I Tried 12 Classic Pennsylvania Desserts Locals Swear By And This One Totally Stole The Show
Pennsylvania’s dessert scene is a delicious journey through history, tradition, and irresistible flavors. On a recent trip across the Keystone State, I set out to uncover the sweet gems that locals have loved for generations.
From the buttery shoofly pies of Amish country to the rich, creamy cheesecakes tucked away in Philadelphia bakeries, each treat told a unique story of culture and community. I sampled old-world favorites, modern twists, and family recipes passed down with pride.
By the end, my sweet tooth was more than satisfied—and I had a deeper appreciation for how Pennsylvania turns simple ingredients into unforgettable indulgences.
1. Shoofly Pie: A Sticky Sweet Tradition
My first encounter with authentic shoofly pie happened at a small Amish bakery where the aroma of molasses filled the air. The baker, a woman with kind eyes and flour-dusted hands, explained this wasn’t just dessert—it was heritage on a plate.
The sticky molasses bottom layer contrasted beautifully with the crumbly topping, creating a texture party in my mouth. Locals told me the pie got its quirky name because the sweet molasses attracted flies that needed to be “shooed” away during cooling.
Served warm with a dollop of fresh whipped cream, this humble pie showcased Pennsylvania Dutch ingenuity—transforming simple pantry staples into something utterly craveable.
2. Whoopie Pies: Two-Handed Delights
Gigantic chocolate cake sandwiches with creamy centers greeted me at a Lancaster County farmers market. “You’ll need both hands for this one,” the vendor winked as she wrapped the massive treat in wax paper.
Biting into the soft chocolate discs revealed a cloud-like marshmallow filling that squished pleasantly between the cake layers. Children nearby sported telltale white mustaches from devouring their own whoopie pies.
Family recipes for these treats are guarded secrets, passed through generations. One elderly woman confided that her grandmother claimed to have invented them, packing the portable desserts in coal miners’ lunch pails—though Maine and several other states make similar claims!
3. Sticky Buns: Philadelphia’s Morning Masterpiece
Morning fog still clung to Philadelphia’s Reading Terminal Market when I joined the line at Beiler’s Bakery. “Worth every minute of the wait,” a regular assured me as we shuffled forward toward pastry paradise.
The sticky bun that eventually landed in my hands was a architectural marvel—spirals of buttery dough crowned with caramelized pecans and a glaze that somehow managed to be both crisp and gooey. Each bite released warm cinnamon notes that paired perfectly with my coffee.
Philly locals debate which bakery makes the best version, but they all agree on one thing: authentic Pennsylvania sticky buns should leave your fingers pleasantly tacky, requiring at least three napkins to clean up afterward!
4. Funny Cake: The Pie-Cake Hybrid Nobody Saw Coming
“It’s a pie! No, it’s a cake! Actually, it’s both!” The bakery owner couldn’t contain her enthusiasm as she sliced into this peculiar Pennsylvania creation. Funny Cake got its name from the surprising way the chocolate and vanilla batters interact during baking.
A flaky pie crust cradles a vanilla cake layer, while chocolate sauce mysteriously sinks to the bottom during baking, creating a hidden treasure beneath.
The contrasting layers created a marbled effect that was as beautiful as it was delicious. Found primarily in eastern Pennsylvania, this dessert sparked a heated debate among my local friends about whether it should be categorized as pie or cake. I wisely stayed neutral and focused on enjoying every last crumb.
5. Fasnachts: Pre-Lenten Doughnuts With History
“Only once a year!” the baker announced proudly as he handed me a warm, sugar-dusted square doughnut. Fasnachts aren’t just any doughnut—they’re a Fat Tuesday tradition with German roots that run deep in Pennsylvania soil.
Unlike their round cousins, these potato-dough treats are distinctively square or triangular. The dense, slightly chewy texture comes from potato added to the dough—a clever way Pennsylvania Germans used up pantry staples before Lenten fasting began.
Locals debate the proper topping: some prefer plain, others choose powdered sugar, while purists insist on dipping them in Turkey syrup (a molasses byproduct). I tried all three variations and declared the sticky Turkey syrup version my unexpected favorite!
6. Tomato Pie: The Dessert That Isn’t What You Think
“Don’t worry, there’s no actual tomato in it,” laughed the bakery owner in Harrisburg as she caught my confused expression. Despite its misleading name, tomato pie is actually a heavenly spice cake topped with a unique tomato soup frosting that tastes nothing like soup!
The cinnamon-forward cake had a tender crumb that practically melted on my tongue. But the star was definitely the frosting—bright red, slightly tangy, and impossibly smooth. The recipe dates back to Depression-era ingenuity when homemakers used Campbell’s tomato soup to create affordable treats.
