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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APRILRY

Cooking Level: Expert

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Reviewed: Apr. 23, 2008

I love this recipe. I made it for my 76 yo Grandmother's birthday and was a huge hit. I followed the directions, with few tweaks. I used a little less icing in the batter and added a splash of vanilla flavoring, a splash of butter flavoring and a cup of crushed pecans. I also placed caramel bits in the bottom of my pan and sprinkled a handful on top of the batter before baking. I put a light caramel glaze on the top just before serving. Yum yum yum--smiles from all!

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TaraB

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Reviewed: Apr. 8, 2008

Thank you Jody for recommending this a long time ago. I hadn't forgotten. This is a super easy and great tasting cake. It is what some others have said, a little crumbly and falls apart when you try to slice it but that doesn't take away from the taste. Thank you for posting the recipe Debbie.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 29, 2008

Divine! Like others, I had to cook a little longer. Took it to Easter dinner and there was none left. Very easy to make. I let it cool completely before removing from pan and it came out great. Wouldn't change a thing!

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Brenda

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

Just made this cake. Very bottom heavy. Fell apart after cooling and removing from pan. Taste is ok. Will saved and try it as the base for my Rum cakes during xmas holiday.

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Torya

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Dec. 29, 2007

This is a really good cake. I made it in a 9x13 inch pan and topped it with caramel frosting and chopped pecans. It turned out great and was super moist!

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SADIEROGERS

Cooking Level: Intermediate

Living In: Little Rock, Arkansas, USA

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Reviewed: Dec. 23, 2007

absolutely wonderful....I did have trouble finding the butter pecan flavored cake mix tho. I finally found the cake mix and stocked up so I have a few extra on hand. I followed the directions exactly. At my daughters wedding, we had several flavors of cake and this was one of them so we frosted it using the decorators frosting flavored with vanilla and rum. Many said "It was to die for"

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lisajdunn

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Reviewed: Dec. 17, 2007

I've made this twice following receipe exactly and loved it. I think next time I'll cut the oil so it isn't as heavy. I also plan on drizzling some carmel over the slices for an extra yumminess. LOVE IT!

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egghead96

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Dec. 16, 2007

Wonderful, rich cake! The only thing I changed was I used Yellow butter cake mix, & only used 1/2 cup of oil which was plenty. Made 4 loaves instead, Freezes well.

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T L Dixon

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Dec. 10, 2007

Oh my is this goooooood! Made as directed and everyone loved it. It was so easy and it was really moist. Will be making again for Christmas.

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Tracy

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

This is wonderful and the flavor can't be beat!!! I intended to follow the suggestions of the other by cutting back to 1/2 c of oil and 3/4 c of water but I forgot and followed the recipe and boy am I glad. It's really moist and not at all oily. Definitely a keeper! I have to add that I was wayy too impatient to wait for it to cool completely but I did grease and flour the bundt pan and it popped out with no problem, crumbling wasn't an issue and I baked for exactly 50 minutes.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 25, 2007

I just made this cake yesterday and found it to be very good. Not my very favorite but worthy of keeping the recipe. I made it exactly by the directions except I had to use a butter recipe yellow cake mix. I could not find the butter pecan mix where I live. I let it cool about 1 1/2 hours in the pan. I think a caramel glaze would be good on it. I may try it next time and there will be a next time!

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MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

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Reviewed: Sep. 11, 2007

This is a great recipe. I used a little less oil and baked just a little longer then recipe suggested. My husband and dad loved it.

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cmacklem

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Reviewed: Aug. 28, 2007

Like some of the other reviewers, we thought this cake was just "ok" - nothing spectacular. We wound up throwing the leftovers out, which very rarely happens at our house.

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Jul. 27, 2007

This was okay but I won't be making it again. I really didn't get the "praline" thing. It tasted like German Chocolate without the chocolate to me.

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Ginngabread

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 11, 2007

very moist and super easy good flavor

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maggieb

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2007

I've made this several times. The first time I did it purely by the recipe, then on later cakes tried some of the tweaks in the comments. I'm back to doing it by the original recipe. It's a huge hit wherever I take it.

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