Want to create tasty desserts with minimal hassle and maximum enjoyment? The solution may lie in your trusty 9×13 pan. This versatile kitchen aid allows easy crowd baking or speedy family favorite production, without the aggravation of fiddly gadgets or overly complicated recipes. Whether a professional baker or an amateur, the 9×13 pan is the key to a universe of readily decadent treats that combine ease and inconceivable flavor.
Let’s take a look at 14 spectacular sweets that illustrate why the 9×13 pan deserves a permanent place in every home baker.
1. Fudge Pie
A classic for the best possible reason, this decadent dessert is celebrated for its simple, foolproof nature and deep, chocolaty taste. With a ridiculously short list of ingredients, one bowl, and your trusty bakeware, you can make a dessert that feels rich without requiring pro-level technique.
The original recipe was adapted to reduce the amount of sugar and eggs in order to have more intense cocoa and less cloying sweetness. For the health-conscious or special dieters, it’s simple to modify: substitute gluten-free garbanzo flour, almond flour, or leftover almond pulp for a flourless option. From farmers market eggs to baking for a party, this recipe doubles nicely. Baked in a 9×13 pan, it makes around 70 squares and freezes beautifully for later munching.
Tahini Fudge Pie
This easy Tahini Fudge Pie features a rich chocolate cookie crust, a decadent layer of smooth chocolate fudge, and a creamy, airy tahini filling. It's a harmonious blend of sweet and nutty flavors, requiring significant chilling time to set perfectly, resulting in a delightfully indulgent dessert.
Equipment
- 1 Food Processor For finely grinding cookies.
- 1 9- to 9 1/2-inch Pie Pan
- 1 Medium Saucepan For preparing the fudge layer.
- 1 Stand Mixer Fitted with a whisk attachment for the filling.
- 1 Whisk For smoothing the fudge mixture.
Ingredients
Main
- 6 tablespoons unsalted butter melted, plus more for the pie dish
- 30 creme-filled chocolate sandwich cookies
- 1 teaspoon instant espresso powder
- 2 pinches kosher salt
- 1/2 cup 1 stick unsalted butter
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon instant espresso powder
- Pinch kosher salt
- 1/2 cup heavy cream
- 4 ounces cream cheese at room temperature
- 1 1/2 cups tahini
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 1 1/2 cups heavy cream
- Flaky salt optional
Instructions
- For the crust: Preheat the oven to 350 degrees F. Grease or butter a 9- to 9 1/2-inch pie pan.
- Combine the cookies, espresso powder and salt in a food processor until very finely ground. With the food processor running, drizzle in the butter and blend until combined. Transfer the mixture to the pie pan and pack it very firmly on the bottom and sides. Bake for 6 minutes.
- For the fudge: Meanwhile, melt the butter in a medium saucepan over medium heat, then add the cocoa powder, granulated sugar, espresso powder, salt and heavy cream and whisk to combine. Continue to cook, whisking, until smooth and glossy, about 5 minutes. Remove from the heat.
- When the crust is done baking, pour most of the fudge into the crust and spread it evenly around the bottom. Reserve a few spoonfuls to drizzle on top. Stick the crust in the fridge to cool completely while you make the filling.
- For the filling: Combine the cream cheese and tahini in a stand mixer fitted with the whisk attachment and whip until smooth. Mix in the powdered sugar, vanilla, cinnamon and a pinch or two of salt (if there's salt in the tahini already, you'll just need a little bit or none—you can add salt to taste!), and beat until combined. With the mixer on low, drizzle in the heavy cream, then gradually increase the speed to high and mix until pale and fluffy. Pour the mixture into the cooled crust, then drizzle with the reserved fudge (if it's firmed up by now, you can reheat it gently until it's drizzly), swirl it around, sprinkle with flaky salt if desired, then let set in the fridge for 4 hours or up to overnight. Enjoy!
Notes
For the crust, ensure the chocolate sandwich cookies are ground to a very fine crumb for a stable base; pack it down firmly. When preparing the fudge, continuous whisking is key to achieving a smooth, glossy consistency. If the reserved fudge thickens, gently reheat it to restore its drizzly texture. Crucially, bring cream cheese and tahini to room temperature before whipping for a lump-free, fluffy filling. Adjust salt for the filling based on the tahini's existing saltiness. The espresso powder significantly deepens the chocolate flavor, and a sprinkle of flaky salt at the end beautifully balances the sweetness.
2. Classic Chocolate Brownies
These are rich brownies that never go out of style. Their fudgy center and signature crunchy exterior owe it to the use of high-quality cocoa and chocolate chips ingredients that provide even the most inexperienced bakers with bakery-level outcomes.
They’re wonderful alone or served warm with ice cream. Respected for their convenience and decadence, these brownies are as dependable as they are delicious. They’re simple enough for a weekday indulgence but special enough to celebrate.
Classic Brownies
Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.
