15 Most Mouthwatering Easter Desserts

posted on April 17, 2014 at 12:55 pm

Easter is a great time to get creative with desserts. From decorated cakes and pies to egg-themed goodies, the mouthwatering recipes on this list are bursting with flavor and will undoubtedly wow your guests, whether you’re having an intimate dinner or a full-blown holiday party.


1. Surprise-Inside Spotted Cake

What’s better than a slice of cake? Cake with a surprise inside, of course! It’s also, surprisingly, really simple to make, especially when you take the shortcuts this recipe follows with store-bought ingredients. Perfect as an Easter dessert since the dots resemble mini colored eggs!

Surprise Inside Spotted Cake Easter Dessert



  • 1 loaf mini pound cake
  • Food coloring
  • 6 tablespoons white frosting
  • 1 box white cake mix


Cut and cube the pound cake into 6 equal portions. Using your mixer or food processor, pulse a section of pound cake, 1 drop of food coloring, and 1 tablespoon of frosting together for 30 seconds. You can start by adding 1 teaspoon of frosting and working up to 1 tablespoon – the goal is to form a dough that is firm enough to roll with your hands without sticking. Repeat process with a total of 6 different colors. Use each colored batter section to make about 6 cake balls (ending up with 36 cake balls total). Now, prepare the white cake according to the box instructions, and pour a small amount of the batter into a greased Bundt pan. Drop in a few cake balls then continue layering batter and cake balls until the pan is full. Bake according to box instructions, and allow the cake to cool prior to removing from pan. To remove, place a large plate over the pan, and while holding the plate in place, invert the pan until the cake drops onto the plate.


2. Bird’s Nest Macaroon

Coconut macaroons are a delicious, light cookie just right for spring. With malted milk eggs added on top, they resemble birds’ nests for a unique Easter twist!

Birds Nests Macaroon Easter Desserts



  • 2 cups sweetened shredded coconut
  • 1/3 cup granulated sugar
  • 2 tablespoons flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 cup salted caramel sauce
  • 45 miniature malted milk candy eggs


Preheat oven to 325 degrees, and line a cookie sheet with parchment paper. In a medium bowl, mix together coconut, sugar, flour, and salt. In a small bowl, lightly whisk egg whites with a fork then stir the vanilla extract into egg whites. Stir egg whites into the coconut mixture until fully integrated. Drop the mixture by rounded tablespoons onto the prepared cookie sheet. You should have about 15 macaroons. They will not spread so feel free to place them somewhat close together. Using the side of your pinkie or a very small spoon, make a slight indentation in each macaroon top. Bake for about 20 minutes or until the edges turn golden brown. Cool for 5 minutes on the cookie sheets. While macaroons are cooling, heat the salted caramel sauce over low-medium heat until it becomes a pourable consistency (should take no more than 3 minutes). Place the macaroons on a cooling rack, and use a small spoon to fill each indentation with the warm sauce. Decorate with three mini malted milk eggs on top.

3. Carrot Cupcakes

The Easter bunny likes carrots, and so do we! Cupcakes are great for an easy, eat-with-your-hands dessert.

Carrot Cupcake Easter Dessert



  • 2 large eggs
  • 1/4 cup milk
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cups chopped walnuts, optional
  • 6 ounces cream cheese, room temperature
  • 2 tablespoons honey


Preheat oven to 350 degrees, and line a 12-cup muffin tin with cupcake liners. Whisk eggs and milk together. In a medium bowl, mix flour, baking powder, cinnamon, and salt. In a large bowl, use an electric mixer on medium-high speed to beat butter and brown sugar until fluffy (about 3 minutes). Make sure to scrape down the sides of the bowl. Reducing mixer speed to medium-low, beat in half of the egg mixture then half of the flour mixture, beating well after each addition. Add remaining egg mixture and flour mixture and beat on medium speed for 1 minute. Fold in carrots and walnuts, if desired. Pour batter into muffin cups, and bake until cupcakes are golden for about 22-25 minutes. Let cupcakes cool in pan for 5 minutes then transfer to cooling rack. Use a rubber spatula to stir cream cheese until smooth then stir in honey. Spread on tops of cupcakes and serve.


4. Chocolate Fudge Speckled Cake

The Easter dessert table wouldn’t be complete without some rich chocolate to please our palates, and this cake is certainly not lacking in that area!

