Popular Southern Dessert Recipes For Your Next BBQ

Spoiler Alert: This post isn’t for the Keto BBQ lover… unless it’s cheat day!

What better way to finish your Southern-style barbecue than with some delicious desserts?  

We’ve made a list of delicious, mouth-watering desserts for you to try!

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This simple, yet yummy, Southern-style Peach Cobbler is a great finishing dessert! Just serve it with some vanilla ice cream and enjoy a sweet, cold, and fruity explosion of flavors! 

Prep time: 20 minutes 
Cook time: 40 minutes
Serving size: 6-8 people

Equipment required 

1. Large bowl (x2)
2. 9×13 baking dish
3. Whisk
4. Cookie/Ice cream scoop (or spoon)
5. Measuring cups/spoons

Ingredients

Crust Topping

• 2 cups of all-purpose flour 
• ½ cup of white sugar
• ½ cup of brown sugar
• 2 teaspoon of baking powder
• 1 teaspoon of kosher salt
• 12 tablespoons of butter (chilled and grated)
• ½ cup of boiling water

Peach Filling

• 8 medium-sized fresh peaches (sliced into thin wedges or bite-size chunks)
• 1 teaspoon of fresh lemon juice
• ¼ cup of white sugar
• ¼ cup of brown sugar
• ¼ teaspoon of cinnamon
• ⅛ teaspoon of nutmeg
• 2 teaspoons of arrowroot or cornstarch

Cinnamon Sugar Topping

• ⅓ cup of white sugar
• 2 teaspoons of cinnamon

Method 

1. Preheat the oven to 425°F (220°C). 
2. Take a large bowl and combine peaches and lemon juice. Give it a quick mix and continue to mix the rest of the ingredients in the Peach Filling ingredients list. 
3. Pour the peach mixture into a 9×13 baking dish and bake in the preheated oven for 10 minutes.
4. Meanwhile, combine all the dry ingredients from the Crust Topping ingredients list and whisk to combine. Add grated butter and boiling water and stir until just combined. It’s okay if there are lumps of butter.
5. Remove the peach mixture from the oven.
6. Put the crust topping mixture over the peach mixture (using something like a cookie or ice cream scoop will work perfectly!).
7. Mix ingredients under cinnamon sugar topping and sprinkle over the entire cobbler.
8. Put it back into the oven and bake until the topping is golden (around 30 minutes). You can tell it is ready when you insert a toothpick, and it comes out clean.
9. Serve warm or at room temperature.
10. Enjoy!

Southern Buttermilk Pie

Prep time: 10 minutes
Cook time: 50 minutes
Serving size: 6-8 people

Equipment required 

1. Large Bowl
2. Mixing spoon
3. Hand or electric whisk
4. Measuring cups/spoons

Ingredients

• 3 large eggs
• 1½ cups of sugar
• ½ cup of butter (melted and cooled)
• 3 tablespoons flour
• 1 cup of buttermilk
• 1 tablespoon of lemon juice
• 1 teaspoon of vanilla extract
• ⅛ teaspoon of ground nutmeg
• pinch of salt to taste
• Unbaked 19” pie crust(unbaked)

Method 

1. Whisk the eggs and sugar together.
2. Add in all the other ingredients and whisk until smooth.
3. Pour the prepared mixture into the pie crust.
4. Bake at 400°F (205°C) for 10 minutes
5. Reduce heat to 350°F (175°C) and continue to bake for 40-45 minutes or until set.
6. Let it out to cool and serve!

Southern-Style Pecan Pie

Prep time: 10 minutes
Cook time: 50 minutes
Serving size: 6-8 people

Equipment required 

1. Large Bowl
2. Mixing spoon
3. Hand or electric whisk
4. Measuring cups/ spoons

Ingredients

• 3 eggs
• 1 cup of white sugar
• 1 cup of corn syrup (light or dark)
• 2 tablespoons of melted butter
• 1 teaspoon of vanilla extract
• ¼ teaspoon of salt
• 1 ½ cups of pecan (halved)
• 9” Unbaked single-crust pie

Method 

1. Preheat the oven to 400°F (205°C).
2. Beat the eggs and sugar lightly. Blend in the corn syrup.
3. Add the rest of the ingredients and pour in into the unbaked pie crust.
4. Bake in the oven for 15 minutes.  
5. Reduce the heat to 350°F(175°C) and continue to bake for 35-40 minutes (until brown and slightly puffed).
6. Take out and serve!

