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    Home » Cakes & Cheesecakes

    Nothing Bundt Cake Copycat Classic Vanilla Recipe

    Published on Aug 29, 2020 · Modified on Aug 31, 2020 by Kathryn - Leave a comment · 82 Comments

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    This Nothing Bundt Cakes copycat recipe is a take on their classic vanilla bundt cake -- except with the addition of chocolate chips!

    This past week, I craved a cake I've only had a couple of times. Isn't that bizarre? Parents will sometimes drop off goodies to the main office randomly for staff to munch on -- and when they have brought a Nothing Bundt Cakes bundt cake, my day is absolutely made. The bundt cakes are so moist, fluffy, and flavorful...I just don't know what's not to like.

    Have you had one?

    Their business model is ingenious and clearly they have a niche. There's only a handful of flavors done well. I can't say that I've had all of them, but the ones I have had are so good.

    aerial picture of slices of cake on brightly colored plates with forks and chocolate chips scattered

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    Nothing Bundt Love for Their Cakes

    Since my craving didn't allow me to place an order in advance, I scoured the interwebs for the Nothing Bundt Cakes secret recipe that makes the cake so moist. I knew the recipe had to have pudding for sure -- and I also didn't really feel like making a cake from scratch because #kids. Thanks to some pantry staples, we ended up with our take on their classic vanilla bundt cake, with the addition of some chocolate chips because, again, #kids.

    Feel free to leave those out if you want to stay true to the OG classic vanilla recipe.

    aerial shot of bundt cake on white platter after it's frosted with a few pieces missing

    Ingredients You'll Need for Vanilla Chocolate Chip Bundt Cake

    Yesssss! This recipe uses a boxed cake mix -- making it a perfect cake to bake with small kids! They can basically do everything themselves except put the cake in the oven.

    Here's what you'll need:

    • vanilla or yellow cake mix
    • 3.9 ounce box instant vanilla pudding
    • sour cream
    • eggs
    • water
    • vegetable or canola oil
    • chocolate chips (optional)

    Unlike some homemade cakes, this cake is very forgiving, so if you step away and your kids have added more sour cream -- no biggie. You won't have a sloppy mess of a cake if the measurements aren't exactly right. That's the beauty of boxed cake mix...very forgiving.

    And I know Nothing Bundt Cake's vanilla bundt cake does not contain chocolate chips, so feel free to leave these out. This cake is a hybrid between their classic vanilla and chocolate chocolate chip bundt cakes. It also ended a tiresome argument about what kind of cake we're going to make because one is an adamant vanilla cake lover and the other chocolate.

    side shot of bundt cake sliced open to reveal chocolate chips inside

    Nothing Bundt Cake's Secret Recipe Adaptations

    Once you know the basic recipe, you can really use ANY boxed cake mix for this. Simply sub out the kind of boxed cake mix that's most appropriate as well as the instant pudding. The rest of the ingredients remain the same.

    • Nothing Bundt Cakes red velvet copycat recipe - use red velvet cake mix + vanilla instant pudding
    • Nothing Bundt Cakes chocolate chocolate chip copycat recipe: use chocolate cake mix + chocolate instant pudding
    • Nothing Bundt Cake's lemon bundt copycat recipe: use lemon boxed cake mix + lemon instant pudding

    And with fall coming up -- ditch all of the above and buy a pumpkin cake mix and keep the vanilla pudding to replicate Nothing Bundt Cake's seasonal pumpkin spice bundt cake. You can also keep the cream cheese frosting (see below) because pumpkin and cheesecake are a dream pairing. Easy peasy.

    aerial shot of one slice of cake on blue plate with green napkin and remainder of cake above

    Cream Cheese Frosting

    One of the things I really appreciate about Nothing Bundt Cakes' marketing is how to do their frosting -- which is incredibly easy to make and apply. The visual of thick bands of frosting makes you immediately know it's from their store.

