S’mores are one of my favorite summertime treats. In fact, they might come second only to cheesecake.

I love the gooey toasted marshmallows. I love the warm, melty chocolate. I love the sweet, crisp graham crackers.

They’re pretty much the perfect summer treat.

I love them so much, that I have spent years coming up with fun twists on the classic campfire combination of marshmallow + chocolate + graham crackers. And I thought it was about time to pull some of my favorite variations into one place!

The post 12 Summer-Ready S’mores Recipes appeared first on My Baking Addiction.

I’ve been making strawberry pretzel salad pretty much my whole life. I fondly remember making it with my Nana for all types of occasions. Our whole family loved that classic combination of sweet and salty flavors.

As an adult, I’ve branched out and started experimenting with different fruits in this family favorite dessert. This pineapple version is a newer favorite, but one that we really love. 

The post Easy Pineapple Pretzel Salad appeared first on My Baking Addiction.

It’s hard to beat a great muffin. I don’t care if it’s sweet pistachio muffins or a batch of mini banana muffins. I love them all.

One of my favorite muffin recipes of all time is for my lemon raspberry muffins. I make them all of the time and they are a hit every time. So it was about time to give that recipe a blueberry makeover.

These are some of the best blueberry muffins I’ve ever had. They’re fluffy and tender on the inside, filled with juicy blueberries, and accented with bright notes of lemon juice and lemon zest. 

Buttermilk keeps the muffins perfectly moist while baking the muffins at a higher temperature before lowering the oven to 350°F gives them a beautiful domed top. 

Whether you enjoy them for breakfast or snack on them alongside an iced shaken espresso in the afternoon, these lemon blueberry muffins are begging for you to make them right now.

The post Lemon Blueberry Muffins appeared first on My Baking Addiction.

What is strawberry eclair cake?

I first fell in love with the classic eclair cake years ago at a work potluck back when I was still teaching school. I love eclairs, so the idea of an eclair cake totally reeled me in.

An eclair cake is a type of icebox cake. It’s a no-bake dessert made by layering graham crackers with a vanilla pudding mixture, similar to the filling in an actual eclair. The whole thing gets topped with chocolate frosting and, after chilling in the fridge for several hours, becomes a soft, sliceable cake.

This strawberry version is my current favorite variation on that original eclair cake recipe. This one layers fresh strawberries with the graham crackers and pudding mixture for a fruity, summery twist.

You can top this one with chocolate or use Cool Whip instead. When you use Cool Whip instead of chocolate, it tastes similar to the strawberries and cream dessert from Costco!

Ingredients and substitutions

This is a super simple recipe and most of the ingredients are things that I keep on hand for making my favorite easy no-bake dessert recipes. You’ll need:

• Instant pudding mix: You can use vanilla or cheesecake flavored pudding mix. Make sure to use instant pudding mix, not cook-and-serve pudding.
• Milk: For making the pudding. We want the filling to be nice and thick, so you’ll use less milk than you would for making the pudding according to package directions.
• Whipped topping: You can use Cool Whip or TruWhip. If you don’t like to use whipped topping, you can use stabilized whipped cream instead.
• Graham crackers: I use the classic honey graham crackers, but you could use chocolate graham crackers for a different flavor. Feel free to use your favorite gluten-free graham crackers if you need a gluten-free version—just make sure your other ingredients are also gluten free. You could even swap in vanilla wafer cookies for a dessert similar to banana pudding.
• Fresh strawberries: Hulled and sliced.
• Chocolate frosting: I use a tub of prepared chocolate frosting to make things super easy. You could also make a simple chocolate ganache if you prefer. If you don’t want a chocolate topping, you can use more whipped topping or even use a tub of strawberry frosting instead.

How to make my no-bake strawberry eclair cake recipe

If you can whisk things together and layer ingredients in a pan, you can make this easy strawberry eclair cake.

To make the filling, just whisk the milk with both boxes of pudding mix until it’s nice and thick. Remember, it’ll be a lot thicker than the pudding would be if you made it according to the package directions. Fold in the whipped topping.

