Summer is the perfect time to gather with friends and family to enjoy the warm weather and indulge in delicious desserts that everyone will love. Whether you’re hosting a backyard BBQ, a beach day, or a casual get-together, these 20 summer desserts for a crowd are sure to be the star of the event. From fruity treats to rich and creamy delights, we’ve curated a list of mouth-watering options that are easy to make and serve in large batches, making them perfect for any occasion.
When it comes to summer desserts, it’s all about refreshing flavors, light textures, and vibrant colors. These desserts will not only satisfy your sweet tooth but also complement the sunny, laid-back vibes of the season. So, get ready to make your summer gatherings even more memorable with these crowd-pleasing treats that will impress everyone at your next celebration.
Banana Upside-Down Cake
Banana Upside-Down Cake is a delicious twist on the classic upside-down cake. The rich, moist cake is topped with caramelized bananas, creating a sweet, gooey finish that will leave everyone craving more. The soft and fluffy texture of the cake perfectly complements the sweet, slightly caramelized bananas, making it an ideal summer dessert for a crowd.
Ingredients
- 3 ripe bananas, sliced
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
- Caramelize the bananas: In a saucepan, melt the butter over medium heat. Add the brown sugar and cook until the sugar is dissolved and bubbly. Arrange the banana slices on top of the caramel sauce, ensuring they’re evenly distributed.
- Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat together the sugar, eggs, and vanilla extract until creamy and light. Add the dry ingredients alternately with the sour cream, mixing until just combined.
- Pour the batter: Carefully pour the batter over the caramelized bananas in the cake pan, spreading it evenly to cover the bananas.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Allow the cake to cool slightly before slicing and serving.
Berry Pavlova
Berry Pavlova is a delightful summer dessert that combines a crisp meringue shell with soft, whipped cream and a bounty of fresh berries. This dessert is as visually stunning as it is delicious, with the contrast of the delicate, crunchy meringue and the creamy topping making every bite a treat. It’s perfect for a crowd, as the meringue can be made ahead, and the berries can be added just before serving for the freshest flavor.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp cornstarch
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, blackberries, raspberries)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on it as a guide for your pavlova.
- Make the meringue: In a clean, dry bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, a little at a time, while continuing to whisk until the meringue is glossy and firm. Stir in the vanilla extract, white vinegar, and cornstarch.
- Shape the meringue: Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Spread it out into a flat, round shape, making the edges slightly higher than the center to create a well for the whipped cream.
- Bake the meringue for 1 hour to 1 hour and 15 minutes, until it is firm to the touch and has a pale, golden color. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
- Whip the cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the pavlova: Once the meringue has cooled, carefully transfer it to a serving platter. Fill the center with whipped cream, then top with the fresh berries.
- Garnish and serve: Garnish with fresh mint leaves, if desired, and serve immediately.
Blueberry Ricotta Cake
Blueberry Ricotta Cake is a soft and moist treat that combines the rich, creamy texture of ricotta cheese with the burst of fresh blueberries. This cake is perfect for summer gatherings, as it’s light yet indulgent, offering a delicate balance of flavors. The addition of ricotta makes it exceptionally moist, and the blueberries provide a sweet-tart contrast that elevates every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh blueberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
- Add eggs and ricotta: Beat in the eggs, one at a time, followed by the ricotta cheese and vanilla extract. Mix until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
- Fold in the blueberries: Gently fold the fresh blueberries into the batter, being careful not to break them.
- Bake the cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and dust with powdered sugar: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.
Chocolate-Covered Bananas
Chocolate-covered frozen banana pops are dipped in a smooth layer of rich chocolate and then coated with your favorite toppings, such as sprinkles or chopped nuts. They combine the sweetness of ripe bananas with the decadent crunch of chocolate, making them a perfect dessert for both kids and adults.
Ingredients
- 4 ripe bananas
- 8 oz semisweet chocolate, chopped
- 1/4 cup chopped nuts (optional)
- 1/4 cup rainbow sprinkles (optional)
- 4 wooden popsicle sticks
Instructions
- Prepare the bananas: Peel the bananas and cut them in half. Insert a wooden popsicle stick into each half of the banana, creating a banana pop.
