These super-chocolaty, moist cupcakes don't have eggs or lactose, but they don't lack a bit of flavor. A yummy treat that travels well and appeals to all ages, this is one recipe you'll keep handy year-round. —Taste of Home Test Kitchen
Ann Kelly of Gallatin, Tennessee takes advantage of boxed mixes to bake this moist berry-flavored cake. "My husband and I started watching our fat and sugar intake, so I made several changes to the original recipe to come up with this lighter version," she says. "It's best prepared the day before serving, and it freezes well, too."
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
We enjoy this cake as a snack, packed in lunches or as a scrumptious dessert when warmed and topped with a scoop of low-fat ice cream. If the batter seems really thick, don't worry, once you stir in the apples it loosens up. —Cindy Beberman, Orland Park, Illinois
My husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashana or any fall holiday.—Molly Haendler, Philadelphia, Pennsylvania
"This good-for-you dessert is packed with ingredients that remind me of fall!" writes field editor Lisa Varner from Charleston, South Carolina. Chopped apples and walnuts add fun flavor to this moist snack cake that is sprinkled with cinnamon-sugar topping.
Heavenly cakes are a hallmark of dessert time, and this lightened-up treat is no exception. “My neighbor made the scrumptious cake and gave me the recipe,” shares Vernelle Lazzarini of Upland, California. This made-over version of the original is as easy on the waistline as it is the taste buds.
Tender apple slices and a simple confectioner's-sugar drizzle make this old-world treat yummy and comforting. It's especially good served warm with a scoop of vanilla ice cream.—Tracey Rosato, Markham, Ontario