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Sugar Cookie Blossoms

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These sugar cookie blossoms are the perfect spring cookies when you are looking for a pastel cookie idea or a sugar cookie with a twist.

These sugar cookies are rolled in beautiful sugars, baked, and topped with a Hershey's Kiss for a delicious and pretty treat the entire family will love.

Spring blossom cookies on a light blue counter.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Looking for spring sugar cookie ideas that are quick and easy to make and even easier to eat?

These sweet and simple sugar cookie blossoms are exactly what you need!

Perfect for Easter, bridal, or baby showers, you can customize the appearance by switching up the sprinkles and color to add your personal touch.

Don't be fooled by their gorgeous appearance, these spring cookies are just as easy to make as classic peanut butter blossom cookies. It's as easy as mixing, rolling, and baking! Then top it with a kiss to finish it off.

If you're looking for more cookie inspiration, try these Chocolate Chip Marshmallow Cookies or Carrot Cake Cookies.

Ready to try these spring blossom cookies? Let's get started.

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Ingredients

One of the best things about this sugar cookie blossoms recipe is that it uses mostly pantry staples. If I am feeling in the mood for a good sugar cookie with a twist, I will grab a bag of Hershey Kisses and relax knowing I have the rest of the ingredients in my stock.

Ingredients to make spring blossom cookies on the table.
  • Flour: All-purpose works best for this recipe, pre-sifted is best for optimal texture!
  • Baking soda: Using baking soda in this recipe helps give the cookie a nice, chewy texture.
  • Salt: Just a touch balances out the sweet flavor of the cookie dough.
  • White granulated sugar: We will use white granulated sugar for the cookie dough and fun colors when it's time to roll them
  • Butter: Always use unsalted butter for baking. For this recipe, you will want your butter to be at room temperature. Check out this post for ways to soften your butter quickly.
  • Egg: Make sure the egg has warmed to room temperature for best results.
  • Pure vanilla extract: Always use 100% pure vanilla extract for the best flavor, and avoid imitation vanilla.
  • Milk: An optional ingredient you will only need if your cookies need a little extra moisture. Use whatever you have on hand as you aren't adding much to the dough.
  • Colored sugar and sprinkles: These will be for the cookies. Have fun choosing fun combinations of colors and textures. I love these mini flower sprinkles and these daisy flower sprinkles.
  • Hershey's Kisses: Classic milk chocolate kisses are what I used for this recipe.

Substitutions

Need to make a change to these pretty spring cookies? The following substitutions can be made if needed:

  • Flour: All-purpose flour is best but you can also use 1/1 gluten-free flour replacement to make these cookies gluten-free.
  • Colored sprinkles: Regular granulated sugar can be used to make this cookie super simple.
  • Egg: I tried this with a flax egg once and it turned out just fine after adding a little extra milk.
  • Milk chocolate kisses: If you don't have Hershey's kisses you can drizzle them with melted chocolates or top them with chocolate chips. Alternatively, you can check out the variation section below.

Equipment

To make this sugar cookie with a Hershey's kiss recipe, you don't need much equipment.

How to Make Spring Blossom Cookies

Once you have your ingredients and equipment gathered, it is time to make these beautiful pastel cookies.

  1. Start by preheating the oven to 350 degrees F. This temperature is ideal for baking these cookies, allowing them to cook through while still maintaining their softness.
  1. Line a baking sheet with parchment paper while the oven is preheating and then set it aside.

PRO TIP: Parchment paper helps prevent the cookies from sticking to the sheet and helps make cleanup a breeze!

  1. Next, whisk together the dry ingredients and set aside. Mixing the dry ingredients together first helps ensure that everything is evenly distributed throughout the batter resulting in even, symmetrical cookies.
Mixing the dry ingredients with a whisk in a bowl.
  1. Use an electric mixer to mix the butter and sugar in a large mixing bowl. You want to mix it on medium-low speed until it's nice, light, and fluffy. You will begin to see it lighten up in color.
Beating the eggs and butter in a bowl.
  1. At this point, you can add the egg and the vanilla. Continue mixing until fully combined.
Eggs and vanilla beat into the sugar mixture.
  1. Finally, add the dry ingredients to the bowl. I like to use a measuring cup and add it slowly. You will want to lower the speed of the electric mixer to prevent over-mixing.
MIxed spring blossom cookie dough in a mixing bowl.

PRO TIP: Once all of the flour mixture is added, it is time to assess your dough.

The ideal cookie dough ball texture should have the consistency of play dough. It should be moist enough to stick together when lightly rolled in a ball but should not stick to your hands.

If the dough is too dry, you can add a small amount of milk. If the dough is too moist or sticking to your hands, you can add a small amount of flour.

  1. Use a small cookie dough scoop and roll a cookie dough ball in between your palms. Roll the prepared ball in colored sugar and place onto the prepared baking sheet.
Rolling the spring blossom cookie in colored sugar.
  1. Finish rolling and placing all the dough balls on the cookie sheet. Space them evenly on the tray so they don't bake into each other. Place the tray in the preheated oven and bake for about 8-10 minutes.
Cookie dough balls in colored sugar on a baking tray ready to cook.

❓ How do I know the cookies are done? You can tell when the cookies are done because the edges will turn a light brown and the surface area of the cookies will be opaque.

  1. When the cookies are done baking, remove them from the oven and immediately place a kiss in the center of each cookie.
Baked spring blossom cookies with a hershey's kiss added to a few.
  1. Press down slightly so that the kiss has a solid foundation to sit on.
  2. Leave them on the baking sheet for another minute or two and then transfer them to a cooling rack until completely cooled.
Finished spring blossom cookies cooling on a baking rack.

Variations

Have you tried this sugar cookie with Hershey kisses, love it and want to switch things up? Try these fun variations when you are looking for a change:

  • Make them Gluten-Free: These cookies turned out perfect with a 1/1 flour replacer to make them gluten-free.
  • Have fun with kisses: Swap out the milk chocolate kiss for dark chocolate kisses, white chocolate kisses, Hershey's hugs, or any other filled or flavored kisses.
  • Add sprinkles: I love adding fun, artsy sprinkles like these little flower-shaped sprinkles from Wilton. You can really customize these for any occasion!

These spring cookies are best fresh! I like them when the cookies cool completely but the chocolate is still warm and melted. If you are lucky enough to have leftovers, you should store them at room temperature in an air-tight container for up to four days.

Can I make them in advance?

These cookies taste best freshly baked, but if you want to get a head start on the preparation you can make the dough ahead of time and freeze it.

Store the dough immediately after mixing or go ahead and roll out the dough balls and flash freeze. Once the individual balls freeze, transfer them to a storage bag.

When properly stored in a freezer bag, the rolled dough balls will last up to two months.

When you are ready to bake them, simply move the cookie balls to the fridge to thaw before baking.

Let them sit at room temperature for a few minutes just before baking. I like to give them a few minutes to come to room temperature for a more predictable cooking time.

Pastel sugar cookies with a hershey kiss on a plate.

Expert Tips and FAQS

I can't wait for you to try these beautiful Sugar Blossom Cookies and know you will love them as much as I do. Remember these tips when it is time to make them:

  • Use parchment paper on the baking pan for easy cleanup.
  • Mix dry ingredients prior to adding them to the wet ingredients.
  • Space the cookies evenly apart on a baking sheet.
  • Place kisses on cookies immediately upon removing them from the oven so they can melt.
  • Have fun playing with colored sprinkles and add fun shapes.
Do you put sugar crystals on cookies before or after baking?

For this recipe, we are going to put them on before they are baked. After making the dough, roll the cookies in colored sugar and then bake them. If you want to add fun decals like in my pictures, add those AFTER you add the chocolate kiss so they stick.

How do I get the sugar crystals to stick to the cookie?

If your dough is moist enough, it will stick. Your dough should have the consistency of play dough. If the sugar is not sticking, it probably means you need to add a bit more moisture. Try a splash of milk.

Can I make these with peanut butter?

Yes, you can use the styling ideas from this post on classic peanut butter blossom cookies.

Why are my sugar cookies hard?

It usually means they were mixed too much. When mixing the dough, use a low setting and mix just until combined for the best results.

Spring blossom cookies on a white plate with a yellow straw and pastel colored straws beside the plate.

More Spring Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Pastel colored spring cookies on a white plate.

Spring Blossom Cookies

These sugar cookie blossoms are the perfect spring cookies when you are looking for a pastel cookie idea or sugar cookie with a twist.
5 from 40 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pastel cookies, spring blossom cookies, sugar cookie with hershey kiss
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 130kcal
Author: Karen

Equipment

Ingredients

Instructions

  • Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking soda and salt until well combined. Set aside.
  • In a large bowl, use an electric mixer on medium low speed to combine the granulated sugar and butter until light and fluffy.
  • Add the egg and vanilla extract and continue mixing until fully combined.
  • Slowly add the flour mixture, ½ cup at a time until everything is well incorporated. The dough should have the consistency of playdough. Add optional milk or more flour to reach desired consistency.
  • Use a small cookie scoop to roll cookie dough balls.
  • Roll the dough balls in colored sugar and place on the prepared baking sheet.
  • Bake for 8-10 minutes or until the edges begin to turn light brown.
  • Remove from the oven and place a Hershey Kiss in the center of each cookie.
  • Allow to cool completely, then serve.

Notes

Use parchment paper on the baking pan for easy clean up.
Mix dry ingredients prior to adding them to the wet ingredients.
Space the cookies evenly apart on baking sheet.
Place kisses on cookies immediately upon removing from the oven so they can melt.
Have fun playing with colored sprinkles and add fun shapes.

Nutrition

Calories: 130kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 129IU | Calcium: 14mg | Iron: 1mg
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Quick and Easy Lemon Dump Cake

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This super simple 4-ingredient lemon dump cake recipe is a fresh and flavorful summer dessert idea your entire family will love.

Canned lemon pie filling, yellow cake mix, cream cheese, and melted butter come together for an unbelievably easy dessert that is perfect for weeknights, pot-luck dinners, or family gatherings.

Lemon dump cake served up in a small blue bowl topped with whipped cream.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

This fresh and zesty lemon dump cake with cream cheese is about to become one of your new favorite summertime recipes!

With just 4 ingredients, it is the ultimate no-fuss summertime dessert that is perfect for any occasion. It is always my go-to when I need a fast, easy dessert that I know will turn out every time.

Not only are the ingredients easy to find and keep on hand, but the dessert itself is great served warm or cool which means you can make it ahead of time.

Top with whipped cream or ice cream and you have a simple but delicious dessert the entire family will love.

If you enjoy quick and easy cakes, then you are going to love this blueberry dump cake and peach cobbler with cake mix!

