Forget that I live on a farm and that Fall officially arrives when I see the combine being pulled out of the barn and head to the field!

Fall for me officially arrives the moment I start craving these pumpkin squares, I feel it in the weather, the corn and beans start to turn and the need for pumpkin squares hits me!

My Mom has made pans and pans of these every fall since I was a kid!  They are a distinct part of my childhood memories of food!

Fall Pumpkin Squares

Honestly, I can never decide in the fall if I’m Team Pumpkin or Team Apple. I will say that the cream cheese icing that pairs so well with pumpkin sways me just a bit, I do love that stuff!

I might also add that you should always put these on a cute plate, they go fast and as people pass by the empty plate they can at least admire your great taste in service ware!

Ingredients To Gather:

For the cake:

• vegetable oil
• eggs
• canned pumpkin or fresh made pureed pumpkin
• vanilla
• cinnamon
• baking soda
• salt
• sugar
• flour

For the icing:

• softened cream cheese
• softened butter
• vanilla
• powdered sugar

How To Make Fall Pumpkin Squares

For the pumpkin cake squares:

1. In a mixing bowl start by adding the wet ingredients (oil, eggs, pumpkin, and vanilla) and using an electric mixer on low beat to combine, making sure the eggs are broken up and incorporated.
2. Add the sugar to your wet ingredients and mix until incorporated.
3. In a separate bowl combine all the dry ingredients and add them in small batches to the mixing bowl while running the mixer on low. Mix until thoroughly combined for a smooth cake batter.
4. Spread cake batter evenly in an ungreased 12″ x 17″ baking sheet.
5. Bake in a 350° pre-heated oven for 20-30 minutes, until cake bounces back when tapped lightly and a toothpick comes out clean. Once done remove from oven and allow to cool completely.

For the cream cheese icing:

1. Beat together butter and cream cheese until smooth; stir in vanilla.
2. Add confectioners’ sugar a little at a time, beating until the mixture is smooth.

Once the pumpkin bar cake is completely cool frost it with the cream cheese icing evenly, and cut it into squares to serve.

Tips, Tricks, Questions, and Comments

I love to make these in my 16″x12″ baking pan that is 1″ deep! It is a large cookie sheet and makes a perfect height (thickness) for cake or cookie bars. I have made this in a standard 9″x13″ baking dish as well and it tastes just fine, just be aware the baking times in the recipe are for a thinner cake. The thicker the batter in the baking dish the longer it will take to bake through.

While you can defiantly cut these up and serve them on a cute platter they travel so well in the baking sheet. They are so delicious no one will care what they are served on.

This recipe makes a large batch and is perfect for pitch-ins, tail-gating or as treats to last your family the whole week!

These will freeze, either individually or as an entire pan, be sure they are well wrapped. It is also best to NOT ice them before freezing.

Pumpkin Crunch Pie

All the traditional Thanksgiving flavors elevated to new heights – creamy pumpkin cream cheese custard with a crunchy sugary pecan topping.

Check out this recipe

Pumpkin Pie Crunch Dessert

A super easy twist on pumpkin pie that using a cake mix, pecans and butter!

Check out this recipe

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Fall Pumpkin Squares

Delicious pumpkin bar cake with traditional cream cheese icing, this recipe makes a big batch perfect for fall get-togethers with friends.

Servings 24 squares

Calories 300kcal

Author Jent

Ingredients

Pumpkin Bar Cake

• 1 cup oil
• 4 eggs
• 2 cups pumpkin
• 1 tsp. vanilla
• 2 cups sugar
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups flour

Cream Cheese Icing

• 8 ounces cream cheese (softened)
• 3/4 cup butter (softened)
• 2 tsp. vanilla
• 2 cups powdered sugar

Instructions

Pumpkin Bar Cake

• In a mixing bowl start by adding the wet ingredients (oil, eggs, pumpkin and vanilla) and using an electric mixer on low beat to combine, making sure the eggs are broken up and incorporated.
• Add the sugar to your wet ingredients and mix until incorporated.
• In a seperate bowl combine all the dry ingredients and add them in small batches to the mixing bowl while running mixer on low. Mix until thoroughly combined for a smooth cake batter.
• Spread cake batter evenly in an ungreased 12" x 17" baking sheet.
• Bake in a 350° pre-heated oven for 20-30 minutes, until cake bounces back when tapped lightly and a toothpick comes out clean. Once done remove from oven and allow to cool completely.

