Classic Apple Pie

This Classic Apple Pie recipe will have your taste buds soaring! If you’re anything like me, you understand the magical appeal of a warm, freshly baked apple pie straight out of the oven. The nostalgic aroma of cinnamon and apples, the golden, flaky crust that crumbles oh-so-perfectly, it’s a treat that never goes out of…

The post Classic Apple Pie appeared first on Weelicious.

This Classic Apple Pie recipe will have your taste buds soaring! If you’re anything like me, you understand the magical appeal of a warm, freshly baked apple pie straight out of the oven. The nostalgic aroma of cinnamon and apples, the golden, flaky crust that crumbles oh-so-perfectly, it’s a treat that never goes out of style.

Apple Pie with slice removed, topped with ice cream.

Apple pie isn’t just a dessert; it’s an experience! It’s the epitome of comfort and a surefire way to evoke warm, fuzzy feelings. There’s just nothing better than a big slice of apple pie with a scoop of ice cream on top. Plus, making apple pie is a fantastic way to bring your family together, especially during the holiday season. Get the kids involved in helping you make this all-time favorite that never fails to impress and satisfy a craving for something sweet.

Why I Love This Recipe

  • Taste Test: Mixing up apple varieties in a pie is helpful, and you and your little helpers can give each new kind a taste! Apples are one of my favorite fall ingredients to make Homemade Applesauce, Chocolate Covered Apple Lollipops or even savory Sheet Pan Sausage with Cabbage and Apples!
  • Picture Perfect Practice: Homemade Pie Crust can seem intimidating, but practice makes (almost) perfect! You can try out various ways of rolling your dough out, as well as how to crimp the edges. Practice even more and make Maple Pumpkin Pie or Chicken Pot Pie!
  • Kids Can Cook: Especially if you have a fun “apple peeler corer slicer” your kids can get right in on the action. If not, they can peel the traditional way and let you slice.

The Ingredients

Ingredients for Apple Pie
  • Double Layer Homemade Pie Crust: I love making pie crust from scratch because it just brings back so many memories.
  • Apples: I recommend a mixture of varieties, so that you get both the sweet and tart mixed in.
  • Sugar: Much like when baking cookies, combining both brown and white adds depth of flavor.
  • Spices: Warming spices like cinnamon and nutmeg are delicious.
  • Filling Additions: Butter, lemon juice, and flour help your filling thicken and just blend everything together.

Substitutions and Variations

  • Egg Wash: Do you love a nice crisp crust with lots of deep color? That’s where an egg wash comes in. Whip up an egg and a tablespoon of water with a fork, then brush over the entire top of the pie.
  • Sweeten the Deal: You can add a sprinkle of coarse sugar on top after the egg wash for even more crunch.
  • Store bought Crust: I get it, you won’t always have extra time to work out a pie crust from scratch. You are always welcome to pick up ready made dough sheets or a frozen deep dish pie crust. Follow package instructions for how to thaw or warm up the dough before using.

How to Make Classic Apple Pie

Two discs of pie crust.

Step 1: Prepare pie crust and chill.

Rolled out pie crust.

Step 2: Roll out bottom crust and place in pie plate.

Sliced apples with sugar and flour in a pot.

Step 3: Toss apples with sugar, flour, lemon juice, and butter.

Cooked apple slices in a pot.

Step 4: Gently cook apple slices so they aren’t super firm.

Apple pie filling in a pie crust.

Step 5: Add pie filling to prepared bottom crust in pie plate.

Top crust with decorated slices on top.

Step 6: Add top crust and crimp shut. If desired, add decoration and an egg wash.

Baked apple pie with leaf cutouts for decoration.

Step 7: Bake until perfectly golden all around. Serve warm (after about an hour) with ice cream or whipped cream.

Recipe Video

Tips and Tricks

  • Perfecting the crust: Remember, a flaky, buttery crust is the backbone of any excellent apple pie. Keep your butter cold, and don’t overwork the dough – you want those delightful flaky layers. A little patience here goes a long way. Watch my video for How to Make the Perfect Pie Crust for some tips!
  • Apple selection: Go for a mix of tart and sweet apples to achieve that ideal balance of flavors. Slice them evenly, around 1/4 inch thick, for even cooking and distribution of flavors.
  • Let it cool: As tempting as it may be to dig in right away, let your pie cool for at least an hour or longer before serving. This allows the filling to set and ensures you get those neat, picture-perfect slices.

FAQs

How do I store leftover apple pie?

You can make this pie ahead of time, even, as well as store leftovers. You can do up to 24 hours on the counter or 4 days covered and refrigerated. Either way, allow it to come to room temperature before serving and you can even gently reheat it in the oven. I think apple pie tastes great at all temperatures thought!

What apples are best for pie?

Everyone immediately thinks of Granny Smith, and this is a great option! It is tart and holds its shape very well during baking, so that you have recognizable apple slices in your pie. Pink Lady, Honeycrisp, Golden Delicious, and Braeburn are also great options. Select 3-4 varieties to use in your pie, as each will cook down differently as well as hold its distinct flavor.

How do I crimp a pie crust?

I find that one of the easiest ways is to gently press the crust with one finger between the knuckles of the other hand. This will give you the classic wavy edge you are looking for. But especially if you place extra special cut outs on top, no one will be concerned if your edges are messy! They will know it was baked with love.

How do I cut neat slices of pie?

The trick here is to let the pie rest for at least an hour after baking. I know hot fresh pie sounds amazing, but waiting is best. This will allow the filling to cool and set, from the flour, butter, and pectin in the apples. Then your slice will hold up nicely on a plate rather than the filling slowly sliding out.

Apple pie with ice cream on top.

More Apple Recipes to Enjoy

From the satisfying crisp of the crust to the luscious, cinnamon-infused apple filling, every bite is an absolute delight! Let me know what you think of this Classic Apple Pie recipe! Leave a comment and rating below.

