How long do baked goods last?

64 baked-goods items with cited storage and handling guidance. Open an item for its supported periods, state-specific conditions and sources.

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  Pumpkin Pie (homemade, baked) Homemade baked pumpkin pie needs refrigeration. Use it within 3–4 days after baking at 40°F (4°C) or below; frozen storage of 1–2 months is a quality guide.
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  Soft Caramel Candies Package Werther's Original US: store opened soft or chewy caramel packs cool and dry, away from strong odors.
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  Sesame Halva Package Joyva: airtight refrigerated storage is best after opening; follow the package BEST BY mark.
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  Bread (sliced) Fridge ~2 weeks · Pantry 5–7 days · Freezer 3 months
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  Muffins / Cupcakes Fridge 1 week · Pantry 2–4 days · Freezer 3 months
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  Cookies Fridge 2 weeks · Pantry 1 week · Freezer 6 months
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  Cake (frosted) Fridge 1 week · Pantry 1–2 days · Freezer 3 months
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  Sourdough / Artisan Bread Fridge up to 1 week · Pantry 3–4 days · Freezer 3 months
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  Bagels Fridge ~2 weeks · Pantry 4–5 days · Freezer 3 months
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  Tortillas (flour, opened) Fridge 1 month · Pantry 1–2 weeks · Freezer 6 months
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  Pita Bread Fridge 1–2 weeks · Pantry 4–5 days · Freezer 3 months
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  Pie (fruit) Fridge 3–4 days · Pantry 1–2 days · Freezer 6 months
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  Cheesecake Fridge 3–4 days · Freezer 3 months
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  Sourdough Starter An unfed starter is not automatically dead. Alcohol-smelling liquid (hooch) can be normal; feeding a healthy culture restores baking activity. Discard the whole starter for mold, pink/orange discoloration or an abnormal putrid odor. Feeding cannot make contamination safe.
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  Tiramisu Fridge 2–3 days · Freezer 1 month
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  Puff pastry Start with the dough’s own package. Pepperidge Farm pastry is sold frozen; Jus-Rol USA discourages freezing its refrigerated puff pastry for baking quality. An unfilled baked shell or cup is a different storage case from raw dough or a pastry with perishable filling.
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  Popcorn Check which kind of popcorn you have. FoodKeeper gives different pantry quality guides for dry kernels, microwave packets and commercially popped bags. The short 1–2-day guide for microwave popcorn applies after it is prepared and the bag is opened.
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  Cornstarch Keep dry cornstarch tightly closed. FoodKeeper gives pantry quality guides, while Argo recommends its printed best-if-used-by date for best results and says performance may decline over time. Freezing a cooked, thickened dish raises a separate texture issue.
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  Plain and baking chocolate Check whether you have plain milk, white or dark eating chocolate, or unsweetened/semisweet baking chocolate. FoodKeeper’s one-to-two-year pantry purchase guide and one year after opening apply only to the unsweetened/semisweet solid form. Other bars need their own maker’s date and storage directions.
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  Dry stuffing mix Keep dry stuffing mix in the pantry. Once wet and dry ingredients are combined, USDA says to cook or freeze the mixture immediately. For cooked stuffing, USDA recommends prompt refrigeration and use within 3–4 days while refrigerated.
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  Potato chips FoodKeeper gives commercial dry potato chips a 1–2-week pantry quality guide after opening. Frito-Lay’s US guidance recommends tightly reclosing its opened snack package and finishing the remainder in about a week to 10 days for freshness.
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  Bread crumbs Check whether your crumbs are dry commercial breadcrumbs or moist fresh crumbs. Kikkoman’s English global glossary recommends airtight room-temperature or refrigerated storage for dried panko; Aleia’s US FAQ calls for refrigeration of its opened dry breadcrumbs and panko. These instructions do not give a general breadcrumb keeping time.
