It makes 12 servings, comes together in about 50–55 minutes, no need to be made ahead and wait until the next morning.  It is exactly the kind of easy, comforting recipe you’ll want for holidays, brunch gatherings, or a simple Sunday morning breakfast.

Spring always puts me in the mood to host a little something, whether it’s a holiday brunch, Mother’s Day with the family, or just a slow weekend morning when everyone’s around the table a little longer than usual. I love having a recipe I can count on that feels special but doesn’t keep me stuck in the kitchen, and this Biscuit Casserole recipe with biscuits is exactly that. It’s warm, hearty, and full of those classic flavors we all love, and it makes feeding a crowd feel easy (which is really the goal, right?).

Denver Omelet Style Biscuit Breakfast Casserole Recipe

This casserole is one of those recipes that just works. The biscuits bake up soft and fluffy on the bottom while soaking in all that savory egg mixture, the ham adds a smoky, salty bite, and the sautéed veggies bring that classic Denver omelet flavor everyone recognizes. It’s filling, simple to prep, and perfect for feeding a crowd without standing over the stove flipping omelets one by one.

Ingredients In Biscuit & Egg Casserole

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

• Canned biscuits – The biscuit dough is the base of the casserole. They bake up fluffy and soak in the egg mixture for that perfect soft-but-structured texture. Use the Pillsbury Grand Biscuits. 
• Ham steak – Adds a hearty, savory bite with just the right amount of saltiness. Great way to use leftover holiday ham, too.
• Unsalted butter – Used to sauté the veggies and build that rich flavor base. You can swap for salted and adjust the seasoning.
• Yellow onion – Brings a little sweetness and depth once softened.
• Green bell pepper – A must for that classic Denver omelet flavor and a little fresh crunch.
• Salt and black pepper – Simple seasoning that enhances all the savory components.
• Eggs – The backbone of the casserole, creating that fluffy, custard-like texture.
• 2% milk – Keeps the eggs tender and creamy without being too heavy.
• Garlic powder – Adds a subtle savory boost without overpowering the classic flavor.
• Pepper Jack cheese – shredded cheese, melty with just a little kick, tying everything together beautifully.

How to Make Breakfast Biscuit Casserole

Preheat your oven to 375°F and lightly spray a 9×13 baking dish with nonstick cooking spray.

Cut the biscuits into quarters and spread them evenly across the bottom of the dish. Sprinkle the diced ham over the top and set aside.

In a skillet, melt the butter over medium-high heat. Add the diced onion, bell pepper, salt, and pepper. Sauté for 2–3 minutes, just until the onions are soft and translucent. Remove from heat.

In a large bowl, whisk together the eggs, milk, and garlic powder until smooth. Stir in the sautéed vegetable mixture.

Pour the egg mixture evenly over the biscuits and ham, making sure everything is well covered. Sprinkle the shredded pepper jack cheese over the top.

Bake uncovered for 35–40 minutes, or until the center is set and a knife inserted in the middle comes out clean.

Storage & Make Ahead

To store leftovers, allow the casserole to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

For longer storage, cut into portions and freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warmed through.

To make ahead, assemble the casserole the night before, cover tightly, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking the next day.

Love it? Pin It!

If you can’t wait to make this easy breakfast casserole recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

• Letting the veggies sauté briefly before adding them to the casserole makes a big difference in flavor and texture—don’t skip that step.
• If you want a little extra heat, you can swap in a spicier cheese or add a pinch of red pepper flakes.
• Make sure the biscuits are evenly spread so every bite gets that soft, fluffy base.
• This is a great way to use leftover ham from holiday meals and makes a perfect low-fuss meal after a busy event.

FAQs

• How do I know when it’s done? The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
• Can I switch up the meat? Absolutely. Cooked sausage or bacon would both work great here.
• Can I use a different cheese? Yes! Cheddar, Monterey Jack, or a blend would all be delicious depending on your flavor preference.

More Easy Breakfast Recipes to Love

I love utilizing canned biscuits in recipes! I just updated this Bubble Up Enchilada Bake that is super tasty! But when it comes to breakfast, one recipe I have on frequest rotation are my Air Fryer Biscuit Donuts! (pictured above) They are perfect for monkey bread recipes, like this Apple Pecan Monkey Bread, or a pull apart bread this this Pumpkin Spiced recipe.

Everybody loves a good breakfast casserole, and I have quite a few delicious recipes right here on my website like this Sausage Crecent Breakfast Casserole, Reuben Breakfast Casserole, or my Sourdough Sausage Breakfast Casserole.

Or try this Sausage Egg Biscuit Casserole recipe or this Cheesy Sausage Pull Aprt Breakfast Bake.

Of course, nothing beats biscuits with country gravy, or good old fashioned sausage gravy and biscuits!

This Biscuit Breakfast Casserole is one of those recipes you’ll come back to again and again. Easy, filling, and packed with those classic Denver omelet flavors, the whole family is sure to love, without the extra work. Perfect for holidays like Christmas morning, Easter morning, Mother’s Day brunch, or even breakfast-for-dinner nights when you want something warm and comforting on the table fast.

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Biscuit Breakfast Casserole (Denver Omelet Style)

This Biscuit Breakfast Casserole (Denver Omelet Style) is a hearty, easy breakfast bake made with fluffy biscuits, savory ham, sautéed peppers and onions, eggs, and melty pepper jack cheese. Perfect for feeding a crowd at brunch, holidays, or weekend mornings.

Course Breakfast/Brunch

Cuisine American

Keyword biscuits, breakfast casserole, canned biscuits, casserole, Denver omelet, eggs, ham

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 1687kcal

Ingredients

• 1 (16.3 ounce) can of Original Grand Biscuits
• 1 1/2 cups diced ham
• 1 Tablespoon unsalted butter
• ¾ cup yellow onion diced
• ¾ cup green bell pepper diced
• ½ teaspoon black pepper
• ½ teaspoon salt
• 7 large eggs
• ¾ cups 2% milk
• ½ teaspoon garlic powder
• 1 (12 ounce) block pepper jack cheese, shredded (approximately 2 cups)

Instructions

• Preheat oven to 375ºF. Lightly spray a 9×13 casserole dish with nonstick spray.
• Cut the biscuits into quarters and spread them evenly on the bottom of the greased dish. Sprinkle the diced ham evenly over the biscuits and set aside.
• Melt butter in a large skillet on medium-high heat. Once butter is melted, add diced onion, bell pepper, salt, and pepper and saute for 2-3 minutes until onions are translucent. Turn off heat, and set aside.
• Crack eggs into a large mixing bowl. Add milk and garlic powder, and whisk until well incorporated. Stir in the sauteed vegetable mixture. Evenly pour egg mixture over biscuits and ham in a baking dish.
• Sprinkle shredded pepper jack cheese over casserole. Bake uncovered at 375ºF for 35-40 minutes or until a butter knife inserted into the middle of the casserole comes out clean.

Notes

To store biscuit breakfast casserole, allow it to cool completely after baking. Once cooled, transfer the leftovers to an airtight container. Leftovers can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole in individual portions and store them in a freezer-safe container for up to 2 months. When ready to enjoy again, reheat in the oven or microwave until warmed through.

 

Nutrition

Serving: 1serving | Calories: 1687kcal | Carbohydrates: 3g | Protein: 148g | Fat: 116g | Saturated Fat: 42g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 54g | Trans Fat: 0.1g | Cholesterol: 513mg | Sodium: 8076mg | Potassium: 2002mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 6mg

The post Denver Omelet Style Biscuit Breakfast Casserole appeared first on An Affair from the Heart.

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 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 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.

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.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 47g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 84mg | Fiber: 1g | Sugar: 45g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 0.4mg

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.

Their deep red color makes them especially fun for Valentine’s Day, but don’t let the timing fool you, these rolls are just as perfect for weekend brunch, Christmas morning, or anytime you want a bakery-style treat that feels a little extra special.

Valentine’s Day is just around the corner, and I am so excited. I know, many people think it’s a fluffy Hallmark holiday, but me? I have loved it since the first time I got to create a valentine box and exchange sweet sentiments with my classmates way back when. So, every year, I add a little something new to my website just in time for Valentine’s Day. Today, I present these red velvet rolls, perfect for any sweetheart, or sweet tooth! If ever a cinnamon roll could be sexy, it’s this one.

Red Velvet Cinnamon Buns

These Red Velvet Cinnamon Rolls are made with a cake mix–based dough, which keeps the process simple while still delivering soft, fluffy, bakery-style rolls. The red velvet dough has a light cocoa flavor that enhances the cinnamon sugar filling without turning the rolls into a chocolate dessert. A generous layer of homemade cream cheese frosting is spread over the warm rolls, allowing it to melt into the swirls and create a rich, cohesive finish in every bite.

No Knead Red Velvet Cinnamon Rolls

The bold red color and classic cream cheese frosting make these cinnamon rolls especially fitting for Valentine’s Day, but they’re not tied to one season or celebration. They’re the kind of treat that feels right anytime you want breakfast to feel special, whether that’s a quiet weekend morning, a holiday brunch, or a cozy gathering with family. Warm, comforting, and familiar, they’re simple enough to make but memorable enough to feel like a true treat.

Taste of Red Velvet Cake Cinnamon Rolls

If you’ve ever wondered what makes red velvet different, it’s more than just chocolate with red food coloring. Red velvet has a mild cocoa flavor that’s softer and less intense than a true chocolate dessert, with a subtle richness that pairs beautifully with tangy cream cheese frosting. The result is a flavor that’s smooth, lightly chocolatey, and perfectly balanced, one that feels special without being heavy, which is exactly why red velvet works so well in these cinnamon rolls.

