| Reviewed by: |
Date Posted: 11/19/2009 12:14:32 PM |
Rating:  |
Comments:
This cake is wonderful and so easy to make. There's a key tip to making sure your cake doesn't fall apart as it sits and most professional bakers are aware of this: Make sure your cake layers are level before you stack them. If you have to, take a longsharp knife and trim any bumps or rises in the middle of each layer to give your layers a flat base, otherwise you'll have a hump in the middle and the weight of the moist cake will break it in pieces. Also, parchment paper is KEY! Grease the bottom and sides of your pan, and place a layer of parchment that completely covers the bottom (and sticks nicely in the grease). Then you won't have to worry about letting the cake cool completely. It should come out easily after it cools, but if it doesn't, just warm up the bottom of the pan a bit and it should come right out. |
| Reviewed by: |
Date Posted: 11/17/2009 6:14:42 PM |
Rating: |
Comments:
This was one of the best cakes I've ever tasted! Not only was the recipe very easy to follow, but reading the reviews below also helped. This is the third cake that I've tried making that wasn't a traditional yellow cake/chocolate frosting staple, and I've got to say, all three cakes I've made have been absolutely wonderful! Thank you to Betty Crocker for the recipe and thank you to everyone who adds comments, all are very helpful and appreciated. |
| Reviewed by: |
Date Posted: 11/13/2009 4:12:31 PM |
Rating: |
Comments:
I made 4 cakes for a friends (all adult) birthday party but to this one, added a little extra spirit...I poked holes in each layer after baking and brushed Meyers Rum over the tops. This was the cake everybody wanted! It is now revered higher than my Kahlua cake! Good Job!!! |
| Reviewed by: AssileMofTexas |
Date Posted: 10/13/2009 3:59:57 PM |
Rating: |
Comments:
This cake is amazing :] YUMMMY!! I am going to be taking this to my in-laws on Thanksgiving for sure. Instead of making a cake I made cupcakes instead of having to buy or dirty up plates. I even used cute leaf cupcake papers to go with the whole fall look. Also a little note instead of using caramel and pecans I went to the store and bought some pralines and put them in the microwave for 10 seconds till semi melted and placed them on top. |
| Reviewed by: vlc602 |
Date Posted: 7/29/2009 12:29:04 AM |
Rating: |
Comments:
One word Delicious! I took the advice and baked it in a 9 x 13 pan and it came out fine. |
| Reviewed by: TabithaX |
Date Posted: 3/10/2009 10:07:40 AM |
Rating: |
Comments:
I loved this cake! We made it for our daughter's first birthday, so we didn't use the nuts and I just made it one sheet cake instead of doing the layers but it was so good! Everyone had several pieces and my daughter loved her first taste of cake! We did use canned pumpkin pie because in Feb. it's hard to find regular pumpkin but I just left out the pumpkin pie spice and it was perfect. When I make it next time, I think I'll just use the pumpkin pie unless it's pumpkin season and I can find them fresh. This is definitely going to be become a staple in our house! |
| Reviewed by: ehabeck |
Date Posted: 12/14/2008 8:03:57 PM |
Rating:  |
Comments:
Absolutely delicious. The cake was very moist; the praline topping underneath the cream cheese frosting was a big hit!