Equipment
- 1 9x13 inch Baking Pan
- 1 Medium Bowl For dry ingredients
- 1 Whisk For dry ingredients
- 1 Medium Saucepan For melting butter and chocolate
- 1 Cooling Rack For proper cooling
Ingredients
Main
- 2 sticks 16 tablespoons unsalted butter, plus more for greasing the foil
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 4 ounces semisweet or bittersweet chocolate chopped
- 2 cups sugar
- 4 large eggs slightly beaten
Instructions
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
Notes
1. Achieving the perfect brownie texture relies heavily on proper baking. The toothpick test should yield moist crumbs, not wet batter or a completely clean stick, to ensure a balance between fudgy and cakey.
2. Do not overmix the batter once the dry ingredients are added; overmixing develops gluten, leading to a tougher, more cake-like brownie rather than a tender one.
3. Cooling completely is paramount for clean cuts and optimal texture. Rushing this step will result in crumbly, messy squares.
4. For an enhanced flavor profile, consider adding a pinch of espresso powder to the cocoa mixture – it deepens the chocolate notes without adding coffee flavor. A splash of vanilla extract can also elevate the aroma.
2. Do not overmix the batter once the dry ingredients are added; overmixing develops gluten, leading to a tougher, more cake-like brownie rather than a tender one.
3. Cooling completely is paramount for clean cuts and optimal texture. Rushing this step will result in crumbly, messy squares.
4. For an enhanced flavor profile, consider adding a pinch of espresso powder to the cocoa mixture – it deepens the chocolate notes without adding coffee flavor. A splash of vanilla extract can also elevate the aroma.
3. Lemon Drizzle Cake
Lemon drizzle cake is bright and invigorating, the ideal combination of sweet and tart. Fresh lemon juice and zest are incorporated into the batter, and a zesty glaze is poured over the top to seal in moisture and enhance the citrus flavor.
The result is a light, vibrant cake. Perfect for afternoons or informal dessert options, the cake is a welcome respite from chocolate-laden desserts and as easy to make as the others.
Lemon Drizzle Cake
Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.
Equipment
- 1 Stand Mixer Fitted with paddle attachment for creaming and mixing
- 1 Bundt Pan 10-cup nonstick
- 2 Mixing Bowls For dry ingredients and cream cheese glaze
- 1 Wire Rack For cooling the cake
- 1 Fine-mesh Sieve For sifting flour and confectioners' sugar
Ingredients
Main
- Nonstick cooking spray for the pan
- 3 1/4 cups all-purpose flour see Cook's Note
- 5 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 sticks 1 1/2 cups unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- Zest of 3 lemons
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese at room temperature
- 2 cups confectioners' sugar sifted
- 2 to 3 tablespoons lemon juice
Instructions
- For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
- Sift the flour, baking powder and salt into a medium bowl and stir to combine.
- Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
- Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
- For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.
Notes
Ensure all cold ingredients like butter, eggs, and cream cheese are at proper room temperature. This is crucial for a smooth, emulsified batter and a lump-free, pourable glaze. When adding eggs, incorporate one at a time, scraping down the bowl to ensure even mixing and prevent curdling. Do not overmix the cake batter once the flour is added; mix only until just combined to prevent gluten development and a tough cake. For an extra citrus punch, consider adding a few drops of pure lemon extract to the batter or a pinch of finely chopped candied lemon peel. Always test your cake for doneness with a wooden skewer or cake tester; it should come out clean.
4. Raspberry Cheesecake Bars
These bars are the best of both worlds sophisticated and indulgent but easy to prepare. The rich cheesecake topping sits atop a buttery base, swirls of raspberry purée adding visual appeal and a balancing tartness.
They’re a great option when you want something to taste fancy without complicated techniques. Make them a day in advance and chill for flawless presentation and flavor.
Vegan Raspberry Cheesecake Bars
These Vegan Raspberry Cheesecake Bars offer a delightful blend of creamy texture and vibrant fruit flavor. While the provided recipe focuses on the bright raspberry swirl, a complete bar typically features a foundational crust and a smooth, rich vegan 'cheesecake' filling. The swirl provides a tart contrast, making for a refreshing and satisfying plant-based dessert, perfect for sharing or a sweet indulgence.
Equipment
- 1 8x8 inch Baking Pan Essential for forming the bars.
- 1 Food Processor For preparing crust and creamy filling (if cashew-based).
- 1 Small Saucepan For simmering the raspberry swirl.
- 1 Parchment Paper For easy removal of chilled bars.
- 1 Rubber Spatula For spreading and mixing.
Ingredients
Main
- * raspberry swirl:
- * 1 cup raspberry
- * 1 tbsp maple syrup
Instructions
- Prepare the raspberry swirl: Combine 1 cup raspberries and 1 tbsp maple syrup in a small saucepan. Simmer gently over medium-low heat for 5-7 minutes, crushing berries with a spoon, until thickened.
- Optional: Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid, for a seedless swirl. Let the strained swirl cool completely.
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on all sides for easy lifting after chilling.
- Prepare your chosen vegan crust recipe (e.g., a mixture of nuts, dates, and oats processed until fine) and press it firmly into the bottom of the prepared pan to form an even layer.
- Prepare your chosen vegan cheesecake filling recipe (e.g., by blending soaked cashews, plant milk, lemon juice, and sweetener until smooth and creamy).
