I love this recipe for three reasons: it's VERY easy to prep and make, it's VERY easy to modify if you have different tastes, and it's VERY yummy!
The first time I made it, I did modify it just slightly, because (1) I like more fruit than topping, and (2) I thought peaches would be better with the yellow cake mix than apple or cherry pie filling. So I mixed together one can of peach pie filling in the size called for by the recipe and one 15-oz. can of "regular" yellow cling peaches in light syrup -- the kind you'd eat right out of the can. Obviously, the addition of the extra peaches lengthened the cooking time; I think it was more like four hours before the cake topping was done. But boy, was it worth the wait! We topped it off with vanilla bean ice cream -- delicious! My husband could not WAIT to finish it off!
The second time I made it, I used two cans of apple pie filling and a spice cake mix. Again, longer cooking time, but still delicious if a bit oversweet -- without the ice cream, we'd have had to eat much smaller portions because it was so rich.
The next time I try it, I'm going to use white cake mix and a 25-oz. jar of blackberry pie filling from Cracker Barrel. Or maybe Devil's Food cake and cherries! The possibilities are almost endless with this recipe.
Anyway, thanks for sharing it! My husband isn't a minister, but we sure love this stuff!
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