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Caramel Apple Shortcakes - pound cake topped with cinnamon apples, caramel sauce, and whipped cream!

Good morning guys! Or night! Or whenever you’re reading!

Hope all is well! I also hope you’re in the mood for apples! And caramel! And cake!

It’s that time of year. You know, the time of year when we’re all thinking about entertaining! So many holidays and dinners and football games!

Today I’ve got a sweet fall-inspired treat that you can whip up in minutes! So if you have unexpected guests or if you just have too many other things going on, you can still have a fabulous dessert!

One of my favorite tricks is to keep Sara Lee All-Butter Pound Cake in the freezer. There are so many ways you can dress up the delicious pound cake to make it uniquely yours.

For this recipes, I took a couple apples which we all have on hand this time of year and cooked them with some butter, brown sugar, and cinnamon until they were soft and delicious. I scooped some of that onto the sliced Sara Lee All-Butter Pound Cake and then drizzled caramel sauce over top. Oh, and I had to top it with whipped cream too! Obviously.

Perfect dessert! And ready in less than 20 minutes!

Caramel Apple Shortcakes - pound cake topped with cinnamon apples, caramel sauce, and whipped cream!

Sara Lee All-Butter Pound Cake is great to keep in your freezer for spontaneous desserts. Be sure to check out the Sara Lee Facebook page for more tips and tricks to dress up your favorite Sara Lee products!

And let me know: what is your favorite way to make Sara Lee All-Butter Pound Cake #UniquelyYours? A yummy trifle? French toast? Cut into cubes and dipped in fondue?

Caramel Apple Shortcakes - pound cake topped with cinnamon apples, caramel sauce, and whipped cream!

Click for the full recipe


Things that happened this week.

  • Fat baby (who isn’t a baby) took all the post-its off recipes I want to make in several cookbooks and put them on recipes that he wants me to make.
  • Husband made me mad and came home with bacon guacamole as an apology. Because you can buy my love with bacon guacamole.
  • I became addicted to Pretty Little Liars podcasts. (Extra weird because I was kind of over the show.)
  • Fake Ginger hit 10,000 Facebook likes! Woooo!
  • HEB suckered me into buying Home because they had coupons for $5 off the movie and then you got Swedish Fish and popcorn free. You know I love Swedish Fish. Anyway, I cried multiple times during the movie. Because Disney movies have that effect on me.
  • I bought a new bundt pan! Hooray!

I broke my new bundt pan in with this Lemon-Lime Pound Cake!

Yeah, it’s like that 7Up Pound Cake that your mom or your grandma probably made and it’s fabulous. I think pound cakes are my ultimate favorite cake. That or angel food cake. I just love a plain cake. They make the perfect base for fruit or whipped cream or like this one, lemon-lime glaze and candied lemons.

Click for the full recipe


Tracking PixelDelicious Pineapple Snack Cake made with DOLE Crushed Pineapple in 100% Pineapple Juice is perfect for any occasion.

If there’s one thing I love, it’s a cake that can be eaten for breakfast.

I mean, I can justify pretty much any cake for breakfast (leftover birthday cake? Duh.) but I love a coffee cake or a fruity cake because no one can judge me.

This Pineapple Snack Cake was my breakfast for several mornings last week. And before you start thinking it’s not a breakfast cake, let me assure you that it’s doubley breakfast-y.

Because pineapple, of course. Fruit = breakfast. That’s just a fact. Aaaand it has a cream cheese frosting. What is cream cheese? Breakfast food. See? I can justify anything for breakfast.

I love using DOLE Canned Fruits in recipes (you guys know I am the worst at cutting pineapples and mangoes!) and the DOLE Crushed Pineapple in 100% Pineapple Juice was perfect for this cake.

DOLE Canned Fruit is naturally fat free, cholesterol free, and contains very little sodium. They are also rich in vitamins A and C. I am forever using the DOLE Canned Fruit varieties in fruit salad because they are so convenient. It’s perfect for all your summer desserts or for healthy snacks. Mandarin oranges mixed into cottage cheese is a one of my favorite snacks! DOLE Canned Fruit is available at your local grocery store or super center in the canned fruit aisle. For more information on the DOLE Canned Fruit and to see all the varieties they offer, visit

This cake stays so moist thanks to the crushed pineapple and it is absolutely delicious. The cream cheese frosting and the toasted coconut is perfect on top.

And remember, it totally counts as breakfast food.

Pineapple Snack Cake

Click for the full recipe


Banana Pudding Poke Cake - super delicious cake that starts with a boxed mix! Tastes like old-fashioned banana pudding!

