1 Review

I made this sugar-free, using Splenda and sugar-free pie filling. I also made it non-dairy, using margarine and soy milk. It was very well-received, except for one person who said that there was too much filling -- even though I used a 20-ounce can of pie filling! It's a bit messy, though, because of the filling. Still a great recipe - thanks for posting!

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brokenburner January 08, 2008
Cherry Coffee Cake