Dessert recipe collection

Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.

Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.

A unique applesauce cake baked directly in sterilized canning jars, creating shelf-stable gifts that can be sealed and stored at room temperature.

Applesauce cheesecake: smooth cream cheese cheesecake with applesauce and warm spices on graham-pecan crust, finished with warm pecan caramel sauce.

Applesauce cheesecake squares blend cream cheese, applesauce, and warm spice on a pecan-graham crust topped with the same crumb mixture. A fall-flavored bar that beats round cheesecake.

A densely spiced cake loaded with chopped dates, walnuts, and hot applesauce, finished with a brown sugar base that bakes into moist perfection.

Applesauce raisin and nut cake bakes a moist, cinnamon-scented sheet cake using hot applesauce, butter, raisins, and chopped nuts. Old-fashioned thrifty home cake, no eggs needed.

A double-crust apple pie sweetened with brown sugar instead of white for deep butterscotch flavor that tastes like fall itself.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.

Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.

No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.

Colombian dulce de leche simmers milk and sugar with cinnamon for 4 hours into thick, golden caramel spread that's worth the constant stirring.

Aunt Bee's apple pie tucks sliced apples in a pre-cooked sauce of orange juice, honey, cinnamon, and butter inside a tender cream cheese pastry. A Southern-style fall pie with a pre-cooked filling.

Creamy New York-style cheesecake with a graham cracker crust and tangy sour cream topping. Baked low and slow at 300F for a crack-free finish every time.

Mock apple pie made with peeled, sliced zucchini under a buttery crumb topping. Cinnamon, nutmeg, and lemon juice complete the apple illusion. The pie bakes inside a paper bag for an even, juicy finish.

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.