Being from the South, Elvis Presley Cake was a delicious pineapple poke cake we would always see at potlucks and gatherings. It’s perfect for feeding a large group since it’s made in a baking dish and takes minutes to assemble.

While there is no confirmed truth that Elvis requested this cake during his life (he was a lover of pound cake), it’s become associated with his name because of his deep love for pineapple. You may have also heard it called Jailhouse Rock Cake too. If you love a poke cake recipe, my Mocha Tres Leches Cake and Zinger Cake are two other reader favorites.

Why You’ll Love this recipe

• If you can make a box cake mix, you can make Elvis Presley Cake. It’s super simple and so delicious. Just a yellow cake base, with a pineapple topping and a 5 ingredient cream cheese frosting on top.
• Make this in advance and keep in the fridge. Assemble the layers and allow the pineapple mixture to infuse the cake with flavor before serving.
• Retro cake recipe that everyone will love. Kids and adults are always impressed by this cake and love to learn the story behind it too!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Yellow cake mix: Use your favorite box mix.
• Eggs: Adds structure, richness, and helps the cake to rise.
• Neutral Oil: Helps the cake stay moist with a tender crumb.
• Crushed pineapple with juice: Adds that fruity and tropical flavor.
• Granulated sugar: Sweetens the pineapple topping just right.
• Cream cheese: Make sure it’s softened before making the frosting.
• Salted butter: Beat with the cream cheese to make the frosting.
• Powdered sugar: Sweetens the frosting and helps it to hold it’s shape.
• Vanilla extract: Adds both floral and caramel notes.
• Chopped pecans: Toast and cool them before chopping to enhance their flavor.

Tools You’ll Need

• Mixing Bowls
• Spatula
• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Small Saucepan

how to make Elvis Presley Cake

1. Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

2. While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.

3. As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.

4. Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.

5. Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.

Expert Tips

• Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
• Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top.
• Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
• If your frosting is too thin, add more powdered sugar. If it’s too thick, then add a teaspoon of more milk.
• Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake since it will change the texture once thawed.

It is the perfect dish to make in advance. Just assemble the cake and keep it chilling the refrigerator until it’s time to serve.

Frequently Asked Questions

More Delicious Dessert Recipes

• Coconut Pound Cake
• Granny Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

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Elvis Presley Cake

This Elvis Presley Cake is a classic pineapple sheet cake or poke cake that is a vintage recipe full of delicious flavor. Easy to make with less than 10 ingredients, it's a dessert that's delicious all year round.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

2 hours hours

Total Time 3 hours hours

Servings 15 servings

Calories 422kcal

Ingredients

• 15.25 ounce box yellow cake mix
• 4 large eggs
• 1 cup water
• 1/2 cup neutral oil canola, vegetable, or avocado
• 20 ounce can crushed pineapple with juice
• 1 cup granulated sugar
• 8 ounce package cream cheese softened
• ½ cup salted butter softened
• 3 1/2-4 cups powdered sugar sifted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chopped pecans toasted

Instructions

• Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.
• As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.
• Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.
• Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake since it will change the texture once thawed.

It is the perfect dish to make in advance. Just assemble the cake and keep it chilling the refrigerator until it’s time to serve.

Tips: 

• Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
• Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top before serving.
• Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
• If your frosting is too thick, add more powdered sugar. If it’s too thin, then add a teaspoon of more milk.
• Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.

Nutrition

Calories: 422kcal | Carbohydrates: 72g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 307mg | Potassium: 99mg | Fiber: 1g | Sugar: 59g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg

The post Elvis Presley Cake appeared first on Dinner in 321.

This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

• Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
• Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
• Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
• Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Ground beef: The hearty, savory base of the dip.
• Yellow onion: Adds a subtle sweetness and savory depth.
• Garlic powder: A quick, easy way to add savory garlic flavor.
• Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
• Worcestershire sauce: Adds a deep, umami-rich savoriness.
• Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
• Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
• Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
• Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
• Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
• Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
• Dill pickle juice: The tangy secret weapon.
• Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
• Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

1. In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

2. Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
3. Transfer the beef mixture to a 4-quart slow cooker.
4. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

5. Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
6. Stir well before serving. Garnish with diced pickles and red onion or scallions.
7. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

More Recipes Like This

• Pizza Dip Recipe
• Slow Cooker Taco Dip
• Cheese and Sausage Dip
• Slow Cooker Buffalo Chicken Dip

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 24 servings

Ingredients

• 1 pound ground beef
• 1 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• salt and black pepper to taste
• 8 ounces cream cheese room temperature
• 5 ounces evaporated milk
• 10 ounce container Palmetto Cheese Homestyle Pimento Cheese
• 10 ounce can diced tomatoes and green chiles drained
• 2 cups sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons dill pickle juice
• finely diced pickles for garnish
• finely diced red onion or sliced scallions for garnish
• Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

• In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
• Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
• Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
• Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
• Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

Whether you grew up with Frog Eye Salad or not, you’re in for a treat! This was one of those deliciously sweet and creamy nostalgic salad recipes I’d always see at one of my church potlucks. It’s similar to rice pudding, using a pasta base, that’s combined with a homemade creamy custard.

That mixture is chilled and mixed with tropical pineapple, coconut, and cherries for the most delicious bite. The best part is it uses pantry staple ingredients and is not difficult to make, even my niece loves to help me make this! If you love retro salads, my Orange Jello Salad and Frozen Fruit Salad are two others to try.

Why you’ll love this recipe

• Fun, retro salad recipe for any potluck gathering. This will feed a crowd as a side dish or dessert and has flavors all ages love.
• Easy to make in advance. It’s simple to do and prep when entertaining since everything can be made and assembled ahead of time.
• Perfect to customize with other ingredients. This is the classic recipe, but you can make it your own with other ingredients and mix-ins.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Pasta and Dressing:

• Acini di pepe pasta: The pasta base to this sweet salad that almost makes it like a rice pudding.
• Granulated sugar: Sweetens the base of the frog eye salad.
• All-purpose flour: Helps thicken the salad custard to the correct consistency.
• Pineapple juice reserved from cans below: Adds more nice tropical sweet flavor.
• Large eggs: Helps to make the pudding-like sauce for the frog eye salad.
• Salted butter: The fat that adds richness to round out the custard base. Use unsalted if you prefer.
• Lemon juice: Adds a touch of acid to brighten the flavors.
• Vanilla extract: Always use pure extract here to make sure the caramel and floral flavors shine through.

