18 Desserts for Your Easter Meal

Any of these desserts will be the star of your Easter table.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

Learn about Simply Recipes' Editorial Process
Updated April 25, 2025
Devan Grimsrud
Banana Sheet Cake Frosted and Cut into Portions in a Glass Baking Dish

Simply Recipes / Michelle Becker

Easter is a spring feast that's best celebrated together, and no matter what sides, mains, or deviled eggs you've got on the menu, it's important to end the gathering on a sweet note. Thanks to these 18 recipes, you're covered.

Whether you prefer something classic like carrot cake or lemon bars or want to involve the family in crafting cute little bird's nest cookies, these desserts are festive, fun, and perfect for your celebration. Save your favorites for later, and don't forget to read through the helpful tips and tricks from our editors and contributors as you make your picks!

  • Carrot Cake

    An easy carrot cake recipe with a couple slices missing from the cake.

    Simply Recipes / Sally Vargas

    "Not a fan of pineapple and coconut? That's ok! You can leave them out and the cake will turn out just fine." —Elise Bauer, Founder

  • No-Bake Bird’s Nest Cookies

    5-ingredient nest cookies

    Simply Recipes / Laurel Randolph

    "This is a festive, no-bake spring treat to make with kids. They’ll love being able to help stir, shape, and add the mini eggs after forming each bird’s nest." —Molly Allen, Recipe Developer

  • Rhubarb Skillet Cake

    Almond Flour Cake Recipes - almond cake in skillet with cream nearby

    Simply Recipes / Sally Vargas

    "When shopping for rhubarb, look for stalks that are less than two inches in diameter and that are blemish-free and firm. Their color can range from green to pink to deep red. If the stalks have leaves, they should look fresh, not wilted. The leaves of rhubarb are poisonous, so be sure to remove and discard them." —Sally Vargas, Recipe Developer

  • Easy Lemon Mousse

    Overhead view of small white bowls of lemon mousse next to a spoon and plate of lemon slices all on an orange surface

    Simply Recipes / Molly Allen

    "As spring warms us up after a dreary winter and the transition to summer is near, I’m always craving something light, vibrant, and chilled. This easy egg-free mousse delivers with a creamy texture, balanced sweetness, and a pop of tangy lemon flavor." —Molly Allen, Recipe Developer

    Continue to 5 of 18 below

  • Ina Garten’s Coconut Macaroons

    Chocolate macaroons on a cooling racks

    Simply Recipes / Molly Adams

    "Whisking two egg whites is the trickiest part of the recipe because you need to whip them to medium-firm peaks. This means that when you pull the whisk out of the egg whites, they should form a peak that quickly curls over. If the egg whites stick straight up, you’ve gone too far." —Molly Allen, Recipe Developer

  • Million Dollar Pound Cake

    Overhead view of a light blue plate with a partially sliced pound cake next to a cake server and knife on a marble countertop

    Simply Recipes / Photo by Robby Lozano / Food Styling by Chelsea Zimmer / Prop Styling by Phoebe Hauser

    "Scrape and scrape again! Use a rubber spatula to scrape down the sides of the mixer bowl often to ensure the ingredients are incorporated evenly. If you have a pocket of unincorporated butter, for example, you’ll end up with a greasy wet spot in your cake." —Amanda Holstein, Recipe Developer

  • Lemon Meringue Pie

    Slice of the Best Lemon Meringue Pie on Plate

    Simply Recipes / Elise Bauer

    "Eggs are easier to separate when cold. You'll want to use the egg whites when they are closer to room temperature. So separate the eggs first, then let the egg whites sit for a while before making the meringue." —Elise Bauer, Founder

  • Vegan Cheesecake

    Vegan Cheesecake Topped With Halved Strawberries and Raspberries on a Cake Platter, and on the Counter Surrounding It, a Small Plate With More Fruit and Another Small Plate With a Slice of Cheesecake

    Simply Recipes / Ciara Kehoe

    "Refrigerate the baked cheesecake overnight for the best possible texture. It firms up nicely and the flavors meld together." —Julie Luxemberg, Recipe Developer

    Continue to 9 of 18 below

  • Hummingbird Cake

    Side view of a blue plate with a tall slice of southern hummingbird cake and a cake on a cake stand behind it.