    You don't need any special ingredients to frost -- just get a large plastic bag or pastry bag, cut the corner off, and pipe thick frosting lines from the outside to the center of the cake.

    The actual cream cheese frosting is pretty standard and adds some butter for additional creaminess. Here are the ingredients:

    • cream cheese
    • butter
    • powdered sugar
    • vanilla extract
    four slices of cake on brightly colored plates.

    Other Bundt Cakes to Sink Your Teeth Into

    • Double Chocolate Bundt Cake with Chocolate Ganache is one of my most popular recipes-- and for good reason!
    • Cinnamon Apple Bundt Cake with Brown Sugar Glaze - perfect for fall coming up!
    • Gingerbread Bundt Cake with Vanilla Maple Glaze -- to bookmark for the upcoming holidays!
    • Lemon Buttermilk Bundt Cake -- bright and cheery, this cake is delicious year round.

    Nothing Bundt Love for y'all,

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    Nothing Bundt Cakes Copycat Cake Recipe - Classic Vanilla

    This Nothing Bundt Cakes copycat recipe is a take on their classic vanilla bundt cake -- except with the addition of chocolate chips!
    4.71 from 119 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 14 slices
    Prevent your screen from going dark

    Ingredients

    • 1 package vanilla or yellow cake mix
    • 3.9 ounce box instant vanilla pudding
    • ¾ cup sour cream
    • 4 large eggs
    • ½ cup water
    • ½ cup vegetable or canola oil
    • 1 ½ cups chocolate chips

    For the cream cheese frosting:

    • 8 ounces cream cheese room temperature
    • 2 Tablespoons butter softened
    • 2 cups powdered sugar
    • 1 ½ teaspoons vanilla extract

    Instructions

    • Preheat oven to 350˚ F. Grease and flour bundt cake well until all of the crevices are covered. Set aside.
    • In a large bowl, mix all of the cake ingredients except the chocolate chips together until well combined. Fold in chocolate chips at the end. Pour batter into bundt cake pan and give cake a little shake to ensure batter is evenly distributed. Bake for 40-45 minutes or until toothpick inserted in the middle comes out clean.
    • Allow cake to cool in bundt pan for EXACTLY 10 minutes before flipping the cake onto a cooling rack.
    • Meanwhile, beat all of the frosting ingredients together in stand mixer with whisk attachment until light and fluffy. When cake is completely cool, frost the cake by placing frosting in large plastic bag. Cut one corner of the bag off and pipe frosting from the outside to the inside center hole. Repeat until the cake is covered.

    Notes

    Store the cake in the refrigerator covered (place toothpicks all around the top and sides of the cake to prevent the plastic wrap from smooshing your frosting). 
    Cake will be good stored in the refrigerator for up to 5 days. 
    You can also freeze the cake prior to icing the cake for 2-3 months. 
    Adaptations: If you want to do a chocolate chocolate chip bundt cake, use chocolate cake mix + chocolate instant pudding.  If you want to do a lemon cake, use lemon cake mix + lemon instant pudding, etc. The rest of the ingredients remain the same. 
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

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    Comments

      4.71 from 119 votes (98 ratings without comment)

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      Recipe Rating




    1. Donna says

      August 30, 2020 at 4:43 pm

      What’s size Bundt pan do you use for these recipes? Thank You!

      Reply
      • Kathryn says

        August 31, 2020 at 11:22 pm

        Hi, Donna! Mine is a 9 1/2" bundt pan!

        Reply
    2. Carrie Robinson says

      September 03, 2020 at 11:03 am

      5 stars
      I could go for a slice of this with my morning cup of coffee right now! Yum. 🙂

      Reply
      • Kathryn says

        September 03, 2020 at 4:06 pm

        DO IT! DO IT! DO IT! 🙂

        Reply
    3. Rachna Parmar says

      September 03, 2020 at 11:16 am

      5 stars
      I like how your recipe is so forgiving because I am a bit jittery when it comes to the precision of cake recipes. And I totally get the chocolate chip addition because my younger son pushes me to add them to everything. Love how good the bundt cake looks.