- Pour the prepared vegan cheesecake filling evenly over the crust in the pan, spreading it smoothly with a rubber spatula.
- Dollop spoonfuls of the cooled raspberry swirl over the cheesecake filling, distributing them across the surface.
- Using a skewer or a butter knife, gently swirl the raspberry dollops into the filling to create an attractive marbled effect, being careful not to disturb the crust below.
- Cover the pan loosely with plastic wrap and refrigerate for a minimum of 4-6 hours, or preferably overnight, until the cheesecake bars are fully set and firm.
- Once set, lift the bars out of the pan using the parchment paper overhang, slice into desired bar sizes, and serve chilled.
Notes
The provided recipe excerpt only details the raspberry swirl component. For a complete vegan cheesecake bar, a base (e.g., date-nut or cookie crust) and a creamy vegan filling (e.g., cashew-based or tofu-based) would typically be required. For the raspberry swirl, cooking the raspberries with maple syrup will intensify their flavor and create a thicker, more vibrant sauce. Straining it through a fine-mesh sieve yields a smoother, seedless swirl, enhancing presentation. Ensure your baking pan is lined generously with parchment paper for easy removal of the chilled bars. Chilling time is crucial for vegan cheesecakes to set properly; allow at least 4-6 hours, preferably overnight, for the best firm texture. When adding the swirl, use a skewer or knife to gently marble it through the filling, creating appealing patterns without overmixing.
5. Banana Pudding
A Southern staple, banana pudding remains a bowl full of warmth. It layers vanilla pudding with bananas, sliced and crunchy vanilla wafers, and tops off with a rich dollop of whipped cream for a vintage finish.
Its charm lies in its opposing textures and its dense, sweet, creamy flavors. Cold, this pudding is a family hit at summer gatherings or picnic outings. Simple to make and adored by all, it’s a dessert that puts smiles in the mouth with each spoonful.
Banana Pudding
This classic banana pudding features a rich, creamy custard base layered with vanilla wafers and fresh banana slices, all crowned with a light and airy meringue topping. It's a comforting dessert that combines delightful textures and sweet flavors, perfect for any gathering.
Equipment
- 1 Saucepan For cooking the pudding base.
- 1 Whisk Essential for smooth pudding and stiff meringue.
- 1 1 1/2-quart Casserole Dish For assembling and baking the pudding.
- 2 Mixing Bowls One for egg yolks, one for egg whites (must be very clean for meringue).
- 1 Spatula For spreading pudding and meringue.
Ingredients
Main
- 4 large eggs
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon plus a pinch salt
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 30 to 40 vanilla wafers
- 3 to 4 medium ripe bananas
Instructions
- Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
- In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Preheat the oven to 425 degrees F.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
- To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
- Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.
Notes
1. Ensure your egg whites for the meringue are completely free of any yolk or fat, and your mixing bowl is immaculately clean. Any fat will prevent the whites from stiffening properly. Beat gradually, adding sugar slowly, for the best meringue. 2. For the pudding, constant whisking is key to prevent lumps and ensure a smooth, creamy texture. Cook over medium-low heat to avoid scorching. 3. Use ripe but firm bananas; overly soft bananas can turn mushy quickly. Slice them just before layering to minimize browning. 4. Watch the meringue closely while baking, as it can brown very quickly. A light golden color is desirable. Allow the pudding to cool completely, preferably chilling for several hours, before serving for optimal texture and flavor development.
6. Cinnamon Roll Cake
This cake takes all you love about cinnamon rolls into a far easier package. The moist, tender cake is swirled with cinnamon-sugar, and a cream cheese glaze melts over the top, seeping into all the nooks.
It’s ideal for holiday breakfasts or weekend brunches when comfort and ease are most important. The sweet, heady scent of cinnamon baking fills your kitchen, inviting everyone to the table.
Giant Cinnamon Roll Cake
All the flavors of a cinnamon roll are in this gorgeous cake. Cut into it to reveal showstopping vertical layers.
Equipment
- 1 Baking Sheet 13-by-18-by-1-inch rimmed
- 1 Electric Mixer
- 1 Fine Sieve For dusting sugar and breaking up lumps
- 1 Chef's knife Or serrated knife for cutting cake
- 1 Cake Plate or Stand
Ingredients
Main
- Unsalted butter at room temperature, for greasing
- Confectioners' sugar for dusting
- 6 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups self-rising flour sifted (see Cook's Note)
- 4 sticks 16 ounces unsalted butter, at room temperature
- 1 pound cream cheese at room temperature
- 1 pound box dark brown sugar about 2 3/4 cups
- 2 tablespoons vanilla extract
- 4 teaspoons cornstarch
- 3 tablespoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup confectioners' sugar
- 2 tablespoons heavy cream
Instructions
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Line 13-by-18-by-1-inch rimmed baking sheet with parchment so that 2-inches overhang the long sides. Generously grease the parchment and unlined parts of the baking sheet with butter. Use a fine sieve to generously dust a large, clean kitchen towel confectioners' sugar until it is completely covered (about 1/2 cup). Set aside.
- Beat the eggs in large bowl with an electric mixer on high speed until very thick and pale yellow, about 5 minutes. Gradually beat in the granulated sugar and continue to beat until thick and the sugar has almost dissolved, 3 minutes. Beat in 2/3 cup water and the vanilla. Gradually add flour, beating just until the batter is smooth and no lumps remain. Pour into the prepared baking sheet and spread to the corners. Bake until the top is golden and a toothpick inserted in the center comes out clean, 15 to 18 minutes. Immediately loosen the cake from sides of baking sheet using a paring knife and invert the cake onto prepared towel. Carefully peel off the parchment. Using a sharp Chef's or serrated knife, cut the hot cake crosswise into four 4-inch-wide strips. Flip each over so that the top of the cake is facing up. Push the strips together so that the cut sides are touching each other and the cake looks whole and uncut. Position the cake so that the long end is facing you. Using the towel to help you, carefully roll cake and towel, forming a tight log. Let log cool on rack for 3 minutes. This will allow the cake to roll without cracking or breaking. Carefully unroll the cake, and let sit on rack until completely cooled. The ends will be curled up and there might be surface cracks on the top of the cake and that's OK.
- For the frosting: Beat together the butter and cream cheese in large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Reserve 1/4 cup brown sugar and set aside. While beating on high, gradually add the remaining brown sugar (making sure to break up any clumps before you put it in the mixer), vanilla, cornstarch, 2 tablespoons cinnamon and salt until sugar is almost dissolved and no lumps remain, 3 to 5 minutes. If the frosting looks loose, chill for 30 minutes and continue to beat until thick and smooth. Frost the cake with half of the frosting, filling in any cracks and smoothing out the surface.
- Remove cake strips from towel and arrange on a clean work surface so that the strips are touching (short-end to short-end) to form a long cake strip running the length of your counter. Starting at one end, carefully roll-up 1 of the short ends tight enough so the cake sticks to the frosting but not so tight that the frosting gets squeezed out. Continue rolling-up each successive strip to form a fat roll. Carefully transfer to a cake plate or stand. Press on the sides of the cake to form an even and circular shape. Frost the sides of the cake with 1 cup of the remaining frosting. Refrigerate until chilled, about 30 minutes. Frost the sides of the cake again with the remaining frosting making sure it's about as thick as the inside layer of frosting.
- Mix together the reserved 1/4 cup brown sugar and 1 tablespoon cinnamon in small bowl. Pass through a course sieve to break up any lumps. Lightly sprinkle on top of the cake, making the frosting look like the cinnamon part of the cinnamon roll. Chill, uncovered for at least 1 hour and up to overnight.
- When ready to serve, stir powdered sugar and cream together in a small bowl until smooth and creamy. The mixture should be thick but pourable, add another tablespoon of cream if mixture is too thick. Drizzle over chilled cake so that some of the cream mixture drips down the sides (but don't cover up too much of the top of the cake or you won't see the cinnamon swirl!)
Notes
For optimal cake texture, ensure eggs and butter are truly at room temperature. When beating eggs for the cake, achieving a 'very thick and pale yellow' consistency is crucial for an airy crumb. The initial warm roll of the cake is vital for flexibility; don't skip the short cooling time before unrolling, and minor surface cracks are indeed cosmetic. When making the frosting, sifting brown sugar is highly recommended to prevent lumps and ensure a silky smooth texture. If the cream cheese frosting seems too soft, a brief chill will stiffen it up, making it easier to work with, especially for rolling and smoothing. Thorough chilling of the assembled cake is essential for the frosting to set properly and for clean slicing, revealing those stunning vertical layers. Use high-quality dairy for a richer, more authentic flavor profile.
7. Tiramisu Poke Cake
The entire taste of classic tiramisu deconstructed in a poke cake. Coffee syrup-soaked cake, topped with mascarpone frosting, and finished with a dusting of cocoa, bringing the classic taste within reach.
It’s especially popular with coffee enthusiasts and looks wonderful with minimal effort. Prep in advance to let the flavors meld beautifully and enjoy a dessert that feels sophisticated yet easy.
Tiramisu Poke Cake
This Tiramisu Poke Cake reimagines the classic Italian dessert into an easy-to-make cake. A moist white cake is infused with a rich coffee-liqueur syrup, then topped with a luscious, creamy cream cheese frosting. Finished with a dusting of cocoa, it offers the beloved flavors of tiramisu in a convenient, shareable format, perfect for any gathering.
Equipment
- 1 Electric Mixer Stand or hand mixer for cake batter and creamy topping
- 1 9x13 inch Baking Pan For baking the cake
- 2 Large Mixing Bowls One for cake batter, one for cream cheese mixture, one for whipping cream
- 1 Whisk For combining liquids and initial mixing
- 1 Fine-mesh Sieve For dusting cocoa powder
Ingredients
Main
- 1 16.25 ounce package moist white cake mix (such as Betty Crocker® SuperMoist®)
- 1.25 cups water
- 3 eggs
- 1/3 cup vegetable oil
- 1 14 ounce can sweetened condensed milk
- 1/3 cup coffee-flavored liqueur such as Kahlua®
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 0.75 teaspoon sea salt divided
- 4 egg yolks
- 0.5 cup white sugar
- 1 8 ounce package cream cheese
- 3 tablespoons coffee-flavored liqueur such as Kahlua®
- 1 cup heavy whipping cream
- 0.5 teaspoon unsweetened cocoa powder or to taste
Instructions
- Preheat oven and prepare cake mix according to package directions, baking in a greased 9x13 inch baking pan.
