Great cake! I used to make this years ago, but lost my recipe. I made this for dessert on easter and it was very good! I do remember it being more moist though when I used to make it. I think I cooked the pineapple to long because it didn't seem syrupy to me after the specified time. In doing this I think to much of the juice cooked away, thus the cake was not as moist. My fault. It was still delicious though. A keeper. I think next time I will try pineapple cake mix and coconut pudding...Yum!

Reviewed On: Apr. 13, 2009

This is a wonderful glaze! I have another glaze recipe from this site that I've been using, but it's just been replaced! Love the contrast of the sweet and tangy flavors. The orange zest gives a wonderful flavor. I had a 6 lb ham, but made the amount of glaze as written.After scoring the ham, I placed pineapple rings and merichino cherries on top of the ham and fastened them in place with whole cloves and brushed with the glaze prior to putting it in the oven. I covered it with a foil tent and brushed on more glaze every 20 min untill the thermometer read 160. I then removed the foil and set the oven to broil for 5 min. This browned the ham and candied the glaze. It looked beautiful and tasted great!! Highly recomended. Thanks so much for the great recipe.

Reviewed On: Apr. 12, 2009

I agree with another reviewer in that this was lacking something. I used pecans instead of walnuts, other than that no changes were made. I found this to be on the bland side so, I added more seasoned salt, some garlic powder and finaly a little butter. It was better with the changes. I haven't decided yet wheather I will make this again. Thanks for sharing though!

Reviewed On: Apr. 12, 2009