Semi-Homemade Recipes Recipes - Crazy for Crust

2 Ingredient Cookie Cups

2 Ingredient M&M Cookies

2 Ingredient Sprinkle Sugar Cookies

2 Ingredient Holiday Sugar Cookies

Cool Whip Cookies

Dorothy Kern — Mon, 05 May 2025 12:29:00 +0000

4 ingredient Cool Whip Cookies are soft easy fluffy cookies made with cake mix! You can make this cookie recipe with any flavor of cake mix – they’re so simple to make and so delicious to eat. You’re going to never want to stop making them!

I love cool whip and I love cake mix, so why not combine them? This Cool Whip Cookies recipe has just four ingredients and they’re my new favorite way to make cake mix cookies!

I’ve been making these delicious cookies for years and decided it was finally time to share them – I love that you can use your favorite cake mix and get soft-baked cookies with tons of flavor. The crackly tops make them so pretty too – the perfect easy cookie recipe all year but especially for holidays.

How to make Cool Whip Cookies

Use any flavor cake mix – just make sure to get the 9×13-inch pan size (usually around 15 ounces). Any brand will work – even sugar free cake mix.
You’ll need an 8 ounce tub of cool whip (whipped topping) and it needs to be thawed. You can use regular cool whip, fat-free cool whip or even sugar free!
It’s best to mix these in a large bowl using a hand mixer or a stand mixer. It makes a sticky dough. No chilling needed!
I recommend using a small cookie scoop (1 tablespoon size) as they do spread (pictured were made using a 2 tablespoon scoop).
Roll the cookie dough balls in powdered sugar. When the cookies bake the confectioners’ sugar will cause gorgeous cracks on top, like crinkle cookies.
The cookies are done baking when they’re no longer glossy and light golden around the edges. Cool several minutes on the cookie sheet before removing to a wire rack to finish cooling completely.

Variations

Lemon cake mix cookies – you could even add white chocolate chips
Strawberry cake mix cookies are the perfect color pink with all the crackled powdered sugar on top.
The chocolate cake mix cookies are my favorite!
White Cake Mix cookies with cool whip are so pretty – they’d be perfect for a baby or wedding shower.
I can’t wait to try these with funfetti cake mix and add extra sprinkles!
I have so many cake mix cookie recipes – this one is my favorite now!

Cool Whip Cookies Recipe

Cool Whip Cookies are an easy cake mix cookie recipe with just 4 ingredients! They're simple crackle cookies that taste so good – use any flavor mix you want!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 111kcal

Author Dorothy Kern

Cost $6

Ingredients

1 box cake mix, any flavor (approx. 15 ounces, for a 9×13-inch cake)
1 (8-ounce) container Cool Whip, thawed
1 large egg
½ cup (57g) Powdered sugar, for rolling

Instructions

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
Add cake mix, cool whip, and egg to a large bowl. Mix using a hand mixer (or a stand mixer fitted with the paddle attachment) until smooth. Mixture will be very sticky.
Add powdered sugar to a small bowl. Scoop 1-tablespoon or 2-tablespoon cookie dough balls and roll into the sugar and then place 3-inches apart on cookie sheet.
These cookies will spread – the large ones will get larger, so I recommend using a 1-tablespoon cookie scoop.
Bake for about 8-14 minutes, depending on size, until the tops are cracked and the cookies are no longer glossy on top (sides and bottoms of lighter cookies will be light golden brown).
Cool before removing from the cookie sheets. These will stick to the parchment or silicone so be sure to use a spatula to remove them.
Store in an airtight container for several days or freeze for several months.

Video

Notes

This recipe will make approximately 20 2-tablespoon size cookies
Be sure they’re cooked all the way so they firm up – if they’re under done they taste delicious but will be more fragile.
You can use any flavor cake mix as long as it’s for a 9×13-inch pan size cake.
Add up to 1 ½ cups chopped nuts or chocolate chips (any flavor or kind) to the dough before baking, if desired.