Ingredients in this Red Velvet Cinnamon Roll Recipe

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

Ingredients in the Red Velvet Cinnamon Roll Dough and Filling:

• Warm water – helps activate the yeast so your dough rises beautifully.
• Active dry yeast – gives the rolls their soft, fluffy texture.
• Red velvet cake mix – makes the dough tender and adds that classic red velvet flavor; any red velvet cake mix works.
• All-purpose flour – gives the dough structure; keep a little extra on hand for dusting so the dough doesn’t stick.
• Dark brown sugar – sweetens the cinnamon filling and keeps it moist and gooey.
• Ground cinnamon – adds the warm, classic flavor that pairs perfectly with the red velvet.
• Kosher salt – balances the sweetness and enhances the flavors in both the dough and filling.
• Unsalted butter – softens the dough and makes the filling rich and tender; you’ll also use a little for greasing the pan.

Cream Cheese Frosting Ingredients:

• Cream cheese – the base for the frosting; Use full-fat cream cheese for the frosting for the creamiest results; light or reduced-fat versions work but will be slightly less rich.
• Powdered sugar – sweetens the frosting and gives it a smooth, creamy texture.
• Heavy cream – adds richness and helps make the frosting soft and spreadable.
• Vanilla extract – enhances all the flavors in the frosting.

How to Make Red Velvet Cinnamon Rolls with Cream Cheese Frosting

No kneading required for these rolls, just a bit of rise time, then you will be greeted by that aroma of baking cinnamon rolls and soon be enjoying a warm one right in your kitchen!

Start by dissolving the yeast in warm water until it gets a little bubbly. This is what wakes the yeast up and helps your rolls rise nice and fluffy. Stir in the red velvet cake mix and flour just until a soft dough forms; it will be slightly sticky, and that’s exactly what you want. Don’t overwork it, or the rolls can turn tough. Cover the dough and let it rise in a warm, draft-free spot until it doubles in size. This gives the rolls their tender, airy texture.

While the dough is rising, mix the brown sugar, cinnamon, and a pinch of salt, then stir in most of the butter until it’s fully combined. This will be your rich, gooey filling that melts into every swirl.

For the frosting, beat together the cream cheese, remaining butter, powdered sugar, heavy cream, vanilla, and a pinch of salt until it’s light, smooth, and creamy. This will be the perfect finishing touch for warm rolls.

Once the dough has risen, gently deflate it and roll it out into a rectangle. Spread the cinnamon-butter mixture evenly over the dough, leaving a small border around the edges so none of the filling escapes while rolling. Roll the dough up from one short side, pressing occasionally to keep it tight.

Then slice it into even pieces.

Grease your baking pan with butter, place the rolls cut-side up, and let them rise again until they’re puffy and almost fill the pan. Bake until the rolls are puffed, deep red, and the filling is bubbling.

Let them cool just a little so the frosting doesn’t melt completely, then spread the cream cheese frosting over the warm rolls and enjoy.

Make-Ahead & Storage Tips

You can assemble and slice the rolls the night before, then cover and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking.

Leftover rolls can be stored well covered at room temperature for a day or in the refrigerator for up to 3 days. Warm them slightly before serving to soften the frosting and bring back that fresh-from-the-oven feel.

Love it? Pin it!

If you love this recipe for Red Velvet Cinnamon Rolls made with cake mix, keep it where you can find it! Pin it to your favorite Pinterest recipe board before you go.

More Cinnamon Roll Recipes to Love

Pictured above, you will see an easy recipe for air fryer cinnamon rolls. Cinnamon Rolls don’t have to be traditional either. Take these Lemon Sweet Rolls, Upside Down Blueberry Sweet Rolls, my Cherry Limeade Sweet Rolls, these Strawberry Cinnamon Rolls, and my Lemon Blueberry Sweet Rolls, for instance. Made like traditional cinnamon rolls, but flavored uniquely. These Puff Pastry Cinnamon Roll Bites are quick and easy, and if you are a sweet roll lover, be sure to take a look at my Banana Pecan Sweet Rolls and these Ice Cream Sticky Rolls too!

Whether you’re baking these for Valentine’s Day or just because cinnamon rolls sound good this weekend, these red velvet cinnamon rolls are an easy way to make an everyday morning feel a little more special.

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Red Velvet Cinnamon Rolls (Using a Cake Mix)

These Red Velvet Cinnamon Rolls are soft, fluffy, and swirled with a rich cinnamon sugar filling, then finished with a classic cream cheese frosting. The shortcut dough makes them easy to pull together, while the deep red color makes them perfect for Valentine’s Day or any time you want a special breakfast or brunch treat.

Servings 12 servings

Calories 410kcal

Ingredients

For the Rolls:

• 1 1/4 cups warm water 110°F
• 1 2 1/4-ounce package active dry yeast
• 1 15.25-ounce box red velvet cake mix
• 2 1/2 cups all-purpose flour plus more for dusting

For the Cinnamon Filling:

• 1 1/2 cups packed dark brown sugar
• 3 tablespoons ground cinnamon
• Kosher salt
• 2 sticks 1 cup unsalted butter, cut into tablespoon pieces and softened, plus more for greasing the pan

For the Cream Cheese Icing:

• 4 ounces cream cheese softened
• 1 1/2 cups confectioners’ sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract

Instructions

• In a large bowl, whisk together the warm water and yeast. Let it sit for about 5 minutes, until the yeast dissolves and the mixture looks slightly bubbly.
• Add the red velvet cake mix and flour, then stir vigorously for about 1 minute, just until the dough comes together and no dry flour remains. Do not knead or overwork the dough — it should be soft and slightly sticky. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 to 1 hour and 20 minutes.
• While the dough is rising, whisk together the brown sugar, cinnamon, and 1/4 teaspoon salt in a medium bowl, breaking up any lumps. Work in 12 tablespoons of the butter until the mixture is fully combined and spreadable. Set aside.
• In another bowl, beat together the cream cheese, confectioners’ sugar, heavy cream, vanilla, the remaining 4 tablespoons of butter, and 1/4 teaspoon salt until light and creamy, about 2 minutes. Set the frosting aside.
• Once the dough has risen, gently deflate it by lifting around the edges and letting it fall back into the bowl. Transfer the dough to a lightly floured surface and roll it into a 12-by-16-inch rectangle, gently pushing the edges in to keep the sides straight.
• Spread the brown sugar filling evenly over the dough, leaving a 1/4-inch border around the edges. Starting from one of the short sides, roll the dough tightly into a log, pressing the sides as needed to keep it even.
• Grease a 9-by-13-inch baking dish with butter. Cut the dough log into 12 equal pieces and arrange them cut-side up in the pan, gently reshaping the rolls if needed. Cover and let rise in a warm, draft-free place until the rolls nearly fill the pan, about 30 minutes.
• Preheat the oven to 350°F with a rack in the center position. Bake the rolls until puffed, brick red, and bubbling, about 20 to 25 minutes. Let cool for about 30 minutes, until set.
• Spread the frosting over the warm rolls and serve.

Video

Notes

Make-Ahead & Storage Tips

You can assemble and slice the rolls ahead of time, then cover and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking, so they rise and bake perfectly.

Leftover rolls keep well covered at room temperature for a day, or in the refrigerator in an airtight container for up to three days.

Warm them slightly before serving to bring back that fresh-from-the-oven softness and to let the cream cheese frosting melt just a touch.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 91g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 338mg | Potassium: 212mg | Fiber: 3g | Sugar: 41g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 3mg

The post Red Velvet Cinnamon Rolls appeared first on An Affair from the Heart.

I can’t believe that Christmas is next week already! This month has been a bit of a blur. Our family always celebrates Christmas on the 23rd, and we serve heavy appetizers, Oyster Stew and Clam Chowder, along with Christmas cookies for dessert. Since the first time I tried this cranberry dip, I was in love. You can bet it’ll be front and center next week at our celebration. 

This dip pairs best with sturdy dippers that can withstand the thickness of the cream cheese. Crackers like Triscuits, Wheat Thins, or water crackers work well, as do pretzel rods, pita chips, or lightly toasted baguette slices. Leftovers are also great spread on a turkey sandwich or a bagel.

Cranberry Jalapeño Dip

The cranberry topping is bright and tangy, lightly sweetened, warmed with orange, and finished with just enough jalapeño heat to keep things interesting. Spoon it over a simple layer of cream cheese, and you’ve got an appetizer that feels right at home next to the cheese ball, shrimp cocktail, and Christmas cookies.

It’s especially perfect for the holidays, when oven space is limited, and you need something that can be made ahead and assembled in minutes.

Cranberry Jalapeno Cream Cheese Dip Recipe

If you like appetizers that hit a lot of flavor notes at once, this one checks every box. The cranberries bring tartness, the orange adds brightness, and the jalapeños give a gentle heat that balances everything out without overpowering the dip. Paired with rich, creamy cream cheese, it’s the kind of sweet-and-savory combination that keeps people coming back for another scoop.

It’s also incredibly low effort. There’s no cooking involved, just a quick pulse in the food processor and some chill time in the refrigerator. Because the cranberry mixture can be made well ahead of time, it takes a lot of pressure off when you’re hosting. When it’s time to serve, all you have to do is spread the cream cheese and spoon the relish on top.

Ingredients In Cranberry Jalapeno Dip

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

• Fresh Cranberries are the backbone of this dip. Their natural tartness gives the relish its bold, fresh flavor and keeps the dip from feeling heavy.
• Sugar balances the cranberries just enough, taking the edge off without making the dip overly sweet.
• Orange zest and juice bring brightness and warmth. The zest adds concentrated citrus flavor, while the juice helps everything meld together as it chills.
• Jalapeño Peppers add a subtle kick. Removing the ribs and seeds keeps the heat mild, but you can leave some in if you prefer a spicier dip.
• Cilantro adds a fresh, herby note that lightens the cranberry mixture. If cilantro isn’t your thing, parsley or green onions work well too.
• Full-fat cream cheese creates the creamy base that ties everything together. It’s rich, smooth, and the perfect contrast to the bold cranberry topping.

How to Make Jalapeño Cranberry Cream Cheese Dip

This dip recipe comes together quickly and easily.

Add the cranberries, sugar, orange zest, orange juice, jalapeños, and cilantro to a blender or food processor.

Pulse until finely chopped.

Cover and refrigerate the mixture for several hours, or overnight. This gives the flavors time to blend and allows excess liquid to release.

