This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it’s turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Bottoms up and there’s the topping! No need to make frosting. The cake’s ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want.
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9×13-inch size.
This is my husband’s favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!
Layers of rich Red Velvet Cake with decadent cream cheese frosting are topped with chocolate hearts for an added, loving touch.
Red Velvet Cherry Torte garnished with icing and toasted almond slivers create this easy and delicious cake.
Ground almonds, cinnamon, lemon zest, and mashed (‘riced’) potatoes are the key to this moist chocolate torte.
My mom made this dessert every Christmas for 50 years. Now it’s one of my family’s traditions since she passed on.
This is a beautiful dessert that’s great for any party and can easily be decorated to suit any occasion,such as red and green cherries for Christmas.
This moist orange poppy seed cake is made up of four layers, filled and frosted with buttercream, and topped with an orange glaze. Beautiful and delicious!
Crisp layers of hazelnut meringue, sandwiched with whipping cream, and decorated beautifully with strips of chocolate.
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Great-Grandma used prunes and prune fillings in many goodies of her own creation. Prune torte is one of them. The filling is even more delicious when made with an equal quantity of dates and prunes.
This is a simple recipe that tastes as wonderful and ethnic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies …a low-fat snack!
This is one of my grandmother’s recipes, a Southern classic. It is similar to a doberge–six thin layers with a tart lemon filling. Tips: after separating the eggs, let the egg whites sit in the fridge until you’re ready to whip them. I usually need 3 large fresh lemons for this recipe to produce the zest and juice.