- While the cake cools slightly, prepare the coffee-liqueur syrup by whisking together sweetened condensed milk, 1/3 cup coffee liqueur, 1 tablespoon cocoa powder, 1 tablespoon instant espresso powder, and 0.25 teaspoon sea salt until smooth.
- Using the back of a wooden spoon or a skewer, poke holes evenly over the entire warm cake, ensuring not to go through to the bottom.
- Slowly pour the prepared coffee-liqueur syrup over the poked cake, allowing it to soak into the holes. Let the cake cool completely.
- In a large mixing bowl, beat the egg yolks and white sugar with an electric mixer until light, fluffy, and pale yellow.
- Add the cream cheese (at room temperature), remaining 3 tablespoons coffee liqueur, and 0.5 teaspoon sea salt to the egg yolk mixture. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
- In a separate, clean bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain, taking care not to deflate the mixture.
- Spread the prepared cream cheese topping evenly over the cooled, syrup-infused cake.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow flavors to meld and the cake to set. Dust with 0.5 teaspoon cocoa powder using a fine-mesh sieve just before serving.
Notes
For the cake base, avoid overmixing the batter to maintain a tender crumb; mix until just combined. To enhance flavor, consider substituting part of the water with brewed coffee. When poking holes, ensure they are evenly spaced and not too deep to allow uniform absorption of the coffee-liqueur syrup without oversaturating the cake. For the creamy topping, use room-temperature cream cheese to achieve a lump-free, smooth consistency. For an authentic touch, substitute mascarpone cheese for cream cheese. Whip the heavy cream to stiff peaks separately, then gently fold it into the cream cheese mixture to maintain an airy, light texture. Ample chilling time (minimum 4 hours, preferably overnight) is crucial for the cake to set and for the flavors to fully meld. Always dust with cocoa powder just before serving for the best presentation and freshness.
8. Peach Cobbler
This summer classic piles juicy peaches under a golden, biscuit-topped casserole. Regardless of whether used fresh or canned peaches, the result is a dessert of rich, fruity taste and soothing texture.
Serve warm topped with ice cream for ultimate decadence. Its rustic charm and autumn charm make it a picnic staple, potluck favorite, or home evening treat.
Easy Peach Cobbler
This is an effortless peach cobbler recipe utilizing canned peaches for convenience. A simple batter is poured over melted butter in a baking dish, creating a unique crust that rises around the fruit as it bakes into a golden, bubbly dessert. It's perfect served warm with a dollop of fresh whipped cream.
Equipment
- 1 9x12 inch Baking Dish Must be ovenproof
- 1 Medium Mixing Bowl
- 1 Measuring Cups/Spoons For dry and liquid ingredients
- 1 Whisk or Spoon For mixing batter
- 1 Can Opener
Ingredients
Main
- Two 15-ounce cans sliced peaches in syrup
- 1/2 cup 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- Homemade Whipped Cream recipe follows
- 2 cups whipping cream chilled in the fridge
- 4 tablespoons sugar
Instructions
- Preheat the oven to 350 degrees F.
- Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
Notes
This recipe relies on the unique method of pouring batter over melted butter, which allows the crust to form and rise around the peaches during baking. Ensure the butter is fully melted before adding the batter to the dish. Using self-rising flour is crucial as it contains the leavening agent needed for the crust to rise properly. Monitor the cobbler towards the end of the baking time; it's done when the top crust is thick, golden brown, and bubbly. Serving warm with freshly whipped cream is essential for the best experience; the contrast of warm cobbler and cool, rich cream is key.
9. Caramel Apple Crisp
Warm cinnamon apples scattered with a buttery oat topping and drizzled with caramel sauce autumn dessert paradise. The flavors and textures blend for a dessert that is comforting and only sweet.
It’s ideal for fall weather parties, especially when served warm topped with whipped cream or ice cream. Simple to make and always a crowd-pleaser, this crisp elevates the traditional version to the next level of decadence.
Caramel Apple Crisp
This Caramel Apple Crisp recipe offers a comforting dessert, combining a buttery, spiced cake mix and oat crumble topping with tender baked apples. Finished with a warm caramel drizzle, it's a delightful treat perfect served warm with a scoop of vanilla ice cream. It's a quick and satisfying dessert.
Equipment
- 1 13x9 inch Baking Pan For baking the crisp.
- 1 Large Mixing Bowl For combining the crumble ingredients and apples.
- 1 Apple Peeler/Corer For efficient preparation of apples.
- 1 Chef's knife For slicing apples evenly.
- 1 Microwave-Safe Bowl For warming the caramel topping.
