Best Sellers Dessert Assortment

Item #: MDS88
Serves up to 8
Features four items
Ready in under 30 minutes

Best Sellers Dessert Assortment


Can’t decide? This assortment is an excellent way to try all of our favorite treats or makes for a decadent gift.

2 - Pineapple Upside-down Cakes (5 oz. each): individual cakes with sweet pineapple ring topping, drenched in a rich, brown sugar sauce
2 - Molten Chocolate Lava Cakes (3.5 oz. each): individual bittersweet chocolate cakes with molten chocolate filling
2 - British Sticky Toffee Pudding (4.5 oz. each): individual dense, moist cake served with an intense buttery toffee sauce
2 - Crème Brûlée (2.9 oz. each): individual sweet, creamy custard with a crunchy, caramel topping in ready-to-bake ramekins

Pineapple Upside Down Cake: Keep frozen until ready to use.
Oven: Remove film from container and place frozen cakes in cups right side up on sheet tray. Bake at 375°F for 14-16 minutes. Let cake stand in cup for 2 minutes. To serve, invert cakes onto serving plate and remove cups.
Microwave: Remove film from container and place frozen cake in cup right side up on a microwave-safe plate. Heat on high for 45-50 seconds. To serve, immediately invert cake onto serving plate and remove cup.
Note: Heating times vary depending on equipment, use these as guidelines only.

Molten Chocolate Cake: Prepare from frozen. Do not refreeze after thawing.
Conventional Oven: Preheat oven to 410°F. Place on a parchment lined baking sheet and into preheated oven. Bake for about 10 minutes.
Microwave Oven (800W): Place one molten chocolate cake on a microwave-safe plate. Microwave for 35-40 seconds. Adjust depending on the power of your microwave oven.

Sticky Toffee Pudding: Reheat pudding from thawed and remove lid before placing in oven or microwave.
Oven: Preheat conventional oven to 325° and cook for 10 to 15 mins. The bottom of the pudding should be very warm. If not, return the pudding to the oven for 5 more minutes or until fully heated throughout.
Microwave: Microwave thawed pudding for 45 seconds. The bottom of the pudding should be very warm. If not, return the pudding to the microwave and heat at 15 second intervals or until the pudding is fully heated throughout.
When pudding is fully reheated, invert pudding onto plate and eat as is or serve with vanilla ice cream or whipped cream.
Pudding may remain refrigerated for up to one week. Microwave and oven temperatures vary, adjust cooking time accordingly.

Crème Brûlée: 
Oven Broil (Preferred): From Frozen. Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens, let the broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy!
Thaw and Serve (Alternative): Thaw overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A sugar packet is not used for this method of serving. It can be topped with berries. Once thawed, it may be refrigerated for up to 2 days.

Pineapple Upside Down Cake: Pineapple, Brown Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Butter (Cream, Salt), Eggs, Buttermilk (Partly Skimmed Milk, Salt, Bacterial Culture), Water, Modified Tapioca Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Calcium Sulphate, Monocalcium Phosphate), White Vinegar, Natural Vanilla Flavor, Salt, Baking Soda.
Contains: Eggs, Milk, Wheat.

Molten Chocolate Cake: Egg, Chocolate (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soy Lecithin, Vanilla Flavor), Sugar, Water, Butter, Wheat Flour, Non-hydrogenated Copra Oil, Cocoa Powder, Milk Powder.
Contains: Egg, Milk, Soy, Tree Nut (Coconut), Wheat.

Sticky Toffee Pudding: Water, Butter, Dates, Wheat Flour (niacin, reduced iron, thiamine, riboflavin, folic acid), Malted Barley Flour, Raw Sugar, Sugar, Cream, Eggs, Molasses, Golden Corn Syrup, Baking Powder (sodium acid, pyro- phosphate, sodium bicarbonate, corn starch, mono-calcium phosphate), Baking Soda, Vanilla, Kosher Salt.
Contains: Eggs, Milk, Wheat.

Crème Brûlée: Cream, Granulated Sugar, Pasteurized Liquid Egg Yolks, Milk, Corn Starch, Natural Vanilla Flavoring.
Contains: Eggs, Milk.