Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!
One box of yellowcake mix, plus ingredients on the back of the box
Various Halloween candy bars
Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.
Those who know us well, know that we are two of the biggest rule followers you will find. However, come Halloween we tend to break a few rules. And the biggest no-no we commit is stealing. Stealing candy from our kids, that is. If it were acceptable for adults to trick-or-treat, we would be at every neighbor’s door. Instead we have to rely our on children to bring home the goodies. This Saturday we using these goodies to create Candy Bar Mini Bundt Cakes. And of course we will pay it forward and share with our loved ones. Just don’t tell them where the candy bars came from! 😉
- 1 box of yellow cake mix, plus ingredients on the back of the box
- Assorted Halloween chocolate bars
- Buttercream frosting
• 1/2 cup butter, room temp
• 1/2 cup shortening
• 3 3/4 cup confectioners sugar
• 5 tbsp almond milk
• 1 tsp flavoring (vanilla)
Make cake mix according to directions on the back of the box.
Pour cake mix into a greased mini bundt cake pan and bake at 350 for 15 minutes.
While cakes cool make the buttercream frosting.
Once cakes are cool frost them, top with candy bars, and enjoy!
This weekend is Father’s Day and like usual we’re all a”Bundt” the sweet, the sweets, the sweets! Give dad a break from his role as Mr. Fix-It and assemble these yummy Toffee Crunch Mini Bundt Cakes. You are sure to make his taste buds “pop”. Happy Father’s Day!
Toffee Crunch Mini Bundt Cakes
1 cbox of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
2 cups Heath toffee pieces (right on the chocolate chip aisle), divided
1 can vanilla frosting
2 tablespoons brown sugar
Regular size Heath bars for garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of Heath pieces. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean for a regular sized bundt pan and 16-18 minutes for a mini bundt pan.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, stir brown sugar into store bought vanilla frosting. Add one cup of Heath pieces to frosting. Frost each cake with icing. Top cake with chopped up pieces of a regular size Heath bar.
*recipe from Mix and Match Mama
It’s the hap, happiest season of all! But it doesn’t happen without a lot of effort. Rushing there, hurrying there…busy, busy, busy! That’s why this week we decided to make a simple, yet oh-so-divine treat. Not just gooey butter cake, but OOEY GOOEY BUTTER CAKE! This recipe only needs a few ingredients and you can whip it up in no time, which still leaves time for shopping, wrapping, tree trimming…and everything else on your list.
Ooey Gooey Butter Cake
Ingredients: For the crust:
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
For the gooey topping:
- 1 (8oz) package cream cheese, softened
- 2 eggs
- 2 teaspoons vanilla extract
Instructions: Preheat the oven to 350 degrees. Mix cake mix, melted butter, 1 teaspoon vanilla, & 2 eggs together. Pat into a greased 9×13 baker. Beat cream cheese, 2 eggs, & 2 teaspoons vanilla extract together until smooth & creamy. Spread on top of cake batter crust. Bake for 40 minutes. Let cool for 5 minutes on a wire rack. Sprinkle with powdered sugar. Cake will sink a little as it cools.