Reviewed: Nov. 22, 2009

I needed to make an additional comment. Previously I noted that you needed to scale back the sugar to 1 cup. You also need to poke holes in the cake while it is hot and pour the pineapple mixture over the still warm cake. Do Not drain off the juice. You want it to soak into the cake.

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kuntrycook

Cooking Level: Expert

Home Town: College Grove, Tennessee, USA

Living In: Chapel Hill, Tennessee, USA

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Reviewed: Oct. 31, 2009

Made this cake for some church friends.....they almost fell off their chairs!! They Loved it....Loved it....Love it!!!

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hischosen1

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Reviewed: Sep. 11, 2009

As suggested in other reviews, I reduced the sugar to 1 cup (could have used even less) and sprinkled the nuts over top of the frosting instead of mixing them. It was absolutely delicious, a perfect cool dessert for a hot summer evening!

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RAPUNZEL

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Mar. 2, 2009

In light of the mixed reviews of this recipe, a word of caution that my review is based on the changes I made to this recipe. I really wanted it to work, not only for myself but for others who might want to try it, and I believed it definitely had potential in spite of its problems, mainly that 2 cups of sugar to an 8-oz. can of pineapple is just simply far too much. I made this as a 3-layer cake, using the cake mix called for (I used French Vanilla) and a Cake Mix Extender recipe from another web site. Turned out moist, tall, and delicious. For the filling I heated a 20 oz. can of pineapple with just 1/3 cup sugar and 2 T. cornstarch till thickened, then swirled in 2 T. butter to make it silky and rich--again, perfect. Delicious and just the right amount of sweetness. Because of the size of the cake I made, and because I added some decoration, I made a double recipe of the frosting. I decorated the finished cake with sliced almonds, maraschino cherries and wedges of dried pineapple. All I gotta say is, Elvis would be proud this is his namesake. This is one, fine cake, and a real show stopper!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 13, 2008

Excellent cake! I let the pineapple cool after I put it on the cake before I put the cream cheese on top of it.Then I refridgerated the cake. Very moist! My family liked alot.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 26, 2008

Interesting cake. I didn't have a white cake mix, so I made a white cake from scratch. When I made the pineapple layer, I also cut back on the sugar to 3/4 as some of the other cooks. I sprinkled the nuts on top as well, instead of stirring them into the frosting. Different taste. It works together, in an odd way. I just don't know if I'd make it again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 22, 2008

Good, good, good! Family enjoyed this tremendously!

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jelene

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

Really good! Very, very sweet when you go by the recipe. Others recommendations of increasing pineapple, decreasing sugar, and topping with pecans instead of mixing into frosting would help make this even better.

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STEPHER11

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Reviewed: Jan. 14, 2008

This is an easier version: Bake Yellow cake box- cook as shown on the box, but add 1 cup oil instead. Cook 1 cup crushed pineapple and 1 cup of sugar until thick and pour over cake. Cream 1 stick butter, 1 pound confectioner sugar and 1 package cream cheese. Put over cooled cake. Enjoy! :)

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ksmommy

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

Oh my, this was the best cake ever, everyone in my family thought the seem! Thanks for sharing this recipe. Joy

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Joy

Cooking Level: Expert

Home Town: Borger, Texas, USA

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Reviewed: Nov. 20, 2007

I haven't actually gotten to eat it, but I was the one licking the bowl and sampling most of it. It is very sweet, but very good. Used more pineapple we used about a 1 1/3 cup of sugar instead of two cups. We poked holes in the cake and used less sugar for the frosting. It came out perfect... :)

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Alewey2

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Reviewed: Oct. 10, 2007

There was nothing remarkable about this cake. I doubt I will make it again, but, if I did, I'd have to double the pineapple, cut the sugar in half, and leave the butter out of the icing.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Sep. 14, 2007

Have made this for family and friends and all think the taste is fantastic!

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BLUE8

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Reviewed: Aug. 3, 2007

Followed other reviewers suggestions and cut all the sugars by half. Done that way, the cake is fantastic, and I got lots of compliments on it at a barbecue.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jun. 15, 2007

I cut back on the sugar. I used one cup in pineapple, and only one and half cups powdered sugar in frosting. A couple of people still thought it was too sweet. Cutting back on powdered sugar, made forsting a little tackey, so maybe using two and a half cups would be better. It is delicious!!

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Yorky Mom

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Reviewed: Jun. 7, 2007

I made the cake and took it to the office -- definitely an A+ rating from all who consumed it!

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Reviewer:

L. Schuppener

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Reviewed: May 4, 2007

This cake is delicious. Easy to make and it is so moist. Will become a family special.

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PEGSTAY

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Reviewed: May 1, 2007

Something is wrong with this recipe. How can you ice the cake after pouring the pineapple over it first.

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Reviewer:

KOOKIE4

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Reviewed: Jan. 4, 2007

Very easy to make, but it's TOO sweet! My hubby loves all types of sweets and even he said it was too much. I think the icing is fine so it must be the white sugar that should be reduced by at least half (IF I were to make this again).

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Reviewer:

SCRAPN_LADY

Cooking Level: Expert

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Reviewed: Dec. 22, 2006

This is a fun cake to make and a fun cake to eat. My husband asks me all the time when I will make it again. I usually only save it for special occasions. And I do warn the one diabetic in the family to stay away. I usually dont use the nuts either for fear of people that may have allergies.

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