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!

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

Reviewer:

susannadanna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2008

Everyone in my family loved this cake! It was definitely a nice change from our usual. Thank you! It will definitely go in our bi-weekly rotation!

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

Reviewer:

Lisa S.

Cooking Level: Intermediate

Home Town: Brunswick, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2008

So delicious and sooo easy. I made two changes: I used wheat flour instead of all purpose flour and I added a cup of toasted coconut into the batter and decreased the cooking time by 5 minutes. Delicious!

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

Reviewer:

claudz721

Home Town: Gaithersburg, Maryland, USA

Living In: Jacksonville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2008

This cake is delicious as is....no additional fat is needed as others have decided to add. It's very moist and has plenty of pineapple flavor. Mine only took about 30 mins. to cook and I opted to wait until it cooled to frost.

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

Reviewer:

Janmarie1964

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

DELICIOUS!!! although i did change a few things it was absolutely perfect!i put in about half the sugar and it was still VERY sweet!i used whole wheat flower, too.i kept it in there for the right time and when i took it out it wasn't quite done but i think it was WAY better that way and so did my family! it was nice and moist and so sweet (and kinda mushy..but it was better that way!) i didn't have any cream cheese so i just glazed cool whip over it and it was so delightful and light at the same time! definately will make it again!!! :)

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

Reviewer:

cupcake_luv

Cooking Level: Expert

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2008

Yummy Yummy Yummy Cake!!! This is so delicious. I baked mine only 35 minutes and it was done. I used only 1 1/2 cups sugar and it was sweet enough. This was so good, I can't stop eating it.

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

Reviewer:

SARATHERESA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2008

This cake really lacked any pineapple taste AT ALL. Very chewy texture also,maybe a stick of butter would have helped. My cake came out very dark and very sweet. Its very rare that think of anything being to sweet,this is one of those rare occasions. I followed the recipe exactly. the icing is the only thing that made me not throw it out,plus the kids & husband liked it ok. I want to try this again with a few adjustments>BUTTER >PINEAPPLE FLAVORING>LESS SUGAR. IT WAS SO EASY TO MAKE, I WAS REALLY HOPING IT CAME OUT BETTER,

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

Reviewer:

AQUIETA

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

This couldn't be any easier! The only changes I made was to decrease the sugar to 1 1/2 cups and added about 1/2 cup chopped walnuts to the batter. No one was excited when I said I was going to make a pineapple cake but when they tasted it, it got rave reviews and everyone had seconds. I love that there is no fat in the mix, now I have to find a fat free frosting!

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

Reviewer:

Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

This cake is super-yummy and DOESN'T need oil or butter! It has a great chewy & moist texture and there is plenty of fat in the frosting! I cut back on the sugar by 1/4 of a cup and they did not seem too sweet - just right. These are just like they say...very easy & fast to make -tasted a little like my carrot cake recipe. I sprinkled 1/2 cup chopped pecans on top of the frosting also. Thanks! UPDATE: Do keep this in the fridge if it is not eaten right away. It tastes yummy cold too!

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

Reviewer:

Jennifer C.

Living In: Minnetonka, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2008

Oddly enough, it was another Catherine who gave me this recipe more than 30 years ago...she called it "Chop Suey Cake," she guessed because it's so speedy, she said. The recipe is not misprinted--there is no oil or fat in the cake, so do not feel compelled to add it. For those who insist a cake requires fat, think of angel food cakes! This is a delicious cake, very moist, full of pineapple flavor. "My" Catherine's recipe also included a cup of chopped nuts. Thanks, Catherine, for posting this bit of nostalgia.

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

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

I loved this recipe. It was so quick and easy. I did follow the other reviews and added oil to make it more moist. I will be making this again.

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

Reviewer:

clays01

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Beverly Hills, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

This cake is really good for having no oil or butter. I put whole wheat pastry flour, half the sugar and topped it with the almond filling custard recipe on this site and some toasted slivered almonds for a delicious and actually good-for-you treat.

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

Reviewer:

shawnessym

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2007

An easy, delicious, and quick dessert or treat. I halved the recipe, followed the mixing directions exactly, put it in an eight inch round pan, and baked at 350 for 35 minutes. Next time I would drizzle the icing over the warm cake as opposed to actually icing it.

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

Reviewer:

Scotia

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2007

I just made this cake and its so delicious. i also added some oil as suggested by other members and it came out moist and flavorful. I found it so easy to make...a winner!

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

Reviewer:

i never measure

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2007

I thought this was FANTASTIC! i dont like normal cake but i loved this! i made this with only 1 cup of sugar and the sweetness was perfect with the frosting. Just make sure the cake is COMPLETELY cooled before putting the frosting on. It will melt into liquid form :) still tastes good just doens't look as pretty. Very good taste! will definatly make again!

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

Reviewer:

*Lisa*

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2007

I have been looking for this recipe for so long! My Friend's Mother makes this and calles it swedish cake. (without nuts)I have asked her for years, but she has always had excuses not to give me the recipe. WHoo-Hoo!!! I made it today and it is exactly the same! I did decrease sugar to 1 1/2 cups not 2-Cups. It is truely something I will continue to make for years!!!

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

Reviewer:

Mitzi

Cooking Level: Expert

Living In: Hartford City, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2007

My all-time favorite cake :) I have to have it every year on my birthday and in fact my husband (NOT a baker!) has even earned how to make it for me. I suppose the reason why some do not like it is because it is not your typical cake. It's VERY moist and the bits of pineapple in it make it a different texture to most cakes. That's just why it's my favorite though!

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

Reviewer:

BRENDAJST

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2007

Fantastic! I used unbleached flour, 20 oz can crushed pineapple w/ juice, and for good measure a stick of mealted butter. It is wonderful. I think the trick is to measure carefully & be sure to use unbleached or all purpose flour. Also watch your oven--my cake was done in 30 minutes. I'll be making this cake often!

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

Reviewer:

Lynn A.

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2007

Sorry, we did not like this cake and ended up throwing most of it out. As others said, it was more like a bar cake and really lacked something. Another reviewer suggested adding oil, so maybe that's it.

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

Reviewer:

LESLIE38

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2006

This cake was AWESOME. Incredibly moist and great flavor. A previous review stated a cake needs oil, which I agree, so I added 1/4 cup of vegetable oil and it turned out great. I reserved a small portion of the crushed pineapples and added it to the frosting along with coconut flakes. Everything was perfect. My family and Fiance loved it. I will make this cake again...

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

Reviewer:

Lovetocook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Easy Pineapple Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!