Create an even layer of graham crackers across the bottom of a 9×13-inch pan, breaking them up as necessary to get them to fit nicely. Spread on half of the pudding mixture—I like to use an offset spatula to get the filling nice and smooth.

Layer on half of the strawberry slices, keeping them as even as possible. Repeat with another layer of graham crackers, the rest of the pudding mixture, and a final layer of strawberries. Finish with the rest of the graham crackers.

If you’re going for the chocolate topping, microwave the frosting for just 30 seconds. You want it to be easily spreadable. If you’re using more Cool Whip, you can just spread it on as thin or as thick as you like.

Make sure to let the eclair cake chill in the fridge for 4 hours before serving. This softens the graham crackers and lets the filling set up so the whole thing becomes sliceable and more like a cake.

Garnish with extra fresh strawberries and a dollop of whipped cream as desired.

Storage tips 

Store this strawberry eclair cake covered in the refrigerator for up to 3 days. The fresh berries will soften a bit after a day or two, but the flavor will still be great.

I don’t recommend freezing this dessert, as thawing will make the strawberries weep and will throw off the texture of the filling.

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Strawberry Eclair Cake

Graham crackers are layered with a sweet pudding mixture and fresh strawberries in this easy no-bake strawberry eclair cake recipe.

Course Dessert

Cuisine American

Keyword 4th of July, easter, eclair cake, Fruit, icebox cake, mother’s day, no bake recipe, pudding, quick and easy, spring, strawberries, summer, Whipped Topping

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 16

Calories 337kcal

Author Jamie

Equipment

• Nordic Ware Metal 9×13 Covered Cake Pan
• Offset spatula

Ingredients

• 2 (3.4-ounce) packages instant vanilla or cheesecake flavored pudding mix
• 2 ½ cups milk
• 8 ounces frozen whipped topping thawed according to package directions, plus more for topping (optional)
• 16 ounces graham cracker squares
• 1 ½ pounds fresh strawberries washed, hulled and sliced
• 16 ounces prepared chocolate frosting optional (see note below)

US Customary – Metric

Instructions

• In a medium bowl, whisk together the pudding mixes and milk and allow it to set for a few minutes to thicken. Fold in whipped topping.
  2 (3.4-ounce) packages instant vanilla or cheesecake flavored pudding mix, 2 ½ cups milk, 8 ounces frozen whipped topping
• Arrange a single layer of graham cracker squares in the bottom of (1) 9×13-inch pan. You will have to break some of the crackers along the perforation lines to get them to fit.
  16 ounces graham cracker squares
• Evenly spread half of the pudding mixture over the crackers and top with half of the strawberries, arranging them in an even layer. Top with another layer of graham crackers, the remaining pudding mixture, and the remaining strawberries. Top with a final layer of graham crackers.
  1 ½ pounds fresh strawberries
• If using frosting for the topping, melt it in the microwave for 30 seconds. Spread the frosting over the whole cake up to the edges of the pan. If you prefer not to use the frosting, you can top with more whipped topping.
  16 ounces prepared chocolate frosting
• Cover and chill for at least 4 hours. For easier slicing, place in the freezer for 30 minutes prior to slicing and serving. Garnish with additional fresh strawberries as desired.

Notes

This eclair cake can be topped with chocolate frosting for a chocolate-covered-strawberry flavor, or use additional whipped topping for more of a strawberries-and-cream flavor. 

Store covered in the refrigerator for up to 3 days. I do not recommend freezing.

Nutrition

Serving: 1slice (with frosting for topping) | Calories: 337kcal | Carbohydrates: 59g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 431mg | Potassium: 243mg | Fiber: 2g | Sugar: 38g | Vitamin A: 92IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 2mg

The post No-Bake Strawberry Eclair Cake appeared first on My Baking Addiction.

There are a handful of things I look forward to every summer: the first afternoon by the pool, my first glass of homemade strawberry lemonade, and the first summer party with friends.

Summer food just hits different. Between the fresh fruits and summer vegetables, I am always excited to load my plate up with a burger or hot dog, some corn on the cob, and a whole assortment of yummy sides.

I’ve been collecting easy and delicious cookout sides recipes for years, so it felt like time to finally put them all in one place for you!