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Apple Pie

There's nothing more classic than an Apple Pie, especially during the fall and winter. It's warm, cozy and has a homemade crust that's buttery, flaky and delicious!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cooling time: 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 272kcal

Ingredients

Instructions

  • Prepare pie crust and refrigerate until ready to use.
  • Place the apples, cinnamon, nutmeg, sugars, flour and lemon juice in a large bowl and stir to combine.
  • In a large sauté pan or pot, melt the butter over medium heat.
  • Add the apples and any drippings in the bowl and cook the apples for 5-7 minutes or until they just start to soften. You don’t want them to be too soft. Set aside the mixture and allow to cool.
  • Preheat oven to 400°F.
  • On a floured surface, roll out half of the pie dough just wider than a deep dish pie plate. Carefully slide the dough into the pie plate, tuck under any excess dough.
  • Spoon the apples into the pie plate (it’s ok if they’re still a bit warm) and refrigerate while you roll out the remaining dough. If you don’t have space in your refrigerator you can place in a freezer for up to 10 minutes.
  • Roll out the remaining piece of pie dough until just wider than the pie plate.
  • Remove the apple filled pie plate from the refrigerator or freezer and top with remaining piece of pie dough folding the dough over the bottom piece of dough. Crimp the edges.
  • Gently brush with the egg wash if desired to make the crust more golden.
  • Place the pie plate on a baking sheet (to catch any liquid that may spill over) and bake for 50-60 minutes or until the crust is golden.
  • Remove pie from the oven and allow to remain at room temperature for 1-3 hours. This allows the juices to settle and makes it easier to slice the pie.
  • Cut the pie into wedges and top with whipped cream or ice cream.

Notes

To Store: Cover and refrigerate pie for up to 4 days or leave at room temperature for one day.
Perfecting the crust: Keep your butter cold, and don’t overwork the dough – you want those delightful flaky layers. A little patience goes a long way. Watch my video for How to Make the Perfect Pie Crust for the recipe and tips!
Apple selection: Go for a mix of tart and sweet apples to achieve that ideal balance of flavors. Slice them evenly, around 1/4 inch thick, for even cooking and distribution of flavors.
Let it cool: As tempting as it may be to dig in right away, let your apple pie cool for at least an hour or longer before serving. This allows the filling to set and ensures you get those neat, picture-perfect slices.

Nutrition

Calories: 272kcal | Carbohydrates: 52g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 232mg | Fiber: 5g | Sugar: 32g | Vitamin A: 144IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg

The post Classic Apple Pie appeared first on Weelicious.

Apple Crumble

This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.

The post Apple Crumble appeared first on Budget Bytes.

There’s something nostalgic about apple desserts (and there are so many to choose from!), but let me tell you, this recipe for Apple Crumble is the easiest of them all! You can whip it up in a flash and reserve the rest of your time for snuggling on the couch. Crisp, juicy sliced apples are mixed with brown sugar, cinnamon, and ginger and baked under a buttery crumble topping. It’s the perfect autumn dessert to warm your heart and fill your belly on a budget!

Overhead view of apple crumble on a plate with a scoop of vanilla ice cream.

When I was growing up, one of our favorite family traditions was apple picking! My mom would load the whole family into the car, and we would hit the road to Tougas Family Farm (a huge pick-your-own farm in Northborough, MA about an hour west of Boston, with tons of fun things for kids to do). And I’m telling you, no apple tastes as good as one you’ve picked yourself!

You might have noticed my cozy fall recipe posts always mention my family, particularly my mom. My mom is a proud New Englander, and autumn is when she really comes alive! I had the best childhood, and I reflect on it the most during the fall. So, I highly recommend you Google search “pick-your-own apples” in your area, find a farm, and go for it! Then, you have no excuse not to try this easy apple crumble recipe. 😉

What Is Apple Crumble?

Apple crumble is a classic British dessert with layers of sliced apples and a crumble topping made from flour, sugar, and butter. It has all the comforting flavors of apple pie but with much less effort! I make my crumble filling with Granny Smith apples, lemon juice, cornstarch, brown sugar, cinnamon, and ground ginger to create a caramelized and warmly spiced bottom layer. Whether you serve it with vanilla ice cream, caramel sauce, or whipped cream, just know you’re in for a treat.

Ingredients

Here’s what you’ll need to make this recipe for apple crumble:

  • Salted Butter: Combines with the flour and sugar to create the crumble topping. Use salted butter to balance the sweetness from the sugar, and make sure it’s chilled! Room-temperature butter won’t create the same crumbly texture.
  • All-Purpose Flour: For making the topping.
  • Light Brown Sugar: Adds a rich molasses flavor to the topping and apple filling.
  • Salt: Just a pinch for flavor.
  • Pumpkin Pie Spice or Apple Pie Spice: You can use either spice blend to flavor the topping. Pumpkin pie spice is made from cinnamon, ginger, nutmeg, allspice, and cloves. Apple pie spice is typically a blend of cinnamon, nutmeg, and allspice but may also include ginger and/or cardamom. Pick whichever sounds best to you!
  • Granny Smith Apples: I like using Granny Smith apples in my baking because their natural tartness offsets the overpowering sweetness of the sugar. If you don’t usually bake with green apples, give it a try! Be sure to wash them if you’re keeping the skin on.
  • Cornstarch: Thickens the filling and helps create a syrupy texture.
  • Ground Cinnamon & Ginger Powder: You don’t need much (just a teaspoon of each), but they add some fall flavor to the apples.
  • Lemon Juice: Brightens up the filling and keeps the apples from browning.

Can I Use A Different Type of Apple?