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  Pancake mix FoodKeeper gives commercial dry biscuit or pancake mix nine months in the pantry from purchase as a quality guide, without specifying whether it is opened. Krusteaz’s US instruction for its dry pancake mix prepared as directed allows batter up to two days in an airtight refrigerated container. Counting from preparation is inferred from that make-ahead instruction. Refrigerate promptly; other recipes, ready-made batter and added ingredients need their own directions.
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  Banana bread For Pillsbury’s US baked, unfilled Banana Bread recipe, cool completely and wrap in plastic for two–three days on the counter. For the same baked loaf or slices, add foil over the plastic and freeze for up to six months. The baking and freezing start points are inferred from the recipe instructions. Other recipes, packaged loaves and perishable toppings need their own guidance.
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  Croissants For the plain Classic Croissants recipe in King Arthur’s US Flaky Croissants workbook, keep baked leftovers in an airtight container or zip-top bag at room temperature for one–two days. Counting from baking is inferred from the recipe instructions. The recipe permits freezing for longer storage without giving a numerical period. Raw dough and croissants with perishable fillings need separate instructions.
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  Ready-to-eat breakfast cereal For dry ready-to-eat cereal other than granola, FoodKeeper distinguishes a six-to-twelve-month pantry quality reference from purchase and two-to-three months after opening. The inner food package matters: an opened box can still contain a sealed liner. Adding milk or yogurt creates a perishable mixture outside the dry reference.
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  Plain savory crackers For commercial plain savory crackers, FoodKeeper gives an eight-month pantry quality reference from purchase and a separate one-month pantry reference after opening. Graham and animal crackers are excluded. Perishable toppings need different handling; the dry-package periods do not apply to assembled snacks.
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  Arrowroot Starch Keep pure arrowroot starch sealed in a cool, dry place and follow the package date. No universal period after opening is verified. A hydrated slurry or arrowroot-thickened dish needs its own recipe and ingredient handling.
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  Masa Harina Masa harina is dry nixtamalized corn flour. Keep the dry product cool, dry and closed, following its package date. Adding water makes perishable masa; the flour’s date is not a storage period for wet dough, tortillas or filled tamales.
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  Bubble gum Use the date and directions on the actual bubble-gum pack. Hubba Bubba’s US freshness FAQ mentions 52 weeks with variation, but does not say when that clock starts or give an opened-pack period. Keep the remaining unchewed pieces protected, cool and dry.
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  Lollipop (hard candy) Store commercial hard-candy lollipops cool and dry and follow the pack date. Dum-Dums states 36 months and prints a Best By date, but its FAQ gives no purchase-start or after-opening clock. Do not turn that brand example into a three-year rule for every lollipop.
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  Granola Store packaged dry granola according to its label and close the bag tightly after serving. FoodKeeper lists a 6–9-month pantry reference, but does not identify when that period begins. Homemade recipes and yogurt parfaits need separate guidance; they do not inherit the packaged dry mix’s pantry reference.
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  Grits FoodKeeper lists 12 months in the pantry from purchase for boxed dry grits. Freshly milled products may instead call for refrigeration or freezing. Once grits are cooked, refrigerate them promptly and use USDA’s general 3–4-day refrigerated-leftover guidance, rather than the dry box’s pantry period.
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  Corn Tortillas Check whether your corn tortillas were sold refrigerated and follow the package directions. FoodKeeper gives purchase-based quality references of 25–45 days in the pantry or 60–90 days refrigerated for its corn-tortilla category. Neither is an after-opening allowance, and a refrigerated product should stay refrigerated.
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  Refrigerated Biscuit Dough Keep refrigerated biscuit dough at 40°F (4°C) or below and use the package’s date and instructions. FoodKeeper gives the package use-by date for refrigerated biscuit dough and does not recommend freezing it. It supplies no universal after-opening allowance. Do not eat raw biscuit dough; flour itself can carry harmful germs.
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  Refrigerated Cookie Dough Keep commercial refrigerated cookie dough at 40°F (4°C) or below and follow the package use-by or use-or-freeze-by instructions. Some products are specifically made to eat raw; ordinary ready-to-bake dough is not automatically one of them. Check the exact label before eating any uncooked dough.
