91 up cake recipes

Frozen fruit salad cups with strawberries, bananas, crushed pineapple, and apricot nectar in a simple sugar syrup. Individual servings frozen in cupcake liners.

Overnight sticky nut buns use frozen dinner rolls that rise overnight under butterscotch pudding, brown sugar, butter, and cinnamon. Wake up, bake, and invert for instant breakfast magic.

Old-fashioned chocolate coconut tea cakes with a sour cream crumb and a cinnamon-scented chocolate glaze spread while warm. Twelve dainty cupcakes for afternoon tea or coffee with a friend.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

Blueberry angel food cake with tender whipped egg whites, juicy blueberries folded through, and a bright lemon glaze drizzled over top. A fat-free springtime dessert that doesn't taste like health food.

Old-fashioned spiced cupcakes made with brown sugar, sour milk, raisins, and nuts. Warm cinnamon, nutmeg, and cloves in every bite. Frost with your favorite icing.

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Cherry cream frosting made with maraschino cherries and juice for natural pink color and sweet cherry flavor. A 5-minute powdered sugar icing for cakes, cupcakes, or cookies.

Halloween fig spooks cupcakes built from cake mix studded with chopped figs, topped with a whole dried fig and draped in white buttercream icing for little ghost-shaped treats.

Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.

Mini chocolate chip cheesecakes: fudgy chocolate cupcake batter topped with a creamy cream cheese dollop and studded with mini chips. Pop-in-your-mouth sized, bake-sale ready, impossible to eat just one.