This was perfect! I did make a few changes, but it was a great base recipe and all my guests liked it. I substituted sausage for the bacon. I didn't use onion and green pepper. Instead, I chopped up a few green onions and mixed them in. The flavors balanced just right, and it wasn't too heavy. I'll definitely make it again.

Reviewed On: Apr. 7, 2008

I altered this recipe slightly, and created a cake I was very happy with. I thought the butter flavor might compete with the cherry flavor, so I used 1/2 cup Crisco instead of 1/2 cup of the butter. I also added about 1/8 cup extra cherry juice because the batter's cherry flavor wasn't strong enough for me. The cake turned out nice and moist. In a bundt pan, it took about 50 minutes to bake. It still barely had enough cherry flavor for me, but everyone who tried it liked it. The texture was great. In the future, I would use almond flavor instead of vanilla (but maybe only 2 tsp so it's not overpowering). Also, I would at least double the amount of cherry pieces--the pieces were few and far between. Overall, a great cake that's easy to make!

Reviewed On: Oct. 19, 2007

This is a great recipe--very flavorful--but it only made enough for about 2 people.

Reviewed On: Jul. 5, 2006