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  Refrigerated Ready-to-Bake Pie Crust Keep ready-to-bake refrigerated pie crust at 40°F (4°C) or below and follow the package use-by date. FoodKeeper lists a two-month frozen quality reference from purchase for ready-to-bake pie crust. Opening, filling or thawing the crust does not create a fresh refrigerator allowance, and raw pastry should not be tasted.
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  Homemade Cream Pie Keep homemade cream pie refrigerated at 40°F (4°C) or below and use it within 3–4 days of preparation, provided it was handled safely. Refrigerate within two hours, or one hour above 90°F (32°C). Banana cream, coconut cream and similar dairy-filled pies should not spend the afternoon on a dessert table.
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  Homemade Pecan Pie Refrigerate homemade pecan pie at 40°F (4°C) or below and use it within 3–4 days of baking. Do not leave it out longer than two hours, or one hour above 90°F (32°C). For a longer make-ahead plan, FoodSafety.gov gives 1–2 months of freezer quality guidance after baking at 0°F (−18°C) or below.
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  Marshmallows FoodKeeper lists 1 year in the pantry from purchase for marshmallows and 1 month after opening. Keep the bag tightly closed in a cool, dry place, as Campfire’s storage guidance recommends. These are quality references for packaged marshmallows, not proof that a damaged or contaminated bag is safe.
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  Marshmallow Creme For commercial marshmallow creme, FoodKeeper lists 2–5 months in the pantry from purchase and 1 month after opening. Follow the jar’s directions and keep it tightly covered. Marshmallow Fluff’s maker permits room-temperature storage for its product and says refrigeration can extend freshness, but gives no numeric refrigerated period.
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  Brownies (plain, unfrosted) For plain, unfrosted brownies, cool completely and keep covered. A King Arthur recipe recommends room-temperature storage for 5–6 days as its recipe’s storage instruction; the source does not state whether the period concerns quality or safety, and other recipes differ. Freeze well-wrapped portions for longer storage. Refrigerate perishable toppings or fillings promptly.
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  Donuts (Doughnuts) Plain donuts vary by recipe and are best kept covered according to their maker’s instructions. Named King Arthur recipes give different room-temperature storage periods, and do not state whether their endpoints concern quality or safety. Cream- or custard-filled donuts are a separate case: use the package’s cold-storage directions and refrigerate perishable fillings promptly.
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  Cornbread (plain, baked) Plain cornbread storage depends on the recipe. One King Arthur skillet recipe recommends a short wrapped room-temperature hold; its moist cornbread loaf says to refrigerate leftovers. These are recipe-specific keeping instructions; their endpoints are unstated and they are not interchangeable safety periods. Follow your recipe and freeze wrapped portions for longer storage.
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  Pumpkin Bread (plain loaf) For plain pumpkin bread, cool the loaf and keep it tightly wrapped. King Arthur says its homemade recipe lasts several days at room temperature; Libby’s kit instructions give up to four days and two months frozen. These are source-specific keeping periods; neither source states whether its endpoint concerns quality or safety. Cream-cheese-filled or frosted loaves need separate refrigeration instructions.
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  Cream Cheese Frosting Keep ordinary homemade cream-cheese frosting covered in the refrigerator. Follow the exact recipe or package directions for any stated storage period; frostings with different ratios or add-ins are not automatically shelf-stable.
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  Buttercream Frosting Do not assume every buttercream can safely sit out. Refrigerate a homemade frosting unless the exact recipe has a validated ambient-storage basis, and keep product-specific storage periods attached to their recipe or label.
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  Fudge Keep fudge in a clean, tightly sealed container. Storage depends on the recipe and add-ins: one cooked recipe may direct room-temperature storage, while another product can require refrigeration. Do not treat one recipe's direction as universal.
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  Pizza Dough Keep packaged pizza dough as its label directs. For homemade dough, use the recipe's cold-fermentation and freezing instructions; dough rise times describe that process, not a universal counter allowance. Bake raw dough before eating.