Ingredients
Main
- Crisco® Original No-Stick Cooking Spray
- 1 pkg. Pillsbury® Moist Supreme®Classic Yellow Premium Cake Mix
- 2/3 cup quick rolled oats
- 2/3 cup chopped pecans
- 2 tsps. ground cinnamon
- 1/3 cup butter melted
- 6 cups baking apples peeled, cored and sliced
- 1/4 cup Smucker's® Hot Caramel Flavored Topping
Instructions
- HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
- COMBINE cake mix, oats, pecans, cinnamon and butter in large bowl until crumbly. Mix in apples. Spread evenly into prepared pan.
- BAKE 45 to 50 minutes or until top is light golden brown. Heat caramel topping in a microwave-safe bowl on HIGH 10 seconds. Drizzle over baked crisp. Serve warm with vanilla ice cream.
Notes
For the best apple crisp, select firm baking apples such as Granny Smith for a tart counterpoint to the sweet caramel, or Honeycrisp for a balance of sweetness and texture. Ensure your butter is fully melted and incorporated into the dry ingredients to achieve a consistent, crumbly topping. Overmixing the crumble can lead to a dense, cake-like texture, so mix until just combined. The caramel drizzle is best when warm and pourable; adjust microwave time as needed for desired consistency. For an elevated presentation, serve warm with a dollop of high-quality vanilla bean ice cream or a swirl of fresh whipped cream.
10. Pineapple Upside-Down Cake
With caramelized pineapple rings and radiant cherries baked into its top crust, this retro standout is as beautiful as it tastes. Fruity juices infuse the cake, producing a moist, tender crumb with every bite.
It’s a colorful addition to summer gatherings or themed meals. Though it has a fancy look, it’s simple to whip up and sure to impress your guests.
Pineapple Upside-Down Cake
This recipe creates a classic Pineapple Upside-Down Cake featuring a glistening caramelized pineapple and crushed pineapple topping baked beneath a moist, tender cake. Prepared in a cast-iron skillet, it's inverted after baking to reveal its beautiful presentation, offering a delightful balance of sweet fruit and rich cake.
Equipment
- 1 10-inch Cast-Iron Skillet
- 1 Stand Mixer with paddle attachment
- 2 Mixing Bowls For dry and wet ingredients
- 1 Whisk
- 1 Cutting Board or Large Plate For inverting the cake
Ingredients
Main
- 2 tablespoons unsalted butter
- 1/2 cup lightly packed dark brown sugar
- One 20-ounce can sliced pineapple drained and juice reserved
- One 20-ounce can crushed pineapple drained and juice reserved
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/4 cup reserved pineapple juice from the cans
- 3/4 cup granulated sugar
- 1/2 cup unrefined coconut oil
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F.
- For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
- For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!
Notes
For a perfect caramel topping, ensure the butter and brown sugar mixture is gently melted and well-combined without burning. The use of coconut oil contributes to a unique texture; ensure it's properly creamed with sugar. When adding dry and wet ingredients to the cake batter, mix just until combined to prevent overdeveloping gluten, which can lead to a tough cake. The critical step for a beautiful upside-down cake is the inversion: allow it to cool for the recommended 15 minutes before inverting onto a plate to ensure the caramel sets slightly and the cake releases cleanly without sticking, keeping the pineapple topping intact and glossy.
11. S’mores Bars
These bars bring campfire desserts indoors. Graham cracker crust, melted chocolate, and toasted marshmallows come together in layers that are retro and divine.
Perfect for low-key parties or cozier nights home, they retain all the magic of traditional s’mores without the need for a fire. Serve them at room temperature or warm they’ll disappear in seconds either way.
Nutella S’mores Bars with Raspberries
These Nutella S
'mores Bars offer a decadent twist on the campfire classic. Featuring a buttery graham cracker crust, a luscious layer of dark chocolate and Nutella, and fresh raspberries, they're topped with a golden, gooey marshmallow creme. Baked to perfection, these bars deliver a harmonious blend of sweet, rich, and tart flavors, ideal for a crowd-pleasing dessert or indulgent snack.
Equipment
- 1 8x8 inch Baking Dish
- 2 Mixing Bowls One large, one medium
- 1 Saucepan Small, for melting butter; alternatively, a microwave-safe bowl
- 1 Spatula For mixing and spreading
- 1 Parchment Paper For lining the baking dish
Ingredients
Main
- 1/4 Cup Brown Sugar
- 2 Tablespoons White Sugar
- 5 Tablespoons Butter melted
- 1/2 Teaspoon Vanilla Extract
- 1 & 1/2 Cups Graham Crackers crushed
- 2 Dark Chocolate Bars
- 1/2 Cup Nutella
- 6 Ounces Fresh Raspberries halved
- 13 Ounces Marshmallow Creme
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl, combine the crushed graham crackers, brown sugar, white sugar, melted butter, and vanilla extract. Mix until well combined and crumbly.
- Firmly press the graham cracker mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool slightly.
- While the crust cools, melt the dark chocolate bars in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the Nutella until fully combined.
- Evenly spread the chocolate-Nutella mixture over the cooled graham cracker crust.
- Arrange the halved fresh raspberries over the chocolate-Nutella layer.
