I love carrot cake and it’s perfect for Easter time.  Plus, it’s so easy to toss together and there’s no stress over making the perfect layer cake.  Or making sure your cake comes out of the bundt pan.  Just an easy peasy sheet cake covered in cream cheese frosting. Who wouldn’t want a slice??

What is carrot sheet cake?

When you say carrot cake, you think of the fancy two layer cake that you have to cut into thin slices so everyone can get a piece. The cake itself is delicious, the layering and serving is a pain. I’ve simplified both processes with this sheet cake version. It’s the same carrot cake, just made in a baking dish instead. You are going to love this carrot sheet cake recipe because:

• common ingredients
• easy to follow recipe
• easy to assemble
• serving is simple
• tastes amazing

Carrot cake ingredients

Most of the ingredients needed for this carrot cake are simple and you probably already have them on hand.

• flour
• baking soda
• salt
• ground cinnamon
• eggs
• sugar
• oil
• buttermilk
• grated carrot
• crushed pineapple
• butter
• cream cheese
• powdered sugar
• vanilla extract
• milk
• pecans or walnuts

Flour, salt, baking soda, ground cinnamon – These are all common baking ingredients. You can find them all in the baking aisle of the grocery store. My only tip is to make sure that your baking soda is fresh. 

Eggs – Any eggs will work for this recipe. It’s best to make sure they are room temperature before adding them to the batter.

Sugar – The cake needs granulated white sugar and the frosting needs powdered sugar.

Oil – You will want a mild tasting oil for this cake. Since we are making better choices with our ingredients, I suggest avocado oil or a mild olive oil. This helps keep the cake moist.

Buttermilk – This is another element that makes this cake so tender. If you don’t have buttermilk, mix together 1 cup whole milk and 1 tablespoon vinegar.

Carrot – Use regular carrots and grate them until you get 2 cups worth.

Pineapple – Grab a can of crushed pineapple from the grocery store. If you are feeling squirrelly, you can also grab a fresh pineapple from the store, cut and crush 8 ounces for the cake.

Cream cheese – Let the cream cheese soften while the cake is baking so you can easily incorporate it in the frosting.

Nuts – Pecans or walnuts work best for this carrot cake. Feel free to use whichever you prefer.

How to make a carrot sheet cake

Once you have gathered all your ingredients, you will also need to grab a couple of mixing bowls, hand or stand mixer, 9×13 baking sheet, and a silicone spatula or two.

Step 1: Mix dry ingredients. In a large mixing bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

Step 2: Mix wet ingredients. In a separate bowl or stand mixer, beat the sugar, oil, eggs, buttermilk and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and fold to combine.

Step 3: Add ins. Fold in the pineapple, shredded carrot and nuts. Don’t overmix these in.

Step 4: Pour and bake. Pour the batter into your greased 9×13 baking sheet. Bake for 25-30 minutes, or until a toothpick comes out clean in the center.

Step 5: Make frosting. While the cake is cooling, make the frosting by beating the softened cream cheese and butter. Add in the powdered sugar and vanilla extract. If the frosting is too thick, add the optional milk to thin it just a bit.

Step 6: Frost. Frost the cooled sheet cake and top with pecans or walnuts. Serve immediately or allow to chill.

Recipe Tips and FAQs

I would consider this cake a beginner friendly recipe. It does have some elements that are not in traditional cakes like carrots and pineapple, but it’s mainly a mix and bake type cake. Here are some tips to help make it easier.

How do I grate carrots? The easiest thing to do is buy jumbo carrots and either use a hand grater or your stand mixer attachment. I love this shred attachment for my Kitchenaid mixer!

I forgot buttermilk! How do I make it? Take 1 cup of whole milk and add 1 tablespoon of vinegar to it. Let it sit for about 5-10 minutes before adding to the cake. 

What type of frosting goes on a carrot cake? This frosting is considered a cream cheese frosting! It uses cream cheese and powdered sugar to create a luxurious and creamy topping for the carrot sheet cake.

How to store leftovers

You can add tin foil to the top of your baking dish and place the cake in the fridge. It will stay fresh for 3 days in the fridge.

Can I freeze carrot cake?

I do not suggest freezing this carrot cake. The pineapple would cause separation and not produce the best cake after thawing.

Other Easter recipes to try

Looking for other recipes that are great for Easter? We suggest:

• Easter magic cookie bars
• Key lime poke cake
• Homemade Reese’s eggs
• Lemon lime macaroon bars

Carrot sheet cake

Print

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1 (8 oz) can crushed pineapple, drained
• 1 cup chopped pecans or walnuts
• For the frosting:
• 1 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon milk, if needed
• Pecans or walnuts for topping, optional

Instructions

Preheat your oven to 350 and spray cooking spray into a 9x13 baking dish.

Mix together the flour, baking soda, salt and cinnamon in a large bowl.

In a stand mixer or with a handheld, beat the eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth and creamy. Add the flour mixture and mix until blended.

Fold in the carrot, pineapple and nuts.

Pour into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean in the center. Remove and allow to cool.

For the frosting - beat together the butter and cream cheese until smooth. Mix in the powdered sugar. Add the vanilla extract. Add some amounts of the milk if too thick to reach your desired consistency.

Spread over the cooled cake and top with additional pecans or walnuts.

Enjoy!

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It’s apple season, and that means it’s time for all things apple-related! This caramel apple bundt cake is the perfect autumn dessert. The cake is moist and flavorful, with a delicious caramel glaze on top. It’s perfect for a special occasion or simply because you feel like something sweet. So go ahead and indulge in some autumn deliciousness!

What is Caramel Apple Cake?

This fall favorite is a combination of two classic desserts: apple pie and caramel cake. The result is a moist, flavorful cake that is bursting with fresh apples. The key to this recipe is to use a variety of apples, so that you get a mix of sweetness and acidity. Granny Smith apples are a good choice for this cake, as they add a tartness that helps to balance the sweetness of the caramel. 

