Lakeside eats and treats are a sweet part of Michigan summers, especially simple summer desserts enjoyed after a swim or sunset paddle. From no-bake bars to grandma’s fruit-filled cobbler, these easy favorites bring everyone to the table—because the best summer memories are made of butter, sugar, and a little sand between your toes.
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“If you’ve never eaten a cookie warm from the cabin oven while your hair’s still dripping from the lake, have you really had a Michigan summer?”
Some recipes just belong at the lake.
They don’t require fancy tools or perfect technique.
They come together with one mixing bowl and a wooden spoon.
They’re packed in old Tupperware, eaten with sticky fingers, and often handed out with a smile and the words: “Don’t tell Grandpa how many you had.”
Here are the simple summer desserts… with old-school recipes you can pass down (or adapt a little). These are made to be shared on docks, porches, and picnic blankets all across Michigan.
No-Bake Raspberry Cream Pie
Creamy, tart, and just the right amount of sweet. Bonus: It only takes 15 minutes to make (plus chill time).
Ingredients:
- 1 graham cracker crust (store-bought or homemade)
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping
- 1½ cups fresh raspberries (plus extra for topping)
Directions:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped topping and gently stir in raspberries. (Or save the berries to place on top of the cooled cream.)
Spoon the mixture into the graham cracker crust and smooth the top.
Chill in the fridge for at least 3 hours, or overnight if you have time.
Top with more raspberries before serving. Add a mint leaf if you’re feeling fancy.
Slice and serve cold. Preferably barefoot on a porch for a simple summer dessert.
Easy Peach Cobbler for Porch Nights
Nothing says “lake weekend” like peach cobbler scooped warm into mismatched bowls. This simple summer dessert is fast, fuss-free, and perfect for using up canned peaches—or fresh if you’ve got them.
Ingredients:
- 1 stick (½ cup) butter
- 1 cup flour
- 1 cup sugar
- 1 tbsp baking powder
- 1 cup milk
- 1 (29 oz) can sliced peaches in juice or light syrup (undrained)
- Cinnamon (optional)
Directions:
Preheat oven to 350°F. Place butter in a 9×13 pan and melt in the oven.
In a bowl, stir together flour, sugar, baking powder, and milk until just combined. Pour batter over melted butter—do not stir.
Spoon peaches (with juice) over the batter. Again, don’t stir. Sprinkle with cinnamon if desired.
Bake 40–45 minutes until golden and bubbly.
Serve warm with a scoop of ice cream or cold the next morning with coffee.
No-Bake Chocolate Oatmeal Cookies (aka “Boiled Cookies”)
Grandma didn’t turn on the oven when the cabin was already hot. These are classic lake house energy: quick, a little messy, and gone in minutes.
Ingredients:
- ½ cup butter
- 2 cups sugar
- ½ cup milk
- ¼ cup cocoa powder
- ½ cup peanut butter
- 1 tsp vanilla
- 3 cups quick oats
Directions:
- In a saucepan, bring butter, sugar, milk, and cocoa to a boil. Boil for exactly 1 minute.
- Remove from heat. Stir in peanut butter, vanilla, and oats.
- Drop by spoonfuls onto wax paper. Let cool.
- Try to wait until they set before eating. (Or don’t.)
Lemon Bars with Extra Powdered Sugar
Because nothing tastes more like a dockside dessert than something sweet and tart. This simple summer dessert is perfect dusted with powdered sugar and eaten right from the pan.
Crust:
- 1 cup butter, softened
- ½ cup powdered sugar
- 2 cups flour
Filling:
- 4 eggs
- 2 cups sugar
- ½ cup lemon juice
- ¼ cup flour
Directions:
- Preheat oven to 350°F. Mix crust ingredients and press into 9×13 pan. Bake for 15–20 min.
- Whisk filling ingredients together and pour over hot crust.
- Bake another 20–25 min. Let cool, then dust with extra powdered sugar.
- Serve cold, barefoot, and preferably with lemonade.
Icebox Cake with Graham Crackers and Pudding
This one tastes like the 4th of July and cousins sleeping in bunkbeds. It’s cold, creamy, and doesn’t require baking. It is the perfect summer dessert for a busy, hot day in July.