I love how Granny Smith apples taste in apple crumble. They’re tart, firm, and hold up well during baking. I’ve also tailored the other ingredients in this recipe to complement their natural flavor. However, if you prefer a sweeter apple or have a different type on hand, feel free to use it! I recommend using a crisp, firm apple that will hold its shape during baking. Some other popular baking apples include Honeycrisp, Pink Lady, and Braeburn. I recently tried a “Rosalee” apple for the first time this fall (while apple picking in Massachusetts, of course!) and it was one of the best things I’ve ever tasted—another great varietal!

Apple Crumble vs Apple Crisp

Apple crisp and crumble both feature baked apples topped with a crumbly buttery topping. However, apple crisp usually contains oats in the topping, while crumble traditionally doesn’t (although there are many variations of both nowadays!). Other than that, the preparation and baking processes are pretty much the same. They’re both delicious and perfect for fall!

Tips for the Best Crumble Topping

  1. Your butter has to be COLD. I recommend cutting it into small cubes and keeping it in the fridge until you’re ready to use it.
  2. You want small clumps of butter, sugar, and flour throughout the topping, not a uniform mixture. My step-by-step photos below show what it should look like. Overmixing can create a denser, less crumbly topping.
  3. I always flash-freeze the unbaked crumble topping for 10 minutes before adding it to the apples. This is another trick to make sure the topping stays crumbly and holds its shape. The crumble bakes up light and crisp instead of sinking into the apples.
  4. I’ve kept this recipe traditional with simple, budget-friendly ingredients. However, for a fun twist, you could try adding nuts to your apple crumble topping! Pecans, sliced almonds, or chopped walnuts would all make great additions.

Storage Instructions

Once your crumble has cooled, cover the baking dish tightly with plastic wrap/foil or transfer it to an airtight container. You can keep it in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw overnight in the refrigerator if frozen, and reheat in the oven to re-crisp the topping before serving. The microwave also works if you don’t mind a slightly softer topping.

Overhead view of apple crumble in a rectangular baking dish.
Overhead view of apple crumble on a plate with a scoop of vanilla ice cream.
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Apple Crumble Recipe

This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.
Course Dessert
Cuisine English
Total Cost ($7.42 recipe / $0.61 serving)
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings (about ½ a cup each)
Calories 170kcal

Ingredients

Crumble Topping

  • 6 ½ Tbsp salted butter, chilled and diced (½ Tbsp reserved to butter your dish) $0.97
  • cup all-purpose flour $0.08
  • cup light brown sugar $0.18
  • ¼ tsp salt $0.01
  • 1 tsp pumpkin pie spice or apple pie spice $0.19

Filling

  • 5 medium granny smith apples, cored (about 2 lbs) $5.00
  • cup packed light brown sugar $0.18
  • 1 Tbsp cornstarch $0.05
  • 1 tsp ground cinnamon $0.16
  • 1 tsp ginger powder $0.45
  • tsp salt $0.01
  • 2 Tbsp lemon juice $0.14

Instructions

  • Preheat oven to 350° F and butter a baking dish (my dish was 8×10”), set aside for now. Add salted butter, all-purpose flour, light brown sugar, salt, and pumpkin pie spice/apple pie spice to a medium size mixing bowl.
  • Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.
  • Peel most of your apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.
  • Place your sliced apples in a mixing bowl and add light brown sugar, cornstarch, cinnamon, ginger powder, salt, and lemon juice.
  • Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.
  • Bake for 40-45 min or once the crumble on top turns golden brown.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Sodium: 126mg | Fiber: 2g
Overhead view of apple crumble in a rectangular baking dish with a portion missing.

how to make Apple Crumble – step by step photos

Cubed butter, flour, sugar, and pumpkin pie spice in a mixing bowl.

Preheat oven to 350° F and butter a baking dish with ½ Tbsp salted butter (my dish was 8×10”), set aside for now. Add 6 Tbsp salted butter, ⅔ cup all-purpose flour, ⅓ cup light brown sugar, ¼ tsp salt, and 1 tsp pumpkin pie spice/apple pie spice to a mixing bowl.

Apple crumble topping in a mixing bowl.

Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.

Sliced granny smith apples in a mixing bowl.

Peel most of your 5 medium granny smith apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.

Sliced granny smith apples in a mixing bowl with sugar, cornstarch, and cinnamon.

Place your sliced apples in a mixing bowl and add ⅓ cup light brown sugar, 1 Tbsp cornstarch, 1 tsp cinnamon, 1 tsp ginger powder, ⅛ tsp salt, and 2 Tbsp lemon juice.

Apple crumble ingredients assembled in a rectangular baking dish.

Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.

Baked apple crumble in a rectangular baking dish.

Bake for 40-45 min or once the crumble on top turns golden brown.

Overhead view of apple crumble and a scoop of vanilla ice cream on a plate with a fork taking some.

This homemade apple crumble recipe has the perfect ratio of crumble to apple filling, and it couldn’t be easier to make!

The post Apple Crumble appeared first on Budget Bytes.

Brookie

This sweet and decadent Brookie is the perfect combination of brownies and cookies rolled into one dessert. These are the best treat to pack into school or work lunches!

This sweet and decadent Brookie is the perfect combination of brownies and cookies rolled into one dessert. These are the best treat to pack into school or work lunches!

Pumpkin Brownies

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!

The post Pumpkin Brownies appeared first on Budget Bytes.

Aside from breaking out your sweaters and fuzzy socks, what screams “Autumn has arrived!” more than gooey Pumpkin Brownies? This rich combination of dark chocolate and warming pumpkin spice flavors cannot be beat. But if fudgy, soft, and ultra-moist brownies aren’t enough to convince you, the pumpkin cheesecake topping will definitely seal the deal! My simple recipe uses easy-to-find ingredients and is the perfect budget-friendly fall dessert. May I suggest a leaf-peeping road trip with a batch of these Pumpkin Brownies along for the ride?

A stack of pumpkin brownies on a plate.

