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This cake is loaded with rum! The glaze is so sweet and buttery, and the cake is so moist, you'll want to eat the w

  • CAKE:
  • 1 (18-ounce) box yellow cake mix
  • 1 (3.5-ounce) package instant vanilla pudding mix
  • 4 whole eggs
  • 1/2 cup water, cold
  • 1/2 cup canola oil
  • 1/2 cup rum, dark or light
  • 1 cup pecans, finely chopped
  • Brown sugar (optional)
  • GLAZE:
  • 1 1/2 stick butter
  • 1/4 cup water
  • 1 1/2 cup sugar
  • 3/4 cups rum, dark or light
4.2/5 (81 Votes)

By

I don't know what the origin of this cake is, but I got the recipe years ago from a neighbor, who didn't know where...

  • 1 1/4 cups sugar
  • 1 1/4 cups flour
  • 4 eggs
  • 2 Tbsp. baking powder
  • 1/2 cup water
  • 1 1/2 cups heavy cream
  • 2 Tbsp. butter
  • 2 Tbsp. sugar
4.3/5 (72 Votes)

By

The perfect summer time cake, this dessert isn't too heavy and is great for a breezy evening on your front porch

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 tablespoons lemon juice
  • Zest of 2 lemons ( about 2 tablespoons)
  • 1 teaspoon vanilla
3.7/5 (439 Votes)

By

As a kid, Cherry Chip Cake was one of my favorites

  • For the Maraschino Cake:
  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 cups all-purpose flour (I prefer unbleached flour)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/2 cup maraschino cherry juice
  • 2 teaspoons almond extract
  • 2 tablespoons flour for sprinkling over diced cherries
  • 10 oz bottle maraschino cherries, finely chopped (equals about 8 oz. cherries)
  • 1-2 Tbsp. Cherry Concentrate (optional: I buy this, online, from King Arthur Flour)
  • Drop or two of red food coloring, or Americolor Deep Pink food coloring gel *optional (NOTE: I didn't use this, and the cake turned out a pretty pink)
  • 4 egg whites, beaten to stiff peaks
  • Vanilla Swiss Meringue Buttercream Frosting:
  • 5 egg whites
  • 1 cup sugar
  • Pinch of salt
  • 1 pound (4 sticks) unsalted butter, cubed, at room temperature
  • 3 teaspoons vanilla extract
  • 1/4 tsp almond extract (optional)
  • TIP: I make a lot of egg custard ice cream, so don't throw away the egg whites after you separate the eggs. I freeze my egg whites. I used thawed egg whites for both recipes, and the results were great!
4.2/5 (70 Votes)

By

Enjoy this spring-y, refreshing lemon coconut cake without the guilt! Smart ingredient swaps make this indulgent ca

  • 1 box lemon cake mix
  • 4 egg whites
  • 1 1/4 cup water
  • 1/2 cup unsweetened applesauce
  • 1 small box sugar free/fat free instant lemon pudding mix
  • 2 teaspoons lemon zest (about one medium-sized lemon)
  • 1 box instant coconut pudding mix
  • 1 cup cold fat-free milk
  • 1/3 cup powdered sugar
  • 4 ounces fat free or reduced fat cream cheese, room temperature
  • 8 ounces Cool Whip Free, thawed
  • Shredded coconut
4.5/5 (59 Votes)

By

Pecan pie is a classic dessert for the holidays

  • 1 cup Karo® light OR dark corn syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pecans
  • 1 (9-inch) unbaked or frozen deep-dish pie crust
4.6/5 (47 Votes)

By

Pumpkin pie is for Paleo diets, too! This recipe will be sure to fool your friends and family into thinking this is...

  • CRUST:
  • 1 1/4 cup blanched almond flour
  • 1/4 cup pecan meal (or omit and add an additional 1/4 cup almond flour)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 1/2 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup coconut oil or butter, melted
  • 2 tablespoon maple syrup, honey or coconut palm sugar (optional)
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 3/4 cups pumpkin puree (fresh or canned)
  • 2 eggs
  • 2/3 cup maple syrup (or 1/2 cup honey)
  • 1/2 cup coconut milk
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoon pumpkin pie spice
  • TOPPING:
  • 3 tablespoon honey or maple syrup
  • 1 tablespoon butter or coconut oil
  • 3/4 cup pecan halves
4.4/5 (61 Votes)

By

Dessert Lasagnas are all the rave now! This No Bake Cherry Cheesecake Lasagna is one of my favorites

  • 5 mini bags Nilla Wafer Minis, or use regular sized Nilla Wafers
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 8 ounce tub cool whip
  • 1/2 cup cherry preserves
  • 1 can cherry pie filling
3.9/5 (137 Votes)

By

Impress your family and friends with this intricate recipe for Mary Berry's Manhattan Roulade, a beautiful chocolat...

  • 6 eggs, separated
  • 215 grams (7 1/2 ounces) caster sugar
  • 120 grams (4 ounces) self-raising flour
  • 45 grams (1 1/2 ounces) cocoa powder, plus extra for sifting
  • White and dark chocolate curls, to decorate
  • 3 tablespoons milk
  • 60 grams (2 ounces) white chocolate, chopped
  • 4 tablespoons coffee liqueur
  • 120 g (4 ounces) icing sugar, sifted
  • 175 g (6 ounces) butter, softened
4.2/5 (88 Votes)

By

Deliciously light, but very lemony sweet pound cake

  • 2 sticks of I salted butter, 16 tablespoons
  • 1 1/2 cups of cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1 1/4 cups of granulated sugar
  • 2 tablespoons of grated lemon peel plus 2 teaspoons of fresh squeezed lemon juice
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon of lemon extract
  • Lemon glaze
  • 1 teaspoon of grated lemon
  • 1/4 cup of fresh lemon juice
  • Confectioners sugar to desired consistency
4.4/5 (57 Votes)

By

Can't decide between cookies and cake? You don't have to—this peanut butter chocolate chip cookie cake has it all...

  • 2/3 cup butter
  • 1/4 cup smooth peanut butter
  • 1 1/4 cup milk chocolate chips
  • 1 cup plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
4.4/5 (62 Votes)

By

This strawberry cream cake is moist and just dense enough to keep the strawberry filling from turning the whole thi...

  • CAKE:
  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 cup sugar
  • 5 large eggs (2 whole and 3 separated), room temperature
  • 6 tablespoons unsalted butter , melted and cooled slightly
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • STRAWBERRY FILLING:
  • 2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
  • 4 to 6 tablespoons sugar
  • 2 tablespoons Kirsch
  • Pinch table salt
  • Whipped Cream
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar (3 1/2 ounces)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 2 cups heavy cream
4.2/5 (77 Votes)

Any burning questions? Our chefs answer!

Strawberry Cream Cake from Cook's Illustrated Christmas Rum Cake