Cream Cheese Icing

• Beat together butter and cream cheese until smooth; stir in vanilla.
• Add confectioners' sugar a little at a time, beating until the mixture is smooth.
• Once pumpkin bar cake is completely cool frost with the cream cheese icing evenly, cut into squares to serve.

Nutrition

Serving: 1square | Calories: 300kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 259mg | Potassium: 85mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1046IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

If you’re Team Pumpkin you might also love Pumpkin Beer Bread or Double Pumpkin Beer Bread!

The post Fall Pumpkin Squares appeared first on The Farmwife Feeds.

White Almond Texas Sheet Cake

We are taking tradition and changing it up a bit. Everyone loves themselves some Chocolate Texas Sheet Cake, but now and then, a really good (and easy) white cake just hits the spot.

This recipe is for a moist, tender cake infused with the subtle sweetness of almond, one of my favorite flavors. Everyone knows how easy sheet cakes are, and that’s why they have stood the test of time. They are always a welcome treat at family gatherings, pitch-ins, and church socials.

The great thing about these sheet cakes is the moist, fluffy cake and the fact that you can put the icing on while the cake is hot. This cuts down the time it takes to make this homemade classic dessert, but it also means you get to eat it sooner, and that is a definite crowd-pleaser.

Ingredients

Cake

• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs room temperature
• ½ cup sour cream

Frosting

• 1 tsp almond extract
• 1/2 cup butter (cubed)
• 1/4 cup milk
• 4½ cups powdered sugar
• ½-1 teaspoon almond extract (depending on the level of flavor you like)
• 1 cup slivered almonds

How To Make White Almond Texas Sheet Cake

Cake

1. Preheat oven to 375° and grease a 15″x 10″ baking sheet with non-stick cooking spray.
2. Mix the flour, sugar, salt, baking soda, and baking powder in the bowl of your stand mixer or one you use with your hand-held mixer.
3. In a small saucepan, combine the butter and water. Bring to a boil until the butter is completely melted, then carefully pour and stir into the mixing bowl with your dry ingredients.
4. Now add in your eggs and sour cream. Beat until combined.
5. Pour the cake batter onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Once the cake is done, remove it from the oven and prepare the icing.

Frosting

1. Combine the butter and milk in a large saucepan and bring just to a boil until the butter is melted.
2. Remove from heat and whisk in the powdered sugar and the almond extract.
3. Pour/spread over the warm cake, sprinkle with the slivered almonds, and allow the icing to set and the cake to cool.

Tips, Tricks, Questions, and Comments

I always say baking and cooking aren’t rocket science but you still have to measure! Sometimes, with your heart or your ancestors whispering in your ear, “when”, but when it comes to baking cakes, it’s best to follow measurements. Now, I will say that I give a range in this recipe for the almond flavoring because that can be very personal and doesn’t mess with the consistency of the batter, just the taste of the cake!

Baking time and temperature are important. Overbaking can result in a dry cake, while underbaking may leave the center raw. Use the provided bake time as a guideline for when to check the cake. Use a toothpick or cake tester to check for doneness—when perfectly baked; it should come out clean or with a few moist crumbs attached.

Are you not the biggest fan of almond flavoring? No worries—you can still make this cake! Swap out the almond extract for vanilla and the slivered almonds for pecans or walnuts. It will be just as delicious! Make sure you switch out the almond flavoring in the cake and the frosting!

Prefer a more traditional chocolate version? Check out my classic Chocolate Texas Sheet Cake, it’s just as delicious and also a crowd-pleaser.

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White Almond Texas Sheet Cake

A moist, fluffy crowd pleasing easy dessert. This homemade delicious classic is great for any celebration or just baking for the family.