Growing up in New England, my mom made visiting Salem, Massachusetts a tradition for our family; we’re all history buffs and love a good ghost story. I’m proud to say I have kept the Salem tradition alive with my daughter for 3 years running, even though we live in Tennessee, and it takes a bit more effort to get there. There’s just something magical and spooky about autumn in New England, so I hope these pumpkin brownies give you a little taste of the excitement I grew up with every October! This recipe is such a fun twist on classic homemade brownies and gets me in the autumn spirit every time I make them.

Ingredients

Here’s what you’ll need to make this recipe for pumpkin brownies:

  • Flour: You only need ¾ cup of all-purpose flour for this recipe.
  • Salted Butter: Measure out your butter and then melt it before adding it to the brownie batter. The melted butter adds moisture and creates a fudgier texture. Warm it briefly in the microwave or on the stovetop until melted but not hot.
  • Spices: I add cinnamon to the brownie batter and pumpkin pie spice to the pumpkin cream cheese topping. These spices are essential for that classic fall flavor.
  • Vegetable Oil: Adds moisture and helps create a chewy texture.
  • Granulated Sugar & Light Brown Sugar: Use light brown sugar and regular granulated sugar to sweeten your pumpkin brownies. I also add a little brown sugar to the topping to cut through the tangy cream cheese flavor.
  • Salt: For flavor and to balance the sweetness.
  • Cocoa Powder: Use unsweetened cocoa powder to give your brownies a rich chocolate flavor.
  • Eggs: You’ll need 2 eggs for this recipe. They help create a fudgy texture and provide some lift during baking.
  • Vanilla Extract: For flavor—use pure vanilla extract for the best results.
  • Pumpkin Purée: Be sure to grab a can of 100% pure pumpkin, not pumpkin pie filling. I’d use any leftover pumpkin purée to make my pumpkin butter, pumpkin cookies or a pumpkin smoothie!
  • Cream Cheese: Use room-temperature cream cheese to make the topping.
  • Chocolate Chips: I mix some into the brownie batter and sprinkle the rest on top of the pumpkin cream cheese layer. Semi-sweet chocolate chips are delicious in this recipe, but you can use any type you like.
  • Pecans: I use chopped pecans to add a little crunch to these pumpkin cheesecake brownies. Walnuts are a great budget-friendly substitute.
  • Cooking Spray: For greasing the pan.

Recipe Tips

  1. Combine the wet ingredients before adding them to the flour mixture to avoid over-mixing. Over-mixing the flour can cause the gluten to develop too much, which creates a tough and not-so-fudgy texture when baked (not ideal!) Fold the wet ingredients into the dry ingredients using a spatula until combined.
  2. I highly recommend letting the cream cheese come to room temperature before mixing it with the other ingredients. Have you ever tried to mix a cold block of cream cheese? It’s not easy!
  3. Don’t forget to grease your baking dish with cooking spray to stop the brownies from sticking. I also line my dish with parchment paper so I can easily lift them out once they’re cooled.
  4. Your brownies are done when a toothpick inserted in the center comes out clean with no wet batter. The topping will also look set and slightly golden.

How to Get Even Slices

I’m all about the rustic look when it comes to baking, but crumbly pumpkin brownies aren’t exactly what I have in mind. To get even slices, let the brownies cool for about 30 minutes before cutting them; otherwise, they might fall apart as you slice. They’ll set and slice much better after cooling. You should also use a sharp, straight-edged knife and wipe it clean after each cut. Doing this stops the fudgy brownie bits from sticking to the knife and creating jagged edges. This recipe creates 9 evenly-sized brownies, but you can cut them into smaller or larger pieces—whatever you like!

Storage Instructions

Keep your pumpkin brownies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Just make sure they’re completely cooled before storing and allow them to thaw before serving. These are a great treat for the upcoming autumn holidays!

Overhead view of pumpkin brownies on parchment paper.
A stack of pumpkin brownies on a plate.
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Pumpkin Brownies Recipe

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!
Course Dessert
Cuisine American
Total Cost ($8.56 recipe / $0.95 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 brownies
Calories 481kcal

Equipment

Ingredients

Brownie Ingredients

  • ¾ cup flour $0.08
  • 1 tsp cinnamon $0.15
  • tsp salt $0.01
  • 12 Tbsp salted butter, melted but not hot $1.59
  • 2 Tbsp vegetable oil $0.08
  • ¾ cup granulated sugar $0.26
  • ¾ cup light brown sugar $0.51
  • ½ cup cocoa powder $1.24
  • 2 eggs $0.62
  • ½ Tbsp vanilla extract $0.98
  • ¼ cup pumpkin purée $0.15
  • ¼ cup chocolate chips, divided $0.37
  • cooking spray $0.01

Pumpkin Cream Cheese Topping Ingredients

  • 4 oz cream cheese, room temperature $1.49
  • cup light brown sugar $0.36
  • ½ tsp pumpkin pie spice $0.09
  • ¼ cup pumpkin purée $0.15
  • 2 Tbsp pecans $0.42

Instructions

  • Add flour, cinnamon, and salt to a mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk melted salted butter, vegetable oil, granulated sugar, light brown sugar, and cocoa powder together until smooth.
  • Add eggs, vanilla, and pumpkin purée to another mixing bowl and gently beat them together.
  • Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.
  • Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.
  • Lightly spray or grease an 8×8'' baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.
  • Preheat oven to 350F. Combine cream cheese, light brown sugar, pumpkin pie spice, pumpkin purée with a hand mixer on low until smooth.
  • Spoon dollops of the pumpkin mix on top of the brownie batter.
  • Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.
  • Sprinkle with remaining 1 Tbsp chocolate chips and pecan pieces.
  • Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

See how we calculate recipe costs here.

Nutrition

Serving: 1brownie | Calories: 481kcal | Carbohydrates: 59g | Protein: 5g | Fat: 27g | Sodium: 215mg | Fiber: 3g
Overhead view of pumpkin brownies in a parchment lined baking dish.

how to make Pumpkin Brownies – step by step photos

Flour and cinnamon in a mixing bowl.

