This is THE BEST macaroni salad! I've made it a couple of times and it is more delicious the longer it sits. Try to make it at least 6 hours before you want to serve it - even the day before if you can. I brought it to work and my co-workers loved it and begged for the recipe. A friend has made it many times since I shared the recipe with her and everytime she tells me how much her family enjoyed it.

Reviewed On: Jan. 31, 2009

I just made this cake to bring as an extra treat to a housewarming luncheon. I made it with a can of pineapple chunks (just chopped them up by hand). I reserved approx 3 tablespoons of the pineapple juice to whisk together with 1/2 cup powdered (confectioner's)sugar to pour over over it as a glaze. Gave it a little extra sweetness and still fat-free. I used a 9x13 disposable pan and you definately should turn it over to cool upside down. It will not collapse, and stays in the pan. When you're bringing it somewhere you can leave the pan and don't have to worry about getting it out for serving. Just cut into serving sizes and throw the pan out when the cake is gone. I will definately make this again. Thanks for a great, easy recipe.

Reviewed On: Jan. 31, 2009

Delicious, light and moist tasting. I modified it a bit to make it easier to prepare. Used McCormick's poppyseed in a jar and once I did soak to soften, but then the second time I made it I used the poppyseeds without soaking. Either way is delicious. Also used lemon pie filling to save on prep time, although it would be just as delicious made in a bundt pan with a lemon glaze (lemon juice & powdered sugar). Co-workers were very impressed when I brought it to the office.

Reviewed On: Mar. 13, 2005