Reviewed: Jun. 13, 2011

I made this using pineapple cake mix and rum; it took about 60 minutes to bake to my liking. Rich and refreshing!

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Reviewer:

DiDi

Reviewed: Jul. 29, 2010

This cake was the result of a craving to bake but no supplies in the house. It certaintly filled that itch because it took 60 minutes, 60 Minutes!, in the oven. I like the dense texture and how it's less crumby like regular box mix. I added a squeezed lime and subsituted the sour cream for creamcheese along with a tad bit of water and it came out great, this recipe is definately part of the book.

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Reviewer:

SarahSweets

Cooking Level: Intermediate

Home Town: Tigard, Oregon, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jul. 9, 2009

Not sure what happened, followed the directions to a "T" and the cake fell in the middle. The only thing different is I cooked it in a convection oven.

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2 users found this review helpful

Reviewer:

lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Jul. 4, 2009

Great cake! I left out the lemon extract and made two 9 inch rounds. They came out wonderful and I halved each round for a four layer cake, filled with cool whip mixed with vanilla pudding mix and fresh strawberries and blueberries, topped with blueberries and raspberries to make a flag cake for the 4th of July.

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Reviewer:

momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jun. 26, 2009

A delicious and moist cake. I have made this cake three times. The last time I warmed a can of butter cream frosting ,stirring constantly,until somewhat thin and drizzled over cake. WOW!

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Reviewer:

Garrett's

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Reviewed: May 25, 2009

Great cake for strawberries!! We loved it. We baked it in a 9x13 pan, the cake was really moist, flavorful, and the edges were crispy. The only thing was that I had to cover the top with aluminum foil when 10 minutes were left beacause it was getting really brown.

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Reviewer:

busymom

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Reviewed: Apr. 6, 2009

this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound cakes a bit dry or have to much butter taste--this didnt. I made the following substitutions: I used orange extract (we were out of lemon) in the following measures: 1 tablespoon and another 1 teaspoon of orange flavor extract, and one tsp.of almond extract and 1tsp of butter extract. I used a french vanilla cake mix-we had it on hand. I used half regular sour cream and half fat free-because both were leftover and I didn't have anything else on hand. I made sure I did not use a pudding mix cake mix or a butter recipe cake mix -sometimes these can come out oily and don't rise when you use substitutions (at least that has been my luck anyway).

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Reviewer:

morgiana

Cooking Level: Intermediate

Reviewed: Jun. 11, 2008

This was absolutely delicious! I used it for strawberry shortcake, and when we ran out of strawberries, I put an icing of just whipped topping! DEElicious! Great easy recipe!!

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Reviewer:

DMZIMMIE

Reviewed: Mar. 18, 2007

This is a very moist cake. I took it to a church dinner and everyone loved it.

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Reviewer:

ALL6

Reviewed: Dec. 7, 2006

This was pretty good for using a boxed cake mix. I don't usually use mixed but for some reason I had one in the cupboard and searched for a recipe that I could use it in. Tastes much better if you let it sit (removed from the pan and covered of course) overnight. I used a couple drops of butter flavor and a 1/2 teaspoon of rum extract for flavoring instead of the lemon and it was delicious! Husband and toddler loved it for dessert :)

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