The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 18, 2006
What a delicious cake recipe! I've made it twice, with only one change. My Bundt cake pan is star-shaped which caused the pecans to cluster in the "points" of the star. Therefore, the second time I made it, I stirred ALL of the pecans into the batter instead of halfing it as instructed. It turned out great either way! I used the exact measurements of oil and water with no problem. I've shared the recipe with at least 5-6 other people because everyone loved it and have been asked to bring at least TWO of the cakes to our family reunion this summer! Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 10, 2006
What a easy cake to bake which tastes like you worked on this along time. My husband made a special call from work to me to tell how GREAT this cake was. Thank you for the recipe....God Bless you......
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA
Living In: Pell City, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 5, 2006
Great taste and very easy! Almost too moist and the consistency was a little off (crumbly just a tad). Gonna keep this one and tinker with it. Thank you.
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 3, 2006
I had rave reviews. Everyone loved it and were asking for the recipe. It was super easy to make and stayed moist for days. Thank you for a great recipe.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 13, 2006
Delicious! I followed the original recipe using a 9 x 13 inch pan and served each slice topped with Smucker's caramel sundae sauce and Cool Whip. What a hit!
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 4, 2005
I have made this many times. It is easy, quick and tastes wonderful. I get rave reviews everytime I make it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2005
Wow! This recipe is fantasic! Tastes just like pecan pie, with a carrot cake consistency. It is certainly not very good for you, but it tastes fantastic. I couldn't get over how moist it turned out. It didn't break when I took it out of the pan, to my surprise. Will make this again and again!
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Living In: New Bern, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 23, 2005
My family really loves this cake. I make it often and it always disappears quickly.
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Amy
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Cooking Level: Intermediate

Home Town: Dilley, Texas, USA
Living In: Pearsall, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 14, 2005
I’m rating this a 4-star because this cake is moist, flavorful, very easy to make, perfect for the Fall season and potlucks. As with other people, I could not find the Butter-Pecan cake mix so I used yellow cake mix but added butter-pecan extract to give it that special flavor. I followed the rest of the recipe from top to bottom and took the wise advice of letting the cake cool completely before taking it from the pan and cutting it. It is a little crumbly due to the pecan pieces but not too bad. Took it to work and it was a HUGE hit with my office mates—15 tech geek guys in the IT department. They couldn’t get enough!
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Cooking Level: Intermediate

Home Town: Shinjuku, Tokyo, Japan
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 30, 2005
Excellent cake recipe and EXTREMELY easy! I did decrease the oil to 1/2 cup after the first one and it's perfect!
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Cooking Level: Expert

Living In: Johnson City, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Aug. 22, 2005
This cake was very good. It was so moist! I thought the amount of pecans might have been just a litle too much. I think I will reduce the pecans a little next time I make it.
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Kim
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Cooking Level: Expert

Home Town: Vinton, Louisiana, USA
Living In: Lake Charles, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2005
Very, very easy. I also couldn't find butter pecan cake mix. I used yellow and it good. Great with coffee in the morning. Thanks
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Cooking Level: Expert

Home Town: Lowell, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 4, 2005
This cake is fantastic! Every time I make it I always get asked for the recipe. I have taken other reviewers suggestions and cut the amount of oil and water and it comes out perfectly every time. I don't think that you need to add a glaze on top but to each his or her own. They just don't seem to sell butter pecan cake mix in my area so I make do with yellow cake mix. I can't imagine it coming out any better. Thank you for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 13, 2005
Wonderful, easy and sooo moist. My family loved it so I made one for work and it was a huge hit!!! I covered with a glaze and sprinkled with more nuts for presentation.
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Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA
Living In: Canisteo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 20, 2005
This is really, really good. I followed the recipe exactly except I melted a can of caramel frosting at 50% power for 30 seconds and drizzled over the cooled cake. I took this cake to a church dinner yesterday where there were many other great desserts and this one was the first one completely gone. Since the cake is so moist, it did try to break when I inverted it on to a plate. I had let it cool in the pan for 15 minutes but next time, I will let it cool completely in the pan before I invert it. Great recipe!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 18, 2005
This cake is super moist and stayed that way for days. We added a simple glaze on top with powdered sugar and milk- this is the cake version of pecan pie.
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Cooking Level: Intermediate

Home Town: Tyler, Texas, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2005
This is one of the best cake recipes that I have. Every time that I take this cake to a covered dish affair everyone wants the recipe. I think it has plenty of taste. Thank you so much for sharing the recipe with me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 16, 2005
This is great. I have made this twice and people do request the recipe. I'd like to add, you do need to make this 1-2 days in advance to really moisten and then it's divine!! Thanks for a great recipe.
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Germantown, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 10, 2004
I was disappointed in this cake. After reading the reviews, I expected it to knock my socks off...it didn't. It's a good cake, moist and flavorful but it didn't make me go WOW!! I'm sure I will use this recipe again when I need a quick spur of the moment dessert but I won't use it when I want something impressive that gives the impression that I've slaved all day in the kitchen.
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Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 6, 2004
This cake was excellent!!! I will be serving it in my tea room for an "extra dessert". Thanks again!!
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