- Carefully spread the marshmallow creme over the raspberries and chocolate layer, using a greased spatula or your fingers to help prevent sticking.
- Return the baking dish to the oven and bake for another 10-15 minutes, or until the marshmallow creme is puffed and lightly golden brown.
- Remove the bars from the oven and let them cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares.
Notes
For a perfect crust, ensure graham cracker crumbs are fine and compact. A pinch of salt added to the crust mixture will beautifully balance the sweetness. When spreading the marshmallow creme, lightly grease your spatula or fingers with a neutral oil or water to prevent sticking, as it can be very tacky. Do not overbake the bars; the marshmallow creme should be lightly golden and puffed. Cooling completely before cutting is crucial for clean slices and for the layers to properly set, especially the chocolate. Fresh raspberries provide a vital tart counterpoint to the rich chocolate and sweet marshmallow, preventing the bars from being overly cloying.
12. Chocolate Eclair Cake
This no-bake dessert tastes just like the classic eclair flavor, but with graham crackers and vanilla pudding layers, all capped with a rich glaze of chocolate. This is one of the simplest methods of making a dessert that has the taste of taking hours.
Serve chilled for optimal texture. It’s refreshing and crowd-pleasing, too, on hot days when oven use isn’t optimal.
Chocolate Eclair Cake Recipe
This no-bake Chocolate Eclair Cake features layers of graham crackers, a creamy French vanilla pudding and Cool Whip filling, and a smooth chocolate frosting topping. It's an easy-to-assemble dessert that requires significant chilling time for the graham crackers to soften, creating a delightful texture reminiscent of a classic eclair without the baking. Perfect for gatherings, it's a sweet, nostalgic treat.
Equipment
- 1 9x13 inch Baking Dish Or similar rectangular dish
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cup For milk
- 1 Spatula or Offset Spatula For spreading
Ingredients
Main
- 1 box graham crackers
- 2 3 1/4-ounce boxes french vanilla instant pudding
- 3 1/2 cups milk
- 1 8-ounce container cool whip, thawed
- 1 can chocolate frosting
Instructions
- In a large mixing bowl, whisk together the instant French vanilla pudding mixes and milk until thoroughly combined and slightly thickened.
- Gently fold in the thawed Cool Whip into the prepared pudding mixture until well incorporated and smooth.
- Arrange a single layer of graham crackers evenly across the bottom of a 9x13-inch baking dish, breaking crackers as needed to fit.
- Carefully spread half of the pudding and Cool Whip mixture over the graham cracker layer, ensuring an even coating.
- Add a second single layer of graham crackers on top of the pudding mixture.
- Spread the remaining half of the pudding and Cool Whip mixture over the second graham cracker layer.
- Place a third and final single layer of graham crackers over the pudding mixture.
- Warm the can of chocolate frosting slightly (if too stiff) and spread it evenly over the top graham cracker layer.
- Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight (12-18 hours), allowing the graham crackers to soften.
- Slice and serve the chilled Chocolate Eclair Cake.
Notes
For optimal results, ensure your instant pudding is fully set and thick before gently folding in the thawed Cool Whip; this prevents a runny filling. The key to the "eclair" texture is allowing ample refrigeration time, ideally overnight (12-18 hours), for the graham crackers to soften completely and absorb the creamy filling. If your chocolate frosting is too firm, microwave it briefly (10-15 seconds) to make it more spreadable, but avoid overheating. For an extra touch, consider adding a teaspoon of vanilla extract to the pudding mix, and a sprinkle of chocolate shavings or cocoa powder before serving enhances presentation.
13. Cherry Almond Bars
A sophisticated but easy combination of cherries and almonds, these bars are refined yet uncomplicated. The crunchy almond topping adds a sophisticated texture to offset the assertive cherry filling.
Make with fresh cherries in season or canned cherries when they are not in season. These bars are ideal for brunch buffets or snacks, offering depth without complication.
cherry almond granola bars
This recipe yields delicious Cherry Almond Granola Bars, a perfect homemade snack. It combines toasted oats and almonds with sweet dried cherries, bound together by a mix of almond butter, honey, and brown sugar, offering a satisfying texture and natural sweetness.
Equipment
- 1 9x13 inch Baking Pan Or similar size, for pressing and setting the bars.
- 1 Large Mixing Bowl For combining dry ingredients.
- 1 Medium Saucepan For melting the wet ingredients.
- 1 Parchment Paper Essential for easy removal and cleanup.
- 1 Spatula or Spoon For mixing and pressing.
Ingredients
Main
- 2 cups old fashioned oatmeal
- 3/4 cup sliced raw almonds
- 1/2 cup toasted wheat germ
- 1 cup dried cherries
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup organic almond butter
- 1/3 cup honey
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 300°F (150°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Spread the old-fashioned oatmeal and sliced raw almonds in a single layer on a baking sheet. Toast in the preheated oven for 10-15 minutes, stirring occasionally, until lightly golden and fragrant. Remove and set aside.
- In a large mixing bowl, combine the toasted oatmeal, almonds, toasted wheat germ, and dried cherries. Stir until evenly distributed.
