Dessert Recipes

Six-layer vanilla cake with raspberry preserves and raspberry liqueur buttercream frosting. A towering celebration cake with a piped lattice top and bright berry flavor in every layer.

Raspberry paradise pie with a chewy oat-walnut meringue shell holding thickened raspberries, topped with whipped cream and coconut. A gluten-free pie with a built-in granola crust that's crisp on top, chewy at the edges.

Raspberry pecan thumbprint cookies spiced with cinnamon and allspice, filled with seedless raspberry jam and topped with chopped pecans. Better the next day.

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Red and black raspberry pudding cake with fresh and frozen berries simmered into syrup and spooned over a buttery cake batter. The berries sink while baking, creating a soft pudding-cake top.

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

No-bake Reese's-style peanut butter bars with a buttery graham cracker crumb base and a melted chocolate chip top. Tastes like a giant peanut butter cup. Cuts into 48 squares for a crowd.

Upside-down rhubarb cobbler with the biscuit batter on the bottom, sugared rhubarb piled on top, and a buttery streusel crown. The cake rises up through the fruit during baking.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.