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.

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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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.

These chocolate cherry cookies have the best cherry flavor! If you’re a fan of soft and chewy cookies, you’re not going to want to miss this easy cookie recipe. 

It’s the perfect spin on traditional chocolate chip cookies, making them perfect for any time of year. 

What I love about these simple cherry cookies is that they’re a great treat for a sweet tooth or holiday cookie tray. 

The simple steps for this homemade cookie recipe prove that just a little bit of work goes a long way in terms of flavor! 

If you’re looking for good cookies that are perfect from the first batch, look no further! They’re a family favorite in my household for a reason – and I think they’re about to be your new favorite cookie, too! 

Be ready to be obsessed with these chocolate chip cherry oatmeal cookies like I am! They’re literally at the top of my list of favorite cookies! 

Cherry Chocolate Chip Cookies

Fold chopped maraschino cherries and sweet chocolate chips into a simple oatmeal cookie dough, then watch as they transform into delectable treasures. Literally the perfect homemade cookies! 

A sprinkle of sea salt really puts them over the top!

Add these to your lineup of cookie swap favorites, or package them up as holiday gifts. 

Though, you may want to make a double or triple batch so you have enough cherry chocolate chip cookies to send out the door!

Chocolate and cherries make such a classic pairing, which is while you’ll find this dynamic duo in everything from cakes to cocktails.

Prefer a less sweet dessert? Use that same jar of maraschino cherries to make a Lime Soda Pound Cake instead!

Ingredient Notes and Substitutions

• Maraschino Cherries – These bright red beauties can be found in jars, typically with the olives but sometimes with the drink mixers or ice cream toppings.
  
  You’ll need both the fruit and the juice for this recipe. Look for ones that are already stemmed to save yourself some prep!
  
• Sugar – Use both granulated and light brown sugar for a hint of caramel sweetness and extra tender treats.
  
• Quick Oats – This is the rare occasion where these are recommended over old fashioned oats. Aside from extra structure, these give the cherry chocolate chip cookies the perfect chewy texture.
  
• Vanilla and Cherry Juice – Both add flavor to the cookie dough, but don’t go overboard! Too much cherry juice will turn the dough red.
  
  Almond extract is a great substitute for vanilla extract. The flavor isn’t quite the same, but the nuttiness will pair well with the other ingredients.
  
• Mini Chocolate Chips – I like this size because they don’t overwhelm or compete with the fruit pieces.
  
  That said, feel free to use regular-sized chips or even chocolate chunks.
  
  You can even play with the flavors, ranging from white chocolate to dark chocolate chips to semi-sweet chocolate chips. These cherry chocolate cookies are versatile. 

Tips for Making Maraschino Cherry Cookies

• Really take the time to prepare the cherries.

You will need to remove all of the stems by hand, then dice up the fruit before measuring.

Once measured, spread the cherry pieces onto a paper towel and pat dry with a separate paper towel. 

Any excess liquid will affect the consistency of the batter, and your maraschino cherry chocolate chip cookies won’t bake right.

• Don’t overmix the dough!

Once you start adding dry ingredients, go slow and take your time. 

Stir in the flour mixture just until there are no more visible streaks, then gently fold in the oats, chocolate chips, and cherries.

If you mix too fast or too much, your chocolate chip cherry cookies will end up tough and hard to chew.

• Want more pink?

That warning about too much cherry juice stands. Yes, more will turn the dough pink, but it will also throw off the liquid balance.

Instead, add a drop or two of red gel coloring when mixing in the juice. 

It will give your maraschino cherry cookies a gorgeous hue that’s perfect for Christmas or Valentine’s Day!

How to Store Chocolate Chip Cherry Cookies

Once these cooled, transfer maraschino cherry chocolate chip cookies to an airtight container. Keep at room temperature for up to 3 days.

They may last a bit longer in the refrigerator, but the texture won’t be as soft and chewy once chilled.

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Stand mixer or large mixing bowl with hand mixer
• 2 Tablespoon Scoop – Great for meatballs, ice cream, portioning out leftovers, and more. I’ve had this set for years and use them all the time.

Maraschino Cherry Chocolate Chip Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cherry Chocolate Chip Cookies (Maraschino Cherries)

Fruity and sweet, these Cherry Chocolate Chip Cookies have the most incredible chewy texture… I promise you won’t be able to eat just one!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 9 minutes minutes

Total Time 29 minutes minutes

Servings 22 cookies

Calories 184cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• mixing bowl
• cookie scoop

Ingredients

• 16 ounces maraschino cherries cherries and juice – drained & de-stemmed
• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon maraschino cherry juice
• 1 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup quick oats
• 3/4 cup mini chocolate chips divided (optional for garnishing)
• Sea salt to garnish optional

Instructions

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• Drain (but save the juice), de-stem, and dice the cherries and set aside (about 1 cup of drained & diced cherries). Use a paper towel to get the cherries as dry as possible.
• Cream together the butter, sugar, and brown sugar in a medium size mixing bowl.
• Add the egg and vanilla extract and mix well, and then stir in the cherry juice.
• Stir in the flour, baking soda, and salt.
• Gently fold in the oats, mini chocolate chips (1/2 cup and keep 1/4 cup for garnishing – optional), and diced cherries.
• Use a two tablespoon cookie scoop and create cookie dough balls.
• Place the cookie dough balls on the prepared baking sheet about 2” apart and bake for 9 minutes.
• Remove from the oven and let cool completely on the baking sheet. Garnish with mini chocolate chips and sea salt (optional).

Notes

Cookies will store at room temperature for 1-3 days in an airtight container.

Cookie dough balls can be frozen for up to 3 months in an airtight container and then baked according to the directions.

If you want to save time on the preparation time, buy cherries that are already de-stemmed.

Regular chocolate chips can be used in place of mini chocolate chips.

Use a 1 tablespoon cookie scoop for smaller cookies but twice as many – only bake for 8 minutes.

