Category: Recipes under $10

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes makes any meal extra special. They’re perfectly cooked and topped with warm & cozy toppings!

The post Twice Baked Sweet Potatoes appeared first on Budget Bytes.

Get a sweet dose of fall and make dinner extra special with these Twice Baked Sweet Potatoes. Perfectly cooked sweet potatoes are mixed with warm spices, then topped with candied pecans and toasted marshmallows. But fair warning the candied pecans are seriously addictive. Try not to eat them all at once! And of course I’m a lover of all things sweet potatoes, so believe me when I say these did not last long :)

Overhead view of Twice Baked Sweet Potatoes on a white platter.

What Are Twice Baked Sweet Potatoes?

Twice baked sweet potatoes are sweet potatoes that are baked twice in the oven. They’re first baked whole until the insides are tender. Then the creamy flesh is scooped out and mixed with butter and warm spices like cinnamon, nutmeg, and vanilla. The perfectly flavored filling is then stuffed back in the sweet potato and baked a second time in the oven. The best part is you can top it with your favorite toppings! It’s seriously divine ;)

Ingredients For Twice Baked Sweet Potatoes

Of course the sweet potato is the key ingredient, but the spices and toppings are what really make these sweet potatoes stand out! Here’s what we used:

  • Butter
  • Brown Sugar
  • Cinnamon & Nutmeg
  • Vanilla Extract
  • Just a little salt
  • Candied Pecans
  • Mini Marshmallows

But feel free to use your favorite sweet potato spices and toppings. Some other great options are pumpkin pie spice, maple syrup, or try our streusel sweet potato topping! If you’d rather go the savory route, try these turkey chili smothered sweet potatoes or these kale & cranberry stuffed sweet potatoes.

Money-Saving Tip!

I made four servings with this twice baked sweet potatoes recipe, because I simply like the presentation of keeping the sweet potatoes whole. But you can certainly make your dollar stretch by creating eight servings like we did with these russet twice baked potatoes. Once the sweet potatoes are done baking, just slice them in half lengthwise then proceed with the rest of the recipe.

Storage & Reheating

Store twice baked sweet potatoes in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a preheated 350°F oven until warmed through. Just make sure to store the candied pecans or marshmallows separately and add them right before serving.

Side view of one twice baked sweet potato on a serving plate.
Overhead view of Twice Baked Sweet Potatoes on a white platter.
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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes makes any meal extra special. They’re perfectly cooked and topped with warm & cozy toppings!
Course Side Dish
Cuisine American
Total Cost $6.94 recipe / $1.74 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 476kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 4 sweet potatoes (about 3lbs. total) $3.56
  • 4 Tbsp butter, room temp $0.52
  • 4 Tbsp brown sugar $0.56
  • 1/2 tsp salt $0.03
  • 3/4 tsp cinnamon $0.10
  • 1/4 tsp nutmeg $0.05
  • 1 1/2 tsp vanilla extract $0.45

Candied Pecans

  • 1/2 Tbsp butter $0.10
  • 2 Tbsp brown sugar $0.28
  • 1 pinch of salt $0.02
  • 1/2 cup chopped pecans $1.27

Instructions

  • Preheat the oven to 400°F. Wash and dry the sweet potatoes well, then use a fork to prick each potato several times. Place the sweet potatoes on a parchment or foil lined baking sheet.
  • Bake the potatoes for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.
  • While the potatoes are baking make the candied pecans. In a small non-stick skillet add the butter, brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.
  • Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
  • Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
  • Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold it's shape.
  • Place the scooped out sweet potato flesh in a bowl and add the butter, brown sugar, salt, cinnamon, nutmeg, and vanilla. Mash and stir the ingredients together with a fork or spoon until well combined.
  • Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven.
  • Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.
  • Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1sweet potato | Calories: 476kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Sodium: 521mg | Fiber: 8g

How to Make Twice Baked Sweet Potatoes – Step by Step Photos

Poking 4 sweet potatoes with a fork.

Preheat the oven to 400°F. Wash and dry 4 sweet potatoes, then use a fork to prick each potato several times all the way around.

Baking sweet potatoes on a parchment lined baking sheet.

Place the sweet potatoes on a parchment or foil lined baking sheet. Bake in the oven for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.

Ingredients for candied pecans in a skillet.

While the potatoes are baking make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.

Sugar melted with chopped pecans in a skillet.

Once the butter and brown sugar begins to melt add 1/2 cup chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.

Candied pecans cooling off on a baking sheet.

Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.

Baked sweet potatoes on a baking sheet.

Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato around the edges to help the skin hold it’s shape.

Sweet potato filling, sugar, and butter in a large bowl.

Place the scooped out sweet potato flesh in a bowl and add 4 Tbsp room temperature butter, 4 Tbsp brown sugar, 1/2 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, and 1 1/2 tsp vanilla extract. Mash and stir the ingredients together with a fork or spoon until well combined.

Stuffed twice baked sweet potatoes on a baking sheet.

Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven. Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.

Stuffed twice baked sweet potatoes topped with marshmallows and candied pecans on a baking sheet.

Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

Overhead view of one twice baked sweet potato on a white serving plate with a gold fork on the side.

More Sweet Potato Recipes

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Peanut Butter Pie

This recipe for Peanut Butter Pie is made from scratch using cream cheese, homemade whipped cream, peanut butter, and an Oreo crust. So easy!

The post Peanut Butter Pie appeared first on Budget Bytes.

You’ll be hard-pressed to find another flavor combination more beloved than chocolate and peanut butter! This creamy, light Peanut Butter Pie is a great way to use extra Halloween candy, but it’s timeless! My family loves to enjoy this chocolatey, whipped, chilled treat any time of year. There’s something extra sweet about making a from-scratch dessert for your loved ones versus buying something ready-made at the store! I use homemade whipped cream and a chocolate cookie crumb crust to make this pie extra special (all on a budget, of course!)

