Spiced Pineapple Upside-Down Cake Recipe photo by Taste of Home
Spiced Pineapple Upside-Down Cake Recipe photo by Taste of Home
These cakes are bursting with old-fashioned charm, but before you get started make sure you have the right cake supplies to set your dessert up for sweet success!
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Lemon Blueberry Cake
From the Recipe Creator:
Showcase the bright flavors of spring with this delightfully refreshing lemon blueberry cake. Lemon juice and zest give a citrusy punch, while sprinkled blueberries give a touch of sweetness. —Sarah Farmer, Waukesha, Wisconsin
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Pineapple Upside-Down Cake
From the Recipe Creator:
A classic recipe like this never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
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Layered Strawberry Bundt Cake
From the Recipe Creator:
This layered strawberry Bundt cake is a real celebration of strawberries. It has a cheery pink hue and a bright strawberry flavor. —Nancy Mock, Southbridge, Massachusetts
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Pineapple Pudding Cake
From the Recipe Creator:
My mother used to love making this easy pineapple sunshine cake in the summertime. It’s so cool and refreshing that it never lasts very long! —Kathleen Worden, North Andover, Massachusetts
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Strawberry Pound Cake
From the Recipe Creator:
A pound cake offers a buttery, tender crumb with a soft, golden crust. To make the classic version even better, we added fresh fruit into the mix. This cake starts with a vanilla cake base and is flecked with berries. With its pretty pink glaze, it’s special enough for any party or occasion, or you could simply enjoy a slice with afternoon tea. —Molly Allen, Hood River, Oregon
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Rustic Honey Cake
From the Recipe Creator:
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
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Pineapple RumChata Shortcakes
From the Recipe Creator:
This deliciously different dessert, with a soft inside and a crumbly crust, is made in the slow cooker in jars instead of in the oven. When done, add final touches to the cooled shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas
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Banana Cake
From the Recipe Creator:
As a mother of three sons, I always have sweets in my kitchen! I buy lots of ripe bananas on sale and freeze them with this cake in mind. I’m often asked to bring it to family picnics and dinners.—Bonnie Krause, Irvona, Pennsylvania
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Limoncello Cake
From the Recipe Creator:
This bright and moist lemon cake is topped with a mascarpone frosting. Garnish it with lemon zest for an extra pop of color. —Taste of Home Test Kitchen
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Raspberry Matcha Cake Roll
From the Recipe Creator:
This tender cake roll with whipped cream has a very light texture and is perfect for spring. The raspberries give the whipped cream filling a pretty pale pink color. Strawberries could also be used instead of raspberries. —Kaori Shinohara, Paramus, New Jersey
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Warm Peach Cake
From the Recipe Creator:
This vanilla and cinnamon cake is mixed in with juicy peaches, so every bite is tender and sweet. Serve warm with vanilla ice cream. —Taste of Home Test Kitchen
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Coconut Chiffon Cake
From the Recipe Creator:
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it’s a lovely end to meals throughout the year.
