Delicious! I made a few changes based on what I had: one cup of blueberries with one cup of chopped, peeled plums; whole wheat pastry flour instead of all-purpose, and all brown sugar. I also added a squeeze of orange juice and the zest of half an orange. The cake was very light and moist; I'll definitely make this again!

Reviewed On: Jul. 4, 2009

So moist and lovely! I baked it in one 8 inch round pan, and six mini-bundts for 30 minutes at 340. The pineapple is a particularly lovely flavor addition. I'll probably add some fresh nutmeg next time. Served with cream cheese frosting and sprinkled with toasted coconut and walnuts.

Reviewed On: May 7, 2009

Spectacular! I had this at a birthday celebration with eight different cakes; this one got raves and disappeared in no time. So smooth, creamy and delicious. I also used espresso for a stronger coffee flavor. I can't wait to make this again!

Reviewed On: Mar. 31, 2009