This moist cake recipe is a treasured heirloom passed down from my Grandma Stuit, who cooked for a family of 13 during the Depression. At reunions, it's the first dessert gone...including the crumbs! —Joanie Jager, Lynden, Washington
This makeover recipe is a winner! Packed with warm pumpkin flavor and spices, it's taller than the original cake but weighs in with just about half the fat, saturated fat and cholesterol and 187 fewer calories per piece. And if you ask us, that's sweet success no matter how you slice it.—Shirley Dellinger, Elwood, Indiana
Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it’s still moist, tender and as good with coffee in the morning as it is after a special meal. Now that’s definitely something worth celebrating. —Catharine Seman, Pittsburgh, Pennsylvania
At the campground where my husband and I have a trailer, the campers hold an auction of baked goods every Fourth of July. I donated this moist Bundt cake last year and it brought in the highest bid! I often use black walnuts in place of regular walnuts because they add a special flavor.
"Nothing could be simpler or more delicious than this moist apple cake," relates Reba Savoie of Roswell, New Mexico. It's easy to create the four-ingredient treat with a spice cake mix...and even easier on your pocketbook at just 18 cents per piece.
Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake.
After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children.
-Paulette Reyenga, Brantford, Ontario