Add ¾ cup flour, 1 tsp cinnamon, and ⅛ tsp salt to a mixing bowl and whisk to combine.

Melted butter, oil, sugar, and cocoa in a mixing bowl.

In a separate mixing bowl, whisk 12 Tbsp melted salted butter, 2 Tbsp vegetable oil, ¾ cup granulated sugar, ¾ cup light brown sugar, and ½ cup cocoa powder together until smooth.

Pumpkin puree, eggs, and vanilla in a mixing bowl.

Add 2 eggs, ½ Tbsp vanilla, and ¼ cup pumpkin purée to another mixing bowl and gently beat them together.

Pumpkin puree and egg mixture being poured into brownie batter in a baking dish.

Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.

Dry ingredients and chocolate chips added to the wet chocolate mixture in a mixing bowl.

Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.

Pumpkin brownie batter in a lined baking dish.

Lightly spray or grease an 8×8” baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.

Sugar, pumpkin puree, and cream cheese in a mixing bowl.

Preheat oven to 350F. Combine 4 oz cream cheese, ⅓ cup light brown sugar, ½ tsp pumpkin pie spice, ¼ cup pumpkin purée with a hand mixer on low until smooth.

Pumpkin brownie batter topped with dollops of pumpkin cream cheese topping.

Spoon dollops of the pumpkin mix on top of the brownie batter.

A toothpick spreading pumpkin cream cheese topping on top of brownie batter in a baking dish.

Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.

Pumpkin brownie batter topped with pecans and chocolate chips in a baking dish.

Sprinkle with remaining 1 Tbsp chocolate chips and 2 Tbsp of pecan pieces.

Freshly baked pumpkin brownies in a baking dish.

Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

A stack of pumpkin brownies on a plate.

This easy pumpkin brownie recipe is the only way to enjoy pumpkin and chocolate together this fall!

The post Pumpkin Brownies appeared first on Budget Bytes.

Pumpkin Muffins with Cream Cheese Frosting

These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite! Why I…

The post Pumpkin Muffins with Cream Cheese Frosting appeared first on Weelicious.

These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite!

Pumpkin muffins with cream cheese frosting on cooling rack.

Why I Love This Recipe

  • Fall in Every Bite: These muffins capture all the cozy, warm pumpkin flavors of autumn—it’s like strolling through a pumpkin patch!
  • Creamy Indulgence: The cream cheese frosting is the perfect finishing touch—its tangy sweetness pairs beautifully with the spiced pumpkin.
  • Versatile Treat: Perfect for brunch, dessert, or an after-school snack, these muffins are a hit at any fall gathering.
  • Hands-On Fun: Get the kids involved! Baking these muffins is a fun and easy way to teach them some kitchen skills.
  • Pumpkin Purée Saver: Got extra cans of pumpkin purée? This recipe is the perfect way to use them up! If you’re looking for a gluten-free version of pumpkin muffins, try my Flourless Pumpkin Chocolate Muffins!

The Ingredients:

Pumpkin muffins and cream cheese frosting ingredients.

For the Pumpkin Muffins:

  • Flour: Just your basic all-purpose flour to give the muffins structure and fluffiness.
  • Baking Powder & Baking Soda: These make the muffins rise and keep them nice and light.
  • Salt: A pinch of salt to balance all the sweet flavors.
  • Pumpkin Pie Spice: The secret to that warm, cozy fall flavor—cinnamon, nutmeg, cloves, all the good stuff!
  • Melted Butter: Keeps the muffins moist and adds richness.
  • Brown Sugar: Adds sweetness with a little hint of caramel—perfect with pumpkin!
  • Pumpkin Purée: The star of the show! Pumpkin purée makes the muffins moist, flavorful, and full of fall vibes.
  • Egg: Helps hold everything together.
  • Milk: Keeps the muffins tender and soft.
  • Vanilla Extract: Just a splash to add a little extra sweetness.

For the Cream Cheese Frosting:

  • Cream Cheese: Makes the frosting super creamy and tangy.
  • Butter: Adds smoothness and makes the frosting nice and rich.
  • Powdered Sugar: Sweetens up the frosting and gives it that fluffy texture.
  • Vanilla: A little vanilla goes a long way in making the frosting extra delicious!

How to Make Pumpkin Muffins with Cream Cheese Frosting

Pumpkin muffin dry ingredients in a mixing bowl.

Step 1: Preheat oven to 400°F. Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk to combine.

Pumpkin muffins wet ingredients in mixing bowl.

Step 2: In a separate bowl whisk together the butter, brown sugar, pumpkin purée, egg, milk and vanilla extract.

Wet and dry ingredients combined to make a batter.

Step 3: Add the dry ingredients into the wet and whisk until just combined.

Pumpkin muffin batter in muffin cups ready to be baked.

Step 4: Pour into greased muffins cups 3/4 full.

Baked pumpkin muffins in muffin tin.

Step 5: Bake for 20 minutes. Allow muffins to cool before frosting. 

Cream cheese icing in mixing bowl.

Step 6: Make the frosting. Combine cream cheese, butter, confectioners sugar and vanilla extract in bowl and beat for 1-2 minutes, until fluffy. Frost muffins once cooled.

Tips and Tricks

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!
Pumpkin muffins with cream cheese frosting.

More Pumpkin Treats

Whether you’re baking them for a special occasion or simply craving a taste of the season, these muffins muffins are a sweet treat you won’t want to miss. Let me know in the comments what you think of this recipe and leave a rating!

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Pumpkin muffins with cream cheese frosting.
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Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Muffins with Cream Cheese Frosting are a delectable and easy to make fall treat! Use up the cans of pumpkin purée in your pantry and make these with the whole family!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 280kcal

Equipment

Ingredients

For the Muffins:

For the Frosting:

Instructions

For the Muffins:

  • Preheat oven to 400°F.
  • Place the first 5 ingredients in a bowl and whisk to combine.
  • In a separate bowl whisk the remaining ingredients.
  • Add the dry ingredients into the wet and whisk until just combined.
  • Pour into greased muffins cups 3/4 full.
  • Bake for 20 minutes. Allow to cool before frosting. 

