Position rack in centre of oven, then preheat to 275°F.
Spray 2 8x4-in loaf pans with cooking spray, then line with parchment, leaving overhang on 2 side.
Beat cake mix, applesauce and eggs in a large bowl with an electric mixer until combined, about 2 minutes.
Toss fruit with flour in a medium bowl. Stir into cake batter. Divide batter evenly between prepared pans.
Bake until a toothpick inserted in the centre comes out clean, about 1 hour 45 minutes. Let cool in pans for 10 minutes, then transfer to a rack to cool completely.
Beat cream cheese and butter with an electric mixer until smooth, about 2 minutes. Add sugar and beat until blended, about 2 minutes. Spread glaze evenly over cakes, then sprinkle with nuts.
Position rack in centre of oven, then preheat to 300°F. Line a baking sheet with parchment.
Place pecan pieces in a food processor. Whirl until finely chopped. Transfer to a small shallow bowl. Lightly beat egg white until frothy in a separate small shallow bowl.
Combine flour, sugar, cinnamon and salt in food processor. Whirl until combined. Add egg yolk, butter and vanilla. Whirl until a smooth dough forms, scraping down the sides if needed.
Roll dough into 1 tbsp-sized balls. Roll in beaten egg white, then coat completely with chopped pecans. Arrange balls 2-in apart on prepared sheet.
Bake for 5 to 6 minutes. Transfer sheet to a rack to cool 1 minute. Then, using your thumb or handle of a wooden spoon, indent the top of each cookie. Spoon a heaped 1/2 tsp preserves into each indent.
Continue baking until cookies are set, about 16 to 18 minutes. Transfer sheet to a rack to cool completely.
Position rack in centre of oven, then preheat to 350°F. Spray a 13x9-in baking pan with non-stick cooking spray.
Beat cake mix, butter, and 1 of the eggs with an electric mixer in a large bowl until crumbly. Reserve 1 cup of the crumb mixture. Press remaining mixture onto bottom of prepared pan. Bake until set, about 10 minutes.
Meanwhile, beat cream cheese, sugar and vanilla with an electric mixer in a large bowl until blended. Add remaining egg and mix well.
Spread cream cheese mixture evenly over crust. Top with strawberries. Sprinkle with reserved crumb mixture.
Bake until centre is set and crumb topping is lightly browned, about 45 minutes. Let cool completely on a rack. Refrigerate until chilled, about 30 minutes.
Cut into bars and garnish with sifted icing sugar just before serving.
Position rack in centre of oven, then preheat to 375°F. Line a baking sheet with parchment.
Gently stir thawed berries, 1/2 cup sugar, corn starch, lemon zest, lemon juice and 1 pinch salt in a medium bowl until combined. Divide berry mixture among tart shells. Place shells on prepared sheet.
Bake until shells are golden and fruit is bubbly, about 20 minutes. Transfer to a rack to cool completely.
Meanwhile, beat cream in a medium bowl, using an electric mixer, until stiff peaks form. Beat cream cheese, remaining 1/2 cup sugar, vanilla extract and remaining pinch salt in a large bowl, using same electric mixer, until smooth. Fold whipped cream into cream cheese mixture.
Spoon cream cheese topping onto cooled tarts. Top each with a raspberry dipped into coarse sugar, if desired.
Position racks in upper and lower thirds of oven, then preheat to 250˚F. Line two baking sheet with parchment.
Beat egg whites, sugar and jelly powder in a medium bowl with an electric mixer on low until combined, about 30 seconds. Increase speed to high, and beat until stiff peaks form, about 3 to 4 minutes. Add vinegar and beat on low just until blended.
Spoon meringue into a large resealable plastic bag. Cut tip off one corner of bag. Pipe meringue into 36, 2-in mounds, 1-in apart, on prepared sheets.
Bake until outsides of meringues are firm but centres are still soft, about 25 to 30 minutes. Let cool on baking sheets. Store in an air-tight container.
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Last updated: November 29th, 2021
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