The flavor and texture are fantastic - but I think next time I will only leave half of the skins on the apples. They made it a little too grainy for me.

Amazing!! I wanted something quick and easy to make that would please picky eaters. I whipped this cake up in no time and served it to rave reviews. It is so rich you'd never guess it came from a plain old cake mix - and you never have to tell, either! :)

This recipe is a good one - I like it and my coworkers LOVE it. Probably would be better with homemade cranberry sauce if you have it leftover(especially since I make mine with OJ - that would make these heavenly!) Some tweaking: I added half-teaspoon or so of cinnamon and a sprinkling of pumpkin pie spice to the crust - good flavor! Also, I only put about 3/4 cup of oats into the crust initially, and added more flour to make up for it. I think this made for a sturdier crust. I mixed an additional 1/4 cup of oats into just the topping part, to give it some crunch. I also sprinkled the top with additional brown sugar to give it more color.

Reduced the white sugar to 1/3 cup as many suggested, and stirred in a few tablespoons of brown sugar as well as a few shakes of cinnamon and nutmeg. Otherwise, didn't change a thing and LOVED this recipe!! I will definitely make it again!

Instead of 1/2c yogurt, I used 1/4c yogurt and 1/4c sour cream, because I LOVE the taste of sour cream. But don't leave the yogurt out -- it adds great zip!! I also used regular skim milk and fat-free chicken stock b/c it's what I had on hand... it turned out fantastic. I've made it several times and always devour it.

Fantasic! I didn't have any cream of tartar on hand so I used a conversion I found online and instead used 3 teaspoons of baking powder and a half teaspoon of baking soda, omitting the 1 tsp of baking soda called for in the recipe. They turned out soft and perfect!

Made these because my jelly roll pan has seen better days but I was craving a pumpkin roll. All in all, they're delicious! Since there were no reviews I made this exactly as-is. It was difficult to get the cookies all the same size because the dough/batter is pretty loose. My first pan turned out much too small. I did have it figured out toward the end though, and used the entire 13 minute baking time. The filling is good with the cookie, although it's pretty darn sweet and I would like a bit more cream cheese flavor. Next time I would use 5oz cream cheese and only 2 tablespoons of butter, and just a little less powdered sugar. Would have given five stars if it weren't for the super-sweet frosting and also presentation - with this loose dough, forming even circles would be REALLY hard - must've taken many batches to get those perfect cookies in the photo! I have faith in the AllRecipes readers though - a few tweaks and this is a real winner!

Hearing that some other reviewers considered the recipe bland, I did doctor it a bit, so can't give it 5 stars as-is. I sauteed some onion and poblano pepper in olive oil and wilted the spinach slightly in the pan with salt & pepper. Then I wrapped it up with cheese & a spoonful of the sauce in warm flour tortillas. (No cracking worries with the flour ones!) I did also double the sauce as some suggested. My fiance and I both loved these!

Used ingredients just as the recipe specified, but baked a little differently because I was making a multiple-layer cake. I creamed the sugar, shortening and milk before adding the flour, so as not to develop too much gluten and make it tough. Then I split the batter into 3 portions (by weight) and baked in three 9-inch pans for 13 minutes at 365. Greased and liberally floured the pans and my cakes all came out with no problems at all. Delicious! My hard-to-please hubby said it was very moist, and we both ate it up.