
Cherpumple Cake
The Cherpumple Cake is a three-layer cake made around a stack of cherry, pumpkin and apple pies. Yes, that right.
A pumpkin pie, an apple pie and a cherry pie, all baked into a layer of yellow, chocolate, and spice cakes. Each has their own layer. Then it is covered completely in cream cheese icing.
This cake is possibly one of the unholiest culinary creations ever to ride into town on the dessert cart. The Cherpumple is a treat of sugar raising proportions.
This frosted monster is an especially unique dessert for the friend or family member that always wants to “sample” a bit of everything.
In our family it is my dad. He is always ”straightening” up the edges of the cakes and pies. Somehow those little actions to achieve perfection always equal a second serving. Yet when you ask if he would like another serving he always says, “No thanks. I am all set”.
But we know how much he loves this cake. It contains all his favorites.
The first set of ingredients and instructions os for those of us (me included) that want to use frozen ready made pies.
Ingredient List For Frozen Method:
- 8 inch frozen pumpkin pie
- 1 box box spice cake mix
- 8 inch frozen apple pie
- 1 box box yellow cake mix
- 8 inch frozen cherry pie
- 1 box box white cake mix or chocolate whichever you like
- eggs and oil according to the cake mix
- 3 tubs tall tubs of cream cheese frosting
- 8.5 inch round cake pans 3
Instruction For Frozen Method:
- Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions.
- For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air.
- Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans the frost it like you mean it.
The second set of ingredients and directions are for the cook that wants to make any or all of these pies from scratch. But this cake turns out best using prebaked frozen pies because they are less fragile to work with.
Ingredients For Scratch Method:
Pumpkin Pie:
- 1 dough store bought refrigerated pie dough round
- 15 Ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 Large Eggs
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon ground allspice
Apple Pie:
- 1 Dough store bought refrigerated pie dough round
- 1/2 Cup granulated sugar
- 1/4 Cup Cornstarch
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon salt
- 2 Pounds apples peeled if desired cored and sliced 1/2-inch thick
- 1 Tablespoon lemon juice
- 1 Teaspoon Vanilla extract
Cherry Pie:
- 1 dough store bought refrigerated pie dough round
- 1/2 Cup granulated sugar
- 1/4 Cup All purpose flour
- 1/4 Teaspoon Salt
- 2 Pounds fresh jarred or thawed frozen sweet or tart cherries
- 1 Tablespoon lemon juice if using sweet cherries or 1 teaspoon lemon juice if using tart cherries
Cake Layers:
- 1 Box yellow cake mix
- 1 Box Spice cake mix
- 1 Box Chocolate cake mix or white, your choice
- eggs per each box instructions
- water per each box instructions
- vegetable oil per each box instructions
- non stick baking spray
Cream Cheese Frosting:
- 24 Ounces Cream cheese softened
- 4 Sticks 32 tablespoons unsalted butter softened
- 8 Cups 2 pound powdered sugar
- 1/4 Cup Dark maple syrup
Intructions for Scratch Method:
Prepare Blind Baked Pie Crusts:
- Preheat the oven to 425°F.
- Line three 9-inch pie pans with three piece of large pieces of aluminum foil, leaving overhang on all edges of the pans.
- Unroll the pie dough rounds and place them in the pie pans.
- Fold the edges of the dough under to create a 1/2-inch lip of crust around the edges of the pans. Freeze the dough for 15 minutes.
- Loosely cover the dough with two more large pieces of aluminum foil, criss-crossed over one another. Fill the foils with pie weights or dried beans.
- Bake the pie crusts for 12 to 15 minutes, just until the dough begins to look cooked and matte instead of raw and shiny.
- Place the pies on a wire rack, carefully lift off the foil, and cool to room temperature.
Bake the pumpkin pie:
- Heat the oven to 350°F.
- Stir the pumpkin puree, condensed milk, eggs, cinnamon, ginger, and allspice together in a large bowl until blended, then pour into the first blind-baked pie crust.
- Bake uncovered for 50 minutes to 1 hour, until the pie is puffed and set with barely any jiggle in the center. If the crust starts to brown too deeply before the pie is fully baked, loosely cover it with foil or a crust cover.
- Transfer to a wire rack and cool completely.
Bake the apple pie:
- Heat the oven to 350°F.
- Whisk the sugar, cornstarch, cinnamon, and salt together in a large bowl. Stir in the apples, lemon juice and vanilla extract until combined.
- Pour the filling into the second blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
- Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
- Transfer to a wire rack and cool completely.
Bake the cherry pie:
- Heat the oven to 350°F.
