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 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.

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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.

The first time that you make this perfect drink, you’ll want a little bit more. I don’t blame you, at all.

Orange is one of my favorite fruits – and I love sipping this on a hot day. Plus, it’s a super simple recipe to make using crisp white wine.

I always use my favorite white wine when making this particular recipe, so there is a chance that you can vary the wine so that it tastes a bit differently each time. 

This is the perfect cocktail for a wine drinker or anyone who loves having fruit as a main ingredient.

You can easily make this for dinner parties, summer mocktails for the warmer months, or as easy recipes to share with family and close friends. 

This is a simple fruity sangria full of citrus fruits! Top with some fresh mint, and you’ve got quite the drink.

Gather the simple ingredients needed to make this easy white wine sangria recipe – it’s a good one! 

Wine and Orange Juice Recipe

Tangy, sweet, and lightly spiced, this refreshing white wine and orange juice drink will complement any Mother’s Day celebration. 

In fact, you can make a batch to enjoy every weekend if you like! 

The recipe is incredibly simple, and any well-stocked bar and pantry will already have everything needed to put this together. 

Looking for more spring cocktail ideas? You’ll love this bubbly Raspberry Lemon Prosecco cocktail. 

Or, my Berry Moscato Sangria recipe can be adapted for the non-alcoholic crowd.

Tips for Making White Wine and Orange Juice Drinks

• Choose a bottle of wine that you love. 

I used a Reisling because I prefer sweeter varieties for this type of drink, but any white wine will do. 

The important thing is to use something that you enjoy drinking by itself — more the most expensive bottle doesn’t always mean better!

Pick the best white wine, and see if it makes your ideal drink. If not, you can change it the next time and try something new. 

• Get out every last drop! 

When juicing citrus, it helps to roll the fruit back and forth across the counter while gently pressing with the palm of your hand. Think like a rolling pin. 

Heat can help too, so be sure the oranges are at room temperature before using them.

• Want to use bottled juice instead? 

Stick with brands that are 100% fruit juice over those that are from concentrate. 

Not only will there be less sugar (or none at all!), but you’ll avoid any strange or bitter aftertaste in your wine and orange juice mixture.

Garnish Ideas for Orange Juice and White Wine

Want to add a pretty touch to your wine glasses? All you need are some extra fruit slices and cinnamon sticks. 

Make wine and orange juice drinks look extra fancy with a curl of candied orange peel. Even a sprig of mint or basil would be a nice touch!

Kitchen Tools You Will Need

• Large Pitcher – This 80-ounce pitcher is simple enough for everyday use and allows your sangria orange drink to be the star of the show.
• Citrus Juicer – This gets every last drop out, which means juicing fruit is so much easier.
• Cheesecloth and Kitchen Twine – Use these to form a pouch for the spices so you don’t have to fish them out of the white wine and orange juice later. 
  
  Filter bags for loose tea would work as well.

Sangria Orange FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Orange White Wine Sangria (10 Minute Recipe)

Wine and Orange Juice are a staple addition to any spring brunch. Use this recipe to combine them into a refreshing orange sangria!

Course Drink

Cuisine Italian

Method Mixed

Prep Time 10 minutes minutes

Inactive Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6

Calories 213cal

Author Donna Elick

Equipment

• large pitcher
• cotton twine
• cheesecloth

Ingredients

• 750 ml sweet white wine 1 bottle
• 1 cup orange juice fresh squeezed
• 1/2 cup triple sec
• 2 oranges thinly sliced
• 5 cinnamon sticks
• 3 star anise
• 5 whole cloves

Instructions

• Pour the white wine, orange juice, and triple sec into a large pitcher. Add the oranges and cinnamon sticks.
• In a piece of cheesecloth that has been folded over 2 times, add the star anise and cloves. Tie with cotton twine to form a little package. Place into the pitcher and stir everything together.
• Refrigerate for 15 minutes, or up to 2 hours, to allow the spices to infuse the wine. Remove and discard the spice packet.