Mix-Ins:

• Crushed pineapple: Drain the pineapple but reserve the juice.
• Canned pineapple tidbits: A second type of pineapple for different texture. Make sure you reserve the juice after draining here as well.
• Canned mandarin oranges: Adds nice citrus flavor that is also sweet.
• Miniature marshmallows: Regular or fruity flavor, these give it little bit of chewy texture and pop of sweetness.
• Sweetened shredded coconut: Adds more texture and tropical flavor.
• Maraschino cherries: Drain them well so they don’t bleed. Adds that rich cherry taste and a pop of color.
• Frozen whipped topping or homemade whipped cream: For the light and airy texture. Store-bought or homemade both work great.

Tools You’ll Need

• Mixing Bowls
• Colander
• Spatula
• Liquid Measuring Cups
• Whisk
• Small Saucepan

how to make frog eye salad

1. Cook the acini di pepe pasta according to package directions until just al dente. Drain well, rinse with cold water, and set aside to cool completely.

2. In a medium saucepan, whisk together sugar, flour, and salt. Add the beaten eggs and pineapple juice and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.

3. Remove from heat and stir in the butter, lemon juice, and vanilla. Allow the custard to cool completely to room temperature before proceeding.

4. In a large mixing bowl, combine the cooled pasta, cooled custard dressing, drained crushed pineapple, pineapple tidbits, mandarin oranges, marshmallows, coconut, and maraschino cherries. Stir until combined.

5. Gently fold in the whipped topping until everything is light and evenly combined. Do not overmix.
6. Cover and refrigerate for at least 2 more hours before serving to let the flavors meld. Garnish with extra maraschino cherries and marshmallows on top if desired. Serve cold.

expert tips

• Drain and rinse the pasta well to stop the cooking. Similarly to pasta salad, you don’t want to overcook the pasta or it will be mushy. By running it under cold water this will stop the cooking to keep the texture and thicken the salad correctly.
• Make sure the pudding mixture thickens correctly. This is the base that forms the texture of the salad, so if you don’t cook it enough on the stovetop to start, it will be too thin after stirring all the ingredients together.
• Cool the custard before stirring it with the pasta. Make sure you cool the custard before tossing it with any other ingredients or it will continue to cook or melt and not allow the salad to set.
• Don’t over-mix the salad after adding the whipped topping. You don’t want to deflate it, so it’s best to gently fold to keep every bite light and airy.

Swaps and Variations

There are lots of versions of Frog Eye Salad depending on where it’s made. Here are some alternatives to consider when you make it your own:

• No Coconut: Not a fan of coconut? Simply leave it out. The salad is just as delicious without it.
• Add Fruit: Fresh or canned fruit works beautifully here. Diced peaches, fruit cocktail, or sliced strawberries are all great additions.
• Swap the Pasta: Can’t find acini di pepe? Orzo or ditalini pasta are the closest substitutes and work just as well in this recipe.
• Add Nuts: Fold in 1/2 cup of chopped pecans or walnuts for a little crunch and texture.
• Tropical Twist: Add diced mango, toasted macadamia nuts, and a splash of coconut cream to the dressing for a more tropical flavor profile.
• Cherry Swap: Not a maraschino cherry fan? Substitute with fresh halved grapes or dried cranberries for a different pop of color and flavor.
• Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip. In a large bowl on high speed, blend together 3 cups heaving whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes. Do not add to the dessert until ready to serve within 2-4 hours.
• Make It Lighter: Substitute the frozen whipped topping with light whipped topping and use light canned fruit in juice instead of syrup for a lighter version.

storage

Store any leftover Frog Eye Salad in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the salad as it will change the texture and become watery once it thaws.

It’s the perfect dish to make in advance since it needs many hours to chill in the fridge for the best flavor. I like to make it a full day in advance to make sure I have enough time for the custard to set.

Frequently asked Questions

more quick salad recipes

• Pineapple Fluff
• Cookie Salad
• Pistachio Ambrosia Salad
• Cranberry Fluff Salad

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Frog Eye Salad

This Frog Eye Salad is a retro salad recipe from the 1960s that's still popular in potluck culture today. I love that I can make it ahead of time, even the day before, for a sweet, light and creamy tropical flavor, almost like rice pudding!

Course Dessert, Salad

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

2 hours hours

Total Time 3 hours hours

Servings 20 servings

Calories 269kcal

Ingredients

Pasta and Dressing

• 1 1/2 cups acini di pepe pasta dry
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 3/4 cups pineapple juice reserved from cans below
• 2 large eggs beaten
• 1 tablespoon salted butter
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Mix-Ins

• 20 ounce can crushed pineapple drained (reserve juice)
• 20 ounce can pineapple tidbits drained (reserve juice
• 11 ounce can mandarin oranges drained
• 2 cups miniature marshmallows
• 2 cups sweetened shredded coconut
• 1/2 cup maraschino cherries drained and halved
• 16 ounce container frozen whipped topping thawed (or homemade whipped cream see note)

Instructions

• Cook the acini di pepe pasta according to package directions until just al dente. Drain well, rinse with cold water, and set aside to cool completely.
• In a medium saucepan, whisk together sugar, flour, and salt. Add the beaten eggs and pineapple juice and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
• Remove from heat and stir in the butter, lemon juice, and vanilla. Allow the custard to cool completely to room temperature before proceeding.
• In a large mixing bowl, combine the cooled pasta, cooled custard dressing, drained crushed pineapple, pineapple tidbits, mandarin oranges, marshmallows, coconut, and maraschino cherries. Stir until combined.
• Gently fold in the whipped topping until everything is light and evenly combined. Do not overmix.
• Cover and refrigerate for at least 2 more hours before serving to let the flavors meld. Garnish with extra maraschino cherries and marshmallows on top if desired. Serve cold.