- Freeze the bananas: Lay the banana pops on a baking sheet lined with parchment paper. Place them in the freezer for at least 2 hours or until completely frozen.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate in 20-second intervals, stirring after each interval, until smooth and fully melted.
- Dip the bananas: Once the bananas are frozen, dip each banana pop into the melted chocolate, ensuring it is completely covered. Let any excess chocolate drip off.
- Add toppings: Roll or sprinkle the chocolate-covered bananas with chopped nuts or rainbow sprinkles while the chocolate is still soft.
- Freeze again: Place the banana pops back on the baking sheet and return them to the freezer for another 30 minutes to allow the chocolate to harden.
- Serve: Once the chocolate is set, serve the banana pops immediately or store them in the freezer for later enjoyment.
Coconut Chia Pudding
Coconut Chia Pudding is a creamy, healthy dessert that combines the richness of coconut milk with the power of chia seeds. This simple yet satisfying treat is not only delicious but also packed with nutrients, making it the perfect sweet bite for those looking for a light dessert. The chia seeds swell and create a thick, pudding-like texture when mixed with coconut milk, and topping it with fresh fruit adds a refreshing burst of flavor.
Ingredients
- 1 cup coconut milk (canned or carton)
- 1/2 cup chia seeds
- 1-2 tbsp maple syrup or honey (optional)
- 1 tsp vanilla extract
- Fresh fruit (mango, berries, or coconut flakes) for topping
Instructions
- Prepare the pudding: In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup (if using), and vanilla extract. Stir well to combine.
- Refrigerate: Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and create a thick pudding texture.
- Serve: After the pudding has set, divide it into individual serving jars or bowls. Top each portion with fresh fruit of your choice, such as diced mango, berries, or shredded coconut.
- Enjoy: Serve immediately or store in the refrigerator for up to 2-3 days for a quick, nutritious snack or dessert.
Coconut Panna Cotta
Coconut Panna Cotta is a creamy, velvety dessert that offers a delightful coconut flavor. This Italian classic gets a tropical twist with the use of coconut milk, creating a rich and smooth texture that melts in your mouth. The panna cotta is subtly sweetened and topped with fresh fruit, like mango or berries, or toasted coconut flakes for an added crunch.
Ingredients
- 1 can (14 oz) coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tsp unflavored gelatin
- 1 tsp vanilla extract
- 1/2 cup fresh mango, diced (optional)
- 2 tbsp toasted coconut flakes (optional)
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
- Heat the coconut milk and cream: In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat the mixture over medium heat, stirring constantly, until it is just hot and the sugar has dissolved. Do not allow it to boil.
- Add the gelatin: Once the coconut milk mixture is heated, remove it from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
- Add vanilla extract: Stir in the vanilla extract for added flavor.
- Pour and chill: Pour the mixture into small serving glasses or ramekins. Refrigerate for at least 4 hours or until the panna cotta is fully set.
- Serve: Once set, top each panna cotta with fresh diced mango or a sprinkle of toasted coconut flakes. Serve chilled.
Coconut Pineapple Smoothie
Coconut Pineapple Smoothie combines coconut milk, pineapple, and banana. This smoothie is both refreshing and creamy, with the natural sweetness of the fruits balancing beautifully with the rich coconut flavor. It’s a quick and easy drink that can be enjoyed as a snack or a light dessert, transporting you to a beachy paradise with every sip.
Ingredients
- 1 cup coconut milk (canned or carton)
- 1/2 cup pineapple chunks (fresh or frozen)
- 1 ripe banana
- 1 tbsp shredded coconut (optional for garnish)
- Ice cubes (optional for a colder, thicker smoothie)
Instructions
- Blend the ingredients: In a blender, combine the coconut milk, pineapple chunks, banana, and ice cubes (if using). Blend until smooth and creamy.
- Adjust consistency: If the smoothie is too thick, add a bit more coconut milk to reach your desired consistency.
- Serve: Pour the smoothie into a glass and garnish with shredded coconut for an extra tropical touch.
