These were really easy to make and tasty. I made two batches per recipe, except I baked them in a standard muffin pan for about 17 minutes. I used the crumb topping without the cinnamon for the first batch, then added the cinnamon for the second batch. I did this just for variety. My husband loves them. They are very light and not so heavy and sweet as the store bought ones are.

Reviewed On: Jan. 29, 2010

My mom used to make this cake before she had an electric mixer and used a rotary beater. They were great. Since she's not with us anymore I have taken on the task...with a electric mixer. This is the trick I use for the frosting if you only want to ice the tops of the layers. I add extra coconut and nuts, and make it the night before so it thickens (I just leave it on the stove/counter covered up). It will be much richer, but there's no way getting around it...the cake is rich anyway. Also the preparation is not so time consuming. I used to make the cake then the frosting; then I'd have to wait for the hot frosting to cool, blah, blah, blah. I keep my cake in a covered cake carrier and it stays moist.

Reviewed On: Oct. 12, 2009

Ok...I have a granddaughter who hates eggs, but loves sausage and cheese. She was visiting me when I talked here into "trying something new". She had some of this and immediately called her mother and told her that she ate some eggs. Needless to say, I'm sure she loved the sausage and cheese too. I used the large size crescent rolls (seemed to cover the pan easier) and added extra eggs. I've made it with and without the oregano and like it better with. I'll have to try it with the milk though. I generally have to cook it an extra 10 minutes. I have a regular potluck I go to once a month and this is an expected dish. Definitely a keeper.

Reviewed On: Mar. 2, 2007