Reviewer:

Reviewed: Jul. 28, 2011

My 12 year old daughter surprise me with this cake; when I came back from my walk, my whole family loved it and can not wait to bake it again.

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2 users found this review helpful

Reviewer:

Ana

Reviewed: Mar. 5, 2011

The name of this cake made it sound better than it actually was. It was just a regular cake with a fairly thin layer of streusel on top. I think it would've made more of an impact if the streusel was doubled and came out crunchier.

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5 users found this review helpful

Reviewer:

Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 23, 2011

Totally delicious! I would recommend using Duncan Hines brand for a moist cake. I used their butter cake mix instead of yellow, and soo good. I added vanilla extract to the cake batter. The praline top is outstanding! For some reason, I did not have enough praline coating to coat the entire two round cakes, but I suppose I may have did something to screw that up. The cake was not very easy to cut and was crumbly, which is why I am knocking it down a star. But every easy to do. Family loved it.

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Reviewer:

forestcreature200

Reviewed: Oct. 29, 2010

I made this cake and my family loved how moist it was. I have had repeat requests to make it again. I love that it is semi-homemade.

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7 users found this review helpful

Reviewer:

Ashley

Reviewed: Sep. 5, 2010

I always read the reviews, and I also took the advice of others and cut back on the initial baking time. I used a german chocolate cake mix (with pudding in the mix) as my husband doesn't like a cake unless it's chocolate. I altered the frosting just a bit, as I have another cooked frosting recipe that's similar. Instead of the egg, I used 1 egg yolk and 3 tbls. milk (2%). I cooked the frosting like my other recipe and brought it to a rolling boil, and cooked for 3-5 minutes. This is a great recipe, and it turned out well.

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Reviewer:

MotherNature

Cooking Level: Expert

Reviewed: Jan. 31, 2010

Used a pudding in the mix good quality yellow cake mix, made as directed, 9x13 greased and floured pan baked for 35 min. Made frosting as directed in recipe seemed runny, poured on hot cake and returned to oven for 5 min. looked a little runny but had cooked up, was afraid to leave it longer so took it out, tasted very good, but leaving in oven 8-10 minutes would have made it carmelize. Should have done what the recipe said!I think it would be divine with some vanilla ice cream!

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Reviewer:

GRAMMA GORGEOUS

Cooking Level: Expert

Reviewed: Jan. 21, 2010

i used a yellow cake and put a few chopped nuts in my cake. wow is this good. its all about the topping but all in all its an amazing cake.

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7 users found this review helpful

Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Oct. 19, 2009

Anything with brown sugar, butter and yellow cake mix is a winner with me and this did not disappoint me! I did make a few minor changes; I substituted toffee chips for the pecans (just a personal preference), and mixed together a thin glaze of milk, powdered sugar and a touch of cinnamon, pokes holes in the cake just after taking it out of the oven and poured the glaze over top before topping with the brown sugar mix. Delicious!

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7 users found this review helpful