454 fruity cake recipes

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.

Mini upside-down cheesecakes with warm pineapple sauce: 4 individual muffin-tin cheesecakes flipped onto a pool of glossy pineapple sauce. Ready in 50 minutes.

Quick and easy Bisquick muffins filled with fruit jam. Ready in a flash and contain no cholesterol.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Fresh pear Bundt cake with cinnamon and a powdered sugar glaze. A moist oil-based cake packed with 3 cups of sliced pears that stays tender for days.

Bohemian apple waffles with chopped fresh apples folded into a cinnamon-spiced batter and lifted by whipped egg whites. Crisp on the outside, cloud-tender inside, served with maple syrup.

Orange-banana nut and fruit bread layers candied fruit, raisins, and chopped nuts into a tender quick bread brightened with banana and orange juice. A holiday-style fruit loaf for gifting.

Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that's more fruit than cake.

Fresh berry filling and topping make this delicious shortcake outstanding.

Peach pound cake baked in a bundt pan with brown sugar-coated peach slices on the bottom and a moist lemon yogurt batter. Flips out to reveal a caramelized peach top.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

French banana cake using white cake mix, very ripe mashed bananas, and chopped walnuts. A semi-homemade banana cake that improves after 24 hours chilled.

Learn how to make easy, quickbread-style Hot Cross Buns that are yeast-free and require no kneading. The warmth of cinnamon and nutmeg paired with candied fruit highlights this biscuit-style hot cross bun.

Whole wheat cinnamon fruit scones: tender, lightly sweet scones spiced with cinnamon and clove, studded with dried figs, dates or cherries. Nutty whole-grain flavor and a golden, egg-washed top for breakfast or tea.

Harvest pumpkin cake loaded with chocolate chips and walnuts, spiced with cinnamon, nutmeg, ginger, and cloves. A thick, buttery loaf that stays moist for days thanks to the pumpkin puree.

Gingerbread-style waffles with molasses, ground ginger, cinnamon, and nutmeg, half whole-wheat flour for body. Topped with vanilla yogurt and bright fruit, they taste like holiday morning.