Rating: 4.5 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This cake recipe is very good and quite simple due to the use of a cake mix, but it's also also very fattening!

Recipe Summary

Servings:
12
Yield:
1 bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the cake mix, sugar, oil, eggs, pecans, and vanilla. Fold in the sour cream.

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  • Put half the batter in a bundt pan.

  • Mix the brown sugar and cinnamon and sprinkle over the batter in the pan. Pour the remainder of the batter on top.

  • Bake at 350 degrees F (175 degrees C) for 70 minutes until cake tests done.

Nutrition Facts

505 calories; protein 5.5g; carbohydrates 53.7g; fat 31g; cholesterol 71.3mg; sodium 319.2mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
12/07/2003
Fantastic cake! Very easy to make and unbelievably tasty! Everyone loved it or so they told me anyway. I didn't need to bake it for 70 min. only 50. Read More
(16)

Most helpful critical review

Rating: 2 stars
01/26/2005
I really don't know what the excitement is about this cake. I found it rather boring AND I too burned it. Not horribly but definitely burned. And that was at 45 minutes bake time. Won't be making this again. Read More
(3)
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/07/2003
Fantastic cake! Very easy to make and unbelievably tasty! Everyone loved it or so they told me anyway. I didn't need to bake it for 70 min. only 50. Read More
(16)
Rating: 5 stars
10/20/2009
DELICIOUS! This is my first time making this cake and it was easy to make. I think it needs less oil and I baked it for maybe 38 minutes. I also use a glaze on it. Read More
(10)
Rating: 5 stars
06/20/2003
I made version I & II and both were gone in moments! I will try to rest of the versions as well. But version II is the favorite. The hot icing is wonderful. I love this cake! Read More
(6)
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Rating: 5 stars
01/09/2007
I have made this recipe multiple times with yellow strawberry or lemon cake. I cooked this 42 minutes omitted the pecans and omitted the brown sugar and cinnamon when I made it with strawberry or lemon cake. Huge raves and requests for repeats from coworkers. Used buttercream frosting to finish. Read More
(5)
Rating: 5 stars
11/13/2007
This cake is easy to make and delicious. I used the glaze for Sock II. My husband couldn't wait for it to cool down!!! I'd only make half the quantity of glaze next time though. Read More
(4)
Rating: 4 stars
01/01/2005
Very good! Easy to prepare pecans gave good flavor and texture. A little less sugar in the batter and the addition of a glaze would be great. Would definitely make again. Read More
(4)
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Rating: 5 stars
06/09/2003
THIS CAKE IS SURELY A CROWD PLEASER. IT MAKES EVERYONE PROUD TO HAVE THIS RECIPE. Read More
(3)
Rating: 2 stars
01/25/2005
I really don't know what the excitement is about this cake. I found it rather boring AND I too burned it. Not horribly but definitely burned. And that was at 45 minutes bake time. Won't be making this again. Read More
(3)
Rating: 3 stars
12/05/2004
I burnt the cake. 70 minutes was way too long. Otherwise it looked fabulous while preparing it. I shall try it again but not tonight. Read More
(3)