- Whisk the sugar, flour, and salt together in a large bowl. Stir in the cherries and lemon juice until combined.
- Pour the filling into the third blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
- Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
- Transfer to a wire rack and cool completely.
- NOTE:
- The pies can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.
Make the cakes:
- Preheat the oven to 350°F.
- Prepare each boxed cake batter according to package instructions, then prepare the cake pans as follows:
- Spritz the bottom and sides of each aluminum 3-quart casserole dish with nonstick baking spray. Ladle 1 cup of each cake batter into each of the 3 pans: one with yellow cake, one with chocolate cake, and one with spice cake.
- Lift each pie out of its pan using the foil overhangs. Slide a wide, thin spatula (like a pancake turner) underneath each pie to loosen it from the foil, then carefully lift each pie into its respective cake pan as follows:
- Some of the crust edges may crack off, and that’s okay, as long as the pie fits snugly into the cake pan. If the entire pie starts to break apart, stop and cut the pie into into halves or quarters. Then, place the wedges into the cake pan to reassemble the pie.
- Pour the remaining cake batter over each pie: Spice Cake batter over the Pumpkin Pie, Yellow Cake batter over the Apple Pie and Chocolate Cake batter over the Cherry Pie. Gently but firmly tap each cake pan on the counter a few times to make sure the batter settles around each pie.
- Bake for about 90 minutes, until a knife inserted deeply into the center of the cake comes out clean. (Yes, this is much longer than the package instructions direct. These are very dense cakes and take more time to cook through.)
- Transfer the pans to racks and cool completely.
- The cakes can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.
Assemble and frost the Cherpumple:
- Make the frosting: Using a stand mixer fitted with the paddle attachment, beat 2 blocks of the cream cheese and 2 sticks of butter together on medium speed until blended. Reduce the mixer speed to low and stir in 4 cups of the powdered sugar 1/2 cup at a time, then stir in 2 tablespoons maple syrup.
- Scrape the frosting into a large bowl and repeat with the remaining ingredients.
- Line your serving plate with 3 strips of waxed paper, layering them so all the edges of the plate are covered and so they form a triangle of uncovered plate in the center. This will make it easy for you to frost the cake on your serving plate and then remove the waxed paper, leaving everything clean when you’re done.
- With kitchen shears, snip through the edge of the aluminum cake pans and carefully peel the pans away from the cakes. Be careful because the peeled edges may be sharp!
- Slice the domed tops off each cake with a serrated bread knife, leaving a flat surface so the cakes can stack easily on top of one another. Gently brush any loose crumbs off the top and sides of each cake.
- Place the cherry/chocolate cake layer on the serving plate, centered directly over the triangle.
- Scoop 1 heaping cup of frosting onto the center of the cake and spread to the edges in a wide circular motion with a large icing spatula or knife.
- Place the pumpkin pie/spice cake layer on top of the frosting and repeat.
- Then do the same with the apple pie/yellow cake layer, using 1 1/2 cups frosting to finish the top of The Cherpumple.
- Apply a thin layer of frosting around the sides of The Cherpumple to “crumb coat” — this layer seals in any stray crumbs so they won’t be visible on the finished cake. Swipe lightly with the icing spatula or knife just to coat the sides. Refrigerate The Cherpumple for 1 hour to firm up the frosting.
- Apply a final, thicker layer of frosting to the sides of The Cherpumple. Carefully remove the waxed paper strips lining the serving plate, slice it up, and dig in! Or refrigerate for up to 2 days before serving.
NOTES
For the best results, use pre-baked pies or frozen pies.
Also, use boxed cake mix. This is primarily for rigidity: while cakes and pies made from scratch are delicious, they tend to be delicate. The pre-fab stuff is unnaturally sturdy.
Also, if you make everything from scratch, you have to mix and bake six full desserts before you can assemble the Cherpumple. That’s an all-day affair. Preserve your sanity by going frozen.
This recipe calls for white, spice and yellow cakes. Use any flavor you desire to pair the the pie of choice.
Feel free to make this your own!
You can make this Cherpumple cake over 2 days. On Day 1 ,Make the pies. On Day Two, Make and assemble the cake.
You can make the cake up to 2 days before serving.
Bringing this cake to a family gathering. Or just prepare it for the ladies on a game night.
I am certain there will be plenty of leftover for your guests to take home.
I have a reader that made this with brownie layers instead of cake. I would think a chocolate cream pie, coconut cream pie and a chocolate chip cookie pizza would work well.
The possibles are endless!!
Let me know how YOU style this tower of deliciousness!
