I've made this cake about 10 times now. It is probably one of my favorite cakes ever. Every time I make it, people freak out over how delicious and perfect it is. It does take some work, and it's a bit expensive, but it's worth it. You must keep it refrigerated, for taste and structural integrity. But, I make the cake with chocolate cake mix instead of white cake mix. I've made it both ways, but chocolate cake mix is MuchMuch better. I've seen a lot of complaints about the frosting. I've had trouble with it too, but it's one of the best parts about the cake, so don't skip it! What I've done if it is too thin, is chill it for a while, or add more cream cheese, and then whip it up nice and thick with a mixer. Delicious.

Reviewed On: Oct. 14, 2011

I make this bread all the time. Usually I use 3 bananas and a whole 15 oz can of pumpkin puree, and twice the spices that the recipe says. But, I put the batter into TWO bread pans, or else it takes like an hour and 20 minutes to bake and burns the crust. In two pans, it turns out perfect, in basically 45 minutes. Usually a little more still though.

Reviewed On: Aug. 30, 2010