Southern Banana Pudding

It’s gooey, layered goodness is the best way to finish off a great meal!

Prep time: 10 minutes
Cook time: 20 minutes
Serving size: 6-8 people

Equipment required 

1. Large saucepan
2. Large mixing bowl
3. 2-quart oven-safe casserole dish or baking dish.
4. Electric mixer 

Ingredients

Custard Mixture

• 4 tablespoons of all-purpose flour
• 1 ½ cups of sugar
• 1 pinch of salt
• 3 large eggs yolks
• 3 cups of milk
• 1 teaspoon of vanilla extract
• 1 box vanilla wafers(approximately 45 wafers)
• 5-6 bananas (sliced)

Meringue Mixture

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Method 

1. Preheat the oven to 325ºF (165ºC).
2. Combine the flour, sugar, and salt in a large saucepan.
3. Take another large bowl and beat the egg yolks. Combine milk after the eggs have been lightly beaten.
4. Pour this mixture into the saucepan with the other dry ingredients.
5. Cook over low to medium heat and stir it until the ingredients are thickened and smooth. Remove the saucepan from heat and stir in the vanilla extract.
6. To start layering you the banana pudding, take the bowl that you are going to bake in and place the vanilla wafers on the bottom.
7. Add the sliced bananas on top of the wafers.
8. Pour one-third of the custard mixture over wafers and bananas.
9. Repeat the process again two more times, until you finish the bananas and custard. Top the dish off with a layer of wafers.
10. To prepare the meringue. Whip the egg whites with an electric mixer set at high speed.
11. As the egg whites start to foam, add cream of tartar and gradually add the sugar, one tablespoon at a time.
12. Continue to whip until all the sugar has been dissolved.
13. Once the mixture begins to stiffen, add vanilla extract and mix until well combined.
14. Spread the Meringue mixture over the banana pudding, making sure to cover the sides.
15. Bake for about 25 minutes or until the meringue is lightly browned.
16. Take out and serve warm!

Texas Sheet Cake

The richness of this delicious dessert is perfected when the frosting is poured on top of the warm cake.

Prep time: 10 minutes
Cook time: 15 minutes
Serving size: 12-14 people

Equipment required 

1. Baking Pan (18×13” pan)
2. Mixing bowl (x3)
3. Medium saucepan
4. Whisk/Mixing spoon
5. Measuring cups and spoons 

Ingredients

• 1 cup of water
• 1 cup of butter (2 sticks)
• 3 Tablespoons of unsweetened cocoa powder
• 2 cups of all-purpose flour
• 2 cups of granulated sugar
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• ½ cup of sour cream
• 2 large eggs
• 1 teaspoon of vanilla extract

For the Frosting

• 6 Tablespoons of milk
• 3 Tablespoons of unsweetened cocoa powder
• ½ cup of butter
• 3 ¾ cups powdered sugar

Method 

1. Start off by preheating the oven at 350°F (175°C).
2. Grease an 18×13” pan on all sides and keep aside.
3. Take a medium saucepan, add water, butter, and cocoa powder. Place the saucepan over medium heat and bring the mixture to boil.
4. Meanwhile, take a mixing bowl and add flour, sugar, baking soda, and salt.  Mix it together until well combined.
5. In another small mixing bowl, add egg, sour cream, and vanilla until well combined. Pour this mixture into the bowl with the dry ingredients. Mix until well combined.
6. When the chocolate mixture in the saucepan starts to boil, remove from the stove and pour it into the batter.
7. Mix to combine until the batter is smooth and there are no lumps present.
8. Pour the mixture into a pan and smoothen it out.
9. Bake in the oven for 15-20 minutes or until set. 
10. As the cake bakes, prepare the frosting. Add milk, cocoa, and butter to a saucepan. Place the saucepan over medium heat and bring the mixture to boil.
11. After the mixture boils, take it off the stove and pour it into powdered sugar, making sure to stir (or use an electric mixer) until no lumps are present. 
12. Pour hot icing over hot cake. Spread evenly.
13. Let it sit for 10 minutes before serving.
14. Enjoy!