Cherpumple Cake
Ingredients
Ingredient List For Frozen Method:
- 8 inch frozen pumpkin pie
- 1 box box spice cake mix
- 8 inch frozen apple pie
- 1 box box yellow cake mix
- 8 inch frozen cherry pie
- 1 box box white cake mix, or chocolate, your choice
- eggs and oil according to the cake mix
- 3 tubs tall tubs of cream cheese frosting
- 8.5 inch round cake pans 3
Ingredients For Scratch Method:
Pumpkin Pie:
- 1 dough store bought refrigerated pie dough round
- 15 Ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 2 Large Eggs
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon ground allspice
Apple Pie:
- 1 Dough store bought refrigerated pie dough round
- 1/2 Cup granulated sugar
- 1/4 Cup Cornstarch
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon salt
- 2 Pounds apples peeled if desired cored and sliced 1/2-inch thick
- 1 Tablespoon lemon juice
- 1 Teaspoon Vanilla extract
Cherry Pie:
- 1 dough store bought refrigerated pie dough round
- 1/2 Cup granulated sugar
- 1/4 Cup All purpose flour
- 1/4 Teaspoon Salt
- 2 Pounds fresh jarred or thawed frozen sweet or tart cherries
- 1 Tablespoon lemon juice if using sweet cherries or 1 teaspoon lemon juice if using tart cherries
Cake Layers:
- 1 Box yellow cake mix
- 1 Box Spice cake mix
- 1 Box Chocolate cake mix, or white
- eggs per each box instructions
- water per each box instructions
- vegetable oil per each box instructions
- non stick baking spray
Cream Cheese Frosting:
- 24 Ounces Cream cheese softened
- 4 Sticks 32 tablespoons unsalted butter softened
- 8 Cups 2 pound powdered sugar
- 1/4 Cup Dark maple syrup
Instructions
Instruction For Frozen Method:
- Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions.
- For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air.
- Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans the frost it like you mean it.
Intructions for Scratch Method:
- Preheat the oven to 425°F.
- Line three 9-inch pie pans with three piece of large pieces of aluminum foil, leaving overhang on all edges of the pans.
- Unroll the pie dough rounds and place them in the pie pans.
- Fold the edges of the dough under to create a 1/2-inch lip of crust around the edges of the pans. Freeze the dough for 15 minutes.
- Loosely cover the dough with two more large pieces of aluminum foil, criss-crossed over one another. Fill the foils with pie weights or dried beans.
- Bake the pie crusts for 12 to 15 minutes, just until the dough begins to look cooked and matte instead of raw and shiny.
- Place the pies on a wire rack, carefully lift off the foil, and cool to room temperature.
Bake the pumpkin pie:
- Heat the oven to 350°F.
- Stir the pumpkin puree, condensed milk, eggs, cinnamon, ginger, and allspice together in a large bowl until blended, then pour into the first blind-baked pie crust.
- Bake uncovered for 50 minutes to 1 hour, until the pie is puffed and set with barely any jiggle in the center. If the crust starts to brown too deeply before the pie is fully baked, loosely cover it with foil or a crust cover.
- Transfer to a wire rack and cool completely.
Bake the apple pie:
- Heat the oven to 350°F.
- Whisk the sugar, cornstarch, cinnamon, and salt together in a large bowl. Stir in the apples, lemon juice and vanilla extract until combined.
- Pour the filling into the second blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
- Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
- Transfer to a wire rack and cool completely.
Bake the cherry pie:
- Heat the oven to 350°F.
- Whisk the sugar, flour, and salt together in a large bowl. Stir in the cherries and lemon juice until combined.
- Pour the filling into the third blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
- Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
- Transfer to a wire rack and cool completely.
- NOTE:
- The pies can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.
Make the cakes:
- Preheat the oven to 350°F.
- Prepare each boxed cake batter according to package instructions, then prepare the cake pans as follows:
- Spritz the bottom and sides of each aluminum 3-quart casserole dish with nonstick baking spray. Ladle 1 cup of each cake batter into each of the 3 pans: one with yellow cake, one with chocolate cake, and one with spice cake.
- Lift each pie out of its pan using the foil overhangs. Slide a wide, thin spatula (like a pancake turner) underneath each pie to loosen it from the foil, then carefully lift each pie into its respective cake pan as follows:
- Some of the crust edges may crack off, and that's okay, as long as the pie fits snugly into the cake pan. If the entire pie starts to break apart, stop and cut the pie into into halves or quarters. Then, place the wedges into the cake pan to reassemble the pie.
- Pour the remaining cake batter over each pie: Spice Cake batter over the Pumpkin Pie, Yellow Cake batter over the Apple Pie and Chocolate Cake batter over the Cherry Pie. Gently but firmly tap each cake pan on the counter a few times to make sure the batter settles around each pie.
