I put chopped pecans in the bundt cake pan before putting in the batter.
I've made this cake several times and it's always moist. I've also tried using different cake mix flavors... always a hit!
Just made this today. Very moist. You get the hint of the coconut. Husband said to definately keep this one.
this was such a greatrecipie so moist and wonderful it was like the best chocolate coffee cake ever thank you Karen =^..^= love it love loveit!!!
Everyone in our family loves this and goes back for seconds. I love it because it's SO quick and easy!
I made this cake for the first time last thanksgiving...I made it tho with praline pecan cake mix..and use praline frosting...it was a major hit. The cake stays moist inside and out all day..don't have to wrap. Will make this cake every holiday now.
This recipie was amazing! It is my new favorite cake. Very sweet and moist.
Made this cake to take to a family dinner. Everyone loved its moistness and great flavor. I was told it deserved a 5 star rating! (I used a 12 cup fluted bundt pan and had no trouble with it overflowing)
I did not want to submit this as a rating since I technically did not taste the cake, but I can't figure out how to do that. I will be the first to admit that I don't bake cakes on a consistent basis, so maybe that was the reason I did not realize the pan was too full of batter...it didn't seem that full to me (there was a good 3" inches free at the top), and I have a standard-sized bundt pan. I put it in the oven, and about 20 minutes later smelled it burning. I opened the oven, and the cake had overflowed ALL OVER. It was a HUGE, sticky mess. It's obvious to me now that the can of frosting mixed in made it so there was way too much batter for the pan, but I didn't even think of that until it was too late. Anyone that makes this, make sure you leave a good amount of the batter out so you have PLENTY of room for this cake to rise!!!