Dessert Recipes

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Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Oatmeal raisin sheet cake spiked with cinnamon, cloves, and plumped raisins, baked thin on a sheet pan and finished with a quick poured icing. The bake-sale and potluck cake that feeds a crowd of 24.

Easy no-bake pineapple pie with crushed pineapple folded into lemon pudding and whipped topping in a pie shell. Light, creamy, and tropical with just 20 minutes of hands-on time.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

A naturally gluten-free almond cake made with whole boiled oranges, pith and all, served with a luscious marmalade cheesecake cream. Moist, fragrant, and utterly irresistible.

Pineapple pound cake uses frozen pineapple juice concentrate as the main sweetener for a no-added-sugar loaf with tropical citrus flavor. Seven-ingredient pantry cake.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.

Cinnamon-apple cheesecake with a shortbread crust, creamy filling, overlapping apple slices on top, and a warm orange marmalade glaze. A fall cheesecake that's more fruit tart than dense New York style.

Mincemeat sundae pie blends fruit mincemeat into vanilla ice cream, packs it into a vanilla wafer-pecan crust, and finishes each slice with warm homemade caramel sauce. A festive frozen twist on a Christmas classic.

Honey pumpkin cookies sweetened with honey instead of sugar. Soft, cake-style drop cookies with raisins, pecans, cinnamon, and nutmeg. No refined sugar.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

No-bake frozen chocolate crunch pie with chocolate pudding, Cool Whip, crushed Oreos, and chocolate chips in a chocolate crumb crust. A freezer dessert loaded with texture.

Banana chocolate marble cake swirls melted semi-sweet chocolate into a moist sour cream banana batter, finished with a glossy orange-scented chocolate ganache.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.