  Serve over ice with garnishes of more orange slices and cinnamon sticks.

Notes

I used a Reisling but any white wine will do. I prefer sweeter wine for my sangrias, but use your favorite variety. Pinot Grigio and Moscato are also great choices.

Nutrition

Serving: 1 | Calories: 213cal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Sugar: 15g | Fiber: 3g | Calcium: 67mg | Iron: 1mg

Originally published April 2021, updated and republished June 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 Easy Orange White Wine Sangria (10 Minute Recipe) appeared first on The Slow Roasted Italian.

Pineapple Popsicle Recipe

Summertime and ice pops are the perfect pair! They go together like peanut butter and jelly, chips and salsa, pasta and sauce… you get the idea!

Growing up, I remember we always had a freezer full of fruit juice ice pops that came in those little plastic tubes. I swear I ate them every day! 

Naturally, I want my daughter, Munchkin, to grow up with those same memories that I hold so dear.

So, what’s a food blogger to do?! Come up with my own recipes for fresh fruit popsicles!!

Now we have our very own stockpile in the freezer, and I’m willing to bet that my ingredients are much better for you than a lot of the artificial stuff.

This pineapple popsicle recipe has become one of our favorites. You only need a handful of fresh ingredients to make it and, even better… there is no refined sugar! 

That means no wild sugar crashes for Munchkin or any of her friends. My fellow parents can thank me later!!

I’ve got plenty of other flavors to choose from! Try my kiwi pineapple and strawberry lime pops next.

Ingredient Notes and Substitutions

• Fresh Pineapple – And I mean FRESH! I typically use 1 whole pineapple to give me the 2 cups we need for this orange pineapple popsicle recipe.
  
  If you need a shortcut, you can always use frozen pineapple chunks instead, just be sure to thaw them first. I don’t recommend canned… the flavor just isn’t as vibrant as we want!
  
• Navel Oranges – Add more sweetness and a nice little citrusy zing. The added juice also helps create a smoother texture.
  
  Clementines are a good sub, but understand they are a bit sweeter!
  
• Fresh Lime Juice – Balances out all of the sweet ingredients with a pop of acidity. It also enhances the fruity flavors and keeps the pineapple orange popsicles from tasting too sugary.
  
  Again, fresh is best.
  
• Honey – Our natural sweetener! Honey helps soften the ice pops as well so they’re easier to bite into. Maple syrup would also work.

Tips and Tricks to Make Perfect Pineapple Orange Popsicles

• Use ripe pineapple for the best flavor.

The riper the fruit, the sweeter and more flavorful your pineapple popsicle recipe will come out!

Look for a pineapple that’s golden-yellow on the outside with a strong, sweet aroma at the base (yes, I’m telling you to smell it at the store!!). 

If you think yours is underripe, let it sit at room temperature for a couple of days before using.

• Blend until completely smooth.

For the ideal texture, blend the orange pineapple popsicle mixture thoroughly — you want to get rid of any chunks!

If you find your food processor isn’t powerful enough, you can always strain it further using a fine mesh sieve to get rid of any remaining pulp.

• Do a taste test before freezing.

Before pouring the blended fruit into your popsicle molds, taste it! Once frozen there’s no going back… until you make your next batch.

If you want it sweeter, add a little more honey. If it’s too sweet, balance it out with some extra lime juice.

• Loosen gently.

The easiest way to pop the popsicles out of the mold is to run it under warm (not hot) water for about 15-20 seconds. 

Avoid pulling too hard on the stick — if it doesn’t come out easily, you likely need to hold it under the warm water a little longer.

Prep Ahead

• Chop the pineapple
• Peel the oranges
• Squeeze the lime juice

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Food Processor – Makes blending the ice pop mixture easy peasy.
• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Fun Mix-Ins

I wanted to keep things as simple as possible in this pineapple popsicle recipe, but that doesn’t mean you can’t add your own flair!

