Tag: cream cheese

CARROT CAKE ROLL

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it’s also easy to make.

I have always loved carrot cake! There is something about the combination of warm spices and cream cheese frosting that goes so well together. Carrot cake is commonly served at Easter gatherings, but there is no reason you can’t have carrot cake year-round, especially when it’s this good!

I also love the simplicity of cake rolls, not to mention they are also pretty to look at. So, I set out to create a Carrot Cake Roll recipe that was moist and full of flavor while also being easy to make.

How to Make the Perfect Carrot Cake Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, ensuring it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything together, stirring just until combined. Do not overmix! Fold in the grated carrots until evenly combined.
  • Pour the cake batter into the prepared pan and spread it into an even layer. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, you’ll want to flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has completely cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Finally, spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

Check out my recipe for a delicious Pumpkin Roll.

The baking sheet that I use for my cake rolls.

Carrot Cake Roll

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it's also easy to make.
No ratings yet
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour +2 tablespoons
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 2 cups grated carrots

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
  • In a large bowl with an electric mixer, beat the vegetable oil, eggs, brown sugar, and vanilla until thick.
  • Stir in flour mixture just until combined. Fold in the grated carrots.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and slowly peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully and slowly unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese filling evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices, and serve.
  • Store the cake roll in the refrigerator, wrapped in plastic wrap for up to four days.
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PUMPKIN CREAM CHEESE SWIRL MUFFINS

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.

I love fall; I always have! And all the fantastic foods you can make with pumpkin give me one more reason to love fall. Of course, you can eat pumpkin year-round, and I do. But there is something about fall and pumpkin that just feels right!

If you are looking for the best pumpkin muffin recipe ever, look no further, these check all the boxes; they are moist, flavorful, and beautiful; just look at those gorgeous tops. These muffins are topped off with a thick swirl of sweetened cream cheese that melts right into the top as they bake. And inside is a hidden layer of cream cheese which gives the muffins a boost of moisture and flavor.

Muffin Ingredients:

  • flour
  • baking powder
  • pumpkin pie spice
  • salt
  • canned pumpkin puree
  • brown sugar
  • granulated sugar
  • eggs
  • vegetable oil
  • vanilla

Cream Cheese Filling:

  • cream cheese
  • granulated sugar
  • egg yolk
  • vanilla

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. However, you do not want to buy a can of pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored.

If you don’t have pumpkin pie spice on hand, you can easily make your own. In a small bowl, combine:

  • 4 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoon ground cloves
  • 2 teaspoon ground all-spice
  • 2 teaspoon ground nutmeg

Store leftovers in an airtight container for up to 12 months.

Making the Muffins:

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.

Step 2: In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla. Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Step 3: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth. Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Step 4 (Assembling the muffins): Fill muffin tins ⅓ full with pumpkin batter.

On top of the pumpkin batter, add a thin layer of filling (about one tablespoon).

Add more pumpkin batter almost to the top.

Drizzle a little more cream cheese filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don’t mix too much, or it will all blend together (the picture below is how the muffins should look after swirling the cream cheese with a toothpick). Each muffin tin should be full to get that nice dome top when baked.

Step 5: Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done.

How to Store the Muffins:

Once the muffins have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to five days. They are delicious chilled, but you can also heat them in the microwave for 15 to 20 seconds to warm them up a bit.

Freezing the Muffins:

These muffins also freeze well. I often have some on hand in our freezer. To freeze the muffins, allow them cool to room temperature, then place the muffin in an airtight container or freezer bag.  Store in the freezer for up to six months.

Pumpkin Cream Cheese Swirl Muffins

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Servings 18 muffins

Equipment

  • Standard size muffin pan

Ingredients
 

  • 2½ cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • 1 15 ounce can pumpkin
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1½ tablespoon vanilla

Cream Cheese Filling:

  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla

Instructions
 

  • Preheat the oven to 375°F. Place paper baking cups into the muffin pan. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla.
  • Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Cream Cheese Filling:

  • In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth.
  • Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Assembling the Muffins:

  • Fill muffin tins ⅓ full with pumpkin batter. Add to this a thin layer of filling (about 1 tablespoon). Add more pumpkin batter almost to the top. Drizzle a little more filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don't mix too much, or it will all blend together. Each muffin tin should be full get that nice dome top.
  • Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done. Allow them to cool for 10 minutes, then remove the muffins from the pan to finish cooling on a cooling rack.
  • Store in an airtight container in the fridge. If you want them warmed up after being in the refrigerator, heat them in the microwave for about 15 - 20 seconds.
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CINNABON CINNAMON ROLLS (With Overnight Option)

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.

