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’ll show you how to make a smooth, delicious cannoli dip and turn it into a gorgeous dessert board with plenty of dippers—cookies, cones, fruit, and more. It’s simple, fun, and guaranteed to disappear fast!

If you love the sweet, creamy flavor of cannoli but don’t want to fuss with frying shells, this Cannoli Dip is your new go-to dessert!

Made with smooth ricotta, powdered sugar, and vanilla, this easy no-bake dip is light, sweet, and totally irresistible.

Serve it on a fun dessert charcuterie board with your favorite dippers like ice cream cones, graham crackers, cinnamon sugar tortillas, and fresh strawberries.

No-Bake Cannoli Dip Dessert Board

Perfect for parties, holidays, or a simple treat night at home!

How to Make Cannoli Dip (printable recipe is below)

Ingredients:

• 16 oz cup ricotta cheese (pressed through a fine mesh strainer)
• 8 oz cream cheese, room temperature
• 1- 1/4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon dry milk (optional) is best for using if not serving the day prepared, so it remains thick.
• Options: mini chocolate chips, chopped pistachios

Instructions:

1. Strain the ricotta cheese using a cheese cloth can be used, or a nylon cheesecloth
2. Then press the ricotta through a fine mesh strainer for a smooth texture and release excess moisture.
3. Mix with room temperature cream cheese, powdered sugar, and vanilla until creamy. By hand or with a mixer.
4. Spoon into a serving bowl(s) and refrigerate until ready to serve.
5. Mix in the chocolate chips or chopped pistachios or sprinkle them on top.

Dipping Ideas for Cannoli Dip

This dip goes with just about anything! Try:

• Ice cream cones – break into pieces or serve mini cones for scooping.
• Graham crackers – honey or cinnamon work great.
• Cinnamon sugar tortillas – cut into triangles and bake until crisp.
• Fresh fruit – strawberries, apple slices, or banana chunks.
• Vanilla wafers or ladyfingers – classic Italian dessert pairings.

Cannoli Dip Tips

This Italian Dessert Dip is a huge hit!!!

• Smooth texture: Straining the ricotta with cheese cloth, or paper towel, is key to that velvety texture.
• Removing as much moisture as possible, so it doesn’t weep later.
• Make ahead: Mix the dip up to 2 days in advance and refrigerate.
• Adding dry milk helps the mixture stay thick and look great, so a pool of liquid doesn’t sit on top.
• Flavor twists: Add mini chocolate chips, orange zest, lemon zest, or almond extract for a flavor boost.
• Presentation: Arrange your dip and dippers on a board for a dessert charcuterie that looks amazing and serves easily.

Q&A

Q: Can I use mascarpone or cream cheese instead of ricotta?
A: Yes! Mascarpone will give a richer, creamier flavor. Cream cheese makes it more like a cheesecake dip.

Q: How do I make it thicker?
A: Add a little more powdered sugar or mix in mascarpone cheese, add the dry milk and allow it to rehydrate and absorb the excess moisture in the ricotta cheese.

Q: Can I make this dip ahead of time?
A: Absolutely. Store covered in the fridge for up to 3 days. Stir before serving.

Q: What can I serve Cannoli Dip with for a party?
A: Arrange it as part of a dessert charcuterie board with a mix of crunchy, sweet, and fresh dippers, it looks stunning, and everyone gets to customize their own bite.

Why You’ll Love This Recipe

• No baking required
• Ready in minutes
• Crowd-pleasing and portable
• Fun to serve and totally customizable

SEO keywords: Cannoli Dip, Easy No Bake Dessert, Cannoli Dip Recipe, Dessert Charcuterie Board, Cannoli Dip with Ricotta, Italian Dessert Dip, Sweet Dip for Parties

This makes a fun to-go treat! Pack it up in a small container, keeping the dip and cones, crackers, separate so they stay dry.

More fun recipes to try, these are all chocolate!

• Chocolate Funnel Cake
• Instant Chocolate Mousse
• Homemade Chocolate Syrup
• Chocolate Cannoli Cones
• Chocolate Oatmeal
• Chocolate Gravy
• Chocolate Whipped Cream Frosting
• Chocolate Espresso Pudding Pie
• Chocolate Bread Pudding
• Old Fashioned Egg Cream Chocolate Soda
• Chocolate Spaghetti

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How to Make a Cannoli Dip and Dessert Charcuterie Board

This amazing and simple no-bake cannoli dip is the perfect dessert!

Course Dessert

Cuisine American, Italian

Keyword cheese, dip, sweet

Prep Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 16 oz ricotta cheese
• 8 oz cream cheese, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups powdered sugar
• 1 cup mini chocolate chips
• 1/2-1 cup chopped pistachios (optional)
• 1 tablespoon dry milk (optional) This will help the dip stay thick without water releasing as it sits, great if you don't eat it the day you make it.

