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A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland
This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee
My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. —Judi Messina, Coeur d'Alene, Idaho
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe! This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" as they roll pieces of refrigerated biscuit dough into balls. —Lisa Combs, Greenville, Ohio
I made this tender and tasty bread for my husband, and he just loved it! When I'm out of bacon, I substitute bacon bits. —Terri Christensen, Montague, Michigan
When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida
I came up with this recipe when I was looking for a twist on traditional pound cake. I love the look and flavor of peppermint, especially at Christmas, so it seemed like a natural pairing. Everyone at work loved the results, and my family did, too. — Carolyn Webster, Winston-Salem, North Carolina
Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho
The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly thanks to refrigerated biscuits. Serve warm as an appetizer with marinara for dipping, or as a side to an Italian entree. —Eden Dranger, Los Angeles
We enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. —Heather Deterding, Odenton, Maryland
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ
I use the cold-weather staple apple cider—plus apples and more cinnamon—to turn plain cinnamon rolls into monkey bread. My boys love the sticky sweetness. —Kelly Walsh, Aviston, Illinois
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Beaver Dam, Wisconsin
A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario
I cannot throw a party without making this recipe. It's fast and easy, and my kids love it. —Courtney Wilson, Fresno, California
The minute I can get my hands on zucchini, I start making this light and luscious cake. For years it was an often-ordered dessert at my sister's deli. —Peggy Linton, Cobourg, Ontario
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
This recipe was given to me many years ago by a friend. Teaming chocolate with butterscotch for a marble cake makes it more flavorful and colorful than the usual chocolate-vanilla combination. This rich family favorite is very moist and keeps well.
-Pam Giammattei, Valatie, New York
A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. —Christi Ross, Guthrie, Texas
I first made this pretty bread years ago for a 4-H project. It helped me win grand champion for my county and took me to the Ohio State Fair. It takes some time to make, but I pull out this recipe anytime I want a breakfast or dessert that will really impress. —Kila Frank, Reedsville, Ohio
Even picky eaters who don't like to eat spinach will dig into these tasty little bites. — Kelly Williams, Forked River, New Jersey
Baked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. —Shaunda Wenger, Nibley, Utah
My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York
Life on a dairy farm is busy, so I need breakfast recipes that are simple yet delicious. My teenager daughter has been helping in the kitchen for years. In fact, this was probably one of the first recipes she made herself. —Peggy Kraemer, Thief River, Minnesota
I've relied on this bread recipe often over the years. Frozen dough hurries along the golden pull-apart loaf. It's wonderful with Italian dishes, especially spaghetti and lasagna. —Charlene Bzdok, Little Falls, Minnesota
Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia