Guests will never guess you used a prepared angel food cake and canned pie filling to create this gorgeous torte. The addition of fresh raspberries lends a from-scratch touch.—Sally Sibthorpe, Shelby Township, Michigan
I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. —Lauren Brennan, Hood River, Oregon
"My mom gave me this fantastic recipe more than 40 years ago," recalls Jan Harris of Murrieta, California. "We always called it 'celebration cake'. Carrying on her tradition, I serve it for Christmas and Valentine's Day."