Followed the directions exactly, using cherry pie filling. I made this to take to brunch at church. Everyone loved it and I had to share the recipe with many. Since it was so well received I am making it again. This time I will do one with cherry and one with lemon pie filling. I did not think the cake was bland at all, nor did I think it was too sweet. And it was very simple to put together. I make it on Saturday for church on Sunday and it tastes great the next day.
It certainly turned out pretty. I made it with strawberry pie filling. The cake base was pretty bland, maybe it would be better with some vanilla? My pie filling was basic, nothing to mention about that. My topping wasn't bad, but I ran out of sugar. I used 1/4C granulated and 3/4C powdered. It turned out fine. Overall, the cake only gets two stars. I can't get over how bland and tasteless the cake base is. I'm sure some tweaking would improve the recipe, but I only tried this to use an old can of pie filling. I won't be attempting this recipe again.
This is a good cake, I disagree that it is too sweet, I used apple pie filling, but if I were to make again I would include some cinnamon in the cake batter, as well as in the crumble topping. With those two additions, I think it would make a good cake, great!
I made this for my son who loves fruit desserts, but this was way too sweet and definitely didn't work for us. I have a recipe very similiar but with real fruit (I bet fruit cocktail would have been great in this). I think I will stick with that one, because it is wayyyyyyyyyy better and not so sickeningly sweet.
I substituted sour cream for the milk and adjusted this by cutting the baking powder to 1 tsp and adding 1 tsp baking soda. I also added a little more flour to the topping to make it more crumbly. Yummy!
Easy, sweet, and good! I made the recipe with cherry pie filling, and added 1/2 cup slivered almonds to the crumble topping ~ Baked in Pyrex at 325F for 45 minutes. Made for my Fall PAC 2011 adopted chef!
Fantastic! Followed directions exactly and used apple pie filling. Next time I will back off the baking time a bit as it got brown and crusty around the edges. I should have been watching it closer. Also, we thought it was just as good the next day as well. I did bake it in a glass pan and perhaps that kept it moister. Thanks for the recipe!
I made this for the Fall 2009 PAC. This was very good. I used apple pie filling and now I can't wait to try with cherry, or strawberry, or blueberry, well you get the picture! Easy, good and quick the perfect recipe. Thanks Sarah.