Brandon’s Backyard Bakes

Brandon’s Backyard Bakes Backyard sweets and easy family treats.

07/23/2026

S'mores Dump Cake

Ingredients
1 (14.4 oz) box Nabisco Honey Maid Graham Crackers

3 cups Hershey's Semi-Sweet Chocolate Chips

1 (10 oz) bag Kraft Jet-Puffed Miniature Marshmallows

1 (15.25 oz) box Betty Crocker Super Moist Chocolate Fudge Cake Mix

3/4 cup (1 1/2 sticks) Land O Lakes Salted Butter, melted

Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Line the bottom of the dish with a single, flat layer of Nabisco Honey Maid graham crackers, breaking them to fit if necessary.

Dump the Hershey's chocolate chips evenly over the graham crackers, then distribute the Kraft Jet-Puffed miniature marshmallows evenly over the chocolate.

In a medium bowl, mix the dry Betty Crocker chocolate cake mix and melted Land O Lakes butter with a fork until a crumbly dough forms. Sprinkle this dough evenly over the marshmallow layer.

Bake for 35 to 40 minutes until the top is baked through and the marshmallows are gooey. Let it cool slightly before scooping.

07/22/2026

Mint Chocolate Ice Cream Pie

Ingredients
1 (9-inch) Keebler Ready Crust Oreo Pie Crust

1.5 quarts Breyers Mint Chocolate Chip Ice Cream, softened

1 (11.75 oz) jar Smucker's Hot Fudge Spoonable Ice Cream Topping

1 (8 oz) tub Cool Whip, thawed

Instructions
Leave the Breyers mint chocolate chip ice cream out at room temperature for about 15 minutes until it is soft enough to scoop and spread easily, but not completely melted.

Scoop the softened ice cream into the Keebler Oreo pie crust and use the back of a spoon to smooth it into an even layer. Chill in the freezer for 1 hour to firm up.

Microwave the Smucker's hot fudge (lid removed) for 30 seconds to soften it, then pour and spread it in a thin layer directly over the firm ice cream.

Spread the thawed Cool Whip evenly over the top of the hot fudge layer.

Chill the pie in the freezer for at least 3 hours until completely solid. Let it rest at room temperature for 5 minutes before slicing.

07/22/2026

S'mores Icebox Cake

Ingredients
1 box (14.4 oz) Honey Maid Graham Crackers

2 boxes (3.4 oz each) Jell-O Chocolate Instant Pudding Mix

3 cups cold milk

1 jar (7 oz) Kraft Jet-Puffed Marshmallow Creme

1 tub (8 oz) Cool Whip, thawed

1/4 cup Hershey's Chocolate Syrup

Instructions
In a large mixing bowl, whisk the dry Jell-O chocolate pudding mix and cold milk together for 2 minutes until it becomes thick.

In a separate bowl, gently fold the Kraft Jet-Puffed marshmallow creme into the thawed Cool Whip until blended.

Line the bottom of a 9x13 baking dish with a single, flat layer of Honey Maid graham crackers.

Spread half of the chocolate pudding evenly over the graham crackers, followed by a flat layer of graham crackers, then spread half of the marshmallow-Cool Whip mixture.

Repeat with one more layer of graham crackers, the remaining chocolate pudding, a final layer of graham crackers, and the remaining marshmallow mixture on top. Drizzle generously with Hershey's syrup and chill for 8 hours.

07/21/2026

Snickers Caramel Apple Fluff

Ingredients
1 box (3.4 oz) Jell-O Vanilla Instant Pudding Mix

1 tub (8 oz) Cool Whip, thawed

4 large Granny Smith apples, cored and chopped

1 bag (10.4 oz) Snickers Minis, unwrapped and roughly chopped

1/4 cup Smucker's Caramel Sundae Syrup

Instructions
In a very large mixing bowl, dump the dry Jell-O vanilla pudding mix directly into the thawed Cool Whip.

Fold them together with a large silicone spatula until the pudding powder is completely dissolved and the fluff is smooth.

Dump the chopped Granny Smith apples and three-quarters of the chopped Snickers Minis into the bowl.

Fold everything together until the apples and candy are completely coated in the vanilla fluff.

