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Cherry Cheese Bread

Michaela Kenkel — Tue, 13 Oct 2026 18:34:20 +0000

This Cherry Cheese Bread is a sweet, moist quick bread made with cream cheese, maraschino cherries, and pure almond extract. It’s rich, buttery, and filled with pretty pops of red cherries in every slice. Perfect for breakfast, brunch, an afternoon treat, or wrapping up as a homemade gift!

Some recipes are just too good to be forgotten, and this old-fashioned cherry bread is definitely one of them!

This recipe has been on my website since 2017 and has been treasured ever since. The first time I made it, my Dad stopped over, and I sent a couple of slices home with him. He shared some with a friend of his, and she said that it was the best bread she had ever eaten!

I’d say that’s a pretty good review, wouldn’t you?

Why You’ll Love This Cherry Cheese Bread Recipe

Incredibly moist: Cream cheese and butter give this quick bread a rich, tender texture.
Wonderful flavor: Sweet maraschino cherries and almond extract are a match made in heaven.
Easy to make: No yeast, no rising time, and no complicated steps.
Pretty enough for gifting: Those bright red cherries make every slice look special.
A tried-and-true recipe: This one comes from an old church cookbook my grandmother gave me years ago.

A Recipe Worth Passing Down

This recipe came from an old church cookbook my grandmother gave me way back when. I still dig those cookbooks out from time to time because the recipes are ALWAYS good.

I mean, think about it. Who wants to put their name on a bad recipe in a cookbook that everyone at church is going to buy? Nobody! Those are the tried-and-true recipes people have made for years, the ones they know everyone will love.

And honestly, that’s a big part of why I wrote my own cookbook, Savor It.

I wanted to gather the recipes my family and friends have loved over the years and put them all in one place. Recipes with memories attached to them. Recipes worth sharing, making again and again, and passing down to the next generation.

Just like those old church cookbooks my grandmother gave me, I hope Savor It becomes a cookbook you reach for often, with pages that eventually show just how well-loved it is.

If you don’t have a copy yet, I’d love for you to have one! You can order your copy of Savor It right here! It also makes a wonderful gift for anyone who loves to cook, especially with the holidays right around the corner.

Ingredients in Cherry Cheese Bread

You only need a handful of simple ingredients to make this delicious bread with cherries.

Cream cheese: Gives the bread its rich, moist texture and a little tanginess to balance the sweetness. Make sure it’s softened before mixing.
Butter: Adds buttery flavor and helps create a tender crumb. Use softened butter for easy mixing.
Sugar: Sweetens the bread and balances the cream cheese and almond flavors.
Pure almond extract: Adds that wonderful almond flavor that pairs so well with cherries.
Eggs: Help bind the ingredients together and give the bread structure.
All-purpose flour: Forms the base of this quick bread.
Baking powder: Helps the bread rise without yeast.
Maraschino cherries: Add sweetness, color, and little bursts of cherry flavor throughout the loaf. Drain them well and cut them into quarters before adding them to the batter.

Find the exact measurements in the printable recipe card below.

How to Make Cherry Cheese Bread

This cherry cream cheese bread comes together with just a few easy steps. No yeast or kneading required!

Prepare the pan. Preheat your oven to 325°F. Grease your loaf pan and set it aside.

Mix the wet ingredients. In a large mixing bowl, cream together the softened cream cheese, butter, sugar, almond extract, and eggs until the mixture is light and fluffy.

Add the dry ingredients. Add the flour and baking powder, mixing just until everything is incorporated.

Fold in the cherries. Gently fold the quartered maraschino cherries into the batter, distributing them throughout.

Bake. Pour the batter into the prepared loaf pan and bake until the bread is golden and a toothpick inserted into the center comes out clean.

Cool and slice. Allow the bread to cool before slicing. Enjoy it slightly warm or at room temperature.

How to Store Cherry Cheese Bread

Because this quick bread contains cream cheese and has such a moist texture, I recommend storing it in the refrigerator.

Refrigerator: Once completely cooled, wrap the loaf tightly or place it in an airtight container and refrigerate for up to 5 days.
Freezer: Wrap the cooled loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 3 months.
To serve: Thaw frozen bread overnight in the refrigerator. Let slices come to room temperature before serving, or warm them briefly in the microwave.

Tips for the Best Cherry Cheese Bread

Best Cherry Cheese Bread Tip: Drain those maraschino cherries really well! Too much extra cherry syrup can add unwanted moisture to the batter and cause streaks of red throughout your bread.

Soften the cream cheese and butter. Room-temperature ingredients blend more smoothly.
Don’t overmix the flour. Once the dry ingredients are added, mix just until combined to keep the bread tender.
Use pure almond extract. It gives this bread its signature flavor.
Check the center for doneness. This is a dense, moist quick bread, so the middle may need more time than you expect. If the top browns too quickly, loosely cover it with foil.
Let it cool before cutting. The bread will slice more neatly once it has had time to set.

Cherry Cheese Bread Makes a Wonderful Homemade Gift

There is just something special about receiving a homemade gift, isn’t there? I’ve always loved giving gifts from my kitchen. Whether it’s a loaf of sweet bread, a batch of cookies, or a jar of something delicious, knowing someone took the time to make it just makes it mean a little more.

This Cherry Cheese Bread is perfect for gifting! The pretty red cherries make it especially festive for Christmas, but it’s just as lovely for Valentine’s Day, a hostess gift, or a little something for a neighbor or friend.

Wrap a completely cooled loaf in food-safe wrapping, tie it with a pretty ribbon, and add a handwritten tag. Be sure to include a note to keep the bread refrigerated.

Looking for more homemade gift ideas? Here are a few more delicious things you can make and share with the people you love.

Homemade Sugar Scrubs, Homemade Irish Cream and Homemade Kahlua, How to make a Cookie Bouquet, Hot Cocoa Mix and Moose Munch Popcorn. See ALL of my homemade gifts here.

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries? Maraschino cherries give this bread its signature sweetness and flavor. Fresh cherries have a different moisture level and aren’t quite as sweet, so I recommend sticking with maraschino cherries for the original recipe. A fresh cherry version would need testing.
Can I use vanilla extract instead of almond extract? Yes! Vanilla will give the bread a different flavor, but it should still be delicious. Almond extract is what gives this particular recipe its special flavor.
Can I make this cherry bread ahead of time? Absolutely! This is a great recipe to make ahead for brunches, holidays, or gift-giving. Store it tightly wrapped in the refrigerator until you’re ready to serve it.
Can I freeze Cherry Cheese Bread? Yes! This bread freezes beautifully when wrapped tightly. You can freeze the whole loaf or individual slices for an easy treat later.
Is this a bread or a cake? Technically, it’s a quick bread because it uses baking powder instead of yeast and doesn’t require rising time. But with cream cheese, butter, and sweet cherries, it has a rich, cake-like texture. It’s a little bit of both, and that’s part of what makes it so good!

More Homemade Bread Recipes to Try

If you love baking homemade bread as much as I do, here are a few more favorites to try:

Peasant Bread: A simple, homemade bread that’s perfect alongside your favorite meals.
Banana Applesauce Oatmeal Bread: A delicious quick bread filled with comforting flavors.
Cinnamon Pull-Apart Bread: (pictured above) Sweet, cinnamon-filled bread that’s perfect for sharing.
The LAST Banana Bread Recipe you will EVER Need: There’s a reason for that name! This tried-and-true banana bread is wonderfully moist, full of banana flavor, and one you’ll want to make again and again.
No Knead Crusty Dutch Oven Bread: Bakery-style bread made right at home! With a beautifully crisp, golden crust and soft, chewy center, this easy bread requires no kneading.
Honey Cornbread: Sweet, tender, and full of buttery honey flavor! This homemade cornbread is the perfect side for chili, soup, or a big bowl of comfort food.
Glazed Strawberry Bread: A moist, sweet quick bread bursting with strawberry flavor and topped with a delicious glaze. Perfect for spring brunches, gifting, or enjoying with your morning coffee.
Garlic Rosemary Foccacia: A flavorful Italian bread with fragrant rosemary, garlic, and olive oil. Delicious served warm, dipped in olive oil, or alongside pasta.
Applesauce Bread with Chocolate Chips: A soft, moist quick bread filled with cozy applesauce flavor and sweet chocolate chips. Perfect for breakfast, snacking, or tucking into lunchboxes.

Some of my favorite recipes are the ones that have been passed down through the years, and this Cherry Cheese Bread is a perfect example. It’s simple, delicious, and the kind of recipe you’ll want to make again and again.

Slice yourself a piece, pour a glass of cold milk or a cup of coffee, and enjoy!

If you make this Cherry Cheese Bread, I’d love to hear what you think! Please leave a comment and a five-star rating below. It means so much to me and helps other readers discover the recipe, too.

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Cherry Cheese Bread

This moist Cherry Cheese Bread is a rich, buttery quick bread made with cream cheese, sweet maraschino cherries, and pure almond extract. An old-fashioned favorite that's perfect for breakfast, brunch, or homemade gifting!

Cuisine American

Keyword Cherry Cheese Bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 280kcal

Author Michaela Kenkel

Ingredients

1 8-ounce package cream cheese softened
2 sticks (1 cup) butter softened
1 ½ cups granulated sugar
2 teaspoons pure almond extract
4 large eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup maraschino cherries drained and quartered

Instructions

Preheat the oven to 325°F. Grease a 9 × 5-inch loaf pan and set aside.
In a large mixing bowl, using an electric mixer, beat the softened cream cheese, butter, and sugar together until light and fluffy.
Add the almond extract, then beat in the eggs one at a time, mixing well after each addition.
Add the flour and baking powder, mixing on low speed just until incorporated. Be careful not to overmix.
Gently fold in the drained, quartered maraschino cherries with a spatula.
Spread the batter evenly into the prepared loaf pan.
Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with aluminum foil.
Allow the bread to cool in the pan for 15–20 minutes before carefully removing it to a wire rack to finish cooling. Slice and enjoy!

Video

Notes

Loaf pan: Use a 9 × 5-inch loaf pan. Baking times may vary depending on your oven and the material of your pan.
Maraschino cherries: Drain the cherries thoroughly and gently pat them dry with paper towels before folding them into the batter.
Room-temperature ingredients: Softened cream cheese, butter, and eggs blend more evenly for a smoother batter.
Almond extract: Pure almond extract gives this bread its signature flavor. Vanilla extract can be substituted if preferred.
Storage: Store cooled bread tightly wrapped in the refrigerator for up to 5 days.
Freezing: Wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

This recipe was originally posted on March 9, 2017. It has been updated to improve user experience and reshared on October 13, 2026.

The post Cherry Cheese Bread appeared first on An Affair from the Heart.

Peanut Butter and Jelly Cake Mix Cookies

Michaela Kenkel — Mon, 05 Oct 2026 18:22:16 +0000

Soft and chewy Peanut Butter and Jelly Cake Mix Cookies are an easy twist on the classic PB&J! Made with yellow cake mix and creamy peanut butter, each cookie has a sweet center of grape jelly. This simple cookie recipe makes about 24 cookies and comes together with just five ingredients.

My dad passed away recently, and for the last month, my brother and I have been working our way through the very full house he left behind. And when I say full, I mean FULL.

There has been a lot to sort through, donate, toss, and find new homes for. And then there was the food.

Apparently, my dad was either a really big fan of buying in bulk or quietly preparing for the apocalypse, because among everything else, I found 20 BIG jars of peanut butter and 15 jars of jelly.

So, needless to say, I have peanut butter to use.

I tucked some away because the holidays will be here before we know it, and I’ll need it for my Homemade Peanut Butter Kiss Cookies. But with that much peanut butter staring me in the face, a new recipe seemed like a pretty good idea, too.

There was only one little problem with my dad’s PB&J stockpile. Every single jar of jelly was strawberry.

Now, I like strawberry jelly. I like strawberries, period. But when it comes to a peanut butter and jelly sandwich, I have opinions.

PB&J means grape jelly.

That’s what we grew up eating, and to this day, grape jelly wins every time. I use it in my Peanut Butter and Jelly Cookie Bars, too. There is just something about that classic combination of creamy peanut butter and sweet grape jelly that takes me right back to being a kid.

And that is exactly what inspired these Peanut Butter and Jelly Cake Mix Cookies.

They have all of that nostalgic PB&J flavor tucked into soft peanut butter cookies, but they’re ridiculously easy to make. Starting with a box of yellow cake mix means the dough comes together quickly with only five ingredients. Each peanut butter cookie gets a little pocket of grape jelly in the center before it goes into the oven.

If you’re a peanut butter lover, think of these as a fun shortcut version of a classic peanut butter cookie crossed with your favorite childhood sandwich. They remind me a little of peanut butter and jelly thumbprint cookies, except instead of simply spooning the jelly into an indentation on top, we bring the cookie dough up around the jelly so that sweet center is tucked right inside.

