Cake recipe collection

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

Poppy seed cake with lemon glaze baked in a bundt pan. Pureed apricots replace butter for moisture, egg whites provide lift, and a tangy lemon glaze drizzles over the top. No butter, no yolks.

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Praline ice cream cake bakes softened vanilla ice cream right into a graham-cracker crumb batter, then finishes with sour cream caramel topping and chopped pecans.

No-bake pudding cheesecake made by blending cream cheese with milk and instant lemon pudding mix in a graham cracker crust. The fastest cheesecake on the planet.

Pumpkin cheesecake with a buttery shortcrust pastry, spiced cream cheese filling with allspice, ginger, and cinnamon. Slow-baked and cooled in the oven to prevent cracking.

Creamy pumpkin cheesecake on a chocolate cookie crust with warm spices. A stunning fall dessert with optional chocolate drizzle.

Pumpkin spice cake with buttermilk, canned pumpkin, cinnamon, ginger, allspice, and chopped nuts baked in two 8-inch layers. A moist, warmly spiced autumn cake that pairs with any frosting you like.

Pumpkin walnut cream cheesecake with a toasted walnut crust, spiced pumpkin filling, and a brown sugar walnut praline topping. A holiday-worthy dessert that splits the difference between cheesecake and pumpkin pie.

This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Rhubarb upside down cake with tightly arranged rhubarb stalks caramelized in butter and sugar, topped with an orange-scented yogurt cake. Best served warm from a springform pan.