Try folding in some shredded coconut for a subtle chewiness and a more tropical vibe, or add finely chopped mint leaves for an elevated feel.

If you love a bit of texture, feel free to toss in a handful of diced pineapple or orange pieces before pouring the mixture into the molds.

One of my favorite things to do is add a sprinkle of chili powder or Tajin to make sweet and spicy pineapple orange popsicles!

And if I know it’s going to be just us grownups… a splash of rum for a boozy twist. So fun at parties!!

Storing Fresh Fruit Popsicles

Remember to remove the ice pops from the molds once fully frozen.

I like to wrap each one in parchment paper to keep them from sticking, then I’ll add them to a large Ziploc bag before popping them back in the freezer.

They’re best enjoyed within about 2-3 weeks but can last up to 1 month when properly stored.

Orange Pineapple Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Fruit Popsicle Recipes

Strawberry Ice Pops with Wild Berry Balsamic

Berry Red White and Blue Popsicles

Strawberry Kiwi Vitamin C Ice Pops

Coffee Popsicles (Rocket Pops!)

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Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

My Pineapple Popsicle Recipe with oranges and lime is sweet, tangy, and refreshing — it's packed with fruit and contains ZERO refined sugar!

Course Dessert

Cuisine American

Method Food Processor, Freezer

Prep Time 5 minutes minutes

Freeze 1 day day

Total Time 1 day day 5 minutes minutes

Servings 12 4 ounce popsicles

Calories 36cal

Author Donna Elick

Equipment

• food processor
• ice pop mold

Ingredients

• 2 cups chopped fresh pineapple about 1 pineapple
• 2 navel oranges peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons honey

Instructions

• In the bowl of a food processor combine all the ingredients. Blend until you have a smooth mixture. Pour mixture into ice pop molds. Slide popsicle sticks into the ice pop. Freeze 12-24 hours until frozen solid.
• Run mold under warm water to loosen the popsicles from the mold. Pull the popsicle out of the mold by tugging on the stick.
• Store in a snack-size resealable zip top bag.
• Serve and enjoy!

Notes

You can also use 3-ounce Dixie cups for perfect kid size ice pops.

Nutrition

Serving: 1 | Calories: 36cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 8g | Fiber: 1g | Calcium: 14mg | Iron: 1mg

Originally published June 2012, updated and republished May 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 and Pineapple Popsicle Recipe (No Refined Sugar!) appeared first on The Slow Roasted Italian.

Orange Dreamsicle Salad

Creamy cheesecake dressing and fluffy marshmallows are combined with canned mandarin oranges to create a heavenly orange dreamsicle salad.

While there are several steps to this recipe, it’s really quite simple to put together! Refreshing enough for a hot summer day and a great addition to any potluck or barbecue.

Transform your favorite desserts into cheesecake salads with my banana split or caramel apple candy versions. Both are rich and luxurious enough to satisfy any sweet tooth!

If you’re craving more citrus, I have one featuring lemon and summer berries or another made with tropical fruits and nuts for a little extra crunch.

And if this particular dessert is a bit rich for you, I have a 3 ingredient recipe for orange creamsicle rice pudding you might like! Or a dreamy light and fluffy mandarin cake with a creamy pineapple frosting..

Ingredient Notes and Substitutions

• Cream Cheese – Regular block cream cheese is perfect for this dreamsicle salad recipe.
  
  You’ll need to transfer it from the refrigerator to the counter about 30 minutes before getting started.
  
• Vanilla Extract – Adds a little sweetness and enhances the other flavors.
  
• Instant Pudding Mix – I love the flavor of cheesecake pudding mix in this orange salad with mandarin oranges.
  
  You’ll be mixing the powder with the cream cheese, so no need for the extra milk listed on the package.
  
  You could also substitute vanilla or French vanilla pudding mix — as long as it’s instant!
  
• Orange Juice Concentrate – This is the kind in a can, found in the frozen section of the store. Don’t thaw it first — it needs to be frozen to get the right texture!
  