I tried to make lemon bread the other day.

Because I’ve had Starbucks lemon bread on my brain for weeks but last time I tried to reload my Starbucks card, it charged my paypal account 3 times and still hasn’t loaded that money onto my card. So I broke up with Starbucks.

We’re getting back together next week when the S’mores Frappuccino comes out.

But anyway, shortly after I’d gotten all my wet ingredients mixed together and then measured flour into a separate bowl, I realized I have no baking powder.

Or baking soda.

Or salt.


I couldn’t not have cake though so I found a cake mix and poked some holes in it and turned it into a Banana Pudding Poke Cake.

Banana pudding is my alltime fave dessert so I was all about this. The pudding soaks into the cake and makes it super delicious. Plus, it’s topped with whipped cream (I used the frozen – fake – kind but feel free to make your own) and then crushed vanilla wafers.

Banana Pudding Poke Cake - super delicious cake that starts with a boxed mix! Tastes like old-fashioned banana pudding!

Click for the full recipe


Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting! The best carrot cake recipe I've ever tried!
I promise there’s a reason this looks like the biggest hot mess of a carrot cake ever.  And that reason is because it’s the world’s best carrot cake. You’ve got your typical carrot cake recipe with lots of carrots, coconut, pineapple, nuts and then when you pull it out of the oven, you drizzle a buttermilk glaze over it and it all seeps in and makes the cake extra delicious. And then after it cools you cover it in cream cheese frosting which makes it extra, extra delicious. Like I said, best carrot cake ever.  So I guess it’s officially carrot cake season. Which is strange because I think of the months January – December when I think of carrot cake. But officially, carrot cake season is the couple weeks before Easter. Because, you know, Easter Bunny and all that. 

I made this cake using C&H® Pourable Golden Brown Sugar and Quick Dissolve Superfine Sugar in new flip-top canisters. The reclosable flip-top lid makes these sugars super convenient. The brown sugar is SO PERFECT for when you just want a shake of sugar, like on top of oatmeal!  And the C&H® Quick Dissolve Superfine Sugar is perfect for drinks because it does dissolve really, really fast. So if you’ve got a summer of sangria or iced tea planned, you need it in your life. I used the Pourable Golden Brown Sugar in the actual carrot cake and since it measures cup for cup as regular brown sugar, there was no need for packing it into the measuring cup. And then I used the Superfine Sugar in the glaze since I needed a sugar that would dissolve fairly quickly into the buttermilk. Both worked beautifully! Look for the new flip-top canisters from C&H® Sugar, or its sister brand, Domino® Sugar, at a grocery retailer near you. For a coupon, visit or for Domino® brand (available in the eastern half of the U.S), visit

Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting! The best carrot cake recipe I've ever tried!

Like I mentioned, this cake is so delicious. So much going on in the carrot cake, which is exactly how I like my carrot cake, and then that buttermilk glaze just puts it over the top. And there’s never a bad time for cream cheese frosting! Everything about this cake is perfect!  

Carrot Cake with Buttermilk Glaze


For the cake:
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups C&H® Pourable Golden Brown Sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1 cup pecans, coarsely chopped
For the buttermilk glaze:
1 cup C&H® Quick Dissolve Superfine Sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup (1 stick) butter
1 tablespoon light corn syrup
1 teaspoon vanilla
For the cream cheese frosting:
1/2 cup (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 teaspoon vanilla
1 – 2 tablespoons milk
For the cream cheese frosting:
1/2 cup (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 teaspoon vanilla
1 – 2 tablespoons milk


  1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Whisk together flour, baking soda, salt, and cinnamon until no lumps remain.
  3. In a separate bowl, beat eggs, C&H® Pourable Golden Brown Sugar, vegetable oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add flour mixture slowly, beating at low speed until combined. Fold in grated carrot, crushed pineapple, coconut, and pecans. Pour into prepared pans.
  4. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  5. While the cakes are baking, make the buttermilk glaze by bringing the C&H® Quick Dissolve Superfine Sugar, baking soda, buttermilk, and butter to a boil over medium-high heat. Boil for 4 minutes, stirring often. Remove from heat and stir in vanilla. Pour over cakes when they are done baking and out of the oven.
  6. Let cool completely before frosting.
  7. To make the cream cheese frosting, beat all ingredients until no lumps remain.
  8. To frost the cake, gently remove layers from pans one at a time and place on your serving plate. Spread a generous amount of frosting on top of each layer. Repeat with remaining cake layers and frosting.


What’s your favorite way to use brown sugar? Leave a comment with your answer below to enter for a chance to win a $100 Visa gift card!

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