831 cuke recipes

Dump cake with pie filling, crushed pineapple, yellow cake mix, and melted butter topped with coconut and nuts. A no-mix dessert where you literally dump everything into the pan and bake.

Three-layer white chocolate cake with chopped pecans, coconut, and a fluffy boiled-sugar coconut icing. Special occasion Southern-style layer cake with cooked seven-minute frosting.

Potato fudge cake is an heirloom chocolate-spice cake made moist and tender with grated raw potato, warm spices and almonds, crowned with gooey marshmallow icing and a bittersweet chocolate drizzle.

Black velvet cake is a dark, rich tube cake built on devil's food mix and instant chocolate pudding. Studded with chocolate chips and toasted slivered almonds for crunch in every slice.

Old-fashioned spice cake with cinnamon, nutmeg, and cloves baked with sour milk for a tender crumb. Loaded with walnuts and raisins, finished with a dusting of powdered sugar.

Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.

Golden chocolate Bundt cake doctors a yellow cake mix with sour cream, milk chocolate bars, chocolate chips, pecans and coconut. Semi-homemade with bakery-style results.

Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.

Three-layer butternut cake with tangy cream cheese frosting and chopped nuts. Rich buttermilk batter laced with butternut flavoring bakes up tender and moist, then gets slathered in a thick, nutty frosting that'll have folks lining up for seconds.

Simple pineapple sheet cake topped with whipped cream and vanilla pudding frosting. Moist, fruity, and effortlessly crowd-pleasing for potlucks.

For your next dinner party, bring this decadent cake that's made with almonds and passionfruit.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

A hearty bundt cake packed with oats, sesame seeds, raisins, and mixed nuts. Warm spices, rum, and brandy give it deep, earthy flavor that lives up to its name.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

Whole wheat coffee cake with fresh fruit, lemon, yogurt, and a cinnamon-brown sugar crumble topping. Made with egg whites and nonfat yogurt, this lighter brunch cake serves 16.

A rich chocolate coconut layer cake made from scratch with unsweetened baking chocolate, brown sugar, and light cream, topped with a pink cinnamon candy boiled frosting. Retro baking with serious wow factor.