Reviewed: Mar. 20, 2008

We really enjoyed this. I reduced the sugar in the recipe by 1/4 cup and also reduced the brown sugar that I sprinkled on top to 3 T and this was still sweet enough. It was perfect this way. I used canned peaches in juice that I diced up. This is a great recipe and you wouldn't know that it is low fat.

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JWORTH

	Cooking Level: Intermediate
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Reviewed: Jan. 13, 2008

Surprisingly yummy! I chopped up the fruit cocktial a bit so there was smaller chunks in the cake. I also reduced the sugar because I didn't want it to be too sweet. I cannot believe it is non-fat. We served it with cool whip mixed with cinnamon.

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VIRGOVICKY

	Cooking Level: Intermediate
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Reviewed: Jul. 11, 2006

Not cool. This was so sweet that I am surprised that I still have any teeth left. The truly odd thing about it was that the sweetness completely lacked a flavour beyond the brown sugar. It just needed something more to it, more fruit, some spices - cinnamon, nutmeg, allspice whatever, and a drastic drop in sugar as well roughly 2 tbs of brown sugar sprinkled on top before baking & a light dusting of icing sugar after baking.

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Oleannder

	Cooking Level: Intermediate Home Town: Richmond, British Columbia, Canada
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Reviewed: Jun. 5, 2006

This recipe was okay. It was quick to make and I had all the ingredients. 40 minutes seems like a long time to cook. Mine was done all the way through in 25 minutes.

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Dec. 5, 2005

Way too sweet for our taste. It's easy, but I can't get past how sweet it is.

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WHATSTHAT


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Reviewed: Sep. 25, 2005

Yum! This was the first (and definitely not the last) time Ive made this cake, and it was great! Super-moist and sweet! Loved the brown sugar on the top - much better than icing. I threw in a banana because it was a little ripe.. a nice addition to a great cake. Thanks!

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PUSSYFOOTER96


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Reviewed: Jun. 9, 2005

I first tried this recipe back in the late 1960s, but lost the recipe. It came back when I saw "Steel Magnolias" as the Cup-a Cup-a Cake. I made it without the egg. And like the movie, I always serve it with good vanilla ice cream, just to cut the sugar! Simple to make for a last minute dessert, guests think you created a master piece.....and you did!

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KENTVEE

	Cooking Level: Expert Home Town: Oklahoma City, Oklahoma, USA Living In: Noble, Oklahoma, USA
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Reviewed: May 4, 2005

I did not care for this. There was no flavor. I'm sorry. It was a waste of ingredients. I agree with some of the other reviewers that suggested it would be good with just one type of fruit.

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CHRISSYF

	Cooking Level: Expert Living In: Hazleton, Pennsylvania, USA
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Reviewed: Apr. 4, 2005

This was good. I used the lite fruit cocktail (with juice instead of syrup) and I still thought it was too sweet. Also, I think it would work much better with plain peaches or pineapple. It is almost a cobbler. I would make this in the winter when fresh fruit isn't readily available by all means.

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Cindy Hall

	Cooking Level: Expert Home Town: Stuart, Virginia, USA Living In: Bassett, Virginia, USA
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Reviewed: Dec. 15, 2004

It's really not "incredible" or that unique tasting, but it is a very easy cake and tastes good for what it is.

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claire03

	Cooking Level: Intermediate Living In: Des Moines, Iowa, USA
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Reviewed: Jul. 8, 2004

This recipe gets points for being quick and easy, but the finished product was just okay. Other than the extreme sweetness, there just wasn't that much flavor. Cool-Whip helped, but it was still pretty bland. We did like the way the brown sugar made the top crunchy, though.

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MINDYLT1


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Reviewed: Apr. 4, 2004

I "5 times" this recipe to make a large cookie sheet square. I also added coconut. It turn out great!

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SANDY47

	Cooking Level: Intermediate
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Reviewed: Aug. 18, 2003

good. i did it in muffin tins, so to make it easier for the kids potions, worked wonderfully.

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LIZ FORBES


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Reviewed: Jul. 11, 2003

Very tasty! Perfect served warm on a chilly evening. Easy to prepare with few ingredients and with every measurement being either 1 cup, 1 tsp. or 1 can, it will be easy to memorize and whip up any time. Mine was done in about 30 minutes, so you may want to check it at the end of the baking time.

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SHURMAY

	Cooking Level: Intermediate Home Town: Zapata, Texas, USA Living In: Denison, Texas, USA
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Reviewed: Jul. 11, 2003

Great taste! My oven didn't require the whole 40 minute baking time, 30ish was ideal. Also I'm going to reduce the amount of baking soda next time as there was a bit of a soda taste. Very moist and satisfying - and low fat, too!! This recipe is going into my "Favourites" file.

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JENNSEVEN


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Reviewed: Jan. 6, 2003

Quick and easy. It tasted similar to a pineapple upside-down cake. Next time, I think I would only use a can of pineapple instead of the fruit cocktail.

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YUMYUM123


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Reviewed: Nov. 26, 2002

Okay - I have to shout here - INCREDIBLE!!! This was easy, fast, scrumptious, moist and dare I say it again - INCREDIBLE!! It was really good warm and even without whip cream, it was delicious!!

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mom2mykidlets


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