Reviewed: Sep. 10, 2003

I made this cake without any revisions. It was perfect. Definitely a keeper!

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Reviewed: Jul. 21, 2003

I thought this cake was just "ok"-nothing spectacular-I used 2/3c oil & 3/4c water & the cake was way to crumbly-fell apart when taken out the bundt pan & when slicing-use used the caramel iv frosting & it was very tasty.

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MURPHYHICKS

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Reviewed: Jul. 21, 2003

AWESOME! I don't care for coconut too much, so I was hesitant to make it. Hubby doesn't care for pecans, so he wasn't sure of it either. Once baked and cooled... LORD HELP ME! This is the best bundt I have ever had. Easy, quick, yummy, and an easy clean-up too! Friends loved it, mom wants the recipe. The first one I made wasn't even gone yet and I was at the store buying another cake mix and container of frosting! I will always keep the two items in my pantry now! Thanks!

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OneShyOfABunch

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Reviewed: Jul. 18, 2003

Baked to take on ski weekend with friends but left it on the kitchen counter. They still haven't forgiven me. I baked it without modifications. Delicious!

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Gourmet Booge

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Jun. 7, 2003

Definitely a keeper. Took the advice of the others and used 2/3 cup oil and 3/4 cup water and the cake was delicious. My sister found the butter pecan cake mix (made by Betty Crocker) and I drizzled a caramel glaze over the cake before cutting it. The drizzle gace it a more "dressed up" look. I thought it was delicious and soooo easy to make. My 13 year old niece loved it too. If you have problems cutting it up, just take a sharp knife and cut it with a back and forth motion instead of straight down.

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NENA BELL

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Reviewed: Apr. 22, 2003

Definitely reduce the amount of oil in this, but IT IS GREAT! Everyone LOVED it! :-))))))) A+++++++

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REBEKAH39

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Reviewed: Apr. 19, 2003

Thought it was okay. I took the previous reviews and reduced the oil and water... and it still crumbled as I was cutting it. OVerall, I thought it was just okay.

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kt

Cooking Level: Beginning

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Reviewed: Jan. 30, 2003

YUMMY! Everyone loved this cake. I too could'nt find Butter Pecan cake mix, but was determined to make the recipe as stated, so I called Betty Crocker's 800 number and they shipped me some right to my door! Definately reduce the oil and you will have one awesome cake! It doesnt need any frosting, awesome as is!

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BZBMOMOF3

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Living In: Temecula, California, USA

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Reviewed: Jan. 24, 2003

Wish I could give this one more than 5 stars! Fantastic, although I couldn't find the butter pecan cake mix and used butter yellow cake in its place. Still turned out great! I also heeded the previous advice and used a little less oil and water. Very easy and looks like you spent all day cooking! Thanks for this one, Debbie. It's a keeper!!

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NPRINCE

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Reviewed: Jan. 22, 2003

I first made this cake with caramel cake mix. I couldn't find butter pecan. It turned out ok but with a maple flavor?. I kept searching and found butter pecan at a smaller gro store chain(piggly wiggly). Boy what a difference, it was 10 times better with the butter pecan. I added 1/2 teas butter flavoring extract. Made a glaze with Caramel Frosting VI from this site and sprinkled with toasted chopped pecans. It was wonderful!!!!! This cake also freezes well!!! Thanks so much Debbie!!!

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YOUGOTTAEAT

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Reviewed: Dec. 7, 2002

Absolutely Delicious! I used the recommended changes of 2/3c. oil and 3/4c. water, along with some butter flavoring as all I could find was yellow cake mix. I topped it with pecans cooked in brown sugar and water with vanilla added -- used a favorite praline recipe. I can hardly wait to make it again. Very moist, and wonderful even two days later.

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HEATHER IN WI

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Reviewed: Oct. 12, 2002

This was an easy delicious cake!!I topped it with a cream cheese frosting glaze.

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MISCHARMAX

Cooking Level: Intermediate

Living In: Lima, Ohio, USA

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Reviewed: Oct. 10, 2002

This is a delicious cake! Like many other reviewers suggested, I reduced the oil to 2/3 cup and it came out perfect. I couldn't find the butter pecan cake mix either, so I used a yellow cake mix.

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Phillip

Cooking Level: Intermediate

Home Town: Russellville, Alabama, USA

Living In: Florence, Alabama, USA

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Reviewed: Jun. 3, 2002

I have made this recipe several times and I always pleased with it. I have sustitued 2/3 cups of oil and 3/4 cups of water and it turns out perfect, I can't rate this cake high enough it is always a pleasure to make.

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EADRIAN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Cartwright, Oklahoma, USA

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Reviewed: Jun. 1, 2002

Definately a problem with this recipe..much too soft If you try making this cake take the advice of the other reviewers and add much less oil or none at all.

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pteclaire

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Reviewed: May 31, 2002

I have made this cake several times and everyone loves it.

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ALECOF

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Reviewed: May 27, 2002

your younguns will ate it up and lik there lips as well. it am a real good cake

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TAILYPO

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Reviewed: May 17, 2002

I enjoyed this recipie so much i made it twice in a row i made one for my husbands work and they loved it so much and it smelled tasty while it was baking which made me look foward to eating it I really enjoyed it

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MBLAKELY

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2002

This was the best cake ever! I made the following modifications: used butter yellow cake mix because I couldn't find butter pecan, substitued walnuts instead of pecans, made in a 9x13 pan and baked for the same amount of time, and topped with the coconut pecan frosting. It was so good. Even my picky sister, who hates coconut, liked it. Of course she scraped off the frosting because she doesn't like coconut so after she finished eating it and commented on how good it was, I told her that there was coconut in the cake. She didn't even know.

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BOO BOO BROWN

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Reviewed: Apr. 14, 2002

Easy recipe to make!! Used: Duncan Hines 15 oz (no 16 oz found) frosting Pillsbury German Chocolate cake mix 1/3 cup oil instead of 3/4 cup oil Toasted the pecans first at 350 degrees 5 minutes Sprinkled pecans on top of batter instead of bottom because of misreading Baked in 2 9x13 loaf pans 40 minutes Sprinkled with powdered sugar on top Next time will make day ahead.

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VOLINA

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Southern Praline Pecan Cake

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