For the Frosting:

  • Combine all ingredients and beat for 1-2 minutes, until fluffy. Frost cupcakes and serve!

Notes

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!

Nutrition

Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Cholesterol: 35mg | Sodium: 280mg | Fiber: 1g | Sugar: 24g

The post Pumpkin Muffins with Cream Cheese Frosting appeared first on Weelicious.

Apple Muffins

These amazing apple muffins have all the best flavors of Fall. They are moist and buttery with fresh and fruity apples, warm apple pie spice, and a hint of lemon. So delicious!

These amazing apple muffins have all the best flavors of Fall. They are moist and buttery with fresh and fruity apples, warm apple pie spice, and a hint of lemon. So delicious!

Chicken Dumpling Soup

This chicken dumpling soup is the ultimate comfort meal with tender chicken, fresh veggies, and fluffy homemade dumplings all simmered in one pot. It’s easy to make, hearty, and ready in under an hour—perfect for a cozy, satisfying dinner any night of …

This chicken dumpling soup is the ultimate comfort meal with tender chicken, fresh veggies, and fluffy homemade dumplings all simmered in one pot. It’s easy to make, hearty, and ready in under an hour—perfect for a cozy, satisfying dinner any night of the week!

Pumpkin Waffles

Try these making these fall inspired pumpkin waffles for breakfast, to put a smile on everyone’s face. Simple ingredients and pumpkin spice flavors make this recipe a winner.

Try these making these fall inspired pumpkin waffles for breakfast, to put a smile on everyone's face. Simple ingredients and pumpkin spice flavors make this recipe a winner.

Pumpkin Cookies

Pumpkin Cookies are the only treat you need this fall! They’re deliciously chewy, perfectly spiced, and dotted with gooey chocolate chips!

The post Pumpkin Cookies appeared first on Budget Bytes.

Pumpkin Spice Season is upon us! My stepdaughter and I have a fall tradition; we hit the coffee shop for a pumpkin spice latte (basic, yes, but delicious—we have no shame!) and pick out a new fall-scented candle at the store. That night, we usually watch Hocus Pocus and whip up an autumnal treat—like these Pumpkin Cookies! She’s the baker in our family, and this budget-friendly recipe has been approved! These cookies are super chewy (NOT cakey!), perfectly spiced, and sure to satisfy anyone with a sweet tooth. Plus, they’re full of gooey chocolate chips and couldn’t be easier to make!

A plate of pumpkin chocolate chip cookies.

What Are Pumpkin Cookies?

Think of these pumpkin cookies as a mix between your favorite chocolate chip cookies and pumpkin pie. They have a deliciously chewy centre, crisp edges, and every bite is infused with warm pumpkin spice flavors. I also speckle white chocolate and butterscotch chips throughout the dough, adding a rich and creamy sweetness. But if you don’t love super sweet treats, swap out the white chocolate/butterscotch chips for dark chocolate. They’d still be the perfect way to kick off the fall season!

Ingredients

Here’s what you’ll need to make these pumpkin chocolate chip cookies:

  • Brown Sugar: Adds a delicious molasses flavor and extra chewiness.
  • Unsalted Butter: Melted (but not hot) butter also helps create a chewy texture.
  • Vanilla Extract: Adds warmth and depth of flavor.
  • Egg: Helps bind the dough together.
  • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices, while pumpkin puree is just that—pure pumpkin. Be sure to strain your pumpkin before using it.
  • Hot Water: Adding just a little hot water to the mix makes these cookies extra chewy! When you want a stiffer dough (like with bread), use cold water, but if you want to hydrate your dough for cookies, use warm/hot water!
  • Flour: All-purpose flour will do the trick here.
  • Baking Soda & Baking Powder: This leavening duo helps make these cookies rise and spread just enough without getting too puffy or flat.
  • Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, allspice, and ground cloves (aka the flavors of fall!). You can use store-bought, but making your own pumpkin pie spice is super simple and means you can adjust the flavors to your liking.
  • Salt: A must to balance out all the other flavors. I also sprinkle a little salt over my cookies before baking for a salty-sweet flavor.
  • White Chocolate & Butterscotch Chips: I was going to make this recipe with only white chocolate chips, but I had some butterscotch chips on hand, so I added them in. You can use all white chocolate chips, all butterscotch chips, or whatever chocolate chips if you prefer—the total amount of chips needed is ¼ cup.

Strain Your Pumpkin Puree!

This is another secret for chewy pumpkin cookies! Pumpkin puree is naturally very moist, which is great for some recipes… but not so much this one. Moisture creates a soft texture in baked goods—and I don’t want these cookies to be doughy or cakey! Strain your pumpkin puree by adding it to a cheesecloth or fine mesh strainer and let it drain over a bowl for 30 minutes to an hour. You can also blot it with paper towels, but I find straining it works best. Use the leftover liquid in pumpkin soup or a pumpkin smoothie!

Tips and Notes

  1. Add the flour mixture slowly, mix until just combined, and then add a little more. This stops us from overmixing the dough, which can make the cookies tough and dense.
  2. Let the cookies cool for at least 15 minutes before removing them from the baking sheet. They’ll be very soft and fragile when they first come out of the oven but will firm up as they cool.
  3. Use a cookie scoop to create evenly sized-cookies. I use a 2-oz cookie scoop to make these cookies. You might need to adjust the baking time if you use a smaller or larger scoop.
  4. Cool the dough for 10-15 minutes before scooping and baking to minimize spreading. Doing this also lets the flour hydrate fully, which creates a chewier cookie!
  5. To create perfectly round cookies, place a glass or cookie cutter over each freshly baked (still warm) cookie and gently swirl it in a circular motion to even out the edges. Check out our Instagram reel for a visual tutorial! (But if you prefer a more rustic look, that’s totally fine too!)