The post 20 Crowd-Pleasing Summer Cookout Sides appeared first on My Baking Addiction.

What is 3-day coconut cake?

If you’ve been reading MBA for a while, you might remember that I used to be a teacher many years ago.

Back in 2013, I was given this recipe by the secretary of the school I worked at. She would make this sour cream coconut cake recipe for all of our staff potlucks, and everyone would go bananas over it.

Obviously I had to have the recipe, and imagine my surprise when I finally read the method for making this cake.

This recipe is sometimes known as a 3-day coconut cake because that’s how long it needs to chill in the refrigerator after assembling and before serving. You make the cake, fill and frost it with a mix of sour cream, coconut, and whipped topping, and then let it hang out in the fridge for 3 days.

Something totally magical happens during those 3 days. The cake becomes perfectly moist (but not soggy) and ultra flavorful. The sour cream makes it tangy but it’s still sweet. It might be the best coconut cake I’ve ever had.

Ingredient notes

• Butter cake mix & the ingredients to make it: I prefer to use the Duncan Hines mix, but you can use any butter cake mix brand you like as long as it is 15.25 ounces. You’ll need the associated ingredients to make the cake according to the package directions. 
• Sour cream: This is not the place to use reduced-fat sour cream or swap for Greek yogurt. For the best flavor, use regular sour cream.
• Granulated sugar: To help sweeten the filling and frosting.
• Sweetened flaked or shredded coconut: This is is going to give the cake its coconut flavor. As I mentioned above, you must use sweetened coconut, not unsweetened.
• Whipped topping: Such as Cool Whip. Thaw it according to the package directions before using.

How to make this sour cream coconut cake recipe

Start by preparing the cake mix according to the package directions, then divide the cake batter into two 8-inch round cake pans. I don’t recommend using 9-inch pans—the resulting cake layers will be thinner and much harder to split in half later.

Once the cakes are baked and have cooled completely, using a large serrated knife to cut each layer in half horizontally, creating 4 equal layers. 

Don’t worry if the layers aren’t perfect. If you want to try to get them as even as possible, this article walks through a few methods for splitting cake layers evenly.

Now it’s time to assemble. Set aside 1/3 cup of the coconut—we’ll use that on top of the cake later.

Mix the rest of the coconut with the sour cream and sugar. Remove 1 cup of this mixture and set it aside for the frosting later.

Use the rest of the sour cream mixture to fill the cake layers. Since there are 4 layers of cake, you’ll put 1/3 of the sour cream mixture for each filling layer.

Now fold that reserved 1 cup of the sour cream mixture and fold it into the Cool Whip and use this to frost the top and sides of the cake. Sprinkle that reserved 1/3 cup coconut on top of the cake.

Loosely cover the cake with plastic wrap or place it into a covered cake carrier. Let it chill in the refrigerator for 3 days before slicing and serving. 

Storage tips

After the initial 3-day rest in the refrigerator, store any leftovers covered in the fridge for another 3-4 days.

I don’t recommend storing the in freezer, as freezing and thawing can affect the texture of the filling.

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Sour Cream Coconut Cake

This old-fashioned sour cream coconut cake, sometimes known as 3-day coconut cake, is made by filling and frosting a yellow cake with a sour cream, coconut, and whipped topping mixture. Let it chill in the fridge for 3 days before serving!

Course Dessert

Cuisine American

Keyword 4th of July, Cake, cake mix, christmas, coconut, easter, easy recipe, entertaining, holidays, layer cake, mother’s day

Prep Time 25 minutes minutes

Cook Time 26 minutes minutes

Cooling and Chilling Time 3 days days 1 hour hour

Servings 10

Calories 329kcal

Author Jamie

Ingredients

For the Cake:

• 1 (15.25-ounce) box Duncan Hines Butter Golden Cake mix
• ¾ cup water
• 3 large eggs
• 7 tablespoons unsalted butter melted and cooled

To assemble:

• 16 ounces sour cream
• 1 ½ cups granulated sugar
• 1 (14-ounce) bag sweetened flaked coconut divided use
• 8 ounces frozen whipped topping Cool Whip or Truwhip, thawed