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  Flan (Crème Caramel) Flan is a perishable egg-and-milk custard. Refrigerate it promptly, keep it covered, and use the cooked-egg safety guidance below. A named recipe's storage period is specific to that recipe and is not automatically a safety deadline.
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  Crème Brûlée Crème brûlée is a perishable egg-and-cream custard. Chill the custard covered, then torch its sugar topping close to serving so the crust stays crisp. The topping does not make the custard shelf-stable or change its food-safety handling.
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  English Muffins Store plain, unfilled English muffins according to their package or the recipe used. Keep them sealed to limit drying. The King Arthur homemade recipe gives a specific counter and freezer direction, but does not say whether its endpoint is quality or safety.
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  Naan Store plain naan according to the package or recipe. Keep it wrapped to limit drying and exposure to moisture. King Arthur's homemade recipe has its own room-temperature and freezer directions; these are not universal limits for every naan.
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  Soft Pretzels Soft pretzels are moist, chewy baked bread. For plain homemade pretzels, follow the recipe and protect them from drying. A King Arthur recipe gives its own counter and freezer directions; filled pretzels and hard pretzel snacks need separate guidance.
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  Croutons Croutons are seasoned, crisp bread cubes. Commercial bags and homemade batches are different: follow the package for the former, and use a fully cooled airtight container for the latter. One USU Extension recipe supplies a household instruction for its own baked croutons; it does not set a universal endpoint for all brands or recipes.
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  Marzipan and Almond Paste Odense’s FAQ covers both its almond paste and marzipan, but distinguishes their formulas and culinary uses. It recommends a specific wrap-and-seal method after opening: refrigerate for up to two weeks or freeze for up to three months. The endpoint is not classified, and the numbers are specific to the maker’s products.
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  Chocolate Ganache Chocolate ganache is an emulsion of chocolate and cream, but recipes vary in ratios and additions. King Arthur Baking’s recipe directs covered refrigeration and says leftover ganache keeps for at least a week. The recipe does not label the endpoint as safety or quality, so keep the statement attached to that formulation.
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  Cream Puffs and Éclairs Cream puffs and éclairs use the same baked choux shell but may contain whipped cream or egg-and-milk pastry cream. Keep filled pastries refrigerated. King Arthur advises making shells ahead and filling just before serving; Virginia Extension classifies cream puffs as requiring temperature control. The shell alone is not the filled dessert.
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  Baklava Baklava is a layered pastry often made with nuts and syrup, but recipes and bakery products vary. King Arthur’s twice-baked caramelized-cashew recipe says to store leftovers airtight at room temperature for up to one month. The source does not classify the endpoint; keep this direction attached to that recipe and follow other product labels.
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  Commercial Dry Cake Mix Keep commercial dry cake mix sealed in a cool, dry cupboard. Virginia Cooperative Extension lists 12–18 months from purchase for bread, brownie, and cake mixes as a general pantry reference. Duncan Hines says its Best If Used By date marks best quality. Neither is a universal safety deadline or opened-mix countdown.
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  Commercial Cereal and Granola Bars FoodKeeper lists 6–12 months in its pantry field for cereal or granola bars as a freshness and quality reference. The row does not specify a clock start or give a separate opened, refrigerator, or freezer period. Follow the actual product label, especially for bars sold refrigerated or with perishable fillings.
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  Graham Crackers FoodKeeper's separate graham/animal cracker row lists 6–9 months in pantry storage from purchase as a freshness and quality reference. It has no separate after-opening, refrigerator, or freezer duration. Do not borrow the plain savory cracker row's opened-month reference. Keep the package dry and follow the product's own label.
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  Hard Pretzels Hard pretzels are dry snacks; moisture softens their crunch. Extension gives pantry and opened-package recommendations for pretzels, framed as general optimal-quality guidance rather than a safety cutoff.
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  Rice Paper Wrappers (Dry Bánh Tráng) Dry wrappers can become brittle or sticky when moisture conditions change. Keep the exact package instructions and product type together; guidance for dry sheets does not cover wet wrappers or finished rolls.