    Simply Recipes / Annika Panikker

    "This recipe also makes for great cupcakes! The cupcakes bake for about the same time as the cake, and you can double check by inserting a toothpick in the center." —Steve-Anna Stephens, Recipe Developer

  • Millionaire Bars

    Closeup view of a Millionaire Shortbread bar on parchment paper with several bars visible in the background

    Simply Recipes / Mihaela Kozaric Sebrek

    "It's important for this recipe to allow each layer to cool fully before adding the next layer, and allow the bars to cool completely before slicing." —Stephanie A. Ganz, Recipe Developer

  • Rhubarb Pie

    Rhubarb Pie in a Pie Dish

    Simply Recipes / Mark Beahm

    "To make sure the starch has had a chance to activate, bake the pie long enough that you can see the filling in the center of the pie bubbling." —Mark Beahm, Recipe Developer

  • 3-Ingredient Italian Walnut Cake

    3-ingredient cake

    Simply Recipes / Devan Grimsrud

    "Don’t overprocess the nuts when making this cake. They should not start to form a paste but be ground just long enough to produce a coarse texture, like wet sand. Once the sound from the food processor softens as it’s processing the nuts—this only takes about 10 seconds—it's ready." —Devan Grimsrud, Recipe Developer

    Continue to 13 of 18 below

  • Coconut Pound Cake

    Coconut Pound Cake on cutting board, sliced.

    Simply Recipes / Wanda Abraham

    "To get a tender and soft cake, make sure that the ingredients are at room temperature and do not to overmix the batter. Gently stir the wet and dry ingredients and stop mixing as soon as they are just combined." —Wanda Abraham, Visual Editor

  • Banana Sheet Cake

    Banana Sheet Cake Frosted and Cut into Portions in a Glass Baking Dish

    Simply Recipes / Michelle Becker

    "Leave the cream cheese and butter for the frosting out while you make the banana cake, that way they will be softened by the time the cake is cooled and ready to frost." —Elise Bauer, Founder

  • Ambrosia Salad

    Two small bowls of marshmallow salad with cherries on top are at the front of the image. Two spoons are crossed to the right of the first bowl. A striped dish towel is in the background.

    Simply Recipes / Nick Evans

    "Ambrosia salad can pretty much be what you want it to be. I like to add toasted coconut, almonds, fresh apples, and maraschino cherries, but you could leave any of these out and still be in great shape!" —Nick Evans, Recipe Developer

  • Lemon Gooey Butter Cake

    close up of Lemon Gooey Butter Cake slices

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

    "If you make the cake a day before your party, revive it with a fresh dusting of powdered sugar, since the cake will likely absorb your first coating of sugar while stored. This isn't a necessary step, but will make for a lovely presentation." —Jasmine Smith, Recipe Developer

    Continue to 17 of 18 below

  • Pineapple Upside Down Cake

    Top shot of a pineapple upside down cake ready to slice and serve

    Simply Recipes / Elise Bauer

    "This recipe calls for a high-sided 10-inch cake pan. You can make this in a 10-inch cast iron skillet, making the topping directly in the skillet. You can also try making this in a springform pan. Line the inside with foil so the caramel doesn't leak, and bake on a rimmed baking sheet just in case it does." —Simply Recipes Editors

  • Classic Lemon Bars

    Lemon Bar Recipe - lemon bars with powdered sugar on cutting board

    Simply Recipes / Alison Bickel

    "For this recipe, the baking dish you choose to use really matters. If you use a glass baking dish, you need to cook the crust for 25 minutes and the curd for 12. If using a metal baking dish, both the crust and the curd will cook more quickly; 20 minutes for the crust, 10 minutes for the curd." —Summer Miller, Editor

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