Awesome it is. I have done this recipe so many times with great success. I never reduce the oil - it does come out very moist with both the crushed pineapple and oil. It never felt too much as others seem to say. The only difference is, I don't use cream cheese frosting! I put whipped cream instead - and since that is light and fluffy, it makes up for the dense cake.

Reviewed On: Aug. 9, 2008

Great recipe. The first time I took some bad advice from a reviewer here. I also didn't realize that you should not use butter for a chiffon cake - it must be made with oil. So the first time, it was just like a lemon cake - nothing spongy and light about it. I retried it and followed the recipe to the letter - great success.

Reviewed On: Jul. 22, 2008

This was my best trifle so far. I made some modifications I believe added to the success. 1. Added orange liquor to the sponge cake. 2. Added sugar and vanila to the whipping cream while whipping. 3. Made the sponge cake using the lemon chiffon cake recipe in allrecipes. 4. Made my own raspberry jam/sauce.

Reviewed On: Jul. 22, 2008