Made with soft vanilla cake layers, classic banana pudding filling, and fresh bananas, this nostalgic Southern dessert is perfect for potlucks, holidays, and anytime you want a show-stopping cake that feels both comforting and celebratory.

If you love traditional Southern banana pudding but want something a little more special for a celebration, this banana pudding cake recipe is exactly what you need.

Starting with a doctored cake mix keeps things simple and foolproof, while the creamy pudding filling and sliced bananas give every bite that classic homemade banana pudding flavor everyone loves.

And no Cool Whip (which is an enormous plus, I don’t like Cool Whip, I think it tastes greasy).

This easy banana pudding layer cake combines the best parts of two favorite desserts. The moist vanilla cake layers soak up just enough creamy filling to create a soft, rich texture without becoming heavy.

Fresh bananas tucked between the layers add authentic banana pudding flavor, while the beautiful layered presentation makes it worthy of all gatherings.

One of the best things about this Southern banana pudding cake is how approachable it is to make. Using a cake mix shortcut means you can spend less time baking and more time creating those luscious pudding layers that make this dessert unforgettable.

It tastes like an old-fashioned homemade dessert, but comes together with easy ingredients. If you want to make the extremely simple no-bake banana pudding, simply layer the filling onto Nilla wafers, using them for 3 layers.

Alternatives to cake or Nilla wafers, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Dublin Shortbead, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

Serve this banana pudding cake chilled for the ultimate creamy texture and flavor. Garnish with vanilla wafers, whipped topping, or extra banana slices for a bakery-style finish that will have everyone asking for seconds.

Whether you’re a longtime fan of classic banana pudding or simply looking for an easy Southern cake recipe that stands out from the ordinary, this layered banana pudding cake is guaranteed to become a favorite.

Now, if you’re more of a traditionalist, you’ll just place Nilla Wafers on the bottom of the pan, then add some banana cream, then add another layer of nilla wafers and bananas, then the last layer of banana cream, and top with bananas.

More Banana Desserts You’ll Love

If you love classic Southern banana pudding flavors, there are so many other delicious banana desserts to try, too. From cozy banana breads to rich cakes and bakery-style treats, bananas make some of the best old-fashioned desserts.

Looking for a completely different Banana Cake… check out this celebration-worthy, Banana Layer Cake.

If you have ripe bananas sitting on the counter, my classic Banana Bread is always a reader favorite and perfect for breakfast, snacking, or dessert.

Don’t miss this Banana Cake, so simple you can make it in a cast iron skillet, and the quick, easy trick to this recipe is to use Pancake Mix, perfect for a quick camping recipe.

Banana Crumb Muffins these are the muffin recipe you’ll turn to again and again.

And don’t miss making these Banana Maple Oatmeal Cookies

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Easy Banana Pudding Cake with Cake Mix (No Cool Whip)

Rich and Creamy Banana Pudding makes this recipe perfect, and while it can be used with nilla wafers, this easy cake version is sure to be a crowd pleaser!

Course Dessert

Cuisine American

Keyword banana, cake, pudding

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

chill time 1 hour hour

Total Time 2 hours hours

Servings 15 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box Duncan Hines White Cake Mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 1/4 cups water
• 4 large whole eggs you can use only egg whites if you prefer
• 1/2 cup melted butter which is 4 oz
• 1 cup sour cream, or plain greek yogurt which is 8 oz
• 2 tablespoons oil, I use avocado oil
• 2 teaspoons banana extract
• 2 teaspoons vanila extract

Pudding Filling

• 2 cups whole milk
• 1 3.4oz pkg Instant banana pudding mix use vanilla pudding and 2 teaspoons banana extract if you can't find it
• 1 14oz can sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups heavy cream Whippped until medium to stiff peaks form

Additional Ingredients

• 4 large yellow bananas no brown spots
• 1/2 teaspoon cinnamon for dusting on top

Instructions

• Begin by making the banana pudding, so it can be placed in the fridge to chill.
• In a medium bowl, combine the banana pudding mix along with the milk, whisk until thick and creamy. Place it in the fridge, and chill. It will be thick and set up as thick pudding. I use a stainless container, so it sets up quickly.
• In a medium-sized bowl, whip the heavy cream and vanilla on high until stiff peaks form.
• On low, drizzle in the sweetened condensed milk so it combines evenly.
• Next, you'll slowly and carefully fold the pudding into the whipped cream mixture, Place the pudding mixture on top, slowly slice down the middle of the bowl with a spatula, then give the mixture a flip. Don't stir or mix quickly, as that will deflate the light fluffiness of the whipped cream and deflate the filling. Continue folding the whipped cream into the pudding mixture until everything is folded together.
• Cover the filling with plastic wrap so it is placed directly onto the mixture. Place it in the fridge so it thickens while you make the cake.

Making the cake

• In a large bowl of a mixer, place the cake mix, add in the flour, sugar, eggs, butter, along with the sour cream, oil, vanilla, and banana extracts.
• Begin on a low speed, raising to a medium speed mix for 1 minute, then mix on medium high for 30 more seconds to a minute, all the ingredients should be well combined and smooth.
• Place the batter in a 13×9 pan that is prepared with a pan release cream or spray. So the cake will be able to remove easily.
• Bake the cake for 40-50 minutes for a metal pan, it'll take longer, 50-60 minutes for a ceramic pan. Bake until a toothpick comes out clean. It's a thick cake, you'll be slicing it in half once it cools.
• Allow the cake to cool in the pan for 15 minutes, then turn it out onto a cooling rack and cool completely before slicing. Alternatively, you can cut the cake into cubes and place the pieces in a trifle bowl, with the filling, or layer the pieces back into the rectangular pan for a simple serving idea.
• Once the cake is cooled, turn it out on a cooling rack and slice it into 2 even slices. Creating 2 layers, they will be about 13×9 by 1". Using a long serrated knife gives a great result. It's not a huge problem if it's not perfectly even or even breaks into a couple of pieces; you can just press it into the pan when you add the filling (to glue it together).

Assemble the cake

• Place 1 layer back into the baking pan. Then add 1/2 of the pudding mixture and spread it evenly over the cake. Peel and slice the 2 banans into even slices about 1/4" thick. Add sliced from 2 bananas. Add the second layer of cake and the remaining pudding filling. Slice the remaining 2 bananas on top, then sprinkle the edges of the cake with cinnamon using a fine sieve or strainer.
• Place the cake in the fridge for at least half an hour, or overnight. Slice and serve! It's best when it is hilled and sets up nicely. you can spoon the cake out or slice it if you want more even-looking pieces, or spoon it into bowls.
• If you are planning to serve this cake the next day, slice the bananas for the top closer to serving to ensure they don't turn brown, or place the bananas just "under" the pudding filling, and then smooth some of the mixture over the bananas and sprinkle with cinnamon. Both options are great, I love the look of the bananas on top, but both options will look nice.

Notes

This filling is made the same if you’re looking for a more traditional banana pudding with Nilla Wafers. You’ll use 1 box of Nilla wafers and place some on the bottom of the pan, layer the filling, then more Nilla wafers, more filling, and then lastly top with Nilla wafers, then dust with cinnamon.

Alternatively, you can use graham crackers, Pepperidge Farms Chessmen shortbread cookies, Lorna Doone, Golden Oreos, lady fingers, or Biscoff cookies. Use Nutter Butters for a fun peanut butter flavor.

