Excellent!! I used white cake mix, sugar-free raspberry jam, and added the dash of milk everyone mentioned. It was wonderful!

Reviewed On: Apr. 11, 2009

This cake certainly did not live up to the rave reviews I read here. I thought the cake was over-run by the vanilla extract. I used pink lady apples that we picked from the orchard, they were sweet and juicy. I added a tablespoon each of lemon and orange juices to the sugar/apples mix to keep the apples from browning and b/c some reviewers noted the cake was dry. The didn't hold together when done but that may have been b/c I didn't chop the apples very finely. I guess the biggest disappointment was the overwhelming vanilla taste. I'll not make this again. I want an apple cake that tastes like apples.

Reviewed On: Oct. 17, 2008

Well I don't think this recipe needs anymore reviews...we all can't be wrong! I've made this recipe at least 5 times now and changed it a bit by adding some cubbed ham or crumbled bacon, but it really needs nothing. I just wanted to add some of our favorites. Everyone loves it! To make it feed our family with a leftover for lunch, I make it deep dish by streching my pie crust a little wider, using 6 eggs and 1 cup non-fat half-half and 1/4 cup lowfat milk. Yummy. Sometimes I make two and freeze one after cooking. Excellent!

Reviewed On: Mar. 21, 2007