Drain the cranberry mixture well and discard the liquid.

Spread softened cream cheese into an even layer in a wide serving dish.

Spoon the drained cranberry jalapeño relish over the cream cheese.

Serve chilled with sturdy crackers or dippers.

Make-Ahead & Storage

The cranberry sauce can be made a couple of days ahead and stored in the refrigerator. Assemble when you’re ready. 

Once assembled, leftover dip can be covered and refrigerated for several days. Freezing the fully assembled dip isn’t recommended, as cream cheese tends to change texture when thawed.

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Tips for Success

• Make sure your cream cheese is very soft before spreading; it makes a big difference in how easy it is to work with. If you’re short on time, you can whip it briefly with a hand mixer for a smoother texture.
• Don’t skip draining the cranberry mixture. That step is what keeps the dip from becoming watery once it’s assembled.
• If you’re serving this at a party, take a small scoop out before setting it out. It’s a simple trick, but it helps guests feel more comfortable diving right in.

Variations & Substitutions

This recipe works beautifully as a base for other flavor combinations throughout the year. Swap cranberries and orange for blueberries and lemon, strawberry and balsamic, or peaches and basil. You can also add chopped nuts, like pecans, for extra texture, or use a dairy-free cream cheese if needed.

More Dip Recipes to Love

I have loads of dip recipes right here, ready and waiting for your next gathering. Here are some of my favorites:

• Dill Pickle Dip (pictured above)
• Maragarita Dip with Salted Pretzels
• Chicken in a Biskit Dip
• Crockpot Reuben Dip
• Caramel Apple Dip

See All of My Dip Recipes

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Cranberry Jalapeño Cream Cheese Dip

This cranberry jalapeño cream cheese dip is a festive holiday appetizer made with a bright, tangy cranberry relish layered over creamy cream cheese. Sweet, savory, and just a little spicy, it’s perfect for parties, potlucks, and make-ahead entertaining.

Course Dips

Cuisine American

Keyword cilantro, Cranberry, cream cheese, dip, Jalapeño Dip

Prep Time 10 minutes minutes

chilling time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings

Calories 34kcal

Equipment

• Ninja BN701 Professional Plus Blender 

Ingredients

• 1 12-ounce bag fresh or frozen cranberries
• ⅓ cup granulated sugar
• Zest and juice of 1 orange 1 Tablespoon zest and ⅓ cup juice
• 2 jalapeños ribs and seeds removed and roughly chopped
• ⅓ cup cilantro
• 2 8-ounce packages full-fat cream cheese

Instructions

• In a blender or food processor, add the cranberries, sugar, orange zest, orange juice, jalapenos,and cilantro and pulse until finely chopped.
• Cover and place in the refrigerator for 3-4 hours (or up to overnight).
• Drain the liquid and set aside.
• Spread the softened cream cheese into a wide dish and top with the cranberry relish. Servechilled with assorted crackers for dipping.

Notes

The cranberry jalapeño relish can be made a couple of days in advance and stored in the refrigerator. 

Once assembled, the dip can be covered and refrigerated for several days. Freezing the fully assembled dip isn’t recommended, as cream cheese tends to change texture when thawed.

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Cholesterol: 0.3mg | Sodium: 64mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

The post Cranberry Jalapeño Cream Cheese Dip appeared first on An Affair from the Heart.

This easy appetizer is perfect for entertaining, and it’s especially wonderful during the holidays. With Paisley Farm Marinated Mushrooms doing most of the heavy lifting, all you have to do is pop the lid, give them a quick chop, and assemble. The result? A flavorful, fuss-free bruschetta that looks impressive but takes just minutes.

Mushroom Bruschetta Recipe

Because the mushrooms are already marinated, their flavors are deep and well-developed, garlicky, slightly sweet, and perfectly balanced with a touch of tang. When they meet the warmth of toasted sourdough and the cool creaminess of goat cheese, everything melds together into a bite that is completely satisfying. The toasted walnuts bring just the right amount of crunch to round out each piece.

Do you love Tomato Bruschetta? I have a wonderful Fresh Bruschetta Recipe, too!

This recipe post is sponsored by Paisley Farm Foods, but all of the opinions are my very own.  Thank you for supporting the companies that help make An Affair from the Heart possible.

Paisley Farm Marinated Mushrooms

Paisley Farm Marinated Mushrooms are tender, flavorful mushrooms packed in a tangy marinade of herbs, vinegar, and spices. They’re ready to use straight from the jar and add instant flavor to everything from salads and pastas to an antipasto platter or an easy appetizer. All-natural, vegetarian, and gluten-free, these mushrooms are a simple way to bring bold, savory flavor to your kitchen any time you need it.

Marinated Mushroom Appetizer

This is the kind of small bite I love to order at a tapas bar. Simple ingredients layered in a way that feels effortlessly special. Sure, you could marinate your own mushrooms, but there’s something wonderfully convenient about popping open a jar of Paisley Farm Marinated Mushrooms and having it ready to go. It gives you the same elevated, restaurant-style feel without any extra prep, so it’s easy to serve the perfect appetizer, even on your busiest days.

Ingredients in Marinated Mushroom Bruschetta

Find all of the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Sourdough bread, buttered and toasted
• Paisley Farm Marinated Mushrooms, drained and chopped
• Goat cheese
• Toasted walnuts
• Fresh parsley

Sourdough bread gives the bruschetta a sturdy, flavorful base with just the right chew and tang. Toasting it with butter adds richness and helps create those crisp, golden edges that hold up beautifully under the toppings.

The goat cheese brings a creamy, slightly tangy contrast that pairs perfectly with the savory marinated mushrooms. Toasted walnuts add an earthy crunch that ties everything together, while a sprinkle of fresh parsley brightens the whole bite.

How to Make Mushroom Bruschetta

Drain the liquid from the mushrooms and roughly chop them. (No need to chill them, we love them room temperature, straight from the pantry.)

Butter both sides of each slice of sourdough and toast in a skillet or in the oven until golden.

Spread goat cheese on the bread slices while it’s still warm.

Top with chopped Paisley Farm Marinated Mushrooms.

A sprinkle of toasted walnuts,

and fresh parsley. Serve immediately.

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Serving Mushroom Bruschetta

This bruschetta is ideal for holiday gatherings, cocktail parties, small-plate nights, a light lunch, or any time you want a great appetizer. It’s a dream for mushroom lovers! Packed with savory flavor and ready in minutes. Whether you’re hosting or just snacking, it’s the kind of recipe you’ll want to keep on repeat.

Substitutions & Variations

• Bread: Swap sourdough for a baguette, ciabatta, or any hearty artisan loaf. Just make sure it’s sturdy enough to hold toppings.
• Goat Cheese: Cream cheese, whipped feta, or Boursin, all work beautifully.
• Walnuts: Pecans, pine nuts, or toasted almonds would also add great texture and flavor.
• Parsley: Fresh herbs like basil, thyme, or chives add a different herb finish.
• Add-Ons: A drizzle of balsamic vinegar or a squeeze of fresh lemon juice, a sprinkle of red pepper flakes, or shaved Parmesan cheese can elevate it even more without overpowering the mushrooms.

More Mushroom Recipes to Love

Mushrooms are my jam! I have loads of recipes here on my site that use them, see them all right here. I have used these Paisley Farm Marinated Mushrooms in these Green Chile Mushroom Burgers, this Chicken, Mushroom and Wild Rice Soup and also this fun Italian Chicken & Mushroom Skewer appetizer.

Other yummy recipes with mushrooms include Creamy One Pan Mushrooms and Bacon, pictured above, my Mom’s Broccoli Stuffed Mushrooms, these best Cream of Mushroom Soup and this Vegetable Beef, Barley Soup with Mushrooms, comforting Pork Chops with Mushroom Gravy, Salisbury Steak with Mushrooms and this tasty Mushroom Swiss Burger, too!

More Paisley Farm Products

I’ve had the joy of partnering with Paisley Farm Foods for years, and their products continue to inspire some of my favorite recipes. They offer a whole lineup of “straight from the jar” favorites that make cooking easier without sacrificing flavor. I’ve shared so many dishes featuring their Five Bean Salad, along with their Hot Brussels Sprouts, Dilled Brussels Sprouts, and Sweet Pickled Beets. Their newest addition, the Balsamic Beet & Onion Salad, is another standout. Whether you’re looking for a quick, ready-to-serve side or a simple way to boost the flavor of your everyday cooking, Paisley Farm has something delicious waiting for you.

Find where you can pick up delicious Paisley Farm Marinated Mushrooms, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

Whether you’re pulling together a last-minute appetizer or planning a full holiday spread, this Marinated Mushroom Bruschetta is one of those recipes that always delivers. It’s easy, flavorful, and a guaranteed hit with anyone who loves mushrooms. Keep a jar of Paisley Farm Marinated Mushrooms in the pantry, and you’ll always have the makings of something delicious and share-worthy.

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Simple Marinated Mushroom Bruschetta

This easy bruschetta feels like a small bite straight from a tapas bar! Earthy marinated mushrooms, creamy goat cheese, toasted walnuts, and buttery sourdough. With Paisley Farm Marinated Mushrooms, all the bold flavor is built in, making this a fast, impressive appetizer for holidays, parties, or any mushroom lover.

Course Appetizer

Cuisine American

Keyword Bruschetta, goat cheese, marinated mushrooms, mushrooms, Paisley Farm, Paisley Farm Mushrooms, sourdough, walnuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 servings

Calories 281kcal

Ingredients

• 4 slices of sourdough bread buttered and toasted until golden brown
• 1 cup roughly chopped Paisley Farm Marinated Mushrooms
• 4 Tablespoons goat cheese
• 1/2 cup chopped walnuts toasted
• fresh parsley for garnish

Instructions

• Drain the liquid from the mushrooms, and roughly chop them.
• Butter both sides of 4 pieces of sourdough bread and toast either in a skillet or in the oven. Set aside.
• Spread about 1 Tablespoon of goat cheese on each slice of warm, toasted bread.
• Sprinkle toasted walnuts and fresh parsley over the top.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 448mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 3mg

The post Marinated Mushroom Bruschetta appeared first on An Affair from the Heart.

