Reviewed: May 25, 2012

The texture of the cake part is amazing! At first I thought I had undercooked it, but then I realized that it's just super moist - YUM! I halved the dough but used the whole can of cherry filling and baked it in an 8x8 pan for 40 minutes at 350 (I didn't need an entire pan of this around to tempt me).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy Austin

Reviewed: Nov. 13, 2011

Awesome. Used peach pie filling and it turned out wonderful!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amber

Reviewed: Sep. 16, 2011

Calling this Coffee Cake is a stretch. I've used a similar recipe in the past, using a more traditional coffee cake batter, that tasted much much better. I took the advice of other reviewers and added a bit of salt, but it did not help the batter. I did not alter the recipe other than adding salt. The batter cooked up like a pie dough, flat and flavorless. You might as well just mix flour and water together. I almost wonder if there was an error when the recipe was submitted. I strongly suggest you find a plain coffee cake recipe, pour 2/3 of the batter in a baking dish, top with pie filling, and pour the remaining batter on top and bake until batter is cooked through. Sorry but this was nearly inedible, and I'm usually pretty forgiving. I'm rather embarrassed because I made it to serve to company.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mieander

Cooking Level: Intermediate

Reviewed: Sep. 14, 2011

i made mine with fresh cherries and spread the batter on top more to make it like it had a top vs little blobs of batter like the recipe said. the main thing is my husband likes it and he's quite picky. its an easy recipe that i'm sure i'll use again with other fruits.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mich

Home Town: Spanaway, Washington, USA

Living In: Elk Grove, California, USA

Reviewed: Aug. 2, 2011

Pretty good! I followed the recipe exactly. Personally I would have liked a little more fruit just because that's my favorite part. The cake part has a nice texture, not too fluffy and not too dense. I will definitely make this one again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

robyn

Reviewed: Jun. 26, 2011

I did not care for this recipe. i thought this was just a basic coffee cake, but it's no wonder you're supposed to use all that pie filling. it was sooo dry and tasted like bad pie crust. it was also impossible to tell when it was actually done.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

rainbowxcurls

Cooking Level: Intermediate

Reviewed: May 11, 2011

All I can say is OMG!!! Soooooo good! very easy to make absolutly perfect i wouldnt change a thing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Apr. 15, 2011

loved the glaze on top, it added just enough sweetness.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AZgin

Reviewed: Nov. 5, 2010

Make this each time I have a breakfast to do for my son's catering busines. This is his favorite and sometimes it does not make it to the breakfast.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Aug. 30, 2010

3.5 stars here. It's very pretty, easy to serve but the cake doesn't have a lot of flavor. Maybe a bit of salt would help? I also didn't really care for the super smooth, very light texture of the cake. I prefer something more "crumbly".

Was this review helpful? [ YES ]
2 users found this review helpful