Reviewed: Sep. 19, 2009

FANTASTIC......Followed recipe exact. (WHY RATE IF YOU CHANGE INGREDIENTS)!!! taste expensive but sooooooooooooo easy to make....

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troysgrl

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Reviewed: Sep. 14, 2009

I have recently been looking for delicious cake recipes to WOW my family. This cake was absolutley delicious! They RAVED about it, and the coconut shavings really set it to the top. You really do need to let the cake chill in the fridge over night though. I recomend this cake!!

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stuckinwideacre

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Reviewed: Sep. 14, 2009

This cake was absolutely delicious!! The only changes I made was I used 1c sugar, used 1 small pkg of french vanilla pudding w/ a pkg of cream cheese added to it. Also used extra creamy cool whip on top. The toasted coconut & pecans are a must! Also, definately make it the day before! Yummy!!

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Christina Haeufle

Cooking Level: Intermediate

Home Town: Steubenville, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 26, 2009

I followed the recipe exactly other than leaving off the coconut. Maybe not better than sex but definitely really good. Next time I will try making them in cupcakes. Also I think Cool Whip would actually go better with this recipe than homemade whipped cream and save a step.

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Jul. 31, 2009

I made this for my boyfriend's mom's birthday because it had her favorite: pineapple and coconut. The whole family loved it, along with a few co-workers I brought some slices to. My mom who doesn't even like pineapple or coconut tried it and thought it was great! I will definitely be making this again.

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CatM

Cooking Level: Beginning

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Reviewed: Jun. 23, 2009

This is such a delicious cake but I think it makes an even better cupcake. After I drizzled the cupcake with pineapple sauce, I injected them with banana creme pudding and let them set overnight. I frosted them in the morning with Rick's Buttercream Frosting recipe and added a little toasted coconut. Everyone raved about them the next day! It takes a little more time with the cupcakes, but they are worth it.

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mudoll

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

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!

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heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Feb. 14, 2009

This recipe deserves 10 stars for simplicity and taste. So easy to make with ingredients I usually have readily on hand. Be prepared to hand out recipes when you serve it to guests or take to pot lucks. Everyone wants a copy of the recipe. Nice light tasting cake for a ladies luncheon. Can't say enough good things about this recipe. It gets better after 24 hours, if you can keep everyone away from it that long.

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Jeannette

Cooking Level: Expert

Home Town: Douglas, Alaska, USA

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Reviewed: Feb. 2, 2009

I was so anxious to make this cake because it sounded so delicious! I finally got a chance to make it yesterday and it turned out PERFECT! But I didn't use this exact recipe. Instead I looked around online for another recipe so I could compare the two and I went to FoodNetwork.com and found Paula Deen's recipe for it. I comapred them and decided to go with Paula's although this recipe looked great also. The only things that changed were; I only used one box of pudding (French Vanilla), Extra Creamy Cool Whip and instead of 3/4 cup of sugar, Paula's called for 1 3/4 cups of sugar. I do admit that was kind of alot of sugar for one can of pineapple. But overall the cake was the best cake I had ever eaten! It's a great combination of ingrediants that work VERY WELL TOGETHER! : ) Oh! and next time I'll defiantely cut back on the sugar!!!

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Mrs. Peerman

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Reviewed: Jan. 30, 2009

I would have given it a 5, but I felt that the difficulty level of making it wasn't worth it. This tasted absolutely wonderful, but the flavor of the pineapple overtook everything else, so the other three layers were kind of pointless, because they got overpowered. It was basically a really good pineapple cake!

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tpierce

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Reviewed: Dec. 16, 2008

I love this cake, someone made it for me at work and now i am gonna try to make it.

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lw

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Reviewed: Nov. 28, 2008

OMG This cake is great I love it and so did one of my friends. Her birthday is coming up. and guess what she asked me to make her. This cake is so good there is no way you could mess it up. Thanks you for this one

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Jackie

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Reviewed: Nov. 6, 2008

As if it can get much better, I have made a few varieties. try using banana pudding instead of vanila. I also made a double decker, using a layer with banana pudding, and cocanut on the other layer.

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harley6193

Home Town: Demotte, Indiana, USA

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Reviewed: Oct. 28, 2008

This cake was beyond great! I made it for my mom and dad's anniversary, and EVERYONE loved it! I didnt have a yellow cake mix, so I made a yellow cake from scratch; I was afraid it would be a little too dense, so I poked extra holes in the top of it, and it turned out AWESOME!

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brenanabear

Living In: Winlock, Washington, USA

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Reviewed: Sep. 7, 2008

I got so many compliments! Hit of the party!!

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Caseyjo

Cooking Level: Expert

Home Town: Pickerington, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Aug. 18, 2008

This was good. But Im not sure it lives up to its name

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Diana

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Reviewed: Jul. 2, 2008

I wanted to make the choco. version of this BTSC 2 but didn't have the stuff, I had all of these ingrediants on hand. It was very easy to make....... and it tasted like an easy cake. in other words. I won't make it again. there is half of it left, my family has never left a cake unfinished. It wasn't bad, but it wasn't good. Hence 2 stars. I appreciated having the recipe though, without it we wouldn't have had any cake. so-so cake is better than no cake at all.

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Apr. 21, 2008

You MUST let this cake sit overnight to get its full flavor! I made this on a Saturday, early afternoon and followed directions up to the point of the whipping cream. I covered and put in the fridge for 8 hours. I used cool whip in place of the whipping cream. I did not cover the entire cake with the coconut and nuts (I used walnuts). Due to nut allergies and personal taste preference with some guests, I topped only some pieces with the coconut and nuts. This tasted good but much better the next day. I think if I were to make a BTSC again, it would be the "chocolate" type.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 1, 2008

I made this for my husband's 30th birthday party, and EVERYONE LOVED IT!!! You will not be dissapointed making this recipe! It pleases a wide array of tastebuds :)

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happymama2

Cooking Level: Expert

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Reviewed: Sep. 3, 2007

I bake a cake once a week for my elderly mom, so finding new ones is a challenge. She loved this one, and she's picky. I did tweak it a bit: I used a french vanilla cake mix and I poked the holes with the end of a wooden spoon. I left off the pudding layer and instead mixed together 1 pkg pudding mix with 1 cup milk, then added 1 eight ounce size Cool Whip and mixed together for the frosting. Topped it with chopped pecans. Saves a little time and money, and my mom still raved.

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