If you love a good snack mix but hate hovering over the oven to stir it, this Crockpot Chex Mix is about to become your new go-to. It’s loaded with crunchy cereals, salty nuts, pretzels, and garlic bagel chips, all coated in a buttery, savory seasoning that makes every handful irresistible. The slow cooker does all the work, and the mix cooks low and slow so the flavors soak into every bite. Perfect for holiday snacking, movie nights, game days, or gifting!

Slow Cooker Chex Mix 

This Crockpot Chex Mix is the kind of snack you can serve just about anywhere. Set out a few big bowls for the holiday season, game night, or tailgates, and it’ll disappear fast. It also makes a great homemade gift, just scoop it into clear bags or festive tins. I love packing a handful into lunchboxes or keeping a jar on the counter for easy snacking, and it’s perfect for road trips or even stashing at your desk for those mid-afternoon cravings.

Ingredients in Crockpot Chex Mix Recipe

• Rice Chex: Light, airy, and perfect for soaking up all that buttery seasoning without getting heavy. You can also use wheat chex or corn chex.
• Crispix cereal: Adds a different kind of crunch; those little hexagons hold the sauce in all the right places.
• Salted peanuts: Bring that classic salty bite and a little extra protein to balance the mix.
• Cashews: A softer, buttery nut that gives you a nice contrast to the crunchier pieces.
• Pretzels: The salty backbone of any snack mix, great texture, and perfect for catching the seasoning. 
• Garlic bagel chips: Big, sturdy pieces that add bold flavor and extra crunch. They keep the mix interesting.
• Butter: Helps everything crisp up while giving that rich, savory base to the seasoning.
• Worcestershire sauce: The secret ingredient that adds depth and that classic Chex Mix flavor.
• Seasoning salt: A quick, easy way to get well-rounded savory seasoning in one shake.
• Garlic powder: Bumps up the flavor and ties everything together.
• Sea salt: For a final touch of crunch and brightness at the very end.

How to Make Chex Mix in the Crockpot

Fill the Crockpot: Add the Rice Chex, Crispix, peanuts, cashews, pretzels, and bagel chips to your slow cooker.

Mix the Sauce: Stir together melted butter, Worcestershire, seasoning salt, and garlic powder.

Combine: Pour the sauce over the cereal mixture and gently stir to coat.

Cook: Turn the crock pot to LOW and cook:

60 minutes, stir

60 minutes, stir

45 minutes, stir

Dry: Spread the mix on a baking sheet and let it dry for a couple of hours to get perfectly crisp.

Finish: Sprinkle with a little sea salt if you like, then dig in!

Storage Instructions

Let the mix cool completely, then store in an airtight container:

• At room temperature: up to 2 weeks
• In the freezer: up to 2 months (thaws quickly and stays crisp!)

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If you love this easy recipe for making Chex Mix in your slow cooker, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Slow Cooker Chex Mix

• Line the crockpot with a disposable liner for easy cleanup.
• Stir gently to avoid breaking the cereal pieces.
• Adjust the seasoning to suit your taste: add onion powder, smoked paprika, or cayenne for heat.

Variations

• Spicy Chex Mix: Add ½ teaspoon cayenne or hot sauce to the butter mixture.
• Ranch Chex Mix: Add a packet of dry ranch seasoning.
• Extra Crunchy: Add more pretzels or peanuts.
• Holiday Mix: Swap pretzels for festive-shaped ones or mix in red and green M&M’s after drying.

More Snack Mix Recipes to Love

I love a good popcorn or snack mix recipe, and I have so many options right here on my website. Be sure to check out the reader favorite (pictured above), my Touchdown Snack Mix. If you are a popcorn fan, be sure to check out my Crack Corn recipe, and this Homemade Moose Munch, too! Give your sweet tooth a treat, try my Candy Coated Crispix Mix, Mexican Hot Chocolate Chex, my Caramel Pecan Clusters, or this Better Than Sex Chex.

Whether you’re making a big batch for a party, a quiet night at home, or a thoughtful homemade gift, this Crockpot Chex Mix is simple, satisfying, and impossible to resist. It’s an easy way to bring a little crunch, flavor, and comfort into your day. Perfect for snacking anytime, anywhere.

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Easy Crockpot Chew Mix Recipe

Set it, forget it, snack it! This Crockpot Chex Mix is loaded with cereal, pretzels, nuts, and garlic bagel chips, all coated in buttery, savory goodness. Crunchy, flavorful, and totally addictive, it’s perfect for parties, homemade gifts, or just keeping on the counter for easy snacking anytime.

Course “This & That”, Popcorn & Snack Mixes

Cuisine American

Keyword crock pot chex mix

Prep Time 5 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Additional Time 1 hour hour 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 15 servings

Calories 286kcal

Author Michaela Kenkel

Ingredients

• 4 cups Rice Chex
• 4 cups Crispix Cereal
• 3/4 salted peanuts
• 3/4 cashews
• 2 cups pretzels
• 2 cups garlic flavored bagel chips
• 6 Tablespoons butter melted
• 1/4 cup Worcestershire Sauce
• 1 Tablespoon Seasoning salt
• 1/2 teaspoon garlic powder
• sea salt

Instructions

• Add cereal, pretzels and nuts into your crock pot.
• Add sauce and seasoning salt and garlic powder to your melted butter, stir.
• Pour over cereal mix. Gently stir to coat.
• Turn crock pot to low and cook for 60 minutes. Stir, cook for 60 minutes. Stir cook for 45 minutes. Pour onto a cookie sheet, let dry for a couple of hours. Enjoy!

Video

Notes

Storage Notes

This mix stores beautifully, which makes it perfect for prepping ahead.

• Room temperature: Store in an airtight container or zip-top bags for up to 2 weeks.
• Freezer: Freeze in airtight containers for up to 2 months. It thaws quickly and stays crisp!
• Gifting: Fill mason jars, tins, or cellophane bags and tie with a ribbon—stays fresh and crunchy for days.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 43g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 1159mg | Potassium: 91mg | Fiber: 2g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 7mg

This recipe was originally posted on February 3, 2015, written on behalf of Hasbro Game Channel. It has been updated to improve user experience and reshared on December 11, 2025.

The post Crock Pot Chex Mix appeared first on An Affair from the Heart.

Isn’t it crazy to think that the holidays are just right around the corner? Once that happens, you will see all sorts of fudge recipes. But I am here today to save you from all of those other unnecessary fudge recipes. I have you covered with this old-fashioned Never Fail Fudge Recipe – and it’s the last you’ll ever need.  

Sure – it sounds like I am boasting, and maybe I am a little bit. But it really is that good. And those people tell you that you can only eat fudge at Christmastime, you don’t need that negativity in your life anyway. 

This easy fudge recipe here turns out perfect. Every. Single. Time. I can attest to that because I have made it a lot.  It truly is the best fudge recipe. I promise. 

The History of Fudge

Fudge has been around for well over a century, and part of its charm is how simple it has always been to make. In the 1880s, homemade fudge took off because it required no special tools and relied on ingredients most households already had on hand, typically butter, sugar, and milk.

As the years passed, cooks began experimenting with different methods and mix-ins. Some swear by marshmallow fluff, others use sweetened condensed milk, and my version calls for heavy cream. Some recipes start with cocoa powder, while this one goes straight for chocolate chips.

Using chocolate chips also gives you flexibility: you can make semi-sweet fudge (my favorite), go for milk or dark chocolate, or even mix in peanut butter chips for a fun twist.

Ingredients in Easy No-Fail Fudge

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

• Granulated Sugar – Sugar is essential for structure and sweetness. As it heats, it dissolves into the dairy and helps create that smooth, firm yet creamy texture fudge is known for.
• Cream or Milk – Dairy adds richness and gives fudge its velvety consistency. Heavy cream makes the texture extra luxurious, while milk creates a slightly lighter, softer bite.
• Butter –Butter adds flavor and helps create a silky finish. It also plays a role in preventing the sugar from crystallizing, which keeps your fudge smooth instead of grainy.
• Marshmallow Cream – Marshmallow cream acts as a stabilizer. It helps the fudge set beautifully without extensive boiling and gives you a consistently soft, creamy texture every time.
• Chocolate Chips – Semisweet Chocolate chips supply the main flavor and act as part of the structure once they melt and firm back up. Using chips also makes it easy to switch between semi-sweet, milk, dark, or even flavored varieties.
• Nuts (Optional) – Nuts add crunch and contrast to the creamy fudge base. They also bring extra flavor. Walnuts and pecans are the most classic choices.

How to Make the Best Ever Fudge Recipe

This vintage recipe is easy to make, and the fudge will be your new family favorite recipe for the holiday season. Promise!

Cook the base: In a medium saucepan over medium heat, combine sugar, butter, and cream. Cook, stirring frequently, until the mixture reaches the medium softball stage on a candy thermometer (236°F). Be patient—it takes about 30 minutes, and the bubbling is part of the fun!

*Note: An instant-read thermometer works great, and there’s no fumbling to get it secured to the side of your pan!

Prepare mix-ins: While the base is cooking, have your marshmallow creme and semi-sweet chocolate chips ready. (and nuts if you are using them)

Combine: Remove the pan from the heat and stir in the chocolate chips and marshmallow cream until smooth and fully combined. Optional: Add in Chopped Nuts.

Pour and chill: Line a 9×13 pan with buttered parchment paper. Pour in the fudge and spread it evenly. Chill until fully set.

Cut: Lift the fudge out using the parchment paper and transfer it to a cutting board. Cut into squares. I got about 48 pieces without making them tiny, but you can cut them smaller to make them go further.

Store or gift: Store in the refrigerator in an airtight container. Fudge can be made ahead and frozen. It also travels well, just layer with wax paper if stacking.

Optional festive touch: Swap out sprinkles for holidays to make it festive year-round.

