Favorite Desserts for Easter . . .
With Easter only a few days away, I decided to share some of our Favorite Desserts for Easter. Some of them are from Mama’s collection, some from mine, and some from other family members and friends. But, all are delicious and perfect for your family’s Easter Dinner.
There are five cakes and four pies that your family and guests will love. Some are sweet, some are tart, but all are delicious!
Cakes for Easter . . .
Mama’s Lemon Cake . . .
This Lemon Cake is a throwback to the 1960’s. It starts with a cake mix, which makes it an easy cake to make. Mama made it for years for our family. And, the choice of lemon is such a nice flavor for spring.
Grandmama Hall’s Chocolate Sheet Cake . . .
Even though a chocolate cake isn’t necessarily associated with Easter, Daddy was a chocoholic, so Mama usually made this cake every Easter. It is really moist, and is actually a good choice for any season of the year.
Strawberry Cake . . .
Since Strawberry Season is during Easter this year, a Strawberry Cake would be such a wonderful choice for your Easter Dessert table! This one, too, begins with a cake mix. And the Cream Cheese Filling is . . . yum!!!
Carrot Cake . . .
With carrots being a spring vegetable, Carrot Cake is generally a good choice for Easter. This cake, adapted from Southern Living is our favorite!
(Adapted from a Southern Living recipe)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- ¾ cup buttermilk
- 2 teaspoons vanilla
- 1 cup grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 ½-ounce) can sweetened coconut
- 1 cup chopped pecans
Cream Cheese Frosting
- Spray 3 (9-inch) round cake with nonstick cooking spray. Then, line pans with wax paper; spray them lightly again. Set pans aside.
- Stir together dry ingredients: flour, soda, salt, and cinnamon. (I put all the dry ingredients in the mixer and use it to mix them together.)
- Add eggs. Beat with electric mixer.
- Add sugar, oil, buttermilk and vanilla. Beat at medium speed with an electric mixer until mixture is smooth.
- Gradually add flour mixture, beating on low speed until blended.
- Fold in grated carrots, pineapple, coconut and pecans.
- Pour batter equally into prepared cake pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans, and cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake.
Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup butter, softened to room temperature
- 2 (16-ounce) packages powdered sugar
- 2 teaspoons vanilla
- In a mixing bowl, combine cream cheese and butter. Cream until smooth.
- Add powdered sugar, beating well until light and fluffy.
- Add vanilla and stir to combine.
- Frost between layers, on sides and top of cake.
Mandarin Orange Cake . . .
The Mandarin Orange Cake is my sister, Jeri’s, favorite cake for Easter. She would bring it to Mama’s frequently for our family Easter dinner. It is really one that would need to be kept in the refrigerator until serving time. So, if you like this cake, be sure you have room in your fridge! This particular Mandarin Orange Cake was made by Candace. You can see the Mandarin Orange frosting on top. She frosted the sides and decorated it with Cool Whip and Sprinkles.
Mandarin Orange Cake
- 1 butter recipe golden cake mix
- ¾ cup oil
- 3 eggs
- 1 (11-ounce) can mandarin oranges and juice
- Combine all ingredients in a mixing bowl and beat until well-blended and oranges are chopped up.
- Bake at 350 degrees in either 2 (9-inch) layers for 25 minutes or a 9 x 13-inch baking pan for 30 minutes that have been greased and floured. (If baking in layers, remove from pans and cool when done.)
NOTE: Cake must be completely cooled—4 to 6 hours—before icing.
Mandarin Orange Cake Icing
- 1 (15 ½-ounce) crushed pineapple and juice
- 1 (5 3/8-ounce) box instant vanilla pudding mix
- 1 (8-ounce) frozen whipped topping, thawed
- Combine pineapple and juice with instant pudding mix. Blend well.
- Fold in whipped topping and spread between layers and top and sides of cake. Refrigerate.
Pies for Easter . . .
Cherry Cream Cheese Pie . . .
This pie is Jason’s favorite. So, any time we have a family dinner, I make it for him. It’s about the only dessert he likes! It is a beautiful pie, and perfect for any special occasion.
Mama’s Refrigerator Coconut Pie . . .
A luscious pie for Easter, the creamy coconut filling topped with Cool Whip and toasted coconut is the perfect end to a wonderful dinner!
Mama’s Strawberry Pie . . .
There is not a better pie for Easter than Mama’s Strawberry Pie. It is best when made with fresh strawberries in season, like they are now. The homemade crust, with a cream cheese filling, is topped with a layer of fresh strawberries and a cooked strawberry filling. The last layer is Cool Whip. It is the best!!!
Cynthia’s Key Lime Pie . . .
Just like Mama’s Lemon Cake, Cynthia’s Key Lime Pie is a tart but light dessert after a big meal. The recipe was given to me by one of my dear friends, and we make it often. It is a perfect pie to serve throughout both Spring and Summer.
Time to plan you Easter Desserts!
I hope you find something from our Family Favorite Easter Desserts to serve at your family Easter dinner! From my family to yours . . . Enjoy, and Happy Easter!