Pumpkin Cheesecake Cake #GayLeaFoods

With Fall in full swing and Thanksgiving just around the corner I better get my butt in gear with the meal planning!  As you can see I already have dessert taken care of with this Pumpkin Cheesecake Cake.  I love anything with pumpkin in it and I especially love this combination.  A pumpkin cake with a cheesecake all in one…..how can you go wrong?

Pumpkin Cheesecake Cake | A Sweet Baker

I’ve always wanted to try this combination and I’m sure glad I did.  Everyone in my family thought it was the best cheesecake/cake I’ve ever made.  It has the perfect amount of sweetness without being too rich and it’s so moist that even after a few days in the fridge it tasted like the first day.

Although I still like the traditional Pumpkin Pie at Thanksgiving (and we’ll still be having it) I thought I would try something different.  This recipe is definitely a keeper and it’s one you can make any time of the year.  Why do we only bake with pumpkin at Thanksgiving?  It’s so darn good we should be cooking with it year-round!

Pumpkin Cheesecake Cake | A Sweet Baker

One thing I definitely had to have on this Pumpkin Cheesecake Cake (and on my Pumpkin Pie!) was whipped cream.  There’s nothing better than putting a big dollop on a piece and having a little taste with each bite.  I always choose Gay Lea’s Real Whipped Cream because I know it tastes delicious and creamy.  I also like it because it’s already made so it’s convenient and ready when you need it!

This Thanksgiving we’re getting together at our house with my husband’s side of the family and we’re also getting some family portraits taken.  Let’s hope the weather cooperates!  Whoever you’re getting together with I hope you have a relaxing time with family and eat some delicious food.  Happy Thanksgiving!

Pumpkin Cheesecake Cake | A Sweet Baker

Pumpkin Cheesecake Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 slices
For the Cheesecake:
  • 16 ounces (2 pkgs.) full-fat cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup vanilla yogurt
  • 1 tsp. vanilla extract
  • 1 Tbsp. all-purpose flour
  • 3 large eggs, room temperature
For the Cake:
  • ¾ cup canola or vegetable oil
  • 1 cup light or dark brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 and ½ cups pumpkin puree (canned or fresh)
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 and ½ tsp. ground cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. allspice
  • ¼ tsp. salt
  • 1 can Gay Lea Real Whipped Cream
  1. Preheat oven to 350 F and lower your rack to the lower ⅓ of your stove. Grease your 9-inch springform pan and set the pan in the middle of a big piece of foil and wrap around the edges. This will stop the water from getting in when you bake it in a water bath later.
For the Cheesecake:
  1. In a stand mixer with the paddle attachment, add the cream cheese and sugar and blend until smooth and creamy. Add the sour cream, vanilla, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Set aside.
For the Cake:
  1. In a medium bowl, whisk together the oil, brown sugar, eggs, vanilla, and pumpkin until combined. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter.
  2. Spread 1 and ½ cups of the pumpkin cake batter on the bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter. Do not swirl with a knife.
  3. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
  4. Bake for 60-75 minutes or until the center is almost set. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim.
  5. Enjoy a slice with Gay Lea's Real Whipped Cream!

Recipe slightly adapted from Sally’s Baking Addiction

Cherry Upside-down Cake + Two Giveaways!

It’s cherry season where I live and that means we’ve been stuffing our faces with fresh cherries!

I’ve never made an upside-down cake before so when I had two bags of cherries in my fridge I set out to make this Cherry Upside-down Cake.  I’m sure glad I did because it was A-MAZ-ING!

Cherry Upside-down Cake | A Sweet Baker

The funny thing about this cake is that I actually forgot to put in the egg whites, which the original recipe called for, but I think this cake turned out perfectly without them.  If you like a more of a dense, moist cake then this is probably the way it should be made.  If you want more of a light, airy cake then you might want to add in the egg whites as per the original recipe.

Cherry Upside-down Cake | A Sweet Baker

The juices from the cherries mixed with the butter and brown sugar mixture seeped down into the cake to make it extra moist and added the perfect amount of sweetness.  Adding Gay Lea’s Real Whipped Cream on top makes this dessert one you’ll have a hard time sharing.  I like a big dollop of whipped cream with each bite….but that’s just me, you can do whatever you like!

Cherry Upside-down Cake | A Sweet BakerCherry Upside-down Cake | A Sweet Baker

If you want some more inspiration for your Gay Lea Whipped Cream, how about making this Strawberry Shortcake or these Mojito Shortbread Trifles.  It really doesn’t matter what dessert you add whipped cream to it will be pretty darn good.  That’s just what whipped cream does to desserts…..it makes them even better!

