This cake is so easy to make and everyone loves it! I have made it 5-6 times now and it has taken a while to figure out the timing/temp. of the oven as well as the correct pan for it as well. I use a 10 inch bunt and keep it at the temp. the recipe calls for. The thing to remember is that b/c of the pudding in it, you want it to be a bit more soft in the middle....so even if you take it out, it tends to cook a while after it is out of the oven and "hardens" up. I hope this helps!!!

Reviewed On: Apr. 20, 2008

This is my standby, when I don't feel like cooking. This is a huge hit with my 3 boys and typically I use rotisserie chicken, which seems to be more moist thank regular old chix breasts. I love the Pillsbury Ready made crusts and it turns out lovely! Enjoy! (An easy one to make when it's Mom's night out!!!)

Reviewed On: Dec. 3, 2007

My husband and I loved this dish! I followed a tip from another review and sprinkled Italian Flavored Breadcrumbs on top before broiling...YUMMY!!!! I also threw a bit of garlic salt in and used a bit less celery salt. Lovely! A must try!

Reviewed On: Dec. 3, 2007