Avocado

Upside-Down Pineapple Bundt Cake

Ingredients (Cake):

½ cup unsalted butter (1 stick), melted

1 cup light brown sugar, packed

1 can (20 oz) pineapple slices in juice, drained (reserve ½ cup juice)

Maraschino cherries (optional, for garnish)

1 box yellow cake mix (15.25 oz)

1 small box (3.4 oz) instant vanilla pudding mix

4 large eggs

½ cup vegetable oil

½ cup sour cream

½ cup pineapple juice (from can)

Ingredients (Brown Sugar Pineapple Glaze):

½ cup unsalted butter (1 stick)

1 cup light brown sugar, packed

¼ cup pineapple juice

½ teaspoon vanilla extract

Instructions (Cake):

Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter and flour (or baking spray).

Pour melted butter into the bottom of the bundt pan. Sprinkle evenly with brown sugar.

Arrange pineapple slices decoratively over the sugar mixture (placing cherries in the centers if desired).

In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and pineapple juice. Beat for about 2 minutes until smooth.

Carefully pour batter over pineapple slices in the pan. Spread evenly.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10–15 minutes, then invert onto a serving plate.

Instructions (Brown Sugar Pineapple Glaze):

In a saucepan, melt butter over medium heat.

Stir in brown sugar and pineapple juice. Bring to a simmer, stirring constantly, until sugar dissolves and mixture thickens slightly (about 3–4 minutes).

Remove from heat and stir in vanilla.

Spoon warm glaze over cooled cake, letting it drip down the sides.

Lemon Drops

Ingredients:

125g unsalted butter, softened

1/2 cup caster sugar

1 egg

1 tsp finely grated lemon rind

1 cup self-raising flour

1/4 cup custard powder

1/3 cup lemon curd (or jam of choice)

Instructions:

Preheat oven to 180°C (350°F) and line a baking tray with baking paper.

In a bowl, cream butter and sugar until light and fluffy.

Add egg and lemon rind, and beat until combined.

Sift in flour and custard powder. Mix until a soft dough forms.

Roll teaspoons of dough into balls and place on tray. Flatten slightly and make an indent in the centre of each.

Spoon a little lemon curd into each indent.

Bake for 12–15 minutes or until lightly golden.

Cool on tray for 5 minutes before transferring to a wire rack

Blueberry & Lemon Sour Cream Pound Cake with Cream Cheese Icing and Blueberry Swirls

Ingredients

For the Cream Cheese Icing:

4 oz cream cheese, softened

¼ cup (½ stick) unsalted butter, softened

2 cups powdered sugar, sifted

1 tsp vanilla extract

2–3 tbsp milk or cream (for drizzling consistency)

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup sour cream, room temperature

½ cup whole milk

2 tsp vanilla extract

2 tbsp lemon zest (from about 2 lemons)

3 tbsp fresh lemon juice

1 ½ cups fresh or frozen blueberries (tossed with 1 tbsp flour to prevent sinking)

For the Blueberry Swirl Sauce:

1 cup blueberries (fresh or frozen)

¼ cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

Step 1: Make the Pound Cake

Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.

In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream butter and sugar until light and fluffy (3–4 minutes).

Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.

Mix in dry ingredients alternately with sour cream and milk, starting and ending with flour mixture.

Fold in floured blueberries gently.

Pour batter into prepared pan and smooth top.

Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Step 2: Make Blueberry Swirl Sauce

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and release juices.

Stir in cornstarch slurry and cook 1–2 minutes until thickened.

Cool completely before using.

Step 3: Make Cream Cheese Icing

Beat cream cheese and butter together until smooth.

Add powdered sugar and vanilla, mixing until creamy.

Add milk/cream 1 tbsp at a time until pourable.

Step 4: Assemble & Decorate

Place cooled cake on serving platter.

Pour cream cheese icing over top, letting it drip down sides.

Dollop blueberry swirl sauce in small amounts on top of icing and use a skewer or toothpick to marble it into swirls.

Pipe decorative swirls with some icing tinted with purple gel food coloring (like in your picture).

Garnish with fresh blueberries and a sprinkle of crushed graham crackers or cookie crumbs (optional).