- Enjoy: Serve immediately and enjoy the refreshing, tropical flavors.
Coconut Rice Pudding
Coconut Rice Pudding is a rich and creamy dessert that takes traditional rice pudding to a tropical level. Made with coconut milk instead of regular milk, this pudding is luxuriously smooth, with a subtle coconut flavor that complements the soft rice.
Ingredients
- 1 cup Arborio rice (or any short-grain rice)
- 1 can (14 oz) coconut milk
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup toasted coconut flakes (for topping)
Instructions
- Cook the rice: In a medium saucepan, combine the rice, coconut milk, and whole milk. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Simmer: Reduce the heat to low and let the rice simmer, uncovered, for 20-25 minutes, or until the rice is tender and the liquid has thickened to a creamy consistency. Stir frequently to prevent the rice from sticking to the bottom.
- Add sugar and vanilla: Once the rice is cooked and creamy, stir in the sugar, vanilla extract, and salt. Continue to cook for another 5 minutes, stirring constantly until the sugar is fully dissolved.
- Cool and serve: Remove the saucepan from the heat and let the pudding cool for a few minutes. Spoon the rice pudding into serving bowls.
- Garnish: Top each bowl with a generous sprinkle of toasted coconut flakes for added flavor and texture.
- Chill or serve warm: You can enjoy the pudding warm or refrigerate it for a chilled dessert.
Frozen S’mores Bars
Frozen S’mores Bars come with layers of graham crackers, rich chocolate, and fluffy marshmallow cream. These bars are chilled to perfection, making them an ideal dessert for a summer gathering. The combination of crunchy graham crackers, smooth chocolate, and sweet marshmallows creates the ultimate balance of textures and flavors.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups chocolate chips (milk or semisweet)
- 1 cup marshmallow cream
- 1 cup heavy cream
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined. Press the mixture into the bottom of a greased 9×9-inch baking dish, forming a crust. Place the dish in the refrigerator to chill for 30 minutes.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
- Make the marshmallow cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the marshmallow cream until combined.
- Assemble the bars: Spread the marshmallow cream mixture over the chilled graham cracker crust. Then, pour the melted chocolate over the marshmallow layer and spread it evenly.
- Chill: Return the dish to the refrigerator and chill for at least 2 hours, or until fully set.
- Serve: Once the bars are firm, cut them into squares and serve chilled.
Lemon Meringue Pie Bites
Lemon Meringue Pie Bites are the perfect combination of sweet and tart, all in one adorable mini treat. These little pies feature a buttery, flaky crust filled with a tangy lemon filling, topped with a cloud of fluffy meringue that’s lightly browned for extra flavor.
Ingredients
- 1 package mini tart shells (or homemade pie crust dough)
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 tbsp cornstarch1/4 tsp salt
- 1 cup water
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp unsalted butter
- 3 large egg whites
- 1/4 cup granulated sugar (for meringue)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: If using pre-made mini tart shells, bake them according to package instructions and set them aside to cool. If using homemade pie dough, roll it out and cut it into small circles to fit in a mini tart pan, then bake until golden brown.
- Make the lemon filling: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Gradually add the water and bring the mixture to a simmer over medium heat. Cook, whisking constantly, for about 2 minutes, until the filling thickens. Remove from heat and stir in the lemon juice and butter until smooth. Allow it to cool for a few minutes.
- Fill the tart shells: Spoon the lemon filling into the baked tart shells, filling each to the top.
- Make the meringue: In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Stir in the vanilla extract.
- Top the pies: Spoon or pipe the meringue onto the lemon filling, covering it completely.
- Brown the meringue: Use a kitchen torch to lightly brown the tops of the meringue, or place the mini pies under the broiler in the oven for 1-2 minutes until the meringue is golden.
- Serve: Let the mini pies cool before serving. Enjoy these delicious bites with the perfect balance of tart lemon and sweet meringue!
Lemon Posset
Lemon Posset is a simple yet indulgent dessert that combines the richness of cream with the bright, zesty flavor of fresh lemons. The result is a silky, velvety custard that is both creamy and refreshing, with a subtle sweetness that perfectly complements the tartness of lemon.