Every family seems to have their own version, guarded like state secrets. One elderly gentleman told me his grandmother would “take her recipe to the grave”—then slipped me a handwritten copy when his wife wasn’t looking!
7. Apple Dumplings: Whole Fruit Wrapped in Flaky Bliss
Steam escaped as I broke through the golden pastry, releasing the scent of cinnamon and baked apples. The Amish woman who served me this baseball-sized treat beamed with quiet pride as I took my first bite.
Each dumpling contains an entire peeled apple, cored and filled with a cinnamon-sugar mixture, then wrapped in pastry dough like a present waiting to be unwrapped.
The surrounding syrup had caramelized slightly at the edges, creating little pockets of candy-like sweetness. Lancaster County locals insist apple dumplings aren’t complete without a pour of cold cream or a scoop of vanilla ice cream to create that magical hot-cold contrast. After trying it their way, I couldn’t possibly disagree!
8. Teaberry Ice Cream: The Pink Treat That Tastes Like The Forest
“Close your eyes and tell me what you taste,” challenged the ice cream shop owner in York as she handed me a cone of vibrant pink ice cream. One lick transported me straight to a Pennsylvania forest floor—the flavor was minty, fruity, and somehow reminiscent of wintergreen.
Teaberry ice cream celebrates the wild teaberries that grow throughout Pennsylvania’s woodlands. Indigenous people used these berries medicinally long before they became a beloved regional flavor. The creamy texture paired perfectly with the unique taste that’s impossible to describe to outsiders.
When I asked for the closest comparison, locals just shook their heads and said, “There’s nothing else like it—that’s why we treasure it.” After finishing my cone, I promptly ordered a second!
9. Moravian Sugar Cake: The Breakfast Dessert That Changed My Morning Routine
Sunlight streamed through the bakery windows as I encountered my first Moravian Sugar Cake—a yeasted coffee cake with deep dimples filled with melted butter, brown sugar, and cinnamon. “We eat this for breakfast here,” the baker informed me with a mischievous smile.
The pillowy dough had a slight tanginess that balanced the sweet pools of cinnamon-sugar. Each dimple created by the baker’s fingertips had transformed into a crater of caramelized goodness during baking.
Brought to Pennsylvania by Moravian settlers in the 1700s, this special treat remains popular in communities with Moravian heritage. One bite convinced me that dessert for breakfast should be normalized everywhere—Pennsylvania clearly knows something the rest of us don’t!
10. Rivercakes: The Cookie That Connects Communities
“These cookies brought our town together during the flood of ’72,” explained the elderly shopkeeper as she carefully wrapped my purchase in wax paper. Rivercakes—thin, crisp cookies embossed with local river scenes—originated in river towns across Pennsylvania.
The cookie itself had a delicate vanilla flavor with hints of almond, but the real magic was in the detailed designs. Mine featured the Susquehanna River’s famous bridges pressed into the surface before baking. Each town along Pennsylvania’s many rivers has its own variation and origin story.
Some claim they were invented to commemorate successful river crossings in pioneer days, while others insist they were created to raise funds after devastating floods. Whatever their history, these beautiful cookies taste like community spirit.
11. Philadelphia Butter Cake: The Gooey Wonder That Defies Gravity
“You can’t eat this standing up,” warned the South Philly baker as he handed me a square of what looked like liquid gold contained by cake. He wasn’t exaggerating—Philadelphia Butter Cake requires serious commitment and possibly a bib.
The base is a yeast-raised cake that somehow supports an impossibly gooey butter topping that wobbles precariously with each bite. The contrast between the slightly firm base and the molten butter layer created a textural experience unlike anything I’d tried before.
German immigrants brought early versions to Philadelphia, where it evolved into this beloved regional specialty. After finishing my piece (and cleaning butter from my chin), I understood why locals fiercely defend this messy masterpiece against its more famous St. Louis cousin.
12. Hummingbird Cake: The Southern Transplant That Found A Pennsylvania Home
“Yankees don’t usually understand this cake,” chuckled the baker in Pittsburgh’s Strip District. “But Pennsylvanians have good taste.” The massive slice before me contained visible chunks of pineapple and banana, studded with pecans and layered with cream cheese frosting.
Originally from the South, Hummingbird Cake found enthusiastic adoption throughout Pennsylvania’s coal regions and steel towns.
The fruity, spiced layers provided a tropical escape during harsh industrial-era winters. What makes the Pennsylvania version special is the addition of black walnuts—native to the state and harvested from local trees—giving it a distinctive earthiness that balances the sweetness. After one forkful, I understood why this transplant dessert has been embraced as a Pennsylvania classic!