Vanilla Custard Cream Squares
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups whole milk
1/2 cup heavy cream
1 cup granulated sugar
1/2 cup all-purpose flour
4 large egg yolks
2 teaspoons vanilla extract
Powdered sugar, for dusting
Directions:
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool completely.
In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
In a separate bowl, whisk together the sugar and flour. Gradually add the egg yolks, whisking until smooth.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from heat and stir in the vanilla extract.
Pour the custard over the cooled crust and spread it evenly.
Refrigerate for at least 4 hours, or until set.
Cut into squares and dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes + chilling time
Kcal: 320 kcal | Servings: 12 squares

Decadent Caramel Brownie Cheesecake

Ingredients:

For the brownie base:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the cheesecake layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the caramel topping:

1/2 cup brown sugar

4 tablespoons unsalted butter

1/4 cup heavy cream

Pinch of salt

Directions:

Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

Prepare brownie base: In a bowl, mix melted butter, sugar, eggs, and vanilla. Stir in cocoa, flour, salt, and baking powder until just combined. Spread into prepared pan.

Prepare cheesecake layer: Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over brownie layer and spread evenly.

Bake for 40-45 minutes or until the cheesecake center is set. Let cool completely.

Prepare caramel: In a saucepan, melt brown sugar and butter over medium heat. Stir in cream and salt. Simmer 2-3 minutes until smooth.

Pour caramel over cooled cheesecake brownies. Refrigerate for at least 2 hours before slicing.

Serve chilled with an extra drizzle of caramel on top.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Chilling Time: 2 hours | Total Time: 3 hours 5 minutes

Kcal: 465 kcal | Servings: 12 squares

Tips:

Use a hot knife to slice clean pieces without smudging the layers.

Chill overnight for the best flavor and firm texture.

Slap Ya Momma Pound Cake

Ingredients

For the Pound Cake:
3 cups all-purpose flour (sifted)
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
½ cup butter-flavored shortening (or substitute with more butter)
3 cups granulated sugar
5 large eggs, room temperature
1 cup full-fat sour cream
1 tablespoon vanilla extract
½ teaspoon almond extract (optional for depth)

For the Glaze:
2½ cups powdered sugar
4 tablespoons unsalted butter, melted
4–5 tablespoons heavy cream or milk
1½ teaspoons vanilla extract
Pinch of salt

Optional topping: white chocolate curls or shredded coconut

Preparation

Step 1: Preheat your oven
Set your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan generously to ensure the cake releases easily after baking.

Step 2: Sift dry ingredients
In a medium bowl, sift together flour, baking powder, and salt. This ensures even texture and avoids lumps.

Step 3: Cream butter, shortening, and sugar
In a large bowl, use an electric mixer to beat the softened butter, shortening, and granulated sugar until light and fluffy (about 5 minutes). This creaming process traps air and is essential for a good pound cake rise.

Step 4: Add eggs one at a time
Beat in the eggs one by one, allowing each to fully incorporate before adding the next. Scrape the bowl as needed to ensure even mixing.

Step 5: Add sour cream and extracts
Mix in the sour cream, vanilla, and almond extract. The batter should look creamy and smooth at this stage.

Step 6: Incorporate flour mixture
Gradually add the sifted flour mixture to the wet ingredients in 2–3 additions. Mix just until combined—don’t overbeat or the cake will become tough.

Step 7: Pour into pan and bake
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and have a slight crust on top.

Step 8: Cool and release
Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a cooling rack or serving platter. Let cool completely before glazing.

Step 9: Make the glaze
In a medium bowl, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable. Adjust thickness with more cream or sugar as needed.

Step 10: Drizzle and top
Once the cake is fully cool, pour the glaze generously over the top, letting it drip down the sides. Garnish with white chocolate curls, shredded coconut, or leave as-is for a dramatic effect

Made this strawberry cheesecake dump cake with just 5 ingredients and honestly, it’s become my go-to when I want something sweet but don’t feel like doing a ton of work. The strawberry flavor really comes through and it’s so creamy!

