Cinnabon Bundt Cake

Cinnabon Bundt Cake |

I don’t know about you, but when I think of the holidays one of the first things that comes to mind is Cinnamon!  Who am I kidding.  If you know me at all, you know that I have Cinnamon on my mind ALL the time.  It just makes everything delicious.  Today, I am sharing my Cinnabon Bundt Cake with you.

First, I need to confess something to you.  I have always been one that absolutely LOVED getting out in the hustle and bustle of holiday shopping.  I loved the crowds, the excitement that filled the air, all of it!  However, as I get older, I am finding that I am really loving shopping online.  Sitting on the couch in my comfy pajamas next to my warm fireplace… you just can’t beat that.  Shopping online I have found some really great deals.  Even more than that though, I have found some PERFECT gifts that I would never have found in local stores.  It’s a win/win all the way around.  Now I do still go out for some of my shopping and still enjoy that too.  By the way, I have a post coming up later this week with some great gift ideas of my favorite things.  You won’t want to miss that!

Cinnabon Bundt Cake |

Ok, now that I have made my confession, it’s time to talk about this amazing cake.  The secret ingredient is the Cinnabon coffee creamer from International Delight.  This stuff smells amazing.  It almost makes me want to just chug it from the bottle.  This creamer is really versatile too.  We have used it in Snickerdoodle cookies, milkshakes, and blondies.  I love it!  If you aren’t a cinnamon lover, they have lots of other delicious flavors to enjoy.  Want even more great ideas using International Delight creamers?  Be sure to check out their Pinterest boards for lots of great recipe inspiration.  Oh, and don’t forget my Cinnabon Donuts that I shared awhile back.  They are definitely one of our favorite donut recipes!

Cinnabon Bundt Cake
  • 1 cup brown sugar
  • 1 cup canola oil
  • 1 cup Cinnabon International Delight Creamer
  • 3 eggs
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ teaspoon cinnamon
  • 2½ cups flour
For the Streusel:
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
For the Glaze:
  • 1¼ c. powdered sugar
  • 3 Tablespoons Cinnabon creamer
  1. Preheat oven to 325°.
  2. Spray a bundt pan with non stick cooking spray. Set aside.
  3. Beat the sugar, oil, creamer, and eggs in a large mixing bowl.
  4. In a medium size bowl, sift together the baking powder, baking soda, salt, cinnamon and flour.
  5. Slowly add the flour mixture into the egg mixture and beat on low speed until just combined.
  6. In a small bowl, mix together the streusel ingredients (brown sugar and cinnamon).
  7. Gently pour half of the batter into the bundt pan. Then sprinkle on the streusel. Follow by pouring the remainder of the batter.
  8. Bake for 45-50 minutes. When a toothpick or knife inserted into the cake comes out clean, it is ready to be removed from the oven.
  9. Let the cake cool for 15 minutes before removing from bundt pan and letting cool completely on a wire rack.
  10. In a small bowl, stir together the ingredients for your glaze.
  11. Spoon the glaze over the top of the cake. Let this set for a few minutes before serving.
  12. Cover any leftovers. Cake will stay good for several days.
  13. Enjoy!

Disclosure: I was given  the Cinnabon Coffee Creamer from International Delight to try out in my own kitchen. All opinions expressed here are my own.

Now tell me, do you do any of your holiday shopping online?  Or do you prefer doing it all in local stores?  

Pumpkin Bars with a Biscoff Cookie Crust

Pumpkin Bars with a Biscoff Cookie Crust |

Today, I have some AMAZING Pumpkin Bars with a Biscoff Cookie Crust.  But first, can you believe that Thanksgiving has already come and gone?  Did you have a good one?  I hope your day was spent surrounded by loved ones, whether that be family and/or friends.  We had a great Thanksgiving over here.  I do have to confess that I didn’t cook Thanksgiving dinner.  We went to Cracker Barrel.  Truth be told, I have probably spent more Thanksgivings in Cracker Barrels and airport restaurants than not.  You see, I grew up with a dad that’s an airline pilot.  He is usually flying over the Holidays so we would meet him at a restaurant when it worked out.  Then a few years, it somehow worked out that hubby and I were in a new city looking for a place to live over the holiday because he was taking a new position with work.  This year, my dad was flying again so we decided to forego cooking and head back to Cracker Barrel.  While the meal wasn’t bad, we decided that next year we are going back to cooking.  It just isn’t the same at a restaurant.

While I didn’t get any pictures during dinner, I did manage to sweet talk my kids and hubby into some pictures downtown afterwards.  Oh my goodness, I treasure those pictures more than I can even begin to tell you.  They are growing up so fast.  I am so grateful for my camera and the ability to capture these fleeting moments.  This is one of my favorites.  I am sure I will be sharing more of them with you soon.  I just love them all!

