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Specializing in Brunch, Desserts and Cocktails

Chocolate Peanut Butter Poke Cake

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This Chocolate Peanut Butter Poke cake is so easy to make with box cake mix, chocolate fudge, vanilla pudding and plenty of peanut butter cups.  Bring it along to your next summer BBQ and watch it disappear.

This Chocolate Peanut Butter Poke cake is so easy to make with box cake mix, chocolate fudge, vanilla pudding and plenty of peanut butter cups.

I can’t believe Father’s Day is already this weekend.  Summer will be over before we know it!  Meanwhile, I’ll be adding any needed ingredients for this decadent cake to my grocery cart.  It is always a hit!

If you are loving the poke cake trend, be sure to try this Caramel Apple or Red White and Blue Cake.  There are just so many great flavor options you could try.

What is a Poke Cake?

A poke cake is simply made by poking holes in it after it has been baked.  You can use the back of a wooded spoon, or a large straw for best results.  Pouring your favorite flavors evenly in the holes allows you to customize the results.  Remember, the more holes you poke equal more gooey goodness!  

Needed Ingredients

  • 1 Box of Chocolate Cake Mix – Devil’s Food or Chocolate Fudge are great options; prepare with ingredients per package directions
  • 10 oz. Jar of Chocolate Fudge – I used this Sea Salt Dessert topping and it was amazing
  • 3.4 oz. Box of Instant Vanilla Pudding – chocolate would be good as well
  • 1 1/4 C. Peanut Butter – 3/4 C. for the pudding mixture and 1/2 C. for the cool whip mixture
  • 2 C. Milk – skim milk or 2% work fine
  • 8 oz. Container of Whipped topping – defrosted
  • 1 C. Peanut Butter Cups candy – roughly chopped; miniature or full size will work

Making a Chocolate Peanut Butter Poke Cake

  1. Prepare the cake mix according to the package directions and allow to cool completely.
  2. Poke holes around every 1 inch using the back of a wooden spoon or a large plastic straw.
  3. Whisk together the pudding mix and milk.  
  4. Add 3/4 C. of peanut butter to the pudding mixture and whisk until smooth.
  5. Heat the jar of chocolate fudge for around 30 seconds or until pourable.
  6. Pour the chocolate fudge evenly over the cake holes.

This Chocolate Peanut Butter Poke cake is so easy to make with box cake mix, chocolate fudge, vanilla pudding and plenty of peanut butter cups. 

  1. Pour the pudding mixture over the holes and spread until evenly coated over the cake top.
  2. Whisk together the whipped topping and 1/2 C. of Peanut Butter.
  3. Evenly Spread over the top.

This Chocolate Peanut Butter Poke cake is so easy to make with box cake mix, chocolate fudge, vanilla pudding and plenty of peanut butter cups. 

  1. Top with roughly chopped peanut butter cups.

This Chocolate Peanut Butter Poke cake is so easy to make with box cake mix, chocolate fudge, vanilla pudding and plenty of peanut butter cups. 

  1. Cover and refrigerate for at least 4 hours before serving.

Storing a Poke Cake

This cake should be stored covered in the refrigerator for at least 4 hours before serving.  For best results, let the poke cake set overnight to give the cake plenty of time to get firm.  Eat the cake within 5 days to avoid it becoming overly wet.  To freeze a poke cake, wrap several layers of plastic wrap around the cake and top with aluminum foil.  It should keep for around 2 months.

Flavor Variations

Make this recipe even easier by only pouring chocolate fudge in the holes.  Finish, by topping it with the cool whip and peanut butter mixture.  A can a sweetened condensed milk can also be substituted for the pudding mixture.  Add additional sauces and toppings of your choice before serving.  Chocolate chips or toffee bits are other great topping options.  Chocolate syrup and extra whipped cream make this recipe even more decadent.

More to Love

Here are a few of my favorite ways to do chocolate!

