These had a very good flavor but the pumpkin made them almost to moist. I cooked them a long time but the centers were still gummy. Maybe next time I'll make the batter alittle thinner.

Reviewed On: Nov. 27, 2009

I took others advice and chopped the apples first then I sprinkled them with cinnamon sugar. I didn't have refrigerated biscuits so I made my own. They were a little difficult to flip but they tasted great. I did as others did and cooked for 20 minutes then flipped for the last 10 minutes. I added the sauce during those last 10 minutes. I limited the water as suggested by others but the consistency was to thick in my book. I think next time I will cut the butter a little and add just a little more water to thin it out( probably not the amount called for in the recipe though). I will say my husband loved them just as they were. I will definitely make these again.

Reviewed On: Oct. 4, 2009

This cake is very easy to make and it stays very moist. The batter is very thick so don't think you did something wrong. It raises very nicely when cooking. I use an angel food cake tube pan rather then a Bundt pan because I think the cake comes out much easier. For St Patrick's Day I add a drop of green food color to deepen the green color. I've made this twice now and it's definitley a family pleaser.

Reviewed On: Apr. 2, 2009