Dessert recipe collection

Apple dump cake layers canned apple pie filling under a butter pecan cake mix and chopped pecans, topped with sliced butter. No mixing required, five-ingredient dessert.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Marshmallows meet molten chocolate in this retro baked pudding with crunchy pecans that's part cake, part magic trick for nostalgic dessert lovers.

The original Derbyshire classic: flaky puff pastry spread with strawberry jam and topped with a soft, buttery almond egg custard. Not a tart. A proper Bakewell pudding.

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

A moist, no-fuss banana pineapple tube cake with cinnamon and vanilla. No mixer required. Just blend the batter by hand, pour into a tube pan, and bake until golden.

Traditional English Banbury cake made with yeasted dough, currants, and warm spices like nutmeg, cinnamon, cloves, and mace. A rich, buttery spiced cake from Oxfordshire.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Classic New York black and white cookies with soft, cakey rounds frosted half in vanilla fondant and half in chocolate. Bakery-style cookies made with cake flour for that signature pillowy texture.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

For those who love the donut, this decadent cake will have you hooked after every bite!