Reviewed: Apr. 11, 2009

I made this cake for a family get together and it got great raves from the kids as well as the adults. I doubled the recipe, thankfully, because the hostess couldn't wait to have the leftovers for breakfast! I used the condensed milk over the top as others had suggested. I think this cake would be good with either milk. It would probably be good without either one, too, for those of you wathing your weight. I added some cinnamon chips to this cake batter to give it a little pizzaz- good choice! This cake doesn't have a strong pineapple taste, which I liked. Overall it was just a yummy coffee cake great for a get together. I think I will try this next time with strawberries and whipped cream! And maybe I will replace the white sugar with brown. This is a very versatile recipe- the combinations are endless!

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Jeannes Treats

Cooking Level: Expert

Living In: Palmdale, California, USA

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Reviewed: Apr. 9, 2009

Excellent cake! I've made this cake for years. It's always a big hit at church dinners. So easy to make.

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Brenda

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Reviewed: Nov. 10, 2008

Very easy and very good and moist. I cut back on the butter in the topping to 1/4 cup ( 1/2 stick). I don't think it hurt the taste any.

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barb

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Reviewed: Mar. 31, 2008

My daughter-in-law made this cake for me for my birthday and everyone loved it. Even my 10 year old granddaughter. It was so moist. It was great both warm and cold.

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gma1951

Home Town: Lewisville, Texas, USA

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Reviewed: Sep. 10, 2007

This was so moist and so delicious! My whole family enjoyed it! Will definitely be making it again.

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doadster

Cooking Level: Expert

Living In: Port Dover, Ontario, Canada

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Reviewed: Mar. 16, 2007

The cake tasted fine, but the topping ruined it. There is way too much of it, and it weighed down the cake so much that there were holes everywhere. My husband wouldn't try it just based on apperance. You could probably skip the topping all together, or cut in in half at LEAST and it would be better. I'm dissapointed that more than likely, I'll be tossing the rest of the cake.

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smllover

Cooking Level: Expert

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Reviewed: Jan. 31, 2007

this is the best sponge cake,&so easy. great with strawberries.

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SHIRLEY

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Reviewed: Oct. 22, 2006

This cake is awesome. The moist spongy texture and buttery flavor are just what I was craving. After moving to the UK 4 months ago I was missing a taste of home and this cake hit the spot.. I felt like I was back home in Texas in my Granny's kitchen. My fiancee also thought this cake was delish. Oh.. and our flat smells awesome.

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Cristi D.

Cooking Level: Expert

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Reviewed: Jul. 9, 2006

I liked this recipe better when I put the batter in an 8x11 pan and baked for 40 minutes. I also halved the topping ingredients since the cake was, overall, smaller.

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Melissa

Cooking Level: Expert

Home Town: Redfield, Iowa, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 26, 2006

This cake reminded me of my mother's pineapple upside down cake. It is very moist, but you could cut down the topping by half and it would be as good.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Dec. 1, 2005

This was okay warm from the oven, but after it cooled it had a very unappealing clammy texture. My kids wouldn't touch it and we threw out over half of it--very rare for desserts in our house.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 18, 2005

I used pecans instead of walnuts and it was great!

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KEG18

Cooking Level: Expert

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Reviewed: Jan. 10, 2005

Outstanding! Great texture (similar to coffee cake texture). Tasted similar to pineapple upside down cake but much better.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 24, 2004

This is the same recipe my grandmother taught me to make. It's my favorite cake. So sweet and soooo simple!

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Rebecca S.

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Reviewed: Jun. 8, 2004

What a great cake. No one knew there was pineapple in it. Everyone loved it and so easy to make. Thanks.

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DESERT GAL

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Reviewed: Mar. 24, 2004

This was a big hit! It's very moist and great warm or cold. I reduced the brown sugar to one quarter cup and didn't add the nuts. Contrary to the instructions I did butter the pan. Thanks for the recipe, this will be a regular dessert at my house.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 16, 2004

Oh soooo good Kitty! This almost has a caramely flavor going on...delicious. I forgot to add the brown sugar and walnuts to the top of the cake so I just mixed them in along with the icing ingredients. It turned out perfect and the pineapple gave this a suprisingly wonderful taste. I'll pass this one on...thankx a bunch.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2004

My husband and I really enjoyed this and it was so easy to make. I didn't have any walnuts so I decided to use a crumble topping from an apple crisp recipe and it turned out great. Also I realized that I was out of evaporated milk so I used sweetened condensed milk in place of that and the sugar. I will probably continue to make it this way because it was excellent.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 28, 2003

Marvelous, easy and kids Love it!

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FLASH2_GEEWHIZ

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Reviewed: Aug. 31, 2001

My mom always makes pineapple upside-down cake from scratch for birthdays with the white cake and then the sugar and pineapple rings on top. This cake tastes very similar, but it is so much easier. The only thing missing was the maraschino cherries. My parents, my sister, and I really enjoyed it late one night, while it was fresh from the oven. I'm sure it would be great with ice cream or whipped cream on top too...

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Granny Cake I

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