Ingredients
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- Lemon zest for garnish (optional)
Instructions
- Heat the cream and sugar: In a medium saucepan, combine the heavy cream and sugar. Place over medium heat and bring to a simmer, stirring occasionally until the sugar has dissolved and the cream is heated through. Do not let it boil.
- Add lemon juice: Remove the saucepan from the heat and stir in the fresh lemon juice. The mixture will thicken slightly.
- Set and chill: Pour the lemon posset mixture into individual serving cups or bowls. Let it cool to room temperature, then refrigerate for at least 3-4 hours or until set. The posset will firm up as it chills.
- Garnish and serve: Before serving, garnish with a sprinkle of lemon zest or fresh berries, if desired.
Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes are a refreshing treat that perfectly balances the bright citrus flavor of lemon with the sweet tartness of raspberry. These soft lemon cupcakes are filled with luscious raspberry jam and topped with a tangy lemon frosting, making every bite a burst of flavor.
Ingredients
For the cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup raspberry jam (for filling)
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp lemon zest (for garnish)
- Fresh raspberries (for garnish)
Instruction
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
- Fill the cupcake liners: Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Fill with raspberry jam: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small piece of the center of each cupcake. Spoon or pipe raspberry jam into the center of each cupcake.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition. Add the lemon juice and vanilla extract, and continue beating until the frosting is light and fluffy.
- Frost the cupcakes: Pipe or spread the lemon frosting on top of the filled cupcakes. Garnish with fresh lemon zest and a raspberry on top of each cupcake.
- Serve: Enjoy these delicious Lemon Raspberry Cupcakes immediately, or store them in an airtight container at room temperature for up to 2 days.
No-Bake Chocolate Oatmeal Cookies
No-Bake Chocolate Oatmeal Cookies are a quick and easy treat that combines the rich flavor of cocoa with the heartiness of oats and the creaminess of peanut butter. These cookies are perfect for when you’re craving something sweet but don’t want to turn on the oven.
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup peanut butter
- 3 cups old-fashioned rolled oats
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the mixture: In a medium saucepan, melt the butter over medium heat. Stir in the sugar, milk, and cocoa powder. Bring the mixture to a boil, and let it cook for 1-2 minutes, stirring constantly.
- Add peanut butter: Remove the saucepan from heat and stir in the peanut butter until fully melted and smooth. Add the vanilla extract and a pinch of salt, and stir to combine.
- Mix in oats: Stir in the rolled oats until they are evenly coated with the chocolate mixture.
- Shape the cookies: Drop spoonfuls of the mixture onto a sheet of wax paper or parchment paper. Use the back of the spoon to flatten each cookie slightly.
- Let them set: Allow the cookies to cool and set at room temperature for about 30 minutes. If you want them to set faster, you can place them in the refrigerator for about 15 minutes.
- Serve: Once the cookies are firm, they’re ready to enjoy!
No-Bake Eclair Cake
No-Bake Eclair Cake is a simple and indulgent dessert that’s perfect for any occasion. This easy recipe layers graham crackers, creamy vanilla pudding, and a rich chocolate frosting to create a no-bake version of the classic eclair. It’s cool, creamy, and full of flavor, making it a crowd-pleasing dessert that comes together with minimal effort.
Ingredients
- 1 box (12 oz) graham crackers
- 2 boxes (3.4 oz each) of instant vanilla pudding mix
- 3 1/2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp butter
- 1 tbsp milk
Instructions
- Make the pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk. Stir until the pudding thickens, about 2 minutes. Then, fold in the whipped topping until well combined.
- Assemble the cake: In a 9×13-inch baking dish, spread a layer of graham crackers on the bottom. Top with half of the vanilla pudding mixture, spreading it evenly. Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
- Make the chocolate frosting: In a microwave-safe bowl, melt the chocolate chips, butter, and milk together in 20-second intervals, stirring in between, until the mixture is smooth and glossy.
- Top the cake: Pour the chocolate frosting over the top layer of graham crackers and spread it evenly.
- Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
Orange Creamsicle Cake
The Orange Creamsicle Cake is a light and fluffy dessert that captures the nostalgic flavors of a creamsicle in cake form. With its moist orange-flavored cake layers and creamy vanilla frosting, this cake is a refreshing and indulgent treat. The combination of citrusy orange and sweet vanilla creates a perfect balance, making it a delicious choice for summer gatherings, birthdays, or any celebration that calls for a unique and flavorful cake.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup whole milk
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1 tbsp orange zest
- 2-3 tbsp heavy cream (adjust for consistency)
- Orange slices or additional zest for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
- Add the dry ingredients and liquids: Gradually add the flour mixture, alternating with the milk and orange juice. Start and end with the dry ingredients, mixing just until combined.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, until fully incorporated. Add the vanilla extract, orange zest, and enough heavy cream to achieve a smooth, spreadable consistency.
- Assemble the cake: Once the cakes have cooled completely, spread a layer of frosting on the top of one cake. Place the second cake on top and frost the entire cake with the remaining frosting.
- Garnish and serve: Garnish with orange slices or a sprinkle of orange zest for added color and flavor. Serve chilled or at room temperature.
Pineapple Dole Whip
Pineapple Dole Whip is a creamy treat that brings the tropical flavors of pineapple into a smooth, dairy-free soft-serve form. This sweet and tangy dessert is inspired by the famous theme park favorite and is perfect for a cool, light snack on a hot day. With just a few ingredients, it’s easy to make at home and enjoy the taste of paradise in every bite.
Ingredients
- 2 cups frozen pineapple chunks
- 1 cup coconut milk (or any dairy-free milk of your choice)
- 1/4 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- Pineapple chunks or mint leaves for garnish (optional)
Instructions
- Blend the ingredients: In a blender or food processor, combine the frozen pineapple chunks, coconut milk, sugar, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
- Adjust consistency: If the mixture is too thick, add a little more coconut milk to reach your desired consistency.
- Serve: Scoop the Dole Whip into serving cups or cones, swirling it to create the classic soft-serve effect.
- Garnish (optional): Top with extra pineapple chunks or fresh mint leaves for added flavor and color.
Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is a timeless dessert with caramelized pineapple rings, a rich buttery brown sugar topping, and a light, fluffy cake base. This classic treat offers a delightful balance of sweetness and tanginess, making it the perfect addition to any gathering or as a special homemade dessert. The gooey pineapple topping creates a beautiful and flavorful contrast with the tender cake beneath it.
Ingredients
For the topping
- 1/4 cup unsalted butter
- 1 cup packed brown sugar
- 8-10 pineapple rings (fresh or canned)
- Maraschino cherries (optional, for garnish)
For the cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp pineapple juice (from the can, if using canned pineapple)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or use a non-stick spray.
- Prepare the topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for about 2 minutes until it becomes bubbly and slightly caramelized. Pour this mixture into the bottom of your prepared cake pan.
- Arrange the pineapple: Place the pineapple rings in a single layer over the caramelized brown sugar topping. You can also place maraschino cherries in the center of each pineapple ring for added color and flavor if desired.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk and pineapple juice. Begin and end with the dry ingredients, mixing just until combined.
- Pour the batter: Carefully pour the cake batter over the pineapple rings in the cake pan. Smooth the top with a spatula to ensure an even layer.
- Bake: Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and flip: Let the cake cool in the pan for 5-10 minutes. Then, run a knife around the edges of the cake to loosen it. Invert the cake onto a serving plate, carefully removing the pan. Allow it to cool slightly before slicing.
Strawberry Lemonade Cake
Strawberry Lemonade Cake captures the vibrant flavors of fresh strawberries and tangy lemons. The cake itself is infused with lemon, while the layers are filled with sweet strawberry glaze and topped with fresh strawberries. This cake is perfect for warm weather gatherings, bringing a refreshing and fruity twist to your usual dessert options.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup whole milk
For the strawberry filling
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1-2 tbsp milk (adjust for consistency)
- Fresh strawberries for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the strawberry filling: In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release their juice and the mixture thickens slightly. Remove from heat and let cool.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition. Add the lemon juice and vanilla extract, and continue to beat until the frosting is light and fluffy. Add milk as needed to reach a smooth, spreadable consistency.
