WHY YOU’LL LOVE TOMATO AND CUCUMBER SALAD

• Bright, refreshing summer salad
  
• Ready in just 10 minutes
  
• Light lemon dressing with a hint of sweetness
  
• Perfect for BBQs, picnics, and potlucks
  
• Great for make-ahead lunches

Cucumber Tomato Salad 

This salad has become a staple around here.

It’s one of those recipes that’s so simple and so good that it shows up everywhere: backyard cookouts, potluck tables, and even weeknight lunches.

It’s also the very first recipe we make in Cooking Club.

The teens learn basic knife skills by slicing cucumbers, tomatoes, and onions, and by the time we’re done, they’ve created something fresh and delicious they’re actually proud of.

And the best part? They go home and make it again for their families.

In that first class, we pair this cucumber tomato salad recipe with our One Pot Cheesy Pasta and Sausage, which makes the perfect simple dinner. Something warm and hearty with a bright, fresh salad on the side.

Sometimes the simplest recipes are the ones people end up making the most just like this italian chopped salad.

Add Italian flair with our Caprese Salad recipe! With oven-roasted tomatoes and fresh mozzarella and basil, it’s truly a stunning dish!

If you love fresh Mediterranean flavors, our Baked Feta is always a crowd pleaser! Warm, creamy feta roasted with olive oil and herbs that works incredibly as a dip or crumbled over salads like this one!

INGREDIENT NOTES

• English Cucumbers: These work best because they have thinner skins and fewer seeds, which keeps the salad crisp instead of watery.
  
• Grape Tomatoes: Naturally sweet and juicy, they balance the bright lemon dressing. Make sure to check out our grape tomato slicing hack.
  
• Red Onion: Adds a little sharp bite and color contrast. Slice thinly so it blends into the tomato cucumber salad.
  
• Fresh Lemon Juice: Provides the bright acidity that makes the entire salad taste fresh.
  
• Poppy Seeds: Add subtle texture and visual interest to the dressing.

VARIATIONS

Feta Cucumber Salad: Top with crumbled feta cheese.

Mediterranean Version: Add olives and fresh oregano.

Creamy Dressing: Mix a spoonful of Greek yogurt into the dressing.

Herb Garden Salad: Add fresh dill or basil.

Spicy Version: Include thin slices of fresh jalapeño.

SERVING SUGGESTIONS

• Perfect next to BBQ ribs or pulled pork.
  
• Serve alongside grilled burgers or chicken.
  
• Pair with One Pot Cheesy Pasta and Sausage for an easy dinner.
  
• Add cucumber tomato salad to summer potluck spreads.
  
• Great with sandwiches for lunch.

TOMATO CUCUMBER SALAD FAQ

The key to a great tomato cucumber salad is texture. English cucumbers stay crisp longer and don’t release as much water as standard cucumbers.

Adding the dressing right before serving keeps the vegetables fresh and crunchy, while a short chill lets the flavors blend together without making the salad soggy.

That balance of crisp vegetables and bright dressing is what makes this cucumber tomato salad recipe work so well with richer dishes.

TOOLS NEEDED

• Large Mixing Bowl: A clear one can double as a serving bowl.
  
• Mason Jar: For shaking the lemon poppyseed dressing.
  
• Sharp Chef’s Knife: A must for veggie prep.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.

Enjoy!

With love, from our simple kitchen to yours.

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Cucumber Tomato Salad (w/ Easy Dressing)

This Cucumber Tomato Salad is tossed in a creamy lemon poppy seed dressing that's bright, tangy, and sweet. A Cooking Club favorite!

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 92cal

Author Donna Elick

Equipment

• chef's knife A sharp knife or mandolin is always a necessity when slicing cucumbers.
• cutting board A high-quality cutting board comes in handy when prepping this salad.
• mixing bowls Combine all of the ingredients for this salad in a large mixing bowl.

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons extra light olive oil
• 1/2 tablespoon poppy seeds
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic about 1 clove
• 1/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 2 English cucumbers, sliced into half coins (about 4 cups)
• 10 ounces grape tomatoes, halved (about 2 cups)
• 1/2 medium red onion, thinly sliced

Instructions

• MAKE DRESSING: Add 1/4 cup fresh lemon juice, 2 tablespoons granulated sugar, 2 tablespoons extra light olive oil, 1/2 tablespoon poppy seeds, 1/2 tablespoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon onion powder to a mason jar. Seal the lid tightly and shake for about 20 seconds until the dressing is well combined.
• ADD VEGETABLES: Add 2 English cucumbers, sliced into half coins , 10 ounces grape tomatoes, halved , and 1/2 medium red onion, thinly sliced to a large bowl.
• TOSS SALAD: Pour dressing over vegetables when ready to serve. Toss gently until all of the vegetables are evenly coated with the dressing.
• CHILL OR SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: For the freshest texture, store the dressing and the vegetables in the refrigerator. Toss the vegetables with the dressing shortly before serving.

Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating: Not applicable. This salad is best served cold.

Ingredient Tip: English cucumbers work best because they have thinner skins and fewer seeds, which keeps the salad crisp and refreshing.

Nutrition

Serving: 1 | Calories: 92cal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Sugar: 8g | Fiber: 2g | Calcium: 36mg | Iron: 1mg

Originally published July 2016, updated and republished April 2026

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

The post Cucumber Tomato Salad (w/ Easy Dressing) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SLOW COOKER CARNITAS RECIPE

• Only three ingredients and almost zero prep
  
• Slow cooker does nearly all the work
  
• Perfect for feeding a crowd
  
• Crispy carnitas texture with a simple broiler trick
  
• Great for tacos, burritos, bowls, and nachos

Slow Cooker Carnitas

This carnitas recipe for the slow cooker is one of those “how is this so good with so little effort?” dinners.

It’s barely even a recipe… just pork, salsa, and onion. But somehow the crockpot turns it into something that tastes like you spent all day working on it.

The pork slowly cooks down until it’s fall-apart tender, soaking up all that bright flavor from the salsa.

When you shred it and give it a quick trip under the broiler, those edges get crispy and golden while the inside stays juicy.

And suddenly that simple slow cooker pork turns into proper carnitas. The kind that belongs piled into warm tortillas with lime and cilantro.

INGREDIENT NOTES

• Pork Shoulder: This cut is perfect for carnitas because it contains enough fat and connective tissue to become incredibly tender during slow cooking.
  
• Green Salsa: Provides the seasoning and acidity that balances the richness of the pork.
  
• White Onion: Has a clean, sharp flavor that complements the salsa.
  
• Salt & Pepper: A simple finish that brings the flavor together once the pork is shredded.

VARIATIONS

Citrus Carnitas: Add fresh orange juice and lime juice before cooking.

Spicy Carnitas: Use a hotter salsa or add diced jalapeños.

Classic Seasonings: Rub pork shoulder with cumin, dried oregano, and chili powder. Cook in a little chicken stock with lime juice.

Deeper Flavor: Sear the meat on all sides before placing it in the slow cooker.

SERVING SUGGESTIONS

• Make street tacos with extra onion and cilantro.
  
• Add a Southwest chopped salad on the side.
  
• Serve slow cooker carnitas with flour tortillas, pico de gallo, cilantro, and lime wedges.
  
• Use in place of ground beef for sheet pan nachos.
  
• Pile shredded pork onto rice bowls with black or pinto beans, corn salsa, and avocado.
  
• Stuff into sheet pan quesadillas or enchiladas.

CARNITAS RECIPE SLOW COOKER FAQ

Carnitas are all about texture contrast.