Servings 20

Calories 402kcal

Ingredients

Cake

• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs room temperature
• ½ cup sour cream
• 1 tsp almond extract

Frosting

• 1/2 cup butter (cubed)
• 1/4 cup milk
• 4½ cups powdered sugar
• ½-1 teaspoon almond extract (depending on the level of flavor you like)
• 1 cup slivered almonds

Instructions

Cake

• Preheat oven to 375° and grease a 15"x10" baking sheet with non-stick cooking spray.
• Mix the flour, sugar, salt, baking soda, and baking powder in the bowl of your stand mixer or one you use with your hand-held mixer.
• In a small saucepan, combine the butter and water. Bring to a boil until the butter is completely melted, then carefully pour and stir into the mixing bowl with your dry ingredients.
• Now add in your eggs and sour cream. Beat until combined.
• Pour the cake batter onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Once the cake is done, remove it from the oven and prepare the icing.

Frosting

• In a large saucepan combine the butter and milk, bring just to a boil until the butter is melted.
• Remove from heat and whisk in the powdered sugar and the almond extract.
• Pour/spread over the warm cake, sprink with the slivered almonds and allow icing to set up and cake to cool.

Nutrition

Serving: 1slice | Calories: 402kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 272mg | Potassium: 76mg | Fiber: 1g | Sugar: 47g | Vitamin A: 494IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.5mg

The post White Almond Texas Sheet Cake appeared first on The Farmwife Feeds.

You know a recipe is good when it comes from a small-town church cookbook, and this one is straight out of one. All recipes for this well-known cake are very similar and always delicious.

Chocolate Texas Sheet Cake

This is one of those cakes that we (or at least I) tend to forget about. If I’m asked to bring a dessert to a get-together I tend to gravitate towards cookies or I simply grab a cake mix and make cupcakes. But when I do make this it always gets rave reviews so I’m going to intentionally add this to my go-to recipes.

I honestly had to Google why this is called “Texas” Sheet Cake! My research concluded 3 possible reasons: it’s the size of Texas, the recipe first appeared in a Texas newspaper, and it is the official funeral cake (much like funeral potatoes here in the midwest) of Texas. I don’t know that it really matters where the name came from, but all these words about it make me seem more like an expert on sheet cakes, so here we are!

Gather Your Ingredients

Cake Ingredients

• 1 cup water
• 1 cup butter (2 sticks)
• 2½ Tablespoons cocoa
• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (your choice)

Icing Ingredients

• 5 Tablespoons buttermilk
• 1/2 cup butter (1 stick)
• 3 Tablespoons cocoa

How To Make Chocolate Texas Sheet Cake

One of my favorite things about this cake and frosting is that the cake can be iced warm from the oven. Having to wait for a cake to cool is torture for me!

Sheet Cake Instructions

• Preheat oven to 350° and spray your baking sheet with non-stick baking spray.
• In a large mixing bowl add the flour, sugar, and baking soda – stir to combine – set aside.
• In a small bowl combine eggs, buttermilk, and vanilla with a whisk and set aside.
• In a medium saucepan add the 2 sticks of butter, 1 cup of water, and 2½ Tablespoons of cocoa, on medium heat bring the mixture to a boil and boil for one minute. Stir to combine and make sure if doesn’t burn or stick to the bottom of the pan.
• Stir the chocolate mixture into the bowl with the dry ingredients and stir until well combined and smooth.
• Next stir the egg, buttermilk, and vanilla mixture into the chocolate batter – stir to combine thoroughly. If using nuts add them now.
• Pour the batter into your greased baking pan.
• Bake for 15-20 minutes, depending on the size and thickness of your pan, it is done when a toothpick in the center comes out clean

Chocolate Frosting Instructions

• Add buttermilk, butter, and cocoa to a small saucepan and bring the mixture to a slow boil, stirring to combine and not burn or stick to the bottom of the pan.
• In a medium-sized mixing bowl measure 3¾ cups of powdered sugar and pour in the chocolate mixture. Using a hand electric mixer or a danish whisk combine until completely incorporated and there are no lumps.
• Pour the hot icing over the hot cake and use a spatula to spread it evenly over the cake, sprinkle the chopped nuts on top if using nuts.
• Allow the frosting to set for 10-15 minutes before eating.

