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03/21/2018

Irresistible Easter Desserts

Spring is in the air! Bring on longer days, warmer weather and blooming flowers. Easter is just around the corner, which means it’s time to start planning your celebration with loved ones. We’ve rounded up the perfect recipes for an Easter potluck or casual Easter Brunch, whether you’re hosting or attending. Easter is the holiday that screams spring, and we couldn’t be more ready. Get out your pastel colors, chocolate bunnies, and springtime décor. Don’t forget to shop for the perfect Easter dress! Escapada Living’s bright, playful patterns are perfect for every spring occasion.

Lemon Poppy Seed Pound Cake

lemon poppy seed cake 

{Photos & Recipe via Belle of the Kitchen}

Lemon & Poppy Seed is a great combination for the spring and summer months.  It can be enjoyed for breakfast or dessert, which makes it the perfect cake to bake for Easter. The best part…  this recipe uses a boxed lemon cake mix, which makes it refreshingly easy to bake. This lemon Bundt cake is the perfect way to ring in spring and impress your relatives this Easter!

Ingredients
1 16.5 oz. lemon cake mix
3 Tablespoons poppy seeds
1 1/4 cups water
3 eggs
1/4 cup vegetable oil
Lemon Glaze:
2 Tablespoons butter;melted
1 cup powdered sugar
2 Tablespoons lemon juice (about 1 whole lemon)
1/2 teaspoon vanilla extract

Instructions

1. Soak the poppy seeds in the 1 1/4 cups water in a small bowl for 25-30 minutes.
2. Preheat oven to 350 degrees. Grease the inside of a bundt cake pan very well and set aside.
3. In a medium-sized bowl, stir together the cake mix, water/poppy seed mixture, eggs, and vegetable oil until moistened. Use an electric mixer and beat batter over medium speed for four minutes.
4. Pour batter into prepared bundt cake pan and bake in the preheated oven for 30-35 minutes until a toothpick inserted into cake comes out clean.
5. Cool completely on a wire rack, then turn pan upside down and gently ease the cake out onto a serving platter or cake stand.
6. To prepare glaze, whisk the melted butter, powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth. Pour over the top of cake. Slice and enjoy!

Orange Dreamsicle Cake

orange cream cake

orange cream coconut cake

{Photo & Recipe via High Heels and Grills}

This cake looks and tastes like sunshine.  The orange soda and creamy coconut frosting perfectly mirror the orange cream flavor in a creamsicle.  This light, flavorful citrus cake couldn’t be more perfect for spring.

Ingredients
1 box white cake mix & ingredients
1 {12 oz.} can 10 calorie Sunkist
1 {8 oz.} pkg. ⅓ reduced fat cream cheese, softened
1 cup powdered sugar
1 Tbsp. fresh squeezed orange juice
2 tsp. fresh orange zest
Frosting:
<1 (5oz) large instant vanilla pudding mix
1 {8 oz.} tub whipped topping
1 cup flaked coconut
{Optional} Fresh orange slices for garnish

Instructions
1. Preheat oven to 350ºF and spray a 9-inch spring form pan with baking spray.
2. Add the cake mix and Sunkist together and stir until just combined. {Don't over mix}. Pour the batter into your prepared pan and set aside.
3. In a medium bowl, whip the cream cheese until smooth. Add the powdered sugar and mix until fully incorporated. Then add the orange juice and orange zest until well combined.
4. Pour the cream cheese mixture over the cake batter and swirl a few times with a spoon or spatula.
5. Bake the cake for 32-35 minutes or until you can insert a toothpick in the center and it comes out clean. Let the cake cool completely.
6. Prepare frosting: In a large mixing bowl, mix instant pudding with coconut. Fold in the whipped topping until combined.
7. Spread the whipped topping evenly over the cake so as to coat all of it and then top with your orange slices.

Carrot Cake Truffles

carrot cake pops

carrot cake truffles easter

{Recipe & Photos via Inspired By Charm}

No Easter is complete without a carrot cake.  This recipe takes the pain out of making a carrot cake from scratch.  Use a boxed cake mix or simple carrot cake recipe! These cake truffles can be made in advance and frozen if needed.

Here's what you will need: (Makes about 40 truffles)
1 prepared carrot cake (13x9" pan, no frosting)
1 cup cream cheese frosting
1 bag (12 ounces) pure white candy melts
1 bar (4 ounces) white chocolate baking bar, roughly chopped
2 tablespoons vegetable shorting (Crisco)
1 cup orange candy melts (I used a combination of orange and yellow.)
Carrot sugar candies, optional

Instructions:
1. In a large bowl, crumble the carrot cake with your hands. Using a spatula, stir in about 3/4 cup of the cream cheese frosting. Add more as needed. The mixture should stay together when rolled into a ball, but not be overly sticky.
2. Roll the cake mixture into 1-inch balls. Set the cake balls on a plate and refrigerate until cool, about 30 minutes.
3. In a medium bowl, add the white candy melts, white chocolate, and vegetable shortening. Microwave at 30-second intervals, stirring after each until melted.
4. Dip the cooled cake balls into the melted white chocolate mixture and coat completely. Set on wax paper and allow chocolate to set completely.
5. In a small microwave-safe bowl, melt the orange candy melts by microwaving them at 30-second intervals, stirring after each, until melted.
6. Add the melted orange candy melts to a piping bag or plastic baggie. (Use caution if using a plastic bag. If your melted candy is too warm, it can cause the bag to break.) Cut a small tip off one corner of the bag and drizzle the melted candy onto the coated cake balls. Top with a carrot sugar candy, if desired.
7. Once the candy coating is completely set, pack and store the truffles in an air-tight container.

Raspberry Almond Pie Bars

raspberry lemon bars

{Photos & Recipe via Your Cup of Cake}

These Raspberry Almond Pie Bars will quickly become a crowd favorite.  The raspberry-almond filling has a hint of lemon and is finished with a buttery streusel crumble. There’s no need to roll out a pie crust, just drop the dough and evenly spread!

Ingredients

Crust:
1/2 C. Crisco Shortening, cold
1/2 C. sugar
1/4 C. brown sugar
1 1/2 C. all-purpose flour
Filling:
1 large egg
1/4 C. all-purpose flour
1/2 C. sugar
1/4 C. sour cream or yogurt
zest of 1 lemon
2 Tbsp. fresh lemon juice
1 tsp. almond extract
1 C. fresh raspberries + 1 Tbsp. flour + 2 Tbsp. sugar
1/2 C. sliced almonds to top

Directions
1. Preheat oven to 350 degrees and line an 8X8 inch pan (or similar) with parchment paper, or simply grease it.
2. In a food processor or using a pastry cutter, combine cold shortening, sugar, brown sugar and flour together until the mix the crumbly.
3. Reserve 1 cup of crust for the topping and dump the rest into your prepared pan. Spread out and press flat. I used the bottom of a glass to do the flattening for me, a measuring cup works great too!
4. To make the filling, combine your egg, flour, sugar, sour cream, lemon zest, lemon juice and almond extract until smooth. Pour over flattened crust.
5. In a separate bowl, coat raspberries in flour and sugar and then use a spoon to gently split the berries into halves. 
6. Spoon the raspberries over the filling.
7. Crumble your reserved cup of crust evenly over the filling/raspberries and follow up with sliced almonds.
8. Bake for 45-55 minutes or until an inserted knife or toothpick comes out clean! Let cool and serve with whipped cream!

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