• Heavy Whipping Cream – You’ll need a little to make the cheesecake mixture soft and creamy, then more to add the perfect fluffy texture.
  
  Keep it chilled in the fridge until you’re ready to use it.
  
  Want a silkier texture? Replace the heavy cream with regular milk instead.
  
• Powdered Sugar – A much better texture for this dessert! It dissolves easily and won’t leave a gritty texture like granulated sugar would.
  
• Canned Mandarin Oranges – Sweeter and softer than the fresh kind — and with all the bitter pith already removed!
  
  Be sure to drain these well before mixing them in, and choose the kind in juice instead of syrup if you’d like them less sweet.
  
• Mini Marshmallows – Fluffy, chewy little pockets of sweetness add so much texture to this old fashioned mandarin orange salad.
  
  Avoid using larger marshmallows, but you could swap in colorful ones if you’d like!

Tips and Tricks to Make Old Fashioned Mandarin Orange Salad

• Soften the cream cheese before getting started.

Either let it sit on the counter for about 30 minutes, or place the unwrapped block on a plate and microwave for 10-15 seconds.

This makes it so much easier to blend with the other ingredients and ensures the cheesecake mixture is lump free!

• But keep the heavy cream nice and cold!

It also helps to chill your beaters and mixing bowl, and use a metal mixing bowl if you can.

Whipping heavy cream is easiest (and fastest) with a whisk attachment, but you can make it work with regular beaters if that’s all you have.

• Adjust the sweetness.

I only a small amount of powdered sugar to sweeten the cheesecake mixture, but you can add more after folding in the whipped cream if it tastes like it needs it. 

• Use Cool Whip for a time-saving shortcut.

Instead of whipping the heavy cream separately to fold into the mandarin salad, substitute a thawed container of the popular whipped topping.

You’ll shave a few minutes off this orange dreamsicle salad recipe and save yourself the extra dishes too!

Prep Ahead

• Soften the cream cheese
• Drain mandarin oranges
• Thaw Cool Whip (if using)

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• Silicone Spatula – A sturdy silicone spatula makes mixing this dreamsicle salad thoroughly and gently a breeze.

Dreamsicle Salad FAQ

Storing Orange Salad with Mandarin Oranges

Cover the bowl tightly with plastic or transfer your orange dreamsicle salad to an airtight container. Refrigerate for up to 2 days and give it a good stir before serving again.

It’s probably safe to eat for another day or two after that, but the texture will become soft and watery.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cheesecake Salad Recipes

Summer Berry Cheesecake Salad (5 Ingredient Recipe) + Video

Red White and Blue Cheesecake Salad + Video

Hawaiian Cheesecake Salad + Video

Strawberry Banana Cheesecake Salad + VIDEO

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Orange Dreamsicle Salad (Cheesecake Salad Recipe)

This Orange Dreamsicle Salad tastes just like a creamsicle or Orange Julius. An easy, refreshing dessert that comes together in 15 minutes!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16 makes 8 cups

Calories 276cal

Author Donna Elick

Ingredients

• 8 ounce cream cheese softened
• 1 teaspoon vanilla extract
• 3.4 ounce package of instant cheesecake pudding mix unprepared
• 1/2 cup about 1/3 can frozen orange juice concentrate
• 3 cups heavy whipping cream divided
• 1/4 cup powdered sugar
• 3 15 ounce cans mandarin oranges drained
• 2 cups miniature marshmallows

Instructions

• In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
• Add the orange juice concentrate and beat until fully combined.
• Add the cheesecake pudding mixture and beat until evenly incorporated (mixture will be slightly chunky).
• With the mixer (or hand beater) running on low speed, slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture. Beat well between the addition of small amounts (add only a couple tablespoons at a time).
• Add powdered sugar to the cheesecake mixture and continue beating until fully combined.
• In a separate mixing bowl, beat remaining 1 ½ cups of heavy cream until stiff peaks form.
• Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.
• Add miniature marshmallows and drained mandarin oranges to the cheesecake mixture and fold in gently to combine. (The mandarins break apart easily, so be slow and gentle.)
• Transfer mixture to a serving bowl, garnish with reserved mandarins and miniature marshmallows and serve immediately.

