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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Reviewer:

DeeKay

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

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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Reviewer:

Dee

Cooking Level: Expert

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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Reviewer:

MEMA

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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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Reviewer:

GRANNYU2

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

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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Reviewer:

starlitwishes

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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Reviewer:

mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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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Reviewer:

hospicegurl

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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Reviewer:

penguin19

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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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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