The result is part peanut butter cookie, part PB&J sandwich, and a whole lot easier than either one has any business being.

If you love cake mix cookies, be sure to check out my Red Velvet Crinkles and these Lemon Whippersnappers that both use a cake mix for their easy recipes!

Why You’ll Love These Peanut Butter and Jelly Cookies

These cookies take a childhood favorite and turn it into a simple dessert that both kids and grown-ups will love. The yellow cake mix keeps them soft and chewy while making this an incredibly easy cookie recipe. You only need five ingredients; there’s no complicated cookie dough to make, and you’ll have about two dozen chewy cookies ready to share.

Of course, you could use strawberry jelly.

Just know that somewhere, I’ll be wondering why you didn’t choose grape.

Ingredients in Peanut Butter & Jelly Cookies

One of the best things about these Peanut Butter and Jelly Cake Mix Cookies is that you only need five ingredients to make them. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Creamy peanut butter – Creamy peanut butter gives these cookies that classic PB&J flavor and helps create their soft, chewy texture. I use Jif.
Vegetable oil – Adds moisture and keeps the cookies soft.
Eggs – Help bind the cookie dough together and give the cookies structure as they bake.
Yellow cake mix – The shortcut that makes these PB&J cookies so easy! Cake mix takes the place of measuring flour, sugar, and other dry ingredients separately.
Grape jelly – The sweet, fruity center that turns an easy peanut butter cookie into a PB&J cookie. Grape is my pick for that classic peanut butter and jelly flavor, but other jelly flavors work, too. Strawberry, raspberry, or even mixed berry would all be delicious.

How to Make Peanut Butter and Jelly Cookies with a Cake Mix

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

In a large mixing bowl, stir the peanut butter, vegetable oil, and eggs together until the mixture is nice and smooth.

Add the yellow cake mix and stir until completely combined. The dough will be thick.

Use a large cookie scoop, about 2 Tablespoons in size, to scoop the dough. Roll each portion into a ball, place it on the prepared cookie sheet, and flatten it with the bottom of a glass or the palm of your hand.

Spoon 1 1/2 teaspoons of grape jelly into the center of each flattened piece of dough.

Gently bring the edges of the cookie dough up and around the jelly. You aren’t trying to completely seal it inside. Leave a little jelly peeking through the top.

Bake the cookies for 11–14 minutes, just until the edges are set. Don’t wait for them to get golden brown. Overbaking will take away that soft and chewy texture we’re after.

Let the cookies cool on the baking sheet before serving. The jelly will be very hot when they first come out of the oven, so give them time to cool before sneaking a taste!

Storage

Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

You can also freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.

Love it? Pin it!

If you can’t wait to make these Peanut Butter & Jelly Cake Mix Cookies make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best PB&J Cookies

These cookies are easy, but a few little tricks will help keep that jelly where it belongs.

Don’t overfill them. It may be tempting to add more jelly, but 1 1/2 teaspoons is plenty. Too much makes it more likely to escape while the cookies bake.
Bring the dough up around the jelly. You want to create a little pocket for it rather than simply placing the jelly on top of a flat cookie.
Leave some jelly showing. There’s no need to completely seal it inside. That little peek of grape jelly on top is part of what makes these cookies so fun.
Don’t overbake. Take the cookies out when the edges are set. They will continue to set as they cool on the baking sheet.
Let them cool before eating. That jelly gets HOT in the oven!
Use parchment paper. If a little jelly does make its way out, parchment makes cleanup much easier.

Best Peanut Butter and Jelly Cookie Tip: Keep an eye on the edges, not the center, when deciding if your cookies are done. If you wait for the whole cookie to look completely baked, chances are you’ve gone too far. Pull them when the edges are set and let the baking sheet do the rest.

Peanut Butter and Jelly Cookies FAQ

What jelly flavors can I use in PB&J Cookies? Grape jelly will always be my first choice because it gives these cookies that classic PB&J flavor I grew up with. But you can absolutely experiment with other jelly flavors. Strawberry, raspberry, mixed berry, or your own favorite jelly or jam will work. Consider this your permission to disagree with me about the superiority of grape. 😉
Can I use crunchy peanut butter? Creamy peanut butter will give you the smoothest cookie dough and that classic soft PB&J cookie texture. Crunchy peanut butter should work if you prefer a little extra texture.
Can I use a different flavor of cake mix? Yellow cake mix gives these cookies a simple flavor that lets the peanut butter and jelly shine. White or vanilla cake mix would be the closest substitutions, although the flavor and texture may vary slightly.
Can I make PB&J Cookies ahead of time? Yes. You can bake them a day or two before you need them and store them in an airtight container. They’re a great make-ahead cookie for parties, lunchboxes, or after-school treats.
Why did my jelly leak out? Most likely, the cookie was overfilled, or the dough wasn’t brought far enough up around the jelly. Think of the dough as making a little nest for the jelly before the cookies go into the oven.
Do I need to chill the cookie dough? No! That’s another reason I love these easy cake mix cookies. Mix, fill, and bake. No chilling time required.

More Peanut Butter Dessert Recipes to Love

Pictured above you will see my Peanut Butter Oatmeal Cookie Bars, also made with grape jelly! I have tons of peanut butter recipes right here on my site, but you for sure need to take a peek at my Peanut M&M Pie, this Peanut Butter Banana Nice Cream, my No Bake Peanut Butter Pie with Peanut Butter Cups and of course this Peanut Butter Hot Cocoa!

Sometimes a recipe starts because you’re craving something. Sometimes it’s inspired by a season or a holiday.

And sometimes you find yourself with 20 jars of peanut butter and think, Well, I guess we’re making cookies.

These Peanut Butter and Jelly Cake Mix Cookies turned an unexpected stockpile into something delicious. They’re soft, chewy, easy to make, and filled with that familiar peanut butter and grape jelly combination I grew up loving. If you’re a peanut butter lover looking for an easy cookie recipe that’s a little different from a classic peanut butter cookie, these are such a fun one to try.

Whether you call them Peanut Butter and Jelly Cookies or PB&J Cookies, they are a delicious peanut butter cake mix cookie; one bite will probably take you right back to those childhood sandwiches.

And Dad, don’t worry. I’m making a dent in that peanut butter.

Slowly.

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Peanut Butter & Jelly Cookies (Cake Mix Cookies)

Soft and chewy Peanut Butter and Jelly Cake Mix Cookies are an easy twist on the classic PB&J! Made with yellow cake mix and creamy peanut butter, each cookie has a sweet center of grape jelly. This simple five-ingredient cookie recipe makes about 24 cookies.

Course Cookies

Cuisine American

Keyword cake mix cookies, grape jelly, jelly, peanut butter, peanut butter and jelly cookies, Peanut Butter Cookies, yellow cake mix

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 137kcal

Ingredients

1 cup creamy peanut butter; I use Jif
1/2 cup vegetable oil
2 large eggs
1 (15.25) ounce box yellow cake mix
2/3 cup grape jelly

Instructions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
In a large mixing bowl, stir together the peanut butter, vegetable oil, and eggs until smooth.
Add the cake mix and stir until completely combined.
Using a large cookie scoop, approximately 2 Tablespoons in size, scoop the dough and roll it into a ball. Place it on the prepared cookie sheet, then flatten it with the bottom of a glass or the palm of your hand.
Spoon 1 1/2 teaspoons of jelly into the center of each flattened piece of cookie dough. Gently bring the edges of the dough up and around the jelly, partially enclosing it while leaving some of the jelly visible on top.
Bake for 11–14 minutes, or until the edges are set. Be careful not to let the edges get too brown.
Let the cookies cool on the baking sheet before serving.

Video

Notes

Don’t overfill the cookies with jelly. Too much can cause it to spill out during baking.

The cookies may still look soft in the center when they are ready to come out of the oven. Look for set edges rather than waiting for the entire cookie to brown.

The jelly will be very hot immediately after baking. Allow the cookies to cool before serving.

Grape jelly gives these cookies that classic PB&J flavor, but you can substitute your favorite flavor of jelly or jam.

STORAGE: Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

Nutrition

The post Peanut Butter and Jelly Cake Mix Cookies appeared first on An Affair from the Heart.

Honey Bun Cake

Michaela Kenkel — Tue, 22 Sep 2026 14:35:02 +0000

This delicious Honey Bun Cake could very well be a new family favorite! A moist yellow cake with an incredibly sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you’ll want to eat it for breakfast!

I originally posted this recipe in 2022. I was looking for something quick to make for dessert, and all I had in the pantry was a yellow cake mix. I did a little Google search, and this Betty Crocker Honey Bun Cake recipe popped up. I had everything that I needed to make it!

I opted to bake this dessert without pecans added to the swirl of cinnamon; however, it is delicious both ways!

Although I originally found this recipe on a Betty Crocker website, it does not need to be made with Betty Crocker cake mix. Any yellow cake mix will do.

It’s one of those wonderfully simple cake mix recipes that tastes like you did a whole lot more work than you actually did. Between the moist cake, that ribbon of cinnamon and brown sugar running through the middle, and the sweet vanilla glaze on top, every bite gives you a little bit of everything.

Want other tasty desserts to try? Try my Cowboy Cookies or my No-Bake Peanut Butter Pie!

WHAT IS HONEYBUN CAKE?

This sweet treat is pure nostalgia! Do you remember eating the fantastically sweet Little Debbie Honey Buns as a child? This easy cake takes those familiar cinnamon, brown sugar, and glazed flavors and turns them into a simple 9×13 dessert.

With just a few simple ingredients, this cake imitates the sticky, satisfying sweetness of a store-bought honey bun.

This Honey Bun Cake is incredibly easy, with just a few simple ingredients that you more than likely already have on hand! Starting with a box of cake mix makes this dessert so unbelievably effortless. A cinnamon and brown sugar mixture creates a sweet ribbon through the center, with optional chopped pecans for a little crunch. To finish, top with a warm and creamy vanilla glaze.

A future family favorite, serve this moist cake as a dessert or as a breakfast cake with a glass of milk! It’s also a great cake for brunches, potlucks, holidays, or anytime you need an easy dessert that feeds a crowd.

Looking for more moist bundt cakes to make at home? Try my Lemon Cream Cheese Bundt Cake, Blueberry Banana Bundt Cake, or my Chocolate Macaroon Tunnel Bundt Cake recipe!

Why You’ll Love This Honey Bun Cake

There’s a lot to love about this old-fashioned cake, but the biggest reason may be how easy it is. Starting with a cake mix saves time, while sour cream makes the cake incredibly moist and tender. The brown sugar and cinnamon layer gives you that classic honey bun flavor, and the vanilla glaze sinks slightly into the warm cake for the perfect sweet finish.

It’s easy enough for a weeknight dessert but delicious enough to take to a party, brunch, family gathering, or potluck. And since it’s baked in a 9×13-inch pan, there is plenty to share.

INGREDIENTS FOR EASY HONEY BUN CAKE WITH SWEET VANILLA GLAZE

This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the printable recipe card.

For the Cake:

Yellow Cake Mix: Use your favorite brand. I have been told that Duncan Hines Golden Butter cake mix is also delicious in this recipe!
Vegetable Oil: Adds moisture and helps give the cake its soft texture.
Eggs: Provide structure, flavor, and richness to baked goods.
Sour Cream: Gives the cake its moisture and an excellent soft, fluffy texture.
Brown Sugar: Along with cinnamon, brown sugar is added to create that sweet, gooey cinnamon layer in the middle of the cake.
Pecans: Chopped pecans add a crunchy texture and flavor but can be left out if preferred.
Ground Cinnamon: The cinnamon mixed with brown sugar gives this cake its classic honey bun flavor.

For the Glaze:

Powdered Sugar: Used as the base for the vanilla glaze.
Milk: Thins the powdered sugar to create a smooth, pourable glaze.
Vanilla Extract: Gives the lovely vanilla flavor to the glaze.

How to Make Honey Bun Cake with a Box of Yellow Cake Mix

My recipe for honey bun dessert is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.

Preheat the oven. Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray. (Or grease and lightly dust with all-purpose flour.) Set aside.

Make the cake batter. In a large bowl, using your electric mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn the mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.

Make the cinnamon-sugar filling. In a small separate bowl, mix brown sugar and cinnamon together with a fork. Stir in the chopped pecans if you are using them.

Layer the cake. Spread half of the batter into the bottom of the prepared pan. Sprinkle the brown sugar mixture evenly over the top. Pour the rest of the batter over the top and carefully spread it to cover the cinnamon sugar.

Bake. Bake for approximately 45 minutes or until the cake is a deep golden brown color and an inserted toothpick comes out clean.

While the cake is still warm, prick the top all over with the tines of a fork.

Glaze. Mix the glaze ingredients together and spread the glaze over the warm cake. The glaze will settle into those little holes and coat the top of the cake. Add a little more milk if needed to get the glaze to your desired consistency.

How to Store Honey Bun Cake

Cool completely. Store covered in an airtight container. The cake will last at least 4-5 days.