Notes

Storage: Cover with plastic wrap or store in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1 | Calories: 276cal | Carbohydrates: 20g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 147mg | Sugar: 17g | Fiber: 1g | Calcium: 50mg | Iron: 1mg

Originally published June 2021, 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 Orange Dreamsicle Salad (Cheesecake Salad Recipe) appeared first on The Slow Roasted Italian.

Hawaiian Cheesecake Salad

Ever since Chad and I have been together, we have celebrated every special occasion with his family. My family lives across the country so we never even gave it a second thought.

Anyway, as I was saying we spend every holiday with his family and there are a few dishes that you will find at every event we attend. Gigi’s apple salad. It is a family tradition.

It is fruit mixed with whipped cream, and it is delightful. A few years ago it got me thinking.

What if I combined cheesecake and fruit to create an over the top decadent cheesecake salad? Well, I did, and I have to tell you it is the most amazing decadent fruit salad ever.

I am planning for Easter dinner this weekend which is my holiday to host. I started thinking about the fruit salad that I would choose.

I got to thinking about the scrumptious ham that we will be enjoying and then it hit me.

I combined my favorite tropical fruit with a rich and creamy cheesecake filling to create our newest cheesecake salad sensation, and you are going to love it!!!

Cheesecake Salad Recipe Tips:

• 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.

To make Hawaiian Cheesecake Salad Ahead

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

For another creamy, no-bake dessert that feeds a crowd with almost zero effort, try our Cherry Cheesecake Lush Dessert!

Want more cheesecake salads? Try our Cherry Pie Cheesecake Salad next!

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

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Other Fantastic Fluff Salads

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Hawaiian Cheesecake Salad + Video

Hawaiian Cheesecake Salad is a scrumptious dessert salad, full of fresh tropical fruit. This recipe is perfect for a summer potluck dish!

Course Salad

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 157cal

Author Donna Elick

Ingredients

• 8 ounce package cream cheese
• 3.4 ounce package instant cheesecake pudding unprepared
• 1 cup International Delight French Vanilla Creamer liquid
• 1 pound strawberries hulled and sliced
• 4 mandarin oranges peeled and sectioned
• 20 ounce can pineapple tidbits drained
• 3 kiwi peeled and cut into half moons
• 2 mangoes cut into bite size chunks
• 1 banana cut into coins
• juice of 1/2 lemon

Instructions

• In a medium tall bowl (I use my 8 cup measuring cup), 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 the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to losen it up.
• With the mixer on low, slowly add the remaining 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, repeat until all of the creamer has been added to the mixture. Whip until smooth.
• In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
• Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
• In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
• Chill until ready to serve or serve immediately.

Video

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.

If you are using canned fruit be sure to drain it completely.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix 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!

Nutrition

Serving: 1 | Calories: 157cal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 130mg | Sugar: 21g | Fiber: 3g | Calcium: 41mg | Iron: 1mg

Originally published  April 2017, updated and republished June 2020.

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 Hawaiian Cheesecake Salad + Video appeared first on The Slow Roasted Italian.

Holiday dinners are always a scramble for me – and always end with me trying to balance dishes needing to head into the oven, trying to find more space on the stove, or wishing I had prepared more before the big dinner.

I’ve been trying more and more slow cooker recipes as the holidays approach, to try to reduce the heavy lifting when it comes to Holiday Dinner planning – and this Slow Cooker Orange Glazed Ham is a perfect dish bound to grab the spotlight at any Christmas dinner table!

This ham is simple – add to a slow cooker, make a quick glaze, and let cook – with very little cleanup and without taking up precious room on your stove and in your oven!

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

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

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

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

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

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

Helpful Tips to make Slow Cooker Orange Honey Ham:

• Glaze can be added to the slow cooker in the beginning, but I like to drizzle a little of it over the ham as it cooks – so the ham isn’t boiling in the glaze.
  
