The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 3, 2007
Actually a Pillsbury recipe. I have made many times for family gatherings and everyone always loves it. If you butter the cake pans well, let them cool for 5-10 minutes, flip them and firmly pat the bottom of the pans they will not stick. Also pull the pans up very slowly and evenly. If one side starts to stick just carefully use a knife to loosen it. I recommend making the day before serving because the flavors blend nicely overnight. Thanks for the great recipe!
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Photo by jho2003

Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 26, 2006
Verrrry tasty. However, after using shortening and parchment paper in the pans, the carmel/pecan topping still tore off of the cake, was immovable in the pan bottoms, and also took some chunks of cake with it. I think waiting only 5 mintues to take them out of the pans was part of the problem. If (big if) I ever make this cake again, I'll omit the paper, I'll grease and flour the pans within inches of their lives, and wait til the cake is cooler, more set, before trying to remove. 4 stars because I could fix it by making more topping, drizzling that on the cakes and the whipped cream covers any and all imperfections in the cake itself. Got rave reviews for Christmas dessert...
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 2, 2006
I had trouble with the bottom sticking despite my best efforts. It was still pretty tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 14, 2006
Fantastic cake! So moist and rich, but has a nice light feeling to it with the whipped cream frosting. A new favorite in our house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 27, 2006
I made this cake yesterday for my mother-in-law's surprise b-day party...it was an incredible hit with all the guests. She later came and pulled me aside to let me know that this cake might easily become one of her favourites - big compliment from her as she's a fantastic cook/baker. I will definately make this again! As for the caramel topping sticking to the bottom of the pan, I had lined the bottom of the cake pans with baking paper - the cakes came out quite easily and didn't stick to the bottom at all. I had also greased & floured just to be on the safe side :). Thanks again Eleanor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 7, 2006
I doubled this recipe and made a 2 layer lasagna pan cake. I lined the bottom of the pan with a silicon baking sheet and had no problems with sticking. I only put the pecans on the bottom half, I did feel I needed a bit more filling so I used the pecan filling from the The Old Fashion Red Devils Food Cake recipe on this site. I frosted it with canned butter cream icing because I wanted to top it with a cake topper that I printed on edible paper with edible ink. (You can't use dairy frosting with the cake topper) I got rave reviews on the cake and a friend said it was the best cake she ever ate. I was very pleased and will make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 9, 2005
Delicious! Such a hit amongst my coworkers. Only one problem...it was very difficult to keep the glaze even on the bottom of the pan. It was pushed to the side when the batter was placed on top, leaving some parts of the cake with no glaze and some parts with a ton of glaze.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 23, 2005
Awesome! I usually stick with the "safer" recipes on this site...the ones with many, many reviews, but I couldn't pass this one up. I'm glad I didn't! It is delicious! The topping didn't stick to my pans at all! Be sure you grease and flour your cake pans. Thirty-five minutes was perfect. My only problem was with my 2nd cake...the top layer completely fell apart. The icing made it slip off the bottom layer. I don't know how this problem could be fixed since the cake is SOOO moist. Anyway, the one that held together was absolutely perfect! Good luck!
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Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 30, 2005
Wonderful recipe. Cashew nuts were replaced for pecan. I made this for my friend on her birthday and she nearly had no chance to have it if I didnt specially keep a piece for her, cause the whole cake was gone in minutes. Also brought it to company and all raved for it. Thank you for a keeper, Eleanor.
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Photo by Allrecipes

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 10, 2005
Everyone I've served this to has said "this is the best cake I've ever tasted" - and I'd have to agree - very easy and SO delicious! The whipped cream is just sweet enough to compliment and praline layer, but not too sweet. I've made it twice now and has turned out perfect both times.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 10, 2004
Cake tasted good when frosted with dark chocolate frosting. It was next to impossible to remove cake and topping from the pans since the topping stuck horribly. I don't know how everyone else did it without trouble. I would not make this again for this reason.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 6, 2003
Made this for Thanksgiving and it received wonderful "reviews". Brought left overs to the office where it again was given a perfect 10!One correction this does not serve 24! It was 12 small slices but all agreed that it was rich and filling so small slices are the way to go! Easy to make and loved that I had this made 2 days before leaving me time for the rest of my cooking. Very easy. Do wish that all recipes would include a photo of the completed item!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 23, 2003
I made this cake for my boss's birthday and he LOVED it. I couldn't find devils food cake with pudding, so I used Duncan Hines moist devils food cake. Will make this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 29, 2002
Great cake, you won't be sorry you took the time to make this one. Next time am going to use a cream cheese icing :)
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Photo by Annette

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 16, 2002
Great tasting cake and it looks good too! However, I would only plan for a maximum of 16 servings (especially if you use two 8" pans).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 25, 2001
Fabulous cake was a big hit!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 13, 2001
Great cake... a really big hit at the last birthday party I made it for... frosting is not too heavy and praline added just the right amount of sweetness to the cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 11, 2001
I think the next time I bake it, I will use cream cheese frosting instead of whipped topping. It just seems to need a little more flavor to me. i think this is actually a Pillsbury bake-off winner recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 1, 2001
I made this for a baking contest at work and won. it looked lovely and i got many compliments. everyone assumed it was really hard--but it was so simple!
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