“You can make a yummy phyllo pastry not just in the oven but in a saucepan too, as long as you know how!”
Are you looking for an easy and delicious recipe for apple frying pan cake? You don’t need an oven — all you need is a skillet!
Frying pan cake is a good alternative when your oven is on the fritz, but you can also use this recipe when camping or even at a backyard barbecue. In addition to the ingredients, all you need is a stovetop and a 10-inch frying pan with a suitable lid. Alternatively, you can use two smaller pans, or simply halve the recipe to bake a mini apple skillet cake.
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This Sex in a Pan has a crazy name for a dessert, but it’s one of the best desserts you’ll ever have! It’s mostly a delicious pudding dessert with a crunchy pecan crust.
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While it may seem strange to think about baking pastry without an oven, there are many reasons to do so.
Maybe you don’t want to turn your entire oven on and heat up the whole house in the summertime. Maybe you want to bake as they did in the days before modern ovens. Or maybe you are just looking for a new method of cooking pastries.
Whatever your reasoning, it can be done! You can definitely bake pastries without an oven and here is how.
Banana Upside Down Cake in a Frying Pan, a super easy and utterly delicious cake recipe with no oven needed at all. This no bake dessert is cooked in a frying pan or skillet on the stove top with just a handful of ingredients.
There are many no bake cake recipes out there that are made without an oven, but they are usually cheesecakes or truffles, or cakes that do not have a sponge. But this upside down banana cake has a delicious sponge that is cooked entirely on the stove top.
The caramel and banana topping makes it heavenly flavourful, white the vanilla sponge is moist, light and so scrumptious. It’s the perfect cake recipe for total beginners who are not as confident about using an oven just yet.
It is also a great dessert to make for Valentine’s Day if you want to impress your better half with a sweet treat, but you want to make something quick, easy and yummy without too much hassle.
Particularly great in summer time too, when it’s too hot to have the oven on and sweat your soul out in a scorching hot kitchen. Or, at busy times when we have to juggle several dishes without worrying about one more to go in the oven.
All in all, it’s a wonderful dessert that anyone can be in 2 shakes of a lamb’s tail. Do give it a go!
Put down your phone and turn the oven on asap, because once you read through this list of cast iron skillet desserts, you’ll have a serious craving for sweets.
I don’t know about you, but I have a deep love for my cast iron skillet. So naturally, I’m always on the lookout for new fun recipes that will allow me to use it.
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And as a baker and lover of all things sweet, I cannot resist cast iron desserts!
If you’re new to the cast iron world: hello and welcome. You’ve come to the right place!
Cast iron lives up to all the hype, and then some! Just remember that these skillets require a little love.
There are no dishwashers allowed and they need plenty of oil rubs.
For desserts, cast iron is such a great way to get even heat, and you can throw the skillet right into the oven without a second thought.
Plus, they make the cutest single servings when you use mini-skillets!
Ok, time to stop rambling on and get into the fun part! Here’s a list of 30 fantastic cast iron skillet desserts that will satisfy all your needs!
Rustic Skillet Apple Pie Recipe
What I love about this recipe is that you’ll get a double layer of flaky pastry and a handsome helping of spiced apples in every bite.
Usually, with skillet pies, you’ll only get that one top layer of pastry. This recipe has a bottom layer that sits over a heavenly butter and sugar mix.
This sauce will cook on the bottom, allowing the apples to cook without going mushy.
Skillet Berry Cobbler
I love using mixed berries in a cobbler for the flavors and for those incredibly vibrant colors! You just can’t beat it.
During the summer months, I hoard fresh fruit and will freeze a bunch for winter.
This is best with fresh, but if you’re using frozen, be sure to let them thaw and drain off any excess liquid.
Top tip: keep the liquid that drains from the fruit and add it to your jams, compotes, and even buttercream.
Iron Skillet Apple Cake
This tender spiced cake is a lot like those you’ll find in Scandinavia.
They use a moist vanilla cake and load it with chopped apples. The fruit will cook and release its juices to make the cake even sweeter.
All you’ll need to serve this is a dollop of whipped cream and a drizzle of bourbon caramel sauce.
Pizookie (Skillet Cookie)
This is the perfect dessert to serve in mini-skillets. I don’t know anyone that doesn’t light up when presented with their own warm cookie skillet.
Skillet Blueberry Slump
I’m not sure where the name came from, but a blueberry dessert by any other name is still just as sweet!
I love cooking dumplings like this. As much as I like dense dumplings, I much prefer these bigger, fluffier ones.
They’ll get dropped right into the blueberry sauce and will cook with the juices.
The bottom will absorb all that great flavor, while the top will form a crunchy crust. Sprinkle with brown sugar for added texture.
Old-Fashioned Skillet Cake
This cake needs just six ingredients and about 10 minutes of prep time. Oh, and it’s a one-bowl wonder, so the dishes are minimal!
This simple little cake makes such a great base for everything from hot fudge sauce to fresh fruit.
Of course, you can add some fruit to the batter to make it a little fancier.
I think people believe this recipe is harder than it is. Maybe it’s the name, or maybe it’s the origin. The French are known to be pastry masters, after all.
But the truth is, it could not be easier.
