Air Fryer Cinnamon Sugared Pecans

December 7, 2024 by Tanya 65 Comments

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. The perfect cinnamon and sugar mixture coats them, and everyone who loves candied nuts will love them.

cinnamon sugared pecans in bowl with sugared pecans in jars in background

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I recall first seeing sugared pecans at a store in the mall while I was in college. They were delicious and coated in the most delicious sugar mixture. I vowed to find a way to make them at home. The traditional method takes about an hour of baking on low. Once I became an air fryer fan, I tried them there.

Well, let’s just say, it worked! And rather than baking on low and slow for about an hour, I could air fry these pecans in 15 minutes and have perfect sugar-coated pecans. These are perfect for gift-giving, topping on salads, or just snacking when you want a sweet and light snack.

I also understand not everyone has an air fryer. You can use your oven to bake them low and slow on 250 Fahrenheit for 1 hour, stirring every 15 minutes.

A Quick Look at the Ingredients and Tools to make this Recipe

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Pecan Halves - Pecan halves are the perfect size for this recipe. If using whole pecans, you will likely need to cook them a few minutes longer.
Egg white, water, and vanilla extract - these ingredients are used to make the cinnamon and sugar coat and stick to the pecans.
White sugar, brown sugar, cinnamon, and salt - These are the ingredients for the cinnamon and sugar coating.

ingredients for cinnamon sugared pecans on table with labels

How to make Air Fryer Sugared Pecans

First, separate an egg and use the egg white. We won't use the egg yolk in this recipe; I usually add it to a pan and fry it. Then, place the egg white in a large bowl with water and vanilla extract and whisk until the egg white mixture is frothy. Add the pecans and stir until they are fully coated.

egg white, water, and vanilla extract in bowl that has been whisked

Then add the white and brown sugars, cinnamon, and salt to the pecans and stir until the pecans pieces are covered.

Place in an air fryer basket and spread out; it’s ok if your pecan pieces overlap a bit.

cinnamon sugar pecans in air fryer basket before air frying

Cook on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes.

air fried candied pecans in air fryer basket

Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened during this time.

Store, enjoy, or give away.

Tanya's Top Tips

I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil.
As soon as I finish making the pecans, I place my air fryer basket in soap and water to ensure the sugar mixture does not stick and get stuck to the basket. That will avoid a harder clean-up later.
While this method is tailored for pecans, it can be adapted for other nuts like almonds or walnuts, with adjustments to cooking times as needed.
The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools.
I used my 5.3 qt air fryer to make these pecans. If using a smaller basket, you'll likely need to cook the pecans in batches.

candied pecans in a bowl with cinnamon stick and pinecone around it

Storage Instructions

Store the cooled candied pecans in an airtight container at room temperature for up to 2-3 weeks.
I suggest using mason jars for storage, which also makes them suitable for gift-giving.

Looking for other quick snack recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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4.74 from 26 votes

Cinnamon Sugared Pecans (Cooks in 15 Minutes in the Air Fryer)

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. They are coated with the perfect cinnamon and sugar mixture and will be loved by everyone who loves candied nuts.

Prep Time5

Cook Time15

Resting Time5

Total Time25

Course: Snack

Cuisine: American

Keyword: cinnamon sugared pecans, sugared pecans

Servings: people

Calories: 331kcal

Author: Tanya

Equipment

Ingredients

1 egg white from a large egg
1 Tablespoon water
1 teaspoon vanilla extract
1 lb pecan halves
½ cup granulated white sugar
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Place the egg white in a large bowl with water and vanilla extract and use a whisk to whisk until the egg white mixture is frothy. Then, add the pecans and stir until they are fully coated.
Then add the white and brown sugar, cinnamon, and salt to the pecans and stir until the pecans pieces are covered. Place in air fryer basket and spread out, it’s ok if your pecan pieces overlap a bit.
Air fry on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes. Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened in the 5 minutes.

Video

Notes

Pecan halves are a must. Smaller pieces will need a different cook time.
I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil.
Store these nuts in an airtight container for up to 2-3 weeks, I use mason jars. They are perfect for gift giving.
The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools.
I used my 5.3 qt air fryer to make these pecans. For smaller air fryers, halve the recipe or cook in batches.

Nutrition

This post was originally published December 9, 2019. It has been updated with new information and photos.

Fresh Grapefruit Cake Recipe (Moist & Flavorful)

November 29, 2024 by Tanya 6 Comments

This grapefruit cake is sweet and has a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it's the perfect treat for any day.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

“Grapefruit cake? Really?” Grapefruit cake? Really?'

That was my husband's initial reaction when I mentioned I would be making this recipe. I suppose he didn’t have much faith in me after my last failed attempt at baking with grapefruit."You can read all about it here at Confession: Grapefruit Meringue Pie is Disgusting.

But this cake, unlike that pie, was a success.

I’ve made this grapefruit cake a few times in my household, and it is always a winner. The thing that puts the cake over the top is the glaze.

Feel free to make the cake without it if you would like less sugar but….I mean, who doesn’t love glaze. Look at it oooze. Never mind, don’t skip the glaze…it’s a must!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Cake:

all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, grapefruit zest, freshly squeezed grapefruit juice, sour cream or plain Greek yogurt, vanilla extract

For the Glaze:

powdered sugar, freshly squeezed grapefruit juice

ingredients for grapefruit cake on table

Tools You’ll Need

Loaf pan
Mixing bowls (large and medium)
Electric mixer or whisk
Measuring cups and spoons
Rubber spatula
Cooling rack
Zester or microplane
Toothpick (for testing doneness)

How to Make a Fresh Grapefruit Cake from Scratch

Preheat your oven to 325°F. Grease a loaf pan and set it aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside. In a mixing bowl, beat the butter and sugar together until well combined. Add the eggs, one at a time, and continue beating until fully mixed.

Gradually add the flour mixture and milk alternately to the mixing bowl, beginning and ending with the flour mixture. Mix until just combined.