• If you notice your glaze is too thin and watery, pour the liquid into a sauce pot and cook down to reduce in half and then slowly add glaze every 1/2 hour for the final two hours of cooktime.
  
• If you need a little more crunch to your ham, you can remove from the slow cooker and add to a cooling rack over a baking sheet, and bake for 15 minutes at 400 degrees to get a bit more – but I’m always surprised with how well I get a baked crunch when making ham in the slow cooker!
  
• Don’t drown the ham in glaze (and other liquids), or it won’t make the crunchy caramelized sugar crust so many people love about a good holiday ham dinner!
  
  Let your ham have room to cook and form a crust – drizzling glaze over the ham throughout cooking time will help!

What you will need to make Slow Cooker Orange Honey Ham:

• Slow Cooker – the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It’s just so convenient, and lets face it, it makes comfort food taste even better!
  
• A sharp knife or Mandoline slicer

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

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Other Ham Recipes

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Slow Cooker Orange Honey Ham (With VIDEO)

Slow Cooker Orange Glazed Ham is a delicious, easy, and completely crave-able recipe that is the hit at any holiday dinner! It is so easy it just about cooks itself.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 – 10

Calories 1292cal

Author Donna Elick

Ingredients

• 8 pound fully cooked spiral cut ham 8 – 10 pounds
• 1/2 cup honey
• 1/2 large orange thinly sliced
• 1 cup orange juice
• 1 cup packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 2 teaspoons whole cloves divided

Instructions

• Place ham in slow cooker flat/cut side down. Score the end facing up, by using a sharp knife to make criss cross marks about 1/8″ deep.
• Push about 1 teaspoon of the cloves into top of ham.
• In a medium sized saucepan, combine honey, oranges slices, orange juice, sugar, ginger and mustard, and the remaining teaspoon of cloves.
• Cook on medium for 5 minutes, until the glaze has reduced in half.
• Drizzle half of the glaze mixture over ham, saving 1/2 the glaze to drizzle as it cooks. Cover slow cooker and cook on low 4-5 hours.
• Add more glaze every hour of cooking, and in the last hour, add more glaze every 25 minutes.
• When ham has developed a crunchy, dark brown glaze, remove from pan and serve immediately.

Video

Nutrition

Serving: 1 | Calories: 1292cal | Carbohydrates: 49g | Protein: 98g | Fat: 76g | Saturated Fat: 27g | Cholesterol: 281mg | Sodium: 5394mg | Sugar: 47g | Fiber: 1g | Calcium: 65mg | Iron: 4mg

Originally published December 2017

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 Orange Honey Ham (With VIDEO) appeared first on The Slow Roasted Italian.

Loaded with vitamin C and naturally sweet, this spectacular quick and easy 4 ingredient ice pop is everything that you could hope for in a healthy frozen treat.

Bursting with antioxidants and vitamin C, this popsicle recipe has gotten us through several illnesses this year.  Try it and you’ll think its magical too!

A few weeks ago Munchkin came down with yet another seasonal virus and all she would eat is ice pops. I couldn’t get her to eat any food or take any vitamins, but ice pops were a thumbs up. I quickly realized that if she was only having ice pops I really needed to make them count.

As you may know, “Vitamin C is an important vitamin and antioxidant that the body uses to keep you strong and healthy”.

Vitamin C Ice Pops

Munchkin definitely needed to be strong and healthy, so I researched Vitamin C and the fruit that pack the biggest punch. Surprisingly, oranges are not the fruit with the most vitamin c. I found many articles (here, here and here) that quote kiwi and strawberries as having more vitamin c than citrus.  So, I was off to create the perfect Vitamin C Ice Pop.

Check out my favorite ice pop mold here that makes these classic looking, perfect every time ice pops. It is pretty compact at only 9″x6″x4″ so it takes up very little room in the freeze too. I have 4 of them so I can make a ton of ice pops for parties and long summer days.

