Sugar cane recipes

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

This cake is absolutely delicious and looks very pretty with the different color fruit on top.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

Buttery rolled sugar cookies with lemon zest and vanilla, made with cake flour for a melt-in-your-mouth tender crumb. A classic cut-out cookie recipe that's ideal for decorating and holiday baking.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

Bacardi rum cake bakes a yellow cake mix with vanilla pudding, dark rum, and chopped pecans, then soaks in a butter-rum glaze for a moist, boozy Bundt. Classic 1970s holiday cake.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Almond pear coffee cake topped with juicy fresh pears and a buttery almond-nutmeg streusel built on a pound cake mix base. A brunch-friendly bake that uses mayonnaise as the secret tenderizer.

Golden orange sponge cake leavened entirely with whipped eggs, flavoured with fresh orange juice and pulp plus a hit of lemon extract. A light, fat-free cake baked in a springform pan and inverted to cool.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

Pumpkin dump cake with a spiced pumpkin custard base, yellow cake mix topping, chopped pecans, and a buttery crumble finish. A Thanksgiving-ready shortcut dessert with no mixer required.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Buche de Noel: the iconic French Christmas yule log cake. Light sponge rolled around fruit jam, frosted with chocolate buttercream, and decorated to look like a snowy birch log. The classic holiday showstopper.

No-bake Butterfinger angel food cake layers crumbled angel cake with vanilla cream and crushed Butterfinger bars. A 20-minute potluck dessert that vanishes from the pan in minutes.

Pumpkin cobbler with a spiced pumpkin custard base topped with dry yellow cake mix, melted butter, brown sugar, and nuts. Like pumpkin pie crossed with a dump cake. No mixing the topping required.