Reviewed: Jul. 14, 2009

I followed the recipe meticulously...but alas, although the cake came out of the oven looking simply beautiful,it was totally flat within 10 minutes. What a disappointment!

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Nora

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Reviewed: May 11, 2009

Delicious!! I would make it again, but would try it with a glaze.

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mmwp64

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Reviewed: Apr. 15, 2009

Great quick bundt cake. I added chocolate chips to the cake and they were a great addition. I added the chips after the mix was poured into the pan - this way I could keep the chips away from the sides of the pan! Since I added chips we didn't need any frosting and the cake was great and moist.

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Mary at Cedar Lake

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Reviewed: Apr. 6, 2009

I followed the directions to a tee and the cake took 1 hour and 10 min. baking time before the toothpick came out clean. The cake immediately fell when I removed it from the oven. The top portion of the cake was cooked and tasted very good, but I will not ever make this one again.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

The trick to making this recipe "fool proof" is by adding this WARNING to the ingredients. Must use "Classic" yellow cake mix. DO NOT use "butter" recipe/mix. The classice yellow cake mix calls for oil and not butter. The butter recipe does NOT turn out right once you add the sour cream. It will fall flat and be gooey inside everytime with the wrong/butter mix. Hope this helps ; )

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PADME

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Reviewed: Feb. 15, 2009

I made this cake with a butter recipe cake mix and it was soooo delicious and extremely moist. I did have to cook it a tad longer too.

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SnSmom

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Reviewed: Dec. 28, 2008

I used a carrot box cake and followed the directions on the box then added the sour cream and vanilla. I also added walnuts, carrots and coconut. I baked the cake at 350 for 1 hour because after reading the reviews I didn't want it to come out gooey. However, it still didn't work. The cake came out very gooey inside. I kind of felt like I was eating bread pudding. I don't think I would make this again.

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colleenskitchen

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Reviewed: Dec. 27, 2008

Make sure this cake is baked thoroughly. I kept it in the oven an additional 20 minutes and half was still doughie. The side that was baked was fabulous. I made it with yellow cake mix.

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mary

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Reviewed: Dec. 23, 2008

This is a great standby cake recipe. I also make this with chocolate cake mix and chocolate pudding. Make sure to follow directions on the box and add the eggs and oil. When I make the chocolate cake, I add chocolate chips to give it some chocolate gooey-ness. When I make the yellow cake mix I layer the batter with cinnamon, sugar, and pecans to make a coffee cake. This recipe is easily adapted!

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Sarah

Cooking Level: Expert

Home Town: Elkhart, Kansas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Sep. 28, 2008

I made this cake gluten free just by using "pamela's cake mix" and it turned out great!

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Brook

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 27, 2008

We loved this recipe thanks. The only thing I did different was to add a glaze. The best cake ever!

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Loubeth

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Reviewed: May 5, 2008

Extra, extra moist! Needs frosting in my opinion but otherwise great.

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km

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2008

This is a very plain cake which seemed rather dense. I am thinking it has to do with the size of cake mix that I had on hand (only 340gram). Since my cake mix was a little smaller I reduced the amount of sour cream to 3/4 cup. It was nice to try out my brand new bundt pan though! Perhaps next time I will add another flavour other than plain 'ol vanilla. I baked it an extra 15 mins too.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Dec. 29, 2007

I tried this recipe with Betty Crocker, and Duncan Hines mix. The cake does come out moist. However If you like to fill the middle or make other molds, this recipe does not work. It makes the cake crumble and fall apart. I could not even ice the cake because as soon as I took the cake out of its pan, the cake fell apart.

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Sjazayeri2

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Reviewed: Oct. 4, 2007

Used this recipe and followed some advice from the previous reviews and it turned out just as great as everyone said it would! Highly recommend this eaten plain or frosted!

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Liza

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

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Reviewed: Apr. 12, 2007

Just like the others said...the middle was raw and I followed the directions???

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SLAVICA

Cooking Level: Expert

Home Town: Soldotna, Alaska, USA

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Reviewed: Mar. 18, 2007

Deliciously moist....I will make it again!

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delicatebrew

Cooking Level: Beginning

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Reviewed: Feb. 10, 2007

This was a perfect, in a pinch quick cake. I was worried that it was going to go flat based on some previous reviews and I didn't leave myself alot of time before I had to leave for the party I was supposed to bring this to. But, no worries here. It came out great. Nice and moist. I used low fat sour cream, two eggs, oil & water. I made a glaze of lemon juice and powdered sugar. It was a hit. Fast and easy for when you are in a hurry. Thanks for sharing this.

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Charlotte's Mom

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2007

I used Duncan Hines Butter Recipe Cake mix. Made the cake according to the box directions, except I subsituted Sprite for the water, added 1 cup of sour cream, 2 tsp vanilla, and 1 box of instant vanilla pudding. Sift the cake mix and pudding, in a separate bowl mix all the wet ingredients, then mix the wet in with the dry. You can bake this cake in any type pan you desire. I bake most my cakes (this one included) at 325. This cake came out moist and delicious. We frosted one layer with chocolate frosting (my daughter insisted) and left the other plain. I prefer plain. The frosting was too much sweet for my taste, however my 4 year old daughter wouldn't have it any other way. Try it, you can't go wrong!

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