Notes

Expert Tips

• Drain and rinse the pasta well to stop the cooking. Similarly to pasta salad, you don’t want to overcook the pasta or it will be mushy. By running it under cold water this will stop the cooking to keep the texture and thicken the salad correctly.
• Make sure the pudding mixture thickens correctly. This is the base that forms the texture of the salad, so if you don’t cook it enough on the stovetop to start, it will be too thin after stirring all the ingredients together.
• Cool the custard before stirring it with the pasta. Make sure you cool the custard before tossing it with any other ingredients or it will continue to cook or melt and not allow the salad to set.
• Don’t over-mix the salad after adding the whipped topping. You don’t want to deflate it, so it’s best to gently fold to keep every bite light and airy.

Storage: 

Store any leftover Frog Eye Salad in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the salad as it will change the texture and become watery once it thaws.

It’s the perfect dish to make in advance since it needs many hours to chill in the fridge for the best flavor. I like to make it a full day in advance to make sure I have enough time for the custard to set.

Nutrition

Calories: 269kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 116mg | Potassium: 178mg | Fiber: 2g | Sugar: 35g | Vitamin A: 300IU | Vitamin C: 24mg | Calcium: 37mg | Iron: 1mg

The post Frog Eye Salad appeared first on Dinner in 321.

Whenever I’m looking for a fun dessert for a warm weather party with kids and adults, this Banana Split Cake (also known as Banana Split Delight) is one of my favorites! It’s cool and refreshing with banana, chocolate, and strawberry flavors plus whipped cream, sprinkles and a cherry on top! 

It’s a dessert that brings a smile to everyone’s face when it comes to the table. And if you’re not a baker, don’t worry, it’s a recipe that doesn’t even use the oven. Just mix, layer, and chill and before you know it, dessert is ready to serve! If you love a no-bake treat, also try our No-Bake Chocolate Peanut Butter Cookies and Strawberry Delight.

Why you’ll love this recipe

• Fun for the whole family! This is a treat that kids love to help make too. Have them mix, layer, and decorate with you.
• Easy to transport to a party. The next time you need to bring dessert, make this Banana Split Delight! It keeps easily in the fridge until it’s time to serve.
• Customize with your favorite sundae toppings. It’s easy to make this cake your own. Add other candies, sprinkles, and sauces that you would classically add to your banana split.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Crust Layer:

• Graham cracker crumbs: Finely ground to make a crust.
• Salted butter: Binds the crust together.
• Granulated sugar: Lightly sweetens the crust.

Cream Cheese Layer:

• Cream cheese: Adds rich and creamy flavor.
• Powdered sugar: Lightly sweetens the cream cheese mixture.
• Vanilla extract: Always use pure vanilla extract for a rich flavor.

Fruit Layers:

• Bananas: Ripe is best for a nice fruity flavor.
• Crushed pineapple: Adds a light tropical note to compliment the banana.
• Fresh strawberries: A pop of bright red color and berry sweetness.

Garnishes:

• Cool Whip or homemade whipped cream: Either use Cool Whip or homemade whipped cream perfect for topping.
• Hot fudge, chocolate syrup, or chocolate sauce: Use your favorite store-bought or homemade sauce for a nice cocoa flavor.
• Chopped peanuts: Nutty in flavor and texture.
• Maraschino cherries: A sweet and bright red finish on top.
• Rainbow sprinkles: The best colorful garnish for any ice cream-themed treat!

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Cutting Board
• Chef’s Knife

How to make banana split cake

1. In a bowl, mix graham cracker crumbs, melted butter, and sugar together until combined. Press firmly and evenly into the bottom of a 13×9-inch baking dish. Refrigerate for 20–30 minutes to set.

2. In another bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, and beat until fluffy and well combined. Spread evenly over the chilled crust.

3. In a medium bowl, toss the banana slices in 2 tablespoons of the reserved pineapple juice. Fold the crushed pineapple into the banana slices.

4. Spread the banana pineapple mixture in a single evenly over the cream cheese mixture. If desired for visual purposes, line banana slices along the edge of the pan.
5. Arrange the sliced strawberries in an even layer over the banana pineapple mixture.

6. Spread Cool Whip evenly all the way to the edges.
7. Drizzle with chocolate of choice and sprinkle with chopped peanuts, and sprinkles. Lastly, add the cherries on top. Chill until ready to serve.

Expert Tips

• Make sure your ingredients are the correct temperature. You’ll want the cream cheese to be softened and the Cool Whip thawed to it’s correct consistency.
• Don’t build the cake unless the graham cracker crust is set. This will help to make clean slices once it’s time to serve.
• Drain the crushed pineapple very well. We don’t want the banana split cake to be watery, so it’s crucial to drain it through a fine mesh sieve or blot well with paper towels.
• If you are serving the cake more than 4 hours after assembling, I recommend adding the whipped cream and garnishes right before serving so it doesn’t deflate.
• Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip. In a large bowl on high speed, blend together 3 cups heaving whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes. Do not add to the dessert until ready to serve within 2-4 hours.

Storage

Store any leftover cake in an airtight container in the fridge for up to 2 days. Don’t freeze this cake because it will change texture and could become runny once it thaws.

It’s perfect to make this in advance, it’s one of my biggest recommendations for any backyard barbecue or picnic prep! Just add the whipped cream and decorate right before serving.

Frequently Asked Questions

More easy dessert recipes

• Lazy Man’s Peach Cobbler
• Chocolate Chip Skillet Cookie
• Chessman Cookie Banana Pudding
• Peanut Butter Cup Cookies

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Banana Split Cake

This Banana Split Cake is the best way to celebrate summer with the same flavors of a banana split in an easy to serve no-bake cake form! It’s easy to assemble and prepare before a party making entertaining simple and easy.

