If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.

With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!

When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.

This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.

Ingredients for Banana Bundt Cake

This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:

For The Cake

• Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
• Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
• Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
• Eggs: help bind the ingredients and give the cake structure
• Water: keeps the batter smooth and light
• Sour Cream: adds tang and makes the cake super moist
• Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
• Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)

For The Frosting

• Cream Cheese: the base for the luscious frosting
• Powdered Sugar: sweetens the frosting to perfection
• Vanilla Extract: gives flavor to the frosting
• Heavy Cream: makes the frosting extra smooth and creamy

Sweet, gooey pumpkin marshmallow popcorn is the ultimate fall snack! Easy to make with pumpkin-flavored marshmallows, it’s perfect for movie night, parties, or Halloween.

Grayson saw fun marshmallows and asked if we could make something for snack Friday and knowing it was a mere bag of popcorn, butter and brown sugar I was all in! The kids and their friends polished off the entire bowl in about 5 minutes which proves— this is a recipe worth keeping!

Why You’ll Love This Recipe

This recipe is a fun way to use pumpkin marshmallows and enjoy those tasty seasonal flavors.

It is so easy to make that I let my 9 year old make it for the family. It is such a great recipe to get the kids in the kitchen.

This is an easy Halloween treat that is simple to scale up for bigger crowds.

Pumpkin spice popcorn is kid friendly and disappears right before your eyes.

Ingredients for Pumpkin Marshmallow Popcorn

• Microwave Popcorn: Provides the crunchy, salty base that balances the sweetness and carries all the gooey coating.
• Pumpkin Marshmallows: Melt into the sticky, sweet binder that holds the popcorn together while adding pumpkin flavor.
• Brown Sugar: Deepens the sweetness, adds a hint of molasses flavor, and helps create a caramel-like richness in the coating.
• Butter: Adds richness and flavor while keeping the marshmallow mixture smooth, gooey, and easy to coat the popcorn.

How to Make Pumpkin Spice Marshmallow Popcorn

1. Make the Popcorn: Pop the popcorn according to the package instructions. Pour the popcorn into a large bowl.
2. Melt the Marshmallows: Add the marshmallows, brown sugar and butter to a microwave-safe bowl and melt the marshmallows in 30 second intervals until melted and smooth.
3. Combine: Pour the melted marshmallow mixture over the popcorn and stir together to combine.

Variations and Add-Ins

If you can’t find pumpkin marshmallows, use regular marshmallows and add 1/2 teaspoon of pumpkin pie spice.

Looking to jazz this pumpkin popcorn recipe up even more? Stir in candy corns, cinnamon chips or crushed graham cracker pieces! A white chocolate drizzle would also be a tasty addition!

Do I Have to Use Microwave Popcorn?

In one bag of microwave popcorn, there are about 5 tablespoons of popcorn kernels which makes 10 – 11 cups of popped popcorn. You can pop your own popcorn using 5 tablespoons of kernels or buy pre-popped popcorn and use 10 – 11 cups for this recipe.

Storage Tips

Store leftover marshmallow popcorn balls in an airtight container at room temperature, it will keep for 2-3 days. The popcorn will definitely lose its crunch the longer it sits.

Pumpkin Marshmallow Popcorn is the kind of recipe that makes fall feel extra special. It’s simp

This easy 7 Ingredient Cheese Sauce for Broccoli recipe is the recipe that will help picky eaters like vegetables! It is so simple to make and one secret tip keeps the cheese sauce smooth and never clumpy! It goes wonderfully with freshly steamed broccoli for that classic side dish everyone loves.

Broccoli Recipes for Picky Eaters

Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Ever since posting about that broccoli he made me, I have received a crazy amount of emails asking for the recipe for his broccoli cheese sauce.

I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)

Ingredients for Cheese Sauce with Broccoli

This is a no roux cheese sauce meaning we aren’t using flour or butter. Here is everything you’ll need:

• Sharp Cheddar Cheese: The star of the sauce! Sharp cheddar will give the most bold cheesy flavor. Buy a block of cheese and grate it yourself for the best meltiness.
• Cornstarch: Toss the grated cheese in cornstarch to help thicken the cheese sauce as the cheese melts. Cornstarch also helps with the emulsion of the cheese and milk. Flour can also be used, but by using cornstarch, you keep the sauce gluten free.
• Evaporated Milk: Acts as the base for the creamy cheese sauce and doesn’t have the heaviness or high fat of cream. It has less water than regular milk which helps the sauce be extra creamy.
• Salt and Black Pepper: Adds flavor and hint of warmth.
• Ground Mustard: Adds flavor that enhances the flavor the cheese. Mustard is also a great emulsifier which helps keep the sauce smooth.
• Broccoli: Using fresh broccoli florets is preferred. Frozen broccoli ends up soggy and don’t hold up to the cheese sauce very well.

