20 Easy Desserts To Pack For Game Day

1. Soccer cake

Ingredients

• For the Cake (Moist Chocolate Cake, 4 layers, 7-inch):
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
• For Strawberry Mousse Filling:
  • 300g frozen strawberries, thawed
  • 1/4 cup (60ml) strawberry syrup
  • 2 tbsp gelatin
  • 1/4 cup (60ml) water
  • 1 cup (240ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
• For Chocolate Ganache:
  • 125g semi-sweet chocolate
  • 150g milk chocolate
  • 1 cup (240ml) heavy cream
• For Decoration:
  • 500g white fondant
  • 150g black fondant
  • Green food coloring
  • Desiccated coconut (for grass effect)
  • Sugar syrup (1/2 cup sugar dissolved in 1/2 cup water)

Instructions

1. Bake the Cake:
   • Preheat oven to 350°F (175°C). Grease and line two 7-inch round pans.
   • Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
   • Add milk, oil, eggs, and vanilla; beat on medium speed for 2 minutes.
   • Stir in boiling water (batter will be thin). Divide between pans.
   • Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely, then slice each cake horizontally to make four layers.
2. Prepare Strawberry Mousse:
   • Boil thawed strawberries until reduced to ~330g. Puree with strawberry syrup and cool slightly.
   • Soften gelatin in water for 10 minutes, then melt in microwave (10-15 seconds).
   • Whip cream with powdered sugar to soft peaks. Mix melted gelatin into strawberry puree, then fold into whipped cream.
3. Make Chocolate Ganache:
   • Heat cream until steaming (not boiling). Pour over chopped chocolate and stir until smooth. Cool until thick but pourable.
4. Assemble the Cake:
   • Place first cake layer on a 12-inch cake drum, moisten with sugar syrup.
   • Spread 1/3 of ganache, then 1/3 of mousse. Repeat with second and third layers.
   • Top with fourth layer, moisten with syrup, and refrigerate for 8 hours.
5. Decorate:
   • Roll out white fondant to 1/8-inch thickness, cover cake, and smooth.
   • Cut black fondant into 12 pentagons and white fondant into hexagons using a soccer ball template.
   • Attach shapes with water to form a soccer ball pattern. Use a tracing wheel for stitch details.
   • Mix coconut with green food coloring for grass; sprinkle around the base.

Tips

• Use a dense cake recipe (like pound cake) for better shaping if carving into a sphere.
• Pre-made soccer ball toppers save time for decoration.
• Chill the cake before applying fondant for a smoother finish.
• If fondant is sticky, dust with powdered sugar while rolling.

2. Scotcheroos

Ingredients

• 6 cups (180g) Rice Krispies cereal
• 1 cup (200g) granulated sugar
• 1 cup (240ml) light corn syrup
• 1 cup (250g) creamy peanut butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup (180g) semi-sweet chocolate chips
• 1 cup (180g) butterscotch chips
• 2 tbsp butter (for greasing)

Instructions

1. Grease a 9×13-inch pan with butter or line with parchment paper.
2. In a large pot, combine sugar, corn syrup, and butter over medium heat. Stir until melted and just simmering (about 235°F), then remove from heat.
3. Stir in peanut butter, vanilla, and salt until smooth.
4. Add Rice Krispies and gently stir until coated. Press into the prepared pan (don’t compress too hard).
5. Melt chocolate and butterscotch chips in a microwave-safe bowl on low power, stirring every 30 seconds (about 2 minutes total).
6. Spread melted chocolate mixture over the cereal layer. Cool completely (about 1 hour) before cutting into squares.

Tips

• Use a double boiler for melting chips to avoid burning.
• For a less sweet version, reduce sugar or swap corn syrup for honey.
• Add crushed pretzels (1 cup) for a salty crunch.
• Store at room temperature for 1-2 days or freeze for up to 3 months.

3. Eclair cake

Ingredients

• 2 (3.5 oz) packages instant vanilla pudding mix
• 3 cups (720ml) whole milk
• 1 (8 oz) tub whipped topping, thawed
• 1 (14.4 oz) box graham crackers
• 1 (16 oz) can chocolate frosting

Instructions

1. In a large bowl, whisk pudding mix with milk until thickened (about 2 minutes). Fold in whipped topping.
2. In a 9×13-inch dish, layer graham crackers to cover the bottom.
3. Spread half the pudding mixture over the crackers. Add another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
4. Microwave chocolate frosting for 20-30 seconds to soften, then spread over the top layer.
5. Refrigerate for at least 4 hours or overnight to soften the crackers.

