If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. —Roberta Peck, Fort Hill, Pennsylvania
"When guests serve this cake, no one ever guesses it's low fat," assures Amanda Denton of Barre, Vermont. "The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes." It's scrumptious topped with caramel sauce.
I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes.
"This quick-and-easy treat is wonderful," assures Sharon Bickett of Chester, South Carolina. Cake slices, spread with a sweet caramel-like sauce and broiled, get an elegant treatment when topped with sour cream and mandarin oranges.
To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. —Karen Stucky, Freeman, South Dakota
My family calls this festive dessert “turtle cake” because of the delectable candy bits in the moist cake layers and the gooey-good filling. It’s an impressive-looking cake but quite easy to make, as you’ll see from the recipe.
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! —Marilyn Paradis, Woodburn, Oregon
Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake.
After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children.
-Paulette Reyenga, Brantford, Ontario
My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I've adapted her recipe because I love the combination of apple, pecans, and caramel.—Emily Hobbs, Springfield, Missouri