Reviewed: Mar. 17, 2012

A soggy mess. I am an experienced baker and have made this type cake several times but lost my recipe. Tried some of the suggestions for 2 eggs + sour cream, tried the brown sugar layer-way too much! - and it took 1-1/2 hrs to bake, half the cake stuck to the pan (and it was well prepared), and when we cut int- it was still raw. Oven temp was correct. Ingreidents were correct. Pan prep were correct. Cake mix did not have pudding already in it and was fresh. Pudding mix was fresh. All I can say is hope you have better luck.

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Reviewer:

lyndat

Reviewed: Dec. 22, 2011

I will definitely make this one again. I received many compliments on it. I did make one addition. I added abour 1/2 cup of chopped pistachios to the batter and also sprinkled some on the icing. It was beautiful!!

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Reviewer:

Carole P

Reviewed: Nov. 14, 2011

I read on a previous review that it was very thick. OMG it was very thick, like paste. The crumble mix was plentiful. I thought it was a lot but used all of it and it's very good with cake. I used what I had on hand so I used 1/4 each of walnut and pistachio pieces. We used a 10" bundt pan (12 cup size) and adjusted bake time to 55 minutes. I would use this as my holiday cake.

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Reviewer:

Sharon

Reviewed: May 17, 2011

This cake is so easy to make. Everytime I take somewhere everyone wants the recipe. I wish I could give it more than 5 stars.

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Reviewer:

JudyJ

Reviewed: Dec. 30, 2010

THIS IS AWESOME!!!EVERYONE WILL RAVE ABOUT IT!!!

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Reviewer:

kay104kay

Cooking Level: Expert

Home Town: Miami, Florida, USA

Reviewed: Apr. 14, 2010

I got this same recipe from a good friend of mine. It is just wonderful. All my friends loved it! I used 1 large box of pudding mix instead of 2, and add a 1/4 cup of water because the dough was too thick. It still turns out perfectly.

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Reviewer:

keiko

Reviewed: Jan. 1, 2010

I first made this cake for a St. Patrick's Day Party. It's light green color was festive.

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Reviewer:

nancyjkline

Reviewed: Dec. 15, 2009

This is definitely one of my favorite dessert staples now! I put it in 2 loaf pans and since there is quite a bit nut mixture left over, I sprinkle some on the top of the loaves. It doesn't need to cook as long as the bundt pan calls for.

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Reviewer:

lynnw

Reviewed: Nov. 21, 2009

Great cake! Just like my mom's. I didn't have her recipe and this was similar so I went with it. Tasted great! For a more moist cake, I added 1/4 cup of orange juice (that is what my mom's calls for). I used pecans instead of walnuts. Thanks for getting me as close to my mom's cake as possible.

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