The slow cooker makes the pork incredibly tender and juicy, but the magic happens when you crisp the shredded meat.

Spreading the pork on a sheet pan and broiling it quickly caramelizes the edges while keeping the inside moist.

This creates the perfect mix of tender meat and crispy bites… exactly what great carnitas should have.

TOOLS NEEDED

• Slow Cooker: Minimum of 5-quart to fit the pork shoulder.
  
• Cutting Board: If you don’t want to shred pork carnitas in the slow cooker.
  
• Two Forks: For shredding. Doesn’t take too much effort!
  
• Rimmed Baking Sheet: A quick broil gets the edges crispy.

Enjoy!

With love, from our simple kitchen to yours.

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Slow Cooker Carnitas (3-Ingredient Pork Recipe)

These Slow Cooker Carnitas are so easy, they just about cook themselves. Toss pork shoulder, onion, and salsa verde in the crockpot and go!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 people

Calories 314cal

Author Donna Elick

Equipment

• slow cooker

Ingredients

• 5 pounds boneless pork shoulder
• 2 cups green salsa I like 505
• 1 medium white onion, diced (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• ADD INGREDIENTS: Place 5 pounds boneless pork shoulder in the bottom of a slow cooker. Sprinkle 1 medium white onion, diced over the pork and pour 2 cups green salsa evenly over the top.
• COOK: Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the pork is very tender and easily pulls apart with a fork.
• SHRED PORK: Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-size pieces.
• SEASON: Return the shredded pork to the slow cooker and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Stir to combine.
• ABSORB FLAVOR: Cover and cook on High for 30 minutes longer so the shredded pork absorbs the cooking juices.
• FINISH: Stir once more before serving. Taste for seasoning. Add more salt as desired.
• OPTIONAL – CRISP THE CARNITAS: Spread shredded pork on a rimmed baking sheet and broil 3 to 5 minutes until crispy.

  Then return the crispy pork to the slow cooker juices or serve immediately.

Video

Notes

Make-Ahead: Carnitas can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through.

Freezing: Freeze shredded carnitas in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Use a flavorful green salsa. A salsa made with tomatillos, garlic, and lime gives the carnitas bright flavor and balances the richness of the pork.

Nutrition

Serving: 6ounces | Calories: 314cal | Carbohydrates: 4g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 448mg | Sugar: 3g | Fiber: 1g | Calcium: 18mg | Iron: 2mg

Originally published November 2015, updated and republished April 2026

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

The post Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SPINACH STRAWBERRY SALAD

• Sweet, savory, creamy, and crunchy in every bite
  
• Homemade candied pecans take it to another level
  
• Bright homemade vinaigrette ties everything together
  
• Perfect for spring and summer gatherings
  
• Beautiful enough for holidays or dinner parties

Strawberry Spinach Salad

There are salads that quietly sit on the table… and then there are the ones people keep coming back to.

Strawberry spinach salad is definitely the second kind.

It’s the combination that makes it work: sweet berries, creamy avocado, sharp blue cheese, and those warm candied pecans that bring just a little bit of indulgence to the bowl.

Then the dressing pulls everything together with a bright tang that keeps the whole thing feeling fresh instead of heavy.

I’ve served this at everything from holiday dinners to backyard cookouts, and every single time someone asks for the recipe. That’s usually how you know a salad is worth keeping! I also make this easy salad all the time!

If strawberries are your thing, don’t miss our full Strawberry Recipes collection — it’s packed with the best sweet, savory, and totally crave-worthy ways to use fresh strawberries all season long.

INGREDIENT NOTES

• Baby Spinach: Tender leaves that hold dressing well without becoming heavy.
  
• Fresh Strawberries: Bring natural sweetness and bright color.
  
• Blueberries: Add juicy pops of flavor throughout the spinach strawberry salad.
  
• Avocado: Adds creamy richness that balances the tangy dressing.
  
• Blue Cheese: Provides bold flavor contrast against the sweet fruit.
  
• Candied Pecans: Buttery, crunchy, and lightly sweet… they elevate the entire salad.

VARIATIONS

Goat Cheese Version: Replace blue cheese with goat cheese for a milder flavor.

Feta Swap: Use crumbled feta for a salty, Mediterranean twist.

Chicken Spinach Salad: Add grilled chicken to make it a full meal.

Walnut Version: Substitute candied or toasted walnuts for the pecans.

Balsamic Dressing: Swap the white wine vinaigrette for a balsamic reduction.

SERVING SUGGESTIONS

• Perfect with pasta dishes.
  
• Serve alongside grilled chicken or steak.
  
• Great for Easter or spring brunch.
  
• Pair with roasted chicken.
  
• Enjoy with crusty bread for a light meal.

STRAWBERRY SPINACH SALAD RECIPE FAQ

Great salads rely on contrast. Sweet fruit, creamy elements, crunchy toppings, and bright dressing all working together to keep every bite interesting.

The secret to this spinach strawberry salad recipe is the candied pecans. They add warmth and texture that balance the cold, fresh ingredients beautifully.

Letting the salad chill briefly before serving also allows the dressing to lightly coat the spinach without wilting the leaves too much.

It’s a small step that creates balance and makes this the best spinach salad recipe!

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for tossing spinach strawberry salad.
  
• Small Skillet: For making the candied pecans.
  
• Mason Jar: For the dressing. A bowl and whisk work too.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.
  
• Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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Strawberry Spinach Salad (Homemade Dressing)

Make Strawberry Spinach Salad with sweet berries, creamy avocado, candied nuts, and a tangy dressing for the best spring or summer side dish!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 279cal

Author Donna Elick

Equipment

• silicone baking mat OR
• parchment paper
• medium skillet
• heat-resistant silicone spatula

Ingredients

Candied Pecans

• 1 tablespoon unsalted butter
• 1 tablespoon packed light brown sugar
• 1/2 cup pecan halves
• Pinch kosher salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
• 1/4 medium red onion, thinly sliced
• 1 quart fresh strawberries, hulled and quartered about 1 pound
• 1/2 cup fresh blueberries about 2 ½ ounces
• 1/2 medium avocado, pitted and cut into bite-sized pieces
• 2.5 ounces blue cheese crumbles about ½ cup

Instructions

• PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
• MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
• COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
• MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
• COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
• ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
• FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
• CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
• SERVE: Serve with the remaining dressing on the side.

Video

Notes

Make-Ahead: Prepare the candied pecans and dressing up to 2 days ahead. Store them in separate airtight containers in the refrigerator.

Storage: Store leftover salad in the refrigerator for up to 1 day. The spinach will soften once dressed.

Reheating: Not applicable. This salad is best served chilled.

Ingredient Tip: If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before using.

Variation: Mozzarella, feta, or goat cheese are delicious substitutes for blue cheese.

Nutrition

Serving: 1 | Calories: 279cal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 279mg | Sugar: 16g | Fiber: 7g | Calcium: 89mg | Iron: 2mg

Originally published May 2016, updated and republished April 2026

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

The post Strawberry Spinach Salad (Homemade Dressing) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHOCOLATE TRES LECHES CAKE RECIPE

• Ultra-moist, milk-soaked chocolate cake
  
• Deep cocoa flavor in every layer
  
• Creamy chocolate whipped topping
  
• Make-ahead friendly
  
• Show-stopping but surprisingly simple

Chocolate Tres Leches Cake

Tres leches cake is already indulgent. Then I added eggnog. Now… it’s time for chocolate.

This is not a light dessert, and it’s not pretending to be. It’s soaked (properly soaked) until the cake absorbs every bit of that chocolate milk mixture and turns unbelievably tender.

