Kelly Fields

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

This rich chocolate Doberge cake layers light sponge with chocolate pudding and vanilla buttercream.

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

Makes you wonder why you would ever serve cold pudding again.