Stir in the grapefruit zest and ¼ cup of freshly squeezed grapefruit juice. Mix until the batter is smooth and everything is well combined.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.

Allow the cake to cool in the pan for about 5 minutes. Carefully remove it from the pan and place it on a cooling rack to cool completely.

To make the glaze, combine the powdered sugar with 3 tablespoons of grapefruit juice. Stir until the glaze reaches your desired consistency. If the glaze is too runny, you can add more powdered sugar, but no more than ¾ cup.

Once the cake has cooled, pour the glaze over the top. Slice, serve, and enjoy! 😊

This cake does take about an hour to bake so it's the perfect cake to make on the weekend and eat throughout the week. That's if it last that long.

Why Bake this Cake in a Loaf Pan?

Using a loaf pan makes it easier to slice and serve the cake. You can enjoy it for breakfast, as a snack, or for dessert. Plus, its compact size makes it perfect for gifting or sharing without being overwhelming.

If you don’t have a loaf pan handy, you could use a square or round pan, but the loaf shape is a classic choice that makes this cake stand out!

Storing and Serving Suggestions

To store the grapefruit cake, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can keep the cake at room temperature for up to 2 days or refrigerate it for up to 5 days to maintain freshness. You can also freeze it for up to 3 months.

This cake is tasty on its own. However, you can make it even better. Try adding a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. These toppings give it a light and elegant finish.

Serve it with a cup of coffee, tea, or even a glass of grapefruit juice to complement its tangy, citrusy flavor!

I hope you love this Cake recipe as much as we do. Looking for more dessert recipes? Try these out:

Here's a video of me baking this cake from start to finish. It's an oldie, but a goodie.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Fresh Grapefruit Cake Recipe

This Grapefruit cake is sweet with a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it’s the perfect treat for any day.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: grapefruit cake, grapefruit cake recipe

Servings:

Calories: 335kcal

Author: Tanya

Ingredients

For the Cake

1 ¾ cups All-Purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 Tablespoons unsalted butter softened
¾ cup white granulated sugar
2 large eggs
½ cup milk
2 Tablespoons Grapefruit zest
¼ cup Fresh grapefruit juice

For the Glaze

½ - ¾ cup powdered sugar
3 Tablespoons grapefruit juice

Instructions

Preheat oven to 325 degrees. Grease a loaf pan and set aside.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter and sugar in mixing bowl until well combined. Add eggs and beat in eggs until combined.
Add flour mixture and milk alternatively to mixing bowl. Mix until combined.
Add grapefruit zest and ¼ cup grapefruit juice. Mix until combined.
Pour batter into greased loaf pan. Bake until top is golden brown and toothpick inserted in middle comes out clean, about 1 hour.
Allow bread to cool in pan for about 5 minutes. Then remove and set on a cooling rack.
Prepare glaze by combining powdered sugar and 3 tablespoons grapefruit juice. Stir until desired consistency. If glaze is too runny, add more sugar but no more than ¾ cup
Pour glaze over bread. Serve and Enjoy 🙂

Notes

For the best flavor, use freshly squeezed grapefruit juice and zest from a fresh grapefruit.

Nutrition

*Recipe adapted from Easy Everyday Cooking Cards, Grapefruit Breakfast Bread.

This post was originally published July 13, 2016. It has been updated with new information and photos.

Cream of Mushroom Chicken: One-Pan Recipe

November 25, 2024 by Tanya Leave a Comment

This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.

cream of mushroom chicken on plate from overhead

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Mushrooms are ideal for transforming the flavor of any simple dish. This recipe takes a regular pan-seared chicken breast and makes it better. It adds sautéed portabella mushrooms and a creamy pan sauce.

Inspired by the well-known cream of mushroom soup, I created this recipe for our busy weeknights. It adds extra protein when we need it.

This recipe is not only simple, but you'll feel like you're eating at a restaurant. You'll be at your dining room table enjoying a restaurant-worthy meal, at home in your pajamas if desired, at a lesser cost.

If you want to make a mushroom sauce that you can pour over everything and anything, then you gotta check out my simple and easy mushroom sauce recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Chicken:

Chicken breasts seasoned with salt, paprika, and black pepper to create a flavorful base.
Flour for a light coating that helps the chicken achieve a golden crust.

To make the Sauce:

Baby portabella mushrooms and garlic for earthy, aromatic flavors.
Chicken broth, Dijon mustard, and dried thyme to build a savory, tangy sauce with herbaceous notes.
Heavy cream and butter for the ultimate creamy finish.

For Garnish:

Fresh parsley for a vibrant pop of color and added freshness.

ingredients for mushroom chicken with labels

Essential Tools

Large skillet, tongs, cutting board and knife, measuring cups/spoons, small bowl or plate, wooden spoon or spatula.

How to Make This Cream of Mushroom Chicken

Step 1: Prep and Season the Chicken

Start by seasoning your chicken breasts with salt, paprika, and black pepper. Lightly dredge each piece in flour to create a golden crust during cooking.

seasoned raw chicken breast on cutting board

chicken coated in flour before searing in skillet

Step 2: Sear the Chicken and Sauté the Mushrooms and Garlic

Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4–5 minutes per side until they are golden brown. Remove the chicken from the pan and set aside.

In the same pan, melt the butter. Add the mushrooms and cook them for 5–7 minutes until golden and fragrant. Stir in the minced garlic and cook for another minute.

Step 3: Build the Sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Dijon mustard and thyme, and let the sauce simmer for 3 minutes to reduce slightly.