Instructions

• Strain the ricotta cheese using cheesecloth (cotton or nylon, I linked options in the post), allow it to rest 15 minutes, then squeeze out the excess liquid (about a 1/4 cup may come out)
• Then press the ricotta through a super fine mesh strainer. It should be really smooth.
• Mix the ricotta cheese with room temperature cream cheese, powdered sugar (and dry milk if using) and vanilla, mix by hand or with a mixer.
• Place the cannoli dip in a serving dish or dishes. The chocolate chips and pistachios can be mixed in or just put them on top.
• Place the mixture in the fridge or serve immediately.
• Serve with cannoli chips, graham crackers, pieces of ice cream cones, cinnamon sugar tortillas/chips, and strawberries

The post How to Make a Cannoli Dip and Dessert Charcuterie Board first appeared on Created by Diane.

I want all the cute desserts!

And elevating this classic Florida favorite into individual jars is just perfect!

Key lime pie is best served ice cold, so plan ahead on this one. You’ll want to be sure you have enough time to chill it well, then you’ll add the whipped cream and lime slices.

This classic recipe starts with a buttery graham cracker crust, then the tangy, thick, smooth citrusy filling is poured on top.

A friend gifted me a whole slew of key limes, and wow, were they juicy and sweet. If you don’t have or can’t find key limes, don’t worry, you can use regular limes. Another option is to use Nellie and Joe’s Key Lime Juice.

Individual desserts are a crowd pleaser, no cutting and serving, and messy looking desserts.

Jars make these individual key lime pie jars perfect!

Mini Key Lime Pies in glass jars… Use 4 or 8 oz “short” jars.

Be sure you prep the jars with a baking spray or pan release, so the filling comes out easily.

Why Key Lime Pies in Jars Are a Must-Have

• Delicious Flavors: The tart, tangy key lime filling, smooth whipped cream topping, and crumbly graham cracker crust combine to create the perfect balance of sweetness and citrus. Each spoonful is a burst of refreshing flavor that’s hard to resist.
• Convenient Individual Servings: No need to worry about cutting or sharing—each jar is a pre-portioned, ready-to-enjoy treat. This makes them perfect for gatherings, parties, or just as a personal indulgence.
• Portable and Practical: Whether you’re heading to the beach, a picnic, or a BBQ, key lime pies in jars are incredibly convenient. They stay secure in their jars, making them mess-free and easy to transport. Plus, they offer a fun twist on traditional desserts, making them a conversation starter.
• Perfect for Gifting: These mini key lime pies are an ideal gift for special occasions like birthdays, anniversaries, or holidays. Their cute, personalized presentation makes them feel extra special. Pair them with a ribbon, tag, or custom message for a thoughtful and unique gift.
• Great for Beach Days and Summer Events: With their cool, refreshing flavors and compact size, key lime pies in jars are perfect for outdoor summer activities. They’re the perfect treat to cool down after a sunny day, whether you’re lounging on the beach, hosting a backyard cookout.

You can also make these with lemon juice!

The clear jars reveal the beautiful layers of this dessert.

You can adapt any pie recipe into jar pies, they couldn’t be any cuter!

Ingredinents

• graham cracker crumbs
• butter
• sugar
• salt
• cinnamon

Filling

• egg yolks
• sour cream
• key lime juice
• sweetened condensed milk
• cornstarch
• salt

Topping

• whipped cream
• lime

Looking for more sweet treats using jars or jar lids, check these out

• Pumpkin No-Bake Cheesecake (these are perfect year-round)
• Mini S’more Pies
• Raspberry Cheesecake Pies

more great jar desserts:

• Chocolate Chip Cheesecake jars
• Chocoalte Mousse
• Want it fast… make this Instant Chocolate Mousse

Don’t forget the whipped cream!

These are the style jars I use:

8 oz wide mouth jars like I used in the first photo, these are the 4 oz jars

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key lime pie

Mini key lime pie dessert jars, the perfect single-serve key lime pie. Be sure to prepare this ahead of time so you can adequately chill the pie in the fridge until cold.

