Reviewed: Feb. 8, 2010

This cake was tasty but weird. I got a lot of compliments on it but I don't know if I'd make it again. I followed other reviewers' suggestions and cut down on the oil and banana. Instead of using canned crushed pineapple, I sliced up a whole one and mashed it with a potato masher. The cake was cooked through but didn't hold together well when flipped out of the pan, and the texture, with all those bits of pineapple and banana, was strange and juicy. Very unexpected for a cake. All the pineapple and banana also made the cake very sweet on its own, so it didn't need any icing. It was also very heavy and very filling, perfect for a potluck dinner event with a lot of guests and small slices.

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Reviewer:

flyingham

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 29, 2009

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

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Reviewer:

Sadie

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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Reviewer:

MANDDREED

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Norton, Ohio, USA

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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Reviewer:

JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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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Reviewer:

Rebecca

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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Reviewer:

JUDYB

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Broomfield, Colorado, USA

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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Reviewer:

Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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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Reviewer:

Jessika393

Cooking Level: Intermediate

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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Reviewer:

Panyanka

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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