Because this cake is so moist, make sure it is completely cool before covering it. Otherwise, condensation can collect inside the container and make the top of the cake wet.

You can also freeze Honey Bun Cake. Wrap individual pieces tightly and place them in a freezer-safe container. Thaw at room temperature when you’re ready for a piece.

Love It? Pin It!

Don’t forget where you found this recipe for Honey Bun Cake! Pin it to your favorite recipe board on Pinterest before you go.

Tips for the Best Honey Bun Cake

Don’t overmix the batter. Once everything is combined and smooth, you’re ready to assemble the cake.

Spread the second layer gently. The cake batter is thick, so add it over the cinnamon-sugar layer in spoonfuls before carefully spreading it. This makes it easier to keep that delicious filling in the middle instead of mixing it into the batter.

Pecans are completely optional. I typically make mine without them, but if your family loves nuts, they add a wonderful little crunch.

Watch the cake near the end of baking. Oven temperatures can vary. Look for a deep golden color and check the center with a toothpick.

Best Honey Bun Cake Tip: Don’t wait for the cake to cool before adding the glaze! Poke the warm cake with a fork and spread the glaze over it while it is still warm. Some of that sweet vanilla glaze will work its way into the cake while the rest sets on top.

Honey Bun Cake FAQ

Does Honey Bun Cake actually contain honey? No! Despite its name, traditional Honey Bun Cake doesn’t need honey. The name comes from the cake’s resemblance in flavor to those sweet, cinnamon-filled glazed honey buns.
Do I have to add pecans? No. They are completely optional. I usually make this cake without them, but it is delicious either way.
Can I use a different brand of cake mix? Absolutely. I originally found this recipe through Betty Crocker, but you can use your favorite yellow cake mix. A golden butter cake mix is another tasty option.
Can I make Honey Bun Cake ahead of time? Yes. In fact, this is a great make-ahead dessert. Once the cake has completely cooled and the glaze has set, cover it tightly until you’re ready to serve.
Can I freeze Honey Bun Cake? Yes. Wrap the cake well or freeze individual slices in an airtight, freezer-safe container. Thaw before serving.
Is Honey Bun Cake breakfast or dessert? I say both! With its cinnamon swirl and sweet glaze, it feels right at home next to a cup of coffee in the morning, but it makes an easy dessert, too.

An Affair from the Heart in Omaha Magazine’s Annual Food Edition

Before we go, I wanted to take a second and share with you a pretty special moment from when I originally shared this recipe. I was featured in Omaha Magazine’s 2022 Food Edition. I was so tickled to be asked, as it had been a bucket list item of mine!

I was out of town when it arrived, and a friend texted to tell me she saw me in it. I couldn’t wait to hold it in my hands!

I had my youngest daughter snap a quick photo or two of me with the magazine when I returned home. A big thank you to Omaha Magazine for including me!

You can read the article online if you aren’t a subscriber.

OTHER SWEET RECIPES TO ENJOY

Baked King Cake Donuts (Cinnamon Vanilla Donuts)
Candy Corn Cupcakes
Lemon Cream Cheese Bundt Cake
Hamburger Cupcakes
Coconut Pudding Poke Cake
Raisin Spice Bars
Black Forest Cake
Fresh Apple Cake

And now, years later, this Honey Bun Cake is still here, still being made, and still one of those wonderfully simple recipes that proves you don’t need anything fancy to make a really good cake. If you have a yellow cake mix tucked in the pantry, you’re already well on your way!

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Honey Bun Cake

This Honey Bun Cake could very well be a new family favorite! A moist yellow cake, with a deliciously sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you'll want to eat it for breakfast!

Course Cake & Cupcakes

Cuisine American

Keyword brown sugar cinnamon, cinnamon roll cake, honey bun cake, snack cake, vanilla glaze, yellow cake, yellow cake mix

Prep Time 15

Cook Time 45

Additional Time 1

Total Time 2

Servings

Calories 429kcal

Author Michaela Kenkel

Equipment

Ingredients

FOR THE CAKE:
1 15.25 ounce box yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 cup one 8 ounce container sour cream
1 cup brown sugar firmly packed
1/3 cup pecans chopped (optional)
2 teaspoons ground cinnamon
FOR THE GLAZE:
1 cup powdered sugar
1 Tablespoon milk
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with non-stick cooking spray. (or grease and lightly flour it) Set aside.
In a large bowl, using your mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.
In a small separate bowl. mix brown sugar and cinnamon together with a fork (add in chopped pecans if using.) until mixed together.
Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Pour the remaining cake batter over the top and carefully spread it to cover the cinnamon sugar.
Bake for approximately 45 minutes or until the cake is a deep golden brown color, and a toothpick inserted in the center comes out clean.
Prick the top of the cake with the tines of a fork while it's warm.
Mix the glaze ingredients together and spread over warm cake. Add a little more milk if needed to get the glaze your desired consistency.
Cool completely. Store covered.

Video

Notes

This cake also works really well baked in a bundt pan.

Nutrition

This recipe was originally posted on June 7, 2022. It has been updated to improve user experience and reshared on September 22, 2026.

The post Honey Bun Cake appeared first on An Affair from the Heart.

Homemade Honey Buns

Michaela Kenkel — Mon, 21 Sep 2026 19:29:05 +0000

Soft, fluffy, and dripping with warm honey butter, this Homemade Honey Buns recipe is everything you want in a homemade sweet roll. A tender yeast dough made with real honey is rolled with cinnamon honey butter, baked until golden, then finished with even more honey butter while the buns are still warm.

These baked honey buns may look a little like cinnamon rolls, but honey is the star from the very first bite. It’s mixed right into the dough, swirled throughout each bun, and spread over the top for a sweet, sticky finish.

Unlike the packaged honey buns you find at the grocery store, these are baked, not fried. They bake together in a pan, giving you tall, fluffy buns with pillowy-soft centers and plenty of buttery honey flavor.

One of my family’s favorite cakes I make is my honey bun cake. So I knew that they would go bonkers for these homemade honey buns! This amazing recipe produces soft and puffy rolls, bursting with the sweet taste of honey, not only in the rolls, but in the filling and the topping too!

Honey Buns Recipe

There is something pretty special about pulling a pan of homemade sweet rolls from the oven, especially when your kitchen smells like warm bread, cinnamon, butter, and honey.

If you’ve been looking for a honey buns recipe with yeast, don’t let the rise time scare you off. The dough is simple to make and easy to work with. Most of the time involved is hands-off while you wait for the dough to rise.

I especially love that the honey isn’t saved just for the topping. Adding it to the dough gives these buns a subtle honey flavor throughout, while the cinnamon honey butter adds sticky, buttery sweetness to every bite.

Serve them warm for breakfast or brunch, make a pan when you have overnight guests, or enjoy one with a hot cup of coffee.

Are Honey Buns the Same as Cinnamon Rolls?

Not exactly, although you can certainly see the family resemblance!

Honey buns come in several different styles. The packaged version many of us grew up with is usually flatter and more compact, while homemade honey buns can be fried or baked and come in different shapes.

This baked honey buns recipe is made by rolling and slicing the dough before arranging the buns together in a baking dish. As they rise and bake, they become tall, soft, and fluffy, giving them an appearance similar to cinnamon rolls.

But the flavor is where the difference really comes through.

Instead of being all about cinnamon and sugar, these buns put honey front and center. There is honey in the yeast dough itself, plus a cinnamon honey butter that gets spread inside the buns and melted over the top.

So yes, they look a little like cinnamon rolls. But once you taste all of that buttery honey goodness, the name makes perfect sense.

Ingredients in Homemade Honey Buns

You only need a handful of simple ingredients to make this homemade honey buns recipe from scratch. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Whole milk – Warm milk helps activate the yeast while adding richness to the dough. It should be warm, but never hot.
Active dry yeast – Gives the buns their light, fluffy texture and beautiful rise.
Granulated sugar – A small amount helps activate the yeast, while the rest sweetens the dough.
Eggs – Add richness and structure while helping create a soft, tender bun.
Salted butter – Melted butter makes the yeast dough rich and tender. Softened butter is also used to make the honey butter.
Honey – The star of the recipe! Honey sweetens the dough and is used generously in the filling and topping.
All-purpose flour – Provides the structure for the soft yeast dough.
Ground cinnamon – Adds warmth to the honey butter without overpowering the flavor of the honey.

Honey Butter Makes These Buns Different

What really makes this honey butter buns recipe special is that the honey isn’t only drizzled over the finished rolls. Honey goes right into the dough, and the filling is made with softened butter, honey, and cinnamon.

About three-fourths of the cinnamon honey butter gets spread over the dough before it is rolled and sliced. The rest is saved for the warm buns.

As that honey butter melts over the freshly baked buns, it creates a sticky, glossy topping that runs down into all of those soft layers. No separate powdered sugar glaze needed!

How to Make Baked Honey Buns

Start by warming the milk to about 100–110°F. It should feel warm, but not hot. About 105°F is ideal.

Combine the warm milk, yeast, and 2 tablespoons of the granulated sugar in a large mixing bowl. Stir everything together, cover the bowl with a clean dish towel, and let it sit for about 5 minutes. You should see foam forming on the surface.

Once the yeast mixture is foamy, add the eggs, melted butter, honey, and remaining granulated sugar. Whisk for about a minute, until everything is well combined.

Add the flour and mix until the dough begins to pull away from the sides of the bowl.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, until it becomes smooth and elastic. You can also knead the dough in the bowl of a stand mixer fitted with a dough hook.

Place the dough back into the mixing bowl, cover it, and let it rise for about 1 hour in a warm place, or until doubled in size.

While the dough rises, stir together the softened butter, honey, and cinnamon until smooth and creamy.

Roll the risen dough into a sheet about ½ inch thick. Spread about three-fourths of the honey butter mixture evenly over the dough, saving the rest for topping the baked buns.

Roll the dough into a log, then cut it into 12 even pieces.

Arrange the buns in a 9×13-inch baking dish. Cover the dish and allow the shaped honey buns to rise a second time for about 45-60 minutes, or until they have doubled in size.

Preheat the oven to 375°F. Bake for 25 to 30 minutes, or until the tops are golden brown.

While they are still warm, spread the reserved cinnamon honey butter over the tops. It will melt right into the buns and create that beautiful, sticky finish.

How to Store Homemade Honey Buns

Store leftover honey buns in an airtight container on the counter or in the refrigerator for up to 5 days.

If you know you won’t be serving the entire batch right away, consider leaving the honey butter topping off the buns you plan to store. They’ll be easier and less messy to store and reheat. Add the honey butter after warming them for that freshly glazed appearance.

Enjoy leftover honey buns at room temperature or warm an individual bun in the microwave for about 15 seconds.

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If you can’t wait to make this recipe for Honey Buns, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Making Homemade Honey Buns

Check the milk temperature. Yeast loves warm liquid, but milk that is too hot can kill it. Aim for 100–110°F before adding the active dry yeast. If you have an instant-read thermometer, this is the easiest way to take the guesswork out of it.

Try not to add too much additional flour just because the dough feels a little tacky. Too much flour can turn soft, fluffy buns into dense ones.

Use room-temperature butter, not melted butter, for the honey butter. Softened butter mixes smoothly with the honey and cinnamon and is much easier to spread over the dough.

Give your dough enough time to rise. Yeast doesn’t always follow the clock! The temperature of your kitchen can affect how quickly the dough rises. Look for the dough to double during the first rise and for the shaped buns to become visibly puffy during the second.

You can knead the dough by hand or use a stand mixer fitted with a dough hook.

Best Homemade Honey Bun Tip

Save some of that honey butter! It may be tempting to spread every last bit inside the buns, but reserving about one-fourth for the top is worth it.

Spread it over the honey buns while they’re still warm from the oven. The butter melts over the tops and down into all of those soft, fluffy layers, giving you the sticky honey finish that makes these buns so good.

Homemade Honey Buns FAQ

Can I make honey buns without cinnamon? Absolutely. If you want the honey flavor to stand out even more, simply omit the cinnamon from the honey butter. You’ll end up with a buttery honey flavor that’s every bit as delicious.
Can I use unsalted butter? Yes. If you use unsalted butter, add about ½ teaspoon of salt to the dough and at least ¼ teaspoon of salt to the honey butter. That little bit of salt helps balance the sweetness of the honey.
Can I make honey buns with a stand mixer? Yes. Fit your stand mixer with the dough hook and knead the dough on medium speed until it is smooth and elastic. It makes this honey bun recipe with yeast especially easy since the mixer does most of the kneading for you.
Can I make homemade honey buns ahead of time? Yes. The honey butter can be prepared ahead and refrigerated. Let it come to room temperature before spreading it over the dough. You can also bake the honey buns ahead of time and warm them before serving. Save some honey butter to spread over the freshly warmed buns.
What if my yeast doesn’t foam? If the milk, yeast, and sugar mixture doesn’t become foamy after about 5 minutes, start over. Check that your yeast is fresh and make sure your milk is warm, not scalding hot.
Can I leave the honey out of the dough? Yes. If you prefer a milder honey flavor, you can omit the ¼ cup of honey in the dough and still use the honey butter for the filling and topping.