Tips, Tricks, Questions, and Comments

What if I don’t have buttermilk?

I don’t always have buttermilk in my fridge but I do like to keep some dry buttermilk in my pantry for occasions such as the need for cake! However, sour cream is a great substitute in this recipe that I have used myself. There are several ways to make buttermilk using ingredients that you probably already have in your refrigerator and pantry. A quick Google search for “buttermilk” substitutes will have you baking cake in no time!

Do I have to use nuts?

I’m always reminded of the Almond Joy vs. Mounds candy bar commercial:

“sometimes you feel like a nut, sometimes you don’t”

No, you don’t have to use nuts, they are completely optional. I used walnuts in this one photographed because that is what my son requested but I personally love pecans in mine! Peanuts or even almonds would work and be delicious. I’m sure there are more nuts that would work but that’s the extent of my midwestern nut knowledge! Now Hickory nuts would be fantastic but they are hard to shell!

What size pan and what if I don’t own one that size?

The biggest thing to keep in mind when choosing a pan is for it to have deep sides! Most recipes for sheet cake use a jelly roll pan.

Sheet Pans, Cookie Sheets, and Jelly Roll Pans

OH MY!

I am going to give a quick rundown of basic pan sizes. Don’t get caught up in pan size so much you don’t make the cake – just keep in mind it needs to hold the batter and have high enough sides. Baking time might vary a few minutes if a smaller pan so that it finishes cooking in the center since it will be thicker.

Full-Sheet Pan: measures 26-by-18 inches with sides about one inch high. Typically too large for everyday home use for baking as they don’t fit in typical home ovens.

Half-Sheet Pan: measure 18-by-13 inches, half the size of a full-sheet pan (isn’t that exactly what the name says) , also with sides about one inch high.

Quarter-Sheet Pan: Any guesses, we are on a roll….measures 13-by-9 inches, with sides about 1 inch.

Jelly Roll Pan: measures in-between a half-sheet and quarter-sheet pan, about 15.5-by-10.5 inches.

Cookie Sheet: A cookie sheet has one raised side, which is often slanted outward, and three flat edges. This allows air circulation around the cookies for even and quicker cooking, some are also insulated on the bottom to help prevent browning!

NO, it is not necessary to own all of these, I don’t own all of these. I have no problem interchanging pans for whatever I need. When it comes to recipes such as this that suggest a specific size pan and you opt to use what you have available just watch closely baking times.

Looking for a “Texas” size sheet cake but not chocolate? My Peanut Butter Sheet Cake serves a crowd and is a hit!

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Chocolate Texas Sheet Cake

An easy-made-from-scratch chocolate sheet cake and icing that feeds a crowd.

Calories 7696kcal

Ingredients

Sheet Cake

• 1 cup water
• 1 cup butter (2 sticks)
• 2½ Tablespoons cocoa
• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (your choice) Optional

Icing

• 5 Tablespoons buttermilk
• 1/2 cup butter (1 stick)
• 3 Tablespoons cocoa
• 3¾ cups powdered sugar
• 1/2 cup chopped nuts (the same kind as you used in your cake) Optional

Instructions

Sheet Cake Instructions

• Preheat oven to 350° and spray your baking sheet with non-stick baking spray.
• In a large mixing bowl add the flour, sugar, and baking soda – stir to combine – set aside.
• In a small bowl combine eggs, buttermilk, and vanilla with a whisk and set aside.
• In a medium saucepan add the 2 sticks of butter, 1 cup of water, and 2½ Tablespoons of cocoa, on medium heat bring the mixture to a boil and boil for one minute. Stir to combine and make sure if doesn't burn or stick to the bottom of the pan.
• Stir the chocolate mixture into the bowl with the dry ingredients and stir until well combined and smooth.
• Next stir the egg, buttermilk, and vanilla mixture into the chocolate batter – stir to combine thoroughly. If using nuts add them now.
• Pour the batter into your greased baking pan.
• Bake for 15-20 minutes, depending on the size and thickness of your pan, when a toothpick in the center comes out clean

Chocolate Sheet Cake Frosting

• Add buttermilk, butter, and cocoa to a small saucepan and bring the mixture to a slow boil, stirring to combine and not burn or stick to the bottom of the pan.
• In a medium-sized mixing bowl measure 3¾ cups of powdered sugar and pour in the chocolate mixture. Using a hand electric mixer or a danish whisk combine until completely incorporated and there are no lumps.
• Pour the hot icing over the hot cake and use a spatula to spread it evenly over the cake, sprinkle the chopped nuts on top if using nuts.
• Allow the frosting to set for 10-15 minutes before eating.