Course Dessert

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 18 servings

Ingredients

Crust Layer

• 2 cups graham cracker crumbs
• 1/2 cup salted butter melted
• 2 tablespoons granulated sugar

Cream Cheese Layer

• 16 ounces cream cheese softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Fruit Layers

• 4-5 ripe bananas sliced in rounds
• 15 ounce can crushed pineapple drained & juice reserved
• 1 1/2 pounds fresh strawberries hulled and sliced

Garnishes

• 16 ounce thawed Cool Whip or homemade whipped cream (see note)
• 1/4-1/2 cup hot fudge, chocolate syrup, or chocolate sauce
• 1/4 cup chopped peanuts
• 16 maraschino cherries (stems on) patted dry
• 2 tablespoons rainbow sprinkles optional

Instructions

• In a bowl, mix graham cracker crumbs, melted butter, and sugar together until combined. Press firmly and evenly into the bottom of a 13×9-inch baking dish. Refrigerate for 20–30 minutes to set.
• In another bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, and beat until fluffy and well combined. Spread evenly over the chilled crust.
• In a medium bowl, toss the banana slices in 2 tablespoons of the reserved pineapple juice. Fold the crushed pineapple into the banana slices.Spread the banana pineapple mixture in a single evenly over the cream cheese mixture. If desired for visual purposes, line banana slices along the edge of the pan.
• Arrange the sliced strawberries in an even layer over the banana pineapple mixture.
• Spread Cool Whip evenly all the way to the edges.
• Drizzle with chocolate of choice and sprinkle with chopped peanuts, and sprinkles. Lastly, add the cherries on top. Chill until ready to serve.

Notes

Storage: 

Store any leftover cake in an airtight container in the fridge for up to 2 days. Don’t freeze this cake because it will change texture and could become runny once it thaws.

It’s perfect to make this in advance, it’s one of my biggest recommendations for any backyard barbecue or picnic prep! Just add the whipped cream and decorate right before serving.

Tips: 

• Make sure your ingredients are the correct temperature. You’ll want the cream cheese to be softened and the Cool Whip thawed to it’s correct consistency.
• Don’t build the cake unless the graham cracker crust is set. This will help to make clean slices once it’s time to serve.
• If you are serving the cake more than 4 hours after assembling, I recommend adding the whipped cream and garnishes right before serving so it doesn’t deflate.
• Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip. In a large bowl on high speed, blend together 3 cups heaving whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes. Do not add to the dessert until ready to serve within 2-4 hours.

The post Banana Split Cake appeared first on Dinner in 321.

Whenever we have a large picnic or church potluck, I almost always look for a trifle recipe to make. They’re so simple to put together and require no baking. This Banana Pudding Trifle is one of my favorites since it’s inspired by my viral banana pudding recipe.

I assemble all the layers up in the morning and then let the trifle chill in the fridge until it’s time to bring to the party to serve. You would not believe how many compliments and requests for the recipe I get from my friends! The best part is they’re shocked to know it’s made with very affordable ingredients. If you love a trifle, my Berry Trifle and Chocolate Toffee Trifle are two others to try.

why you’ll love this recipe

• Best make ahead dessert for a crowd. There’s nothing more impressive than when a trifle comes to the table. This banana pudding version has everyone’s favorite flavors layered for the perfect bite.
• Easy to make with pantry staples. We always have leftover bananas in our house so this is a great way to repurpose them into a dessert quickly and easily with just a handful of other ingredients.
• A great no-bake treat. Forget turning on the oven or stove, it’s the perfect summertime dessert for beginner bakers to master.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Pudding Base

• Instant French vanilla pudding mix: Get the boxed kind, it’s easy and works great!
• Evaporated milk: Pop this into the fridge right when you get home. It needs to be cold to bloom the pudding mix.
• Sweetened condensed milk: Adds sweetness to the pudding mixture and gives it a beautiful creamy texture.

Cream Cheese Whip Layer

• Cream cheese: Soften this in advance for even mixing.
• Vanilla extract or paste: Adds both caramel and floral notes.
• Powdered sugar: Sweetens the mixture perfectly.
• Heavy whipping cream: Make sure this is also very cold to be able to whip into peaks for a light and airy texture.

Fresh Whipped Cream

• Heavy whipping cream: Base to any homemade whipped cream.
• Powdered sugar: Sweetens the cream and helps it to hold its shape.
• Vanilla extract: Always use pure extract, never imitation for the best flavor.

Layers

• Salted Caramel Chessmen Butter cookies (2 packages): Adds that rich, buttery shortbread flavor and pretty presentation. You can also use regular Chessmen cookies or vanilla wafers if you please.
• Ripe bananas: Make sure your bananas are very ripe for the best flavor. You’ll need 4 to 5 large.
• Salted caramel topping: Buy your favorite store-bought sauce.
• Garnish options: I love to garnish with fresh mint, dehydrated banana slices, fresh banana slices, or fresh whipped cream.

Tools You’ll Need

• Spatula
• Mixing Bowls
• Hand Mixer 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Trifle Dish

how to make banana puffing trifle

1. In a medium bowl, with a hand mixer mix together the pudding mix, chilled evaporated milk, and sweetened condensed milk until smooth.

2. In another bowl with a hand mixer, beat cream cheese until smooth.
3. Add powdered sugar and vanilla extract. Beat again until smooth.
4. With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.

5. Gently fold the whipped cream cheese mixture into the pudding mixture until combined.

6. For the fresh whipped cream, combine heavy whipping cream powered sugar, and vanilla extract in a tall bowl. Whip with a hand mixer until stiff peaks form, about 2-3 minutes.
7. Create 2-3 sets of layers in a trifle dish with the pudding cream cheese mixture, fresh whipped cream, banana slices, salted caramel and Salted Caramel Chessmen cookies. End with fresh whipped cream on the top as well as crushed or whole cookies, salted caramel, and fresh mint (if desired).

8. Refrigerate at least 4 hours before serving.

expert tips

• Make sure your ingredients are chilled for the pudding and whipped cream. Heavy cream and the evaporated milk need to be very cold to whip to the correct consistency.
• Always allow your banana pudding trifle to set in the fridge for at least 4 hours. The flavors need to melt and the cookies needs to soften, just like with classic banana pudding. It’s worth the wait for the best bite!
• Do you prefer homemade pudding? I’ve got you! Simply make the cooked pudding mixture from my Baked Banana Pudding and let it cool before folding in the whipped cream cheese mixture.
• To layer your pudding and whipped cream layers nicely, you can pop the mixtures into piping bags and snip the corner (a ziptop bag works well too). This way you can pipe the layers into the dish rather than spread, for a bakery-worthy look!
• Try another cookie. You can swap the Salted Caramel Chessman for regular Chessmen, Lorna Doone, vanilla wafers, graham crackers, or even chocolate or cinnamon cookies for a twist on the flavors.
• If you like a stronger banana flavor, use banana instant pudding mix. It’s equally as delicious.

storage

Store any leftover banana pudding trifle in the fridge for up to 3 days covered. I don’t recommend freezing the leftovers since they will change texture once they thaw.