More Homemade Rolls to Love

If you love homemade rolls, you need to be sure to take a peek at these other reader favorites: My Aunt Carol’s Poppyseed Rolls (pictured above), Lemon Sweet Rolls, Banana Pecan Rolls, Cherry Limeade Sweet Rolls, Ice Cream Sticky Rolls, and Air Fryer Cinnamon Rolls and Red Velvet Cinnamon Rolls.

And if you are looking to slather your buns with the best, try these scrumptious butter recipes: Cherry Butter, Roasted Garlic Butter, Texas Roadhouse Copycat Cinnamon Honey Butter, and this easy Pumpkin Butter recipe, too!

Soft, Sticky Homemade Honey Buns

There is just something about homemade yeast rolls that makes the kitchen feel extra cozy. Add honey, butter, and a little cinnamon, and they’re pretty hard to resist.

These Homemade Honey Buns may be taller and fluffier than the packaged honey buns you remember, but that’s part of what makes them so good. They’re soft, buttery, lightly spiced, and filled with honey flavor from the inside out.

And when that cinnamon honey butter melts over a warm bun? That’s my favorite part.

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Homemade Honey Buns

Soft and fluffy Homemade Honey Buns are made from scratch with honey-sweetened yeast dough, cinnamon honey butter, and even more warm honey butter melted over the top.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword active dry yeast, buns, honey buns, rolls, sweet rolls, yeast rolls

Prep Time 20

Cook Time 30

Rise Time 2

Total Time 2 50

Servings servings

Calories 362kcal

Ingredients

Honey Buns

1 cup whole milk, warmed to 105 degrees F.
1 tablespoon active dry yeast
½ cup white granulated sugar, divided
2 large eggs
½ cup salted butter, melted
¼ cup honey
2¾ cups all-purpose flour

Honey Butter

½ cup honey
½ cup salted butter, room temperature
1 tablespoon ground cinnamon

Instructions

Combine the warm milk, yeast, and 2 tablespoons of granulated sugar in a large mixing bowl. Stir to combine. Cover the bowl with a clean dish towel and let it sit for about 5 minutes, or until the mixture is foamy.
Add the eggs, melted butter, honey, and remaining granulated sugar. Whisk for about 1 minute, or until well combined.
Add the flour and mix until the dough begins to pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until smooth and elastic. Alternatively, knead the dough in a stand mixer fitted with a dough hook.
Place the dough in the mixing bowl, cover, and let it rise for about 1 hour, or until doubled in size.
While the dough rises, prepare the honey butter. Stir together the honey, softened butter, and cinnamon until smooth and creamy.
Roll the risen dough into a sheet about ½ inch thick. Spread about ¾ of the honey butter evenly over the dough, reserving the remainder for topping.
Roll the dough into a log and cut it into 12 even pieces. Arrange the buns in a 9×13-inch baking dish.
Cover the baking dish and allow the shaped buns to rise a second time, for about 45-60 minutes or until the rolls have doubled in size.
Preheat the oven to 375°F.
Bake for 25 to 30 minutes, or until the tops are golden brown.
Spread the reserved honey butter over the warm buns. Serve and enjoy!

Notes

Make sure the butter for the honey butter is softened, not melted. This gives you a smooth, creamy mixture that’s easy to spread.
If the yeast mixture doesn’t foam after about 5 minutes, start over. Make sure the milk is warm but not hot.
You can knead the dough by hand or with a stand mixer fitted with a dough hook.
For a stronger honey flavor, omit the cinnamon from the honey butter.
If using unsalted butter, add about ½ teaspoon of salt to the dough and at least ¼ teaspoon to the honey butter.
Store honey buns in an airtight container at room temperature or in the refrigerator for up to 5 days.
Warm an individual honey bun in the microwave for about 15 seconds before serving.
If you plan to store some of the buns, leave the honey butter topping off those buns and add it after reheating.

Nutrition

The post Homemade Honey Buns appeared first on An Affair from the Heart.

Western Burgers

Michaela Kenkel — Wed, 26 Aug 2026 21:42:37 +0000

There is nothing quite like sinking your teeth into a thick, juicy burger piled high with all the good stuff. These Western Burgers start with a hearty beef patty, then pile on melty cheese, thick-cut bacon, crispy homemade onion strings, and a sweet and smoky BBQ mayo. Toast the bun, add your favorite fresh toppings, and you have one seriously scrumptious burger.

This Western Burger recipe has been hanging around here since 2016, and while the recipe has always been a keeper, it was high time I gave it the attention it deserves. Because when you have a burger loaded with bacon, crispy onions, cheese, and BBQ sauce, there is plenty to talk about!

These burgers are perfect for summer cookouts, backyard barbecues, game days, tailgates, or anytime you’re craving a restaurant-style burger at home. Fire up the grill or cook them right on the stovetop. Either way, come hungry!

You don’t have to be a cowboy to love ’em!

Giddy up! My Western Burgers have been tucked away here on my website for a decade now, originally shared in honor of Memorial Day and National Burger Month, now coming hot off the grill, just in time for your Labor Day cookouts! Same burger recipe, just some great new photos and tips to make the perfect burger!

The BEST Western Burgers

There is so much going on in every bite of these burgers. The beef patties are thick and juicy, the bacon adds smoky crunch, and the melted cheese makes everything better. But those crispy homemade onion strings piled on top really take them over the top.

Then there is the BBQ mayo. It’s made with just two ingredients, but it adds the perfect creamy, tangy, sweet, and smoky finish. Add a toasted bun and your favorite burger toppings, and this is the kind of burger you’ll want to make again and again.

You can make four big, hearty burgers from this recipe or divide the beef into six smaller patties. They’re easy to customize and just as simple to cook inside as they are on the grill.

What Is a Western Burger?

There isn’t one set recipe for a Western Burger, but most versions combine a beef burger with bold, smoky barbecue flavors and hearty toppings.

Bacon, cheese, barbecue sauce, and crispy onions are all popular additions, and this version has them all. Instead of plain barbecue sauce, I mix it with mayonnaise to make a creamy BBQ mayo, then add my homemade onion strings for that irresistible crispy finish.

It’s messy, hearty, smoky, cheesy, and completely worth grabbing a few extra napkins!

Ingredients for Western Bacon Cheeseburgers

You don’t need a long list of ingredients to make one fantastic burger.

Ground beef: I use 85% lean ground beef. It has enough fat to make a flavorful, juicy burger.
Egg: Helps bind the ground beef together and makes it easy to form into thick patties.
Buns: Choose a sturdy hamburger bun that can handle all of those toppings.

Mayonnaise: The creamy base for the BBQ mayo.
BBQ sauce: Mix it with the mayonnaise for a quick smoky-sweet burger sauce. Use your favorite brand and flavor.
Cheese: I used Colby cheese, but cheddar, Monterey Jack, Pepper Jack, or American cheese are all great choices.
Thick-sliced bacon: Plan on two slices for each burger. Cook it until it’s as crisp as you like it.
Lettuce and tomato: Optional, but they add a nice fresh bite to a rich burger.

Homemade Onion Strings: These crispy onions are what really make these burgers special. Make them ahead so they’re ready to pile onto your burgers while they’re hot. You will find the recipe for the homemade crispy onion rings here.

How to Make a Western Style Burger

Start by preparing the Homemade Onion Strings and set them aside. Cook the bacon until it’s done to your liking and have your cheese and other toppings ready to go.

Combine the ground beef and egg just until incorporated. Don’t overmix the beef.

Divide the mixture into four portions for large burgers or six portions for smaller burgers. Gently shape each portion into a patty, making it slightly wider than the hamburger bun.

Cook the burgers on the grill or in a skillet until they reach your desired doneness and a safe internal temperature. During the last minute or so of cooking, place a slice of cheese over each burger and allow it to melt.

While the burgers cook, mix the mayonnaise and BBQ sauce in a small bowl.

Butter the cut sides of the hamburger buns and toast them in a skillet until golden brown.

Spread BBQ mayo onto the toasted buns and add the cheeseburger patties. Top each burger with two slices of bacon and a generous pile of crispy onion strings. Add lettuce, tomato, or any other toppings you like.

Grab plenty of napkins and dig in!

Storage and Reheating

Western Burgers are best when they’re freshly assembled, especially because you want those onion strings nice and crispy.

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Keep the bacon, onion strings, BBQ mayo, buns, and fresh toppings separate from the burgers.

Reheat the burger patties gently in a skillet or microwave until heated through. Add fresh cheese while reheating if you’d like.

The onion strings will lose some of their crunch in the refrigerator, so if possible, only make as many as you plan to use.

Love it? Pin it!

If you can’t wait to sink your teeth into a western bacon cheeseburger, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

How to Cook Western Burgers on the Stove

No grill? No problem. These burgers are just as delicious cooked inside.

Heat a large skillet or cast iron skillet over medium to medium-high heat. Once the skillet is hot, add the burger patties, leaving enough room between them so they aren’t crowded.

Cook the burgers until nicely browned on the first side, then flip and continue cooking until they reach a safe internal temperature. Add the cheese during the final minute of cooking and cover the skillet briefly if needed to help the cheese melt.

Transfer the burgers to a plate and let them rest for a couple of minutes before assembling.

You can toast the buns right in the same skillet for even more flavor.

Tips for the Best Western Burgers

Don’t overwork the ground beef when mixing in the egg or forming your patties. The more you handle the meat, the denser your burgers can become.
Make the burger patties slightly wider than your buns. Burgers shrink as they cook, so starting with a wider patty helps give you a burger that fits the bun after cooking.
Have everything ready before the burgers hit the grill. Cook your bacon, prepare the onion strings, mix the BBQ mayo, slice your vegetables, and have your cheese nearby. Once the burgers start cooking, everything moves pretty quickly.
Toast those buns! It only takes a couple of minutes, but a buttery toasted bun adds flavor and helps keep all of that BBQ mayo and burger juice from soaking through.
Don’t flatten your burgers with the spatula while they cook. You’ll press out those flavorful juices you want to keep inside the burger.

Best Western Burger Tip: Make the Homemade Onion Strings before you cook the burgers. That way, you can pile those crispy onions onto the burger as soon as the cheese melts and serve everything while the burgers are piping hot.

Western Burger Topping Ideas

Bacon, cheese, onion strings, and BBQ mayo make up the heart of these Western Burgers, but that doesn’t mean you can’t make yours exactly how you like it.

Try adding lettuce, sliced tomato, pickles, jalapeños, sliced avocado, or even an extra drizzle of BBQ sauce. Pepper Jack cheese is an easy way to give your burger a little kick, too.

Just remember, these burgers already have a lot going on. Sometimes simple is best!

What to Serve with Western Burgers

These burgers were made for all of those classic cookout and burger-night sides.

Serve them with French fries (pictured above), potato wedges, onion rings, potato salad, pasta salad, baked beans, coleslaw, corn on the cob, or potato chips.

For a summer cookout or tailgate, add a couple of cold salads and baked beans, and you’ve got a meal that will keep everyone happy.

Find ALL of my Burger Recipes Here

Western Burger Recipe FAQs

Can I make Western Burgers without a grill? Absolutely. Cook the patties in a skillet or cast iron pan on the stovetop. You’ll still get a juicy, flavorful burger.
What is the best cheese for a Western Burger? I love Colby on these burgers because it melts beautifully and has a mild flavor that doesn’t overpower the bacon, onions, and BBQ sauce. Cheddar, Monterey Jack, Pepper Jack, and American cheese are also delicious.
Can I make the burger patties ahead of time? Yes. Form the patties, cover them tightly, and refrigerate until you’re ready to cook them. For best results, prepare them within a day of cooking.
Can I use store-bought crispy onions? You can in a pinch, but my Homemade Onion Strings make this burger extra special. They’re light, crispy, and much more substantial than packaged fried onions.
What kind of BBQ sauce should I use? Use a BBQ sauce you already love. A smoky or slightly sweet BBQ sauce works especially well with the bacon and onion strings.
Can I make smaller burgers? Yes. One and a half pounds of ground beef makes four very large burgers or six smaller burgers. Just remember that smaller patties will cook more quickly.

Some burgers are all about the beef, and others are all about the toppings. These Western Burgers give you the best of both.

You’ve got a thick, juicy cheeseburger underneath smoky bacon, crispy homemade onion strings, and creamy BBQ mayo, all tucked inside a buttery toasted bun. It’s the kind of burger that makes an ordinary burger night feel like something special.

Whether you make them on the grill for a summer cookout, cook them inside for an easy dinner, or pile them high for game day, don’t skimp on those onion strings.

After all, you don’t have to be a cowboy to love ’em!

