Cherry Cheesecake Brownies

 

• This recipe takes brownies to a new level. Creamy cheesecake and the swirls of tart cherry pie filling are sure to satisfy. Perfect for the 4th of July!

• 
  

• 1 (8-oz.) pkg. cream cheese, softened

• 1/4 cup powdered sugar

• 4 large eggs, at room temperature

• 3/4 tsp. kosher salt, divided

• 1/2 cup all-purpose flour

• 1/3 cup Dutch-process cocoa

• 1/2 cup unsalted butter

• 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)

• 1 cup granulated sugar

• 1/4 cup packed dark brown sugar

• 1 tsp. vanilla extract

• 3/4 cup cherry pie filling (such as Lucky Leaf)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.

Recipe credit Southern Living

Enjoy!

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Cherry Cheesecake Brownies

July 1, 2025

Hummingbird Bundt Cake

 

Pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake, but simplified by baking in a Bundt pan.

CAKE BATTER

1 1/2 cups chopped pecans

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 large eggs, lightly beaten

1 3/4 cups mashed ripe bananas (about 4 large)

1 (8-oz.) can crushed pineapple (do not drain)

3/4 cup canola oil

1 1/2 teaspoons vanilla extract

GLAZE

4 ounces cream cheese, cubed and softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

1 to 2 Tbsp. milk

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Credit  Southern Living FEBRUARY 2012

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Hummingbird Bundt Cake

March 28, 2025

Strawberry-Lemonade Zebra Cake

 

Featured Recipe

Strawberry-Lemonade Crazy Zebra Cake

Strawberry and lemon flavors of spring and summer. The sweetness of these flavors is topped with a tangy cream cheese frosting.

Serve this at your next gathering. 

~

Cake:

Nonstick cooking spray, for the cake pans

One 15.25-ounce box white cake mix

3 tablespoons strawberry-flavored gelatin powder, such as Jell-O

3 tablespoons lemon-flavored gelatin powder, such as Jell-O

1/2 cup vegetable oil

4 large eggs

1 cup sliced strawberries, for garnish

1 lemon, for garnish

Frosting:

Two 8-ounce blocks cream cheese, at room temperature

1 stick (8 tablespoons) unsalted butter, at room temperature

3 cups confectioners' sugar

2 teaspoons vanilla extract

For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick spray and line the base of each pan with parchment paper.

Divide the cake mix between 2 bowls (1 1/2 cups in each). Add the strawberry-flavored gelatin to one bowl and the lemon-flavored gelatin to the second bowl. Add 1/4 cup oil, 2 eggs and 1/2 cup water to each bowl. Whisk each batter until incorporated, washing the whisk in between or using a separate whisk.

Use a 1/2-cup measuring cup or ice cream scoop to transfer 1/2 cup strawberry batter to the center of each of the prepared cake pans. Use a different scoop to scoop 1/2 cup of the lemon batter into the center of the strawberry batter. Continue scooping batter into the center of the pans, alternating colors, until all of the batter has been used.

Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack to cool for 20 minutes, then remove the cakes from the pans to cool on the wire rack. Let cool completely before frosting.

For the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides as necessary, until incorporated, about 2 minutes. Turn the mixer to low and slowly start to incorporate the confectioners' sugar 1 cup at a time, making sure that everything has been incorporated before adding more. Once all of the sugar has been added, add the vanilla and mix until combined.

 Cover and set aside at room temperature until the cakes are completely cooled.

Trim the tops of the cakes (if necessary) to make flat tops. To assemble, place 1 cake layer flat-side up on a cake stand or plate. Top with about 3/4 cup of frosting. Use an offset spatula to move the frosting to the edges of the cake, smoothing it into an even layer. Place the second cake layer on top with the base facing up to create a nice flat top to the cake. Add about 1 cup of frosting to the cake for the crumb coat. This will seal in any loose crumbs and ensure the second layer of frosting is clean. Use an offset spatula to create a thin layer of frosting around the whole cake, adding more frosting if necessary. Transfer the cake to the refrigerator for 30 minutes for the crumb coat to set. Cover the remaining frosting and let sit at room temp until you are ready to continue.

Add the remaining frosting to the top and sides of the cake and use the offset spatula to spread it evenly. Use the tip of the offset to create artful swirls in the frosting. Top the cake with the sliced strawberries and zest the lemon over top.

If not serving immediately, refrigerate the cake until 2 hours before you are ready to serve. Let the cake come to room temperature before serving.

Enjoy!

Recipe by Valerie Bartinelli

Strawberry-Lemonade Zebra Cake

March 11, 2025

Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

 

I love pumpkin and I love chocolate! What a perfect combo.

Cake

1 box Betty Crocker™ SuperMoist™ spice cake mix

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup water

1/3 cup vegetable oil

4 eggs

1/2 teaspoon pumpkin pie spice

1/3 cup chopped semisweet baking chocolate

2 tablespoons unsweetened baking cocoa

Chocolate Ganache

1/4 cup heavy whipping cream

1/2 cup chopped semisweet baking chocolate

Directions

1 Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

2 In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.

3 Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.

4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.

5 In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.

A Betty Crocker recipe.

Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

October 25, 2024