FRICKIN amazing! I made this once two weeks ago, and gave tastes of it to three relatives. 30 mins later, the ENTIRE container was empty!! For me, the only headache is chopping up everything, but now I make enough for 3 bowlsful, and then separate into baggies and freeze. When ready to use leave it sit until the items are softer, then add your mayo/lemon/miracle whip combo to taste. I serve on cucumber and tomato/lettuce wraps. DELICIOUS!!

Reviewed On: Oct. 15, 2009

This was a huge hit with my family. Everyone LOVED it. As for me, I thought the mix of flavors was definitely...different. Not bad, but just different. I liked it though, and will absolutely make it again.

Reviewed On: Jan. 2, 2004

As I sit here typing, I am currently baking another cake! I made the first one two days ago -using pineapple cake mix and Bacardi dark rum. It was yummy! I split the mix into two 6" pans and made one without nuts. I didn't have walnuts so I used crushed peanuts - not the best idea. I used the recommended glazing method for the nut cake and just brushed the glaze onto the one without. At first the rum taste was so strong on the "dipped" one, that I had to go lie down after constantly tasting the glaze as I poured. But by the next morning the rum flavor had fused with the cakes and they were both delicious. My family couldn't stop snacking on them these past two days and they are now all gone! I am doing it again right now, but only I used chocolate cake and WALNUTS! It smells divine, and I can't wait to get at it! Great recipe!

Reviewed On: Dec. 21, 2003