Reviewed: Oct. 17, 2009

I made this recipe as it is. My husband ate three pieces of this just as soon as it was cooled off. He LOVED it. I will definitely be making this again, also brought some into work and it was devoured that day!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Jul. 1, 2009

I've made this several times, and it always gets devoured! Every time someone asks me for the recipe and is stunned by how easy it is to make.

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Cris

Cooking Level: Intermediate

Home Town: Muskego, Wisconsin, USA

Living In: New London, Wisconsin, USA

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Reviewed: Jun. 17, 2009

I am giving this 5 stars because it was so, so easy. I didn't use the glaze because I didn't think it needed it. Next time I will try the strawberry cake mix and strawberry pie filling.

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Amie

Cooking Level: Expert

Home Town: Gadsden, Alabama, USA

Living In: Huntsville, Alabama, USA

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Reviewed: May 29, 2009

Yummy! This was very simple to make and my family loved it! It was a lot lighter than I expected and it wasn't overly sweet either which was very nice. Thanks for the recipe!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 8, 2009

This sold well at the bake sale this week. I also used cheery juice to make the glaze and sprinkled sliced almonds on the top to make it pretty.

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Lilcat

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

This disappeared quickly at a family Easter dinner today. I thought this would be a dense cake, but it was actually light and moist (which I liked). I will bake it in a sheet pan next time & cut in small squares. For the glaze, I used some juice from a jar of cherries rather than water. The juice made it a pretty pink color. Since it was for Easter, I sprinkled the cake with coconut and decorated with some jellybeans. Thanks for sharing your yummy & easy recipe, Randy!

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