Strawberry Poppy Seed Bundt Cake

So . . . it totally snowed yesterday, here in Utah, and it's May on Monday.  That is crazy.  This time of the year is NOT for snow, it's for warm sunshiny weather.  All of my fruit trees have already started blooming and snow is the last thing you want, because you don't want it to freeze the blossoms.  Hopefully they are all okay. 

To help me think of Spring and Summer and warm weather, I made a super yummy Strawberry Poppy Seed Bundt Cake and covered it in vanilla frosting and fresh strawberries.  

This cake is SO DANG GOOD and SUPER EASY TO MAKE.  You just dump all the ingredients into one bowl, all at once, stir it up and bake.  It is extremely moist and has a wonderful strawberry flavor.  The chopped strawberries on top add a burst of fresh berry flavor and the vanilla frosting is a great sweet addition.

I did use store-bought frosting and I actually really like store-bought frosting.  It's hard for me to not sit and eat it by the spoonful, but if you really do not want to use store-bought, feel free to use homemade.  I have plenty of homemade frosting recipes on this site that would work great, but you will want to cut most of these recipes in half (Cream Cheese Frosting, Almond Buttercream, Marshmallow Frosting, White Chocolate Ganache or Strawberry Whipped Cream).   

Strawberry Poppy Seed Bundt Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) pkg. strawberry cake mix
1 (3.4 oz.) box instant vanilla pudding mix
3/4 c. water
3/4 c. vegetable or canola oil
4 large eggs
1 c. sour cream or plain greek yogurt
1 tsp. vanilla extract or strawberry extract
2 Tbl. poppy seeds

For serving:
1/2 (16 oz.) container vanilla frosting
1/2 c. chopped strawberries

Preheat oven to 350 degrees.  Grease and flour a large bundt pan very well; set aside.  Add the dry cake mix, dry pudding mix, water, oil, eggs, sour cream or yogurt, vanilla and poppy seeds to a large bowl and whisk together until well combined.  Pour into the prepared bundt pan and smooth out evenly.  Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10-15 minutes.  Then, invert to a cooling rack and cool completely.

When completely cooled, spread vanilla frosting over the entire cake and top with fresh chopped strawberries.  Slice and serve.

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Menu Plan Saturday #103

SUNDAY

Hashbrown Pork Chop Casserole

MONDAY

Chicken Parmesan Crescents 

TUESDAY

Ground Turkey Tacos

WEDNESDAY

Spaghetti a la Philly

THURSDAY

Chicken Florentine Red Pepper Sandwiches

FRIDAY

Ranch Taco Soup

SATURDAY

Menu-Plan Day and Take-Out Night

FOR DESSERT

Honeybun Cake

FOR A SNACK

Skinny Green Chile and Roasted Red Pepper Dip

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24 Hour Chicken Marinade

I am so excited for grilling season.  We have already grilled twice this past month.  

This marinade is so yummy.  My chicken always turns out so flavorful and it's so moist and juicy.  The chicken is almost tender enough to just melt in your mouth.  I have cooked this chicken on the George Foreman and on an outdoor grill.  The outdoor grill gives it that added smokiness and it's amazing, but it's great on an indoor grill too.  

It takes me about 2 minutes to mix up the marinade, I throw in the chicken and I don't have to think about it until the next night.  It's perfect to have after a long day at work.  Serve with a side of Cheesy Zucchini Rice  or Roasted Ranch Veggies and you are set.

24 Hour Chicken Marinade 
(Printable Recipe) 

1/2 c. vegetable or canola oil

1/4 c. + 2 Tbl. low-sodium soy sauce

1/4 c. Worcestershire sauce

1/4 c. red wine vinegar

2 Tbl. + 2 tsp. fresh lemon juice

1 Tbl. dry mustard powder

1 1/2 tsp. black pepper

1/4 c. finely chopped fresh parsley

Whisk together all ingredients.  Pour over chicken and allow to marinate.  The longer you let it marinate, the better the flavor will be (as close to 24 hours as possible is ideal).  Makes enough for 4 large chicken breasts.  Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 165 degrees on an instant-read thermometer.  Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.      

slightly adapted from: All Recipes

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Menu Plan Saturday #102

SUNDAY

Carnitas with South of the Border Mexican Rice

South of the Border Mexican Rice

MONDAY

Cheesy Vegetable Soup

TUESDAY

Go-to Buttermilk Biscuit Breakfast Sandwiches

Use this biscuit recipe and stuff with ham, scrambled eggs, Cheddar cheese and Feta cheese.  

