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Let’s Get Saucy

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  • Author: Maureen Haddock
  • Total Time: 0 hours


It is very clever to have a white cake, cupcakes, mini-cheesecakes, pancakes, ice cream, or leftover dessert cloud in the freezer. In minutes, you can prepare a delicious sauce, which will raise the ordinary to the sublime. My Butter Tart Sauce is definitely one of the most popular sauces in my collection. I try to have Saskatoon Berry Sauce in my fridge, frequently. My daughter loves my Pineapple Topping, and the Cherry-Berry Topping is always popular.

It is fun to serve several sauces with one basic cake and let your guests try them all. You can find recipes for Chameleon Cake, which is a versatile delicious white cake, and my Dessert Cloud, a large delightful dessert for 16 guests, by simply clicking on the highlighted recipe name.  Many of these sauces and the cloud are gluten free.


Units Scale
  • 1/2 cup dark brown sugar
  • 1 tablespoon of cornstarch
  • Pinch of salt
  • 3/4 cup of milk
  • (I add 1/4 cup of raisins) optional
  • 2 tablespoons of butter
  • 1/2 teaspoon of vanilla


Maureen’s Butter Tart Sauce

Stir together sugar, cornstarch, and salt in a medium saucepan. Stir in milk until smooth. Add the ¼ cup raisins at this point if you are going to use them. Bring mixture to a boil over medium heat, whisking constantly.

The mixture may appear to separate, but keep stirring. It will come together as the mixture begins to boil and thicken.

Remove from heat, stir in butter until melted then add vanilla. Serve this sauce warm or cold. It is absolutely yummy on white cake, ice cream, or mini-cheesecakes.

  • Add ¼ teaspoon of rum with the vanilla for a great adult company dessert!

Maureen’s Saskatoon Berry Sauce

  • 2 cups of Saskatoon berries
  • 1 cup of water

Bring to the boil and simmer for 5 minutes

  • Mix 2 tablespoons of cornstarch with ⅔ of a cup of granulated sugar.
  • Add sugar mixture to hot berries, slowly, while stirring.

Leave the pot on the stove and continue stirring until mixture thickens.

  • Add ½ teaspoon of almond extract and 2 tablespoons of lemon juice.

Let the sauce cool and serve it on gelato, over angel food cupcakes, white cake, in tiny cooked tart shells, or on waffles.

Maureen’s Pineapple Topping

Serve over ice cream or white cake for a delicious treat.

It’s heavenly on the cloud!

½ cup of firmly packed brown sugar

1 tablespoon of cornstarch

1 can crushed pineapple (14 ounce)

4 tablespoons of butter

Mix brown sugar and cornstarch in a medium-sized saucepan; stir in pineapple.

Cook on medium heat, stirring constantly, until mixture thickens and boils for about three minutes. Stir in butter, just until melted.

Serve warm or cold over ice cream, cheesecake, or plain white cake. It is delicious as a filling for tiny tart shells.

Cherry-Berry Topping

Stir together:

  • 1 can of E.D. Smith Cherry Pie Filling
  • 2 cups of sliced fresh strawberries
  • 1 teaspoon of lemon juice

Mix and keep in refrigerator until ready to serve over Dessert Cloud, ice cream, or angel food.



  • Prep Time: 5-10 minutes
  • Cook Time: 5 minutes
  • Category: Icings & Sauces
  • Method: Stove Top, Boil

5 Responses

  1. Dear Boy, I am in the kitchen making cherry chocolates at this moment! Stop by anytime! Love from, Mrs. Clause

  2. I tried your butter tart sauce right away- so easy and we enjoyed it over ice cream last night! Thanks!! I’ll try your dessert cloud- do you think I could do smaller, individual rounds? Bobs Mom used to make meringues for their large family and she made one for everyone!

  3. Bev, I think you could make two rounds, nicely! It would be awesome in two round springform pans. I have also made it in a regular 9 by 13 inch pan. I love your idea for individual serving dishes. Let me know how it works for you! : )

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