Diva Tasting: December Desserts…

Dessert Suggest for December Just Keep Scrolling….

Blackberry Dump Cake


5 Cups Fresh Blackberries Or Your Favorite Berry

1 ½ Cups White Sugar

1 Cup Unsalted Butter, Thinly Sliced

1 (15.25 Ounce) Package French Vanilla Cake Mix


Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Mix blackberries and sugar together in a bowl. Transfer to a 9×13-inch glass baking pan and spread evenly over the bottom.

Step 3 Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.

Step 4 Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm. 12 Servings

Skillet Apple Dessert


1 Cup All-Purpose Flour

½ Cup White Sugar

½ Cup Brown Sugar

¼ Teaspoon Salt

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Nutmeg

½ Teaspoon Ground Cloves

2 Eggs, Lightly Beaten

1 Teaspoon Vanilla Extract

½ Cup Melted Butter

2 Cups Apples – Peeled, Cored And Chopped

½ Cup Chopped Pecans

1 Tablespoon Butter


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat.

Step 2 Whisk together flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.

Step 3 Beat together eggs, vanilla extract, and melted butter in a mixing bowl. Toss apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon butter in the preheated skillet, swirling to coat the pan.

Step 4 Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet for 20 minutes before removing and slicing. 6 Servings serve with ice cream or caramel syrup.

Sweet Party Mix


2 Cups Butter

2 Cups White Sugar

2 Cups Corn Syrup

1 (17.5 Ounce) Package Crispy Corn And Rice Square Cereal

1 (17.5 Ounce) Package Crispy Rice Cereal Squares

2 Cups Chopped Pecans

1 Cup Sweetened Flaked Coconut (Optional)


Step 1 In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.

Step 2 Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature. 20 Servings

Orange Bundt Cake


1 (18.25 Ounce) Package Butter Cake Mix

1 (3 Ounce) Package Instant French Vanilla Pudding Mix

¾ Cup Orange Juice

½ Cup Vegetable Oil

4 Eggs

1 Teaspoon Lemon Extract

Cup Orange Juice

Cup White Sugar

1/3 Cup Butter


Step 1 Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

Step 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Step 3 Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 4 In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake0 10 Servings.

Eclair Cake


1 Teaspoon Ground Cinnamon

1 Cup White Sugar

1 Teaspoon All-Purpose Flour, Or As Needed (Optional)

2 (3.5 Ounce) Packages Instant French Vanilla Pudding

3 Cups Half N’ Half

1 Cup Sour Cream

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

1 (14.4 Ounce) Box Cinnamon Graham Crackers

1 (18 Ounce) Container Caramel Dip

1 Tablespoon All-Purpose Flour (Optional)


Step 1 Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.

Step 2 In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.

Step 3 To assemble the cake, line the bottom of a 9×13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.

Step 4 Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.

Apple butter Cake



1 Cup Packed Brown Sugar

1 Teaspoon Ground Cinnamon

½ Teaspoon Ground Nutmeg

½ Cup Chopped Pecans


1 Box Butter Cake Mix

½ cup butter, room temperature

½ Cup Light Brown Sugar

¾ cup apple butter

1 teaspoon vanilla extract

1 cup sour cream

4 eggs, room temperature

1 Cup Chopped Pecans dusted with flour


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.

Step 2 Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.

Step 3 Sift together the flour, baking powder, baking soda, and salt.

Step 4 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Fold in nuts.

Step 5 Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.

Step 6 Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes. 12 Servings.

Lemon Parfait


1 (6 ounce) container nonfat vanilla yogurt

1 (6 ounce) container nonfat lemon yogurt

1 Fresh Blue Berries

1 (3 ounce) package fat-free, sugar-free vanilla pudding mix

1 cup low-fat frozen whipped topping, thawed

4 teaspoons toasted coconut (Optional)

¼ Cup fresh blueberries (Optional Topping)


Step 1 Combine yogurt, and pudding mix in a bowl; stir until well combined. Fold in whipped topping and blueberries.

Step 2 Spoon mixture into 4 dessert dishes, and chill for about 30 minutes.

Step 3 Garnish each dessert with a blueberries, toasted coconut, or an additional dollop of the whipped topping, if desired.


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