WEDNESDAY

Cheesy Chicken, Bacon, Broccoli & Rice Casserole

THURSDAY

Tomato Alfredo Pasta with Grilled Chicken

FRIDAY

Stuffed French Bread

SATURDAY
Menu Plan Day and Take Out Night

FOR DESSERT
Easy Pretzel Toffee

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Coconut Orange Cobbler with Pineapple Caramel Sauce

Today, I'm sharing something soooooo yummy with you.  I am so happy with how this recipe turned out and it's one of my favorite recipes using Rhodes Orange Rolls.  I enjoyed my first serving for breakfast this morning and I'm eating my second serving right now as I type this.  You guys, this is SO GOOD.  I even turned down Tres Leches Cake with whipped cream and strawberries for this.  That says it all :)

The orange rolls are soft and chewy, the ice cream is smooth and creamy and oh, the pineapple caramel sauce . . . it's rich and silky and really tastes like pineapple caramel.  You might just want to drink it.

I know you will love this recipe and I can't wait for you all to try it.  Despite all the sweet stuff going on, it's not overly sweet.  It's just right.

Let me show you how easy this is to make . . .

Take 12 thawed Rhodes Orange Rolls and cut each roll into 6 pieces.  Place into a greased 8x8-inch pan.  

Next, whisk together coconut milk and one packet of the orange cream cheese frosting that came with the rolls.  

Pour over orange rolls and bake in preheated oven.  

Meanwhile, make the Pineapple Caramel Sauce.  Combine pineapple juice and brown sugar in a small saucepan.  Heat over medium heat and bring to a boil.  Boil for 10 minutes, then remove from heat and stir in the butter and vanilla extract.  Stir until butter is melted and caramel is silky smooth.  

Remove cobbler from oven.  It will be puffed up and golden brown.  

Serve with vanilla ice cream, pineapple caramel sauce, pineapple chunks and toasted coconut. mmm . . . mmm . . . good.  

Coconut Orange Cobbler with Pineapple Caramel Sauce

From: Jenn@eatcakefordinner

(Printable Recipe)

12 Rhodes Orange Rolls, thawed
1 c. coconut milk
1 packet orange cream cheese icing

Pineapple Caramel Sauce
1 (20 oz.) can pineapple chunks in juice
1/2 c. light brown sugar, packed
2 Tbl. unsalted butter
1 tsp. vanilla extract

For serving
vanilla ice cream
3/4 c. toasted coconut, opt.

Place frozen orange rolls in a 9x13-inch baking pan, cover, and allow to thaw in the refrigerator overnight or for at least 8-10 hours.  When thawed, cut each roll into 6 pieces and place in a greased 8x8-inch baking dish.  Combine coconut milk and one packet of the orange cream cheese icing that came with the rolls and whisk together until smooth.  Pour milk mixture over rolls.  Bake in a preheated 350 degree oven for 35 minutes, it will be puffed up and golden brown.  If it starts to brown too much, you can loosely tent with a piece of foil for the last 10 minutes of baking.  

Meanwhile, prepare the pineapple caramel sauce.  Drain canned pineapple and add the juice to a small saucepan.  You should have one cup of pineapple juice, but if it's slightly short, it's okay.  Stir in the brown sugar until combined.  Heat over medium heat and bring to a boil; boil for 10 minutes, stirring occasionally.  Remove from heat and stir in the butter and vanilla extract.  Stir until butter is melted and caramel is silky smooth.

To toast coconut: Spread coconut out in an even layer on a small cookie sheet.  Place in preheated 350 degree oven and cook until lightly browned, stirring once halfway through.  This should take around 5 minutes or so.  Watch it closely, because once it starts to brown, it darkens really fast.

Serve cobbler warm or at room temperature with vanilla ice cream, pineapple caramel sauce, the canned pineapple chunks and toasted coconut.   

Note: If you don't want to serve with pineapple chunks, you can always buy canned pineapple juice instead, without the chunks, and use that for the caramel sauce.  

This post was sponsored by Rhodes Bread.  All opinions expressed herein are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.

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Honeybun Cake

I originally shared this recipe with you back in 2011 and since it is still one of our favorites, I thought it deserved a re-share.  Here is the original post . . .

My mom gave me this recipe quite awhile ago and I put it aside and didn't think much about it.  After she had given it to me, I remember her talking about it several times and that she was making it AGAIN.  I didn't understand why they liked it so much, because it didn't sound that special to me.  Then, one afternoon, we were over at her house having lunch or a BBQ or something?  I honestly don't even remember what we were eating?  However, she had this Honeybun Cake for dessert.  I remember tasting it and I think my jaw might have dropped to the floor?  OMG - WHY DIDN'T YOU TELL ME THIS CAKE WAS SO GOOD????  

