Reviewed: Dec. 4, 2010

This cake was absolutely delicious! I used my homemade apple butter and it was so good and moist. This is definitely a keeper. Thanks for sharing!

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3 users found this review helpful

Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Oct. 29, 2010

Positively delicious, & REALLY really moist without being at all dense. I used my own apple pie filling that I had left over from making fried apple pies & also my own homemade applebutter. I thawed the Coolwhip 1st as suggested by another review & used French Vanilla pudding mix. I didn't realize I was out of crushed pineapple at home so I shredded one apple and added to the icing. I would LOVE to try it with the pineapple tho!

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Reviewer:

Sandi R.

Cooking Level: Intermediate

Reviewed: Oct. 15, 2010

OMG, this cake is SO good! I baked the cake in 2 round pans instead of cutting one cake in half. I had home made Apple Butter that a family member bought for me while out of town that I needed to use and this was awesome! Its SUPER moist, even after I left out an egg by mistake. Im making it again for my potluck at work.

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2 users found this review helpful

Reviewer:

Rachel713

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Sep. 2, 2010

If you don't thaw the whipped topping, it doesn't allow it to get fluffy. It's a runny mess. Next time, I will use THAWED whipped topping for the icing. As is it's a drippy, sloppy mess. It tastes wonderful, but it's for my daughter birthday and i don't even want the thing in any pictures! So five starts for flavor, three stars for directions and appearance. And yes, double the filling!

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Reviewer:

two2luv

Reviewed: Mar. 26, 2010

This was AWESOME. I agree with the others about doubling the filling. I doubled the filling in case I needed extra. I am glad I did, because I used it all. The frosting would not stick to the cake. I decided to keep the frosing in the refrigerator and use it as a topping. I think it worked out better this way, because I don't like putting cakes in the refrigerator. I think refrigerating cakes dries them out. The cake was super moist! I baked it for 50 minutes, and that was almost too long. The edges were a little dark. Overall, it was great. Tasted amazing.

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6 users found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Thornton, Colorado, USA

Reviewed: Mar. 7, 2010

I made this cake last week for a dinner party and everyone loved it. I had to agree with the previous reviewer to double the filling. The one thing I would do different is to try a different frosting. Although the flavor was good, I didn't like the presentation or how it held up. I think that this cake would be wonderful with a cream cheese frosting. I will definately make again.

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3 users found this review helpful

Reviewer:

juju

Reviewed: Jan. 25, 2009

Delicious! This is already a family favorite and I only made it once. I made the cake as directed, except I used homemade apple butter. Other slight changes I made were: 1. I thought the cake was better baked a day ahead as it was easier to cut and it gave it some time for the flavors to blend. 2. I also didn't need to mark out the sides with toothpicks as my pan left and indentation in the cake that was easy to follow with the knife. 3. I would suggest doubling the filling because the amount indicated only provided a very thin layer. 4. In the frosting I reduced the pineapple to 2 oz. I am glad I did or I would have had some left over and it may not have stuck to the cake as well. Very good, very moist and a crowd pleaser. Will definitely make again.

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9 users found this review helpful