Dessert recipe collection

Pina Colada party cake: white cake mix doctored with pineapple juice and toasted coconut, soaked with pineapple syrup, topped with rum-extract frosting. Tropical island flavor, no booze required.

Old-fashioned pineapple ice made with fresh pineapple, sugar syrup, lemon juice, and meringue for a light, scoopable frozen dessert. No ice cream maker needed.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Pumpkin chiffon pie with a light, mousse-like filling set with gelatin and whipped egg whites, topped with ginger-spiced whipped cream. An airy, no-bake twist on pumpkin pie.

Pumpkin walnut cream cheesecake with a toasted walnut crust, spiced pumpkin filling, and a brown sugar walnut praline topping. A holiday-worthy dessert that splits the difference between cheesecake and pumpkin pie.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Reva's molasses sugar cookies: chewy, crackle-topped molasses cookies rolled in sugar before baking. Spiced with cinnamon, ginger, and cloves. The old-fashioned holiday cookie your grandma kept in a tin.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Rhubarb dream bars with a buttery shortbread crust and tangy rhubarb custard filling. A two-layer spring dessert bar that balances sweet, tart, and buttery in every bite.

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

This chocolate cake includes bananas both in the cake and creamy sauce.