Nutrition

Step-by-Step Instructions

Add egg, cake mix, and whipped topping to a large bowl.
Mix with a mixer until a thick sticky dough forms.
Add powdered sugar to a medium bowl. Roll cookie dough balls in powdered sugar.
Place cookies 2-3 inches apart on a cookie sheet lined with parchment paper. Bake in a preheated oven.
Cool before removing from pans.

Favorite Cake Mix Recipes

Easy Triple Chocolate Bundt Cake

Easy Lemon Bundt Cake

Red Velvet Cheesecake Cake

Red Velvet Cookie Pizza

5-Minute Ice Cream Pie

Dorothy Kern — Sat, 16 Mar 2024 08:54:22 +0000

This Ice Cream Pie is the perfect summer dessert recipe. Simply add your favorite ice cream to your favorite crust and you have an instant easy dessert recipe for any occasion.

5-Minute Ice Cream Pie

This ice cream pie is the easiest pie you will ever make! It only takes 5 minutes and you can use your favorite ice cream flavors. This pie is basically on large layer of ice cream on an Oreo cookies crust!

Ice Cream Pie is so quick and easy to make, is the perfect ice cream dessert for summer, and is so easy to make how YOU like it!

Ingredients Needed

Ice Cream: Use any flavors – vanilla ice cream, chocolate ice cream, anything!
No Bake Crust: You can use a pre made Oreo crust or you can make a chocolate cookie crust! Feel free to make my No Bake Oreo Cookie Crust or Graham Cracker Crust!
Garnish: Hot fudge sauce, caramel sauce, or whipped cream to drizzle on top!

How to make Ice Cream Pie

If you’re making your own crust, be sure to crush the cookies to a very fine crumb in a food processor and mix them with melted butter, then press into a pie plate.
Place scoops of ice cream in prepared pie crust. Smush to fit. If the ice cream is too hard let it sit out for a few minutes before putting into pie crust. Refreeze pie dish before serving.
Serve with hot fudge, peanut butter, whipped cream, or other garnish.

Variations

There are so many ways to make ice cream pies! Here are some ideas:

Peanut Butter Ice Cream Pie sprinkled with chopped peanut butter cups.
Use vanilla ice cream and mix in some chopped candy bars.
Use mint chocolate-chip ice cream for mint chocolate chip pie.
You can use strawberry ice cream, toffee ice cream, coffee ice cream…so many options!

Expert Tips

Other garnishes that would go great on top are chocolate chips, chocolate syrup, caramel sauce, or chopped nuts, like pecans.
To make slicing a frozen pie easier, fill a bowl or cup with hot water and dip your knife into it between cuts.

FAQs

How do you store this recipe?

Since it is ice cream it needs to freeze, so store in the freezer in an airtight container for up to 3 months.

5-Minute Ice Cream Pie Recipe

This ice cream pie recipe takes only 5 minutes to make!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 368kcal

Author Dorothy Kern

Cost $5

Ingredients

1.5 quarts Ice Cream (any flavor)
1 no bake cookie crust (any kind)
Hot fudge, candy, or whipped cream for garnish

Instructions

Place ice cream in prepared pie crust. Smush to fit. If the ice cream is too hard let it sit out for a few minutes before putting into pie crust. Refreeze before serving.
Serve with hot fudge, peanut butter, whipped cream, or other garnish.

Video

Notes

Use any flavor ice cream!
Use any no bake crust from the store: Oreo, graham cracker, pretzel – or make your own with one of my crust recipes.

Nutrition

Other Ice Cream Recipes

Ice Cream

Ice Cream Sandwich Cake

Cupcakes

Ice Cream Cupcakes

Pie

Seven Layer Ice Cream Pie

Brownie Ice Cream Cake

Funfetti Gooey Bars

Dorothy Kern — Mon, 05 Feb 2024 10:27:10 +0000

These Cake Mix Cookie Bars are the best funfetti gooey bars you will ever make! They are made with cake mix and then add white chocolate chips and sprinkles – you can’t go wrong. This is my first ever viral recipe – can you see why?