It’s the best dessert to make ahead of time for a party. Since it needs to sit in the fridge for a few hours before serving, it makes dessert stress-free.

Frequently Asked Questions

more Southern Dessert Recipes

• Chocolate Mayonnaise Cake
• Lazy Man’s Peach Cobbler
• Coconut Pound Cake
• Cushaw Pie

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Banana Pudding Trifle

This Banana Pudding Trifle is a twist on the classic Southern dessert with the same flavors but layered in an impressive trifle dish! It's the best no-bake dessert for any spring or summer party for impressing friends and family, plus it only takes 15 minutes to prep!

Course Dessert

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 16 servings

Calories 467kcal

Ingredients

Pudding Base

• 3.4 ounce box instant French vanilla pudding mix or regular vanilla or banana
• 12 ounce can evaporated milk chilled
• 1/2 cup can sweetened condensed milk

Cream Cheese Whip Layer

• 6 ounces package cream cheese softened
• 1 teaspoon vanilla extract or paste
• 1/4 cup powdered sugar
• 1 cup heavy whipping cream

Fresh Whipped Cream

• 2 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract

Layers

• 14.5 ounces Salted Caramel Chessmen Butter cookies (2 packages) see note for other cookie options
• 4-5 large ripe bananas or 8-10 small
• 1/3-1/2 cup salted caramel topping
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream

Instructions

• In a medium bowl, with a hand mixer mix together the pudding mix, chilled evaporated milk, and sweetened condensed milk until smooth. Set aside.
• In another bowl with a hand mixer, beat cream cheese until smooth.
• Add powdered sugar and vanilla extract. Beat again until smooth.
• With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.
• Gently fold the whipped cream cheese mixture into the pudding mixture until combined.
• For the fresh whipped cream, combine heavy whipping cream powered sugar, and vanilla extract in a tall bowl. Whip with a hand mixer until stiff peaks form, about 2-3 minutes.
• Create 2-3 sets of layers in a trifle dish with the pudding cream cheese mixture, fresh whipped cream, banana slices, salted caramel and Salted Caramel Chessmen cookies. End with some of the fresh whipped cream on the top as well as crushed or whole cookies, salted caramel, and fresh mint (if desired).
• Refrigerate at least 4 hours before serving.

Notes

Storage: 

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

Nutrition

Calories: 467kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 259mg | Potassium: 267mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1022IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg

The post Banana Pudding Trifle appeared first on Dinner in 321.

When we are hosting a summer gathering or sitting by the pool, this Boat Dip is something I always have on the menu. It’s made with 10 of my family’s favorite ingredients, including 3 types of cheese, ranch and bacon!

You can meal prep it as a snack or make a big batch the morning you plan to host friends and family. It fits perfectly in a cooler with a couple of ice packs to enjoy snacking all day long. If you love a delicious dip recipe, my Million Dollar Dip and Cheese and Sausage Dip are two others you should try.

Why You’ll love this recipe

• 10 ingredient dip. With a couple of approachable ingredients and about 10 minutes of prep time, this dip will be ready to chill!
• Make a double batch, it disappears fast! If you are having a party, I recommend making two batches and keeping the second in the fridge to refresh halfway through.
• Perfect for both adults and kids. I’ve found no matter the age, it’s a true crowd pleaser even with picky eaters.

ingredients

Scroll Down for Ingredient Amounts Listed in the Full Recipe Card Below

• Cream cheese: Make sure it’s softened for easy mixing.
• Sour cream: Adds nice tang and creaminess, you can also use Greek yogurt.
• Mayonnaise: Adds fat to balance the tang and the cream cheese.
• Ranch dip mix: Buy your favorite store-brand packet.
• Shredded sharp cheddar cheese: Adds a cheesy bite we all love.
• Monterey Jack or pepper Jack cheese: Grate your own cheese, it’s so worth it!
• Cooked and crumbled bacon: A great use for leftover bacon or cook it yourself and save a piece for a chef’s snack!
• Green onions: Adds a pop of color and light onion flavor.
• Jalapeno: Optional, but you’ll definitely want to add if you like heat.
• Garlic powder: Infuses each bite with garlic flavor.
• For serving: Wavy potato chips, Fritos Scoops, Ritz crackers, fresh vegetables, or pretzel crisps are all items I serve with this dip.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

how to make boat dip

1. In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and lump-free.
2. Add the sour cream, mayonnaise, and ranch dip mix, garlic powder, and black pepper. Mix until fully combined and creamy.

3. Mix in the cheddar, Monterey or pepper Jack cheese, bacon, green onions, and jalapeño (if using). Stir until evenly mixed.

4. Cover and refrigerate for at least 2 hours — overnight is even better.
5. Just before serving, give it a quick stir, transfer to a serving bowl, and top with extra green onions and a sprinkle of bacon if desired. Serve cold with your favorite dippers.

expert tips

• Use a hand mixer for easy mixing. This takes all the effort out and helps to make that light and creamy texture.
• Grate the cheese yourself. This ensures there won’t be a gritty texture from the pre-shredded cheese.
• Make it in advance to allow the flavors to meld better. This makes for an even more flavorful dip, just give it a nice stir before serving.
• If you are looking for a lighter dip, you can use Greek yogurt instead of sour cream and light mayo in place of regular.
• Make it spicy if you wish. I give the option of adding jalapeno, but you can easily add cayenne too!

storage

Store any leftover boat dip in an airtight container in the fridge for up to 3 days. Remove from the fridge to take the chill off about 10 minutes before serving.

I don’t recommend freezing this dip, as it will change texture once it thaws. But prepping it in advance for a party or a boat day is perfect.

Frequently Asked Questions

More Easy Dip recipes

• Cream Cheese Onion Dip
• Pepper Jelly Cream Cheese Dip
• Chuy’s Copycat Jalapeno Dip
• Slow Cooker Taco Dip

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Boat Dip

This Boat Dip is a classic summer recipe perfect for parties, pool days, or boat rides! It's creamy with ranch and bacon, making it addicting for all sorts of reasons. Mix it up in advance to keep entertaining a breeze.

