781 cake pan recipes

Prune spice cake baked in a bundt pan with buttermilk, oil, pecans, cinnamon, and nutmeg. Incredibly moist from the prunes and oil with a dense, tender crumb.

Chesapeake-style crab cakes bound with a creamy white sauce, seasoned with dry mustard and Worcestershire, then breaded and pan-fried golden. Straight from the Delmarva Peninsula.

A tender buttermilk blueberry cake studded with toasted pecans and scented with orange rind and almond extract. Baked in a springform pan and dusted with powdered sugar.

Warmly spiced walnut cake with molasses, honey, ginger, and cinnamon topped with bright lemon curd. A cozy, one-pan dessert with bold flavor and a citrus zing.

Dense chocolate fudge cake with oats, Kahlua, and chocolate syrup, topped with a broiled brown sugar and nut crunch. One pan, under an hour, and dangerously rich.

Swirled pink cherry and dark chocolate batters baked in a bundt pan and drizzled with chocolate glaze. A stunning marble cake that starts with a box mix.

Buttery vanilla sheet cake spread with cherry pie filling and finished with a crumbly streusel topping. Feeds a crowd straight from the pan in under an hour.

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Little fruit cake squares packed with chopped dates, candied cherries, and pecans, baked in a 9-inch pan and rolled in powdered sugar. Bite-sized holiday treats.

Buttermilk bundt cake with a chocolate swirl baked in a fluted tube pan and finished with a chocolate chip drizzle. Tender crumb with a fudgy ribbon inside.

Spiced banana cake loaded with cinnamon, nutmeg, and cloves, topped with a crunchy cinnamon-walnut crumble. Baked in a springform pan for an impressive, warmly spiced dessert.

Honey lemon soaked cake baked in a tube pan, pierced while warm, and drenched with a hot honey-lemon syrup. Finished with a dusting of powdered sugar.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Mama Blue's shrimp patties: Gulf shrimp bound in a thick béchamel with green onions, hot sauce, and paprika, then breaded and pan-fried golden. A Lowcountry shrimp cake with a rich, silky center.