Funfetti Gooey Bars

These gooey bars are one of my favorite sweet treats, especially these funfetti ones: I can never get enough sprinkles! I made mine with cake mix because it makes the recipe easier and the sweetened condensed milk puts the ‘gooey’ into gooey bar!

This is the first recipe of mine that went truly viral on all social media – and the blog. Can yo see why? There is nothing bad about this recipe – the batter has the taste of cake – with colorful sprinkles. This is one of my favorite easy dessert recipes in the entire world!

Ingredients Needed

Yellow Cake Mix: You can use any brand – but make sure it’s approximately 15 ounces. (I’ve also made this recipe with red velvet cake mix!)
Butter: I always use unsalted butter – make sure it’s room temperature (softened)
Sprinkles: Can’t have funfetti without the sprinkles! I use rainbow jimmies – be sure to use a high quality brand so they don’t melt in your batter. You can use any colors.
Sweetened Condensed Milk: Regular or nonfat can be used.
White Chocolate Chips: These can be omitted, or you can use chocolate to make chocolate chip cookie bars!

How to make Cake Mix Gooey Bars

Add cake mix, butter, and egg to a large bowl. Mix with a hand mixer (you can also use a stand mixer). It will take awhile to mix the dough together (longer with a hand mixer) but it will turn into a thick cookie dough.
Press about half to two-thirds of the dough into the bottom of your baking dish with your rubber spatula or hands. Pour sweetened condensed milk over the top of the dough, leaving a thin border around the edges. Sprinkle with white chocolate chips.
Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Try to seal the edges as much as possible.
Bake bars for about 25-30 minutes, or until they just begin to get golden brown around the edges. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Expert Tips

Recipes that use cake mix are so fun because you can make other recipes with different flavors of cake mix! I love making gooey bars with chocolate cake mix, white cake mix, even lemon cake mix or strawberry cake mix!
I do not recommend using nonpareils because they often dissolve during baking.
Bake these in a pan lined with foil or parchment paper for easy removal. They’re super gooey!
Be sure to allow them to cool completely before slicing.
Storage: Store in an airtight container or covered with plastic wrap. If you are going to put them in the freezer, slice them before freezing so they are easy to grab and defrost when the craving hits.

FAQs

Can you freeze these gooey bars?

Yes you can! Freeze them in an airtight container for up to 3 months.

Funfetti Gooey Bars Recipe

These Funfetti Gooey Bars are the best cake mix cookie bars ever! Made with a cake mix and a few simple ingredients, they are gooey to the max!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 233kcal

Author Dorothy Kern

Cost $5

Ingredients

1 box (approx 15 ounces) yellow cake mix
½ cup (113g) unsalted butter, softened
1 large egg
⅔ cup sprinkles
½ cup sweetened condensed milk
1 cup (170g) white chocolate chips

Instructions

Preheat oven to 350°F. Line a 9×9” pan with foil and spray liberally with cooking spray.
Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer.) Mix until a thick dough forms. This will take a long time, especially if you're using a hand mixer. Just keep mixing! Add sprinkles and stir until incorporated.
Press about ½-⅔ of the dough into the bottom of the prepared pan.Pour sweetened condensed milk over the top of the dough, leaving a thin border around the edges. Sprinkle with white chocolate chips. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Try to seal the edges as much as possible.
Bake bars for about 25-30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Notes

Use higher quality jimmies so they don’t melt – any color can be used. Do not use non-pareils.
Wait until they’re cool to cut.
I recommend baking in a metal pan with foil or parchment paper for easy removal.

Nutrition

Gooey Bar Variations

Use any flavor cake mix
Swap out the white chocolate chips with peanut butter chips, butterscotch chips, chocolate chips!
Skip the sprinkles – leave the batter plain or use mini chocolate chips or nuts or chopped candy.
Make these with a funfetti cake mix and you don’t need to add sprinkles to the dough.