This Chocolate Peanut Butter Poke cake is so easy to make with box cake mix, chocolate fudge, vanilla pudding and plenty of peanut butter cups.
Print
Chocolate Peanut Butter Poke Cake
Prep Time
6 hrs
Cook Time
25 mins
 

This Chocolate Peanut Butter Poke cake is so easy to make with box cake mix, chocolate fudge, vanilla pudding and plenty of peanut butter cups.

Course: Dessert
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 1 Box 1 Box of Chocolate Cake Mix - Devil's Food or Chocolate Fudge
  • 10 Oz. Jar of Chocolate Fudge Topping
  • 3.4 Oz. Box Instant Vanilla Pudding
  • 1 1/4 C. Peanut Butter
  • 2 C. 2% or Skim Milk
  • 8 Oz. Container Whipped Topping
  • 1 C. Peanut Butter Cup Candies; roughly chopped
Instructions

  1. Prepare the cake mix according to the package directions and allow to cool completely 

  2. Poke holes around every 1 inch using the back of a wooden spoon or a large plastic straw.

  3. Whisk together the pudding mix and milk. 

  4. Add 3/4 C. of peanut butter to the pudding mixture and whisk until smooth.

  5. Heat the jar of chocolate fudge for around 30 seconds or until pourable.

  6. Pour the chocolate fudge evenly over the cake holes.

  7. Pour the pudding mixture over the holes and spread until evenly coated over the cake top.

  8. Whisk together the whipped topping and 1/2 C. of Peanut Butter.

  9. Evenly Spread over the top of the cake.

  10. Top with roughly chopped peanut butter cups.

  11. Cover and refrigerate for at least 4 hours before serving.

 

 

 

 

 

 

 

Pumpkin Dump Cake

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This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Dump cakes are such an easy dessert to make when you are entertaining over the holidays. I love the variations of textures with the crispy addition of this pecan and butterscotch chip topping.  I would 100%, take a dump cake or this Pumpkin Poke Cake over pie for dessert this Thanksgiving.  

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Ingredients Needed

  • 2- 15 oz. cans of pure pumpkin
  • 1/2 c. Brown Sugar
  • 1/2 c. White Sugar
  • 3 tbsp. of Pumpkin Pie Spice
  • 1 tsp. Cinnamon
  • 3 Eggs
  • 12 oz. can of Evaporated Milk
  • 1/2 tsp. salt
  • 1/2 c. roughly chopped pecans
  • 3/4 c. butter (1 1/2 sticks); thinly sliced
  • 1/3 c. butterscotch chips; roughly chopped (or toffee bits)

Making the Topping

If you want to ensure to get an even coating of butter without having any dry cake mix, I recommend cutting the butter into fine slices.  Just be sure to layer it evenly over the top of the cake for best results.  If you are in a hurry, you can also melt the butter and pour it evenly over the cake.  

The butterscotch chips ended up being such a great extra bit of flavor with the pumpkin.  I just roughly chopped them up after after I prepped the pecans.  Toffee bits could also be substituted as well.  Just ensure that you sprinkle them evenly over the cake mix with the almonds before adding the butter.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Directions

  • This cake gets baked at 350 degrees in a greased, 9×13-inch baking pan.
  • Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.
  • Add the eggs, evaporated milk and pumpkin.
  • Lightly beat together until combined and smooth. 
  • Add the cake mix to the prepared baking dish.
  • Sprinkle the chopped pecans and butterscotch chips.  
  • Top with butter slices; ensuring to evenly cover the entire top of the cake.
  • Bake for around 45-50 minutes or until the top is lightly browned.  
  • Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

More Fall Treats

Don’t forget to add a Fireball Apple Cider Sangria or Pumpkin Spice White Russian to your holiday menus.  If you loved this Pumpkin Dump Cake, be sure to check out my favorite Pumpkin Pecan Cheesecake.  The topping is to die for!

