My dad loves lemon meringue pie. But not acquiring perfected my meringue skills yet, this was the lemon dessert recipe to make for him. It was had a quick list of basic components, effortless prep the creamy, lemony style you’d imagine of with a lemon meringue pie – it cobbler sort!

This straightforward magic lemon 
cobbler recipe is just delightful, without the need of my weepy meringue. The magic is that it doesn’t have to have stirring, but turns into a luscious cobbler with quite tiny hard work. What is not to adore about that?

To make the creamy lemon cobbler, soften butter in a baking dish. When it melts, blend the flour, baking powder, salt and granulated sugar. Add the buttermilk, vanilla extract and lemon extract and pour the combination more than the melted butter. Do not stir! Next comes dollops of the lemon pie filling. All over again do not stir! Bake the lemon cobber in the oven for about 50 minutes or until eventually it commences to get light-weight brown.

Provide this lemon cobbler for dessert warm or chilly. You can include whipped cream or even a small vanilla ice cream if serving warm. This would be a fantastic lemony dessert for your Easter desk.
Set the butter into a 1 1/2-quart baking dish and location in a preheated 350-diploma F oven to soften.


Although the butter melts, merge the flour, baking powder, salt and sugar. Stir to mix. Add the buttermilk, vanilla and lemon extract. Stir until just put together.


Pour the combination more than the melted butter. Do not stir.


Place dollops of the lemon pie filling about the batter. Do not stir.


Bake for about 50 minutes or right until major commences to get mild brown.

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With a combination of chocolate, caramel, and toffee, the Better Than Sex cake is as tantalizing as advertised.
One bite will have you weak in the knees.
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Featuring moist chocolate cake laced with luscious caramel and covered with whipped cream, it’s about as dreamy as dessert gets.
It’s also finished with bits of crunchy chocolate-covered toffee, making it incredibly decadent.
Rich, indulgent, and absolutely divine, this Better Than Sex cake is even better than you can imagine.
Better Than Sex Chocolate Cake Recipe
This bad boy starts off with Devil’s Food cake. So already you know it’s gonna be insanely good!
But it’s not just a chocolate cake. It’s a chocolate poke cake filled with caramel that seeps into every nook and cranny.
Top it off with whipped cream and chopped toffee bits, and it’s impossible to resist.
And if you’re serving kids, feel free to call it by another name.
“Better Than Best cake”, “Better Than Anything cake”, or “Robert Redford cake” are some of the most popular alternatives.
What’s a Poke Cake?
A poke cake is a baked sponge cake with holes poked all over the top with a wooden spoon or skewer. Also known as a “poke-and-pour” cake, some kind of liquid or filling is then poured/spread over the top, such as caramel or pudding. It seeps into the holes, making it flavorful and super moist.
In some cases, you’ll see pockets of the filling, and in other recipes, the liquid is so thin, it soaks into the sponge.
Either way, it’s a terrific way to enhance and sponge or fix a dry cake.
Ingredients
This recipe is super straightforward and served right in the baking dish. So, like a good sheet cake, it needs minimal decorating.
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Here’s what you’ll need:
Cake Mix – this recipe calls for Devil’s Food cake mix for the best, most chocolatey taste. Of course, you can use any cake mix you like (so long as it pairs well with caramel).
Eggs, Water, Oil – follow the instructions on the box to bake the cake.
Sweetened Condensed Milk + Caramel Sauce – they form the thick sauce that you’ll drizzle all over the cake, making it extra moist, rich, and decadent.
Whipped Topping – while you can also use freshly whipped cream, Cool Whip is more stable and won’t melt into the cake.
Toffee Bits – for a sweet and crunchy finish.
How to Make Better Than Sex Cake
Since you’ll use a cake mix, this recipe couldn’t be easier. Just mix, bake, poke, pour, and serve!
1. Preheat the oven and gather the ingredients.
Preheat the oven to 350 degrees Fahrenheit (175°C) and lightly grease a 9×13-inch glass or white ceramic baking dish.
2. Make the cake per the instructions on the box.
Most box mixes use the same quantities and methods. But be sure to double-check the box and follow the instructions for the best results.