Once the cake is baked, it is finished with a creamy caramel drizzle. This rich drizzle complements the flavors of the cake perfectly, and it also makes for a beautiful presentation. Whether you are serving it at a Halloween party or just enjoying it with your family, Caramel Apple Cake is sure to be a hit!

Ingredients Needed for a Caramel Apple Cake 

• Apples– Make sure to chop your apples up so they are all relatively the same size. Using a variety of apples gives you a mix of sweet and tart. 
• Butter– Room temperature butter makes it easier to blend. Let the butter sit on the counter for 15-20 minutes before using. 
• Sugar & Brown sugar- Unlike with flour, you will want to pack your sugar and brown sugar in the measuring cup. 
• All-purpose flour– Do not pack your flour. Instead, use a spoon to scoop it into the measuring cup and level it off with a butter knife. 
• Baking powder- The baking powder helps the cake rise giving it a moist and delicious texture. 
• Salt– Salt helps to combine all of the flavors. A little bit of  salt in baking is all you need. 
• Eggs– Room temperature eggs work best in baking. Set the eggs out with the butter before using in your batter. 
• Vanilla– Vanilla complements the flavors in the cake batter giving you a delicious vanilla cake mix. 
• Milk– You can use any kind of milk that you prefer. I use 2% or whole milk for this recipe. 
• Caramel– Get microwavable caramel. You will need to heat and melt it in the microwave. 

How to Make Caramel Apple Bundt Cake

This delicious caramel apple bundt cake is super easy to make. Just follow the steps below for an exquisite fall treat!

Step 1: Caramelize the Apples 

First, add the chopped apples, butter, and brown sugar to a saucepan. Then, saute them for about 10-minutes or until the apples are soft and the sugar is caramelized. 

Step 2: Preheat the oven

Next, preheat your oven to 350F. Then, spray and flour the bundt pan. 

Step 3: Make the Cake Batter

Add the flour, baking powder, salt, sugar, softened butter, eggs, vanilla, and milk to a large mixing bowl. Mix the ingredients together until fully incorporated. 

Step 4: Assemble the Cake

Next, add the caramelized apples to the bottom of the bundt pan. Then, cover the apples with the cake mix. 

Step 5: Bake the Cake

Bake for 45 minutes or until a toothpick comes out clean.

Step 6: Make the Caramel Drizzle

Melt your caramel in the microwave until it comes out smooth. Then, drizzle it over the cooled cake. 

Serve and Enjoy!

Hot Drinks to Pair With It

I love pairing this caramel apple cake with a hot drink – it’s such a treat! Some of my favorite drinks to add with my cake are:

• Apple Crisp Macchiato
• Boozy White Hot Chocolate
• White Chocolate Vanilla Latte
• Instant Pot Apple Cider

What Type of Apples Do I Need? 

For a truly decadent caramel apple cake, you need to start with the right type of apples. While there are many different types of apples to choose from, Granny Smith apples are the best option for this recipe. They are tart and firm, making them perfect for holding up to the rich caramel sauce. Additionally, their green skin provides a nice contrast to the golden caramel. 

If you can’t find Granny Smith apples, another good option is Honeycrisp apples. These apples are also tart and firm, and their red and green skin adds a beautiful pop of color to the cake. Whatever type of apple you choose, be sure to use fresh, ripe fruit for the best flavor and texture.

Can I Use a Boxed Cake Mix? 

Sure! If you’re in a pinch and need to make a caramel apple cake but don’t have all the ingredients on hand, you might be wondering if you can substitute a boxed cake mix. While it’s not the traditional way to make this dessert, it is possible to use a cake mix as a base for your cake. 

When choosing a cake mix, look for one that is flavored with spice or cinnamon. These will complement the flavors of the apples and caramel well. To jazz up the mix and make it more moist, add an extra egg and replace some of the water with applesauce.

Do I Have to Use a Bundt Pan?

No, you don’t. If you don’t have a bundt pan on hand, don’t worry – you can still make a delicious caramel apple cake using a regular cake pan.

What type of caramel do I need?

You can use your favorite caramel for the topping on this cake. The meltable caramels from the baking aisle are a great option. I have also drizzled homemade caramel sauce on top as well. Ice cream caramel sauce would work perfect as well. Any caramel you prefer or have on hand.

Other Apple Recipes to Try

Love a good apple recipe during fall? Same here! Here are some other favorites to try that we recommend:

• Apple Chai Latte
• Easy Apple Cider Scones
• Caramel Apple Danish
• Apple Walnut Crumb Cake

Caramel Apple Bundt Cake

Print

Ingredients

Caramelized Apples

• 2 cups chopped apples
• 1 tablespoon butter
• 1 tablespoon brown sugar

Land o Lakes Butter Cake

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 1 cup Butter, softened
• 4 Eggs
• 2 teaspoons vanilla
• 1 cup milk
• Microwaveable caramel

Instructions

Caramelized Apples

1. Add the chopped apples, butter and brown sugar.
2. Saute for about 10 minutes or until the apples are soft and the sugar has caramelized.

Butter Cake

1. Add all of the ingredients together and mix.
2. Preheat the over to 350.
3. Spray and flour the bundt pan.
4. Add the caramelized apples to the bottom of the bundt pan.
5. Cover with the butter cake mix.
6. Bake for 45 minutes or until a toothpick comes out clean.
7. Melt your caramel in the microwave until it comes out smooth.
8. Drizzle it over the cool cake.
9. Enjoy!

Notes

I mixed all the cake ingredients together and it came out great! Visit http://www.landolakes.com/recipe/1261/beckys-butter-cake for more detailed instructions.

Nutrition Information:

Amount Per Serving: Calories: 5306Cholesterol: 1283mgSodium: 1656mgCarbohydrates: 761gFiber: 16gSugar: 460gProtein: 75g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

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Hot chocolate is one of our favorite things to drink during the winter months. Homemade hot chocolate is on constant rotation. We always have hot chocolate mix on hand for a quick fix. This cake is the perfect way to use up hot cocoa mix and turn it into one decadent treat. The marshmallow frosting is literally the icing on this hot cocoa cake.

