By now you probably have most of your holiday meals planned, but what about desserts? I have gathered some of my favorite recipes that will be sure to impress your family and friends this holiday season. From super-duper easy to a little more complex, these cakes will work for celebrations all year round!
Wishing you and yours a wonderful holiday!
Chocolate Eclair Cake
*Recipe and photo courtesy of my friend Tracy
2 small boxes french vanilla instant pudding
3 cups milk
1 box Honey Graham Crackers
2 (8 oz) Cool Whip
1 can chocolate icing
Mix milk & instant pudding with mixer until thick.
Fold in Cool Whip.
Layer bottom of 9×13 pan with crackers and pour 1/2 mixture in top.
Layer with more graham crackers and mixture until you use it all.
End with layer of crackers and then cover top with chocolate icing.
cover and refrigerate for 24 hours and then serve.
Ice Cream Cake
*Recipe and photo courtesy of Real Simple
1 cup heavy cream
2 tablespoons confectioners’ sugar
6 ice cream sandwiches (3.5 oz each)
1/2 cup chocolate chips, chopped (you may also choose to use candy canes chopped to add a little holiday color and minty flavor!)
Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
In bowl, beat the cream and sugar until stiff peaks form.
In the bottom of the pan, arrange three of the ice cream sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream.
Repeat with the remaining sandwiches and whipped cream.
Sprinkle the top of the cake with the chopped chocolate chips.
Cover with plastic wrap and freeze until firm. (At least 1 hour and up to 1 week)
When ready to serve, hold both sides of the paper overhang, lift the cake out of the pan and transfer to a platter.
Discard the paper and serve!
Cherry Dump Cake
*Recipe courtesy of my sister-in-law Milissa
2 cans cherry pie filling
1 box yellow cake mix
1/2 teaspoon almond extract
1 stick butter
Melt butter. Pour cake mix and extract into bowl with butter and combine with a fork to make crumbs.
Spray a 9×13 pan with cooking spray.
Put pie filling in the pan and then top with the cake crumbs.
Bake 40 at 350 minutes or until lightly browned.
I like to serve with Cool Whip on top!
Easiest Pineapple Cake
*Recipe and photo courtesy of Just a Pinch Recipes
2 c all purpose flour
2 c sugar
1 tsp baking soda
1 tsp vanilla
1 – 20 oz can of crushed pineapple (undrained)
1 c chopped nuts, optional
Try Diamond of California Nuts
CREAM CHEESE FROSTING
1 stick butter
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar
Preheat oven to 350 degrees. Mix everything in a bowl with a fork. Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.
Banana Pudding Trifle
*Recipe and photo courtesy of Southern Living
1 1/3 cups sugar
3/4 cup all-purpose flour
1/2 tsp salt
4 cups milk
8 egg yolks
1 tablespoon vanilla extract
12-ounce package vanilla wafers
1/4 cup bourbon
2 tablespoons rum
6 bananas, sliced
6 (1.4-ounce) English toffee candy bars, crushed
2 cups whipping cream
2 tablespoons powdered sugar
Combine first three ingredients in a large saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove mixture from heat.
Beat egg yolks until thick. Gradually stir one-fourth of hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Stir in vanilla.
Layer one-third of wafers in the bottom of a 4-quart baking dish. Stir together bourbon and rum; brush over wafers. Top with one-third of bananas. Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar. Repeat this twice.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar. Cover and chill for three hours. Enjoy!