In most cases, you’ll whisk the eggs, oil, and water, then stir in the cake mix.
Bake the cake for the suggested amount of time, then let it cool for about 5 minutes before moving on to the “poke” step.
3. Make the filling.
While the cake is baking/cooling, combine the sweetened condensed milk and caramel in a saucepan over medium heat.
Stir until smooth, then set aside.
Feel free to add sea salt if you want a salted caramel flavor.
4. Poke holes over the cake and add the sauce.
As mentioned, you’ll need to let the cake cool for about five minutes before poking the holes.
But don’t let it go cold! You want the cake warm.
Use the top of a wooden spoon, skewers, chopsticks, or anything else with a round end to make the holes.
Poke all over the cake, but be sure to not go all the way through. Instead, only poke the holes about halfway down the sponge with an inch between each hole.
Then, pour the warm sauce all over the top and spread it out with a spatula.
5. Let the cake cool, then add the toppings.
Let the cake cool completely, then refrigerate it for at least 2 hours.
When you’re ready to serve, top it with whipped topping, toffee bits, and more caramel.
Serve as-is or with vanilla ice cream on top. Enjoy!
Recipe Tips
This is one of my absolute favorite dessert recipes because it’s impossible to mess up. That said, I have a few tips to guaranteed success:
Poke the cake while it’s warm. Sponge develops a slight crust on top as it cools, which can crack if you poke it.
Don’t poke the cake all the way through to the bottom. If you touch the baking dish on every poke, the sauce will seep out and under the sponge, making a tasty-gooey mess on the bottom.
Poke the holes evenly, about 1 inch apart. If the holes are too close to each other, the cake will turn out wet. If they’re too far apart, the filling won’t spread enough.
Leave the cake in the fridge for at least 2 hours before serving. This’ll give the cake time to absorb the filling, making it exceptionally rich and moist.
Use Cool Whip if you plan to make it ahead. It’s more stable than whipped cream. But if you plan to serve it right away, use whichever you prefer.
Variations
The thing I love about poke cakes is how customizable they are!
This recipe makes a phenomenal cake, but you can also make a few swaps here and there to make an entirely different but equally delectable dessert.
If you’re looking for inspiration, check out these suggestions:
Different Cake Flavors: change up the flavor with white, yellow, or even spiced cake mix.
Candy Toppings: if you’re not a toffee fan or can’t find Heath anywhere, use whatever candy bar you like. I love chopped Reese’s cups or M&Ms.
Chopped Cookies: decorate the cake with chopped Oreos, chocolate chip, or toffee cookies for a decadent finish.
Mini Chocolate Chips: white, milk, dark, a combination of all three – go for whatever your taste buds tell you.
DifferentSauces: swap out the caramel for cream, hot fudge, or chocolate syrup.
Storage
In case there are any leftovers, which is highly unlikely, cover the baking dish with plastic wrap and refrigerate the cake for up to 3 days.
Keep in mind, this will only work if you use Cool Whip or if you don’t add the whipped topping (like when making it ahead).
If you try to refrigerate whipped cream, it’ll start to go watery after a day or so.
So if you plan to make it ahead, just make and bake the cake, then add the caramel.
Cover and refrigerate the cake for up to 2 days, then add the topping and serve.
To Freeze
Want to keep it around for longer? Freeze it!
This method will only work for the baked and poked caked – not the finished cake with creamy topping.
To freeze, cover the pan with plastic wrap and aluminum foil, label accordingly, and freeze for up to 3 months.
Let the cake thaw in the fridge before serving.
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The fresh flavors of spring are embraced in these dessert recipes. Featuring seasonal produce like bananas, strawberries and rhubarb, these spring sweets are equally delicious and healthy choices to end your day on a high note. Once you try recipes like our Crackle-Topped Rhubarb Coffee Cake and Pineapple-Chipotle Pops, you’ll start making them every time you want something sweet.
Crackle-Topped Rhubarb Coffee Cake
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top. Enjoy a slice of rhubarb cake for breakfast or dessert.
Banana Pudding Parfaits
Andrea Mathis
These individual banana puddings contain all of those delicious traditional banana pudding flavors in a healthy little parfait package. This recipe is part of our Juneteenth Family Cookout Menu.
