Just Shut Up and Eat It- Porcupine Press

18/07/2025

Elvis Presley Cake

Ingredients:
For the Cake:
1 box Duncan Hines Signature Pineapple Supreme Moist Cake Mix (or white or yellow cake mix)
Ingredients listed on the cake mix box (usually water, oil, and eggs)
1 can crushed pineapple in 100% juice (do not drain)
1 cup granulated white sugar
For the Frosting:
1 stick unsalted butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 cup chopped pecans

Directions:
Preheat oven to 350°F (175°C). Prepare the cake mix according to package directions and pour batter into a greased 9x13-inch baking pan. Bake as directed or until a toothpick inserted in the center comes out clean.
While the cake is baking, heat crushed pineapple with juice and granulated sugar in a saucepan over medium heat. Bring to a gentle boil, stirring until sugar dissolves. Remove from heat.
When cake is done baking, let cool for 10 to 15 minutes. Use a fork to poke holes all over the top of the cake.
Slowly pour the warm pineapple mixture over the cake allowing it to soak in.
In a large bowl, beat softened butter and cream cheese until smooth and creamy. Add vanilla extract and gradually mix in powdered sugar until fluffy.
Spread frosting gently over the cooled cake. Some pineapple showing through is fine.
Sprinkle chopped pecans generously over the frosted cake.
Slice, serve, and enjoy this classic favorite.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Chill Time (optional): 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 to 15

17/07/2025

09/07/2025

I'm so happy to find a pie recipe of my Grammie's. Now, her recipe calls for a meringue topping which is fairly easy to make. Try it yourself.

27/06/2025

27/06/2025

My aunt always kept a chilled pie in the fridge during summer—just in case someone “dropped by.” Her favorite? A creamy blueberry pie, no oven required. Every bite was cool, tangy, and sweet, and somehow tasted like sunshine. Now, whenever I make this no-bake blueberry pie, I can almost hear her humming in the kitchen.

No-Bake Blueberry Pie

Servings: 8
Prep Time: 10 minutes
Chill Time: 6 hours
Total Time: 6 hours 10 minutes

Ingredients:

8 oz cream cheese, room temp

½ cup granulated sugar

1 tbsp freshly squeezed lemon juice

21 oz can blueberry pie filling

8 oz tub extra creamy whipped topping, thawed (divided: 1 cup & 2 cups)

6 oz pre-made graham cracker pie crust

Instructions:

Make filling base:
In a large bowl, beat cream cheese and sugar on medium speed until smooth and fluffy.

Add lemon:
Beat in lemon juice for 1 more minute.

Add blueberry pie filling:
Fold the entire can into the cream cheese mixture until combined.

Add whipped topping:
Fold in 1 cup of the whipped topping until no streaks remain.

Assemble pie:
Spread the filling evenly into the graham cracker crust.

Top with whipped topping:
Use the remaining 2 cups of whipped topping to cover the top of the pie.
(Optional: Pipe decorative border instead of spreading fully.)

Chill:
Refrigerate at least 6 hours, or overnight, until firm and set.

Tips:

Use the plastic cover from the crust as a makeshift lid for storage.

For fancier presentation, add fresh blueberries or lemon zest before serving.

Pipe topping for a more elegant look with the center exposed.

Storage:

Fridge: 2–3 days in airtight container

Freezer: Wrap tightly and freeze up to 1 month. Thaw overnight in fridge.

Note: Do not reheat—best served chilled.

22/06/2025

If summer was a sandwich... 😋💕

11/06/2025

Check them out.

08/06/2025