The post Easy Banana Pudding Cake with Cake Mix (No Cool Whip) first appeared on Created by Diane.

I’d describe this coffee frosting as the flavor of an iced vanilla latte… so yummy. Making this cake the Ultimate Vanilla Latte Cake… just perfecet for that pick me up taste!

If you’re not into lattes but are a coffee ice cream fan, this is for you as well. I can’t seem to get enough of either!

Swirled coffee frosting on top of this delicious vanilla cake with a tender crumb. Making this the perfect anytime cake. Anytime you want cake, this is the one to make. It can be easily made in a 13×9 pan, and no need to transfer it out of the pan.

Bake it and take it with you wherever you may go. Take it to a friend, or family, a fun birthday cake. If you want to bring a slice for lunch, go right ahead and slice it up and pack it with a fork.

I store this cake in the fridge. This cake is great, cut and placed into to-go containers to grab and go, to snack on, or deliver. The cake also freezes well, which makes it perfect to take out and enjoy anytime! I love having cake in the freezer for when the moment strikes, and you NEED cake!

Serve it in the pan, or turn it out onto a platter if you’d like.

Can the cake be made coffee flavored as well?

Yes, add 2 tablespoons of instant coffee to 2 tablespoons of warm water and mix to dissolve the coffee crystals.

This has become my go-to cake when I’m looking for a no-fuss, quick, and easy no-fail cake.

It’s just perfectly moist, but not fluffy and crumbly. You might be surprised that it starts with a box mix.

Why? Because box mixes are ultra-sifted, making the flour lighter but also able to absorb and hold onto liquid without making it heavy.

How can I be sure the frosting will be fluffy and light, not thick and heavy?

Great question. You’ll want to beat the butter for 5 minutes until it’s light, fluffy, and pale in color. And the second tip is to mix the powdered sugar with some liquid until it creates a syrup to drizzle in. Instead of adding all the powdered sugar and then mixing, powdered sugar is dry, and by mixing some with a liquid, it will rehydrate and won’t taste so “chalky.” It allows the frosting to be silky smooth and fluffy.

Have you tried Whipped Dalgona Coffee? It’s super fun and has become popular recently.

Whether you serve cake in the pan it was baked in or turn it out onto a serving dish. You’ll want to prep the pan well so the cake doesn’t stick. Be sure to check out this Pan Release Recipe, it’s great!

They no longer make the baking pan I use this one is the most similar. This white dish would also be beautiful with cake in it!

There are 2 recipe cards for this cake. Be sure to print both!

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Vanilla Cake (with instructions to make it coffee flavored cake)

This cake is simple and all starts with a white cake mix, then add some items to make it amazing. This cake mix hack is incredible, producing a delicious cake everyone will love.

Course Cake, Dessert

Cuisine American

Keyword cake, coffee, frosting, vanilla

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25 box white cake mix Duncan Hines do not follow the directions on the package
• 1 cup all-purpose flour
• 1 cup granulated sugar
• pinch salt
• 1 1/4 cups water
• 4 egg whites, from large eggs
• 4 oz butter, melted which is 1/2 cup
• 1 cup sour cream which is 8 oz
• 2 tablespoons oil I use avocado oil
• 2 teaspoons vanilla extract

optional coffe flavor options

• 2 tablespoons instant coffee, or espresso
• 2 tablespoons hot water (remove2 tablespoon water from 1 1/4 cups above is using this. Mixing hot water with instant coffee until coffee granules are dissolved

another coffee flavor option

• 1-2 teaspoons coffee extract

Instructions

• Preheat the oven to 335° (use 325° if your oven doesn't go to 335°)
• Prepare a 13×9 pan with a baking spray or pan release.
• In the large bowl of a mixer, add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, and vanilla extract (add in the coffee option if using one.)
• Mix the batter on low speed until it starts blending, then turn onto medium speed and mix for 2 minutes.
• Stop the mixer, then scrape down teh sides and bottom of the mixing bowl and mix for 1 more minute until all blended.
• Pour the cake batter into the prepared cake pan and spread the top evenly. Tap the cake pan on the counter to remove any bubbles.
• Bake at 335° until a toothpick comes out clean, typically 30-40 minutes.
• Remove cake from oven and allow it to cool completely.

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Coffee Frosting Recipe

whipped, silky smooth coffee frosting recipe that has simple ingredients and it easy to make.

Course Dessert

Cuisine American

Keyword coffee, frosting

Prep Time 15 minutes minutes

Total Time 13 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, cold
• 2 tablespoons instant coffee
• 1 tablespoon oil
• 2 tablespoons water
• 2-3 cups powdered sugar

Instructions

• Place the butter in the bowl of a mixer and beat on medium speed for 5 minutes, scraping down sides and bottom. Don't stop at a couple of minutes and think that's enough. By 5 minutes, the frosting will lighten up in color and texture and look fluffy.
• In a microwavable measuring cup, heat water and oil until warm (about 20 seconds)
• Add in the coffee granules.
• Whisk until smooth and the coffee is rehydrated.
• Next, add in a cup of powdered sugar and whisk until smooth.
• Add in the remaining powdered sugar and add a tablespoon of water at a time as needed, until you whisk it and it looks like a pourable sauce.
• Then, drizzle in the coffee mixture slowly as the mixer is on low speed.
• Add up to an additional cup of powdered sugar if you want it sweeter.
• Mix on medium speed for another minute so it's all fluffy, blended, and smooth, and the air bubbles have been pressed out by the paddle blade against the sides of the bowl.
• Slather the frosting on the cake and swirl it with the back of a spoon to create swoops and valleys.
• Refrigerate the cake with frosting until fully set and firm. Remove cake an hour or two before serving.

The post The Ultimate Vanilla Latte Cake! first appeared on Created by Diane.

What makes this cake even more fun is the festive decoration: little piped pumpkins made of frosting around the top. They’re cute, whimsical, and bring that perfect fall touch to your dessert table. Whether you’re hosting Thanksgiving, a fall birthday, or just celebrating pumpkin season, this cake is a showstopper.

The rich, smooth chocolate frosting pairs beautifully with the warm pumpkin flavor, creating a delicious balance of cozy spice and creamy decadence. It’s the kind of cake that makes people stop mid-bite and say, “Wow, this is amazing!”

If you’re looking for a dessert that’s as beautiful as it is delicious, this pumpkin cake with chocolate frosting is it. The moist pumpkin layers, silky chocolate frosting, and adorable frosting pumpkins on top will make this your new favorite fall tradition.

A Slice of Fall Happiness

When you cut into this pumpkin layer cake, you’ll see just how soft and tender the crumb is. Each bite is filled with warm fall spices, creamy chocolate frosting, and that perfect balance of cozy pumpkin flavor and rich chocolate.

Pumpkin cake is always a fall favorite, but this one goes above and beyond. The thick layers of silky chocolate frosting not only coat the outside but fill the center, giving you chocolate in every single bite. And when you add the cute piped pumpkins on top, it instantly becomes the star of any autumn gathering.

