The reviewer gave this recipe 1 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 15, 2009
This cake was not good at all! I followed the recipe exactly and it turned out WAY too sweet and there was no pineapple flavor to it whatsoever and it wasn't moist. I took a bite just to taste it right after it came out of the oven and it tasted so terrible, I had to throw it out. For readers who'd like to make this, I would recommend using half of the recommended sugar and a lot of fresh pineapples. But I won't make this again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 12, 2009
Too easy = too good to be true. The cake is SO sticky that you can't get it out of the pan, even if with cooking spray. In spite of the 20 oz can of pineapples, it doesn't taste very fruity. Very mushy cake. No way am I serving this on my mother's birthday! Also, if you leave the cake in for the recommended 45 minutes at 350, it'll burn because of all the sugar in this recipe. I'm going to find a better one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 29, 2009
Agreed, DO NOT bake 45 minutes, 30 is plenty in a 13x9 pan. I only used 1.5 cups of sugar per others suggestions and this was fine. The consistency of the cake is a bit spongy, I guess due to the lack of oil/baking soda. However, we still did enjoy the taste, although not overly pineapply. I think I will add some pineapple extract next time. I substituted low fat cream cheese for full fat and next time will only add a 1/4 cup of butter to the frosting. 'Cream cheese frosting 2' from this site uses this ratio and it works fine. A nice lower fat dessert with these modifications.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 29, 2009
Do NOT bake for 45 minutes! I baked for 30 minutes and it was overdone. Not the greatest, to me tasted like applesauce cake. I added walnuts and we ate it without any frosting because it was already very sweet. It was just o.k.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 18, 2009
THIS WAS A SUPER MOIST CAKE. I REALLY LIKED IT. DOESNT SCREAM OF PINEAPPLE. JUST THE RIGHT AMOUNT. I WOULD MAKE THIS AGAIN.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 12, 2009
Pretty good! I didn't make the frosting...instead I made a glaze out of 3/4 cup of powdered sugar, 1 tsp vanilla, and a tbsp of skim milk. Spread the glaze on the warm cake and sprinkled 1/3 cup of shredded coconut on top of the glaze. Next time I'll use whole wheat flour, just wasn't sure if it'd be too dense, seems that it'd be fine though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
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Reviewed: Jun. 11, 2009
Delicious cake considering how easy it is to put together.I only used one cup of sugar and it was sweet enough for us.It was ready in about 25 minutes in my oven.I think this is a very versatile recipe in terms of what you can add to it(nuts,coconut,etc.) or how you can present it.This is going to be my go-to recipe when pressed for time.Thank you!
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Cooking Level: Beginning

Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 10, 2009
I myself did not have a piece of this as it was made for someone ele but from what they say, this was excellent! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 9, 2009
I made this for a church event and it went down a storm. Lovely with or without frosting.
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Cooking Level: Expert

Living In: Albany, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Apr. 11, 2009
was really good. i used fresh pineapple instead of can and ommitted the icing. but it was wonderful. i also threw a few small pieces of pinapple on top right at the end. very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 9, 2009
This recipe was in my mom's church cookbook from 25-30 years ago. I've made it many times, exactly as is and it is great! It is the favorite of our foreign exchange student from Colombia and it's my favorite to take to potlucks, always gets rave reviews!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 31, 2009
very sweet
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 23, 2009
Delicious! This cake was so good! It's really unlike a typical cake because it's a fruitcake. They tend to be a bit heavier than traditional cakes which is what I am used to. This one was a hit! I split the recipe in half and used a 9x9 square pan. I wish I had used the 9x13 and full recipe though. Very good and the frosting was great. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 19, 2009
Thank you for this easy and delicious recipe! We are in Alaska in the winter and good produce is scarce, so when a shipment of pineapples came in to the market I have been using as many recipes as I can find, this is the best! I decreased the sugar by 1/2 cup, added a tablespoon of oil, added 1/4 cup of flour with my very ripe and mushy pineapple and a 1/4 cup of almonds. Very yummy but one question.. how on earth is this suppose to serve 24? :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 6, 2009
This cake is DELICIOUS! I made it for my baby's 1st birthday and my husband and my other kids LOVED it. I added a dollop of veg oil and only used 1 3/4c of sugar as suggested. It tastes good with or without the sweetened coconut I added.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Dec. 16, 2008
I used fresh pineapple and overcooked it and it was still delish! amazing frosting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 17, 2008
^_^ so I added 1/4 cup oil, kept the sugar the same, and cooked the cake in a bigger container, and even though I cooked it about 20 extra minutes, it still turned out delicious and chewy--it's even better than the top on banana bread! It's delicious, and I don't think it's too sweet, personally, but there's no frosting.. Fantastic cake; it's for my boyfriend's birthday, and I'm so glad I picked the pineapple cake. Good luck, and you can't go wrong with this one!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 5, 2008
Very moist and easy to make. Used fresh chopped pineapple instead of canned. Also this cake is much better chilled in the fridge!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Eagle Lake, Maine, USA
Living In: Logan, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 1, 2008
Good and easy but not special. The frosting was the best part. I did cut the butter in the frosting down to 1/4 cup and that was fine. My husband said, and I agree, we couldn't taste the pineapple. I used pineapple packed in juice and it was very moist. It also baked much quicker. I checked after 35 minutes and it was already quite brown. It might have been ready after 30 minutes.
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Home Town: Iroquois Falls, Ontario, Canada
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 25, 2008
My mom always made this cake when I was a child. I didn't appreciate it until I grew a little older, because I hated nuts and cream cheese back then. This is pretty much the same recipe as she used (for the cake part, not the frosting), except she added one more teaspoon of vanilla & 1/2 cup of chopped nuts. For this cake to be really moist, the secret is using canned crushed pineapple in heavy syrup. That probably sounds like sugar overload, but trust me you won't be disappointed (especially if you have just a small piece -- everything in moderation, right?). The syrup in the pineapple makes this cake dense and delicious. She used a totally different cream cheese frosting than the one printed. Your favorite recipe will do. My 5 star rating is for the memories I had of my mother making this wonderful cake!
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Cooking Level: Intermediate

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