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Paula Deen Shares 4 Mouthwatering Recipes for Holiday Treats


A holiday meal isn’t complete without some mouthwatering desserts to end the feast on a sweet note. Luckily, Paula Deen shares some of her recipes for the tastiest holiday treats. Pick your favorite or make a few — these decadent desserts are sure to impress loved ones!

Upside-Down Apple Praline Cake

Servings: 12. Active time: 1 hr. Total time: 6 hrs.

Paula Deen showcasing the
Kristen Scott

Paula gives this down-home classic a delicious autumn twist that’s guaranteed to become a new family favorite.

Cake Ingredients:

  • 1⁄2 cup butter, melted + 1 cup butter, softened
  • 1 1 ⁄2 cups packed brown sugar
  • 1 Fuji apple, cored, thinly sliced
  • 2 Granny Smith apples, cored, thinly sliced
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground nutmeg
  • 2 1⁄4 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 1⁄4 cups buttermilk


  • 1 ( 1⁄4 ounce) package unflavored gelatin
  • 1⁄4 cup cold water
  • 1⁄3 cup boiling water
  • 2 cups heavy cream
  • 1⁄4 cup confectioners’ sugar
  • 1⁄4 cup caramel topping + additional
  • Store-bought candy-coated pecans


  • Cake: Heat oven to 350 degrees Fahrenheit. Coat two (nine-inch) round cake pans with baking spray with flour. Pour 1⁄4 cup melted butter into each pan. Sprinkle each evenly with 1⁄4 cup brown sugar; arrange Fuji apple and one Granny Smith apple in single layer on top of brown sugar.
  • In medium bowl, mix flour, baking powder, cinnamon, salt and nutmeg; reserve. On medium speed, beat remaining one cup softened butter and granulated sugar until light and fluffy, about two minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat in flour mixture, alternating with buttermilk, beginning and ending with flour mixture, and beating until dry ingredients are moistened after each addition.
  • Divide batter evenly between pans. Bake until toothpick inserted in centers comes out clean, 35 to 45 minutes. Let cool in pans 20 minutes. Transfer from pans to rack; let cool completely.
  • Mousse: In small heat-proof bowl, sprinkle gelatin over 1⁄4 cup cold water; let sit until softened, about two minutes. Add boiling water, stirring to dissolve. On high, beat heavy cream until foamy. Gradually beat in confectioners’ sugar until stiff peaks form. Slowly add gelatin mixture, beating until combined (mixture will look like it is melting but will firm up). Stir in 1⁄4 cup caramel topping. Cover and chill at least two hours. (Makes about 3 1⁄2 cups mousse.)
  • Assemble: Place one cake layer on cake stand; spread half of caramel mousse on top. Sprinkle with candied pecans. Place remaining cake layer on top; spread top with remaining mousse. Chill cake until ready to serve. Sprinkle with pecans and drizzle with additional caramel topping. Garnish with remaining apple slices.

Mixed Berry Cobbler

Servings: 10. Active time: 20 min. Total time: 4 hrs., 20 min.

Berry cobbler
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This set-it-and-forget-it delight can be made ahead — simply reheat in the oven to serve warm.


  • 1 (10 ounce) pkg. frozen strawberries
  • 1 (10 ounce) pkg. frozen blueberries
  • 1 (10 ounce) pkg. frozen raspberries
  • 1 ⁄3 to 2 ⁄3 cup + 1 ⁄2 cup sugar
  • 1 ⁄2 cup + 2 1⁄4 cups Paula Deen Original Recipes Mix baking mix
  • 4 tablespoons butter, melted
  • 1 ⁄2 cup milk
  • 2 teaspoons ground cinnamon
  • Whipped cream or ice cream (optional)
  • Coat insert of slow cooker with cooking spray. In large bowl, combine fruit, 1⁄3 to 2⁄3 cup sugar, and 1⁄2 cup baking mix.; transfer to slow cooker.
  • In separate large bowl, stir together remaining 2 1⁄4 cups baking mix, 1⁄4 cup sugar, butter and milk until blended. Using two spoons, drop heaping tablespoonfuls of dough on top of fruit in slow cooker.
  • In small bowl, stir together remaining 1⁄4 cup sugar and ground cinnamon. Sprinkle cinnamon-sugar on top of dough and place lid on slow cooker. Cook on high until topping has puffed and fruit is bubbling, three to four hours. If desired, serve warm topped with whipped cream or ice cream.
  • Deen’s tip: To make in the oven, transfer berry mixture to two quart buttered baking dish. Continue with recipe as directed, baking at 400 degrees Fahrenheit until dough is baked through and golden and fruit mixture is bubbly, 45 to 50 minutes.
  • Buy: Paula Deen Original Recipes Mix baking mix (Buy at, $5.99)