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Ingredients

To make this quick and easy lemon cake recipe, you will need:

Ingredients to make lemon dump cake on the counter.
  • Canned Lemon Pie Filling: Make sure you use a brand you love - this is the base of the recipe, so it's important you choose a high-quality filling.
  • Boxed Cake Mix: Yellow is ideal for this dump cake recipe as it compliments the lemon really nicely.
  • Cream Cheese: My FAVORITE part of the recipe, it adds an extra bit of cream indulgence and balances out the tart lemon.
  • Butter: Use melted unsalted butter. I have tested many lemon dump cake recipes and prefer the results of melting the butter before topping the cake mix.
  • Optional Garnishes for Serving: Whipped topping is AMAZING on top of this lemon cobbler dump cake and ice cream is also extra tasty.

See the recipe card for quantities of each ingredient.

Substitutions and Variations

Need to switch things up a bit? The following substitutions will work:

  • Lemon Pie Filling: You may use homemade lemon pie filling or lemon curd in place of the canned lemon pie filling.
  • Boxed Cake Mix: Swap the yellow cake mix with lemon, vanilla, white, or french vanilla cake mix.
  • Cream Cheese: The cream cheese should be sliced into small slices. If you don't have blocked cream cheese, you can use a tablespoon and add dollops of spreadable cream cheese instead. You could also use vanilla yogurt or skip it completely if you prefer.
  • Melted Butter: You can use butter slices instead of melted butter if you want but I prefer melted butter as it prevents dry cake mix patches from forming.

Equipment

You don't need much to make this lemon cream cheese dump cake. All you need to make it is:

  • Cooking Spray: To prevent the dump cake from sticking.
  • Knife and Cutting Board: To slice the cream cheese.
  • 9x13 pan: This is the best size pan for this recipe.
  • Liquid Measuring Cup: For melting and pouring butter
  • Measuring cups and spoons: For the brown sugar.

That's it!

How to Make Lemon Dump Cake

Now that you have all your ingredients and the equipment gathered, it's time to get started!

  1. Start by preheating your oven to 350 degrees F, the ideal temperature for making this lemon dump cake recipe. It allows everything to bake nice and slowly without over-browning the top.
  1. Once the oven is preheated, prepare your 9x13 baking dish with a light coating of cooking spray. You can also use a bit of butter to grease it up if preferred.
  1. Next, distribute the lemon pie filling into the bottom of the pan and spread it out evenly reaching into every corner.
Lemon spread out on the bottom of a baking dish.
  1. Then take the cake mix and sprinkle half of it across the lemon pie filling.
Cake mix sprinkled over the lemon filling.
  1. Place the sliced cream cheese evenly over the cake mix. It doesn't have to be perfect, but I try to imagine getting a small piece in each serving size as I am placing it.
Cream cheese chunks on top of the cake mix.
  1. Next, sprinkle the remaining cake mix over the cream cheese covering it completely.

PRO TIP: At this point, I like to give the dish a little shake to help even out the cake mix topping. If you don't do this, sometimes higher mounds can form and make it hard for butter/moisture to reach while baking.

Rest of the cake mix spread over the top of the cream cheese.
  1. Finally pour the butter over the cake mix. I like to use a liquid measuring cup for this step as it gives the most control over placement.

PRO TIP: Distribute the butter as even as possible but keep in mind that it will continue to spread as it bakes, so it doesn't have to be perfect!

Remaining cake mix on top and drizzled with butter.
  1. Place the cake into the preheated oven and bake for 50-55 minutes or until the top is golden brown and the lemon filling is nice and bubbly.

PRO TIP: You will know when the lemon cream cheese dump cake is done when the top is evenly browned. At this point, the cake mix should be mostly absorbed.

  1. Remove from the oven and allow it to set for a few minutes. You can enjoy this easy lemon dump cake with cream cheese at room temperature or cold!
Baked lemon dump cake with a wooden spoon scooping a serving out.

How to Serve

I like to serve this lemon dessert with whipped cream. It is also great with ice cream, too!

I personally love it warm from the oven, but you can serve it at room temperature or even cold.

Storage

This lemon cobbler dump cake recipe contains fruit, so although it can be stored at room temperature on the first day, it should be covered and stored in the fridge overnight.

When properly covered and stored, this recipe will stay fresh for up to four days.

Expert Tips and FAQS

Ready to make your own lemon cobbler dump cake? Remember these tips:

  • Spray the 9x13-inch dish before baking, paying special attention to the corners.
  • Evenly distribute the lemon pie filling across the pan.
  • Shake the dish once the cake mix is added to help the excess cake mix fall into open spaces.
  • Use a liquid measuring cup to evenly distribute the butter.
Can you make dump cakes ahead of time?

YES! I like to serve it warm with ice cream or whipped cream but you can make it ahead of time and store at room temperature until ready to serve. 

Why do they call it dump cake?

They call it a dump cake because the ingredients can simply be "dumped" into the baking dish before baking.

Are dump cakes supposed to be powdery?

Following my tips above, your dump cake should not be powdery. The liquid from the lemon and butter should be enough to cook through the dry cake mix. If your dump cake turned out powdery, that likely means the cake mix or the butter wasn't distributed very carefully.

If you notice this is an issue while baking, you can spoon juice from the corners over the dry areas and pop it back into the oven.

A spoon with a bite of lemon cake up over the bowl topped with whipped cream.

More Easy Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

A bowl of lemon dump cake topped with whipped cream.

Lemon Dump Cake

No ratings yet
Print Pin Rate
Author: Karen

Equipment

Ingredients

  • 2 21 ounce cans lemon pie filling
  • 1 box yellow cake mix
  • 1 8 ounce block cream cheese sliced into small squares
  • 1 cup butter melted

Instructions

  • Preheat the oven to 350 degrees and prepare a 9x13 pan with a light coating of cooking spray.
  • Spread the lemon pie filling evenly across the bottom of the prepared pan.
  • Carefully distribute half of the cake mix over the lemon filling in an even layer.
  • Place the sliced cream cheese evenly over the cake mix.
  • Top the cream cheese with the remaining cake mix.
  • Pour the melted butter evenly over the cake mix.
  • Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Spray the 9x13-inch dish before baking, paying special attention to the corners.
Evenly distribute the lemon pie filling across the pan.
Shake the dish once the cake mix is added to help the excess cake mix fall into open spaces.
Use a liquid measuring cup to evenly distribute the butter.
Pin It and Save It for Later!!Mention @FreshCoastEats or tag #freshcoasteats!

Red Skin Potato Salad

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This creamy red skin potato salad with bacon and sour cream is the ultimate summer side dish!

Boiled red skin potatoes are tossed with mayonnaise, sour cream, and white wine vinegar then combined with crunchy celery and green onion, fresh herbs, and topped off with crispy bacon.

Bowl of red skin potato salad on the table with bacon pieces.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

It's no secret, everyone loves a great potato salad!

I especially enjoy more unique variations and when I discovered this red potato salad in an old family cookbook, I knew I had to update it and share it on the blog!

This recipe is a great make-ahead side dish solution perfect for potlucks, BBQs, and family gatherings. Serve it up with grilled salmon, slow cooker chicken legs, and so much more!

It's quick, easy, and unbelievably tasty.

In this blog post, I am going to teach you how quick and easy it is to make this delicious recipe and tell you why it is THE BEST red skinned potato salad recipe you will ever have!

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Ingredients

To get started, we are going to gather the ingredients. For this recipe, fresh is best! You will need:

Ingredients to make red skin potato salad on the table.
  • Red Skinned Potatoes: Make sure they are fresh and thoroughly cleaned. You will want to chop them into bite-sized pieces. Depending on the size of your potatoes, this could mean in quarters or even smaller.
  • Mayonnaise: I like to use real mayo for this recipe. This helps give it the ultimate creamy touch.
  • Sour Cream: Adds a little bit of tang to the recipe and lightens up the volume of the sauce.
  • White Wine Vinegar: This adds some acidity to the dressing and leaves a lingering finish.
  • Mustard: I like to use yellow mustard when making potato salad. The mustard adds an extra layer of flavor leaving your tasters saying "Yum, what is that!?"
  • Celery: Fresh celery adds a clean and crunchy texture that is lovely when paired with creamy potatoes.
  • Green Onion: Fresh green onion adds an extra zip of sweet but peppery flavor, and an extra splash of green color to the potato salad.
  • Dill: Dill adds that fresh and zesty herbaceous flavor which is so good against the other flavors in this recipe.
  • Bacon: Bacon makes everything better, including this potato salad!
  • Salt and Pepper: You can adjust these to suit your taste. They help round out the recipe for the perfect finish.

See the recipe card for the exact quantities of each one.

PRO TIP: Keep your red-skinned potatoes covered with water while chopping to prevent discoloration.

Substitutions

I have tested my way through many recipes to come up with this one. Along the way, I have discovered a few substitutions you can make:

  • Red Skinned Potatoes: You can also make this with other potato varieties.
  • Mayonnaise: Nothing is quite as indulgent as a good, real mayonnaise but in a pinch you could use greek yogurt (but omit the sour cream) or a vegan mayonnaise alternative.
  • Sour Cream: Plain greek yogurt will work in place of sour cream if needed.
  • White Wine Vinegar: This ingredient can be replaced with red wine vinegar or apple cider vinegar. I have also made it with fancy boutique vinegar and it turned out delicious!
  • Mustard: Yellow mustard can be swapped for dijon if needed.
  • Don't care for celery? Use chopped cucumbers or green peppers instead.
  • Green Onion: Swap with sweet or white onion if you prefer. I have also made this with chives and it was delicious!
  • Dill: I love adding fresh dill to this potato salad but you could also use fresh parsley, chives, or cilantro.
  • Bacon: If you don't have home-fried bacon use packaged bacon bits.

Equipment

This red skin potato salad with sour cream recipe doesn't require much equipment at all! You will need:

  • Cutting board and knife: To prepare the potatoes and vegetables.
  • Large pot: To simmer the potatoes.
  • Strainer: For draining the potatoes after cooking.
  • Measuring cups and spoons: This will help to ensure proper amounts of the ingredients.
  • Large mixing bowl: Perfect for mixing everything together.
  • Whisk: The best utensil to thoroughly combine the wet ingredients.
  • Large Spoon: For stirring everything together.

How to Prep Ingredients for Potato Salad

Before we get started making the salad, I want to talk a little bit about preparing the ingredients.

  • Make sure your potatoes are super fresh and very clean.
  • You do not need to peel the potatoes before boiling them, but you will want to cut them. I like them in bite-sized pieces which usually means quarters but depending on the potato size may mean smaller.
  • Chop the veggies for the potato salad super small.

PRO TIP: Cutting the potatoes before boiling them not only cuts down on cooking time but also saves time waiting for them to cool so you can handle them for cutting.

How to Make Red Skin Potato Salad

Now that you have your ingredients prepped and equipment gathered, it's time to learn how to make your new favorite potato salad!

  1. Start by placing your potatoes in a pot of water and bringing them to a gentle simmer. Starting with the potatoes in cool water helps manage the starches and gives the potatoes optimal texture.
  2. Simmer them until they are fork tender. It will take about 15-20 minutes depending on the size. Be careful not to overboil or they will make the salad mushy. Once they are done cooking, drain them thoroughly.

