460 vanilla crown recipes

Mom's pecan pie is the classic Southern holiday dessert with brown sugar, light corn syrup, butter, vanilla, and a generous cup of pecans in a pre-baked flaky pie shell. A Thanksgiving and Christmas tradition.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Sliced bananas bake with citrus juices, brown sugar, and toasted coconut in this quick West African dessert that's incredible with vanilla ice cream.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Rum-flamed bananas sauteed in butter with powdered and brown sugar, then ignited with a full cup of rum for a dramatic tableside dessert. Serve over vanilla ice cream.

Spicy apple crisp layers cinnamon-scented sliced apples under a buttery oat-and-brown-sugar streusel topping that bakes crunchy and golden. Fall comfort dessert served warm with vanilla ice cream or cold cream.

Pecan sticky buns use frozen dinner rolls topped with vanilla pudding mix, brown sugar, butter, cinnamon, and pecans. Assemble at night, rise overnight, bake in the morning for fresh sticky buns.

Chocolate chip walnut pie with a chewy brown sugar custard, pockets of melted chocolate, and toasted walnuts in a flaky shell. Half cookie, half pie. Serve warm with vanilla ice cream.

Granny cake is a no-fuss pineapple sheet cake with a brown sugar nut topping baked on, then soaked with a hot vanilla milk glaze. A vintage dump-and-stir recipe with no butter in the batter.

Raspberry Alaskas tuck fresh raspberries and vanilla ice cream inside crisp puff pastry shells, then cloak the whole thing in glossy meringue and flash it under high heat for a hot-and-cold dessert that hits the table the second it browns.