Course Appetizer

Cuisine American

Keyword dip, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 30 minutes minutes

Servings 24 Servings

Calories 123kcal

Ingredients

• 8 ounces cream cheese softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 ounce packet ranch dip mix
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or pepper Jack cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup thinly sliced green onions
• 1 finely diced jalapeno optional
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• For serving: Wavy potato chips, Fritos Scoops, Ritz crackers, fresh vegetables, or pretzel crisps

Instructions

• In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and lump-free.
• Add the sour cream, mayonnaise, and ranch dip mix. Mix until fully combined and creamy.
• Mix in the cheddar, Monterey or pepper Jack cheese, bacon, green onions, jalapeño (if using), garlic powder, and black pepper. Stir until evenly mixed.
• Cover and refrigerate for at least 2 hours — overnight is even better.
• Just before serving, give it a quick stir, transfer to a serving bowl, and top with extra green onions and a sprinkle of bacon if desired. Serve cold with your favorite dippers.

Notes

Storage: 

Store any leftover boat dip in an airtight container in the fridge for up to 3 days. Remove from the fridge to take the chill off about 10 minutes before serving.

I don’t recommend freezing this dip, as it will change texture once it thaws. But prepping it in advance for a party or a boat day is perfect.

Tips: 

• Use a hand mixer for easy mixing. This takes all the effort out and helps to make that light and creamy texture.
• Grate the cheese yourself. This ensures there won’t be a gritty texture from the pre-shredded cheese.
• Make it in advance to allow the flavors to meld better. This makes for an even more flavorful dip, just give it a nice stir before serving.
• If you are looking for a lighter dip, you can use Greek yogurt instead of sour cream and light mayo in place of regular.
• Make it spicy if you wish. I give the option of adding jalapeno, but you can easily add cayenne too!

Nutrition

Calories: 123kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 292mg | Potassium: 68mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 0.1mg

The post Boat Dip appeared first on Dinner in 321.

Have you ever heard of a cake made with mayonnaise? This Chocolate Mayonnaise Cake is a recipe that’s been in my family for generations. If you’re not a mayo lover, don’t worry, I promise you will never know there’s mayonnaise in this cake! It’s the fat that’s used to make the cake batter instead of butter and oil. And let me tell you from personal experience, it a fool-proof way to make sure the cake is NEVER dry.

My other secret to making this cake bakery-quality is adding brewed coffee to the batter. Once again, you won’t taste the coffee, it’s just a baker’s tip to making the cocoa flavor even stronger. If you love a cake recipe, try my Lemon Coconut Cake or Chocolate Gooey Butter Cake.

Why You’ll Love this Recipe

• Easy to serve a crowd. I bake this cake in a 13×9-inch baking dish which makes it ideal to transporting to potlucks and picnics.
• A recipe that newer bakers should try. If you can make a boxed cake mix, I guarantee you can make this cake with ease!
• Never have dry cake again! The secret is in the mayonnaise, buy full-fat, the low-fat kind doesn’t work as well.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake:

• All-purpose flour: Structure for the cake batter.
• Granulated sugar: Sweetens the batter perfectly.
• Baking soda: Leavening agent that’s responsible for a tender texture.
• Salt: Always add salt to your baked good to make their flavor even more rich.
• Unsweetened cocoa: Responsible for the chocolate goodness.
• Full-fat mayonnaise: Key ingredient for a moist cake. Be sure to buy full-fat.
• Brewed coffee or warm water: I highly recommend using coffee, the cake won’t taste like coffee, it just helps to enhance the chocolate flavor.
• Vanilla extract: Adds both caramel and floral notes.

Frosting:

• Salted butter: Make sure it’s room temperature for mixing.
• Vanilla extract: Always add for a frosting that’s bakery-style in taste.
• Powdered sugar: Sift beforhand to remove any lumps for a smooth frosting.
• Semi-sweet chocolate: How I make this frosting so rich! Melt and cool the chocolate for an extra insane flavor.
• Heavy cream: Helps to thin the frosting to the correct consistency.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish

How to Make chocolate Mayonnaise Cake

For the Cake:

1. Preheat to 350°F. Grease a 13×9-inch baking dish with butter or sour cream.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3. Stir in mayonnaise, warm coffee or water, and vanilla just until combined.

4. Pour batter into the prepared pan and spread evenly.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Frosting:

1. In a large bowl, beat butter on medium-high speed for 3–5 minutes until very light, fluffy, and pale in color.
2. Mix in vanilla extract until combined.
3. Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first, then increasing speed until smooth.

4. Slowly pour in the melted (cooled) chocolate while mixing on medium speed. Beat until fully incorporated and silky smooth.

5. If the frosting is too thick, add heavy cream until spreadable. Beat on medium-high for another 1–2 minutes for a light, fluffy finish.

6. Spread on the cooled cake. Slice and serve!

Expert tips

• Don’t over-mix the cake batter. This will lead to a gummy cake texture. Gently stir until just combined.
• Always use full-fat mayonnaise. It’s replacing any oil or butter in the cake batter so buy the real deal!
• If you forgot to soften you butter for the frosting, just microwave in 5-10 seconds intervals until softened.
• Be sure to let the melted chocolate cool for the frosting. If it’s still warm, it will be too runny and you won’t be able to frost the cake.
• Allow the cake to cool before icing. If it’s warm, the frosting will melt all over the cake and become quite messy.

Storage

Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices of this cake for up to 2 months. Thaw on the counter until ready to serve.

If you want to make the cake in advance, it’s easy to do! You can even bake the cake base the day before serving and just whip up the frosting a couple hours before serving.

Frequently Asked Questions

More Easy Dessert Recipes

• Coconut Pound Cake
• Peanut Butter Sheet Cake
• Earthquake Cake
• White Texas Sheet Cake

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Chocolate Mayonnaise Cake

This Chocolate Mayonnaise Cake is a cake recipe that's always rich and moist thanks to it's secret ingredient mayonnaise! You'll never make a chocolate cake the same again. Plus the frosting is made with melted semisweet chocolate for a ganache-like frosting that's so addicting.