I have been making these cinnamon rolls for years, and they are a family favorite. I usually make them once a year on Christmas morning. And it has become a family tradition to have our house filled with the fantastic aroma of baking cinnamon rolls as we open our Christmas gifts.

If you are a fan of the iconic Cinnabon cinnamon rolls, this recipe is for you! These cinnamon rolls have all the ooey-gooeyness of Cinnabon cinnamon rolls and a rich cream cheese icing that might just have you licking your plate.

For most people, the thought of getting up at the crack of dawn to start cinnamon rolls that take almost 4 hours to make, from start to finish, is a deal-breaker. I get it, I am not a morning person, and I wouldn’t want to do that either! But my favorite part about this recipe is that you can start the cinnamon rolls the night before, put them in the refrigerator and finish them in the morning with minimal work!  I’ve included instructions in the recipe to make them all in one go and the overnight option.

Tips and Tricks:

Yeast:

You can use active dry yeast or instant yeast. The instructions are the same for both. When working with yeast, “blooming” or “proofing,” the yeast is an important step. This step ensures that the yeast is active and not expired. This is especially important if you’ve had your yeast for a while. If your yeast is old and no longer has live yeast cells, the dough will fail to rise, and you’ll waste your ingredients and time.

Blooming or proofing your yeast is easy. You just need a warm liquid, usually water or milk, yeast, and sugar. The most critical step is the temperature of your liquid; it needs to be between 100°F and 110°F. If your liquid is too hot, you will kill the yeast. The sugar helps activate the yeast and causes it to bubble up, further proving your yeast is active and ready to use. You just need to stir together the warm liquid, yeast, and sugar and let it sit for 10 minutes. If it bubbles and gets foamy, your yeast is active and ready to use. It’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired.

Helping the Dough Rise:

For the dough to rise and double in size, you need a warm place to put it. Unfortunately, not everyone’s house has a nice warm spot to do this. Our house uses air conditioning year-round because we live in the tropics, so our house is on the cool side.

You can create a nice warm spot in your oven. Preheat your oven to 150°F, turn the oven off and wait a few minutes. Then place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape. After 30 minutes, shut the oven door to retain any remaining heat. Remove the dough when it has doubled in size.

Cutting Beautiful Rolls:

My new preferred way to cut cinnamon rolls is to use a Pizza Cutter. This method is incredibly quick and easy. First, roll the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.

Dental floss is the most common way to slice your rolls before baking them. It’s better than a sharp knife or a serrated knife. Be sure to use unflavored floss unless you want your cinnamon rolls to have a minty flavor! First, measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Next, bring the floss around the top of the dough and, crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all your rolls are cut. (See my step-by-step photos below).

 

Step-By-Step Instructions with Photos:

Start by proofing your yeast. Combine the yeast, warm milk (100°F-110°F), and sugar. After letting it sit for 5-10 minutes, it should look foamy. This is what you want as evidence your yeast is active and hasn’t expired.

Combine the remaining dough ingredients in the bowl of a standing mixer. Mix until the dough comes together and pulls away from the sides of the bowl. It should be tacky but not too sticky.

Place in a lightly greased bowl and cover with a towel. Allow the dough to rise in a warm place for about an hour or until it has doubled in size.

Punch the dough down and roll it out onto a floured surface. Roll it out into a rectangle that is 20-inches by 12-inches and 1/4 inch thick.

Prepare the filling. Mix together the melted butter, brown sugar, and cinnamon. Gently spread the filling evenly on the rolled-out dough.

Once the filling is added to the dough, use one of these two methods to slice the cinnamon rolls. You can either use a pizza cutter and slice 1 1/2-inch wide strips and then roll each roll individually or use floss to cut the rolls (see more details on these cutting methods above in my Tips and Tricks).