Ingredients:

1 box yellow or white cake mix

1 (21 oz) can strawberry pie filling

1 (8 oz) package cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

½ cup unsalted butter, melted

Directions:

Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Layer Strawberry Filling: Spread the strawberry pie filling evenly on the bottom of the baking dish.

Make Cheesecake Layer: In a bowl, beat together cream cheese, sugar, and vanilla until smooth. Dollop the cream cheese mixture over the strawberry filling and gently spread.

Add Cake Mix: Evenly sprinkle the dry cake mix over the top—don’t mix!

Top with Butter: Drizzle melted butter evenly over the cake mix.

Bake: Bake for 40-45 minutes, or until the top is golden and bubbly.

Cool & Serve: Let it cool slightly before serving. Enjoy warm or chilled!

Pineapple Upside-Down Sugar Cookies

Ingredients:

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

For the Topping:

1 can (8 oz) pineapple slices, drained (reserve juice)

¼ cup unsalted butter

½ cup brown sugar, packed

Maraschino cherries (one for each cookie)

Directions:

1. Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. In a mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3-4 minutes.
3. Incorporate the egg and vanilla extract, mixing until everything is well blended.
4. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt, whisking to mix thoroughly.
5. Gradually add the dry mixture into the creamed butter mixture, stirring gently until just combined without overmixing.
6. In a small saucepan, melt ¼ cup of unsalted butter along with the brown sugar over medium heat, stirring continuously until bubbly and smooth.
7. Spoon about a tablespoon of the butter-sugar mixture into the center of each cookie spot on the prepared baking sheets, then place a pineapple slice on top of each.
8. Position a maraschino cherry in the center of each pineapple slice for that classic look.
9. Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, ensuring to cover it slightly while keeping some of the fruit visible.
10. Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn a light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling.
11. Enjoy your delicious tropical-inspired cookies warm or at room temperature!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 cookies

Strawberry 7Up Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp salt

1 cup 7Up (room temperature)

1 tsp vanilla extract

1 tsp strawberry extract (or 1 box strawberry gelatin for extra color/flavor)

½ cup finely chopped strawberries (optional, for more texture)

For the Pink Glaze:

2 cups powdered sugar, sifted

2–3 tbsp 7Up (for thinning)

1–2 tbsp strawberry puree OR 1 tsp strawberry extract + drop of pink/red food coloring

Pinch of salt

Instructions

1. Make the Pound Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a bowl, whisk together flour and salt.

In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla and strawberry extract (or gelatin if using).

Alternate adding flour mixture and 7Up, beginning and ending with flour. Mix until just combined.

Fold in chopped strawberries if using.

Pour batter into prepared pan and smooth the top.

Bake 65–75 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

2. Make the Pink Glaze:

In a small bowl, whisk together powdered sugar, strawberry puree (or extract), and 7Up until smooth and pourable.

Adjust thickness by adding more sugar (for thicker) or 7Up (for thinner).

Tint with food coloring if a brighter pink is desired.

3. Assemble:

Drizzle pink glaze over cooled cake, letting it drip down the sides.

Garnish with fresh strawberries for an extra pop.

Million Dollar Pie Recipe

Ingredients:

Topping:

Extra whipped topping

Pineapple chunks

Maraschino cherries

Chopped pecans

Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

Filling:

1 can (14 oz) sweetened condensed milk

1 can (20 oz) crushed pineapple, drained (reserve a little juice if you like extra flavor)

½ cup chopped pecans

½ cup shredded sweetened coconut (optional)

¼ cup lemon juice

1 tub (8 oz) whipped topping (Cool Whip), thawed

Instructions:

Make the crust:
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into a 9-inch pie dish. Chill for at least 30 minutes.

Prepare the filling:
In a large bowl, stir together condensed milk, drained pineapple, lemon juice, pecans, and coconut (if using). Gently fold in whipped topping until smooth and fluffy.

Assemble the pie:
Pour filling into the prepared crust, smoothing the top with a spatula.

Decorate:
Top with extra whipped cream, pineapple chunks, pecans, and cherries as shown in your picture.

Chill:
Refrigerate at least 4 hours or overnight before serving so it sets well.