I often have some puff pastry made up in the freezer, but you can absolutely use the stuff from the store.
Just be sure to get a good quality brand or be left with a flat, pale, mess.
With an apple filling, you can either cook the apples first or slice them super thin. Other fruits will bake right along with the pastry.
The key to getting that amazing finish is to turn it out when it’s still warm.
Use oven mitts to protect your hands from the hot juices, and turn it out onto a plate so that any juices won’t spill.
Pineapple Upside-Down Cake in a Cast Iron Skillet
You may have made this before and are wondering why you would use a cast iron skillet. The simple answer is the crust.
When making pineapple upside-down cake, you’ll add a brown sugar syrup on the bottom that will caramelize as it bakes.
When you use a cast iron skillet, the base warms better and will leave you with the most flavorful syrup ever.
Easy Apple Crisp in a Cast-Iron Skillet
The beauty of a skillet apple crisp is the time-factor. It takes about half the time to bake as a pie.
I prefer the crisp top in a lot of cases, and by cooking it in the skillet, the added heat from the cast iron will cook the apples in a snap.
And you won’t have to worry about a soggy bottom.
Apple Cinnamon Skillet Blondie
These are especially good with the added spices and warm apple compotes layered over the top. The smell alone will have people lining up for their serving.
Cast Iron Cinnamon Rolls
I can’t lie; making cinnamon rolls is a journey. They need some love and a lot of rest, but they are more than worth it in the end.
I like to make my dough the morning before. Wrap it up and pop it in the fridge. Before bed, I roll it out and make my rolls.
Wrap these in the fridge overnight, and then you can have them for breakfast the next day!
Rustic Honey Cake
Using honey not only allows you to cut out some refined sugar, but it also adds so much amazing flavor!
I like to stock up on homegrown honey from local farms, but you can use store-bought.
Just try to look for the more natural honey. The container should say raw for the best flavor.
Skillet Apple Pie Biscuits
I can’t overstate this: you HAVE to make this recipe. If you only pick one, it should be this.
Over the weekend, I love to make big, sweet breakfasts that we don’t get to enjoy during the week. And this has been on the menu three Sundays in a row!
Use frozen biscuits to cut your prep down, and the filling is as easy as opening a can!
Blueberry Skillet Cake
Going through this recipe, it’s actually more like a thick blueberry pancake.
The batter is made in a blender, and it will be a lot thinner than any of the other cakes above.
So you know what that means, right? You can devour this for breakfast!
Seriously, it’s so sweet and tender, and the color will just brighten up your day.
Skillet Rhubarb Cobbler
I don’t think we use rhubarb enough. When it’s fresh, it’s sweet, tart, and absolutely beautiful.
Again, I like to buy it and freeze it during the summer months, so that I can have something like this skillet cobbler even in the dead of winter.
If you think rhubarb is too sour – I get it! Try adding some strawberries to even out the tang.
Easy Strawberry Cake
Much like the apple cakes above, this recipe is such a fantastic, light, and flavorful cake.
Using fresh strawberries right in the batter will let them seep their juices into the cake to make it extra moist and delicious.
I love the color you get from using strawberries, and if you like it less sweet, try adding in some raspberries.
I know I’m not the only one missing those warm summer nights spent around a campfire.
It might still be cold outside, but there’s no rule that says s’mores are just for summer!
This great little dip gives you all the right flavors and zero smoke in the eyes.
I’m not going to lie; this is pretty decadent. I mean, it’s a skillet full of melted chocolate and marshmallow.
But as a sharing dessert, it’s totally perfect.
Put out a plate of fresh fruit and graham crackers and dig in.
Flourless Peanut Butter Skillet Cookie
This recipe is the perfect gluten-free cast iron skillet dessert!
Since you’ll make this cookie in a skillet, you won’t really have to worry about the cookie holding its shape or spreading too much in the oven.
Using coconut flour is a great way to make this gluten-free, and I dare anyone to taste the difference.
With all that creamy peanut butter, nobody will be looking for the flour bag.
Rhubarb Upside-Down Cake
If you think pineapple upside-down cake is impressive, just wait until you see this elegant, pink beauty.
I like having chunks of rhubarb to bite into, but if you’re looking for something more dainty, try slicing the rhubarb into thin flat strips and laying them in a fan shape.
They will cook along with the batter and leave such a pretty pattern when it turns out.
Farm-Style Peach Galette
The issue a lot of people have with fruit pies has to be the soggy bottom. Regardless of the filling, any fruit will release its juices as it cooks.
As the juices sink to the bottom, it’s not uncommon to pull a pie from an hour’s bake to find a wet spot of undercooked dough.
That’s why I love using cast iron. The heat from the skillet will guarantee the pastry cooks through and ends up flaky and perfect every time.
Skillet Cinnamon Pear Cake
The first time I made something like this, I was so impressed with how it came out.
Pears are such an underrated fruit, and they give such a gorgeous decoration! Let’s all vow to use them more from now on, ok?
It might look complicated, but all you’ll need to do is slice your pears right. And if you want to boost the flavor, try poaching them for 10-15 minutes.
They will soften a little but still hold their shape, and you’ll get such an amazing infusion of flavor.