And here’s the thing: you have to trust the process. When you pour that mixture over the cake, it looks like too much. It feels dramatic. Don’t panic! That’s exactly what you want.

The whipped cream goes on last… thick, chocolatey, and piled generously. No thin layer here.

Chill it. Slice it cold. Watch how cleanly it cuts, even though it’s fully saturated. 

Tres leches chocolate cake is rich. It’s bold. It’s absolutely not shy.

INGREDIENT NOTES

• Unsalted Butter: Softened fully for proper creaming and lift. When pressed, a finger should leave a clean indent.
  
• Cocoa Powder: Dutch process gives a deeper, darker chocolate flavor, but natural cocoa works too.
  
• Baking Soda + Baking Powder: Use both in this chocolate tres leches cake recipe for plenty of lift and structure.
  
• Sweetened Condensed Milk: Adds sweetness and body to the soak.
  
• Evaporated Milk: Brings richness without heaviness.
  
• Pure Vanilla Extract: Quality matters in terms of flavor.
  
• Heavy Cream: Whips into a stable, luscious topping. Keep it in the fridge until the last second!

VARIATIONS

Mocha Version: Add 1 tablespoon of instant espresso powder to the cake batter.

Dark Chocolate: Increase the amount of cocoa slightly and reduce the sugar by ¼ cup.

Less Intense: Replace the cocoa powder in the topping with powdered sugar for a classic whipped cream flavor.

Spiced Chocolate: Whisk a pinch of cinnamon into the milk mixture.

Berry Topping: Top chocolate tres leches cake with fresh raspberries before serving.

SERVING SUGGESTIONS 

• Plate chilled slices straight from the refrigerator.
  
• Add chocolate shavings for extra drama.
  
• Pair tres leches chocolate cake with strong coffee.
  
• Serve alongside fresh berries for contrast.
  
• Bring to dinner parties. This one travels beautifully.
  

TRES LECHE CHOCOLATE CAKE RECIPE FAQ

This tres leche chocolate cake recipe works because of absorption. The warm cake structure opens slightly after baking, and when chilled before soaking, it absorbs liquid evenly without collapsing. 

Pouring slowly allows the milk mixture to settle deep into the crumb instead of pooling in sections or on the surface.

The cocoa in the milk mixture deepens the flavor without overwhelming the sweetness. And whipping the cream to stiff peaks ensures it holds its shape against the rich base.

It isn’t just pouring milk over cake. It’s controlled saturation. And when done correctly, it’s magic.

TOOLS NEEDED

• 9 x 13-inch Baking Pan: Just the right size for the cake and the soak.
  
• Electric Mixer: For creaming the butter with sugar and whipping the cream.
  
• Mixing Bowls: There are multiple stages to this tres leches chocolate cake recipe!
  
• Whisk: For the smoothest milk mixture.
  
• Wooden Spoon Handle or Straw: To poke holes in the cake layer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is rich and indulgent, yet surprisingly easy to make. Soaked cake, fluffy topping, and absolute dessert bliss.

Course Dessert

Cuisine Mexican

Method Oven

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 slices

Calories 620cal

Author Donna Elick

Ingredients

FOR THE CAKE

• 2 cups granulated sugar
• 2/3 cup unsalted butter, softened
• 1/2 teaspoon kosher salt
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup cocoa powder

FOR THE CHOCOLATE TRES LECHES MIXTURE

• 1 14 ounce can sweetened condensed milk
• 1/2 cup evaporated milk
• 1/4 cup whole milk
• 1/4 cup cocoa powder

FOR THE CHOCOLATE WHIPPED CREAM

• 2 cups heavy cream
• 1/4 cup cocoa powder
• 2 teaspoons pure vanilla extract

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with butter or nonstick spray.
• CREAM BUTTER AND SUGAR: In a large mixing bowl, beat 2/3 cup unsalted butter, softened and 2 cups granulated sugar, and 1/2 teaspoon kosher salt for about 3 minutes, until light and creamy.
• ADD EGGS AND LIQUIDS: Beat in 4 large eggs one at a time. Add 2 teaspoons pure vanilla extract and 1 cup whole milk. Mix just until combined.
• ADD DRY INGREDIENTS: Add 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 cup cocoa powder. Mix on low speed just until no dry streaks remain.
• BAKE: Pour batter into the prepared pan and spread evenly. Bake for 40 minutes, until a toothpick inserted in the center comes out mostly clean.
• POKE HOLES: While the cake is still warm, use a straw or the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart.
• CHILL: Transfer the cake to the refrigerator and chill for 30 minutes.
• MAKE TRES LECHES MIXTURE: In a medium bowl, whisk together 1 14 ounce can sweetened condensed milk, 1/2 cup evaporated milk, 1/4 cup whole milk, and 1/4 cup cocoa powder until smooth.
• SOAK: Slowly pour the chocolate milk mixture evenly over the chilled cake. Allow it to absorb completely.
• MAKE WHIPPED CREAM: In a large bowl, beat 2 cups heavy cream, 1/4 cup cocoa powder, and 2 teaspoons pure vanilla extract until stiff peaks form.
• TOP AND SERVE: Spread the chocolate whipped cream evenly over the cake. Slice and serve chilled.

Notes

Chill Before Topping: The cake must be cool before adding whipped cream or it will melt.

Cocoa Choice: Dutch process cocoa provides a deeper chocolate flavor, but natural cocoa works well too.

Pour Slowly: Add the tres leches mixture gradually so it absorbs evenly without pooling.

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: Not recommended once soaked, as texture will change.

Nutrition

Serving: 1 | Calories: 620cal | Carbohydrates: 78g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 144mg | Sodium: 312mg | Sugar: 55g | Fiber: 4g | Calcium: 245mg | Iron: 3mg

Originally published March 2026

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

The post Chocolate Tres Leches Cake appeared first on The Slow Roasted Italian.

Breakfast Burger

You guys know how much I love breakfast for dinner, brinner, whatever you want to call it… I’m obsessed.

So, it was only a matter of time before I came up with a breakfast burger that could be enjoyed any time of day!!

Chad loves ordering the Royal Burger when we go out to eat, so I decided to take it one step further and come up with an amazing burger breakfast sandwich.

It all starts with crispy hash browns topped with a cheeseburger, two kinds of bacon, and a perfectly cooked sunny-side-up egg on top served on a toasted English muffin.

If you’ve never tried a burger on an English muffin before, get ready to be impressed!

You’re absolutely going to want to pair this with my super easy Air Fryer Breakfast Potatoes on the side!!

This is the most magnificent brinner recipe! You are going to love it.

Ingredient Notes and Substitutions

• Lean Ground Beef – To make the actual burger! I like lean ground beef as it isn’t too greasy.
  
• Shredded Hash Browns – It wouldn’t be a breakfast burger recipe without some hash browns! 
  
  I encourage you to grab freshly shredded for the best flavor and texture — I can usually find them in the dairy case at my local grocery store.
  
• Eggs – The yolk acts like a built-in sauce, making the burger breakfast sandwich even more indulgent! 
  
  You could also make scrambled or even poached eggs instead. It’s all about preference, so go with your favorite!
  
• Unsalted Butter – To cook the hash browns and eggs. You could always use olive oil or another one of your preferred oils.
  
• English Muffins – I like using English muffins as my hamburger buns here. Not only does it play up the brinner vibe, but I also find them to be sturdier than regular bread.
  
  You need something a bit more heavy-duty to hold in all of those yummy toppings.
  