Tips

• Use high-quality chocolate frosting for better flavor.
• Add a layer of sliced bananas or strawberries for a twist.
• Ensure graham crackers are evenly layered to avoid gaps.
• Chill thoroughly to achieve a soft, eclair-like texture.

4. Soccer cereal treats

Ingredients

• 6 cups (180g) Rice Krispies cereal
• 1 (10 oz) bag marshmallows
• 3 tbsp (42g) unsalted butter
• 1 tsp vanilla extract
• 500g white fondant
• 150g black fondant
• Green food coloring
• Desiccated coconut (optional, for grass)

Instructions

1. Melt butter in a large pot over low heat. Add marshmallows and stir until fully melted. Stir in vanilla.
2. Remove from heat, add cereal, and stir until coated.
3. Press mixture into a greased 9×13-inch pan or shape into balls using a greased mold.
4. For soccer ball design, roll out white fondant to 1/8-inch thickness. Cover treats and smooth.
5. Cut black fondant into pentagons and white fondant into hexagons using a soccer ball template. Attach with water.
6. Optionally, mix coconut with green food coloring and sprinkle around the base for a field effect.
7. Let set for 1 hour before serving.

Tips

• Use a hemisphere mold for round soccer ball shapes.
• Lightly grease hands or molds to prevent sticking.
• Store in an airtight container for up to 3 days.
• Add food-safe soccer toppers for quick decoration.

5. Cake cookies

Ingredients

• 1 (15.25 oz) box yellow or white cake mix
• 2 large eggs
• 1/3 cup (80ml) vegetable oil
• 1 tsp vanilla extract
• 1/2 cup (90g) sprinkles or chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix cake mix, eggs, oil, and vanilla until smooth.
3. Fold in sprinkles or chocolate chips, if using.
4. Scoop tablespoon-sized portions onto the baking sheet, spacing 2 inches apart.
5. Bake for 10-12 minutes until edges are set. Cool on the sheet for 5 minutes, then transfer to a rack.

Tips

• Use any cake mix flavor for variety (e.g., chocolate, red velvet).
• Don’t overbake; cookies should be soft in the center.
• Add a glaze (1 cup powdered sugar + 2 tbsp milk) for extra sweetness.
• Store in an airtight container for up to 5 days.

6. Gelatin cake

7. Cookies with pumpkin chocolate sparks

Ingredients

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120g) pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 cups (240g) all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup (180g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Beat butter, brown sugar, and granulated sugar until creamy. Add pumpkin, egg, and vanilla; mix well.
3. Whisk flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Gradually add to wet ingredients.
4. Fold in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet, spacing 2 inches apart.
6. Bake for 10-12 minutes until lightly golden. Cool on the sheet for 5 minutes, then transfer to a rack.

Tips

• Blot pumpkin puree with paper towels to remove excess moisture.
• Use dark chocolate chips for a richer flavor.
• Store in an airtight container for up to 5 days.
• Freeze dough balls for quick baking later.

8. Caramel apple sheet cake

Ingredients

• For the Cake:
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups (240g) diced apples (peeled)
• For Caramel Frosting:
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) brown sugar
  • 1/4 cup (60ml) heavy cream
  • 2 cups (240g) powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Bake the Cake:
   • Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
   • Whisk flour, baking powder, cinnamon, and salt.
   • In a large bowl, mix melted butter, sugars, eggs, and vanilla. Stir in dry ingredients, then fold in apples.
   • Spread batter in the pan and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
2. Make Frosting:
   • Melt butter in a saucepan, add brown sugar, and cook for 2 minutes. Stir in cream and simmer for 1 minute.
   • Remove from heat, whisk in powdered sugar and vanilla until smooth. Spread over cooled cake.

Tips

• Use tart apples (e.g., Granny Smith) for balanced flavor.
• Work quickly with caramel frosting as it sets fast.
• Store covered at room temperature for 2 days or refrigerate for 5 days.
• Add chopped nuts (e.g., pecans) for crunch.

