This cake was very moist just like the rum cakes I've been used too eating. However, I like rum cakes with a richer butter flavor which I think this recipe lacked so I'm thinking that the next time I'm making this, I'll put 1/2 cup melted butter to the batter. I also like the idea of brushing the glaze over the top and sides of the cake instead of pouring and reinserting the cake in the pan because I find that the glaze doesn't spread evenly inside the cake...there are parts that has too much rum taste while other parts are just cake and no rum. Also, when I inverted the cake I noticed that the walnuts could not be seen anymore as they got embedded too much inside the batter. It may be a good idea to reserve some of the nuts to press on top during glazing so they will be visible and more pleasing to look at. Lastly, my cake baked for 45-50 mins instead of the suggested 60 mins at 325 so it's really a good idea to start checking the doneness of the cake around this time.

I've been wanting to bake apple pie with crumb topping coz it's my absolute favorite and I'm so glad that I stumbled upon this recipe!! This is delicious! I used Granny Smith apples and added walnuts to the filling but to also add more textural appeal to the crumb topping, I mixed around 1/2 cup of finely chopped walnuts! I love the extra crunch it gives to the topping! I also followed the suggestion of sprinkling the bottom of the crust with flour which helps prevent the juices from making the crust soggy. I also initially thought that 6 cups of apples would be a bit too much for a 9 inch crust as it made the pie mound so high. But as the apple pie bakes, the mound became smaller because the apples have cooked inside already. When I removed the foil cover after the initial 25 mins I had to lower my oven temperature to around 350-325 because I felt that the heat was too much and would char the topping before the next 25 mins was over (which was already starting to happen around the edges). I think the method suggested by the author is relative to the oven of the baker.

Really delicious and super simple to make! I had to sift the Bisquick to avoid lumps and I added 1/2 tsp of banana extract to enhance the banana flavor.

It's good but very sweet. Since the condensed milk is already high in sugar, I suggest that you lessen the white sugar required in the recipe.

When I first made this, I found the recipe quite rich and sweet because of the amount of sugar and butter you have to put. The second time I made this, I lessened the butter 1/4 cup and made the confectioner's sugar 3/4 cup. Also I made the white sugar 1 1/4 cups. It greatly improved the taste and made it less rich for me.

The first time I made this I couldn't believe how easy it was to make this. So I immediately made two and gave the other one to my friend who went crazy over it. This cake is best made with quality whipped cream and cookies because it makes all the difference.

Delicious and easy to make!