909 pam cake 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.

Make this delicious cake for your Easter party, the fluffy, buttery and fruity flavor, and the cute decoration will impress your guests!

Retro cocktail party appetizers with deviled ham and cream cheese that puff up golden and impressive in the oven, ready to freeze ahead for stress-free entertaining.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Layers of soft pound cake soaked in sweet Marsala wine, lush apricot purée, and silky vanilla custard come together in this classic British trifle that's easier to make than you think.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Mango mousse cake with a sponge cake base, fresh mango puree mousse set with gelatin, toasted almonds, raspberry jam, and whipped cream. An impressive layered French-style dessert.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.

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.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.

Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.

A tiramisu-inspired strawberry cake: angel food layers soaked in Grand Marnier, filled with cream cheese and fresh berries, frosted in whipped cream, and served with a double strawberry sauce.

Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.

Triple chocolate cake with cocoa layers, chocolate buttercream filling, apricot preserves, and a poured chocolate glaze. A four-layer showstopper finished with whipped cream and pistachios.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.