8,317 gold cake recipes

Lime fluff pie folds whipped chilled evaporated milk into a hot applesauce-and-lime gelatin base for a cloud-light no-bake filling. A retro mid-century freezer pie that makes two.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Deep dish blueberry pie with a buttery egg yolk crust, rum-spiked filling, and eight cups of berries baked until bubbling. A top-crust-only pie loaded with fruit and lightly spiced with cinnamon.

Deep-fried fruit cookies with a jelly center, spiced with cinnamon and nutmeg, then dusted in powdered sugar. Crispy outside, jammy inside.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Vintage gumdrop squares: chewy brown sugar bars studded with chopped gumdrops and walnuts, finished with a tangy orange butter frosting. A retro Christmas cookie tray treat.

Belgian spice crisps are paper-thin, shatteringly crisp cookies scented with cinnamon, clove, nutmeg, ginger, lemon, and rum. A European Christmas classic rolled ultra-thin for maximum crunch.

Soft peanut butter cookies studded with toffee bits, topped with vanilla icing and a crunchy toffee chip crown. Three layers of flavor in every bite. Makes 2 dozen.

Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.

Mini apple pies use refrigerated biscuit dough as a fast pastry shortcut. Each rolled biscuit wraps a tablespoon of cinnamon-sugar apple-raisin filling and bakes in muffin cups. Ten warm hand pies in 15 minutes.

Focaccia with fresh herbs: a soft, olive-oil-rich Italian flatbread dimpled and scattered with fragrant herbs and flaky kosher salt. An easy bread-machine dough that bakes up golden and chewy.

Fresh raspberry pie suspends 5 cups of raw berries in a glossy raspberry gelatin glaze inside a graham cracker crust. No-bake summer dessert that lets the fresh fruit shine.

Philadelphia-style soft pretzels with a chewy, dense bread interior and a glossy egg-washed crust crusted with coarse salt. Four ingredients, baked in a hot oven for street-cart authenticity at home.

Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.

Soft banana oatmeal cookies packed with walnuts, warm spices, and a tangy mashed-banana frosting. Old-fashioned cookies with a fruity lemon-bright finish.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.