Chocolate Fudge Speckled Cake Easter Dessert



For the Cake

  • 3 ounces unsweetened chocolate, chopped
  • 1/3 cup unsweetened dark cocoa powder
  • 1 cup water, boiling
  • 12 tablespoons (3/4 cup) unsalted butter, room temperature
  • 1 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

For the Buttercream Frosting

  • 3 cups confectioner’s sugar
  • 1 cup unsalted butter
  • 1/4 teaspoon finely ground sea salt
  • 1 tablespoon heavy cream
  • Gel food coloring, as needed


For the Cake

Preheat oven to 350 degrees. Butter two 6-inch cake rounds and line with parchment paper. In a small bowl, combine chocolate and cocoa powder. Add boiling water and whisk until smooth. Set to the side and let cool. In a stand mixer, cream together butter and brown sugar until fluffy and smooth. Add eggs one at a time and mix until fully incorporated. Add sour cream and vanilla and continue mixing. In a medium bowl, mix together flour, cake flour, baking powder, and salt. Add 1/3 of flour mixture to stand mixer bowl, and mix at low speed until nearly combined then add half of chocolate mixture and mix until nearly combined. Add another 1/3 of the flour mixture followed by the remaining chocolate, and end with the last 1/3 of flour, mixing between each addition. Divide batter equally and transfer into prepared cake rounds. Bake for 30 minutes, rotating pans halfway through. Let cool in pan for several minutes then run a knife around the perimeter of the cake to loosen. Invert and place on cooling rack. Level the cake rounds and build cake, frosting with buttercream. Decorate with chocolate shavings and mini chocolate eggs.

For the Buttercream Frosting

In a stand mixer bowl, beat together confectioner’s sugar, softened butter, and sea salt until smooth. Mix in heavy cream until incorporated. If you prefer a looser frosting, add additional heavy cream 1/2 tablespoon at a time until desired consistency is met. Add gel food coloring as desired.

5. Flower Cookie Pops

For an interesting combination that uses sugar cookies and lollipops, try this sweet recipe that is super simple and can be displayed as an edible flower arrangement that bloomed just for you on Easter!

Flower Cookie Pops Easter Dessert



  • 14 small lollipops in assorted colors, like Dum Dum Pops
  • One 16.5-ounce tube ready-made sugar cookie dough, room temperature
  • 2 tablespoons all-purpose flour


Preheat oven to 350 degrees, and line two baking sheets with parchment paper. Place lollipops 2 inches from the edges and 4 inches apart from each other. Mix cookie dough with flour until texture is even. Form leveled half circles using a round teaspoon measuring spoon, and ease dough out of the spoon gently with fingers. Place 5 half circles, rounded-side up, around each lollipop, taking care to leave a little space so they are not quite touching to allow for expansion. Bake cookies, rotating pans top to bottom and front to back halfway through, until candy melts and cookies are slightly puffed and just golden (about 12-14 minutes). Cool on the pans for about 10 minutes until the candy hardens.

6. Pineapple Upside-Down Cake

National Pineapple Upside-Down Cake Day just happens to fall on Easter this year, so why not whip up this classic concoction and celebrate two holidays in one! Try serving cake warm with vanilla ice cream for a mouthwatering duo.

Pineapple Upside Down Cake Easter Dessert



For the Topping

  • 1/4 cup unsalted butter, melted
  • 1/2 cup light brown sugar
  • 6 slices pineapple (canned or use fresh)
  • 15-20 maraschino cherries

For the Cake

  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup yogurt (use any yogurt, Greek or regular)
  • 1/2 cup milk or buttermilk
  • 1/4 cup pineapple juice (reserved from canned pineapple or use fresh)
  • 1 tablespoon vanilla extract


Preheat oven to 350 degrees. To prepare topping, place 1/4 cup melted butter into a 9-inch pie dish or 9×2-inch round cake pan. Sprinkle with 1/2 cup brown sugar, and top with pineapple slices, arranging cherries between the slices. Set aside. In a medium bowl, mix flour, baking powder, baking soda, and salt. Melt butter in the microwave in a large bowl. Vigorously whisk the sugars in, making sure to get any brown sugar lumps out. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until fully combined. Slowly add in dry ingredients until no lumps remain. Expect batter to be thick. Pour it into the prepared pan, and bake for 20 minutes. Then cover the pan loosely with aluminum foil (to avoid top from sticking to foil). Bake for another 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes. Invert cake onto a cake stand or large serving plate.

7. Grandma’s Lemon Meringue Pie

Lemon is a classic Easter flavor, and we just couldn’t pass up this lemon meringue pie recipe made with grandma’s love.

Lemon Meringue Pie Easter Dessert



  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • One 9-inch pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar


For the Lemon Filling

Preheat oven to 350 degrees. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Heat over medium-high heat and stir frequently until mixture comes to a boil. Stir in butter. In a small bowl, place egg yolks and gradually whisk in 1/2 cup of the heated sugar mixture. Whisk the egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue cooking while stirring occasionally until combined mixture is thick. Remove from heat and pour into the baked pie shell.

