German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake. This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.

Swap Italian sausage for German brats and celebrate Oktoberfest with a crowd-pleasing comfort food classic.

Pumpkin pie meets bread pudding in this rich yet easy dessert.

A favorite childhood treat gets a sweet upgrade with the addition of chocolate-hazelnut spread. Drizzle each treat with chocolate and a sprinkle of sea salt for the ultimate treat.

Chocolaty brownies with a moist interior and pleasant thin crackle on top are studded with just enough walnuts.

Fresh blueberries, raspberries and strawberries baked under a blanket of golden crisp topping until the juices start bubbling over is the ultimate springtime dessert. This mixed berry crisp is easy to put together and best served warm with a dollop of whipped cream or vanilla ice cream.

Pineapple upside-down cake is always a crowd favorite. In this recipe, dark rum and ginger take the classic cake to a whole new level. It’s a no fuss recipe full of flavor that’s sure to impress!

Assemble this glorious show-stopper of a cake just two hours before serving, but the cake layers may be baked a day ahead; wrapped tightly in plastic wrap and refrigerated. The cherries may also be prepared a day ahead, but the whipped cream should be made as the cake is assembled.