Overhead view of peanut butter pie.

What is Peanut Butter Pie?

This Peanut Butter Pie is an indulgent dessert that combines the deliciousness of peanut butter and chocolate in one irresistible treat. There are many variations of this classic pie, but I use peanut butter, cream cheese, powdered sugar, and freshly whipped cream for the filling in my recipe. The crust is made from crushed chocolate sandwich biscuits (aka Oreos!), and I top it off with more whipped cream, melted chocolate, peanut butter chips, Reese’s peanut butter cups, and peanuts…is your mouth watering yet?! It’s the perfect pie for the holidays, potlucks, or family gatherings!

Ingredients

Here’s what you’ll need to make this peanut butter cream pie:

  • Oreos: I have a confession to make. I didn’t actually use branded Oreos to make the pie crust. I used the more budget-friendly chocolate sandwich cookies from Great Value, Walmart’s store brand. They’re cheaper and just as tasty!
  • Salted Butter: Use salted butter to bind the pie crust and offset some of the sweetness.
  • Smooth Peanut Butter: You can’t have this pie without… well, peanut butter! I use smooth peanut butter to create a rich and creamy filling. I used a no-stir creamy peanut butter, but if yours has oil on top, make sure you stir it well before using.
  • Cream Cheese: I use a full 8 oz package of softened cream cheese. Make sure it’s at room temperature before using, or it won’t mix as easily with the other ingredients.
  • Powdered Sugar: Sweetens the pie filling while keeping it smooth and light. I also add some to my freshly whipped cream. Granulated sugar would also work, but the texture may be a bit grainy. Try processing granulated sugar in your blender if you don’t have any powdered sugar on hand.
  • Heavy Whipping Cream: Homemade whipped cream is a must for this pie! It adds a light and airy texture to the filling. Go for heavy whipping cream with at least 36% fat content for the best results.
  • Vanilla Extract: Adds a subtle vanilla flavor to the whipped cream.
  • Toppings: Chopped mini Reese’s peanut butter cups, peanut butter chips, and peanuts are drizzled in melted chocolate chips to make the ultimate pie topping. You can also use regular-sized Reese’s cups (chopped into small pieces) or whatever leftover chocolate Halloween candy you have lying around!

I use chocolate sandwich cookies to make the crust for this chocolate peanut butter pie, but you can absolutely use another crisp cookie, like graham crackers or vanilla wafers! Just keep in mind that the creamy white filling of the Oreo cookies helps hold the crust together and adds sweetness. I’d follow the crust recipe in our no-bake cheesecake and then fill it with my peanut butter pie filling if you want to use graham crackers.

Recipe Tips!

  1. I use my fingers to press the crust into my pie dish, paying close attention to the corners and edges to make sure they’re evenly thick. You can also press the crust down evenly with a flat-bottomed glass or measuring cup! Make sure your crust goes up the side of the dish (I used a 9” pie dish) to hold in all that delicious filling.
  2. Check your ingredient temperatures! I recommend using room-temperature cream cheese to avoid lumps in your filling. Let it sit out for about 30 minutes to 1 hour, depending on how warm your kitchen is. It’s ready to use when it feels slightly soft if you press it. On the flip side, your whipping cream needs to be cold! This will help it whip up correctly to form medium/firm peaks and create a stable whipped cream topping for the pie.
  3. Whip your cream to medium/firm peaks. I find this is the perfect consistency to help the pie hold its shape when cut. If you’ve never made whipped cream before, I highly recommend checking out our how to make whipped cream guide for more tips!
  4. I melt my chocolate chips in the microwave for 15-20 seconds, then stir. Repeat this process until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate or let it come in contact with any water whatsoever, or it’ll seize up and become grainy. Let it cool slightly if it’s really hot before decorating your pie. The goal is to warm it up just enough to be smooth when stirred and drizzle with ease.

Storage Instructions

This peanut butter pie will keep in the fridge for up to 3 days, covered in plastic wrap, or stored in an airtight container. You can also freeze individual slices for up to 2 months in freezer-safe containers, but the texture may change slightly once thawed. If freezing, I’d decorate the pie with the chopped candy and melted chocolate after thawing because chocolate can bloom (turn white) in the freezer—which is fine to eat, but it doesn’t look as pretty!

Side view of a piece of peanut butter pie being taken from a pie dish.
Overhead view of peanut butter pie.
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Peanut Butter Pie Recipe

This recipe for Peanut Butter Pie is made from scratch using cream cheese, homemade whipped cream, peanut butter, and an Oreo crust. So easy!
Course Dessert
Cuisine American
Total Cost ($9.39 recipe / $1.17 serving)
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings 8 slices in a 9” pie pan
Calories 697kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Crust Recipe

  • 25 Oreos* $1.50
  • 4 Tbsp salted butter, diced $0.60

Filling Recipe

  • 1 cup smooth peanut butter $0.97
  • 8 oz cream cheese, room temperature $1.97
  • ¾ cup powdered sugar + 2 Tbsp $0.45
  • 1 cup heavy whipping cream, cold $1.68
  • 1 tsp vanilla extract $0.81

Toppings

  • 2 Tbsp chocolate chips, melted $0.24
  • 2 Tbsp peanuts $0.14
  • 1 Tbsp peanut butter chips $0.15
  • 6 mini Reese's cups (from our Halloween candy stash!), chopped $0.88

