Oh my goodness these were good! And so simple! I didn't peel, used less butter, and forgot the lemon juice, but they were great! I wondered about putting cinamon and orange marmalade together, but the combination with the pear is excellent. We had them warm--baked them while we ate dinner--and served with a bit of *real* vanilla ice cream. Definitely make extras, put them in the fridge and eat cold the next day--maybe with yogurt and granola for breakfast? Yum!

Reviewed On: Feb. 15, 2011

I've used this recipe for years and it's always been great. Well, with a few changes it works out great. First, skip the extra sugar if your peaches are already sweet (most fresh ones are if they're ripe and ALL canned peaches are sweet enough). If you're using another fruit, like blackberries or raspberries, then you'd need the extra sugar. Remember, the cake mix has sugar, too. Second, cream the cheese and cake mix together with a pastry cutter or a couple forks until it resembles a crumbly granola-type consistency. Third, melt the butter and pour it over with the liquid (use less liquid if your fruit is really juicy!) Alternately, cream the butter in with the cheese and cake mix (see above). And last--cinnamon is not always appropriate if you are using this with a different fruit. Other options that might sound better to you are nutmeg, vanilla bean specs or vanilla-flavored sugar. Oh, and for a crunchy bonus, sprinkle the top with sliced almonds before baking.

Reviewed On: Jul. 17, 2007

Ick! This fruitcake (even though it was covered while baking) was dry, crumbly, dense and hard as a brick!!! A small church near where I grew up used to make and sell a (very moist) light fruitcake as a fundraiser. If anyone knows of a recipe like that please post!

Reviewed On: Dec. 2, 2003