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Move over pumpkin pie… Hello, pumpkin cake! This jaw-dropping four-layer pumpkin cake topped with pecans, caramel and velvety spiced pumpkin cream cheese frosting will be the talk of any Thanksgiving dinner years to come. Watch the video and learn how super easy it is to make this luscious pumpkin cake. If you wish to lighten this cake, substitute the regular cream cheese and whipped topping for PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. If you wish to omit the caramel ice cream topping, microwave 10 KRAFT Caramels and 1 Tablespoon milk in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

Four-Layer Pumpkin Cake
Yield: 16 servings

1 package (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

*** For directions please watch the video.

Want more pumpkin recipes? Try these…

pumpkin cake roll

Libby’s® Pumpkin Roll

Pumpkin-Swirl Brownies

Pumpkin-Swirl Brownies


Spicy Pumpkin Bundt Cake

Posted on Nov 4, 2014


Got the perfect cake for your Halloween party! Moist, rich, Devil’s Food Chocolate Cake! Watch and learn how Martha Stewart makes this delicious devilishly chocolate cake with swoops of glossy creamy chocolate frosting making this a wonderfully exuberant cake with a dark backdrop perfect for Halloween. But of course this cake is just as suitable for afternoon snacks or Sunday dinner.

Devil’s Food Cake
Yield: 12 servings

You’ll need: Two 8-by-2-inch round cake pans buttered, lined bottoms with parchment paper, and the paper buttered.

For the chocolate cake
1-1/2 cups (3 sticks) unsalted butter, plus more for pan
1-1/4 cups unsweetened Dutch-process cocoa powder
1-1/4 cups hot water
3 cups all-purpose flour
1-1/4 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/4 cups granulated sugar
4 large eggs
1 Tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream

For the chocolate frosting

6 Tablespoons unsweetened Dutch-process cocoa powder
6 Tablespoons hot water
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner’s sugar
Generous pinch of coarse salt
1 pound semisweet chocolate, melted and cooled

*** For directions watch the video.

Want more Halloween recipes? Try these…

devil's food chocolate cake

Haunted-House Cake

Chocolate Mice

Chocolate Mice

Spiderweb Spice Cake

Spiderweb Spice Cake

Spider Cakes

Spider Cakes

Graveyard Cake

Graveyard Cake

Posted on Oct 14, 2014


Every little girl dream for her birthday is to have a princess cake. Surprise your little princess and her guests when she cuts through the cake candies fall out. Watch and learn how Elise, of My Cupcake Addiction, makes this surprise princess cake.

Surprise Princess Cake

You’ll need:
Sharp knife
Offset spatula (or regular knife)
Serrated knife
Fondant roller
Leaf plunge cutters, leaf shaped cutters or a circular cookie cutter
Circle cookie cutter (5.5-cm or 2-1/4″)
Cornstarch (or icing sugar to prepare fondant surface)
Iced cake board
Tinker Bell doll (try to get one with plastic clothing on the bodice, rather than material)
Piping bag
Round piping tip (any size will do but larger is better)

Giant cupcake, baked and cooled (Giant Cupcake Pan) – You could also use regular cakes, or store bought cakes and just carve the dress shape by hand)
Buttercream frosting, tinted green)
Green fondant
Green Milk Chocolate M&M’s Candy & Yellow Milk Chocolate M&M’s Candy, or whatever candy you’d like inside your Tinkerbell. Smaller candy gives a better spill effect
Wilton Gold Color Mist, or glitter (optional)
Sugar flowers

Want more surprise cake recipes? Try these…

surprise princess cake

Surprise Soccer Ball Chocolate Cake

pinata surprise cake

Pinata Surprise Cake

Surprise Ball Brains for halloween recipe

Surprise Cake Ball Brains for Halloween

surprise cupcakes recipe

Surprise Cupcakes

Posted on Sep 30, 2014


Eat this Peach Buckle either for dessert or breakfast, a great way to finish or start your day. Watch and learn how to make this super easy peachy coffee cake topped with crunchy sliced almonds, baked in a vanilla cake batter until golden and fragrant, and serve it right out of the pan. I like to serve it with a scoop of vanilla ice cream for dessert, and for breakfast I like to dust it with powdered sugar. If you don’t have a cast-iron skillet, no problem… Bake it either in a 9-inch square baking pan or a 2-quart shallow baking dish. Farewell summer…

Peach Buckle
Preparation: 15 minutes
Yield: 8 servings

You’ll need: a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
3/4 cup plus 2 Tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour (spooned and leveled)
1/4 teaspoon baking powder
1/2 teaspoon salt
1-1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

*** For directions please watch the video.

Want more peach recipes? Try these…

peach buckle

Peach and Basil Crumble

Seared Figs and White Peaches with Balsamic Reduction

Seared Figs and White Peaches with Balsamic Reduction

Peach Tarte Tatin

Peach and Vanilla Tarte Tatin

peaches and cream jello

Peaches & Cream Jello

Blueberry, peach & soured cream muffins

Blueberry, Peach & Soured Cream Muffins

Posted on Sep 2, 2014


Happy National S’mores Day! August 10th is national S’Mores Day. I love, love s’mores… the crispy graham crackers with oeey gooey chocolate and toasted marshmallows, YUM! Watch and learn how to make this super easy triple delicious S’mores Ice Cream Cake.

S’mores Ice Cream Cake

Preparation Time: 30 minutes
Yield: 11 servings

You’ll need: 9-inch springform pan

14 graham crackers, divided
1/4 cup butter, melted
2 Tablespoon granulated sugar
1-1/2 package (4 oz each) BAKER’S Semi-Sweet Chocolate
1 tub (8 oz) COOL WHIP Whipped Topping (Do not thaw.)
1 container (1-3/4 qt) chocolate ice cream, softened
1 package (10 oz) JET-PUFFED Miniature Marshmallows, divided
2 Tablespoons milk

*** For directions watch the video.

Want more s’mores recipes? Try these…

s'mores ice cream

Scrumptious S’Mores Cake

s'mores squares recipe

S’more Squares

s'mores sundae recipe

S’more, Please Sundae

Marshmallow Cookie Sandwiches

Marshmallow Cookie Sandwiches

Posted on Aug 10, 2014

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