Last year each department at work hosted a lunch for all employees so our department chose mexican food. Wanting a few desserts that were good for a crowd I ran across this recipe and it’s now one of my go-to’s for something quick and delicious. I mean, it’s the Pioneer Woman so can you go wrong?? As a side note, my post Churro Cake was the other recipe I chose to take.

The cake part of this recipe is pretty straightforward and fairly easy to do. Whipping the egg whites isn’t too hard and while I get a little nervous folding that into the rest of the mixture it’s not hard – I’m just always worried I’ll be too rough and it’ll flatten out. Once you’ve got the cake part mixed and in the oven that’s basically the recipe and the rest is simple.

I usually put all of the milks in a pitcher and then once the cake has cooled I poke holes in it and pour the mixture on top. Just as a note, the 2-3 times I’ve made this cake I’ve needed to transport it, plus I don’t have a platter this size so I don’t worry with flipping the cake as the directions state. Then just whip up the heavy cream and spread on top and place maraschino cherries on top before serving. My recommendation would be to rinse the maraschino cherries first since the juice has a tendency to get all over the top.

The only thing I’ve considered doing to change this recipe would be to double the cake portion. I feel like mine isn’t as tall as her photo (maybe I am not folding the whites in gently enough?) but regardless it tastes amazing and takes very little time.

Recipe Used: The Pioneer Woman