Dessert Recipes

Apple sheet cake with pecans and a warm brown sugar icing poured straight over the pan. Three cups of fresh apple keep every slice deeply moist.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Butterfinger poke cake made with German chocolate cake mix, butterscotch topping soaked into the layers, and crushed candy bars folded into whipped topping with pecans.

Green tomato pie with sliced unripe tomatoes layered with sugar, lemon, and allspice under a lattice crust. The Southern end-of-summer dessert that transforms unripe tomatoes from the garden.

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

Fresh apricots stuffed with almonds, soaked in rum, then dipped in cinnamon batter and deep-fried until golden for a show-stopping dessert.

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

Fluffy, moist and delicious songe cake is good at any time, it can be a simple dessert served with some cream, or can be a snack with a cup of your favorite coffee or tea!

Amish friendship bread cake with a cinnamon-oat-nut streusel layered through the middle and on top. Uses friendship starter for a tangy, moist crumb under a crunchy topping.

Silky cheesecake made with fat-free cream cheese and graham cracker crust. Lightened-up classic with creamy texture that doesn't taste like diet food.

Angel food sheet cake topped with fresh peaches, strawberries, blueberries, and oranges, brushed with a citrus-orange glaze. A light, pretty summer dessert using a boxed cake mix shortcut.

Layered banana bread pudding soaked in a rich egg custard with fresh nutmeg, baked golden, and drizzled with a buttery brown sugar rum sauce. Pure indulgence for 6.

Peach and raspberry cobbler with fresh fruit bubbling under golden drop biscuits. A two-stage bake that keeps the fruit juicy and the topping flaky and crisp.

Thai mung bean pastries (khanom thuay) with a sweet mung bean flour base topped with coconut-rice flour cream and toasted yellow mung beans. A colorful, no-bake Thai dessert.

Marshall Islands macadamia nut pie layers shredded coconut on the bottom of the crust before pouring in a corn syrup custard studded with macadamias. Coconut cream whipped topping keeps it tropical.