- Bake for about 90 minutes, until a knife inserted deeply into the center of the cake comes out clean. (Yes, this is much longer than the package instructions direct. These are very dense cakes and take more time to cook through.)
- Transfer the pans to racks and cool completely.
- The cakes can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.
Assemble and frost the Cherpumple:
- Make the frosting: Using a stand mixer fitted with the paddle attachment, beat 2 blocks of the cream cheese and 2 sticks of butter together on medium speed until blended. Reduce the mixer speed to low and stir in 4 cups of the powdered sugar 1/2 cup at a time, then stir in 2 tablespoons maple syrup.
- Scrape the frosting into a large bowl and repeat with the remaining ingredients.
- Line your serving plate with 3 strips of waxed paper, layering them so all the edges of the plate are covered and so they form a triangle of uncovered plate in the center. This will make it easy for you to frost the cake on your serving plate and then remove the waxed paper, leaving everything clean when you're done.
- With kitchen shears, snip through the edge of the aluminum cake pans and carefully peel the pans away from the cakes. Be careful because the peeled edges may be sharp!
- Slice the domed tops off each cake with a serrated bread knife, leaving a flat surface so the cakes can stack easily on top of one another. Gently brush any loose crumbs off the top and sides of each cake.
- Place the cherry/chocolate cake layer on the serving plate, centered directly over the triangle. Or flavoe of chioce.
- Scoop 1 heaping cup of frosting onto the center of the cake and spread to the edges in a wide circular motion with a large icing spatula or knife.
- Place the pumpkin pie/spice cake layer on top of the frosting and repeat.
- Then do the same with the apple pie/yellow cake layer, using 1 1/2 cups frosting to finish the top of The Cherpumple.
- Apply a thin layer of frosting around the sides of The Cherpumple to "crumb coat" — this layer seals in any stray crumbs so they won't be visible on the finished cake. Swipe lightly with the icing spatula or knife just to coat the sides. Refrigerate The Cherpumple for 1 hour to firm up the frosting.
- Apply a final, thicker layer of frosting to the sides of The Cherpumple. Carefully remove the waxed paper strips lining the serving plate, slice it up, and dig in! Or refrigerate for up to 2 days before serving.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I just had to click over and see what a cherpumple cake was; what a unique dessert! Thank you so much for sharing with us at Encouraging Hearts and Home. Pinned.
I know right? It is one of those recipes you would only make once in a lifetime. And deconstruct it for serving. LOL. I think if you were making your own wedding cake it might work. Thx Joanne for coming to check it out! Hope your week is happy.
This is the first year I’ve heard about this combination cake. Looks good, but I don’t know that I have it in me to make all the layers, hehe. Props to you for this detailed recipe.
That is why I use frozen pies, canned icing, and sometimes premade cakes and scrape off the icing! LOL. It was really my Dad’s favorite! Thx for commenting and looking at the cake! Enjoy.
Marilyn, this looks so good!! Going to have to try this.
I noticed, there is a difference between the frozen directions & then made from scratch in the boxes cakes. Ingredient List For Frozen Method:
8 inch frozen pumpkin pie
1 box box spice cake mix
8 inch frozen apple pie
1 box box yellow cake mix
8 inch frozen cherry pie
1 box box white cake mix
eggs and oil according to the cake mix
3 tubs tall tubs of cream cheese frosting
8.5 inch round cake pans 3
Ingredients For Scratch Method:
Cake Layers:
1 Box yellow cake mix
1 Box Spice cake mix
1 Box Chocolate cake mix
eggs per each box instructions
water per each box instructions
vegetable oil per each box instructions
non stick baking spray
You are right! I will clarify that. The frozen mixes are the ones in the picture, which I used . The other version is from the original recipe where the cherry and chocolate are paired. I will fix that to make more sense. However, use any type of cake mix you like! I once paried the cherry pie with a cherry chip cake mix! Enjoy.
I’ve been looking at all the Piecaken and Cherpumple dessert recipes from all over. I may attempt one myself. The thing is, I was going to pin your recipe post but you have so many negative things to say up front about this creation it makes me take pause- Words you use like “Quite possibly one of the unholiest culinary creations ever to ride into town on the dessert cart. The Cherpumple is a treat of sickening proportions.” and
“This frosted monster ” to describe this unique dessert makes one think you really HATE it but made it anyway. Not what I was looking for.