Pear Bourbon Skillet Crisp
I wasn’t kidding when I said we should use pears more. So I figured you could use a couple of options!
If you’re looking for something more familiar, this one’s for you.
The crisp top is everything you love from an apple crisp. The only difference is the soaked bourbon pears!
Caramelized Banana Upside-Down Cake
I love everything about this cake. The look of it, the smell as it comes out of the oven, and most of all, the incredible taste.
Since bananas don’t need much cooking, this is quicker than some of the other recipes.
As the cast iron cooks the caramel, it will brown and infuse with the bananas into something truly special.
Cast Iron Skillet Banana Bread
Have you ever made banana bread and had the middle come out wet and soggy? It happens to the best of us, and it’s usually a quick fix.
But baking it in a skillet removes the height and makes cooking far easier.
The only thing that could make this better is if you put the caramel and bananas from the recipe above in there, too!
Skillet Raspberry-White Chocolate Pull-Apart Rolls
If you have some biscuits in a can and need a quick, sweet, sharable dessert, then you need to try this recipe.
I love the light biscuits alongside creamy white chocolate. And the raspberry is just the right amount of tart to go along with the sweet chocolate.
Skillet Blackberry Cobbler
Yet another fruit we don’t use enough, and another fruit I stockpile and freeze during the summer!
Not only are they juicy, sweet, and slightly tart, but they have such a vibrant purple color when cooked!
Keep it simple with just a store-bought pie top, or maybe try a crumble top for added texture.
If you’re like me, you can’t say no to nachos and will eat every last crumb before you let anyone take the plate away.
This recipe is no different, and you’ll fight over the last chip.
I love that it uses graham crackers in place or tortilla chips, and it’s such a fun way to serve a dessert.
Death by Chocolate Skillet Brownie
This is another fantastic recipe to make in those mini-cast iron skillets.
Who wouldn’t love getting a single serving of this decadent chocolate masterpiece?
One thing to keep in mind is that the cast iron will cook the whole thing, meaning it’s easy to overbake this baby.
If you like it fudgy, check it after about 20 minutes.
Red Velvet Skillet Cookie
You know Valentine’s Day is coming up, right? What better way to finish your home-cooked meal than with this bright red, warm cookie?
Deep Dish Skillet Brookie
Yep, skillet brookie: that’s brownie + cookie = some major drooling.
Individually, they’re perfect. Combined, they’re mind-blowing. The fudgy brownie with the chewy cookie is just to die for!
If you want to be able to slice this, you’ll have to let it cool. But I say just grab a spoon and dig in!
Crowd-size sheet cakes, crisps and creamy, dreamy frozen desserts are perfect for potlucks ’cause they’re all made in a 13×9 pan.
When fresh peaches are in season, southern peach cobbler is the first thing I think about. This is perfect for any cookout or gathering. —Betty Clark, Mount Vernon, Missouri
Two-Layered Apple Crisp
I feel blessed to have had the opportunity to bake this for a local women’s homeless shelter. I like to make the recipe with Honeycrisp or Golden Delicious apples—or a blend of the two. —Char Morse, Whitehall, Michigan
Pumpkin Sopapilla Cheesecake
I love baking and trying new things. You can make so many things with pumpkin, but why not try something new? That’s where this pumpkin sopapilla cheesecake comes in, because everyone loves warm fall spices mixed with pumpkin. I can guarantee you have never had anything like this! It is quick and easy to make, and will always be a hit. —Vicky Zigmantaite, Monroe, Michigan
This chocolate scotcheroos recipe was given to me by one of my students at school. It has become one of my family’s favorites and is so easy to make.—Lois Mays, Covington, Pennsylvania
Butterscotch Pecan Dessert
Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. —Becky Harrison, Albion, Illinois
Cherry Plum Slab Pie with Walnut Streusel
I love to make desserts with fruit all summer! You can use store-bought crusts or make your own. =I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. —Elisabeth Larsen, Pleasant Grove, Utah
Pecan Cake with Cookie Butter Frosting
My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
Maple-Glazed Cinnamon Chip Bars
When I make these, the kitchen smells like Christmas. Cinnamon chips add fabulous flavor to the bars, and the maple glaze fancies them up a bit. —Lyndi Pilch, Springfield, Missouri
Chocolate Chunk Walnut Blondies
Put a stack of these beauties out at a potluck and you’ll find only crumbs on your platter when it’s time to head home. Everyone will be asking who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor
Want something savory? Try our easiest 13×9 dinner recipes.
