VERY good. The onions and cranberries are by far the best part.

Reviewed On: Dec. 27, 2011

Very good. I followed the recipe exactly except doubling the pumpkin as others have suggested and I lightened by using light butter and fat free sour cream. Came out moist, almost with a more pudding-cake texture than your normal coffee cake. Very, good!

Reviewed On: Dec. 22, 2010

The basic recipe is wonderful, but for those counting calories here are my modifications: I made the basic cake recipe as is written, with the slight change that I did separate the eggs as suggested. For the milk layer, I used 1 can of light coconut milk, 2% evaporated, and fat free sweetened condensed. I only poured about half to 3/4 of the milk on the cake, and that seemed to be enough. Moist, without being too rich. I let the cake set over night and then topped with 1 can of crushed pineapple, covered that with a layer of fat free whipped cream and then sprinkled with strawberries and mandarin oranges. Was a hit, and everyone appreciated the "lighter" version.

Reviewed On: Mar. 16, 2010