Other Gooey Bar Recipes

Lemon Gooey Bars

Peppermint Gooey Bars

Dulce de Leche Gooey Bars

Peanut Butter and Jelly Gooey Bars

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Brownie Cupcakes

Dorothy Kern — Mon, 08 Jan 2024 09:53:16 +0000

These Brownie Cupcakes are the best chocolate dessert. They are fudgy and chocolatey brownies in the shape of a cupcakes that can be frosted with any frosting you’d like – these are epic!

Brownie Cupcakes from a mix

Not only are brownies delicious and easy to make, but this recipe takes easy to the next level! These cupcakes are made from a box mix, which you can use your favorite brand. If you would like to make the recipe all from scratch, you can make my brownie cupcakes from scratch! But if you need an easy recipe on the go–this ones for you.

These cupcakes have the best flavor and texture and are so good with a frosting on top. These are one of my favorite cupcake recipes ever – even better than cupcakes made from chocolate cake! Use your favorite frosting and you have brownie cupcakes in no time at all.

Ingredients Needed

Brownie Mix: Use a standard size brownie mix made for a 9×13-inch pan.
Vegetable Oil: You can also use melted unsalted butter.
Frosting: Use any kind of frosting you want – canned or homemade frosting.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

How to make Easy Brownie Cupcakes

Preheat oven to 350°F. Line pans with muffin cups.
Stir brownie mix with oil, water, and eggs in a large bowl with a wooden spoon or spatula until mostly smooth. You can do this by hand or with an electric mixer.
Fill cupcake liners 2/3 full. Bake 18-25 minutes in the preheated oven until a toothpick comes out clean from the center of the cupcake. Cool completely before frosting.
Frost as desired. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Expert Tips

Since you can do whatever frosting you’d like for this recipe, here are some of my favorites:
- Ganache Frosting – pictured – I piped using a piping bag and a 1M tip
- Chocolate Buttercream
- Vanilla Buttercream
- Whipped Cream Frosting
If you want, add in any nuts to the chocolate mixture like pecans or walnuts!

FAQs

Can you freeze these cupcakes?

You can! Freeze them in an airtight container for up to 2 months!

Brownie Cupcakes from a mix

These brownie cupcakes are delicious and easy to make. They are fudgy and sweet and can be made straight from a box mix!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings cupcakes

Calories 290kcal

Author Dorothy Kern

Cost $7

Ingredients

1 box brownie mix (for a 9×13-inch pan)
½ cup (118ml) vegetable oil
3 tablespoons (45ml) water
3 large eggs
Chocolate Frosting or frosting of choice

Instructions

Preheat oven to 350°F. Line cupcake pans with liners.
Mix brownie mix with oil, water, and eggs in a large bowl with a wooden spoon or spatula until mostly smooth (batter may have small lumps).
Fill cupcake liners ⅔ full. Bake 18-25 minutes or until a toothpick comes out clean from the center of the cupcake. Cool completely before frosting.
Frost as desired. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Notes

Use any frosting for these: chocolate frosting, cream cheese frosting, vanilla buttercream – there are so many options.

Nutrition

Other Brownie Recipes

Mini Brownie Football Pies

Nutella Brownies

Fudgy Brownie Cookies

Dark Chocolate Brownies

Holly Madeleines

Dorothy Kern — Fri, 08 Dec 2023 11:39:05 +0000

These Chocolate Dipped Madeleines are the perfect no bake sweet treat for the holidays. Store bought madeleines are made to look like holly – such a fun and pretty easy dessert the kids will love – plus they’re on sticks. Who doesn’t love food on sticks?

Easy Chocolate-Dipped Madeleines

Madeleines cookies are an a soft cake-like dessert and dipping them in chocolate takes them to the next level. I used store-bought Madeleines so you do not have to use a Madeleine mold or a silicone mold or any special pan. Because these are semi-homemade cookies you can do them last minute – making them the perfect easy Christmas treat.