• Pumpkin Sheet Cake– A simple, crowd-pleasing favorite! This pumpkin sheet cake is soft, spiced just right, and perfect for serving a group. It’s the kind of easy dessert that works for everything from weeknight treats to holiday gatherings.
• Pumpkin Layer Cake Chocolate Frosting- (You’re here now!) This show-stopping layer cake combines tender pumpkin cake with rich, silky chocolate frosting. It’s a little unexpected, completely delicious, and sure to impress at any fall celebration.
• Pumpkin Cake Cream Cheese Frosting– A classic pairing you can’t go wrong with! Fluffy pumpkin cake meets tangy cream cheese frosting for the ultimate fall dessert. Cozy, comforting, and always a hit at the table.
• Pumpkin Bread– Moist, flavorful, and full of autumn spices, this pumpkin bread is a staple recipe you’ll want to bake on repeat. Enjoy it for breakfast, a snack, or even lightly toasted with butter for a cozy treat.
• Pumpkin Scone– Tender and flaky with just the right amount of sweetness, these pumpkin scones are perfect with a cup of coffee or tea. Add a drizzle of glaze, and they taste straight out of a bakery.
• Pumpkin 6″-3 layer Cake– A smaller but stunning option! This 6-inch pumpkin cake stacks three moist, spiced layers with plenty of frosting in between. It’s perfect when you want a beautiful centerpiece cake without making a giant dessert.

Whether you serve this cake after Thanksgiving dinner, bring it to a fall potluck, or enjoy a slice with a cup of coffee on a chilly afternoon, it’s guaranteed to make everyone smile.

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Pumpkin Layer Cake Chocolate Frosting

If fall had a flavor, it would absolutyly be pumpkin… and this pumpkin cake wrapped in silky chocolate frosting is the perfect cake to make for all your fall celebrations!

Course Dessert

Cuisine American

Keyword cake, chocolate, halloween, pumpkin, thanksgiving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups granulated sugar
• 4 large eggs
• 2 3/4 cups all purpose flour
• 1 cup whole milk
• 1 cup canned pumpkin puree
• 1/2 cup butter, melted
• 1/4 cup oil, I use avocado oil, vegetable oil is another option
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice

Instructions

• Preheat the oven to 350°
• Prepare 2- 8" round pans with pan release or baking spray and lightly flour if desired.
• In a large bowl of a mixer, or mix by hand. Place the Sugar and eggs into the bowl and mix well to combine.
• Add in the flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth, mix until the batter is well blended and all ingredients are incorporated.
• Pour the cake batter evenly into each cake pan and spread it smoothly.
• Place both cake pans on the middle rack in the center of the oven.
• Bake at 350° for about 30 minutes, test about 15 minutes to be sure it's not done, test with a toothpick, when it comes out clean. Place cake pans on a wire rack and cool for 10 minutes.
• Remove the cakes from the pans by turning the cakes onto the wire rack. Cool completely.

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Chocolate Cream Cheese Frosting

Silky smooth, delicious cream cheese chocolate frosting

Course Dessert

Cuisine American

Keyword chocolate, frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup butter
• 6 oz cream cheese room temperature (cold cream cheese will make frosting lumpy)
• 5-6 cups powdered sugar add more if you need the frosting thicker
• 1/2-3/4 cup unsweetened cocoa
• 3 tablespoons heavy cream add more if needed
• 1 teaspoon vanilla extract

Instructions

• For this cake, I prepared the frosting without adding the cocoa and removed a heaping cup of frosting to tint to use for the pumpkins (white and orange, and a small portion green)
• In the bowl of a mixer, blend the butter and cream cheese. Add in the powdered sugar and heavy cream, mix until smooth, and add a tablespoon or two of heavy cream and mix until creamy.
• Remove the portion for pumpkin decorations. Place some white frosting in a bowl, a portion for the orange, and add a small amount of cocoa or a tiny drop of brown with orange food coloring to make a nice warm orange color. Make a very small portion dark army green for the vine. Place the colored frosting into piping bags fitted with piping tips (#32 for the orange pumpkins, #4B for the larger white pumpkins, and #3 for the green vines).
• To the remaining frosting, you'll add the cocoa, then add the vanilla and additional heavy cream, and mix well until the frosting is smooth, creamy, and spreadable. Remove a tiny amount of the vines on the pumpkins.
• You'll then spread some chocolate frosting in between the cake layers. Spread more frosting on the sides and top of the cake. Make swirls with the back of a spoon in a swooping motion.

  Then pipe the "pumpkins" onto the top of the cake, add vines, and use a tiny amount of chocolate frosting for the vines.
• Refrigerate the cake to set the frosting.
• Remove cake from the fridge at least an hour before serving.

The post Pumpkin Layer Cake Chocolate Frosting first appeared on Created by Diane.

Bright citrus flavor with a tender, moist crumb. This is a great snack cake. It’s uncomplicated, while not underdelivering on flavor!

And a great cake for serving all day long, bring it to work, share it with friends, have it ready on the counter, and as everyone walks through the kitchen, they’ll be sure to grab a. slice!

Swirls of lemon sour cream frosting top this lemon poppy seed cake for a light, fresh, and fruity sweet treat.

And a great cake for serving all day long. Its bright flavor is great at brunch, perfect citrusy taste makes for a lovely birthday cake as well.

Add your favorite topping to the cake, or just add poppy seeds. I candied a few slices of lemons in lots of granulated sugar and microwaved them until they have absorbed the sugar and look dry, nicely firm. Allow them to cool before putting them on the top of the cake.

I’m so glad lemons are an item available year-round. Bright flavored, tart with a burst of freshness.

This cake is a simple one, it starts with a cake mix, but tastes like homemade.

Why use a cake mix? Honestly, a lot of people prefer to bake with cake mixes as the results are less likely to fail. You’ve all seen where you bake a cake with a can of soda and it comes out. Case in point.

So this cake has a tender crumb. A box mix has finely milled flour, making a really light result in the crumb/texture of the cake.

You’ll be adding a bunch of ingredients to this cake to make it absolutely perfect.

More of my lemon cake recipes:

• Single layer 8″ round lemon cake
• 3 layer 6: Lemon layer cake
• Lemon Sour Cream Cake

When I’ve taken surveys, readers mention they want 9×13 easy cakes, with simple decorating. Another item is chicken recipes. You’ll find my chicken recipes here.

Fresh tasting lemon cake with a lemon sour cream frosting is the perfect cake for a mood boost!

Can I make this cake in a different pan?

Yes, this cake can be baked in a bundt pan, 2-8″ round cake pans, 3-6″ round cake pans. If you want a 2-layer cake, simply slice the 13×9 cake in half and stack one layer on the other with frosting in the center and on top.

If you love lemon, don’t miss seeing these lemon recipes, I think I’m going to make this Creamy Lemon Pasta Salad this weekend!

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Lemon Poppy Seed Cake

This cake is infused with fresh lemon juice, giving it a vibrant, tangy kick, while the poppy seeds add a gentle nutty flavor and a pleasant texture throughout each bite.

Course Dessert

Cuisine American

Keyword cake, frosting, lemon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box White Cake Mix (Duncan Hines) do not follow instruction on package
• 1 cup all purpose flour
• 1 cup granulated sugar
• pinch salt
• 1/2 cup fresh squeezed lemon juice
• 3/4 cup water
• 4 large egg whites be sure to separate eggs
• 4 oz butter, melted which is 1/2 cup
• 1 cup sour cream which is 8 oz.
• 2 tablespoons oil, I use avocado oil
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 1/2 tablespooons poppy seeds

Lemon Sour Cream Frosting

• 1/2 cup butter
• 1/2 cup sour cream
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 small drop yellow food coloring

Toppings

• 1/2 teaspoon poppy seeds for topping
• lemon slices, sugared, heated for garnish
• mint for garnish

Instructions

• Preheat the oven to 335°. At that temperature, the cake will bake nice and even with a light golden color on top.
• Prepare the 13×9 cake pan with a baking spray or pan release.
• In the large bowl of a mixer, add the cake mix, flour, sugar, salt, lemon juice, water, egg whites, butter, sour cream, oil, lemon, and vanilla extract.
• Mix on low to combine, then increase the speed up to medium for 2 minutes, the batter will become smooth and thick.
• Mix in the poppy seeds.
• Pour the batter into the cake pan.
• Bake the cake for 40-50 minutes or until the cake is firm and a toothpick comes out clean.
• Remove the cake from the oven, allow it to cool completely if you're serving it in the pan, or cool for 15 minutes, then turn out onto a cooling rack to cool completely.