US Customary – Metric

Instructions

• Preheat oven to 350°F. Spray (2) 8-inch cake pans with nonstick cooking spray. Set aside.
• In a large mixing bowl, add the cake mix, water, eggs, and melted butter. Use an electric hand mixer to mix on low speed until the mixture starts to come together, then increase the speed to medium and beat for 4 minutes.
  1 (15.25-ounce) box Duncan Hines Butter Golden Cake mix, ¾ cup water, 3 large eggs, 7 tablespoons unsalted butter
• Divide the batter between the prepared pans. Bake on the center rack of the preheated oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean.
• Allow cakes to cool in the pan for 15 minutes before turning them out onto a wire rack to finish cooling.
• Once the cakes have cooled completely, use a long serrated knife to split each cake in half horizontally, creating 4 total layers.
• In a large bowl, combine the sour cream and sugar. Set aside ⅓ cup of the coconut and add the rest to the sour cream mixture. Remove 1 cup of the coconut and sour cream mixture and set aside.
  16 ounces sour cream, 1 ½ cups granulated sugar, 1 (14-ounce) bag sweetened flaked coconut
• Use the remaining coconut and sour cream mixture to frost between each cake layer.
• Fold the reserved sour cream mixture into the whipping topping. Use this to frost the sides and top of the cake. Sprinkle the top of the cake with the reserved ⅓ cup coconut flakes.
  8 ounces frozen whipped topping
• Cover and refrigerate for 3 days before serving.

Notes

Makes (1) 8-inch layer cake.

Nutrition

Serving: 1slice | Calories: 329kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 52mg | Potassium: 103mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 638IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 0.3mg

The post 3-Day Sour Cream Coconut Cake appeared first on My Baking Addiction.

If you’ve been around here for a while, you know how much we love an easy dessert recipe.

From easy white chocolate mousse for a special date-night in to a pan of potato chip rice krispie treats for the big game, I know that you don’t have to spend a lot of time or energy making something truly delicious.

And when the weather gets hot, all I want to do is whip up refreshing no-bake desserts. I don’t want to heat up my entire house by turning on my oven—it’s already hot enough! Luckily, I’ve got a whole bunch of recipe options to choose from.

The post 19 Easy No-Bake Desserts to Beat the Heat appeared first on My Baking Addiction.

I love a hearty appetizer that can pull double duty. Like this cowboy caviar—it serves just as well as an easy dip as it does as a side dish.

It’s a huge hit at any potluck I take it to, but I love it just as much for lunch with some leftover grilled chicken. 

Loaded with black beans and fresh ingredients, this easy cowboy caviar recipe is perfect for summer.

The post Easy Cowboy Caviar appeared first on My Baking Addiction.

My idea of a special weekend breakfast is either a big stack of fluffy buttermilk pancakes or a warm, gooey sweet roll. 

I don’t really function well before I’ve had my coffee, though, so I prefer to prep my sweet roll recipes the night before and bake them in the morning. 

Luckily, these blueberry sweet rolls are perfect for making ahead and baking when you’re ready. The sweet blueberry filling paired with tangy cream cheese frosting is perfect for a spring breakfast or brunch. You can even add some lemon for a lemon blueberry moment, similar to my lemon blueberry scones. 

If you’re still looking for a breakfast to make for Mother’s Day weekend, might I suggest a batch of these rolls alongside a shaken iced espresso? I can promise she’ll love it.

The post Blueberry Sweet Rolls with Cream Cheese Frosting appeared first on My Baking Addiction.

As soon as the first hints of spring start to pop up, I immediately start craving all of the fruit desserts.

It starts with a need to make all of the fresh strawberry recipes and eventually I’m branching out to every fruit I can get my hands on. Bananas, cherries, lemons, pineapple…I want ’em all.

I figured I can’t be the only one, so I’ve pulled together 20 of my favorite fruit dessert recipes that are perfect for summer. Make these for a weekend treat, take them to your next cookout, share them with a neighbor…they’re perfect for all of it.

The post 20 Summery Fruit Dessert Recipes appeared first on My Baking Addiction.