Storage Instructions

Keep your pumpkin chocolate chip cookies in an airtight container for up to 1 week. You can also freeze them for up to 3 months. Layer each cookie with parchment paper to stop them from sticking together, and let them thaw at room temperature before enjoying.

As for the dough, I wouldn’t make it too far in advance because the pumpkin might release too much liquid in storage. I’d bake the cookies as soon as the dough is ready for the best results.

A hand dipping a pumpkin chip cookie into a glass of milk.
A plate of pumpkin cookies.
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Pumpkin Cookies

Pumpkin Cookies are the only treat you need this fall! They're deliciously chewy, perfectly spiced, and dotted with gooey chocolate chips!
Course Dessert
Cuisine American
Total Cost ($4.27 serving / $0.17 serving)
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 37 minutes
Servings 24 cookies
Calories 110kcal

Ingredients

  • 1 cup brown sugar, packed* $0.82
  • 8 Tbsp unsalted butter, melted but not hot $1.06
  • 1 tsp vanilla extract $0.58
  • 1 egg $0.31
  • ¼ cup pumpkin puree, strained $0.15
  • 1 Tbsp hot water $0.00
  • 1 ½ cups flour $0.16
  • ½ tsp baking powder $0.02
  • ½ tsp baking soda $0.01
  • 2 ½ tsp pumpkin pie spice $0.47
  • ¼ tsp salt (+pinch for sprinkling, optional) $0.01
  • cup white chocolate chips $0.30
  • cup butterscotch chips $0.38

Instructions

  • Preheat oven to 375. Combine flour, baking powder, baking soda, and salt in medium size mixing bowl. Whisk together to mix thoroughly.
  • Cream together melted butter and brown sugar.
  • With the mixer running, add pumpkin puree, hot water, and egg.** (Read note.)
  • Add flour to the wet mixture little by little, mixing until just combined.
  • Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.
  • Scrape down mixing bowl and fold in white chocolate chips and butterscotch chips by hand.
  • Chill in fridge or freezer for 10-15 minutes so it’s scoopable and not too soft.
  • Using a cookie scoop, scoop balls out onto a parchment-lined cookie sheet, 2 inches apart. Sprinkle each with a little salt if you like a salty sweet flavor. I like to push a couple extra chocolate chips on top too, so they look extra pretty when they come out of the oven.
  • Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!

See how we calculate recipe costs here.

Notes

*Light or dark brown sugar work great in this recipe, so use whatever you have on hand. Dark brown sugar will alter the color, but I have tried both varieties of brown sugar and they both yield pretty and tasty cookies!
**Pour your hot water away from the egg. Even though it will all get mixed together, if you pour it directly on the egg it may start to cook prematurely! 

Nutrition

Serving: 1cookie | Calories: 110kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Sodium: 66mg | Fiber: 0.3g
A plate of pumpkin cookies with one cookie missing a bite.

how to make Pumpkin Cookies – step by step photos

Dry ingredients for pumpkin cookies in a mixing bowl.

Preheat oven to 375. Combine 1 ½ cup flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in medium size mixing bowl. Whisk together to mix thoroughly.

Butter and brown sugar in a mixing bowl.

Cream together 8 Tbsp melted unsalted butter and 1 cup brown sugar.

Pumkin puree, an egg, and water added to a mixing bowl.

With the mixer running, add ¼ cup strained pumpkin puree, 1 Tbsp hot water, and 1 egg. (Read note.)

Dry ingredients added to dry ingredients added to a mixing bowl for pumpkin cookies.

Add flour to the wet mixture little by little, mixing until just combined.

Pumpkin cookie dough in a mixing bowl with a hand mixer.

Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.

A spatula folding in white chocolate and butterscotch chips into cookie dough.

Scrape down mixing bowl and fold in ⅛ cup white chocolate chips and ⅛ cup butterscotch chips by hand. Chill in fridge or freezer for 10-15 minutes so it’s scoopable and not too soft.

Balls of pumpkin cookie dough on a parchment lined baking sheet.

Using a cookie scoop, scoop balls out onto a parchment-lined cookie sheet, 2 inches apart. Sprinkle each with a little salt if you like a salty sweet flavor. I like to push a couple extra chocolate chips on top too, so they look extra pretty when they come out of the oven. 

Freshly baked pumpkin cookies on a parchment lined baking sheet.

Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!

A plate of pumpkin cookies.

I suggest making a double batch of these pumpkin cookies—they’re just that good!

The post Pumpkin Cookies appeared first on Budget Bytes.

“Do Nothing Cake”

Do Nothing Cake is a one-bowl, one-pan dessert perfect for any occasion. It’s a simple, delicious, and budget-friendly treat anyone can make!

The post “Do Nothing Cake” appeared first on Budget Bytes.

Truth be told, I don’t always love making desserts. As a chef, I’m way more into savory foods, so I always assign someone else the dessert when having a get-together. This is how I discovered the glory of “Do Nothing Cake!” And holy cow—is this cake good! It’s the texture that does it for me; the cake is spongey from the crushed pineapple and extremely moist, plus the toasted coconut topping with a scattering of pecans gives it the perfect crunch… It was love at first bite! This simple dessert recipe is also an easy crowd-pleaser that anyone can make for pennies.

A slice of do nothing cake on a plate.

When our friend Caitlin brought this cake to brunch one day, the name immediately piqued my interest. And after trying it for myself, I knew this recipe was a keeper. Yes, there are a couple of steps involved (contrary to its name), but I did a bunch of research, and once you understand the history behind this recipe, it’ll all make sense.

What is Do Nothing Cake?