Madeleines come in so many different flavors and you can use whichever you would like, like chocolate madeleines, vanilla, lemon, or even pumpkin spice. They are super easy because they are on a popsicle stick that makes everything super mess free. There is also no oven baking required, so they can be a fun thing to make with the family!

Ingredients Needed

Madeleines: These can be any flavor that you want. You can make them homemade but I bought some from the store. Find them in the baking aisle at most grocery stores.
Green Candy Melts: You can find these at Walmart, on Amazon, or at craft stores.
Red Candies: To represent red berries – I used mini red M&Ms but you can also use cinnamon candies or sprinkles.
Lollipop Sticks: fun for the kids – but you can also skip the sticks.

How to make Holly Madeleines

Melt candy in the microwave according to package directions.
Dip the end of the stick in the candy and stick into the bottom of the madeleine.
Dip the entire thing in the green melted chocolate and place three red candies in the bottom corner, like berries.
Place on a waxed paper or parchment paper lined cookie sheet to dry. Chill the baking trays to set.
Store in an airtight container for up to 5 days.

Expert Tips

Colorful candy melts can be hard to find at times in store, looking at places like Walmart or a craft store will get you exactly what you need.
If you want, you can use white chocolate and candy coloring to dye the chocolate green (this is not regular food coloring).
I used M&Ms for the berries on the holly, but you can do your own spin with it too. Maybe add some nuts!

FAQs

How to store this recipe?

Leave them in a cool or room temperature environment to prevent chocolate melting.

How long do they last?

These will stay good on the counter for up to a week or store in the refrigerator in an airtight container for up to 2 weeks.

Holly Madeleines

Madeleine dipped in chocolate to look like Christmas holly!

Course Dessert

Cuisine American

Prep Time 15

Chill Time 15

Total Time 30

Servings servings

Calories 200kcal

Author Dorothy Kern

Cost $8

Ingredients

12 Madeleines (any flavor)
8 ounces Green Candy Melts
36 Small Red Candies (like mini M&Ms)
12 Lollipop sticks

Instructions

Melt candy according to package direction. It’s easiest to dip if you place the melted candy in a tall, thin glass instead of a low, wide bowl.
Dip the end of the stick in the candy and stick into the bottom of the madeleine.
Dip the entire thing in the green candy and place three red candies in the bottom corner, like berries.
Place on a waxed paper or parchment lined cookie sheet to dry. Chill to set.
Store in an airtight container for up to 5 days.

Nutrition

Serving: 1serving | Calories: 200kcal

Other Chocolate Dipped Recipes

Easy Chocolate Dipped Shortbread Cookies

Chocolate Dipped Snowball Cookies

Candy

Chocolate Dipped Pretzels

Chocolate Dipped Ginger Shortbread Cookies (slice and bake cookies)

Halloween Cookie Cake

Dorothy Kern — Thu, 12 Oct 2023 08:09:53 +0000

This Halloween Cookie Cake is a giant soft pumpkin cookie cake decorated for Halloween with spooky frosting and colorful sprinkles. Decorate this however you want to serve at your Halloween party!

Sometimes you just need an EASY dessert, right? You want to throw something together for a school party or Halloween potluck and you don’t want to use a lot of brain power or time. This cookie cake is especially easy because it uses a box mix. It is light and fluffy and has the most incredible pumpkin flavor that transports you into the fall spooky season!

Making this recipe specifically for Halloween is so fun. I love to frost it with black frosting because that is totally spooky and then adding Halloween themed sprinkles and maybe even candy corn really is the cherry on top!

Ingredients Needed

Pumpkin Spice Cookie Mix: Plus ingredients listed on the box to make the cookies.
Cream Cheese Frosting: The tastiest frosting and it goes amazingly with pumpkin flavor. You an also make your own cream cheese frosting from scratch.
Halloween sprinkles: The perfect topping.

