The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 11, 2008
this cake was the bomb. i made it twice the first time i used butter cake mix and the second time i used spice the butter cake was much better. both times i used 2 cans of pie filling. i gave the recipe to 8 other people that ate the cake they loved it too
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 19, 2008
Super easy, great for breakfast
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 16, 2008
This was a super yummy and easy recipe. I added the topping plus half. Hubby just loved it. I also cut up the apples into smaller pieces so that they could be distributed evenly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 3, 2008
I made this cake for a party and everybody loved it! It was so moist and the idea of using apple pie filling just made it so delicious because of the velvety texture from the sauce. This is definitely going in my recipe book - tried and tested and WOW. Note: Reading through the reviews, there was a suggestion of adding 1 teaspoon of cinnamon powder to the cake batter and I tried it - I felt it gave the cake that smell and taste of apple cake! Loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 28, 2008
I have made this cake several times now - and it is always a hit - serve it warm with vanilla ice cream. This recipe is even better if you make your own apple pie filling!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 3, 2008
I have made this cake 3 times now and must say that it is Yummy!! Extremely moist and simple without all the calories. The only change I made was that I used egg beaters in the place of real eggs. Will do this simple recipe over and over again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 30, 2008
YUMMY!!! This cake was so good. I typically don't give too many recipes 5 stars. But this one was a home run. It was super easy, so easy that I was sceptical. I used cherry pie filling because that is all that I had. It was so moist and the streusel was crunchy and buttery (I used about 3 tablespoons). Since I was using cherry pie filling, I used slivered almonds in the topping. I think it was a great choice. I would recommend this recipe to anyone who wants a tasty and super easy fruit coffee cake.
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Cooking Level: Expert

Living In: Fort Dodge, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 6, 2008
This was wonderful! Very much like a coffee cake. My family gobbled it up in practically one night!
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Amherst, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: May 30, 2008
I followed the suggestions of other reviewers by cutting up the apple, adding 1/2 tsp cinnamon to the cake mix and 1/2 tsp to the topping. It was good and moist. Next time I'll add 1 tsp each in the cake mix and topping. Definitely put pecans in the topping. Most of my family enjoyed it.
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Cooking Level: Intermediate

Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 19, 2008
This was a great quick cake! I read other reviews that the cake came out dry. So, instead of adding more pie filling (I only had 1 can), I added 1 tbsp of veg. oil and about 1/4 cup of sour cream to the cake batter. Then I followed the recipe from there. This tasted very good and was super moist. Also, it was just as good or even better the next day warmed up. I thought the apples were a little mushy for my liking, but that could be the brand I used. Overall, great, quick reciped when you want a yummy warm dessert in not a lot of time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 14, 2008
Loved this recipe it is just great. Also tried it with a Spice Cake and it was also the best.
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 13, 2008
This recipe was a hit at a church function!!! It was so easy too! I did change some things via the previous reviews; Used spice cake mix, added 1 tsp cinnamon, used 1 can of apple (while still in can used knife to cut up into smaller pieces) and then added one fresh apple cut up. For topping, used 1/2 C of brown sugar and more butter and flour to make a crumbier topping. One time I did add oats in place of nuts and that turned out great too! Will make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 2, 2008
I first made this recipe using a spice cake mix and reduced the brown sugar to 1/2 cup. I used just the one can of apple pie filling (sugar free) and cut them up as suggested. It was wonderful! Even better the next day. I am now baking one using a reduced sugar cake mix, sugar free pie filling and Splenda brown sugar for the topping. Can't wait to surprise my diabetic friend with it. It may not be totally sugar free, but he will be able to enjoy at least a small piece and maybe freeze a couple more.
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Cooking Level: Expert

Home Town: Sandy Lake, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 29, 2008
We have made this for several gatherings and it gets accolades every time. We add one peeled, cored, diced granny smith apple to the batter. We also dice the apple pie filling. Cinnamon is added to the batter. We usually have to cook a little longer than 40 minutes when we use the metal 13 x 9 baking pan or bundt pan. If you use a bundt pan and don't want an upside down cake, remember to put the topping in first, then the batter. Oh, and we use pecans, not walnuts. It is better to us when it's cold, so we refrigerate it after it cools and eat it with our coffee.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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Reviewed: Feb. 17, 2008
Great recipe. Very simple. I followed recipe except I didn't have any nuts and I cut up the apples in the pie filling and added tsp. of cinnamon to the batter. Served warm w/ a scoop of vanilla ice cream. Kids & husband thought it was yummy.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 13, 2008
I got rave reviews for this quick-to-make cake! I found that one can of filling was sufficient. I'm not normally a fan of "cake mix" cakes but this was a useful and tasty timesaver!
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Cooking Level: Intermediate

Home Town: Hawley, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 14, 2008
too eggy for me....somewhat bland to my taste....didnt like the yellow cake mix together with the pie fillin. might make it again w/ adjustments
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 13, 2008
My husband and I didn't care for this nearly as much as I thought we would after all the rave reviews. Perhaps I'll try again with two cans of filling and use the spice cake mix instead...
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 11, 2008
My sweet loving hubby went crazy over this, but it was a little too sweet for my taste. Maybe I'll like it more now that it has been in the fridge for a day. Quick and easy, so for that I would probably make it again.
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Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA
Living In: Amesbury, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 3, 2008
OH MY GOD!!!You have got to try this cake-I omitted nuts-wanted to be safe with the allergies,since I was bringing it to work-well,my boss said it was better than the dessert chef for teh restaurant we work at,and I know everything she prepares is from scratch....so moist,incredible-I only used the one can-however,I did add extra apples....definitely a keeper!!!!
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Cooking Level: Expert

Living In: Plymouth, Massachusetts, USA

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