Step 4: Add the Cream and Chicken

Reduce the heat and stir in the heavy cream. Let the sauce thicken for 2–3 minutes before adding the chicken back to the pan. Simmer for an additional 5 minutes, or until the chicken is fully cooked and tender.

chicken breast in skillet covered in mushroom sauce

Step 5: Garnish and Serve

Finish with fresh parsley and serve immediately. This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.

cream of mushroom chicken plated on white plate with napkin and spoon in the background

Make Ahead and Storage Instructions

Make Ahead

Season and dredge the chicken up to a day in advance. Store it in the refrigerator until ready to cook.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tanya’s Top Tips

Ensure the chicken is dry before seasoning to achieve a perfect sear. I use paper towels to pay the chicken dry before seasoning.
If your chicken breasts vary in thickness, use a meat mallet to even them out. You can also split the chicken breast in half. This prevents overcooking and ensures tender, juicy chicken.
Scrape up the browned bits after searing the chicken—this is where the magic of flavor happens.

I hope you love this Cream of Mushroom Chicken as much as we do. Looking for more stove-top chicken recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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Cream of Mushroom Chicken

Prep Time10

Cook Time25

Total Time35

Course: entree

Cuisine: American

Keyword: cream of mushroom chicken

Servings:

Calories: 281kcal

Author: Tanya

Ingredients

4 boneless and skinless chicken breast filets patted dry each filet should be even thickness or pound them to even thickness (about 4-6 ounces each)
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon black pepper
⅓ cup flour
2 Tablespoons olive oil
2 Tablespoons unsalted butter
8 oz baby portabella mushrooms sliced
3 cloves garlic minced
1 cup low-sodium chicken broth
1 Tablespoon Dijon Mustard
¼ teaspoon dried thyme
½ cup heavy cream
1 Tablespoon fresh parsley chopped (for garnish)

Instructions

Season the chicken with salt, paprika, and black pepper. Then dredge each chicken breast lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
In the same pan, melt the butter. Add the mushrooms and cook until they release moisture and turn golden, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
Add the chicken broth, scraping up any browned bits. Stir in Dijon mustard and thyme. Let the sauce simmer for 3 minutes until slightly reduced.
Lower the heat and add the heavy cream. Stir and let the sauce thicken for 2-3 minutes. Add the chicken back to the pan and simmer for another 5 minutes until fully cooked.
Sprinkle fresh parsley over the top and serve.

Notes

For the best sear, ensure the chicken breasts are patted dry and evenly thick. This prevents uneven cooking and helps the chicken develop a golden crust when seared. You can use a meat mallet to pound them to an even thickness if needed.

Nutrition

15 Turkey Recipes for this Holiday Season

November 23, 2024 by Tanya Leave a Comment

15 turkey recipes for the holiday season graphic

This post contains affiliate links, please read my full disclaimer here.

Finding a recipe for your holiday turkey can be a daunting task. Are you roasting? Frying? Air Frying? Smoking? While there isn't a wrong way to prepare your bird this holiday, I've compiled a list of the best Turkey recipes I know for you and your family to enjoy!

You don't have to be preparing a huge bird either, prepare a tasty turkey tenderloin meal for you and your spouse. Have a house full of crispy skin lovers? Try a spatchcocked turkey, every bit of skin gets golden and crispy while the meat is still tender and juicy.

I hope you find the perfect recipe for your holiday meals this year. If you tried one of these recipes I would love to hear how it turned out and what your guests thought. Share your story in the comments below!

15+ Turkey Recipes for this Holiday Season

Enjoy preparing your holiday turkey dinner stress-free with these wonderfully flavorful, tender, and juicy turkey recipes.

Photo Credit: www.myforkinglife.com

Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour.

Photo Credit: www.myforkinglife.com

Spatchcock Turkey Recipe

A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcocked turkey.

Photo Credit: www.africanbites.com

Smoked Turkey

This smoked turkey makes the best holiday main course without taking up any oven space. It’s wet brined in a flavorful mixture of spices and seasonings and then slow-smoked to juicy perfection.

Photo Credit: www.myforkinglife.com

Instant Pot Turkey Breast (Bone-in or Boneless)

This Instant Pot Turkey Breast recipe is the perfect way to make turkey and gravy in the Instant Pot Pressure Cooker. Whether it’s bone-in or boneless, you can have a moist and delicious turkey breast in a fraction of the time.

Photo Credit: www.myforkinglife.com

Air Fryer Roasted Turkey Legs

These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe.

Photo Credit: www.myforkinglife.com

Smothered Turkey Wings

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Photo Credit: blackpeoplesrecipes.com

Smothered Turkey Necks Recipe

This Southern Smothered Turkey Necks Recipe is a soul food classic. Roasted, oven-baked neck bones and rice drizzled in gravy is a staple Sunday dinner meal.

Photo Credit: onedishkitchen.com

Turkey Cutlets with Gravy | 20 Minutes

Tender and juicy turkey cutlets with a flavorful gravy. This single serving turkey cutlets recipe is so easy and everything cooks in one pan!

Photo Credit: www.myforkinglife.com

Seasoned Air Fryer Turkey Wings

Whether you serve them as part of your Thanksgiving dinner, or as part of a weeknight main meal, these seasoned turkey wings are effortless to make in the air fryer. Ready to enjoy in thirty minutes using just a few basic ingredients.

Photo Credit: www.myforkinglife.com

Juicy Air Fryer Turkey Thighs

It’s so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with crispy skin and done in 30 minutes.

Photo Credit: www.myforkinglife.com

Sous Vide Turkey Breast

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

Photo Credit: blackpeoplesrecipes.com

Slow Cooker Turkey

Slow cooker turkey helps your holiday be fuss-free. Whether you’re feeding a large family gathering or a paired down intimate dinner, sit back and let your appliance do the work.

Photo Credit: www.myforkinglife.com

Oven Baked Turkey Tenderloin

My Oven Baked Turkey Tenderloin is a great recipe for using this lean cut of meat. First set the turkey aside to marinate in a blend of soy sauce, orange and lemon juice and zest, and spices, before baking in the oven until soft and tender.

Photo Credit: www.myforkinglife.com

Air Fryer Turkey Tenderloin

My Air Fryer Turkey Tenderloin is simple to prepare and quick to cook. Start by rubbing the tenderloins with olive oil, poultry seasoning, onion powder, salt and pepper, then leave the air fryer to do all the hard work.