9. Carmelitas

Ingredients

• 1 cup (120g) all-purpose flour
• 1 cup (80g) old-fashioned oats
• 3/4 cup (150g) brown sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (170g) unsalted butter, melted
• 1 cup (180g) semi-sweet chocolate chips
• 1 cup (240ml) caramel sauce (store-bought or homemade)
• 1/3 cup (40g) all-purpose flour (for caramel layer)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Mix 1 cup flour, oats, brown sugar, baking soda, and salt. Stir in melted butter until crumbly.
3. Press half the mixture into the pan. Bake for 10 minutes.
4. Mix caramel sauce with 1/3 cup flour. Pour over baked crust, sprinkle with chocolate chips, then crumble remaining oat mixture on top.
5. Bake for 18-22 minutes until golden. Cool completely before cutting.

Tips

• Use a thick caramel sauce to prevent sogginess.
• Chill for cleaner cuts.
• Store in an airtight container for up to 5 days.
• Add sea salt for a salted caramel twist.

10. Soccer cookies

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2.5 cups (300g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• For Decoration:
  • 500g white royal icing
  • 150g black royal icing
  • Soccer ball cookie cutter or template

Instructions

1. Beat butter and sugar until creamy. Add egg and vanilla, mix well.
2. Whisk flour, baking powder, and salt. Gradually add to wet ingredients.
3. Divide dough, wrap, and chill for 1 hour.
4. Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness, cut with soccer ball cutter.
5. Bake on parchment-lined sheets for 8-10 minutes. Cool completely.
6. Pipe white royal icing to cover cookies, let set. Pipe black pentagons and lines to mimic a soccer ball.

Tips

• Chill dough thoroughly for easier rolling.
• Use gel food coloring for vibrant icing.
• Store in an airtight container for up to 1 week.
• Practice piping on parchment before decorating.

11. Pumpkin cakes

Ingredients

• 1.5 cups (180g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup (240g) pumpkin puree
• 3/4 cup (150g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• For Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin or grease mini cake pans.
2. Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, mix pumpkin, sugars, oil, eggs, and vanilla. Stir in dry ingredients.
4. Divide batter into pans (2/3 full for cupcakes). Bake for 18-22 minutes (cupcakes) or 25-30 minutes (mini cakes) until a toothpick comes out clean. Cool completely.
5. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost cakes.

Tips

• Blot pumpkin puree to reduce moisture.
• Use room-temperature cream cheese for smooth frosting.
• Store refrigerated for up to 4 days.
• Add cinnamon sugar dusting for extra flavor.

12. Oreo Brownies

Ingredients

• 3/4 cup (170g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (75g) unsweetened cocoa powder
• 3/4 cup (90g) all-purpose flour
• 1/2 tsp salt
• 12 Oreo cookies, coarsely chopped

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Mix melted butter, sugars, eggs, and vanilla until smooth.
3. Whisk cocoa, flour, and salt. Stir into wet ingredients until just combined.
4. Fold in half the Oreos. Spread batter in the pan, then sprinkle remaining Oreos on top.
5. Bake for 25-30 minutes until set. Cool before cutting.

Tips

• Don’t overmix batter to keep brownies fudgy.
• Use a sharp knife for clean cuts.
• Store in an airtight container for up to 5 days.
• Add white chocolate chips for extra decadence.

13. Rice with potato sparks

Ingredients

• 1 cup (200g) long-grain white rice
• 2 cups (480ml) water or chicken broth
• 2 medium potatoes, peeled and diced into 1/4-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried parsley

Instructions

1. Rinse rice until water runs clear. Cook in a pot with water or broth according to package directions.
2. In a skillet, heat olive oil over medium-high heat. Add potatoes, salt, pepper, and paprika. Fry until crispy and golden (8-10 minutes).
3. Add onion and garlic to the skillet, cook until softened (3-4 minutes).
4. Mix crispy potatoes into cooked rice. Sprinkle with parsley before serving.

Tips

• Use a non-stick skillet for crispier potatoes.
• Drain potatoes well to avoid oil splatter.
• Store leftovers refrigerated for up to 3 days.
• Add diced bell peppers for color and flavor.