LIKE THIS RECIPE?
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Western Burgers

Thick and juicy Western Burgers topped with melted cheese, smoky bacon, crispy homemade onion strings, and creamy BBQ mayo on toasted buns. Make them on the grill or stovetop for an easy burger night, cookout, or game day meal.

Course Beef

Cuisine American

Keyword BBQ, Burger, burger recipes, Homemade Onion Strings, Western Burgers

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 1038kcal

Author Michaela Kenkel

Ingredients

1 1/2 pounds 85% lean ground beef
1 egg
1/4 cup mayonnaise
1/4 cup BBQ sauce
4 slices Colby Cheese
8 slices thick cut bacon cooked crispy
4 burger buns buttered and toasted
Homemade Onion Strings – Find RECIPE HERE
Lettuce, tomato and other toppings of choice for serving

Instructions

Prepare the Homemade Onion Strings according to the recipe and set them aside. Cook the bacon and prepare your desired burger toppings.
In a bowl, gently combine the ground beef with the egg. Divide into 4 portions for large burgers or 6 portions for smaller burgers and form into patties.
Grill or pan-fry the burgers until cooked to your desired doneness and a safe internal temperature. During the last minute of cooking, top each burger with a slice of cheese and allow it to melt.
While the burgers cook, combine the mayonnaise and BBQ sauce in a small bowl to make the BBQ mayo.
Lightly butter the cut sides of the buns and toast them in a skillet until golden.
Spread BBQ mayo on the toasted buns. Add the cheeseburgers and top each with 2 slices of bacon and Homemade Onion Strings. Add lettuce, tomato, and any other desired toppings. Serve immediately.

Video

Notes

This recipe makes 4 very large burgers or 6 smaller burgers.
Don’t overwork the beef when mixing or shaping the patties. Handle it just enough to hold together.
Shape the patties slightly wider than the buns to account for shrinkage during cooking.
Prepare the bacon, onion strings, BBQ mayo, and toppings before cooking the burgers so everything is ready for assembly.
Colby is my cheese of choice, but cheddar, Monterey Jack, Pepper Jack, or American cheese work well, too.
For stovetop burgers, cook the patties in a hot skillet or cast iron skillet, flipping once, until cooked through.
Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store the toppings separately.

Nutrition

This recipe was originally posted on May 29, 2016. It has been updated to improve user experience and reshared on August 26, 2026.

The post Western Burgers appeared first on An Affair from the Heart.

Easy Berry Bisquick Muffins

Michaela Kenkel — Tue, 30 Jun 2026 19:54:47 +0000

There are mornings when you have every intention of making a homemade breakfast… and then reality sets in. That’s exactly where these Easy Bisquick Berry Muffins come to the rescue. With just a handful of simple ingredients and frozen mixed berries, you can have a dozen soft, fluffy muffins in the oven in just minutes.

Fresh from the oven, they’re tender on the inside, with golden tops dusted with a little sparkling sugar, and every bite is packed with sweet, juicy berries. Whether you’re pouring a cup of coffee before the house wakes up, serving brunch to friends, or grabbing a quick breakfast on your way out the door, these easy Bisquick muffins are always a welcome addition to the table.

They’re proof that homemade doesn’t have to be complicated. In about 20 minutes, you’ll have a warm batch of berry muffins that taste like you spent far more time making them than you actually did.

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and bursting with juicy berries, they’re the perfect companion to your morning coffee or favorite cuppa. With a moist, fluffy center and beautifully golden tops, they taste like they came from a neighborhood bakery, but they’re made with simple pantry staples and frozen mixed berries, so you can enjoy them any time of year. One of my favorite things about this recipe is that the berries go straight from the freezer into the batter. No thawing required!

The very first time I made these muffins was back in 2015 when a friend was coming over for coffee after we dropped the kids off at school. I wanted something homemade to serve with our coffee, but I didn’t have much time. After finding an old Betty Crocker recipe from the 1930s and making a few changes with ingredients I already had on hand, these muffins were born.

I happened to have a box of Bisquick in the pantry that I used for pancakes, and when I make Red Lobster Cheddar Bay Biscuits, along with a bag of frozen mixed berries that I always keep in the freezer for smoothies. The result was everything I hoped for: soft, fluffy muffins filled with berries, topped with a light sprinkle of sugar, and ready in about 20 minutes. They’ve been a favorite around here ever since.

If you’d rather make your baking mix from scratch, be sure to check out my homemade Bisquick mix recipe!

Bisquick Muffin Recipe

Some mornings just call for something easy. These Bisquick Berry Muffins have been one of those dependable recipes in my kitchen for years because they come together in one bowl with ingredients I almost always have on hand. The frozen berries make them perfect year-round; there’s very little sugar compared to many bakery muffins, and the sprinkle of sugar on top gives each muffin a lightly crisp, sparkling finish. They’re simple enough for busy weekdays but just as welcome on a weekend brunch table with a hot cup of coffee or tea.

Ingredients in Bisquick Berry Muffins

Blueberries, strawberries, raspberries, and cherries were included in the frozen berry mix that I had on hand when whipping these muffins together. However, you can use any berries that you and your family enjoy the most. The most common singular berry used is the blueberry. Just replace the frozen berry mix with frozen blueberries to get easy blueberry Bisquick muffins.

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Bisquick Baking Mix provides everything you need for light, fluffy muffins without measuring flour, baking powder, or salt separately.
Egg helps bind the batter together while giving the muffins structure.
Milk adds moisture and creates a tender crumb.
Vegetable Oil keeps the muffins soft and moist.
Sugar lightly sweetens the batter without making the muffins overly sugary.
Frozen Mixed Berries add bursts of fruity flavor throughout every bite. I like a blend of blueberries, strawberries, raspberries, and cherries. Keep them frozen until you’re ready to stir them into the batter.
Extra Sugar sprinkled over the tops before baking creates a lightly crisp, bakery-style finish.

How to Make Easy Berry Bisquick Muffins

Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners.

In a large mixing bowl, combine the Bisquick, egg, milk, vegetable oil, and sugar until everything is just mixed together.

Gently fold the frozen berries into the batter. Be careful not to overmix, or the berries may begin to break apart and color the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Sprinkle the tops with a little extra sugar.

Bake for 15 to 17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm it in the microwave for about 20 seconds.

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If you can’t wait to make this recipe for Bisquick Muffins, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Bisquick Muffin Variations

One of my favorite things about this easy Bisquick muffin recipe is how versatile it is. For classic Bisquick Blueberry Muffins, simply swap the mixed berries for 1 cup of frozen or fresh blueberries, adding frozen berries straight from the freezer without thawing. If you’re in the mood for something a little sweeter, replace the berries with 1 cup of semisweet or milk chocolate chips to make Bisquick Chocolate Chip Muffins. Sprinkle a few extra chocolate chips on top before baking for that bakery-style finish. Once you have this simple muffin recipe, the possibilities are almost endless!

Frequently Asked Questions about Bisquick Muffins

Can I use fresh berries instead of frozen? Absolutely! Fresh berries work wonderfully when they’re in season. Just fold them in gently so they don’t break apart.
Why use frozen berries? Frozen berries are available year-round; they are budget-friendly, and they hold their shape well during mixing when kept frozen.
Can I make these ahead of time? Yes! They’re a great make-ahead breakfast. Store them at room temperature for a few days or freeze them for later.
Can I use other fruit? Yes. Chopped peaches, blackberries, blueberries, raspberries, or even chocolate chips work well with this simple Bisquick muffin batter.

More Muffin Recipes to Love

I have loads of muffin recipes here on my website. Some of my favorites include Lemon Crumb Muffins (pictured above), Donut Muffins, these Chocolate Banana Muffins, and these Toffee Monkey Bread Muffins, too. Don’t forget to peek at my Pumpkin Spice Banana Bread Muffins and keep this recipe for Cranberry Orange Muffins in your back pocket for leftover cranberry sauce!

Find ALL of my Muffin Recipes Here.

Sometimes the simplest recipes become the ones you make over and over again. These Easy Berry Bisquick Muffins have earned a permanent place in my recipe collection because they’re quick, dependable, and always disappear fast. Whether you’re making breakfast for your family, serving brunch with friends, or simply looking for a homemade treat to enjoy with your morning coffee, this easy muffin recipe is one you’ll find yourself reaching for again and again.

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Easy Berry Bisquick Muffins

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!

Makes one dozen muffins.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword bisquick muffins, blueberries, easy, Easy Berry Bisquick Muffins, frozen fruit, how to make blueberry muffins, low sugar, mixed berries, muffin recipe, muffin recipes using bisquick, simple

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 148kcal

Author Michaela Kenkel

Equipment

Ingredients

2 cups Bisquick
1 large egg slightly beaten
2/3 cup milk
2 Tablespoons vegetable oil
1/3 cup sugar + additional for sprinkling before baking
1 cup frozen mixed berries mine had blueberries, strawberries, raspberries and cherries cut large pieces into smaller pieces – Do NOT Thaw

Instructions

Preheat oven to 400 degrees, and line 12 muffins cups with liners.
Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.
Fill muffin cups about 2/3 full. Sprinkle with sugar.
Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean.

Video

Notes

Don’t have any Bisquick? Make your own!! It’s SO EASY!!

Fresh berries can be substituted when they’re in season. Fold them in gently so they hold their shape.
Try different berry combinations like all blueberries, raspberries, or strawberries.
If you don’t have Bisquick on hand, you can easily make your own homemade Bisquick baking mix.
These muffins are perfect for meal prep because they freeze beautifully and make quick grab-and-go breakfasts.

Nutrition

This recipe was originally posted back on February 9, 2015. It has been updated to improve user experience and reshared on June 30, 2026.

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Deviled Egg Potato Salad

Michaela Kenkel — Fri, 26 Jun 2026 16:28:55 +0000

Creamy potato salad with plenty of hard-boiled eggs, crisp celery, and a tangy dill pickle dressing comes together to taste just like your favorite deviled eggs. Made with simple ingredients and very little hands-on time, this easy Deviled Egg Potato Salad serves 12, making it perfect for potlucks, backyard barbecues, family reunions, and holiday gatherings.

If you’re the kind of person who always sneaks an extra deviled egg (or three) at every family gathering, this potato salad was made for you.

I like my potato salad the same way I like my egg salad…with potatoes!

While most potato salads use just enough hard-boiled eggs to check the box, this one lets them take center stage. Creamy Yukon Gold potatoes are tossed with seven chopped eggs, crisp celery, green onions, and a rich, tangy dressing made with sour cream, mayonnaise, dill pickle relish, and stone-ground mustard. Every bite tastes just a little bit like your favorite deviled eggs.

If you grew up enjoying old-fashioned potato salad and deviled eggs at every family gathering, this recipe brings the best of both together in one bowl.

Whether you’re headed to a backyard barbecue, packing up for a picnic, or bringing a dish to the neighborhood potluck, this Deviled Egg Potato Salad always disappears quickly. It’s creamy without being heavy, loaded with texture, and even better after it’s had a little time to chill. For the perfect finishing touch, sprinkle the top with a little paprika and a few extra sliced green onions before serving. It looks just like a platter of deviled eggs and adds a beautiful pop of color.

Creamy Potato Salad

This recipe for deviled egg potato salad has been on my website for over a decade, and I have been making it three times longer than that. (there I go aging myself again!) But it’s one of those potato salad recipes that has stood the test of time. It makes the absolute perfect side dish for whatever is coming off the grill, or goodness gracious – with fried chicken, it’s a match made in heaven!

If you have made it before, you may have noticed it has a “new name.” This recipe has been called picnic potato salad for years – but when I updated it today, I decided to call it what it really is. The recipe hasn’t changed, only the name here on my website.

The Best Deviled Egg Potato Salad Recipe

If deviled eggs are one of the first things you reach for at every gathering, this potato salad is about to become your new favorite side dish. It’s packed with hard-boiled eggs, making it richer and more flavorful than traditional potato salad. The creamy dressing gets a little zip from dill pickle relish and stone-ground mustard, giving it all the classic flavors you love in deviled eggs. It’s easy to make ahead, feeds a crowd, and tastes even better after a few hours in the refrigerator.

Ingredients for Deviled Egg Potato Salad

You’ll find the complete ingredient list and step-by-step instructions in the printable recipe card at the bottom of this post.

Yukon Gold potatoes are naturally buttery and creamy, making them the perfect choice for potato salad. They hold their shape well after cooking without becoming dry or crumbly.
Hard-boiled eggs are the star of this recipe. Using seven eggs gives the salad its rich, creamy texture and unmistakable deviled egg flavor.
Celery adds fresh crunch and a little contrast to the creamy potatoes and dressing.
Green onions provide a mild onion flavor that doesn’t overpower the salad.

Sour cream adds a subtle tang and makes the dressing extra creamy.
Mayonnaise creates the rich, smooth base that every classic potato salad needs.
Dill pickle relish brings just the the right amount of sweetness and tang while giving the dressing that familiar deviled egg taste.
Stone-ground mustard adds depth of flavor and a gentle bite that complements the eggs beautifully.
Salt and pepper bring all of the flavors together. Season to taste after the salad is mixed.
Paprika (optional) gives the finished salad the classic look of deviled eggs while adding just a hint of smoky flavor.

