Reviewed: Jul. 26, 2009

I made the cake just as the recipe calls for, no changes needed if this cake is cooled properly, it won't crumble and fall apart. This cake is best made the day before, allowed to cool for awhile, then placed in the fridge overnight. It will slice much better if refrigerated overnight. I drizzled caramel ice cream topping over it and sprinkled with chopped pecans right before serving.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jul. 6, 2009

This is a very easy and delicious cake! I microwaved a tub of cream cheese frosting and drizzled over the top. Very good!!!

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Charla T.

Cooking Level: Expert

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Reviewed: Jun. 30, 2009

OH MY! I'd give this 50 stars, if I could! This is so good. We are traveling to visit our friend who loves Praline candies, in a week. My praline candies didn't turn out so good when I tried to make them before, so I figured I'd give this a try. I made a "test" cake today and it was delicious! I am so happy with the result! I followed the recipe exactly and I used Betty Crocker butter pecan cake mix and Betty Crocker Coconut Pecan Icing. I can't wait to make it for our friend next week. I hope he loves it as much as we do! Thank You, Thank You, Thank You!

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M.Hooper

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: May 12, 2009

I'm making this right now, I did 1/2C oil, 3/4C water, all I had were Xtra large eggs so I did 3. Also 3/4 of the frosting so as to leave some for the top of the cake...

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ROBY

Cooking Level: Expert

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Reviewed: Apr. 26, 2009

I followed advice of a few others. Left maybe 1/4 of the icing tub out of the mix and then microwaved it briefly to make a glaze out sorts at the end. Also cut oil down to 1/2 cup. We wanted to eat it before cooled, and I had no trouble cutting it, although it did crumble when trying to take bites. Yummy, though!

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DRHELYMO

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Reviewed: Apr. 21, 2009

This is amazingly easy to make and delicious. I added a caramel glaze and it was perfect (made from brown sugar, butter and a little milk, heated to boiling to carmelize). This is a recipe I will surely repeat - I bought extras of the butter pecan cake mix b/c it can be hard to find.

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JenJen

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Reviewed: Apr. 17, 2009

I have been using this recipe for years. Have been asked every time for the recipe.

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lisa

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Reviewed: Mar. 30, 2009

It is so GOOD!! And, it is so simple!!! Have made several times.

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Linda T8

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Reviewed: Feb. 2, 2009

Good cake. EASY to make. I glazed with Caramel Frosting I from this site. Thanks for sharing!

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cindy

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Reviewed: Jan. 31, 2009

This is so easy and delicious. I love taking it for pot lucks.

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Cheyenne Schweikert

Cooking Level: Expert

Living In: Waxahachie, Texas, USA

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Reviewed: Jan. 28, 2009

This is a very easy and quick recipe that makes a yummy cake. I made mini-cakes using the Nordicware Mini Bundt pan. I used pecan meal instead of chopped pecans in the bottoms. They were done after baking about 17 minutes. After cooling, I topped each with a small dollop of cream cheese frosting and then drizzled each with thin caramel frosting. They made a spectacular presentation!

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DPW

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Reviewed: Jan. 12, 2009

Made this recipe and then froze the cake. Recently served it and everyone raved about how moist and good it is.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Nov. 2, 2008

I love this cake!! It's is easy to make and very moist.

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lvl42freak

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Reviewed: Oct. 31, 2008

This is the best cake I have had in a long time. It supper easy to make and my family and friends like warm. Thank you for a great recipe. nancy

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nancy

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Reviewed: Oct. 12, 2008

This cake is the "bomb"!!! I have made it many times and it always gets rave reviews. I think I could eat the whole thing myself!! I do reduce the oil to 1/2 cup but leave everything else the same. It turns out awesome!!!

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Phyllis Williams

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

I have made this cake on several occasions. It is always a hit and I have been asked for the recipe. Thanks

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Shonna

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 8, 2008

I've made this for my family and they think it's the best cake I have ever made for them. I was telling my niece about it and she said she couldn't wait to get home for me to make her one. So I made this cake for my niece and sent it to her in Iraq and she said it was wonderful. This is just the best cake it is so moist. So easy to make.

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MsChief

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Lonoke, Arkansas, USA

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Reviewed: Jul. 28, 2008

This is a very simple cake to make and it tastes wonderful! I've made if several times now for family and friends. Follow the recipe exactly as it's written, doesn't need any subsitutions or changes. It's perfect!

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CWIW

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Reviewed: Jul. 3, 2008

The taste is great BUT I must not have oiled my bundt pan enough as half of it stuck to the bottom. I too used 1/2 c oil & 3/4 c water. I only used 3/4 of the can of frosting and with the rest I added a little water, heated it some in the microwave and it made a glaze I could drizzle (over the hunks of cake that came out of my pan!). Glad I wasn't making it for company - I will try again with a well oiled bundt pan.

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Michelle

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

WOW WONDERFUL! Thank you so much for this recipe! After reading the other reviews I did take some advice I used 1/2C of applesauce instead of 3/4C oil and 3/4C water instead of 1C of water, I ground my pecans that went into the cake to help firm it a little bit without messing with this wonderful taste and added the chopped pecans to the top MMM-MMM-MMM. The cake alone is WONDERFUL but I added Hersheys dulce de leche to individual pieces and just a great compliment YUM! But by all means the cake can stand alone without any compliment. I love recipes that are worth adding to my family's cookbook to pass down and this is an heirloom!

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