3,122 cake cake recipes

Whole wheat banana bread with no added fat - applesauce replaces butter and egg whites replace whole eggs. A wholesome, low-calorie loaf that stays surprisingly moist.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Homey meatball stew with cream of celery soup, peas, potatoes, and fluffy Bisquick egg or parsley dumplings dropped on top. Midwestern comfort food one-pot dinner.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

These delicious muffins made with whole wheat flour and pecans make the perfect snack before dinner.

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Ginger Puffs are soft drop cookies made with cooked oatmeal, molasses, brown sugar, ginger, allspice, and cinnamon. One bowl, 30 minutes, yields 4 dozen warm-spiced cookies.

Try this simple and scrumptious bread that tastes amazing toasted or used as a sandwich!

Red Lobster-style Cheddar Bay biscuits with Bisquick, sharp cheddar, and garlic butter brush. The copycat recipe that actually delivers the restaurant flavor at home in 20 minutes.

Hearty oatmeal butterscotch muffins with rolled oats soaked in buttermilk, dark brown sugar, and a generous load of butterscotch chips. A make-ahead breakfast batch that yields 18 tender muffins.

South American pork and corn pie spoons spiced pork with sweet corn, raisins, and black olives under a fluffy cornmeal topping. Pastel de choclo style casserole, baked in 45 minutes.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.

Prune bread quick loaf made with soaked dried prunes, baking soda, and a simple egg batter. Dense, moist, and naturally sweet with deep fruit flavor in every slice.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.