I think the next time I make it, I'll cut the apples into large chunks. I'll also try it with the cake being the last layer. All the apples seemed to sink to the bottom (the top when you take it out of the pan). Other than that, I would not change the recipe. Very good

I love this recipe. I'll make it again and again. I used chickpeas instead of pinto beans. We have an abundance of yellow squash from the garden this year and I think I'll try it with that.

I have made this several times since first experimenting for Thanksgiving. I added some apple the first time and pear the next batch. Each time it turns out wonderfully. We are going to more holiday parties and I have been asked to bring the "cranberry stuff". It is wonderful on bagles, crackers, with fish or ham. Smells wonderful cooking and is so EASY. Thanks for the recipe.

I gave this recipe a "trial run" before Thanksgiving and took the advice of several subscribers. To simplify things, I used drained canned yams, cut the sugar in half using brown sugar instead, and cut the margarine to 1/2 cup for casserole and topping. I did not add the coconut because I didn't think I would like the texture. I baked it for 30 minutes. It was a little "loose" when it came out of the oven, but it seems to set after sitting for a little while. I refrigerated it and warmed it the next day for 30 minutes at 350. Then topped it with the topping and baked another 10 minutes. It was FANTASTIC. We have been eating the leftovers COLD and that is yummy too. I definitely will make this for Thanksgiving.