Nutrition

Serving: 1 | Calories: 184cal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 88mg | Sugar: 22g | Fiber: 1g | Calcium: 28mg | Iron: 1mg

Originally published November 2023, updated and republished August 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 Cherry Chocolate Chip Cookies (Maraschino Cherries) appeared first on The Slow Roasted Italian.

This is such a delicious dessert – and it all starts with a box of yellow cake mix. 

Then you just need a few other simple ingredients, and you’ll be well on your way to enjoying this simple recipe, bite after bite. 

There is a good reason why people make dump cakes and it’s because they’re delicious and one of the easiest desserts to make. 

You can literally follow the steps on the recipe card below to make this simple dessert recipe, and your taste buds will jump for joy. All you need are a handful of ingredients to get started! 

Cherry Pineapple Dump Cake

Cherries are sweet, sour, and almost woodsy in their dark flavor. Pineapples are bright, tropical, and vibrantly acidic. 

Mixed together? That’s a dessert match made in heaven!

I just think dump cakes are so fun, easy, and quick! I’ve played around with a lot of flavors over the years: lemon, Oreo cookie, citrus, and banana are just some of my favorites!

Ingredient Notes & Substitutions

• Cherry Pie Filling – There’s nothing more convenient than a pre-made cherry filling! 
  
  Fresh cherries don’t really give the same moisture, but you could cook down some fresh ones to use… just don’t forget to remove those seeds!
  
• Canned Crushed Pineapple – Small bits are better than large ones! Want to use frozen? That’s fine, but be sure to let them thaw. 
  
  And since you can usually only get them in bigger chunks, chop ‘em up a bit more!
  
• Yellow Cake Mix – We all love to use it! Your favorite brand is perfect to make this recipe. And if you want to use white cake mix instead, then go for it!
  
• Frozen Butter – This is a super trick for moist, buttery pineapple cherry dump cake! You can easily, evenly distribute the butter throughout. 
  
  It slowly melts to drench and enrich the crumble topping, and it really tenderizes that crumb texture! Make sure that you use real butter! 

You can also use any other fruit filling for this easy cake recipe as well. I also love adding a scoop of ice cream to this crowd-pleasing cake. 

Homemade whipped cream is another great topping for easy desserts like this. Whatever you want to do to keep it easy peasy sounds great! It will be a big hit no matter what! 

Tips for Making Cherry Dump Cake With Pineapple

• Try different flavors of cake mix!

Chocolate, white, yellow, strawberry, so on and so forth… I can’t think of any flavors that wouldn’t be good to use!

Mix it up and let us know in the comments which boxed mix you use!

• What about butter substitutes?

I’ve been asked if you can use margarine to make cherry pineapple dump cake.

And here’s the thing: you can, but it’s not ideal.

I’ve already gone over the benefits of using frozen butter (even distribution, buttery topping, and crumb texture). 

And margarine won’t give the same rich taste or the same moist texture. 

If you still want to make that substitute, I’d recommend going with ½ margarine and ½ butter to still get a similar taste and texture.

• Try different flavors of fruit! 

There are all kinds of pie filling out there! Pumpkin, blueberry, mixed berry, and so on… and any of them will work in our cherry pineapple dump cake recipe! 

Mix a few together, just go with one — whatever you’d like to do!

• What’ll be the perfect finishing touch? 

How do you want to top off your homemade pineapple cherry dump cake?

You can make it creamy with vanilla ice cream or whipped cream.

You can make it crunchy with toasted pecans or walnuts. Or, if you like a nutty flavor but not the texture, you can flurry shredded coconut on top!

… Or just enjoy it as it is! Sometimes, sweet and simple is all you want. 

Storing and Freezing Pineapple Cherry Dump Cake

Keep leftover dump cake with pineapple in an airtight container so that the crumble doesn’t get stale — and keep it refrigerated to keep the fruit fresh! 

Stored properly, you can enjoy it for up to 5 days. Eat the leftovers cold, right out of the fridge, or reheat pineapple cherry dump cake in the microwave. 

Kitchen Tools You Will Need

• 8” Round Pan with high sides.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Cherry Pineapple Dump Cake Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Cherry Pineapple Dump Cake (4 Ingredient Recipe)

Golden brown, bubbly, and syrupy, Cherry Pineapple Dump Cake is what homemade desserts are all about! So, don’t wait to give it a try!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 465cal

Author Donna Elick

Equipment

• round pan
• Cooking Spray

Ingredients

• 21 ounce can cherry pie filling
• 14 ounce can crushed pineapple
• 15.25 ounces box yellow cake mix
• 12 tablespoons unsalted butter (1 1/2 sticks) frozen and chopped

Instructions

• Preheat oven to 350 degrees F and spray 8” round cake pan with cooking spray
• Dump cherry pie filling and crushed pineapple into cake pan and spread evenly
• Dump the entire bag of cake mix on top of fruit and spread evenly. Smooth out any large clumps
• Top with chopped, frozen butter. Be sure to get butter all the way to the edge.
• Bake for 45-60 minutes until the top is golden brown and bubbly.
• Remove from oven and let cool slightly
• Serve warm or cold with ice cream and or whipped topping.

Notes

1 1/2 sticks of butter is equal to 12 tablespoons.

It’s totally fine to grease the baking pan with butter instead of baking spray.

Use an 8” round cake pan, or mix it up and use a square or rectangle pan. Dump cakes are versatile, so experiment and have fun!

Use your favorite canned fruit or mix it up and try using fresh fruit. Dump cakes are very easy going!

When adding the cake mix, I recommend using a fork to break up any large clumps.

Use frozen butter for best results, and be sure to chop it up and distribute it evenly on top of the cake mix.

After baking you might notice some bits of cake mix that didn’t get incorporated. That is totally fine, just be sure to spread the butter more evenly next time.