Ok, enough about that.  Now on to what you came over here for… Pumpkin Bars with a Biscoff Cookie Crust.  I know some of you may say it’s too late now for more pumpkin recipes, but I beg to differ.  I love pumpkin year round.  These have that delicious taste of pumpkin pie but taken to a whole new level.  I had never made pumpkin bars before so wasn’t sure if I would like them.  Oh my… these are now a new family favorite.  I can promise you they have a permanent home in our favorite baking file.

Pumpkin Bars with a Biscoff Cookie Crust |


Pumpkin Bars with a Biscoff Cookie Crust
  • 1½ cups Biscoff Cookies, finely crushed
  • ¼ cup butter, melted
  • 2 pkg. Philadelphia Cream Cheese, softened
  • ½ cup sugar
  • ½ can pumpkin (7.5 oz.)
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. vanilla
  • 2 eggs
  1. Preheat your oven to 325°F.
  2. Using a food processor, or ziplock bag with a mallet, crush Biscoff cookies into fine crumbs.
  3. Add Biscoff cookies and melted butter to a small bowl and blend well. Press onto the bottom of an 8x8 pan sprayed with cooking spray.
  4. In a large bowl, beat cream cheese and sugar until well combined.
  5. Add in pumpkin, spice, and vanilla. Mix thoroughly.
  6. Add eggs one at a time and blend on low speed after each one.
  7. Pour mixture over crusts.
  8. Bake for about 45 minutes or until the center is just set. Cool pan on a wire rack. Then refrigerate for a minimum of 4 hours before serving.

Adapted from Kraft.

Have you tried my Pumpkin Cookies with Caramel Icing yet?  They are so soft and just melt in your mouth.  Yum!  Or Mom’s Famous Pumpkin Pie with the Flaky Pastry Pie Crust? Don’t forget about the 35+ Pumpkin Dessert Recipes Round Up that I posted recently as well!

Mom’s Flaky Pastry Pie Crust and Famous Pumpkin Pie

Mom's Flaky Pastry Pie Crust & Famous Pumpkin Pie |

Are you having as much trouble as I am believing that Thanksgiving is almost here?  This weekend everyone will be making the final preparations for the big meal.  Whether you are hosting everyone at your house or going to gather with family and friends somewhere else, I am sure that your mind has wandered to some of your favorite foods from Thanksgiving meals in the past.  What are your favorites?

Mom's Flaky Pastry Pie Crust & Famous Pumpkin Pie |

My favorites start out with my Aunt Mary’s dinner rolls.  She isn’t with us anymore, but my mom continues to make these and they are absolutely DELICIOUS.  I also love my mom’s dressing.  Sadly, I missed out on this for years because I refused to even try it.  Now it is one of my favorites!  I have to admit that I still won’t touch that cranberry stuff though.  I’m told my mom has one of the best recipes ever for it (passed down from my Grandmother), but I just don’t like cranberries.

Mom's Flaky Pastry Pie Crust & Famous Pumpkin Pie |

Last, but not least, I always look forward to my mom’s pumpkin pie.  I won’t eat anyone else’s.  A little secret… her recipe is actually Libby’s Pumpkin Pie recipe from the back of the can with a little extra of the spices thrown in.  While I am revealing secrets… I actually prefer my pumpkin pie without crust.  I think the filling is the best part so why take away from it. However, I am in the minority around here.   😉

Now what are YOU looking forward to this Thanksgiving?

Mom's Flaky Pastry Pie Crust
  • 2 c. sifted flour
  • 1 tsp salt
  • ¾ c. shortening
  • 4 to 5 Tbsp cold water
  1. Mix together the flour and salt in a mixing bowl. Cut in the shortening with a pastry blender (or two knives) until the mixture is similar to the texture of tiny peas.
  2. Sprinkle on the cold water, 1 Tbsp at a time while tossing the mixture lightly and stirring with a fork. Add each Tbsp. of water to the driest part of the mixture. The dough should be just moist enough to hold together when you press it gently with a fork. The dough should not me sticky.
  3. Shape dough in smooth ball with your hands, and roll. Or if you are not ready to make your pie yet, wrap it in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie.
  4. Makes enough crust for two 8" or 9" pie shells, eight or nine 4" tart shells, one 9" or 10" pie with latticed top.

Mom's Famous Pumpkin Pie
  • ¾ cup granulated sugar
  • 1¼ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¾ tsp ground ginger
  • 2 large eggs
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 homemade pie crust (or prepared store bought crust)
  1. Preheat oven to 425°.
  2. Mix together the sugar, pumpkin pie spice and salt in a small bowl.
  3. In a large bowl, beat the eggs. Stir in the pumpkin and sugar/spice mixture.
  4. Gradually stir in the evaporated milk.
  5. Pour mixture into pie shell.
  6. Bake in preheated oven for 15 minutes at 425°. Then reduce the temperature to 350° and bake for 40 to 50 minutes (or until a knife inserted in the middle comes out clean).
  7. Cool pie on a wire rack for 2 hours. Serve immediately or refrigerate.
  8. Enjoy!
* Makes 2 regular pies or 1 deep dish pie.

Adapted from Libby’s