Pineapple-Cherry Cobbler

DIY'S, Recipes.

This recipe is to DIE for and since it’s super easy I decided to put it up as a last minute Thanksgiving dessert recipe.


  • 1 – Packaged Cake Mix, Yellow or White
  • 1 – 21 oz. can of Cherry Pie Filling
  • 1 – 20 oz. can of Crushed Pineapple
  • 1 – Stick Butter (refrigerated)
  • 1 – Cup Chopped Pecans (optional)


  • Grease a 9 x 13-inch pan or just a regular casserole bowl with butter.
  • Spread cherry pie filling over bottom of the pan. Layer the pineapple on top of it but DON’T drain it.

  • Take the spatula or a spoon and mix the cherry pie filling and crushed pineapple together in the baking pan until they are well mixed. Made sure the mixture is evenly distributed and level in the baking pan.

Read more here.


Healthier Carrot Cake (Tastes just as amazing, if not better then the original)

Since Easter is coming up I decided to share this delicious carrot cake recipe I originally found on the Food Network.
I made it a while ago hence why I had to go back and find the recipe but it tastes great.
The buttermilk and lots of grated carrots really keeps the cake super moist without adding much fat. The whole wheat flour and pumpkin pie spice add a great spiced nutty taste (Plus it’s a healthier alternative to white processed flour).

Total Time: 2 hr 30 min

Prep: 20 min

Inactive: 1 hr 30 min

Cook: 40 min

Yield: 16 servings

Level: Easy


  • Vegetable cooking spray
  • cups whole-wheat pastry flour
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup vegetable oil
  • 3/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 3 cups coarsely grated carrots (about 1pound)

Lighter Cream Cheese Frosting for serving, recipe follows (optional)

  • 12 ounces reduced-fat cream cheese
  • cup confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract


Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking pan with vegetable spray; line it with a piece of parchment paper, leaving an 1-inch overhang on 2 sides and spray the paper.

Whisk together the flour, baking soda, salt and pumpkin pie spice in a medium bowl. In another medium bowl, whisk the eggs and sugars until pale; whisk in the oil, then the buttermilk and vanilla. Stir the wet ingredients into the dry ingredients and fold in the carrots. Pour the batter into the prepared pan and smooth the top.

Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely on a wire rack. Using the parchment overhang, remove the cake from the pan. Frost the cooled cake with the frosting if you want but it really tastes great with it. Cut into 16 (2 by 3-inch) pieces and serve.

Lighter Cream Cheese Frosting:

In a medium bowl, stir together the cream cheese, confectioners’ sugar, and vanilla.

Spread the frosting over the top and sides of the cake.

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