Nutrition

Serving: 1 | Calories: 465cal | Carbohydrates: 73g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 410mg | Sugar: 30g | Fiber: 2g | Calcium: 135mg | Iron: 1mg

Originally published September 2023, updated and republished July 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 Cherry Pineapple Dump Cake (4 Ingredient Recipe) appeared first on The Slow Roasted Italian.

Do you love a good, moist vanilla cupcake? I know that I do! These delicious Boston cream cupcakes don’t disappoint – and the center of each cupcake holds a true treat!

I love that these do have the flavor of a traditional Boston Cream pie, just in cupcake form! 

You’ll find that some people make this Bostom Cream cupcakes recipe using a yellow cake mix, but I’m all about making this fluffy cupcake recipe from scratch!

A boxed cake mix can be a great hack, but for this recipe, we’re building them from the bottom up! 

To get all the details on how to make this Boston Cream cupcakes recipe, be sure to scroll down to the printable recipe card below. You’re going to love having a cupcake version of this popular pie! 

Boston Cream  Pie Cupcakes Recipe

The first time I made Boston cream cupcakes, I fell head over heels in love with them. 

I won’t tell you just how many I scarfed down in one sitting… but believe me, it was definitely more than a few!

This vanilla custard is so good you will have to hide the bowl. Really, behind the veggies is a good place. 

Make a double batch and enjoy… with a spoon in the middle of the night when no one is watching. I won’t tell if you don’t!

Looking for more cupcake recipes? I’ve got a fruity raspberry swirl recipe I just love, and don’t get me started on Boozy Margarita Cupcakes! 

For something more classic, these Black and White Cupcakes are to die for!

Ingredient Notes and Substitutions

• Butter – An essential in most cake recipes, you need butter for Boston cream pie cupcakes. Bring it to room temperature before using!
  
• Eggs – You’ll need 3 whole eggs for the cake batter, plus 2 extra yolks to make the custard filling. These should also be at room temp for best results.
  
• Flour – Regular all-purpose is perfect for these treats, though a 1:1 GF blend should work as well.
  
• Baking Powder – To make sure that your Boston cream cupcakes rise!
  
• Vanilla Custard – A simple homemade version that comes together in a snap and is easy to double. 
  
  I’m using whole milk as the added fat makes the custard extra creamy, but you could also use 2%.
  
• Chocolate Ganache – The topping for Boston cream cupcakes comes together with just 2 ingredients: melted semi-sweet chocolate and heavy whipping cream.

Tips for Making Perfect Boston Cream Cake Cupcakes

• Easy layers.

Some double-layered cupcake recipes will call for you to make several batches in order to create those layers.

I keep things simple with this mini Boston pie cupcakes recipe! Make the cupcakes as you would normally, then cut them in half. 

Now that’s layering made easy, if I do say so myself!

• Don’t skip the chilling step.

I’ve gone on and on about how tasty the homemade vanilla custard is, but trust me — you need to be patient as it chills for at least 1 hour in the fridge.

The cold air will help it solidify, making it the perfect texture for this Boston cream cupcake recipe!

• Assemble with care.

When assembling, gently press the cupcake tops onto the custard filling to secure them in place before adding the ganache.

This small gesture prevents the Boston cream cake cupcakes from sliding apart!

Prep Ahead

• Heat oven to 350°F
• Grease muffin pan
• Cook custard filling
• Make chocolate ganache

Kitchen Tools You Will Need

• Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps cupcakes to cook evenly all the way around.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Serrated Bread Knife – This is the best tool to slice your cupcakes in half!

Don’t forget that you’ll also need cupcake liners, a wooden spoon to give everything a good stir, and a wire rack for letting the cupcakes cool after they are removed from the cupcake pan. 

Storing Boston Cream Pie Cupcakes

Place Boston pie cupcakes in a single layer in an airtight container to preserve their shape and the cherry topping. 

You’ll need to store them in the fridge due to the custard filling and ganache. Boston cream cake cupcakes will keep for 2 to 3 days but are best enjoyed fresh!

Boston Pie Cupcakes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Boston Cream Pie Cupcakes Recipe

Boston Cream Cupcakes feature two layers of cake, vanilla custard, chocolate, and a cherry. This Boston cream cupcake recipe is a must-try!

Course Dessert

Cuisine American

Method Oven

Prep Time 16 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 16 hours hours 30 minutes minutes

Servings 12

Calories 349cal

Author Donna Elick

Ingredients

For the cupcakes

• 8 tablespoons butter room temperature
• 1 cup sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1 recipe for vanilla custard filling recipe to follow
• 1 recipe for chocolate ganache recipe to follow

Vanilla custard filling

• 1/4 cup granulated sugar
• 1/2 tablespoon cornstarch
• 1/8 teaspoon kosher salt
• 1 cup milk
• 2 egg yolks
• 1 teaspoon pure vanilla extract

Chocolate Ganache

• 6 ounces semi sweet chocolate
• 3/4 cup heavy whipping cream

Instructions

• Preheat your oven to 350 degrees F.
• Spray a 12-cup muffin tin with non-stick cooking spray. Set aside.
• Combine the flour, baking powder and salt in a medium-sized bowl. Whisk the ingredients until well combined.
• In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the dry ingredients to the butter mixture alternately with milk, beating well after each addition.
• Fill the muffin tin cups 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes in the muffin pan before turning out to a cooling rack. Cool completely.
• Using a serrated knife, cut each cupcake in half horizontally. Spread 1 tablespoon of custard filling on each cupcake bottom. Sandwich with top. Spoon the ganache over each, and serve immediately.
• Enjoy!