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 15 servings

Calories 399kcal

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa
• 1 cup full-fat mayonnaise
• 1 cup brewed coffee or warm water
• 2 teaspoons vanilla extract

Frosting

• 1 cup salted butter room temperature
• 2 teaspoons vanilla extract
• 2 cups powdered sugar sifted
• 1 cup semi-sweet chocolate melted and cooled
• 1-2 tablespoons heavy cream if needed

Instructions

Cake

• Preheat to 350°F. Grease a 13×9-inch baking dish with butter or sour cream.
• In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
• Stir in mayonnaise, warm coffee or water, and vanilla just until combined.
• Pour batter into the prepared pan and spread evenly.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Frosting

• In a large bowl, beat butter on medium-high speed for 3–5 minutes until very light, fluffy, and pale in color.
• Mix in vanilla extract until combined.
• Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first, then increasing speed until smooth.
• Slowly pour in the melted (cooled) chocolate while mixing on medium speed. Beat until fully incorporated and silky smooth.
• If the frosting is too thick, add heavy cream until spreadable. Beat on medium-high for another 1–2 minutes for a light, fluffy finish.
• Spread on the cooled cake. Slice and serve!

Video

Notes

Storage: 

Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices of this cake for up to 2 months. Thaw on the counter until ready to serve.

If you want to make the cake in advance, it’s easy to do! You can even bake the cake base the day before serving and just whip up the frosting a couple hours before serving.

Tips: 

• Don’t over-mix the cake batter. This will lead to a gummy cake texture. Gently stir until just combined.
• Always use full-fat mayonnaise. It’s replacing any oil or butter in the cake batter so buy the real deal!
• If you forgot to soften you butter for the frosting, just microwave in 10 seconds intervals until softened.
• Be sure to let the melted chocolate cool for the frosting. If it’s still warm, it will be too runny and you won’t be able to frost the cake.
• Allow the cake to cool before icing. If it’s warm, the frosting will melt all over the cake and become quite messy.

Nutrition

Calories: 399kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 335mg | Potassium: 139mg | Fiber: 2g | Sugar: 34g | Vitamin A: 409IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 2mg

The post Chocolate Mayonnaise Cake appeared first on Dinner in 321.

My oh my, where do I even begin with Tennessee Onions! These have long been a favorite side dish in my family for generations. Growing up in Kentucky, these onions were something we loved pairing with burgers and steak or a holiday ham. They’re that versatile and only use about 10 ingredients.

This classic comfort food casserole can feed a crowd, and it’s a favorite among both kids and adults. I’ve had so many people ask me for my recipe, so now I’m sharing it with you all! The key is making sure to buy sweet Vidalia onions for the best flavor and caramelization. If you love a casserole, be sure to also try my Pineapple Casserole and Hashbrown Casserole.

Why You’ll Love this Recipe

• Affordable side dish for a crowd. Onions, cheese, and spices is all you need! Serve it with steak, chicken, or any potluck feast.
• Simple to prepare with 10 minutes of prep. This is a no-fuss recipe that’s ridiculously delicious. Even beginner cooks can make it with ease.
• Customize with your favorite cheeses and spices if you please. Add more or less cheddar, mozzarella, etc. and use other spices. It’s easy to make this your own.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Sweet onions: About 3 pounds is perfect. Make sure you slice them thick.
• Smoked paprika: Adds nice smokiness to each bite.
• Dried parsley: A little bit of herby flavor for warmth.
• Garlic powder: Adds a punch of garlicky goodness.
• Ground mustard: I love to add it for a hint of tang that pairs nicely with the roasted onions.
• Cayenne pepper: For some heat! Omit if you don’t care for spicy.
• Shredded cheddar cheese: Gives that gooey, sharp and cheesy flavor.
• Shredded mozzarella or gouda cheese: More of a mild cheese, but adds even more meltiness.
• Shredded parmesan cheese: Adds saltiness that compliments the sweet onions so well.
• Unsalted butter: Responsible for that richness and helps the onions to caramelize.
• Garnish option: Chopped fresh parsley is always a nice pop of green at the end.

Tools You’ll Need

• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board
• Mandolin Slicer
• Mixing Bowl

How to Make Tennessee Onions

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
2. Slice the onions in thick slices using a mandolin or knife.

3. Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.

4. Arrange half of the seasoned onion slices evenly in the prepared dish.
5. Sprinkle with half of the cheddar and mozzarella or gouda cheese.
6. Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.

7. Place the thinly sliced butter slices evenly over the top.

8. Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
9. Rest 5 minutes before serving. Garnish with parsley, if desired.

Expert Tips

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

What to serve with Tennessee Onions

The options are endless, here are some classic mains my family loves them with!

• Stovetop Stuffing Meatloaf
• Oven Pot Roast
• Crockpot Brown Sugar Pineapple Ham
• Shake and Bake Pork Chops
• Slow Cooker Beef Brisket

Storage

Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Frequently Asked Questions

More Easy Side Dish Recipes

• Broccoli Cheddar Casserole
• Brown Sugar Baked Carrots
• Crockpot Scalloped Potatoes
• Grape Salad Recipe

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Tennessee Onions

These Tennessee Onions are a classic side dish casserole in the South featuring sweet vidalia onions baked with gooey cheese. It's a rich and savory dish that's perfect for pairing with any main course. We've served them at backyard barbecues, holidays, and church potlucks. They're so addicting, they'll be gone in no time!

Course Side Dish

Cuisine American

Keyword casserole, vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 111kcal

Ingredients

• 3-4 large sweet onions (about 3 pounds) peeled and sliced into thick rings
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella or gouda cheese divided
• 1/2 cup shredded parmesan cheese divided
• 4 tablespoons unsalted butter sliced thin
• Garnish option: chopped fresh parsley

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
• Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.
• Arrange half of the seasoned onion slices evenly in the prepared dish.
• Sprinkle with half of the cheddar and mozzarella or gouda cheese.
• Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.
• Place the thinly sliced butter slices evenly over the top.
• Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
• Rest 5 minutes before serving. Garnish with parsley, if desired.

