9,732 cake recipes

Impossible cranberry-orange pie forms its own crust as it bakes, with sweet-tart cranberry-orange relish setting beneath a custardy biscuit-mix top layer. A no-roll retro pie for the holidays.

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them.

Adorable brown sugar pecan cookies shaped like tiny turtles with pecan halves for legs and heads. Frosted and irresistible, these bake up in about 10 minutes.

Banana macaroon salad layers homemade coconut-oat macaroon crumbs with sliced bananas, pecans and whipped topping, then chills until everything melds. A retro potluck and picnic favorite.

Palm Beach pineapple squares: a chocolate walnut cake base topped with a lemon-scented pineapple layer, baked together into one tropical dessert bar.

Rocky road cookies are fudgy chocolate drop cookies studded with chocolate chips and chopped nuts, each topped with a melty mini marshmallow. Bakery-style cookies in 8 minutes per tray.

This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.

Chocolate mint cookies loaded with cocoa, mint extract, and mint chocolate chips for double-mint impact. A low-and-slow bake gives soft, fudgy centers with crackled tops.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Mini chocolate chip cookies made with canola oil instead of butter and extra egg whites for a lower-fat bite. Tiny, crispy cookie bites that bake in just 7 minutes.

Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.

I found this recipe in a magazine and the lady was talking about making them with her two daughters, it was such a nice story, I thought I would try them and they are so yummy, I have made them over and over. They would be great to take camping or on a picnic or just eat them with a loved one, and if you have help making them what could be better.

Peach cobbler topped with sharp cheddar biscuits instead of plain dough. Almond extract and lemon juice brighten the filling while the cheese adds savory crunch.

The ultimate chocolate chip cookie with brown sugar, butter-flavored shortening, and pecans. Choose your style: bake 8 minutes for soft and chewy or 13 minutes for golden and crisp.

Savory vegan corn pancakes made with whole wheat flour, chipotle peppers, garlic, scallions, and soy milk. Smoky, spicy, and golden brown in just 30 minutes. No eggs or dairy needed.