Vanilla custard filling

• In a small bowl, whisk the egg yolks until smooth. Set aside.
• Whisk the sugar, cornstarch and salt together in a small saucepan on medium heat. Add the milk and whisk to combine. Continue to whisk occasionally until the mixture thickens. About 3-4 minutes.
• Pour a ladle full of the milk mixture over the eggs yolks and whisk thoroughly. Pour the egg mixture back into saucepan. Whisk to combine and cook another minute.
• Custard will thicken as it cools, but it should not be runny at this point. Add the vanilla, stir one last time and remove from the heat to cool. Cover with plastic wrap and chill for at least 1 hour.
• This recipe doubles perfectly and you can use 2 percent milk.

chocolate ganache

• Place the chocolate in a medium-sized, heat safe bowl. In a small sauce pan over medium heat, bring the cream to a boil. Pour the cream over the chocolate and gently stir until you have a smooth mixture. Allow to cool at room temperature.

Nutrition

Serving: 1 | Calories: 349cal | Carbohydrates: 35g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 350mg | Sugar: 28g | Fiber: 1g | Calcium: 90mg | Iron: 2mg

Originally published August 2012, updated and republished March 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 Boston Cream Pie Cupcakes Recipe appeared first on The Slow Roasted Italian.

These golden brown pies are loaded with sweet cherries and so delicious! I’ve made these mini cherry pies so many times and everyone is obsessed with this cute little treat.

These would be perfect for the holiday season or great for little pies so each person can have their own. 

The great thing about making these delicious cherry hand pies is that they’re loaded with juicy filling, and taste just like a big pie does!

The good news is that this sweet pie recipe is super simple to make! 

Cherry Hand Pies

Fellow pie enthusiasts, if you’re looking for a quick and delicious dessert fix, let me introduce you to the magic of cherry hand pies made in the air fryer! 

These little pockets of joy are filled with sweet cherry pie filling, wrapped in a flaky store-bought pie crust, and topped with a homemade quick glaze.

You could go all out and make the crust and filling yourself, but this recipe is all about convenience. 

They’re so easy to make… you’ll be indulging in cherry hand pie before you know it!

For more hand pie goodness, don’t miss my s’mores filled option or these mini fried apple pies. 

And if cherry-flavored desserts are more your thing, check out these recipes for Cherry Dump Cake and Cherry Cheesecake Cookies!

Ingredient Notes and Substitutions

• Pie Crust – Again, if you’re feeling ambitious in the kitchen, feel free to make your own homemade pie crust. 
  
  But if you’re too busy to make one yourself, you can absolutely use frozen pie crust from the supermarket. 
  
• Cherry Pie Filling – Using canned cherry pie filling is such a great shortcut. No need to prep and cook any fruit! Buy your favorite store-bought pie filling, and enjoy.
  
  You can also use homemade cherry pie filling if you have that! 
  
• Egg – To create an egg wash that will give you golden-brown results every time.
  
• Glaze – A simple combo of whole milk and powdered sugar. I like to use whole milk for its higher fat content — it will give you perfectly smooth icing. 

You can try it with other types of milk, but it may affect the texture and consistency.

If you’re not a big fan of cherry recipes, you can swap out the fruit in these sweet little cherry hand pies, and try other flavors. Apple hand pies would be just as yummy!

You could also do a mini pumpkin pie version, or any other flavors of fruits. Try a new flavor the next time that you make this sweet treat.

The best thing about fun recipes like this is changing up the tastes! 

Cherry Hand Pie Recipe Tips and Tricks

• Make sure to preheat your air fryer.

Some air fryer recipes don’t require preheating, but you’ll have to preheat yours to make this cherry hand pie recipe.

When you do, you’ll better ensure even cooking — that delightful golden and flaky crust I keep talking about!

• The egg wash will give you a golden crust, so don’t skip it!

You may be tempted to throw your cherry hand pie directly into the air fryer basket without the egg wash. 

While the pies will fry up, you won’t get that gorgeous golden and flaky crust I know you’re after.

• Cut the dough evenly.

You want to work with 1 pie crust at a time to create 5 ½-inch wide circles. I use my handy pastry wheel to make sure I get everything right. You could also use a mini pizza cutter!

Cut carefully so you end up with uniform-sized cherry hand pies. If you find that the dough becomes hard to work with, add a splash of milk!

Storing and Reheating Leftover Hand Cherry Pie

If you and your family don’t eat all six cherry hand pies all in one sitting, you can store leftovers in an airtight container in the fridge. They’ll last for 3-4 days.

Use your air fryer to reheat them! Preheat to 350°F, then air fry the pies for 3-4 minutes, or until they’re heated through.

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments for each recipe as needed.
• Pastry Wheel – This helps make clean, even strips of dough, but a pizza cutter or sharp knife will work in a pinch.

Cherry Hand Pie FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Air Fryer Dessert Recipes

Easy Peach Crisp Recipe (In The Air Fryer)

How to Make Air Fryer S’mores (In Just 5 Minutes)

How to Make Air Fryer Donuts (Easy 4 Ingredient Recipe)

Caramel Pecan Cookies (Giant Cookie Air Fryer Recipe)

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Air Fryer Cherry Hand Pies (5 Ingredient Recipe)

Love cherry pie? Indulge in Air Fryer Cherry Hand Pies! This flaky, fruity, and easy hand cherry pie recipe will make your taste buds sing!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 6 half moons

Calories 370cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 2 9-inch frozen pie crust, thawed
• 12-18 tablespoons canned cherry pie filling 3/4 cup – 1 1/8 cup
• 1 large egg beaten

Glaze

• 1/4 cup icing sugar
• 2 teaspoons whole milk

Instructions

• Preheat air fryer to 350F.
• Working with 1 pie crust at a time, place on a lightly floured surface and roll out only to flatten (leave the thickness the same). Cut 2 circles from each pie crust 5 ½” wide then blend the excess dough together to create another, repeat (Note: you may want to add a splash of milk to help the left-over dough stick together easier), until you have a total of 6.
• Place 2-3 tablespoons of cherry pie filling (typically about 6-8 cherries are enough with some of the syrup) to the center leaving about 1/2” untouched, and brush those edges with the egg wash, then fold over creating a half moon shape.
• Using a fork, lightly crimp the edges to keep the filling secure, then cut a slit in the top with a sharp knife. Add more egg wash over the top.
• Place in preheated air fryer for 7-8 minutes until the tops are golden brown. (Note: Depending on the size of your air fryer basket you may need to work in batches as you do not want the pies to overlap).
• Remove and place on a wire rack to cool, then enjoy.