Video

Notes

Storage: 
Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Tips: 

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 282mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 0.3mg

The post Tennessee Onions appeared first on Dinner in 321.

Peach Cobbler is in my blood. As a born and raised Southerner, it wasn’t a celebration without this sweet dessert on the table. There are so many ways to make it, but this Lazy Man’s Peach Cobbler may be one of the easiest methods.

It takes 10 minutes to assemble and uses just a mixing bowl and a baking dish to make a comforting dessert that’s perfect served with ice cream or whipped cream. If you love a cobbler, be sure to also try my Strawberry Peach Cobbler or Mixed Berry Cobbler.

why you’ll love this recipe

• 5 ingredient peach cobbler. Trust me when I say this peach cobbler tastes fully made from scratch and it uses minimal ingredients.
• Great for beginner bakers. If you are learning how to bake or it’s not your strong suit, try this easy peach cobbler! It’s almost impossible to mess up.
• Easy to serve a crowd. If you need a simple dessert, this is it! With 10 minutes of prep time, you can bake it while you enjoy your meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising flour – Flour that already has leavening in it. You can easily make it yourself by combining 1 ½ teaspoons baking powder and ¼ teaspoon of salt with 1 cup of all purpose flour.
• Granulated sugar – Adds a hint of sweetness.
• Salted butter – The fat that gives moisture and rich flavor to the cobbler.
• Heavy whipping cream or milk – Adds creaminess and extra richness to every bite
• Jars or cans of peaches in regular or light syrup juice reserved – Use jarred or canned peaches for ease here! Be sure to reserve the syrup for extra peachy flavor.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Whisk
• Measuring Cups and Spoons
• 13”x9” Baking Dish

how to make lazy man’s peach cobbler

1. Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
2. Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.

3. In a medium bowl whisk together self-rising flour and sugar.

4. Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don’t mix.

5. Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.

6. Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

expert tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

storage

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Frequently Asked Questions

More easy southern dessert recipes

• Chessman Cookie Banana Pudding
• Coconut Pound Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

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Lazy Man’s Peach Cobbler

This Lazy Man’s Peach Cobbler is the easiest Southern dessert recipe with just 5 ingredients. Affordable, thanks to pantry staples, it’s a recipe you’ll make on repeat all year long.

Course Dessert

Cuisine American

Keyword holiday, holidays, summer

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 276kcal

Ingredients

• 1 cup self-rising flour
• 1 cup granulated sugar
• 1/2 cup salted butter
• 1 1/4 cups heavy whipping cream or milk
• 2 20- ounce jars or cans of peaches in regular or light syrup juice reserved.

Instructions

• Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
• Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.
• In a medium bowl whisk together self-rising flour and sugar.
• Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don't mix.
• Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.
• Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

Video

Notes

Storage: 

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

Nutrition

Calories: 276kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 75mg | Potassium: 100mg | Fiber: 1g | Sugar: 22g | Vitamin A: 770IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.3mg

The post Lazy Man’s Peach Cobbler appeared first on Dinner in 321.

If there’s a new macaroni and cheese recipe that is a winner with my family, it is definitely this Queso Mac and Cheese. Living in Texas for many years, queso was a requirement at any party and something we often ordered as an appetizer at a restaurant.

I thought it would be genius to combine it with elbow macaroni and the result is insanely delicious. I also add cheddar and pepper Jack cheese for even more ooey, gooey goodness. Serve it alongside my Pulled Pork or Barbecue Ribs for a hearty menu any night of the week.

Why You’ll love this Recipe

• A mac and cheese for queso-lovers. If you like queso, this is the perfect recipe for you. It’s a mashup of queso dip and mac and cheese!
• Homemade but so easy to make. Making the cheese sauce from scratch makes all the difference in both flavor and texture. It only takes 10 minutes!
• Easy to customize with other cheese and quesos. Use your favorite shredded cheese or jarred queso here.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Elbow macaroni – The noodles for making the best mac and cheese sauce.
• Salted butter – The base to the cheese sauce to make a rich roux for thickening.
• All-purpose flour – Thickens the sauce by making a roux with the butter.
• Heavy whipping cream – One of the ingredients used to make the sauce extra creamy.
• Evaporated milk – Adds more rich milk flavor and creaminess.
• Milk – I also add regular milk for the best texture.
• Cayenne pepper – A little pinch for added heat!
• Queso Blanco Cheese Dip – Key to making the cheese sauce have that classic queso flavor.
• Shredded white cheddar cheese – White cheddar adds both sharpness and depth of flavor.
• Shredded pepper jack cheese – Gives cheesy creaminess and a pop of heat.

Tools You’ll Need

• Large Skillet
• Cheese Grater
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula/Stirring Spoon
• 13”x9” Baking Pan

How to Make Queso Mac and Cheese

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
2. In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.

4. Whisk in cream, evaporated milk, milk, and seasonings. 

5. Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth. 

6. Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.

7. Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Expert Tips

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper Jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Storage

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

What to Serve with Queso Mac and Cheese

The options are endless! Here are some more that I love, and my family does too!

• Country Style Ribs
• Kentucky Fried Chicken
• Chicken Fried Steak
• Coleslaw

Frequently Asked Questions

More recipes Using Queso

• Chile con Queso
• Crockpot White Queso
• Southwest Queso Chicken and Rice
• Queso Chicken and Rice

Print

Queso Mac and Cheese

This Queso Mac and Cheese is the ultimate mash up recipe of queso cheese dip and macaroni and cheese. It’s a side dish that’s perfect to pair with so many mains and will be a hit with your family and friends!

Course Side Dish

Cuisine American

Keyword cheese, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 376kcal

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 12 ounce can evaporated milk
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon white or black pepper
• 1/4 teaspoon cayenne pepper
• 12 ounces Queso Blanco Cheese Dip
• 2 cups shredded white cheddar cheese divided
• 2 cups shredded pepper jack cheese divided

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
• In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.
• Whisk in cream, evaporated milk, milk, and seasonings. 
• Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth.  
• Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.
• Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Video

Notes

Storage: 

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

Tips: 

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Nutrition

Calories: 376kcal | Carbohydrates: 26g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 400mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 0.1mg | Calcium: 442mg | Iron: 1mg

The post Queso Mac and Cheese appeared first on Dinner in 321.