Strawberry Poke Cake
What makes this poke cake so special? After this lightened-up cake is baked and cooled, it’s poked with holes (hence the name!) that are filled with fresh pureed strawberries thickened with gelatin to prevent the cake from getting soggy. The end result? Sweet strawberry flavor inside and out!
Pineapple-Chipotle Pops
Discover your inner child with these very grown-up ice pops! Pineapple and coconut milk are blended together with a hint of chipotle powder to give just the slightest bit of heat. You need six 4-ounce pop molds or eight 3-ounce paper cups and eight wooden craft sticks.
Strawberry-Rhubarb Icebox Cake
Johnny & Charlotte Autry
Ginger cookies absorb moisture from a rhubarb-laced whipped cream, turning them into cake-like layers while this icebox cake chills in the fridge. We also layered in fresh strawberries for gorgeous color and a little extra sweetness. Pre-chilling a metal mixing bowl in the freezer cools the compote down in a snap.
Apricot Rugelach
These rugelach get their sweetness from a filling of dried apricots and apricot preserves accented with a touch of ginger. We added some whole-wheat flour to the dough, but it’s still extra flaky.
Rhubarb-Strawberry Galette
Strawberries and rhubarb are a classic springtime combo, but you could use cherries or apricots if you prefer. Baking this pretty galette on a heated surface like a baking stone creates a crisp, sturdy bottom.
This fruity cherry-pineapple dump cake has a delightful balance between tart and sweet flavors. Frozen cherries are the star here and add sweetness without going overboard. Pineapple adds tropical notes.
All-American Apple Pies
Little apple pies are baked in hollowed out shells of apples, topped with a pie crust lattice, and baked until golden brown and filling is bubbly.
Strawberry Shortcake
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes. Just a small amount of sugar and a pinch of lemon zest is all you need to bring out the flavor of fresh strawberries in this easy diabetes-friendly dessert.
Peanut Butter-Banana Frozen Yogurt Cake
Johnny Autry
This grown-up version of ice cream cake is a little sweet and a little salty. The yogurt cake gets its distinct flavor from freeze-dried banana slices–they can be pulverized into a powder (unlike regular dried bananas, which have a chewy texture). Read more about Kristen Hartke’s love of baking.
Chocolate-Pistachio Kiwi
Drizzle melted dark chocolate onto sliced kiwis and sprinkle with pistachio nuts for a fast healthy dessert or snack that satisfies your sweet, salty cravings.
Vegan Chocolate-Dipped Frozen Banana Bites
These bite-size frosty morsels of frozen banana, peanut butter and vegan chocolate make a perfect low-calorie snack or easy dessert. These banana bites store well in the freezer, so make some ahead and keep them on hand for those moments you crave a taste of something sweet.
Apple Crisp
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Keeping the peel on the apple gives a bit of texture and color to this apple crisp recipe. A topping made from oats and pecans adds nuttiness. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Strawberry-Rhubarb Upside-Down Cake with Yogurt
Jason Donnelly
We chose the classic combination of strawberries and rhubarb for this easy cake, but you can substitute 3 cups of any ripe fruit you’d like. Yogurt adds a creaminess that pulls the whole cake together.
Apricot Cobbler
Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
This pretty apricot cobbler features tender biscuits that top sweet, jammy apricots sweetened with honey and flavored with ginger. It’s a great dessert that makes the most of the early-summer stone fruit season.
Strawberry Crumble Bars
Tara Donne
After you haul all your fruit home from the orchard or farm, bake a batch of these bars. Change up the fruit with the seasons—peaches come summertime or apples in the fall.
Pineapple-Ginger Upside-Down Cake
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Caramelized pineapple chunks are balanced by fresh ginger for a sweet, but not overly sweet, cake. Serve this light and fluffy dessert at a brunch or potluck.
Banana-Bread Brownies
Marty Baldwin
We took two classic desserts—banana bread and brownies—and combined them into one sweet treat. Be sure to use very ripe bananas, which will be easier to mash and also add natural sweetness.
Ginger and rhubarb team up in this easy rhubarb crisp recipe. Almond flour and chopped pistachios add some nuttiness to the topping and also make this crisp gluten-free.
