Banana Split Cake

 Get ready for this Southern-style no-bake banana split cake recipe! This recipe is all the flavors of a banana split sundae wrapped up into an ice-box cake.

From the banana to the maraschino cherry on top, this is a delicious layered dessert made with ingredients reminiscent of the classic ice cream dessert. Drizzle on a little hot fudge…you can barely tell the difference. Another wonderful, but similar, dessert option is our Hawaiian Wedding Cake.

INGREDIENTS

2 cups of sifted powdered sugar

1 ¼ cup of soft butter

1 teaspoon of vanilla extract

4 medium bananas

9 ounces of cool whip

1/2 cup of chopped pecans

4 ounces of maraschino cherries

20 ounce can of crushed pineapple well drained

2 cups of graham crackers crushed

INSTRUCTIONS

Melt ½ a cup of butter and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 pan.

Beat powdered sugar, soft butter, and vanilla for about 5 minutes, until well incorporated.

Spread the mix evenly over the graham cracker crumb crust. Send this to the fridge to chill for 30 minutes.

Drain pineapple and spread over cream mixture.

Arrange bananas over pineapple.

Cover with Cool Whip, sprinkle with pecans.

Cover and refrigerate for 6 hours or overnight.

Garnish with sliced cherries before serving.

Carnival Cruise Line Warm Melting Chocolate Cake

 A decadent luxury typically reserved only for those at sea, we’ve got the real Carnival Cruise Line’s Melting Chocolate Cake recipe to make this iconic dessert right at home. Think of it as a mini vacation as you dive into the creamy center of this molten lava cake.

If you’ve ever been on a Carnival cruise, then you’ve likely indulged in the deliciousness of their melting chocolate cake. This dessert is served warm in a mini-ramekin and while the outside looks like a typical chocolate cake, the inside is filled with warm, gooey, melting chocolate.

INGREDIENTS

6 oz dark chocolate

6 oz butter

4 eggs

3 oz sugar

2 oz flour

INSTRUCTIONS

Preheat the oven to 390 degrees.

Melt the chocolate and butter together in the microwave or on the stove top.

Mix eggs and sugar together, whisking them for a few minutes, then add in the flour.

Add the egg mix to the melted chocolate mix and combine them.

Pour the mix in a greased mold (mini ramekins.)

Place mini ramekins on a baking sheet with a little bit of water. Bake directly in the oven at 390 degrees for 14 minutes (18 if baking with the water bath).

Earthquake Cake

 This Earthquake Cake is gooey, chocolatey, and full of tasty surprises with every bite. From the big dollops of cream cheese to the crunchy pecans and coconut flakes layered in with chocolate cake mix, this cake takes you by surprise—in a good way!

If you are a lover of all things chocolate, you need to try our Chocolate Lasagna and this Chocolate Mayonnaise Cake, which is a moist chocolate cake recipe, with a unique ingredient.

INGREDIENTS

1 1/2 cups sweetened coconut flaked

1 1/2 cups pecans chopped

1 cup semi-sweet chocolate chips

1 box Chocolate Fudge Cake Mix

1 1/8 cups water (or 1 cup + 2 tbsp)

1/2 cup vegetable oil

3 eggs

8 oz cream cheese softened

1/2 cup butter melted

2 3/4 cups powdered sugar

1 tsp vanilla

INSTRUCTIONS

If desired, toast coconut in skillet on stove top over low heat, stirring often or broil in oven, 2-3 minutes.

In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low until well combined. Set aside.

In a medium bowl, using a mixer, cream together the cream cheese, melted butter, and vanilla. Add powdered sugar and mix until smooth. Set aside.

Grease the bottom only of a 9×13 baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan.

Pour cake mix over the top; spread evenly.

Drop dollops of cream cheese mixture throughout cake and use a skewer or butter knife to swirl slightly into cake mix.

Bake at 350º for 40-45 minutes.

Let the cake cool slightly before cutting. It will be gooey inside.

Texas Sheet Cake

 If you are looking for a tasty and easy way to do dessert for the masses, then Texas Sheet Cake is the way to go. The best part about this recipe is that the top of the cake is lightly poked with a fork so that the chocolate icing soaks into it, making it perfectly fudgy and moist.

If you are looking for more easy dessert ideas, check out some of our favorites which include our Better Than Sex Cake, No Bake Eclair Cake and our Jello Pie.

INGREDIENTS

For the cake

2 cups flour

2 cups sugar

1/4 tsp salt

4 tbsp cocoa

2 sticks butter

1 cup boiling water

1/2 cup buttermilk

2 eggs whisked together

1 tsp baking soda

1 tsp vanilla

For the icing

1 3/4 stick butter

4 tbsp cocoa

6 tbsp milk

1 tsp vanilla

1 lb powdered sugar

INSTRUCTIONS

Lightly spray an 18×13 baking sheet with cooking spray and set aside.Preheat your oven to 350°.

In a large mixing bowl combine your flour, sugar, and salt.

In a large sauce pan over medium-low heat melt your butter. Add your cocoapowder and whisk together.

Add boiling water and whisk it into the mixture.

4. In a separate small bowl combine your buttermilk, eggs, baking soda andvanilla and whisk together. Stir buttermilk mixture into chocolate mixture andwhisk together. Mix with dry ingredients (flour, sugar, and salt).

Pour into sheet cake pan and bake at 350° degrees for 20 minutes.Remove from the oven and poke with forks (so that the yummy frosting goesdown into the cake just a little bit and makes it even that much better).

While your cake is baking start your frosting by melting your butter in a largesaucepan over med-low heat. Add your cocoa and whisk together. Turn offheat. Add your milk, vanilla and powdered sugar (sift it in while whiskinginstead of just dumping all of it in at once). Stir until no lumps remain.

