170 pam cake recipes

Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.

Maple nut biscuit ring made with refrigerated biscuit dough, brown sugar, pecans, and maple syrup. Five ingredients, one bundt pan, and golden pull-apart bread in under an hour.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

Fresh fruit platter with strawberries, bananas, pineapple, and kiwi served with a cinnamon yogurt dipping sauce. A light, no-cook dessert or brunch spread.

Grandma's chocolate rum bundt cake soaked in raspberry-rum glaze and drizzled with melted chocolate and white vanilla icing. A boozy, showstopping dessert made easy with cake mix.

Light apple raisin crepes with an oat bran batter, part-skim ricotta and apple filling, and a warm cinnamon syrup poured over at serving. Just 178 calories per serving.

Soft sour cream drop cookies with apricot preserves baked right into the dough. Brush with warm apricot glaze for a fruity shine. Makes 5 dozen in about 30 minutes.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Whole wheat muffins with a sweet plum jam center baked until golden. A simple from-scratch breakfast muffin with a fruity surprise in every bite.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

A buttery raisin scone bake layered with strawberry jam, scored into warm wedges. All the flaky charm of individual scones with half the fuss.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Raspberry-filled apricot cake uses apricot nectar in a doctored yellow cake mix, layered with raspberry jam and apricot whipped frosting. Toasted coconut tops this four-layer stunner.

Fresh strawberry scones layer sliced berries and strawberry jam between two halves of a citrus-scented scone dough, then bake into wedges. A bakery-style stuffed scone sweetened with orange juice concentrate.

Soft drop cookies loaded with apricot preserves, cream cheese, and pecans, topped with an apricot-spiked frosting for double fruit flavor.

Savory supper bread baked in a pie pan with chopped ham, sharp cheddar, mustard, and sesame seeds mixed into a Bisquick batter. Cut into warm wedges for the easiest weeknight dinner or brunch.