Photo Credit: www.myforkinglife.com

Baked Turkey Thighs & Vegetables

When it comes to simple one-pot dishes you can’t beat my Oven Baked Turkey Thighs & Vegetables. The turkey thighs are coated with a blend of spices and placed over a selection of vegetables before being baked in the oven.

Slow Cooker Turkey Breast (with Gravy!)

How do I keep my turkey moist?

In whichever fashion you make your turkey this Thanksgiving, keeping it moist is probably the number one concern. Here are a few key ways to keep your turkey moist.
-Covering the turkey. Covering the turkey breast with foil while baking will help the turkey retain that moisture during the roasting process.
-Brining your turkey. While not necessary, it can be beneficial to soak your turkey in a brine for 2-24 hours.
-Resting your turkey. It's no surprise that your guests will be itching to get their favorite part of your turkey, being patient and allowing those juices to re-distribute throughout the turkey after roasting is really important. Cut it too early, and they'll leak out onto the pan.

What to put in a turkey to add flavor?

If traditional stuffing isn't your go-to, here are a few suggestions to help flavor your turkey from the inside out.

The options are truly endless. My suggestion would be to season the inside cavity of your turkey with salt and pepper at least, then find a combination of fruits and vegetables to provide flavor and moisture at the same time.

Popular options to add moisture to your turkey would include quartered onions, apples, lemons, and oranges. To add additional flavor you could add a bundle of fresh herbs and aromatics, garlic cloves, leeks, or even dried fruits.

How do you cook a turkey without it drying out?

Scared that your turkey is going to dry out? You're not alone, I'm sure. Here are a couple of tips to help keep your bird from drying out.
-Use a meat thermometer: While it may look beautiful and golden on the outside, it may be overdone on the inside. The best way to keep track of the inside of your turkey is to use a meat thermometer.
-Baste your turkey: Don't let those beautiful juices at the bottom of your pan go to waste while roasting. Pour them back over your turkey throughout the roasting process to keep the meat and skin moist.

BBQ Black-Eyed Pea Dip

November 21, 2024 by Tanya 2 Comments

This BBQ Black-Eyed Pea Dip is tangy and full of fantastic flavor. Made with black-eyed peas and seasoned with BBQ sauce, two kinds of cheese, and green chilies.

black eye pea dip with spoon lifting out dip

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I’m that person who must make black-eyed peas every New Year because of tradition. It's said to bring luck and prosperity if you eat it on New Year's Day. I like to change up the recipes we eat on that day, so sometimes I keep it traditional with black-eyed peas cooked in a big ol' pot, and other times I mix it up.

This is what I consider mixing it up. A delicious dip made with black-eyed peas, cream cheese, cheddar cheese, BBQ sauce, green chilies, and tomatoes...from a can. This dip is so delicious that you won’t even want to wait until New Year's to make it.

Seriously, I made it for Thanksgiving, and everyone loved it. Now, it's the most requested dip I get for parties.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Base Ingredients

Black-eyed peas (canned or cooked): The star ingredient provides a hearty and creamy texture while adding a Southern touch.
Cream cheese (softened): Adds a creamy, tangy base that binds the dip together.
Tomatoes and Green chilies - Adds a flavorful and mildly spicy element, enhancing the dip's overall taste.

Flavor Enhancers

BBQ sauce: Delivers the signature smoky, tangy flavor essential to the dip's BBQ profile.
Shredded cheese (cheddar or a blend): Melts into the dip, adding gooey richness and a sharp flavor.
Garlic powder, Onion powder, and cayenne pepper: Adds depth and enhances the overall savory taste.
Onion powder: Complements the garlic and adds a subtle, sweet-savory flavor.
Green onion - for garnish

listed ingredients of the recipe with labels

How to make BBQ Black-Eyed Pea Dip

Preheat your oven to 400 degrees Fahrenheit.

Shred a block of cheddar cheese and cut a block of cream cheese into small pieces. Set aside. Drain black-eyed peas and the can of tomatoes with green chilies and place them in a large bowl.

Add green chilies, bbq sauce, onion powder, cayenne pepper, ½ of the shredded cheddar cheese, and cream cheese to the bowl and stir until it’s all combined.

Pour into a 2-quart baking dish. Top with the remainder of the cheddar cheese and bake in a preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly.

finished black eye pea dip in serving bowl

Remove from oven and top with chopped green onion. Serve and enjoy!

Tanya's Top Tips:

This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together on top.
This dip is great with tortilla chips, especially the scoops. You can also serve it with fresh cut vegetables, like carrots, celery, and cauliflower.
This dip is awesome with a BBQ sauce that has a slight kick to it. I’ve used my homemade BBQ sauce and Sweet Baby Ray’s.
You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature before placing it in the oven.

FAQs

Can I use fresh black-eyed peas instead of canned?

Absolutely! Cook the fresh peas until tender, then proceed with the recipe. You will need about 11/2 cups of cooked beans.

How do I adjust the spice level?

To make it milder, skip the cayenne pepper or reduce the green chilies. For more heat, add jalapeños, hot sauce, or extra cayenne.

I hope you love this Black-Eyed Pea Dip as much as we do. Looking for more easy dip recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

BBQ Black-Eyed Pea Dip

This BBQ Black-Eyed Pea dip is tangy and full of amazing flavor. Made with black-eyed peas and seasoned with bbq sauce, two kinds of cheese, and green chilies.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Keyword: black-eyed pea dip, dip recipes

Servings: people

Calories: 305kcal

Author: Tanya

Ingredients

14 oz can black-eyed peas drained
8 oz cream cheese softened and cut into small cubes
10 oz can tomatoes with green chilies
4 oz green chilies
⅓ cup bbq sauce
8 oz block sharp cheddar cheese shredded and separated in half
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 green onion chopped (for garnish)

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Add drained black-eyed peas, drained tomatoes with green chilies, green chilies, bbq sauce, cream cheese, onion powder, garlic powder, cayenne pepper, and ½ cheese and stir until combined.
Pour into a 2 qt baking dish. Top with the remainder of cheddar cheese and bake in preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly.
Remove from oven and enjoy.