Mississippi Mud Pie
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it’s so easy to prepare and everyone loves it! —Elizabeth Williston, Thibodaux, Louisiana
Easy Mexican Brownies
I was hosting a fun Mexican-themed cocktail party and needed a quick dessert. Dressing up an ordinary boxed brownie mix made life easy and delicious! —Susan Stetzel, Gainesville, New York
Chocolate Chip Cookie Blondies
This recipe has been used in my family as long as I can remember. My mom would make these for us when we were young and I have continued the tradition to my own family. When my husband and I were engaged, I would send these to him during his deployment overseas. In no time, he and his buddies would have the entire container emptied. These are the best chocolate chip brownies you will ever taste! —Amanda Green, Salisbury, Missouri
Peanut Butter Pretzel Bars
My secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. —Jennifer Beckman, Falls Church, Virginia
Old-Time Butter Crunch Candy
Both my children and my grandchildren say the season wouldn’t be the same without the big tray of candies and cookies I prepare. This one’s the most popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
Blueberry Lattice Bars
Since our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
Sweet Potato Cream Cheese Bars
If you’re looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they’re even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
My guy is a raspberry fan, so that’s what I use in this cake with a classic fluffy frosting. Freeze the berries so they don’t stain the batter. —Lorraine Caland, Shuniah, Ontario
Salted Pecan Shortbread Squares
My shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it tough to eat just one. —Diana Ashcraft, Monmouth, Oregon
My family’s best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
White Chocolate Cranberry Blondies
Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington
One-Bowl Chocolate Cake
This cake mixes up quickly and bakes while we enjoy our dinner. My son, David, loves to help decorate it. —Coleen Martin, Brookfield, Wisconsin
Pineapple Orange Cake
This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina
Strawberry Oatmeal Bars
A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
Nutty Cheesecake Squares
I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York
Chocolate-Covered Strawberry Cobbler
This cobbler came about because I love chocolate-covered strawberries. Top it with whipped cream, either plain or with a little chocolate syrup stirred in. —Andrea Bolden, Unionville, Tennessee
Butterscotch-Toffee Cheesecake Bars
I had been making lemon cheesecake bars for years and wanted a new flavor combo. Using the original bar as a starting point, I decided to try a butterscotch and toffee version. The results were amazing! —Pamela Shank, Parkersburg, West Virginia
Cola Cake with Strawberries & Cream
We Southerners have been eating cola cake for decades. This easy version has strawberries, too. Chill it in the fridge for a dreamy summer dessert. —Peggy Walpert, Fort Worth, Texas
Sweet Potato Cheesecake Bars
Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. —Nancy Whitford, Edwards, New York
Shortcut Tres Leches Cake
My mom’s favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
Lemon Chiffon Blueberry Dessert
This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
Chocolate Mint Brownies
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
Contest-Winning Caramel Apple Crisp
When my kids and I make apple crisp, we use all sorts of apples to boost the flavor and texture. Add melted caramels, and you’ve got something scrumptious. —Michelle Brooks, Clarkston, Michigan
Chunky Blond Brownies
Every bite of these chewy blondies is packed with chunks of white and semisweet chocolate and macadamia nuts. It’s a potluck offering that stands out. —Rosemary Dreiske, Lemmon, South Dakota
Contest-Winning Gingerbread with Lemon Sauce
I asked my mother-in-law for this recipe once I learned it’s my husband’s favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho
Honey Pecan Triangles
After stirring up batches of these tasty bar cookies for many years, I know to include plenty on cookie trays. They have all the goodness of pecan pie and are so easy to serve to a crowd. —Debbie Fogel, East Berne, New York
Tiramisu Cheesecake Dessert
Tiramisu didn’t do it for me until I tried this recipe with its luscious layers of cheesecake. It’s one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois
Contest-Winning Pumpkin Cheesecake Dessert
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
Sticky Toffee Pudding with Butterscotch Sauce
The classic sticky toffee pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario
My grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They’re a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. —Heidi Jobe, Carrollton, Georgia
Fudgy Macaroon Bars
Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They’re attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan
Grandma Pietz’s Cranberry Cake Pudding
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
German Chocolate Tres Leches Cake
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
Kahlua Dream Bars
I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario
Fruity Cereal Bars
With dried apples and cranberries, these crispy cereal bars are perfect for snacks or brown-bag lunches. —Giovanna Kranenberg, Cambridge, Minnesota
Double Nut Baklava
It may take some time to make this rich, buttery treat, but it’s well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Peanut Butter Popcorn Bars
If you’re looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They’re easy to mix and can be pressed into a pan to form bars, or shaped into balls. —Kathy Oswald, Wauzeka, Wisconsin
Lemon Coconut Bites
The tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Lattice-Topped Pear Slab Pie
A lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. —Johnna Johnson, Scottsdale, Arizona
Not Your Mama’s Seven-Layer Bars
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8×8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
White Chocolate Cranberry-Orange Bars
This is my take on my mother’s recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don’t have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. —Erin Powell, Amarillo, Texas
Hot Chocolate Tiramisu
Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It’s best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
Deep-Dish Apple Pie
This deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
White Chocolate-Strawberry Tiramisu
Here’s a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you’d like—I’ve had good luck with light nondairy whipped topping and reduced-fat cream cheese. —Anna Ginsberg, Chicago, Illinois
Cherry Dream Cake
I serve this cherry cake for holidays because it’s so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! —Margaret McNeil, Germantown, Tennessee
Frozen Peppermint Delight
If you’re looking for a dessert that’s festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. —Pam Lancaster, Willis, Virginia
Apple Red-Hot Slab Pie
This dessert is my family’s favorite because it brings back so many fond memories. Red Hots give the filling a pretty color that makes this pie an instant hit at parties. —Linda Morten, Somerville, Texas
Our family loves fresh strawberries, so I look for different ways to use them. This tempting, yummy dessert has sweet strawberries, tart lime and salty pretzels. —Alexandra Barnett, Forest, Virginia
Chocolate Maple Bars
My family runs a maple syrup operation, and I’m always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Caramel Pecan Ice Cream Dessert
My mother passed this old-time recipe on to me because she knew I’d want to make it. I love desserts—especially this one! —Mary Wright, Morriston, Ontario
Banana Split Supreme
This lovely and delightful dessert has the classic flavor of a banana split. It’s a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family.
-Marye Franzen, Gothenburg, Nebraska
Strawberry Pretzel Salad
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Chocolate Peanut Butter Crunch Bars
My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don’t think I’d ever go back to plain old bars again. —Sherri Melotik, Oak Creek, Wisconsin
Almond-Coconut Lemon Bars
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Chocolaty S’mores Bars
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
Rhubarb Mandarin Crisp
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it’s a great use for the bounty you harvest. —Rachael Vandendool, Barry’s Bay, Ontario
Zucchini Dessert Squares
We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
Spiced Pumpkin Tiramisu
I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania
Chocolate & Peanut Butter Crispy Bars
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I’ve written about it on my blog, joyfulscribblings.com. —Dawn Pasco, Overland Park, Kansas
Raspberry Custard Kuchen
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It’s no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Cinnamon Nut Bars
Bake this cake in a 13×9 pan or as cupcakes in fun paper liners. I am a sweet and salty addict, so I sprinkle popcorn on top. —Susan Scarborough, Fernandina Beach, FL
Apple Cranberry Slab Pie
My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend the rules and let the grandkids have it for breakfast. —Brenda Smith, Curran, Michigan
Fudgy S’mores Brownies
I combined the perfect summer snack with my favorite brownie recipe to get these s’mores brownies. They’re sure to wow at your next big party. —Judy Cunningham, Max, North Dakota
Candy Bar Cheesecake Brownies
I came up with these brownies as a way to use up my son’s leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. —Elisabeth Larsen, Pleasant Grv, Utah
Coconut Poppy Seed Cake
This moist coconut cake is definitely one of my most-requested desserts. Use different cake mixes and pudding flavors for variety. —Gail Cayce, Wautoma, Wisconsin
Creamy Mocha Frozen Dessert
Light as a feather, this cool, satisfying dessert is delicious and impressive to serve. It’s an excellent dessert to take to a potluck because it can be made ahead and stored in the freezer. —Launa Shoemaker, Landrum, South Carolina
Chocolate Chip Cookie Delight
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
Yummy Zucchini Chocolate Cake
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it’s lighter than most chocolate cakes. —Carleta Foltz, Sunrise Beach, Missouri
Bagel Bread Pudding with Bourbon Sauce
I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois
Thelma’s Chocolate Eclair
I love eclairs, but making the actual pastry is difficult, so I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. —Thelma Beam, Esbon, Kansas
Layered Mint Candies
These incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! —Rhonda Vauble, Sac City, Iowa
Cherry Crumb Dessert
This sweet treat is especially when garnished with a dollop of whipped cream or a scoop of ice cream. The crumb topping adds a wonderful nutty flavor, and nobody will guess this streusel started with a handy cake mix —Ann Eastman, Greenville, California
Other upside down recipes
While this recipe is made in a frying pan, it can actually be baked in the oven too. My other recipes are all baked, but could, very well, be cooked in a pan too.
Apple Upside Down Cake
Plum Upside Down Cake
Blackberry Upside Down Cake
Pineapple Upside Down Cake
- medium bananas, ripe
- light brown sugar
- In a frying pan set over a low heat, melt the butter, add the brown sugar, and give it a stir.
- Leave it to simmer for 2 minutes.
- To make the batter, crack the egg in a mixing bowl, and use a whisk to beat it well.
- Add the caster sugar to the egg, and beat well again to get a pale yellow colour.
- Pour in the milk and vanilla extract, and mix.
- Sift in the flour, and use a spatula to combine all the ingredients well to get a thin batter.
- Peel and slice the bananas in 3 slices vertically.
- Arrange the banana slices in the pan over the caramel, then pour over the batter, spreading it evenly.
- Place a lid on the pan, and leave it to cook for 15 minutes until bubbles start forming on the top like with an American pancake.
- Brush a large plate with a bit of melted butter, then remove the lid, and place the plate over the pan.
- Quickly turn the pan so that the bottom of the cake in on the plate.
- Carefully slide the cake back in the pan, so that the bottom of the cake can brown lightly too – leave it too cook for a further 2 minutes.
- Remove from the heat, and leave the cake to cool down completely.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Using a non-stick pan is crucial for the recipe to work well. If the cake sticks to it, it will be impossible to remove it easily, and we will end up with a big mess.
- Do not increase the heat, as a higher heat will cook the cake too quickly at the bottom, while the top is still uncooked.
- Having the lid on ensures an even cooking, as the steam cooks it all around – I highly recommend using one. If the pan you have doesn’t come with a lid, simply place some kitchen foil on top of the pan to cover it well.