Hot chocolate cake mix

This homemade chocolate cake uses hot cocoa mix in the batter to give it a great depth of flavor. It makes the cake dense, moist and taste just like a cup of hot chocolate. It is then topped with an easy frosting or glaze that is made with marshmallows. It’s like a cup of hot chocolate in cake form!

Hot cocoa mix cake ingredients

This is a homemade cake with a super simple frosting or glaze. To make this hot cocoa cake you will need:

• flour
• sugar
• baking soda
• salt
• baking powder
• Hot Chocolate Mix
• butter
• eggs
• vanilla
• mini marshmallows

Flour – Plain white flour works best for this chocolate cake recipe.

Hot chocolate mix – You can use the mix that comes in individual bags or you can use in a canister. I like using the Starbucks hot chocolate mix in a can. It tastes great and can be used over and over.

Marshmallows – Mini marshmallows melt faster, but you can use any size you have on hand.

Can hot chocolate powder be used for cakes?

Absolutely and if you are looking for a cake with hot chocolate mix then you are in luck! This easy chocolate cake recipe was given more then two thumbs up. It was given at least three, if not more. Short answer, yes you can use hot chocolate in a cake and it’s pretty dang delicious too.

How to make a hot chocolate cake with hot chocolate powder

Once you have gathered all your ingredients your will also need to grab:

• measuring cups and spoons
• mixing bowls
• hand held mixer
• sauce pan
• spatula
• bundt pan

Step 1 Combine all the dry ingredients You are going to want to combine all your dry ingredients together to start. Combine everything except the hot chocolate powder. I like to use a large bowl for this step since everything else will be added in it eventually. Whisk together to combine.

Step 2 Mix in hot chocolate mix Next you want to add your hot water and the hot chocolate mix in a separate bowl. Mix until combine and there are no clumps. Allow it to cool slightly.

Step 3 Combine the wet and dry ingredients Slowly pour the wet ingredients (the hot chocolate/water mixture) to the dry ingredients. Whisk or mix to combine everything so that the mixture is smooth. Add in the eggs and vanilla and combine well.

Step 4 Pour into prepared bundt pan Make sure that you butter and flour your bundt pan before you pour the hot chocolate cake mixture into it. You can also use a cooking spray that has flour in it if you prefer. Just make sure it is coated well so that the cake doesn’t stick.

Step 5 Bake Bake your hot chocolate cake for 1 hour. Check to make sure it’s done by inserting a toothpick into the cake. It should come out clean.

Step 6 Make and frost the cake The frosting is just as good as the cake in this recipe and it’s super simple to make. You just mix together the butter and marshmallows in a saucepan until combined. Then you drizzle it over the cooled hot chocolate cake. It makes for hot chocolate cake perfection!

Can I use any flavor hot chocolate?

Yes! You can use any flavor hot chocolate mix that you like. A dark chocolate or salted caramel hot chocolate would make great additions to this cake. Feel free to use whatever you have on hand as well.

What does hot chocolate cake taste like?

This cake tastes like a warm cup of hot chocolate, in cake form! It’s dense, soft and full of chocolate flavor. The marshmallow frosting on top is like having mini marshmallows in your cup of hot cocoa.

Can I use a different frosting?

You sure can. You can use a variety of different frostings for this cake. A classic vanilla buttercream would be great. Chocolate or fudge frosting would also make delicious additions to this hot cocoa cake. Feel free to use your favorite frosting in place of the easy marshmallow frosting.

How to store leftovers

Place any leftover cake in an airtight container such as a Tupperware or a cake carrier. You can keep this cake on the counter for up to 4 days.

Can I freeze hot chocolate cake?

You can freeze this cake! I suggest freezing slices of the cake instead of the whole thing. Place the slices between layers of parchment paper and put in a Ziplock bag. Place the bag in the freezer. Store in the freezer for up to 3 months.

A few hints about this hot chocolate cake from scratch recipe:

-Do not add the eggs to the hot water. Add them to the flour mixture before the hot chocolate/water mix.

-Margarine is not recommended for most baking since it has as little as 35% fat — the rest is mostly water. It would change the outcome of the recipe.

-The recipe calls for 1 cup of melted butter which would be 2 sticks of butter, melted.

-Cake should rise well in high altitude areas, per a reader comment.

Other hot chocolate recipes to try

Hot chocolate, especially during the winter months is a favorite around here! Some of our other loved hot chocolate recipes are:

• Smores hot chocolate
• Hot chocolate cheesecake
• White hot chocolate
• Zebra hot chocolate
• Boozy white hot chocolate

Hot Chocolate Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Print

Ingredients

• For the cake
• 2 3/4 cups flour
• 1 1/2 cup of sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup Hot Chocolate Mix
• 1 1/2 cups hot/boiling water
• 1 cup melted butter
• 4 eggs
• 1 tablespoon vanilla
• For the marshmallow frosting
• 1 cup mini marshmallows
• 2 tablespoons butter

Instructions

For the cake -

Preheat oven to 350.

Mix the dry ingredients together in a larger bowl, except the hot chocolate mix.

In a separate bowl, blend the hot or boiling water and the hot chocolate mix. Allow the hot chocolate mixture to cool slightly.

Slowly start adding the hot chocolate mixture to the flour mixture. Add in the eggs, vanilla and melted better. Stir to combine well.

Pour into a floured bundt pan and bake for 1 hour.

For the frosting -

Melt the butter in a saucepan after the cake has cooled.

Add the marshmallows and mix until smooth.

Pour over the cooled caked and allow to set.

Notes

Depending on the type of bundt pan you use your time may be a little more or less. I'd start at 45 minutes and add more time as needed.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 4794Cholesterol: 1293mgSodium: 4158mgCarbohydrates: 622gFiber: 10gSugar: 342gProtein: 65g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Want even more easy homemade cake recipes?  Check out –

• Carrot sheet cake – a potluck family favorite!
• Chocolate peanut butter bacon cake – all of my favorite things combined!
• Salted caramel apple cake -it’s fall in cake form!

