Paula Deen's Spicy Cinnamon Cake

From: Charlotte J

On Dec 27, 2007

So moist so good! I put some whole pecans in the bottom of the pan before I put the batter in. It looked nice when I took it out of the pan. In step 5 the sugar mixture did not stick to the top/bottom of the cake very well when turned out. Next time I may try raw sugar and put it in the bottom of the pan before the batter goes in. My cake was done in 50 minutes. Made for Cake a Thon in Memory of Chef I Am 2007

From: Shawna Landers

On Jun 5, 2007

I made this as a treat last night for my children because they cleaned the house! What a fabulous, easy recipe this was. It went together easily and quickly. I used Baking Spice - copy cat Pampered chef Cinnamon Plus Pampered Chef Baking Spice instead of the cinnamon called for and it was wonderful....it intensified the spice flavor of the whole cake. I barely let the cake cool enough before taking the first slice. Pure heaven. This morning, I noticed 3/4 of the cake was gone. Definitely a winner! I will be making this again and remembering Amy with each and every bite.

From: Luvin' Texas

On Aug 13, 2007

This is a great cake. I especially love the sweet taste of the cinnamon, sugar and pecans you put on top, or actually bottom of the cake. Will make again. Oh, I almost forgot to mention the wonderful smell this cake has when it's baking, WOW it filled the house.

From: mandabears

On May 16, 2007

loved the fact that this cake is so easy to throw together and does not even remotely taste that it is so easy. does not taste like it started out with a cake mix. the sour cream and pudding mix make it really rich and luscious and the pecans and cinnamon really add an intense taste and texture to the cake. i did use cannola oil because that is what i had on hand. wish i could thank amy for posting this great recipe.