Brown Sugar Glazed Apple Cake
This healthier apple cake recipe relies on yogurt and canola oil instead of butter to make it moist. Grated apple and warm spices give it the flavor of fall. To finish off the cake, drizzle on a quick brown sugar glaze before serving.
Roasted Banana Souffles with Caramel Sauce
A silence fell over the table when my friends first tasted this dessert, interrupted only by the sound of spoons being licked or dipped back into the ramekins for a second, then third mouthful. A silencing dessert is always a winning dessert in my book.
Though baking a cake from scratch will make delectable results, it’s not the only solution for earning dessert. Cake mixes are ideal if you’re shorter on time, lacking selected elements for a recipe, or simply just want an a lot easier method for baking a cake. The only difficulty? Cake mixes typically have a quite distinct flavor to them.
How do you spruce up a cake mix to make it style do-it-yourself? There are various methods to swap components, add combine-ins, or change up its composition to make your dessert that a lot superior. Consider just one swap or include multiple tips for the ideal tasting cake.
1. Swap Oil for Melted Butter
Most boxed cake mixes call for an ingredients checklist of eggs, oil, and drinking water. Several do-it-yourself cakes, even so, are designed with butter. Melted butter will boost the flavor of your cake, while delivering a moist, tender crumb. Swap the amount of money termed for on the cake mix box with the exact same volume of melted unsalted butter.
2. Exchange Water for Dairy
Cake mixes are developed for rapid and straightforward baking. Calling for h2o on the elements listing will make them practical and approachable. Including a liquid with a greater extra fat written content while will make your blend flavor just like it was produced from scratch. Use the exact same volume of milk in position for h2o, or test buttermilk to insert a contact of tang and create a fluffy crumb.
3 Increase With Extracts
Cake mixes generally incorporate synthetic flavorings, which participate in a function in that unique cake mix style. Increase a single to two teaspoons of a pure extract to make it taste like a from-scratch cake. Pure vanilla extract and pure almond extract are great choices, but you could also try lemon extract or orange extract paired with fresh citrus zest.
4. Incorporate Sour Product or Mayo
Want a splendidly moist, tender cake? Cake mixes really do not generally provide that texture on their personal. When you are adding the moist ingredients to the dry, combine in two tablespoons of sour product or mayonnaise.
5. Incorporate in Nuts
Hoping for something extra than a basic cake? Your preferred carrot or hummingbird cake generally has nuts blended into the batter. Increase in 1 cup of chopped pecans or walnuts prior to transferring the batter to your geared up cake pan. This is an outstanding pairing for a white, yellow, or spice cake blend.
6. Make Homemade Frosting
Although it in some cases necessitates a lengthy record of ingredients to bake a cake from scratch, making handmade frosting necessitates significantly less. Instead of achieving for canned frosting, blend up your personal buttercream or product cheese frosting to elevate the flavor of your cake.
7. Layer With Fillings
Hoping to provide an elaborate dessert for your company viewing? Use a box mix as the base. Bake two or 3 8-inch cake rounds, and prep a do-it-yourself filling and frosting to set it all alongside one another! Homemade lemon curd or a whipped ganache filling is guaranteed to impress.
8. Transform it into a Poke Cake
Did you improve up with poke cakes served following dinner? Dish up this common, but use your cake combine as the base. Bake the cake and permit it cool. Then, use a wood decide to poke holes all in excess of the top rated. Blend your favourite pudding, pour it about the cake, and then insert handmade frosting. It will improve the taste tenfold and deliver again nostalgic recollections!
Composite of Alison Roman and her cookbook Sweet Enough
Chris Bernabeo
Plenty of us meal plan our weeknight dinners—but very few of us give dessert the same consideration, despite the fact that we always want it (sometimes, we want it more than the meal). But why shouldn’t we? That’s the question Alison Roman seeks to answer in her new cookbook, Sweet Enough, which is full of desserts that come together easily and quickly.
“You don’t need a reason or an occasion for dessert,” says Roman, a former pastry chef. Following the success of her cookbook Dining In and The Cookie (one of her claim-to-fame recipes), her editor pushed her towards a dessert collection. “The hardest part was figuring out what should be [included] that I love. I wanted the book to feel very personal and specific to me,” Roman says. Luckily, for those of us who want to make dessert, but don’t always have the time, inspiration, or professional-level skills, “there are lots of recipes that are pretty easy,” she says.