PRO TIP: Drain them well. It is important you remove all the water because any residual water could make the creamy dressing too thin.

Potatoes in a pot covered with water.
  1. Next, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, salt, and pepper until thoroughly combined.
  2. Give it a taste at this time and make sure it is to your liking, then adjust if necessary.
Red skin potato salad dressing ingredients in a bowl.
Dressing for red skin potato salad mixed together.
  1. Add the potatoes to a bowl and use a large spoon to stir. You want the dressing to completely coat the potatoes.
Dressing added to the cooked potatoes in a bowl.
  1. Finally add the vegetables, dill, and bacon.
  2. Give the potato salad a couple of final stirs until fully combined.
Adding the rest of the ingredients to make red skin potato salad.
Bowl of potato salad all mixed together and ready to serve.

PRO TIP: Sometimes, I like to keep some extra veggies, dill, and bacon to the side and finish the dish off by sprinkling them over the top.

The dish is finished at this point and you could serve it warm if you like, however, I recommend covering it and placing it in the refrigerator for a few hours before serving.

I think serving the salad cold really highlights the flavors and you will find that taste improves as it sits.

Variations

Once this easy potato salad becomes your new favorite, you may find yourself looking for ways to change it up. Here are some variation ideas for you to truly make it yours!

  • Make it spicy: Add a pinch of red pepper flakes, cayenne pepper, pickled jalapeno, or a splash of hot sauce to add some heat.
  • Add some pickles: Pickles are a common add-in for potato salad and taste great in this homemade potato salad with dill.
  • Load on the veggies: Add in cucumber, bell pepper, carrots, or radish for the ultimate veggie-filled potato salad.
A bowl of red skin potato salad with a small bowl in the back and a fork with a potato on it.

Storage

If you are lucky enough to have leftovers, you will want to store them in an air-tight container in the fridge for up to 4 days.

I would not recommend freezing this recipe.

What to Serve with Potato Salad

This recipe is my favorite versatile side dish!

Expert Tips and FAQS

I am so excited for you to try my family's favorite potato salad with dill. Remember these tips before you give it a try:

  • Start with cold water.
  • Keep the potatoes at a simmer, not a boil.
  • Drain the potatoes thoroughly to keep the dressing nice and creamy.
  • Whisk the dressing ingredients before adding them to the potatoes.
Do I need to peel red skinned potatoes?

No. Red skinned potato skins are mild and very thin. For this recipe, we are keeping the peels on!

Should I boil the water before adding the potatoes?

No, start with cold water to help manage the starches.

How do I know when the potatoes are done?

Simmer them until you can easily pierce the skin and potato with a fork.

What is red skin potato salad?

Quite simply it's potato salad with dill made with red skinned potatoes. This recipes combines simmered red skinned potatoes with a creamy sour cream dressing, fresh veggies, dill, and bacon for the ultimate summer side dish.

A wooden spoon scooping out a serving of bacon potato salad.

More Easy Salad Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

A bowl of red skin potato salad on the table with a blue tea towel and fork next to the bowl.

Red Skin Potato Salad

This creamy red skin potato salad with bacon and sour cream is the ultimate summer side dish!
5 from 2 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Keyword: potato salad with bacon, potato salad with sour cream, red skin potato salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6 servings
Calories: 367kcal
Author: Karen

Equipment

Ingredients

  • 3 lbs red skinned potatoes washed and cut into small bite sized pieces
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons white wine vinegar
  • 1 tablespoon yellow mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup celery chopped
  • 1 green onion finely sliced
  • ¼ cup chopped dill
  • 6 slices cooked bacon chopped

Instructions

  • Place the prepared potatoes in a large pot covered with cool water and bring to a simmer.
  • Simmer for 15-20 minutes or until fork tender. Drain thoroughly and set aside.
  • In a large mixing bowl, whisk together the mayonnaise, sour cream, white wine vinegar, mustard, salad and pepper until completely combined.
  • Add the potatoes and stir until fully coated.
  • Add the celery, green onion, chopped dill and chopped bacon and stir until fully incorporated.
  • Cover and allow to chill in the fridge for at least two hours or overnight.
  • Serve chilled.

Notes

Start with cold water.
Keep the potatoes at a simmer, not a boil.
Drain the potatoes thoroughly to keep the dressing nice and creamy.
Whisk the dressing ingredients before adding them to the potatoes.

Nutrition

Calories: 367kcal | Carbohydrates: 38g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 530mg | Potassium: 1149mg | Fiber: 4g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 2mg
Pin It and Save It for Later!!Mention @FreshCoastEats or tag #freshcoasteats!

Peach Cobbler with Cake Mix

By 2 Comments

This peach cobbler with cake mix recipe is a quick, easy dessert your entire family will love. Canned peaches, boxed cake mix, melted butter, and a pinch of cinnamon come together to make this peach dump cake a delicious dessert that is as easy to make as it is to eat!

Peach dump cake in a bowl topped with ice cream.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Here at Fresh Coast Eats, we love seasonal dessert recipes and this one is always a winner!

Making a peach cobbler with cake mix is the EASIEST way to enjoy peach cobbler flavor without the fuss of peeling and slicing fresh peaches or making a cobbler from scratch.

This peach dump cake recipe with cake mix is one of the easiest dessert recipes you will ever make. Just dump, bake and enjoy!

If you enjoy it, you might also enjoy this pineapple dump cake, blueberry dump cake or these strawberry filled cupcakes.

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Ingredients

To make this quick and easy peach cobbler dump cake recipe, you will need four simple ingredients. Here's what you need to get at the store:

Ingredients to make peach cobbler with cake mix on the table.
  • Canned Peaches: I prefer using sliced peaches in heavy syrup for this recipe but if you're trying to cut down on sugar, you can purchase them in juice or even a sugar-free variety.
  • Boxed Cake Mix: Vanilla is ideal for this recipe as it compliments the peaches and cinnamon so nicely.
  • Cinnamon: This is the secret ingredient that gives it that authentic "cobbler" flavor.
  • Butter: Use unsalted butter for this recipe and melt it. I have tested many peach dump cake recipes and prefer the results of melting butter before topping the cake mix.
  • Optional Serving Garnishes: Vanilla ice cream, whipped topping, and extra ground cinnamon or cinnamon sugar take this peach cobbler cake to the next level!

See the recipe card further down the page for the exact quantities you need.

Substitutions and Variations

Need to switch things up a bit? The following substitutions can be made:

  • Peaches: The directions in this recipe are strictly for canned peaches. However, you can use different kinds of canned peaches for this recipe if desired. Try halved, or diced peaches if you prefer.
  • Boxed Cake Mix: This recipe calls for vanilla cake mix, but yellow, white, or french vanilla cake mix can be used instead.
  • Cinnamon: 100% pure ground cinnamon is ideal for this recipe, but you can also use cinnamon sugar or brown sugar instead. Alternatively, you can omit it entirely and the peach dump cake cobbler will turn out just fine!

Equipment

One of my favorite things about this recipe is that it is literally dump-and-go! All you need to make this recipe is:

  • Cooking Spray
  • 9x13 pan
  • Small bowl for melting butter

That's it!

How to Make Peach Cobbler Dump Cake

Now that you have all your ingredients and the equipment gathered, it's time to get started!

Start by preheating your oven to 350 degrees F, the ideal temperature for making peach cobbler cake because it allows everything to bake nice and slowly without over-browning the top.

Once the oven is preheated, prepare your 9x13 baking dish with a light coating of cooking spray. You can also use a bit of butter to grease it up if preferred.

Be sure to get the sides, too. I have never had any issues with the bottom sticking but occasionally have trouble with the corners.

Next, drain the peaches and reserve the juice.

Yes, this is a dump cake and yes, the idea is that you can just dump the cans in and go... but taking the extra time to measure out the perfect amount of juice is worth it!

So, drain the canned peaches over a measuring cup and reserve one-half cup.

Place the drained peaches in the bottom of the prepared 9x13 baking pan making sure to evenly distribute them across the bottom.

You want the peaches spread out in a single layer. I always like to push a peach into each corner too, just to make sure that EVERY bite of peach cake with canned peaches has peaches in it.

Peaches in the bottom of a baking dish.

Now it is time to add the cinnamon! Carefully distribute the cinnamon over the peaches trying to reach each corner, if possible.

Don't worry if it's not perfect. As the canned peach cake cooks, the cinnamon absorbs into the liquid and spreads out a bit more.

Cinnamon sprinkled over peaches in a baking dish to make peach dump cake.

Next, sprinkle the cake mix over the peaches. I like to use a small measuring cup to do this, but if you are a pro... you can just dump it right from the bag.

Try to spread it out as evenly as possible to prevent dry mounds from forming.

Cake mix sprinkled over the top of the peaches and cinnamon.

PRO TIP: Shake the pan a bit after adding the cake mix so it easily falls into open spaces.

Finally, pour the melted butter over the top. I like to use a liquid measuring cup to do this because it gives me more control. Try and cover as much of the cake mix as you can. Remember the cake mix absorbs as it cooks.

Butter drizzled over the top of the cake mix in the pan.

Place the prepared canned peaches cake into the preheated oven and bake for 50-55 minutes or until the top is golden brown and the peaches are nice and bubbly.

You will know when the easy peach cake is done when the top is evenly browned. At this point, the cake mix should be mostly absorbed.

Remove from the oven and allow to set for a few minutes. You can enjoy this peach cobbler dump cake warm, room temperature, or cold!

Peach cobbler with cake mix baked in a pan with a wooden spoon dipping a spoonful.

How to Serve Peach Cobbler Dump Cake

I like to serve this easy peach cake with a scoop of vanilla ice cream or whipped cream and then a sprinkle of cinnamon on top.

I personally love it warm from the oven, but it is also great served at room temperature and even delicious when it is cold.

Storage

Store peach dump cake at room temperature on the first day. After that cover it and keep it in the fridge for up to four days.

Make sure you place it in the refrigerator overnight.

A spoonful of peach dump cake in front of a dessert bowl with more.

Expert Tips and FAQS

Ready to make your own peach dump cake? Remember these tips:

  • Spray the 9x13-inch dish before baking, paying special attention to the corners.
  • Distribute the peaches evenly across the bottom of the baking dish.
  • Shake the dish after adding the cake mix. This helps the excess cake mix fall into open places.
  • Use a liquid measuring cup to evenly distribute the butter.
Can you make peach dump cake ahead of time?

YES! I like to serve it warm with ice cream or whipped cream but you can make it ahead of time and store room temperature until ready to serve. 

How do you store peach dump cake?

Peach dump cake can be stored at room temperature on the first day, then covered in the fridge for up to 4 days.

What is the difference between peach dump cake and peach cobbler?

Peach dump cake uses a cake mix whereas a cobbler has a homemade biscuit or pie crust topping. This peach cobbler dump cake recipe is made like a dump cake, with a cake mix but uses cinnamon to give it that classic peach cobbler flavor.

Peach dump cake with a wooden spoon scooping up a portion.