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Ube Cake
From the Recipe Creator:
Ube cake highlights the sweet, yet earthy flavors of the purple yam with ube extract and ube jam. Coconut macapuno tops the two-tiered cake for a striking, traditional finish to the Filipino dessert. —Margaret Knoebel, Milwaukee, Wisconsin
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Strawberry Pretzel Salad Poke Cake
From the Recipe Creator:
I once had a friend who was obsessed with strawberry pretzel dip. For her birthday one summer, I created this strawberry pretzel salad poke cake to celebrate. I’ve been making it every year for her since. —Lauren Habermehl, Pewaukee, Wisconsin
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Lemon Sheet Cake
From the Recipe Creator:
Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives the cake sweetness. My family likes this dessert cold, so I cut it into squares and freeze it before serving. —Alyce Dubisar, North Bend, Oregon
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Slow-Cooker Tropical Orange Cake
From the Recipe Creator:
Inspired by the fruity tropical flavors of my all-time favorite yogurt, this makes for a fresh, fun and comforting treat. Try it for a beautiful dessert that is ridiculously easy to prepare! —Lisa Renshaw, Kansas City, Missouri
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Lemon-Blueberry Pound Cake
From the Recipe Creator:
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It’s a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
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Pineapple Carrot Cake
From the Recipe Creator:
This moist cake with cream cheese frosting is the best I’ve ever eaten. It’s so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
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Strawberry Ladyfinger Icebox Cake
From the Recipe Creator:
This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you’re transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California
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Coconut Rum Cake
From the Recipe Creator:
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
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Mamaw Emily’s Strawberry Cake
From the Recipe Creator:
My husband loved his mamaw’s strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
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Peaches & Cream Jelly Roll
From the Recipe Creator:
Cake rolls make a lovely presentation for a party, and they are simple to cut into even slices. My father taught me how to make them, and sometimes we get together and make them for family and friends. —Malena Coleman, Rockville, Indiana
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Daffodil Cake
From the Recipe Creator:
I’ve made this cake for my children, grandchildren and great-grandchildren. It is their favorite birthday cake… it’s light and tasty and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center. —Grace Scowen, Kelowna, British Columbia
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Streuseled Zucchini Bundt Cake
From the Recipe Creator:
Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
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Angel Food Cake
From the Recipe Creator:
For our daughter’s wedding, a friend made this lovely, airy angel food cake from a recipe she’s used for decades. It really is one of the best angel food cake recipes I’ve found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
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Banana Bread Cake
From the Recipe Creator:
This banana bread snack cake doesn’t need any frosting—just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch. —Denise Loewenthal, Hinckley, Ohio
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S’mores Cupcakes
From the Recipe Creator:
Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs on top make them extra indulgent and even more like the real thing—but better! —Erin Rachwal, Hartland, Wisconsin
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Yogurt Cake
From the Recipe Creator:
This light and fluffy cake uses Greek yogurt instead of milk. Creamy yogurt helps to keep cakes moist and balance out the sweetness. —Cathy Trochelman, Brookfield, Wisconsin
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Lemon Curd Cake
From the Recipe Creator:
This cake is a lemon lover’s dream. This cake is a lemon lover’s dream. It tastes like pure sunshine with its lemon cake base, homemade lemon curd filling and fluffy lemon cream cheese frosting. —Sue Draheim, Waterford, Wisconsin
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Ding Dong Cake
From the Recipe Creator:
This luscious and rich cake is made with ermine frosting and topped with a chocolate ganache. Ermine frosting, also known as boiled milk frosting, is an old-fashioned recipe that is egg-free, light and creamy. —Sue Draheim, Waterford, Wisconsin
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Blueberry Pound Cake
From the Recipe Creator:
MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania
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Cherry Pudding Cake
From the Recipe Creator:
A cross between a cake and a cobbler, this cherry dessert is awesome. Add it to your list of trusty potluck recipes, because this one is sure to go fast. —Brenda Parker, Kalamazoo, Michigan
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Mandarin Orange Cake
From the Recipe Creator:
There’s always room for dessert—especially when it’s this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but other flavors work well, too. —Joan Colbert, Sigourney, Iowa
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Banana Split Icebox Cake
From the Recipe Creator:
One day a friend showed me how to make traditional icebox cakes with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! —Shelly Flye, Albion, Maine
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Grandma’s Blackberry Cake
From the Recipe Creator:
A lightly seasoned spice cake lets the wonderful flavor of blackberries shine through in this delectable blackberry cake recipe. —Diana Martin, Moundsville, West Virginia
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Lemon Meringue Cake
From the Recipe Creator:
This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It’s not only a deliciously different dessert, but it’s also a conversation piece!
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Apricot Upside-Down Cake
From the Recipe Creator:
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn’t believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
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Key Lime Pound Cake
From the Recipe Creator:
This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It’s now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia
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Strawberry Custard Cake
From the Recipe Creator:
‘This elegant dessert is as beautiful as it is delicious,’ says Brenda Bodnar from Euclid, Ohio. ‘Not only is it ultra-easy to prepare, but it’s a make-ahead recipe, so there’s no last-minute fussing when company is coming.’
