Vanilla Dump Cake!

Vanilla Dump Cake!

Helloooo everyone! Happy Thursday to all of you! And a hearty welcome back to your bi-weekly does of my tasty treats. ❤

Today, I have a dessert so simple to make that my mom came up to me one late afternoon, asked “Do you want to make a cake?” and she and I had it baked and frosted before dinner was on the table. (Alright, I take that back; she frosted it right after dinner. Details, details.) This vanilla dump cake is delicious, super quick, and such an easy treat to fix!

If you have the ingredients listed below, an electric mixer, measuring spoons and a few mixing bowls, then you’re good to go. ❤

I’m going to share the recipe for the cake and the frosting, since they’re both so short, then I’ll post a few pictures of my experience with making it! (Special thanks to my mom for her baking and photography help. ❤ )


Vanilla Dump Cake


1-3/4 (and an 1/8) cup flour

1-1/2 cups sugar

1 cup margarine

1 1/8 cup milk

2-1/4 tsp baking powder

1-1/2 tsp vanilla

3/4 tsp salt

1-1/2 eggs

Vanilla Icing


1/2 cup butter

2-1/2 cups powdered sugar

1 1/2 Tbsp milk

1 tsp vanilla

Instructions {Cake}:

1. Preheat oven to 350F. Spray a 13 x 9 glass baking dish with cooking spray. Set aside.

2. In a large bowl, beat all ingredients together with an electric mixer on medium speed, scraping bowl occasionally, until well blended.

3. Pour into the prepared glass baking dish.

4. Bake for about 40 or until golden brown and a knife inserted comes out clean.

(Time and done-ness varies depending on what pan/dish you use!)

Instructions {Frosting}:

1. Cream butter in medium mixing bowl, then add vanilla.

2. Add powdered sugar one cup at a time, beating on medium speed.

3. Add milk; beat on high until completely blended.

4. Spread evenly over warm cake!

the finished product!


Thank you so much for reading, guys! There are few treats I like more than a basic vanilla cake – and this one is so easy to make. My mom has actually been baking this one for years, and I’ve always loved the thick frosting, the moist cake, and while I think it’s very good with strawberries on top, it is also fantastic on its own!

Happy Thursday!

— Maggie

Strawberry Shortcakes!

Strawberry Shortcakes!

For this week’s recipe, I’m sharing another very tasty dessert with all of you. As you can see from the title and pictures, I made little strawberry shortcakes this week!

This recipe is courtesy of my wonderful friend, Margaret, who very kindly shared it with me! Please go check out her blog; it’s my favorite on all of WordPress. 🙂

Throughout March, I’ve been on a fruit-based desserts kick, as you’ve probably been able to tell from my more recent dessert posts, lol. All of the ones that turned out (yeah, some didn’t haha), I’ve enjoyed blogging about. But before the month ends, I wanted to share at least one strawberry dessert, and this is it!

is four layers too much? haha I don’t know, but they sure tasted great!

I’ve never made strawberry shortcakes before, but these were awesome!!

All of the recipes I’ve shared on my blog have been simple and delicious, and these are no exception. You just make the cakes, make or buy your choice of whipped topping, then top each serving off with fresh strawberries. I’m sure other fruit would taste just as good with this, as well!

Unfortunately, my shortcakes turned out lumpier than they should have this first time, and I think it’s because I used a substitute baking mix instead of Bisquick … or maybe I just didn’t roll them into compact-enough mounds, hahahah! They were also dry and tasted more like biscuits (maybe they were supposed to), so next time, I’ll try something a little different. I have some ideas …

As a funny side note, when I was making my whipped topping earlier, I misunderstood what my mom had said, and I nearly added a little bit of heavy whipping cream to a whole lot of sugar. I’m glad I realized what she meant right before adding the cream to the 3/4 cup of sugar!!

If you’re interested in making this yourself (make sure to get creative with the shortcake part, hehe), you can find all the information you need down below! ❤




2-1/3 cups flour

1 Tbsp + 1 tsp baking powder

½ tsp salt, heaping

5 Tbsp + 1/3 Tbsp melted butter

2/3 cup milk

3 Tbsp sugar


1 pint strawberries, cut and sugared

Whipped topping


Preheat the oven to 425°F. Thoroughly mix the flour, baking powder, salt, melted butter, milk, and sugar together in a large bowl. Make them into six mounds and place them evenly apart on an ungreased baking sheet. Bake for 10-12 minutes, or until toothpick comes out clean. Split shortcakes and fill with whipped topping and desired fruit.


These were so simple and delicious! I’ll definitely be making more throughout the summer. I love that they didn’t take long at all to bake; that will be nice during the hot months.

Thank you for sharing with us, Margaret! ❤

Have YOU ever made strawberry shortcakes?
How did they turn out?

— Maggie