• American Cheese – For that classic, burger feel! Cheddar is sharper while Pepper Jack would bring a touch of heat.
  
• Bacon – I used two types of bacon — Canadian Bacon and Dry Aged bacon, both from Jones Dairy Farm.
  
  Listen, I told you this was a loaded English muffin burger!!

Tips and Tricks to Make the Perfect Breakfast Burger Recipe

• Prep the hash browns.

Use a paper towel to squeeze out any excess moisture from the hash browns before cooking them. When you do, they’ll crisp up sooo much better in the skillet instead of turning soggy!

Don’t hesitate to press down on them slightly with a spatula while cooking so they brown up evenly and get a yummy, golden crust.

• Make a dent in the burger patties.

To prevent that dreaded domed burger, use your thumb to add a small indentation into each patty.

They’ll cook up much more evenly shaped which will be super helpful when assembling!

Also, avoid overhandling the meat — gently shaping will keep the breakfast burger patties from becoming dense and tough.

• Toast the English muffins.

It makes them even sturdier, and I also love the added crisp. I usually butter them lightly before toasting for extra flavor.

Your best bet is to toast them cut side down in a dry skillet or toaster oven for an even, golden-brown surface that holds up to the juicy burger and egg.

• Careful layers will give you the perfect bite.

Adding the toppings in the correct order will keep them from slipping around or falling off!

Start with the bottom English muffin, then add the hash browns, burger, cheese, Canadian bacon, dry aged bacon, fried egg, and top muffin — in that order!

I let the assembled burgers rest for a minute or so before serving so everything has a chance to settle. It makes it so much easier to eat!

Prep Ahead

• Pan-fry the hash browns
• Cook the bacon
• Form and cook the burgers
• Toast the English muffins

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Outdoor or Countertop Grill

Serving Suggestions

Serve up your English muffin burger with a side of our breakfast potatoes as mentioned, or try my garlic Parmesan skillet potatoes instead. 

Some fruit salad would lighten everything up, or you could keep the indulgence going and make my homemade cinnamon sugar donuts instead. Hey, no judgment from me!

I didn’t include any condiments in my breakfast burger recipe as the egg yolk is pretty saucy in its own right.

But, if you want to add a little something to the English muffins, feel free! Some hot sauce mixed with mayo, or my chipotle lime mayonnaise would be tasty.

Hosting a cookout for everyone? Don’t forget to add our Power House Homemade Veggie Burgers to the grill — they’re so satisfying even the meat eaters will go back for seconds.

Storing and Reheating an English Muffin Burger

If you end up with leftovers, store each component separately in airtight containers in the refrigerator for the best results.

The breakfast burger patties and bacon will keep for about 3 days, as will the English muffins and cooked hash browns.

Fried eggs don’t store that well — good thing they’re super easy to make fresh when you need them! 

I swear by my air fryer for reheating recipes like this one. Place the burger and hash brown patty in the basket and heat at 350°F for 8-10 minutes. Fry up the egg and toast the bread while you wait!

Burger on an English Muffin FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Breakfast Recipes

Sausage Egg and Cheese Breakfast Sliders + Video

Easy Breakfast Burrito Recipe (Freezer Friendly!)

Easy Cheesy Breakfast Sausage Pinwheels Recipe

Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

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Loaded Royal Bacon Breakfast Burger

This Breakfast Burger is the ultimate mix of breakfast and dinner! Piled high with layer upon layer of amazing flavors, it's a must-make!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 999cal

Author Donna Elick

Ingredients

• 4 strips bacon
• 1 cup fresh shredded hash browns
• 5 teaspoons unsalted butter divided
• 1 pound ground beef 80/20 recommended
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 slices American cheese
• 2 slices Canadian bacon
• 2 large eggs
• 2 English muffins split

Instructions

• COOK BACON: In a large skillet over medium heat, cook 4 strips bacon until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Leave about 1 teaspoon bacon drippings in the pan.
• MAKE HASH BROWNS: Add 2 teaspoons unsalted butter to the skillet over medium heat. Divide 1 cup fresh shredded hash browns into 2 piles and press each into a patty shape about the size of the English muffins. Cook for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a plate.
• FORM PATTIES: Divide 1 pound ground beef into 2 equal patties slightly larger than the English muffins. Press a shallow indentation into the center of each to prevent doming. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
• COOK BURGERS: In the same skillet over medium-high heat, add 1 teaspoon unsalted butter. Cook patties for 3 minutes without moving, until deeply browned. Flip and cook for 4 to 5 minutes, until internal temperature reaches 160°F. During the last minute, place 1 slice American cheese on each patty to melt. Remove and rest 3 minutes.
• COOK CANADIAN BACON: Add 2 slices Canadian bacon to the skillet and cook for 1 minute per side until lightly browned.
• FRY EGGS: Reduce heat to medium-low and add remaining 2 teaspoons unsalted butter. Crack 2 large eggs into the pan. Cook until whites are set and yolks remain runny, about 3 to 4 minutes. Spoon melted butter over the whites if needed to finish cooking.
• TOAST MUFFINS: Toast 2 English muffins until lightly crisp.
• ASSEMBLE: On the bottom half of each English muffin, layer 1 hash brown patty, 1 cheeseburger patty, 1 slice Canadian bacon, 2 strips bacon, and 1 fried egg. Top with the English muffin lid.
• SERVE: Serve immediately while hot.

Notes

Egg Preference: If you prefer fully cooked yolks, flip the eggs for 30 seconds.

Make-Ahead Tip: Bacon can be cooked ahead and reheated briefly before assembling.

Storage: Best enjoyed fresh. Store leftover components separately for up to 2 days.

Flavor Boost: Add a drizzle of maple syrup or a smear of spicy mayo for extra flavor.

Nutrition

Serving: 1 | Calories: 999cal | Carbohydrates: 47g | Protein: 77g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 418mg | Sodium: 2572mg | Sugar: 1g | Fiber: 3g | Calcium: 318mg | Iron: 8mg

Originally published February 2016, updated and republished March 2026

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

The post Loaded Royal Bacon Breakfast Burger appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHERRY DUMP CAKE

• Only 3 ingredients (no mixing bowls required)
  
• Takes 10 minutes to assemble
  
• Buttery, crisp topping with gooey fruit underneath
  
• Perfect for last-minute guests
  
• Even better with ice cream melting on top

Cherry Dump Cake Recipe

I’ve been making dump cakes for years, and at this point, we have more versions than I can count. Cherry. Peach. Lemon. Chocolate. Caramel apple. You name it, we’ve probably baked it.

There’s something about the simplicity that just works. You layer it, you drizzle the butter, and somehow it turns into this bubbling, golden dessert that tastes like you fussed all afternoon.

This cherry dump cake with cake mix is the classic. The one that started it all. Sweet, jammy fruit underneath that buttery crust that gets crisp at the edges and soft in the center.

But if you’re in the mood to branch out? We’ve got options.

You can try our Oreo Dump Cake, go fruity with Strawberry Dump Cake, or lean into comfort with Peach Cobbler Dump Cake.

Love cherry? Try our Cherry Pineapple Dump Cake or Cherry Pound Cake with Lime Soda for refreshing summer favorites!

Feeling chocolate? Chocolate Cherry Dump Cake is always a good idea.

And if fall is calling your name, Caramel Apple Dump Cake (and our crockpot version) never disappoints.

The beauty of dump cakes is that they’re forgiving, adaptable, and just plain good.

Start with this recipe for a cherry dump cake. Then work your way through the list. I won’t stop you.

