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One of the simplest ways to hit your sweet spot, Monkey Bread is a classic that won’t last long on your kitchen counter tops. Already portioned into gooey biscuits of delight, I dare you to eat just one! We all know that’s never going to happen… So, for your own good, invite a few friends over when you’re making this!

Those rolls of biscuits in your grocer’s refrigerated section are calling to your creativity. Also known as “Sticky Bread,” and “African Coffee Cake,” the term “Monkey Bread,” is a mystery, but who cares? Certainly not your mouth, when you nosh on this moist and sugary slice of heaven. I love making this for breakfast when I want to serve something extra special. But it also makes a great dessert for those family gatherings, where you have a large crowd to feed.

Recipe and photo courtesy of The Food Network

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Quick tip: You’ll need a 10-inch, non stick Bundt pan for this recipe.

Have you been searching for a recipe for a special cake to serve your guests in your next get-together? What would be a better way to make an impression than a gorgeous, delicious dessert on top of a great dinner! This Bourbon Pecan Cake really is a special taste of the South – rich in flavor, yet well balanced and with a light, fluffy texture.

Yes, we Southerners do like our bourbon whiskey, and you don’t have to get the least bit tipsy to enjoy the great flavor it provides (unless you want to, of course). This is a surprisingly easy cake recipe that complements the naturally rich flavor of bourbon with cinnamon and pecans (with just a bit of salt to balance all of the flavors) while making use of a couple of simple ingredients and easy tricks to keep the cake really light and fluffy. And you don’t have to bend over backwards to make it!

Recipe and photo courtesy of Food Network

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Quick tip: Use a single bundt pan for this recipe.

If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

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Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

Bundt cakes are a good option when you need something that’s light and quick to make. This Pumpkin Bundt Cake can be prepped and baked in well under an hour, and it comes with a simple but delicious cinnamon glaze.

Yes, I have dived full-on into fall baking season and haven’t looked back. This pumpkin bundt cake was incredibly easy and quick to put together but didn’t scrimp on the flavor. Oh, and it’s surprisingly light, too, both in terms of texture and calories. Would you believe that one slice (about the standard one seen in the photo, not any super-thin tease of a slice) is only about 180 calories? For a cake, that’s mighty good!

Recipe and photo courtesy of Pinch of Yum

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This Simple Banana Pudding Cake bakes in about 45 minutes, with just a few easy steps to prep it before baking. Don’t let the simplicity of this cake or its two-ingredient icing fool you, however. This cake is loaded with rich, sweet flavor, and it’s incredibly moist!  It’s a dessert that’s easy enough to make whenever you feel like a little treat for yourself or your family, and yet it will be a big hit at most any gathering.

This recipe makes good, creative use of a few basic ingredients!  The use of olive oil instead of the usual vegetable or canola oil adds a bit of extra depth to the flavor without weighing the cake down too much. You can actually eat this cake even without the simple icing and have a very nice dessert, but it really is about the perfect topping for it. Enjoy!

Recipe and photo courtesy of Tip Hero

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Quick tip: Wrap the cake in aluminum foil and freeze for a quick treat later.