Sure enough, Munchkin thinks they are absolutely magical! The strawberry kiwi popsicles are pretty to look at and (naturally) sweet. Not to mention, after devouring several of these she started to feel better so now Mommy and Daddy think they are pretty magical too. LOL

Check out the behind the scenes, photo shoot on Instagram. Keep up with us by following us here.

Enjoy!

With love from our simple kitchen to yours. 

Other Fantastic Fruit Popsicles

Blueberry Vanilla Yogurt Ice Pops are perfectly sweetened and packed with delicious vanilla yogurt and luscious fresh blueberries.

This simple ice pop recipe is the consummate summer treat. They are creamy, fruity and ice cold!  Loaded with vitamin C, antioxidants and power boosting protein, these popsicles are going to be a staple in my freezer now.

Packed with vitamin c, antioxidants and power boosting protein, Raspberry Lemonade Popsicles are the perfect summer treat!

Sublime Strawberry Popsicles are the perfect icy cold summery treat to help beat the summer heat!

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Strawberry Kiwi Vitamin C Popsicles

Make Vitamin C Popsicles with fresh fruit and juice for a healthy frozen snack. Real ingredients, no added sugar, and refreshingly sweet!

Course Dessert

Cuisine American

Method Freezer

Prep Time 10 minutes minutes

Inactive Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 12 Ice Pops

Calories 47cal

Author Donna Elick

Ingredients

• 5 medium kiwi peeled
• 4 cups strawberries
• 1 cup orange juice fresh or refrigerated
• 2 tablespoons fresh lemon juice about 1 medium lemon

Instructions

• Slice 3 kiwi, reserve 12 slices. Wash fruit. Add strawberries, juices and remaining kiwi to blender. Puree until smooth.
• Slide a kiwi slice into your popsicle mold (I lightly press it to the side), fill with strawberry mixture and add a popsicle stick. Freeze for 4-24 hours. I leave mine in for 24 hours.

Nutrition

Serving: 1 | Calories: 47cal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 8g | Fiber: 2g | Calcium: 23mg | Iron: 1mg

Originally published April 2015.

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 Strawberry Kiwi Vitamin C Ice Pops appeared first on The Slow Roasted Italian.

Orange Amaretto Citrus Bars – Ready in Just 35 Minutes!

Finger foods, especially bars and brownies, are always the most popular dessert at get-togethers.  So lately every time there is a potluck I am whipping up a batch of another bar or brownie (or even an individual trifle).  I can’t seem to get citrus off the brain.  So, for the last pot luck I pulled together these fabulous Orange Amaretto Citrus Bars that are in the oven in just 10 minutes!

Want something different, try this Chocolate Sformato with Amaretto Whipped Cream.

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Orange Amaretto Citrus Bars – Ready in Just 35 Minutes!

Fabulous Orange Amaretto Citrus Bars that are in the oven in just 10 minutes!

Course Dessert

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 306cal

Author Donna Elick

Ingredients

• 2 cups plus ¼ cup all-purpose flour divided
• 1 cup plus ¼ cup powdered sugar divided
• 1 cup unsalted butter 2 sticks, melted
• 1/4 teaspoon kosher salt
• 4 eggs
• 2 cups granulated sugar
• 1/2 cup orange juice
• 2 tablespoons orange zest about 2 oranges
• 2 teaspoon amaretto almond liqueur or almond extract
• 2 drops orange food coloring if desired to enhance color

Instructions

• Preheat the oven to 350°F. Prepare a 9×13-inch pan with baking spray, then line the pan with parchment paper (this will make it easier to remove the bars in one piece so you can cut them properly on a cutting board).
• In a medium bowl, combine 2 cups flour, 1 cup powdered sugar, butter, and salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about ½ inch up the sides. Bake about 15 minutes or until it is a light golden brown.
• While the crust is baking, add sugar and zest to a medium size bowl. Smash the zest into the sugar using a fork, until the sugar is moist and fragrant. Add the remaining ¼ cup flour, eggs, juice and extract (if using food coloring, now it the time to add it).
• Remove crust from oven, pour the mixture over the crust.
• Bake 20-25 minutes, or until the center is set (doesn’t jiggle when you shake the pan).
• Cut into 18 pieces. Serve and enjoy!