      Reply
      • Kathryn says

        September 03, 2020 at 4:05 pm

        Yes! This one is really forgiving! And I'm glad you can relate to the chocolate chip craze. I think my younger one would put chocolate chips in her steak if she could...

        Reply
    4. Jacque Hastert says

      September 03, 2020 at 11:24 am

      5 stars
      Finally a delicious copycat dessert recipe! We love Nothing Bundt Cakes and I can't wait to make these at home to save some money. Thank you for sharing this!

      Reply
      • Kathryn says

        September 03, 2020 at 4:05 pm

        Yessss! Enjoy!

        Reply
    5. Luci says

      September 03, 2020 at 11:31 am

      5 stars
      I love this bundt cake recipe! It is delicious and perfect with my morning coffee! I might even have another slice this afternoon!

      Reply
      • Kathryn says

        September 03, 2020 at 4:04 pm

        So glad you love, Luci! Thanks for sharing!

        Reply
    6. Clara says

      September 03, 2020 at 11:42 am

      Sometines you just need an easy recipe that uses boxed cake mixes that your kids can help prepare.

      Reply
      • Kathryn says

        September 03, 2020 at 4:04 pm

        That's this one -- and it tastes delicious!

        Reply
    7. Patricia says

      September 08, 2020 at 3:39 pm

      Can you do cupcakes? If so what's the time?

      Reply
      • Kathryn says

        September 08, 2020 at 4:17 pm

        I've never tried but I bet you could! I would check them starting at 15 minutes to be extra safe, but I'm guessing it'll take closer to 20 minutes if they're about 3/4 full.

        Reply
    8. Lizet says

      September 16, 2020 at 3:05 pm

      5 stars
      Evything is better with more chocolate chips 🙂 this bundt cake was delicious. Some bundt cakes tend to be dry. This one was perfect!

      Reply
    9. Kim says

      November 11, 2020 at 12:44 pm

      Do you know how to make the carrot cake Bundt cake?

      Reply
      • Kathryn says

        November 11, 2020 at 3:21 pm

        I haven't made that one yet -- but I'm going to add it to my list. I'm guessing you could use the boxed carrot cake mix and then add vanilla pudding to make it even more moist, but I definitely need to experiment with this!

        Reply
    10. Patty says

      December 01, 2020 at 8:54 am

      Has you ever added white chocolate chips? Want to make this week and just wondered if it would make a difference or if it tastes good. Thanks

      Reply
      • Kathryn says

        December 01, 2020 at 1:10 pm

        Hi, Patty! I haven't but I bet it would be delicious! I can't imagine it tasting bad!

        Reply
      • Cori says

        November 04, 2022 at 11:22 am

        White chocolate chips are AMAZING in this recipe!

        Reply
        • Kathryn says

          November 10, 2022 at 10:14 am

          Ooooooh, yes! That sounds amazing, Cori!

    11. El says

      December 29, 2020 at 12:48 pm

      Now if we can just find the White Chocolate Raspberry cake....

      Reply
      • Kathryn says

        December 29, 2020 at 4:23 pm

        You know, I haven't tried that one yet! I need to try it and see if I can recreate! Sounds delicious.

        Reply
    12. Rebecca says

      January 23, 2021 at 11:12 am

      What’s the bake time for 9x13 cake pan?

      Reply
    13. Rebecca says

      January 23, 2021 at 11:14 am

      Sorry, I actually need baking time for an aluminum disposable 9x13 cake pan

      Reply
      • Kathryn says

        January 23, 2021 at 11:27 pm

        Hi there! I'd start testing at around 25 minutes and see if a knife or toothpick inserted in the middle comes out clean. If it's still mooshy in the middle, give it 5 more minutes. If it's close, I'd check on it every 2! Hope that helps!