Prepare the frosting

• In the bowl of a mixer, beat butter until smooth for 1-2 minutes, scraping down the sides and bottom.
• Add in the sour cream and mix on medium speed.
• Add in the powdered sugar, lemon juice, lemon extract, and yellow coloring.
• Mix on high until well blended and smooth.
• Spread the frosting on the cake with the back of a spoon, creating swirls.
• Top with poppy seeds, mint, sugared lemon slices, or other toppings.

The post Lemon Poppy Seed Cake first appeared on Created by Diane.

Just one more reason to buy bananas!

This cake may look fancy, but would you guess it is baked in a 13×9 pan, then cut, filled, and frosted!

I just love simple with a wow factor.

More banana recipes:

• Banana Maple Oatmeal Cookies
• Banana Bread
• Banana Crumb Muffins
• Banana Split Cake
• Banana Bread Pudding with Caramel Sauce
• Banana Bread Cake
• Glazed Peanut Butter Banana Bread
• Maple Banana Walnut Cake

I’ve made this cake in a 9×13 pan, sliced it in half, and then stacked the two halves to make a 2 layer rectangle cake. If you don’t plan on filling the cake, it can be served with adding frosting on top, keeping it simple.

I love pastry cream and filled cakes, so I often like the added step to have a filled cake when I’m finished.

If you’re looking for a nice round layer cake I made this 3 layer round cake using 8″ round cake pans.

Why use baking strips?

Because, it ensures the cake will bake evenly, nice and flat. With no need to trim cakes, no dome, cakes won’t overbake since the edges won’t overbake quickly and the center won’t rise above them, so the cakes are nice and flat and will look great, taste great and easier to frost when stacking cakes. Baking strips can be found here.

I decorated each cake easily with frosting and banana chips or fresh flowers, camomile style daisy flowers always look nice.

I like easy and simple when it comes to decorating cakes, but feel free to go all out if that is more you.

Check out these other easily decorated cakes

• Tropical pineapple and coconut cake
• Chocolate frosted vanilla cake with berries
• and this Chocolate cake with berries

I often leave the sides of cakes naked… but this one I slathered it on. I smoothed it out and then added simple toppings.

Fun and simple cake decorating ideas:

• Dollops and swirls and you’re all set with this pretty cake
• fresh flowers cake
• Semi-naked cake
• fruit on cake
• add sprinkles
• Add sliced fresh bananas if serving the cake immediately after adding

I filled the rectangle cake with pastry cream, which is so creamy and delicious. But if you don’t want that extra step you can place frosting in between the layers of cake like I did in the round cake below.

Do you ahve a favorite cake shape, round or square… I typically like round cakes for layer cakes, but have make a few 13×9 cakes and turned them into layer cakes and even an ice cream cake and it might just e a favorite after all.

It sure makes slicing even pieces easier!

But it is easy to take a round cake and slice it across and then slice it into pieces, then they are all similar.

It’s best to hold a small cutting board up to the cake and slice it, so the large slice will hold together until you place the cutting board down and then slice it into pieces.

*Ripe bananas work best in this cake recipe. Do not try the tip about putting them in an oven in the banana peel, allowing them to turn brown… they will not offer the same delicious flavor, I’ve tried it. The aroma of the bananas was nice, but once baked they did not offer a banana flavor.

Swiss meringue buttercream frosting

I used this Swiss Meringue Buttercream Frosting.

Another option is to give the frosting banana flavor by adding 1 teaspoon Banana Extract but if you don’t like the flavor of banana candy… don’t add it. You could add 1/2 teaspoon almond extract.

Below you’ll find the RECIPE CARD for the cake recipe and the pastry cream filling recipe…

A quick alternative for a shortcut banana pastry cream (1- 3.4 oz box instant banana pudding mix, 16 oz heavy cream, and a tablespoon or two of milk add additional milk if you’d like it thinner).

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Banana Layer Cake

This deliciously tender banana layer cake, makes a 2 layer rectangle cake out of a 9×13 cake or a 3-8" round layer cake.

Course Dessert

Cuisine American

Keyword cake, frosting

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 12 tablespoons unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 2 2/3 cups all purpose flour
• 6 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk (or 1 1/2 cups whole milk with 3 tablespoons vinegar)
• 1 tablespoon vanilla extract
• 1 1/2 cups ripe, mashed banana, 3 medium bananas- equal to 1 cup

Banana Pastry Cream

• 4 large egg yolks
• 3/4 cup granulated sugar
• pinch salt
• 4 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1 teaspoon banana extract
• 2 cups whole milk
• 4 tablespoons unsalted butter

Instructions

• Preheat oven to 350°.
• Prepare 1-13×9 rectangle pan or 3-8" round cake pans. I use a pan release (or grease and flour).
• In the bowl of a mixer, beat butter until smooth.
• Add in the sugar and mix on medium speed until light and fluffy.
• Add one egg at a time, continue mixing on low to medium until each egg is combined.
• Place the buttermilk, vanilla and mash the bananas with a fork until soft, microwave 10 seconds if needed to soften them so they blend smoothly.
• In a medium bowl whisk the flour, baking pwoder, baking soda and salt until blended.
• You'll now alternate the flour and buttermilk mixtures. Start with flour, add buttermilk, flour, and buttermilk, finish with the flour mixture. Mixing on a low speed.
• Pour the batter into the cake pan(s).
• Bake the round pans for 25-30 minues and the 13×9 pan to 45 minutes test with a toothpick, once if comes out clean remoce from the oven.
• Allow the cakes to cool for 10 minutes then turn out to a cooling rack to completely cool. Wrap in plastic wrap and freeze/refrigerate until firm.
• Prepare the pastry cream filling:
• In a medium saucepan mix the sugar cornstarch, and salt. Add in milk and mix well. heat over medium heat, stirring as it heats to dissolve the sugar, and continue stirring. Bringing it to a simmer (small bubbles.
• Remove the pan from the stove, then slowly spoon some milk mixture into a bowl with whisked egg yolks, until blended while stirring well. Then add the egg mixture to the milk mixture whisking until it simmers and thickens, continue cooking for 3 minutes. Add the butter, vanilla, and banana extract and mix well.
• Pour into dish and cover with plastic wrap touching the pastry cream so it stays smooth (and does not form a thick film/skin) refrigerate until it's completely COLD. The thinner the dish for the pastry cream the faster it'll cool.
• Prepare the frosting recipe. Swiss meringue buttercream frosting linked in post.
• Cold cake, layers well. Be sure the pastry cream is cold. You don't want it to be warm, the filling will slide.
• Assemble the cake:
• Place 1 cake layer, pipe frosting around the edge then fill with pastry cream in the middle. If making a 3 -layer round, repeat.
• Use an offset spatula and spread frosting on the sides, then top of the cake. Smooth and even our frosting. Create dollops of frosting to decorate the top of the cake, and add dried banana chips or flowers as desired.
• Refrigerate the cake so everything sets well and firm.
• Remove from the fridge at least 1 hour before serving.

