Easy Pineapple Carrot Cake

Easy Pineapple Carrot Cake


You are going to want to make this cake!  It’s amazingly moist and full of flavor.

And the best part is that it’s really easy.

Even the decorating part is easy.  Trust me.  I’m the queen of ugly cakes.  If I can do this, anyone can.  Putting the nuts all around the sides is a quick way to make a beautiful cake.  And it covers up any crumbs in the frosting too.  Bonus!

The cake itself starts with a cake mix.  I doctored up a box of carrot cake mix with two skinny carrots that I rescued from the bottom of the fridge.  I also added some crushed pineapple.

Here’s what you’ll need for the cake:   [Read more…]

Slow Cooker Caramel Apple Cake

While pumpkin is generally the preferred flavor of fall, apple is my true favorite. I love going apple picking. And the farm’s warm caramel apples? They’re my true mark of fall. This is my favorite fall treat, in cake form.


Even though this is made in the slow cooker, and slow cooker dishes aren’t notoriously pretty, this is a company-worthy dessert. As long as you grease the crock really well, it’ll pop out in one piece and you’ll be able to slice it like an oven-baked cake.

The caramel sauce permeates the whole cake before settling at the bottom. The apples are also heavy enough to fall to the bottom of the crock, too. The result is, when you turn the cake out, you have a nice layer of caramel, lots of apple pieces and then a soft, moist caramel cake.

Ready to get cooking? Here’s what you’ll need:



Slow Cooker Caramel Apple Cake
  • 1 box vanilla cake mix
  • 1 can apple pie filling
  • ¼ cup water
  • 2 Tbsp. butter
  • 1 14 oz. can sweetened condensed milk
  • 1 5 oz. can evaporated milk
  1. Grease the crock of the slow cooker very well.
  2. In a bowl, mix together the cake mix, apple pie filling and water until well combined. Spread evenly in the crock.
  3. In a small saucepan over medium heat, stir together butter, sweetened condensed milk and evaporated milk until well combined. Bring to a boil, stirring often, and then pour over the cake mix in the crock.
  4. Cook on high for 2 - 3 hours, until the top springs back when lightly touched. Turn off, remove lid and let sit for 15 minutes.
  5. Run a knife along the edge of the crock to loosen the cake. Invert the crock over a serving platter and let the cake drop out. Spoon any remaining caramel sauce over the top of the cake.
  6. Serve warm with vanilla ice cream.


Butter Pecan Pumpkin Cake with Coconut Pecan Frosting

Sometimes I buy a cake mix as an inspiration ingredient.  That was the case with this butter pecan cake mix.  I didn’t know what I would make with it when I bought it, but after I got it home it seemed like a great idea to pair it up with pumpkin.

And then I spied the can of coconut-pecan frosting and decided that would make the perfect topping.

Butter Pecan Pumpkin Cake with Coconut Pecan Frosting www.eatathomecooks


This is a nice change from spiced cakes, but it still has a lot of fall flavor.  The butter pecan cake hold its own with the pumpkin, the tastes melding together perfectly.  It’s a moist cake that isn’t too sweet.

I did try to trick my dad into thinking that it didn’t have any pumpkin in it.  That didn’t work though!  The pumpkin color and flavor are both pronounced.  If you’ve got someone in your family who doesn’t like pumpkin, this isn’t the dessert to sneak it in.

Butter Pecan Cake with Coconut Pecan Frosting


The ingredients for this cake are so simple.  Just 4 items, including the frosting.  It doesn’t get easier than that!

Here’s what you’ll need:   [Read more…]

Lemonade Cake – One of My Favorite Cakes Ever

Lemonade Cake


This cake doesn’t look like anything special.  But if you like lemon, you will love it.

It’s one of my very favorite desserts.  My mom has made it for years and I can’t believe I haven’t shared the recipe with you yet.

It starts with a lemon cake mix.  Add a package of lemon pudding mix.  And after it’s baked, drench it with lemonade.

The result is moist, sticky, lemon-packed scrumptiousness!

Here’s what you’ll need:   [Read more…]

Orangesicle Cookies & a giveaway!

Orangesicle Cookies

A sponsored post on behalf of Pillsbury.

If you’ve read this blog for any amount of time, you know I love cake mix cookies.  The possibilities are endless.

Recently, Pillsbury asked me to try their new Orangescicle and Key Lime flavors.  Each comes in a cookie mix and cake mix, so you can choose.

Spring is here and the weather is starting to warm up.  I think these citrus flavors are a great way to celebrate spring and sunshine.  My kids loved the cookies.  My son said to me, “You know what these taste like? Those orange popsicle treats.”  Win!  They do taste just like orange creamsicles.  Yum!

