Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, KansasThen: California Lemon Pound Cake
This recipe was first published in Country magazine in 1991.
Lemon Pound Cake
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, CaliforniaThen: German Chocolate Cake
This recipe was first published in Country magazine in 1991.
German Chocolate Cake
According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, OhioSandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, PennsylvaniaThen: Strawberry Shortcake Cups
This recipe was first published in Country Woman magazine in 1998.
Strawberry Shortcake Cups
Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. —Althea Heers, Jewell, IowaThen: Butter Pecan Layer Cake
This recipe was first published in Country Woman magazine in 1997.
Butter Pecan Layer Cake
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, FloridaCherry Pudding Cake
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, MichiganThen: Blueberry Angel Dessert
This recipe was first published in Quick Cooking magazine in 2001.
Blueberry Angel Dessert
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, TexasThen: Old-Fashioned Carrot Cake with Cream Cheese Frosting
This recipe was first published in Taste of Home magazine in 2001.
Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, PennsylvaniaLemon Meringue Angel Cake
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, PennsylvaniaThen: Sachertorte
This recipe was first published in Holidays & Celebrations Cookbook 2006.
Sacher Torte
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test KitchenThen: Tropical Carrot Cake
This recipe was first published in Taste of Home magazine in 1994.
Tropical Carrot Cake
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, OregonCoffee-Chocolate Cake
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Taste of Home Test KitchenThen: Lime Angel Food Cake
This recipe was first published in Country Woman magazine in 2000.
Lime Angel Food Cake
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, PennsylvaniaThen: Pumpkin Torte
This recipe was first published in Quick Cooking magazine in 2005.
Pumpkin Torte
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, OhioGanache-Topped Chocolate Cake
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test KitchenThen: Fourth of July Ice Cream Cake
This recipe was first published in Holidays & Celebrations Cookbook 2001.
Fourth of July Ice Cream Cake
This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.—Anne Scholovich, Waukesha, WisconsinThen: Tart Cherry Meringue Dessert
This recipe was first published in Taste of Home magazine in 2003.
Tart Cherry Meringue Dessert
I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, MainePineapple Breeze Torte
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, VirginiaThen: Chocolate Carrot Cake
This recipe was first published in Taste of Home magazine in 2005.
Then: Moist Lemon Angel Cake Roll
This recipe was first published in Country Woman magazine in 2008.