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Tasty Spring Desserts

How do you pick the right dessert for springtime? Turn to your helpful fruits for tasty spring desserts. We’ve picked three delicious recipes that are convenient for your Sunday brunch or dinner party.

Carrot Pineapple Cake


  • 1 - 9×13 inch pan
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar


For Cake:

  • Preheat oven to 350 degrees F (175 degrees C)
  • Grease and flour a 9×13 inch pan
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla.
  • Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Allow to cool

For Frosting:

  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners’ sugar and beat until creamy.

Cherry Crumble Bars


  • 1.5 cup whole-wheat pastry flour (or gluten-free flour)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar or coconut brown sugar (or xylitol, for a sugar-free option)
  • 1 Stevia packet (or add another tbsp brown sugar)
  • 1 1/4 tsp cinnamon
  • 1/4 cup plus 3 tbsp cold butter sub
  • 2 tbsp milk of choice
  • 2 cups fresh or frozen cherries, chopped (8oz)
  • 2 tsp cornstarch
  • 3 tbsp pure maple syrup (or agave)
  • 1 tsp pure vanilla extract
    Optional: a handful of chocolate chips


  • Preheat oven to 350 degrees F (175 degrees C)
  • Grease and flour a 9×13 inch pan
  • Stir together the first eight ingredients, making sure to break the butter up really well so that little crumbs form.
  • Scoop 2/3 of the dough into a 4×7, oiled glass dish (or any small pan), and press down firmly.
  •  In a separate bowl, stir together the other ingredients. Layer them into the pan, then top with the rest of the dough from the first pan and press down a bit.
  • Bake for 45 minutes at 350 F, and then cool at least 30 minutes before cutting into bars.
  • Store uncovered, unless you want a soft crust (in which case, you should cover completely with saran wrap).  

Makes 10-14 bars

Strawberry-Angel Food Layer Cake


  • 2/3 cup(s) cake flour (not self-rising)
  • 2/3 cup(s) confectioners’ sugar
  • 8 large egg whites
  • 1/4 teaspoon(s) salt
  • 2/3 cup(s) granulated sugar
  • 2 tablespoon(s) sugar
  • 2 teaspoon(s) vanilla extract
  • 1 container(s) (1-pound) strawberries
  • 1 cup(s) heavy cream, substitute whipping cream


  • Preheat oven to 350 degrees F.
  • Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan.
  • Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners’ sugar.
  • In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form.
  • Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted.
  • Beat in vanilla.
  • Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
  • Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched.
  • Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
  • While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries.
  • In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.
Assemble cake:

  • With serrated bread knife, cut cake into 3 equal strips, about 10-inch by 5-inch each.
  • Place 1 cake strip on platter; spread with half of strawberry whipped cream.
  • Top with 1 more cake strip then with remaining strawberry whipped cream.
  • Top with remaining cake. Spread reserved whipped cream on top of cake.
  • Cut each reserved strawberry in half; use to garnish platter and top of cake.
  • Refrigerate if not serving right away.
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