227 pam cake recipes

Microwave rum cake with devil's food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.

Imagine, having all your favorite tastes...milk chocolate, peanut butter and jelly...rolled into one great snack!

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Fresh berry cobbler loaded with strawberries, blueberries, blackberries, and raspberries under brown sugar drop biscuits baked in individual ramekins.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

Chewy bar cookies with crunchy bran flakes in the dough and a layer of strawberry jam baked in the center. Old-fashioned lunchbox treats that come together in 45 minutes.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Yogurt jam-filled muffins bake a tender lemon-poppy seed batter with cream of wheat for texture, then get filled with a spoonful of jam through the top. Sweet bakery-style breakfast muffin.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

I have been making Belgium waffles for breakfast a few times recently. I personally like waffles better than pancakes. The super crispy outer layer is something that pancakes can't compete.