Also, check out these posts from my friends:

• Hot chocolate poke cake
• Chocolate raspberry cheesecake

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below.

Want to make it later? Pin the image below to your favorite dessert board. Either way – THANK YOU for the support!

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Are you ready for a super easy, delicious, and festive chocolate cake for the holidays? Try this Chocolate Peppermint Bundt Cake that comes together quickly with just a few ingredients. Your family and friends will be impressed with both the look and the taste of this moist chocolate bundt cake. 

Chocolate and peppermint go well together, a la Starbucks peppermint mocha latte, especially during the Christmas season. This cake is one of our favorites and everyone loves it!

Chocolate peppermint cake

Keeping this Chocolate Peppermint Bundt Cake easy for you, we start off with your favorite boxed cake mix and jazz it up a bit. Then top it off with some canned frosting and crushed peppermint! Yes, that easy and I promise you, so good! My entire family loved it and we will be making it again over the holidays!

This bundt cake is similar to my peppermint chocolate roll cake! Just in case you needed another Christmas cake recipe to try. Wink wink.

Chocolate peppermint cake ingredients

This chocolate bundt cake is a semi-homemade dessert and only recipes a handful of common ingredients. You probably have most of them on hand too! You will need:

• Devil’s food cake mix
• peppermint extract
• chocolate pudding
• vanilla frosting
• red food coloring

Devil’s food cake mix – You can use whatever brand Devil’s food cake mix that you’d like. The one that I used required water, eggs and oil to make. Be sure to check the back of your box to make sure you grab the right ingredients needed for your mix.

Peppermint extract – This can easily be found in the baking aisle along with all of the other extracts, such as vanilla or almond.

Instant chocolate pudding mix – Adding pudding to cookies and cakes makes them such moist and decadent. It’s a great way to add extra flavor and creates an amazing treat. You will need chocolate pudding mix for this cake.

Vanilla frosting – Any canned vanilla frosting will work for this recipe. You can also use homemade vanilla frosting as well.

Red food coloring – You can use traditional food coloring or a natural food coloring like I do.

How to make simple peppermint chocolate cake

This peppermint cake could not be easier to make! Grab all of your ingredients along with measuring cups, mixing bowls, hand held mixer, spatula, spoon and rolling pin. Follow the directions below and in the recipe card to make this easy cake recipe.

Step 1 Mix the cake base Add all of your cake ingredients along with the cake mix to a large mixing bowl. You will also want to mix in your chocolate pudding mix and the peppermint extract too.

How much peppermint extract added to chocolate cake?

For this cake recipe you will need 1 teaspoon of peppermint extract to flavor the cake. A little bit of peppermint extract goes a long way!

Step 2 Pour and bake Pour the cake batter into your prepared bundt cake dish and bake. You will want to bake the peppermint bunt cake for 35 minutes. Make sure a toothpick comes out clean before removing it from the oven.

Step 3 Prepare the frosting While your cake is cooling, prepare the peppermint frosting. Place the can of frosting in the microwave for 30 seconds to soften it. Add the natural food coloring and 1 teaspoon of peppermint extract. Stir to combine. A butter knife works best for stirring it.

Step 4 Frost and decorate Flip the cooled cake onto a serving plate. Drizzle the frosting over the cake and then add crushed peppermints. You can easily crush the peppermint candies by placing them in a Ziplock bag and pressing a rolling pin over them a few times.

Slice and enjoy!

FAQs about this recipe

Some frequently asked questions about this peppermint chocolate Christmas cake recipe. Have a question that’s not listed? Ask it below in the comments!

Can I use a different cake mix?

Yes, you can! This recipe calls for a Devil’s food cake mix, but you can use any chocolate cake mix you prefer. I used a Duncan Hines Devil’s food mix. Feel free to use any brand of kind of chocolate cake mix. You can also use a homemade chocolate cake, like the one in my hot chocolate cake recipe.

Can I do a homemade chocolate cake?

You sure can! If you have the extra time, you can turn this semi-homemade peppermint cake into a fully homemade recipe. You can use a classic chocolate cake recipe and add in the peppermint extract. You can also use a simple homemade vanilla frosting and add in the peppermint extract along with the food coloring.

How to store leftovers

Place any leftover peppermint cake in an airtight container, such as a large cake Tupperware or container. You can keep the cake on the counter or place it in the fridge, if you’d like. If possible, store the cake unsliced for best results.

Can I freeze this peppermint cake?

Yup! You sure can! You can freeze the whole cake or you can slice it, place the pieces between parchment paper and freeze it that way as well. It will stay fresh for up to 3 months in the freezer.

Other peppermint chocolate recipes to try

I love the mint/chocolate combination! Some of our other favorites are:

• Peppermint white hot chocolate
• Starbucks peppermint mocha
• Peppermint chocolate roll cake
• Peppermint mocha syrup

Chocolate peppermint bundt cake

Yield: 1 cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Prepare this festive semi-homemade

Print

Ingredients

• 1 (15 oz) box Devil’s Food Cake Mix
• 1 cup water
• 4 eggs
• ½ cup vegetable oil
• 2 tsp peppermint extract (divided)
• 1 (3.4 oz box) instant chocolate pudding
• 1 (16 oz) can white frosting
• 3-4 drops natural red food coloring
• Peppermint Candies, crushed for garnish (or candy canes)

Instructions

1. In a large mixing bowl combine the cake mix, water, eggs, vegetable oil, chocolate pudding mix and 1 tsp peppermint extract.
2. Using an electric mixer, beat until all ingredients are well combined, about 2 minutes.
3. Spray a bundt pan with non-stick spray and pour batter into the pan.
4. Bake at 350 degrees for about 35 minutes or until a toothpick comes out clean. (or according to box instructions).
5. Once cooled, flip out of  the pan onto a serving plate or platter.
6. Remove the cap and foil from the frosting and microwave for about 20 seconds to soften.
7. Add 3-4 drops of red food coloring and the other 1 tsp peppermint extract into the frosting and use a butter knife or small spatula to swirl in the food color. (to create the striped look, just stir it a few times, do not over mix).
8. Then slowly pour the frosting over the cake.
9. Sprinkle the top of the cake with crushed peppermint or crushed candy canes.