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, sweetened condensed milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.
Print
Pumpkin Dump Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Course: Dessert
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 2 15 oz. cans of pure pumpkin
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 3 tbsp. pumpkin pie spice
  • 1 tbsp. cinnamon
  • 3 eggs
  • 12 oz. evaporated milk
  • 1/2 tsp. salt
  • 1/2 c. coarsely chopped pecans
  • 3/4 c. butter; slightly softened
  • 1/3 c. butter scotch chips; roughly chopped or toffee bits
Instructions

  1. This cake gets baked at 350 degrees in a greased, 9x13-inch baking pan.


  2. Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.

  3. Add the eggs, evaporated milk and pumpkin.

  4. Lightly beat together until combined and smooth. 

  5. Add the cake mix to the prepared baking dish.

  6. Sprinkle the chopped pecans and butterscotch chips.  

  7. Top with butter slices; ensuring to evenly cover the entire top of the cake.

  8. Bake for around 45-50 minutes or until the top is lightly browned.  

  9. Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.

Easy Fresh Strawberry Pie

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This Easy Fresh Strawberry Pie is perfect for summer BBQ’s and 4th of July.  It is easily prepared with pre-made pie crust with a fresh strawberry filling that is thickened with a bit of Jell-O and cornstarch.  

This Easy Fresh Strawberry Pie is perfect for summer BBQ's and 4th of July.  It is easily prepared with pre-made pie crust with a fresh strawberry filling that is thickened with a bit of Jell-O and cornstarch.  

I made this recipe for Father’s Day and it was a huge hit.  It goes great with BBQ and is so refreshing and easy to make.  Check out my tips below for no-fuss tips for prepping fresh strawberries.  The addition of a few blueberries is great for a patriotic, 4th of July dessert.

This Easy Fresh Strawberry Pie is perfect for summer BBQ's and 4th of July.  It is easily prepared with pre-made pie crust with a fresh strawberry filling that is thickened with a bit of Jell-O and cornstarch.  Needed Ingredients for Easy Fresh Strawberry Pie

  • 1 Quart of fresh strawberries; hulled and halved
  • 1 C. Water
  • 1 C. Sugar
  • 1/4 C. Cornstarch
  • 3 Tbsp. Strawberry Jell-O
  • 9″ pre-made frozen pie crust
  • Whipped Cream (optional)
  • Fresh Blueberries (optional)

How to prep the Strawberries

  • Thoroughly wash off the strawberries in a colander.  Shake off any excess water and thoroughly dry with paper towels.
  • Hull the strawberries by removing the leafy green top and a bit of the interior white core.  This makes the strawberries more astatically pleasing with more red coloration.  There are a variety of ways to hull a strawberry including using a straw, paring knife, a specialty tool or 1/4 teaspoon.  I find that the 1/4 teaspoon method works great without having to buy any extra gadgets.  Just simply, use it to cut along the outside of the stem and dig out a bit of the center.
  • Halve the strawberries by placing the top of the strawberry facing down on the cutting board for easier cutting.

This Easy Fresh Strawberry Pie is perfect for summer BBQ's and 4th of July.  It is easily prepared with pre-made pie crust with a fresh strawberry filling that is thickened with a bit of Jell-O and cornstarch.  

Stabilized Whipped Cream Topping Hack

Increase the longevity of your whipped cream by simply mixing in a bit of vanilla pudding.  I use a chilled mixing bowl and beat around 1 1/2 cups of Heavy Whipping Cream on high until thickened and then, whip in around 2 tbsp. of vanilla pudding.  This is great for extra flavor as well!

This Easy Fresh Strawberry Pie is perfect for summer BBQ's and 4th of July.  It is easily prepared with pre-made pie crust with a fresh strawberry filling that is thickened with a bit of Jell-O and cornstarch.  

More to Love

If you love this Easy Fresh Strawberry Pie, be sure to check out some of my other favorite summer desserts and cocktails including this Easy Fruit Pizza and Strawberry Rhubarb Cobbler!