Using a non-stick pan is crucial for the recipe to work well. If the cake sticks to it, it will be impossible to remove it easily, and we will end up with a big mess.
Do not increase the heat, as a higher heat will cook the cake too quickly at the bottom, while the top is still uncooked.
Having the lid on ensures an even cooking, as the steam cooks it all around – I highly recommend using one. If the pan you have doesn’t come with a lid, simply place some kitchen foil on top of the pan to cover it well.
Leftover sex in a pan will keep for up to 4 days in the fridge or for up to 3 months in an airtight container in the freezer. Just let it thaw out in the fridge before serving, which should take about 6 to 8 hours.
Why Is It Called Sex In A Pan?
The name itself is hilarious for a dessert, and hundreds of you have commented on here telling me all the other names that this pudding dessert goes by. I think it’s called sex in a pan because it’s six layers and from six layers in a pan it got to sex in a pan.
A long time ago, before I was married, my friend came over on a weekend and made this dessert for me. I had no idea what it was, but she promised me I was going to love it so we made it.
We did not come up with the name, that is the name that was known to her and her mom had been making it for her for as long as she could remember. I think this dessert has really been around for decades but it’s still popular, not because of its name but because it really is incredible.
Step-by-step photos and instructions
- In a non-stick frying pan set over a low heat, add the butter and allow it to melt
- Once the butter is melted, add the brown sugar, and stir
- Leave it to simmer for 1-2 minutes for the mixture to caramelise
- To make the batter, add the egg to a mixing bowl, and use a whisk to beat it well
- Add the white sugar and beat again to get a pale yellow colour – you can also use a whisk if it’s easier
- Pour in the milk and vanilla extract, and mix again
- Sift in the flour, and use a spatula to combine all the ingredients – the batter is pretty thin, and easy to pour
- Once the batter is ready, peel and slice the bananas in 3, and arrange each slice in the pan over the caramel
- Pour over the batter, place a lid on the pan, and cook on a low heat for 15 minutes or until bubbles start forming on the top like an American pancake and the top is no longer uncooked
- Remove the lid from the pan, brush melted butter over a large plate, then place it over the frying pan
- Turn the cake upside down on the plate, then gently slide it it back in the frying pan for the top to brown too – leave it to cook for a further 1-2 minute
- Remove it from the pan and leave it to cool completely
2 – Stovetop
While a stovetop method of cooking still requires a stove, you don’t need to turn on your whole oven in order to use it (a perfect summertime solution to cooking pastry). For this method of cooking, all you need is a nice, heavy metal pot or pan. After that, there are actually two ways you can cook the pastry on the stovetop.
The first way to use the stovetop pastry cooking method is to use the pot to fry the pastry. While you don’t necessarily want to deep fry which involves completely submerging the pastry in oil, you only want to use a tiny amount of oil in the bottom of the pan.
Butter is the best option for the choice of grease as it complements the flavor of most pastries but vegetable oil or canola oil will work as well. Put a little bit of grease in the pan and heat it over medium high heat. Add the pastry and let it sizzle!
Flip the pastry over halfway through cooking and sear the other side. If you have never had a fried cookie or puff pastry before, you absolutely must try this!
The second way to use a stovetop cooking method is to create a heat box by putting a lid on the pan once the pastry is inside. Preheat the pan with no oil in order to get a nice dry heat. Place the pastry inside and cover the pan then let your pastry cook! Try not to open the lid too frequently as the heat built up inside will slip out.
However, you will have to flip the pastry over about halfway through the cooking process to ensure it is nicely browned on all sides. So, close the lid, set a timer and get ready for some delicious stovetop pastries.
Clean the spinach / leeks and chop them finely. Mix well with the pre-beaten eggs, crumbled feta cheese, yoghurt, 5 tablespoons of oil and the baking powder.
Cut out a circle from the phyllo pastry sheet, which is to be slightly larger than the diameter of the top of the pan. Divide the rest of the sheet into 3 equal parts. The bottom of the pan should be approximately 8″ (20 cm) in diameter.
Grease the pan and place the large phyllo pastry sheet – the edges need to stick outside of the pan. Smear it on top with more oil or butter. Put the first of the 3 small sheets on it and grease it again. Spread half of the filling, then place the second of the 3 sheets, the remaining filling and top with the 3rd sheet.
Grease the 3rd sheet, wrap it with the edges of the bottom sheet and grease it again. Thus prepared, bake on a heated moderate stove. Once browned on the bottom, flip it over with a plate and bake the top.
Transfer the ready phyllo pastry to a plate, sprinkle it with water and use a towel to smother it.
- Sift the powdered sugar. No one wants to bite into a lump of powdered sugar. Sifting helps to ensure that the cream cheese layer is velvety smooth.
- Use less milk. Reduce the amount of milk used to make the pudding to make it a bit thicker. This will help the dessert maintain its shape when cut.
- Chill the dessert. You must chill the sex in a pan for at least a couple of hours to allow it time to set. If you don’t it will taste amazing but it will be a sloppy mess.
What Is Sex In A Pan?