Instructions

  • Preheat oven to 350F. In a food processor, combine Oreos and salted butter. Pulse to form a fine, crumbly crust.
  • Press Oreo butter mixture into a 9'' pie pan and bake for 12 minutes. Allow the crust to completely cool before filling!
  • Wash and dry food processor (you want the filling to be nice and smooth, but if you don’t mind some Oreo crumbs, it's ok to just wipe it out.) Add smooth peanut butter, cream cheese, and ¾ cup powdered sugar to processor and blend until completely smooth.
  • Transfer peanut butter mixture to a large mixing bowl and make your whipped cream by pouring cold heavy whipping cream, vanilla, and 2 Tbsp powdered sugar in a separate mixing bowl. Whip on medium speed until peaks form. For this recipe, I like medium/firm peaks.**
  • Scoop half of the whipped cream into the mixing bowl with peanut butter filling and fold it together until consistent.
  • Scoop the peanut butter whipped cream filling into your completely cooled Oreo pie crust and smooth it out.
  • Spread the remaining half of the whipped cream on top of the peanut butter filling.
  • Decorate with melted chocolate chips, peanuts, peanut butter chips, and chopped mini peanut butter cups. Cover and freeze for 1 hour before slicing and serving.

See how we calculate recipe costs here.

Notes

*I used budget-friendly Great Value brand “sandwich cookies” from Walmart instead of name brand Oreos and the result was just as good!
**If you need step-by-step photos for making whipped cream, check out our post, How to Make Whipped Cream.

Nutrition

Serving: 1slice | Calories: 697kcal | Carbohydrates: 51g | Protein: 12g | Fat: 52g | Sodium: 421mg | Fiber: 3g
Overhead close up of a peanut butter pie decorated in melted chocolate, peanuts, and chopped peanut butter cups.

how to make Peanut Butter Pie – step by step photos

Oreos and cubed butter in a food processor.

Preheat oven to 350F. In a food processor, combine 25 Oreos and 4 Tbsp salted butter. Pulse to form a fine, crumbly crust.

Oreo crust in a pie dish.

Press Oreo butter mixture into a 9” pie pan and bake for 12 minutes. Allow the crust to completely cool before filling!

Powdered sugar, cream cheese, and peanut butter in a food processor.

Wash and dry food processor (you want the filling to be nice and smooth, but if you don’t mind some Oreo crumbs, it’s ok to just wipe it out.) Add 1 cup smooth peanut butter, 8 oz cream cheese, and ¾ cup powdered sugar to processor and blend until completely smooth.

Whipped cream in a bowl.

Transfer peanut butter mixture to a large mixing bowl and make your whipped cream by pouring 1 cup cold heavy whipping cream, 1 tsp vanilla, and 2 Tbsp powdered sugar in a separate mixing bowl. Whip on medium speed until peaks form. For this recipe, I like medium/firm peaks.**

A spoon folding whipped cream and peanut butter pie filling together in a bowl.

Scoop half of the whipped cream into the mixing bowl with peanut butter filling and fold it together until consistent.

A spatula spreading peanut butter pie filling into an oreo pie crust in a baking dish.

Scoop the peanut butter whipped cream filling into your completely cooled Oreo pie crust and smooth it out.

Overhead view of peanut butter pie topped with whipped cream.

Spread the remaining half of the whipped cream on top of the peanut butter filling.

Overhead view of peanut butter pie in a pie dish.

Decorate with 2 Tbsp melted chocolate chips, 2 Tbsp peanuts, 1 Tbsp peanut butter chips, and 6 chopped mini peanut butter cups. Cover and freeze for 1 hour before slicing and serving.

Overhead view of a fork taking some peanut butter pie from a plate.

This easy peanut butter pie recipe is every bit as indulgent and delicious as it looks. Make it for the holidays, as a birthday treat, or just because!

More Easy Pie Recipes

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Crockpot Mac And Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It’s creamy and delicious with minimal prep!

The post Crockpot Mac And Cheese appeared first on Budget Bytes.

The easiest way to make a batch of creamy macaroni and cheese for your next family gathering or Sunday dinner is with this easy Crockpot Mac and Cheese. It only takes a couple minutes to prep and then everything gets added to a slow cooker for a simple side dish with minimal effort. It also frees up your time and oven to make some of your other favorite dishes. It’s a definite game-changer for those big holiday meals! ;)

Overhead view of crock pot mac and cheese with a large spoon lifting some out.

Ingredients For Crockpot Mac and Cheese

Here’s everything that you need to make this creamy Crockpot Mac and Cheese recipe:

  • Macaroni: You’ll need about 8 oz. of elbow macaroni, but feel free to use any small pasta shape you like or have on hand.
  • Evaporated Milk and half & half: After testing this recipe several times, a combination of evaporated milk and half & half gave me the best consistency in cheese sauce. 
  • Cheddar Cheese: I used a combination of 2 sharp cheddars in this recipe, but you can certainly just use one type of cheddar cheese instead. Sharp cheddar provides a strong pronounced flavor which tastes great in mac and cheese, but any kind of cheddar works well. And as always buy cheese in block form and shred it yourself for the best results. Pre-shredded cheese is coated in anti-caking agents and doesn’t always melt well.
  • Seasoning: There are lots of ways to season your mac and cheese to add extra pops of flavor. I used one of our favorite seasoning blends in the budget bytes kitchen and that is Tony Chachere’s creole seasoning along with some salt and pepper. That’s it! But feel free to experiment with your favorite seasoning mix. I’ll share a few more flavor ideas below.

Variations

Looking to mix things up? Feel free to experiment with different cheeses and seasoning blends to really make this mac and cheese your own. Here are some more cheese options to choose from:

  • Gruyere
  • Gouda
  • Extra Sharp Cheddar
  • Parmesan
  • Pepper Jack
  • Cream Cheese
  • Velveeta

For seasoning try switching out the Creole seasoning for a different seasoning salt like Lawry’s. You can also create your own mix with a combination of spices like garlic powder, smoked paprika, and cayenne pepper.