Do nothing cake, also known as tornado cake, dates back to the 1940s. This was a time when boxed cake mixes had yet to hit mainstream, and many recipes required measuring scales and had time-consuming steps. This cake’s simplicity (everything was measured by a cup!) and quick preparation time (only 1 bowl needed!) helped make it a household favorite. And like chocolate depression cake, there’s no added butter or milk in the cake batter. You just mix crushed pineapple, sugar, flour, and eggs and pour them into a baking dish. You don’t even need to wait for the cake to cool before frosting! So when you look at it from that perspective, it makes perfect sense why it’s called “Do Nothing Cake.”

Ingredients for Do Nothing Cake

Here’s what you’ll need to make this do nothing cake recipe:

  • Canned Crushed Pineapple: Adds a fruity sweetness and moistness to the cake. Don’t strain the juice; the cake needs it.
  • Sugar: Helps to sweeten the cake. Remember, it’s a dessert, so if you’re avoiding sugar, this recipe may not be for you. But if you’re in the mood for a budget-friendly tropical sweet treat, you’re in the right place!
  • Flour & Baking Soda: Provides structure and helps the cake rise. Use all-purpose flour for the best results.
  • Eggs: Helps to bind and leaven the cake.
  • Vanilla Extract: The perfect flavor enhancer.
  • Sweetened Condensed Milk: Makes the frosting ultra creamy and adds a delicious layer of sweetness. Use room temperature sweetened condensed milk.
  • Butter: Combines with the condensed milk to create a rich and decadent frosting. It also adds a nice buttery flavor as there’s no butter in the cake itself. Make sure your butter is room temperature before using.
  • Unsweetened Shredded Coconut: I toast the coconut and sprinkle it over the frosting for added flavor and texture.
  • Chopped Pecans: Gives the moist cake a delicious nutty crunch. You can also use chopped walnuts, macadamia nuts, almonds, or whatever nuts you have in your pantry.

Should I Drain The Canned Pineapple?

No, please don’t drain the crushed pineapple! This do nothing tornado cake recipe has no added butter, milk, or fat in the cake batter. The juices from the pineapple combine with the other ingredients to create a moist and flavorful cake. Always use the entire 20oz can of crushed pineapple, juice included.

Is This a Poke Cake?

My recipe for do nothing cake isn’t a poke cake, as I don’t poke any holes in it before adding the frosting! I also don’t use a boiled frosting but rather a creamy, whipped frosting. However, if you want to, you can turn this into a poke cake by poking holes in the baked cake and adding the frosting while the cake is still warm. The frosting will seep into the holes, making it an even more decadent treat!

Storage Instructions

Cover the baking dish with plastic wrap or transfer slices of cake to an airtight container and store in the refrigerator for 3-5 days. You can also freeze individual slices for up to 3 months. Thaw them overnight in the refrigerator before serving.

Do nothing cake topped with shredded coconut and chopped pecans in a baking dish.
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Do Nothing Cake

Do Nothing Cake is a one-bowl, one-pan dessert perfect for any occasion. It's a simple, delicious, and budget-friendly treat anyone can make!
Course Dessert
Cuisine American
Total Cost ($9.31 recipe / $0.62 serving)
Prep Time 18 minutes
Cook Time 44 minutes
Total Time 1 hour 2 minutes
Servings 15 slices
Calories 418kcal

Equipment

Ingredients

Cake Ingredients

  • 2 cups sugar $0.68
  • 2 cups flour $0.24
  • 2 eggs $0.44
  • 1 tsp baking soda $0.01
  • 1 tsp vanilla $0.65
  • 20 oz canned crushed pineapple, with juices $1.28
  • cooking spray $0.01

Frosting Ingredients

  • ½ cup shredded unsweetened coconut $1.04
  • 1 cup (2 sticks) unsalted butter, room temp $2.13
  • 14 oz sweetened condensed milk, room temp $2.23
  • 2 Tbsp chopped pecans $0.60

Instructions

  • On a parchment-lined baking sheet, toast unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast. Remove from oven and let cool.
  • Add sugar, flour, eggs, baking soda, vanilla, and crushed undrained pineapple to a large bowl and mix with a spoon. The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
  • Spread into a 9×13 baking dish that has been greased with cooking spray. Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter.
  • In a smaller mixing bowl, combine room temperature butter and sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
  • Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
  • Top with the toasted coconut, and then add chopped pecans. Enjoy your cake cold or warm!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Sodium: 119mg | Fiber: 2g
Overhead view of a slice of do nothing cake on a plate.

how to make Do Nothing Cake – step by step photos

Shredded coconut on a baking sheet.

On a parchment-lined baking sheet, toast ½ cup unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast.

Toasted shredded coconut on a baking sheet.

Remove from oven and let cool.

A can of crushed pineapple being added to a mixing bowl with eggs and flour.

Add 2 cups sugar, 2 cups flour, 2 eggs, 1 tsp baking soda, 1 tsp vanilla, and 20 ounces of crushed undrained pineapple to a large bowl and mix with a spoon.

Do nothing cake batter in a mixing bowl.

The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.

The batter for do nothing cake being poured into a baking dish.

Spread into a 9×13 baking dish that has been greased with cooking spray.

Freshly baking do nothing cake in a baking dish.

Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter

Two sticks of butter and condensed milk in a mixing bowl.

In a smaller mixing bowl, combine 1 cup room temperature butter and 14 oz can of sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.

Do nothing cake being frosted with white frosting in a baking dish.

Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.

Frosted do nothing cake topped with toasted shredded coconut in a baking dish.

Top with the toasted coconut.

Do nothing cake topped with white frosting, toasted shredded coconut and chopped pecans in a baking dish.

Then add 2 Tbsp chopped pecans. Enjoy your cake cold or warm!

Side view of a slice of do nothing cake on a plate.

Make this easy do nothing cake for your next potluck, family gathering, or holiday celebration. It’s a tasty and simple dessert that’ll have everyone asking for the recipe!

The post “Do Nothing Cake” appeared first on Budget Bytes.