Reviewed: Jan. 25, 2013

So good! I added applesauce, cinnamon and nutmeg and couldn't have been happier with the result! I brought it for a class at school and my friends couldn't stop eating it!

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Reviewer:

oreo6232

Cooking Level: Intermediate

Reviewed: Sep. 14, 2012

Wanted to have more of the crumbly topping. Next time I will double the topping.

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Reviewer:

BrandiB

Cooking Level: Professional

Home Town: Ogden, Utah, USA

Living In: Pleasant View, Utah, USA

Reviewed: Aug. 11, 2012

I played around with this and it turned out pretty good. I would recommend apple sauce for a moister cake. I like a sweet batter also, as another member suggested. I used Krusteaz brand pancake mix and added an additional 2/3 cup of white sugar. I also added cinnamon to the batter as well. Instead of using soy milk, I used 2/3 cup of sugar free vanilla coffee creamer and 1/4 cup of regular milk. I also added 1 Tbl of vanilla for more flavor. Flavor was really good, I only wished I had included the apple sauce also. This is a keeper.

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Reviewer:

CoffeeHeaven

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: May 27, 2012

Good recipe. I used Stevia in place of sugar & added 1/2 cup of pumpkin, 1/2 cup applesauce, & raisins to batter. I exchanged the soy milk for a little water & plain yogurt. Enjoyed it for breakfast this morning:)

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Reviewer:

Christy

Reviewed: Feb. 3, 2012

I have made this before and its wonderful. Just a note. One of the reviewers claims there is dairy in bisquick. There is not. My husband is lactose intolerant so we are very careful. There is nothing in the ingredients that would signal there is any dairy in it.

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Reviewer:

colleon46

Cooking Level: Intermediate

Living In: Auburn, New York, USA

Reviewed: Dec. 16, 2010

This was quick and easy! The cake is so light and sweet, you don't feel like you are over-doing it. I made a sugarfree version and instead of topping it off with streusel before baking, I sprinkled it on with about 7 min left in the oven and poured warm sugarfree icing on top after I pulled it out to cool! Yum!

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Reviewer:

kelli220

Cooking Level: Intermediate

Reviewed: Mar. 26, 2010

This was good, but I didn't read all of the reviews or I would have been aware that it turns out pretty dry. I would make this again but next time I will add some applesauce to the batter. Also, I folded in blueberries after mixing the other ingredients- it's a nice variation.

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Reviewer:

Danielle9004

Cooking Level: Beginning

Living In: Portland, Oregon, USA

Reviewed: Oct. 11, 2009

There is one major problem. Bisquick IS NOT DAIRY FREE!!!! It has an Orthodox Union DAIRY hescher which means it contains milk whey and proteins in it.

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Reviewer:

Heleva

Cooking Level: Expert

Home Town: Zehlendorf, Berlin, Germany

Reviewed: Oct. 3, 2009

I have been making this for forty years, but with dairy! It is delicious! These are my changes: I always add a couple of dashes of cinnamon to the batter for a better color and zip. I add more sugar because I like a sweeter dough. We love the streusel topping, so I always make way more of that and also put walnuts or pecans in. Finally, these are GREAT as mini-muffins or regular muffins. They look spectacular but only take a couple of minutes to make.

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Reviewer:

BAKININBUDAPEST

Cooking Level: Expert

Reviewed: Oct. 2, 2009

My roommates and I made this tonight for dessert. It was really delicious! My only complaint is that it was a little bit dry, but it was a nice way to use bisquick in a way other than pancakes or biscuits. It was also pretty affordable for a college budget. I would definitely recommend!

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11 users found this review helpful