Recipe Tips!

  • Don’t overcook the pasta. You’ll want to just parboil the pasta for a few minutes, then quickly drain and rinse cool water. 
  • Use block cheese instead of pre-shredded cheese for the best texture and consistency.
  • Cook times may vary depending on the age and model of your slow cooker. Stir and check the mac and cheese after one hour and then again every 30 minutes until the noodles are perfectly cooked and not mushy, and the cheese is melted.
Overhead view of a bowl full of crockpot mac and cheese.
Overhead view of crock pot mac and cheese with a large spoon lifting some out.
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Crockpot Mac and Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It's creamy and delicious with minimal prep!
Course Dinner, Side Dish
Cuisine American
Total Cost $7.54 recipe / $1.26 serving
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 10 minutes
Servings 6 (1 cup each)
Calories 534kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups shredded sharp cheddar cheese, divided $2.49
  • 1 cup shredded white sharp cheddar cheese $1.24
  • 2 cups elbow macaroni $0.67
  • 3 Tbsp butter, cut into small cubes $0.42
  • 1.5 cups half & half $1.23
  • 1 12oz. can evaporated milk $1.29
  • 3/4 tsp Tony chachere's $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • non-stick cooking spray $0.06

Instructions

  • Start by shredding both blocks of sharp cheddar cheese and set the cheese to the side.
  • Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
  • Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, shredded white sharp cheddar, half & half, evaporated milk, tony chachere’s seasoning, salt, and black pepper) to the slow cooker. Stir everything together until well combined.
  • Cover and cook on low heat for 2 hours, stirring after 1 hour.
  • During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking the last 15 minutes until the cheese on top is melted. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 39g | Protein: 21g | Fat: 33g | Sodium: 551mg | Fiber: 2g

How to Make CrockPot Mac And Cheese – Step by Step Photos

Blocks of cheese being shredded.

Start by shredding 2 cups sharp cheddar and 1 cup white sharp cheddar and set the cheese to the side.

Cooked elbow pasta noodles in a colander.

Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.

Mac and cheese ingredients added to slow cooker.

Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and 3 Tbsp cubed butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, 1 cup shredded white sharp cheddar, 1 1/2 cups half & half, 1-12oz. can evaporated milk, 3/4 tsp tony chachere’s seasoning, 1/2 tsp salt, and 1/4 tsp black pepper) to the slow cooker. Stir everything together until well combined.

Mac and cheese ingredients stirred together in a crock pot.

Cover and cook on low heat for 2 hours, stirring after 1 hour.

Adding shredded cheese on top of crockpot mac and cheese.

During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking for 15 more minutes until the cheese on top is melted.

Cooked crockpot mac and cheese.

Now all that’s left to do is enjoy this easy, cheesy, mac and cheese goodness!!

Overhead side view of crockpot mac and cheese.

More Slow Cooker Recipes

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Roasted Acorn Squash

This easy Acorn Squash recipe is roasted with savory spices, brown sugar, and sweet raisins. Perfect for holiday spreads or everyday meals.

The post Roasted Acorn Squash appeared first on Budget Bytes.

Acorn Squash is one of my favorite varieties of squash. It’s pretty dynamic, and you’ll be hard-pressed to find someone who hates the flavor. It’s mild, nutty, and so pleasing to the eye! Cutting the squash into slices rather than halves stretches this already budget-friendly side dish even further. I rub each slice in a warming marinade, which is speckled with cinnamon and raisins (the raisins become caramelized in the oven!), and then roast them until tender. I think this roasted Acorn Squash recipe should make its way onto your holiday dinner spread, and it’s so easy to make!

Roasted acorn squash with raisins and fresh parsley on a white serving platter.

What is Acorn Squash?

If you’re unfamiliar with acorn squash, it’s a winter squash variety known for its small size, distinct ribbed skin, and mild flavor. The flesh becomes creamy and almost buttery when roasted—perfect for a comforting side dish. It’s also packed with vitamins A, C, and potassium! This squash is perfect for stuffing, like in our wild rice stuffed acorn squash recipe, but roasting in a simple seasoning blend lets the natural flavor shine through. It also makes an excellent star ingredient in a blended soup!

I use olive oil, poultry seasoning, minced garlic, brown sugar, and cinnamon for a savory-sweet balance in this recipe. But my secret ingredient to add a unique pop of flavor to savory dishes like this is raisins. Their natural sweetness really bring out the earthy, nutty flavor in the squash by adding some contrast.

Ingredients

Here’s what you’ll need to make this roasted acorn squash recipe:

  • Acorn Squash: A perfectly ripe acorn squash will be firm, heavy for its size, and be a deep green color. They might also have some orange coloring on the skin, which is normal. Avoid squash with soft spots or cracks. If your squash is hard to cut, try poking some holes in it with a fork and microwaving for 1-2 minutes to soften it up. I recommend doing this for any squash recipe, like my roasted butternut squash, as some squash can be tough to cut through!
  • Olive Oil: Helps the seasonings to stick and adds richness to the final dish.
  • Seasonings: Salt, black pepper, cinnamon, and poultry seasoning (a blend of sage, thyme, rosemary, and other herbs) make up the simple yet flavorful seasoning mix.
  • Brown Sugar: I opted for light brown sugar in this recipe rather than honey or maple syrup. The molasses in the brown sugar pairs perfectly with the savory poultry seasoning and adds a nice depth of flavor. But if you have maple syrup on hand, you could save some squash and make our smoky maple roasted acorn squash, too!
  • Raisins: Use any color raisins you like.
  • Garlic: Adds a savory bite and balances out the sweetness from the brown sugar and raisins.
  • Fresh Parsley: For garnishing. The pop of green against the yellow squash would look amazing on your holiday dinner table!