INGREDIENT NOTES

• Cherry Pie Filling: Use a good-quality brand with whole cherries for the best texture.
  
• Yellow Cake Mix: Do not prepare it! Sprinkle it dry right from the box.
  
• Unsalted Butter: Melted and evenly drizzled ensures full coverage and that golden crust.
  
• Extra Butter for Pan: Helps prevent sticking and adds flavor to the edges.

VARIATIONS

Almond Cherry: Stir ½ teaspoon almond extract into the cherry filling before layering. It deepens the fruit flavor beautifully.

Crunchy Topping: Sprinkle sliced almonds or chopped pecans over the melted butter before baking for added texture.

Brown Sugar Crust: Replace ¼ cup of the dry cake mix with brown sugar before sprinkling over the filling. It creates a slightly caramelized top.

White Chocolate Drizzle: After baking and cooling slightly, drizzle melted white chocolate over the top for an indulgent finish.

Double Butter Edge: Dot an extra tablespoon or two of cold butter around the edges of the pan before baking to create extra-crispy corners.

Sweet-Tart Boost: Add a handful of fresh or frozen tart cherries to the pie filling for a brighter flavor contrast.

SERVING SUGGESTIONS

• Serve warm with a scoop of vanilla ice cream.
  
• Add a dollop of homemade whipped cream and a maraschino cherry on top.
  
• Spoon over pound cake for a layered dessert.
  
• Pair this cherry dump cake recipe with coffee after dinner.
  
• Serve alongside our crockpot beef roast for a comfort-food spread.

CHERRY DUMP CAKE WITH CAKE MIX FAQ

I didn’t mean to create a whole dump cake family… it just sort of grew from this one.

Cherry was the starting point. The classic. The one that proves you don’t need a complicated method to get a really good dessert.

What makes this cherry dump cake recipe work isn’t magic… it’s chemistry.

The dry cake mix absorbs moisture from the fruit and the melted butter as it bakes, creating that cobbler-like layer underneath and that golden crust on top.

The sugar in the filling caramelizes at the edges, which is why you get those slightly crisp, almost chewy corners.

And here’s the part people miss: it has to bubble. That bubbling means the filling has thickened and the starches have activated. If you pull it too soon, the texture won’t set up properly.

Once I understood that balance (fruit, dry mix, butter, heat) I started playing. That’s how the whole dump cake family happened.

Different flavors. Same dependable science. And it works. Every time.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Standard size matters for even results.
  
• Rubber Spatula: For spreading the filling evenly.
  
• Small Bowl: For melting the butter.
  
• Oven Mitts: This one bubbles up hot.
  
• Ice Cream Scoop: Optional, but highly recommended!

Enjoy!

With love, from our simple kitchen to yours.

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Other Dump Cake Recipes

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Cherry Dump Cake Recipe

This Cherry Dump Cake Recipe makes the easiest dessert ever! Bubbly, tart-sweet filling and a buttery, golden cake with just 3 ingredients.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 356cal

Author Donna Elick

Ingredients

• 2 21 ounce cans cherry pie filling (42 ounces total)
• 1 15.25 ounce box yellow cake mix
• 10 tablespoons melted unsalted butter
• 2 tablespoons unsalted butter for greasing the baking dish

Optional toppings:

• Vanilla ice cream
• Whipped cream
• Maraschino cherries

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with 2 tablespoons unsalted butter or nonstick spray.
• ADD FILLING: Pour 2 21 ounce cans cherry pie filling into the prepared baking dish. Use a rubber spatula to spread the filling evenly into the corners.
• ADD CAKE MIX: Sprinkle 1 15.25 ounce box yellow cake mix evenly over the cherry filling. Gently shake the pan to level the dry mix. Do not stir.
• ADD BUTTER: Drizzle 10 tablespoons melted unsalted butter evenly over the cake mix. Try to cover as much of the dry mix as possible. Lightly shake the pan again to help distribute the butter.
• BAKE: Bake for 45 to 50 minutes, until the top is golden brown and the cherry filling is bubbling around the edges. Start checking at 40 minutes.
• COOL: Remove from the oven and let cool for 10 minutes before serving.
• SERVE: Scoop into bowls and top with Vanilla ice cream, Whipped cream, or Maraschino cherries if desired. Serve warm.

Video

Notes

Make-Ahead: This cake can be baked earlier in the day and reheated gently before serving.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave for 20 to 30 seconds, or warm the full dish at 325°F until heated through.

Freezing: Freeze cooled cake tightly covered for up to 2 months. Thaw overnight in the refrigerator before reheating.

Butter Tip: If you see dry patches of cake mix after baking, drizzle a little extra melted butter over those spots next time for full coverage.

Nutrition

Serving: 1 | Calories: 356cal | Carbohydrates: 63g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 333mg | Sugar: 19g | Fiber: 1g | Calcium: 105mg | Iron: 1mg

Originally published February 2019, updated and republished March 2026

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

The post Cherry Dump Cake Recipe (3-Ingredient) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PIG PICKIN’ CAKE

• Light, fruity, and not overly sweet
  
• Feeds a crowd with zero stress
  
• Make-ahead friendly
  
• Classic Southern potluck favorite
  
• Perfect after heavy meals or barbecue

Pig Pickin Cake

This is one of those cakes people recognize the second they see it.

You don’t even have to explain it. Someone always says, “Ohhh… Pig Pickin’ Cake,” and suddenly they’re already cutting a piece.

I love this classic Pig Pickin cake recipe because it looks simple, but the flavors are anything but boring. 

The oranges are baked right into the cake, the pineapple keeps the topping light and tangy, and the whole thing just works together without trying too hard.

It’s cool, creamy, and bursting with flavor… especially after a big meal. This is the dessert that shows up to the party and quietly steals the spotlight.

INGREDIENT NOTES 

• Yellow Cake Mix: Reliable, tender, and perfect for absorbing citrus flavor. Make sure the package size is right!
  
• Mandarin Oranges: These add sweetness and moisture right into the cake batter.
  
• Reserved Orange Juice: This is where the flavor shows up. Don’t skip it.
  
• Cream Cheese: Gives the topping body and balance, lending some tang to contrast the sweetness.
  
• Powdered Sugar: Just enough for sweetness and to help thicken the frosting.
  
• Crushed Pineapple: Drain very well (more than you think) so the topping stays thick and creamy.
  
• Cool Whip: Comes frozen, so remember to thaw it in the fridge before getting started.

VARIATIONS

Coconut: Sprinkle toasted coconut on top of the frosting.

Extra Citrus: Add fresh orange zest to the batter.

Lighter Topping: Use reduced-fat cream cheese.

All-Pineapple: Skip the mandarins and use pineapple juice for the cake.

Layer Cake: Bake in two round pans for a dressed-up version. Double the amount of topping to frost the whole thing.

No Whipped Topping: Swap the tub of Cool Whip with stabilized whipped cream made from scratch.

SERVING SUGGESTIONS 

• Add extra mandarin orange slices on top of each slice.
  
• Serve Pig Pickin Cake chilled on hot days so it’s extra refreshing.
  
• Perfect for barbecues and potlucks.
  
• Great after pulled pork or ribs.
  
• Cut into small squares… this one’s rich!
  

PIG PICKIN CAKE RECIPE FAQ

This Pig Pickin Cake recipe works because it balances moisture, fat, and acidity.

The mandarin oranges and juice add sugar and acid directly into the batter, which tenderizes the crumb and keeps the cake soft for days. 

Cream cheese in the topping provides fat and structure, while the pineapple brings acidity that cuts sweetness and keeps the frosting from feeling heavy.

