Just had a little hunger pain that needed a fix. Your recipe came just at the right time. Used a Spice Cake mix. Nice flavor! Nice little snack for hubby and I to enjoy without making a whole cake, which we sure dont need! Can see why RVers would like this recipe. Thanks for sharing.

Kimberly, I've never heard of a 1-2-3-4 cake. Do you have a recipe? I think I'd love to try it. Cakes are my thing! I just wanted to say, if you've not had luck with homemade cakes and think a boxed cake is more moist, you may be baking the homemade version too long. Start checking the cake with a toothpick (in the middle of the pan) about 15 minutes before the directions say it should be done. Look for moist crumbs. When you see the crumbs, pull the cake out, as it will continue baking. Most people I know tend to bake their cakes too long. If you don't see any crumbs, then it went too far! Even 2-4 minutes can make a huge difference between a delicious, moist cake and one that is dry. When creaming the butter and sugar, make sure you let it go for a while in the mixer. (Medium speed for five minutes wouldn't be out of line.) I think it really helps to lighten the batter before adding the flour. Other things that could be a culprit is the type of flour you're using. Try cake flour; it may make a difference for you. I always load the (prepared) cake pan and bang it on the counter a couple of times, before it goes in the oven. It takes care of air bubbles that create cavities in the crumb, and helps level out the cake before it bakes. Lining the bottom of the pan with parchment really helps the cake come out. I typically let them cool for 10 minutes on a wire rack, then put another rack on top of the cake and turn it out, peeling the parchment from the cake. If you leave it any longer, it's sometimes hard to get out of the pan. (I think the moist heat helps release it.) Another thing I do when I preheat the oven, it to turn it 50 degrees higher than the recipe says. By the time you get the pans in (even if you're quick), your oven will lose that much heat. Then RESET the correct oven temperature and bake. This way, your oven doesn't need any recovery time, and your cake begins to bake right away, so your timing is more accurate. Good luck. I hope you'll give homemade another try. There are so many delicious versions, and it seems you can add so much more flavor when you make it yourself.

Wow, never in my wildest dreams would I have thought you ladies would have loved this recipe so well or I would have posted this recipe ages ago. My sweet sister in law who lives in Washington D.C. fixed this little "cake" for us sisters in laws about 3 or 4 years ago and we loved it. I really thought that it was well known about until I had several of my friends over and we were suppose to have a get together and make something crafty...I am NOT a craft person so I thought of this cake thing that my sister had shown us several years ago so I did this recipe with the ladies of my group. The ladies had so much fun with this recipe, and were ooohing and aaahing...so the next day I gave you the recipe. I was surprised that it was not well known. I have now started using it with my husband and myself more again..as I had gotten burned out and I had not experimented with it like you have done, so I am taking some of your ideas and running with it. I use the large muffin paper cups for mine so I do not have any clean up. Someone had posted that there was spill over if you use the cup cake paper cups, but not if you use the large cupcake paper cups. I am tickled you like them. Thanks.

Nice idea! The flour itself would spike my blood sugar, so I think I'd substitute it with almond flour as that wouldn't spike my sugar. A little lemon would be nice too. Good thinking, marygailv.