Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.
When I want to serve a treat that's pretty and delicious, I make this scrumptious cake. Dotted with chocolate chips and topped with caramel icing, pecans and a chocolate drizzle, it's absolutely irresistible!
-Michele VanDewerker, Roseboom, New York
These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. —Agnes Ward, Stratford, Ontario
Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches.
-Marguerite Gough, Salida, Colorado
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.—Taste of Home Test Kitchen, Greendale, Wisconsin
MY AUNT gave me this recipe and it is a wonderful fall dessert for two or more. It tastes like apple pie, yet is less time consuming to prepare. With the special touch of the butter sauce, it receives raves for taste and a delightful surprise flavor addition.