Reviewed: Jul. 13, 2008

This was just okay to me.. Mine dried out really fast, so unless you plan to eat it all in one day (immediately would be best!!) yo'll probably end up tossing it like we did...

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christy3232

	Cooking Level: Intermediate Living In: Aubrey, Texas, USA
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Reviewed: Jul. 12, 2008

This recipe was very easy and my family & I really enjoyed it. My only issue is that mine did not turn out sticky & gooey, which is what I was expecting. But, the flavor was very good & mine turned out moist enough. I did use the granulated light brown sugar (which I do not care for), and I did leave it in the oven an extra minute or two. I will make this again, but will try with a different brown sugar and remove from the oven a little sooner. Great simple recipe, thanks.

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Tim

	Cooking Level: Beginning Living In: Lenoir City, Tennessee, USA
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Reviewed: Jun. 26, 2008

Very good, and easy to make! Next time I wouldn't include the frosting. It was too sweet for the family. And it is good without it.

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Kim


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Reviewed: Jun. 9, 2008

Fabulous, absolutely fabulous.

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REG93780


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Reviewed: Jun. 7, 2008

Bravo! I added about 50% more butter and pecans to the recipe improve the gooey factor and the flavor; as suggested by one of the reviews I read. I also had to make my own large bundt pan out of foil because I don't have one yet. The bake time was 35-40 min. This is perfect for company. Just make sure you make enough because they'll be asking for a second serving!

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S.Kroeker


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Reviewed: Jun. 7, 2008

mmmmm...brains.

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luvisgood

	Cooking Level: Intermediate Living In: San Antonio, Texas, USA
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Reviewed: Jun. 3, 2008

Made this for my Mom while she was taking care of me after my c section and ended up making it 3 more times before she went home. It was a big hit and very addicting...lol. This recipe is so easy yet impressive.

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PAINTNMYNAILS

	Cooking Level: Expert Home Town: Fresno, California, USA Living In: Santa Rosa, California, USA
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Reviewed: May 29, 2008

I made this for work yesterday and after about a minute, the pan was empty, with everyone giving it rave reviews!

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RNLORNA

	Cooking Level: Intermediate Living In: Sacramento, California, USA
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Reviewed: May 27, 2008

Awesome! And easy too. I made them in muffin tins the second time.

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Jaime

	Cooking Level: Beginning Home Town: Roseville, California, USA Living In: Lincoln, California, USA
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Reviewed: May 22, 2008

I didn't have any refridgerator biscuits so I made some with pancake mix and milk. I skipped out on the peacans because I didn't have any of those either. I made Sticky Monkey Brain Muffins instead of using a bunt pan. I found that I didn't have enough of the butter/brown sugar mixture, but they turned out yummy anyways. I'll definitely make these again.

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WannaBeChef

	Cooking Level: Expert
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Reviewed: May 18, 2008

I used the normal sized bundt cake pan, baked it at the normal time and it turned out awesome! Thanks...

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JSx2

	Cooking Level: Intermediate Living In: Clovis, California, USA
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Reviewed: May 13, 2008

This was very good. My whole house smelled heavenly while it was baking. Yum

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BAWILLIS66

	Cooking Level: Expert
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Reviewed: May 12, 2008

Very good! I used two cans of the jumbo grand biscuits and made one bundt cake plus two mini bundt cakes. I had to increase the sugar/cinnamon mixture by 50%. Very yummy!

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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Reviewed: May 12, 2008

This was so easy & delicious! I made this in a regular size bundt pan. I omitted the pecans and while it was still warm, I warmed a container of Duncan Hines Cream Cheese frosting in the microwave for about 20 seconds (enough to make it pourable) and drizzled it over the top. It was a HUGE hit for our Mother's Day Brunch!

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Nicole


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Reviewed: May 12, 2008

So delicious! I used a regular sized bunt pan.

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CooperCook

	Cooking Level: Expert Home Town: Algonquin, Illinois, USA Living In: Raleigh, North Carolina, USA
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Reviewed: May 10, 2008

this a a very simple and absolutely yummy treat. I made in a full size bundt pan and used 2 pkg of grand biscuits. I increased slightly the brown/white sugar and the pecans and baked for 35 mins. A real treat!!!

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michele

	Cooking Level: Expert
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