Notes

Store the cake in an airtight container. Will keep for 2-3 days.

If making a day ahead cover tightly with saran wrap.

Nutrition

Serving: 1piece | Calories: 7696kcal | Carbohydrates: 1070g | Protein: 72g | Fat: 375g | Saturated Fat: 191g | Polyunsaturated Fat: 70g | Monounsaturated Fat: 88g | Trans Fat: 11g | Cholesterol: 1076mg | Sodium: 3610mg | Potassium: 1619mg | Fiber: 24g | Sugar: 852g | Vitamin A: 9268IU | Vitamin C: 2mg | Calcium: 513mg | Iron: 12mg

The post Chocolate Texas Sheet Cake appeared first on The Farmwife Feeds.

When something calls for a whole stick of melted butter you have my attention. And so super simple to throw together. It reminds me so much of my favorite Easy Cherry Dessert but in all the fall flavors!

Pumpkin Pie Crunch Dessert

This is the perfect easy recipe instead of pie dessert, pumpkin pie flavor with a cake, and toasted pecan layer.

Recipe Notes:

• This recipe calls for a spice cake mix, don’t panic if you don’t have one – use yellow or white! It’s all good I promise. I just use a spice because it just enhances that fall vibe.
• YES, you need a whole stick of melted butter. It helps bake the cake mix, it makes the crunch and really toasts the pecans.
• You could potentially use canned pumpkin pie but know what is already in there before adding other ingredients – I like to control my spices so I don’t use it myself.
• Don’t stress about the ounces of cake mix-you are using the cake mix dry so an ounce more or less isn’t going to hurt the recipe.

I have a weakness for Mud Pie Serving Dishes and Utensils, you see my love list on Amazon!

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Pumpkin Pie Crunch Dessert

A super easy twist on pumpkin pie that using a cake mix, pecans and butter!

Ingredients

• 1 15.5 ounce can pumpkin
• 1 12 ounce can evaporated milk
• 3 eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 Tablespoon pumpkin pie spice
• 1 box spice cake mix
• 1 cup chopped pecans
• 1 cup melted butter

Instructions

• In a bowl mix the pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice together until well incorporated
• Spray a 9x13 baking dish with non-stick spray and pour the pumpkin mixture into it
• Carefully sprinkle the entire dry cake mix evenly over the pumpkin layer
• Top the dry cake mix layer evenly with the chopped pecans
• Drizzle 1 cup of melted butter over everything
• Cover with foil and bake in a 350° pre-heated oven for 25 minutes, then uncover and bake an additional 25 minutes
• Serve immediately being careful as very hot or make ahead and serve later

Notes

Recipe Notes:

• This recipe calls for a spice cake mix, don't panic if you don't have one - use yellow or white! It's all good I promise. I just use a spice because it just enhances that fall vibe.
• YES, you need a whole stick of melted butter. It helps bake the cake mix, it makes the crunch and really toasts the pecans.
• You could potentially use canned pumpkin pie but know what is already in there before adding other ingredients - I like to control my spices so I don't use it myself.
• Don't stress about the ounces of cake mix-you are using the cake mix dry so an ounce more or less isn't going to hurt the recipe.

The post Pumpkin Pie Crunch Dessert appeared first on The Farmwife Feeds.

I’m all about simple and delicious and this dessert can be made so many ways. It all started with my nephews Easy Cherry Dessert only to realize the combinations could be endless! Like for reals, cream cheese and butter just makes life better.

Apple Spice Cream Cheese Crumble Cake

This dessert gives you all the feels any time of the year without all the work of peeling and coring apples. A super simple recipe full of flavor.