        Reply
    14. Beth says

      March 04, 2021 at 5:25 pm

      5 stars
      Yummy! Looks amazing and so scrumptious! My family is going to love this recipe! So excited to give this a try!

      Reply
      • Kathryn says

        March 07, 2021 at 4:52 pm

        Thanks! I hope they do!

        Reply
    15. Gail Montero Raines says

      March 04, 2021 at 7:11 pm

      5 stars
      Love that it's studded with delicious chocolate chips all over! YUM! Perfect with my morning coffee!

      Reply
      • Kathryn says

        March 07, 2021 at 4:52 pm

        Yesssss, Gail. Cake for breakfast = very good decision! 🙂

        Reply
    16. Sara Welch says

      March 04, 2021 at 7:33 pm

      5 stars
      I love a good copycat recipe, and this is no exception! Excited to make this again for Easter brunch; so beautiful and delicious!

      Reply
      • Kathryn says

        March 07, 2021 at 4:52 pm

        Thanks so much, Sara!

        Reply
    17. Vicky says

      March 04, 2021 at 8:24 pm

      5 stars
      Love it! Glad to be able to make one of these at home! Thanks for the recipe!

      Reply
      • Kathryn says

        March 07, 2021 at 4:51 pm

        It's so good -- hope you love it, too!

        Reply
    18. Biana says

      March 04, 2021 at 8:32 pm

      5 stars
      This cake sounds amazing, I love the idea of adding chocolate chips to it!

      Reply
      • Kathryn says

        March 07, 2021 at 4:52 pm

        Small touch but adding a little chocolate is never bad in my book! 🙂

        Reply
    19. Nicki Roehler says

      May 26, 2021 at 5:27 pm

      Could I use a mini bundt pans for this recipe?

      Reply
      • Kathryn says

        May 26, 2021 at 10:27 pm

        Absolutely! That would be adorable (and delish)!

        Reply
    20. Lisa P says

      July 16, 2021 at 10:07 am

      5 stars
      Great recipe! I made a lemon version. Changes I made were butter instead of oil and milk instead of water. It was a hit!,

      Reply
      • Kathryn says

        July 27, 2021 at 3:56 pm

        Yumm! Thanks so much for coming back to the site, Lisa!

        Reply
    21. Lib says

      October 09, 2021 at 8:32 pm

      What about mixing in crushed Oreos instead of chocolate chips? Cookies and cream Bundt?!?

      Reply
      • Kathryn says

        October 12, 2021 at 3:05 pm

        I like the way you think! I think that would be delicious.

        Reply
    22. Toni says

      November 27, 2021 at 11:10 am

      5 stars
      Very moist! My kids said they like it even better than Nothingbundtcake! It didn’t last long. Now I have to make another one… 🙂

      Reply
      • Kathryn says

        November 27, 2021 at 6:15 pm

        This made my day, Toni. Thanks so much for leaving me a note! You should try the lemon version next...it's also equally as amazing!

        Reply
    23. Natalie says

      December 20, 2021 at 5:55 pm

      Amazing cake! It was so good. My frosting was very runny though. Have you ever had that problem? It wasn’t a thick consistency like Nothing Bundt Cakes usually is. Not sure how to fix that.

      Reply
      • Kathryn says

        December 20, 2021 at 10:04 pm

        Hi, Natalie! I wonder if your cream cheese or butter was too soft? You can remedy this by adding more powdered sugar to the frosting. I'm so glad it was really good though despite the frosting being too thin! I just made the cake again for my kids two nights ago!

        Reply
    24. Taccarah says

      December 24, 2021 at 3:31 am

      When to add the pudding into the mixture?

      Reply
      • Kathryn says

        December 26, 2021 at 10:36 pm

        You include the pudding mix (don't make the actual pudding) with all of the other ingredients. That's the beauty of this cake -- so easy!