5 from 2 votes
This Easy Fresh Strawberry Pie is perfect for summer BBQ's and 4th of July.  It is easily prepared with pre-made pie crust with a fresh strawberry filling that is thickened with a bit of Jell-O and cornstarch.  
Print
Easy Fresh Strawberry Pie
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

This Easy Fresh Strawberry Pie is perfect for summer BBQ's and 4th of July.  It is easily prepared with pre-made pie crust with a fresh strawberry filling that is thickened with a bit of Jell-O and cornstarch.  

Course: Dessert
Cuisine: American
Servings: 8
Author: Holly
Ingredients
  • 1 Quart Fresh Strawberries; hulled and halved
  • 1 C. Water
  • 1 C. Sugar
  • 1/4 C. Cornstarch
  • 3 tbsp. Strawberry Jell-O
  • 1 9" Frozen Pie Crust
  • 1/4 C. Fresh Blueberries (optional)
  • 1 C. Whipped Cream (optional)
Instructions

  1. Mix together the cornstarch and sugar.

  2. Add water and sugar mixture to a pot over medium heat; whisky until combined and thickened.

  3. Remove pot from heat and stir in Jell-O and allow to cool.

  4. Prepare pie crust according to package instructions.

  5. Allow crust to cool completely.  

  6. Thoroughly rinse the strawberries, pat dry with paper towels, mull and cut in half (see tips above).  Add to a mixing bowl.

  7. Lightly stir in cooled Jell-O mixture with the fresh strawberries until coated.  Evenly spread into the bottom of the cooled pie crust.

  8. Chill in the refrigerator for at least 3 hours until thickened before serving.

  9. Garnish with whipped cream and fresh blueberries before serving (see tips above for stabilized whipped cream).

 

 

 

 

Soft Gingerbread Cookies with Icing

by 4 Comments

These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.

These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.

I worked on this recipe for a couple of days before I was happy with the results.  The result is a nice, soft cookie that is easy to roll out with your favorite Christmas shapes.  It requires minimal chilling in the refrigerator and it is really fun to make with the kids.

I have been using this icing recipe since I was making cookies in elementary school.  It dries perfectly and is great to work with for piping.  I kept my icing white for the gingerbread men, but tripled the recipe so I would have enough to decorate my Sour Cream Cut-out Cookies.  

Recommended Baking Supplies:

To make these cuties, you will need to have your favorite cut-outs.  I used 3 different gingerbread men cookie cutters.  A star or round biscuit cutter also works great for these.  I highly recommend using parchment paper whenever making these cookies.  Nothing is worse than having your hard work ruined when the cookie crumbles from sticking to the pan.  A good Silicone Pastry Mat makes the dreaded clean up so much easier.  I purchased this one this year and I’m wondering why I didn’t get one sooner.  A cooling rack is needed to transfer the cookies to after baking.

These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.

Needed Ingredients for Soft Gingerbread Cookies:

  • 3 C. Flour
  • 3/4 C. Brown Sugar
  • 2 Tsp. Baking Powder
  • 1 Tbsp. Ground Ginger
  • 2 Tsp. Cinnamon
  • 1/4 Tsp. Salt
  • 1/2 Tsp. Nutmeg
  • 1/2 Tsp. Cloves
  • 1 1/2 Tsp. Vanilla
  • 1 Large Egg; lightly beaten
  • 1/2 C. Molasses
  • 3/4 C. Butter (1 1/2 sticks)

Recipe Tips:

It is essential that you chill your dough for at least 1 hour prior to rolling it out.  This will keep the cookie from spreading in the oven and looking like a blob instead of a gingerbread man.  Ensure that you separate your dough into two separate balls and lightly press down so that it is disk-shaped.  Wrap the disks in plastic wrap before chilling.  