For the Meringue

In a large bowl, whip egg whites until foamy. Gradually add sugar, continuing to whip until stiff peaks form. Spread the meringue on top of pie, sealing the edges at the crust. Bake the prepared pie in oven for 10 minutes or until meringue is golden brown.

8. Strawberry Roll

Eat too much ham? This light, strawberry-filled cake roll is an excellent choice for dessert after you’ve had one too many servings of Easter dinner. It can even be prepared a day in advance to lighten your cooking load on Sunday.

Strawberry Roll Easter Dessert



  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, separated
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla
  • Confectioner’s sugar
  • 1 pint heavy cream
  • 2 pints strawberries, cut in half (if large)


Preheat oven to 375 degrees, and lightly coat a jelly-roll pan (a cookie sheet with sides) with vegetable cooking spray. Line the bottom with wax paper. In a small bowl, combine flour, baking powder, and salt. Set aside. Using an electric mixer on high speed, beat egg whites until foamy. Gradually add 1/2 cup granulated sugar one tablespoon at a time, and continue beating until stiff peaks form. In a separate bowl, beat egg yolks and another 1/2 cup granulated sugar until pale and thick. Beat in 1 teaspoon of vanilla. Gently fold the flour and beaten yolks into the whites until just blended. Spread into pan and bake for 15 minutes (until cake springs back when lightly touched). In the meantime, place a clean dish towel on the counter and dust lightly with confectioner’s sugar. When cake is done cooking, loosen the edges with a knife and invert the cake onto the towel then peel off the wax paper. Roll cake lengthwise, along with the towel, and set aside to cool at room temperature. Whip heavy cream with the remaining 1/4 cup sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half of the strawberries then re-roll without towel. Serve roll with the remaining strawberries and whipped cream.

9. Easter Egg Brownies

This recipe turns a simple brownie dessert into an Easter favorite by swapping the traditional square cut for an Easter egg-shaped treat. Have fun decorating the eggs after cutting, and you may enjoy the preparation as much as the taste!

Easter Egg Brownies Dessert



  • 1 package Baker’s unsweetened chocolate
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup chopped walnuts
  • Assorted decorating gels and candies


Preheat oven to 350 degrees. Line a 13×9-inch pan with foil, allowing ends to extend over sides, and grease foil. In large bowl, microwave chocolate and butter on high for 2 minutes (until butter is melted). Stir until chocolate completely melts. Mix in sugar then blend in eggs and vanilla. Stir in flour and nuts until well blended and spread into prepared pan. Bake for 30-35 minutes, taking care not to overcook (until toothpick comes out with fudgy crumbs). Allow to cool completely. Lift brownies from pan using foil sides. Cut into egg shapes using a 3-inch oval cookie cutter. Decorate with gels and candies to resemble Easter eggs.

10. Lace Cookies

A thin, elegant cookie with an almond crunchiness is a delightful treat that is surprisingly easy to make and will look so fancy layered on a pretty Easter dessert plate.

Lace Cookie Easter Desserts



  • 2 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup light corn syrup
  • Pinch of salt
  • 1/4 cup all-purpose flour, spooned and leveled
  • 1/2 cup finely chopped almonds


Preheat oven to 375 degrees, and line baking sheets with parchment. In a medium saucepan, heat butter, sugars, corn syrup, and salt over medium-heat. Stir occasionally until smooth then remove from heat, and mix in flour and almonds until just incorporated. Drop level teaspoons of batter onto prepared baking sheets, spacing 4 inches apart. Bake for 6-8 minutes (until golden brown). Cool on baking sheets for 8-10 minutes (until firm) then transfer to cooling racks.

11. Cadbury Egg-Inspired Trifle

If you have a thing for Cadbury eggs, this is the recipe for you. Layered with goodness, the trifle combines chocolate, marshmallows, and pudding – you just can’t go wrong!

Cadbury Egg Trifle Easter Dessert



  • 12 Oreo cookies (use the spring variety if your store carries them)
  • 4 cups marshmallows (approximately 2/3 of a 16-ounce bag)
  • 1 (3.4 ounce) box French vanilla pudding
  • 2 cups cold milk
  • 6 ounces milk chocolate, chopped


Put marshmallows in a large, microwave-safe bowl and drizzle water on top. Microwave for one minute then remove and whisk to combine. In a large bowl, combine pudding and milk. Whisk for 2 minutes then keep in refrigerator until ready to use. Chop Oreos and add to the bottoms of four trifle dishes. Add about 1/4 cup marshmallows to trifle over the top of the Oreos. Add pudding over marshmallows (about 1/2 cup per dish). Sprinkle with chopped chocolate and top with a dollop of marshmallow.

