Reviewed: May 13, 2011

the cake didn't really taste like bananas or pineapple. it was very moist. I only cooked it for 50 mins which was long enough. i'm not sure i would try this recipe agin.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lshandrew

Reviewed: Feb. 28, 2011

This is the exact recipe my family has been using for over 40 years. As a kid, when asked what kind of a cake I wanted, this was the one. We've always added a light glaze. Nothing esle is needed for this special treat!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bev

Reviewed: Mar. 23, 2010

I have made this cake for YEARS. My grandmother passed it down to me. We make ours in a bunt pan with a lemon glaze on it. YUMMY!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bonnie

Reviewed: Feb. 6, 2010

This is a dynamite cake, but, why are the instructions and baking times shown for a 10 inch tube pan and the photo of the finished product shown for a 13 x 9 pan (or a 17 x 11 pan)????? The baking times would differ based the type of pan used.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WiddoMouse

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Winona, Minnesota, USA

Reviewed: Aug. 11, 2009

This cake has been a family favorite for years. I always add a cream cheese frosting - absolutely delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vicky

Reviewed: Mar. 2, 2009

Looked for a recipe for leftover crushed pineapples and overriped bananas. Found It!!! This recipe was a hit!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NeneToy9

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Jan. 26, 2009

I made this in a tube pan, it came out so moist. The texture and flavor are outstanding. I made a coconut glaze, a suggestion from a previous reviewer. The glaze and cake were a perfect match. I think that using a tube pan is the way to go for best results when baking this cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

Reviewed: Nov. 21, 2008

I started making this recipe about 35 years ago but somehow lost the recipe. I would make one almost every week when I was younger. I've been looking for it online for about four years. I was elated to find it as the first recipe that popped up when I found this site. The only thing that I would change about the reciped is to check the cake at 1 hr. to see if it needs to go the last 15 mins. My oven must be a little hotter, because it dryed out a little. It was still very good, though and everyone loved it! My son (who doesn't eat cake) likes this one! My grandbabies love it, and it's very easy for my four yr. old grand-daughter to help make it. We had such fun and she was so proud!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Colleen

Cooking Level: Expert

Reviewed: Mar. 19, 2008

This was one of the worst recipes I have ever tried.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CLRAMGE

Reviewed: Mar. 15, 2008

Wonderful and moist. I made a coconut glaze for the top: 2 tablespoons of margerine, 1/3 c. sugar, 1/3 c. coconut, and 1/3 c. milk (heat and allow to cool slightly). I'll definitely make this one again. A great way to use up my freezer full of bananas!

Was this review helpful? [ YES ]
7 users found this review helpful