The post Banana Layer Cake first appeared on Created by Diane.

This red velvet cake mix hack is going to surprise you, keeping it as simple as can be while adding some additional items.

Now let’s talk about the decorating… OMG, do you love it? It got rave reviews and I personally think it’s so pretty. I am loving the soft color with some brightness added.

How do you frost this cake, it must take a lot of time?

I get this question often, no it does not take a lot of time, it’s actually simple, have all your frosting ready in separate piping bags with the piping tips. And create swirls and dollops of the frosting to cover the cake.

• I have a video here on how to place the frosting onto the cake
• and the lemon cake recipe is here)
• and you might find this post helpful on frosting cakes like this one, it’s chocolate

Place each frosting color in a piping bag with a star tip, I used 857, 2D, 4B, and 32. I added a small portion of red with white in the same piping bag to make the two-tone swirl. I used soft pink for the other colors a small amount for the lightest color and more for the darker pink colors. Americolor soft pink concentrated gel color. (Chefmaster is another brand I like). I have a video linked in the post on how I place the frosting.

How do you make boxed red velvet cake better?

This recipe takes a box mix and makes it taste like it came from a great bakery. Box mixes have ultra-milled flour, which is great for light and fluffiness, but if you want a cake to stand up to frosting, fillings, and stacking without the feeling like it might collapse and be so light in texture you want to eat five pieces, this recipe ensures the cake to be light while allowing it to be a bit more substantial, perfect for large cakes, layer cake, add a filling or more icing and you won’t be disappointed.

There are a few elements on how to improve boxed red velvet cake mix, this recipe includes sour cream which gives this cake a velvety texture

Do you have other recipes for doctored cake mix recipes?

This 2 Layer White Cake is always super delicious and easy to make. Need something bigger give my White Sour Cream Cake a try. I also have a Chocolate Cake that I’ve made more than 30 times.

Which brand of red velvet cake mix should I use?

I recommend Betty Crocker or Duncan Hines Red Velvet Cake Mix.

Can I make this cake in round cake pans?

This cake can be baked in 8″ or 9″ pans or a bundt pan. Adjust the baking time according to the pan size, smaller pans will take less time to bake. There is more batter in this recipe so be sure to leave room for the cake to rise as it bakes (at least an inch).

I don’t want to use Red Velvet Cake Box Mix do you have another option?

I have a from-scratch delicious Red Velvet Cake Recipe, and also a small batch Single Layer 8″ Red Velvet Cake.

I added some additional red food coloring, I wanted the cake bright red. I’m so glad I added it, it’s so pretty!

I topped the cake with cream cheese frosting. Using cooler temperature butter helped to make sure the frosting would be thick, and easy to pipe, and that the frosting would hold its shape.

Once I was done piping the frosting, I placed the cake in the fridge to make sure it was firm. It’s January and 80°, who would have guessed it would be so warm

I think this is my favorite Valentine’s Cake. It’ll be a great cake to make for your sweet Valentine! Or make this for yourself, or someone special, or to have some fun on a weeknight to celebrate everyday moments!

What food coloring do you use?

Americolor Gel Food Coloring (soft pink) and Chefmaster Gel Food Coloring (super red) are my two favorites. (I do not prefer the taste of Wilton food color)

I like using disposable piping bags, it makes for easy cleanup, and it ensures I have plenty of them to make as many colors as I’d like each time I bake.

This cake is thick and delicious, you can slice the whole cake in half so it becomes two thinner layers of cake, add a layer of your favorite cake filling pastry cream is yummy or add chocolate frosting for the filling or strawberry jam would be fun .

Where did I get the pan I baked the cake in?

I bought it at Home Goods, here is a not wavy edge oven safe pan, or I also bake cakes in a 13×9 pan like this one.

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Red Velvet 13×9 Cake

Course Dessert

Cuisine American

Keyword cake, red velvet, Valentine’s Day

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 box 13.25 oz Betty Crocker Delights Super Moist, Red Velvet Cake Mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 cup sour cream
• 10 oz whole milk
• 1 tablespoon white vinegar
• 1/4 cup unsweetened cocoa
• 1 tablespoon red gel food coloring,
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract, or vanilla bean paste
• 1/4 cup oil, I use avocado oil
• 1/4 cup melted unsalted butter, which is 4 oz
• 3 large eggs, room temperature

Instructions

• Preheat the oven to 350°
• Prepare your baking pan iwth a pan release on the bottom and 1 inch up on the sides.
• In the bowl of a mixer add the cake mix, flour, sugar, sour cream, milk, vinegar, cocoa, red food coloring, salt, baking soda, vanilla, oil, butter, and eggs.
• Mix on low until all ingredients are combined, then mix on medium speed for 2 minutes. Stop the mixer and scrape the sides and bottom of the mixing bowl to be sure all ingredients will get well mixed. Mix on medium speed for 2 more minutes.
• Pour cake batter into the prepared pan. Spread smooth.
• Bake for 55-60 minutes, then begin testing for doneness. When a toothpick comes out cream. This is a large cake be patient. Test every 2 minutes.,
• Allow the cake to cool completely, this will take about an hour. Place the cake in the fridge once completely cooled if you prefer a more dense cake. If frosting the next day, cover the cake and leave on the counter, or cover it with plastic wrap and foil and place the in the refrigerator or freeze.
• The cream cheese frosting recipe is in the post below this recipe. Other great options are chocolate frosting, buttercream frosting, swiss meringue frosting, or try Italian meringue frosting. I have lots of frosting recipes on my website.

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Cream Cheese Frosting

Deliciously smooth Cream Cheese Frosting

Course Dessert

Cuisine American

Keyword cake, frosting

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb butter, room temperature (not soft) which is 2 cups
• 4 oz cream cheese, room temperature
• 4-6 cups powdered sugar start with 4 cups, and more until desired thickness of frosting is achieved
• pinch salt, if desired if using unsalted butter or you find it a little too sweet
• 3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract

Instructions

• In the bowl of a mixer add butter and cream cheese and mix on high until light, smooth, and creamy.
• Add in the powdered sugar and mix on low to combine, then medium to mix well, add in the vanilla, then drizzle in the heavy cream. Continue mixing on medium to medium-high speed, mixing for 3 minutes. Until the frosting is thick and smooth.
• This frosting can be adjusted thicker or thinner by adding a little more powdered sugar or heavy cream.
• Divide the frosting into smaller bowls for each color you'll be making.
• I spread a very thin layer of frosting all over the cake with a small offset spatula.
• Place each color in a piping bag with a star tip, I used 857, 2D, 4B, 32. I added a small portion of red with white in the same piping bag to make the two-tone swirl. I used soft pink for the other colors a small amount for the lightest color and more for the darker pink colors. Americolor soft pink concentrated gel color. (Chefmaster is another brand I like). I have a video linked in the post on how I place the frosting.

The post Red Velvet 13×9 Cake first appeared on Created by Diane.

This pumpkin bread offers a nice warm spice flavor. The texture is wonderful and moist without being gummy.