More Summer Dessert Recipes

Bowl of peach cobbler with cake mix topped with a scoop of ice cream.

Peach Cobbler with Cake Mix

This peach cobbler with cake mix recipe is a quick, easy dessert your entire family will love. Canned peaches, boxed cake mix, melted butter, and a pinch of cinnamon come together to make this peach dump cake a delicious dessert that is as easy to make as it is to eat!
5 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: peach cobbler with cake mix, peach dump cake
Prep Time: 5 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 296kcal
Author: Karen

Ingredients

  • 2 29 ounce cans sliced peaches in heavy syrup
  • 1 teaspoon ground cinnamon
  • 1 box vanilla cake mix
  • 1 cup butter melted

Instructions

  • Preheat the oven to 350 degrees and prepare a 9x13 pan with a light coating of cooking spray. Set aside.
  • Drain both cans of peaches and reserve ½ cup of the heavy syrup.
  • Spread the peaches evenly across the bottom of the prepared pan and drizzle the reserved ½ cup heavy over the top.
  • Sprinkle the cinnamon evenly over the peaches.
  • Use a small measuring cup to distribute the cake mix over the peaches in an even layer.
  • Pour the melted butter over the cake mix.
  • Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Spray the 9x13-inch dish before baking, paying special attention to the corners.
Distribute the peaches evenly across the bottom of the baking dish.
Shake the dish after adding the cake mix. This helps the excess cake mix fall into open places.
Use a liquid measuring cup to evenly distribute the butter.

Nutrition

Calories: 296kcal | Carbohydrates: 35g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 420mg | Potassium: 32mg | Fiber: 1g | Sugar: 18g | Vitamin A: 474IU | Vitamin C: 0.01mg | Calcium: 101mg | Iron: 1mg
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Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Chocolate Chip Marshmallow Cookies

By 3 Comments

Craving some Chocolate Chip Marshmallow Cookies loaded with gooey marshmallow, rich chocolate flavor and melt-in-your-mouth goodness? These are it! Even better, they're super easy to make and even easier to eat! 

A plate of chocolate chip marshmallow cookies surrounded by chocolate chips and marshmallows in bowls and on the table.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

It’s important to point out that these marshmallow cookies are literally cooked and ready to eat in just 20 minutes. Why deprive your tastebuds any longer when you really don’t have to? 

I’ll gladly make these chocolate and marshmallow cookies any time of the year. I make them in the summer often as they give off subtle “S'mores” vibes.

But don’t wait for warmer weather to make them! They're a nice change to traditional chocolate chip cookies any time of year. 

Baking these cookies in the oven will fill your house full of chocolate dreams - and you’ll have to dig deep to be patient, even if it’s just for 20 minutes! Having a simple homemade cookie recipe like this one will NEVER let you down. 

Cheers, friends, to snacking the day away because there’s no doubt that you’ll be grabbing one for each hand every time you walk by the kitchen! 

Speaking of crazy-good chocolate recipes, check out this recipe for chocolate-covered pineapple and these TRIPLE chocolate muffins!

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Ingredients

Simple pantry stables are all that you’ll need to make these chocolate chip cookies with marshmallows. No complicated ingredients here!

Ingredients to make marshmallow chocolate cookies on the counter.
  • Unsalted butter: Use unsalted butter at room temperature butter in baking recipes. 
  • Light brown sugar: Light brown sugar has a deep yet delicate flavor, perfect for these cookies! Pack the sugar when measuring so that you get the right amount. 
  • White granulated sugar: Needed to add more sweetness! 
  • Egg: Be sure to use a large egg at room temperature. 
  • Vanilla extract: Pure vanilla extract adds a warm flavor. 
  • All-purpose flour: You can use baking flour as well. Pre-sifted flour helps ensure optimal texture.
  • Baking soda: Gives the cookies a little bit of a fluffy texture. 
  • Salt: Just a pinch really is all you need. 
  • Chocolate chips: I like to use a combination of standard and mini sizes but you can use whatever you prefer. Semi-sweet or milk chocolate is best. 
  • Mini marshmallows: The perfect size to make marshmallow cookies.

See the recipe card further down the page for quantities of each.

Substitutions

Here are a few quick substitution suggestions that are optional! 

  • Unsalted Butter: Use salted butter instead and omit the salt in the ingredients list. 
  • Light Brown Sugar: In a pinch, dark brown sugar works the same. 
  • White Granulated Sugar: I love mixing both brown and white sugars for this recipe, but in a pinch, you can leave out the white sugar and just use brown. 
  • Egg: Egg replacer or flax egg will work for this recipe if needed. 
  • All-purpose Flour: A 1/1 gluten-free flour replacement can be used if needed. 
  • Chocolate Chips: Chocolate chips of any flavor or size will work. You can use chocolate chunks or chopped chocolate as well. 
  • Mini- Marshmallows: If you don’t have mini marshmallows, large marshmallows can also be used. I like to use kitchen scissors to cut them into smaller sizes. 

Equipment

Having the correct equipment when baking really does matter. Instead of trying to “fake it til you make it,” gather up the needed supplies before starting. 

  • Mixing bowls: Needed to stir and make the cookie dough.
  • Parchment Paper: Helps make clean-up easy and prevents the marshmallow from sticking to your baking sheet. 
  • Spoon or cookie scoop: To scoop the dough onto the baking sheet.
  • Baking sheet: To bake the cookies. 
  • Electric Mixer: Used to make sure all the ingredients are combined well. 

How to Make Chocolate and Marshmallow Cookies

These soft and chewy cookies are so simple to make! The steps below show you exactly how to make perfectly baked Marshmallow cookies every time! 

Start by preheating the oven to 350 degrees F and prepare a baking sheet by lining it with parchment paper.  350 degrees F is the optimal temperature to bake cookies and get that perfect golden brown marshmallow finish. 

PRO TIP: I highly recommend using parchment paper when baking these cookies. Using parchment prevents the marshmallows from sticking to your cookie sheet and makes cleaning up a breeze. 

In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy. It’s important to start with room-temperature butter for this recipe. If you're having trouble getting the mixture light and fluffy, let it sit a bit and allow the butter to further soften. 

Next, add the egg and vanilla and continue mixing until well incorporated.

Mixing the butter and sugar together in a bowl.
Cookie batter after mixing in the vanilla and egg.

Once that is mixed, I add in the chocolate chips. This is a tip I learned from talented cooks in my family. Mixing the chips in with the wet ingredients helps prevent overmixing when it’s time to add the flour.

Once the chips are evenly mixed, set the bowl aside. 

Adding the chocolate chips to the sugar and egg mixture.

Now it’s time to work on the dry ingredients. Whisk or sift together the flour, baking soda, and salt in a large bowl. You want to start with 1 ¾ cups flour and then add more later if you need it to reach the ideal consistency.

Slowly add the flour mixture to the chocolate chip mixture.  Be careful not to over-mix. I like to lower the electric mixer to the lowest speed and mix just until combined. 

PRO TIP: The ideal consistency for these cookies should be similar to playdough. The dough should be moist but should be able to be handled without sticking to your hands.

If your dough is too sticky, add flour by the Tablespoon until you can easily hand and roll a dough ball. 

If your dough is too dry, or you are having to force dough balls together, then you need to add a bit of moisture. You can add a teaspoon or two of milk or even just a little extra vanilla if needed. 

Finally, stir in the marshmallows. I would not use a mixer at this point as it may cause the mallows to rip, stretch and potentially deflate. 

The marshmallows are added to the bowl of cookie dough.

Now that you have the perfect dough, it’s time to form the balls! Use a two Tablespoon cookie scoop to shape balls. 

With normal chocolate chip cookies, you can just scoop and drop the dough balls onto the baking sheet but since we are working with marshmallows it is important to be a little extra mindful of their placement in the dough.

When rolling balls, I like to make sure the bottom of the ball is mostly dough, and adjust the placement of the marshmallows more toward the top. This will help prevent the cookies from sticking and also make for a super pretty display of tasty golden marshmallow goodness. 

Place the rolled dough balls on the prepared baking sheet.

Marshmallow cookie balls on a baking sheet lined with parchment paper.

Bake for 8-10 minutes or until slightly golden brown. Allow cooling for a few minutes before transferring to a cooling rack. 

PRO TIP: Be careful not to overcook these as the marshmallows will melt away and you will be left with unfilled crevices. 

Baked chocolate chip marshmallow cookies on a baking tray.

Variations

Now is the chance to change up the recipe for some of your sweet cravings! These are just ideas, so have fun with them! 

  • Marshmallow creme: Add a dollop of marshmallow fluff or creme right on top of the cookie! 
  • Drizzle chocolate: Melt a few extra chocolate chips and drizzle over the top of the cookies. 
  • Nuts: For a crunchy twist add a few chopped pecans or walnuts.
  • Sprinkles: Add a little touch of fun by topping the cookies with sprinkles. 
A hand reaching in to grab a cookie from the plate.

Storage

These cookies can be stored for quite a few days. To keep chocolate marshmallow cookies fresh, store them in an airtight container at room temperature. For best results, eat within 3 days. 

Expert Tips and FAQS

  • The cookie dough should have the consistency of playdough.
  • When rolling cookies, try to place the marshmallows inside the dough ball or more towards the top. 
  • Don’t overcrowd the cookies. Give them space on the baking sheet so that they don’t spread and run together. 
  • Allow the cookies to cool. Letting them cool completely will also help them continue to firm up all the way. 
Can I make these marshmallow cookies gluten-free?

Yes, you can. Just be sure that you use good baking gluten-free flour, and make sure the other ingredients that you use are gluten-free as well. It’s as simple as that! 

Is it okay to freeze cookies? 

Absolutely! This is one of the best reasons to save those leftover cookies. If you want to save some for later, just store the cookies in an airtight container. 

Sometimes, I’ll freeze the cookies in serving sizes so that way, I only have to unthaw one or two to enjoy, rather than unthaw them all at once. 

If you do freeze the cookies, eat them within one month for the best flavor. 

How do I know when cookies are done baking? 

The biggest indicator that cookies are done baking is to use your eyeballs to peek. The edges of the cookies will start to turn a golden brown or darker coloring, and the top of the cookies will actually start to look less shiny. This is proof that the cookies are baking well and will soon be ready to remove from the hot oven. 

Cookies laid out flat on a cutting board with marshmallows and chocolate chips sprinkled around.

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Chocolate chip marshmallow cookies laid out flat with one on top pulled apart.

Chocolate Chip Marshmallow Cookies

These Chocolate Chip Marshmallow Cookies are loaded with gooey marshmallow, rich chocolate flavor and melt-in-your-mouth goodness! They are super easy to make and even easier to eat! 
5 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate chip marshmallow cookies, marshmallow chocolate cookies, marshmallow cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Calories: 281kcal
Author: Karen

Equipment

Ingredients

Instructions

  • Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
  • In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy.
  • Add the egg and vanilla, continue mixing until well incorporated. Add the chocolate chips and mix until fully combined. Set aside.
  • In a large bowl, whisk together the flour, baking soda and salt.
  • Slowly add the flour mixture to the butter, sugar, egg, vanilla and chocolate chip mixture. Lower the speed of the electric mixer and mix just until combined.
  • Stir in the marshmallows.
  • Use a 2 Tablespoon cookie scoop to shape dough balls. Place evenly apart on the prepared baking sheet.
  • Bake for 8-10 minutes or until slightly golden brown. Allow to cool for a few minutes before transferring to a cooling rack.