How to Serve

This oven roasted acorn squash makes a cozy side dish for Thanksgiving or any fall meal. It pairs well with meats, such as baked ham or pot roast. For a vegetarian option, serve it alongside a hearty sweet potato black bean skillet or a tomato pie. You could even add extra toppings to match your meal, like a sprinkle of feta cheese or Parmesan for some umami, caramelized onions, or candied pecans for added crunch! A little citrus zest and sour cream on top is another great way to serve these roasted slices of perfection!

Can You Eat Acorn Squash Skin?

Yes, the skin is edible! It softens slightly when baked, but you can easily separate it from the flesh with a fork when eating if you don’t like the texture. I don’t peel my squash because the skin helps the slices keep their beautifully scalloped shape. I also like the visual contrast between the green skin and buttery yellow flesh. Whether you plan to eat the skin or not, be sure to thoroughly wash the outside of the squash before cutting.

Storage Instructions

Roasted acorn squash is great for meal-prepping. You can store leftovers in an airtight container in the refrigerator for up to four days. Reheat them in the oven, air fryer, or microwave until warmed through. You can also try freezing the cooked squash for up to three months, but note the texture may change when thawed. If that happens, you could always use your frozen squash slices in soups, stews, or casseroles.

Overhead view of roasted acorn squash slices on a white plate.
Roasted acorn squash with raisins and fresh parsley on a white serving platter.
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Roasted Acorn Squash Recipe

This easy Acorn Squash recipe is roasted with savory spices, brown sugar, and sweet raisins. Perfect for holiday spreads or everyday meals.
Course Side Dish
Cuisine American
Total Cost ($6.75 recipe / $0.75 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 servings (28 pieces total, 2-3 per serving)
Calories 101kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp olive oil $0.57
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.04
  • ¼ tsp poultry seasoning $0.05
  • 2 cloves garlic, minced $0.06
  • 1 Tbsp brown sugar $0.03
  • ⅛ tsp cinnamon $0.01
  • 3 Tbsp raisins (any color), divided $0.36
  • 2 acorn squash $5.58
  • 1 Tbsp fresh parsley, minced $0.04

Instructions

  • In a mixing bowl, combine olive oil, salt, black pepper, poultry seasoning, minced garlic, brown sugar, and cinnamon.
  • Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
  • Cut acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
  • Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
  • Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
  • Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
  • Bake at 425F for 20 minutes, flipping the slices half way through.
  • Top with fresh minced parsley and remaining 1 Tbsp of uncooked raisins.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Sodium: 134mg | Fiber: 2g
Side view close up of roasted acorn squash slices on a white serving platter.

how to Make Roasted Acorn Squash Slices – step by step photos

Sugar, oil, minced garlic, and seasonings in a mixing bowl.

In a mixing bowl, combine 3 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ¼ tsp poultry seasoning, 2 cloves minced garlic, 1 Tbsp brown sugar, and ⅛ tsp cinnamon.

Oil, seasonings, and raisins added to a mixing bowl.

Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.

Half a deseeded acorn squash on a chopping board with the other half cut into slices.

Cut 2 acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).

Oil and raisin marinade on acorn squash slices in a mixing bowl.

Add the cut squash slices to a large size mixing bowl and pour the marinade over top.

Acorn squash slices coated in oil, seasonings, and raisins in a mixing bowl.

Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.

Acorn squash slices coated in oil and raisins on a baking sheet.

Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.

Roasted acorn squash slices on a baking sheet.

Bake at 425F for 20 minutes, flipping the slices half way through.

Overhead view of a roasted acorn squash pieces on a white plate with a fork digging into a slice.

Top with 1 Tbsp fresh minced parsley and remaining 1 Tbsp of uncooked raisins. Doesn’t the squash look so pretty?! And it tastes even better than it looks!

More Easy Squash Recipes

The post Roasted Acorn Squash appeared first on Budget Bytes.

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.
Print

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
Author Jess – Budget Bytes

Equipment

Ingredients

Brownie Ingredients

  • ¾ cup flour $0.08
  • 1 tsp cinnamon $0.15
  • ⅛ 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
  • ⅓ 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!

More Pumpkin Spice Recipes

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Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!

The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.

Quick and easy one-skillet meals are always my favorite and this Sweet Potato Black Bean skillet is no exception. It’s nutritious, veggie-packed, perfect for cleaning out the fridge or pantry, and of course it’s budget-friendly! It’s also great for meal prep. So grab some avocados, sour cream or greek yogurt, and your favorite salsa and get ready to enjoy this simple and delicious 25-minute meal!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

Ingredients For Sweet Potato Black Bean Skillet

I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:

  • Sweet Potatoes: Sweet potatoes are super nutritious and just so happen to be one of my favorite foods. You’ll only need about 2 medium sized sweet potatoes for this recipe.
  • Black Beans: Black beans are packed with fiber and protein and are great paired with sweet potatoes. They also add lots of color and texture to the dish. 
  • Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add wonderful flavor and aromatics.
  • Diced Tomatoes: I used petite diced tomatoes to roughly match the size of the rest of the chopped veggies in this recipe. Fire-roasted tomatoes would also taste great!
  • Kale: A couple handfuls of chopped kale adds color, texture, and extra vegetables to the dish. You can also substitute with baby spinach instead if that’s what you have in your fridge.
  • Spices: I used a mix of chili powder, cumin, smoked paprika and garlic powder to create a bold Southwest-inspired flavor base for this skillet meal.

Recipe Tips!