Notes

Pies should be stored lightly covered at room temperature or in refrigerator for a couple of days. They can also be stored in freezer for longer storage.

You can substitute the pie filling with any pie flavor of your choice.

To reheat frozen hand pies in either an oven or air fryer, allow them to thaw completely through. Time will vary depending on the quantity and size of the hand pies.

Nutrition

Serving: 1 | Calories: 370cal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 289mg | Sugar: 5g | Fiber: 2g | Calcium: 22mg | Iron: 2mg

Originally published September 2023, updated and republished August 2024

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 Air Fryer Cherry Hand Pies (5 Ingredient Recipe) appeared first on The Slow Roasted Italian.

This recipe really does make a wonderful pound cake. I think it’s a great family dessert recipe that is super fun to make during the summer months or the holiday season.

While it’s possible to use fresh cherries for this cherry pound cake recipe, I’m all about keeping it simple and easy for that cherry flavor, which is why I use maraschino cherries instead. 

And if you’re a fan of moist pound cake for your personal consumption, you’re in luck. This tender cake is crazy soft, and perfect any time of the year.

It has a great base to be able to add in other ingredients as well, which I love.

Sometimes, doing a spin on the original recipe is part of the fun! You can easily turn this into a cherry nut pound cake or a cherry almond pound cake by adding a slight flavor of almond with almond extract. 

I chose to keep the recipe as it’s written on the recipe card because I really love the flavor of this delicious cherry pound cake as it’s written.

And don’t forget to have fun with adding flavor to the top of the cake!

A simple cream cheese frosting, or even powdered sugar go perfect with classic pound cake recipes like this one! Just make sure that you add toppings to a cooled cake so that it doesn’t melt off. 

Cherry Pound Cake

This cherry limeade cake is inspired by Sonic’s famous summer cool-down drink. 

Not only is the cake so easy to put together, but the maraschino cherries add the perfect finishing touch! You can certainly use fresh sweet cherries if you’d like to!

Just 20 minutes in the oven is all it takes, and just tasting the batter makes me antsy to get this cherry pound cake into my mouth!

While the cake is cooling, you can put together a simple cherry glaze for the cake.

Craving more cherry goodness? Sip on this cherry limeade cocktail with a slice of cherry bundt cake, or try these cherry cheesecake cookies for an extra sweet treat!

Ingredient Notes and Substitutions

• Cherry 7UP – You’ll find lots of similar recipes for Sundrop pound cake, but I prefer Cherry 7Up for a mix of cherry and lime. 
  
  While still citrusy, Sundrop also has a hint of orange flavor with comes through in the cake along with lemon and lime.
  
• Lime Zest – Use a microplane grater to create tiny shreds. You’ll need some for both the cherry pound cake and the glaze.
  
  If you use the handheld kind that makes zest ribbons, be sure to chop them up into tiny pieces.
  
• Maraschino Cherries – Drain these well and give them a light rinse if you prefer. 
  
  If using really cherries, be sure to pit them after destemming, washing, and drying thoroughly.

How to Make Cherry Glaze for Cake

This recipe couldn’t be simpler! Simply combine powdered sugar with Cherry 7Up and a little bit of lime zest.

It really enhances the flavor of cherry limeade in the cake, and the sweetness isn’t overpowering at all.

For Sundrop pound cake, simply swap the soda flavors and add some orange juice instead of cherry using the measurements below.

Tips for Making Cherry Limeade Cake

• Zest carefully.

Remove only the outer green layer of the lime, and avoid the white layer beneath. That’s the pith, and it has a very unpleasant, bitter flavor.

• Use room-temperature ingredients.

Allow both the butter and the eggs to warm on the counter before starting this cherry bundt cake recipe. 

Room-temperature ingredients blend together easier, making for a much smoother batter.

• Only have regular 7 Up?

Add a splash of the maraschino cherry juice and make sure the liquid still measures ¾ cup in the cherry limeade cake batter.

In the cherry glaze for cake, use 1 ½ tablespoons soda and ½ tablespoon maraschino cherry juice.

Cherry Bundt Cake FAQ

Storing and Freezing Leftovers

Keep leftover cherry bundt cake well covered or in an airtight container so it doesn’t dry out. 

Store at room temperature for 3 to 4 days or in the refrigerator for up to a week.

To freeze, wrap the unglazed cherry pound cake in several layers of plastic wrap. You can also wrap up individual slices and place them in a freezer storage bag.

Store in the freezer for up to 1 month and thaw in the refrigerator before adding the glaze. 

Enjoy!
With love, from our simple kitchen to yours. 

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Other Favorite Cake Recipes

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Cherry Pound Cake Recipe with Lime Soda (Cherry Limeade)

Cherry Pound Cake is moist and tender, speckled with cherries and ribbons of lime zest. Top with a simple cherry glaze for cake and enjoy!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Calories 680cal

Author Donna Elick

Equipment

• Bundt Pan
• mixing bowls

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 cups granulated sugar
• 1 1/2 cups unsalted butter room temperature
• 1 tablespoon grated lime zest
• 5 large eggs room temperature
• 3/4 cup Cherry 7-Up (See Notes for substitutions)
• 20 ounces maraschino cherries drained

Glaze

• 1 1/2 cups powdered sugar
• 2 tablespoons Cherry 7-Up
• 1 tablespoon grated lime zest

Instructions

• Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan and set aside.
• Reserve 10 Maraschino cherries to be used in the glaze.
• In a large bowl, use an electric mixer to combine butter and sugar until creamy and well blended. Add lime zest and mix again to combine.
• Beat in eggs one at a time until well combined.
• Add salt. Add flour mixture, 1/3 at a time, alternating with 7-Up. Add remaining cherries and stir to combine.
• Pour batter into prepared Bundt pan. Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes, or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes.
• Place a plate over the top of the pan and flip cake upside down, releasing cake onto plate. You may have to tap pan a few times with a knife to release from pan. Allow cake to cool completely.
• While cake is cooling, finely chop reserved Maraschino cherries. In a medium bowl, combine cherries and glaze ingredients. Beat with an electric mixer on high speed until well combined. Glaze should be the consistency of corn syrup. Add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze.
• Drizzle the glaze over the cooled cake. Slice, serve, and enjoy!