Notes

The cookie dough should have the consistency of playdough.
When rolling cookies, try to place the marshmallows inside the dough ball or more towards the top. 
Don’t overcrowd the cookies. Give them space on the baking sheet so that they don’t spread and run together. 
Allow the cookies to cool. Letting them cool completely will also help them continue to firm up all the way. 

Nutrition

Calories: 281kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g | Vitamin A: 194IU | Calcium: 25mg | Iron: 1mg
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Pesto Salad Dressing

By Leave a Comment

This pesto salad dressing is quick, easy and made with just 3 ingredients! Prepared pesto is combined with white wine vinegar and olive oil for a super easy pesto vinaigrette dressing perfect for salads, marinades, bread-dipping, pasta, and more!

Salad with a spoonful of pesto salad dressing to pour over the top of the salad.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Here at Fresh Coast Eats, we love everything pesto!

My favorite pesto recipe on the site is our nut-free pesto recipe, which I use for EVERYTHING! I especially love to make this chicken pesto pasta salad and tuna pesto pasta when I need something quick and easy.

When I can get my hands on a ton of fresh basil, I make a big batch and use it throughout the week.

This quick and easy pesto vinaigrette recipe is another one of my favorite ways to use up a big batch of pesto.

By adding a little extra olive oil and vinegar you can easily make a light and tangy dressing that is perfect to drizzle over a bowl of salad greens, veggies, chicken or even just on bread!

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Ingredients for Pesto Vinaigrette

The best part about this recipe is that it uses just 3-ingredients.

Ingredients to make pesto dressing on the table.
  • Freshly Prepared Basil Pesto: Fresh is always best. I highly recommend using our quick and easy nut-free basil pesto as a base. It takes just a few minutes to whip up and I promise, it's worth it. If you do choose to use jarred, make sure you are using your favorite brand. Since it is the base of the recipe, you want it to have excellent flavor.
  • White Wine Vinegar: High quality is best. This is what gives the pesto vinaigrette the tangy finish that keeps you craving more! Try this Napa Valley white wine vinegar, or purchase a single vineyard, barrel aged white wine vinegar from your local market.
  • Extra Virgin Olive Oil: Choose quality, fresh olive oil for the best flavor. Olive oil adds a sturdy base for the dressing and helps thin it out making it perfect for leafy greens, veggies and use as a marinade.

Check the recipe card further down the page for the exact quantities of each.

Substitutions

  • Fresh Pesto: If you don't have time to whip up fresh pesto or can't access fresh basil to make it, you can use jarred prepared pesto. I prefer fresh prepared pesto you can find for sale in the refrigerated section over jarred sauce on the pasta aisle. Fresh bottled pesto is uncooked and has a sweet and vibrant fresh basil flavor, where jarred pesto has been cooked and is earthier.
  • White Wine Vinegar: I like the subtle, delicate flavor of white wine vinegar however you can also use fresh lemon, red wine vinegar or whatever else you prefer. Of these choices, fresh lemon juice is my favorite substitution because basil and lemon are made for each other! Please note the color and flavor of your pesto vinaigrette may vary with your choice.
  • Olive Oil: High quality olive oil is perfect for this recipe but you can also use your preferred oil of choice in it's place. Give avocado, seed, or nut oils a try. Keep in mind these oils may change the flavor slightly.

Equipment

Clean up is a breeze for this pesto vinaigrette recipe! If using prepared pesto sauce, all you need is:

As mentioned above this recipe is ideal when making fresh pesto, if you are making it fresh then you will also need a food processor or a mortar and pestle.

How to Make Pesto Salad Dressing

Once you have your high quality ingredients and equipment ready, clean and prepare your working area and let's get started.

Start by measuring out each ingredient into a mixing bowl. A medium sized bowl will be just fine for this recipe.

PRO TIP: When measuring out the prepared pesto, give it a good stir before adding it to the measuring cup. Sometimes, as pesto sits it can separate a bit so stirring before measuring it out can help make sure everything is well mixed.

Once you have everything in the bowl, use a whisk and gently mix everything together.

Ingredients in a bowl to make pesto vinaigrette.

Using a bowl to mix this up allows you to see the viscosity very clearly so you can adjust as needed.

PRO TIP: Depending on your intended use, you may choose to adjust the consistency. To thicken the vinaigrette, simply add a little extra pesto. To thin up the dressing a bit, add a little extra olive oil.

Please note that this dressing will separate a bit and will need to be shaken or stirred before you use it.

After everything is well combined and you have the texture you want, you can transfer it to a small bowl, a mason jar or a dressing bottle.

Pesto dressing in a small glass jar with a spoon in it.

How to Store Pesto Vinaigrette

Your homemade basil pesto vinaigrette can be stored in the fridge for up to 5 days.

You can also freeze this recipe for up to 2 months. I like to freeze it in ice cube trays and take out little ice cube sized servings as needed. To thaw, simply move to the fridge the evening before you plan to use it.

  • A mason jar is a no-fuss way to store homemade salad dressings. I love that you have an airtight seal to lock in freshness and protect leaks.
  • This swing top bottle is another excellent way to keep the dressing extra fresh and has a more elegant appearance so you can move it straight from fridge to table.
  • A classic salad dressing bottle is also a great way to store your dressing, just make sure to avoid any bottles with a filtered top for this recipe since we don't want to strain out any of the fresh basil goodness!

Serving Suggestions

Once you have made your pesto vinaigrette dressing, give it a taste and let your imagination go wild. There are so many ways to enjoy it! Give these ideas a try:

  • Use it as a dressing on a salad.
  • Serve over fresh veggies such as over some fresh cooked green beans or Instant pot asparagus.
  • Use it for bread dipping.
  • Use it as a chicken marinade.
  • Drizzle it over grilled chicken or grilled salmon.
  • Serve it over pasta or add it to your favorite pasta salad.
  • Try it on pizza for a burst of flavor.

Expert Tips and FAQS

I hope you love this fresh basil vinaigrette recipe as much as I do. Remember these tips when you go to make it for yourself:

  • Use freshly made pesto as your base. My viral fresh basil pesto recipe is popular for a reason and takes just a few minutes to make. I promise, it's worth it!
  • Use QUALITY ingredients. The results will only be as good as the ingredients that go into it.
  • To thicken the dressing, add an extra scoop of pesto.
  • To thin the dressing, add a little extra olive oil.
  • Store in the fridge for 5 days in an airtight container or freeze for up to 2 months.
What is pesto dressing made of?

This quick and easy recipe is made with just 3 ingredients: prepared pesto, white wine vinegar and olive oil.

What does pesto dressing taste like?

It's fresh, earthy, tangy and has a sweet basil background making it perfect for salads, veggies, chicken or fish.

Do I have to use classic pesto for this recipe?

No, you can use whatever pesto recipe you prefer. Try Thai basil pesto, almond pesto, or cashew pesto for a change.

What types of salads go well with pesto salad dressing?

This versatile salad dressing goes well over all sorts of fresh greens and is equally tasty over many fresh veggies. Try it tossed with tomato, cucumber, carrots, and more.

A bottle of pesto salad dressing on the table in front of a bowl of salad.

Try These Easy Salad Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

A small jar of pesto salad dresinng on the table with a spoon in it.

Pesto Salad Dressing

This pesto salad dressing is quick, easy and made with just 3 ingredients! Prepared pesto is combined with white wine vinegar and olive oil for a super easy pesto vinaigrette dressing perfect for salads, marinades, bread-dipping, pasta, and more!
5 from 26 votes
Print Pin Rate
Course: Salad, Sauce
Cuisine: Italian
Keyword: pesto dressing, pesto salad dressing, pesto vinaigrette
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 121kcal
Author: Karen

Equipment

Ingredients

Instructions

  • In a medium sized bowl, whisk together all ingredients until combined.
  • Adjust consistency as desired. Add more pesto to thicken or more olive oil to thin it up.
  • Transfer to a serving bowl, mason jar or salad dressing bottle and serve.

Notes

Use freshly made pesto as your base. My viral fresh basil pesto recipe is popular for a reason and takes just a few minutes to make. I promise, it's worth it!
Use QUALITY ingredients. The results will only be as good as the ingredients that go into it.
To thicken the dressing, add an extra scoop of pesto.
To thin the dressing, add a little extra olive oil.
Store in the fridge for 5 days in an airtight container or freeze for up to 2 months.

Nutrition

Calories: 121kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 2mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 312IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.2mg
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Tortellini Pasta Salad

By 1 Comment

This cold tortellini pasta salad is the perfect no-fuss summertime side dish to serve at your next family gathering. Cheese-filled tortellini is tossed with summer veggies, mozzarella, and salami then finished off with a drizzle of Italian dressing for a delicious summer tortellini salad your entire family will love.

Bowl of tortellini salad on a wicker placemat with a wooden spoon.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Looking to change up your classic Italian pasta salad recipe? This cold tortellini pasta salad recipe is the perfect solution!

Cheese-filled tortellini pairs perfectly with the fresh flavors of crisp cucumbers, juicy tomatoes, crunchy peppers, and salty olives. Add a bit of mozzarella, salami, and a drizzle of your favorite Italian seasoning and you have a perfect summer side dish that is bursting with all your favorite Italian flavors.

It is the perfect complement to classic warm-weather favorites but is also hearty enough to be eaten as a meal itself!

Looking for more summertime salads to serve this season? We love this easy lemon orzo salad and this Cobb salad with chicken.

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Ingredients for Cheese Tortellini Pasta Salad

Ready to make this delicious cold pasta salad with tortellini? You will need:

Ingredients to make tortellini pasta salad.
  • Frozen tortellini: This is the base of the recipe, so make sure you get a reputable, quality brand. I like to get standard tortellini with a classic cheese filling.
  • Prepared Italian Dressing: This is the star of the flavoring for the tortellini salad, so make sure you are choosing an Italian dressing that you LOVE! You can use store-bought bottled Italian dressing OR make your own!
  • Cucumber: Gives the salad a crisp, clean crunch. I like to quarter my cucumber before slicing it to get the perfect bite-sized pieces.
  • Cherry tomatoes: Cherry tomatoes add a juicy, sweet flavor. I like to slice mine in half before adding them to the salad so that they are similar to the cucumber in size.
  • Black olives: You can use olives from a can or a jar. I prefer to slice them in half. I think they look extra pretty on the salad this way but you can keep them whole if preferred.
  • Bell pepper: I like to use yellow for a crisp, clean crunch and a pop of vibrant color.
  • Salami: Adds a salty element to the salad and makes it extra filling
  • Mozzarella balls: I prefer pearl-sized for this salad so it doesn't overpower the tortellini.
  • Fresh Basil: This is optional but highly recommended! Fresh basil adds a sweet, herbaceous flavor to the salad and tastes like summertime!