Folding the whipped topping gently preserves air, creating a light, mousse-like texture instead of a dense frosting. 

Letting the cake cool completely before topping prevents condensation, which is what causes soggy layers.

This recipe for Pig Pickin Cake isn’t about fancy baking. It’s smart ingredient chemistry doing the heavy lifting.

TOOLS NEEDED 

• 9×13-inch Baking Dish: Classic, easy, crowd-sized.
  
• Electric Mixer: Essential for smooth batter and fluffy topping.
  
• Mixing Bowls: One for the cake, one for the whipped topping.
  
• Spatula: Gentle folding matters.
  
• Wire Rack: The cake must cool fully before it’s frosted.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Guinness Chocolate Cake​

Orange Pound Cake

Chocolate Pound Cake

Dr Pepper Chocolate Cake

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Pig Pickin’ Cake

Pig Pickin Cake is lightly sweet, extra fluffy, and just the kind of citrus dessert you need after a heavy meal. Easy to make with cake mix!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

cooling time 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 1 (9 x 13-inch) cake

Calories 399cal

Author Donna Elick

Ingredients

FOR THE CAKE

• 1 box yellow cake mix 15.25 ounces
• 1/2 cup unsalted butter, softened
• 4 room temperature large eggs
• 1 teaspoon vanilla extract
• 1 can mandarin oranges, drained, juice reserved 15 ounces
• 1/2 cup reserved mandarin orange juice from the can

FOR THE TOPPING

• 8 ounces softened cream cheese
• 3/4 cup powdered sugar
• 1 can crushed pineapple, well drained 20 ounces
• 8 ounces thawed whipped topping

Instructions

MAKE THE CAKE:

• PREP OVEN AND PAN: Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
• MIX BATTER: In a large mixing bowl, add 1 box yellow cake mix, 1/2 cup unsalted butter, softened, 4 room temperature large eggs, 1 teaspoon vanilla extract, and 1/2 cup reserved mandarin orange juice. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
• ADD ORANGES: Add 1 can mandarin oranges, drained, juice reserved and mix just until incorporated. Most of the orange segments should break into smaller pieces.
• BAKE: Pour the batter into the prepared baking dish and spread evenly. Bake for 35 minutes, until the cake is lightly golden and a toothpick inserted in the center comes out clean.
• COOL: Remove the cake from the oven and let it cool completely on a wire rack, about 45 minutes. The cake must be fully cooled before adding the topping.

MAKE THE TOPPING:

• MIX CREAM CHEESE: In a medium bowl, beat 8 ounces softened cream cheese and 3/4 cup powdered sugar until smooth and fluffy, about 1 to 2 minutes.
• ADD PINEAPPLE: Stir in t1 can crushed pineapple, well drained until evenly combined.
• FOLD: Gently fold 8 ounces thawed whipped topping until no streaks remain.
• ASSEMBLE: Spread the topping evenly over the cooled cake. Garnish with extra mandarin oranges if desired.
• SERVE: Serve chilled or at cool room temperature.

Notes

Serving Temperature: This cake can be served chilled or at room temperature, but should not sit out longer than 2 hours.

Storage: Cover and refrigerate for up to 4 days.

Freezing: For best results, freeze the cake without the topping. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the topping before serving.

Ingredient Note: Make sure the crushed pineapple is very well drained so the topping stays thick and creamy.

Baking Tip: Very soft butter blends more easily into the cake mix and helps create a tender crumb.

Nutrition

Serving: 1 | Calories: 399cal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 410mg | Sugar: 34g | Fiber: 1g | Calcium: 137mg | Iron: 1mg

Originally published March 2026

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

The post Pig Pickin Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE A MUDSLIDE

• Dessert and cocktail in one glass
  
• Thick, milkshake-style texture
  
• Balanced booze, not harsh
  
• Five minutes, one blender
  
• Crowd-pleasing and unapologetically indulgent

Frozen Mudslide Recipe

This is not a subtle drink… and it’s not pretending to be.

You don’t sip a mudslide cocktail politely. You commit to it.

It’s cold and creamy and rich in that way that feels a little ridiculous, but that’s the point. The ice cream carries everything, the chocolate shows up, and the booze stays smooth instead of sharp.

This is the drink you make when dinner’s done, the lights are low, and nobody needs to be anywhere else.

Grab a straw. Maybe a spoon. And don’t overthink it.

Love the Kahlúa and Baileys combo? Our B52 Shot takes those same flavors and layers them into a gorgeous shot that’s perfect for parties.

INGREDIENT NOTES

• Chocolate Ice Cream: Full-fat only for this mudslide recipe! Lower-fat versions turn icy and thin.
  
• Vodka: Neutral and clean. This one’s for structure, not flavor.
  
• Irish Cream: Adds sweetness and body.
  
• Coffee Liqueur: Balances the chocolate with a touch of bitterness.
  
• Heavy Cream or Half-and-Half: Heavy cream is richer, while half-and-half is lighter but still smooth. Either works.
  
• Chocolate Syrup: Rounds everything out and deepens flavor. Looks pretty drizzled on the side of the glass too!

CHAD’S RULE OF THUMB

If it tastes good as a milkshake before you add the alcohol, it’ll make a great mudslide. If it doesn’t, the booze won’t fix it.

SOLID, NO-ARGUMENT PICKS

These brands behave exactly how you want in a frozen mudslide recipe:

• Baileys Irish Cream: Creamy, smooth, reliable
  
• Kahlúa: Balanced coffee bitterness, not harsh
  
• Tito’s Vodka: Clean, neutral, disappears into the drink

Classic flavors. No surprises.

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want a slightly more refined edge…

• Stoli Vanilla Vodka: Adds depth without sweetness overload
  
• Mr Black Coffee Liqueur: Bolder coffee flavor, less sugar
  
• Homemade Chocolate Syrup: Deeper cocoa flavor

Still plenty indulgent. Just sharper.

VARIATIONS

TGIF-Style: Half chocolate, half vanilla ice cream.

Vanilla Mudslide: Use only vanilla ice cream.

Extra Boozy: Add 1 more ounce of vodka.

Irish Mudslide Drink: Replace vodka with Irish whiskey.

Coffee Forward: Include an extra splash of coffee liqueur or swap in some coffee ice cream.

No Cream: Skip the heavy cream/half-and-half and add one more scoop of ice cream.

WHEN TO SERVE IT

• After dinner, instead of dessert
  
• Casual entertaining
  
• Late-night cocktails
  
• St. Patrick’s Day
  
• When subtle sounds exhausting

SERVING SUGGESTIONS

• Drizzle chocolate syrup down the sides of each glass before pouring.
  
• Add whipped cream and extra drizzle if you want full dessert energy.
  
• Top with shaved chocolate or espresso beans for something a little extra.
  
• Best with no food plans afterward 😉

MUDSLIDE RECIPE FAQ

A frozen mudslide works because fat, sugar, and alcohol are doing different jobs at the same time.

Ice cream provides fat and structure, which smooths alcohol burn and creates that milkshake texture. Alcohol lowers the freezing point, keeping the drink soft instead of icy.

The coffee liqueur adds bitterness, which prevents the chocolate from tipping into cloying.

Crushed ice is key: smaller ice particles integrate instead of rattling, giving a consistent mouthfeel. Blend long enough to emulsify everything fully, but not so long that heat thins it out.

This frozen mudslide recipe isn’t about finesse. It’s about balance and temperature control.

TOOLS NEEDED

• High-Speed blender: Smooth texture is a must here.
  