With simple ingredients, you’ll be enjoying pumpkin bread in no time:

• pumpkin puree
• eggs
• oil
• water
• all purpose flour
• granulated sugar
• baking soda
• cinnamon
• salt
• all spice
• nutmeg
• ground cloves
• baking powder

I mixed the batter in with a stand mixer, but this recipe can be made with a hand mixer or mixed with a wooden spoon.

Mix the batter until all ingredients are combined but don’t over-mix or whip. Scrape down the sides if flour or ingredients cling to the sides of the bowl to be sure they are incorporated well.

As mentioned this recipe makes enough for 2 loaf pans.

This pumpkin bread is not overly sugary, so don’t be afraid to add additional sugar on top if you want that sugary crust!

Use pan release for the pumpkin bread to be easily released from the baking pan.

The sugary crust crackles and might just be your new favorite way to make pumpkin bread.

Will you be keeping both loaves for yourself or will you be slicing and freezing some for later, or sharing some with someone special? This is a great recipe to bring to a friend.

I have a very special friend, who makes delicious pumpkin bread and makes sure I have some every year. I always look forward to it. I often think of memories of when we lived closer to each other and wish we could be right across the street from each other again. Walking just steps to see each other any time of day or night, sitting and chatting for hours on end. Time flies by, make memories with people you like spending time with.

What else can I add to this pumpkin bread?

After using a pan release or baking spray, apply two tablespoons of granulated sugar and move the pan around until it’s all coated well. Next, place 1/2 the pumpkin bread batter into the pan and then add 2 tablespoons sugar on top. This will create a sugary crust (which is so crunchy and delicious). Add some cinnamon to the sugar for an extra flavor kick!

• Looking for a less sweet crunch on top add some pumpkin seeds (not in the shell) before baking.
• Add 1 cup chopped nuts, pecans, walnuts would be great.
• Another great option is to add 3/4 cup chocolate chips, mini or regular.
• Add 3/4 cup raisins or dry cranberries for a fruity addition.
• Top the batter with some plain or roasted salted pepitas… pumpkin seeds, not in the shell.
• Add a drizzle of maple glaze on top of cooled pumpkin bread for a sweet addition.

It’s great haveing something to take with you on car rides, long trips, freeze slices individually wrapped and take them out to add to lunches.

Now… if you like a little somethin’ somethin’ on top of your pumpkin bread and are looking for something different than glaze icing.

Try this sugar crusted top is divine!

Make it a cinnamon Cinnamon Sugar Pumpkin Bread by adding cinnamon to the sugary topping. It’ll give it that extra WOW factor.

Oh, this is a delightful update to regular pumpkin bread, It’s all cinnamony and sugary and so delicious. And super simple to do.

To get a really nice crust of sugar on the pumpkin bread, prepare the pan with a pan release, baking spray, shortening, or butter (I use this pan release to be sure the pan is well coated and that will give the sugar someone to cling to as well as easy removal of the pumpkin bread from the pan, no weird flavor from the fumes of an aresol spray can either) then add a couple of tablespoons of granulated sugar, add in some cinnamon if you would like. Then add a couple more tablespoons of sugar on top. It’s baked nice and crisp and gives it a great crunch on the edges of the sliced pumpkin as you bite into it. It’s really fantastic!

This recipe makes 2 loaves of pumpkin bread.

You can make one with and one without the sugar, or cinnamon and sugar on it, but trust me the sugared pumpkin bread is fantastic, it was gone the first day! Or you can make them both without the sugary topping.

And if you are a huge cinnamon fan, add some cinnamon to the sugar and coat the loaf generously for a fun cinnamon sugar crust on pumpkin bread.

Other flavor options: add chocolate chips, nuts, pumpkin seeds, raisins, and cranberries, the possibilities are endless.

What size loaf pans should be used?

Pumpkin bread can be baked in a variety of pans, choose what size loaf you’d like to have. I baked the plain pumpkin bread in an 8×4″ pan and the sugared loaf was baked in a 10×5″ pan. The pumpkin bread can be baked in a muffin tin, or a pie plate. The smaller the pan the less time it’ll need to bake. Muffins will take about 20-25 minutes. Test with a toothpick, and remove it from the oven when it comes out clean.

More pumpkin recipes to try

• Pumpkin Scones (better than Starbucks!)
• Chocolate Pumpkin Cupcakes (look who cute these are)
• Cinnamon Sugar Pumpkin Donut Bites (fun tasty, small batch)
• Pumpkin Sheet Cake- perfect for a crowd
• Crispy Pumpkin Chocolate Chip Cookies

This recipe makes 2 loaves.

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Pumpkin Bread

The pumpkin bread you'll make year-round. The warm cozy flavor of pumpkin, cinnamon, and cloves makes this easy recipe a true winner. This recipe is a good reason to keep canned pumpkin in your pantry all year.

Course Cake, Dessert

Cuisine American

Keyword breakfast, cake, pumpkin, snack

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 loaves

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15 oz can pumpkin puree, canned or fresh
• 4 large eggs
• 3/4 cup oil I use avocado oil
• 2/3 cup water
• 3 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon nutmeg I prefer fresh grated nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoons ground cloves
• 1/4 cup sugar, OPTIONAL for sugared topping add 1-2 teaspoons cinnamon if desired

Instructions

• Preheat the oven to 350°.
• Prepare the pans with a pan release, butter, shortening, or baking spray. Add the optional sugar or cinnamon and sugar if desired. (this recipe will bake 2 loaf pans)
• In the large bowl of a mixer, add the eggs, pumpkin puree, oil, and water and on medium until just combined
• Add in the flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves and mix or low until moistened and all ingredients are blended.
• Pour batter into prepared pans. (add sugar or cinnamon and sugar on top if desired)
• Bake for 45-55 minutes depending on pan size. 8×4 about 45-50 minutes, 10×51/2" pan about 50-55 minutes. Muffin pan will take 20-25 mintues. Test with a toothpick comes out clean.
• Allow the pumpkin bread to cool for ten minutes then remove from the pans. Give it another 5 minutes to cool, then slice and serve. Wrap any leftovers, and refrigerate after 2 days for best freshness.
• Pumpkin bread is great served at room temperature, cold from the fridge, and warmed with butter or cream cheese.

The post Pumpkin Bread first appeared on Created by Diane.

With a firm crunch and a cinnamon sugar coating these pumpkin spice donut holes are bound to have everyone running to the kitchen to grab some!

This recipe is a small batch and makes 15 donut holes, multiple for more.

There is no better time to make a batch of donuts than in the Fall. And these cinnamon sugared pumpkin donuts are the perfect donut to make whether this is your first time making donuts or you’ve made donuts before.

Cinnamon sugar donut holes are always a favorite around here.

One bit in and that bright golden color inside is exposed…

It’s a dynamic duo in flavor, pumpkin and cinnamon sugar.

I love desserts, but I don’t prefer them to be overly sweet, so this recipe can easily be adjusted if you like your desserts sweet. I use a 1/4 cup of sugar, but you can increase the sugar to 1/2 cup if desired.

I use a 2 tablespoon size scoop for each donut hole, they take about 4 minutes to cook in hot oil. Smaller donuts will cook more quickly. The inside of the donut has a great texture and is not dry.

With just an inch of oil in a 2-quart pan, these don’t will be ready in no time!

Use a thermometer to ensure the oil stays at 350°, that way the donuts will become crisp and not oily.

I use this two tablespoon sized scoop, I’ve had this one for over 25 years, The quality is evident as I use it every week for meatballs and cookies.

