Reviewed: Oct. 11, 2009

WONDERFULL!! I made this for my boyfriend to take to work. He had half the batch before it made it in to his office. Here are the changes that I made, (used what I had on hand) I doubled the recipe: 1 box french vanilla cake mix 1 box butter pecan cake mix unsweetened applesauce in place of the oil half low fat cinnamon sugar graham crackers and half cinnamon brown sugar Ritz crackers For the Glaze: Substituted almond extract for vanilla, used milk to thin. I also added icing color gel in 2 diffrent batches for my boyfriends school colors (hes a teacher) This is a fantastic recipe, and I will be making this again and again.

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miss_whisk

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 26, 2009

I used devil's food cake instead of yellow cake and seasoned the batter with vanilla and allspice. Omitted the nuts as I didn't have any on hand. Awesome results!!!

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Francine

Cooking Level: Intermediate

Living In: Elizabeth, New Jersey, USA

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Reviewed: Jul. 21, 2009

I had to eliminate the nuts due to allergies but everyone really liked this cake. I missed the nuts. Thanks luvs2bake.

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Hummel97

Cooking Level: Intermediate

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Reviewed: May 10, 2009

Made this for Christmas dinner and everyone raved!! Only change I made was to use cinnamon graham crackers...it really makes a difference!

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Motherbird

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Apr. 19, 2009

I loved this recipe just the way it is except I used pecans in place of the walnuts. It turned out really great with no problems. It was very sweet not something I could eat very often but I think it would be great for holiday mornings. Thanks luvs2bake!

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taylisha

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Reviewed: Mar. 4, 2009

I did have a couple of problems with this cake - the topping mostly sank to the bottom and the sides kind of came off when I took it out of the pan. I baked it in a silicone pan, which might have been a mistake. After 1 hour it was still not even cool enough for me to flip it out without an oven mitt. BUT It was seriously the best tasting cake I've ever had! I used some creative decorating with fruit to hold up the sides until they cooled down and set. This was for a bridal shower as a last-minute addition to the red velvet I had already prepared. It outshined the red velvet in every way! I did not use the topping. I used Trader Joe's vanilla cake mix and their cinnamon grahams as well. I will be making this over and over and over again - but never again in a silicone pan. Thank you for this recipe!

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SHUSHANNAH

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Yummy! :)

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KelCrocker

Cooking Level: Beginning

Home Town: Mount Dora, Florida, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 14, 2009

Add me to the list of satisfied recipe try-ers!! I LOVED it and so did alll of my family. I made the recipe for Thanksgiving. Everyone couldn't get enough!! Even our toughest food critic (my Dad) DEMANDED that I make him some more! ;-) It's been a couple of months since the first time I tried it but, I'm in the process of making it again as I type this message. To the poster of this recipe: THANK you so much for sharing it!!!! :-)

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n21c

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Reviewed: Oct. 23, 2008

The streusel topping made this divine. We all chowed down!

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Tricia

Home Town: Columbia, South Carolina, USA

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 15, 2008

This was liked by all. I decreased butter to 1/2c (1 stick), stirred the streusel mixture carefully with a fork and didn't have problems with it clumping or sinking to the bottom. No leftovers.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Jul. 10, 2008

I made this with lemon cake mix and it turned out great everyone loved it. I didn't add the drizzle on the top.

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ANGELSTAR182

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jun. 8, 2008

So good! I reminds me of cinnamon rolls, only as a lighter cake version! I wasn't sure my (picky) husband would even try, as he doesnt care to try stuff outside the "norm", anyway, we both loved this! I microwaved the next morning for a few short seconds to warm up and it was even better ! So glad I tried this easy to make tasty recipe!

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Lisa

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Reviewed: May 29, 2008

This is the second time this week I've made this cake - it is soooo good. I made it for my husband and took the main part of the cake to work two days later. Everyone loved it - even several days old - that they requested it again. This is exceptional. I follow the recipe as written and it is wonderful - the smell from the oven is overwhelming. You must try this - it is better than you might think!

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paulncheri

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: May 3, 2008

My family really loves this recipe! Easy to make!

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chelsea

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: Apr. 27, 2008

I normally don't make cakes from a box, but I needed something quick and thought I'd give this a try. This recipe was easy to make and the cake turned out very moist. The graham crackers were a unique addition and worked well in the streusel. A tiny bit was missing in flavor, however, and I think that a bit of salt (maybe 1/2 tsp.) could have been added to the streusel to enhance the flavors. I think that would have done the trick. I will definitely make this again and try adding the salt next time.

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Jan. 21, 2008

Everyone at work devoured this, but I feel like using a box mix is cheating. Good flavor and use of graham crackers, but you could probably make it taste better or healthier by making your own cake batter.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

This cake was amazing!! everybody loved it!!! And it was so easy!!

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jennifer

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Reviewed: Nov. 21, 2007

This recipe is excellent! I am told I have to bring this to every function. I didn't make the drizzle sugar but just used confectioners sugar over the top.

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Sarah

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 2, 2007

There was only one bad thing about this cake. It's so good you want to eat the whole thing. I've made it twice so far and it's turned out great both times! So good!!

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christielou

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Aug. 25, 2007

This was an instant favorite at our home. I followed the recipe as written except I had to subsistute pecans for walnuts, as I was out of them. I didn't have any problems with the amount of butter and I ended up using the glaze too. Everyone I asked said definitely don't change a thing. Thanks for the delicious and easy recipe. I will definitely make this again and again.

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