Now, I love anything with cinnamon.  I love cinnamon so much that I buy it in the bulk section.  This cake reminds me of a CINNAMON ROLL, but in cake form.  You have a super moist cake, swirled with cinnamon and sugar and a gooey glaze on top.  It is amazing warm, right out of the oven and it is amazing at room temperature. 

When I make this for myself, I cut the recipe in half.  That is when my kitchen scale comes in handy.  I just measure my cake mix, use half and save the other half for next time I am craving this cake.  Turns out perfect every time.   

Everyone that I have made this for has declared it one of their new favorites! You should make this for your family tomorrow for Easter.  It would be perfect for breakfast, brunch or dessert.

You might also like:
Cinnamon Roll Quick Bread
Amish Friendship Cinnamon Bread (Without a Starter)
Peach Pie Sheet Cake Bars
Carrot Cake Bars with Cream Cheese Frosting

Honeybun Cake

adapted from: Sharon H. 

(Printable Recipe)

1 (15.25 oz.) box yellow cake mix

4 large eggs

1 c. sour cream

3/4 c. canola or vegetable oil

1 c. light brown sugar, packed

2 tsp. cinnamon

For the Glaze:

2 c. powdered sugar

1-2 Tbl. milk

2 tsp. vanilla

Preheat oven to 325 degrees.  Combine cake mix, eggs, sour cream and oil until well blended; set aside.  Combine brown sugar and cinnamon in a separate bowl.  Spread half of the cake batter into a lightly greased 9x13-inch cake pan.  Sprinkle with half of the brown sugar and cinnamon, covering the entire cake.  Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon.  Use a knife and swirl the batter.  

Bake for around 45 minutes or until a toothpick comes out clean.  Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven.  Let set.  Serve warm or at room temperature.  You could add 1/3 cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.  

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Triple Lemon Cupcakes with Blueberry Frosting

Pin for Later!

The Spring weather has been hitting Utah today and it's been raining.  The news said there is even a chance of snow on Sunday.  Wait, what?  It doesn't snow in Spring, that is for Winter.  Good thing I have these bright and citrusy cupcakes that just scream happiness and Spring and Summer and sunshine.

These triple lemon cupcakes start off with a lemon cake mix and to boost the lemon flavor even more, I added lemon pudding mix and lemon extract.  They are moist and tender and so super yummy.  Then, you have the frosting . . . this frosting is so extremely delicious and full of blueberry flavor.  

You guys have all got to try making frosting like this.  You take a package of freeze-dried blueberries and process them in the food processor (or blender) until it's powder, then you add that to your buttercream and it creates the prettiest and tastiest frosting, that really does taste like fresh blueberries.  It's perfect because your frosting is still thick enough to pipe and you don't have to worry about fresh fruit causing the frosting to separate.  The fresh blueberry flavor is even better on day two.  You should be able to find freeze-dried fruit at your local grocery store.    

Aren't these cupcakes so pretty?  They keep best if you refrigerate them overnight rather than leave at room temperature.  The frosting keeps better and the cupcakes won't get "sticky."    

You might also like:

Best EVER Blueberry Muffins

Orange Blueberry Muffin Bread with Orange Cream Cheese Icing

Lemon Dream Yogurt Cake

Triple Lemon Cupcakes with Blueberry Frosting

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (15.25 oz.) box lemon cake mix

1 (3.4 oz.) box instant lemon pudding mix

1 tsp. lemon extract

3/4 c. water

3/4 c. canola or vegetable oil

1 c. sour cream or plain Greek yogurt

4 large eggs

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.   Combine dry cake mix, dry pudding mix, lemon extract, water, oil, sour cream or yogurt and eggs in a large bowl.  Beat until smooth and well combined.  Fill prepared muffin cups 2/3 full with batter.  

Bake for about 20-21 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Repeat with remaining batter.  Cool completely and top with frosting.  Makes 22-24 cupcakes.   

Blueberry Buttercream

1 (2 oz.) pkg. freeze-dried blueberries

1 c. unsalted butter, room temperature

pinch of salt

2 tsp. vanilla extract

4 1/2 c. powdered sugar

1 Tbl. milk, plus more, if needed

Add the freeze-dried blueberries to a food processor or blender and process until it's a fine powder.  Add to a large bowl along with the softened butter, salt and vanilla extract.  Using a hand mixer, mix together until smooth and creamy.  Add one cup of powdered sugar and milk and beat until smooth.  

Add remaining powdered sugar, one cup at a time, and beat until smooth and creamy.  If it's too thick, add a tiny bit more milk.  Spread or pipe onto cooled cupcakes.  I like to use a 1M Wilton tip and pipe on the frosting.  Garnish with fresh blueberries and grated lemon zest, if desired.  

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