Celebrate Spring with your family!

  • Make a day trip to the zoo more special by packing a picnic lunch with these cookies for dessert.
  • Visit a park or take a short hike in the woods. Be sure to bring along sweet cookies to enjoy.
  • Make playtime in the backyard more fun, by bringing out a plate of cookies and sharing them in the sunshine!



I added vanilla baking chips to my Orangesicle cookies.  About 3/4 cup is plenty for one box of cookie mix.  Just follow the directions on the back of the cookie mix box, then stir in the white chips.

I’ve got a fun giveaway for you too!

Summer Seasonal Celebration Starter Reader Giveaway Kit:

  • ·         One box each Summer Seasonal Cake & Cookie Mixes
  • ·         Frostings (1 each of Creamy Supreme Key Lime and Creamy Supreme Orangesicle)
  • ·         $50 dollar Visa or American Express gift card
  • ·         Total estimated giveaway value: $60

To enter, leave a comment telling me how you’re planning to celebrate Spring with your family.  Giveaway closes on Monday morning 5/13 at 9am.  Winner will be notified by email.

You can follow the Pillsbury Baking Facebook Page and find Pillsbury Baking on Pinterest.

Disclosure: This is a sponsored post for Pillsbury Baking.  I have been compensated for my time and provided with samples. All opinions are my own.

Celebrate More! The Easy Way to Frost Cupcakes plus a Giveaway!


Aren’t those cute?

I love the bright colors and sprinkles.

I’ve shared before that I am not good at decorating cakes or cupcakes.  I just don’t make pretty food.  So it made me really happy that I was able to make these cupcakes.

I used a star tip.  Starting in the center, I just squirted (is the proper word piped?) around in a circle until the top of the cupcake was covered.  Simple!

And using two contrasting colors of frosting made for a more festive presentation.  I even sprinkled the cupcakes with sprinkles from both types of frosting.

You can get 12 regular sized cupcakes and 24 mini cupcakes from 1 box of Funfetti cake mix.  It’s fun to have two different sizes for people with a big or small sweet tooth.

We don’t have any birthdays coming up, but that doesn’t mean there isn’t a reason to celebrate.  We shared these cupcakes to celebrate Jim coming home from a three week business trip.  We were all so glad to have him home!

Pillsbury Funfetti has a lot to celebrate now with the Pillsbury Funfetti 25th Birthday Promotion, which runs through April 25.  You can find out more on the Pillsbury Baking Facebook Page.  You can also follow Pillsbury Baking on Pinterest.

We can do a little celebrating here too!  I’ve got one Celebration Starter Kit to giveaway.  This includes Funfetti Premium Cake and Cupcake Mix, Colored Frostings and a $50 Visa gift card.

To enter, just leave a comment telling me what your family’s next celebration will be.

Giveaway closes April 25 at 9am Eastern.

Disclosure: This is a sponsored post from Pillsbury.  I’ve been compensated for my time and I received product samples.  All opinions are my own.


Easy Apple Crumb Cake

I was headed to a family get together last week and needed to bring dessert. I couldn’t decide what to make so I looked around in a pantry and what I found created this deliciousness! This is one of the easiest desserts I’ve ever made and so good. I hope you enjoy as well. And its very customizable. You could use any type of cake mix. I think it would be good with spice cake. And you could use other fruits. Peaches would be so good too. If this gets your creative juices flowing and you make an alteration to this recipe please comment and let us know!

Here’s what you need:

  • A box of cake mix (any kind will do – I used yellow cake)
  • 1 stick of butter
  • Dash of cinnamon
  • 1/2 cup of brown sugar, packed
  • handful of nuts (I used walnuts)
  • 2-3 apples, sliced and skinned

Here’s what you do:

  1. Preheat the oven to 350 degrees and spray a 13 X 9 pan.
  2. Prepare the apples. Core, slice, and peel the skin off of them. I made mine very thin slices of apple.
  3. Layer the apples in the pan, then sprinkle with cinnamon.
  4. Pour the cake mix evenly over the cinnamon apples.
  5. Next you sprinkle the brown sugar over the cake mix, then sprinkle the nuts over the top.
  6. And the last step is to slice the butter real thin and cover the top.
  7. Bake for 35 minutes or until brown and bubbly.
  8. Serve with a scoop of vanilla ice cream.