See the recipe card for the quantities of each ingredient.

Substitutions

This pasta salad with cheese tortellini has been tested and perfected many times over the past year, but if you need to make a substitution, the following changes can be made:

  • Frozen tortellini: You can use refrigerated tortellini or homemade tortellini if preferred.
  • Prepared Italian dressing: If you don't care for Italian dressing you can simply toss this salad in some extra virgin olive oil and season with some salt and pepper.
  • Cherry tomatoes: Cherry tomatoes are ideal for this recipe due to their size. In a pinch, any other tomato variety can be used. Grape or sliced campari tomatoes make an ideal replacement.
  • Black olives: Black olives are ideal for this salad but green can be used instead OR you can omit them entirely.
  • Yellow bell pepper: I like to use yellow, but you can use red, green, or orange if you prefer!
  • Salami: Prosciutto or summer sausage can be sliced and used in place of salami.
  • Mozzarella balls: Mozzarella balls are perfect when paired with tortellini but in a pinch, shredded mozzarella works too.
  • Fresh Basil: I love fresh herbs as a finishing touch to this salad. If you aren't a fan of basil, classic parsley would be a delicious substitution.

Variations

Looking to switch things up? Try these variations:

  • Tortellini: This recipe calls for cheese tortellini but if you are looking for a change, try spinach, chicken, or other tortellini variations for a fun flavor twist.
  • Gluten-Free: This recipe is tried and true with gluten-free noodles! Just make sure to double-check your salad dressing as sometimes dressings have hidden gluten!
  • Make it spicy: Use spicy salami and add a pinch of red pepper flakes to the dressing to make a spicy tortellini salad recipe.
  • Make it creamy: Use a creamy Italian dressing for an ultra-rich touch.

Equipment

One of the reasons I love making this recipe is that there is minimal cleanup in the kitchen! All you need to make this recipe is:

  • A pot to boil water and make the tortellini.
  • A cutting board and knives to prepare the vegetables.
  • A large mixing bowl to mix things up.
  • Measuring cups and spoons to make sure you have the ideal amounts of each ingredient.
  • Beyond that, a serving spoon would be helpful!

How to Make Tortellini Pasta Salad

Once you have all your ingredients gathered, it's time to make your summer pasta salad!

Start by gathering and prepping all the vegetables. The size of the vegetables is up to you. I like to make sure they are prepared and sliced to be slightly smaller than the tortellini noodles.

There isn't really a right or a wrong size. Just imagine yourself enjoying the salad and prepare the vegetables to your liking.

Tortellini in a bowl with the rest of the ingredients around it on the counter.

Next, prepare the tortellini. You will want to follow the directions on the packaging for ideal doneness. I prefer to boil the noodles just until al dente texture is reached. No one likes overcooked pasta!

When the pasta is cooked, drain them and give them a nice rinse in cold water.

PRO TIP: Rinsing the pasta in cold water will stop the cooking process and prevent them from overcooking.

Finally place the tortellini into the mixing bowl and add the prepared vegetables, salami, olives, and mozzarella.

The rest of the ingredients added to the bowl for tortellini pasta salad.

I like to mix these ingredients together first THEN drizzle on the dressing and toss to combine again.

PRO TIP: If you are making it ahead of time, be sure to reserve a small amount of the dressing and pour just a touch over the top before serving.

Adding the dressing to the bowl of tortellini pasta salad.

The finishing touch is ADDING fresh basil or herbs if you are using them. They tend to fall towards the bottom when mixed, so placing them on the top of the salad helps keep them up front and center!

Mixed up tortellini salad in a bowl.

As you can see, this tortellini salad recipe is SO EASY! Remember that you can adapt the quantities of these ingredients to your liking and create the perfect cold pasta salad for YOU!

Storage

This tortellini salad is a meal-preppers dream!

It keeps well in the fridge for up to 3 days. Make sure to store it in an airtight container in the fridge for optimal flavor and freshness.

These ingredients don't stand up well to freezing.

Serving Suggestions

I love to serve this pasta salad with tortellini with a little extra dressing poured over the top and fresh herbs as a garnish.

You can serve this dish as a side dish for meals or serve it as a light lunch or meal prep!

PRO TIP: When serving outdoors, be sure to keep the salad extra cool. Remember, it has meat and cheeses in it which need to be kept cold.

Expert Tips and FAQS

I can't wait for you to try this Italian tortellini pasta salad recipe! When you do make it, remember these tips:

  • Do not overcook the pasta. Cook the tortellini to al dente doneness.
  • Rinse the pasta in cold water after cooking to prevent overcooking.
  • Cut vegetables into even, bite-sized pieces.
  • Toss the pasta with the vegetables, cheese, and meat FIRST then add the dressing and toss again. This allows the dressing to get on EVERYTHING without overmixing.
  • Place herbs on top before serving, so they don't fall to the bottom.
Can tortellini be eaten cold?

YES! Tortellini is delicious served both hot and cold. We love this cold tortellini pasta salad because it is extra cooling and refreshing in the summertime.

Should I rinse the tortellini after cooking it?

The only time you should rinse pasta after cooking it is when you are serving it cold. This pasta salad is served cold, so rinsing in water will not only prevent the pasta from overcooking but also remove excess starches.

Can tortellini salad be made ahead?

Yes! For the best flavor, I recommend preparing this recipe the morning it is going to be served, or the night before. You can enjoy it for up to three days, but the flavor is best on that first day.

How should pasta be cooked for a salad?

I like to cook it just until it's done or to al dente with a slight bite to it. The noodles will firm up a bit in the fridge making them ideal for a cold pasta salad.

Tortellini in a bowl on a wicker placemat with a spoon besides it.

More Summer Side Dish Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

A bowl of tortellini pasta salad ready to serve on the table.

Tortellini Pasta Salad

This cold tortellini pasta salad is the perfect no-fuss summertime side dish to serve at your next family gathering. Cheese-filled tortellini is tossed with summer veggies, mozzarella, and salami then finished off with a drizzle of Italian dressing for a delicious summer tortellini salad your entire family will love.
5 from 1 vote
Print Pin Rate
Course: Lunch, Salad, Side Dish
Cuisine: American, Italian
Keyword: tortellini pasta salad
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 459kcal
Author: Karen

Equipment

Ingredients

  • 20 oz package frozen tortellini 1 lb
  • 1 cup prepared Italian Dressing
  • 1 cup cucumber quartered and sliced
  • 1 cup cherry tomatoes halved
  • 6 ounce can black olives sliced in half
  • 1 yellow bell pepper chopped
  • 1 cup salami chopped
  • 8 ounces pearl sized mozzarella balls
  • Optional: Fresh Basil

Instructions

  • Prepare tortellini according to package directions for al dente texture. Typically, this means boiling pasta for about 5 minutes.
  • Drain the pasta and rinse under cool water.
  • In a large bowl, combine the tortellini and ½ cup of the italian dressing. Stir until evenly coated.
  • Add the remaining ingredients and stir until evenly distributed.
  • Chill for at least one hour, then top with remaining ½ cup Italian dressing and fresh basil and serve.

Notes

Do not overcook the pasta. Cook the tortellini to al dente doneness.
Rinse the pasta in cold water after cooking to prevent overcooking.
Cut vegetables into even, bite-sized pieces.
Toss the pasta with the vegetables, cheese, and meat FIRST then add the dressing and toss again. This allows the dressing to get on EVERYTHING without overmixing.
Place herbs on top before serving, so they don't fall to the bottom.

Nutrition

Calories: 459kcal | Carbohydrates: 37g | Protein: 20g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 1273mg | Potassium: 182mg | Fiber: 4g | Sugar: 6g | Vitamin A: 227IU | Vitamin C: 32mg | Calcium: 224mg | Iron: 2mg
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Blueberry Cobbler With Cake Mix

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This blueberry cobbler with cake mix recipe is a quick, easy summertime dessert your entire family will love. Blueberry pie filling, boxed cake mix, and melted butter come together to make this blueberry dump cake a fruity, sweet dessert that is as easy to make as it is to eat!

Dish of blueberry cobbler with cake mix on the table with ice cream and a spoon taking a bite.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

I am always looking for quick, easy, no-fuss dessert recipes with a seasonal flare and this summertime blueberry recipe checks all the boxes!

Making a blueberry cobbler with cake mix is the EASIEST way to enjoy blueberry cobbler flavor without having to make a homemade biscuit topping.

This blueberry dump cake with cake mix is one of the easiest dessert recipes you will ever make. Just dump, bake and enjoy!

If you enjoy it, you might also enjoy this pineapple dump cake, peach dump cake or these strawberry filled cupcakes.

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Ingredients

To make this quick and easy blueberry dump cake, you will need three simple ingredients. Here's what you need to get at the store:

Ingredients to make blueberry cobbler with cake mix on the counter.
  • Canned Blueberry: This recipe relies on blueberry pie filling to make it a true dump cake recipe.
  • Boxed Cake Mix: Vanilla is ideal for this recipe as it compliments the blueberries so nicely.
  • Butter: Use unsalted butter for this recipe and melt it. I have tested many blueberry dump cake recipes and prefer the results of melting butter before topping the cake mix.
  • Optional Serving Garnishes: Vanilla ice cream, whipped topping, and fresh blueberries take this blueberry cobbler cake to the next level! lu

See the recipe card further down the page for the exact quantities you need.

Substitutions and Variations

Need to switch things up a bit? The following substitutions can be made:

  • Canned Blueberry Pie Filling: The directions in this recipe are strictly for canned blueberry pie filling. You can use homemade or use sweetened canned blueberries instead. Pie filling is ideal because of the thick syrup so any swaps you make may change the final consistency.
  • Boxed Cake Mix: This recipe calls for vanilla cake mix, but yellow, white, or french vanilla cake mix can be used instead.

Equipment

One of my favorite things about this recipe is that it is literally dump-and-go! All you need to make this recipe is:

  • Cooking Spray
  • 9x13 pan
  • Small bowl for melting butter

Can you believe that's it?!?

How to Make Blueberry Dump Cake

Now that you have all your ingredients and the equipment gathered, it's time to get started!

Start by preheating your oven to 350 degrees F, the ideal temperature for making blueberry cobbler cake because it allows everything to bake nice and slowly without over-browning the top.

Once the oven is preheated, prepare your 9x13 baking dish with a light coating of cooking spray. You can also use a bit of butter to grease it up if preferred.

PRO TIP: Be sure to get the sides, too. I have never had any issues with the bottom sticking but occasionally have trouble with the corners.

Next, spread the blueberry pie filling in the bottom of the prepared 9x13 baking pan making sure it's evenly distributed across the bottom.

Blueberry pie filling spread out in a white casserole dish.

You want the filling spread out in a single layer. Push a little bit into each corner too, just to make sure that EVERY bite is loaded with that delicious blueberry filling!