How to Make Deviled Egg and Potato Salad

Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook until fork tender, about 15 to 20 minutes, depending on their size. Drain and let cool until they are easy to handle.

Peel the potatoes, if desired, and cut them into bite-sized pieces. Transfer them to a large mixing bowl.

Add the chopped hard-boiled eggs, celery, and sliced green onions. Gently toss to combine.

In a separate medium bowl, whisk together the sour cream, mayonnaise, dill pickle relish, stone-ground mustard, salt, and pepper until smooth and well combined.

Pour the dressing over the potato mixture. Using a rubber spatula or large spoon, gently fold everything together until the potatoes are evenly coated, being careful not to break them up too much.

Taste and adjust the seasoning with additional salt and pepper, if needed.

You can serve it immediately, or cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with sliced hard-boiled egg, a sprinkle of paprika, and additional sliced green onions, if desired.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.

Because this recipe contains mayonnaise and eggs, it should not sit at room temperature for more than 2 hours (or 1 hour on especially hot days).

For the best flavor, make it several hours ahead of time or even the day before serving. The dressing has time to soak into the potatoes, making every bite even more delicious.

I don’t recommend freezing this potato salad. The mayonnaise-based dressing can separate, and the potatoes tend to become grainy after thawing.

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If you can’t wait to make this Deviled Egg Potato Salad, don’t forget to save it for later! Pin it to your favorite Pinterest recipe board so it’s ready for your next cookout, picnic, or holiday gathering.

Best Potato Salad Tip

Don’t rush cooling the potatoes by running them under cold water. Instead, drain them well and let them cool until they’re just warm to the touch. Warm potatoes absorb flavor beautifully while still holding their shape, giving you the creamiest, most flavorful potato salad.

More Helpful Tips

Use Yukon Gold potatoes. They stay creamy and hold their shape beautifully after cooking.
Mix while the potatoes are still slightly warm. They’ll absorb more flavor without becoming mushy.
Make it ahead. This potato salad tastes even better after several hours in the refrigerator.
Dress it up. Garnish with sliced hard-boiled eggs, paprika, and green onions for a beautiful presentation that looks just like a platter of deviled eggs.

More Recipes to Love

If you’re planning a cookout, picnic, or holiday gathering, here are a few more reader-favorite potluck favorites to peek at before you go.

Growing up my Mom’s Macaroni Salad (pictured above) and her Marinated Vegetable Salad were a family staple at cookouts, same with my Grandma’s Baked Beans. Of course, what is a picnic without Cole Slaw, Doritos Taco Salad and Snickers Apple Salad? My husband’s family always had this Italian Vegetable Salad and my Mother-in-Law’s Tapioca Fruit Salad present.

If Deviled eggs are your jam, you have to check out the wide array on my friends website. Here Deviled Eggs with Relish are fantastic, and if you have trouble hard boiling eggs that peel, she has a never fail trick for that too.

If you’ve ever wished potato salad tasted a little more like deviled eggs, this recipe is for you. With tender potatoes, seven hard-boiled eggs, and a creamy dill pickle dressing, it’s a crowd-pleasing side dish that’s right at home on any picnic table or holiday buffet.

The next time you’re asked to bring a side, skip the store-bought tub and show up with this homemade Deviled Egg Potato Salad instead. It’s simple to make, serves a crowd, and just might become the recipe everyone asks you to bring again and again.

This potato salad is heavy on the hard-boiled egg – and topped with a fantastic dressing using dill pickles! What’s a picnic without potato salad?

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Picnic Potato Salad

Creamy Deviled Egg Potato Salad is loaded with tender Yukon Gold potatoes, plenty of hard-boiled eggs, crisp celery, and a tangy dill pickle dressing. This easy make-ahead side dish serves 12 and is perfect for potlucks, cookouts, picnics, holiday dinners, and family gatherings.

Course Salads

Cuisine American

Keyword deviled egg, deviled egg potato salad, Picnic Potato Salad, potato salad recipe, the BEST potato salad

Prep Time 20

Cook Time 20

Chilling Time (Optional) 1

Total Time 1 40

Servings

Calories 285kcal

Author Michaela Kenkel

Ingredients

For the Salad:

3 pounds Yukon Gold potatoes scrubbed
7 large hard boiled eggs chopped
1/2 cup chopped celery
1/3 cup sliced green onion

For the Dressing:

1/2 cup sour cream
1 cup mayonnaise
1/4 cup dill pickle relish
1 Tablespoon stone ground mustard
Salt & Pepper to taste
Paprika (optional) sprinkled on top before serving

Instructions

Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 to 20 minutes, depending on their size. Drain and let cool until they are easy to handle.
Peel the potatoes, if desired, and cut them into bite-sized pieces. Transfer them to a large mixing bowl.
Add the chopped hard-boiled eggs, celery, and sliced green onions to the bowl. Gently toss to combine.
In a separate medium bowl, whisk together the sour cream, mayonnaise, dill pickle relish, stone-ground mustard, salt, and pepper until smooth and well combined.
Pour the dressing over the potato mixture. Using a rubber spatula or large spoon, gently fold everything together until the potatoes are evenly coated, being careful not to break them up too much.
Taste and adjust the seasoning with additional salt and pepper, if needed.
You can serve immediately, or cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. If desired, garnish with sliced hard-boiled egg, a sprinkle of paprika, and additional sliced green onions just before serving.

Video

Notes

Potato salad naturally absorbs some of the dressing as it chills. If you’d like it extra creamy before serving, stir in a tablespoon or two of mayonnaise or sour cream.
This recipe can be made up to a day in advance, making it a great choice for potlucks, cookouts, and holiday gatherings.
For the prettiest presentation, reserve one or two hard-boiled eggs to slice over the top and finish with a light sprinkle of paprika and extra sliced green onions.
This recipe serves about 12 as a side dish and can easily be doubled for larger gatherings.

Because this recipe contains mayonnaise and eggs, it should not sit at room temperature for more than 2 hours (or 1 hour on especially hot days).

For the best flavor, make it several hours ahead of time or even the day before serving. The dressing has time to soak into the potatoes, making every bite even more delicious.

I don’t recommend freezing this potato salad. The mayonnaise-based dressing can separate, and the potatoes tend to become grainy after thawing.

Nutrition

This recipe was originally posted on July 12, 2016, in partnership with Banana Boat. It was originally named Picnic Potato Salad. The ingredients haven’t changed, only the name and the photos, and the post has been updated to improve user experience. It was reshared on June 26, 2026.

Had to leave the pictures of my sweet boy, Theo. I miss him every day.

The post Deviled Egg Potato Salad appeared first on An Affair from the Heart.

Red, White & Bleu Burger

Michaela Kenkel — Tue, 23 Jun 2026 01:13:56 +0000

If you’re looking for a burger that’s a little more memorable than the standard cheeseburger, this Red, White & Bleu Burger delivers big flavor with very little effort. Juicy beef patties are mixed with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes, more bacon, and extra bleu cheese for a burger that’s loaded with flavor in every bite.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post.

For the Burger Patties:

Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it.
Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand.
Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Love it? Pin it!

If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 798kcal

Author Michaela Kenkel

Ingredients

1 pound lean ground beef
10 slices thick smoked bacon cooked, 2 pieces crumbled
1 large egg
1/2 teaspoon dry mustard
1/2 teaspoon seasoned pepper
1 cup crumbled Bleu cheese divided
1 large ripe tomato sliced
4 hamburger buns
butter
mayo for serving

Instructions

Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
Form into 4 patties.
Butter the insides of the buns and toast them in a skillet.
Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Marie’s Vintage Fruit Salad with Tapioca

Michaela Kenkel — Fri, 22 May 2026 15:21:36 +0000

Marie’s Vintage Fruit Salad is the nostalgic old-fashioned fruit salad recipe everyone remembers from bridal showers, baby showers, church potlucks, and family holidays. Made with pineapple, peaches, mandarin oranges, bananas, grapes, vanilla pudding, tapioca, and Jell-O, this make-ahead fruit salad is sweet, creamy, colorful, and always a crowd favorite!

Some recipes just instantly transport you to a different time, and this one does exactly that for me. Marie’s Fruit Salad was a staple at so many baby showers, bridal showers, holidays, and family gatherings over the years. If there was a long folding table covered in pastel tablecloths, punch bowls, mints, and casseroles, chances are this fruit salad was sitting right in the middle of it all.

This old-fashioned fruit salad is sweet, creamy, fruity, and completely different from the marshmallow-based fruit salads you often see today. Instead, it has a homemade cooked glaze made with fruit juice, vanilla pudding, red Jell-O, and Minute Tapioca that coats every bite of fruit beautifully. It’s colorful, refreshing, and one of those vintage church cookbook recipes that people always ask about after the first bite.

What I love most about this recipe is how simple it is. Canned fruit makes it easy to throw together year-round, while the bananas and grapes add fresh flavor and texture. It’s the perfect make-ahead dish for showers, potlucks, holidays, Easter dinner, graduation parties, or summer cookouts.

Fruit Salad with Tapicoa

This vintage fruit salad recipe has stood the test of time for good reason. It makes a large batch, which makes it ideal for feeding a crowd, and the flavors only get better after it has chilled. The cooked pudding and tapioca mixture creates a glossy, lightly creamy coating that feels nostalgic in the very best way. It’s sweet without being overly rich, and the mix of pineapple, peaches, mandarin oranges, bananas, and grapes gives every spoonful plenty of texture and flavor.

It’s also one of those recipes that feels a little fancy despite being made with simple pantry ingredients. That’s probably why it became such a go-to for bridal and baby showers over the years.

Ingredients in This Vintage Fruit Salad Recipe

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Canned Pineapple Chunks– Add sweetness, texture, and tropical flavor while also providing juice for the glaze mixture.
Canned Mandarin Oranges – Soft, sweet citrus flavor that pairs perfectly with the creamy glaze.
Canned Sliced Peaches – Adds another layer of soft fruit flavor and helps make the salad extra hearty.
Bananas – Fresh bananas add a softer texture and beautifully balance the canned fruit.
Red Grapes – Adds freshness, color, and a little crunch to the salad.

Minute Tapioca – Helps thicken the glaze and gives the salad that classic old-fashioned texture.
Red Jello – Adds sweetness, color, and that signature vintage fruit salad flavor.
Cookable Vanilla Pudding – Creates a creamy, silky base for the glaze that coats all of the fruit.

How to Make Marie’s Fruit Salad

This fruit salad comes together super fast, just a little bit of chill time!

Start by draining all of the canned fruit, reserving 4 cups of the juice. Slice the bananas and grapes, then place all the fruit in a large serving bowl.

In a saucepan, combine the reserved fruit juice with the Minute Tapioca, red Jell-O, and cookable vanilla pudding mix. Cook over medium heat, stirring frequently, until the mixture thickens.

Allow the glaze mixture to cool completely before pouring it over the fruit. Gently stir until everything is evenly coated.

Cover and refrigerate until chilled before serving.

Storage Tips

Store leftover fruit salad covered in the refrigerator for up to 3 days. The bananas will soften more as it sits, but the flavor remains delicious.

Because of the fresh bananas, this recipe is best enjoyed within the first couple of days.

Love it? Pin It!

If you can wait to try this Tapioca Fruit Salad recipe, make sure you can find it! Oin it to your favorite Pinterest recipe board before you go.

Tips for the Best Fruit Salad

Make sure the glaze mixture cools completely before adding it to the fruit. If it’s still warm, the bananas can become too soft.
This salad tastes even better after it has had a few hours to chill, making it perfect for preparing ahead of time.
Slice the bananas shortly before mixing the salad for the freshest texture.
If serving this for a shower or holiday gathering, garnish the top with extra grapes or mandarin oranges for a pretty presentation.

FAQs About This Vintage Fruit Salad Recipe

Can I make this fruit salad ahead of time? Yes! In fact, it’s even better after it chills for several hours. If making it a full day ahead, you can wait to add the bananas until closer to serving time for the best texture.
What flavor of red Jell-O works best? Cherry and strawberry both work well in this recipe.
Can I use fresh fruit instead of canned fruit? You can swap some of the fruit for fresh if you’d like, but the canned fruit juice is important for making the glaze mixture.

A Tribute to my Mother-in-Law, Marie

I originally planned to update this recipe for Mother’s Day this year with fresh photos and a little refresh to the post. Instead, life changed very quickly.

My mother-in-law, Marie, who this recipe is named after, was diagnosed on April 24th and passed away just a few short weeks later on May 12th. It still feels impossible to fully process how quickly everything happened.

So instead of simply updating a recipe, this post has become something more meaningful to me. A little piece of her story.

