8,566 gold cake recipes

Blueberry meringue pie with a thick blueberry-lemon filling of both crushed and whole berries, topped with golden meringue. The classic late-summer fruit pie that uses every blueberry texture.

Mincemeat oatmeal cookies: chewy spiced drop cookies that pack the entire flavor of a Christmas mince pie into a hand-held bite. Brown sugar, molasses, oats, and a generous spoonful of mincemeat per cookie.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.

Deep-fried pineapple fritters with crushed pineapple folded into the batter, served with a brown sugar and pineapple juice sauce. Crispy outside, fruity and tender inside.

Simple cookie frosting made with powdered sugar, butter, vanilla, and cream that pipes smoothly for decorating sugar cookies and cut-out cookies.

Festival Half Moon Cookies with Chocolate Frosting recipe

Slice-and-bake coffee shortbread cookies with a melt-in-your-mouth butter crumb and an optional powdered sugar finish. Make the dough ahead and freeze for up to 2 months.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Just 4 ingredients: devil's food cake mix, melted butter, peanut butter, and marshmallow creme layered into gooey, fudgy bars. Makes 3 dozen in 40 minutes with zero mixer required.

Butterscotch oat squares need just 4 ingredients: oats, brown sugar, butter, and vanilla. A no-fuss chewy bar with deep caramel notes and ready in 30 minutes.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

Blue goo pie is a no-bake cream cheese and whipped topping pie with sliced bananas and blueberry pie filling. Makes 2 pies in 15 minutes with zero oven time. A crowd-pleasing potluck legend.

Fall pear pie with thinly sliced fresh pears, nutmeg, and quick-cooking tapioca in a double crust, brushed with egg wash and finished with a pour of cream.

German-style fruit kuchen with sliced nectarines and plums arranged over a buttery almond-scented press-in crust, finished with a warm peach jam glaze.

Bakery-style scones loaded with chocolate chips, toffee bits, and toasted walnuts. The secret? Whipped heavy cream folded into the dough for a tender, flaky crumb that rivals your favorite cafe.

A low-fat pie crust that is perfect for making a variety of pies that make your Thanksgiving dinner.