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If you can’t wait to make this no-fail recipe for fudge, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Once you make this perfect fudge recipe, you’ll quit looking at all of the others!

More Fudge Recipes To Love

I have lots of different flavors of fudge right here on my website! Here are just a few to get you started:

• Peanut Butter Fudge (pictured above)
• White Chocolate Peppermint Fudge
• Eggnog Fudge
• Grinch Fudge (white chocolate fudge)
• Mint Fudge
• Snickers Candy Bar Fudge
• Caramel, Toffee, Pecan Fudge
• York Peppermint Patty Fudge

See All of My Candy Recipes

What do you say we get to the recipe for Grandma’s Never-Fail Fudge?

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Never Fail Fudge

This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down.  It turns out perfectly rich and creamy each and every time you make it.  

Course Candy

Cuisine American

Keyword best, chocolate chips, chocolate fudge, creamy fudge, easy to. make fudge, Fudge, fudge candy, fudge with marshmallow fluff, fudge without condensed milk, Grandma’s fudge, homemade, How do I make fudge? old fashioned, how to make the best fudge, never fail, not grainy, old fashioned fudge, perfect fudge, recipe, traditional fudge

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 9 x13 pan

Calories 83kcal

Author Michaela Kenkel

Equipment

• Reynolds Kitchens Non-Stick Parchment Paper 
• Thermapen Mk4 Instant-read Thermometer 
• 9×13 Pyrex Baking Dish with a Lid

Ingredients

• 3 1/4 cups granulated sugar
• 1 cup cream
• 1/4 cup milk
• 1 stick of butter
• 1 7 ounce container marshmallow fluff
• 1 12 ounce package semi sweet chocolate chips
• 1 cup nuts optional

Instructions

• Line a 9×13 baking dish with buttered parchment paper. Set aside.
• In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
• Stir in marshmallow fluff and chocolate chips until smooth.
• Spread into prepared pan.
• Chill for a couple of hours in the fridge, until set.
• Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.

Video

Notes

Freezes and ships well.

Nutrition

Serving: 2pieces | Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 19mg | Sugar: 11g

This recipe was originally posted on October 18, 2019. It has been updated to improve user experience and reshared on December 9, 2025.

The post Never Fail Fudge + Video appeared first on An Affair from the Heart.

Pecan blondie bars give you everything you love about a slice of pecan pie in one rich, gooey bite. The brown sugar blondie base tastes like a warm caramel cookie, and the glossy pecan topping delivers that same sweet, crunchy, sticky-without-being-messy texture you get from classic pecan pie.

The best part is that you get all of that familiar flavor without the work of rolling a crust, blind baking, or worrying if your filling will set. These bars bake in layers right in the same pan, which means you still get that nostalgic pecan pie taste, only in a much simpler, more reliable, and very snackable form. Giving you that taste of Thanksgiving that everyone loves, anytime of the year!

Pecan Blondies

This easy recipe gives you the best parts of pecan pie in a bar format, and it is as easy as stirring together a simple blondie batter. The texture is everything you want. Soft, fudgy blondies on the bottom and perfectly crunchy pecans on top. The topping sets up into that classic candied shell, so every bite is sweet, buttery, and just a little sticky in the best way. They also stay fresh for days, so you can make them ahead without stress. And honestly, they are the kind of dessert that makes people ask for the recipe before they even finish their piece.

If you love a good pie bar, be sure to check out my Pumpkin Pie Bars with a Shortbread Crust, Key Lime Pie Bars, and my Apple Pie Crumb Bars before you go!

What is a Blondie?

A blondie is the buttery cousin of a brownie, made without cocoa powder so the flavors of brown sugar, butter, and vanilla can really shine. Instead of being chocolate-forward like a brownie, a blondie leans into warm caramel notes and a soft, chewy texture from plenty of brown sugar and a rich mix of eggs and yolks. They are dense and fudgy rather than cakey, making them the perfect base for all kinds of mix-ins and toppings. If you are someone who loves the edges of a cookie or the gooey center of a bar dessert, a blondie gives you both in every bite.

Ingredients in this Pecan Blondie Recipe

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

For the Blondies:

• Salted butter gives the blondies a rich, buttery flavor and keeps the texture soft. If you only have unsalted butter, add an extra 1/2 teaspoon of salt.
• White granulated sugar helps the blondies stay chewy instead of dense. It also balances the deep molasses flavor of the brown sugar.
• Light brown sugar adds moisture and gives that caramel flavor blondies are known for. Dark brown sugar can be used if you want even more depth.
• Eggs and egg yolks – the combination of whole eggs and extra yolks keeps the blondies fudgy. Four whole eggs would make the batter too wet and cakey.
• All-purpose flour – the structure of the blondies. There is no substitution recommended here. Cake flour will make them too soft.
• Baking powder and baking soda – a small amount helps lift the blondies just enough so they are not heavy.

For the Pecan Pie Filling Layer:

• Pecan halves – look beautiful on top and give a perfect crunch. Chopped pecans also work if you prefer smaller bites or want the topping to spread more evenly.
• Corn syrup helps the topping set into that shiny, candied pecan layer. Honey or maple syrup will soften the topping and change the flavor, but they can be used if you are okay with a less firm finish.
• Light brown sugar and granulated sugar both sweeten the topping and help it caramelize. Using both gives the perfect balance of flavor and texture.

How to Make Pecan Pie Blondies

Preheat your oven to 350°F. Butter a 9 x 13-inch baking pan or line it with parchment paper.

Cream together the butter, granulated sugar, and brown sugar until the mixture is light and smooth. Add the eggs and egg yolks and mix until fully combined. Add the flour, baking powder, and baking soda, and mix just until the batter comes together. Spread into the prepared pan and bake for 40 minutes.

While the blondies bake, stir together the pecans, corn syrup, brown sugar, and granulated sugar until the nuts are evenly coated.

After 40 minutes, remove the blondies from the oven and spoon the pecan pie layer evenly over the top. Return the pan to the oven and bake for 15 minutes more.

Let the blondies cool for at least 1 hour so they can set and slice cleanly.

Store the blondies in an airtight container at room temperature for up to one week. The brown sugar helps keep them soft and chewy. You can also freeze them for up to three months. Thaw at room temperature before serving. A quick 10-second warm-up in the microwave makes them extra gooey.

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Tips for Success

• Line your pan with parchment for the easiest removal.
• Let the blondies cool completely before slicing so they hold together.
• Halved pecans give the prettiest presentation, but chopped pecans work just as well.

More Pecan Recipes to Love

Now, don’t get me wrong, I love pecan pie, and I am just going to toot my own horn here and tell you that I have the BEST recipe for Traditional Pecan Pie. You can’t go wrong here, and I hope that you try it!  Another classic recipe that you can’t beat is my Homemade German Chocolate Cake. This recipe is top-notch! When it comes to other bar recipes that use pecans, make sure to peek at these Pecan Brownies and these double chocolate cranberry magic bars, too. A few other reader favorites include my Banana Pecan Rolls, Caramel Pecan Clusters, and my Butter Pecan Cookies.

These Pecan Pie Blondies are the kind of dessert that feels both cozy and impressive. They come together with simple ingredients, but the end result tastes like something you would save for a special occasion. Whether you are baking for the holidays or just craving something sweet and nostalgic, these blondies fit right in. I hope they become one of those recipes you find yourself making again and again.

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Pecan Pie Blondies

These pecan pie blondies give you all the flavors of classic pecan pie in one rich, gooey bite. The caramel-like blondie base pairs perfectly with a sweet, crunchy pecan topping, delivering that familiar sticky-sweet taste without the fuss of a crust or tricky filling. All the flavor, none of the work.

Course Bars

Cuisine American

Keyword bars, blondies, pecan, pecan blondies, Pecan Pie, pie, pie bars

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 664kcal

Ingredients

For the Blondies:

• 1 cup salted butter softened
• 1 cup white granulated sugar
• 1 cup light brown sugar firmly packed
• 2 large eggs
• 2 large egg yolks
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda

For the Pecan Pie Topping:

• 3 cups pecan halves
• ½ cup corn syrup
• ½ cup light brown sugar
• ½ cup white granulated sugar

Instructions

• Preheat your oven to 350°F and coat a 9×13 inch baking pan in butter or nonstick cooking spray. Set the pan aside.

Prepare your blondies:

• Combine the butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together on high speed for about 2 minutes, or until the sugar is completely dissolved. Whisk in the eggs and egg yolks. Make sure the eggs are thoroughly beaten and mixed with the creamed sugar. Slowly whisk in the flour, baking powder, and baking soda.

  Spread your blondie batter out in the prepared pan and bake for 40 minutes.

Prepare your pecan topping:

• While the blondies are baking, stir together the pecans, corn syrup, and sugars in a medium bowl.

  After 40 minutes, pull the blondies out of the oven and top them with the pecan mixture. Return your blondies to the oven for another 15 minutes.
• Let your blondies cool on the counter for at least an hour before slicing. Enjoy!

Notes

• Cooling is crucial. If you slice too soon, the blondies will fall apart. An hour of cooling gives them time to set into that perfect fudgy texture.
• Pecan texture: Halved pecans give a pretty, rustic look, but chopped pecans work too. They taste the same, only the texture changes a bit.
• Candied crunch: Coating the pecans in corn syrup helps create that shiny, crunchy “candied pecan” topping that makes these bars irresistible.
• Easy removal tip: Line your pan with parchment paper, leaving an overhang so you can lift the blondies out after they’ve cooled.
• Storage: Keep blondies in an airtight container at room temperature for up to a week. The brown sugar helps them stay soft longer.
• Serving: These bars are delicious at room temp, but a quick 10-second warm-up in the microwave is lovely too.
• Don’t swap the eggs: You need 2 eggs + 2 yolks for the right fudgy texture. Using 4 whole eggs adds too much liquid and will make the blondies cakey instead.

Nutrition

Serving: 1serving | Calories: 664kcal | Carbohydrates: 86g | Protein: 7g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 233mg | Potassium: 186mg | Fiber: 3g | Sugar: 64g | Vitamin A: 572IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg

The post Pecan Pie Blondies appeared first on An Affair from the Heart.