Notes

This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together.
You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature, about 30 minutes, before placing it in the oven.

Nutrition

This post was originally published on December 19, 2019. It has been updated with new information and photos.

Quick and Easy Sautéed Shredded Brussels Sprouts Recipe

November 18, 2024 by Tanya 5 Comments

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes. They make for a great last minute side dish for Thanksgiving and the holidays.

sauteed shredded brussels sprouts in white bowl with spoon on side

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Love them or hate them, Brussels sprouts are a must have at any Thanksgiving or Christmas table, and I promise you, everyone will love these sautéed shredded Brussels sprouts!

Cooked with apple and honey and finished with blue cheese crumbles, this sweet and salty side dish will work wonderfully with your Thanksgiving Turkey. I started making my sprouts this way when I wanted a quick way to make brussels sprouts. Roasting them in the oven can take up to 30 minutes, but this method takes about 5 minutes of cooking time on the stove.

The only significant prep you really need to do is wash the sprouts and shred them.

I love sprouts; if you do too, be sure to check out my Sweet and Spicy Air Fryer Brussels Sprouts!

Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Vegetables and Fruit - Brussels sprouts and a tart apple, like a Granny Smith.
For Cooking - Olive Oil
For Flavor - Honey, Blue Cheese Crumbles, Salt and Pepper

labeled ingredient photos of brussels sprouts

How to make sautéed shredded Brussels sprouts

Gather your ingredients. Shred the sprouts and apple in your food processor.

brussels sprouts shredded in food processor

Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.

Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.

sauteed shredded brussels sprouts in pan

Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

sauteed shredded brussels sprouts with spoon in side and in white bowl

Can you make them ahead of time?

This healthy side dish is so quick to cook, and the sprouts are at their best right out of the skillet. To get ahead of things, you can shred the sprouts a day or two before you are due to serve them and keep them covered in the fridge. Don't pre-shred the apple, or it will brown.

Leftovers will keep well in the fridge for 3 to 4 days and you can reheat them in the skillet to serve.

cooked shredded brussels sprouts with raw brusel sprouts on the side

What do you serve them with?

I enjoy these sautéed shredded Brussels sprouts as part of a quick and easy weeknight meal, but they of course won't be out of place at any Thanksgiving or holiday table. Try them with your other favorite sides and these mains:

How do you make Brussels sprouts not taste bitter?

If you usually don't like the bitterness of spouts, I'm here to change your mind with this recipe! By finely shredding the sprouts, you allow the chemical that produces a bitter flavor to escape during cooking, and that's why even the sprout haters will love this!

The blue cheese and honey also balance the flavor, and I promise you, everyone will be asking for more!

Tanya's Top Tips

You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
Use the shredding disk of a food processor to shred the apples.
If you're not a fan of blue cheese, feel free to substitute it with feta, goat cheese, or even Parmesan for a milder flavor.

More Vegetable Side Dishes

I hope you like this brussels sprouts recipe as much as we do! Looking for more quick vegetable side dishes? Try these out:

Watch this video tutorial and see how I make these sautéed shredded brussels sprouts from start to finish.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Sautéed Shredded Brussels Sprouts Recipe

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: how to saute Brussels sprouts, quick brussels sprouts recipe, sprouts with blue cheese

Servings: servings

Calories: 243kcal

Author: Tanya

Ingredients

3 Tablespoons olive oil
16 oz fresh brussels sprouts shredded
1 Granny Smith Apple or other tart apple, shredded
3 Tablespoons honey
¼ cup crumbled blue cheese
Salt and pepper to taste

Instructions

Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.
Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.
Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

Video

Notes

You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
Use the shredding disk of a food processor to shred the apples.

Nutrition

This post was originally published on November 13, 2020. It has been updated with new photos and information.

Juicy Pan Seared Pork Chops

November 14, 2024 by Tanya Leave a Comment

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I've fallen in love with my stove again. Give me a skillet and a protein, and I can make some magic happen. That's how I feel about these Pan-Seared Pork Chops.

These pork chops show up on rotation on our dinner table, mainly because they are quick and perfect for busy weeknights. I like to sear pork chops when I'm making a smaller amount, about 2 pork chops, to serve for myself and my hubby.

Here's Why I think You'll Love this Particular Recipe

Quick and Easy: Ready in less than 30 minutes with minimal prep!
Perfectly Seasoned: A blend of spices adds depth to each bite, while butter and rosemary adds an aromatic, savory finish.
No Special Equipment Needed: All you need is a skillet and a few kitchen basics.

If you love pan-seared recipes, you'll love this pan-seared steak.

Ingredients You’ll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Pork Chops: I use bone-in pork chops, but this method also works with boneless pork chops, thick-cut pork loin chops, or pork rib chops. Make sure the chops are 1-inch thick or thinner. Thicker pork chops would need to be finished in the oven.
Seasoning and Cooking: salt, black pepper, garlic powder, onion powder, smoked paprika, optional cayenne pepper, olive oil (or vegetable oil), unsalted butter, fresh rosemary sprigs

Tip: If using boneless or thinner chops, adjust the cooking time slightly as they cook faster than bone-in chops.

ingredients for pan seared pork chops on white counter

How to Make Juicy Pan-Seared Pork Chops

Step 1: Season the Pork Chops

Start by patting the pork chops dry with a paper towel. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix evenly over both sides of each pork chop.

seasonings for pork chops combined in bowl

Step 2: Preheat the Skillet

It's best to use a stainless steel or cast iron skillet. Begin by heating the skillet over low heat for about 7 minutes. Then, turn the heat to medium-high and let it heat for an additional 3 minutes.