Notes

Be sure to check what your cake mix requires as they may vary slightly.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Tips and tricks

This chocolate peppermint cake recipe is pretty simple, but here are a few tips or tricks to help you along.

1. You can use a handheld or stand mixer to combine the cake mix. It will speed up the process a bit.
2. Make sure to not overdo it with the peppermint extract! A little goes A LONG way!
3. You can use spearmint extract if you don’t have peppermint.
4. Make sure all of the inner foil seal is off of the frosting container before microwaving it.
5. Crush your peppermints in a plastic bag with a rolling pin or a meat mallet, carefully.

Did you make this recipe? I’d love for you to leave a rating in the recipe card above or in the comments below.

Want to make it later? Pin the image below to your favorite dessert board. Either way, THANK YOU for the support!

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At this time of year, everything is either pumpkin, apple pie, or cinnamon-inspired so I thought, why not add to my collection of deliciously creamy and super easy Instant Pot cheesecakes by making an Instant Pot Cinnamon Swirl Cheesecake?!

The cinnamon swirls give this simple cheesecake another dimension of flavor that’ll have you coming back for more. Serve your cheesecake chilled as is or with a side helping of whipped cream or ice cream.

What Is Cinnamon Swirl Cheesecake?

Cinnamon Swirl Cheesecake is essentially a vanilla cheesecake that gets its name from swirling dollops of cinnamon butter-sugar mixture through the cheesecake filling while assembling the dessert to cook in the Instant Pot.

For an extra kick of warm cinnamon, I’ve also included a small amount of this spice in the graham cracker crust! It’s like a cinnamon roll in cheesecake form.

Cinnamon Roll Cheesecake Ingredients

• crushed graham crackers
• butter
• brown sugar
• cinnamon
• cream cheese (softened)
• granulated sugar
• sour cream
• vanilla extract
• eggs (room temperature)

Crushed graham crackers – You can purchase pre-crushed graham crackers or you can crush your own. If you want to save a bit of time, grab the pre-crushed kind in the baking aisle.

Butter – Salted butter works best for this recipe.

Brown sugar – Light or dark brown sugar, either will work.

Cream cheese – Make sure it is softened. See notes below.

How To Make Cinnamon Swirl Cheesecake In The Instant Pot

For this recipe, you will need to make your cheesecake in 3 main steps. First, you will make your crust, then your cinnamon swirl mixture, and then your cheesecake filling.

You will also need a 7-8 inch springform pan, skewers/butter knife, aluminum foil, mixing bowls, parchment paper, baking spray, a hand mixer, and aluminum foil.

How to Make the Crust

1. With a fork, mix together graham cracker crumbs, melted butter and brown sugar until it resembles the consistency of wet sand.
2. Cut a piece of parchment paper to the size of the bottom of your 7-8 inch cheesecake pan. Fit the paper into the bottom of the pan and lightly spray the paper and sides of the pan.
3. Press crust mixture onto the bottom and about ¾ inches up the sides of the pan. Place crust in the freezer while preparing the filling.

How to Make The Cinnamon Swirl

1. Using a medium bowl mix together the butter, brown sugar and cinnamon until light and fluffy.
2. Set this aside while making the cheesecake filling.

How to Make the Filling

1. Using a large bowl, mix the cream cheese and sugar on low speed until thoroughly combined.
2. Add the sour cream and vanilla extract, continuing to mix on low speed until combined.
3. Then, add in the eggs, one at a time, mixing on low speed after each addition.
4. Pour half the filling into your pan. Spoon dollops of cinnamon swirl mixture on the top and swirl lightly with a skewer or butter knife. Pour the remaining filling on top of this.
5. Repeat the addition of the cinnamon swirl mixture, swirling again with a skewer or butter knife.
6. Cover the pan with aluminum foil, sealing the edges.
7. Place 1½ cups of water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot.
8. Seal and set the Instant Pot to high pressure and cook for 45 min.

How Do I Quickly Soften Cream Cheese?

We’ve all been there…a busy schedule that’s led us to forget to soften the cream cheese on the countertop in preparation for making a scrumptious cheesecake!

If you’ve found yourself in this position, you’re not alone, and it’s exactly why I decided to add this question to my post.

There are 2 ways I would recommend you soften your cream cheese when you know you don’t have the luxury of waiting 30 minutes for it to soften at room temperature:

The Microwave Method – 1 minute or less

An average block of cream cheese is 8 oz. and as such you need 3 blocks for this cheesecake recipe. Place all 3 blocks of cream cheese (unwrapped) on a microwave-safe plate and heat on high for 15 – 35 seconds, checking on the cream cheese blocks during intervals until the cream cheese has softened.

Pro Tip: If you see any liquid (like whey) seeping out onto the plate from the softening process, add the liquid to the recipe when you add in your cream cheese.

The Warm Water Method – approx. 15 minutes

Softening cream cheese in the microwave has the potential of uneven heating. If you want to avoid this altogether then softening your cream cheese in a water bath is the best option.

• Unwrap your cream cheese blocks but keep the foil wrapper intact and unopened.
• Place each block in a medium bowl and then pour very warm – hot tap water into each bowl to submerge the cream cheese.
• Let the cream cheese blocks sit in the warm water for 15 minutes, turning the blocks over every 5 minutes.
• After 15 minutes, press the blocks to test for softness. Remove if softened and continue with the recipe or wait a little longer, replacing the hot water till the cream cheese is adequately softened.

Can I Make This In The Oven?

Yes! If you don’t have an Instant Pot then baking this Cinnamon Swirl Cheesecake in the oven is a great option!