Place the cut rolls in the baking pan. Cover with a towel and allow to rise a second time. This should take 45 minutes to an hour. They should almost double in size.

Bake your cinnamon rolls in a preheated oven for 25-30 minutes or until golden brown on top. While the rolls are baking, make the cream cheese icing.

When the rolls come out of the oven, immediately add a layer of icing. This allows the icing to melt into all the cracks and crevices of the cinnamon rolls and adds to their gooey deliciousness. Allow to cool for 15 minutes, then add a final layer of icing.

Over-Night Instructions:

To start these the day before, you follow the instructions through to the point where you place your cut rolls into the pan. Do not raise them a second time. Instead, wrap them tightly with foil and put them in the refrigerator.

When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until they are almost doubled in size.

Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.

Freezing Instructions:

To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container.

To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste.

Cinnabon Cinnamon Rolls

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.
4.60 from 22 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours 15 minutes
Course Breakfast
Servings 12 rolls

Ingredients
 

Dough

  • 2 packages active dry yeast or instant yeast (1½ tablespoons or ½ ounce)
  • 1 cup warm milk (100°F-110°F)
  • ½ cup + 2 teaspoons granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 4½ cups all-purpose flour

Filling

  • 6 tablespoons butter, melted
  • 1 cup brown sugar (light or dark), packed
  • 3 tablespoons cinnamon

Icing:

  • 8 tablespoons butter (1 stick), softened
  • 4 ounces cream cheese, softened to room temperature
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla
  • ¼ teaspoon salt

Instructions
 

  • Grease the bottom and sides of a metal or glass 9×13 inch baking dish, set aside.

Dough:

  • In the bowl of your standing mixer, mix together the yeast, warm milk, and 2 teaspoons of sugar. Allow the mixture to sit for about 5-10 minutes or until foamy on top.
  • Add the remaining ½ cup sugar, softened butter, salt, and eggs. Mix on medium speed, using a dough hook or paddle attachment, until combined. Next, switch the mixer to low speed, and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After all the flour has been added, mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. The dough should be tacky but not too sticky.
  • Place the dough in a large, lightly greased bowl, flipping the dough once to grease all sides. Cover with a kitchen towel and allow to double in size in a warm spot in your kitchen for about an hour.
    ** If your house is on the cool side, you can preheat your oven to 170°F, turn it off and place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape.
  • Once the dough has doubled in size, punch it down and roll it out onto a lightly floured surface with a floured rolling pin until it is approximately 20-inches long,12-inches wide, and about ¼-inch thick.

Filling:

  • Combine the brown sugar and the cinnamon. Then, stir in the melted butter until everything is equally moist. Sprinkle the filling over the dough, pressing it gently to spread it out. Keep the filling about ¼-inch from the edge of the dough.
  • **Using one of the methods listed in the notes, cut the dough into 12 rolls, each about 1.5 inches.
  • Place the slices of dough into the prepared pan.
    **If you are baking the cinnamon rolls tomorrow morning, stop here, cover tightly with tinfoil, place the cinnamon rolls in the refrigerator and pick up tomorrow at "Make-Ahead/Overnigth Instructions."
  • (If continuing), place a kitchen towel or foil over the pan of cinnamon rolls, set in a warm place, and allow to rise until almost doubled in size (about an hour).
  • Preheat the oven to 360°F. When the oven is preheated, bake uncovered for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.

Icing:

  • While the cinnamon rolls are baking, begin making the icing. Add all the ingredients to a medium bowl and beat well with an electric mixer until light and fluffy.
  • When the cinnamon rolls come out of the oven, spread a layer of icing over the rolls, letting it melt into the rolls. After the rolls have cooled for 15 minutes, spread a second layer over the cinnamon rolls and serve immediately.
  • Cover leftover frosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • To reheat individual rolls, place in the microwave for 15 to 20 seconds.

**Make-Ahead/Overnight Instructions**:

  • When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until almost doubled in size.
  • Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.
  • While the cinnamon rolls are baking, follow the instructions for making the icing.

Notes

Pizza Cutter: This method is incredibly quick and easy. Roll out the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.
Dental floss (unflavored): After adding the filling, roll the dough into a 20-inch long log. Measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Bring the floss around the top of the dough, and crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all 12 of the rolls are cut.
Freezing: To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container. 
To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste. 
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PEACHES AND CREAM DUMP CAKE

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?

