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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 pecans (or nuts generally), and you want a cake with a flavor that is just a bit outside the ordinary but not TOO out there, this Toasted Butter Pecan Cake is a good choice. Maybe it’s just the Southern in me, or maybe I’m just a sucker for that blend of creamy and nutty flavor, but butter pecan has been one of my favorite ice cream brands for as long as I can remember. Needless to say, I was a little excited to try out this flavor in cake form, and I wasn’t disappointed.

Yes, some may think that frosting is a little on the heavier side, but it goes REALLY well with the cake, especially since the cake itself has a surprisingly light texture. Buttery, creamy, nutty but not overpoweringly so – such great depth of flavor here. I think that this is a great cake for the holidays, though it’s a straightforward enough recipe that you should have no trouble making it for most any occasion.

Recipe and image courtesy of Taste of Home.

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Quick tip: If you’d prefer, you can use your favorite homemade or store-bought frosting instead.

If you want a fairly easy, delicious cake to bake, but you don’t want to settle for working with a mix, this Louisiana Crunch Cake is a nice choice. It’s a great Southern cake recipe that has become the favorite of so many bakers over the years.

I’m not sure exactly why this is considered a “crunch” cake. Maybe it’s the soft but crisp texture of the coconut? I just know that it is really moist, soft, buttery, and topped with a yummy buttercream glaze. I happen to think that it’s even better than the cake of the same name sold under the Entenmann’s brand. Even people who aren’t big fans of coconut will find plenty to love about this cake, and you don’t exactly have to be a master baker to make it, even though it is 100% from scratch.

Recipe and photo courtesy of Brown Sugar

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Quick tip: Use a regular or angel food bundt cake pan for this recipe.

This Southern Caramel Cake is a classic regional twist on the butter cake: light and tender, with a rich caramel icing, all made easily from scratch. You’ll be surprised how quickly you can make this, too.

I think that these classic Southern recipes spoil me a bit. You think that making a cake from scratch has to be an involved affair, and then you see a recipe that gets you from raw ingredients to all done in 45 minutes to an hour. It’s just lovely! 

Recipe and photo courtesy of Deep South Dish

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This Mississippi Mud Cake recipe makes use of simple ingredients and a few basic, easy-to-follow directions to make a true Southern classic completely from scratch. And it only takes you about an hour and twenty minutes to put together.

It may look humble from a distance, but appearances are rather deceiving here. If you are a chocolate lover, you REALLY ought to give this cake a try. It’s gourmet-tasting enough to do well at most gatherings, yet it is easy enough to make whenever you want a nice chocolate treat at home. 

Recipe and photo courtesy of Serious Eats

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This Sock It To Me Cake is basically a bundt cake with a nice twist. The bulk of the cake is light and buttery, but it has a lovely, rich filling on the inside and is topped with a delicious but easy-to-make vanilla lemon glaze.

I loved the depth of flavor of this cake. It’s not that difficult to put together, and though I think that the mix of tastes here make it good for any time of year, the pecans, cinnamon, and ginger in here make it a particularly good cake for autumn and the holidays. 

Recipe and photo courtesy of Kelli’s Kitchen

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Meet the beautiful and so lovely Pineapple Upside Down Cupcake!  It has all of the sweet, fruity deliciousness of that classic, full-sized Southern cake, only in more convenient, individual servings. And though it is easy enough to bake for an everyday family treat, it will also be well received at most any gathering.

I remember eating plenty of pineapple upside down cake as a child when I would visit Grandmother in Hazlehurst, Mississippi.  It’s so easy to make, even though you’re technically baking a cake from scratch, and it has a flavor loved by people young and old (and in between) alike.  She never made it into cupcakes, though.  It is such a clever idea and it brings a touch of fresh air to this classic, yet delicious recipe.

Recipe and photo courtesy of Big Mama’s Home Kitchen

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Quick tip: Make a double batch and freeze the rest of them for a quick treat later!