Course Dessert

Cuisine American

Keyword graham cracker, lime, pie

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

graham cracker crust

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

key lime filling

• 4 large egg yolks, room temperature
• 1/2 cup sour cream or Greek yogurt
• 1 1/4 cups key lime juice, or regular lime juice Option- Nellie and Joe's bottled key lime juice
• 2 14oz cans sweetened condensed milk
• 1 tablespoon cornstarch
• pinch salt

topping

• 1 1/2 cups heavy whipping cream, for topping
• 1 lime sliced for garnish

Instructions

• Preheat the oven to 350°.
• Choose the jar sizes you'll be using, 4 oz or 8oz short jars. The 4 oz is a nice snack size, the 8 oz is a generous portion.
• Prepare the glass jars with a nonstick baking spray or pan release (homemade recipe linked in post).
• Prepare the pie crust by mixing the graham cracker crumbs iwth melted butter, with brown sugar, salt, and cinnamon. Mix with a fork or pastry cutter to blend everything together well.
• Place a heaping tablespoon of crust mixture into each jar. Distribute the crust evenly amongst the jars, then press it firmly into the bottom of the jars with a tart press, the back of a spoon, or a small solid item that will fit into the jars like the lid of something, and press the crust firmly.
• Bake the pie crust in the jars for 8 minutes.
• In a medium bowl or large measuring cup, place the sweetened condensed milk, egg yolks, sour cream, lime juice, lime zest, cornstarch, and salt Mix with a whisk until well blended and smooth.
• Pour the filling into the prepared jars with the pie crust.
• Bake for 20 minutes and test the filling with a knife. The filling should be set and will wiggle a bit, but appear thick and cooked. It'll thicken upon cooling like any pudding would.
• Cool at room temperature, then place the jars in the fridge until they are completely cold. 4 hours to overnight.
• Mix the whipped cream firm, place in a piping bag, and top each jar with whipped cream, then add slices of lime. Serve or place in the fridge to serve later.

The post How to make Key Lime Pie in Jars 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.

Wonton wrappers have many uses dumplings, wontons, mini cups, mini eggrolls, and many ways to prepare them, boil, steam, pan fry, deep fry, bake, and air fry.

They often sell wonton wrappers in square and round. If you can only find square wontons, simply cut the corners off to make them round. Use the round shape if you want that tulip look.

Square wontons are versatile, press them into a mini muffin pan or place them over the back of the mini muffin tin for larger flatter cups great for serving Poke. 

Spray with oil,  use an air fryer, and brush with oil, if you don’t add any oil they do taste a bit like flour, and the oil helps make them golden.

Cook the wontons “blind” (empty) for them to stay extra crunchy, if you bake the filling in the wontons cups they won’t be quite as crisp, so it’ll depend on the recipe using and how crisp you want them. You can then add heated dip for warm appetizers, cold dips work well too, you can fill them with puddings, whipped dessert fillings, or fruit.

If you feel they are heavily oiled place dry beans in them so they don’t cave in.

Or bake the wontons with the filling.

Continue reading: Wonton Wrapper Cups

The post Wonton Wrapper Cups first appeared on Created by Diane.

I haven’t always been a fan of fruit in everything, but OMG this will change anyone’s mind.

This toffee is the epitome of sweet and savory, it’ll wow your taste buds.

This flavor combination took toffee to the next level. Sweet and savory toffee tastes outstanding. I had it on my idea list for a while, and the holidays got busy but as soon as I had a spare moment before the New Year, I made a batch and I made another batch the next day and another about a week later. 

Needless to say,

it’s amazing!

One bite in and every person said Oh My… this is amazing.

Continue reading: Rosemary Cranberry Toffee

The post Rosemary Cranberry Toffee first appeared on Created by Diane.

There seems to be some debate as to the name…

My mom called them Pecan Lassies,

But some call them Pecan Tassies, tassies mean small cups so that seems to be quite fitting, but to honor my mom and her coveted recipe I will continue to call them Pecan Lassies! 

These pecan cookies are my most favorite of all Christmas cookies, my mom made them every year, and it was the one cookie I looked forward to. I’ve avoided making them for many years, it was the one thing I’d ask her to make. It made me feel special when she’d give me a nice tin full of them. She’d put more in her freezer to give me when I visited.

Now this may come as a surprise… I don’t like pecan pie! It’s true, I think traditional pecan pie is far too sweet. But I have a delicious Cranberry Pecan Pies here.

And when it comes to pecans, this recipe is number one!

Continue reading: Pecan Lassies

The post Pecan Lassies first appeared on Created by Diane.

So let’s talk about bananas… ripe bananas have a nice flavor with a sweet taste that makes banana bread amazing. 

There are a couple of tips to turn bananas that aren’t quite ripe, more ripe. Place them with the peel still on, onto a baking sheet and bake until the peel is brown, you could slice the bananas and place them in a microwave dish and microwave it for 30 seconds so the banana is slightly soft, which will bring out the flavor and help keep the moisture in the banana bread.

If you tend to freeze bananas for smoothies or nice-cream… you can use those too. Just place them in a glass dish and thaw them in the microwave for 30 seconds. Then mash the bananas with a fork and they’re ready to add to the batter.

Continue reading: Banana Bread

The post Banana Bread first appeared on Created by Diane.