Scoop into a serving bowl, top with the remaining Snickers pieces, drizzle generously with the Smucker's caramel syrup, and chill for 1 hour before serving.

07/21/2026

Cherry Pineapple Dump Cake

Ingredients
1 can (21 oz) Comstock Cherry Pie Filling

1 can (20 oz) Dole Crushed Pineapple, undrained

1 box (15.25 oz) Betty Crocker Super Moist Yellow Cake Mix

1/2 cup (1 stick) Land O'Lakes Butter, cut into thin slices

1/2 cup Diamond Chopped Pecans

Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x13 baking dish with non-stick cooking spray.

Dump the entire can of Comstock cherry pie filling and the undrained Dole crushed pineapple into the bottom of the dish, spreading them together into a flat, even layer.

Sprinkle the dry Betty Crocker yellow cake mix in a completely uniform layer over the top of the fruit.

Dump the Diamond chopped pecans evenly over the dry cake mix.

Place the Land O'Lakes butter slices evenly across the surface and bake for 45 minutes until the topping is golden and the fruit is bubbling vigorously.

07/21/2026

Peach Cobbler Dump Cake

ingredients

2 (15 oz) cans Del Monte Sliced Peaches in Heavy Syrup, undrained

1 box Betty Crocker Super Moist Yellow Cake Mix

1/2 cup (1 stick) Land O'Lakes unsalted butter, melted

1 tsp McCormick Ground Cinnamon

instructions

Preheat oven to 350°F. Spray a 9x13 baking dish with Pam.

Dump the undrained cans of peaches directly into the baking dish and spread evenly. Sprinkle the cinnamon evenly over the peaches.

Dump the dry cake mix uniformly over the peach layer.

Pour the melted butter over the cake mix as evenly as possible. Do not stir.

Bake for 40-45 minutes until the top is golden and the fruit is bubbly.

07/20/2026

Seven Layer Magic Cookie Bars

ingredients

1/2 cup (1 stick) Land O'Lakes unsalted butter, melted

1 1/2 cups Honey Maid Graham Cracker Crumbs

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

1 cup Nestle Toll House Semi-Sweet Chocolate Morsels

1 cup Butterscotch Morsels

1 cup Baker's Sweetened Coconut Flakes

1 cup Diamond Chopped Walnuts

instructions

Preheat oven to 350°F. Spray a 9x13 baking dish with Pam.

Mix the melted butter and graham cracker crumbs, then dump into the dish and press down firmly to create a crust.

Pour the sweetened condensed milk evenly over the graham cracker crust.

Evenly dump the chocolate morsels, butterscotch morsels, coconut flakes, and chopped walnuts in layers over the milk. Press down lightly with a fork.

Bake for 25-30 minutes until the edges are golden brown, then chill completely before slicing into bars.

07/20/2026

Cream Cheese Marshmallow Fruit Dip

ingredients

1 (8 oz) block Philadelphia Cream Cheese, softened

1 (7 oz) jar Kraft Jet-Puffed Marshmallow Creme

1 tsp McCormick Pure Vanilla Extract

instructions

Dump the softened cream cheese, marshmallow creme, and vanilla extract into a medium mixing bowl.

Mix with a hand mixer on medium speed for 2 minutes until completely smooth, light, and fluffy.

Scoop the dip into a serving bowl.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.

Serve cold with fresh strawberries, apple slices, or Honey Maid Graham Crackers.

07/20/2026

Cherry Pineapple Dump Cake

ingredients

1 (20 oz) can Dole Crushed Pineapple, undrained

1 (21 oz) can Comstock Cherry Pie Filling

1 (15.25 oz) box Duncan Hines Classic Yellow Cake Mix

1/2 cup (1 stick) Land O'Lakes Unsalted Butter, sliced into thin squares

instructions

Preheat oven to 350°F and grease a 9x13 baking dish.

Dump the undrained crushed pineapple into the dish, spreading it evenly.

Dump the cherry pie filling evenly over the pineapple.

Sprinkle the dry yellow cake mix evenly over the fruit layers.

Place the butter slices evenly across the top of the dry cake mix.

Bake for 45-50 minutes until the top is golden brown and the fruit is bubbly. Let cool slightly before serving.

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New York, NY

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