How Many Of These Regional Desserts Have You Tried?

What it is: A Midwestern favorite that can be traced back to the 1930s — when a baker in St. Louis supposedly botched the amount of butter in a coffee cake that he was making.

Pictured above: Recipe here.

What it is: Some describe it as what would happen if "banana bread and carrot cake had a baby together." Southern Living published a how-to for hummingbird cake in the '70s, and since then, it's become the most requested recipe in the magazine's history.

Pictured above: Recipe here.

What it is: A rich chocolate cake that borrows its name from the banks of the Mississippi River. This one is topped with melted marshmallows — and you can also find versions of it in pie form.

Pictured above:: Recipe here.

What it is: Also known as a do-nothing cake, it's a cross between a poke cake and a dump cake — or a (pineapple) cake that basically makes itself.

Pictured above: Recipe here.

What it is: Thick pastry cream sandwiched between two layers of yellow cake, and covered with chocolate. The reason why it's called pie, instead of cake? Back in the day, says Yankee Magazine: the "pie and cake tins [used to bake these] were often interchangeable — as were the words themselves."

Pictured above: Recipe here (using boxed mix); from-scratch version here.

What it is: A dense, chocolate-on-chocolate sheet cake that's (*roughly) the size of Texas. You might also see vanilla or peanut butter versions, or ones with caramel and pecans drizzled on top.

Pictured above: Recipe here.

What it is: A bourbon-spiked sponge cake slathered with a filling of pecans, raisins, and coconut. The boozy dessert also has literary ties, popping up several times in Harper Lee's To Kill A Mockingbird.

Pictured above: Recipe here.

What it is: A textured pie filling — with roots in the U.K. — that's the perfect mix of sweet and tart. A fruit mixture (like fresh berries, apples, and cherries) simmers in brown sugar, holiday spices, lemon zest, and a splash of rum. Then it's cooled and poured into a flaky, crisp crust. (Find a gluten-free version here.)

Pictured above: Recipe here.

What it is: Sometimes also known as Canadian Prairie Pie, this has a graham cracker crust, creamy custard base, and meringue topping.

Pictured above: Recipe here.

What it is: The original is a half-century-old Kentucky classic that's basically a pecan pie that swaps the pecans for walnuts — then adds plenty of chocolate. Other versions keep the pecans and spike 'em with bourbon.

Pictured above:: Recipe here.