Tips:

• Pastry Cutter is one of those “kitchen gadgets” that’s a must for me. I think it gives a courser crumble then a fork with less smashing. I’ve also been known to use my hands!
• Can’t wait for butter to come to room temperature, quarter if length wise then dice. Spread the chunks out and let sit for just a few minutes. You’ll be surprised at how fast it softens.
• You could totally make this with apples if canned apple pie filling isn’t your jam. I would find your favorite apple pie filling and cook it down on the stove first though.

More apple recipes:

• Easy Homemade Apple Muffins
• Easy Fried Apples
• Apple Crisp
• Apple Cider Cookies

Also can we just give heart eyes to that Mud Pie Baking Dish!

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Apple Spice Cream Cheese Crumble Cake

4 simple ingredients to a delicious easy dessert everyone will love

Ingredients

• 1 stick butter room temperature
• 1 8 ounce block of cream cheese room temperature
• 1 box spice cake mix
• 2 21 ounce cans apple pie filling

Instructions

• With a pastry cutter or fork cut the stick of butter and cream cheese into the yellow cake mix. Combine to a dry crumbly consistency. Spread both cans of pie filling into the bottom of a 9X13 pan and sprinkle all of butter, cream cheese and cake mixture crumble over the pie filling evenly.
• Bake in a pre-heated 350° for 40 minutes.

The post Apple Spice Cream Cheese Crumble Cake appeared first on The Farmwife Feeds.

So, from the get-go I’m going to be honest, the “strawberry” in this dish is totally jarred ice cream topping.

Strawberry and rhubarb are like kisses and hugs,

they just go together!

But, but, but it’s so good.

And, and, and there is no extra sugar on the rhubarb to cut the tart.

So, so, so it works perfectly!

Strawberry Rhubarb Cheesecake Crisp

I will also add that this sets up beautifully like a cheesecake……if you have a patient family. I, however, DO NOT have a patient family! But it’s just as delicious either way – gooey and warm or chilled and set up!

For a quicker set-up, you can put this in the refrigerator for a little while or if you are patient it will set up as it cools.

We tend to eat all the rhubarb while it is in season but rhubarb freezes extremely well. Simply cut it up into bite-size pieces, lay out on a cookie sheet and place in the freezer for a quick freeze. Then you can put it in ziplock bags to store!

All the rhubarb recipes:

• Strawberry Rhubarb Pie
• Grandma’s Rhubarb Bars

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Strawberry Rhubarb Cheesecake Crisp

The title literally has all the description words I could possibly think of, except delicious!

Ingredients

• 1¼ cups flour
• 1/2 cup oats
• 1/2 cup brown sugar
• 1/2 cup butter, cold
• 1 8 ounce pkg cream cheese
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla
• 1½ cups rhubarb, diced
• 1/4 cup strawberry ice cream topping strawberry jam will work also

Instructions

• In a small bowl - mix flour, oats and brown sugar. Cut butter into small cubes and using a pastry cutter make a course crumble out of the butter and dry mixture.
• Reserve 1 cup of the crumble mixture for the top and press the remaining crumble mixture into the bottom of a 9 inch square baking dish that has been sprayed with non-stick spray.
• In a bowl using electric mixer beat cream cheese, sugar, and salt until smooth. Add the egg and the vanilla beat on low speed until combined and smooth. Spread over the crust.
• In a small bowl place the diced rhubarb and strawberry topping - stir to combine and coat the rhubarb. Carefully pour the strawberry coated rhubarb over the cheesecake layer.
• Sprinkle the reserved cup of crumble mixture over the rhubarb layer.
• Bake in a 350° pre-heated oven for 40-45 minutes until golden brown and cheesecake layer is mostly set. It will be set around the edges and just slightly jiggly in the middle but will set up as it cools......if your family can wait!

Feel free to check out my Amazon favorites!

The post Strawberry Rhubarb Cheesecake Crisp appeared first on The Farmwife Feeds.

I don’t think baking sweets has to be hard. Embrace all the help you can get, you’ll get good food and more time with those you love. Or more time to hide in the closet by yourself eating cake and drinking wine!