I am sorry you feel that way Barbara. I am pointing out just how this dessert is so over the top and exceeds the average persons vision of the perfect dessert. It is way more than a single serving. As far as calories and volume of one piece of the cherpumple would put a regular person in a coma. If I didn;t mention that I would be remiss. This has nothing to do with the taste or full flavor. If I hated the dessert I wouldn’t have posted it. You just need to eat it with a few friends. 3 slices of pie and a triple layer cake is indeed a whole lot of dessert at one sitting. Thanks for your thoughts. I hope I have cleared up your impression. Enjoy your day!
Holy Moly – this sounds absolutely crazy but delicious at the same time. Thanks so much for sharing.
It really is. For those times when you are having a feast and the dessert lover gets ONE shot at the table. LOL. Happy holiday.
This cake is not for the faint of heart. It looks so yummy. Thank you for sharing with #omhgww. Socialized
Thank you Clearissa. This is one where you pass a slice around the table and everyone takes a bite of their favorite. Thanks for hosting!
Holy cow talk about a crack cake, wow that is a crazy cake! would have a go at it, small piece, please!
A small piece is all that will do Karren. It was a fun twist when I served it. Thank you for the comment. Happy Holiday!
Wow, that is really something! What an amazing combination of flavours and textures! Thank you for being a part of the Hearth and Soul Link Party, Marilyn. I hope you are enjoying the holiday season.
It is totally insane. It made a great addition to a birthday party in my home. Thank you for hosting. Happy Holiday!
WOW, this is such an interesting cake. I’m so surprised at how it is made. Thank you so much for sharing your recipe with us at the Creative Muster Link Party. Looking forward to seeing what you share next week! Pinned
Merry Christmas 🎄
Robin | Fluster Buster
Isnt it wild robin? My father used to love it. But one cake goes a LONG way. Thank you for the pin. Happy Holiday!
Wow! Another beautiful creation. All of your baked goods always look soo good.
Thank you Stacy. That is so sweet coming from someone that makes the recipes you do. I love them. Enjoy your week!
This looks totally decadent! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!
This recipe is like having 4 desserts! Enjoy your week.
This is so interesting and delicious looking 🙂
Thank you Christine. I call it all desserts in one! Enjoy!
Wow!! This is so decadent!! It looks amazing. TFS
Thank you Clearissa. My dad was one of those, “I will have a bit of everything.” And then he would “even” up the cake or pie all day. This was just for him. Enjoy your weekend!
I want to make this to impress my 11 year old granddaughter. She thinks I can bake anything! I have to be gluten free so it will all be made from scratch. I didn’t tell her what I was making but did have her mom ask what her favorite pies were. I was knocked for a loop when she said key lime and apple. The Apple, not a prob but key lime!? I don’t want to disappoint her! It’s for Thanksgiving. My plan is to make crust made from gluten free cookies but for the cherry I’m making a brownie crust. I also have a high altitude to overcome!! Lol. Wish me luck!
I would put the key lime on top. I hope your pie crusts arent too thin. But the cookies may just make the difference. When I do gluten free they always fall. LOL. Good luck and let me know how it turns out!! Happy Holiday!
Does the pie have to be frozen? I’m making homemade pie
No. You can make the pies, cake and frosting from scratch if you like!! Thanks for asking.
I made this years ago, but used cherry, apple and blueberry pies. Fits with the 4th around the corner. It turned out beautifully and got 8 thumbs up(from 4 of us)!?
My crew would love the blueberry addition. I am so glad you served this and that it was well received!! Enjoy your week.
Are the pies frozen when you put them in the batter?
Yes, they are added frozen and cooked with the cake! Thanks for asking. I am glad this recipe interested you! We used it for a 25th wedding anniversary celebration. Enjoy!
You say in the recipe above to bake the pies and let them cool overnight before placing in the batter. So which is it?
The instructions are correct. They are layers between the cake, similar to using icing. The batter will cook and finish the cake. The pies will already be in the the cake as it cooks. Then the icing will top the cake and be on the sides. It will make sense when you are putting it all together. Have a safe and hppy Thanksgiving!
OMG, three of my favorites all in one place. I think I’ve died and gone to where dessert doesn’t end up on my (rear)end. Thanks Marilyn for this wonderful recipe.
You are welcome Olivia. This cake is an entire meal in itself! Thx for sharing your thoughts. Have a great day!
Wow is all I can say, talk about a treat. I would love to try it so best I have a crack at it. We do not have pumpkin pie here so I would have to bake my own. Thanks for sharing on the very last #wednesdayswisdom but stay tuned for the all new Over The Moon link up
Oh Marilyn Yum!!! I will be over for afternoon tea. Thanks for sharing this with us at #WednesdaysWisdom, I’m sure this will be a popular recipe.
Bring a fork! Thx Sue.