1. You’ll need to preheat your oven to 350? while making the crust, cinnamon swirl and filling.
2. Press the crust into a 8×8 inch pan and freeze.
3. Assemble the cheesecake exactly as you would in the Instant Pot springform pan.
4. Place the cheesecake in the oven for 20-30 minutes until set.
5. Once baked, remove the cheesecake from the oven and let it cool for 30 minutes on the countertop.
6. Continue to cool by placing the cheesecake in the refrigerator until it’s completely cooled.
7. Seve and enjoy!

Other cinnamon recipes

Love cinnamon treats? Some of our favorites are:

• Chocolate chip cinnamon rolls
• Maple cinnamon rolls
• Cinnamon sugar pecans
• Cinnamon swirl quick bread

How To Store Leftover Cinnamon Swirl Cheesecake

While I doubt that you’ll have any leftover cheesecake (it’s just THAT good!), if you do then you can store it in the refrigerator for up to 5 days in an airtight container or cover the cheesecake with aluminum foil if it’s still resting on the springform pan base.

Can I freeze it?

You can also freeze this cheesecake for up to 1 month. I like to wrap my cheesecake tightly with plastic wrap and then wrap again with aluminum foil when storing cheesecake in the freezer.

Cinnamon swirl cheesecake

Yield: 1 cheesecake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Make a decadent cheesecake that tastes like a cinnamon roll!

Print

Ingredients

• Crust Ingredients
• 2 c. crushed graham crackers
• 8 tbsp melted butter
• 3 tbsp brown sugar
• ½ tsp. cinnamon
• Swirl Ingredients
• ½ c. butter (melted)
• 2/3 c. light brown sugar
• 2-1/2 tbsp. cinnamon
• Filling Ingredients
• 24 oz. cream cheese (softened)
• 2/3 c. granulated sugar
• ½ c. sour cream
• 1 tsp. vanilla extract
• 2 eggs (room temperature)

Instructions

1. Combine graham cracker crumbs, butter, cinnamon and brown sugar until the consistency of wet sand.
2. Lightly spray bottom and sides of 8-inch springform pan with a non-stick cooking spray.
3. Place graham cracker mixture in bottom of pan and spread evenly. Press mixture into bottom and approx. 1/2 in. up sides of pan.
4. Chill in freezer while preparing filling.
5. In a medium bowl, mix together the butter, brown sugar and cinnamon until light and fluffy.  Set aside while making the filling.
6. In large mixing bowl, on low speed, beat cream cheese and sugar until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
7. Add sour cream and vanilla and mix.
8. Add eggs, one at a time, mixing after each just until combined.
9. Pour one half of the filling into prepared crust.
10. Spoon dollops of the cinnamon swirl mixture onto the filling. Swirl lightly with a skewer or butter knife.
11. Pour remainder of the filling into the pan.
12. Repeat with the cinnamon swirl.
13. Put 1-1/2 cups of water into the bottom of the instant pot.
14. Cover the cheesecake pan with foil, sealing the edges.
15. Place the pan on trivet and lower into the Instant Pot.
16. Seal and set the Instant Pot to high pressure and cook for 45 minutes.
17. Allow the pressure to release naturally. Remove carefully and allow to cool before slicing.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Instant Pot Cheesecake Recipes To Try

• Banana Split Cheesecake in the Instant Pot
• Instant Pot Berry Cheesecake
• Instant Pot Hot Chocolate Cheesecake
• Instant Pot Tiramisu Cheesecake

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I think my pumpkin obsession might be out of control.  How do I know this?  I keep making new pumpkin recipes.  And I like it.  This weekend I made this pumpkin chocolate poke cake that reminds me of Thanksgiving dinner.  Its like somebody smashed the pumpkin pie and the chocolate pie together and drizzled them with caramel.  (I have your attention now, huh?)

And the best part is that this easy homemade recipe is a one dish dessert.  Thats right, I only used my baking dish to make this amazing recipe.  (Now I definitely have your attention!)  Check out how to make a pumpkin chocolate poke cake.

Pumpkin Chocolate Poke Cake

This is very similar to the pumpkin caramel cake that I made earlier.  But since I’m being honest, its so much better!  Oh so much better.  This is a semi-homemade dessert because I use a cake mix and not a homemade cake recipe. That means this easy dessert recipe comes together quick and is perfect for even beginner bakers. My kids love helping me make this one since it’s almost like a dump cake.

Pumpkin Poke Cake Ingredients

I think pumpkin and chocolate were just destined to be together.  There is a great depth flavor when you combine the two. It’s very decadent and filling! And you can’t forget the easy whipped cream and caramel topping! To make this cake you will need:

• 1 Spice Cake Mix
• 1 Can Pumpkin Puree [I use Libbys]
• 1 Cup Water
• 1 Box of Chocolate Pudding [I used a large one and had a little left over, which is cool with me and the kids.]
• 2 Cups of Milk [for the pudding]
• 2 Cups Heavy Whipping Cream
• Caramel

How to make pumpkin chocolate poke cake

Once you have gathered all of your ingredients you will also need to grab:

• a 9×13 baking dish
• spatula
• mixing bowl
• whisk
• measuring cups and spoons

Step 1 Make the cake layer Here is where the one dish comes in.  I poured my cake mix into a 9×13 baking pan, added the water and the pumpkin puree and mixed it right in the pan.  I had to do it slowly but it was worth it since I didn’t make any extra dirty dishes. 

Step 2 Bake the poke cake Bake the cake at 350 degrees for 23-28 minutes. Use a toothpick to make sure the cake is done. Insert it in the center and if it comes out clean, it’s done. Allow to cool on the counter.

Step 3 Make the pudding While the cake is cooling, mix together the instant chocolate pudding and the milk to make the pudding for the cake. Allow it to set slightly.

Step 4 Poke the cake Using the end of your wooden spatula, poke holes throughout the cake. Make sure to not punch your holes all the way through the cake. This will make serving it easier.

Step 5 Add the pudding to the cake Pour the pudding over the top of the cake and use the spatula to smooth it over, making sure it gets into the holes you just poked.

Step 6 Frost and enjoy Cover the top of the cake with whipped cream. Spread it evenly over the cake and then drizzle with caramel. Slice and enjoy!