My husband can’t stand the name “dump cake,” but it’s what they are called…So, what is a dump cake? It’s a super easy dessert that’s a cross between a cake and a cobbler. It gets its name because all the ingredients are literally dumped into a 9×13 baking dish; no mixing bowl needed, no mixing or blending, everything just goes into the baking dish. So simple and easy, yet so delicious!!

I wanted something that was a little more than just peaches and cake mix, and the addition of cream cheese was the answer. It adds more flavor and creaminess to the cake, not to mention the addition of brown sugar and cinnamon, giving this cake a real cobbler taste. I love the addition of the pecans as well; they have such a nice sweet, buttery flavor that compliments the other flavors in this cake perfectly…My kids, however, were upset that I would even think to put nuts in their dessert…Oh, the horror! Of course, the pecans are optional, so leave them off if you must.

How to Make a Dump Cake:

There are not a lot of steps involved in making a dump cake, but I’ll share the basic steps with you:

You’ll Need:

  • 2 – cans of sliced peaches in light syrup
  • cinnamon
  • brown sugar
  • cream cheese
  • 1 – French vanilla cake mix
  • 1 – stick of butter of butter
  • pecan halves, optional
  • Start by preheating the oven to 350°F. Next, spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice. You will have a very runny cake if you add all the juice. But you need some liquid to help keep the cake mix soft as it bakes. **You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
(I took this picture before I changed the recipe to cut the cream cheese into smaller pieces. The cubes should be half this size and twice as many. )
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible. It’s important that you do not pat it down! You want to keep the cake mix fluffy so it bakes up nice and soft and not into a hard crust.
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. It should be bubbling, and the top starting to lightly brown. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

That’s it, nothing too hard there! Enjoy!

Peach and Cream Dump Cake

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 2 – 29 ounce cans of sliced peaches in light syrup **See notes
  • 2 teaspoons cinnamon
  • ⅓ cup brown sugar
  • 8 ounces cream cheese, cut into about 48 small cubes
  • 1 French vanilla cake mix
  • ½ cup butter, (1 stick) cut into small pieces
  • ½ to 1 cup pecan halves, optional

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible without pressing the cake mix down (you want to keep it fluffy).
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

Notes

**You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
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PUMPKIN ROLL

The pumpkin roll is a favorite in our house, and I think it will be in yours too! With a delicious pumpkin cake and a smooth, creamy filling, your friends and family will be amazed! But nobody needs to know just how easy it was to make.

When the kids see I have bought canned pumpkin, they always ask me to make a pumpkin roll – and I am happy to oblige! This pumpkin roll is my favorite pumpkin recipe…or maybe it’s my Haupia Pumpkin Pie…no the pumpkin roll. Okay, perhaps we will call it a tie (can you tell I love pumpkin!). This is also a fun dessert to serve friends and family because not only does it taste amazing, it’s a beautiful dessert – look at that stunning spiral of creamy goodness! The combination of the cream cheese filling surrounded by pumpkin cake makes for an absolutely delicious dessert that I believe will become a favorite in your house too!

Honestly, making a pumpkin roll is easier than you might think. I’ll share my tips and tricks below. After you make this once, you’ll realize that it’s not too complicated and absolutely worth taking the time to make. One word of advice, do not rush the process! Allow the cake to cool completely before adding the filling, then chill thoroughly before cutting into it.

 How to Make the Perfect Pumpkin Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, making sure that it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything, stirring only until combined. Do not overmix! Spread evenly in the prepared pan. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has thoroughly cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

The baking sheet that I use for my pumpkin rolls.

Pumpkin Roll

The pumpkin roll is a favorite in our house, and I think it will be in yours too! With a delicious pumpkin cake and a smooth, creamy filling, your friends and family will be amazed! But nobody needs to know just how easy it was to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour + 2 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ tablespoons pumpkin pie spice
  • ½ teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups sugar
  • 1 cup pumpkin puree

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a large bowl with an electric mixer, beat eggs, vanilla, and sugar until thick. Add in the pumpkin, and mix to combine.
  • Stir the flour mixture into the pumpkin mixture.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese mixture evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices and serve.
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