919 cake light recipes

A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.

Chocolate cake without guilty, making a rich chocolate flavor cake, eat it no need to worry about high calories and huge fat, tasty and light, enjoy the cake and relax yourself.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

A light and fluffy chiffon cake is a perfect dessert to satisfy your sweet tooth!

Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.

With the help of a cake mix, these bars go together in a flash.

My kids love these cupcakes, they are easy to make, and very yummy.

Cappuccino muffins with cocoa, espresso crystals, bittersweet chocolate, and orange zest. Sour cream and half-and-half keep the crumb tender while coffee deepens the chocolate flavor.

Italian sour cream cake with amaretto, a coconut-pecan meringue lining, and glossy chocolate-amaretto glaze. A tube pan showstopper that starts with boxed cake mix.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Chocolate brandy cake doctors a devil's food mix with brandy, eggs, and oil, then bakes into a tender bundt soaked twice with a hot brandy-chocolate glaze. Make a day ahead for full flavor.

Sour cream chocolate cake using a cake mix enriched with sour cream and brown sugar, topped with a broiled sour cream and brown sugar glaze. Extra moist and finished in minutes under the broiler.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Easy almond-topped bundt cake made with yellow cake mix and brown sugar. This impressive dessert bakes upside-down so the almond topping becomes a golden crust.