Chocolate ganache
  • Use this easy Chocolate Whipped Cream

What you will need to make No-Bake Cookie Dough Ice Cream Cake:

  • Springform Pan - The best pan for this cake! It keeps everything together in the freezer, and you won't have to struggle to remove the cake from it since the sides pop right off!
  • KitchenAid Mixer - A good stand mixer makes softening ice cream so easy! Pull your ice cream from the freezer 15 minutes before you use it, then pop it in the mixer, turn it on, and watch it soften without turning to liquid. The end result is a perfect ice cream cake that doesn't taste gummy or freezer-burnt.
  • Piping Bags & Decorating Tips - Add a little extra fancy touch to your cakes & desserts! Zipper bags are fine, but fancy swirls and swags are very easy and possible with the right bags & tips at your disposal.
  • Sharp Knife - The only way to cut through frozen edible cookie dough and ice cream without making a huge mess.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

Yield: 8-10 Servings

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!
prep time: 30 MINScook time: total time: 30 mins

Ingredients


  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • Pinch kosher salt
  • 1 can sweetened condensed milk
  • 3 cups mini chocolate chips, plus more for garnish
  • 1/2 gallon chocolate ice cream, slightly softened
  • Chocolate ganache, for garnish
  • Chocolate Whipped Cream

Instructions


  1. Line both an 8-inch springform pan and an 8-inch cake pan with plastic wrap, making sure it comes all the way up the sides of the pans. Enough to use as a handle. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar on high speed for 3 minutes until fluffy. Add the vanilla extract and mix until blended.
  3. In a separate bowl, whisk together the flour and salt.
  4. Add half of the flour mixture to the butter and mix well. Pour in the condensed milk and mix until combined, then add the remaining flour. Mix until well combined. Fold in the chocolate chips.
  5. Reserve 1 cup of cookie dough, then divide the remaining dough between the two prepared pans. Press the dough into flat, even layers.
  6. Place the softened ice cream into the clean bowl of the stand mixer. Beat on medium-low speed until consistently soft and creamy, then pour it into the springform pan on top of the cookie dough layer. Even out the ice cream layer with a spatula.
  7. Cover both pans with plastic wrap and freeze until ice cream is solid, at least 4-6 hours.
  8. Meanwhile, pinch off little bits of the remaining cookie dough and form them into balls. Set the balls on a parchment-lined plate, then chill in the refrigerator or freezer until ready to use.
  9. When ready to assemble, remove layers from freezer and unwrap. Remove the cake from the springform pan and place it on a serving board or plate. Place the second layer of cookie dough on top of the ice cream.
  10. Drizzle warm ganache on top of the cake, allowing it to drip down the sides. Pipe rosettes of chocolate whipped cream around the top edge, then sprinkle with additional chocolate chips. Pile the cookie dough balls in the center of the cake.
  11. To slice the cake, run a sharp knife under a steady stream of hot water until the blade is warm. Slice up your cake, reheating the blade between slices.
Recipe developed by Erica Acevedo for
Copyright ©2018 – All rights reserved.


is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com
Pada 9:34:00 AM 0 komentar
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Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake is a classic summer treat in festive party form that you'll be taking to every event! Fresh strawberries and fluffy strawberry whipped cream are sandwiched between two layers of vanilla shortcake, then topped with juicy macerated berries for the ultimate strawberry flavor!
This one goes out to all the icing lovers in the world. For all the kids who pick apart the cake to get to the frosting. For the insatiable strawberry shortcake fans.

I'm Erica from The Crumby Kitchen, and I am all of those things. Of course, I won't waste cake if it's on my plate, especially if it's shortcake!


Sometimes a layer of pound cake or a biscuit with a bit of whipped cream and berries just isn't enough, which is where this Strawberry Shortcake Layer Cake comes in.

It's tall, it's gorgeous, and it's full of sweet strawberry whipped cream. You'll love it so much, you won't want to share!


Of course, you should, because this easily transportable beauty was made for get-togethers.

It's perfect for brunches, afternoon teas, birthday parties, baby and bridal showers...or a random Thursday night by the pool. Grab the prettiest fresh strawberries you can find and get baking!


Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

is a classic summer treat in festive party form that you Strawberry Shortcake Layer CakeEvery recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

is a classic summer treat in festive party form that you Strawberry Shortcake Layer Cake



Helpful Tips to make Strawberry Shortcake Layer Cake:

  • Go ahead and cheat with a box mix. The shortcake in this recipe is a little dense, more like a pound cake. If you're more of a fluffy cake fan, feel free to use your own scratch cake recipe - or a box mix. No one will judge after they taste it!
  • If you do use this cake recipe, make sure your eggs and milk and at room temperature, and your melted butter has cooled a bit. Otherwise, you'll end up with curdled milk and scrambled eggs!
  • Store-bought whipped cream will also work! If you need to throw this cake together quickly, just fold the mashed strawberries into a tub of Cool Whip and go at it.
  • The acetate cake collar is necessary to make this cake so pretty! Unless you have a similarly sized springform pan, of course. If you decide to use the pan instead, freeze the cake after filling it, and run a hot knife around the outside before removing the collar.

What you will need to make Strawberry Shortcake Layer Cake:

  • 6-inch cake pans - I use 6-inch cake pans more than anything else since there are only two of us in the house. You can get 6-8 slices from a 6-inch cake, but if you need something bigger, just stick with this brand!
  • KitchenAid Mixer - I use this mixer almost as much as I use my oven! Whether you grab the Artisan or Professional series, this workhorse will be a wonderful addition to your kitchen.
  • Acetate cake collar - These strips are necessary to get that perfect slice look! Once you have a roll, your creativity will go crazy and you'll be trying all kinds of fun and fancy dessert recipes!
  • Shelf-stable whipping cream  - sometimes you just forget the heavy cream. Thankfully, popping one of these shelf-stable boxes of cream in the fridge means you won't need to run to the store!
  • A sharp knife - perfect slices require a sharp knife, heated under hot water. You'll never regret getting one of these babies!

Enjoy!


With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  





Strawberry Shortcake Layer Cake
dessert, recipe
American

Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake is a classic summer treat in festive party form that you'll be taking to every event! Fresh strawberries and fluffy strawberry whipped cream are sandwiched between two layers of vanilla shortcake, then topped with juicy macerated berries for the ultimate strawberry flavor!

Ingredients

Vanilla Shortcake
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1/2 cup unsalted butter, melted & cooled
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Macerated Strawberries
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon zest
Strawberry Whipped Cream
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 13 whole strawberries, divided

Instructions

Vanilla Shortcake
  1. Preheat oven to 350 degrees F. Spray two 6-inch cake pans with cooking spray and place them on a baking sheet; set aside.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  3. In a large bowl, combine eggs, milk, melted butter, and extracts. Whisk until well combined, then add the dry ingredients. Stir until just combined.
  4. Divide batter evenly between the cake pans. Bake 22-28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool 10 minutes, then transfer to a cooling rack. Cool to room temperature.
Macerated Strawberries
  1. Combine the sliced strawberries, sugar, and zest in a medium bowl. Stir well to coat, then cover and refrigerate for at least an hour, or overnight.
Strawberry Whipped Cream
  1. In a large bowl, whip cream to medium peaks. Add sugar and vanilla, then whip until stiff peaks form, being sure not to over-whip.
  2. In a separate bowl, mash 6 of the strawberries with a fork. Fold them into the whipped cream. Refrigerate until ready to use.
  3. When ready to assemble, place one layer of cooled cake on a cake board or serving plate. Wrap a strip of acetate around the layer and tape to secure.
  4. Remove the tops of the remaining strawberries, then cut the berries in half. Discard the tops. Place the halves side by side on the cake layer, pressing the cut side against the plastic strip.
  5. Spoon 3/4 of the strawberry whipped cream on the layer, spreading it between the berries with a spatula. Smooth the cream into an even layer, then place the second layer of cake on top.
  6. Spread the remaining whipped cream on the top of the cake. Refrigerate until ready to serve, then spoon the macerated berries and juice on top.
Recipe developed by Erica Acevedo for
Copyright ©2018 – All rights reserved.









Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com
Pada 5:14:00 AM 0 komentar
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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is combination of two dessert favorites that will totally blow your mind!!! A tangy, creamy vanilla cheesecake is topped with sweet summer peaches and a soft cobbler crumble - it's a match made in heaven!
is combination of two dessert favorites that will totally blow your mind Peach Cobbler Cheesecake

Have you ever accidentally stumbled on an amazing mixed up recipe like this Peach Cobbler Cheesecake before?

You may never eat them separately after trying this baby! It's everything you love about soft, tangy New York-style cheesecake and summery peach cobbler in one easy dessert!

Move over, Cheesecake Factory. You've got nothing on this slice of bliss.

Hi guys, and happy summer! It's Erica from The Crumby Kitchen, and I'm so happy to be sharing another amazing dessert with you!


The wonderful thing about this cheesecake is that you can enjoy it all year long!

Long after the fabulous summer fruit season ends, all you need are frozen peach slices to throw yourself back to warmer days.

There is plenty of peach flavor in the topping on this cheesecake, but you can infuse even more if you're so inclined!


When you're whipping up the peach topping, make a little extra and pulse it in the blender to make a sauce. Swirl it into the cheesecake batter before baking and BOOM.

Peachy swirls of happiness beneath a dreamy layer on top.

Oh, that top. Brown sugar and butter-sauteed peaches, and patches of sweet cobbler dough are added to the cheesecake as it's baked.


If you've ever had a problem with cracked cheesecake, you won't need to worry about it with this recipe!

Actually, cracks would be welcome in this cheesecake - they'd be the perfect place to drop extra peach filling into!

If peach cobbler isn't your favorite - maybe you prefer cherry, or fall apples are filling your pantry - you can easily swap out fruit.

This cobbler cheesecake is super versatile, and I can't wait to test out more delicious varieties!

is combination of two dessert favorites that will totally blow your mind Peach Cobbler Cheesecake

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

is combination of two dessert favorites that will totally blow your mind Peach Cobbler Cheesecake

Helpful Tips to make Peach Cobbler Cheesecake:

  • Make sure your cream cheese, sour cream, and eggs are at room temperature before mixing the batter! Cold cream cheese = lumps in the final product. Adding cold sour cream and eggs can also mess with the batter cohesion.
  • If you need to warm your cream cheese quickly, remove the bricks from the foil wrappers and microwave in 20-second blasts until it is soft, but not too warm.
  • Don't over-mix the batter. Mixing too much and incorporating too much air can cause the cheesecake to rise too quickly and then fall, resulting in cracks.
  • Cook it in a water bath. Wrap the bottom and sides of your springform pan with aluminum foil, the fill the pan with batter. Place the pan in a large roasting pan and fill it halfway up the sides with hot water. This process, called a bain marie, keep the cake from cracking while it bakes.
  • Cool the cheesecake properly. When the cake is baked, turn the oven off and crack the door, holding it open with the handle of a wooden spoon. Cool it this way for at least an hour, then remove it and let it come to room temperature before refrigerating it.

What you will need to make Peach Cobbler Cheesecake:

  • A Sharp Knife - The best way to cut through a soft cheesecake is with a sharp knife that's been run under hot water. Perfect slices with little mess!
  • Springform Pan - This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
  • KitchenAid Mixer - A good stand mixer makes mixing your cheesecake batter so easy! Grab the scraping paddle too, to ensure no lumps from the cream cheese.

Enjoy!

With love from our simple kitchen to yours. 


Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite peach cobbler recipes: 



peach cobbler cheesecake
Dessert
American
Yield: 12

Peach Cobbler Cheesecake

Two very different delicious desserts come together in this Peach Cobbler Cheesecake! A tangy, creamy vanilla cheesecake is topped with sweet summer peaches and a soft cobbler crumble - it's a match made in heaven!
prep time: 45 minscook time: 1 hour and 10 minstotal time: 1 hours and 55 mins

Ingredients

CHEESECAKE
  • 1 3/4 cups graham crackers ( 1 package)
  • Kosher salt
  • 4 tablespoons unsalted butter, melted
  • 4 packages cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature
  • 1 cup sour cream
PEACH TOPPING
  • 2 cups peaches, sliced
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon lemon juice
COBBLER TOPPING
  • 1/2 cup all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter, cold
  • 2 tablespoons boiling water