        Reply
    25. Theresa says

      December 24, 2021 at 1:53 pm

      5 stars
      Great recipe! I replaced the eggs since we have an allergy and still came out great! 2 eggs replaced with an egg replacer powder and 2 eggs replaced with greek yogurt (1/4 cup per egg)! Made bundtinis and they were finished in 17 minutes! Thanks so much!

      Reply
      • Kathryn says

        December 26, 2021 at 10:35 pm

        This is good to know for our other egg allergy friends. Thanks so much for coming back to give feedback to help others!

        Reply
    26. Mike says

      February 07, 2022 at 10:49 am

      What size cake mix did you use? They’ve made the boxes smaller. Hopefully it still works with the smaller size mix

      Reply
      • Kathryn says

        February 07, 2022 at 8:28 pm

        A 15.25 box is what I believe is average!

        Reply
    27. Tatyana says

      September 09, 2022 at 2:05 am

      5 stars
      I used your recipe over and over again! It’s the best!
      I even tried to make the marble one, and with the rest of the dough I made delicious cupcakes! Thank you for sharing this! I wish I can share my cakes with you, I ended up using frosting from a different website, that calls for 1/2 cup of unsalted butter, 1 package of cream cheese, pinch of salt and 4 cups of powdered sugar and 1 tea spoon of clear vanilla . It tastes just like burnt cake. I am pretty sure raspberry cake will be easy to make, but I think you would have to add dehydrated raspberries, because fresh ones will make your cake very soggy. I used what’s chocolate pudding with a box of white cake, it was delicious! Their pumpkin spice cake is easy to make as well! Your recipe is so versatile !

      Reply
      • Kathryn says

        September 10, 2022 at 11:01 pm

        I'm so glad to hear this, Tatyana! It sure is versatile -- for whatever type of bundt cake you're in the mood for!

        Reply
      • Robin says

        June 14, 2025 at 6:43 am

        5 stars
        I use raspberry jam. I put 1/2 the call mix in then I plop a little jam in and use a toothpick to swirl it in the batter. It turned out great. Good luck.

        Reply
        • Kathryn says

          June 14, 2025 at 2:36 pm

          Yum! Love this, Robin!

    28. Tatyana says

      September 09, 2022 at 2:06 am

      I meant to say white chocolate pudding!

      Reply
    29. Carrie says

      January 22, 2023 at 4:00 pm

      5 stars
      Tastes amazing

      Reply
      • Kathryn says

        January 28, 2023 at 8:21 pm

        Thanks, Carrie. So glad you made the cake and enjoyed it!

        Reply
    30. Cathy says

      January 23, 2023 at 9:36 pm

      I made 8 “ Bundt cakes for my 23 year old daughters birthday I made 6 in total 2 banana, 2 birthday cake, and 2 chocolate she gave them as gifts to her boyfriends parent his sister an Her 2 brothers & us Everyone LOVED them 🙌🙌🙌🙌

      Reply
      • Kathryn says

        January 28, 2023 at 8:19 pm

        Yayyy! So happy to hear this, Cathy! They're so easy and so delicious!

        Reply
    31. Tisha says

      January 28, 2023 at 4:11 pm

      Have you made the Strawberries & Cream

      Reply
      • Kathryn says

        January 28, 2023 at 8:18 pm

        Hi Tisha! I haven't but I know it would be absolutely delicious. I'd get the strawberry creme instant pudding with strawberry cake mix and follow the rest of the directions. Let me know how it goes!

        Reply
    32. Angela Terracina says

      February 09, 2023 at 7:54 pm

      5 stars
      I don’t like using boxed cake mix and would like to make my own vanilla cake… what ingredients would I omit if I do that?

      Reply
      • Kathryn says

        February 12, 2023 at 4:32 pm

        Hi Andrea. In that event, it would really be an entirely different recipe. I'm sorry I can't give you more guidance.