Notes

• If you only have regular 7-Up, just add a splash of maraschino cherry juice and make sure the liquid still measures ¾ cup in the cake. For the glaze, use 1 ½ tablespoons soda and ½ tablespoon maraschino cherry juice.
• Recipe slightly adapted from The RecipeGirl Cookbook, pg. 278

Nutrition

Serving: 1 slice | Calories: 680cal | Carbohydrates: 111g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 129mg | Sodium: 131mg | Sugar: 85g | Fiber: 2g | Calcium: 49mg | Iron: 2mg

Originally published April 2014. Updated and republished June 2024

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 your support; it allows us to keep creating new recipes.

The post Cherry Pound Cake Recipe with Lime Soda (Cherry Limeade) appeared first on The Slow Roasted Italian.

No-bake desserts are a staple in warmer months, especially when I am trying to keep the house nice and cool! But if it is cookies you are looking for try my cherry cheesecake cookies.

Whether it’s no churn ice cream, ice box cake, or smores prepared half a dozen different ways, there’s no shortage of options to satisfy those cravings.

If you love this cherry cheesecake recipe, you should try my peach cobbler flavor as well! There’s even a traditional baked version for something a little more impressive looking.

How To Make Cherry Pie Cheesecake Salad

Crush the graham crackers and candy them in the oven with butter and sugar. Cool completely and break into smaller pieces.

Meanwhile, whip up the cream cheese pudding mixture until smooth and fluffy. Gently fold in the cherry filling until evenly distributed throughout, then add the grahams and marshmallows. Try our Pineapple cheesecake salad, that will blows your mind.

Helpful Tips and Tricks

• Save some effort. Instead of using a rolling pin, toss the graham crackers into a food processor and pulse until crushed. It doesn’t need to be a fine crumb, but there shouldn’t be any large pieces.
• Thaw the Cool Whip. It should be soft, not runny, before you add it to the cream cheese. If it is still frozen, it will leave chunks in the mixture and the filling will not fluff up like it should.
• Keep it crunchy. Since the candied grahams will soften in this cherry pie cheesecake salad, add them just before serving. Or, skip mixing them in and sprinkle them over the top instead.

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌

How can I thaw Cool Whip quickly?

For best results, it should sit in the refrigerator overnight. If you forgot or are short on time, try one of these methods instead:

• Let it float in a bowl of cool water for 30 to 45 minutes.
• Use the defrost setting on your microwave in 20 second bursts. Keep a close eye on it so it doesn’t become too soft and stir each time.

Can I make cherry pie cheesecake salad ahead of time?

While this will keep for up to 2 days in the refrigerator in a sealed container, I would recommend serving it freshly made to guests.

However, the candied grahams can be stored in a dry, airtight container once fully cooled for several days.

What is a good serving size?

I find about ½ cup to be the perfect amount – this dessert is rich and delicious!

Can I use real whipped cream in this cherry cheesecake recipe?

Unfortunately, no. Typically it is fine in my other cheesecake salad recipes, but the cream will curdle when the cherry pie filling is added in this case.

If you prefer fresh whipped cream, you could use real cherries instead of the canned filling.

Enjoy!

With love from our simple kitchen to yours. 

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MORE CHEESECAKE SALAD RECIPES

Lemon Berry Cheesecake Salad

Millionaire Cheesecake Salad 

Banana Split Cheesecake Salad

Pina Colada Cheesecake Salad

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Cherry Pie Cheesecake Salad Recipe

Cherry pie cheesecake salad combines two classic flavors into one rich and creamy dessert. Whip up this recipe today in only 20 minutes!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 makes 5 cups

Calories 535cal

Author Donna Elick

Ingredients

• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter
• 4 teaspoons vanilla extract divided
• 9 graham cracker sheets 1 sleeve, crushed
• 2 teaspoons granulated sugar
• 8 ounce cream cheese softened
• 16 ounce container of frozen whipped topping Cool Whip, thawed
• 1/3 cup powdered sugar
• 3.4 ounce package of instant cheesecake pudding mix unprepared
• 21 ounce can cherry pie filling
• 10 ounce package miniature marshmallows

Instructions

• Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.
• In a medium mixing bowl, add brown sugar and butter, cut into pieces. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. (this took 1 minute total in my microwave)
• Place graham cracker sheets in a ziploc bag and crush with a mallet or rolling pin.
• When sugar, butter mixture comes out of the microwave, stir in 1 teaspoon of vanilla extract. Add the graham cracker pieces and stir until fully coated.
• Transfer the graham cracker mixture to the prepared sheet pan and sprinkle with granulated sugar.
• Bake for 10 -12 minutes, stirring halfway through baking.
• Remove candied graham crackers from the oven and allow to cool completely. Break apart into pieces.
• In a large mixing bowl, beat softened cream cheese and remaining 3 teaspoons of vanilla extract until fluffy.
• Add the entire tub of whipped topping and beat until combined.
• Add in the powdered sugar and cheesecake pudding mix and beat again until smooth.
• Fold in the cherry pie filling until mixture is evenly stirred.
• Add in miniature marshmallows and cooled graham cracker pieces and stir gently.
• Transfer mixture to a serving bowl and serve immediately.