Instructions

CHEESECAKE
  1. Preheat oven to 350 degrees F, with rack in lower third of oven. Line the bottom of a 9-inch springform pan with parchment paper, and grease the entire inside of the pan. Set aside.
  2. Pulse the graham crackers and a pinch of salt in a food processor until finely ground. Stir in the melted butter.
  3. Press the crumbs into an even layer in the prepared pan using your fingers and the flat bottom of a glass. Bake for 10 minutes, remove from oven and allow to cool. Increase oven temperature to 450 degrees F.
  4. Double wrap the bottom and sides of the springform pan with large squares of aluminum foil, gently folding the sides of the foil up around the pan.
  5. Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes until smooth and creamy. Scrape the side of the bowl. Add the sugar, flour, lemon zest, a pinch of salt, and vanilla and beat until well combined, about 4 minutes.
  6. Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the side of the bowl. Add the sour cream, beat until just blended.
  7. Scrape the cheesecake batter into the pan, over the crust. Smooth the top into an even layer.
  8. Place the springform pan into a roasting pan, then place the pan into the oven. Pour hot water into the roasting pan, until it reaches halfway up the springform pan.
  9. Bake at 450 degrees F for 15 minutes, then reduce the heat to 225 degrees F. Bake for 25 minutes, then carefully remove the pan from the oven. Carefully spread the peach topping in an even layer on top of the cheesecake, then dollop the cobbler in lumps on top of the peaches. Return to oven and bake an additional 25-35 minutes until the cheesecake is set and the cobbler topping is golden brown.
  10. When the cheesecake is baked, turn off the oven and crack open the door. Prop it open with the handle of a wooden spoon. Allow the cheesecake to cool for at least an hour like this, then remove it to a cooling rack to cool to room temperature. Chill in the refrigerator 6-24 hours before serving.
PEACH TOPPING
  1. Melt the butter in a large saucepan set over medium heat. Add the peaches, sugars, flour, and lemon juice. Bring to a boil and allow to cook 5-10 minutes until thickened. Remove from heat and allow to cool.
COBBLER TOPPING
  1. In a medium sized bowl, whisk together the flour, sugars, baking powder, and salt until combined. Grate the butter into the dry ingredients and cut it in using your fingers or a pastry cutter until pea-sized balls are formed. Stir in water until just combined.
https://zeromediasystem.blogspot.com//search?q=peach-cobbler-cheesecake
Recipe developed by Erica Acevedo for
Copyright ©2018 – All rights reserved.








Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com
Pada 1:54:00 AM 0 komentar
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Caramel Apple Poke Cake

Caramel Apple Poke Cake is the perfect dessert to celebrate fall with! For people who aren't pumpkin fans, this easy box mix recipe is bursting with apple chunks, caramel pudding, and fluffy whipped brown sugar cream cream cheese. It's festively topped off with apples, toffee bits, and as much caramel as you can handle!

is the perfect dessert to celebrate fall with Caramel Apple Poke Cake
Never let anyone tell you box mixes are cheating, especially when they create treats as yummy as this Caramel Apple Poke Cake!

I love a good box mix recipe every now and again. As much as I enjoy a fresh and fluffy homemade cake, there's definitely something to be said about how good a box mix is for the price and convenience.

is the perfect dessert to celebrate fall with Caramel Apple Poke Cake

As it turns out, box mixes are absolutely perfect for quick and easy recipes like this poke cake.

Not only do you save time by not having to measure out ingredients, the texture of the finished cake is just right to house the slightly more time-consuming but equally satisfying homemade caramel pudding!

is the perfect dessert to celebrate fall with Caramel Apple Poke Cake

Can you believe boxed caramel pudding isn't a thing? The closest I can find is butterscotch and it's still somehow not the same.

I promise, making the extra effort to create homemade pudding is completely worth it - you'll know with your first bite of this delicious dessert!

is the perfect dessert to celebrate fall with Caramel Apple Poke Cake

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

is the perfect dessert to celebrate fall with Caramel Apple Poke Cake


Helpful Tips to make Caramel Apple Poke Cake:

  • If you're not a cake mix person, feel free to use a scratch recipe (like this shortcake or this caramel apple one) as a base. Be sure not to pick a cake that's overly dense, otherwise the texture of the finished product will be off.
  • Use room temperature ingredients. To ensure even mixing, pull the butter, eggs, and buttermilk from the refrigerator ahead of time. This also helps keep the cake moist and delicious.
  • If you really enjoy apples, double the amount of chopped apples in the cake.
  • If you're short on time or nervous about making homemade pudding, a box of boxed butterscotch pudding will do here in a pinch.