        Reply
    33. Me says

      May 11, 2023 at 6:20 pm

      Would it be ok to sub Greek yogurt for sour cream?

      Reply
      • Kathryn says

        May 13, 2023 at 12:17 pm

        Yes, absolutely!

        Reply
    34. Mary from Salem says

      June 09, 2023 at 8:21 pm

      5 stars
      Thank you for the recipe! I made this with GF cake mix and it tastes delicious. The frosting is perfect! I used a Nordic Bundt pan at 350 for 50 minutes but the center perimeter didn’t cook all the way and the outside perimeter was slightly overdone. I’m new to Bundt baking. Did I do something wrong? How to correct this for next time? Thank you, great recipe!

      Reply
      • Kathryn says

        June 10, 2023 at 2:33 pm

        Hi Mary! I wonder if your oven runs hot? Have you ever tested your oven? Is your rack in the center of the oven? Sometimes that can happen if it's too close to the heat source! So glad it was delicious though!

        Reply
    35. Chris says

      October 05, 2023 at 1:30 pm

      How would you make the cream cheese frosting to be chocolate?

      Reply
      • Malia says

        May 22, 2024 at 6:08 pm

        This recipe is genius and is my go-to cake recipe. I make different versions, different flavors, different toppings and it’s ALWAYS a hit. My co-workers request my cake regularly and I love making it for them. Thank you for sharing this recipe.

        Reply
        • Kathryn says

          June 02, 2024 at 6:57 pm

          Thanks, Malia! I love that you've tried so many variations, too!

    36. Rajean says

      May 08, 2024 at 12:00 pm

      Love this recipe - it has become our celebration cake! I use Betty Crocker French Vanilla cake mix 👩🏼‍🍳 💋

      Reply
      • Kathryn says

        May 11, 2024 at 6:12 pm

        I love this so much, Rajean! I'm about to put out another cake that's been our celebration cake recently! Those cakes are always the most special -- whether you're celebrating something big or small! 🙂

        Reply
    37. Chelsea says

      May 18, 2024 at 8:01 pm

      5 stars
      I made this but I keep having issues with my cake shrinking half in size. Any suggestions?

      Reply
      • Kathryn says

        May 19, 2024 at 1:53 pm

        Hi Chelsea!

        That's very bizarre. Are you using a normal size box of cake mix -- like a 13.25 oz one? And are you using instant pudding, not the regular pudding mix? I've never had this happen but I'm guessing there might be something wonky in the type of pudding or boxed cake mix you may be using. Let me know how it goes!

        --Kathryn

        Reply
    38. Karen says

      August 04, 2024 at 10:17 pm

      Way to much sour cream. We didn't like it at all. Threw the whole thing away.

      Reply
      • Kathryn says

        August 08, 2024 at 7:18 pm

        I'ms orry, Karen! This is always the perfect amount for me to keep the cake full of moisture!

        Reply
    39. V says

      April 07, 2025 at 1:05 pm

      5 stars
      Thank you for sharing this great recipe.

      Reply
      • Kathryn says

        April 07, 2025 at 2:46 pm

        Thanks, V! I'm so glad you loved it!
        <3,
        Kathryn

        Reply
    40. Dee Nutter says

      June 20, 2025 at 10:13 pm

      2 stars
      I followed this recipe EXACTLY as written. 10 minutes to flip the bundt pan was not even close. Half of the cake was stuck to the pan although I greased an floured the pan extensively. It was so ugly after I had to scrape the rest of it and tried to re-build the cake. It just didn't work. I had to throw it out.

      Reply
      • Kathryn says

        June 21, 2025 at 10:21 am

        I'm sorry to hear this, Dee. I've been using the sme method for taking bundt cakes out of pans for years and years now, and it works every time. Perhaps your cake was a bit underdone still?

        Reply
    picture of kathryn, owner of worn slap out food blog.

    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


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