Reviewed: Jul. 26, 2009

I made this exactly as directed. It looked gorgeous and tasted delicious. I would definitely make this again.

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Reviewed: Aug. 12, 2008

I definitely enjoyed the taste of this cake, but I cut down the sugar to 1/2 cup, which was enough for me. If I made it again I would add less milk because I think the batter was too runny. That might also help the peaches brown a little.

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Kristi

Cooking Level: Intermediate

Living In: Lloydminster, Alberta, Canada

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Reviewed: Jul. 4, 2005

very good. don't overbake this cake, the special flavor of the crackers combines wonderfully with it being so moist. i added 1/4 tsp. peach extract to the batter and it was definatelly a special cake.

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MICHALH

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Reviewed: Aug. 1, 2004

I was excited to make this because it was rated so well. I took it to a get together of friends. Thankfully they were all FRIENDS because this really wasn't that great. The texture was odd and a little runny and it was TOO sweet. I was not impressed.

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HappyMom

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Reviewed: Mar. 30, 2003

YUM! This was delicious. I used frozen peaches and it turned out fantastic.

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JACKETYMOM

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Reviewed: Sep. 10, 2001

i'm a beginner. i'm trying hard to learn how to cook and bake for my family. this is the first (of a series of cakes) that i baked for the family and all of them really enjoyed it! ^_^

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CARLAGANDA

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Reviewed: Aug. 13, 2001

I used 1/2 package of vanilla instant pudding mix and 1 small package of Kellogg's Frosted Flakes (crumbled) instead of the 3/4 cup sugar to make the cake more firm and not-as-sweet. The result is pretty good. Worth a try. ^-^.

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