Make the cookie dough as directed on the package.
Line a 9-inch round cake pan with foil and spray with nonstick cooking spray. Press cookie dough into prepared pan.
Bake until browned around the edges and no longer shiny on top. Cool completely before frostijng.
Add black, green, orange, or purple gel food coloring to can of icing. Frost cookie cake, then sprinkle with Halloween sprinkles.

Recipe Swap

Box mix is great, but do you want to make it from scratch? Because I have the perfect homemade pumpkin cookie recipe as well as the best homemade vanilla buttercream and cream cheese frosting!

Expert Tips

Adding chocolate chips can’t hurt! Either regular or white would taste great!
Put foil in the pan to easily remove the cake! Make sure to let the cake cool first!
Remember: food coloring can go a long way so start out with only a few drops and then add more if needed.
Use any sprinkles you have. The holiday aisles have all the fun sprinkles out now. This would also be cute for Christmas.

Storing & Freezing

Store in refrigerator for up to 3 days or freeze for up to a month. You’ll want to wrap it in plastic wrap or place in an airtight container. It’s a great dessert to make ahead – bake the cookie cake one day and frost the next!

Halloween Cookie Cake Recipe

EASY Halloween Pumpkin Cookie Cake – the most fun Halloween treat! Thanks to a Krusteaz Pumpkin Cookie mix this recipe is made in minutes and all you need are some Halloween sprinkles to make it your kids new favorite dessert recipe.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 188kcal

Author Dorothy Kern

Cost $5

Ingredients

1 pouch or box Pumpkin Spice Cookie Mix (plus ingredients listed on the box to make the cookies)
1 can cream cheese frosting
Black gel food coloring
Halloween sprinkles

Instructions

Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
Make the cookie dough as directed on the package. Press into prepared pan.
Bake for 22-26 minutes, or until browned around the edges and no longer shiny on top. Cool completely before frostijng.
Add gel food coloring to can of icing. Frost cookie cake, then sprinkle with Halloween sprinkles.
Store in refrigerator for up to 3 days or freeze for up to a month.

Notes

Most recently, I’ve found Betty Crocker makes a pouch of pumpkin cookie mix. It also calls for egg and butter. Other mixes will work as well, just make sure you have the ingredients called for to make the cookies.

Nutrition

Other Halloween Recipes

Candy

Halloween Toffee Bark

Snacks

Halloween Snack Mix

Halloween Rice Krispie Treats

Halloween Cookies

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Savory Cupcakes Recipe

Dorothy Kern — Mon, 18 Sep 2023 08:50:00 +0000

Got leftovers? Make my Savory Cupcakes – an easy cupcake recipe for dinner! Cornbread cupcakes filled with chicken and gravy and frosted with – you guessed it – mashed potatoes! This is the perfect leftover dinner recipe – even picky eaters will love it.

I made all of my components using Challenge Butter, a longtime partner and sponsor of this post.

Savory Cupcakes: an Easy Leftover Dinner

Alright, foodies and leftover-lovers, get ready for this: what if I told you that you could have your cornbread muffin and eat your chicken dinner inside it too? Yep, we’re talking a semi-homemade cornbread muffin stuffed like a Thanksgiving turkey with, well, turkey—or chicken if that’s what you’ve got!

Picture biting into a savory muffin and finding meat and dreamy gravy waiting for you. But wait, there’s more! We’re putting frosting on top, but plot twist—the frosting is actually a dollop of creamy mashed potatoes! Trust me, this savory cupcake is the superhero mash-up of comfort foods you didn’t know you needed until now.

Important Ingredients

Cornbread Mix – I used a semi-homemade swap to make my cupcakes. Buy your favorite brand of cornbread mix!
Leftover Turkey or Chicken – whatever you’ve got – even rotisserie chicken!
Gravy – I love my gravy recipe but you can also use a packet or jar for a semi-homemade swap.
Mashed Potatoes – Never throw away leftover potatoes – use them as the frosting!

