Reviewed: Nov. 20, 2006

We loved this! Super quick&easy to throw together and Yummy! I used unsweetened applesauce and omitted the oil-did not miss a thing.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 19, 2006

Really Good. I guess maybe I didn't leave it in the pan long enough. A big chunk stuck in the pan. Didn't look good, but it was yummy. I just wish it had some kind of sauce to pour over it or to brush on for a little more moistness.

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Dagma

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Reviewed: Nov. 11, 2006

This is a ok but, I didn't give it 5 stars. Everyone at work said it was good but not one person asked for the recipe and I brought about half of it home. It does tend to get sweeter as the days go by and by the 3rd day it really needed a glass of milk with it. I probably won't make it again.

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JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

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Reviewed: Nov. 5, 2006

This cake is awesome! It tastes like a fancy recipe, but was very simple to make! Very moist and yummy!

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Sara

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Reviewed: Nov. 3, 2006

I have never changed anything with theis perfect recipe! I have made it tons of times for family and friends and they love it everytime! It is the best cake ever!!!! Yummy. One thing though don't put it in a smaller bundt pan I made that mistake once because I had a smaller fancy one and it bubbled all over the stove, however it was still good even after that! :)

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Tami

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Nov. 3, 2006

Unfortunately, I won't be eating any of this cake myself as I made it for a cake walk. It looks beautiful and smelled SO delicious while it baked. I did decrease the oil to 1/2 cup and baked it about 15 minutes longer. I also added a powdered sugar and milk glaze, just to make it look prettier. I will try this again when I get to eat some too!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Oct. 27, 2006

If you like pecans, you will love this..I did as some suggested and only used 1/2 cup oil, and I replaced 1/4 cup of water with Bourbon for more intense flavor..It does have to cool a while to remove easily from pan, and completely to cut without crumbling...all in all this is a keeper!

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grandma cindy

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Reviewed: Oct. 22, 2006

I made this cake yesterday according to the original recipe, wished I had read the reviews beforehand and not used the 3/4 cup of oil- cake was good, but much too oily. I wonder if even 2/3 of a cup is too much. Definitely reduce the oil and water! I also baked this 15 minutes longer- at 50 min. it was still liquid in the center. That might not be needed, tho, if the liquids are reduced. I had no problem with removal from the pan, just waited 10-15 min. before I flipped it out onto the serving plate. I liked this, but not enough to not make some changes next time, including trying it with a golden butter mix, possibly.

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cathi cooks

Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

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Reviewed: Oct. 2, 2006

I made it exactly as written, and it was awesome. If you leave it in the pan for 15 min, then turn out, it should not stick or crumble.

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Jill Adams

Cooking Level: Expert

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Reviewed: Sep. 19, 2006

I made this cake last night. It was great. We love pecans and this was easy pretty and so good.

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peachyga39

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Reviewed: Sep. 15, 2006

My kids loved this recipe! I've made a cake VERY similar to this. It was made with a butter recipe yellow cake mix, 1 coconut pecan frosting, 3 eggs, 1/2 oil and 1 c. water. It was great that way! I personally prefer the butter recipe yellow cake mix instead of the butter pecan though. It just seemed to me like it had a little more taste to it that way. It's still great and very quick to make either way.

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TCK1994

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Reviewed: Sep. 6, 2006

This cake was very easy to put together and I loved the idea of the frosting in the cake. I personally found that it had a slightly artificial taste to it but my mom LOVED it and so did the others who ate it. It was very moist and came out of the pan perfectly after it had totally cooled.

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2006

This is one of those recipes I wish I had tried sooner. It's ridiculously easy--literally took me 5 minutes to get it in the oven. It is moist and delicious; the only problem is I can't stop eating it! I served it warm from the oven with vanilla ice cream and caramel sauce and my family inhaled it, even my kids who don't usually like nuts. I greased and floured my pan instead of using cooking spray and it came out of the pan beautifully. It's still moist and delicious the next day. Definitely a keeper for me; the perfect last minute pot luck dish.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 17, 2006

I just made this on Sat. for my sister's b-day..for the first time (mind you..I had another cake too but felt I needed to make another for our big family). Needless to say, I knew this would be quick and my husband and I bought the ingredients (cake mix and icing) and put it together and told everyone they would be trying this cake for the first time. They all LOVED it..including me and my husband. Thank you! Perfect recipe for a simple but delicious cake.

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Sylvia

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 3, 2006

Way to easy. I feel guilty when I make it because it's so simple and everyone LOVES it. Think I'll go whip one up now!

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Dish

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Jun. 20, 2006

This is my husbands favorite cake, he calls it the crumbless cake because there is never a crumb left. I recently made it with a Duncan Hines Chocolate Butter Cake Mix instead of the Yellow Butter Mix and it was incredible. Changed to 3/4 cup water and 1/2 cup oil and it was perfect. Add a caramel glaze is you wish. YUMMMMMY!!!

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Sandy S

Cooking Level: Expert

Home Town: Sylacauga, Alabama, USA

Living In: Hoover, Alabama, USA

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Reviewed: Jun. 17, 2006

This was absolutely GREAT!!! I was afraid that my husband would not like it, b/c he is not a big fan of coconut, but even he loved it!! This has become an instant favorite!

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DEHIA

Cooking Level: Expert

Home Town: Hahnville, Louisiana, USA

Living In: Augusta, Georgia, USA

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Reviewed: May 14, 2006

ABSOLUTELY WONDERFUL. I found I had to bake it about 15-20 minutes longer but it was delicious.

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CHRIS

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Reviewed: May 13, 2006

Perfect recipe. I made the recipe exactly using "Philsbury" yellow cake mix (couldn't find butter pecan) and it turned out perfect. I listened to someone's posted advise and let the cake cool before taking out (with other bundt cakes I've taken it out of the pan right away) and it didn't break. I posted a picture :D

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