Are you an edge or a middle when it comes to brownies? In our house, the corners go first, then the edges, then the middles. Plus, the knife stays inside the baking dish with the brownies, making it quick and easy to cut yourself off a square as you pass by.

There is truly no other dessert that gets the fanfare quite like fudgy chocolate brownies, is there? I don’t think I have ever met anyone who didn’t like them. Plus, there are so many delicious ways to make them.

Pecan Brownie Recipe

There’s no boxed mix here, just a quick from-scratch brownie that tastes like something from your favorite bakery. The Dutch process cocoa makes them extra rich, while a mix of whole eggs and yolks makes fudgy brownies instead of cakey brownies. Add in a handful of chopped pecans, and you’ve got a brownie with the perfect mix of soft, chewy, and crunchy in every bite.

If you love pecans, you have to check out my recipe for Pecan Pie, my Pecan Butter Cookies, and these Caramel Pecan Clusters, too!

Pecan Chocolate Brownies

These brownies are perfect for just about any occasion. They make a great weeknight dessert when you want something chocolatey without too much effort, and they’re always a hit at potlucks, family gatherings, or bake sales. Serve them warm with a scoop of vanilla ice cream for a simple but impressive dessert, or pack them up for a picnic or lunchbox treat. They travel well, keep beautifully, and are guaranteed to disappear fast wherever you take them.

Ingredients in this Recipe for Pecan Brownies

For complete measurements and instructions, scroll down to the printable recipe card at the bottom of this post.

• Butter: Salted butter adds richness and flavor. You can use unsalted butter if that’s what you have. Just add a healthy pinch of salt to your batter.
• Sugar: White granulated sugar for sweetness and structure.
• Eggs and Egg Yolks: Two yolks and one whole egg make these brownies perfectly fudgy. Using three whole eggs will make them more cake-like.
• Flour: All-purpose flour keeps the texture dense and chewy.
• Baking Soda: Adds a little lift and balance to the texture.
• Cocoa Powder: Dutch process cocoa gives a deep chocolate flavor, but regular cocoa works just fine if that’s what you have.
• Chocolate Chips: Semi-sweet chocolate chips melt into gooey pockets of chocolate. Dark chocolate chips can make them even more decadent.
• Pecans: Chopped pecans add a nutty crunch. Walnuts are a good substitute if you prefer.

How to Make Pecan Nut Brownies

Preheat your oven to 350°F. Spray the bottom of a 9×9 baking dish with non-stick spray or line with parchment paper. Set aside.

Cut the butter into tablespoon-sized pieces and add it to a large microwave-safe bowl. Microwave your butter for 30 seconds at a time until completely melted.

Whisk the butter together with the granulated sugar, egg, and egg yolks until smooth.

Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.

Fold in the chocolate chips and chopped pecans.

Spread your brownie batter into the prepared baking pan. Bake your brownies for 30 minutes.

Let cool slightly before slicing. Serve, and enjoy!

Storage

Store leftover brownies in an airtight container at room temperature for up to six days. They stay soft and chewy and are just as good on day three as they are fresh from the oven.

To freeze, let the brownies cool completely, then wrap each square tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to enjoy, thaw them at room temperature or warm them slightly in the microwave for that fresh-from-the-oven taste.

Tips for the Best Brownies

• Cut your butter into small pieces before melting so it melts evenly.
• Mix gently to keep the brownies dense and fudgy.
• Let them cool completely before slicing for clean edges.

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FAQs

• Can I use regular cocoa powder instead of Dutch process? Yes, you can use whatever cocoa powder you have. The flavor won’t be quite as rich, but the brownies will still taste delicious.
• Can I freeze these brownies? Yes. Once cooled, wrap them tightly and freeze for up to three months. Thaw at room temperature before serving.

More Brownie Recipes to Love

If you love these pecan brownies, you might also enjoy trying a few other rich and chocolatey options. Classic fudgy brownies, chocolate ganaché brownies, double chocolate caramel brownies, frosted zucchini brownies, or my Mexican frosted brownies are all perfect for satisfying your chocolate cravings. Some fun twists on classic brownies are my sweet & salty brownies, you see pictured above, this brownie in a mug, brownie bark with pistachios, or even pecan pie brownies with a gooey pecan topping. These recipes have their own twist, but they all deliver that same homemade brownie goodness you can’t resist. Check out this roundup of Epic Brownie Recipes too!

If you love brownies that lean fudgy instead of cakey and you can’t resist the crunch of pecans, this recipe is one to save. It’s quick, easy, and delivers that homemade brownie flavor every single time, no box mix needed.

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Fudgy Pecan Brownie Recipe

This Homemade Fudge Brownie Recipe with Pecans is the ultimate dessert! Who doesn't love a chewy, chocolately brownies, studded with pecans?

Course Bars

Cuisine American

Keyword bars, brownies, chopped pecans, pecan

Prep Time 5 minutes minutes

Cook Time 38 minutes minutes

Servings 9 servings

Calories 486kcal

Ingredients

• ½ cup salted butter
• 1 cup white granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ cup Dutch process cocoa powder
• 1 ¼ cup semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

• Preheat your oven to 350°F.
• Cut the butter into tablespoon size pieces and add it to a large microwave safe bowl. Microwave your butter for 30 seconds at a time until completely melted.
• Whisk the butter together with the granulated sugar, egg, and egg yolks until homogenous.
• Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.
• Fold in the chocolate chips and chopped pecans. Spread your brownie batter into a 9×9 inch baking pan lined with parchment paper or coated with nonstick cooking spray. Bake your brownies for 30 minutes.
• Slice, serve, and enjoy!

Notes

• The Dutch process cocoa powder is going to help give these brownies a richer, deeper chocolate flavor. For extra rich and decadent brownies, swap out the semi-sweet chocolate chips for dark chocolate chips.
• If you don’t have Dutch process cocoa powder then you can use whatever cocoa powder you have on hand. The brownies will not be as rich but will still be delicious.
• Make sure you use 2 egg yolks and 1 whole egg not 3 whole eggs. If you use 3 whole eggs then your brownies will have a more cake-like texture.
• I like to cut my butter into small pieces to help it melt down better. This way the butter melts consistently and you won’t have butter splattering in the microwave before the whole stick is melted down.
• You can mix your batter with an electric hand mixer or a whisk. If you use a hand mixer, make sure you keep it on low speed. You don’t want to overmix your brownie batter.

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 50g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 155mg | Potassium: 293mg | Fiber: 5g | Sugar: 32g | Vitamin A: 419IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 3mg

The post Pecan Brownies appeared first on An Affair from the Heart.

I have been making this easy pumpkin dump cake for years. It is so quick to toss together. I make my pumpkin dump cake with spice cake mix, which makes me so happy because it’s one of my favorite cake mixes. You will fall in love the minute you taste it warm with a scoop of ice cream.

I am a huge pumpkin fan. Are you? Here are a couple of must-try pumpkin recipes: Cinderella Cake (Pumpkin Cake with Cream Cheese Frosting and crunchy pecans) and Pumpkin Pie Bars (classic pumpkin pie with a shortbread crust) You are sure to love these delicious dessert recipes, too!

Pumpkin Dump Cake Recipe

Using a cake mix, this recipe is as easy as they get and will feed a crowd. This pumpkin pie cake comes together quickly, any day of the week when you need a little pumpkin spice in your life. It is also a perfect Thanksgiving dessert, capturing all the flavors of pumpkin pie. It is truly like pumpkin pie meets spice cake, making a heavenly pumpkin dump cake dessert.

What is a Dump Cake?

A pumpkin dump cake is similar to a cobbler. The cake mix creates a crunchy topping when sprinkled on top, instead of a spongy texture. The name refers to “dumping” all the ingredients into a baking dish. Most dump cakes use canned fruit fillings, but a pumpkin pie dump cake requires combining the pumpkin mixture before adding it to the pan.

Pumpkin Dump Cake Ingredients

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

• Pumpkin puree – make sure you are using 100% pureed pumpkin, NOT pumpkin pie filling
• Evaporated milk – You can substitute whole milk, half and half, or heavy cream
• Eggs
• Sugar – I use extra fine granulated white sugar
• Pumpkin pie spice – You can easily put this spice mix together with 6 ingredients. Here’s my recipe for this magical seasoning: https://anaffairfromtheheart.com/homemade-pumpkin-pie-spice/ 
• Spice cake mix – You could also use vanilla, white, or yellow cake mix – just add another tablespoon of pumpkin pie spice to the cake mix 
• Melted butter – You can substitute margarine in a pinch…it just won’t have that extra buttery decadence.
• Pecans – you can omit the nuts if you are allergic to them. Walnuts are also a great option if you prefer them.

How To Make a Simple Pumpkin Dump Cake

Preheat oven to 350°F. Lightly grease a 9×13 baking dish.

Beat 3 eggs in a large bowl. Add pumpkin puree, sugar, milk, and pumpkin pie spice; mix well.

Spread the pumpkin mixture into the prepared dish. Sprinkle dry cake mix evenly over the pumpkin layer.

Drizzle melted butter over the top and add nuts if desired.

Bake for about 1 hour, until a knife inserted in the center comes out clean.

Serve warm with vanilla ice cream or whipped cream. For an extra special treat, try my homemade cinnamon vanilla ice cream!.

How to Store Leftover Pumpkin Dump Cake: After baking and cooling, cover the pan with a lid or aluminum foil. Store in the refrigerator for up to 5 days. To serve, bring the cake to room temperature or warm individual slices in the microwave. This pumpkin dump cake dessert is just as delicious the next day.

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FAQ’s about Pumpkin Dump Cakes

• Should dump cake be refrigerated? Yes, after baking and cooling, store covered in the fridge for up to 5 days.
• Can I make pumpkin dump cake ahead of time? Yes, make it a day ahead and refrigerate until ready to serve. Bring to room temperature or warm slightly before serving.
• What are some other versions of dump cake? Classic dump cakes use canned fruit, cake mix, and melted butter. You simply “dump” each ingredient into a pan and bake.