Step 3: Sear the Pork Chops

Add olive oil to the skillet, swirling to coat the bottom. Carefully place the pork chops in the skillet and let them sear undisturbed for 3–4 minutes, until they develop a golden-brown crust. Flip the pork chops and sear for another 3–4 minutes on the other side.

Step 4: Baste with Butter and Herbs

Once both sides are seared, reduce the heat to medium. Add the butter and fresh rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops. Baste for about 1–2 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the skillet.

Step 5: Let the Pork Chops Rest

Allow the pork chops to rest for 5-10 minutes before cutting into them.

Tanya's Top Tips

Preheating your skillet and searing the pork chops over medium-high heat rather than high allows the pork chops to sear without burning your chops or the seasonings on it. You'll notice I will enable the pan to warm up over low heat first before cracking up the heat. I've found this allows my pan to get to the perfect temperature for searing.
Using a meat thermometer is essential here to avoid overcooking. Pork chops can go from juicy to dry very quickly, so aim for an internal temperature of 145°F (63°C) for perfectly tender results.

Recipe Tips and Variations

Use Boneless Pork Chops: Boneless pork chops will cook slightly faster, so reduce the sear time to 2–3 minutes per side over medium-high heat. Then, baste with the butter and rosemary for 1–2 minutes until they reach 145°F.
Swap the Herbs and seasonings: Fresh thyme or sage can be used in place of rosemary if you’d like a different herb profile. For seasonings, use a pork chop seasoning or BBQ seasoning for a different flavor profile.

What to Serve with Pan-Seared Pork Chops

These rosemary butter pork chops (pork cutlets) are versatile and pair well with a variety of sides. Here are a few ideas: mashed potatoes, roasted vegetables, like roasted broccoli or cauliflower, or a simple salad.

Storage and Reheating Tips

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat with a bit of butter or oil to prevent drying out. Cover and warm for 5-7 minutes, flipping halfway through, until heated through. You can also reheat in the microwave in 30-second intervals, though this may slightly reduce juiciness.

I hope you like this pan-seared pork chops recipe as much as we do! Looking for more stovetop entrees? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

No ratings yet

Juicy Pan-Seared Pork Chops

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

Prep Time5

Cook Time16

Total Time21

Course: entree

Cuisine: American

Keyword: pan seared pork chops

Servings: people

Calories: 758kcal

Author: Tanya

Ingredients

4 bone-in pork chops about 1 inch thick, patted dry
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
2 Tablespoons olive oil or vegetable oil
1 Tablespoon unsalted butter
2 sprigs fresh rosemary

Instructions

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over both sides of the pork chops.
Heat a large skillet, preferably cast iron or stainless steel, over low heat for about 7 minutes to warm it up evenly. Then, increase the heat to medium-high and heat the skillet for an additional 3 minutes.
Add the olive oil to the skillet, swirling it to coat the bottom.
Place the pork chops in the hot skillet and let them sear undisturbed for 3–4 minutes, or until a golden-brown crust forms on the bottom. Flip the pork chops and sear the other side for another 3–4 minutes.
Reduce the heat to medium, then add the butter and rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops with the rosemary-infused butter for 1–2 minutes, until the internal temperature of the pork chops reaches 145°F (63°C).
Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.

Notes

For boneless pork chops, reduce sear time to 2–3 minutes per side over medium-high heat, then baste with butter and rosemary for 1–2 minutes until the internal temperature reaches 145°F (63°C) to keep the chops juicy and tender.
Use a meat thermometer to check doneness. Pork chops can go from juicy to overcooked quickly, so aim for an internal temperature of 145°F (63°C) for the best results, then let them rest for 5 minutes before serving.

Nutrition

Air Fryer Chocolate Molten Lava Cakes

November 12, 2024 by Tanya 48 Comments

These Chocolate Molten Lava Cakes are filled with a delicious chocolate lava center. Bake them in the air fryer for a quick and easy dessert.

molten lava cake on white plate with whipped cream and blueberries in the background

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I love baking small-batch desserts in my air fryer, like these air fryer brownies. Since the air fryer doesn’t need much of a preheat time, dessert in the air fryer can be made in about 10 minutes from start to finish. And don’t get me started on the fact that you don’t have to heat the entire house with the oven. Thank you, Air Fryer, for keeping me cool in the summer time.

The beauty of these lava cakes is that they have a nice and gooey molten middle. They’re rich and full of yummy chocolate flavor. The key to a yummy molten lava cake is to slightly underbake them just a tad to let the middle stay molten. However, if you accidentally overbake them, they will still taste amazing.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Unsalted butter - A quick note about the butter: I used regular unsalted butter. Avoid using the fancy butter with higher butter-fat ratios.
Semi-sweet chocolate bar - I buy a 4-ounce bar and break it into pieces.
Eggs - 1 large egg and 1 egg yolk from a large egg
Other Ingredients - White granulated sugar, vanilla extract, all-purpose flour, and a pinch of salt.

How to make Molten Lava Cakes in the Air Fryer

First, grease 3 6-ounce ramekins and set aside.

Then melt butter and a 4 oz chocolate bar in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until entirely melted. It usually takes about a 1-minute total before my chocolate and butter are melted and smooth. Set aside.

melted chocolate in a glass bowl with spatula sticking out

Then, in a separate large bowl, beat 1 large egg, 1 egg yolk, ½ teaspoon vanilla extract, and 3 Tablespoons sugar together until eggs are thoroughly beat. I use my electric beaters and beat the eggs.

