Reviewed: Oct. 7, 2012

On taste alone it was Delicious! But it was very crumbly very hard to eat im gonna play along with this recipe a bit to make it a lite more moist

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Jun. 2, 2012

This turned out awful for me. The flavor was lacking.

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Reviewer:

Jenbeth

Reviewed: Apr. 12, 2012

The results produce a very heavy cake, not much flavor and a very strange texture. I do alot of baking. This is just not a good recipe for me.

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Reviewer:

Nadelle

Cooking Level: Expert

Reviewed: Dec. 23, 2011

This is a five star. This Dinette cake recipe was in my old Betty Crocker paperback. But here's the wonderful twist. In a 13x9 baking pan put a stick of real butter and set it in the oven to melt while the oven is warming up to 350. Meanwhile mix all the ingredients in a bowl. (I just put everything in a bowl and mix with a whisk.) When the butter is melted add 1 cup of packed brown sugar, spread evenly over the butter. Sprinkle with a good cinnamon and then *Here's the twist* open a large (29 ozs) can of sliced peaches plus 1 small can (15 ozs) in heavy syrup and pour over the butter, brown sugar, cinnamon. Sprinkle with a little extra cinnamon and bake for about 35 minutes until a tooth pick comes out clean. The "peach cobbler" will be moist and syrupy which with a good vanilla ice cream is wonderful.

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Reviewer:

cyaren

Reviewed: Dec. 7, 2011

I've been using this recipe as a base for pineapple upside down cake for years. It's not too sweet, perfectly moist and just makes the upside down cake as a whole perfect. love it!

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Reviewer:

Spazmat

Reviewed: May 29, 2011

This is a small, versatile vanilla cake made with ingredients that are always on hand. Our family is small and we don't really need a big cake so it's perfect for us. I've used for cupcakes and strawberry shortcake, both with great results. While it is very simple, the flavor and texture are distinctly homemade--so much better than a mix, yet just as easy.

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Reviewer:

BAMOM247

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: May 5, 2011

I made this cake a few different times. And it turn out great every time.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 22, 2010

I've made this twice now and it's a good recipe. Fast, easy and tasty. I used raw sugar because that's what I had and along with vanilla, it made the cake taste and look delicious. A nice golden colour. I also used butter instead of shortening. Served it with warm, 'from scratch' lemon pie filling spooned over top and fresh strawberries and blueberries. It was a hit. Edit: Have made it 3 times now. Love it with the raw sugar and butter. This time I made the Seven Minute Pudding from this site, and served the pudding with sliced bananas and this cake, topped with chocolate sauce, parfait-style. Good stuff!! I love this recipe. So easy and versatile. This is a coarse-crumbed cake, like others have mentioned who didn't like it. So if you're looking for a finely textured cake, this wouldn't be it. I think of it as sort of the peasant version of cake. But mine have all been moist.

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Reviewer:

mighty moose

Cooking Level: Expert

Home Town: Whitehorse, Yukon, Canada

Reviewed: Aug. 6, 2009

It's just a matter of personal expectations, I guess, that account for the variation in reviews of this recipe. This is a basic, standard recipe for Dinette Cake that is quite common and has been around forever, so again, liking it or not is a matter of personal preference because there isn't anything "wrong" with the recipe. I didn't like it and won't tinker with it to make it better or different. It IS fluffy and moist, but it has a coarse, open crumb I found unappealing.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 23, 2009

I absolutely loved it!! I made a cake with it the first time and made pancakes the second time with the batter and it turned out great! My husband is on a strict low salt diet, so I left out the salt and baking powder and used 1 cup of fat free skim milk instead of 2/3 cup of milk the recipe calls for. Of course when you leave out the baking powder you get a very thin cake, so the second time I used it for pancakes. My husband was able to eat pancakes for the first time in over 6 years!

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