TIPS AND TRICKS

• Make in a slow cooker: low 4 hrs / high 2 hrs
• Shake the pan after adding ingredients to help combine
• For a more consistent crumble, mix cake mix with melted butter before sprinkling
• Store leftovers in the fridge up to 5 days

MORE FABULOUS FALL PUMPKIN DESSERT Recipes

It’s pumpkin season, and I am here for it! Here are more ways to enjoy pumpkin:

• The BEST Pumpkin Bread  
• Pumpkin Spice Banana Muffins
• Pumpkin Pie Bars
• Cinderella Cake (pictured above)
• Pumpkin Pie Turnovers
• Pumpkin Applesauce

Give in to your pumpkin spice craving today with this easy dump cake recipe. Perfect for pumpkin lovers, this pumpkin dump cake dessert is simple, perfectly pumpkin, and a guaranteed favorite for fall. It’s the perfect Thanksgiving dessert to serve family and friends.

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Pumpkin Dump Cake

This pumpkin dump cake recipe is an easy cake recipe perfect for pumpkin lovers. Made with a spice cake mix, it’s a warm, comforting pumpkin dessert. Serve with ice cream or whipped cream for a fall favorite!

Course Cake & Cupcakes

Cuisine American

Keyword canned pumpkin, easy, fall, pumpkin dessert, pumpkin dump cake recipe, pumpkin pie spice, pumpkin puree, spice cake, with cake mix

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 244kcal

Author Michaela Kenkel

Equipment

• Rubber Spatulas 
• Whisks for Cooking, 3 Pack Stainless Steel Whisk 
• Glass Batter Bowl
• 9×13 Pyrex Baking Dish with a Lid

Ingredients

• 3 large eggs slightly beaten
• 1 15 ounce can pumpkin puree (NOT pumpkin pie filling)
• 1 cup sugar
• 1 1/2 Tablespoons Pumpkin Pie Spice
• 1 12 ounce can evaporated milk
• 1 15.25 ounce Spice Cake Mix
• 3/4 cup butter melted (1 1/2 sticks)
• 1 cup pecans chopped (optional)

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with non-stick cooking spray.
• In a mixing bowl, beat your eggs.
• Add in pumpkin, milk, sugar and pumpkin pie spice. Stir to combine.
• Spread pumpkin mixture into the prepared baking dish.
• Sprinkle cake mix evenly over the top of the pumpkin.
• Drizzle melted butter over the top of the cake mix.
• Top with nuts, if desired.
• Bake for one hour, or until a knife inserted in the center comes out clean.
• Serve warm with whipped cream or a scoop of vanilla ice cream.

Video

Notes

Storing Leftovers: After baking and cooling, cover the pan with a lid or aluminum foil. Store in the refrigerator for up to 5 days. To serve, bring the cake to room temperature or warm individual slices in the microwave. This pumpkin dump cake dessert is just as delicious the next day.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 110mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 442IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg

This recipe was originally posted on September 9, 2022 in part with a group of bloggers sharing #FallFlavors recipes. It has been updated to improve user experience and reshared on October 28, 2025.

More recipes from the event:

• Delicious Cranberry Pecan Cheese Ball from Family Around The Table
• Pumpkin Spice White Russian from Our Crafty Cocktails
• Vegan Sweet Potato Cutlets from Magical Ingredients
• Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
• Cranberry Walnut Bread from Hostess At Heart
• Pumpkin Banana Muffins from Cheese Curd In Paradise
• Sun Dried Tomato Vinaigrette from Art of Natural Living
• Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
• Ham, Apple and Cheddar Quesadillas from A Little Fish in the Kitchen
• Slow Cooker German Pork Roast from Palatable Pastime
• Air Fryer Candied Pecans from Devour Dinner
• Apple Cinnamon Chip Cookies from Sweet Beginnings
• Candy Corn Cookies from Best Cookie Recipes
• Ginger Apple Pear Crisp from Jolene’s Recipe Journal
• Maple Brown Sugar Cookies with Candied Sage from The Spiffy Cookie
• Maple Pecan Biscotti from Karen’s Kitchen Stories
• Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
• Pumpkin Chocolate Chip Bars from Blogghetti
• Pumpkin Dump Cake from An Affair from the Heart
• Sweet Potato Cinnamon Roll Cake from Jen Around the World

The post Pumpkin Dump Cake appeared first on An Affair from the Heart.

When apple season rolls around, I can’t resist finding new ways to bake with them. There’s just something special about the way cinnamon, brown sugar, and butter come together with crisp apples. The scent alone feels like a hug from the oven. This recipe takes me back to my first job at Wendy’s, when they served the most amazing apple dumplings. I’ve recreated that same nostalgic flavor at home using puff pastry for an extra flaky, bakery-style touch. Then these easy apple dumplings are finished with spiced rum caramel sauce, drizzled over the top before serving.

Apple Dumpling Recipe

This apple dessert is what I love about fall baking. Those warm cozy spices – I can’t get enough! The presentation is impressive enough for Thanksgiving or any holiday gathering, yet simple enough to make on a weeknight. Each dumpling looks like its own little wrapped present, making it a beautiful dessert to serve for an autumn dinner party or family get-together. The best part is that it’s all made with easy ingredients you can find anywhere, and the results taste like something straight from a bakery. When you drizzle that spiced rum caramel over the top, it becomes even more special, the perfect way to end a holiday meal or celebrate apple season in style.

Apple Dumplings with Puff Pastry

The first time I posted this recipe was back in 2017.  I had been wanting to share a recipe for apple dumplings and was part of a little blogger round-up for fall.  I thought it was perfect timing, because next to pumpkin recipes, apple recipes are my favorite during this time of the year.  But when I decided to make them, I wanted to make sure that there was a yummy sauce for the top. I could have done a salted caramel or something similar, but the original posting day fell on National Rum Day, and this spiced rum sauce idea was born. 

Ingredients in Easy Apple Dumplings

Simple ingredients are used for this recipe. You will find the exact measurements and instructions in the printable recipe card at the bottom of this post. 

For the dumplings:

• Puff pastry – thawed enough but still cold and easy to handle, store-bought or homemade puff pastry.
• Granny Smith apples –  peeled, cored, and halved. Granny Smiths are my favorite to bake with, but Honeycrisp or Braeburn would be a good alternative.
• Brown sugar – dark or light, your preference
• Spices – Cinnamon and Nutmeg are used here, but you could use my Apple Pie Spice for even more warm spice flavoring.
• Butter

For the spiced rum caramel sauce:

• Butter
• Brown sugar – I am a fan of dark brown sugar
• Spiced rum – regular dark rum or apple juice can be used instead.
• Heavy cream

Optional toppings: 

• vanilla ice cream and chopped walnuts

How to Make Apple Dumplings and Rum Sauce

Preheat your oven to 375°F and lightly grease a shallow baking dish.

Roll out the puff pastry on a floured surface and cut into four squares.

Place one apple half in the center of each square.

In a small bowl, mix brown sugar, cinnamon, and nutmeg together. Sprinkle the mixture over each apple and top with a pat of butter.

Wrap the puff pastry around each apple and pinch the top to seal. Place in the prepared baking dish and brush the tops with melted butter.

Bake for about 40 to 45 minutes or until the pastry is golden brown and flaky.

While the dumplings bake, melt butter in a saucepan over medium heat. Add brown sugar and rum, whisking until the sugar dissolves. Stir in heavy cream and continue to whisk until the sauce thickens slightly and turns smooth and glossy.

Serve the apple dumplings warm from the oven with a drizzle of caramel sauce over each one. A scoop of vanilla ice cream melts beautifully into the sauce and adds a creamy contrast to the flaky crust. A handful of chopped walnuts or pecans gives a little crunch and looks lovely for presentation.

Store leftover dumplings covered in the refrigerator for up to three days. Reheat in a 325°F oven until warmed through and crisp again. The caramel sauce can be stored separately in the fridge and warmed gently on the stove or in the microwave before serving.

To Freeze Apple Dumplings: Bake them as directed, let them cool completely, then wrap each one tightly and freeze for up to two months. Reheat in the oven until warmed through and crisp. The caramel sauce is best made fresh, but it comes together quickly while the dumplings reheat.

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Tips and Tricks

• Use cold puff pastry that’s just thawed enough to unfold without cracking. Too warm and it won’t puff up properly.
• Pick firm apples like Granny Smith, Honeycrisp, or Braeburn so they hold their shape while baking.
• Seal the tops well so the filling stays tucked inside as it bakes. A small twist and pinch at the top works best.
• Watch the caramel sauce closely so it doesn’t boil too hard. A gentle simmer is all it needs to come together.
• Make-ahead tip: You can prepare the dumplings a few hours in advance and refrigerate until ready to bake. The sauce can also be made ahead and gently reheated before serving.

FAQs

• What are the best apples for apple dumplings? Granny Smith apples are my go-to because they hold their shape well and have just the right tartness to balance the sweet caramel sauce. Honeycrisp, Braeburn, or Jonagold apples are also great choices if you prefer a slightly sweeter flavor. The key is to pick a firm apple that won’t turn mushy while baking.
• Can I make these apple dumplings without rum? Yes, absolutely. You can substitute apple juice or cider for the rum in the caramel sauce. You’ll still get that same rich caramel flavor without the alcohol.
• Can I make apple dumplings ahead of time? You can assemble the dumplings a few hours before baking and store them in the refrigerator until you’re ready to bake. The caramel sauce can be made ahead as well. Just warm it gently before serving so it’s pourable again.

More Apple Recipes to Love

I love baking with apples, and of course, easy desserts are my jam. Here are a few other recipes you should definitely check out before you go! I love the Apple Kuchen (pictured above). It looks fancy but is actually really easy to make. I can’t make my Apple Crisp without someone asking for the recipe, and the same goes for these Apple Pie Crumb Bars. This rustic Apple Crostata is fun to make, and if you have never made Homemade Applesauce in your crockpot, you have to give it a try!