Pour your frosting over your cake and let cool for about 10-15 minutes beforeserving.

Gender Reveal Cupcakes

 Of all the ways to unveil the gender of a baby, you can’t get any cuter than gender reveal cupcakes! These clever cupcakes start with a white cake that’s secretly filled with pink or blue filling to let you know the baby’s gender. When you take a bite, you and your loved ones know if your new baby is a boy or a girl!

The anticipation may be killer, but upon the first bite, the room is filled with joy and tears. For tons more inspiration, check out our gender reveal party ideas.

INGREDIENTS

Ingredients for Cupcakes:

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup softened butter

1 cup sugar

2.5 tsp vanilla

2 eggs

1/2 cup milk

2 Tbsp blue and pink sprinkles

Ingredients for Icing:

2 1/4 sticks butter 18 Tbsp

4 cups powdered sugar

1/4 tsp salt

4 tsp vanilla extract

3 Tbsp milk

INSTRUCTIONS

Start by preheating the oven to 350 degrees.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the softened butter, sugar and vanilla extract until creamy. Pour in the eggs and mix well.

Mix in dry ingredients in 2 batches, alternating with milk.

Fold in the pretty blue and pink sprinkles. Mix all ingredients until well combined.

Place cupcake liners in the 12-cup cupcake pan.

Bake for 25 minutes. Check with a toothpick to see if the cake part is baked through. When the cupcakes come out of the oven, let them cool completely.

To make the icing:

Beat the butter, salt, and powdered sugar on low until it’s all combined. Add vanilla extract and beat on medium-high speed until creamy. About 3 minutes. Beat in milk on medium-high speed for 1 minute, or until fluffy.

Place 1/2 cup of the plain icing in a small bowl. Stir in a small amount of blue or pink gel food coloring until the icing is the desired color.

Keep your cupcakes in the pan and cut a small hole on the top of the cupcake, right in the center. This will be filled with blue or pink icing. I used a Wilton 1A icing tip to punch a hole.

Fill the hole with the icing and place the portion of the cutout cupcake back over the top.

Pipe plain icing on top and decorate with sprinkles before serving.

Berry Icebox Cake

 Strawberries and whipped cream, with crunchy graham crackers put together in layers to make the perfect light summer dessert… that’s what you get when you make berry icebox cake. It’s a tasty no-bake dessert and the best treat for a hot summer day. You will love this refreshing berries and cream icebox cake recipe.

Looking for a few more cool and refreshing summer desserts? Both this Dole Whip and our Watergate Salad are not only light and delicious, but super easy to make! Both are perfect for a hot summer day.

INGREDIENTS

1 – 8 oz package cream cheese

3 1/2 cups heavy whipping cream

3/4 cups sugar

1 tbsp vanilla

1 tbsp lemon juice

1 – 14 oz box graham crackers

2 1/2 cups blueberries divided

3 cups strawberries divided (2 cups thinly sliced, 1 cup sliced in half for top)

INSTRUCTIONS

In a large bowl cream the cream cheese and sugar together until smooth.

Add the heavy whipping cream, vanilla, and lemon juice and beat until mixture begins to thicken and forms soft peaks. Set aside.

On the bottom of a9x13 pan, place a single layer of graham crackers.

Next, place one-third of the cream cheese mixture over the graham crackers spreading gently.  Top this layer with one cup blueberries, andone cup thin sliced strawberries. Repeat this layering process twice more. Forthe top berry layer place the strawberries that were cut in half in rows withblueberries in between (or however you want to decorate the top.)

Refrigerate 2 to 4 hours before serving sothat the layers can “settle” into each other.

Pumpkin Cheesecake with Gingersnap Crust

 This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. With just two steps, the gingersnap cookie crust could not be easier to make, and the creamy filling is the perfect combination of rich cream cheese and spicy pumpkin flavors. This is the ultimate Autumn cheesecake.

Cheesecake fans, look no further, we’ve got you covered with a few more of our favorite cheesecake recipes. These Cherry Cheesecake Cookies and Lemon Cheesecake Bars are so delicious. And don’t forget this No Bake Blueberry Cheesecake. Yum!

INGREDIENTS

32 gingersnap cookies finely crushed into crumbs

1 3/4 cup sugar divided

1/2 cup butter softened

1.4 cup butter melted

3 8-oz packaged cream cheese softened

1 15-oz can pumpkin puree

1/4 cup all-purpose flour

1 tbsp cornstarch

1 tbsp pumpkin pie spice

4 large eggs slightly beaten

1/2 cup heavy cream

1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 325 degrees.

Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.

Fill a 4 1/2 to 5 quart roasting pan 1/2 way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking.

Lightly spray the springform pan with nonstick spray.

In a small bowl, combine the gingersnap cookie crumbs, 1/4 cup sugar, and 1/4 cup melted butter.

Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set aside.

In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Mix for 1 to 1 1/2 minutes only. Too much air will also cause the cheesecake to crack.

Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Mix just until well blended.

Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. Again, creating too much air in the batter will cause cracking.

Carefully pour the batter into the prepared springform pan. Then carefully place the springform pan into the water bath/roasting pan.

Place the roasting pan/cheesecake onto the center baking rack.

Bake cheesecake for 1 hour.

After baking, turn the oven off and do not open or remove the cheesecake from the oven. Allow the cheesecake to remain in the oven and finish baking for another 30 minutes.

Remove the cheesecake from the oven. Discard the water from the roasting pan.

Allow the cheesecake to rest for 5 to 10 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. Do not loosen the sides of the pan.

Let the cheesecake rest in the springform pan for a further 1 hour. This helps encourage the cheesecake to relax while cooling without cracking.

Place the cheesecake in the refrigerator to chill completely before serving.