My mom always made this cake when I was a child. I didn't appreciate it until I grew a little older, because I hated nuts and cream cheese back then. This is pretty much the same recipe as she used (for the cake part, not the frosting), except she added one more teaspoon of vanilla & 1/2 cup of chopped nuts. For this cake to be really moist, the secret is using canned crushed pineapple in heavy syrup. That probably sounds like sugar overload, but trust me you won't be disappointed (especially if you have just a small piece -- everything in moderation, right?). The syrup in the pineapple makes this cake dense and delicious. She used a totally different cream cheese frosting than the one printed. Your favorite recipe will do. My 5 star rating is for the memories I had of my mother making this wonderful cake!

Reviewed On: Oct. 25, 2008