12. Crispy Easter Eggs

A simple rice crispy treat may not seem like the ideal holiday dessert when the menu is otherwise full of extravagant options, but take one bite of this colorful, egg-shaped variation, and you’ll find it is light and delicious – just right after a big meal!

Crispy Easter Eggs Dessert



  • 3 tablespoons unsalted butter
  • 1 package (10.5 ounce) mini marshmallows
  • Assorted food coloring (optional)
  • 6 cups crisp rice cereal
  • Assorted pastel M&M’s (preferably minis), frozen (optional)


In a large saucepan, melt butter over low heat. Stir in marshmallows and cook until completely melted and blended in with butter. Remove from heat, and tint with food coloring (you can make recipe in separate batches if you want more than one color). Stir in cereal until it is completely coated with marshmallow mixture. To avoid sticking, mist hands with cooking spray and form cereal mixture into 15-20 ovals (working as quickly as you can). If you’d like, press M&M’s into the eggs for a stripes or polka-dot pattern. Cool completely, and store in airtight container or cellophane.

13. Easter Whoopie Pies

An Amish tradition, this whoopie pie is tinted with pretty pastels for an Easter spin, not to mention the fluffy white filling is undeniable.

Easter Whoopie Pies Dessert



  • 1 box white cake mix
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 drop each of red, yellow, and green food coloring
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 1/4 cups sugar
  • 1 cup vegetable shortening
  • 2 teaspoons vanilla extract


Preheat oven to 350 degrees, and coat baking sheets with cooking spray. In a large bowl, combine cake mix, water, oil, and eggs and beat well. Divide batter into 3 separate bowls then add a different food coloring to each bowl, making pastel red, yellow, and green cake batter. Drop tablespoons of batter onto baking sheets in oval shapes. Bake 7-8 minutes (until toothpick inserted in center comes out clean). Allow to cool slightly then place on cooling rack. Combine milk and flour in a saucepan over medium heat, stirring occasionally, until a thick paste forms. Let cool. In a medium bowl, beat sugar and shortening together until fluffy. Stir in vanilla then cooled flour mixture, and beat until it doubles in volume. Turn half of the cooled cakes over on their backs and spoon a dollop of filling on each. Cover the filling with the remaining cakes to form mini pies.

14. Peanut Butter Cream Eggs

These decadent chocolate-covered eggs with creamy peanut butter filling are a must have for Easter. They are melt-in-your-mouth good!

Peanut Butter Cream Eggs Easter Dessert



  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 jar (17.3 ounces) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 package (2 pounds) confectioner’s sugar
  • 2 cups flaked coconut, optional
  • 6 cups (36 ounces) semisweet chocolate chips
  • 1/3 cup shortening


In a large bowl, beat cream cheese, butter, peanut butter, and vanilla until smooth then beat in sugar. Stir in coconut if desired. Shape into small eggs then place on waxed paper-lined baking sheets. Chill for 30 minutes. In a microwave-safe bowl or saucepan, melt chocolate chips and shortening, and stir until smooth. Dip eggs in chocolate mixture until coated then place on waxed paper to harden.

15. Banana Pudding Cheesecake

Two classics, banana pudding and cheesecake, are united into one dessert fresh with spring flavors for a scrumptious Easter indulgence.

Banana Pudding Cheesecake Easter Dessert



  • 1 1/2 cups finely crushed vanilla wafers
  • 1/2 cup chopped pecans
  • 1/4 cup butter, melted
  • 17 whole vanilla wafers
  • 2 large ripe bananas, diced
  • 1 tablespoon lemon juice
  • 2 tablespoons light brown sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup coarsely crushed vanilla wafers
  • Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice


Preheat oven to 350 degrees. In a small bowl, stir together first three ingredients until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (with rounded sides against the pan), pressing gently into crust to secure. Bake for 10 minutes and cool completely on a rack for about 30 minutes. In a small saucepan, combine bananas and lemon juice then stir in brown sugar. Cook over medium-heat, stirring occasionally for one minute or just until sugar has dissolved. Using an electric mixer, beat cream cheese at medium speed for 3 minutes until smooth. Gradually add granulated sugar, beating until blended. Add eggs one at a time, and beat just until the yellow disappears after each addition. Beat in the vanilla. Gently stir banana mixture into cream cheese mixture then pour batter into prepared crust. Bake for 45-55 minutes (until center is almost set). Remove from oven and gently run a knife around the edge of the pan to loosen cheesecake. Sprinkle top with coarsely crushed wafers. Cool completely on a rack for about an hour then cover and chill for 8 hours.

Share This With A Friend

Read These Next

Share Your Opinion