Reviewed: Nov. 8, 2009

We loved this recipe. I did have to make a few adjustments though. I wanted to use up some fresh pineapple and when I hand blended it, I only had about 8oz so I used up some applesauce bringing my total liquid to 10oz. I halved the dry incredients - essentially halving the recipe. I took the suggestion of others using brown sugar for the topping and added a touch of vanilla. I did score the finished cake with a chop stick before putting the topping on. I agree that this gets better and better the longer it sits. Unlike other reviewers, we could really taste the pineapple, even though we had to "top up" with applesauce. I think maybe the fresh pineapple was the difference there. We will definitely make this again, especially since it worked out halving the recipe for just the 4 of us.

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emily2002

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Reviewed: Nov. 4, 2009

Took this to a church function and it was a hit!! I poked holes in the cake before adding icing. Made it very, very moist! Will definitely bake this one again!

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cindylan

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Reviewed: Oct. 12, 2009

was skeptical at first becuse this cake seemed to call for more flour than similar cakes to this. let it sit for 1 day it was ok. let it sit for 2, yummy. will make again

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lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 31, 2009

My husband and I both enjoyed this cake. I used splenda instead of the sugar with no problems and poked holes in the cake to pour the topping over.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

Oh wow this is an incredible recipe! I had my doubts when I was preparing it, but it was awesome! I made is for a Cajun potluck and everyone raved about it! I was afraid it might have a strong pineapple taste. Actually, you really can't hardly taste the pineapple.

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Reba

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Reviewed: Jun. 10, 2009

i wasn't sure how this would turn out, but it came out really good!!

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nadia

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Reviewed: May 8, 2009

I followed the instructions exactly, even though based on other reviews I was a little worried about the butter. My husband thought it was too buttery, but I thought it was good. We both thought it tasted better the next night after the butter had soaked through completely and it was cold from being in the refrigerator. I really couldn't taste the pineapple in this very much, so I might add more if I make this again. My cake turned out very moist! I don't even want to think about the calorie count on this one...

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Amy Nicole

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

Excellent cake! I made this for an event I was cooking for! Everyone loved it!!

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Vejigante

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 15, 2009

some people didn't like it at all! but those who did, loved it!! it has an interesting tropical taste

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Arti

Cooking Level: Intermediate

Living In: Hyderabad, Andhra Pradesh, India

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Reviewed: Mar. 16, 2009

This cake is great. As mentioned elsewhere, speed up the soak in by poking the cake with a fork, chopsticks, whatever. A note of caution: Dole crushed pineapple is chunkier and not as juicy as Kroger's - made a somewhat disappointing cake.

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gyllicious

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Reviewed: Mar. 6, 2009

This was just fair. But to be honest I could not add 1/2 pound of butter to it. That seemed like way too much. I cut it in half. It was all eaten at work and everyone said it was good. I thought it was a bit dry but maybe that was because I didn't add all the butter. I used the brown sugar in the topping too. Don't know if I will make this one again.

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happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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Reviewed: Feb. 23, 2009

This cake is simple and AWESOME! Not so overly sweet like some cakes.

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Ever

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Reviewed: Feb. 19, 2009

Very dense and very moist cake-I thought there may have been a little too much butter in the glaze, but it was still very good.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 5, 2009

The batter was good, but the topping was extremely fatty to the point where, even after the cake cooled, it still tasted very obviously of Butter. I would perhaps make this cake again, but I would *never* use this much butter again! (cut at least 75% of butter used). The ingredients sounded heavenly at first (pecans? coconut? pineapple? mmm), but the combination (at least cooked in so much butter) just tasted like a bland hodge-podge of unidentifiable flavors.

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rosapetalia

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Reviewed: Feb. 4, 2009

Good night Irene, but this cake is AWESOME!! I made it just as the recipe called for with only 3 minor alterations. 1) I didn't use a mixer (just a hand whisk is all it took). 2) since I didn't have much white sugar in the house, I used all brown sugar on the topping and it turned out GREAT!! and 3) I added about 1/2 cup more pecans. The other reviewers weren't joking when they said that this gets better the next day. Day 1--it was great Day 2--it was greater and by Day 3, it was the GREATEST and then ALL GONE :)

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Amy

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Reviewed: Feb. 2, 2009

Totally took me back to a couple of my favorite places to eat in New Orleans, DONT change a thing perfect the way it is VERY YUMMIE

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RANDIKUNZ

Cooking Level: Expert

Living In: Chino Hills, California, USA

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Reviewed: Jan. 13, 2009

Perfect and very sweet for my Cajun-themed party!

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Ladybug2008

Cooking Level: Intermediate

Home Town: Berea, Ohio, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 7, 2009

This is a fantastic cake. I only had one egg left but it still came out wonderfully. Loved the topping (so did my kids). Even some who don;t like pineapple enjoyed it. The pineapple almost disappears into the cake but makes it so moist and dense. Loved it.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 23, 2008

This was a favorite my mother made when we were children. The topping would gather around the edges and we would fight over the corner pieces.

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RayColsOh

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Oct. 11, 2008

This was really delicious. I used all brown sugar in the topping, which was my only deviation from the recipe. I followed the cook time on the topping (2 minutes once boiling) and the end result was perfect. My cake was completely done at about 28 minutes. I couldn't wait to try it the day after (once refrigerated), and I think it is better the 2nd day!

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