I really liked this recipe. It was easy, but looked like it took a long time to make. I am a fan of ricotta so I substituted 15 oz. of ricotta for the sour cream. I also used Bertolli sauce and it came out great.

Reviewed On: Aug. 30, 2009

I love this cake! I've made it four or five times already. I am generous with the buttering of the pans to prevent sticking. I also use extra crushed pineapple and chopped cherries on the second layer. I use either Pillsbury or Duncan Hines Butter cake mix and use the pineapple juice from the cans of pineapple instead of water in the mix. You only need to wait maybe 10 minutes after baking to flip the cakes out. It does help to put a pan on top of the cake like a hat to prevent cracking while the cake cools. Not only does this cake look amazing, but it tastes amazing too!

Reviewed On: Aug. 30, 2009

This was definitely easy to make. I had a bunch of fresh berries from the farmer's market so I decided to make this berry "cake" with blueberries, blackberries, and raspberries. I added some cinnamon and vanilla extract for flavor and some brown sugar on top for a little crunchiness.

Reviewed On: Aug. 30, 2009