• Measuring Cup or Jigger: Balance matters for the best sip.
  
• Tall Glasses: This is not a rocks-glass kind of drink.
  
• Spoon or Straw: Dealer’s choice!

Enjoy!

With love, from our simple kitchen to yours.

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Other Favorite Kahlua Cocktails

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Frozen Mudslide

Our Frozen Mudslide Recipe makes a creamy, chocolatey ice cream cocktail. With Kahlua and Bailey’s, this boozy sweet drink is sure to please!

Course Drink

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cocktails

Calories 590cal

Author Donna Elick

Equipment

• blender

Ingredients

• 16 ice cubes
• 6 scoops chocolate ice cream about 3 cups
• 3 ounces vodka
• 3 ounces Baileys Irish Cream
• 3 ounces Kahlúa coffee liqueur
• 3 ounces heavy cream or half-and-half
• 2 tablespoons chocolate syrup

Instructions

• CRUSH ICE: Add 16 ice cubes to a blender. Pulse for 10 to 15 seconds, until the ice is finely crushed and snowy.
• ADD INGREDIENTS: Add 6 scoops chocolate ice cream followed by 3 ounces vodka, 3 ounces Baileys Irish Cream, 3 ounces Kahlúa coffee liqueur, 3 ounces heavy cream or half-and-half, and 2 tablespoons chocolate syrup.
• BLEND: Blend on high speed for about 45 seconds, until thick, creamy, and completely smooth. The mixture should look like a milkshake and sound steady with no ice chunks rattling.
• SERVE: Pour evenly into two tall glasses.
• GARNISH: Serve immediately. Add whipped cream and an extra drizzle of chocolate syrup if desired.

Notes

Ice Cream Note: Use full-fat ice cream for the creamiest texture. Lower-fat ice cream can make the drink icy instead of smooth.

Make-Ahead: This cocktail is best enjoyed right after blending. Freezing leftovers is not recommended.

Half-and-Half Note: If using half-and-half instead of heavy cream, the drink will be slightly lighter but still creamy.
Variations:

Vanilla Mudslide: Use vanilla ice cream instead of chocolate.

TGIF-Style Mudslide: Use 4 scoops chocolate ice cream and 2 scoops vanilla ice cream.

Nutrition

Serving: 1 | Calories: 590cal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 38mg | Sugar: 40g | Fiber: 1g | Calcium: 37mg | Iron: 1mg

Originally published September 2011, updated and republished February 2026

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

The post Frozen Mudslide Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOCOLATE CAKE WITH DR PEPPER

• Moist and rich. Soda enhances the chocolate flavor.
  
• All-in-one sheet cake. No layers to fuss with!
  
• Warm, rich Dr Pepper frosting glazes the top.
  
• Great for crowds. One pan serves 15-20 people.
  
• Make ahead or freeze unfrosted.

Dr Pepper Chocolate Cake

Listen. We all love a cake that feels easy, right? And, oh my, how this chocolate cake with Dr Pepper delivers! 

Box mix meets soda… but don’t roll your eyes. That soda isn’t a shortcut. It’s the soul of this cake.

The bubbles lift the batter so it’s light and tender (even with cocoa), and that Dr Pepper-infused frosting? Silky, shiny, slightly boozy-sweet, and it hugs every nook of the cake like it’s got feelings.

Warm slices are a must-try. Just warm a piece for 10-15 seconds in the microwave and watch people whisper, “WHAT is in this??” That’s joy. That’s Dr Pepper magic. 

INGREDIENT NOTES

• Chocolate Cake Mix: Super moist varieties work best with soda. Devil’s food is my top pick for the richest flavor.
  
• Instant Pudding Mix: Keeps the crumb tender and luscious. It’s just science! No point in making extra work for yourself.
  
• Dr Pepper: The carbonation lightens the texture of the cake, and the spice notes deepen the chocolate flavor. Use it in the frosting too… it helps dissolve the sugar and adds a glossy finish.
  
• Salted Butter: For the frosting. If using unsalted butter, add ¼ teaspoon of salt for balance.
  
• Pure Vanilla Extract: Rounds out flavor with warm aromatics.

VARIATIONS 

Texture Twist: Add chopped pecans to the batter for crunch.

Spiced Dr Pepper: Use Cherry Vanilla Dr Pepper for subtle fruit notes.

Cupcake Version: Bake in lined muffin tins for 15-18 minutes. 

Gooey Poke Cake: Poke holes in warm cake. Mix ½ cup soda with 1 can sweetened condensed milk and use in place of frosting.

Soda Swap: Change up the flavor with root beer, Cherry Coke, or cream soda.

SERVING SUGGESTIONS 

• Add a swirl of whipped cream and a maraschino cherry to each slice.
  
• Top with vanilla ice cream and an extra drizzle of frosting, or pour my chocolate fudge icing on top to make it even more chocolatey!
  
• Garnish Dr Pepper chocolate cake with chocolate shavings for a fancy presentation.
  
• Serve alongside a creamy iced coffee cocktail for a dessert brunch.
  

CHOCOLATE DR PEPPER CAKE FAQ

This Dr Pepper chocolate cake recipe works because of how soda behaves in baking… and that’s real kitchen science, not kitchen luck.

The cola’s carbonation introduces tiny air bubbles that help leaven the batter, making it lighter and more tender than a straight cake mix alone.

The sugar and flavor compounds in the soda also integrate with the cocoa and pudding mix, deepening the chocolate notes without extra steps.

For the frosting, warming the soda dissolves the powdered sugar more fully than milk alone, and heat helps develop a glossy emulsion.

This is why the topping pours and sets with a satin sheen instead of cracking like a dry glaze. 

It’s about temperature, sugar chemistry, and embracing fizzy wonder. This is not a gimmick…  it’s physics + flavor.

TOOLS NEEDED

• 9×13 Baking Pan: Classic crowd-pleaser shape.
  
• Mixing Bowls: One for the batter, one for whisked frosting.
  
• Whisk or Spoon: For the smoothest batter and glaze.
  
• Measuring Cups & Spoons: Accuracy is important for the science to work.
  
• Saucepan: To heat and bloom your frosting.
  
• Toothpick: For testing if Dr Pepper chocolate cake is done.

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Dr Pepper Cake

Make Dr Pepper Chocolate Cake with box mix and instant pudding for an indulgent yet easy dessert. Topped with glossy, chocolate frosting!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 15 -20

Calories 381cal

Author Donna Elick

Ingredients

Cake

• 1 box chocolate cake mix
• 1 box chocolate instant pudding mix (3.4 ounces)
• 3 large eggs
• 3/4 cup vegetable oil
• 1 cup Dr Pepper

Frosting

• 1/2 cup salted butter (1 stick)
• 2 1/2 cups powdered sugar
• 1/3 cup Dr Pepper
• 1/2 cup cocoa powder
• 1 teaspoon pure vanilla extract

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or nonstick spray.
• MIX BATTER: In a large mixing bowl, add 1 box chocolate cake mix, 1 box chocolate instant pudding mix, 3 large eggs, ¾ cup vegetable oil, and 1 cup Dr Pepper. Mix until smooth and fully combined, scraping down the sides as needed.
• BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• MAKE FROSTING: While the cake bakes, add ½ cup salted butter to a medium saucepan and melt over medium heat. Whisk in 2 ½ cups powdered sugar, ⅓ cup Dr Pepper, ½ cup cocoa powder, and 1 teaspoon pure vanilla extract until smooth.
• BOIL: Continue whisking and bring the frosting to a gentle boil. Reduce heat slightly and boil for 1 minute, stirring constantly, until glossy and slightly thickened.
• COOL FROSTING: Remove the saucepan from the heat and let the frosting cool for 20 to 25 minutes. It should be warm but pourable.
• FROST CAKE: Pour the warm frosting evenly over the warm cake. Spread gently if needed. Let the cake rest for at least 30 minutes, until the frosting sets before slicing.