Next, sprinkle the cake mix over the filling. I like to use a small measuring cup to do this, but if you are a pro... you can just dump it right from the bag.

Dry cake mix spread out over the top of the blueberry pie filling.

Try to spread it out as evenly as possible to prevent dry mounds from forming.

PRO TIP: Shake the pan a bit after adding the cake mix so it easily falls into open spaces.

Finally, pour the melted butter over the top. Using a liquid measuring cup will give you the most control. Try and cover as much of the cake mix as you can. Remember the cake mix absorbs the butter as it cooks.

Butter drizzled over the top of the dry cake mix and blueberry filling layers.

Place the prepared blueberry cobbler dump cake into the preheated oven and bake for 50-55 minutes or until the top is golden brown and the blueberry filing is nice and bubbly.

You will know when the 3-ingredient blueberry cobbler is done when the top is evenly browned. At this point, the cake mix should be mostly absorbed.

Remove from the oven and allow to set for a few minutes. You can enjoy this baked blueberry dessert, room temperature, or cold!

Baked blueberry dump cake in casserole dish with a portion missing and a wooden spoon in it.

Serving Suggestions

I like to serve this easy blueberry cobbler with a scoop of vanilla ice cream or whipped cream.

I personally love it warm from the oven, but it is also great served at room temperature and even delicious when it is cold.

Storage

Store blueberry dump cake at room temperature on the first day. After that cover it and keep it in the fridge for up to four days.

Make sure you place it in the refrigerator overnight.

Expert Tips and FAQS

Ready to make your own 3-ingredient blueberry cobbler? Remember these tips:

  • Spray the 9x13-inch dish before baking, paying special attention to the corners.
  • Distribute the filling evenly across the bottom of the baking dish.
  • Shake the dish after adding the cake mix. This helps the excess cake mix fall into open places.
  • Use a liquid measuring cup to evenly distribute the butter.
Can you make blueberry dump cake ahead of time?

YES! I like to serve it warm with ice cream or whipped cream but you can make it ahead of time and store room temperature until ready to serve. 

How do you store easy blueberry cobbler with cake mix?

This easy blueberry dessert can be stored at room temperature on the first day, then covered in the fridge for up to 4 days.

What is the difference between dump cake and cobbler?

Dump cake uses a cake mix whereas a cobbler has a homemade biscuit or pie crust topping.

Round dish of blueberry dump cake on a blue napkin with a scoop of vanilla ice cream on top.

More Summer Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Blueberry cobbler with cake mix in a round dish with ice cream on top and fresh blueberries on the side.

Blueberry Cobbler with Cake Mix

This blueberry cobbler with cake mix recipe is a quick, easy summertime dessert your entire family will love. Blueberry pie filling, boxed cake mix, and melted butter come together to make this blueberry dump cake a fruity, sweet dessert that is as easy to make as it is to eat!
5 from 29 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry cobbler with cake mix, blueberry dump cake
Prep Time: 5 minutes
Cook Time: 50 minutes
Cooling time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 475kcal
Author: Karen

Equipment

Ingredients

  • 2 21-ounce cans blueberry pie filling
  • 1 box vanilla cake mix
  • 1 cup butter melted

Instructions

  • Preheat the oven to 350 degrees and prepare a 9x13 pan with a light coating of cooking spray.
  • Spread the blueberry pie filling evenly across the bottom of the prepared pan.
  • Carefully distribute the cake mix over the blueberries in an even layer.
  • Pour the melted butter over the cake mix.
  • Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Spray the 9x13-inch dish before baking, paying special attention to the corners.
Distribute the filling evenly across the bottom of the baking dish.
Shake the dish after adding the cake mix. This helps the excess cake mix fall into open places.
Use a liquid measuring cup to evenly distribute the butter.

Nutrition

Calories: 475kcal | Carbohydrates: 79g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 432mg | Potassium: 145mg | Fiber: 3g | Sugar: 56g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
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Pineapple Dump Cake

By 1 Comment

This delicious quick and easy pineapple dump cake is the perfect no-fuss dessert your entire family will love!

Canned pineapple, brown sugar, cake mix, and butter come together for an unbelievably easy dessert that is perfect for an easy weeknight dessert, pot-luck dinners, or family gatherings.

Bowl of pineapple dump cake served up on the table topped with a scoop of ice cream.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

I am always looking for quick and easy seasonal dessert recipes and this pineapple dump cake is one of my favorites for summertime flavor, any time of year!

This pineapple dump cake is one of the easiest dessert recipes you will ever make. I love serving it at summertime gatherings like BBQs or potlucks because you can make it ahead and it tastes amazing served at any temperature.

Just dump, bake and enjoy!

If you love this easy pineapple cake, you might also enjoy the flavors of this chocolate dipped pineapple or this easy peach dump cake.

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Ingredients

To make this quick and easy pineapple cake recipe, you will need:

Ingredients to make pineapple dump cake on the table.
  • Canned Pineapple: I love the combination of one can of crushed pineapple combined with one can of pineapple chunks. Not only does it add textural interest to the cake but it also eliminates having too much moisture in the cake.
  • Boxed Cake Mix: Vanilla is ideal for this recipe as it compliments the pineapple and brown sugar amazingly.
  • Brown Sugar: Light brown sugar adds a nice, slow-baked caramelized flavor to the pineapple.
  • Butter: Use melted unsalted butter. I have tested many pineapple dump cake recipes and prefer the results of melting the butter before topping the cake mix.
  • Optional Serving Garnishes: Vanilla ice cream, whipped topping, and extra brown sugar take this easy pineapple dessert to the next level!

See the recipe card for quantities of each ingredient.

Substitutions and Variations

Need to switch things up a bit? The following substitutions will work:

  • Pineapple: The directions are strictly for canned pineapple. However, you can use different cuts of canned pineapple if desired. Try using all varieties including crushed, tidbits, chunks, or even slices if you prefer.
  • Boxed Cake Mix: Swap the vanilla cake mix with yellow, white, or french vanilla cake mix.
  • Light Brown Sugar: If you don't have light brown sugar, dark brown sugar is the next best alternative. You can also use your favorite brown sugar alternative if preferred.
  • Add Cinnamon: If you like the flavor of cinnamon spiced pineapple, add a pinch of cinnamon to the brown sugar layer.

Equipment

One of my favorite things about this pineapple cake recipe is that it is literally dump-and-go! All you need to make it is:

  • Cooking Spray: To prevent the dump cake from sticking.
  • 9x13 pan: This is the best size pan for this recipe.
  • Small bowl: For melting the butter.
  • Strainer: For straining the pineapple or you can also use the lid from the can.
  • Measuring cups and spoons: For the brown sugar.

That's it!

How to Make Pineapple Dump Cake

Now that you have all your ingredients and the equipment gathered, it's time to get started!

Start by preheating your oven to 350 degrees F, the ideal temperature for making this pineapple cake recipe. It allows everything to bake nice and slowly without over-browning the top.

Once the oven is preheated, prepare your 9x13 baking dish with a light coating of cooking spray. You can also use a bit of butter to grease it up if preferred.

Be sure to get the sides, too. I have never had any issues with the bottom sticking but occasionally have trouble with the corners.

Next, drain the pineapple chunks and distribute them evenly in the bottom of the prepared pan. Then open the crushed pineapple and pour the entire thing, including juice, around the pineapple chunks.

PRO TIP: Make sure you spread the chunks and crushed pineapple evenly distributed across the bottom so that you don't get one half with chunks and the other half crushed.

Pineapple spread out over the bottom of the baking dish.

Next, sprinkle the brown sugar evenly across the pineapple. I like to use my fingers or a small spoon. As the dump cake cooks, the brown sugar will melt and distribute evenly in the juices.

Brown sugar sprinkled over the top of the pineapple.

Next, sprinkle the cake mix over the sugared pineapples. I like to use a small measuring cup to do this, but if you are a pro... you can just dump it right from the bag.

Try to spread it out as evenly as possible to prevent dry mounds from forming.

PRO TIP: Shake the pan a bit after spreading the cake mix so any extra fall into any open spaces.

Cake mix sprinkled over the top of the pineapple and brown sugar in the baking dish.

Finally, pour the melted butter over the top. I like to use a liquid measuring cup to do this because it gives me more control. Drizzle across the cake mix layer, distributing as evenly as possible.

Butter drizzled over the top of the pineapple dump cake.

Place the cake into the preheated oven and bake for 50-55 minutes or until the top is golden brown and the pineapple juices are nice and bubbly.

You will know when the dump cake is done when the top is evenly browned. At this point, the cake mix should be mostly absorbed.

PRO TIP: If you have any small dry areas, you can use a spoon to distribute juice from the corners over the dry areas.

Remove from the oven and allow to set for a few minutes. You can enjoy this easy pineapple dessert with cake mix, room temperature, or cold!

Completely cooked pineapple dump cake in a baking pan.

How to Serve Pineapple Cake

I like to serve this pineapple dessert cake with a scoop of vanilla ice cream or whipped cream and then a sprinkle of brown sugar on top.

I personally love it warm from the oven. But this easy pineapple cake also tastes great served at room temperature and is even delicious when it is cold.

Storage

This crushed pineapple cake recipe contains fruit, so although it can be stored at room temperature on the first day, it should be covered and stored in the fridge overnight.

When properly covered and stored, this recipe will stay fresh for up to four days.

A spoonful of pineapple cake over the bowl of dessert.

Expert Tips and FAQS

Ready to make your own easy pineapple cake? Remember these tips:

  • Spray the 9x13-inch dish before baking, paying special attention to the corners.
  • Evenly distribute the pineapple chunks and crushed pineapple across the bottom of the pan.
  • Shake the dish once the cake mix is added to help the excess cake mix fall into open spaces.
  • Use a liquid measuring cup to evenly distribute the butter.
Can you make dump cakes ahead of time?

YES! I like to serve it warm with ice cream or whipped cream but you can make it ahead of time and store room temperature until ready to serve. 

Why do they call it dump cake?

They call it a dump cake because the ingredients can simply be "dumped" into the baking dish before baking.

Are dump cakes supposed to be powdery?

Following my tips above, your dump cake should not be powdery. The liquid from the crushed pineapple and butter should be enough to cook through the dry cake mix. If your dump cake turned out powdery, that likely means the cake mix or the butter wasn't distributed very carefully.

If you notice this is an issue while baking, you can spoon juice from the corners over the dry areas and pop it back into the oven.

A casserole dish of pineapple dump cake with a wooden spoon scooping a portion.

More Amazing Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Pineapple dump cake in a white bowl with a scoop of ice cream.