This cake is the ultimate for that! With the easy caramel topping that bakes with the pre-made cinnamon rolls honestly, no one will notice or care you didn’t make the cinnamon rolls homemade!

Easy Caramel Cinnamon Roll Bundt Cake

I use my 6 cup bundt pan more often than my larger one. It makes a nice size cake and I can use any of my cakestands because it’s not overly large!

When you turn this cake out of the pan some of the caramel mix will have soaked into the cinnamon rolls. But the best stuff is the sort of candied pecans in the bottom of the pan. Be sure to scrape all that goodness out and crumble on the cake!

I love bundt cakes!

• Orange Liquor Double Chocolate Bundt Cake
• Gingerbread Rum Bundt Cake
• Fresh Blueberry Pound Cake

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Easy Caramel Cinnamon Roll Bundt Cake

The easiest "homemade" breakfast cake you will ever make!

Ingredients

• 2 pop cans Pillsbury Cinnamon Rolls 8 rolls per can
• 6 Tablespoons butter
• 6 Tablespoons brown sugar
• 1/2 cup chopped walnuts

Instructions

• Pre-heat oven to 350° and spray a 6 cup bundt pan with non-stick spray - set aside
• In a microwave safe bowl melt 6 Tablespoons of butter, then add the 6 Tablespoons of brown sugar and heat in microwave again until sugar is melted and them mixture is bubbling. My microwave took about 1 minute and 30 seconds give or take for the butter and sugar to bubble. You can also do this on the stove top.
• Pour the butter and sugar mixture into the bottom of your greased bundt pan, sprinkle chopped walnuts evenly around the pan over the butter/sugar.
• Stand your cinnamon rolls up in your bundt pan - all 16 spread out around the pan evenly.
• Bake in your pre-heated oven until cinnamon rolls are done - approximately 25-28 minutes.
• Allow to cool for 3-5 minutes once out of the oven, then invert onto a plate to serve. You may have to use a rubber spatala to remove the nuts and caramel from the bottom of the bundt pan!

The post Easy Caramel Cinnamon Roll Bundt Cake appeared first on The Farmwife Feeds.

Is anybody else totally in love with the “minimal” decorating phase all the rage right now? In all honesty, I’m a “give me all the icing” kinda gal when eating cake, but when decorating this minimal icing is the bomb!

So freaking easy! Literally put some icing on the cake, then using an offset cake spatula or the back straight side of a large knife scrape most of it off! Seriously!

Cake Mix Bakery Cake

This cake tastes just as delicious when made in a 9×13 pan so if cake stacking isn’t your thing don’t stress! I also used a basic buttercream icing recipe but I’m not above buying icing either!

Assembling cake like mine in the pictures:

• Bake one cake recipe in two 8 inch round cake pans, allowed to cool completely and leveled the tops.
• Place one round on my cake stand and topped with a thin layer of icing.
• I placed second layer on top then iced the entire cake – sides and top.
• Smooth a thin layer of icing on top, then I used my offset icing spatula to scrape all around the side of the cake to remove the majority of icing – leaving a skim coat for a rustic look.
• For the swirls on top I filled an icing decorator bag with the rest of the butter cream icing and using a 2D Wilton icing tip

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Chocolate Cake Mix Bakery Cake

Dress up that cake mix and indulge with this rich delicious cake.

Ingredients

• 1 chocolate cake mix
• 4 eggs
• 1 cup butter, melted
• 1¼ cups milk

Instructions

• Combine all ingredients in a mixing bowl and mix on medium speed for 2 minutes.
• Round Cake Pans - Grease and flour or use the baking spray to coat 2 8 inch round cake pans - divide batter between the two pans
• 9x12 Baking Dish - Grease and flour or use the baking spray to coat pan and add batter to pan
• Bake in a 350° pre-heated oven until toothpick inserted in center comes out clean.

  30-35 minutes for both types of pans - but keep an eye on it - when the cake starts to pull away from the sides and the toothpick inserted comes out clean your cakes are done.
• If using rounds and would like to decorate -allow to cool for 5- 10 minutes then carefully remove the cakes from the pans and allow to cool completely on cooling racks before stacking and decorating.