Nutrition

Serving: 1 | Calories: 535cal | Carbohydrates: 86g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 36mg | Sodium: 358mg | Sugar: 54g | Fiber: 1g | Calcium: 82mg | Iron: 1mg

Originally published July 2021

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 Pie Cheesecake Salad Recipe appeared first on The Slow Roasted Italian.

Have you ever had Millionaire Salad? It’s a lot like Watergate salad or ambrosia salad, sweet fruit, crunchy nuts, and soft marshmallows, tossed in a fluffy whipped topping.

Millionaire Cheesecake Salad

Millionaire salad is made with cherries, pineapple, marshmallows, coconut, and pecan, It’s light, sweet, and totally delicious, so delicious that I decided to combine it with one of my favorite desserts, cheesecake salad, to create Millionaire Cheesecake Salad, and OMG, it is amazing!

Hi I’m Kat from Home. Made. Interest.! I love recipes like this that take a classic dessert an put a fun spin on it. If you like this Millionaire Cheesecake Salad you have to check out my Pecan Pie Cake Roll, and Mini Cranberry Fluff Cakes. Both have all of the traditional flavors you love served in a totally new way.

The key to this delicious twist on fruit salad is the rich, creamy cheesecake filling made with cream cheese, cheesecake pudding mix, and coffee creamer (you can substitute heavy cream if you prefer). The ingredients are whipped until they make a smooth filling and then it is poured over the fruit and everything is folded together.

Every spoonful of this decadent fruit salad tastes like cheesecake with bits of sweet maraschino cherries, soft marshmallows, that get even softer as they sit in the cheesecake filling, shredded coconut, juicy pineapple, and crunchy pecans. The flavors and textures are so good you’re not going to want to share!

To make Millionaire Cheesecake Salad Ahead:

• Prepare the cheesecake mixture and refrigerate in a bowl or sealed jar. 
• Combine all of the fruit in a large bowl and refrigerate. 
• Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Helpful Tips:

• Before adding the maraschino cherries drain the juice and pat them dry. That way the juice won’t color the whole fruit salad red!
• Do not pour all of the creamer into the cream cheese at once. It will get clumpy, and no matter how long you beat it, it will stay that way. Trust me on this one.
• If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.
• If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.

Enjoy!

With love from our simple kitchen to yours. 

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

Check out more of our favorite cheesecake salad recipes:

Hawaiian  Cheesecake Salad

Strawberry Cheesecake Salad

Summer Berry Cheesecake Salad

Red, White and Blue Cheesecake Salad

Snickers Caramel Apple Cheesecake Salad

Peach Cobbler Cheesecake Salad

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Millionaire Cheesecake Salad

Millionaire Cheesecake Salad is filled with sweet maraschino cherries, coconut flakes, juicy pineapples chunks, soft marshmallows, and crunchy chopped pecans, all folded together in a rich, creamy, cheesecake filling. It’s a delicious fruit salad recipe that everyone will love!

Course Side Dish

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 405cal

Author Donna Elick

Equipment

• electric hand mixer
• instant cheesecake pudding

Ingredients

• 40 ounce can pineapple chunks drained
• 20 ounces maraschino cherries cut in half
• 10 ounces mini marshmallows
• 3 cups sweetened flaked coconut
• 12 ounces chopped pecans
• 8 ounce package cream cheese softened
• 3.4 ounce package instant cheesecake flavored pudding unprepared
• 1 cup French vanilla creamer liquid

Instructions

• In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined.
• With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
• In a large bowl, combine pineapple chunks, maraschino cherries, mini marshmallows, sweetened flaked coconut, and chopped pecans.
• Pour cheesecake mixture over fruit. Gently fold cheesecake mixture into fruit.
• Chill until ready to serve or serve immediately.

Notes

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.

To make Make Millionaire Cheesecake Salad Ahead: Prepare the cheesecake mixture and refrigerate in a bowl or sealed jar. Combine all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then add the coconut, marshmallows, and pecans. Fold the cheesecake filling into the fruit salad. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 405cal | Carbohydrates: 45g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 176mg | Sugar: 37g | Fiber: 6g | Calcium: 61mg | Iron: 1mg

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 Millionaire Cheesecake Salad appeared first on The Slow Roasted Italian.

A few months ago we were introduced to Brownie Brittle.  My snacking and dessert life has not been the same ever since.  My favorite part of the brownie is always the crisp bits around the edges and when I found these portable brownies edges I was absolutely thrilled.  We are so excited to be partnering with Brownie Brittle.

Cherry Chocolate Chip Brownie Icebox Cheesecake

Brownie Brittle has become a fun part of my snacking and dessert flavors.  I have enjoyed snacking on the rich, dense brownie squares.  But I knew I needed to create fabulous desserts with it too. This icebox cake is just one of the outrageous brownie recipes.  I have a quart of homemade Brownie Brittle Ice Cream chilling in the freezer too.  I have so many ideas for recipes.  What would you do with it? 

This icebox cake is easy to create, but the flavors are far from simple. Layer upon layer of rich chocolate chip Brownie Brittle, creamy cheesecake and swirls of cherry syrup is enough to make your heart go pitter-patter.  I mean really look at those gorgeous layers, don’t you just want to dive into that cake?

To really take this recipe over the top, it is frosted with a scrumptious vanilla whipped cream and decorated with Brownie Brittle bits and crumbs.  Topped with sweet cherries this recipe has earned a permanent place in your recipe file.   It is truly a dancing in your kitchen kind of dessert.  As soon as one bite hits your tongue you will be singing a chorus of the “mmmm mmmm good” variety and twirling and dancing. 