Now on to those two giveaways!  

The first giveaway is for a Perfect Patio Entertaining Kit valued at $250!  The kit will contain BBQ Utensils, Cornhole Game, 4 Plates, 4 Side Plates, Big Bowl, Tray, Place Mats, and a Picnic Basket!  You must be 18 years of age or older and be a resident of Canada (excluding Quebec).  You can enter through multiple blogs that are participating but only one winner will be chosen. Contest closes July 27th, 2014.  Good luck!
a Rafflecopter giveaway
The second giveaway is for 12 free product coupons from Gay Lea Foods.  The coupons will expire October 2014 so make sure you use them up before then.  You must be 18 years of age or older and be a resident of Canada (excluding Quebec).  You can enter through multiple blogs that are participating but only one winner from each blog (for a total of 12 winners) will be chosen. You can only win once.  Contest closes July 27th, 2014.  Good luck!

a Rafflecopter giveaway

Cherry Upside-down Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • ¼ cup unsalted butter
  • ¾ brown sugar
  • 25 or so fresh cherries, pitted and halved
  • 1½ cups flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • ½ cup butter or margarine, room temperature
  • 2 large egg yolks
  • 1½ tsp. vanilla extract
  • 1 tsp. almond extract
  • ½ cup whole milk
  1. Preheat oven to 350 F. Line the bottom of a 10" round cake pan with parchment paper and set aside.
  2. In a small saucepan over medium heat, melt butter and brown sugar, stirring constantly, until brown sugar is dissolved. Pour mixture into prepared pan. Place halved cherries, face down, over the brown sugar mixtures until it completely covered. Set aside.
  3. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  4. In a stand mixer with a paddle attachment, add sugar and butter and mix until light and fluffy. Add egg yolks one at a time until mixed well. Add in vanilla and almond extract.
  5. Mix in the dry ingredients alternating with the milk until everything is smooth.
  6. Spoon batter evenly over cherries and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from oven a let cake sit on a wire rack for 5 minutes. Run a knife along the edge of the cake pan to loosen the cake. Place platter on top of pan and invert onto platter. Let it sit for about 5 minutes to allow all the juices to seep into the cake.
  8. Serve warm or at room temperature with a dollop of Gay Lea's Whipped Cream on top!
  9. Enjoy!

Recipe adapted from Epicurious.com


“Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”


Pineapple Cupcakes with Strawberry Mousse Frosting

Sunday was my Dad’s birthday and to celebrate I made these Pineapple Cupcakes with Strawberry Mousse Frosting.  They were so moist and flavorful and the mousse frosting was the perfect addition.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

My family and I are not big frosting/icing fans so using this mousse as the frosting was the perfect solution.  I don’t know why I never thought of it before.  There’s actually a store in town that makes a whipped-cream-type frosting that I would love to replicate. It’s light, fluffy and is the perfect sweetness.  It’s goes perfect with a cake that’s filled with a something sweet.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

This cupcake recipe was easy to prepare…..you even start with a boxed cake mix!  By adding the crushed pineapple and yogurt to the mix gave it the extra moistness that I like in a cupcake.  And even though a buttercream frosting is delicious I don’t want to be eating it all the time.  This Strawberry Mousse was the perfect alternative.  My whole family agreed too!

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

I hope you enjoyed your cupcakes Dad!  Happy Birthday!

Pineapple Cupcakes with Strawberry Mousse Frosting

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Cupcakes that are moist and flavourful, thanks to added goodness of pineapple and yogurt. They're topped with a light Strawberry Mousse to make these cupcakes irresistible.


    For the Cupcakes:
  • 1 box of yellow or golden cake mix
  • 3 eggs
  • 3/4 cups crushed pineapple
  • 1/2 cup 3% plain yogurt
  • 1/3 cup oil
  • For the Frosting:
  • 1 box Dr. Oetker Strawberry Mousse


