Dessert recipe collection

Dense one-bowl apple cake with orange juice, almonds, and apple pie spice for a simple everyday dessert that's moist and tender from chopped whole apples.

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Easy sour cream coffee cake built on a doctored cake mix with a cinnamon-brown-sugar swirl running through a tender bundt. Vanilla and a whisper of lemon extract keep every slice moist and bright.

Awesome Red Velvet Cake with Red Velvet Icing recipe

Layered banana bread pudding soaked in a rich egg custard with fresh nutmeg, baked golden, and drizzled with a buttery brown sugar rum sauce. Pure indulgence for 6.

Banana cream brownie squares layer a peanut-studded brownie base with sliced bananas, vanilla pudding whipped cream, and grated chocolate. A potluck-friendly dessert built on a brownie mix shortcut.

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Change the look of biscotti with this tasty version that will satisfy anyone's sweet tooth.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

No-bake mango cheesecake whipped up in a blender with coconut graham crust, tangy sour cream, and lush mango pulp. A tropical dessert that sets in the fridge, no oven required!