The only reason I gave it 4/5 was because it fell apart after I frosted it. It would be much better to bake this phenomenal cake in a 9x13 pan instead of two layers. If you choose to bake in two layers, I would use very little cream cheese frosting. The gooey-er the toppings got, the more the cake fell apart. Even though it wasn't aesthetically beautiful it tasted just fine! |
| Reviewed by: tthul |
Date Posted: 12/11/2008 9:44:15 AM |
Rating: |
Comments:
This cake was awesome. I made it instead of a pumpkin pie. My family loved it. I have had two requests for the recipe and the rest have just raved about it. I did take the advice about the cream cheese frosting. Loved it!!! |
| Reviewed by: Nanci |
Date Posted: 12/4/2008 8:00:30 PM |
Rating: |
Comments:
This is one of the most scrumptious and easiest cakes I've ever made. It has become a staple of my Fall baking, right up there with Apple Cobbler! |
| Reviewed by: s_little11 |
Date Posted: 11/28/2008 12:32:23 PM |
Rating: |
Comments:
This is a wonderful recipe! The cake was very moist and sweet! I served it for dessert on Thanksgiving, and the family loved it. I will deffinately make this again! |
| Reviewed by: Heather,Ohio |
Date Posted: 10/31/2008 10:40:58 AM |
Rating: |
Comments:
This cake was awesome! It looks like you spent hours on it. It was so easy to make and so very good! The only thing I might do next time is use the Whipped Cream Cheese Frosting.The regular frosting made it a little to sweet and took away from the pecan praline taste on the cake layers. This recipe is keeper for me!!! |
| Reviewed by: lyss_elle |
Date Posted: 3/18/2008 10:11:33 AM |
Rating: |
Comments:
WOW. I've made this cake twice now, for two different church events. Both times it went incredibly quickly--very popular recipe! The only things I changed was baking it in a 9"x13" pan (I was pressed for time) and making my own cream cheese frosting (16 oz cream cheese, 8 TBSP butter, 1 tsp vanilla extract, and add powdered sugar to taste).
Wonderful recipe; thank you Betty Crocker! |
| Reviewed by: Bruce W |
Date Posted: 11/23/2007 3:06:44 PM |
Rating: |
Comments:
I substituted Splenda Brown sugar for baking to reduce the sugar factor.... it turned out GREAT !!! I made this cake, layered pumpkin cheesecake |
| Reviewed by: Broken Arrow |
Date Posted: 11/23/2007 1:11:05 PM |
Rating: |
Comments:
This is a keeper! I baked it in a 9x13 pan. Everyone loved it. I did make homemade frosing instead of using the can. |
| Reviewed by: Love2Bake781 |
Date Posted: 11/17/2007 5:53:15 PM |
Rating: |
Comments:
This cake is SO delicious!!! I made a test run cake with 2 layers and the canned frosting, but after baking it again in a 9x13 pan, and making my own frosting, it came out wonderful! The cake is so moist with the added pumpkin, I wish I could find an ingredient to add to all of my cakes to make it that moist! Definitely worth the effort. |
| Reviewed by: soblessed4 |
Date Posted: 10/30/2007 9:37:32 PM |
Rating: |
Comments:
Easy to make, looks amazing and tastes great! |
| Reviewed by: Aubrey |
Date Posted: 10/19/2007 10:20:01 AM |
Rating: |
Comments:
I won a cake contest with this recipe. It was amazing! make sure you either grease the pans or put them on the heat for a few seconds when you get the cakes out. Otherwise the praline part will stick to your pan. It was a perfect blend of pumpkin and sweetness :) |
| Reviewed by: tcwhitman1 |
Date Posted: 10/18/2007 8:35:10 PM |
Rating: |
Comments:
I tried this cake for the first time last year at Thanksgivig. My mother-in-law makes a terrific homeade caramel cake and her family, myself included, has always considered it the best cake around. What a shock when my fater-in-law announced: Wow Tonya! This is even better than Mimi's Caramel Cake!!!!! |
| Reviewed by: princessdi34 |
Date Posted: 10/17/2007 8:22:37 AM |
Rating: |
Comments:
I made this for a family function and it was such a hit I was asked for the recipe over and over again. It is VERY sweet but man-o-man is it worth a piece! |
| Reviewed by: Lori in Virginia |
Date Posted: 2/10/2007 8:32:30 AM |
Rating: |
Comments:
This recipe is not difficult but yields a cake that is not only delicious but looks fantastic. I tried this without the pecans as well and the recipe is still fantastic. For those who do not like nuts this is still a great tasting and looking cake. |
|