Karen

I used a lemon cake mix instead of white for more lemony goodness and skipped the crumb topping (because I hate crumb topping). The filling is fantastic! I receive multiple compliments and requests for the recipe when I take it to family gatherings. Also delicious with some blueberries tossed in the cake batter!

This came out pretty well, once I figured out the correct amount of milk to use (4 teaspoons, not 2). Otherwise, I made the recipe unchanged. My children are young, so don't relate the decorating ability to the quality of the recipe, ha.

In general, the recipe is good. I bake the potatoes rather than boil them. Once they cool, it is easy to slide the potato out of the skin, and the flavor isn't boiled away. I also cut the white sugar in half (no one misses it) and double the pecans (there is still plenty of butter/sugar mixture to cover them). If someone in your family is lactose intolerant, you can also leave out the milk without much effect on the flavor.

I've used this recipe for several years now, and my family loves it. I follow the tips from other comments - make sure the cornbread mix doesn't contain sugar, and add the raw eggs last so you can add the sage to taste (the recipe does call for too much sage). I also add boiled eggs to the mix because my grandmother always did.