Reviewed: Dec. 11, 2007

Great recipe. I made it for some co-workers, they raved for days. Thanks

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LD

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Reviewed: Dec. 8, 2007

Delicious and lower in fat! Can't go wrong. I also made a caramel icing and drizzled over the top. My whole family loved it. Will make again.

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NIKKIMORETTO

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Reviewed: Nov. 18, 2007

I have been looking for a simple applecake. I made this for work and it is WONDERFUL. Thank you

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trishz11

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Reviewed: Oct. 22, 2007

I used a spice cake mix and almost 2 cans of apples. It took longer to cook than what was stated. I used some advice from others and cut up the apples before mixing them with the dry cake. I received compliments on the cake, but to me, it wasn't a 5 star recipe.

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CarlyLZ

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

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Reviewed: Oct. 21, 2007

Perfect the way it is. The first time around I do not alter the recipe. Next time I will cut the apples up into smaller pieces so that they will be more evenly distributed. I think the complaints must be based on the type of applie pie filling you use as to how flavorful and moist it comes out. I bake with top shelf items.

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PLANETJAI

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 18, 2007

I pour a tub of vanilla or cream cheese frosting and pour it over the cake after it has cooled down. Some people have used caramel frosting. I have and will make this over and over again. If I make one for a social gathering I have to at least make 6 other cakes for people to take them home for themselves.

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PattyGrace1234

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Reviewed: Oct. 13, 2007

Pretty darn good. I added cinnamon, walnut extract and vanilla to a spice cake mix (we didn't have nuts on hand) and two cans of unsweetened apple pie filling after reading previous reviews. Super moist and excellent flavor, I will definitely make again.

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Julie

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Jasper, Georgia, USA

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Reviewed: Oct. 12, 2007

Awesome! I used 1 can of pie filling as the recipe states and it was plenty moist and sweet, no need for 2 cans.

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MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 8, 2007

I took some of the advice of others and added two cans of apple pie filling and it was just way too sweet. So, I ended up making a second cake and used one can and two diced apples. I added the nuts to the cake mixture and didn't add the topping. After it had cooled, I frosted it with cream cheese icing. Refrigerated overnight and then it was delicious.

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littlelamb

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA

Living In: Acworth, Georgia, USA

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Reviewed: Sep. 29, 2007

I was unfair the first time I rated this. After great reviews from my mom, best friends, grandma, and boyfriend-this little apple cake is getting four stars. I've gotten several requests for more very soon :D

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Joei

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2007

Fast and easy! Per other rewires used extra apple filling, 2 cans and that made it plenty moist. I will make this aging for pot lucks, but my family found it a little to sweet for there taste.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Sep. 11, 2007

"Whaddaya mean, you didn't make dessert?" That was my husband...so 15 minutes before company arrived, I found this on the site, threw it together with a French Vanilla cake mix, and no nuts (didn't have any), and dessert was made. It was super quick and easy, smelled great baking, and tasted delicious served with whipped cream. Didn't even miss the nuts. I will always have these ingredients in the pantry...just in case!

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Jul. 30, 2007

Awesome! I did like other reviewers and added half a can more pie filling. It turned out very moist! After my husband had his first piece he told me he'd like about five more pieces! Will definitely make again!

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SAHmomof3

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2007

This cake is excellent! It is very moist, I subbed oats for the nuts in the topping and it's delicious. I've also used cherries instead of apples, and my husband loved it too. This one is a keeper!

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amyd78

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Reviewed: Apr. 22, 2007

An Absolutely fabulous recipe. My Mother in Law told me about it and it has been a hit with the family! I prepare it just as the recipe states, except i had a bit more nuts. Thanks Deloris!!!

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Dawn

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Reviewed: Apr. 11, 2007

When I first tasted the cake I thought, this tastes a lot like bread pudding! Then it made me think of a cake that we used to have for lunch dessert in high school but it was made with cherries. I'm very happy to have this recipe because I never knew how that wonderful cherry cake was made and there are so many ways to make this cake! My family really enjoyed it too. I used apple pie filling that my sister had made last fall with apples from her orchard. I used 32oz. of apple filling and 3T of butter for the topping. I will be making this cake again using cherry pie filling and I think it would be good with any fruit filling.

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Liz

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Reviewed: Mar. 1, 2007

This cake was so easy to make and so yummy. I used a sharp knife and cut up the apple slices in the can to get smaller pieces before I mixed them in. The cake was very moist. I served it a little warm with vanilla bean ice cream. It was such a hit, I was inspired to try a variation, cherry pie filling and chocolate cake (not dark chocolate or fudge...that overwhelmed the cherry taste too much) with chocolate frosting. My chocoholic family members liked that one better, but I prefer the original recipe.

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BONSTAR

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Reviewed: Feb. 25, 2007

really good

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lizzie21

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Reviewed: Feb. 8, 2007

Super delicious!!!Thanx for the recipe. I made it on an 8x3round pan and poured the Chocolate Ganache over it. It was a bday cake for my husband. Everyone loved it. My cake was not dry but moist and tasty. Thanx once again. This is a keeper.

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cyntdondi

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Reviewed: Dec. 23, 2006

First of all, I have to say this recipe called for way too much brown sugar! And in my opinion, the cinnamon was overpowering (and I usually love anything with cinnamon in it). My hubby and daughter liked it, but I just thought this cake was too sweet- even after I cut back on the brown sugar (about 1/4 cup remained). Next time I will add the nuts into the batter instead of just sprinkling it on top, and substitute the walnuts for pecans. As for the cinnamon, maybe 1/2 tsp would be better. Overall, it's a simple recipe to follow, and I will make it again with these modifications.

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Toddling in Chicago

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Apple Cake III

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