Often, we think baking requires a lot of time or fancy equipment—but in Sweet Enough, Roman reminds us that there are plenty of desserts that don’t require specialty ingredients or next-level skills to be delicious. You just need to have the right essentials on hand and a few tricks up your sleeve to make something sweet happen.
If you want to be prepared when the whim to bake strikes, make sure to have these basic ingredients at the ready. “Really, you just need butter, eggs, buttermilk, flour, salt, sugar, and baking powder,” Roman says. “If you have the bare bones, you can do a lot of stuff.”
Basic Equipment
You can also do a lot with basic equipment, like a whisk, mixing bowls, and a dough scraper, plus the right pans, like sheet pans, a pie plate, a springform pan, a loaf pan, and a tart pan, says Roman. She also suggests purchasing an oven thermometer and a scale, especially if you hope to bake more frequently.
The Most Important Rule
Roman’s top tip for baking success, whether you’re making dessert just because on a Tuesday or prepping something for a dinner party, is to read the recipe from start to finish before you begin. It’s more than a tip—it’s a rule to live by. Roman emphasizes this step so much, she includes it in the “Read Me First” section of Sweet Enough. “You will have a better understanding of what happens when, what ingredients go where, and how long you should plan to be indisposed with sweet treat making,” she says.
7 Shortcuts and Tricks That Will Help You Get Dessert on the Table Fast
Roman includes plenty of dessert tricks in her book. She points to recipes where you can use store -bought jam instead of homemade to make a festive frozen yogurt—or use frozen fruit instead of fresh to make an easy sour cherry crumble pie. You’ll even find cake recipes that take just a few minutes to get into the pan.
Here are seven of her best tricks for making dessert, even when you think you can’t:
Make a pie crust out of cookies: Instead of making a pie crust, chilling it, and rolling it out, you can smash a bunch of cookies in a bag, mix with butter, and press it into a pan or pie plate for a crust.
Turn failed pies into cobbler: If a pie falls apart, slumps, or spills, scoop it into a bowl, cover with a scoop of ice cream or whipped cream, and pretend it’s a cobbler. “Trust that no matter what it looks like, your dessert will taste delicious. It is scientifically impossible for a crust made with butter, flour, sugar, and salt to taste bad when baked around good fruit tossed with sugar and lemon,” says Roman.
Fold handpies like empanadas: Rather than making handpies with two crusts cut and fitted together, make them turnover or empanada style from one piece of dough folded onto itself. It saves you from having to be very precise with the crusts.
Make a foolproof cream-cheese frosting: Make a quick cream-cheese frosting by combining 8 ounces of softened cream cheese, 1/2 cup powdered sugar, and a good pinch of kosher salt together in a medium bowl. Use this to frost or fill any cake.
Don’t overlook cake mix from the box: Use yellow cake from a box to make a quick and easy upside-down cake with fresh pineapples or the fresh fruit of your choice.
Frost fast and flake: You don’t have to spend a ton of time frosting a cake. Simply smear frosting on the outside of your cake, then cover it with flakes of gently toasted coconut or sprinkles (or whatever else you have on hand to hide the frosting). Do so, and it will look like you know how to frost a cake like a pro.
Set up a DIY sundae bar: Use store-bought ice cream and store-bought toppings like sprinkles, crushed cookies, and cherries. You can also add some homemade toppings into the mix if you have them.
berry dessert on plate from Sweet Enough cookbook
Chris Bernabeo
The Joy of Making Dessert
Don’t take dessert so seriously that it puts you off a baking project altogether, says Roman. “Acknowledge that it takes time and it might not be effortless, but it’s also just dessert,” she says. “If it doesn’t turn out the way you thought, you’ll learn something from that and the more you do it, the more you’ll feel empowered to do it.”
Plus, sometimes the beauty of dessert is the baking process itself. It forces you to be present and simply focus on the task at hand, with instructions you have to follow closely. “It’s a different style of making food. It’s not jazz, it’s more classical. You have to follow instructions and sometimes that’s nice,” she says.
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