1,085 sugar cane recipes

Pineapple upside down cake: classic skillet cake with caramelized brown sugar pineapple and pecan topping. Single-pan dessert that flips into a showstopper.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.

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.

Super moist friendship cake starts with a 30-day brandied fruit starter, layering peaches, pineapple, and cherries, then bakes into a tender, fruit-and-nut loaf. The shareable holiday baking tradition.

A deeply rich chocolate layer cake made with unsweetened baking chocolate, brown sugar, and a cloud of beaten egg whites for lift. Topped with sliced oranges, nutmeats, and candied ginger for a vintage twist you won't find anywhere else.

Old-fashioned vinegar chocolate cake with sour milk, melted chocolate, and a vinegar-baking soda fizz for lift. A heritage two-layer recipe with a tender, velvety crumb.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

Alice's white cake is a tender vanilla and almond-scented layer cake leavened with whipped egg whites for an airy, snowy crumb. The kind of from-scratch white cake that makes box mixes look amateur.

Old-fashioned muffins made with actual clean snow as a leavening ingredient, plus raisins and lemon zest. A charming winter baking tradition from colder climates.

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.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Lemon chiffon cake with bright lemon juice, fresh zest, and a cloud-light crumb leavened by stiff-beaten egg whites. The vintage springtime cake that's still impossible to beat.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Italian pound cake split into three layers and filled with sweetened ricotta and strawberries or grated chocolate, then iced with a coffee-spiked chocolate ganache.

Shortcut oatmeal cookies using yellow cake mix as the base, loaded with oats, raisins, chopped nuts, and cinnamon. Soft, chewy, and foolproof.

A from-scratch chocolate layer cake made with cocoa, buttermilk, cake flour, and both white and brown sugar. Creamed butter method for a velvety, tender crumb. Frost with your favorite icing.