Reviewed: May 25, 2007

This is a fantastic cake! I decreased the oil to 1/2 cup after reading the other reviews, & baked it in 3 8x4 loaf pans for 40 min. I then microwaved some van. frosting for about 20 seconds on med. power & drizzled this on top. I gave these as teacher gifts - very easy!

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tigerliz

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Reviewed: May 20, 2007

This is simply one of the best cakes ever. I have tried it several ways that are listed in these reviews, but the best way for me is to just make it as suggested and then wait for the cake to completely cool in the pan before removing it, it doesn't crumble so much that way. The is the moistest cake ever and I get SO many compliments whenever I make it. Also, I usually find the butter pecan cake mix at the Walmart with the grocery section or at Smiths.

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ALERYAN

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: May 8, 2007

I made this with no changes, and it was wonderful! I took it to a meeting and had several requests for the recipe. Thank you! Will make again and again.

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THOMASSHERBOURNE

Cooking Level: Expert

Living In: Enterprise, Alabama, USA

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Reviewed: May 4, 2007

I made this recipe with 1/2 cup oil and put it in a 9x13 pan. It comes out right every time. Have served it frosted and plain - both winners!

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BOMBOM

Cooking Level: Intermediate

Living In: Waycross, Georgia, USA

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Reviewed: Apr. 30, 2007

this was awesome, served it at a barbeque and they rated and raved about it ! didn't used the pecans because there were alot of kids.... (didn't really need it) but i am sure it would have tasted great! a+++++++++++++++++++++++

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aidynne

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Reviewed: Apr. 8, 2007

This is great but it is very rich. Need to let cool completely (at least 2-3 hours) before removing from pan-because the cake is so heavy the bottom will come apart. I used Carmel Frosting VI as others suggested but without adding pecans(cake has plenty). This was a hit!

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jody1

Cooking Level: Expert

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Reviewed: Mar. 31, 2007

This is super easy and very tasty! My husband loves it, and he normally despises coconut! Decreased oil as per suggestions and also omitted sprinkling pecans in bottom of pan. Thanks for a great recipe!

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NMARIEA

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Reviewed: Mar. 28, 2007

I have made this recipe several times for bake sales (usually using the fancy mini-bundt pans), and it always does very well. People are always impressed and have no idea how easy it is to concoct!

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MrsMac123

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Reviewed: Mar. 26, 2007

This is so good and moist. I would give it 4 1/2 stars just because it's a little crumbly, but it definitely has a 5 star taste. And, it's so easy! I made it last night and brought it to work today. Everyone is enjoying it with their coffee. I did cut down on the oil as suggested by previous viewers, but it's still so moist that it's crumbly. I baked it for longer than 1 hour and 5 minutes. I sprayed the bundt pan really well and the cake came out easily once it was cooled. I also used the Caramel Frosting IV (or was it VI?) as suggested by previous reviewers, and drizzled some of it over the cake when it cooled. Then I sprinkled some pecans on top. Turned out pretty. For ease, taste, and presentation, I definitely recommend this cake.

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javelin1221

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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Reviewed: Feb. 12, 2007

I followed the recipe exactly and had no texture problems. I did do as a few other reviewers suggested and I let the cake cool completely in the pan, let the cake sit over night before cutting and cut it with a serrated knife. It cut fine. With that said, I would rate the texture as extremely moist. the flavor, while very good, did not rate an excellent in my eyes. People who ate the cake liked it and gave it compliments. However, I made a Almond Pound Cake from scratch that day and served it along side this cake. I got more compliments and raves on the Almond Cake than this cake. I would definitely make this again - it is so easy to assemble and it really does taste good. However, if I want the "WOW!" factor, I'll bake something else.

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Jane

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 11, 2007

Good cake, not the best I have made but it is worth making. I did decrease the oil to 1/2 cup per other reviews.

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crakerz01

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Reviewed: Feb. 7, 2007

This was so easy to make,moist and very Yummy! It was perfect as is. No need for frosting. My family was so taken with this cake that every bite was followed by a mmmm!

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Kimmie

Cooking Level: Expert

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Reviewed: Feb. 7, 2007

if you like butter pecan ice cream-here is where it's at FOR YOU!!!This rules and I DO recommend letting it sit a day first(if you can)cause it gets better and moister the more it sits(but still doesnt end up getting nasty after 2 days like some cakes)easy and worth the time...a WOW cake!!!Great recipe thanks!!

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Feb. 5, 2007

I've made this cake twice with Golden Butter Recipe and twice with Butter Pecan (which I could only find in Louisiana) and all four times, the cake has been a hit. I strongly agree that you need to let the cake cool completely (two hours) in the pan before removing it.

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Paul

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Reviewed: Jan. 13, 2007

This cake had a wonderful aroma while baking and had an even better flavor. I took the advice of others and used slighly less than 1 cup of water. The cake was a bit crumbley when slicing; however, this slight flaw was quickly forgotten after tasted.

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Reshableu

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Andrews, Texas, USA

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Reviewed: Jan. 1, 2007

This is a winner--very easy to put together and everyone seemed to enjoy it. I could not find a butter pecan mix, so I subsituted a yellow butter mix. Other than that, I followed the recipe exactly. I did have a slight problem getting it out of the pan, but just patched it up a little and it was fine.

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texaslady3

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Reviewed: Dec. 13, 2006

Tasty and so very easy to make! It took longer to bake in my oven -- a little over an hour for a toothpick inserted in center to come out clean. I would definitely recommend allowing the cake to cool for quite a while (if not completely) in the pan. It's very moist and may fall apart if you turn it out of the pan while it's still warm. As suggested by other reviewers, I believe the oil and/or water could be cut just slightly to make for more manageable slicing without compromising the soft, moist texture of the cake. Will try that next time. Thank you -- we really enjoyed this one! :) **Update** March '08 -- I've made this again and am bumping my rating from 4 to 5 stars. I based 4 stars on my personal tastes. I thought it was really good, but not quite 5-star; however, everyone else who has tried it thinks it's top shelf, especially with the caramel glaze I added. So, I'm going with the consensus -- 5 stars! I definitely would recommend dropping the oil and water back by a couple of tablespoons each. Still turns out extremely moist and the texture seems a bit more amenable to slicing. One point to emphasize (again) -- let the cake cool in the pan! It's so nice to find recipes that are not only delicious but ridiculously easy to make. Thanks again!

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DISCOBUNNY

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2006

This cake came out awesome! I made it as one of my Thanksgiving desserts; everyone who ate it took the recipe home with them! I still can't believe how easy it was to throw together, yet how delicious it tasted. I took the advice of some other reviewers and cut the oil back from 3/4 cup to just 1/2 cup. This one's a definite keeper! Perfection in a bundt pan!!!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 23, 2006

This cake is wonderful!!! I have made it many times now exactly as the recipe is written. My family can barely wait for it to cool so they can have it. Thanks for the great recipe and sharing it with us!!

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