1/60
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
2/60
From the Recipe Creator:
Sweet and airy, this island-inspired pie couldn’t be easier to make. It is a summer delight!
3/60
From the Recipe Creator:
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. —Sue Gronholz, Beaver Dam, Wisconsin
4/60
From the Recipe Creator:
This deliciously different dessert is made in the slow cooker instead of the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas
5/60
From the Recipe Creator:
Homemade marshmallows are much better than bagged ones. I had yummy results when I flavored my recipe with mango nectar. Look for it in your store’s Mexican food section. —Deirdre Cox, Kansas City, Missouri
6/60
From the Recipe Creator:
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota
7/60
From the Recipe Creator:
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. —Lynne Bassler, Indiana, Pennsylvania
8/60
From the Recipe Creator:
I am very proud of this luscious no-bake beauty. It’s so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida
9/60
From the Recipe Creator:
To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice. —Taste of Home Test Kitchen
10/60
From the Recipe Creator:
This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
11/60
From the Recipe Creator:
This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin
12/60
From the Recipe Creator:
I’d like to say this dish was a brilliant idea that came from expert planning. But the truth is that between the quickly ripening fruit on my counter and the 100-degree heat, it pretty much invented itself! Very ripe fruit eliminates the need for extra sugar. —Jodi Taffel, Altadena, California
13/60
From the Recipe Creator:
This margarita cake is perfect for a picnic on a warm day. You’ll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?—Dawn Lowenstein, Huntingdon Valley, Pennsylvania
14/60
From the Recipe Creator:
These cookies may sound and look fancy, but they’re rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. —Connie Shuff, York, Pennsylvania
15/60
From the Recipe Creator:
All the fun flavors of Puerto Rico come together in a dessert that’s both exotic and familiar. Topped with a brown sugar rum sauce, it’s even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
16/60
From the Recipe Creator:
The sunny island flavors of pineapple and orange go so well with the tart cranberries in this Hawaiian-inspired dessert. A scoop of vanilla ice cream makes it a creamy treat. —Jeanne Holt, Mendota Heights, Minnesota
17/60
From the Recipe Creator:
This pineapple coconut upside-down cake is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean. It brings back so many fun memories. —Stephanie Pichelli, Toronto, Ontario
18/60
From the Recipe Creator:
Summer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top. This makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
19/60
From the Recipe Creator:
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
20/60
From the Recipe Creator:
Inspired by the fruity tropical flavors of my all-time favorite yogurt, this makes
for a fresh, fun and comforting treat. Try it for a beautiful dessert that is
ridiculously easy to prepare! —Lisa Renshaw, Kansas City, Missouri
21/60
From the Recipe Creator:
My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It’s a wonderful anytime treat. Now that I’m retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
22/60
From the Recipe Creator:
Whenever we get a craving for a tropical escape, this super simple recipe whisks us away in no time. Vanilla’s nice but drizzling the sauce over salted caramel ice cream and taking a bite is just pure paradise. —Elisabeth Larsen, Pleasant Grove, Utah
23/60
From the Recipe Creator:
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia
24/60
From the Recipe Creator:
This is the cookie recipe I created for the Las Vegas World Food Championships 2013. It’s similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida
25/60
From the Recipe Creator:
One bite of this sweet, juicy, crunchy crisp, and you just might hear the crash of the ocean and feel warm sand under your toes! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
26/60
From the Recipe Creator:
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan
27/60
From the Recipe Creator:
I made this for a Father’s Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. —Cher Anjema, Kleinburg, Ontario
28/60
From the Recipe Creator:
At my husband’s urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You’ll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
29/60
From the Recipe Creator:
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
30/60
From the Recipe Creator:
Kiwi, pineapple, sugar and water are all you need to make these easy, breezy freezer pops.—Colleen Ludovice, Milwaukee, Wisconsin
31/60
From the Recipe Creator:
We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
32/60
From the Recipe Creator:
With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee
33/60
From the Recipe Creator:
During a cookout with friends, I forgot about dessert. I had a fresh pineapple and coconut, so I improvised. Now I grill pineapple at every cookout. —Josee Lanzi, New Port Richey, Florida
34/60
From the Recipe Creator:
A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. —Shannon Dobos, Calgary, Alberta
35/60
From the Recipe Creator:
Mangoes are my son’s favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla or regular milk in place of soy. —Melissa McCabe, Victor, New York
36/60
From the Recipe Creator:
For my husband’s family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania
37/60
From the Recipe Creator:
My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH
38/60
From the Recipe Creator:
Panna cotta is an Italian dessert that means “cooked cream.” My friend and I developed a tropical version that’s rich, creamy, tangy and so refreshing. —Shauna Havey, Roy, Utah
39/60
From the Recipe Creator:
This coconut cream pie has been a favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas
40/60
From the Recipe Creator:
In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. —Melissa Millwood, Lyman, South Carolina
41/60
From the Recipe Creator:
We like a touch of rum for the holidays, and this orangey rum cake is decadent alone or with big swoops of whipped cream. —Nancy Heishman, Las Vegas, Nevada
42/60
From the Recipe Creator:
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O’Connell, Mohnton, Pennsylvania
43/60
From the Recipe Creator:
I took these coconut cupcakes to a picnic one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to just about anybody.—Judy Wilson, Sun City West, Arizona
44/60
From the Recipe Creator:
I came across these easy maraschino cherry bars while stationed at a Michigan Air Force base in 1964 and have been making the recipe ever since. My children don’t think an event is special unless they are part of it. —Marguerite Emery, Orland, California
45/60
From the Recipe Creator:
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It’s a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia
46/60
From the Recipe Creator:
My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I substituted coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan
47/60
From the Recipe Creator:
My second mom had a hankering for biscotti with pistachios and dried papaya. Since she’s a fabulous cook, I gave it a whirl. The result was sensational!—Bonnie Hauschild, Wellington, Florida
48/60
From the Recipe Creator:
I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan
49/60
From the Recipe Creator:
“This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”
50/60
From the Recipe Creator:
Bright, beautiful, cool, refreshing, sweet, delicious and wholesome—what’s there not to like in these homemade pops?—Colleen Ludovice, Wauwatosa, Wisconsin
51/60
From the Recipe Creator:
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
52/60
From the Recipe Creator:
These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey
53/60
From the Recipe Creator:
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
54/60
From the Recipe Creator:
Creamy pineapple pie is a light and refreshing dessert that’s quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina
55/60
From the Recipe Creator:
Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini-vacation to a Polynesian paradise. —Jeanne Holt, Mendota Heights, Minnesota
56/60
From the Recipe Creator:
I’ve been told that this dessert tastes exactly like a lemon meringue pie and that it’s the best angel food cake anyone could ask for. I’m not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
57/60
From the Recipe Creator:
This moist cake with cream cheese frosting is the best I’ve ever eaten. It’s so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
58/60
From the Recipe Creator:
This coconut cream pie has been a favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas
59/60
From the Recipe Creator:
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
60/60
From the Recipe Creator:
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
Dining and Cooking