Use Challenge Butter in all parts!

My favorite cornbread mix calls for vegetable oil but I did one better: I substituted Challenge Butter. Challenge is the only butter I buy – I’ve been using it my whole life (true story!)

In fact, there is Challenge Butter in every component of the recipe: mashed potatoes and gravy are so much better with the real thing, especially when it’s made from happy cows at over 400 family owned dairies. Challenge Butter is award winning – and a favorite!

How to make Savory Cupcakes

Mix up your cornbread batter, being sure to swap Challenge Butter for any oil called for.
Bake your cupcakes in liners in a cupcake pan.
Mix together leftover gravy with shredded chicken or turkey.
Hollow out the center of your cupcakes.
Fill with the chicken mixture.
Frost with mashed potatoes!

Variations

Add thawed frozen mixed vegetables, corn, or peas to the cornbread batter.
Cook up some ground turkey or use rotisserie chicken instead of leftover meat.
You can use Unsalted Challenge Butter if you prefer!
Garnish the cupcakes with extra butter and some chives for color.
Add some shredded cheddar cheese in the muffin batter (or your favorite kind of cheese).

Tip From Dorothy

Expert Tips

If your leftover mashed potatoes are too thick for frosting, add a few tablespoons melted Challenge butter to thin.
I recommend using cupcake liners for easy removal from the pans.
Of course you want to serve these hot, but it might be easiest to assemble them room temperature, then you can re-heat them in the microwave.

FAQs

How long do savory cupcakes last?

These will last up to 2 days in the refrigerator.

Can you freeze savory cupcakes?

You can freeze the assembled cupcakes for up to a month.

Savory Cupcakes Recipe

Easy cornbread muffin cupcakes filled with chicken or turkey and gravy and topped with mashed potato frosting.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 17

Total Time 47

Servings cupcakes

Calories 124kcal

Author Dorothy Kern

Cost $6

Ingredients

1 15 ounce box cornbread mix (see note)
½ cup (118ml) milk
⅓ cup (75g) Challenge Butter melted
1 large egg
1 cup (237ml) gravy
8 ounces cooked chicken or turkey
2 cups mashed potatoes
Challenge Butter gravy, and chives, for garnish

Instructions

Prepare Ingredients:

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Place cornbread mix, melted butter, milk, and egg in a large bowl. Whisk until smooth.
Fill cupcake liners ⅔ full. Bake cupcakes approximately 15-20 minutes, or until a toothpick comes out clean.
Meanwhile, stir together chicken or turkey with gravy. Heat until warmed through.
Warm mashed potatoes, thinning if needed with additional Challenge Butter or milk.

Assemble Cupcakes:

Cut a small round bit out of the center of the cupcake. I used a small knife to cut a circle and remove some and then used a teaspoon to remove extra filling (to fit more turkey).
Fill each cupcake with a bit of the chicken and gravy mixture.
Top with 2 tablespoons mashed potatoes. Use an offset spatula or knife to flatten the mashed potatoes to look like frosting.
Top with a pat of Challenge Butter, a drizzle of gravy and some chives. Serve warm.
Store leftovers in an airtight container in the refrigerator. Heat in the microwave to reheat.

Video

Notes

I used a cornbread mix that makes 12 muffins and requires adding milk, butter, and egg. You can use any mix you like; just make the muffins according to the package directions, substituting melted butter for vegetable oil when called for.
You can use leftover rotisserie chicken, diced cooked chicken or leftover turkey.
This is a great recipe to use up leftover gravy and mashed potatoes, or you can make fresh gravy (or use a jar). You can also use instant mashed potatoes, if you prefer. I like to doctor my instant mashed potatoes with a tablespoon or two of Challenge Butter to make them extra creamy.

