Best Sellers Dessert Assortment

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.