The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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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Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA
Living In: Chalfont, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 18, 2008
This cake was ok. It came out to heavy. Family said it was just ok. I probably will not make it again.
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 17, 2008
This is one of my favorite recipes & it always gets rave reviews. I don't bake the praline part as long as the recipe states though. Normally I only leave it in the oven for 3-4 min. Divine!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 13, 2008
Very good. Followed the suggestion of underbaking the cake before topping with the praline mixture and it came out perfect.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 2, 2008
This was amazing! I make it quite often when I have company, they usually want to take some home and won't leave without the recipe.
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JJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 19, 2008
I made this cake also cutting 10 minutes off the baking time. I substituted 1/3 c Peach Schnapps for some of the water called for in the cake directions. It was wonderful. Just a hint of peach with the caramel flavor of the frosting did the trick. Awesome recipe and very easy.
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Cooking Level: Expert

Home Town: Cedar Hill, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 20, 2007
I have made this twice. I doubled the frosting (we love the praline flavor). I made it the first time for a church dessert auction, it sold for $40! The buyers loved it! Will make this often!
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 30, 2007
One of the easiest and tastiest desserts one can make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 24, 2006
I really liked this one and so did the kiddos.
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Photo by Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA
Living In: Bedford, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 3, 2006
This cake is moist and delicious. I made a half recipe in an 8x8x2 square baking pan and it came out perfect. It is even better refrigerated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 2, 2004
Absolutely wonderful. The only change I made was I used a little more pecans. I can't wait to make this cake again. It was gone by the next day.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 2, 2004
We enjoyed this cake, however, you really need to watch the cooking time or it can become to dry. Next time I think I'll double the topping ingredients and see how it turns out. I only cooked it at 400 for 5 minutes and that seemed perfect.
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Cooking Level: Expert

Home Town: Grand Prairie, Texas, USA
Living In: Streetman, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 27, 2004
I took this cake to our weekly potluck at my office. I used a cake mix with pudding in the mix. I only allowed the cake to cool long enough for me to make the topping. I used walnuts because that is what I had on hand. And I messed up and added extra vanilla by mistake, turned out to be a lucky mistake. As chance would have it there were 3 cakes brought that day but mine was the only one finished, with raves and requests for the recipe. I will definitely make this again everyone loved it as did I.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 24, 2004
My husband loves this cake :~)This is going to be one of my "go to" recipes for a delicious but quick & easy dessert. After reading the reviews I adjusted the steps in making the frosting ~ mixed the flour into the brown sugar before adding them to the melted butter, making a roux. Cooled it slightly and whisked in the egg. Cook mixture for three minutes. Remove from heat and add pecans & vanilla. I did use more pecans too ~ 1 1/4 cups. I also exchanged 1/4 cup Amaretta for 1/4 cup of the water called for in cake mix directions and shortend the baking time to avoid the dry texture some reviewers mentioned... and, it turned out beautifuly. Thanks Hillary for this wonderful recipe.
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Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 14, 2003
I guess I'm the spoiler on this one. I thought the cake was much too sweet. After reading other reviewer's comments about the cake being dry, I decided to poke holes in it to see if some of the topping would go down into the cake and make it moister. Don't try it; it didn't work. However, I didn't find the cake to be dry at all. I liked the crunch of the pecans on top and considered putting some pecans into the cake also. I just didn't like the cloying sweetness of the cake.
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Photo by Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 7, 2003
This was a really nice change from a standard cake with frosting. After a horrible week I realized that I had to make something to bring to a barbecue still. I could have bought something, but everyone is used to home made treats from me. I have to say this was the easiest cake to make and I had all the ingredients on hand already, which made it even better. I did decrease the baking time by 10 minutes to combat the dryness others complained about. The cake was perfect. I also did have a little troubel with the praline frosting not thickening enough and most ended up dripping down the side of the cake pan. That is okay though, everyone just wanted the edges of the cake. I will sure keep this recipe in mind the next time I don't want to or have time to fix something for a pot luck.
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Cooking Level: Expert

Living In: D'iberville, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 20, 2003
The topping on this cake is very good! It only takes a few minutes to whip up and is a nice alternative to regular frosting. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 4, 2003
This is by far one of the best cakes I have ever had and my husband agrees. It is so easy to make, yet you can not tell by the look and taste. I have made this twice and it is one of the only cakes I have ever made that has no leftovers. This is a must try recipe, you probably have all of the ingredients right now anyway!
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Cooking Level: Expert

Home Town: Wrightstown, New Jersey, USA
Living In: Yorktown, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 26, 2001
I have made this cake twice now and both times were a hit, people love it and eat it up with a quickness. I did add more nuts because my family are nut lovers. It's great. I even did it as a 2 layer cake and put the praline mixture in the middle, sides and top of the cake. It can get messy, but it sure is pretty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 11, 2001
Easy to make. My praline mix never thickened like the recipe stated, so I just spread it over the cake anyway, and it seemed to work fine. I would recommend slightly underbaking the cake. I was dismayed when I pulled he cake from the oven and found the edges already very dark (although I baked it the minimum time stated on the box) and knew that I then had to put it back in the oven for another 8 to 10 minutes.
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