- In a medium saucepan over medium-low heat, melt the unsalted butter, brown sugar, organic almond butter, and honey, stirring until smooth and well combined.
- Remove the saucepan from the heat and stir in the vanilla extract and kosher salt.
- Pour the warm wet mixture over the dry ingredients in the large mixing bowl. Stir thoroughly with a sturdy spatula or spoon until all the dry ingredients are evenly coated and sticky.
- Transfer the mixture to the prepared baking pan. Place another piece of parchment paper on top of the mixture and use your hands or a flat-bottomed object (like a measuring cup) to press the mixture down very firmly and evenly into the pan. The firmer you press, the better the bars will hold together.
- Place the pan in the refrigerator for at least 2 hours, or until the bars are completely firm.
- Once firm, use the parchment paper overhang to lift the entire slab of granola bars out of the pan.
- On a cutting board, carefully slice the granola into 16 bars using a sharp knife. Store in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Notes
1. Toasting the oats and almonds is crucial for developing a deeper, nuttier flavor and adding a pleasant crispness to the bars. Keep an eye on them to prevent burning. 2. Ensure the wet ingredients (butter, almond butter, honey, sugar) are well-combined and warm when mixing with the dry ingredients; this helps create a strong binding agent. 3. Press the mixture very firmly into the pan. Compacting it tightly will prevent crumbly bars. Using another piece of parchment paper on top and pressing down with a flat bottomed glass or a second pan works wonders. 4. Chill the bars thoroughly before cutting to ensure clean, neat slices and prevent them from falling apart.
14. Pumpkin Spice Cake
This cake completes the lineup with the cozy, warm tastes of autumn. A blend of cinnamon, nutmeg, and cloves spice the moist base, topped with pucker-inducing cream cheese frosting for best contrast.
Ideal for holiday dinners or autumn parties, it’s easy to make and a crowd-pleaser. Sprinkle with cinnamon sticks or star anise for a celebratory look that highlights the cake’s comfort food charm.
Your 9×13 pan might seem unassuming, but as these recipes prove, it’s a true baking workhorse. Whether you’re crafting layered classics, nostalgic favorites, or elegant new creations, this single dish unlocks a world of sweet possibilities no stress, no special tools, just indulgent, crowd-pleasing desserts that anyone can master.
Let your pan shine. Let your table overflow with joy. And most of all, enjoy every delicious, fuss-free bite.
cherry almond granola bars
This recipe yields delicious Cherry Almond Granola Bars, a perfect homemade snack. It combines toasted oats and almonds with sweet dried cherries, bound together by a mix of almond butter, honey, and brown sugar, offering a satisfying texture and natural sweetness.
Equipment
- 1 9x13 inch Baking Pan Or similar size, for pressing and setting the bars.
- 1 Large Mixing Bowl For combining dry ingredients.
- 1 Medium Saucepan For melting the wet ingredients.
- 1 Parchment Paper Essential for easy removal and cleanup.
- 1 Spatula or Spoon For mixing and pressing.
Ingredients
Main
- 2 cups old fashioned oatmeal
- 3/4 cup sliced raw almonds
- 1/2 cup toasted wheat germ
- 1 cup dried cherries
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup organic almond butter
- 1/3 cup honey
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 300°F (150°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Spread the old-fashioned oatmeal and sliced raw almonds in a single layer on a baking sheet. Toast in the preheated oven for 10-15 minutes, stirring occasionally, until lightly golden and fragrant. Remove and set aside.
- In a large mixing bowl, combine the toasted oatmeal, almonds, toasted wheat germ, and dried cherries. Stir until evenly distributed.
- In a medium saucepan over medium-low heat, melt the unsalted butter, brown sugar, organic almond butter, and honey, stirring until smooth and well combined.
- Remove the saucepan from the heat and stir in the vanilla extract and kosher salt.
- Pour the warm wet mixture over the dry ingredients in the large mixing bowl. Stir thoroughly with a sturdy spatula or spoon until all the dry ingredients are evenly coated and sticky.
- Transfer the mixture to the prepared baking pan. Place another piece of parchment paper on top of the mixture and use your hands or a flat-bottomed object (like a measuring cup) to press the mixture down very firmly and evenly into the pan. The firmer you press, the better the bars will hold together.
- Place the pan in the refrigerator for at least 2 hours, or until the bars are completely firm.
- Once firm, use the parchment paper overhang to lift the entire slab of granola bars out of the pan.
- On a cutting board, carefully slice the granola into 16 bars using a sharp knife. Store in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Notes
1. Toasting the oats and almonds is crucial for developing a deeper, nuttier flavor and adding a pleasant crispness to the bars. Keep an eye on them to prevent burning. 2. Ensure the wet ingredients (butter, almond butter, honey, sugar) are well-combined and warm when mixing with the dry ingredients; this helps create a strong binding agent. 3. Press the mixture very firmly into the pan. Compacting it tightly will prevent crumbly bars. Using another piece of parchment paper on top and pressing down with a flat bottomed glass or a second pan works wonders. 4. Chill the bars thoroughly before cutting to ensure clean, neat slices and prevent them from falling apart.