Sex in a pan is a layered dessert. The bottom layer is the crust made with pecans, flour and butter. The next layer is a layer of cream cheese sweetened with powdered sugar and made fluffier with whipped cream. Then you have a layer of chocolate pudding, then another layer of vanilla pudding and top it off with whipping cream and then lastly you sprinkle it with chocolate. Does that not sound good?
And don’t worry about it looking perfect with perfect layers, this dessert is not about that. It will look sloppy with all the pudding and whipped cream layers. Nobody will care about how it looks like once they take a bite. It really is love at first bite.
1 – Dutch Oven
If you have never heard of a Dutch oven, get ready to have your cooking world changed. Chances are, you already have a Dutch oven in your home and you may not even know it! All a Dutch oven is is a heavy metal or ceramic pot with a lid. That’s it! So how will this help when it comes to cooking pastry without an oven? Here’s how.
A Dutch oven can be used outside over an open fire or hot charcoals to create a kind of make shift oven. The lid is placed on the pot and the whole thing is set on top of a fire pit. You can place a wire rack over the fire with the Dutch oven on it or you can hang the Dutch oven over the fire.
With the lid on, heat will build inside the pot just as it would if you were to preheat an oven. Once the Dutch oven is nice and hot, you can put your pastry inside, close the lid again and you’re baking!
Dutch ovens are fantastic as they keep the heat fairly regular despite not having any electronic controls. This is perfect for baking pastries as you need a nice even temperature. So say goodbye to your oven and hello to the wonders of a Dutch oven!
You can also use vaster or granulated sugar together with the butter to make the caramel, if you don’t have brown sugar, but it will take longer for the sugar to caramelize.
phyllo pastry – 1 sheet, homemade
spinach – 3.5 oz (100 g), or leeks
oil – 5 tablespoons
4 – Tandoor Oven
A tandoor oven is similar to an earthen oven in that it is a clay structure that houses a fire. However, a tandoor oven is more like a straight vertical tube with an opening on top (an earthen oven has a closed, dome top and an opening on the side).
A fire is started in the bottom of the tandoor oven and the sides of the clay pot get very hot. The actual baking is done on the hot walls of the oven by sticking the pastry directly to the wall. Vertical baking may be the next big thing!
Most commonly, flat breads like naan are baked in this manner but you can definitely bake pastry as well. Stick a few pieces of puff pastry to the side of a hot tandoor oven and watch as it defies gravity as it bakes.
Ingredients needed to make a cake in a frying pan
- bananas – I used 2 medium bananas, well ripe
- butter – both salted and unsalted work
- self-raising flour – if you use plain flour, add a teaspoon of baking powder
- egg – at room temperature
- vanilla extract – or any other extract of your choice
- milk – I used full-fat milk, semi-skimmed also ok
- brown sugar – for the caramel sauce
- caster sugar – for sweetening the sponge
So an Earthen oven technically is an “oven” but it requires no electricity and is not what you think of when you hear the word oven. The most basic form of an earthen oven is a pit or hole in the ground where you light a fire. The heat, smoke and steam is trapped in the hole and food can be placed inside and baked.
While this primitive means of cooking pastry may seem a little farfetched, you can also buy or build a slightly more sophisticated earthen oven out of clay. The structure looks kind of like an igloo or a dome. A small fire is started inside and the heat is trapped creating (you guessed it) an oven!
Check out this video demonstrating how to build an Earthen oven:
These earthen ovens can get extremely hot so they can bake pastries quickly, just like a conventional oven. Place your pastry on a sheet tray and slide it onto a metal rack inside the earthen oven. You’ll be eating fresh baked pastry in no time!
Other Delicious Dessert Recipes To Try
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This Sex in a Pan has a crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust.
- (also known as icing sugar or confectioner’s sugar, use 1/2 cup for less sweetness)
- (or whipped cream)
- Preheat oven to 350°F.
- Spray a 9×13 inch baking dish with cooking spray.
- In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
- Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- Prepare the chocolate pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
- Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the cream cheese layer, then the chocolate pudding. Spread the whipped cream as the last layer then top with shaved chocolate if preferred.
- Refrigerate for a couple hours until it sets before serving.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
5 – Solar Oven
Again, a solar oven is technically an “oven” but not in the traditional sense. Solar ovens are set up outside and utilize solar panels to heat the metal oven box.
You will need a nice sunny day to bake pastries using one of these pieces of equipment but what you won’t need is electricity or to start a fire- let the sunshine do all the work!
Once pre heated, a solar oven works in the exact same way as an indoor oven. Many models even have heat controls so you can set the oven to be the exact baking temperature you need. Place your pastries on a baking sheet and bake as usual in your hot, outdoor solar oven!
When you think about baking pastry, most people automatically think of turning on the oven in your home but now you know that is not necessary.
You can bake pastries in so many different ways without an oven so save on that electric or gas bill and use one of these alternative methods to make your pastry today!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.
Apple Frying Pan Cake Recipe
Apple frying pan cake is the perfect accompaniment to your afternoon coffee. (Photo: CC0 Public Domain / Unsplash – Lina Volkmann)
- 1 large apple
- 1 organic lemon
- 1 tsp. vanilla extract
- 1½ cups flour
- 1 tsp baking powder
- 1 pinch of salt
- ¾ cup white sugar
- 1 cup milk, or vegan milk alternative
- ⅓ cup unflavored oil
- Icing sugar (to taste)
Photo: Utopia / Binford
How to Make Frying Pan Cake
- Peel and core the apple, then cut into wedges or cubes and add to a bowl. Don’t let those apple peels go to waste: 4 Clever Ways to Use Leftover Apple Peels.
- Slice the lemon in half and squeeze the juice over the apples, then add the vanilla extract and mix well.
- Grease your pan with a little oil or margarine and line it with the apples.
- Mix flour, baking powder, salt and sugar together in a bowl.
- Pour in your milk (or vegan milk alternative) and oil and mix until the batter is smooth. Optional: add some lemon zest to your mix!
- Turn on the stove and steam the apples for one or two minutes.
- Pour the batter evenly over the apples and put the lid on the pan.
- Bake the apple frying pan cake for ten minutes over medium heat and then another ten to fifteen minutes over low heat.
- Remove the lid, place a large plate or rack on top of the pan, and flip the skillet cake over.
- Optional: sprinkle the cake with powdered sugar to finish.
If you want to customize this recipe, feel free to add ground or chopped nuts, cinnamon or raisins! When purchasing apples for your frying pan cake, be sure to choose regional products. Not only do they taste so much better, but they also have much shorter transport routes!
Photo: CC0 Public Domain / Pixabay – Ajale
This article has been translated from German by Karen Stankiewicz. You can find the original here: Kuchen aus der Pfanne: So gehts auch ohne Backofen
** Links to retailers marked with ** or are partially partner links: If you buy here, you actively support Utopia.org, because we will receive a small part of the sales proceeds. More info.
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Ingredients You’ll Need
- Pecans – You will need some chopped pecans for the crust. You could also use walnuts if you don’t have any pecans on hand.
- Sugar – A bit of white granulated sugar is used to sweeten the crust.
- Butter – The butter needs to be melted. Always use unsalted butter in cooking to control the amount of added salt unless a recipe states otherwise.
- Flour – I just use basic all purpose flour to make the crust.
Cream Cheese Layer
- Cream Cheese – I love using Philadelphia cream cheese. It needs to be at room temperature for this recipe.
- Powdered Sugar – Also known as confectioner’s sugar or icing sugar. You need to sift out the lumps to ensure the cream cheese layer is super smooth.
- Cool Whip – Any brand of frozen whipped topping or whipped cream will work.
- Vanilla Pudding – I use instant vanilla pudding mix. You will need a couple of boxes.
- Milk – I always use cold whole milk to make the pudding.
- Chocolate Pudding – You will also need a box or two of your favorite instant chocolate pudding mix.
- Milk – Cold milk is needed to make the pudding. As mentioned, I always use whole milk.
- Cool Whip – Your favorite brand of whipped topping or whipped cream will do just fine.
- Shaved Chocolate – Used to garnish the whipped topping. You could also use a few mini chocolate chips if you like.
How To Make Sex In A Pan
This amazing dessert may have a few steps, but it’s super easy to make! The instant pudding comes together in minutes and the crust is pretty effortless. Easy peasy!
Preheat The Oven And Prep The Pan
First, preheat your oven temperature to 350°F (177°C) so that it is hot once the crust is made. Next, spray a 9×13 inch baking dish with nonstick cooking spray or grease it with oil.
Make The Crust
To start, the crust needs to be made! Add the chopped pecans, sugar, melted butter, and flour to the bowl of a stand mixer. Then mix everything together until it’s fully combined.
Then transfer the crust mixture to the prepared baking dish and press it firmly into the bottom of the pan. You can use a glass to help flatten the mixture out evenly. Then place the crust into the preheated oven to bake for about 20 minutes. Allow the crust to fully cool in the pan when it is done.
Make The Pudding Layers
While the crust is baking, make the vanilla and chocolate puddings according to the package instructions.
However, I only used 2 cups of milk instead of 3 so that my puddings came out firmer. So basically I only used ⅔ of the amount of milk that the directions called for. I did this because I find that thicker pudding helps the dessert to hold its shape better.
Make The Cream Cheese Layer
Now let’s whip together the cream cheese layer. Add the cream cheese, powdered sugar, and one cup of the cool whip to your stand mixer. Then whip everything together until it’s light and fluffy. You can also use a hand mixer if you prefer.
Assemble The Dessert
Try your best to make all the layers nice and even.
Now, top the dessert with one final layer of the remaining cool whip and a sprinkle of some shaved chocolate for garnish. Then put the sex in a pan in the fridge to set for at least a few hours before serving.
Why You’ll Love Sex In A Pan
- Easy Recipe: This simple but divine dessert is nearly effortless to make. By using a cheesecake-like crust, instant pudding, and whipped topping you don’t need to spend hours in the kitchen.
- Delicious Creamy Layers: With 5 yummy layers, sex in a pan does not disappoint! The pecan crust adds a nice crunch while the cream cheese filling, chocolate pudding, and vanilla pudding make the dessert a total show stopper.
- Perfect for Parties: This is a versatile dessert that you can serve at any event from children’s parties to dinner parties. And it’s the perfect crowd pleaser at potlucks!