Line your muffin tin with paper liners and set aside.
Preheat oven to 350 F.
In a small bowl, pour in the cake mix and break all big clumps with the back of a spoon and set aside.
In a stand mixer with the paddle attachment, add the eggs, crushed pineapple, yogurt and oil. Mix until well blended.
Slowly pour in the cake mix and mix until just combined.
Using a large cookie scoop, scoop batter into prepared muffin tins about 3/4 full.
Bake in preheated oven for 15-18 minutes or until toothpick inserted into center comes out clean.
Remove from oven and place on a wire rack.
Once cupcakes have cooled for about 10-15 minutes, remove from muffin tins and let cool completely on counter.
For the Frosting:
Follow package directions for the mousse. Refrigerate.
Pipe mousse on top of cupcakes and top with a fresh strawberry.
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Cupcake recipe slightly adapted from Your Cup of Cake

No-Bake Cake Pops {Guest Post – Best Birthdays}

I am so excited to have Katie here from Best Birthdays to help me while I’m on vacation with my family.  If you need some party inspiration, venue locations (in the Calgary area), food ideas, decoration and DIY help or birthday entertainment ideas, Katie is your girl!

I’ve made cake pops in the past (and what a mess they can be!) but since seeing Katie’s easy No-Bake Cake Pops version, I am definitely doing it this way from now on!  Even my kids can help out!

Now I’ll turn it over to Katie:

I like cake as much as the next girl (okay, probably more), but I’m useless at baking. The last time I tried to make cookies, they came out like muffins. Muffins that tasted like cement.
On the other hand, cake pops are adorable. Luckily, there is an easy cheat for those of us who are lazy and/or terrible at baking.

No-Bake Cake Pops | A Sweet Baker

Here’s what you need:

No-Bake Cake Pops | Best Birthdays

Here’s what you do:

No-Bake Cake Pops | Best Birthdays

To help the stick stay in the Timbit, dip it in chocolate too, before poking it into the donut. Use an upside-down egg carton to hold the coated Timbits while they drip. Then…

No-Bake Cake Pops | Best Birthdays

No-Bake Cake Pops | Best Birthdays

You can find a million ideas on Pinterest for step 3. Here’s another one:

No-Bake Cake Pops | Best Birthdays

Step 4, of course, is pig out on cake pops. Or, you know, serve them to party guests. Enjoy!

Thanks so much Katie!  What a great idea and an easy activity you can do with your kids!  Timbits are always easy to get and they always taste so good.  My favorite is Sour Cream Glazed.  What’s yours?

You can find Katie at her website, on Facebook, Pinterest, Instagram and G+.  Make sure to stop by and say hello!

Coconut-Carrot Muffins

This post first appeared on What’s Cooking With Ruthie where I’m a monthly contributor.

This week I have a delicious muffin recipe!  I had planned to make Morning Glory muffins because those are my favorite but one of my kids doesn’t like raisins and the other one doesn’t like nuts in their muffins.  So, that’s how I came up with Coconut-Carrot Muffins!

Coconut-Carrot Muffins | A Sweet Baker

These Coconut-Carrot muffins are packed full of fresh carrots and sweet coconut which make them perfect for breakfast or a snack on-the-go.  Because they’re so full of goodness my youngest daughter could only manage to eat half so I know know these will definitely hold you over for a while.

Coconut-Carrot Muffins | A Sweet Baker

I don’t know about where you are but it has been freezing cold here.  We’ve gotten tons of snow and it doesn’t seem to be getting any better any time soon!  I am now officially counting down the days until my family and I are on sitting on the beach in Cuba. We’re leaving Friday for one week and we are getting so excited!  I’ll probably bake up another batch of these Coconut-Carrot muffins to take for snacks in the car and airport.  You can never have too many snacks with kids around!

Coconut-Carrot Muffins | A Sweet Baker

I hope you enjoy!

Carrot & Coconut Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Moist muffins packed with carrots, coconut and apples. These are the perfect snack to hold you over until mealtime.


  • 2 cups flour
  • 1/2 cup sugar
  • 2 1/4 tsp. cinnamon
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups shredded carrots
  • 2 apples, peeled and shredded
  • 1 cup shredded, sweetened coconut
  • 3 eggs
  • 1/4 cup canola oil
  • 6 Tbsp. melted butter
  • 1 Tbsp. lime juice
  • 2 tsp. vanilla
  • Coarse sugar


Preheat oven to 350 F. Line a muffin tin with paper liners and set aside.
In a medium sized bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.
In a large bowl, mix together carrots, apples, coconut, eggs, oil, butter, lime juice and vanilla.
Slowly add dry ingredients to the wet ingredients until just combined.
Scoop out evenly into prepared muffin tin. Sprinkle each muffin with coarse sugar.
Bake for 25-30 minutes or until toothpick inserted into center of each muffin comes out clean.
Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack.
Store in airtight container.
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