Most importantly use a staining spoon or tongs to transfer from hot oil to paper towels to blot any excess oil. Then place the donuts into the cinnamon-sugar mixture to coat completely.

Of course for best texture allow the donuts to cool for the best texture, it’s like hot cake, it won’t taste as good and the flavors come through when cooled.

Best of all these vegan pumpkin donut holes are sure to be a crowd pleaser!

Some of my all time favorite recipes are pumpkin based, as well as these pumpkin donut holes you should put some of these on your must make list:

• Pumpkin Scones
• Pumpkin Pasta
• Pumpkin Muffins
• Pumpkin Pancakes
• Pumpkin Funnel Cake
• Pumpkin Ice Cream
• Pumpkin Cupcakes
• Pumpkin Cake Cream Cheese Frosting

Therefore… you now have a lot of great reasons to have pumpkin puree in your pantry!

This small batch of fried pumpkin donuts have been making a repeat appearance in my kitchen and I couldn’t wait to share them with you.

More cinnamon sugar favorites:

• Snickerdoodle Cookies
• Cinnamon Sugar Churro Cupcakes
• Apple Cinnamon No Bake Cheesecake
• Warm Cinnamon Apples
• Apple Cinnamon Scones
• Apple Cinnamon A La Mode Dessert Tacos

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Cinnamon Sugar Pumpkin Donut Holes

Bitefulls of pumpkin, cinnamon and sugar. The perfect combinations of flavors without being super sweet.

Course Dessert

Cuisine American

Keyword cinnamon, donut, pumpkin

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup pumpkin puree
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar if you like your donuts sweet increase the sugar to 1/2 cup
• 2 teaspoons baking powder
• 2 teaspoon pumpkin pie spice
• 1 large egg
• 1 tablespoon oil (avocado oil or vegetable oil)
• 1/3-1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 3 cups vegetable oil depending on your size pot, have at least 1 inch oil.

Instructions

• In a medium bowl place the pumpkin puree, flour, sugar, baking powder, and pumpkin pie spice and stir to combine with a rubber spatula.
• Then mix in the egg and oil and blend until completely combined.
• Allow the mixture to rest while you prepare the cinnamon sugar mixture, and heat the oil.
• In a 2 cup bowl, mix the 1/3-1/2 cup sugar with cinnamon to roll the hot donuts in. You'll then be able to move the bowl to coat each donut or use a spoon to move the donut around in the mixture. Set aside until you cook donuts.
• Use a 2 tablespoon scoop (makes 15 donuts) to portion out the batter, place 4-6 portions gently into the heated oil.
• In a 2 quart pot heat at least 1 inch of oil (a few cups) to 350°. Use a thermometer to ensure the oil is at the correct temperature and you'll want to test the internal temperature of the donut to be sure it's fully cooked.
• Cook for about 4 minutes or until the batters' internal temperature is about 220° poke with a toothpick or probe to ensure the batter is not wet. These pumpkin donuts will not be done cooking when "golden" they will be a light brown color as the pumpkin already makes the batter a golden color. You can test the cooking time by doing 1 first. Keep the cooking oil at 350° to be sure the donuts cook quickly, and evenly and don't become "greasy".
• Use a tray lined with paper towels to drain any excess oil.
• Then immediately use tongs or a spoon to place each donut into the cinnamon sugar mixture and coat the donuts completely.

The post Cinnamon Sugar Pumpkin Donut Holes first appeared on Created by Diane.

The combination of pumpkin and cream cheese frosting will have everyone wanting a second piece.

I keep it simple and keep the cake in the 13×9 pan I bake it in, but you can easily remove it and place it on a tray, and go ahead and decorate the sides or leave them naked if you prefer.

I chose some fun fall colors that remind me of all the things this time of year, orange, rust, brown, deep red, yellow, green, blue, and white like those cute Cinderella-style pumpkins. At a minimum, I’d use 3 colors, but the more the merrier I think, when it comes to this cake.

I’ve made other similar style cakes check out my pink cake, yellow lemon cake, and this patriotic cake.

This fall pumpkin cake is made with cream cheese frosting, it happen to be 107° that day and I was cooking items all day long and didn’t realize the kitchen wasn’t holding the coolest temperature and the frosting was a bit softer than usual, so the frosting appears softer than normal. I still thought the cake was so… super cute and I wasn’t sure if I was going to have time to remake it to get new photographs. Looking at it over and over I think I like the patchwork style and that the colors and textures blended a bit.

Make swirls and dollops, create… rose shapes, pumpkins, or any pattern to combine the colors and textures to make the cake extra pretty.

Frosting:

I made cream cheese frosting, and it went great on this pumpkin cake, buttercream frosting is another great option. I added some cinnamon to the frosting as it goes so well with the pumpkin cake.

• Piping tips: 2D tip, 857, 195, 4B If you don’t already have some this set of piping tips looks great.
• These Piping bags are great, economical, and easy to use. 
• Food Coloring:  Americolor food coloring, a thick concentrated gel color and I also use Master Chef Brand gel coloring. They are concentrated and you don’t need much to create vivid colors.

I prefer to double bag the frosting into piping bags, it make it easier if you want to change the piping tip, is less messy if you have to refill the piping bag. Purchasing piping bags in bulk is great for this.

Prepare the bake with a baking spray or use my homemade pan release so the cake will come out of the pan easily.

If you’re taking the cake on the go you could bake it in a disposable 13×9 foil pan.

I often share my baked good with friends or have some in the fridge for a neighbor or midnight snack. I package up slices in these to go containers and include a plastic fork so it’s ready to enjoy.

Store frosted cake in the fridge, be sure to cover any exposed “cut” edge of cake so it does not get dry or go stale, use slices of bread or plastic wrap secure with toothpicks here is an example.

More pumpkin recipes

• Pumpkin Scones
• Chocolate Pumpkin Cupcakes
• Pumpkin Pancakes
• 3 layer 6″ Pumpkin Cake
• Pumpkin Muffins
• Crispy Pumpkin Chocolate Chip Cookies

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Pumpkin Cake Cream Cheese Frosting

The pumpkin cake you'll make over and over with silky cream cheese frosting decorated simply with a variety of Fall colors and a few piping tips.

Course Dessert

Cuisine American

Keyword cake, fall, frosting, pumpkin

Prep Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups granulated sugar
• 4 large eggs
• 2 3/4 cups all-purpose flour
• 1 cup whole milk
• 1 cup canned pumpkin puree
• 1/2 cup butter melted
• 1/4 cup oil avocado or vegetable oil
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice

Instructions

• Preheat oven to 350°
• Prepare a 13×9 pan with baking spray or use my homemade pan release (recipe linked in post)
• In a large bowl whisk sugar and eggs.
• In the bowl of a mixer place flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth.
• Pour into pan and bake for 30-35 minutes or until a toothpick comes out clean.
• Allow the cake to completely cool before frosting.