Pineapple Dump Cake

This delicious quick and easy pineapple dump cake is the perfect no-fuss dessert your entire family will love!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pineapple desserts, pineapple dump cake
Prep Time: 5 minutes
Cook Time: 50 minutes
Cooling time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 387kcal
Author: Karen

Equipment

Ingredients

  • 20 ounce can pineapple chunks drained
  • 20 ounce can crushed pineapple un-drained
  • ½ cup light brown sugar
  • 1 box vanilla cake mix
  • 1 cup butter melted

Instructions

  • Preheat the oven to 350 degrees and prepare a 9x13 pan with a light coating of cooking spray.
  • Spread both cans of the pineapple evenly in the bottom of the 9x13 pan.
  • Sprinkle the brown sugar evenly over the pineapple.
  • Use a small measuring cup to distribute the cake mix over the peaches in an even layer.
  • Pour the melted butter over the cake mix.
  • Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Spray the 9x13-inch dish before baking, paying special attention to the corners.
Make sure the pineapple chunks and crushed pineapple are evenly distributed across the bottom of the pan.
Shake the dish once the cake mix is added to help the excess cake mix fall into open spaces.
Use a liquid measuring cup to evenly distribute the butter.

Nutrition

Calories: 387kcal | Carbohydrates: 59g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 424mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 520IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 1mg
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Easy Lemon Orzo Salad

By 1 Comment

This fresh and flavorful lemon orzo salad recipe is made with orzo pasta, feta cheese, tomatoes, onions, and cucumber then tossed in a simple homemade lemon vinaigrette.

The bright and tangy flavor is perfect for a healthy lunch idea and tastes great as a summer side dish for your next picnic, BBQ, or family gathering.

A bowl of lemon orzo pasta salad on the table ready to eat.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Here at Fresh Coast Eats, we LOVE salads. My Thai Inspired Salad is one of my favorites, along with Chicken Cobb Salad and Brussels Sprout Salad.

But I am always looking to add new fresh and flavorful salads to the rotation, especially ones that can be made ahead of time for meal prep.

This lemon orzo salad is a winner! The orzo pasta salad base is excellent for meal prepping and the flavor actually improves as it sits.

I love having a bowl of this lemon orzo pasta salad as a lunch, but it's equally good served as a side with a soup or sandwich. I also love doubling the recipe and bringing to family gatherings. When I do, I am ALWAYS asked for the recipe!

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Ingredients

This lemon orzo pasta with feta is made with just a few simple, healthy ingredients. To make it you will need.

Ingredients to make lemon orzo pasta salad on the table.
  • Orzo Pasta: Orzo pasta is small and rice shaped. When cooked to al dente texture, it is an excellent option for salads as it has a firm texture that stands up well to a salad dressing.
  • Feta Cheese: Adds a salty but creamy flavor and texture to the salad.
  • Cherry Tomatoes: Cherry tomatoes add a sweet, bright flavor and a snap of texture with their skin along with a burst of freshness from their juicy center.
  • Cucumber: Cucumbers give the salad a refreshing and cooling crunch.
  • Red Onion: Just a bit of red onion adds an assertive and spicy crisp to the salad without being overpowering.
  • Parsley: Parsley adds a pop of color and a touch of bright, fresh herbaceous flavor.
  • Olive Oil: Olive oil is the base of the lemon vinaigrette and helps prevent the ingredients from sticking together.
  • Crushed Garlic: The garlic is subtle in this recipe and blends right into the other flavors with a lingering finish that makes you want to take bite after bite.
  • Lemon Juice: Adds a bright and vibrant fresh flavor to the salad.
  • Honey: Adds a touch of sweetness that compliments the lemon.
  • Salt and Pepper: The finishing touch that balances everything out.

Check the recipe card further down the page for the quantities.

Substitutions

I love this recipe exactly as written but you can make the following changes if needed.

  • Orzo Pasta: In a pinch, you can make this salad with a different type of small pasta, just be sure to cook according to the package directions.
  • Feta Cheese: Swap the feta for your favorite cheese.
  • Cherry Tomatoes: Cherry tomatoes can be replaced with any fresh, diced tomatoes or omitted entirely if that is your preference.
  • Cucumber: Not a fan of cucumbers? Give peppers or celery a try if you want the crisp fresh flavor but don't have cucumbers on hand.
  • Red Onion: Green onions are an excellent substitution.
  • Parsley: I have made this salad with basil, cilantro, and all three fresh herbs in the past and they all taste great! You can use whichever fresh herbs you prefer.
  • Olive Oil: Olive oil can be substituted with whichever oil you prefer.
  • Crushed Garlic: Don't have a garlic press? You can mince the fresh garlic instead.
  • Lemon Juice: Fresh lemon juice is always best, but in a pinch, you can use bottled lemon juice.
  • Honey: Use agave syrup to add some sweetness.

Equipment

Another one of my favorite things about this salad is the minimal cleanup! You don't need much to make this salad but having these tools will make things easier:

  • Mixing Bowls: For prepping, mixing, and serving the salad. You will need a big one for the salad itself and a small one to prepare the dressing.
  • Measuring Cups and Spoons: To measure out ideal quantities of the ingredients.
  • Garlic Press
  • Cutting Board and Knives: For prepping the vegetables.
  • Whisk: For preparing the dressing.

How to Make Lemon Orzo Salad

Gather all your ingredients together and let's get started making this easy salad recipe. Detailed instructions are in the recipe card!

Step 1: Start by prepping your veggies.

When chopping the vegetables, imagine yourself enjoying the salad and think about what size you would prefer.

I personally like to slice the cherry tomatoes in half, quarter and slice the cucumber, and chop the red onion up pretty small. But you will enjoy this salad best if everything is cut to your preferred sizes!

Vegetables chopped in a bowl to make lemon orzo pasta.

Step 2: Make the Orzo

Rinse the pasta, add it to boiling water, and cook it to an al dente texture. For perfect al dente texture, follow packaging instructions but it is usually ready after boiling for 5-7 minutes.

PRO TIP: When cooking orzo for a pasta salad, it's important to rinse the pasta before cooking it. Rinsing it will help remove the starchy coating around the noodles.

Once the orzo is done boiling, rinse under cool water. This part is important because it will stop the pasta from cooking and maintain the ideal texture for a cold pasta salad.

After you rinse with cool water be sure to drain really, really well. I like to pick up the strainer and tilt it on all sides to make sure all the water is out.

When it's drained, place it in a large mixing bowl, add the vegetables to the bowl, and set aside.

Step 3: How to Make Lemon Orzo Pasta Salad Dressing

Making the dressing for this salad is so simple!

In a small mixing bowl, whisk together the olive oil, lemon, honey, garlic, salt, and pepper.

Mixing the dressing for lemon orzo pasta salad with feta cheese.

PRO TIP: Like most dressings, it will settle as it sits. So when you are ready to add it to the salad, give it a nice good stir and then pour it.

Toss the salad thoroughly until everything is well combined and the dressing is completely incorporated.

A spoon drizzling the dressing over the chopped vegetables.

How to Serve Lemon Orzo Pasta Salad

This salad can be served immediately after preparation but it actually gets better as it sits.

When I make it at home, I like to let it sit in the fridge for at least an hour before enjoying it.

This salad is an excellent lunch idea on its own but goes really well as a side for soup or a sandwich.

Serve it up with grilled salmon or slow cooker chicken legs, and I especially love it in the summer when served as a side dish at a BBQ or potluck.

A spoon lifting a spoonful of lemon orzo salad from the bowl.

Variations

If you need to make some changes to this recipe, here are some variations you can try:

  • Make it gluten-free: Use gluten-free orzo pasta to make a gluten-free orzo salad.
  • Make it Vegan: Omit the feta and honey to make vegan orzo pasta salad.
  • Veg it up: Add more of your favorite veggies for an extra nutrient-dense orzo salad. Try adding bell peppers, avocado, sliced zucchini, or chopped spinach.
  • Add a protein: Try adding shredded chicken, tuna, or chickpeas for added protein.

Storage

You can enjoy this orzo pasta salad right away, or store it in the fridge where the flavors will really start to meld together.

When properly stored in the refrigerator this salad will keep for up to 4 days. Yum!

Orzo pasta salad does not work stored in the freezer.

Expert Tips and FAQS

I am so excited for you to try our family's favorite lemon orzo salad with feta! Remember these tips when you're making it:

  • Rinse the orzo before cooking to remove the starchy layers of the noodles.
  • Cook the pasta to al dente for perfect orzo pasta salad texture.
  • Rinse with cold water after boiling to stop cooking.
  • Make the dressing in a separate small bowl and whisk together before adding it to the salad.
Should you rinse the orzo before cooking?

You should rinse the orzo before cooking when it will be baked or served in a salad.

Why is my orzo mushy or slimy?

Mushy or slimy orzo is usually a result of the pasta being overcooked. To prevent this, cook pasta to an al dente temperature and be sure to rinse when finished boiling.

Can you eat leftover orzo cold?

Yes, and in fact for this salad... you should! Cooking the orzo to al dente texture makes for an optimal cold orzo salad recipe.

How long do you boil orzo for?

For this recipe, cook orzo to al dente texture according to your package directions. In most cases, this means boiling for 5-7 minutes. When in doubt, remove a noodle and test for the desired doneness!

Can I freeze orzo?

Personally, I wouldn't. This recipe is best enjoyed fresh or refrigerated. The noodles and salad would get mushy if frozen.

A bowl of lemon orzo pasta salad on the table.

More Pasta Recipes You Will Love

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Lemon orzo salad in a blue bowl with spoons on the table to the side.

Easy Lemon Orzo Salad

This fresh and flavorful lemon orzo salad recipe is made with orzo pasta, feta cheese, tomatoes, onions, and cucumber then tossed in a simple homemade lemon vinaigrette.
5 from 2 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: American
Keyword: lemon orzo pasta salad, lemon orzo salad, lemon orzo salad with feta
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 336kcal
Author: Karen

Equipment

Ingredients

  • 2 cups uncooked Orzo 12 ounces, rinsed
  • 6 ounces feta
  • 1 cup cherry tomatoes cut in half
  • 1 cup cucumber chopped
  • ½ cup red onion finely chopped
  • ½ cup parsley chopped
  • ½ cup extra virgin olive oil
  • 1 garlic clove crushed or pressed (about ½ teaspoon)
  • 4 Tablespoons fresh lemon juice
  • 1 Tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • In a medium pot, cook orzo according to package directions, to al dente. (About 5-7 minutes)
  • Drain orzo and rinse with cold water, then drain again.
  • Place cooked orzo, feta, cherry tomatoes, cucumber, red onion and parsley in a large bowl and set aside.
  • In a small bowl, prepare the dressing by whisking together the olive oil, garlic, lemon juice, honey, salt and pepper.
  • Pour dressing over the orzo mixture and toss until everything is well mixed.
  • You can serve the salad immediately, or chill it in the refrigerator for a few hours to allow the flavors to meld together.

Notes

Rinse the orzo before cooking to remove the starchy layers of the noodles.
Cook the pasta to al dente for perfect orzo pasta salad texture.
Rinse with cold water after boiling to stop cooking.
Make the dressing in a separate small bowl and whisk together before adding it to the salad.

Nutrition

Calories: 336kcal | Carbohydrates: 34g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 19mg | Sodium: 395mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 1mg
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