Once the dough is chilled, roll the dough out over a light dusting of flour until at is around 1/4″ thick.  Repeat the process with any scraps if it is still moist enough to make a smooth surface.  Bake the cookies at 350 degrees for around 8 minutes or until the edges become lightly browned.  Do not overbake if you want your cookies to remain soft.

After the cookies are done baking, place them on a cooling rack.  Allow the cookies to cool completely before decorating them with icing. 

Cookie Storage:

Ensure the icing has hardened before transferring the cookies into storage containers.  Place wax paper between the cookie layers if stacking them.  Cookies are best if consumed within 7-10 days.  If baking them early, they may be stored in an airtight container in the freezer for up to 2 months.  

These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.

More to Love:

If you loved these Soft Gingerbread Cookies with Icing, check out more amazing Christmas delights!  A Gingerbread Martini is a great no-fuss way to drink your dessert.

4.5 from 2 votes
These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.
Print
Soft Gingerbread Cookies with Icing
Prep Time
1 hr 30 mins
Cook Time
8 mins
Total Time
1 hr 38 mins
 

These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.  Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter.

Course: Dessert
Cuisine: American
Author: Holly
Ingredients
  • 3 C. Flour
  • 3/4 C. Brown Sugar
  • 1 tbsp. Ground Ginger
  • 1/2 tsp. Ground Cloves
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Salt
  • 2 tbsp. Baking Powder
  • 2 tsp. Cinnamon
  • 3/4 C. Butter (1 1/2 sticks)
  • 1 large Egg; lightly beaten
  • 1 1/2 tsp. Vanilla
  • 1/2 C. Molasses
  • candies for decorating
Decorator Icing:
  • 1/4 C. Butter; softened
  • 2 C. Powdered Sugar
  • 2 tbsp. milk
  • 1/2 tsp. vanilla
Instructions

  1. In a large bowl; combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

  2. Beat together butter and brown sugar; beat in the egg, vanilla and molasses.

  3. Slowly beat in the flour mixture until combined and smooth.

  4. Separate the dough into two equal sections.  Roll each section into a ball and lightly push down until it is a large disk.  

  5. Wrap each disk in plastic wrap and chill for at least 1 hour.

  6. Lightly flour a pastry mat or surface before rolling the dough.  Roll the dough out evenly until around 1/4" thick.  Use desired cookie cutters to make shapes and place cookies on a cookie sheet covered with parchment paper. 

  7. Bake at 350 degrees for around 8 minutes or until edges become a light golden brown.

  8. Add cookies to a cooling rack and allow to cool completely before decorating.

Decorator Icing:

  1. Begin beating the softened butter and gradually add the powdered sugar.  

  2. Add 2 tbsp. of milk and vanilla; continue beating.  If icing still seems too thick; add around 1/2 tbsp. more of milk.

  3. Place icing in pastry bags with a plain piping tip.  Top with desired icing patterns and candies.

  4. Allow icing to dry and harden before placing cookies in storage containers.  Use wax paper between cookie layers when stacking to avoid sticking.  Cookies are best if consumed within 7-10 days if stored in Tupperware.

  5. Freeze cookies as needed in an airtight container for up to 2 months.

 

 

 

Vanilla Pudding Banana Bread

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This Vanilla Pudding Banana Bread is so moist and flavorful with chocolate chunks and pecan pieces.  Make it in a bundt or loaf pan and personalize it with your favorite nuts and chocolate.  This is hands down my favorite banana bread recipe of all time!

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No Bake Pumpkin Cheesecake Lasagna

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This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

I’m not a huge fan of the traditional Thanksgiving desserts, so you will find me feasting on some of this Cheesecake Lasagna,  Pumpkin Pecan Cheesecake, or Pumpkin Pie Martini come Thanksgiving.  A dessert martini is a good way to get things started before ending on a high note with some of this beautiful cake.  Just remember that elastic is our friend for the holidays.

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

I’ve learned a very valuable lesson today.  Besides, always having snacks and refreshments on hand at all times.  Never leave the window for a future blog post open on my computer!  Imagine my surprise when I happened to check my website and saw that I had a new post not of my own doing.  My kindergartner’s computer class really seems to be paying off!  Apparently, that blue “Publish” button makes fun things happen.  She told me she wanted a camera for Christmas, so I guess we are on our way to a future food blogger.  We already have the first published post out of the way.  Anyway, she has forced my hand in actually getting this dessert posted before the holiday as planned.  

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

This dessert is super simple to make without needing to take up space in the oven.  Just piece it together and let it sit in the freezer to thicken for at least 4 hour for maximum enjoyment.  I actually left most of it in my freezer for a couple of weeks and it still tasted amazing after letting it thaw for a bit.  Don’t forget to leave a plentiful dollop of whipped cream on top with more toffee bits for a completely satisfying dessert experience.  

MORE TO LOVE

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.
Print
No Bake Pumpkin Cheesecake Lasagna
Prep Time
10 mins
Total Time
10 mins
 

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

Course: Dessert
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 12 whole cinnamon graham crackers
  • 3 8 oz cream cheese; at room temperature
  • 1 c. canned pumpkin
  • 1 1/2 tsp. cinnamon
  • 2 tsp. vanilla
  • 1 package instant vanilla pudding mix
  • 2/3 c. caramel sundae sauce
  • 1/4 c. toffee bits
  • 16 oz. Cool Whip
  • 1 can sweetened condensed milk
  • 1/4 c. pure maple syrup
Instructions

  1. In a large mixing bowl, beat together cream cheese, pumpkin, sweetened condensed milk, vanilla and 1 tsp. of cinnamon.

  2. In a separate mixing bowl, stir together the pudding mix, maple syrup, cool whip and 1/2 tsp. of cinnamon.

  3. Place a layer of 6 graham crackers onto bottom of an 11x7 baking pan.

  4. Spread half of the cheesecake mixture over the top of the graham crackers.

  5. Top the cheesecake mixture with another layer of graham crackers.

  6. Drizzle 1/3 c. of caramel sundae sauce over the top of the graham cracker layer.

  7. Spread the remaining cheesecake mixture over the graham crackers.

  8. Spread the cool whip mixture over the cheesecake layer.

  9. Drizzle with 1/3 c. of caramel sauce and top with toffee bits.

  10. Freeze for at least 4 hours before serving.  Allow to thaw before cutting if frozen.

  11. Top with a dollop of whipped cream and more toffee bits before serving.

Chocolate Spider Whoopie Pies

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These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween!  The cookies are easily made with a chocolate fudge cake mix and a dreamy, chocolate marshmallow creme filling.

These Spider Chocolate Whoopie Pies are such a fun treat to make for Halloween with the kids. The are easily made with chocolate cake mix and a chocolate marshmallow creme filling.

My daughter loves to help me in the kitchen and I promised her we would make a fun treat for Halloween.  I’ve been wanting to make a fall themed whoopie pie for awhile, so these spider cookies were perfect.  Cake mix cookies such as my Pumpkin Gooey Butter, are a great way to add plenty of flavor without all of the extra ingredients and measuring.  Chocolate Fudge cake mix makes the perfect, soft cookie with the addition of a bit of cream cheese and butter.

These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween!  The cookies are easily made with a chocolate fudge cake mix and a dreamy, chocolate marshmallow creme filling.

You could make this recipe even easier by using ready-made icing, but I think the best part of any whoopie pie is that rich, creamy filling.  Let me tell you, this filling is do delectable with the addition of melted chocolate chips and a bit of marshmallow fluff.   It is really hard not to eat it by the spoonful while piecing these cuties together.

Using a cookie scoop for measuring and lightly pressing each dough ball with the back of a glass helps to ensure symmetry.  These cute little eye candies were at my local grocery store, but you can also order from a large variety of them on Amazon.  Kitchen scissors can be used to cut the Chocolate Twizzlers in half lengthwise for these perfect little spider legs.  I bent each Twizzler a bit in the middle to have them face up at the top and down towards the bottom.  An extra dollop of filling on top of the Twizzlers helps to keep the top of the cookie in place.  A little bit of the chocolate filling works great to secure the eyes.  I trimmed a bit off of the ends of each leg to avoid legs for days (which isn’t always a bad thing).

These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween. The cookies are made with chocolate fudge cake mix and get sandwiched together with a dreamy, chocolate marshmallow creme filling.

When making these Chocolate Spider Whoopie Pies, be sure to treat yourself with a fall cocktail.  It helps to alleviate the stress of your kids trying to eat all the Twizzlers and leaving cookie debris all over the kitchen.  A pitcher of Caramel Apple Sangria or Pumpkin Spice White Russian always hits the spot.

These Chocolate Spider Whoopie Pies are so fun and easy to make with the kids. The cookies are made with cake mix with a chocolate marshmallow creme filling.

MORE TO LOVE:

These Spider Chocolate Whoopie Pies are such a fun treat to make for Halloween with the kids. The are easily made with chocolate cake mix and a chocolate marshmallow creme filling.
Print
Spider Chocolate Whoopie Pies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween!  The cookies are easily made with a chocolate fudge cake mix and a dreamy, chocolate marshmallow creme filling.

Course: Dessert
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 1 box Chocolate Fudge Cake Mix
  • 1/2 c. butter; melted
  • 1 egg
  • 1 tsp. vanilla
  • 4 oz. cream cheese; softened
Chocolate Creme Filling:
  • 1/2 c. marshmallow fluff
  • 1 1/2 sticks butter; softened
  • 1 1/2 c. powdered sugar
  • 1 tsp. vanilla
  • 1 c. semi-sweet chocolate chips
Garnishments:
  • 24 Candy Eyes
  • 12 Chocolate Twizzlers; cut in half lengthwise
Instructions

  1. Preheat oven to 350 degrees.

  2. Cut Chocolate Twizzlers in half lengthwise using kitchen scissors.

  3. Prepare the cookies:  In a mixing bowl; cream together the butter, cream cheese, egg and vanilla.

  4. Beat in the cake mix until smooth.

  5. Using a cookie scoop; make level size dough balls.  Place on a nonstick cookie sheet or parchment paper at least 1 1/2 inches apart. 

  6. Lightly press dough balls with the base of a cup to flatten slightly.

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  7. Bake for around 11-12 minutes.

  8. Allow cookies to cool for a few minutes before removing from the cookie sheet.

  9. Prepare the filling.

Chocolate Filling:
  1. Place chocolate chips in a microwave safe bowl.

  2. Microwave on 50%; stirring every 30 seconds until melted. 

  3. In a mixing bowl; beat together the butter, powdered sugar and vanilla. Add melted chocolate chips and beat lightly until smooth.

  4. Spread the chocolate filling on half the cookies.

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  5. Bend the Twizzlers slightly in the center.  Place 4 of the halved Twizzlers on top of the chocolate filling.  

    These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween. The cookies are made with chocolate fudge cake mix and get sandwiched together with a dreamy, chocolate marshmallow creme filling.

  6. Add a dollop of filling on top of the Twizzlers and top with another chocolate cookie.

    These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween. The cookies are made with chocolate fudge cake mix and get sandwiched together with a dreamy, chocolate marshmallow creme filling.

  7. Add 2 small dollops of the chocolate filling for the eyes and place candy eyes on top.

    These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween. The cookies are made with chocolate fudge cake mix and get sandwiched together with a dreamy, chocolate marshmallow creme filling.

  8. Store in a sealed container.

    These Chocolate Spider Whoopie Pies are so fun to make with the kids for Halloween. The cookies are made with chocolate fudge cake mix and get sandwiched together with a dreamy, chocolate marshmallow creme filling.

 

 

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