Marie made this fruit salad for countless baby showers, bridal showers, family gatherings, holidays, and potlucks over the years. It was one of those recipes people always expected to see on the table. Simple, sweet, nostalgic, and made with love, just like so much of the food that came from her kitchen.

For 36 years, Marie was my second mother. She welcomed this city girl onto the farm with open arms and became woven into my life in a thousand ways. She taught me what it meant to cook “more than enough,” because there should always be room for one more at the table.

She was faithful, funny, outspoken, fiercely loyal, and completely unapologetically herself. She could make friends anywhere she went, and she left an impression everywhere she landed.

As I update old family recipes moving forward, I know many of them will now feel a little different. More emotional. More treasured. Because recipes are never really just recipes, are they? They carry people with them.

So today, this one is for Marie.

I hope somewhere along the way, this fruit salad finds its way onto your table too.

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Marie’s Fruit Salad

This old fashioned fruit salad recipe is a vintage favorite made with canned fruit, fresh bananas and grapes, all coated in a sweet homemade glaze made with fruit juice, vanilla pudding, tapioca, and red Jell-O. A classic bridal shower and baby shower recipe that’s perfect for holidays, potlucks, and family gatherings.

Course Salads

Cuisine American

Keyword banana, canned fruit, grapes, Jello, mandarin oranges, Marie’s Fruit Salad, peach, pineapple, tapioca, vanilla pudding

Prep Time 10

Cook Time 10

Cooling Time 1

Total Time 1 20

Servings servings

Calories 50kcal

Author Michaela Kenkel

Ingredients

2 (20 ounce cans) pineapple chunks
3 (11 oounce cans) Mandarin oranges
1 (15 ounce can) sliced peaches
3 large bananas sliced
3 cups halved red grapes
3 heaping Tablespoons Minute Tapioca
1 (3 ounce box) red Jell-O (your choice of flavor, I use cherry)
1 (4.6 ounce box) vanilla Jell-o Cook & Serve Pudding

Instructions

Drain all of the fruit and reserve 4 cups of juice.
Place the canned fruit in a large bowl. Set aside.
Combine reserved juice with the jell-o pudding and tapioca in a saucepan. Cook until thick. Cool for aobut an hour.
Add the red grapes and the sliced bananas to the canned fruit in the bowl.
Pour cooled mixture over the fruit and stir. Chill or serve immediately.

Video

Notes

This recipe will make about 20 cups of fruit salad. Nutrition is based on a serving size of about 1.5 cups per serving.

Store leftover fruit salad covered in the refrigerator for up to 3 days. The bananas will soften more as it sits, but the flavor remains delicious.

Because of the fresh bananas, this recipe is best enjoyed within the first couple of days.

Nutrition

This recipe was originally posted on August 30, 2011. It has been updated to improve user experience and reshared on May 22, 2026.

The post Marie’s Vintage Fruit Salad with Tapioca appeared first on An Affair from the Heart.

Donut Muffins

Michaela Kenkel — Mon, 04 May 2026 23:26:51 +0000

If you love the warm, cozy flavor of an old-fashioned cake donut, but don’t want to deal with frying, these Donut Muffins are about to become your new favorite treat. Soft, tender muffins baked in a standard muffin tin, then dipped in melted butter and rolled in cinnamon sugar… they truly taste as if they came straight from a bakery.

This recipe makes a dozen muffins in just about 20 minutes from start to finish, which means you can have that fresh-from-the-oven donut flavor on even the busiest mornings. Perfect for breakfast, brunch, or an afternoon treat with coffee.

I have had this recipe for years and years. It comes from an old church cookbook that my grandma gave me back in high school. Those cookbooks have always been my favorite. That’s why when I finally decided to write my own cookbook, I followed that same rule. I mean, why have hundreds of cookbooks when you can have one that houses all sorts of recipes, ones that have gotten rave reviews for decades? That is how my cookbook, Savor It, was born.

You can read more about my book right here.

Donut Muffins Recipe

There’s something about these Donut Muffins that feels like home. They’re simple, made with pantry staples, and come together quickly without any fuss. The nutmeg gives them that classic donut-shop flavor, and the buttery cinnamon-sugar coating takes them over the top. No yeast, no rising, no frying, just mix, bake, and dip. They’re the kind of recipe you’ll find yourself making again and again, whether it’s for a weekend brunch, a holiday breakfast, or just because you’re craving something sweet and comforting.

Ingredients in these Donut Muffins with Cinnamon Sugar

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Butter – Adds richness and keeps the muffins soft and tender. You’ll use it in both the batter and the topping for that classic donut flavor.
Sugar – Sweetens the muffins and helps create that lightly crisp exterior once baked.
Egg – Binds everything together and adds structure so the muffins hold their shape.
Vanilla extract – Adds a subtle warmth that rounds out the flavor.
Flour – The base of the muffins gives them structure while still keeping them light.
Nutmeg – This is the secret to that unmistakable old-fashioned donut taste. Just a little goes a long way.
Baking powder – Gives the muffins their lift, making them soft and fluffy.
Milk – Keeps the batter smooth and helps create a tender crumb.

Melted butter (for topping) – Helps the cinnamon sugar stick and adds that irresistible buttery finish.
Granulated sugar (for topping) – Creates that classic sweet, slightly crunchy coating.
Cinnamon – Adds warmth and pairs perfectly with the nutmeg for that bakery-style flavor.

How to Make Donut Muffins

Start by preheating your oven to 375°F and lining a 12-cup muffin tin with liners.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until everything is well combined.

In a separate bowl, whisk together the flour, baking powder, and nutmeg. Add the dry ingredients to the butter mixture, alternating with the milk, stirring just until everything is incorporated. Be careful not to overmix; this keeps the muffins tender.

Spoon the batter evenly into the prepared muffin cups.

Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Mix the Cinnamon and Sugar together.

While the muffins are still warm, dip the tops into melted butter, then roll them in the cinnamon sugar mixture. This step is what gives them that true donut feel, so don’t skip it!

Serve warm and enjoy.

Storage & Make Ahead

Store any leftover muffins in an airtight container at room temperature for up to 2 days. They’re best the day they’re made, but still delicious the next morning.

To reheat, pop one in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

If you want to make them ahead, bake the muffins and wait to add the butter and cinnamon sugar coating until just before serving for the best texture and flavor.

Love it? Pin it!

If you can’t wait to make this Muffin Top Donuts recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Donut Muffins

Don’t overmix the batter. Stir just until combined to keep the muffins soft.
Dip the muffins while they’re still warm so the butter and sugar coating sticks perfectly.
If you love a heavier coating, you can double dip—once isn’t always enough!
Freshly grated nutmeg takes these to the next level if you have it on hand.

FAQs – Cinnamon Sugar Donut Muffins

Can I freeze Donut Muffins? Yes! Freeze them without the topping for best results. When ready to serve, thaw, warm slightly, then dip in butter and cinnamon sugar.
Can I add fillings? Absolutely. A small spoonful of jam or even a little chocolate in the center would be delicious.
Can I make these without liners? Yes, just be sure to grease your muffin tin well so they release easily.
How many mini muffins does this make? This recipe will make approximately 36 mini muffins if you bake the same recipe in a mini muffin pan.

More Recipes to Love

What brought you here today? Is it the muffin aspect or the donut flavor? Maybe it was just that these muffins taste like donuts? Well, no matter what it was, I am happy that you are here! I have loads of muffin recipes, donuts, and cupcakes here on my website. All sorts of ways to use your muffin tins.

Be sure to take a peek at this Spiced Glazed Doughnut Muffin recipe, my Baked Banana Donuts, my Paczki and the recipe for Air Fryer Biscuit Donuts (pictured above). And don’t miss my Easy Berry Bisquick Muffins, Lemon Crumb Muffins, and Chocolate Banana Muffins, too.

This Donut Muffin recipe is one that never goes out of style. They’re quick, comforting, and packed with that classic donut flavor we all love, without any of the fuss. Whether you’re serving them for a spring brunch, a holiday breakfast, or just a quiet morning at home with coffee, they always hit the spot.

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Donut Muffins

Soft, buttery Donut Muffins coated in cinnamon sugar taste just like old-fashioned cake donuts, no frying required! Ready in under 25 minutes and perfect for breakfast or brunch.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword “donuts”, baked donuts, cinnamon and sugar, easy muffins, muffin donuts

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 216kcal

Ingredients

Muffins:

½ cup butter softened
½ cup sugar
1 egg
¼ teaspoon vanilla extract
1 cup flour
¾ teaspoon nutmeg
1 teaspoon baking powder
½ cup milk

Topping:

¼ cup butter melted
½ cup granulated sugar
¼ teaspoon cinnamon

Instructions

Preheat oven to 375°F. Line 12 muffin tins with liners.
Cream together butter and sugar. Add the egg and vanilla and mix to combine.
Sift together flour, baking powder and nutmeg. Add it and the milk to the butter mixture. Stir to incorporate.
Spoon into lined muffin tins.
Bake for 10 minutes or until a toothpick inserted in the center comes out clean.
Dip the tops into the melted butter, then into the cinnamon sugar mixture.

Video

Notes

Store any leftover muffins in an airtight container at room temperature for up to 2 days. They’re best the day they’re made, but still delicious the next morning.

To reheat, pop one in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

If you want to make them ahead, bake the muffins and wait to add the butter and cinnamon sugar coating until just before serving for the best texture and flavor.

Nutrition

The post Donut Muffins appeared first on An Affair from the Heart.

Easter Basket Kit Kat Cake

Michaela Kenkel — Wed, 01 Apr 2026 14:15:17 +0000

This Kit Kat Easter Basket Cake is one of those desserts that looks like you spent hours on it, but comes together with simple ingredients and minimal effort. Made with fluffy yellow cake, rich chocolate frosting, and wrapped in classic Kit Kat bars, it’s as fun to make as it is to serve.

Whether you dress it up as an Easter basket or keep it simple as a classic Kit Kat Cake, this is one of those desserts that always gets people talking.

This recipe serves about 10 and takes just about 30 minutes of hands-on time, making it perfect for holidays, birthdays, or anytime you need a show-stopping dessert without the stress.

I first made this cake back in 2016, when I took the idea of a Kit Kat Cake and turned it into a festive Easter basket. I remember being so tickled with how it turned out, and even more surprised at how easy it was to pull together.

It’s made its way to our Easter table many times since then, and now with updated photos, I wanted to show you just how simple it really is to recreate at home. This is truly the most talked about Easter dessert I have ever made.

Kit Kat Cake

This is one of those recipes that checks all the boxes. It’s easy, it’s fun, and it looks like something from a bakery case.

Using a cake mix keeps things simple, while the Kit Kat bars instantly give it that wow-factor. The best part is how customizable it is. Keep the basket handle and pastel candies for Easter, or skip the handle and turn it into a Kit Kat birthday cake with your favorite candies on top.

Same cake, totally different look depending on the occasion.

Want other fun desserts to try? Try my Bubblegum Cupcakes or my Carrot Bundt Cake!

Ingredients in Kit Kat Easter Cake Recipe

Yellow Box Cake Mix prepared according to box instructions. This keeps things quick and dependable. You can swap for chocolate cake or any flavor you love.
Chocolate Frosting: I use canned chocolate frosting for ease, but homemade chocolate frosting is amazing, too. You’ll want enough to frost the entire layer cake so the Kit Kats stick well.
Kit Kat Candy Bars. You’ll need about 11 standard bars for a 9-inch cake. These create that signature “fence” around the cake.
M&M Eggs or Other Candy are perfect for filling the top. You can also use jelly beans, Cadbury mini eggs, malted milk eggs, or any seasonal candy.
Ribbon helps hold everything in place and gives it that finished “basket” look.
Easter Basket Handle (Optional): What transforms this into an Easter basket cake. Leave it off for a classic Kit Kat Cake.

How to Make a Kit Kat Cake

Start by preparing your cake mix according to the box directions, then bake it in two round cake pans.

Once baked, let the layers cool completely.

Place your bottom layer on a serving plate and spread a layer of frosting over the top. Add the second layer and frost the entire cake, top and sides.

Now comes the fun part. Press the Kit Kat bars around the sides of the cake. I like to add them two at a time to keep them even and snug. The closer they are together, the cleaner your slices will be later.

Top with green colored shredded coconut to make the Easter grass. Top with egg-shaped candies or jelly beans.

Tie a ribbon around the outside, securing it tightly so everything stays in place.

Insert the handle gently into the cake, pushing it down until it’s stable.

Slice and serve!

Alternatively, to make a classic Kit Kat Cake, skip the “grass,” although coconut on top is always good, and top with your favorite candies or sprinkles. Tie the ribbon around to secure everything and leave the handle off.

Storing a Kit Kat Easter Cake

Store any leftover cake covered in the refrigerator. For the best texture, let slices sit at room temperature for about 15–20 minutes before serving.