Notes

I used a basic buttercream icing recipe to decorate the cake in the pictures but don't be fooled I use canned icing all the time - tastes just as good and looks just as beautiful!

The post Chocolate Cake Mix Bakery Cake appeared first on The Farmwife Feeds.

So I have to say it – am I the only person who can’t help but think of professional wrestling when trying to say the name of this dessert? 

You call introduce it as…….

Blueberry Cream Cheese RUMBLE Cake

And then in a big booming voice……..

GET READY TO CRUMBLE

If you don’t get I really can’t explain it. And yes I’m fully aware I have deep-seated issues with the way my brain works, but I seriously crack myself up! Even if, maybe especially if no one else gets it!

Now back to your regularly scheduled recipe!

This is the blueberry take on my Easy Cherry Dessert recipe that I got from my nephew. He is my #1 go-to source for great recipes!

Blueberry Cream Cheese Crumble Cake

This is one of my favorite go to desserts! I usually try to keep some pie filling and a couple of boxes of cake mix in the pantry! I ALWAYS have butter and cream cheese in the refrigerator because that is just the way I roll!

And can we also take a second to love on my Mudd Pie baking dish. I have a serious addiction to all things Mudd Pie, I even have a page dedicated to it in my Amazon shop!

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Blueberry Cream Cheese Crumble Cake

Canned pie filling, cake mix, butter and cream cheese get you a delicious easy dessert everyone will love.

Ingredients

• 1 stick butter - room temperature
• 8 ounce bar of cream cheese - room temperature
• 1 box yellow cake mix
• 2 large cans blueberry pie filling

Instructions

• With a pastry cutter or a fork but the stick of butter and the cream cheese into the yellow cake mix. Combine until you get a dry cumbly consistency - NOT A PASTE.
• Spread both cans of pie filling evenly into the bottom of a 9x13 baking pan and sprinkle all of the crumble mixture evenly over the top of the fruit pie filling.
• Bake in a pre-heated 350° oven for 40 minutes.

The post Blueberry Cream Cheese Crumble Cake appeared first on The Farmwife Feeds.

So I’m going to be completely upfront with you guys. I strongly dislike, I won’t even eat canned fruit cocktail. It’s totally not my thing!

BUT put it in cake and top it with homemade whipped cream and you have my attention. As in it’s so good I stand and eat it out of the pan with a fork……..

If you are interested in where I got this recipe you might want to grab a pen and paper to draw a map! I recently got this recipe from my Grandma Davis’ best friend’s daughter. It was her Mom’s recipe and always a hit with her family.

I’m so honored that she shared it with me and that she let me share it with all of you.

Fruit Cocktail Cake

I love baking sweets in my Mud Pie Baking Dish and Mud Pie Pie Server! They make me just about as happy as the sweets!

Recipe Notes:

The original icing calls for margarine and Milnot but if you don’t have Milnot you can use evaporated milk but you will want to substitute real butter for the margarine.

Milnot is milk but with the animal fat removed and replaced by oil. Therefore it mixes well with margarine, also an oil-based product. So if you use true evaporated milk I suggest using real butter instead of margarine so that it combines smoothly.

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Fruit Cocktail Cake

A fun simple homemade cake using a can of fruit cocktail to brighten it up and homemade icing to top it off with!

Ingredients

Cake

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 eggs
• 1 30 ounce can fruit cocktail

Icing

• 1 cup sugar
• 1 stick margarine
• 1 12 ounce can evaporated milk

Instructions

Cake

• Combine flour, sugar, baking soda and eggs until batter is smooth
• Carefully stir into the cake batter the entire can, including syrup, of fruit cocktail
• Spray a 9x13 glass dish with non-stick spray and pour batter into dish
• Bake in a 350° pre-heated oven for 55-60 minutes until center of cake is done and cake has slightly pulled away from sides of dish

Icing

• Combine all icing ingredients in a medium saucepan and bring to a slow boil, allow to boil for approximately 1 minute then remove from heat
• While cake and icing are both warm pour the icing over the cake allowing to soak in and flow down the sides of the cake where it has pulled away from the dish.

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