Notes

Make-Ahead: This cake can be baked up to 1 day ahead. Frost just before serving or within a few hours for the best texture.

Storage: Cover tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Serve at room temperature. For warm slices, microwave individual pieces for 10 to 15 seconds.

Freezing: Freeze unfrosted cake tightly wrapped for up to 3 months. Thaw completely, then frost.

Nutrition

Serving: 1 | Calories: 381cal | Carbohydrates: 45g | Protein: 3g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 305mg | Sugar: 33g | Fiber: 2g | Calcium: 54mg | Iron: 2mg

Originally published December 2025

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

The post Dr Pepper Chocolate Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ORANGE CREAMSICLE DRINK

• Tastes exactly like a classic orange creamsicle
  
• No ice cream needed (yes, really)
  
• Thick, milkshake-style texture in minutes
  
• Perfect balance of tangy and sweet
  
• Kid-approved, adult-loved, nostalgia-loaded

Orange Creamsicle Milkshake Recipe

Talk about sunshine in a glass!! Imagine your favorite childhood treat transformed into a creamy, dreamy orange cream shake.

And these always disappear in my house. Disappear. I’ll make them “for the kids” and somehow end up with an empty glass and whipped cream on my nose. Every time.

They’re cold. They’re creamy. They taste like riding bikes until the streetlights came on.

And I love that they don’t require ice cream or a million ingredients. Just a blender, frozen juice cubes, and boom. Summer magic.

If you hear the blender and don’t move fast, you will miss out. Ask me how I know…

If you love this orange creamsicle drink, try my mandarin cheesecake salad next. All that Creamsicle magic in a fluffy dessert!

And I’ve also got a delicious rice pudding recipe that’s a great way to use up the leftover creamer from this one.

Having a party? Check out these scrumptious boozy Creamsicle Jello shots, or a sweet cocktail that puts a raspberry-orange twist on your childhood push pops.

And don’t miss our other milkshakes like our red, white, and blue Patriotic Freakshake or the ultimate indulgent Applebee’s Oreo Milkshake Copycat!

INGREDIENT NOTES

• Frozen Orange Juice Cubes: These replace ice and flavor… key for thick texture without watering it down.
  
  Stick with store-bought for this orange creamsicle milkshake recipe. You’ll get a more consistent flavor, and you’re guaranteed to have the right amount!
  
• Vanilla Coffee Creamer: Adds fat, sweetness, and vanilla all in one pour.
  
  I use International Delight French Vanilla creamer (the liquid kind from the refrigerated section), but any brand will work… even dairy-free ones!
  
• Whipped Cream: Optional, but also… not optional. It adds richness and visual fun. A spray can or a tub of Cool Whip will work, or whip up a quick batch from scratch.
  
• Orange Slices: Totally decorative, but they make it feel fancy and intentional.

VARIATIONS

Fruit Swap: Switch the OJ with pineapple or mango juice. A tropical blend would be yummy too!

Berries & Cream: Use frozen strawberries instead of orange juice ice cubes.

Creamer Flavor: Try a Sweet & Creamy version or seasonal options like Sugar Cookie.

Bright Color Boost: Add 2 or 3 drops of orange food coloring before blending.

Float Style: Pour over a splash of lemon-lime soda for a creamsicle float vibe.

Make It Boozy: Add 1 ounce of vanilla or whipped cream-flavored vodka to the blender.

Dairy-Free: Use dairy-free vanilla creamer and coconut whipped topping.

Creamsicle Orange Popsicles: Pour the blended mixture into ice pop molds (skip the whipped cream) and freeze until solid.

SERVING SUGGESTIONS

• Top each orange milkshake with fresh fruit slices and extra whipped cream.
  
• Add some sparkle with sanding sugar or celebrate a birthday with colorful sprinkles.
  
• Serve with a maraschino cherry and paper straws for a true diner experience.
  
• Pair creamsicle orange shakes with fudgy orange brownies or crisp pizzelle cookies.

CREAMSICLE ORANGE FAQ

This orange creamsicle milkshake recipe works because it respects frozen science. Those frozen orange juice cubes aren’t just cold… they’re loaded with sugar and citrus solids.

Sugar lowers the freezing point, which means when they blend, they don’t shatter into sharp ice crystals. Instead, they break down into a smooth, creamy micro-slush that feels like ice cream.

The creamer brings fat and emulsifiers into the mix, which coat those tiny ice particles and keep them from clumping back together. That’s why the shake stays thick and velvety instead of icy and crunchy.

Blend hard, serve fast, and enjoy that perfect window where everything is cold, stable, and ridiculously smooth.

TOOLS NEEDED

• Ice Cube Tray: For freezing the orange juice.
  
• High-Powered Blender: You need serious blending to break down frozen cubes smoothly.
  
• Tamper or Spatula: Helps move stubborn frozen bits toward the blades.
  
• Measuring Cup: Keeps the balance right between creamy and icy.
  
• 8-Ounce Glasses: Perfect size for a thick orange milkshake.
  
• Spoon: For swirling layers and sneaking tastes.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Delicious Shake Recipes

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Orange Creamsicle Milkshake Recipe + Video

This Orange Creamsicle Milkshake Recipe tastes like a creamsicle in a cup! A refreshing, nostalgic treat made with just 3 ingredients.

Course Drink

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 -4 milkshakes (8 ounces each)

Calories 127cal

Author Donna Elick

Ingredients

• 1 cup International Delight French Vanilla Creamer liquid
• 2 cups frozen orange juice cubes made from store bought orange juice
• Whipped cream homemade or store bought
• Fresh orange slices optional

Instructions

• BLEND: Add 1 cup International Delight French Vanilla Creamer and 2 cups frozen orange juice cubes to a high-powered blender. Blend on high, using the tamper or stopping to scrape down the sides, until smooth, thick, and milkshake-like. If needed, add 2 to 4 tablespoons additional creamer or milk to thin slightly.
• LAYER: Pour about 3 ounces of the milkshake into the bottom of an 8-ounce glass. Add a dollop of Whipped cream. Pour in another 3 ounces of milkshake, add another dollop of whipped cream, then gently swirl with a spoon.
• FINISH: Top with the remaining milkshake, another dollop of whipped cream, and Fresh orange slices if using. Repeat with remaining glasses.
• SERVE: Serve immediately while cold and creamy.

Video

Notes

Make-Ahead: This milkshake is best served right after blending. For quick prep, freeze the orange juice cubes up to 1 month ahead.

Storage: Not recommended. The texture changes as it melts.

Freezing: You can freeze leftovers in popsicle molds for a creamy orange popsicle treat.

Color Tip: For a brighter orange color, add 2 to 3 drops orange food coloring before blending.

Ingredient Swap: If you do not have French Vanilla Creamer, use 1 cup half and half, ¼ cup powdered sugar, and 1 tablespoon pure vanilla extract. Blend until fully smooth.

Nutrition

Serving: 1 | Calories: 127cal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 2mg | Sugar: 19g | Fiber: 0.3g | Calcium: 18mg | Iron: 0.3mg

Originally published March 2015, updated and republished December 2025

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

The post Orange Creamsicle Milkshake Recipe + Video appeared first on The Slow Roasted Italian.