Who here is in the mood to get their pumpkin binge on?

As soon as the calendar rolls over to September, I start getting giddy. Yes, I am one of those crazy-about-pumpkin people and I’m not ashamed to say it!

I’ll drink pumpkin spice coffee with pumpkin spice creamer while nibbling on a pumpkin spice muffin. That’s why this cake is so awesome. It is everything that a pumpkin sheet cake should be plus the homemade cream cheese frosting.

Does it really get better than that, folks? I think, not. The best part about this pumpkin sheet cake is hands down, the homemade cream cheese frosting. It is way batter than anything you can buy at the grocery store.

And guess what? It’s super easy to make, too! Actually, this entire cake is overwhelmingly easy to make and it feeds an army of hungry cake eaters.

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Quick Tip: I have used many different brands of pureed pumpkin, even organic, and the best so far has always been Libby’s.

Have you ever wanted to really wow your friends and family with your baking skills?

I know that I personally can make a real mean cake but the problem is, the presentation can be slightly boring. So, when I came across this very easy gingerbread cake, I got excited! I mean, just look at it. Isn’t it pretty? I opted to use the sparkling cranberries and mint leaf because they added a touch of class to this amazing baked good. I think this delicious gingerbread cake will look pretty darn classy sitting on my holiday table. Don’t you?

This cake is extra special because it contains pumpkin and gingerbread together. You get the best of both worlds! Plus, the spiced cream cheese frost is uh-mazing. I can’t even praise it enough!

Recipe and photo courtesy of The Comfort Of Cooking.

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Quick Tip: Serve this cake with hot mugs of cocoa or tea.

My church puts on a potluck meal once a month for anyone who would like to attend. i always look forward to this time of fellowship and eating. Nothing beats Church Lady food, as my dad used to say. I try to bring something different each time we have potluck, so I’m always on the look out for new recipes. I recently came across this dessert recipe for Preacher’s Cake. I thought to myself, “Now, what better cake to bring to a Sunday potluck dinner than a Preacher’s Cake!” This is cake is delicious.

It’s full of spices like cinnamon and nutmeg, flaked coconut, pineapple, and nuts. Plus, it’s frosted with cream cheese icing. Yum! The cake looks really cute, too. It has the cream cheese frosting on top and sprinkled with the nuts. it’s really very eye catching. I have heard that this Preacher’s cake is very popular in the south. Have any of you southerners out there made this before?

Seriously, if any of you have ever heard of this cake before and either made or sampled its deliciousness, please let me know in the comments. I would love to hear from you! This is one cake recipe that you simply never forget.

Recipe courtesy of South Your Mouth.

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Quick Tip: You can easily double this recipe and turn this cake into a sheet cake when feeding a large crowd.

There’s nothing worse that frosting from a tub at the grocery store.  I’m fairly certain you can TASTE the processing when you use a typical brand you find in the baking aisle.  Many grocery stores have “eh” frosting in their bakery, which isn’t really the reaction you’re going for when you fork over that kind of cash to a bakery.

I try my best to make homemade cakes.  But after years of trying average and sub par recipes for cream cheese frosting, I’m here to share my perfected recipe with you.  It’s got a simple, secret ingredient.

Recipe and photo courtesy of Heidi Washington.

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Quick Tip – This frosting, though it has dairy, will sit just fine at room temperature for up to 8 hours.

Hi, everyone! I have an amazing recipe for you all today. You are seriously going to be doing double takes when you read about this one. With summer quickly approaching, so is my favorite holiday: Fourth of July. I love celebrating our nation’s independence with fireworks, family, and Food!

On my search for a grand cake to make for Fourth of July, I came across something truly spectacular, something I’d never heard of before. Can you all guess what it is? Give up? OK, here it goes; red, white, and blue cake stuffed with PIE. Take a moment to reread that last sentence if you need to. I understand how shocking this all is. In my opinion, this cake should be called, “having the best of both worlds.”

Recipe and photo courtesy of Charles Pheonix.

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Quick Tip: If you’re making this cake for The Fourth of July, add a few sparklers to the top. It looks magnificent!

This one is a beauty! A delicious orange flavor paired with the smooth cream cheese filling and frosting makes one tasty orange dreamsicle bread you’ll make time and time again.

Enjoy this with a cup of tea and get cozy on the couch with your feet up for a relaxing evening. This recipe makes 3 (8×4 inch) loaf pans. Why not give one to a friend who is feeling under the weather? Hey- it has orange juice in it after all, right?!

Image courtesy of Chef in Training

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Make this one for Easter or for an anytime treat! This soft carrot cake sandwich cookie is everything you love about your favorite cake but with the hand-held convenience of a cookie.

Similar to a whoopie pie, the soft cookies sandwich a smooth layer of cream cheese frosting for a mouth full of flavor in every bite. Finely grated carrots, cinnamon, nutmeg, ginger, and rolled oats make this one delicious cookie that will remind you of spring! This recipe makes about 25 sandwich cookies and bakes in a quick 12 minutes.

Image courtesy of The Comfort of Cooking

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