This marbled cherry pie cake recipe is so easy to make and tastes delicious! Seriously so good! It doesn't need ice cream but you can add a scoop to the side for a truly decadent treat. I am pretty ...

This cake derives its magic from a tube of store-bought almond paste, which adds sweetness and almond flavor to boost that of the cherries. Its dense texture is balanced by the cherries and their ...

The iconic upside-down cake of the American imagination is a golden sponge gilded with a slick of caramel, a corona of sweetened pineapple rings and incandescent maraschino cherries. Yet as sunshiny ...

This recipe is a Hy-Vee featured recipe that you can pick up right at the store! For more deals and information on everything Hy-Vee has to offer visit www.hy-vee.com. Mix almond extract and pie ...

Set aside some time on a hot summer day to make one of Martha Stewart‘s best recipes yet. It’s a no-bake layered cherry cheesecake cake that is totally assembled inside a large mixing bowl. And ...

Poke cakes are the kind of dessert that vanish from the table almost instantly. With their soft texture and irresistible ...

Poke cakes are steeped in tradition. But New York City recipe developer Jason Schreiber’s soaked cakes have an undeniably modern sensibility. This one, from his best-selling cookbook, “Fruit Cake: ...

YouTube host Christine Schaub shared her family recipe for Cherry Juice Pudding Cake. Christine Schaub hosts the weekly YouTube show "Come On Over" offering easy tips and hacks on how to be a better ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. This recipe came from Mary Bryant of ...

Preheat oven to 400 degrees. Line two sheet pans with foil. Brush foil generously with extra virgin olive oil. Arrange eggplant slices in even layers on prepared pans. Brush tops of eggplant slices ...

When my sweet tooth acts up, I scour my pantry for ingredients to make the perfect dessert. As a home cook, getting creative with what I have on hand comes naturally—but I admit I've resorted to ice ...