  1. Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
  2. Don’t worry about the sweet potatoes cooking all the way through in the first step. They will continue to cook with the rest of the ingredients. The goal is for them to not be too mushy and still have some bite to them when they’re done.
  3. Feel free to mix and match the ingredients based on what you have in your pantry or fridge. Fire-roasted tomatoes would be great and I always have an extra half bag of spinach in my fridge.

Topping & Serving Suggestions

I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:

Storing Leftovers

This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!

Overhead view of sweet potatoes and black bean skillet with brown rice on a white plate.
Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.
Print

Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 (1.75 cups each)
Calories 220kcal
Author Marsha – Budget Bytes

Ingredients

  • 1.5 lbs. sweet potatoes (about 2 medium) $1.64
  • 1 red bell pepper, diced $1.50
  • 1 small yellow onion, diced $0.42
  • 1.5 Tbsp olive oil $0.18
  • 1 tsp chili powder $0.10
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 3/4 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp smoked paprika $0.05
  • 1 15 oz. can black beans, drained $1.25
  • 1 14 oz. can petite diced tomatoes $1.47
  • 2 cups chopped kale $0.56
  • 1 Tbsp fresh chopped cilantro $0.10

Instructions

  • Wash, peel, and dice the sweet potatoes. Dice the red bell pepper and the onion.
  • Heat a large skillet over medium heat and add the olive oil. Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
  • Now add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
  • Add the black beans, diced tomatoes, and chopped kale to the skillet. Gently stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
  • Now all that's left to do is top with some fresh chopped cilantro and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Sodium: 548mg | Fiber: 7g

How to Make Sweet Potato Black Bean Skillet – Step by Step Photos

Sweet potatoes cut into cubes on a cutting board.

Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.

Chopped sweet potatoes added to a large skillet.

Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.

Cooked sweet potatoes in a skillet.

Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.

Onion and bell pepper added to sweet potatoes in a skillet.

Now add the red bell pepper and diced onion to the skillet.

Spices added to sweet potatoes and veggies in a skillet.

Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.

Kale, black beans, and tomatoes added to sweet potatoes in a skillet.

Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.

Overhead view of cooked sweet potato and black bean skillet.

Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)

Sweet Potato and Black beans with rice in meal prep containers.

Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

More Easy Skillet Recipes

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Canadian Butter Tarts

This easy Butter Tarts recipe is all you need to make delicious Canadian butter tarts at home. They’re buttery, sweet, and perfectly gooey!

The post Canadian Butter Tarts appeared first on Budget Bytes.

Butter Tarts are up there with poutine and maple syrup when it comes to Canadiana for me. The flaky pastry, gooey filling, and sweet buttery flavor all come together to create the perfect bite-sized dessert. I especially love making them around this time of year—when I’m dreaming about fall foliage and seeing my family for the holidays. Most of the ingredients needed are pantry staples, and the tarts themselves are easy to make, so it’s the perfect recipe for any home baker. Make them to celebrate Canadian Thanksgiving or to enjoy with a hot cup of coffee on a chilly autumn day!

Overhead view of butter tarts on a parchment lined cooling wrack.

One of my fondest memories of living in Canada was when I had my first butter tart from The Nutty Bean in Lakefield, Ontario. The Nutty Bean is the cutest locally-owned café (in the most picturesque Canadian town ever) owned by the loveliest person of all time. (Shout out to Sherry! I hope you read this!) Sherry just has this magical, cheerful personality that’s so warm and genuine… she’s like a butter tart personified!

What Are Butter Tarts?

Butter tarts are a quintessentially Canadian dessert with a delicious pastry crust filled with a rich mixture of butter, sugar, eggs, and syrup. They’re often enjoyed as a sweet treat during Canadian Thanksgiving, which falls on the second Monday of October each year. But, honestly, these delectable little tarts can be enjoyed all year round (not just during the holidays!)

Some recipes also add nuts and raisins to the filling… but this is quite the controversial topic among butter tart enthusiasts. Traditionalists believe they should be simple and unadorned, while others enjoy the added texture and flavor nuts and raisins bring. As for me? I like to make some with raisins, some with a sprinkle of pecans, and then I leave the rest plain—meaning I get the best of all worlds! You do you, butter tart lovers.

Ingredients

Here’s what you’ll need to make my Canadian butter tarts recipe:

  • Brown & White Sugar: Equal parts white and brown sugar create a gooey filling with a delicious caramel flavor.
  • Salt: Just a pinch to enhance the flavors.
  • Light Corn Syrup: Helps to create a smooth filling by stopping the sugar from crystallizing.
  • Salted Butter: Using salted butter creates a salty-sweet flavor profile and adds a buttery richness.
  • Eggs: Gives structure to the filling.
  • White Vinegar: I know it might seem odd to use vinegar in a dessert recipe, but trust me, it helps balance the sweetness and adds a subtle tanginess. The acidity also helps to prevent the sugar from crystallizing.
  • Vanilla Extract: Adds a warm, sweet flavor.
  • Premade Pie Crust: If you can only find the premade pie crusts in packs of 2, I recommend freezing the spare (for more tart making in the future!) or using it for a different recipe like these mini dark chocolate pecan pies. Alternatively, our 3-ingredient pie crust is a great choice if you prefer homemade!
  • Cooking Spray: For greasing the muffin tin.
  • Raisins & Pecans: Add-ins that taste amazing in this recipe.

What’s The Difference Between Pecan Pie and Butter Tarts?

I see many people comparing these tarts to the American pecan pie, and I can understand why. Both are sweet and delicious and usually made with similar ingredients. The main difference is that pecan pie has a firmer filling with chopped pecans on top, while butter tarts have a softer filling, which can be left plain with no toppings. Pecan pies are also traditionally larger and served in slices, while the tarts are smaller and eaten in individual portions. Both are delicious in their own way, but they’re not the same!

Should the filling be runny, soft, or firm?

Again, this is another topic that sparks a lot of debate! Different families have their own preferences regarding the texture of the filling. Some like a runnier filling, while others prefer a firmer consistency. Personally, I think the perfect butter tart has a soft, custard-like filling that’s just starting to set—not too runny and definitely not too firm. Avoid overcooking them if you also prefer a softer filling.

Storage Instructions

Let your tarts cool before storing them in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. For longer storage, you can freeze them for up to 3 months. Let them thaw in the fridge before enjoying. You can also reheat them in the oven at 300 degrees to help bring back that freshly baked taste.

Side view of butter tarts on a plate.
Overhead view of butter tarts on a parchment lined cooling wrack.
Print

Butter Tarts Recipe

This easy Butter Tarts recipe is all you need to make delicious Canadian butter tarts at home. They're buttery, sweet, and perfectly gooey!
Course Dessert
Cuisine Canadian
Total Cost ($5.33 recipe / $0.44 serving)
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 tarts
Calories 240kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • ½ cup brown sugar, packed $0.34
  • ½ cup white sugar $0.36
  • ½ tsp salt $0.01
  • ½ cup light corn syrup $0.63
  • ¼ cup salted butter, melted $0.60
  • 2 eggs $0.44
  • 1 teaspoon white vinegar $0.01
  • 1 teaspoon vanilla extract $0.47
  • 1 9'' premade pie crust, thawed $1.38
  • cooking spray $0.01
  • 3 Tbsp raisins $0.36
  • 2 Tbsp pecans $0.72

Instructions

  • Combine brown sugar, white sugar, and salt in a large mixing bowl and whisk to combine.
  • In a separate mixing bowl, combine corn syrup, melted salted butter, eggs, white vinegar, and vanilla extract. Whisk to combine.
  • Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
  • Roll out the premade pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
  • Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
  • Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather the raisins and pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
  • Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
  • Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.

See how we calculate recipe costs here.

Nutrition

Serving: 1tart | Calories: 240kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Sodium: 208mg | Fiber: 1g
A hand taking a butter tart from a parchment lined cooling rack.

how to make Butter Tarts – step by step photos

Dry ingredients for butter tarts in a mixing bowl.

Combine ½ cup brown sugar, ½ cup white sugar, and ½ tsp salt in a large mixing bowl and whisk to combine.

Wet ingredients for butter tarts in a mixing bowl.

In a separate mixing bowl, combine ½ cup corn syrup, ¼ cup melted salted butter, 2 eggs, 1 tsp white vinegar, and 1 tsp vanilla extract. Whisk to combine.

Pouring butter tart wet ingredients into the dry ingredients in a mixing bowl.

Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.

Hands using a rolling pin to roll out premade pie crust.

Roll out 1 pre-made pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.

A hand cutting circles out of premade pie crust for butter tarts.

Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!

A spoon adding butter tart filling to pie crusts in a cupcake tin, some with pecans and some with raisins.

Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather 3 Tbsp raisins and 2 Tbsp pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!

Pie crusts in a cupcake tin filled with butter tart filling.

Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.

Freshly baking butter tarts in a cupcake tin.

Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.

Overhead view of butter tarts on a parchment lined cooling wrack.

These Canadian butter tarts couldn’t be easier to make and are always a hit with anyone who tries them!

More Fall Dessert Recipes

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Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It’s budget-friendly, easy to make, and only uses a few pantry staples.

The post Roasted Butternut Squash appeared first on Budget Bytes.

Listen, I know we all have a soft spot for pumpkin spice everything when fall comes around, but have you ever had perfectly Roasted Butternut Squash?! Nothing screams autumn louder than butternut squash for me (and I feel like it’s been living in the shadow of pumpkins for long enough!) This recipe couldn’t be easier, but the flavors are everything you could ever want in a fall side dish. The edges of the squash get perfectly caramelized, and the insides become tender and slightly sweet. I also use a simple blend of seasonings that lend themselves to any main course you pair it with. It’s budget-friendly, delicious, and oh-so-autumnal!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

This recipe is ridiculously simple, but it’s an important one to master; from this roast butternut squash, you can make an elegant butternut squash soup, top a festive butternut squash salad, or just enjoy it as a healthy side during the holidays. Don’t roll your eyes at the simplicity of this recipe; embrace it!! 😉

Ingredients

Here’s what you’ll need to make this oven roasted butternut squash recipe:

  • Butternut Squash: Choose a butternut squash that feels heavy for its size and has a long neck (more squash, less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I also chose to dice mine on the larger side. You may want to adjust the roasting time if your cubes are smaller or larger.
  • Oil: Any neutral flavored oil suitable for roasting, such as olive oil or vegetable oil, will work.
  • Garlic Powder: Garlic goes with everything, am I right? The garlic powder adds a subtle savory flavor, but you can use any other seasonings you prefer.
  • Salt & Pepper: Simple but necessary for flavor balance.

What Does Butternut Squash Taste Like?

This budget-friendly squash has a subtly sweet and nutty flavor, similar to pumpkin or sweet potato with a texture that’s a bit smoother and less starchy. Roasting it brings out its natural sweetness and makes it tender and caramelized—perfect for fall!

Peeling and Cutting Tip

While the skin of butternut squash is edible, we want to remove it for this recipe. It’s usually easy enough to peel with a veggie peeler, but if it’s proving a bit tricky, try this hack: Stab the squash a few times with a fork, then microwave it for 2-3 minutes to soften the skin. This will make peeling and cutting much easier! We’ve also got a handy guide on how to cut butternut squash here.

Serving Suggestions

I think roasting is by far the best way to cook butternut squash. It brings out all the natural flavors that other cooking methods just can’t replicate! Plus, it’s a great way to add some healthy vegetables to your meal without sacrificing taste or texture. Here are a few serving suggestions I think you’ll love:

I also recommend roasting the seeds as you would pumpkin seeds—yes, butternut squash seeds are edible, too!

Storage Instructions

Keep any cooked and cooled roasted butternut squash in an airtight container in the fridge for 3-4 days. Reheat it in the oven at 350 degrees, in the microwave, or on the stovetop over medium heat until warmed through.

You can also freeze them for up to 3 months! Once cooled, lay the cubes on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer bag or container. I typically use frozen roasted squash in soups and stews (or for mashing) as they can get mushy when thawed.

Close up of roasted butternut squash on a baking tray.
Overhead view of roasted butternut squash cubes on a baking tray with a spatula.
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Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It's budget-friendly, easy to make, and only uses a few pantry staples.
Course Side Dish
Cuisine American
Total Cost ($5.67 recipe / $0.47 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings total (½ cup each, as a side)
Calories 73kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 1 butternut squash (mine was 2 lbs and 15 oz) $4.74
  • ¼ cup oil $0.77
  • 1 tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ tsp garlic powder $0.07

Instructions

  • Preheat oven to 400 degrees and peel butternut squash.
  • Cut butternut squash in half lengthwise and remove seeds.
  • Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
  • Toss diced butternut squash in oil, salt, pepper, and garlic powder.
  • Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
  • Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
  • Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Cooking time may vary depending on the size of your butternut squash cubes.

Nutrition

Serving: 1serving (½ a cup) | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 197mg | Fiber: 1g
Side view of a bowl of roasted butternut squash cubes.

how to make Roasted Butternut Squash – step by step photos

A hand peeling a butternut squash with a vegetable peeler.

Preheat oven to 400 degrees and peel 1 butternut squash.

A spoon scooping the stringy membrane and seeds from a butternut squash half.

Cut butternut squash in half lengthwise and remove seeds.

A butternut squash sliced in half, with one half sliced into cubes on a wooden chopping board.

Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.

Butternut squash cubes in a baking bowl with garlic powder, salt, and black pepper.

Toss diced butternut squash in ¼ cup oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Seasoned butternut squash cubes on two parchment lined baking sheets.

Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!

A spatula flipping roasted butternut squash over during cooking on a parchment lined baking sheet.

Bake for 35 minutes, shaking the pan or tossing with a spatula halfway.

Roasted butternut squash on two parchment lined baking trays.

Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

With a recipe this easy and versatile, you have no excuse not to make these roasted butternut squash cubes!

More Winter Squash Recipes

The post Roasted Butternut Squash appeared first on Budget Bytes.

Chicken Meatballs In Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly.

The post Chicken Meatballs In Cream Sauce appeared first on Budget Bytes.

If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.

Overhead view of Chicken meatballs in a large skillet with cream sauce.

Ingredients For Chicken Meatballs

These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:

  • Ground Chicken: I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast – it is too lean and does not have enough fat to keep the meatballs tender and moist. So be careful when you’re buying your meat so you don’t accidentally pick up the wrong package.
  • Breadcrumbs: Breadcrumbs combine with the egg to help bind the ground chicken together to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
  • Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
  • Seasoning: The meatballs are seasoned with a blend of Italian seasoning, salt, black pepper, garlic powder and onion powder.
  • Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them super delicious!
  • Worcestershire Sauce: Just a little bit of Worcestershire sauce adds even more umami flavor to these meatballs.
  • Cream Sauce: The creamy sauce starts with garlic sautéed in a little butter, then chicken broth, heavy cream and seasoning is added. A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce. Everything simmers together with the meatballs until the sauce has reduced and thickened.

Can I Bake The Meatballs?

Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.

Serving Suggestions

What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!

Side view of chicken meatballs in a large skillet with cream sauce.
Overhead view of Chicken meatballs in a large skillet with a lemon cream sauce.
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Chicken Meatballs in Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly!
Course Dinner, Lunch
Cuisine American
Total Cost $7.94 recipe / $1.58 serving
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 5 (4-5 meatballs each)
Calories 370kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Cream Sauce

  • 1 Tbsp butter $0.13
  • 1 clove of garlic, minced $0.08
  • 1.5 cups chicken broth $0.25
  • 1/2 cup heavy cream $0.74
  • 1/4 tsp oregano $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated parmesan $0.22
  • 1/2 lemon* (optional) $0.79

Instructions

  • In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
  • In a large skillet add the cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
  • Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
  • Next add the chicken broth, heavy cream, oregano, salt, pepper, grated parmesan and 2 Tbsp of lemon juice. Stir to combine.
  • Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
  • Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

See how we calculate recipe costs here.

Notes

*A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!

Nutrition

Serving: 5meatballs | Calories: 370kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Sodium: 995mg | Fiber: 1g

How to Make Creamy Chicken Meatballs – Step by Step Photos

Breadcrumb mixture for chicken meatballs

In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.

ground chicken added to breadcrumb mixture.

Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

chicken meatballs on a cutting board.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

chicken meatballs cooking in a large skillet

In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.

cooked chicken meatballs on a plate.

Remove the cooked meatballs to a clean plate and set aside.

garlic and butter in a large skillet.

Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

chicken broth, heavy cream, and spices being added to large skillet.

Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.

chicken meatballs added back to skillet in cream sauce.

Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.

Finished chicken meatballs with cream sauce in large skillet

Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

Overhead view of chicken meatballs with a cream sauce served over a plate of mashed potatoes and a fork cutting a meatball in half.

More Meatball Recipes

The post Chicken Meatballs In Cream Sauce 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
Author Jess – Budget Bytes

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!

More Delicious Cake Recipes

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