Upside Down Date Cake

Prep Time: 30 min
Cooking time: 30 min

Cake Ingredients:
1 1/4 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 c milk
1/2 c oil
1 egg
1/4 tsp vanilla

Directions (1):
1. Mix the flour, sugar, baking powder, vanilla and salt in a bowl.
2. Add the egg, oil and milk to the dry ingredients and mix well.
3. Set aside and prepare the date and caramel topping

Date & Caramel Topping Ingredients:
1/4 c butter
1/2 c sugar
1/4 c molasses
2 c pitted halved lengthwise dates (approx. depending on pan size)

Directions (2):
1. Preheat oven to 360 F.
2. Put butter in a square cake pan or a 9 inch round pan and melt butter by placing pan over heat or in oven.
3. Sprinkle the sugar evenly over the melted butter in the pan.
4. Pour molasses all over pan.
5. Arrange the dates facing downwards and pour the cake mixture on top.
6. Place in the middle rack of oven for around 30 min or until the cake springs back when lightly touched and is golden in color.
7. Allow the cake to cool in the pan.
8. At serving time, slide the pan over heat to loosen the sticky caramel and flip over carefully on serving dish!



Choco Chip Cookie

Prep Time: 20 min
Cooking time: 15 min


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Pecan Pumpkin Butter Dessert Squares

Prep Time: 20 min
Cooking time: 35 min

18.25 oz. package yellow cake mix, set aside one cup
1/2 cup butter, melted
3 large eggs
13.5 oz. jar of Muirhead Pecan Pumpkin Butter
2 Tbsp milk
1 Tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 X 13 pan.
3. Divide cake mix, placing all but one cup in a mixing bowl.
4. Stir the melted butter and one egg into the cake mix until combined.
5. Press the mixture into the bottom of the pan.
6. In another bowl, mix pumpkin butter with two eggs and milk until combined.
7. Spread pumpkin mixture over pressed cake mix.
8. Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon.
9. Then add the softened butter and mix together until crumbly.
10. Sprinkle over the top of the pumpkin layer.
11. Bake for about 35 minutes or until golden brown.
12. Cool and cut into 2 ” squares. Serves 24.

Enjoy 🙂