Reviewed: May 21, 2012

the cake recipe is good but I found it didnt fluff up like packaged mix's. for the upside down cake I use a packaged mix but use the pineapple recipe given. It turns out awesome everytime!!

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Reviewer:

KITCHENCUTIE

Cooking Level: Expert

Reviewed: Apr. 21, 2012

THANKS!!!just what I wuz lookin' fer---made peach cobbler and used the recipe on the peach can and not near sweet enough this is PURRRFECT---since on low sodium diet can skip the salt and also use fake suggah, yes I can spell, was in spelling bee in school, just love playing with words---yep and skip all those chemicals that we have NO idea what the hec they are.

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Reviewer:

hobbies1934

Cooking Level: Beginning

Living In: Mulberry, Indiana, USA

Reviewed: Apr. 7, 2012

I followed this recipe to a "T" for the yellow cake, except that I added 1 beaten egg white and I mixed dry and wet ingredients separately and then gently mixed them right before baking. I baked it all in a single round cake pan and it came out beautifully- most tasty cake ever!!! WAY better than boxed mix!! :)

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Reviewer:

NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

Reviewed: Apr. 7, 2012

I've been using this recipe for about 4 years now and I love it. I wanted to have control over the ingredients. I follow Janet's directions but add in some of the comments from reviews (such as adding more milk, using oil or butter in place of shortening, combining ingredients in separate bowls and then gradually together, beating the egg whites) I usually make the white cake for birthdays and Easter cupcakes. Thank you Janet for providing this good recipe! And thank you reviewers for the tips you've left. I'm rather inexperienced so it helps to know what changes I can make.

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Reviewer:

bjazzer

Reviewed: Apr. 4, 2012

Tasty! I was a little skeptical when tasting the batter, but the end product is very good. I made the yellow cake into cupcakes. Yes, I would make these again.

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Reviewer:

Sharlaine

Cooking Level: Expert

Home Town: Keyser, West Virginia, USA

Reviewed: Mar. 20, 2012

I thought this was a very simple and good recipe. I did use oil instead of shortening because I had none in the house but it still worked out quite well. My main concern with mixes is the moistness so I did add an extra egg.

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Reviewer:

jmj1993

Reviewed: Mar. 19, 2012

I did not have a box cake mix on hand and really wanted to make a cake for our St Patty's Day dinner. This recipe worked great! I used egg whites, half Spenda for sugar, half applesause & half oil for the shortening called for. I also added 1/2 cup of amaretto and subbed almond extract for vanilla to make an amaretto cake. I baked in a bundt pan for 50 minutes (bit too long), and used a drizzle for frosting. This worked just as great as a box cake - thanks for saving me in a pinch!

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 14, 2012

3 stars? Not crazy about this recipe, didn't care for the taste or smell, but they came out of the oven perfect.

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Reviewer:

SDPhelps

Reviewed: Mar. 13, 2012

I've used this recipe for quite some time now and have never been disappointed. My favorite is the pineapple upside down cake variation. :) Thanks for posting!

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Reviewer:

squirkie1

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mineola, Texas, USA

Reviewed: Feb. 17, 2012

Wow! Very good and very versatile!! I took the advice of a reviewer and did it with oil instead of butter/shortening, and it was truly delicious. I topped with powdered sugar, and for some, I dropped in a Hershey's Kiss. Simply lovely.... but seriously, use oil.

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