What size baking dish do you need?

You will need a 9×13 baking dish for this pumpkin spice poke cake recipe. Make sure that you grease the bottom and the side before adding the cake mix to it. You can do this with oil, butter or baking spray.

What cake mix do I need for this poke cake?

You can really use any cake mix that you’d like, but I love using a spice cake mix for this recipe. It really gives the pumpkin a great flavor and is perfect for fall.

How do I make holes in the cake?

The easiest way to make holes in your poke cake is to use the end of a wooden spatula or serving spoon. Press the spatula end into your warm cake and give it twist. Make sure not to punch the holes all the way through the cake. This just makes it easier to serve the cake since you won’t have pudding on the bottom of the dish.

Other poke cake recipes to try

Poke cakes are super fun to make because they combine two desserts into one. Some yummy poke cakes to try are:

• Pina colada poke cake
• Boston cream pie poke cake
• Death by chocolate poke cake
• Strawberry vanilla poke cake

Tips and tricks

This pumpkin chocolate poke cake recipe is pretty simple, but I have found some of the tips below help make it even easier.

• Slowly mix together the cake mix with the water and the pumpkin in your baking dish. This way you don’t splash anything onto the counter. If you don’t feel comfortable mixing it in the baking dish, you can use a mixing bowl and then transfer it.
• Use a whisk to mix together the cake mix to get rid of any lumps.
• Don’t let the chocolate pudding set completely and do not put it in the fridge. It is easier to add it to the cake when it is semi-set so that you can smooth it out without issue.
• You can add caramel on top or you can add pumpkin sauce! Both are delicious.

Pumpkin Chocolate Poke Cake

Print

Ingredients

• 1 Spice Cake Mix
• 1 Can Pumpkin Puree [I use Libbys]
• 1 Cup Water
• 1 Box of Instant Chocolate Pudding [I used a large one and had a little left over, which is cool with me and the kids.]
• 2 Cups of Milk [for the pudding]
• 2 Cups Whipped Cream
• Caramel, for topping

Instructions

Preheat the oven to 350.

Grease a 9x13 pan.

Pour the spice cake mix, pumpkin puree and water in the baking dish and slowly mix together.

Bake for 23-28 minutes or until a toothpick comes out clean in the center.

Remove from oven and allow to cool.

While the cake is cooling, prepare the chocolate pudding. Mix together the instant pudding mix and milk.

Using the end of a serving spoon, poke holes in the cake. Pour the pudding mix over the cake and use a spatula to smooth out, pushing the pudding into the holes.

Cover with whipped cream and top with caramel.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other pumpkin recipes to try

Love pumpkin as much as I do?  Check out:

• Pumpkin Spice Chai Latte
• Frosted Pumpkin Bars
• Pumpkin Scones
• Pumpkin Syrup

The post Pumpkin Chocolate Poke Cake appeared first on mom makes dinner.

Just when you think that you’ve tried every known cheesecake to man, I can assure you that you’ve never had a cheesecake quite like this Instant Pot Tiramisu Cheesecake. Not only is it crazy simple because your Instant Pot does all the hard work but it’s creamy and sweet and will have you scraping the plate for “just one more taste”. 

I’ve used my Instant Pot for a lot of things over the years but cheesecake just so happens to be one of my favorite desserts that I can bake up in it. It’s like it just knows how to make my cheesecake perfect every single time. And for that reason, I’ll continue to use it from here on all for all my cheesecake needs. 

What is Tiramisu Cheesecake? 

I’d be lying if I didn’t say that it’s literally heaven in your mouth. This Instant Pot Cheesecake tastes just like that Italian tiramisu dessert that we all love and adore but takes it to a whole other level with an awesome crust and creamy texture. 

Instant Pot Tiramisu Ingredients

Don’t let the list of ingredients scare you off. I promise you – the end result is 100% worth it. 

• Ladyfingers
• Chocolate Graham Crackers
• Espresso Powder
• Butter
• Cream Cheese
• Mascarpone Cheese
• Sugar
• Eggs
• Powder Sugar
• Instant Espresso Powder
• Coffee Liqueur
• Vanilla
•  Cocoa Powder
• Chocolate covered espresso beans

Ladyfingers – Don’t leave these out. They really add to the texture of the dish! You can find them in the deli section or the Italian food aisle.

Chocolate Graham Crackers – Using chocolate graham crackers is what makes the crust so good. You can buy pre-crushed or whole graham crackers and crush them yourself.

Espresso Powder  – This really brings in the coffee flavor and is a staple in classic tiramisu. Make sure to grab a higher quality instant espresso powder for this recipe.

Butter – Use non-salted butter for this recipe. You don’t want your cheesecake to be overly salty.

Cream Cheese – Make certain that you let it get to room temperature or it’s going to be lumpy. 

Mascarpone Cheese – Often compared to cream cheese but this has a higher fat content. It’s a soft cheese used in Italian dishes.

Sugar – Regular sugar to adds the sweetness to this tiramisu cheesecake.

Powder Sugar – Another simple way to add in sweetness. 

Coffee Liqueur – Gives that famous Tiramisu flavor. You can use something like Bailey’s or Kahlua here.

 Cocoa Powder – Used for the light dusting on the top of Instant Pot cheesecake. 

Chocolate covered espresso beans – These are optional but make a great touch on this tiramisu cheesecake. You can make your own chocolate espresso beans or buy them.

How to make Tiramisu Cheesecake in the Instant Pot

Once you have gathered all your ingredients you will also need to grab:

• 8-inch spring form pan
• non stick cooking spray
• parchment paper
• mixing bowls
• hand mixer
• pastry brush
• spatula

To make the crust: 

1. Spray an 8-inch spring form pan with non-stick cooking spray. Cut a piece of parchment paper in a circle the size of the bottom of your pan and fit paper into the bottom of the pan.