How to Make Homemade Cheese Sauce

1. Toss: Add the grated cheese and cornstarch to a large bowl and toss together. Let it sit at room temperature for 10 minutes.
2. Combine: Add all the ingredients for the sauce over medium-low heat and stir to combine. Whisk until the cheese is melting and it comes to a soft boil. Then whisk constantly for 2 minutes until slightly thickened.
3. Serve: Pour over cooked broccoli with fresh cracked pepper.

The secret for smooth chees

Iced Lemon Pound Cake

Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

Ingredients for Making Lemon Pound Cake

Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

Pound Cake

• Butter: unsalted and softened
• Sugar: regular white granulated sugar
• Eggs: gives structure to the cake
• Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
  • PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
• Lemon Extract: boosts the lemon flavor
• Almond Extract: adds flavor
• Flour: just regular all purpose flour is all you need
• Baking Powder: give rise and fluffiness to the cake
• Salt: adds flavor and enhances all the other flavors
• Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor

Simple Syrup

• Water: combines with the sugar to make a simple syrup
• Sugar: adds sweetness to the syrup
• Fresh Lemon Juice: adds natural lemon flavor to the syrup

Glaze

• Powdered Sugar: adds sweetness and structure to the glaze
• Fresh Lemon Juice: adds fresh and bright lemon flavor
• Milk: adds creaminess to the glaze

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Moist Lemon Pound Cake

This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:

1. Prep: Preheat the oven to 350 degrees F and grease a bread pan.
2. Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavo

Easy Halloween Snack Board

You know we love a good snack board around here — especially one that brings the fun! This Halloween Snack Board is everything I want in a festive treat: easy to assemble, a little spooky, and full of sweet and savory bites that everyone will love.

Whether you’re throwing a big party or just making a fun after-school snack for the kids, this board is guaranteed to bring smiles (and maybe a few giggles).

Why We Love a Halloween Snack Board

The best thing about a snack board is that everyone can find at least one thing that they like! There are sweet and salty snacks, chewy and crunchy snacks, light healthy options and super indulgent options…everyone is happy!

For this Halloween charcuterie board, we like to keep it fun with kid-friendly Halloween treats. We include fun shapes, colorful candies, and bite-sized foods like pretzels, grapes, and cheese puffs. The kids love it!

The Best Ingredients for a Spooky Snack Board

We have most of these on our snack board pictured here, but it’s really open for whatever your friends and family will love!

Cheese: Wensleydale pumpkin spice cheese, string cheese “ghosts”

Deli Meats: salami or pepperoni rolled up

Salty Snacks: pretzels, crackers (I found some that are pumpkin shaped at Trader Joe’s), cheese puff balls or popcorn

Halloween Candy: candy corn and candy corn pumpkins, M&M’s, Reese’s pumpkins

Fresh Fruit: mandarin “pumpkins,” apple slices, green grapes

Dips: hummus, caramel, ranch

Olives: black olives or green olives

Sweet Snacks: yogurt-covered pretzels or cookies

Decorative Touches: googly eyes, candy bones and skulls, plastic spiders, festive sprinkles

How to Arrange a Snack Board

I’m sure professional charcuterie board masters will scoff at this, but I let the kids help me fill up our Halloween snack board and there’s no real rhyme or reason to it. I like to distribute the colors and textures around the board, but it honestly doesn’t matter. Once people start digging in, it all gets mixed anyway.

One thing to keep in mind when arranging a snack board is that fresh ingredients like fruit will release moisture and make crispy ingredients soggy over time. Also, refrigerated ingredients shouldn’t sit out at room temperature for more than 2 hours.

Add pops of orange and black, fun Halloween props, and themed treats…the kids loved creating this spread! My favorite addition to this board of easy Halloween snacks was this Wensleydale pumpkin spice cheese. Holy moly, it was delicious!

How to Make It Ahead or Store Leftovers

Most of the snack ideas for this board don’t need any prep at all…just open a bag and scatter on the tray. The ingredients that do need some prep can be