- Assemble the cake: Place one layer of cake on a serving platter. Spread a generous amount of the strawberry filling over the cake layer. Top with the second layer of cake and frost the entire cake with the lemon frosting.
- Garnish: Top the cake with fresh strawberries for added color and flavor.
Strawberry Pretzel Salad
Strawberry Pretzel Salad is a delightful layered dessert that brings together the perfect balance of sweet and salty flavors. The crunchy pretzel crust adds a salty base, while the creamy filling and sweet strawberry gelatin topping provide a refreshing contrast. This easy-to-make dessert is perfect for potlucks, summer gatherings, or any occasion where you want a treat that’s both delicious and visually stunning.
Ingredients
For the crust
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 1/4 cup granulated sugar
For the filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups whipped topping (like Cool Whip)
For the topping
- 1 (6 oz) box of strawberry gelatin
- 2 cups sliced fresh strawberries
- 1 1/2 cups boiling water
Instructions
- Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until the pretzels are evenly coated. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
- Prepare the filling: In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth. Gently fold in the whipped topping until combined. Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Prepare the topping: In a separate bowl, dissolve the strawberry gelatin in 1 1/2 cups boiling water. Stir until the gelatin is completely dissolved. Allow it to cool for a few minutes, then add the sliced strawberries.
- Assemble the dessert: Pour the strawberry gelatin mixture over the cream cheese layer, spreading the strawberries evenly. Refrigerate the dessert for at least 4 hours, or until fully set.
- Serve: Once set, cut the dessert into squares and serve chilled.
Mini Raspberry Almond Tarts
Mini Raspberry Almond Tarts are an amazing combination of a crisp, buttery tart shell filled with sweet almond cream, topped with vibrant raspberry jam and fresh raspberries. Perfect for a special occasion or an elegant treat, these bite-sized tarts offer a balance of rich, nutty almond flavor with the tangy freshness of raspberries, all while looking beautifully appetizing.
Each tart offers a satisfying contrast between the flaky crust and the creamy almond filling, while the raspberry topping adds a burst of color and flavor that is simply irresistible. Whether served for a holiday or as an afternoon indulgence, these tarts are sure to impress guests and satisfy any sweet tooth.
Ingredients
For the tart crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1-2 tablespoons ice water (as needed)
For the almond cream
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the topping
- 2-3 tablespoons raspberry jam
- Fresh raspberries, for garnish
- Powdered sugar, for dusting
Instructions
- Make the tart dough: In a food processor, combine the flour, powdered sugar, and butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until just combined. Gradually add the ice water, 1 tablespoon at a time, until the dough begins to come together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the almond cream: In a mixing bowl, combine the almond flour, sugar, butter, egg, and vanilla extract. Beat until smooth and creamy.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Roll out the dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a round cutter, cut out small circles to fit into mini tart pans. Press the dough gently into the pans and trim any excess dough from the edges.
- Fill the tarts: Spoon a generous amount of almond cream into each tart shell, spreading it out evenly.
- Bake the tarts: Place the tarts in the preheated oven and bake for 18-20 minutes, or until the almond cream is set and the crust is golden brown.
- Add raspberry jam: Once the tarts are baked and cooled slightly, warm the raspberry jam in the microwave or on the stove for a few seconds to make it spreadable. Spoon a small amount of jam into the center of each tart.
- Garnish and serve: Top each tart with a fresh raspberry and dust with powdered sugar just before serving for an elegant finishing touch.
Conclusion
No matter what type of event you’re hosting, these 20 summer desserts are guaranteed to delight your guests and add a sweet touch to your gatherings. From no-bake options to easy-to-make classics, these desserts are designed to be served in large portions, so you can spend less time in the kitchen and more time enjoying the company of your loved ones. So, grab your ingredients and get ready to create the perfect summer spread! Let us know in the comments what you are planning to make.