This cake recipe is so so. I made it for friends (we ate dessert at my house after dining at the Olive Garden). This is a nice "after dinner" dessert, especially following an Italian meal (it's not too rich). The only problem I had was removing the cake from the bundt pan without destroying it (I need to work on that - LOL). I found it difficult to drizzle the cake with the syrup mixture without making a mess (I inverted the cake onto the serving plate so that I wouldn't have to move it from the wire rack, but now see why you drizzle the cake over a wire rack first...). I used the end of a small wooden spoon to poke holes into the cake (not all the way through). Small fork pricks would not be deep enough to allow the syrup to seep down into the cake (at least I don't think so). Does that make any sense? I think this cake would be good with a nice powdered sugar glaze poured over the top. It goes great with coffee! Thanks for sharing. My friends enjoyed it more than I did.

I had such high expectations for this cake. It didn't taste as well as I thought it would. I did substitute the butter for the shortening and added 1 tbsp of cinnamon and even added 1 tbsp of vegetable oil to avoid the "dryness" everybody had been talking about but unfortunately, it still came out a tad bit too dry for my liking. I also thickened the sauce by omitting the water completely and adding about 1 tbsp of corn syrup. I did not let it soak through the cake; instead, I drizzled it on top of the cake. I'll probably not make this again and will just stick to the Yogurt Spiced Pound Cake (also from this site) for a moister cake.

I even followed the suggestions to try to get this moist, but it didn't work. To start, I used a full stick of butter, instead of shortening. Cut the sugar to 3/4 cup, used buttermilk, and even dropped in some oil... Nope, it was dry and fall'y apart'y. The glaze, I decided to skip ALL the water, to keep it thick. It's good 'n' sweet that way, but gritty and there's not nearly enough. If I didn't make my version of the glaze, this would be in the trash, but since I did - we'll eat the crusty, glazed outer edge and chuck the rest.

I personally didn't have all the ingredients at home so i altered the recipe a little bit. this is what i did: -no vanilla extract -instead of 2/3 cup shortening i put in 18 table spoons of butter (which is actually healthier believe it or not) -instead of milk i put in 1/2 a cup of half and half. this might sound a bit unhealthy but it was soooooooooooooo delicious!!!!!!! and i'm sure that the original is just as good!!! if you want to try this recipe out (my version) then follow the original directions! enjoy!

Warning: when cold serves 16. WHen HOT serves 2! WOW is it good hot.

I thought that this cake was rather blah. It seemed to be lacking something.

This is an easy and delicious cake recipe. Everyone loves it and it is very versital. I have added more flavors to it and it always comes out spectacular.

Cake was dry due to my own fault of baking it too long but the flavor was excellent. It is important to pour the cinnamon syrup over the cake while it's still warm, otherwise it doesn't soak in. Will make again!

I LOVED this cake. Recommended. I think I used whole wheat flour (I made this a while back) and it was still fine.

I used oil instead of shortening and the cake turned out very moist and light. Cooked in about 35 min. The cake itself is a bit bland, even though I increased the amount of cinnamon and vanilla. The flavour actually gets better when the cake cools. Use very big holes for the topping - fork pricks are too small. Or possibly cut the cake in half and pour it over the middle. I took this cake to work and had people asking for the recipe - it was very popular!

this simple to make cake is awsome - i will close with that -

The cake tasted absolutely wonderful, but I found that it took me twenty extra minutes to cook the cake than you suggested. I used a silicon bundt pan, so maybe the metal cooks faster. But, no matter what, the cake was great!

I have made this cake twice now and it is wonderful. I like this cake because it is light with a subtle cinnamon flavor. The syrup is really what makes the cake. What I want to try is to add a little rum to the syrup . . .

I followed others' advice and upped the cinnamon in the cake batter to 1 Tablespoon, and used butter instead of shortening. For the sauce/glaze, I used brown sugar instead of white and 2 teaspoons of cinnamon. The family raved! Thanks!

This cake is pretty good. It is very moist.My family liked it.

wow...this was a great cake!!! i've never had sooo many compliments for my cakes before. i made it twice in 2 days, it was just THAT good. the funny thing is that i'm not even that crazy about cinnamon. but the only thing that wasn't perfect, was that i didn't think it tastes that good cold...only when it was still warm. so you should serve it right away.

i used oil instead of shortning and margarine instead of butter it was really good!