Ingredients:
- 1 box graham crackers
- 2 boxes instant vanilla pudding
- 3 cups milk
- 1 tub whipped topping
- Optional: sliced bananas or strawberries
Directions:
- Whisk pudding mix and milk. Let sit 5 min.
- Fold in whipped topping.
- Layer graham crackers, pudding mix, and fruit if using. Repeat layers in a 9×13 dish.
- Chill 4+ hours. Slice into squares. Serve with a plastic fork and a lake breeze.
Campfire Banana Boats
Grandma didn’t always stick to the oven. These are fun, fire-friendly, and totally customizable.
Ingredients:
- Bananas (1 per person)
- Mini marshmallows
- Chocolate chips
- Crushed graham crackers, cereal, or peanut butter
Directions:
- Slice banana down the center (don’t cut all the way through).
- Fill with toppings. Wrap in foil.
- Toss into hot coals for 5–10 min.
- Carefully unwrap and eat with a spoon.
Cherry Dump Cake
Michigan cherries + canned goods = rustic perfection. Grandma would call it a dump cake. We call it delicious.
Ingredients:
- 1 can cherry pie filling
- 1 can crushed pineapple (undrained)
- 1 box yellow cake mix
- ¾ cup butter, melted
Directions:
- Dump pie filling and pineapple into greased 9×13 dish. Stir.
- Sprinkle dry cake mix on top. Drizzle with melted butter.
- Bake at 350°F for 45–55 min.
- Serve warm or cold. Eat with ice cream or straight from the pan.
Chocolate-Covered Frozen Bananas
Perfect for little hands and big kids, too. Store in the cooler for mid-afternoon sweet tooth moments.
Ingredients:
- Bananas
- Chocolate chips (melted)
- Sprinkles, crushed peanuts, or coconut
- Popsicle sticks
Directions:
- Peel bananas, cut in half, insert stick.
- Dip in melted chocolate, roll in toppings.
- Freeze on wax paper for at least 2 hours.
- Eat on the dock. Or in a towel. Or both.
Blueberry Dump Cake
One bowl. One pan. No stress. Just sweet, buttery, berry goodness.
Ingredients:
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 box yellow or white cake mix
- ½ cup (1 stick) butter, melted
- Optional: lemon zest or a squeeze of lemon juice for brightness
Directions:
Preheat oven to 350°F.
Grease a 9×9 or 9×13 pan. Add blueberries and sprinkle with sugar. (Add lemon zest or juice if using.)
Sprinkle dry cake mix evenly over the top. Drizzle melted butter across the whole thing—no stirring needed.
Bake for 35–40 minutes, or until the top is golden and bubbling.
Scoop into bowls and serve warm with whipped cream or a scoop of vanilla ice cream. Or eat it cold with a spoon straight from the pan. We don’t judge.
Rice Krispie Treats with a Twist
Basic, but brilliant. Grandma never made just one kind.
Base Recipe:
- 6 cups Rice Krispies
- 1 bag marshmallows
- 3 tbsp butter
Twist Ideas:
- Add crushed Oreos
- Mix in sprinkles or mini M&Ms
- Use Cocoa Krispies for a chocolate version
Directions:
- Melt butter + marshmallows. Stir in cereal and extras.
- Press into greased pan. Let cool. Cut into squares.
- Wrap in wax paper and tuck into beach bags.
S’mores—But Make Them Fancy
Still three ingredients? Absolutely. But here’s how Grandma might’ve elevated the experience:
- Swap graham crackers for shortbread cookies
- Use peanut butter cups or caramel chocolate squares
- Try flavored marshmallows
- Add a drizzle of jam or a sliver of banana
Tip: Wrap assembled s’mores in foil and place near the fire to melt slowly while you tell ghost stories.
Because the truth is, the best lake treats aren’t about perfection. They’re about togetherness.
About sticky fingers and paper plates.
About passing down recipes written in cursive on a notecard with butter stains in the corner.
About eating something sweet with the people you love, right before you jump in for one last swim.
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