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Cream Cheese Frosting

Cream cheese frosting with a hint of cinnamon, perfect topping on a pumpkin cake

Course Dessert

Keyword frosting

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 oz butter room temperature
• 4 oz cream cheese room temperature
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions

• In the bowl of a mixer combine butter and cream cheese and mix until smooth and light in texture.
• Add in the powdered sugar, heavy cream, vanilla extract, and cinnamon and mix on medium until well combined.
• Separate the frosting into small bowls, the number of colors you'll be using.
• Add food coloring to each bowl until the desired color is achieved.
• Place each color of frosting into piping bags, then add piping tips to empty piping bags and slip the frosting bag into the bag with a piping tip.
• If the frosting has warmed up while mixing, place bags of frosting into the fridge for 5 minutes.
• Next, swirl and add dollops of each frosting varying the colors and textures until the cake is covered.
• Place the cake in the fridge to set the frosting until it's firm.
• Serve the cake at room temperature. Store the cake in the fridge. Cover the cut edges of the cake with bread, plastic wrap and secure it with toothpicks so the cake does not dry out.

The post Pumpkin Cake Cream Cheese Frosting first appeared on Created by Diane.

Pineapple and toasted coconut really are a dynamic duo, the delicious sweet fruity flavor of pineapple and the nutty warm toasted coconut does not only look spectacular together with bright red cherries to set the whole look off…

Also it tastes amazing together. Along with this tender pineapple cake and creamy pineapple Sour Cream Frosting.

If you ask me, Toasted Coconut is a real star here, I just love coconut and toasting it makes it over the top DELICIOUS!

This cake is starts with a box of white cake mix, then you add in some items to create this thick wonderful cake. Box cake mix has an advantage here the flour is milled fine and it bakes up wonderfully especially with the additional items, No one will gues it all started with a box mix. I use Dunkan Hines White Cake Mix, it bakes up perfectly everytime!

Tropical Luau Style Flavor Favorites:

• 8″ Pineapple Coconut Cake
• Luau Ice Cream
• Luau Pasta Salad
• Quick Pineapple Coconut Toast

More tropical coconut and pineapple recipes:

• Luau cupcakes
• Luau Fried Rice
• Pineapple Margarita
• Tropical Pineapple Coconut 9×13 cake- you’re already here
• Grilled Cake with Pineapple
• Coconut Chicken with Pineapple Guacamole

If you’re looking for an entire meal based on pineapple…

Many years ago I made a dinner for 20+ people, teriyaki burgers, with pineapple and made pineapple coconut Luau Cupcakes. I’ve made it many times since and it’s always a winner. I used to go to this restaurant and they served the most delicious teriyaki burger and I was so happy to replicate that memory!

Additionally, cake was totally inspired by that day. I knew I wanted a delicious cake that looked just as pretty as those cupcakes, and easy enough for everyday celebrating.

Moreover, if pineapple and coconut is your favorite flavor combo, give some of these recipes a try:

This is the best Tropical Birthday Cake recipes, and if it’s not someone’s birthday, think of it as practice until there is one!

Aren’t these the cutest birthday picks, just pop one of these onto the cake, or maybe you’d like a bigger Happy Birthday topper.

Frosting

I made a pineapple cream cheese frosting to this cake and it is so thick and creamy and really adds to the delicious flavor.

I used the back of a spoon and made swirls in the frosting, then topped the cake with pineapple chunks and cherries in the shape of flowers, then added the toasted coconut around them.

Be sure to check out my tips on toasted coconut here, you can prepare it in the oven or on the stove.

I ran out of my regular baking spray to prepare my pan, so I made some homemade Pan Release baking spray alternative (and it’s my new favorite) the pan was so incredibly clean when the cake was sliced.

• Pineapple Cookies with Pineapple Cream
• Easy PIneapple Jam
• More pineapple recipes

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Tropical Cake (Pineapple and Coconut)

pineapple and coconut are the stars of the show on this easy cake, silky frosting topped with toasted coconut, pineapple chunks, and cherries make for the best tropical flavored cake.

Course Cake

Cuisine American

Keyword cake, coconut, frosting, pineapple

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25 oz white cake mix (Duncan Hines) do not follow directions on the package
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 20 oz can pineapple chunks in juice Use the juice from the 20 oz (1 lb 4 oz) can,1 1/4 cups = 10oz (reserve pineapple for decoration, cut in half if needed to have enough to decorate the cake)
• 4 egg whites (from large eggs)
• 1 cup sour cream which is 8 oz
• 4 oz melted butter which is 1/2 cup, or 1 stick
• 1/4 teaspoon salt
• 1 tablespoon oil (avocado or vegetable oil)
• 2 teaspoons vanilla extract
• 12 maraschino cherries
• 1 cup toasted coconut link to how to toast coconut in the post

Instructions

• Preheat oven to 335° (this temperature bakes the cake wonderfully)
• Prepare a 13×9 metal baking dish, spray with a baking spray or brush with pan release.
• In a large bowl of a mixer, combine all ingredients.
• Cake mix, flour, sugar, pineapple juice, egg whites, sour cream, butter, salt, oil and vanilla extract.
• Mix on low speed until the mix starts blending, then turn on medium speed and mix for 2 minutes.
• Scrape the bowl and under the beater after the first minute to be sure the ingredients combine fully, then continue mixing until well blended.
• Pour the cake batter into a prepared 13×9 pan.
• Bake at 335° for about 40 minutes, and test with a toothpick until it comes out clean. If your oven runs hot, start testing at 35 minutes; it's baking at a slightly lower temperature, so if it takes an extra 10-15 minutes, no need for concern. I've baked in metal pans and ceramic; metal bakes quicker, ceramic takes longer. A ceramic pan often takes 55 minutes.
• Place reserved pineapple on paper towels to absorb liquid so the pineapple won't make the top of the cake wet.
• Toast coconut until golden. I linked in the post to instructions on how to do this on the stove and in the oven.
• Drain the cherries and place them on paper towels to absorb all liquid.
• Sour Cream Frosting: 1/2 cup butter, 1/2 cup sour cream, 3-4 cups powdered sugar, 1 teaspoon vanilla extract. In the bowl of a mixer combine all the ingredients on low speed, then mix on medium-high until smooth and creamy. A tablespoon of pineapple juice or pineapple extract can be added if desired.
• Spread the frosting over top of the cooled cake with the back of a spoon, place pineapple pieces like flower petals, and cherries in the center, and then sprinkle toasted coconut around all the pineapple "flowers". Place the cake in the fridge to chill the fruit and set up the frosting so it's firm.
• Store cake in the fridge and remove 1 hour prior to serving.

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Pineapple Cream Cheese Frosting

Pineapple frosting gives any dessert especially delicious with coconut. This recipe can also be a combination of tropical flavors that are a delight. Coconut and pineapple are a winning duo. If you don't have pineapple juice or pineapple flavor or extract, lemon is another great option.

Cuisine American

Keyword cake, coconut, cupcake, frosting, luau, pineapple, tropical

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/2 cup butter room temperature
• 1/2 cup cream cheese room temperature
• 1/2 cup pineapple juice
• 1/2 cup milk
• 3 cups powdered sugar

Instructions

• In the bowl of a mixer beat butter and cream cheese until smooth and whipped fluffy for 2-3 minutes on medium speed.
• In a medium bowl mix the powdered sugar with the pineapple juice and milk until it's a thick syrup consistency. Whisk it smooth.
• With the mixer running on low, slowly pour the powdered sugar mix into the whipped butter and cream cheese. Continue mixing for 4-5 minutes on low to medium-low.
• The frosting will be thick, smooth, and creamy, without air bubbles.
• Then spread the frosting on cake or cupcakes. Use the back of the spoon to create swooping swirls, or spread smoothly.

The post The Ultimate Tropical Pineapple Coconut Cake for Your Luau Party first appeared on Created by Diane.