I used a gluten free cake mix by Betty Crocker and even though the mix didn't have pudding and was a few ounces lighter (15oz instead of 18.5) the cake turned out great!

Reviewed On: Oct. 24, 2010

This recipe was great. Next time I would add salt to caramel mixture before pouring over the popcorn. I personally like a little bit of "salty" with my sweet. I air popped our corn, so probably if you were using microwave popcorn you wouldn't need to add salt. Also, the caramel was very sticky on the bowl after we scraped out all the popcorn we could, next time I will spray my bowl with pam before popping the corn into it and adding the syrup. We used sandwich bags on our hands and it worked great for keeping the popcorn from sticking!

Reviewed On: Dec. 12, 2009

This is a great recipe. I substituted margarine for the shortening, and it turned out great. Also, I couldn't tell what size of pie plate the recipe was for, but I assumed it was for a 9" crust. I needed TWO 9" deep dish crusts, so I changed the servings size from "8" to "20" and it came out PERFECT. In order to get extra crust to roll for the edges you will have to roll the crust out pretty thin. If you want extra for the edges with a thicker crust then I would suggest increasing the serving size to 22 or maybe 24.

Reviewed On: Nov. 26, 2008