2. Combine all dry ingredients needed for the crust.

3. Add melted butter and mix until it is the consistency of damp sand.

4. Scoop mixture into pan and press into bottom and up the sides about an inch.

5. Place crust into the freezer while preparing filling.

Cheesecake Filling

1. In mixer bowl, mix cream cheese, mascarpone, and granulated sugar until light and fluffy.

2. Add eggs, powdered sugar, 2 tbsp. coffee liqueur, espresso powder, and mix until smooth and combined.

3. Pour half of the mixture into cheesecake crust.

4. Open ladyfingers in half and use halves. Layer ladyfingers on top of filling. You will use 8-12 ladyfinger halves. Liberally brush tops of ladyfingers with the reserved 2 tbsp. coffee liqueur.

5. Pour remainder of filling on top of ladyfingers.

6. Cover pan with foil sealing edges. Poke a small hole in the top of the foil to allow steam to escape.

7. Place the cheesecake pan on the trivet that comes with your Instant Pot. Add 1 c. of water to Instant Pot and lower the pan into the Instant Pot.

8. Replace the lid of Instant Pot and seal according to your Instant Pot Instructions.

9. Cook on high pressure for 55 min. Allow pressure to release for 10 minutes, then manually release the remaining pressure. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.

10. Cool cheesecake on wire rack.

Icing

1. In a large bowl, mix cream cheese, mascarpone, and butter until light and fluffy.

2. Add coffee liqueur and espresso powder and mix until thoroughly combined.

3. Slowly add powdered sugar and mix until smooth.

4. Spread icing across the top of cheesecake about a ¼-½ inch thick. Be sure to save some for the piping border if you choose to add it.

5. Sprinkle cocoa powder on top.

6. You can stop at this point, but if you want the cheesecake a bit fancier, you can add a piped border around the edge of the cake. I used a 1M Wilton piping tip in a simple shell border.

7. Chocolate covered coffee beans can be added as a garnish.

8. Chill for several hours before serving.

How to store leftover cheesecake

If you’re lucky enough to have some of this Instant Pot Cheesecake leftover, just store it in the fridge and have it covered with aluminum foil or place it in a container with a lid. It’s as simple as that! 

Can you freeze cheesecake? 

For sure! You can easily freeze it whole or freeze whatever slices you have leftover as well. It’s really versatile and will thaw and taste just the same. Just make certain to store it in a freezer-safe container so that no air gets in at all. 

More Cheesecake recipes

Love cheesecake? Me, too. Here are some more cheesecake recipes to have on your baking radar. 

• Mint Chocolate Cheesecake
• Brownie Bottom Peanut Butter Cheesecake
• Salted Caramel Cheesecake Cups
• Instant Pot Pumpkin Cheesecake

Instant Pot Tiramisu Cheesecake

Yield: 1 cheesecake

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

How to make a decadent and creamy tiramisu cheesecake in the Instant Pot.

Print

Ingredients

• Crust
• 1½ c ladyfingers crushed fine
• 1½ c chocolate graham cracker crumbs
• 1 tsp instant espresso powder
• 6 tbsp butter melted
• Cheesecake Filling
• 16 oz cream cheese room temperature
• 8 oz mascarpone cheese room temperature
• 3/4 c granulated sugar
• 2 lg eggs room temperature
• 2 tbsp powdered sugar
• 1 tbsp instant espresso powder
• 4 tbsp coffee liqueur (reserve 2 tbsp. for brushing ladyfingers) (can substitute rum extract for alcohol-free
• 1 tsp vanilla extract
• 6-8 ladyfingers
• cocoa powder for dusting garnish
• Icing
• 8 oz mascarpone cheese room temperature
• 4 oz. cream cheese room temperature
• 8 oz butter softened
• 1 tbsp espresso powder
• 1 tbsp coffee liqueur
• 3 c powdered sugar

Instructions

Crust
1.Spray an 8-inch springform pan with non-stick cooking spray. Cut a piece of parchment paper in a circle the size of the bottom of your pan and fit paper into the bottom of the pan.
2.Combine all dry ingredients.
3.Add melted butter and mix until it is the consistency of damp sand.
4.Scoop mixture into pan and press into bottom and up the sides about an inch.
5.Place crust into freezer while preparing filling.
Cheesecake Filling
1.In mixer bowl, mix cream cheese, mascarpone and granulated sugar until light and fluffy.
2.Add eggs, powdered sugar, 2 tbsp. coffee liqueur, espresso powder and mix until smooth and combined.
3.Pour half of mixture into cheesecake crust.
4.Open ladyfingers in half and use halves. Layer ladyfingers on top of filling. You will use 8-12 ladyfinger halves. Liberally brush tops of ladyfingers with the reserved 2 tbsp. coffee liqueur.
5.Pour remainder of filling on top of ladyfingers.
6.Cover pan with foil sealing edges. Poke small hole in top of foil to allow steam to escape.
7.Place cheesecake pan on trivet that comes with your Instant Pot. Add 1 c. of water to Instant Pot and lower pan into the Instant Pot.
8.Replace lid of Instant Pot and seal according to your Instant Pot Instructions.
9.Cook on high pressure for 55 min. Allow pressure to release for 10 minutes, then manually release the remaining pressure. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
10.Cool cheesecake on wire rack.
Icing
1.In large bowl, mix cream cheese, mascarpone, and butter until light and fluffy.
2.Add coffee liqueur and espresso powder and mix until thoroughly combined.
3.Slowly add powdered sugar and mix until smooth.
4.Spread icing across top of cheesecake about ¼-½ inch thick. Be sure to save some for the piping border if you choose to add it.

5.Sprinkle cocoa powder on top.
6.You can stop at this point, but if you want the cheesecake a bit fancier, you can add a piped border around the edge of cake. I used a 1M Wilton piping tip in a simple shell border.
7.Chocolate covered coffee bean can be added as a garnish.
8.Chill for several hours before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1528Total Fat: 99gSaturated Fat: 55gTrans Fat: 2gUnsaturated Fat: 34gCholesterol: 407mgSodium: 1143mgCarbohydrates: 142gFiber: 2gSugar: 91gProtein: 18g

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