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Pumpkin sheet cake: a fast, one-bowl fall cake loaded with canned pumpkin, cinnamon, ginger, cloves, and nutmeg. Moist, not-too-sweet, and big enough to feed a potluck without breaking a sweat.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

If you don't believe the title, then you will have to try this rich and decadent cake that will make you a believer.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

No-bake cheesecake set with gelatin and built into a graham cracker crust. Light, creamy, and dependable with a 2-hour chill time. Easy dessert with endless flavor variations.

No-bake club cracker cookie bars layered with a boiled brown sugar filling, topped with melted chocolate, peanut butter, and crushed peanuts. Chill and slice.

Cubed ham and elbow macaroni baked in a creamy egg and milk custard with cheddar, mustard, and a hint of dill. This cheesy ham bake is old-school comfort food that feeds eight hungry people.

A nearly flourless Italian chocolate cake made with melted semi-sweet chocolate, ground amaretti cookies, rum, and nine whipped eggs. Three thin, crackle-topped layers that are rich, dense, and deeply chocolatey.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Lighter pound cake made with egg whites instead of whole eggs and buttermilk for a tender crumb. Flavored with vanilla and a hint of mace, no yolks needed.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Soft pumpkin cake cookies with cinnamon, allspice, and nutmeg. Pillowy fall cookies with cake-like texture and warm spice in every bite, ready in 35 minutes.

Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.

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.

Cinnamon chocolate sheet cake with a boiled cocoa-margarine base, buttermilk batter, and chocolate cream cheese frosting. A Texas-style sheet cake with warm cinnamon spice throughout.