Nutrition

Favorite Recipes using Butter

Brown Sugar Pecan Pie without corn syrup

Chocolate Chip Brookies

Chocolate Chip Caramel Butter Bars

Candy

No Bake Cheesecake Truffles (3 ways)

Cherry Peach Dump Cake

Dorothy Kern — Thu, 29 Jun 2023 10:15:00 +0000

What if I told you that making a delicious dessert is as easy as dumping some ingredients in a pan? Introducing the Cherry Peach Dump Cake: an easy peach cobbler with cherry pie filling. A few simple steps and it’s ready to be devoured!

Dump cakes are basically the easiest potluck recipe ever and who doesn’t love easy recipes? Get ready to fall in love with this dump cake recipe!

This peach dump cake is so much fun since you can experiment with many things with it. Dump cake got its name because you basically just dump all the ingredients in the pan. Leave the rest of the work for the oven.

Why you’ll love this recipe

You can use ANY fruit you have in your pantry!
Only 5 ingredients!
The butter melts and the cake mix becomes almost like a crunchy cobbler or crumble on the top. It’s a mix of the two. The fruit cooks and gets gooey and if I’m not careful I’ll eat the entire crust out of the pan with a fork.

How to make cherry peach dump cake

Cherry Pie Filling: use a store-bought pie filling or make your own! Want a totally peach cobbler? Use peach pie filling instead.
Peaches: sliced peaches in juice or light syrup, drained. I love using canned peaches but you can also use thawed frozen peaches.
Nuts: chopped nuts add incredible texture and a nutty buttery flavor
Cake mix: I’m using yellow cake mix
Butter: It’s ok if the unsalted butter is cold since we’ll be slicing it.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

Storing Cherry Peach Dump Cake

It lasts for 4-5 days stored in the fridge tightly covered with plastic wrap.
You can freeze the entire baked and cooled pan or portion it and freeze tightly wrapped.

Expert Tips & Variations

This peach dump cake is amazing with vanilla ice cream!
Use blueberry pie filling or apple pie filling in place of cherry.
Use canned pineapple or thawed berries instead of the peaches.
Sprinkle brown sugar over
Serve this easy peach dump cake with a scoop of your favorite ice cream
Freeze the butter for 30 minutes, then grate it and spread it evenly over the cake mix to make it much easier to spread it.

Cherry Peach Dump Cake

An easy cake for a party! Dump in some canned fruit and pie filling and top with a cake mix. Super easy and it feeds a crowd!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 178kcal

Author Dorothy Kern

Cost $8

Ingredients

1 21 ounce can Cherry Pie Filling
1 15 ounce can sliced peaches in juice or light syrup, drained (you can also use frozen thawed peaches)
¾ cup chopped nuts , optional
1 approx 15 ounce box yellow cake mix
12 tablespoons unsalted butter

Instructions

Preheat oven to 350°F. Spray a 2.8L casserole dish or 9×13” pan with cooking spray.
Pour the cherry pie filling in the bottom of the dish. Drain the peaches and pour them on top of the cherries. Sprinkle the nuts over the fruit. Open the cake mix and sprinkle the power evenly over the top.
Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
Alternately, freeze the butter for 30 minutes, then grate it and spread it evenly over the cake mix.
Bake for 35-45 minutes or until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a casserole dish that was deeper than a 9×13” pan so it took 40 minutes. Different pans will have different baking times, so start checking after 30 minutes.
Serve with ice cream or whipped cream. Store covered in refrigerator.

Video

Notes

Use any kind of pie filling you like.
Store in the refrigerator covered or freeze for up to a monthl.

Nutrition

Step-by-Step Photos

Preheat oven to 350°F and spray a casserole dish with cooking spray.
Pour the cherry pie filling into the bottom of the dish.
Drain the peaches and pour them on top of the cherries.
Sprinkle the nuts evenly over the peaches.
Pour the cake mix evenly over the top.
Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
Bake for 35-45 minutes or until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a deep casserole dish so it took 40 minutes.
Serve with ice cream or whipped cream.

Other Dump Cake Recipes

Blueberry Peach Dump Cake

Pumpkin Dump Cake

Crockpot Apple Dump Cake