Pumpkin Pie

Servings: 10. Active time: 45 min. Total time: 5 hrs.

Pumpkin pie slice
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Cream cheese mixed into the filling gives Paula’s dreamy pie an extra dose of seasonal mmm!


  • 1 batch pie crust (see Deen’s recipe here)
  • 1 (8 ounce) pkg. cream cheese, at room temp.
  • 2 cups canned pumpkin
  • 1 cup sugar
  • 1⁄4 teaspoon salt
  • 1 egg + 2 egg yolks, beaten
  • 1 cup half-and-half
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon. ground cinnamon
  • 1⁄4 teaspoon ground ginger (optional)
  • Whipped cream (optional)


  • On a floured surface, roll out one dough to 10 to 11 inch round. Fit into nine inch pie pan; press into bottom and side. Crimp edges. Freeze until firm, one hour. Heat oven to 350 degrees Fahrenheit. Roll out remaining dough to an 11 inch round. Using leaf-shaped cutter, cut out shapes; transfer to baking sheet. Line pie shell with foil; fill with pie weights. Bake, 10 minutes; remove foil and weights. Bake until crust is beginning to brown, 10 minutes. Bake leaf shapes until golden, six to eight minutes.; let cool.
  • In large bowl, using hand mixer, beat cream cheese. Add pumpkin; beat until combined. Add sugar and salt; beat until combined. Add egg and yolks, half-and-half and butter; beat until combined. Add vanilla, cinnamon, and ginger (if using); beat until blended. Pour filling into crust; bake until set, 50 minutes. Cool on rack. Garnish with pastry leaves. If desired, dollop slices with whipped cream.

Cheesecake With Praline Sauce

Servings: 12. Active time: 45 min. Total time: 5 hrs.

Cheesecake with caramel sauce
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Get ready for plenty of oohs and aahs when you serve this bakeshop beauty with an easy brown-sugar glaze.


  • 1 1⁄2 cups graham cracker crumbs
  • 1⁄4 cup butter, melted
  • 8 tablespoons + 1 cup sugar
  • 3 (8 ounces) packages cream cheese, at room temperature
  • 5 eggs
  • 1 + 2 teaspoons vanilla extract
  • 1 1⁄2 cups sour cream
  • 2 tablespoons light brown sugar
  • 2 tablespoons cornstarch
  • 1 cup dark corn syrup
  • 1⁄2 cup chopped nuts


  • Heat oven to 350 degreesFahrenheit. In bowl, stir together graham cracker crumbs, butter and four tablespoons sugar. Press into bottom and part way up side of nine inch springform pan. On medium speed, beat cream cheese and one cup sugar until fluffy, two minutes. Beat in eggs, one at a time, then one tablespoon vanilla. Pour into crust; bake one hour. Let cool 10 minutes.
  • In small bowl, mix sour cream, remaining four tablespoons sugar, and one teaspoon vanilla until well blended. Spread over warm cake and bake, four minutes. Cool completely in pan; cover with plastic wrap and chill at least four hours or overnight.
  • Run knife along edge of cake to loosen. Remove side of pan. Place cake on platter. In small pot, stir together brown sugar and cornstarch. Stir in corn syrup; over medium heat, cook, stirring constantly, until sugar dissolves and mixture is thick. Remove from heat; stir in nuts and remaining vanilla. Cool slightly. Serve cake with sauce.

A version of this article originally appeared in our print magazine, Woman’s World.

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