Mississippi Mud Cake

This marshmallow-speckled cake is one of the darkest, richest, and most decadent chocolate desserts you’ll ever taste.

Overall

Prep time: 15 minutes
Cook time:  45 minutes
Serving size: 10-12 people

Equipment required 

1. 9×13” baking pan
2. Mixing Bowl
3. Electric Mixture
4. Small saucepan
5. Mixing spoon
6. Measuring cups and spoons

Ingredients

• 2 cups of all-purpose flour
• 1 ½ cups of granulated sugar
• ½ cup of light brown sugar
• ¾ cup of unsweetened cocoa powder
• 2 teaspoons of baking powder
• 1 ½  teaspoons of baking soda
• ¾ teaspoon of salt
• ¾ cup oil fo (canola or vegetable)
• 2 eggs
• 1 teaspoon of vanilla extract
• 6 Tablespoons of milk
• ⅓ cup of sour cream
• 1 cup of boiling water

For topping:

• 10.5-ounce package mini marshmallows
• 1/2 cup of butter
• 6 Tablespoons of milk
• 3 Tablespoons of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 3 cups of powdered sugar

Method 

1. Start off by preheating the oven at 350°F (175°C).
2. Grease a 9×13” baking pan on all sides and keep aside.
3. In a large mixing bowl, combine the cocoa powder, flour, sugar, baking powder, baking soda, and salt. 
4. Add milk, oil, eggs, vanilla, and sour cream and mix until well combined. Reduce mixing speed and slowly pour hot boiling water.
5. Beat the mixture at high speed for about a minute. This adds air and fluffs up the batter.
6. Pour mixture into a pan and smoothen out.  Bake in the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and place marshmallows to cover the top.
8. Return to the oven and bake for another 2-3 minutes or until the marshmallows melt.
9. Meanwhile, prepare the frosting. Add butter to a small saucepan and heat over medium to high heat. Add milk and cocoa powder and mix well. Cook for about 2-3 more minutes, stirring constantly. 
10. Remove from heat and add vanilla extract and powdered sugar. Whisk well or use an electric mixer to smoothen the mixture so that no lumps are present.
11. Drizzle the frosting mixture over the cake. Then cool in the refrigerator for half an hour or until the frosting has set.
12. Serve and enjoy!

Hummingbird Cake

This classic cake is truly a southern gem.

Prep time: 30 minutes (2 hours more for cooling and frosting)
Cook time: 30 minutes
Serving size: 10-12 people

Equipment required 

1. 9-inch round cake pans
2. Mixing bowl
3. Mixing spoon
4. Measuring cups and spoons
5. Serving platter

Ingredients

• 3 cups of all-purpose flour 
• 2 cups of sugar 
• 1 teaspoon of salt 
• 1 teaspoon of baking soda 
• 1 teaspoon of ground cinnamon 
• 3 large eggs (beaten) 
• 1 ½ cups of vegetable oil 
• 1 ½ teaspoon of vanilla extract 
• 1 (8-ounce) can of crushed pineapple, undrained 
• 2 cups of chopped bananas 
• 1½ cup chopped toasted pecans.
• Shortening or butter
• Cream Cheese Frosting 

Method 

1. Start off by preheating the oven at 350°F (175°C).
2. Grease and dust the baking pan with a little flour and shortening or butter.
3. Whisk the flour, sugar, salt, and baking soda in a large bowl. Add egg and oil stirring until well combined without any lumps.
4. Finally, add in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans.
5. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Take the cake out and let it cool for 10 minutes. Proceed to cut the cake into layers (3 layers should be enough). Let the layers cool for around 30 minutes.
7. After the cake has completely cooled, place one layer of the cake on a serving platter. Evenly spread about a cup of cream cheese frosting before putting another layer on top. Repeat the steps until the last layer is placed on top. 
8. Cover the whole cake evenly with cream cheese frosting, both the sides and the top.
9. Top the cake off with the remaining pecans.
10. Serve and Enjoy!

Summary

You now know some great dessert recipes that you can serve at your next barbecue.

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