This cake is all about the Brownie Brittle!  The richness really comes through and takes a simple icebox cake to a whole different level.  If you have never tried it, I recommend you pick up a bag.  I am a brownie lover from way back and I have always cut out the center of the brownie and kept the edges for me.  I love the enhanced flavor of the Brownie Brittle cookies.  Chocolate Chip is my favorite, but I have to say Mint Chocolate Chip is amazing.  The crunchy toffee bits in the Toffee Crunch and velvety caramel chips in the Salted Caramel make these absolutely addictively delish! They are all awesome.  Needless to say Brownie Brittle and I are a match made in heaven.

Enjoy!

With love from our simple kitchen to yours. 

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Cherry Chocolate Chip Icebox Cheesecake

Layer upon layer of rich chocolaty brownies, perfectly sweet cheesecake and cherries come together to create your new favorite no-bake summer dessert. Cherry Chocolate Chip Icebox Cheesecake is a simple icebox cake recipe that is bursting with flavor. This recipe is a keeper!

Course Dessert

Cuisine American

Method Freezer

Prep Time 30 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 501cal

Author Donna Elick

Ingredients

• 16 ounces cream cheese 2 – 8 ounce packages, softened
• 1 cup granulated sugar
• 3 cups heavy whipping cream divided
• 2 vanilla beans divided
• juice of 1 lemon about ¼ cup
• 4 ounce package Brownie Brittle Chocolate Chip
• 1/2 cup powdered sugar
• pinch salt
• 21 ounce can country cherry pie filling, divided

Instructions

• Line a 9”x5” baking pan with parchment paper or plastic wrap. Set aside.
• In a large bowl combine cream cheese and granulated sugar with an electric mixer until combined. Add 1½ cups heavy cream and beat until combined.
• Split one vanilla bean down the middle lengthwise and use the back of your knife to remove the seeds. Add seeds from one vanilla bean and lemon juice to cream cheese mixture. Whip until light and fluffy.
• Pour ½ cup heavy cream into a shallow bowl. Set aside. If desired you can pour cherries into a sieve over a bowl to separate the cherries and the syrup. Return cherries to can and use syrup in the next steps.
• Add 1 cup cheesecake to baking pan and use spatula to smooth into even layer. Quickly dip Brownie Brittle pieces into heavy cream, one at a time, and place onto cheesecake mixture covering the entire pan (this will take about 6 -8 pieces per layer). Repeat cheesecake layer and brownie layer again.
• Layer 1 cup cheesecake on 2nd layer of Brownie Brittle and a little less than add half of cherry pie filling syrup. Quickly dip Brownie Brittle pieces into heavy cream, one at a time, and place onto cherry pie filling syrup covering the entire pan (this will take about 6 -8 pieces per layer). Repeat cheesecake layer, brownie layer and syrup again. Reserve remaining Brownie Brittle. Crush into crumbs and set aside. Cover with plastic wrap. Freeze 4 hours, up to overnight.
• Once the cake is frozen: prepare the frosting. In a tall bowl whip remaining 1 cup heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Split one vanilla bean down the middle lengthwise and use the back of your knife to remove the seeds. Add vanilla seeds, salt and powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Chill until ready to use.
• Remove cake from freezer, invert pan onto a plate. Frost with whipped cream. Sprinkle remaining crumbs onto side of cake and gently press into whipped cream. Store in freezer until ready to serve.
• To prepare for serving: spoon reserved cherries over the top.
• Serve and enjoy!
• You may substitute 2 teaspoons pure vanilla extract for the vanilla beans.

Nutrition

Serving: 1 | Calories: 501cal | Carbohydrates: 42g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 146mg | Sugar: 27g | Fiber: 1g | Calcium: 82mg | Iron: 1mg

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 Chocolate Chip Brownie Icebox Cheesecake appeared first on The Slow Roasted Italian.

Valentine’s Day is very special to Chad and I.  However rather than getting sucked into the crowded restaurants we take the night at home.  Our favorite dinner and cocktails.  Something sweet for me?  Yes!  Pour me a Cherry Cordial Cocktail please. 

Chocolate Covered Cherry Cordial Cocktail

I know your mouth is watering just looking at that fantastically scrumptious cocktail. The cocktail starts with a chocolate swirled cocktail glass and only gets better from there.  Cherry vodka and chocolate liqueur create a flavor explosion.

The Chocolate Covered Cherry Cocktail is absolutely the best Valentine’s Day present!  Who needs a box of chocolates when you can have this luscious chocolate cherry cocktail. 

Kick off your heels and pour yourself one tonight!

Check out our favorite sweet cocktails for your sweetie. Click on the image or the link to open in a new window.  Recipe is at the bottom of each subsequent page.

Snickers Martini Cocktail features rich chocolate, caramel, vanilla cream and peanut butter.  They all work together to create this delightful Snickers inspired cocktail. Packed with peanut flavor this Snickers Martini cocktail surely hits the spot!

Reese’s Peanut Butter Cup Cocktail  is a magical blend of chocolate and hazelnut liqueurs and a few items from your kitchen pantry that come together to create the most authentic peanut butter cup cocktail you will ever taste.  It is truly enchanting.

Root Beer Float Martini – it is like no other. Sweet, creamy and delicious. Pure root beer barrel goodness served up in your new favorite martini!

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Chocolate Covered Cherry Cordial Cocktail

Chocolate Covered Cherry Cocktail

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 244cal

Author Donna Elick

Ingredients

• 2 ounces Pinnacle whipped cherry vodka
• 2 ounces Dekuypers creme de cocoa
• 2 ounces International Delight French Vanilla Creamer
• 1 ounce grenadine
• 1 ounce Maraschino cherry juice from the maraschino cherry jar
• chocolate syrup
• ice

Instructions

• Prepare 2 martini glasses by swirling with chocolate syrup (or melted chocolate). Set aside.
• Fill a cocktail shaker with ice. Combine remaining ingredients. Shake well to combine.
• Strain into prepared glasses. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 244cal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Sugar: 22g | Fiber: 1g | Calcium: 9mg | Iron: 1mg

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