This page gathers five dessert recipes with fruit-forward bakes, easy bar cookies, and a few creamy crowd-pleasers.
Each one uses a straightforward method, from pouring and layering to topping and chilling, for a varied finish to the collection.
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- Angel Pineapple Cake
- 5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix
- Coconut Cloud Cake
- Custard Peach Pie
- Lazy Pecan Pie Bars
Angel Pineapple Cake
Angel Pineapple Cake combines angel food cake mix with crushed pineapple in juice and a little sweetened coconut, then gets folded together gently before baking in a greased 9×13-inch dish. The batter is meant to puff up, so the largest mixing bowl helps keep everything contained while you stir just until no dry pockets remain.
After baking until golden brown and a toothpick comes out clean, the cake cools completely before the topping goes on. Thawed Cool Whip is spread over the surface, then finished with the remaining coconut flakes, which keeps the topping light and prevents it from melting into the warm cake.
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5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix
5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix uses dry yellow cake mix as a base, with a lemon pie filling mixture poured over it instead of being mixed in. The slow cooker is greased well first, then the cake mix is spread across the bottom and left undisturbed so the layers bake into a soft dessert with a set edge.
The lemon mixture is whisked with milk, melted butter, and vanilla until mostly smooth, then poured evenly on top. The lid stays closed early in cooking, and once the edges are set and bubbling with a slightly glossy center, the heat is turned off and the dessert rests covered before serving.
Get the full 5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix recipe
Coconut Cloud Cake
Coconut Cloud Cake starts with a light cake batter built from cake flour, butter, egg whites, one whole egg, heavy whipping cream, and coconut flavor. The dry ingredients are sifted together first, then the butter is worked in gradually until the mixture looks sandy and crumbly, which helps set up the airy texture.
Right after baking, the warm cake is poked all over with a fork and soaked with shaken coconut milk so it can absorb flavor throughout. Once cooled, it is topped with a cream cheese frosting whipped with chilled cream to stiff peaks, then finished with sweetened shredded coconut and chilled before serving.
Get the full Coconut Cloud Cake recipe
Custard Peach Pie
Custard Peach Pie layers peeled sliced peaches in an unbaked pie shell, then covers them with a smooth custard made from Greek yogurt, egg yolks, sugar, flour, vanilla, and spices. The filling settles among the fruit as it bakes, creating a pie that is both creamy and fruit-filled.
The crust edges are shielded with foil so they do not darken too quickly, and the pie bakes until the center is almost set. A crumb topping made from flour, sugar, butter, and a pinch of salt is added after the first bake, then the pie returns to the oven until the streusel is lightly browned and the filling is cooked through.
Get the full Custard Peach Pie recipe
Lazy Pecan Pie Bars
Lazy Pecan Pie Bars begin with a simple flour-and-sugar crust made by cutting cold butter into the dry ingredients until coarse crumbs form. That mixture is pressed into a 9×13-inch pan and baked briefly, giving the bars a sturdy base for the filling.
The pecan layer comes together by whisking eggs, corn syrup, brown sugar, flour, salt, and vanilla until smooth, then stirring in chopped pecans. It is poured over the hot crust and baked again until the center is set, after which the pan cools completely for clean slicing into bars.
