Reviewed: Nov. 29, 2009

Adding COCONUT (did not measure) enhanced flavors of this recipe & seemed to make more moist.

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Reviewed: Sep. 18, 2009

While the name is not very descriptive of this cake it is wonderful. It's firm like a sweet bread and was quite a hit with my family.

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MANDDREED

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Norton, Ohio, USA

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Reviewed: Aug. 3, 2009

This cake was pretty good, it has a very unique flavor. I took the advice of others and used 1/4 canola oil and 1 cup applesauce, I think 1 1/4 cup oil sounds like a lot. It was fairly simple to make and I topped it off with Cream Cheese frosting. This cake is worth a try.

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JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Jul. 6, 2009

I had this recipe for years and I could not find it the other day! I am so thankful that I found it! It is a very simple cake and sooo delicious!! Thank you for posting it!! Love it!!!

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Rebecca

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Reviewed: Mar. 5, 2009

Good but in the future, I will add more pineapple. I, too cut the oil by 1/4 cup.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Feb. 23, 2009

This recipe is really good, but not really anything special. I was surprised that you could taste the pineapple. I substituted applessauce for 1 cup of the oil.

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Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Feb. 17, 2009

This was a very interesting cake. I changed it a bit. I used 1/2 cup oil and 1 small individual container of applesauce. It was a good thing to make for a breakfast get together. I used store bought frosting and melted it on the microwave. Then, I poured it over the cake.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

Pretty good cake. Easy to make. Will make it again. I did reduce oil to 3/4 cup. Reduced sugar to 1.5 cup and still was too sweet. Next time will use only 1 cup of sugar.

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Panyanka

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Reviewed: Nov. 6, 2008

This was a delightfully different cake. It is moist and dense. I too mashed the bananas as suggested by another reviewer. I also cut oil by 1/4 cup as sugested by several others. I used a thin brown butter frosting and poured over warm cake. As it ran off the cake I kept drizzling the "run off" back on. It is a favorite frosting.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Jul. 29, 2008

I followed recipe only using leftover fresh pineapple from a wedding. The cake was gone in a day. Wonderful.

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DeeKay

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

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Reviewed: Jun. 28, 2008

This cake is great for any occasion. My niece has ask me to make the desserts for her wedding. I will be making mini cakes with this recipe. This cake will be one of them for sure. The frosting I will use for this cake is: Cream Cheese Frosting 1 ( 8oz) pkg. cream cheese 1/2 cup butter 1 box powdered sugar, sifted 1 tsp. vanilla pecan halves Mix cream cheese and butter until smooth. Add sugar and vanilla. Mix well. *Chill the frosting before spreading between layers and on top and sides of cake. Arrange pecan halves on top and chill in refrigerator until time to serve.

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Dee

Cooking Level: Expert

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Reviewed: Mar. 21, 2008

I'm sorry I took another readers advice and reduced the oil to 3/4c. I think it would have been moister with the original 1 1/2c.

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MEMA

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 20, 2008

a little bit bland, I left out the cloves, added chopped pecans, but a nice cake type cookie, I will most likely make again

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GRANNYU2

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Reviewed: Feb. 12, 2008

I was really disappointed with this cake. As some suggested I reduced the oil to 3/4 and added about a 1/4 cup of butter milk. The batter tasted great but the cake tasted like there was mayo in it or something. Too bad.

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starlitwishes

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Reviewed: Aug. 19, 2007

Tasted pretty good. I think I over-beat my batter though, as the finished product fell apart when we cut it. :-(

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mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 4, 2007

I love the recipe. But I did make some changes to it. First I seen everyone was changing the oil. So I changed it to 3/4 cup. I also just use one banana add 2 cups of pecans also used regular size of crush pineapple heavy in syrup. cook in 9 inch pan. 2 layers on 325 for 40 mins. Also made a cinnamon and brown sugar mixture. 1/2 cup of brown sugar and 1 table spoon of cinnamon. Mixed together in a bowl. I put 2 tubes of cream cheese icing into bowl and stir on sugar mixture evenly. let cake cool down for about an hour. Apply icing. put in the refrigerator until you ready to serve. The cake icing firm up nice and taste just great!!

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hospicegurl

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Reviewed: May 8, 2007

The taste was good but my cake didn't turn out as spongy...it was soft but not spongy texture. Can somebody tell what I must have done wrong? Where can i be careful next time. I want to make it again for my brother's bday on thursday. I used a spoon to mix everything..This time I am goign to use the cake attachment with the kitchen aid stand mixer.... Thank you in advance! and thanks for this recipe

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penguin19

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Reviewed: Jan. 6, 2007

I have also made this in a 10-inch tube pan and it is very good. Cream cheese frosting is a must!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 7, 2006

A very heavy and dense cake but the taste was quite good. As others suggested I reduced the amount of oil to 1/4 cup and added a cup of apple sauce. As well, I greased and then dusted my bundt pan with cinnamon sugar. This gave the cake a nice sweet surface so no icing was necessary.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 22, 2006

A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut. Thanks Carol for sharing this great recipe!!

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