Best Cake Recipes Blog

1 (9 inch) angel food cake
1 pint orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 (12 ounce) container frozen whipped topping, thawed

3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
1 1/2 cups confectioners’ sugar
3 tablespoons milk

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nonfat milk
2 (4 ounce) jars pureed prunes baby food
2 teaspoons vanilla extract
4 egg whites
1 cup strong brewed coffee

2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs

1 1/2 cups semolina flour
1/2 cup all-purpose flour
1 teaspoon ground turmeric
1 1/2 teaspoons baking powder
1 1/8 cups white sugar
1 cup milk
1/2 cup vegetable oil
1 tablespoon pine nuts

1 (18.25 ounce) package yellow cake mix
1/4 cup vegetable oil
3 eggs
1/2 cup water
1 (21 ounce) can cherry pie filling

1 cup unsalted butter
3/4 cup white sugar
3 eggs
1 cup cake flour
2 tablespoons dry milk powder
1 tablespoon corn syrup
1/2 lemon, juiced
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground mace (optional)

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed

1 (18.25 ounce) package lemon cake mix
1 1/4 cups water, or as needed
3 eggs
1/3 cup vegetable oil
1 (21 ounce) can lemon pie filling
3 egg whites
1/2 cup white sugar