Cakes, Desserts, Sweets

Piña Colada Cake

My birthday was over this past weekend and my Mom made a Piña Colada cake that is one of my favorite cakes she makes. It’s not super sweet and is has a refreshing taste. My Mom use to make this all the time for my Dad and over the last few years I’ve had her make it for my birthday. It’s a delicious alternative to a regular frosted cake and is really very simple.

Check out this recipe and give it a try! It’s definitely a favorite of mine!

Piña Colada Cake

1 yellow cake mix
1 package instant coconut cream pudding
1 15 oz can cream of coconut, (Mix to remove chunks)
½ cup vegetable oil
4 eggs
1, 8oz can crushed pineapple (drain pineapple if using rum, if not using rum keep liquid from pineapple)
½ cup flaked coconut
½ cup rum (optional, see note below)
1-2 T flour (For pan)
Cooking spray

Directions: Preheat oven to 350. Combine cake mix, ½ cup cream of coconut, vegetable oil, eggs, flaked coconut and rum (if you using.) Mix or beat 2 minutes. Stir in pineapple and liquid if omitting the rum. Mix till full incorporated. Grease with a Bundt pan with cooking spray. Add in flour to lightly coat the pan. Shake off excess flour.

Bake for 50-55 minutes, checking after 45 minutes. Bake until fully cooked and a toothpick comes out clean and the cake bounces back against your finger. (That’s what my Mom says.”

Cool slightly about 15 minutes. Next poke holes all over the top, pushing down almost to the bottom of the cake. Pour remaining cream of coconut over the cake evenly into the holes. Use a spoon if needed to help the liquid get into the holes.

Chill thoroughly before eating.

Note: You can omit the rum from the cake but then just add the liquid from the crushed pineapple for moisture. If using the rum, make sure to remove the liquid from the crushed pineapple. This cake is much better once it’s chilled. If you eat while it’s still warm it will fall apart and not have the same taste.

After baked


With coconut cream topping.
Finished, chilled and sliced
Breakfast, Holiday Baking, Sweets

Mom’s Banana Bread

Ever since I could remember my Mom has been making banana bread.  I remember the smell of the house while it’s baking.  So amazing.  She always makes it around the holidays and we use to have it when we opened our presents on Christmas morning before we had breakfast.  It’s become a favorite of mine and I wanted to share it.

I hope you enjoy it as much as I do.

Mom’s Banana Bread

3 1/2 C flour
1 1/2 t salt
1 cup vegetable oil
2/3 cup water
2 t baking soda
3 C white sugar
4 eggs
4-5 bananas, overly ripened and mashed
1 T lemon juice
3/4 cup chopped walnuts

Directions: Add dry ingredients to a large bowl.  Make a well and add in wet ingredients and mix well.  Pour into greased and floured mini loaf pans.  Fill a little over half full.  Bake in oven 350 for 1 hour until top is golden brown.




Cookies/Candy, Holiday Baking, Sweets

White Chocolate Clusters

It’s almost time for the holidays. Growing up my Mom always made several cookies and candies. Over the years we’ve changed some up and not made other because she always made way to many we had so many leftover. This first recipe I’m going to share is one we’ve been making for the past several years and it’s one of my family’s favorites.

It’s more of a candy vs a cookie. But I always call it a cookie. These are super simple. They aren’t the the prettiest cookies but the fact that they are so good makes up for it. The color doesn’t scream holiday. Over the years to try and make it more holiday I added some food coloring to the almond bark and honestly, it didn’t come out looking good at all. So, I just make it the regular way.

Check out these awesome cookie/candy.

White Chocolate Clusters

1 1/2 lbs almond bark, vanilla flavor (1 whole block)
1 3/4 cup crunchy peanut butter
1 3/4 cup dry roasted peanuts
1 3/4 cup rice crispy cereal
1 3/4 cup mini marshmallow

Parchment paper/wax paper

Directions: Preheat over 275°. In a large baking dish add the almond bark and place in the oven 7-9 minutes to melt. Check after the time is up and mix the almond bark and put back in the oven if still not fully melted. Keep an eye on the almond bark as it can burn quickly. If there is a few chunks left take out and mix until they melt in.

After almond bark is melted, quickly add in the other ingredients in the order above. First, add in chunky peanut butter and mix well. Then add in the peanuts, rice crispy cereal and marshmallows and mix until fully coated.

Lay out wax paper or parchment paper and drop spoonfuls of the mixture. Make them as big or small as you like. I’d prefer them smaller. Let the candy harden up and then store in an airtight container in a cool place. Eat within 4-6 weeks. Enjoy!



Kid Fun, Life, Sweets

Oreo Rice Krispie Treats

Happy Monday everyone!  I spent a few days last week taking care of my niece and nephew.  We had a great time.  We drew, we played games, we hung out and we cooked.

We made Oreo Rice Krispie treats, I made some enchiladas and tacos. We had a Mexican dinner on Friday night and we made bacon squares with bagels for breakfast.  It’s really fun to cook with the kids in the kitchen.

Below are some photos from that time and and the recipe for the Oreo Rice Krispies.  Enchilada recipe coming soon.  I will be back to regular posts soon.

Oreo Rice Krispie Treats

3T- butter
5 -cups mini marshmallows
6 -cups rice cereal
8 -Oreo cookies

Directions: Add cookies to a large zip lock bag and smash with a spoon till crumbled. Melt butter either in a large microwavable bowl in microwave or in a large sauce pan.  Once butter is melted stir in the marshmallows until melted. If your doing in the microwave heat another 1-2 minutes, stirring half way through. Marshmallows should be completely melted! Add in cereal and Oreos. Press into a greased 13×9 pan. Let cool then cut into desired sizes.

Note: Add more or less Oreo cookies to your liking. Use an aluminum disposable pan for easy clean up.