Easy Apple Crumb Cake
  • A box of cake mix (any kind will do - I used yellow cake)
  • 1 stick of butter
  • Dash of cinnamon
  • ½ cup of brown sugar, packed
  • handful of nuts (I used walnuts)
  • 2 apples - cored, sliced and peeled
  1. Preheat the oven to 350 degrees and spray a 13 X 9 pan.
  2. Prepare the apples. Core, slice, and peel the skin off of them. I made mine very thin slices of apple.
  3. Layer the apples in the pan, then sprinkle with cinnamon.
  4. Pour the cake mix evenly over the cinnamon apples.
  5. Next you sprinkle the brown sugar over the cake mix, then sprinkle the nuts over the top.
  6. And the last step is to slice the butter real thin and cover the top.
  7. Bake for 35 minutes or until brown and bubbly.
  8. Serve with a scoop of vanilla ice cream.

Rachael Walkup has been married to her best friend for 7 years. They have two kids – a 3 yr old boy and a 1 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

Double Chocolate Cake Bars with Peppermint Frosting

Looking for an easy Christmas treat?  If you like peppermint and chocolate together, you will love these.

The pink frosting and crushed candy canes makes the bars look pretty too.  I love that, because I’m not the best at making pretty food.

These start with a cake mix and get topped with Duncan Hines Frosting Creations peppermint flavor.  The cake part is the same as in my Tuxedo Bar recipe.  Which is just Double Chocolate Bundt Cake baked in a sheet cake pan.

It’s one of my favorite recipes, because it’s so amazingly chocolate and it’s versatile too.

Here’s what you’ll need to make Double Chocolate Cake Bars with Peppermint Frosting:   [Read more…]

Apple Pie Oatmeal Sandwich Cookies

The baking season is gearing up!  Are you ready?

I love baking (and eating too), so I was really excited to get to try out Duncan Hines new Frosting Creations.  They’ve got quite a few flavors, including 4 new seasonal frosting tastes.  Our favorite so far, is the Gingerbread Frosting.  We ate most of the container with animal cookies.  Such an easy and tasty snack for fall.

Today, I’ve got a recipe to share with you that uses Apple Pie Frosting.  And I’ve got a fun giveaway from Duncan Hines and Wilton.  Keep reading to find out how to enter!

These Oatmeal Cookies start with a cake mix (you know I love cake mix), so they are really easy to make.  I spread part of them with the Apple Pie Frosting and part with Gingerbread Frosting.  Both were a hit with friends who were over for dinner on Friday night.

I’m really anxious to try the Peppermint Frosting with Devil’s Food cake.  There’s also a Pumpkin Spice flavor that would be good paired with chocolate.

Here’s what you’ll need to make Apple Pie Oatmeal Sandwich Cookies:  [Read more…]

Cake Mix Cookies – Lightened Up

Cake mix cookies are nothing new (as a matter of fact, there are several fabulous recipes right here at Eat at Home, like Pina Colada Cake Mix Cookies…holla!), but I decided to re-visit the recipe the other day. I haven’t made them in quite some time because (1) it usually calls for 2 eggs (which my egg allergic son can not have) and (2) most recipes call for at least a 1/2 cup OIL or BUTTER. Now, don’t get me wrong, I do love me some buttah, especially in cookies, but I try to limit it as much as possible.

So, the other day I am having a huge chocolate craving (this is nothing unusual). Since I have recently moved, I have not restocked on a lot of baking items….but I did have cake mix. I didn’t want to make a cake or cupcakes, but I knew I could make cookies with it. After scoping out a few recipes, I decided I could make these a little bit better for you, by making a couple of healthier substitutions.  Not sayin’ these are a health food or anything…but when you want something sweet and you want it NOW, these fill the bill without filling out your jeans quite as much ;)  These cookies are soft & chewy, not crispy, and surprisingly, were better the next day. (They didn’t last past Day 2, so I can’t speak to how long they will keep!)

Cake Mix Cookies
  • 1 package cake mix of choice (I used yellow)
  • 2 eggs*
  • ¼ cup coconut oil (or oil of choice)
  • ¼ cup plain low-fat yogurt
  • Mix-Ins (optional)
  • ½-3/4 cup chocolate chips
  • ½-1 cup M&M's candy
  • *I used Ener-G egg replacer
  1. Pre-heat oven to 350 degrees.
  2. In a medium bowl, combine cake mix, eggs*, coconut oil and yogurt. Fold in your mix-ins.
  3. Place cookie batter by heaping tablespoons (I used a cookie scoop) on a baking mat (or non-stick cookie sheet) about 2 inches apart and bake for 8-10 minutes - depending on the size of your cookies.
  4. Let cool on cooling rack (if you can!). Store in air-tight container.

See the other 31 Days of Cooking Short Cuts for Cheaters posts here.

Kim of Mo’Betta – I have been married for 13 years and have 3 children, ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to move away from the microwave and boxed meals to cooking ‘from scratch’. Most of my recipes are tailored to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline!

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