If you love the flavors of baked apples and caramel, these Apple Dumplings with Spiced Rum Caramel Sauce are a must-try. They taste like something from a cozy bakery, yet they’re simple enough to make anytime the craving hits. It’s a dessert that celebrates everything wonderful about apple season.

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Apple Dumplings with Spiced Rum Caramel Sauce

These apples are topped with butter, brown sugar and cinnamon, then wrapped in puff pastry and baked until golden brown. Top them off with a spiced rum caramel glaze before serving.

Course Dessert

Cuisine American

Keyword Apple Dumplings with Spiced Rum Caramel Sauce

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 797kcal

Author Michaela Kenkel

Ingredients

For the dumplings:

• 1 sheet Puff Pastry cut into quarters
• 2 large Granny Smith apples cut in half, cored and peeled
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 Tablespoon + 4 teaspoons butter

For the Rum Sauce:

• 2 Tablespoons butter
• 3/4 cup brown sugar
• 2 Tablespoons Spiced Rum I used Captain Morgan
• 1/2 cup heavy cream

Optional for serving:

• Ice cream and chopped walnuts or pecans

Instructions

To make the dumplings:

• Preheat your oven to 375 degrees, and spray a shallow baking dish with non-stick baking spray.

  Remove one sheet of pastry dough from the freezer, let thaw until it's easy to work with. Roll it out slightly on a floured surface and cut into quarters.

  Place one of the halved, peeled and cored apples in the center of each quarter. Mix together brown sugar, cinnamon and nutmeg in a bowl. Sprinkle over the top of each apple. Top with a teaspoon sized pat of butter.

  Wrap puff pastry around the apple, and pinch to seal at the top. Place in a shallow baking dish.

  Melt the Tablespoon of butter and brush over the tops of each apple.

  Bake for 40-45 minutes or until pastry is golden brown and flaky.

To make the Sauce:

• Melt butter in a saucepan, add to it brown sugar and rum. Whisk while sugar dissolves. Add in heavy cream and whisk while sauce thickens.
• Pour over warm dumplings and serve.
• Top with ice cream and walnuts, if desired.

Video

Notes

Store leftover dumplings in the refrigerator, covered, for up to three days. Reheat in a 325°F oven until warmed through and crisp again. The caramel sauce can be stored separately in the fridge and heated gently on the stove or in the microwave before serving.

To Freeze Apple Dumplings: Bake them as directed, let them cool completely, then wrap each one tightly and freeze for up to two months. Reheat in the oven until warmed through and crisp. The caramel sauce is best made fresh, but it comes together quickly while the dumplings reheat.

 

 

Recipes adapted from Taste of Home and Port and Fin

Nutrition

Serving: 1serving | Calories: 797kcal | Carbohydrates: 98g | Protein: 6g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 245mg | Potassium: 261mg | Fiber: 4g | Sugar: 66g | Vitamin A: 761IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg

This recipe was originally posted on August 15, 2017, and it has been updated to improve user experience and reshared on October 7, 2025.

The post Apple Dumplings with Spiced Rum Caramel Sauce appeared first on An Affair from the Heart.

Once early fall is upon us,  flavors turn to apples.  I get so excited – apple is one of my favorite things to bake with, but apples aren’t just for baking. I made the most amazing chicken salad with them, and it packed a perfect fall punch – apples, chicken, cashews, and honey.

You’ll find this fabulous salad goes well on a bed of lettuce, or turn it into chicken salad sandwiches and layer it on a croissant or toasted sourdough bread. It makes an easy lunch or light dinner, and I love to serve it at fall luncheons and showers, too.

If you’re looking for an easy chicken salad recipe that feels fresh and seasonal, this Apple Chicken Salad is a great recipe to keep on hand. Made with tender chicken breasts, crisp apples, and toasted cashews, it’s tossed in a sweet, creamy honey dressing that’s not too heavy. Every bite is packed with textures, featuring juicy chicken, crunchy celery, and crisp apples, making it one of my favorite ways to enjoy chicken salad.

This chicken apple salad recipe is versatile, too. You can serve it on a bed of lettuce, tucked inside a lettuce wrap, or piled high on your favorite bread for chicken salad sandwiches. It is one of those classic chicken salads that works for everything from weekday easy lunch prep to casual dinners with friends.

Apples are not just for pies and crisps. They add a nice crunch and natural sweetness to savory dishes like chicken salad. I love using a mix of Granny Smith apples for tartness and Gala apples or Pink Lady for balance. Tossed with chicken and a honey-mayo dressing, this really is the best chicken salad when fall produce is at its peak.

Another reason this is a good chicken salad recipe is that it is adaptable. You can use rotisserie chicken, leftover chicken, or even pre-cooked chicken for a quick recipe that saves time. It is also a great way to stretch a whole chicken into a second meal.

Ingredients in Apple Chicken Salad

You will find the exact measurements and instructions in the printable recipe card below.

For the Dressing and the Salad:

• Honey – for natural sweetness
• Mayonnaise – use your favorite brand, or swap with plain Greek yogurt or sour cream for a lighter option.
• Apple cider vinegar – for a tangy balance
• Cooked chicken – such as Tyson® Grilled and Ready® Chicken Breast Strips, rotisserie chicken, leftover chicken, or even turkey
• Salted cashews – toasted and roughly chopped. Pecans or walnuts also make a great substitute
• A crisp apple – cubed. Granny Smith, Gala, Honeycrisp, or Pink Lady apples all work well, depending on whether you prefer tart or sweet
• Lemon juice – to keep the apples from browning and to add brightness
• Celery – finely chopped for a fresh crunch

For serving:

Serve over a Bed of lettuce or on toasted bread or croisants.

Toast the cashews on a baking sheet in a hot oven until fragrant, then let them cool and roughly chop.

In a small bowl, whisk together the honey, mayonnaise, and apple cider vinegar to make the dressing. Place it in the fridge to chill while you prepare the salad.

Cut the chicken into bite-sized pieces.

Cube the apple and toss it with lemon juice so it stays fresh and bright.

In a large bowl, combine the chicken, apples, celery, and cashews. Pour the dressing over the top and stir until everything is coated.

Cover and chill until ready to serve.

Serve the salad over a bed of greens, spoon it into lettuce cups, layer it on a croissant or your favorite bread, or simply pair it with crackers for a light and easy meal.

Store leftovers in an airtight container in the fridge for up to 3 days.

Love it? Pin it!

If you love this recipe for Chicken Salad with Apples, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

Substitutions and Variations

• Make cranberry apple chicken salad with dried cranberries or tart cranberries
• Use sour cream or plain Greek yogurt instead of mayo
• Swap cashews with crunchy pecans or walnuts
• Spoon into a lettuce wrap for a low-carb option

FAQs: Apple Chicken Salad

• Do I need to peel the apples? That depends on personal preference. I like to leave the peel on for extra fiber and color.
• Can I freeze chicken salad? I do not recommend freezing it. Store it in the fridge and enjoy within three days.
• What’s the best way to serve it? On croissants, with crackers, or in a lettuce wrap are all favorite ways to enjoy it.
• Can I make it ahead of time? Yes. It actually tastes better if it chills for a few hours before serving. Just wait to add it to bread until right before serving, so it does not get soggy.

More Salad Recipes to Try

If you are a salad person like me, I have loads of Salad recipes here on my website! I bet you’ll love my Peach Basil Chicken Salad (pictured above), my Chinese Chicken Salad, Grilled Chicken Waldorf Salad, and this Snicker Apple Salad recipe, too!

These are also delicious: Bacon Cashew Broccoli Salad, Caprese Salad, Columbia Restaurant’s 1905 Salad, and this Italian Raw Veggie Salad.

If you are a big fan of apple season like me, be sure to check out all of my apple recipes!

This simple chicken salad with apples is one you will want to make again and again. Whether you serve it on your favorite bread, spoon it into a lettuce wrap, or enjoy it as a side dish, it is a fabulous salad for fall and beyond.

LIKE THIS RECIPE?
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leave a comment below the recipe!

Print

Apple Chicken Salad

A wonderful twist on the common chicken salad, the crunch of apples and cashews, with a sweet honey dressing.

Course Salad

Cuisine American

Keyword ACV, Apple Chicken Salad, apples, cashews, celery, chicken, chicken salad, honey, leftover chicken, leftover turkey, salad, sandwich

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 3 cups

Calories 658kcal

Author Michaela Kenkel

Equipment

• Cast Magnesium Apple/Potato Peeler Corer by Spiralizer
• Stainless Steel Apple Corer
• Zyliss Easy Twist Apple Corer, White
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

• 1/4 cup honey
• 1/2 cup mayonnaise
• 1/2 Tablespoon Apple Cider Vinegar
• 2 cups about 3/4 pound Tyson® Grilled and Ready® Chicken Breast Strips, thawed
• 1/2 cup salted cashews toasted, roughly chopped
• 1 apple (about 1 cup), cubed
• 1 teaspoon lemon juice
• 1/4 cup celery chopped

Instructions

• Toast cashews by placing them in the oven on a baking sheet at 400 degrees for 5 minutes. Cool them, and roughly chop them.
• Prepare the dressing: Whisk together honey, apple cider vinegar and mayo. Place it in the fridge while you make the chicken mixture.
• Cut chicken into bite-sized pieces
• Toss the diced apples with lemon juice.
• Add the chicken, celery, apples and cashews to a bowl. Pour dressing over, and stir to combine.
• Chill until ready to serve.
• Serve on a bed of greens, on rolls or croissants, or with crackers.

Video

Notes

This makes a great presentation for showers or luncheons.

Store leftovers in the fridge for up to 3 days.

Nutrition

Serving: 0.5cup | Calories: 658kcal | Carbohydrates: 40g | Protein: 33g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 461mg | Potassium: 480mg | Fiber: 2g | Sugar: 31g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg

This recipe was originally posted on August 24, 2015, in partnership with Tyson. The post has been updated to improve user experience and reshared on October 3, 2025. 

The post Apple Chicken Salad appeared first on An Affair from the Heart.