Our Most Gorgeous Fall Cakes

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, Milwaukee, Wisconsin

Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. —Nancy Duty, Jacksonville, Florida

I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.—Deb Lyon, Bangor, Pennsylvania

This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. —Beth Bristow West Plains, Missouri

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’ve enjoyed this dessert several times at a friend’s house, and it never ceases to be delightful. The tender, impressive cake is the ultimate indulgence for anyone who loves coffee or chocolate!—Susan Bettinger, Battle Creek, Michigan

My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey

This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania

This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana

My whole house smells incredible when this cake is in the oven. Change it up with other extracts—maple is heavenly. —Holly Balzer-Harz, Malone, New York

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

My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio

This cake is a cross between a fruit crisp and a moist cake. We love the festive cranberry filling with its sweet-tangy flavor and the combination of soft cake, tender fruit and crunchy topping. —Priscilla Yee, Concord, California

I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it’s also great as a special breakfast or brunch item. —Lisa Speer, Palm Beach, Florida

My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! —S. Jade Klope, Paducah, Kentucky

With layer after luscious layer of creamy filling and cake, Chocolate Lover’s Mousse Torte proves irresistible every time. —Brenda Fisher, Stella, Missouri

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

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. —Judy Castranova, New Bern, North Carolina

I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. —Cathy Banks, Encinitas, California

The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan

The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska

We like a touch of rum for the holidays, and this orangey rum cake is decadent alone or with big swoops of whipped cream. —Nancy Heishman, Las Vegas, Nevada

This was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. —Lorraine Caland, Shuniah, Ontario

This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. —Paige Kowolewski, Topton, Pennsylvania

A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. —Marilyn Mohr, Toledo, Ohio

I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. —Patricia Harmon, Baden, Pennsylvania

I was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake. —Ann Marie Eberhart, Gig Harbor, Washington

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California

Growing up, I remember my grandfather cherishing the chocolate-covered cherries we’d bring him for Christmas. He passed away this past year, and I came up with this rich recipe in his honor. It’s delicious served with whipped topping. —Meredith Coe, Charlottesville, Virginia

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

Filled with a homemade cranberry curd and smothered with one of the fluffiest frostings you've ever had, this tall cake will make a memorable impression at any gathering. —Julie Merriman, Seattle, Washington

Smooth cream cheese filling is all rolled up in the cinnamony sweet potato flavor of this cake. This change-of-pace dessert looks stunning on a dessert table, and tastes just as amazing as it looks. —Bernice Taylor, Wilson, North Carolina

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana

I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey

Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. —Elisabeth Larsen, Pleasant Grove, Utah

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee

This is one of my family's favorite dessert recipes, especially for holiday gatherings. —Mary Gecha, Center Rutland, Vermont

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

This maple-flavored cake with candied walnuts honors my grandpa, who made maple syrup. —Lori Fee, Middlesex, New York

This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award winning red velvet cake recipe will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska

This apple cinnamon cake is equally good for breakfast or dessert, so be sure to not eat all of it after dinner! Easy to make, it's super moist on the inside and has a crispy, cinnamon-rich crunch on the outside. —Marideane Maxwell, Albany, Georgia

The holiday version of tiramisu trades the Amaretto and coffee notes of the traditional dessert for the bright, seasonal flavors of cranberries and orange. The combination of orange liqueur and Marsala wine make this a delicious, potent meal-ender. —Jerry Gulley, Pleasant Prairie, Wisconsin

Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas

Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day—and frees up oven space on holidays, too. —Julie Peterson, Crofton, Maryland

My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. —LeVa Clement, Jackson, Missouri

Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois

I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida

This is a new take on a pumpkin roll. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's! —Debbie White, Williamson, West Virginia

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama