Reviewed: Apr. 7, 2012

Cake was very crumbly when cutting to serve and it tasted a little bland. I'll salvage the rest by using the crumbles for ice cream.

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Reviewer:

bearkkila

Reviewed: Feb. 18, 2012

Nothing spectacular and not worth making again - very sweet. I pretty much followed the recipe except for the pecans. It crumbled apart when I went to take it out of the bundt pan.

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Reviewer:

gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

Reviewed: Jan. 15, 2012

Incredible just as it is. I always get rave reviews. Last week, I changed it a bit and received EVEN MORE positive comments. I reduced the oil to 2/3 cup, and instead of water, I added 1/2 cup buttermilk and 1/2 cup Southern Comfort Liquor. After baking, I used an ice pick to poke holes, and made a glaze. 1/2 c butter,1/2 c Southern Comfort, and 1/2 c sugar..then very slowly over the course of about an hour, I drizzled this over the cake. I let it sit for a day, the, took another can of coconut/pecan frosting and mixed in Southern Comfort to make it the consistency that would allow me to pour over the cake (but not too thin as it should stay on the cake). AMAZING is all I can say...

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Reviewer:

Jen

Reviewed: Jan. 8, 2012

This recipe is a keeper. Smells wonderul when it's in the oven!! I baked it in a 9x13 pan. I used the Caramel VI icing recipe that I got off this website too. I poked holes in the cake and then poured the icing over it. WOW! This pairs well w/vanilla ice cream. The cake disappeared! lol I had no problems w/the cake crumbling like some other reviewers had-maybe b/c I left the cake in the pan??? I didn't use as many pecans as the recipe called for b/c I'm not a big fan of alot of nuts in cake. I will definitely use this recipe again. I had several requests for this recipe! I highly recommend anyone to try this cake.

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Reviewer:

kmoles16

Cooking Level: Intermediate

Home Town: Westport, Indiana, USA

Living In: Greensburg, Indiana, USA

Reviewed: Dec. 21, 2011

I have given this recipe to at least 10 or more people.It's easy and good. I frost mine with a can of coconut-peacan frosting. Try it this way. I use 2 cans in the cake-- one can frosting on top and one can frostong in the cake So GOOOOOOOOOOOOD !!

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Reviewer:

tootie

Reviewed: Dec. 18, 2011

just made this today for a potluck at work. It tastes absolutely wonderful! However, it didn't come out of the pan very well, so i am only taking half to work. I think I didn't let it cool long enough, but its okay. i will make this again!

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Reviewer:

Bmary

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

I made this recipe, then made cake-pops with it. Yummy. Making again today

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Reviewer:

spo4718

Reviewed: Dec. 6, 2011

This cake is moist and delicious ! Made it last night to bring to work for a Birthday celebration and it was very good. I didn't change a thing with the recipe and I used an instant Vanilla glaze on top. Will definitely make it again!

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Reviewer:

Terri

Reviewed: Nov. 19, 2011

This is a fantastic cake. On the advice of a friend, I added 1 dry box of french vanilla pudding mix and 1 cup sour cream. The result was a more dense, compact cake. Super! And the more pecans you add, the better!

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Reviewer:

Laurie

Reviewed: Nov. 8, 2011

This is one of the easiest recipes out there and the cake tastes amazing!!! I made a glaze out of powdered sugar, water and baileys. Everybody LOVED it.

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