14. Breakfast cookies

Ingredients

• 1 cup (80g) old-fashioned oats
• 1/2 cup (60g) whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup (55g) unsalted butter, melted
• 1/4 cup (60g) applesauce
• 1/3 cup (65g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (75g) raisins or dried cranberries
• 1/4 cup (30g) chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix oats, flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine melted butter, applesauce, brown sugar, egg, and vanilla.
4. Stir in dry ingredients, then fold in raisins and walnuts.
5. Scoop tablespoon-sized portions onto the baking sheet. Bake for 12-15 minutes until set. Cool on the sheet for 5 minutes, then transfer to a rack.

Tips

• Substitute maple syrup for brown sugar for a different flavor.
• Store in an airtight container for up to 5 days.
• Freeze for up to 3 months for meal prep.
• Add shredded coconut for texture.

15. Coffee chocolate cookies

Ingredients

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water
• 1.5 cups (180g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (180g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Beat butter, sugars, egg, vanilla, and dissolved coffee until creamy.
3. Whisk flour, baking soda, and salt. Gradually add to wet ingredients.
4. Fold in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet. Bake for 10-12 minutes until edges are set. Cool on the sheet for 5 minutes, then transfer to a rack.

Tips

• Use espresso powder for stronger coffee flavor.
• Chill dough for 30 minutes for thicker cookies.
• Store in an airtight container for up to 1 week.
• Add white chocolate chips for contrast.

16. Fig bars

Ingredients

• For the Dough:
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups (180g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
• For the Filling:
  • 1 cup (150g) dried figs, chopped
  • 1/2 cup (120ml) water
  • 1/4 cup (50g) brown sugar
  • 1 tbsp lemon juice

Instructions

1. Make Filling:
   • In a saucepan, combine figs, water, brown sugar, and lemon juice. Cook over medium heat until thick (about 10 minutes). Cool and blend until smooth.
2. Make Dough:
   • Beat butter and sugar until creamy. Add egg and vanilla.
   • Whisk flour, baking powder, and salt. Add to wet ingredients.
   • Divide dough in half, wrap, and chill for 1 hour.
3. Assemble:
   • Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
   • Roll half the dough to fit the pan, spread fig filling over it, then roll remaining dough and place on top.
   • Bake for 25-30 minutes until golden. Cool before cutting.

Tips

• Soak figs in warm water for 10 minutes if too dry.
• Dust with powdered sugar for presentation.
• Store in an airtight container for up to 5 days.
• Freeze bars for up to 3 months.

17. Pumpkin cake

Ingredients

• 2 cups (240g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup (240g) pumpkin puree
• 1 cup (200g) brown sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• For Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, mix pumpkin, sugar, oil, eggs, and vanilla. Stir in dry ingredients.
4. Spread batter in the pan. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
5. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cake.

Tips

• Blot pumpkin puree to reduce moisture.
• Add chopped pecans on top for crunch.
• Store refrigerated for up to 5 days.
• Serve at room temperature for best flavor.

18. Buckeyes

Ingredients

• 1.5 cups (375g) creamy peanut butter
• 1/2 cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tsp vanilla extract
• 2 cups (360g) semi-sweet chocolate chips
• 2 tbsp vegetable oil

Instructions

1. Beat peanut butter, butter, powdered sugar, and vanilla until smooth.
2. Roll into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.
3. Melt chocolate chips with oil in a microwave-safe bowl, stirring every 30 seconds (about 2 minutes).
4. Dip each ball in chocolate, leaving a small circle of peanut butter exposed. Return to parchment.
5. Refrigerate for 30 minutes to set.

Tips

• Use a toothpick for dipping to keep hands clean.
• Store refrigerated for up to 2 weeks.
• Use natural peanut butter for a less sweet filling.
• Ensure chocolate is smooth for even coating.

19. Apple puree

Ingredients

• 4 medium apples (e.g., Granny Smith or Honeycrisp), peeled and chopped
• 1/2 cup (120ml) water
• 1/4 cup (50g) granulated sugar (optional)
• 1 tsp lemon juice
• 1/2 tsp cinnamon (optional)

Instructions

1. Combine apples, water, sugar (if using), and lemon juice in a saucepan.
2. Cook over medium heat until apples are soft (15-20 minutes), stirring occasionally.
3. Blend until smooth using an immersion blender or food processor.
4. Stir in cinnamon, if using. Cool before serving or storing.

Tips

• Adjust sugar based on apple sweetness.
• Store refrigerated for up to 1 week or freeze for 3 months.
• Use a mix of apple varieties for complex flavor.
• Add a splash of apple cider for depth.

20. Nutella Krispie sweets