Then add 3 Tablespoons flour and the chocolate mixture and stir until combined. Add the mixture into the ramekins, filling each one about halfway.

chocolate mixture in ramekins in air fryer basket

Place in the air fryer basket and cook on 370 degrees Fahrenheit for 7-10 minutes.

baked chocolate molten lava cakes in air fryer basket

Once done air frying, use a clean, thick dish towel to remove ramekins from the air fryer basket. Allow the cakes to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn them over onto a plate. Serve with fresh whipped cream, ice cream, fresh berries, or top with powdered sugar and enjoy.

molten lava cakes on little white plates with whipped cream and blueberries and mint on plate

And there you have it, delicious easy molten cake made right in your air fryer.

close up photo of molten lava cake and the chocolate puring out

Tanya's Top Tips:

Different air fryer brands will bake these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook. A shorter cook time will cause a more runny molten, 10 minutes will make it more thick.
Use a good quality chocolate bar for this recipe. I use semi-sweet chocolate.
The ramekins are very hot after baking in the air fryer. I found a clean thick dish towel worked best for getting a grip on the ramekins and removing them from the air fryer.

Make Ahead and Storage Options

Make-Ahead: Preparing these Chocolate Molten Lava Cakes in advance is easy! Simply mix the batter and fill the ramekins, then cover them with plastic wrap and store in the refrigerator for up to 24 hours. When you’re ready to bake, take the ramekins out and let them sit at room temperature for about 10–15 minutes. Then, bake as directed, adding a minute or two if needed to ensure they have that gooey center.

Storage: While these cakes are best enjoyed fresh from the oven, you can store any leftovers. Once cooled, cover the ramekins with plastic wrap or transfer the cakes to an airtight container and store in the refrigerator for up to 2 days.

Reheating: To reheat and keep the gooey center, warm the lava cake in the microwave for about 20–30 seconds on medium power. This should warm it through without cooking it further, helping to retain that molten texture.

Looking for more small batch quick dessert recipes for your air fryer? Try these out:

molten lava cake on white plate with blueberries in background

Print Recipe

4.76 from 29 votes

Air Fryer Chocolate Molten Lava Cakes

These Chocolate Molten Lava Cakes can be quickly made in your air fryer. With a nice gooey and delicious middle, these molten cakes are the perfect quick dessert.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Keyword: air fryer chocolate molten cake, chocolate molten lava cake

Servings: people

Calories: 526kcal

Author: Tanya

Equipment

Ingredients

6 Tablespoon unsalted butter cut into pieces
4 oz semi-sweet chocolate bar broken into pieces
1 large egg
1 egg yolk from a large egg
3 Tablespoons white sugar
½ teaspoon vanilla extract
3 Tablespoons all-purpose flour
pinch of salt

Instructions

Grease 3 6-ounce ramekins and set aside.
Melt butter and chocolate in a microwave-safe bowl in for about 1 minute until melted, stirring every 30 seconds. Set aside.
In a separate large bowl, use an electric beater and beat egg, egg yolk, vanilla extract, and sugar together until well blended.
Then add flour, the chocolate mixture, and a pinch of salt and stir until combined. Pour the mixture into the ramekins, filling each one about halfway.
Place in the air fryer basket and air fry on 370 degrees Fahrenheit for 8-10 minutes.
Once done air frying, use a clean thick dish towel to remove ramekins from the air fryer basket. Allow cake to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn over onto a plate. Serve with fresh whipped cream, fresh berries, or topped with powdered sugar and enjoy.

Video

Notes

Different air fryer brands will cook these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook.

Nutrition

This post was first published on February 4, 2020. It has been updated with additional information.

Cherry Pineapple Dump Cake (Easy & Delicious)

October 29, 2024 by Tanya 14 Comments

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go-to! This Cherry Pineapple Dump Cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

cherry pineapple dump cake in bowl with ice cream on top

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

This Cherry Pineapple Dump Cake is one of my go-to recipes when I have last-minute guests or just fancy whipping up a tasty dessert for the family. My husband grew up eating it, and I was hooked once he made it for me.

Don't get turned off by the name, it's actually a really delicious dessert. A dump cake is essentially when you "dump" a few ingredients in a pan and bake it in the oven until it's golden and set. It has the taste of cake but the texture is more like a cobbler. Serve it with vanilla ice cream for the ultimate dessert.

This dump cake is made with boxed yellow cake mix, crushed pineapples, cherry pie filling, butter, and pecans for a bit of crunch. It really does take minutes to put together and it's so convenient! It's easy enough to make that your kids can help you out in the kitchen with it!

Be sure to try my other cakes made with boxed cake mix, like my Cola Cake and Caribbean Rum Cake too!

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Wet Ingredients - Crushed Pineapple from a can, Cherry Pie Filling from a can
Dry Ingredients - Yellow Cake Mix. Feel free to sub with other flavors if you prefer.
Remaining Ingredients - Unsalted butter, Chopped Pecans
Optional Toppings - Vanilla ice cream or whipped cream for serving

How to make cherry pineapple dump cake

Preheat the oven to 325 degrees Fahrenheit (162.8 °C) and grease a 13x9 baking dish.

Pour the crushed pineapple and cherry pie filling in the pan and spread over the pan. Pour the cake mix over the pan, covering the pineapple and Cherry pie filling.

Add grated or sliced butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.

unbaked cherry pineapple dump cake in pan

Bake in the preheated oven for 55 to 65 minutes until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

finished baked cherry pineapple dump cake in pan

Serve as is or top with vanilla ice cream or whipped cream.

How long does it keep?

This recipe makes a lot of cake, and the good news is, is that it keep well covered in the fridge for up to 5 days, so you can enjoy it for an easy dessert throughout the week. The cake can be eaten cold right out of the fridge, or you can reheat it in the oven to serve.

Cover the cake with foil and reheat at 325 degrees Fahrenheit (162.8 °C) for 10 to 15 minutes to warm through. You can also reheat it for 30 seconds in the microwave.

Can you freeze it?

Yes! This cherry pineapple dump cake is freezer-friendly and will keep well for up to 3 months. Let it cool fully before wrapping securely or place in an air-tight container. Thaw the cake fully in the fridge overnight before reheating to serve.

What do you serve it with?

