Reviewed: Nov. 15, 2009

I used canned apple pie filling - awesome - rich and smooth - very nice!!

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Reviewed: Oct. 26, 2009

just YUMMYYYYYYYYY..made this cake yesterday and couldn't believe my eyes when it came out looking like something you would buy at a bakery(told that to my son/s'where he works...lol)TO DO AGAIN for sure but i wanna experiment..different cakes with different filling..ex:chocolate and cherries would be like black forst maybe?..yellow and apples with cinnamon added to the glaze?..like the cakes we buy at local grocery bakery?...i would givew it a 10 if i could!!!

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Cherubaby

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Reviewed: Jul. 12, 2009

The first time I made this, I followed the recipe exactly. I give it 3 1/2-4 stars as it is. It's a good "base" recipe. To make it 5 stars, I made the following modifications: I used 3 egg whites, no yolk. I added 1/4 cup unsweetened apple sauce to moisten the cake up. I also added 1 tsp vanilla and 1 tsp almond extract to the batter. Finally, instead of using milk for the glaze, I used lemon juice. The lemony taste compliments the sweetness of the powdered sugar. After making these modifications, I give it 5 stars.

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JIreland

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Reviewed: May 30, 2009

I used Comstock MORE FRUIT Cherry pie filling. I like lots of fruit. Also, used two 9 in. round pans, so I could give one away. I lined the pans with waxed paper, so I could turn them out before putting the nuts and glaze on. 2nd review: I now have used a Lemon Cake mix, and lemon pie filling. Then sprinkled a generous 1 C. of thawed frozen blueberries on top. I have lots of pecans so normally use them. It turned out great!! Also, tried a jelly roll pan one time. Too much batter for that = it ran over the sides when baking.

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ICE

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Reviewed: May 10, 2009

WOW!! This is awesome..at least with my changes. I omitted the eggs, water and sour cream and prepared the cake as instructed on the box and then added the cinnamon. I also used a yellow cake mix and blueberry pie filling. Soooo good, I really cant tell you how great this is. Boy am I glad to have leftovers!

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susan

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Reviewed: May 9, 2009

I made this tonight and it turned out very good! Instead of cherries I used a can of apple pie filling, I thought it all would of turned out better had the apples been sweeter. Over all very good and my kids love it

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luvs2feedu

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Reviewed: May 2, 2009

My mother made this Easter weekend and I loved it. She got the same recipe from the Kraft Food Magazine and followed the instructions. I think it would have been better with lemon filling. But, this is a keeper and is extremely easy to make.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 2, 2009

I really don't know what is going on with some people! I got this same recipe out of Kraft's cookbook and I made it (I didn't put nuts on it) for my husband's friend. and they loved it! They keep talking about and was wondering when I was going to make it again. My mom taste and she hates coffeecake because some coffeecake is dry, but she loved this one. it was moist and really good. Some people just won't say that they did the recipe wrong and it didn't turn out right. This recipe is a winner in my book.

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Mrs. Tucker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 1, 2009

I made this for a family Sunday dinner. I used blueberry pie filling and everyone loved it. It was very tasty and disappeared quickly. I will be making this again!

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HeatherN

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Reviewed: May 1, 2009

I REALLY wanted to like this recipe, but just couldn't do it. The cake didn't look very enticing to begin with. Then, after it cooled, I put a lid on the cake pan and put it in the fridge. The next day the cake was wet and gooey. That may have nothing to do with the recipe, but it was a total turn off.

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saynay18

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Reviewed: Apr. 30, 2009

I made this coffee cake with a white cake mix and strawberry pie filling. I was hoping that it would be a keeper, but... it just wasn't that good. I typically add ingredients in an attempt to make a not-so-healthy recipe healthier. I wanted everyone to enjoy this recipe, since it was made for an Easter gathering, and so I decided not to modify the recipe at all. I used strawberry pie filling because everyone loves strawberries in our family. It was moist, and it did have an interesting texture with the toasted, slivered almonds and icing topping. But the flavor was kinda bland and no one was all too impressed with this dessert. That's just us though, you may like the recipe, so don't let my review deter you from trying this recipe.

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rnkgerlach

Cooking Level: Expert

Living In: Claremore, Oklahoma, USA

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Reviewed: Apr. 25, 2009

I made this for a pot-luck style brunch and everyone really enjoyed it. My kids and husband enjoyed the leftovers, too!

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chaosmommy

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Apr. 24, 2009

Made this cake yesterday for our teachers' breakfast. I used a yellow cake mix and apple pie filling. Had to bake it 45 min. instead of the 35 as stated in the recipe. Made the icing and put it in a sandwich baggy, cut the tip off and drizzled it diagonally on the cake. It tasted wonderful and was perfect for breakfast/brunch. The presentation was beautiful too. This was the cake everyone loved and wanted the recipe.

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Barbara M.

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Reviewed: Apr. 14, 2009

I made this for the teachers at school and was doubtful. They raved that it was wonderful. I never actually tasted it but their reviews were grand.

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MamaG

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Reviewed: Apr. 13, 2009

I made these for Easter brunch. They were wonderful. I had to bake them longer than suggested and I used chopped pecans on top because that's all I had. I also used apples instead of cherries. It turned out great. I will make these again. Thank you

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