Notes

Recipe halves perfectly. Use a 9×9 baking pan

Nutrition

Serving: 1 | Calories: 306cal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 54mg | Sugar: 33g | Fiber: 1g | Calcium: 14mg | Iron: 1mg

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab.

Strawberry Pretzel Sandbar Dessert Cups are a salty sweet summertime treat that will have them begging for more.

Cheesy stuffed Italian Peppers are loaded with all of your favorite Italian flavors and ready in JUST 30 MINUTES!

Pineapple Chicken Skillet with Broccoli is loaded with your favorite summer flavors and ready in just 30 minutes!

Scrumptious Cheesy Italian Bread Sticks in just 30 Minutes!

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 Amaretto Citrus Bars – Ready in Just 35 Minutes! appeared first on The Slow Roasted Italian.

Outrageous Orange Amaretto Syrup

This weekend we enjoyed the company of several local Phoenix blogger friends.  We served an outrageous pancake brunch with an insane pancake bar.  There were requests for every recipe.  Our most popular item was my orange amaretto syrup.

This is unlike any syrup you have ever had before.  It is bright citrusy, thick and delicious with a hint of almond to bring it all together.  Now I know we went through at least 10 tasting spoons before we even served it because it is sooo good.  But, once you heard the guest mentioning that they don’t even need pancakes, just more of this fabulous sauce I knew just how good it really was.

Needless to say Sunday’s pancake breakfast needed an encore so we had pancakes for lunch with this fabulous syrup.  It is insanely delicious.  We are contemplating all the possibilities; pancakes, desserts, on the spoon, ice cream, cake, cupcakes, just on a spoon…  Seriously it is amazing!

Need a delicious dessert? Try this Chocolate Sformato with Amaretto Whipped Cream

Sometimes a spoon is all you need!  

With love from our kitchen table to yours!  XO

Don’t miss these scrumptious sauces.  Click on the image or the link to open in a new window.

Fresh Strawberry Syrup is the perfect pancake, cocktail or dessert accompaniment!

Better than Hershey’s Chocolate Syrup  is a super simple homemade chocolate syrup – with only 4 ingredients you CAN pronounce. Sugar, cocoa, vanilla and salt. You’ll thank me!

Banana-Pecan Syrup served over Ricotta Pancakes – Light, fluffy and delicious ricotta pancakes, taken to another level with this decadent syrup.

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Outrageous Orange Amaretto Syrup

This weekend we enjoyed the company of several local Phoenix blogger friends. We served an outrageous pancake brunch with an insane pancake bar. There were requests for every recipe. Our most popular item was my orange amaretto syrup.

Course Condiment

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Calories 497cal

Author Donna Elick

Ingredients

• 1 1/2 cups orange juice
• 1/4 cup granulated sugar
• 1 tablespoon orange zest
• 1 tablespoon unsalted butter
• 1 teaspoon amaretto liqueur or almond extract
• pinch kosher salt
• 1/2 tablespoon corn starch
• 1 tablespoon cool water

Instructions

• Combine juice, zest and sugar in a medium saucepan over medium high heat. Stir to combine ingredients. Cook until reduced by half (about 15-20 minutes). Add butter, amaretto and salt. Stir to combine.
• Combine corn starch and water in a jar. Cover and shake the living tar out of it. Pour slurry into orange syrup and stir.
• Allow to cool (or not). Serve and enjoy!

Nutrition

Serving: 1 | Calories: 497cal | Carbohydrates: 95g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 7mg | Sugar: 83g | Fiber: 1g | Calcium: 55mg | 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 Outrageous Orange Amaretto Syrup appeared first on The Slow Roasted Italian.