Praline Bundt Cake

I made this and it was sooo good. But since then they have removed the praline icing recipe. Please bring it back.

 I made the cake and the icing in a tube pan and poured the icing on top. Concerning the icing, I will either let it cool more, or do an ATK (America's Test kitchen) trick and take it off the heat and add the hot ingredients to the powdered sugar in my stand mixer. Then let the icing set for some time and stir before putting on the cake. Everyone raved about the how the icing and cake went with coffee. I think the icing was supposed to be like having pralines on top of the cake. Mine was tended to run over the cake, and was sweet enough without adding extra sugar to get it to set. The ATK trick seems like it would work and I will try it.I did use dark brown sugar instead of the light, because that is what I had on hand 

The best ever, everytime I take it somewhere it is gone when I pick up the plate and is my favorite to make.

I made this cake for a dinner party and was very impressed with the recipe! I did not have pecans and used walnuts instead and it was still fabulous. I will try it with pecans next time. I agree with another commenter, that the frosting will set, it just needs stirring. The frosting is an excellent recipe as well. A great holiday or special occasion cake!

I made this cake and I BARELY got a slice! It was soooo delicious! The cake wasn't as sweet as I thought it would be, but thinking on it this makes sense because of how sweet the icing is. I added more confectioners sugar as other reviewers stated so that the praline icing would set better, and it was perfect! By far one of the best! I will be making this again for Thanksgiving and I must say it is SO easy to make!

The frosting is perfect for this cake. You do not need more powdered sugar but it is very important to stir for at least 5-7 minutes with a wooden spoon to allow it to set properly. Frosting is similar to old fashioned caramel frosting. If you shorten the stirring time, it will not set properly.

I made this cake for the first time to bring to a party. It was absolutely delicious and a big hit. I didn't give it 5 stars because it was very time consuming if you made all 3 recipes (cake, frosting, pecans) which you need to for the great taste and experience. It's also something I would rarely eat as it is crazy over the top loaded with fat and sugar. A wonderful memory though for sure!

This is, by far, the best cake recipe ever. The cake, frosting, and sugared pecans make it a super special cake to make. I would agree with those who added a little more powdered sugar to the frosting so that it sets better on the cake and looks like the picture.

Fabulous! It's not the sweetest poundcake, but add the praline pecans and icing, and it's the perfect amount of sweetness!

I've made this recipe for several years now. I did feel that the cake was quite sweet enough, moist, and delicious, but it's the frosting that really makes it something special. I double the frosting recipe and bake the batter in mini loaf pans to give as part of my teachers gifts. I get compliments on it every time I make it!

I was extremely disappointed in this cake recipe. Although the cake was nice and moist, it was not very sweet at all. No one wanted to eat past one piece. Perhaps playing with the posted ingredients will make it better, but I would rather search for another recipe.

I have been making this cake for years and it's always a big hit! I usually make a sheet cake instead of a bundt cake so I can put more icing on it (I double the icing recipe). Also, if you make half the sugared pecan recipe (2 cups instead of 4), you'll still have more than enough (the leftovers make for great snacking!). Leave overnight in the fridge for the icing to set.

I have made this cake several times, and although the taste is wonderful, each time the cake had a ribbon of dough in it. I have tried to correct this as I love the taste, but I don't know what else to do. Can anyone give me a suggestion? Eliminating the ribbon would make this a 5 star rating.

Fantastic cake worthy of any special occasion or just for you! I would lessen the time of baking and check 15 minutes earlier than it calls for, as all ovens are different & you can overbake the cake. The taste of the cake is fabulous and please do use the praline icing as it is the perfect icing for this cake! You may require additional powdered sugar for the icing (I had to add 3/4 cup more!) but just keep beating with a wooden spoon and you will know when it is thick enough to use. Even with the added sugar, the icing stayed soft until the last piece was eaten tonight! Wonderful!

I made this cake last night; delicious and easy to prepare, however I did not get the opportunity to make the frosting b/c the husband cut a piece b4 I could do so. Next time I will make the frosting & sugared pecan to get the full experience!

An outstanding cake in both texture and flavor. I will say that it tastes much better if you let it sit overnight, covered, before serving. I used only half of the icing recipe and that was enough. I served this cake at "coffee hour" after church and it was a huge hit!

I have made this cake three times now, and each time it came out beautiful and delicious! It is so moist and it makes a perfect special-occasion cake. Each time I've made the cake, I make the sugared pecans ahead of time so that I can cut down on the time I'm in the kitchen.

It has been some months since I made this recipe and had to go through my old SL mags to hunt it down so I can make it again soon. This is so good and reminds me of a cake my mother made when I was growing up. I don't have her recipe but now I have this one!!!!