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If you can’t wait to make this recipe for Kit Kat Cake, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Kit Kat Cake Ideas and Substitutions

This cake is so easy to customize depending on what you need:

Skip the handle for a classic Kit Kat Cake
Change up the frosting flavor/color or use chocolate ganache instead.
Use your favorite chocolate cake instead of yellow for a richer version. Red Velvet is pretty at Christmastime, too, or for patriotic holidays with red, white, and blue M&Ms on top.
Swap candies based on holidays or birthdays, and your favorite candy on top makes it all the more special!
Use sprinkles for a simpler, everyday version
Try Reese’s Pieces, jelly beans, or mini eggs for different looks, or use the white chocolate Easter Kit Kats for a differently colored basket.
Line the outside of an ice cream cake with Kit Kats for a great summertime dessert!

It’s one of those desserts that never has to look the same twice.

More Cake Recipes to Love

I have loads of cake recipes here on my website! Here are some favorites:

Find all of my cake recipes here.

This Kit Kat Easter Basket Cake is one of those recipes that proves you don’t need complicated steps to make something really special. It’s fun, festive, and always gets a reaction when you bring it to the table.

And whether you’re making it for Easter, a birthday, or just because, it’s a simple way to turn an everyday cake into something memorable.

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Easter Basket Kit Kat Cake

This Kit Kat Easter Basket Cake is an easy, show-stopping dessert made with yellow cake, chocolate frosting, and Kit Kat bars. Decorate it as a festive Easter basket or skip the handle for a classic Kit Kat cake perfect for birthdays and celebrations.

Course Cake & Cupcakes

Cuisine Dessert

Keyword Easter Basket Kit Kat Cake, kit kat cake

Prep Time 5

Cook Time 25

Additional Time 1

Total Time 1 30

Servings servings

Calories 197kcal

Author Michaela Kenkel

Ingredients

1 box yellow cake mix prepared according to box instructions
1 bag M&M eggs
1 bag Edible Easter grass OR about 1.5 – 2 cups of shredded sweetened coconut tinted green with a couple of drops of food coloring
ribbon
1 Easter basket handle
11 full Kit Kat candy bars

Instructions

Prepare cake according to box instructions. Bake in 2 layer cake pans, cool.
Plate the bottom layer, and frost the top with a layer of frosting. Add the top layer. Continue frosting top and sides of cake.
Begin adding Kit Kats to the sides, two at a time made it easier for me. Once you have made it around the cake, securely tie with a ribbon, leaving the bow in the front. Make sure it's tight, so the basket handle doesn't "spring" too much and push your Kit Kat bars out. Insert the handle into the cake, pushing all of the way down to the plate.
Top with Edible Easter Grass or tinted shredded coconut and candy eggs.
Wow your guests!

Video

Notes

Store any leftover cake covered in the refrigerator. For the best texture, let slices sit at room temperature for about 15–20 minutes before serving.
Use whatever cake mix flavor you like, or your favorite homemade cake.
Use regular M&M’s if you can’t find the eggs. You can also use jelly beans, Cadbury eggs, etc.
It took 10 1/2 Kit Kat bars to encircle my cake. I used 9-inch pans. If you use 8-inch layer cake pans, it will take less.
Of course, the handle can be left off, and you can decorate however you like, for any occasion.

Nutrition

This recipe was originally posted on April 1, 2016. It has been updated to improve user experience and re-shared on April 1, 2026.

The post Easter Basket Kit Kat Cake appeared first on An Affair from the Heart.

Ice Cream Sticky Rolls (Sticky Buns)

Michaela Kenkel — Mon, 16 Mar 2026 18:11:16 +0000

Soft, gooey pecan sticky rolls baked in a rich caramel-like sauce and topped with toasted pecans. The secret ingredient? Vanilla ice cream! These overnight pecan sticky buns start with frozen cinnamon roll dough, making them incredibly easy to prepare while still tasting completely homemade.

This recipe makes 12 sticky rolls and takes just 10 minutes of prep time before letting the dough rise overnight. In the morning, they bake up golden and bubbling in about 20 minutes, filling your kitchen with the smell of warm cinnamon, butter, and caramel.

If you’ve ever searched for cinnamon buns near me when craving something warm and sweet, these gooey Ice Cream Sticky Rolls with pecans are a delicious homemade alternative.

There’s something extra special about ooey-gooey sticky rolls fresh from the oven, especially when they’re baked in a sweet caramel-like syrup and topped with pecans. These pecan sticky rolls are soft, rich, and just messy enough to make you reach for a second napkin.

And the best part? Nobody will believe the secret ingredient is ice cream.

I first made this sticky buns recipe years ago for my daughter’s 8th-grade graduation and Confirmation brunch. They disappeared almost as quickly as I could set the pan down on the table. Everyone kept asking how I made them, and most people were shocked when I told them how simple the recipe actually was.

The original photos from that post definitely didn’t do them justice, though. So I felt like it was the perfect time to give this recipe a little refresh and share it again.

So grab a cup of coffee, pull up a chair, and get ready for one of the easiest pecan cinnamon rolls you’ll ever make.

Easy Pecan Sticky Buns Recipe

Some mornings call for something special, but nobody wants to spend hours in the kitchen. That’s exactly why these sticky buns with pecans are such a favorite.

Using frozen cinnamon roll dough keeps the prep incredibly simple while still delivering bakery-style results. As the rolls bake, the buttery brown sugar mixture transforms into a rich caramel-like sauce that coats every bite.

Once inverted, the pecans become the glossy topping, creating those classic sticky buns that are soft, sweet, and just a little bit messy in the best way.

My recipe for sticky rolls is perfect for holidays, weekend brunch, or anytime you want warm, homemade rolls waiting for you in the morning.

Sticky Buns vs. Cinnamon Rolls

While the terms sometimes get used interchangeably, sticky buns and cinnamon rolls are actually a little different.

Traditional cinnamon rolls are baked with the cinnamon filling inside the dough, then topped with icing or glaze. Sticky buns, on the other hand, are baked on top of a buttery caramel mixture with nuts, most commonly pecans.

When the pan is flipped after baking, the caramel and nuts become the topping, creating the classic gooey finish that makes pecan sticky buns so irresistible.

These rolls fall firmly into the sticky bun category, thanks to the bubbling brown sugar sauce and a generous layer of pecans that turn into a glossy topping once inverted.

Ingredients for Ice Cream Sticky Rolls

You will find the exact measurements and instructions at the bottom of this post in the printable recipe card.

Frozen self-rising cinnamon rolls – The shortcut that makes this easy sticky buns recipe possible. They rise overnight and bake up soft and fluffy.
Vanilla ice cream – The surprising ingredient that melts into the sauce, adding sweetness, creaminess, and just a hint of vanilla flavor.
Butter – Helps create the rich caramel-like base for these rolls.
Brown sugar – Provides a deep caramel flavor and that sticky texture.
White sugar – Balances the sauce and helps it melt smoothly.
Chopped pecans – The signature topping for classic pecan sticky rolls.

Substitution tip: If pecans aren’t your favorite, walnuts can be used instead for a similar flavor and texture. If there is a nut allergy, or you simply don’t like them, leave them out entirely, and you will still have that delicious caramel sticky topping without them!

How to Make Sticky Rolls with Pecans

These overnight sticky buns come together in just a few easy steps.

Spray a 9×13 baking dish with cooking spray. Sprinkle the chopped pecans evenly across the bottom of the dish.

In a saucepan over low heat, combine the butter, vanilla ice cream, brown sugar, and white sugar. Stir until everything is melted and the sugars have dissolved.

Place the frozen cinnamon rolls on top of the pecans in the prepared pan. Pour the warm sauce evenly over the frozen rolls.

Cover the pan lightly with plastic wrap sprayed with cooking spray. Place in a warm spot and allow the rolls to rise overnight.

In the morning, remove the plastic wrap and bake at 350°F for 20–25 minutes, until the rolls are golden and bubbling.

Let the rolls cool slightly, then invert the pan onto a platter or another baking dish. The caramel and pecans will become the sticky topping.

Storage Instructions

If you happen to have any of these pecan sticky buns left over, they store beautifully and reheat well.

Room Temperature:
Once the rolls have cooled completely, cover the pan tightly with foil or transfer them to an airtight container. They can be kept at room temperature for up to 2 days.

Refrigerator:
For longer storage, place the sticky rolls in an airtight container and refrigerate for up to 4 days.

Freezer:
Yes, you can freeze pecan sticky rolls after they are baked. Allow the rolls to cool completely, then place them in a freezer-safe container or wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator or on the counter.

Reheating:
To bring back that warm, gooey texture, warm individual sticky buns in the microwave for about 15–20 seconds. If reheating several rolls, cover the pan loosely with foil and warm them in a 300°F oven for about 10 minutes.

Warming them up melts that caramel-like topping again, making these pecan cinnamon rolls just as irresistible as when they first came out of the oven.

Love it? Pin it!

If you can’t wait to give this easy recipe for pecan sticky buns a try, make sure you can locate it. Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Pecan Sticky Rolls

Let the rolls rise fully overnight so they bake up light and fluffy.
Use a warm spot in your kitchen to help the dough rise properly.
Invert while still warm so the caramel topping releases easily from the pan.
Place a rimmed baking sheet underneath your baking dish in the oven in case the caramel bubbles over slightly.

More Sweet Roll Recipes to Love

If you are a fan of sweet rolls, then boy, do I have you covered! Pictured above are my Air Fryer Cinnamon Rolls. Can you believe those came from an air fryer!? And if you have a sourdough starter bubbling away on your counter, be sure to try these Sour Dough Cinnamon Rolls, too. Of course, you know, cinnamon rolls don’t only come in cinnamon! I have Red Velvet Cinnamon Rolls for one, and you have to try these Cranberry Cinnamon Rolls next Christmas!

If you are in the market for more fruit-forward rolls – My Cherry Limeade Sweet Rolls, Lemon Sweet Rolls, Lemon Blueberry Sweet Rolls, Upside Down Blueberry Sweet Rolls or these Banana Pecan Sticky Rolls will do the trick!

There’s something special about waking up to the smell of warm cinnamon rolls baking in the oven. These pecan sticky buns take that classic comfort and make it even easier with frozen dough and a simple caramel sauce made with ice cream.

If you’ve been looking for a dependable recipe for sticky rolls that feels a little bit indulgent but is incredibly simple to prepare, this one is sure to become a favorite.

One bite of these gooey sticky buns with pecans, and you may never search for cinnamon buns near me again.

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Ice Cream Sticky Rolls (Easy Overnight Pecan Sticky Buns)

Ooey – Gooey Cinnamon Rolls baked with a sweet caramel-like syrup and pecans. Nobody will believe you made these rolls with ice cream!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword frozen cinnamon roll dough, Ice Cream Sticky Rolls, pecan sticky buns, pecan sticky rolls, Rhode’s frozen cinnamon rolls, sticky buns, vanilla ice cream

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 252kcal

Author Michaela Kenkel

Ingredients

1 (12 count) package Rhode’s ™ Frozen Self Rising Cinnamon Rolls or other brand

For the Sauce:

1 cup vanilla ice cream
1 stick (1/2 cup) butter
1 cup brown sugar
1 1/2 cups granulated sugar
1 cup chopped pecans

Instructions

Spray a 9×13 baking dish with cooking spray. sprinkle the pecans into the bottom of the dish and place the frozen cinnamon rolls in the pan.
In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. Cover lightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.
In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or onto a platter, then the sticky part and nuts will be on the top.

Notes

Storage Instructions

If you happen to have any of these pecan sticky buns left over, they store beautifully and reheat well.

Room Temperature:
Once the rolls have cooled completely, cover the pan tightly with foil or transfer them to an airtight container. They can be kept at room temperature for up to 2 days.

Refrigerator:
For longer storage, place the sticky rolls in an airtight container and refrigerate for up to 4 days.

Warming them up melts that caramel-like topping again, making these pecan cinnamon rolls just as irresistible as when they first came out of the oven.

Nutrition

This recipe has been on my website for over 15 years. It’s been updated to improve user experience and reshared on March 16, 2026.

The post Ice Cream Sticky Rolls (Sticky Buns) appeared first on An Affair from the Heart.

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Cherry Cheese Bread

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Honey Bun Cake

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Are Honey Buns the Same as Cinnamon Rolls?

Ingredients in Homemade Honey Buns

Honey Butter Makes These Buns Different

How to Make Baked Honey Buns

How to Store Homemade Honey Buns

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Tips for Making Homemade Honey Buns

Best Homemade Honey Bun Tip

Homemade Honey Buns FAQ

More Homemade Rolls to Love

Soft, Sticky Homemade Honey Buns

Homemade Honey Buns

Ingredients

Honey Buns

Honey Butter

Instructions

Notes

Nutrition

Western Burgers

The BEST Western Burgers

What Is a Western Burger?

Ingredients for Western Bacon Cheeseburgers

How to Make a Western Style Burger

Storage and Reheating

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How to Cook Western Burgers on the Stove

Tips for the Best Western Burgers