What you will need to make Caramel Apple Poke Cake:

  • A 13x9 Cake Pan - You need a single layer of cake to hold the pudding without it leaking, and this cake pan is the perfect size! It's also great for creating larger cakes for parties and events.
  • A Sturdy Wooden Spoon - Preferably one with a rounded handle. It creates properly sized holes for grabbing all that pudding!
  • Metal Cake Spatula - These are one of my favorite cake tools and you'll use them a lot! They spread frosting like a dream, and can also smooth it or create lovely textures.
  • KitchenAid Mixer - I use this mixer almost as much as I use my oven! Whether you grab the Artisan or Professional series, this workhorse will be a wonderful addition to your kitchen. Use it to mix the batter as well as the whipped frosting.

Enjoy!

With love from our simple kitchen to yours. 

is the perfect dessert to celebrate fall with Caramel Apple Poke Cake

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cake recipes: 



Caramel Apple Poke Cake
dessert
American

Caramel Apple Poke Cake

A Caramel Apple Poke Cake is the perfect dessert to celebrate fall with! For people who aren't pumpkin fans, this easy box mix recipe is bursting with apple chunks, caramel pudding, and fluffy whipped brown sugar cream cream cheese. It's festively topped off with apples, toffee bits, and as much caramel as you can handle!

Ingredients

APPLE CAKE
  • 1 box vanilla cake mix
  • 1 cup buttermilk, room temperature
  • 1/3 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups apples, peeled, cored, and chopped
CARAMEL PUDDING
  • 1/3 cup brown sugar, packed
  • 1/3 cup water
  • 3 egg yolks, room temperature
  • 1 1/2 cups milk, room temperature, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
WHIPPED BROWN SUGAR CREAM CHEESE
  • 1 1/2 cups heavy cream
  • 4 ounces cream cheese
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

APPLE CAKE
  1. Preheat oven to 350 degrees F. Spray a 13x9 cake pan with non-stick cooking spray. Set aside.
  2. Heat a small saucepan over medium heat. Melt butter, then allow it to simmer until it begins to brown and smell nutty. Remove from heat and cool.
  3. Place cake mix in a large bowl with buttermilk, eggs, vanilla, and cooled brown butter. Mix until just combined. Gently fold in chopped apples.
  4. Transfer batter to the prepared cake pan. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
  5. Remove from oven when done and allow to cool 10 minutes, then use the handle of a wooden spoon to poke many holes all over the cake.
CARAMEL PUDDING
  1. While the cake is baking, make the pudding. Combine the brown sugar and water in a saucepan saucepan over medium-high heat. Cook until it reaches 215 degrees F and creates a caramel, then remove from heat and set aside.
  2. In a separate medium saucepan set over medium heat, whisk together milk and cornstarch until there are no lumps.
  3. Whisk egg yolks in a large heatproof glass bowl.
  4. When milk mixture is warm but barely simmering, whisk it into the egg yolks, about 1/4 cup at a time, until it's all combined. Return the mixture to the saucepan and stir in the reserved caramel sauce.
  5. Return the pan to the stovetop. Cook the mixture for about 5 minutes until it thickens, then stir in the butter, vanilla and salt. Remove from heat and allow to cool 20-30 minutes.
  6. Pour cooled pudding into the holes of the cake, allowing it to sink in before adding another addition. (You may have more pudding than you need.)
  7. When pudding has been added, cover pan with plastic wrap and chill 2 hours.
WHIPPED BROWN SUGAR CREAM CHEESE
  1. In a large cold bowl, whip heavy cream to stiff peaks.
  2. In a separate bowl, beat cream cheese, sugars, vanilla, and salt until well-combined and fluffy, 3-4 minutes. Fold whipped cream into cream cheese mixture.
  3. Spread frosting on top of cooled cake. Garnish with additional chopped apples, toffee bits, and caramel sauce.
Recipe developed by Erica Acevedo for
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