This dump cake, of course, can be eaten straight out of the dish with a spoon! It's delicious served with a scoop of ice cream or a dollop of whipped cream for a dessert that everyone will love!

close up of dump cake with spoon taking some out

Tanya's Top Tips

Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
Make sure that each layer of the cake is fully covered for an even texture.
Bake the cake in a fully preheated oven for the best results.

Avoiding Dump Cake Disasters

To avoid a powdery topping, make sure you cover all the cake mix with butter. Grated butter works best for this.

More Cake Recipes

If you have tried this Cherry Pineapple Dump Cake recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 3 votes

Cherry Pineapple Dump Cake

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go to! This cherry pineapple dump cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cherry dump cake, how to make a dump cake, pineapple dump cake

Servings: servings

Calories: 470kcal

Author: Tanya

Ingredients

20 oz can crushed pineapple undrained
21 oz can Cherry Pie filling
15.25 oz box Classic Yellow Cake Mix
2 sticks unsalted butter shredded or cut into pieces
1 cup chopped pecans
Vanilla ice cream or whipped cream for serving

Instructions

Preheat the oven to 325 degrees Fahrenheit and grease a 13x9 pan.
Pour the crushed pineapple and Cherry pie filling in the pan and spread over the pan. Pour Cake mix all over the pan, covering the pineapple and Cherry pie filling.
Add butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.
Bake in the preheated oven for 55 to 65 minutes, until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
Make sure that each layer of the cake is fully covered for an even texture.
Bake the cake in a fully preheated oven for the best results.

Nutrition

I originally published this post on October 18, 2021 and have updated it with new photos and information.

The Best Southern Candied Sweet Potatoes

October 28, 2024 by Tanya 100 Comments

These Southern Candied Sweet Potatoes are covered in delicious syrupy goodness and will melt in your mouth with each and every bite. It’s the perfect side dish for every table.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

One of my favorite Southern Sides is a small side of candied yams. It’s something I always grab a small spoonful of to go along with the savory goodness of collard greens, macaroni and cheese, and crispy fried chicken.

Now there’s a difference between a sweet potato and a yam. However, yams are hard to come by in my neighborhood so I usually just grab a few sweet potatoes to make this classic side dish.

You’ll only need a few ingredients to make this Southern dish and you won’t need a ton of spices. The fact is, what makes a delicious southern candied sweet potato is the sweet syrup mixture composed of butter and sugar that gets doused over the slices of sweet potatoes. This is a baked candied sweet potato recipe which makes the sweet potatoes super tender but with the slightest hint of bite.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Sweet Potatoes - 2 lbs sweet potatoes peeled and sliced about ½ inch thick, and a little salt.
Syrup Base - unsalted butter, brown sugar, granulated white sugar, cinnamon, nutmeg, orange juice.

southern candied sweet potatoes sitting on wooden spoon

How to make Candied Sweet Potatoes

First, preheat your oven to 350 degrees Fahrenheit.

Grab 4 medium-sized sweet potatoes (about 2 lbs) and wash, peel, and cut them into slices, about ½ inch thick. Then lay them flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.

Then in a heavy-duty saucepan, melt your butter over medium-low heat. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice. This slight hint of citrus adds a lovely brightness to the dish.

Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered.

sauce pan with sugar butter mixture with white spoon sticking out

raw sliced sweet potatoes covered in butter sugar mixture

Cover tightly with foil and place in your preheated oven.

Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are tender. I usually poke a few pieces with a fork to ensure they are tender to my liking.

Remove from the oven and allow the sweet potatoes to cool a bit. It’ll give that syrup a little time to thicken up.

finished candied sweet potatoes with wooden spoon in pan

What to serve Southern Candied Sweet Potatoes with? You can’t go wrong with these Southern staples:

Fried Chicken (Air Fryer Method)
Collard Greens (Pressure Cooker Method)
Creamy Macaroni and Cheese
Buttered Cabbage (Pressure Cooker Method)
Corn Souffle
or
Vanilla Ice Cream

How to store

To store candied sweet potatoes, first, allow them to cool completely after cooking. Then, transfer the cooled sweet potatoes to an airtight container or cover the baking dish with plastic wrap or aluminum foil before refrigerating them for up to 3-5 days.

If you want to store them longer, you can freeze them by placing them in a freezer-safe airtight container or wrapping them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months.

To serve, simply thaw the frozen sweet potatoes overnight in the refrigerator and reheat them according to the reheating instructions provided below.

To prepare this dish ahead of time

You can prepare candied sweet potatoes ahead of time for convenience. Cook them slightly underdone, cool them, and store them in the refrigerator for up to 3 days. When ready to serve, let them sit at room temperature for 30 minutes and reheat at 350°F (175°C) for 20-30 minutes.

Notes on this recipe:

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.
I don’t add marshmallows to this recipe as I feel it’s sweet enough as is.
I hope you enjoy this recipe as much as we do. If you like this recipe but want a quicker version, try my stovetop candied sweet potatoes. Or get your bake on and make this sweet potato pie or this sweet potato casserole.

Watch this video tutorial and see how I make these sweet potatoes from start to finish.

Print Recipe

4.78 from 131 votes

The Best Southern Candied Sweet Potatoes

These Easy Southern Candied Sweet Potatoes are covered in a sugar buttery mixture and baked until tender. It’s the perfect side dish for any table.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: candied yams, southern candied sweet potatoes

Servings: people

Calories: 659kcal

Author: Tanya

Equipment

13x9 Baking Dish
Foil Paper

Ingredients

2 lbs sweet potatoes peeled and sliced about ½ inch thick
½ teaspoon salt
½ cup unsalted butter
¾ cup packed brown sugar
½ cup granulated white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 Tablespoons orange juice

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Lay Sweet Potatoes flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.
Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.
Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.
Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.
Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

Video

Notes

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.

The nutritional info may seem to be on the high side, but remember you're not eating all of the buttery syrup...unless you want to 🙂

Nutrition

This post was originally published on October 3, 2019. It has been updated with additional helpful tips.