Spicy Cinnamon Cake

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I baked it for an hour and it was well done. It was good but dry. Next time I'll bake it for 40 - 50 min.

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I have used cake mixes for years thanks to the "Cake Doctor" series. The books should be in everyones cookbook library. After watching Paula prepare this cake I realized I had all the ingredients in the pantry. Yes it was easy. Yes the house smelled wonderful. Yes it looked great. No it did not taste good. I didn't even keep some for nibbling before I tossed it in the garbage. What a waste of ingredients.

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I've baked this cake twice and both times decreased cooking time by 10 minutes due to a few others expressing some dryness. It was perfect-nice and moist. As soon as I took it out of the tube pan I frosted it with cream cheese frosting while it was still warm and then put the remainder of the nuts, sugar and cinnamon on top of the frosting (I just frosted the top. It was beautiful and so tastey-especially the second time when I served it while it was still warm!!!! I used brown sugar instead of white. I love this recipe because it's simple has a beautiful presentation and really good!!!

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This cake is great! I add more pecans and bake a little less than stated. Comes out perfect every time. Also sometimes I add cream cheese frosting, makes it out of this world.

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i made this cake about a month ago after seeing the breakfast in bed episode on a re-run. even though i made this on a warm evening, the smell of cinnamon through the house was amazing. i cant imagine how nice it will be when i cook it this year for the holidays! the cake was perfectly sweet but not too sweet, and moist. i did have to shave off 10 minutes of the cooking time so it didnt burn but i will say that the pecans got a little toasted which made it even more delicious. paula, you're the best!

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This was such an easy and quick recipe! I literally saw the episode, went to the store and purchased the ingredients, came home and baked it! The only thing that I didn't do was use a 10" pan. Unfortunately, I thought one of my extra large loaf pans would be fine. I was wrong. I had to cook the cake an extra 15-20 minutes just to cook the middle. I burnt the bottom, but everything else was moist and delicious. I wish I used more of the cinnamon/sugar mixture in the middle, actually, I wish I put several layers of it! Next time I'll know what to do. This was fantastic! My husband who isn't a sweets fan enjoyed it!

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This cake had a wonderful taste but it was kind of dry. I even cooked it at 325 instead of 350. It was easy and looked very pretty.

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This cake is simple and easy to make, not to mention delicious. The only variation I make is on technique...I put the pecans in the middle only, not on the top. They tend to fall off of the cake and make a mess. I just put the remainder of cinn/sugar on the top...which is actually the bottom. Keep up the good work, Paula!

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I was looking for a recipe to use with my ripe banana's. When I read this I thought I would try changing it a bit. Fabulous! Substitute sour cream for 1.5 c. mashed ripe banana's, vanilla pudding for banana pudding, add 1/2 cup water, 1 tsp cinnamon in the cake mix, increase nuts to 1 c., and bake for 50 minutes instead of 1 hour. Extremely moist inside, crunchy on top. I also added a simple glaze over the top but didn't really need the extra sweetness. Better than banana bread!

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This cake is wonderful!!! I had bought the ingredients, but had yet to make it. When my brother showed up on a Friday night for an unannounced visit, it was the perfect Saturday morning breakfast. Everyone raved about how good it was and, by the time he left that afternoon, it was gone!! I don't usually like spice cake, but something about the sour cream and pudding, I'm guessing, mellows out the spices and makes it absolutely wonderful. Paula...you ROCK!!!